How to make rolls both fragrant and healthy guise leaves

How to make delicious rolls guise leaves, delicious and nutritious. Especially this dish can be served with noodles or rice are very tasty hot. Together in the kitchen doing dishes are light.

When Hanoi in winter is when many people with osteoarthritis pain. As we know leaves under the guise of traditional medicine that guise leaves spicy, aromatic, warm computer, which uses the low minus (bone pain treatment, treatment of sweating …). Folk guise leaves are often used at most on beef (which is minced with spices) and then baking. Features of this dish is fragrant, thanks guise leaves countrymen. Today Cuisine Hanoi would like to introduce to you rolls guise leaves.

To make rolls guise leaves we need to prepare the following materials:

– 400 g pork grind

– 2 cloves garlic

– Onion

– 1 stalks lemon grass

– 1 bunch guise leaves

– The spices include: pepper, sugar, seasoning, sauce, 1 tablespoon vegetable oil

Instructions on how to make rolls guise leaves

– First, you peel garlic, then pounded

– Lemongrass and wash your scallions. Then all finely chopped and pour into a bowl of pork puree, season with 1 teaspoon seasoning includes, 1/2 tablespoon of fish sauce and a little sugar. Stir and you marinate the meat for about 20-30 minutes for seasoning meats are soaked.

– Leaves guise you rinse, let dry, then proceed guise leaf roll.

– You remove the stalk breaks away, then cover your face and then left onto the meat on top and roll up.

– Let the pan on the stove, you pour oil into heat, then you into fried rolls. When he saw scorch rolls are 2 sides is. Pick up a disc, or if you prefer, you can eat fried yellow leaves are yellow guise before take-out also.

Fried fried golden guise leaves

– Grilled guise leaves can be eaten with hot rice vermicelli or are very tasty.

Recipes for delicious fried rolls guise leaves

– Meat, you should choose lean meat have led fat shoulders, would make the rolls are soft and will not dry out when fried, you eat will not be fat too. Then you should marinate meat with pepper and green onions first, then the new you marinated sauce for flavor. Marinated fried with fish sauce will make delicious rolls will guise leaves more offline.

– Leaves guise, before wiping it dry rolls. If so, when wet guise leaves the frying pan into the wild would be shot fat, dirty and difficult medium frying.

– When frying you should not eat too much oil to avoid being too sick rolls because grease. Especially, since you use lean meat fat between the shoulder muscles brought up when fried, so when fat secretes, will both help to warm aromatic rolls guise leaves that have beautiful colors.