Làm Gìo Chảo Quay – Hướng Dẫn Chi Tiết Cách Làm Ngon Tuyệt Vời! [Bấm Vào Đây Để Biết Chi Tiết]

Nguyên liệu cần chuẩn bị để làm giò chảo quay:
– 500g pork belly
– 2 tablespoons of sugar
– 2 tablespoons of fish sauce
– 2 tablespoons of soy sauce
– 1 tablespoon of five-spice powder
– 1 tablespoon of garlic powder
– 1 tablespoon of salt
– 1 tablespoon of honey
– 1 tablespoon of rice wine
– Vegetable oil for frying

Các bước chế biến giò chảo quay:
1. Rinse the pork belly with water and pat dry with a paper towel.
2. In a bowl, mix together sugar, fish sauce, soy sauce, five-spice powder, garlic powder, salt, honey, and rice wine. Stir until everything is well combined.
3. Coat the pork belly with the marinade and place it in a ziplock bag. Marinate for at least 2 hours or overnight in the refrigerator.
4. Take the pork belly out of the refrigerator and let it sit at room temperature for 30 minutes.
5. Preheat the oven to 350°F (180°C).
6. Line a baking pan with aluminum foil and place the pork belly on top. Roast the pork belly for 30-40 minutes or until cooked.
7. Remove the pork belly from the oven and let it cool for 15 minutes.
8. In a pot or a wok, heat up enough oil to deep-fry the pork belly.
9. Cut the pork belly into bite-sized pieces and deep-fry until golden brown and crispy.
10. Once done, remove the pork belly from the oil and drain on a paper towel.

Cách trang trí và định hình giò chảo quay:
Once the pork belly is fried, it can be arranged on a plate with some lettuce and herbs for added freshness and texture. Some people also like to shape their giò chảo quay into small balls or roll it into tight cylinders using cling wrap.

Lưu ý khi chế biến giò chảo quay:
To ensure that your giò chảo quay comes out perfect every time, here are some tips to keep in mind:
– Make sure to marinate the pork belly for at least 2 hours to allow the flavors to penetrate the meat.
– Roasting the pork belly before frying it helps to cook it evenly and gives it a crispy crust.
– Use a wok or a deep pot to fry the pork belly to prevent oil from splattering all over the kitchen.
– Always use a kitchen thermometer to check the temperature of the oil to prevent the pork belly from burning.
– Let the pork belly cool for a few minutes before cutting it into pieces to prevent it from falling apart.

Món ăn kèm ăn cùng giò chảo quay:
To complete your lam gio chao quay meal, here are some popular side dishes that pair well with this dish:
– Làm bánh quẩy bằng bột mì: a type of fried breadstick that is often made from wheat flour. These can be found in most Asian supermarkets or made at home using a simple recipe.
– Cách làm quẩy rỗng ruột: another type of fried breadstick that has a hollow center. These are perfect for dipping into the savory sauce from the giò chảo quay.
– Bánh cháo quẩy: a Vietnamese rice cake that is steamed and then fried until crispy on the outside. It has a spongy texture on the inside and is perfect for soaking up the sauce from the giò chảo quay.
– Bánh quẩy Bắc: a popular Northern Vietnamese specialty made from rice flour and tapioca starch. It is fluffy and slightly chewy and pairs well with the salty flavors of the giò chảo quay.

Nguyên liệu làm bánh quẩy:
– 1 cup of rice flour
– 1/4 cup of tapioca starch
– 1/2 tsp of salt
– 2/3 cup of water
– Vegetable oil for frying

Cách làm quẩy ăn phở:
1. In a bowl, mix together rice flour, tapioca starch, and salt.
2. Pour in the water and mix until the batter is smooth.
3. Let the batter rest for 30 minutes.
4. Heat up enough oil in a wok or a pot to deep-fry the quay.
5. Once the oil is hot, use a spoon to scoop up some batter and drop it into the oil.
6. Fry the quay until golden brown and crispy.
7. Once done, remove them from the oil and drain on a paper towel.

Cách làm quẩy giòn:
1. In a bowl, mix together rice flour, tapioca starch, and salt.
2. Pour in water and mix well to form a batter. The batter should be thick and sticky.
3. Heat up some oil in a wok or a pot.
4. Use a spoon to drop the batter into the oil.
5. Fry until golden brown and crispy on the outside.
6. Once done, remove the quay from the oil and drain on a paper towel.

FAQs

Q: Can I substitute pork belly with another type of meat?
A: While pork belly is the traditional choice of meat for this dish, you can also use other cuts of pork or even chicken if you prefer.

Q: Do I have to roast the pork belly before frying it?
A: Roasting the pork belly helps to cook it evenly and gives it a crispy crust. While it is not necessary, it is highly recommended.

Q: Can I use store-bought quay instead of making my own?
A: Absolutely! Store-bought quay can be found in most Asian supermarkets and is a convenient option if you don’t have the time or the desire to make your own.