CHÀ LÁ LỘT new way to make fragrant, crispy, fatty sausage that is not dry, very delicious and extre

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Nhamtran FV

Published on Nov 7, 2024
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Cha la lot is a dish that combines minced meat with lolot leaves to create a unique aroma that can be rolled in rice paper or eaten with vermicelli or rice. This new way of making helps the cha to have a fatty, crispy taste, especially the inside of the cha is not too dry, very delicious and extremely easy to make. -- 00:00 Introduction 00:29 Ingredients Pork shoulder: 600g Pork fat: 50g Eggs: 1 piece Betel leaves: 40 leaves Green onion: 20g Shallot: 50g Garlic: 10g Dried ear mushrooms: 10g Spices: Fish sauce, seasoning, sugar, pepper -- How to make 00:50 Wash the meat 01:33 Pound the minced garlic and onion and marinate the meat 04:54 Roll the betel leaf patties and steam them 06:28 Mix the dipping sauce 07:31 Take the pan-fried patties and arrange them on a plate 09:05 End -- YOU CAN SEE MORE: Grilled minced meatball vermicelli with grilled vermicelli with grilled pork • GRILLED MINCED MEATBALLS NOODLES Vermicelli with grilled pork how to make... Minced meatballs with tomato sauce • MINCED MEATBALLS WITH TOMATOES SAUCE how to make... Grilled meatballs vermicelli • GRILLED MEATBALLS NOODLES how to make is quite simple... -- If you find it interesting and fun, please LIKE - SUBSCRIBE - SHARE for everyone to watch for fun. All content and images above are owned by Nhamtran FV channel -- #cha_lá_lot_beo_kho_kho #chalalotbeokhongkho #Nhamtran_FV

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