Home > Hot salt frying

Coarse sea salt is placed in a large wok and heated to high temperature. Dry food items, such as eggs in shell, are buried in the hot salt and occasionally turned with a spatula.

This technique was also observed in San Blas, Nayarit, Mexico, along the zocalo, in July of 1991. A vendor had placed a large clay cazuela on top of a 4-legged, waist high charcoal brazier. The cazuela was filled with coarse salt. After the salt became hot, the vendor toasted/fried pepitas, or pumpkin seeds in their shells in the hot salt, stirring them with a slotted spoon. When the seeds were "done", the vendor spooned them into tiny paper bags and sold them to strollers in the zocalo for an afternoon or evening snack.

This technique is also seen in India where street vendors sell shelled peanuts or popcorn cooked in salt heated in an iron wok.

See also : Chinese cuisine, CookingCooking is the act of preparing food for consumption. It encompasses a vast range of methods, tools and combinations of ingredients to improve the flavour and/or digestibility of food. It generally requires the selection, measurement and combining of ingr, Hot sand fryingHot sand frying is a common technique for street side food vendors in China to cook chestnuts. A large wok is filled with black sand and heated to high temperature. Chestnuts are buried in the hot sand and occasionally turned with a spatula. See also Chin