🌶️ Chili is the cause!

🍲 menu name: 🥢 "pork sausage wrapped Vietnamese dough sheet."

🛒 raw materials:

500 grams of pork chop

1 cup steamed rice (improves softness and aroma)

2 tablespoons chopped garlic

1 teaspoon ground pepper

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

Vietnamese flour sheet (rice sheet) for wrapping

Vegetable Oil for Powder Plate

🥦 side dishes:

Pickled Ginger

Fresh chili

Fresh vegetables as you like

👩‍🍳 Steps to do:

1.Marinate pork: Mix minced pork + steamed rice + garlic + pepper + soy sauce + oyster sauce + sugar. Mix well. Marinate, leave for 30 minutes.

2.Prepare the dough plate: Soak the Vietnamese plate in warm enough water to soften (do not soften too, will be easily deficient)

3.Sausage Wrap: Scoop the fermented pork, place on the dough sheet. Roll it tightly into a sausage stick.

4. Bring the oil to apply the sausage all over. Before going into the hot air baking pot, because if not applied, the dough will dry on the pot.

5. Put the sausage stick into a hot pot, heat at 160 degrees, produce two sides for 15 minutes each.

5. Serving Arrangement: Slice Fit, Serve a Pair of Fresh Vegetables, Chili and Pickled Ginger

😋 Flavors:

✅ outside, fragrant frame from a Vietnamese dough sheet.

✅ inside, soft, juicy, mellow flavors from fermented pork and rice.

✅ eat a pair of fresh vegetables, pickled ginger, fresh peppers, greasy cuts, add a full flavor (if you want to be sour, marinate it in the fridge for two days)

🌱 Benefits

⏩ pig protein to strengthen muscles.

⏩ fresh vegetables and pickled ginger help digest greasy.

⏩ Vietnamese rice and flour. Boost energy.

💡. Trick.

❌ time to wrap. Do not roll the dough too tightly, otherwise when baking will break. (Our sheet is broken)

❌ who likes spicy. Recommended to eat with seafood dipping sauce. Spicy times two!

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