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Pig-Head
Galantine (Cha Thu)
Nguyên Liệu
- 0.5kg of pork from a pig's head
- 20g of dried cat-ear mushrooms
- 2 gloves of garlic
- 3 onions
- 1/2 teaspoons of pepper
- 1/2 teaspoons of salt
- 1/4 teaspoons of monosodium glutamate
- 1 table spoon of seasoning "nuoc mam"
- 1 nilon string of 15 meter long
- 5 large pieces of banana leaves of 40cm in length
- 3 round pieces of wood
Cách Làm
- Slice the pork from (a pig's head) into thin
pieces
- Cut the garlic, the onion into slices
- Soak the dried cat-ear mushrooms in clean water for while then take them out,
trim the hardedge away and cut them into shreds
- Beat 3 eggs yorks and 1 egg while together then fry them in a big pan as thin
as possiblẹ Beat the two other eggwhites and fry them in another pan.
- Place 2 pieces of banana leaves lengthwise in such a way that they form a
cross. Fold one corner then place the last piece of leaf on.
- Saute the pork in a hot pan then season it with garlic, pepper, salt, "nuoc
mam", and a little monosodium glutamatẹ Ađ in the mushrooms then
go on sauting until the pork stick the bottom of the pan.
- Spread the egg - york on the banana leaves. Place the pork on it then the
eggwhite in the miđlẹ Pack up by rolling the banana leaves.
- Tie the ingredient with the string. Cover the two ends and tie them up
- Place the three bags of wood along it then tie up as tightly as possible
- Keep in the open air for a day before put it in the freezer
When serving, slice into round pieces of about 0.5cm thick
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