Bánh Rán Mặn - Học Cách Làm Từ Chia Sẻ Của Chủ Tiệm - Chiên Không Nổ - Giòn Lâu - Thật Ngon

Hello everyone! Today I share with you how to make Vietnamese rice paper I have adjusted the wrapper to make the wrapper more crispy because the raw meat inside will be watery and I will also know how to cook the filling to make it more delicious Here is the recipe Now let's go to the kitchen to make this Vietnamese rice paper with me I will prepare the filling of the Vietnamese rice paper first I need 10g of catnip I bought this catnip cut like this You can use the uncut catnip I will put water at room temperature, neither hot nor cold, and soak for about 30 minutes During this time, I will prepare the tapioca flour I have 30g of tapioca flour This tapioca flour is about 45g If you want to eat a lot, you can use the whole 45g This is the brand I use Now I will bring this tapioca flour to boil When the water is boiling, I put the tapioca flour in And from now on, I will count the time as 3 minutes I lower the heat to medium, keep the water boiling I see the tapioca flour when it is about 3 minutes, it will turn clear and start to soften I boil it like it's cooked I take it out of the stove and put it on a sieve Then I will pour the water back to the tapioca flour Then let it drain After draining, I will cut it into small pieces At this time, the water is a bit too much I cut this tapioca flour into small pieces, almost soft So that when I peel the filling, the filling will not fall off If you make a lot, you can put it in the machine to grind I cut it into small pieces like this After soaking the catfish for 30 minutes, I took it out and it was soft And this catfish is a bit smelly So I will bring it to wash again I just pour cold water I squeeze it a little Then I will take it out and pour new water I wash it like this about 2-3 times After 3 times of pouring water, I smell it I see it doesn't smell strange, it smells a bit stinky I take it out and now I also take the catfish and cut it into small pieces I will cut the catfish a little softer than the tapioca flour Like this Put it aside Next, I have purple onion I weigh it to be 50g I will mince this purple onion I don't have to mince it very soft, but I will mince it I will put a part of it in the meat The rest I will fry until it is golden brown to make the filling more fragrant For the filling of the catfish cake, I use pork Here I bought ground pork for convenience I need 300g I don't need to use a lot of fat for this pork Because if there is too much fat, it will be easy to get bored when I eat it I will take the purple onion that I minced earlier About 1 tablespoon I put it in I add 3g salt 5g sugar How to measure by spoon, I wrote in the description of the video 4g chicken seasoning powder And I will mix it so that the meat absorbs the spices evenly Press it really well Then I leave it here Get a pan on the stove I put 1 tablespoon of cooking oil And I take the purple onion that I minced earlier I put it in Turn on the fire And now I will fry it until the onion is golden and fragrant At the same time, the amount of water in the onion also shows that when I fry it, it doesn't make the cake soft When I see a part of it turning golden like this I immediately take the catfish and put it in And now I lower the heat to medium And I stir it About 10 seconds Then I continue to take the purple onion that I minced earlier I put it in Then I stir it for another 10 seconds So that the purple onion and catfish are evenly mixed Then I will season it 4g chicken seasoning powder 2g salt And I stir it so that the spices are evenly absorbed in the purple onion and catfish The time is about 1 minute Stir it up like this to make the filling more fragrant and delicious I remind you of the kitchen, I let the vermicelli and catfish really cool Then I just put it in the meat I checked, I saw the vermicelli and catfish were already cool Then I put it in the minced pork that I marinated And I put gloves on I mix it really well While mixing, I just remembered that I forgot a very important ingredient to make the filling more fragrant That is pepper I add 1 teaspoon of pepper If you add a lot of pepper, it will be spicy When frying, the filling will be much more fragrant There, this filling is very fragrant after mixing And it's soft and chewy Now I will divide the filling I divide each piece of filling into 20g You should weigh it, because when you fry it, the time is correct, the filling is cooked and the cake is also delicious With this amount of filling, I can divide it into 22 pieces I will wrap the filling tightly and put it in the fridge Help the filling to be firmer when I roll the cake will be easier Now I'm going to make the dough The flour I need here is glutinous rice flour and I use this brand of Thailand I can use any brand A pack of flour like this is 400g, I use it all To make the cake crust more crispy, I will add 40g of rice flour I also use the brand of Thailand This is normal rice flour, not glutinous rice flour or glutinous rice flour I add 5g of baking powder Baking powder will help the cake crust to be crispy and crispy longer This is the brand of baking powder I use For sugar, I need 140g The amount of sugar should not be less If you reduce the amount of sugar, when you fry the cake, it will explode At the same time, sugar also helps the cake to be crispier I use a whisk to mix the dry ingredients really well Put it aside Now let's prepare the potatoes I can also use sweet potatoes Do not use flour Because I need fresh potatoes, it has water and smell So it helps the cake crust not to be too dry and too tough when I fry it and let it cool I don't need much potatoes With this recipe, I only need 60g And today I mix 400g of flour at a time So I will add water to the potatoes The amount of water is 240g, water at room temperature Not hot, not cold I will mix the water with the potatoes You can use a hand mixer or a blender When you mix like this, the potatoes will be easily mixed into the flour Especially with so much flour I can see that the potato mixture is ready Now I put my hands in and knead You can also knead by machine Now I just cover the dough like this Do not knead, because when you knead, it will stick to your hands I just pour the dry flour into the potato mixture Let it soak evenly At first I may see it very dry But I noticed that I should mix and stir like this About 2-3 minutes At this time, the sugar starts to melt, which makes