squid banh xeo is popular with many families because of the delicious rich flavor of seafood filling and crispy crust. Accordingly, housewives can prepare banh xeo by hand at home in a non-stick pan quickly and without taking too much time.
To make standard sticky rice cake, prepare 400gr of flour to make sticky rice cake; 300gr of rice scale or fresh milk squid; 200gr of bean sprouts and some green onions. The raw vegetables eaten with mustard greens, lettuce, cucumbers and herbs of all kinds.
In addition, to create a crispy and eye-catching yellow color for the banh xeo crust, housewives should prepare an additional can of beer (or unsweetened soda water) and a little turmeric powder.
Next, mix banh xeo flour according to the recipe on the product packaging and replace 50% of the water with beer or soda. This method will help the fried banh xeo to increase the foam.
After mixing with coconut milk (optional), turmeric powder and chopped green onions should be left for about 30 minutes. This process helps the flour bloom evenly, absorbs the spices and limits the condition of the cake crust becoming hard when let cool.
While waiting for the flour to rest, prepare the squid thoroughly, keep the child whole if it is milk squid or cut into bite-sized pieces. Note, the squid needs to be kept drained or dried before being processed with banh xeo to avoid wetting the cake flour.
Housewives should also be careful when using a non-stick pan to pour banh xeo by heating the pan over medium heat, coating a thin layer of oil and adding flour.
Do not pour the flour when the pan is not hot enough, which will cause the cake flour to stick, and at the same time, quickly side the pan with a circle to spread the banh xeo spread thinly.
Continue to add the pre-shaped squid and add the bean sprouts to the crust, cover and swing for about 2 minutes until hot enough to cook the filling and flour.
Then, open the lid and drizzle a little cooking oil on the edge of the cake. At this time, reduce the heat and rotate the pan evenly to make the edge of the cake crispier.
The standard banh xeo is that when the border of the cake dries, it automatically peels off the pan, the two sides of the cake are colored with a golden color, the squid is cooked to maintain its sweetness and not toughness.
Banh xeo can roll up the mustard greens, lettuce with a little cucumber and dipped in sweet and sour fish sauce to ensure delicious flavor.
