How to make Vietnamese Spring Roll Chả Giò
Автор: VietFiddle Tran
Загружено: 2012-10-22
Просмотров: 81839
Описание: Ground Pork, Sliced Shrimp, Threaded Carrot, Threaded Spanish Yam, Table Sugar, Salt, Wheat Wrapper Sheets. The ingredient can be vary. When pork is 3/4 the rolls are more delicious than when the vegetable are more than a half. The glue to seal the rolls can be water rather than egg yoke. The video clips show how my wife wrap the rolls with the help of my first 2 big kids. When the yam is more, the wrapping pressure should be less to prevent bursting, for the yam expanding more than others in the ingredient. The rolls are soaked with oil when the wrapping pressure is not sufficient. The rolls after that will be cooked in vegetable oil in pre-heated and maintained 350 F degrees for a quarter of an hour, or when the steam boiling bubbles are less and less depending on the amount of moisture in the ingredient. The rolls should be taken out from the hot oil before there is no moisture inside them to make boiling bubbles and placed on dry table paper to absorb the oil.
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