the dough warmer I mix until I see no dry flour left Now I cover it again, I see that the dough is firm It's warm, not really dry Look at the bottom of the bowl, I see no dry flour left I just started adding water If I haven't mixed it like this, I added more water Then from the time I add water, the dough will be very sticky Actually, I knead the dough by hand, it's better Because I can feel the moisture of the dough I see the dough is warm but very hard I will add 1 tablespoon of water first I don't add much, I add 1 tablespoon at a time to make it easier to adjust I knead the dough to let the water soak evenly into the dough At this time, I feel that the dough is still very firm and hard It's dry I can press it like this, it's not soft yet Then I continue to add 1 more tablespoon of water Note that the water is at room temperature, neither hot nor cold Then I continue to knead If it is dry, I will add more water I add a total of 2.5 tablespoons of water The way to check the dough is very easy I hold the dough up And now I will make the dough round Then I will press the dough to flatten it When I press it, I see that the dough is soft but firm And when I hold it, I feel a little soft Like this, the dough is very firm If I make the dough a little dry, the cake will break easily If the dough is too wet, the dough will be soft and it will be difficult to weigh the filling When the dough is flat, I will roll it into a circle And I take the food wrap and put it on top I let the dough rest for at least 30 minutes Then I can bring it to wrap the cake But after I put it in the fridge for 2 hours I took it out and I felt it was firmer So it's very easy for me to wrap the cake I saw a share that I will make this meat cooked But I see that I make raw meat like this, the cake tastes better When I take out the dough, I just take the part I made The rest should be pushed to avoid the dough from drying A ball of dough weighs 35g 20g of filling, 35g of dough I make the dough a little thick Because when I fry it, it will be watery If I make it too thin, it will be easy to break I roll the dough into a circle and it is smooth Then I will use my thumb and my index finger I press the dough ball out, turn it and press it like this Don't be too big And the wall should be made a little thinner Then I put the filling in the middle Press it Then I use my palm to press the dough close to the filling Then I turn it over again The dough is wrapped and about 1 3rd of the filling is left Then I use my palm to turn it and pull the dough so that it grabs the edge Like this Let's see if it sticks to the meat or the mushroom, I take it out Now I'm going to make the dough round and smooth Like this Then I use my palm to press the dough to make it flat I see how to make it like this, it's very easy to fry I have tried many ways to shape it, I think I should do this way It's fast and easy to fry, I don't have to stir the dough much I will wrap the whole cake and take it to fry If the air in the house is dry, I take the food wrap and push it like this Avoid the dough being too dry, it is easy to break The remaining amount of flour is about 130g You can use it like flour to fry like sticky rice cake, it's also very delicious The oil needs to be hot enough The temperature is 180°C, 356°F, then I put the cake in And I put the cake in, I leave it alone, I don't touch the cake at all And I wait for the cake to start to rise I see the cake is all up, then I start to turn the cake The time to fry this cake, I have exactly 12 minutes I fry for about 2 minutes, I will turn the cake once So the two sides of the cake will be evenly golden and I fry it, it will not be oiled out or the cake will explode Just wait for 2 minutes, I turn the cake once With this method of making flour, I find it very easy to fry I fry for 11 minutes and a half, then I turn the cake once again Then I start to take the cake out The cake is crispy for a long time, I have to fry it until it is golden like this So the oil temperature must be right, and fry as Diệm said, it must be evenly turned And I will put the cake in a basket like this, I don't have a baking paper and I don't cover it, the cake will be crispy for a long time This cake can be eaten alone, but in the North, it will be eaten with the sauce made very lightly The way to make the sauce is to put 300ml of water in a pot Next, I add 35g of sugar The fish sauce is for 55g, you can adjust it according to the level of the fish sauce you use And now I cook for this fish sauce to boil I wait for it to boil, then I will add vinegar The use of vinegar is 5% for 7g Then I wait for it to boil again, I turn down the heat, I taste it again to make this sauce have a light taste, not rich, but it is sour and sweet I take it out of the stove and let it cool If you like spicy, you will use chili, and Diệm sees that I should have chili to make the color of the sauce more beautiful I spread it out like this Diệm uses this chili, it is not very spicy But it helps the sauce have a fragrant smell Very attractive For fried dishes, you should have a little more pickles to make it less boring Pickles are very simple Diệm needs 100g of carrots and 100g of cucumber If correct, I should make shuhao, but Diệm does not have shuhao, so Diệm replaces it with cucumber I should peel less and remove the core of the cucumber Because I soak it for a long time, if I keep it, it will be soft Then I cut it into slices about 1-2mm thick I season with 1.5 tablespoons of salt For sugar, I add 30g, which is 2 tablespoons For vinegar, I also add 2 tablespoons, which is 30g For water, I use boiling water to cool it down Diệm adds 60g, which is 4 tablespoons Then I mix it up really well I leave it for at least 30 minutes to soak it so I can eat it Or I can make it in advance and put it in the fridge Diệm has finished frying the cake If this cake is fried correctly, it will be crispy for 4-5 hours Very crispy The outside is crispy, but the inside is still soft And Diệm thinks it's best to eat in 1 hour In general, fried food, if you leave it for too long, it will not be delicious When eating, I cut it like this Then I will take the pickles and put them in a bowl of fish sauce And I dip this cake in Eat sour, sweet, less bored, very attractive I wish you and your friends can make really delicious cake If you have any questions, just leave a message or send a message to Diệm Thank you for watching the video so much See you in the next videos Goodbye!