According to the experience of many chefs, squeeze a few drops of lemon juice into a frying pan and you will see great results.

Frying is a popular cooking method. But many people are afraid of frying because they are afraid of the heat, afraid of splashing grease, afraid of fried food taking a long time to become crispy, or drying out and losing the delicious sweetness of the food. And below are great tips for using lemon juice and some ways to help you fry more conveniently.

Squeeze a few drops of lemon juice

Experienced chefs and housewives often squeeze a few drops of lemon juice into the frying oil pan to help fry better and keep food crispier.

Lemon juice makes frying easier

There are a few ways to use lemon juice while frying cockroaches as follows:

Cut the lemon into pieces and drop the whole lemon slice into the oil pan when the oil is hot, then use chopsticks to hold the lemon piece and rub around the pan.

Squeeze a few drops of lemon juice into the oil pan before dropping the items that need to be fried into the pan.

Uses when squeezing a few drops of lemon juice into an oil pan: That’s because lemon juice has acidic properties and the ability to create foam. So lemon juice added to the oil pan when frying helps fried food become crispier and more spongy. This tip helps you save time frying and helps the dish become crispy quickly, not watery and retain its crispness longer.

Fried foods with a lot of starch like spring rolls, French fries, shrimp chips, donuts… if you use lemon juice in the frying pan, it will make the dish more spongy and the starch will puff up quickly, helping the dish. Delicious and beautiful, but takes longer to spoil. So take advantage of a few slices of fresh lemon.

Use starch

Starches such as wheat flour, cornstarch, tapioca starch… when put in a frying pan, will help prevent oil from splashing and make the dish crispier and more beautiful in color. Of course, you only add a little so that it absorbs the water in the food when frying so it doesn’t splash grease. The nature of starch is crispy, so they help make the dish crispy quickly, without having to be fried for a long time, so it retains the sweetness inside the dish but is crispy enough on the outside.

But if you add a lot of starch to the frying pan, it will burn and cause a burning smell.

Add a few grains of salt

Sea salt has the property of absorbing odors and adding richness to dishes. It also helps dishes become crispy quickly and retain their crispness for a long time, and prevents oil splashing when frying. In addition, to fry food crispy and delicious, you especially need to pay attention to the following things:

Always dry the pan before adding oil

The pan needs to be dry so it doesn’t splash oil when frying. Therefore, use a soft paper towel to wipe the pan dry before adding oil. Or you can heat a dry pan before pouring oil, but avoid heating the pan too hot, it will create a burning smell.

Align the right point of the hot oil to put the food in to fry

When the oil is hot enough, when you drop food into it, it will quickly form a coating on the outside, so the outside is still sweet on the inside. If the oil is too hot, the dish will quickly burn. If the oil is not hot enough, the dish will easily break when fried, and the oil will seep deep inside, making the dish greasy. Therefore, observe the oil pan, if you see a ripple phenomenon and when you touch it with chopsticks you see bubbles floating around, drop the food in to fry. Fried like this is quick but crispy on the outside and still sweet on the inside.

Before frying, defrost completely or pat dry before frying. Absolutely do not put frozen food into the fryer. Before frying, you should also use paper towels to absorb water if the dish has a lot of water on it.

When preparing to take out the food, you should turn the stove heat up a bit to remove the oil from the food. When frying, avoid using medium braising heat, which causes the food to absorb a lot of grease inside.