Do you want to prepare stuffed chilies to surprise all your guests, but you don’t know how to make it perfectly crumbled? Don’t worry, here are some tips for you to master a simple technique and be successful in your next dishes. Mexican cuisine has countless recipes for dishes that require an erosion, the term should be fluffy, well covered, without excess oil and of course it should not burn.
It’s probably happened to you when you first started in the cooking world that you started to practice recipes that were scratched, but no matter how hard you tried you couldn’t achieve a perfect term, maybe you didn’t calculate the correct measurements or the mixture was too easy so you have not been able to stick to food and the attempt to eat has ended in disaster.
And it is that the secret of a perfect weather is nothing but having the patience to master the technique well, the air itself is the process that is carried out to cover some food that later needs to be fried. This time we give you some tips to put them into practice so that your plate full of chili has an expert look. It may be that some tips you already know or you are missing some in the basic guide to get a perfect abrasion. Take note.
Separate the whites from the yolks
As a starting point to prepare the mixture, you must separate the egg whites from the yolks. Beat the egg whites first until you get a white texture, that is, the egg whites are at the point of snow or nougat. We give you a tip, the amount of yolks you add to the mixture should be half of the whites you used, that is, if in the initial shake you added 6 whites, you should include only 3 yolks, so that the mixture is at the point its, This step is important so that the mixture is perfect.
During the process of beating the whites and yolks, add half a teaspoon of cornstarch, the amount of this ingredient may vary according to the portions of the egg you use.
Use wheat flour before coating the chilies. Any parts you want to dredge through the flour, remember they must already be filled, make sure they are well covered with flour without overdoing this ingredient. Then dip each piece into the egg wash and make sure it is well coated.
Put enough oil in a pan to fry the chilies, do not let it burn, keep it on medium heat. After placing the ground chili, try to make sure that the ground chili is well sealed, you can use a spoon to pour oil on the surface and help it to be ready faster. Remove from the oil and place the shredded chili on a paper towel, this will help absorb the excess oil. Serve on a plate and add some tomato juice and accompany with white rice.
With these simple tips you will have ensured the success of a perfectly seasoned dish.