| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Rice and flour |
rice |
45 Min |
1 place |
ingredient
- 500 grams palm oil for frying
- 30 grams of three friends
- 10 grams of light soy sauce
- 3 grams baking soda
- 5 grams of white sugar
- 7 grams coriander
- 120 grams, Chat brand, 100% new jasmine rice
- 20 grams of celery leaves
- 80 grams of CP frozen minced pork
- 12 grams garlic
- 500 grams CP frozen minced pork
- 30 grams coriander
- 30 grams garlic
- 70 grams celery
- 100 grams of carrots
- 100 grams of onion
- 200 grams egg white
- 1,000 grams of water
- 100 grams of Ros Dee concentrated noodle soup
- 50 grams of lard
- Season with salt
- 20 grams of celery leaves
- 15 grams of light soy sauce
- 150 grams CP frozen minced pork
- Season with ground white pepper.
- 10 grams ground ginger
- 70 grams of white liquor, 40 grams
- Season with white sugar.
- 500 grams of Consume Pork Stock
Preparation
How to make: Part 1: Consume ground pork stock
1. Roughly grind together the onion, garlic, celery, carrot, minced pork and egg white.
2. Place a large pot on the stove and mix water and concentrated noodle soup. 3. Add the ground pork that was blended with the ingredients into the soup pot and stir until the ingredients are dissolved throughout the pot.
4. Bring the fermented pork to a boil over high heat. Reduce the heat to low and simmer for 45 minutes. (Do not stir or use high heat.)
5. Filter through a thin cloth and use.
How to make Part 2 Jasmine rice risotto with minced pork
1. Heat a pan, add lard, and stir-fry the three spices until fragrant.
2. Add minced pork and stir-fry until cooked through.
3. Add jasmine rice and stir until well blended.
4. Increase the heat, add white liquor and wait until the alcohol evaporates.
5. Gradually add the minced pork soup one ladle at a time, while stir-frying the rice until the rice is cooked to the desired level and the liquid is at a slurry level.
6. Season with salt, ground white pepper, white sugar, and light soy sauce.
7. Add the ground ginger and celery leaves. Mix well. Ready to serve.
How to make: Part 3: Fried Minced Pork Meatballs
1. Mix all ingredients with a cleaver and chop until well blended. 2. Form into balls, each weighing 15-20 grams.
3. Fry until cooked and dark brown.
4. Decorate with baked garlic cloves, confit in lard, fried pork rinds, young coriander shoots, and hot fried lard.
1. Roughly grind together the onion, garlic, celery, carrot, minced pork and egg white.
2. Place a large pot on the stove and mix water and concentrated noodle soup. 3. Add the ground pork that was blended with the ingredients into the soup pot and stir until the ingredients are dissolved throughout the pot.
4. Bring the fermented pork to a boil over high heat. Reduce the heat to low and simmer for 45 minutes. (Do not stir or use high heat.)
5. Filter through a thin cloth and use.
How to make Part 2 Jasmine rice risotto with minced pork
1. Heat a pan, add lard, and stir-fry the three spices until fragrant.
2. Add minced pork and stir-fry until cooked through.
3. Add jasmine rice and stir until well blended.
4. Increase the heat, add white liquor and wait until the alcohol evaporates.
5. Gradually add the minced pork soup one ladle at a time, while stir-frying the rice until the rice is cooked to the desired level and the liquid is at a slurry level.
6. Season with salt, ground white pepper, white sugar, and light soy sauce.
7. Add the ground ginger and celery leaves. Mix well. Ready to serve.
How to make: Part 3: Fried Minced Pork Meatballs
1. Mix all ingredients with a cleaver and chop until well blended. 2. Form into balls, each weighing 15-20 grams.
3. Fry until cooked and dark brown.
4. Decorate with baked garlic cloves, confit in lard, fried pork rinds, young coriander shoots, and hot fried lard.
