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Phoenix
- Shaped Galantine (Cha Phung)
Nguyên Liệu
- 1 small carrot
- 1 average cucumber
- 100g of sugar
- 0.1 l of vinegar
- 1 bitter melon with curve end
- 3 hot red peppers
- 3 duck eggs
- 300g of hashed and ground pork
- 4 quail eggs
- 20g of dried car-ear mushrooms
- 3 chinese pork sausages
- 50g of cooking oil
- 1 clove of garlic
- 1 teaspoon of pepper
- 1/2 teaspoon of monosodium glutamate
- 2 teaspoons of salt
Cách Làm
- Cut the curve end of the bitter melon to make the
bill and the crest of a male phoenix
- Soak the mushroom in water for 1/2 hour. Cut away the hard ends
- Trim the carrot and the cucumber into flower-shapes then soak them in the
vinegar mixed with sugar to make sweet and sour
- Season the pork with garlic, onion, pepper, and monosodium glutamatẹ
- Fry the eggwhite in the pan the the egg yorks into three other pans (2 small
and 1 big one)
- Boil the quail eggs, then trim them into flower shapes (2 flowers for each
quail egg)
- Fry the chinese pork sausages until they turn golden brown
- Place the eggwhite first. Then spread the pork on, then the mushrooms on the
pork. Put 1 chinese pork sausage on the mushrooms. Roll up as shown in
picturẹ Pack up with a piece of banana leaf (or a newspaper). Steam the
roll then cut into 10 lengths.
- Place the egg york first, then spread the pork on, then eggwhite, then the
pork again. Put 1 pork sausage on. Roll up as shown in picturẹ Pack up and
steam. Then cut into 6 lengths.
- Place the egg york first, then spread the pork on, then the mushrooms, then
the egg york again. Put 1 pork sausage on. Roll up as shown in figurẹ Pack
up and steam, then cut into 6 lengths.
Garnish the lengths and bitter melon above into a phoenix-shapẹ
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