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Chả Cua (Sausage Thịt Cua) cho Bún Bò Huế
Công thức chi tiết làm chả cua thơm ngon, dai, màu gạch tôm hấp dẫn, thích hợp cho việc kinh doanh hoặc dùng tại gia kèm bún bò Huế. Bao gồm mọi bước chuẩn bị, xay, tạo hình, nấu và ngâm, cùng mẹo, lưu ý an toàn và cách bảo quản.
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Cost Breakdown
Critical Success Points
- • Chuẩn bị thịt và mỡ lạnh trong ngăn đông
- • Sử dụng đá trong quá trình xay để giữ hỗn hợp luôn lạnh
- • Xay đủ thời gian để hỗn hợp đạt độ dẻo nhưng không quá nóng
- • Thêm màu gạch tôm đúng lượng và hòa tan hoàn toàn
- • Nấu chả chỉ đến khi nổi (3‑4 phút) và ngâm nhanh trong nước lạnh
Safety Warnings
- • Rửa tay và dụng cụ sạch sau khi tiếp xúc với thịt sống
- • Giữ thịt luôn lạnh trong quá trình xay để tránh vi khuẩn
- • Cẩn thận khi làm việc với dầu nóng
- • Màu thực phẩm có thể gây kích ứng da, dùng găng tay nếu cần
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