Fried Chung cake is one of the most popular dishes during Tet, so housewives can apply some tips to fry the cake to achieve a crispy, golden brown color without it being soaked in oil or dry and hard.
Accordingly, to make delicious fried banh chung, use a non-stick pan, cooking oil... Next, cut the cake into moderate, even slices so that the cake cooks quickly. The thickness of the banh chung slices is about 1.5 - 2cm.
Then pour a sufficient amount of oil to cover the pan, heat over medium heat. When frying the cake, keep the heat low so that the cake is crispy on both sides without burning.
Besides, housewives can also experiment with frying banh chung with water. This is a creative way to limit oil while still keeping the cake crispy.
First, place each slice of bread in a pan and pour in enough water to cover the bread. Heat the heat to low so the water slowly boils to soften the bread. As the water dries, the surface of the bread will gradually dry out. Use a flat spoon to gently press the bread down, then flip it over to fry both sides until golden brown.
With the above secrets, fried banh chung will always retain its wonderful crispiness.
Fried banh chung will be more delicious when eaten with pickled onions or pickled cabbage to reduce the richness. Soy sauce or fish sauce will also help the flavor of fried banh chung become richer.
