This spring rolls or has other names such as pork roll, pork belly, and pork roll. Depending on the locality, you will hear different names for this food. This greasy specialty of Thai Binh is loved by many people, especially in the cold winter days and the spring holidays. The way to make spring rolls is considered quite sophisticated to achieve a delicious quality product for people to enjoy. The ingredients for making this crispy pork belly are whole lean pork belly, marinated with spices. To make these rolls, the maker must choose delicious, clean, fresh bacon marinated with other spices such as pepper, salt, main noodles, … wrapped in banana leaves to bring out the aromatic flavor typical taste of this type of sausage. Spring rolls are made from clean pork in the countryside, pork pieces are not mixed, without preservatives or solder. In the process of making this sausage, you don’t have to puree the meat like other types of pork, but leave the fat skin intact, layering lean on top, so make sure not to mix impurities. Outside, spring rolls are wrapped with banana leaves, boiled and pressed thoroughly, so they have an attractive green color and characteristic aroma. Because it can be stored in the refrigerator for 10 days, city housewives can order and slice it to eat gradually, both quality and convenient. With many families in the city, this type of sausage is very strange to many people. From the outside, it looks exactly like the meat in the banh chung that many families often pack during Tet. This spring rolls are strangely eaten, fragrant with pepper and typical banana leaves. When eaten, it has a strong aroma of meat and pepper. Photo: IT. Invite readers to watch the video “Changing the tray of 1 million with only a few dishes, without rice and sticky rice”. Source: VTV TSTC.

Shrimp sauce is one of the typical dishes of Western people, never absent from simple and rustic meals. The typical taste of the western shrimp sauce is different from that of any other region. The sweetness of Bac Dat Mekong River shrimp together with the crispness of the western platypus has created an unforgettable taste. Fish sauce served with white rice, boiled meat, boiled vegetables, … or banh tet, banh chung, … creates a unique resonance, remembering it forever for the first time. Aunt Tu Co fish sauce was born from Aunt Tu Co’s passion for cooking with family members. I got up at 5 a.m. to go to the market to buy the live Bac Dat shrimp, and picked each papaya by hand. I did all the steps myself because she said: “ The papaya should be well-sliced, otherwise it won’t be crunchy. Fish sauce must soak at the right time or else there will be no meat left. ” This is a homemade dish that does not use borax, colorants or preservatives, but only contains memories of the countryside, the simple meals that gather with the family. Posts: : Nice News