How to fry nem delicious 'peachy'

With the vegetable part: some vegetables or is used when doing the nem is carrots, celeriac, kohlrabi, bean prices. However due to the sugar beet beans and bean prices have pretty much water than carrots and kohlrabi should be able to make more wet (and will cause some results or later), so often used the carrot and Kohlrabi.

In addition to the vegetables and meat are still a few more things or are present in the human ear, is Burma, "nem onions (dry), eggs.

Ear and sorghum as I guess then make its crispy crunchy. Burma lacks fine ear, then it should have. Onions (dry or onion) so should have because that will make the aromatic nucleus.

Preliminary processing

You can Julienne carrots, Kohlrabi into a uniform size. This way saves you time; But if can be chopped carrots, Kohlrabi or ear into two sizes, including some of the strands or larger pieces to get the fried pieces when food is still crispy and sweet, you'll clearly feel the sweetness of this material; However, don't let the attention many pieces to too, nem lổn Nhon and hard to eat will lose appetite.

The mix of raw materials

One of the things that made many people find it difficult to work out material that is when frozen water. To avoid this situation you should exercise caution when blend curse should stir gently; absolutely not squeeze. Use eggs with egg amount, less easy to make too many eggs that dryness nem nem vulnerable.

Rice paper (bánh đa nem)

Choose the type of rice paper thin, tiny and nem laminated package crust crispy and tasty going. Thin rice paper packaging that to and less class then nem hard brittle, prone to ỉu thick bark, the package also when eating prone hardware.

When the Pack you can add water to the nem and vinegar into a bowl of water to dip a clean cotton sponge, use the roll to dip and DAB are as crisp and Golden are more beautiful. Also when the package should you roll an edge of the rice paper and latest multiply and his book.

Fried nem

FRY do twice then nem will more brittle. The main thing this medium is also important, at first can to fire to give hot oil but then must lower the fire depends on the size of the Pan, oil and nem in the pan. If the heat is too big to fire-prone that shell life rolls.

Depending on the size, want nem to or small that can book by half or even a cake most nem. With most nem at home because very thin and then should only need a little paws on the vicissitudes of cake is soft enough to gear can help. However the gear most Asian markets to buy rolls of this party often is very very thick. So can warm water to soften the crust before the bench.

In addition a number of other tips learned in on-line help for nem ròn is long:

Friture (deep pans should be used, or small pot will save more oil)

As for the oil to the Pan, then add a few drops of lemon juice. Next heat oil boil and FRY as usual. This way I try, if for the lemon juice on right from the start, the assured is not shot, seem effective because fried had only 1 time but very crispy rolls.

Prior to the disk into the fridge about 15 rolls-20 minutes to dry, fried crispy rolls when more. will

To make the shell, use beautiful gold beer or rolls for water in step bench nem.

Note:

To get the delicious fried nen you must have the pepper. Old pepper has lost a special fragrance, fine grinding pepper is also easy to make flour, meat rolls by; so you should use roasted pepper, pounding and mixing with the raw materials to do two times:

-First mix with minced meat with little onions minced meat was sweet and fragrant to spicy.

-The second when had all the ingredients mix well add pepper before the bench and fried.

Mix sauce

Basically, the nem sauce includes fish sauce, sugar, vinegar.

Basically, the nem sauce includes fish sauce, sugar, vinegar (or lemon or both lemon and vinegar).

The first is to mix a bowl of lemon water (i.e. including the lemons + sugar + water). Then add the sauce to the mix when just eating. Next for garlic chili and pepper.

If you use vinegar, then also the same phase, i.e. vinegar + sugar + water. Next is the sauce. Finally the garlic, chili, pepper.=