Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

Around the 6th century (AD), a foreign expat in Japan gave instructions on how to comb natives in Nishikinohama (二 色 の 浜); Since then, this area, today Kaizuka City and Kishiwada City (Osaka, Japan) have been famous for this comb making profession. In the Edo period, there were more than 500 people in the region making comb crafts, and even the royals believed in using the regional handcraft; however, during wartime, the number of combs produced and comb-makers was greatly reduced due to the popularity of combs made of cellulose (cellulose, vegetable resins). [Đọc thêm: Tại sao nắp sữa chua sản xuất tại Nhật lại không hề bị dính sữa chua? – Phát minh đến từ loài cây rất quen thuộc với người Việt] However, with its high quality and elegant beauty, since 1987, the comb of the region has been given the nickname “Com Izumi (和 泉 櫛)”, and is still proud to be the largest producer of wooden combs in Japan. Copy. Features and the processing of Izumi wood combs The Izumi comb takes more than a year to work, and the most time consuming is the drying of the boxwood logs from Thailand; People just have to perform drying and let dry naturally alternately (but the drying step by smoking takes only 10 days or more). Use a saw to cut into small boards, then file each comb teeth one by one and sharpen the brush. As a final step, it should be hand-polished and perfected by aromatherapy with camellia oil. The Izumi comb is famous not only for its sleek, simple yet elegant design, but also does not cause static electricity and does not damage it. If combed with the Izumi comb for many years, the hair can become smoother.

Resources:

• 400 grams of commercially available rolled cake flour

• 300 grams of minced meat, be careful not to mince it too finely

• Cooking oil

• Wood ear

• Shiitake mushrooms

Onions

• Onions

• Spices: fish sauce, salt, seasoning seeds

• Cold water

Illustration.

Making:

1. The core:

• Meat marinated with spices as follows: 1 teaspoon salt, 1 teaspoon fish sauce, 1 teaspoon seasoning seed, 1/2 teaspoon pepper within 15 minutes.

• Carpentry, mushrooms soaked, washed, chopped.

• Put the pan on the stove, add 1 teaspoon of cooking oil, fry the onion, then add the minced meat to the island, finally add the shiitake and wood fungus to the island for 30 seconds then turn off the heat.

1. Powdered part:

• Dilute water according to the ratio: 600ml of water for 200 grams of powder. This ratio helps the cake to be thin, chewy, and not crushed.

• After mixing the dough, season with 1 tablespoon of one tablespoon to make the crust bold.

1. Cake coating:

• Put a thin layer of cooking oil on the non-stick pan. When the pan is hot, put 1 tablespoon of flour in the pan and smooth it.

• Cover the pot again within 1 to 2 minutes, if the cake is clear, it is done. After that, quickly place the pan upside down so that the cake falls onto the tray and apply cooking oil to avoid sticking.

• Put the kernel in the middle and then roll it up. Do the same with the rest of the dough and multiply.

1. Flight:

• Slice 200 grams of dried onions, wash them with water, then dry them in the sun to wilt.

• Mix onions through a thin layer of flour, pour over the sieve to remove excess flour.

• Fry with cooking oil on a pan.

1. Sauce part:

Mix the sauce according to the following proportions: 1 fish sauce + 1 sugar + 3 water + 1 vinegar (lemon) + 1 chili.

6 important notes for delicious rice rolls

1. Do not let the pan overheat to coat the flour, otherwise the dough will cook quickly, the cake will dry, it is easy to pitting and burn, making the cake extremely difficult.

2. Do not let the pan get too cold to rinse the flour, the dough will take a long time to cook.

3. Do not apply too much oil to the pan, the cake dough will easily get hollow in the middle.

4. Do not leave the cake on the pan for too long, it will explode, overcook and not clear.

5. Use a cutting board to store the cake after it is done. Do not put the cake on the plate because the surface is not flat, very fragile.

6. When the cake is fully cooked, the cake will come out of the pan by itself, quickly place the cake face down on the cutting board.

First, when you first buy a pan, pour water about 2/3 of the pan. After red, turn on the stove and cook the cake over high heat. Only cook until the water is evaporated and bubbly. After that, turn off the heat and pour the water away.

Use tissue to wipe away any remaining water in the pan.

You continue to put the pan on the stove, to low heat. Then, absorb some tissue with cooking oil and wipe all over the pan. Just do this for about 30 seconds to turn off the heat and let the pan cool.

Repeat wiping the pan with oil blotting paper 2 more times.

This way will make your non-stick pan more durable, comfortable to use without worrying about scratching or peeling.

Illustration.

Some note when using non-stick pan

Pour the oil into the pan before the pan is hot

Pouring oil into the pan is hot will make the non-stick layer easy to peel, toxic to the user as well as reduce the life of the pan.

Use cookware made of wood or heat resistant silicone

Absolutely do not use a metal spoon or spoon to stir food in a non-stick pan. This will make the surface of the pan easy to be scratched, and the poisons can easily be absorbed into the food, causing harm to the user.

Limit seasoning directly when using a pan

Spices such as fish sauce, salt will affect the non-stick layer of the pan. The surface of the pan is prone to pitting, damages the non-stick coating and reduces the life of the pan.

No need to use too much grease

Non-stick pan is used to prevent food from getting close to the pan, so when frying, women do not need to use too much grease, causing waste. In addition, a large amount of grease will increase the temperature when using the non-stick pan. Non-stick layer if heated at high temperature will easily peel off, affecting the life of the pan as well as the health of the user.

Korean experts explain that, because milk has a form of protein called casein, hot temperatures will be joined together and form a coating on the surface of the pan.

The way to refresh the non-stick pan with fresh milk is quite simple, first, you pour some fresh milk into the pan. The amount of milk is enough to cover the entire pan.

Next, you boil the milk to a full boil for 5 minutes. Be sure to keep the fire on fire so that the milk won’t spill over and contaminate the kitchen. Then, you discard the milk (can be used to fertilize the plant but not for drinking). Then you use clean water to wash the pan to remove the remaining milk on the surface of the pan.

Illustration.

Note: This method only applies to pans with moderate peeling, if all the non-stick layer is peeled off, the effect is no longer noticeable.

Note using the non-stick pan so that the pan will last as long as it is new

When frying, only use a sufficient amount of grease

Conventional pans will need a lot of grease for the food to cook evenly and not to burn. However, with the non-stick pan, you should only add a sufficient amount of oil because it prevents the food from sticking.

Using less grease is both economical and healthy, good for the longevity of the non-stick pan.

Oil should be added when the pan is not too hot

The non-stick coating that encounters high temperatures in dry conditions will easily peel off, affect the quality of the dish and not good for human health.

Do not season with salt seasoning when the pan is on high

Did you know that seasoning salty spices (such as fish sauce, salt, …) when the pan is cooking at a high temperature will make the surface of the pan pitted, the non-stick layer is easier to peel.

Use a wooden utensil to stir food in a non-stick pan

Wooden mixing objects will not scratch the surface of the pan like metal tools (aluminum, stainless steel).

Do not let the fire get too loud

At high temperatures, the non-stick coating in the basin can degrade and cause health risks. Therefore, you should keep the fire low or medium to ensure the safety of the family and ensure the durability of the pan.

Do not use the pan for baking, storage, …

Baking and storing at high temperatures can cause the non-stick coating to peel off, reducing the durability of the pan.