Without baking soda, here's how to fry chicken intestines so they're crispy, not tough, and free of fishy odor.

foto ilustrasi: YouTube/Arfiani Yanuar

If the frying method is wrong, the intestines can become hard, smell fishy, or quickly become soft after cooling.

Brilio.net - Chicken intestines are one of the offal parts that are often processed into various delicious dishes. In addition to being affordable, chicken intestines are also rich in protein, iron, and several B complex vitamins that are good for the body. Even so, chicken intestines have a chewy texture that can be tough if not processed properly.

In Indonesia, chicken intestines are often made into satay, stir-fry , and crispy fried foods that are suitable as snacks or additional side dishes. Of the various preparations, crispy fried chicken intestines are a favorite because of their crunchy and crispy texture. Unfortunately, if the frying method is wrong, the intestines can become hard, smell fishy, or quickly become limp after cooling.

Some people use baking soda in their processing to solve this problem. But, there is another way to keep the intestines crispy and savory without the need for baking soda. Come on, see the full review of BrilioFood , Sunday (2/2).

Baking soda is often used in various frying techniques because it has the following effects:

- Helps develop the flour layer.

Baking soda produces air bubbles when exposed to heat, making fried foods crispier and more porous.

- Softens the texture.

In some ingredients such as meat and offal, baking soda can break down protein fibers so that the results are softer.

- Reduces fishy smell.

Its alkaline properties can neutralize the distinctive aroma of offal such as chicken intestines.

Besides chicken intestines, other ingredients that are often fried using baking soda include:

1. Fried chicken flour To make the skin crispier.
2. Seafood (squid, shrimp) To make the texture more tender and not tough.
3. French fries So they are crispy on the outside and soft on the inside.

However, excessive use of baking soda can make food taste bitter and have a texture that is too chewy or even soft. Therefore, there are natural alternatives that can be used to produce similar effects without baking soda.

To keep the intestines crispy without baking soda, the following natural ingredients can be used as a substitute:

- Lime juice or vinegar.

Reduces fishy odor and helps soften the intestines.

- Rice flour and tapioca flour.

This combination produces a crispier and longer-lasting fried food texture.

- Boiling with spices.

Bay leaves, ginger, and garlic can help eliminate the fishy smell and make the intestines more savory.

- Double frying technique.

This method makes fried food drier and stays crispy longer.

With these ingredients, you can still get soft, crispy, and odor-free fried intestines without the need for baking soda.

To get crispy and not tough intestines, pay attention to three important steps: cleaning, boiling, and frying.

1. Clean the intestines so that they don't smell and mucus disappears.

- Cut the intestines to the desired size, then turn them inside out to make the dirt easier to clean.
- Wash several times with running water until the water is completely clean.
- Soak the intestines in lime juice or vinegar for 15 minutes to remove the fishy smell and reduce mucus.
- Rinse again with clean water before proceeding to the boiling stage.

2. Boil the intestines so they are not tough and are tastier.

- Boil water in a pan until boiling, then add bay leaves, ginger, garlic, and salt to reduce the fishy smell.
- Add the intestines and boil for 2030 minutes until the texture is softer.
- Remove, drain, and let the intestines dry slightly before frying so that they do not absorb excess oil.

3. Fry the intestines so that they stay crispy for a long time.

- Mix wheat flour, rice flour, and a little tapioca flour in a ratio of 2:1:1 for longer crispy results.
- Add salt, pepper, and garlic powder to enrich the flavor.
- Put the intestines into the dry flour mixture, stir until evenly coated.
- Heat the oil to 170180C. If it is too hot, the intestines can burn quickly; if it is too cold, the result will be oily.
- Fry the intestines in small amounts so that the oil remains hot and the fried food cooks evenly.
- Once the intestines start to brown, remove and drain on oil paper to absorb excess oil.

For crispier results, the intestines can be fried twice. After the first frying is done, let it sit for 5-10 minutes, then fry again briefly over high heat.

1. Drain properly.

Avoid placing the fried intestines in a closed container while they are still hot because the steam can make them go soft quickly.

2. Store in an airtight container.

If you want to store it longer, use a container without air gaps so that the crispiness lasts longer.

3. Heat with the right technique.

When the intestines have cooled and started to soften, reheat them in the oven or air fryer for a few minutes to get them crispy again without absorbing any extra oil.

Even without baking soda, chicken intestines can still be crispy and not tough if processed properly. The main key is cleaning with lime or vinegar, boiling with spices, and the right frying technique. With this method, the intestines will be crispier, free from fishy odor, and still delicious even when cold.

(brl/tin)