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Don't have to chop

# Jae Bon # # Great # Trending # Trending

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การทำแจ่วบองแบบไม่ต้องสับนี้ มีจุดเด่นที่การคั่วสมุนไพรและปลาร้าเพื่อเพิ่มกลิ่นหอมและความแซ่บให้เข้าถึงใจมากขึ้น โดยเริ่มจากการเอาปลาร้าห่อด้วยฟรอยด์อลูมิเนียมและอบในหม้อทอดความร้อน 160 องศาเป็นเวลา 5 นาที เพื่อให้เนื้อปลาร้าได้กลิ่นคั่วกรุ่นและลดกลิ่นเหม็นได้ดี นอกจากนี้ การใช้ส่วนผสมพริกแห้ง ข่า ตะไคร้ ใบมะกรูด และกระชาย นำไปคั่วให้หอมก่อนจะนำมาตำละเอียด จะช่วยให้แจ่วบองมีกลิ่นเครื่องเทศที่ครบครันและรสชาติเข้มข้นยิ่งขึ้น เมื่อได้ส่วนผสมสมุนไพรคั่วและเนื้อปลาร้าที่ขูดเอาแต่ส่วนเนื้อแล้ว นำมาผสมและปรุงรสเสริมด้วยน้ำมะขาม ผงนัว และน้ำตาล ตามชอบ เพื่อปรับรสชาติให้กลมกล่อมและเผ็ดเปรี้ยวลงตัวเหมาะกับการกินคู่กับข้าวเหนียวและไข่ต้ม สำหรับใครที่ชอบความสะดวกและไม่อยากสับวุ่นวาย วิธีนี้ตอบโจทย์มาก เพราะใช้การตำที่ส่วนผสมอย่างละเอียดแทน การทำเองที่บ้านจะทำให้แจ่วบองมีความสดใหม่ และสามารถปรับรสตามชอบได้ทุกครั้งที่ทำ ลองทำดูแล้วจะรู้ว่ารสแจ่วแซ่บที่ทำเองนั้นกินคู่กับอะไรๆ ก็อร่อยทุกมื้อจริงๆ!

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