Vietnamese silent recipe.
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Vidminno Croque 1: Cooking pork. The pork meat is carefully washed under running water to remove any kinks in the brushes and bruises.Afterwards, place the meat on a plate and, after cutting it with a knife, cut it into small cubes the size of
no more than 1 centimeter.
The separated components are transferred to a separate plate.
Crocus 2: ready carrots.
Use a knife to peel the carrots and then thoroughly rinse them under running water.
Place the vegetables on a plate and cut them into squares the same size as the pork. Transfer the carrot pieces to a clean plate. Krok 3: ready to go. The fish is cleaned by peeling and thoroughly rinsed under running water. Place the vegetables on a plate and use a knife to cut them into small squares.
The separated components are transferred to a separate plate.
Lesson 4: cooking mushrooms.
Shiitake mushrooms are a favorite among the Vietnamese. This is a true delicacy that has its own let's savor the deliciousness
nothing is sacrificed to the bakers.
Next, rinse the component under running water and place it in a small saucepan.
Fill the container with a small amount of emergency cold water so that the water covers the whole surface and place the pan on medium heat.
Pour a small amount of rose oil into the frying pan and place the container on medium heat.
When the oil is well heated, add the carrots and pork to the pan.
After mixing the ingredients, lightly brush them until they turn a light golden color.
It’s important to prepare with raw ingredients, but I decided to play it safe and lightly coated the meat with carrots, keeping in mind that my tasters would be children.
After this, remove the burner and transfer it to a large, medium bowl.
Here we add all the detailed ingredients and eggs.
With the help of a tablespoon, mix vigorously until a homogeneous mass is formed. Lesson 8: ready for the hour. The watchmaker is cleaned from the husk using a knife and then finely chopped.
The separated components are transferred to a clean saucer.
Croc 9: lemon is ready. To prepare the sauce we need fresh lemon juice. Then rinse the citrus under running water and place it on a plate. Using a knife, cut it into two halves and then squeeze the juice out of the skin using a juicer. Croque 10: prepare the sauce for the dish.
Add soy sauce, fresh, to the deep stove lemon juice, and also add more details about the chasnik, tsukor and hot red pepper. Having quickly mixed with a teaspoon, mix everything well until it forms a homogeneous mass. Crocus 11: cook nim.
Pour boiling water into a deep bowl
There is this order: “Since you, being in Vietnam, did not skimp on it, then respect that you have not risen in price to this extreme.”
Indeed, Vietnamese cuisine is famous for its small mlintzes, which are prepared from rice leaves with various raw fillings.
Therefore, for future tourists, we can serve it on the same table and treat everyone with this herb at once using the prepared sauce.
Bon appetit!
It’s important to fill up as many envelopes as you can fill at one time. Therefore, it is necessary to soak it in the sauce before the meal, and then add some herbs afterwards. To prepare a herb instead of Shiitake mushrooms, you can vikorize dried Gliwa mushrooms.
After cooking, make sure it is low-fat, you can do it before serving until the living table Place it on a paper towel to remove all the oil.
Exotics appear more and more often in our
everyday life
at least they have the appearance of unexceptional lassoches.
Among such people, the German millennium gained particular popularity.
- The piquant herb is bursting with richness, a distinct taste that is memorable, and a wonderful aroma.
- Have the milk rolls baked into small rolls and then coated on both sides to create an appetizing crust.
- This Vietnamese herb can be an effective addition to the daily table, and can also be a wonderful addition to the Christmas Eve menu.
- Guests immediately appreciate the non-standard interpretation of the star snack.
- Cooking hour – 45 hvilin.
- Number of servings – 4.
- warehouses
- To prepare Vietnamese pancakes Nem, you need to prepare the following ingredients: carrots – ½ pcs.;
- rice papier – 4 pcs.;
- green cibul - ½ bunch;
pork – 150 g;
funchose – 10 g; cybul – 1 head; clock – 2 teeth;
- tomato paste
- or ketchup – 50 ml;
- ginger root and salt - for relish;
- roslinna oliya - for lubricating.
- How to prepare Vietnamese mlintsi
- Earning Vietnamese milk on your own is the easiest way.
- Then you need to prepare the ingredients themselves.
