Don't split or pierce it, this trick to frying chilies so they don't explode only requires adding 1 kitchen ingredient.

foto: TikTok/@putripuspitassari

Tips for frying chilies without them exploding by adding just one kitchen ingredient.

Brilio.net - For those of you who like spicy food, chili must be a familiar ingredient. The more chili used, the spicier it tastes. Chili can be added to dishes or processed into chili sauce. Chili itself can be made in various ways, and many people choose to fry ingredients such as chili, garlic, shallots, and tomatoes before grinding them.

However, chilies often explode when fried in hot oil. This happens because the air inside the chili presses on its skin. In addition, the water left over from washing the chilies can also cause oil to splash. To prevent chilies from exploding when fried, many people split or pierce the skin first so that the air can escape perfectly, so there are no more oil splashes.

Unfortunately, touching or cutting chilies can make your hands feel hot, and even after washing them repeatedly, this burning sensation often doesn't go away. A TikTok user with the account @putripuspitassari shared a trick to prevent chilies from exploding when fried. Instead of cutting or piercing the chilies, she only uses one kitchen ingredient.

As reported by BrilioFood from TikTok @putripuspitassari on Thursday (29/1), set aside the chili stalks, then wash and drain.

To dry perfectly, the chili can be wiped with tissue or a dry cloth. This process aims to minimize oil splashes when exposed to the water used to wash the chili.

Without having to split or skewer, immediately put the chilies into a frying pan filled with hot cooking oil. Because it will be made into chili sauce, the chilies are fried together with the shallots. Don't forget to adjust the heat on the stove too.

"Use medium to low heat," he said.

photo: TikTok/@putripuspitassari

Then add one kitchen ingredient, namely salt. For the measurement, it can be adjusted to the amount of chili fried.

"Fry it with salt, Moms, it's guaranteed not to explode," he said further.

photo: TikTok/@putripuspitassari

Reported from www.thepeppercook.com, salt is considered to be able to absorb the water content in chili. That way, the explosion in cooking oil can be reduced or even nonexistent.

Once the chilies look wilted, immediately turn off the heat. Lift the chilies using a strainer. Drain for a while until the oil content is reduced. If so, the chilies can be processed directly into chili sauce.

After knowing how to fry chilies, making chili sauce and other spicy dishes will be easier, right? There is no reason to be afraid of getting splashed with oil when frying chilies.

The use of salt in frying chilies not only serves to prevent explosions, but also provides several other benefits. Scientifically, salt has hygroscopic properties or is able to absorb water. When added to hot oil with chilies, salt will help absorb the water content in the chilies slowly. This process also helps the chilies cook more evenly and the texture becomes more suitable for grinding. In addition, the salt added during frying will be absorbed into the chilies, so that the taste of the chili sauce becomes more delicious and even. However, you need to pay attention to the amount of salt, because if there is too much it can make the chili sauce too salty. For 10-15 chilies, just use 1/2 to 1 teaspoon of salt.

After successfully making chili sauce without chili explosion, you need to know how to store it properly so that it can last a long time. Make sure the chili sauce is completely cold before storing it to avoid mold growth. Store the chili sauce in a clean and dry airtight glass or plastic container. You can also add a little clean cooking oil on top of the chili sauce to prevent oxidation. If stored at room temperature, the chili sauce can last 2-3 days. However, if stored in the refrigerator, it can last up to 1-2 weeks. To warm up cold chili sauce, simply stir-fry it briefly with a little oil. What needs to be remembered, always use a clean spoon when taking the chili sauce and avoid touching it directly with your hands to prevent bacterial contamination. To make a large stock of chili sauce, you can freeze it in a tightly closed container or zip lock plastic, and it can last up to 1-2 months.

(brl/tin)