Vietnamese rice paper salmon roll(yue nan mi zhi gui yu juan )

Vietnamese rice paper salmon roll

Introduction:

"The salmon is crisp on the outside and tender in the inside, with the sour and sweet taste of summer fruits, perfectly presenting the taste of Vietnamese cuisine"

Production steps:

Step 1: peel the potatoes, cut them into pieces and cook them

Step 2: Sprinkle the salmon with salt, black pepper and basil. Roll the salmon into a roll with rice paper

Step 3: take green lemon, grapefruit, orange and pulp, dice and mix

Step 4: Chop mint leaves, rice pepper and black pepper into the mixed fruit and mix well

Step 5: mash the potatoes and put them into the pot. Then add 50ml milk and 10g cream and stir them into mashed potatoes

Step 6: fry the salmon roll over low heat until golden and crisp

Step 7: take the salmon roll and cut it into pieces, then combine it with mashed potato, fruit salad and bean sprouts

Materials required:

Vietnamese rice cake: 1 piece

Salmon: 100g

Green lemon: 1 / 4

Oranges: 1 / 4

Grapefruit: 1 / 4

Potatoes: 1

Rice pepper: right amount

Fresh basil: right amount

Mint leaves: moderate

Bean sprouts: moderate

Milk: moderate

Salt: right amount

Black pepper: moderate

Cream: moderate

Note: 1, Vietnam rice paper is thin, do not break it before softening with water. 2, after softening with warm water, spread the rice paper flat on the plate to wrap salmon. 3, when frying salmon, make sure to control the heat, too much fire will make the rice paper paste

Production difficulty: simple

Technology: decocting

Production time: three quarters of an hour

Taste: sour and salty

Chinese PinYin : Yue Nan Mi Zhi Gui Yu Juan