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HOW TO HEALTHY PANGASIUS

Dry fish puff

This is called "Fried pangasius", which is made of dried pangasius, fried, skin puffed up, looks delicious. Take a slice into your mouth slowly to enjoy the crispy, fatty flavor that blends with its characteristic aroma without the other fish. Want to pan delicious, not fed with omnivorous food because when salt, fish will be fleshy, meat. As for fish with good feed, salted fish, after drying, meat is firm, shiny yellow, dry pieces glistening under the sun, not eaten that already craved.

Fish salt, dried, easy to break. Too salty, dry salt will lose the smell of fish, dry salt is salt, looks less attractive. Drying is important, requires mastering techniques. If the fire is too hot, the grease is diluted to dry oil. In contrast, fire is weak, not enough heat, dry easily to be moldy, meat, less delicious.

Dry pangasius fish fry only, not baked like other dry types. For a frying pan, crispy and fat, they are fried with water. Put some water in the pan, boil, add the dried ingredients. When the water is dry, it goes back several times as a swollen, yellowish, aromatic, crispy and fatty meal.

When we are hungry, we go to the kitchen to pick up a bowl of cold rice, then we have dried pangasius pancakes, slowly but enjoying the aromatic, fat and attractive of dried pangasius when the rice bowl is full. The taste remains on the tip of the tongue.

Rot does not say too, you just enjoy one time will see.