Take arkushi rice paper.
- Through the stench, immerse yourself in hot water for 10 seconds, after which they are placed on a mat.
- Increase your respect!
- The wet leaves of the rice paper are obligatory to give notice to the vologu tsinovtsi. Otherwise, during the frying process there will be too much steam, but the flour itself will not come out crispy..
- The filling is placed on the leaves, and everything burns like cabbage rolls.
The next stage of cooking is to fry the Vietnamese nem pancakes from the rice paper in a frying pan with a lot of olive oil.
You need to turn them over 4 times.
You need to make the sauce. For which tomato paste is mixed with grated ginger, seasoned and soy sauce
Lasoschi can be tasted.
Strava is recommended to be tied with green cybula.
You can also sprinkle the rolls with sesame seeds and grate them for extra fresh carrots.
Video recipes for preparing mlintsi
It’s not difficult to implement the recipe for Vietnamese mlins, but it’s even easier to work with additional videos:
Crumbly Vietnamese rolls or mlints You need to try them at least once in your life.
Thin sheets of rice paper, stuffed with minced pork, vegetables and funchose, lubricated on olive oil, add their unforgettable relish.
Shanuvalniki
After that, fry with a large amount of hot olive oil until it has a characteristic crispy crust.
During the greasing process, the rolls are not to blame for sticking together.
Rice papier has a very sticky starch base.
You need to turn it over every time.
The lints are ready. Carefully remove them from the frying pan onto a plate.
Served with soy sauce or with traditional tomato puree, like ours.
Top the dish with grated carrots and serve as an appetizer. Preparation instructions 1 year 30 hvilin Rozdrukuvati
1. Pass the meat and fat through a meat grinder using a medium-diameter knife.
Vietnamese infants We are not ready! Or chop the pork with a knife – it’s not too big and it’s not too small.
The best thing for them is not carbonate, not a shoulder blade, but belly meat.
Crib
6. In warm water you need to add a little bit of cucumber or honey - so that it has a bright ruddy color.
In this water you need to wet your hand, place a bowl of rice paper on the table and pat it with a wet hand. The papier may be vologim, but it’s not necessary. One side of it is smooth, the other is wool, so you need to wet the wool, then turn it over and wet it on the other. Then you need to place the sheet with the smooth side down and pour the filling into one roll, light it once, fold the edges and roll further.
The puree must be mixed into the sauce, topped with grated chasnik and ginger.
Vietnamese infants We are not ready! Tie them with green celery and sprinkle with sesame seeds - for piquancy.
There is no need to brown it too deeply; there will be a little bit of air in the middle, otherwise it will tear in the pan. 7. Lubricate the two sides with it as needed. The first time was so that the sir sumish was prepared in the middle.
For this purpose, the temperature of the oil is approximately 160 degrees.
After the first lubricant, you need to allow the liquid to cool down - at least half a day.
Tool
1. Aluminum frying pan
2. Spanish Castey frying pans are ideal for preparing risotto and greasing.
3. The stinks are made from cast aluminum and are easy to handle in the oven.
4. Prices: starting from 60 euros.
5. If I go up in price
6. to different countries
7. world, then every now and then, with great pleasure, I try all sorts of local delicacies.
8. And especially after the expensive food that we most deserve, I’m trying to prepare it at home.
For example, I have already prepared famous people.
First of all, we need to prepare the filling for our mlintsi.
For this purpose, until ready, coat the minced meat with mushrooms in a small amount of olive oil (you can use either dormouse oil or olive oil).
Mushrooms are commonly used to grow shiitake and all over pecheritsa.
However, it has been verified that boletus, boletus and white mushrooms are miraculously suitable.
We boil the rice noodles thoroughly (no more than 3 pieces), add water.
Then the function needs to be cut.
3 minutes before readiness, add Korean carrots, fungi and spices.
A large number of spices are stored for special benefits.
You can earn more with fewer guest streams.
You can add your own spices.
Everything is carefully mixed - our filling is ready! Now let's start preparing the whole mlintsi. The leaves of the rice paper are soaked in water for 15-20 seconds so that the leaves become soft and do not crumble.
Place the sheet on a flat surface and place it on top of a new piece of filling close to the edge.
