Chinese Food
Spring rolls in Vietnam
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I have to say that Vietnam is a very charming place. Although it is not as prosperous as the developed countries, it has left many French towns with the customs because of the French colonial history. Because of the influence of France, Vietnamese food retains its delicacy and integrates its tropical characteristics. It's refreshing but spicy. It's a rare appetizer in summer. Especially the Vietnamese spring roll, the smooth rice noodle skin with q-shell, is wrapped with colorful vegetables and seafood. It's accompanied with spicy sauce. It's nutritionally balanced and doesn't need to be cooked with great care. It's really the treasure of cooking women. Try it with sister Cong. -
Cooking ingredients
Cooking Steps
Step1:Shrimp + 1 tsp pepper + 1 tsp lemon juice + 1 / 2 tsp salt. Marinate for 10 minutes. Add 100ml water to the pot. Cut one lemon grass into sections. Bring to a boil over high heat. Cook for 34 minutes over low heat.
Step2:Wash the vegetables. Vegetables and fruits that can't be eaten raw, such as the Yellow zucchini I I served this time, are cut and fried in advance.
Step3:Dried Vietnamese rice noodles can be bought in many supermarkets. A small bag can eat for a long time. It's also very convenient to store. There are many ways to soften the crust. You can make a pot of hot water. When the water temperature reaches about 40 degrees (the hands are slightly hot). Turn off the fire. Then immerse the rice flour skin completely. In about 30 seconds, it will become the soft rice flour skin of q-bomb. This method is simple, rough and quick. But when the powder skin is put out of the water, it is easy to be broken. Although it can be made up when it is wrapped. You can also put the dry powder on the board directly. Spray it with a spray bottle and moisten it until it softens. This method is suitable for meticulous and perfect girls.
Step4:The packaging method of Vietnamese spring roll is exactly the same as that of spring roll. Just be careful not to overfill the food. Although the powder skin is elastic, it is easy to be broken.
Step5:The water used to cook prawns. Add 1 / 2 spoon of fish sauce, 1 spoon of white vinegar, a little chili powder. Cook for 2 minutes over low heat. Pour it directly on the spring roll or dip it in.
Cooking tips:Lemongrass and fish sauce are unique to Vietnamese food. If you can 't get it, you can use lemon instead of lemon grass. The dipping material can also be replaced by sweet and spicy sauce. There are skills in making delicious dishes.
