Making grilled betel leaves this way of a young mother in Hanoi, wrapping without fear of bursting, crispy and delicious

GĐXH - If you love grilled pork with betel leaves but are afraid of the packaging being easy to burst, the oil splattered when fried, and the quick soggy feeling when cooled, then try this secret right away.

Cha la lot - a rustic dish but "you can eat it forever without getting bored"

In the Vietnamese culinary treasure, grilled pork with betel leaves is one of the familiar dishes, often appearing on family meals. The fatty taste of minced meat combined with the characteristic aroma of betel leaves makes this dish both rustic and attractive. However, many women complain that when frying the pork, it often breaks apart, oil splatters everywhere, and especially when cooled, it quickly becomes soggy, losing its delicious crispness.

To solve these inconveniences, Ms. Thuy Dang ( Hanoi ) shared a great secret, helping the grilled pork roll with betel leaves to be both crispy and firm, and still retain its deliciousness for a long time. This sharing immediately received the attention and testing of many members in the cooking community.

The secret to making crispy, firm grilled betel leaves

The special thing about Ms. Thuy’s method is the outer layer. Instead of just wrapping the filling in betel leaves like the traditional way, she rolls an extra layer of ram (or thin rice paper) on the outside. This method makes the patties easy to roll, prevents them from falling apart when fried, and creates a crispy crust until the last piece.

Not only that, Ms. Thuy also revealed that with this wrapping method, you can completely prepare the sausage in advance and store it in the refrigerator. The next day, just take it out to fry again or put it in an air fryer to have a batch of crispy sausage that is just as delicious as when it was first made. This is a great advantage, especially suitable for busy people.

Crispy and delicious grilled betel leaves under the skillful hands of Ms. Dang Thuy.

Ingredients for making grilled betel leaves are simple and easy to find.

To make grilled lolot leaves in Ms. Thuy's way, you only need to prepare familiar ingredients:

- Minced pork with a little fat to make the dish soft and sweet

- A handful of washed betel leaves

- Dried onions, green onions, and some basic spices like fish sauce, pepper, seasoning powder.

- A thin layer of spring rolls will be the highlight to make the crust crispier.

The ingredients to make grilled betel leaves are also very simple, not fussy at all.

Tip: If you want the filling to be stickier and fluffier, you can add an egg. After mixing the filling, leave it in the refrigerator for about 15 minutes to let it soak before wrapping. This will help the flavor to be richer and easier to prepare.

How to make crispy grilled betel leaves

After preparing the ingredients, wrapping the patties is an important step. Ms. Thuy places a spring roll, arranges 1-2 betel leaves on top, then puts the meat filling in and spreads it thinly. Then, she folds it into thirds and flattens it so that the patties are easy to fry and keep their shape.

When frying, heat the oil, then add the patties and fry until golden brown on both sides. For those who want to reduce the amount of oil, you can brush a thin layer of oil on the surface of the patties and put them in an air fryer, set to 180°C for 10-12 minutes, flipping once so that the patties are golden brown. This method is quick, healthy and still ensures crispiness.

When frying grilled pork rolls wrapped in betel leaves, be careful to fry them over medium heat to avoid burning the skin.

Irresistibly attractive finished product

The finished result is the grilled lolot leaves with a crispy golden outer layer, soft and sweet filling, and the fragrant aroma of lolot leaves. When eaten with sweet and sour fish sauce, a little pickled cucumber or rolled with raw vegetables, it is truly "eating one bite and wanting ten more".

Not only delicious, grilled pork rolls also bring a cozy, close feeling, reminiscent of the taste of traditional family meals.

The finished product is crispy and delicious grilled betel leaves.

Cha la lot is a simple, familiar dish, but through the skillful hands and secret of Ms. Thuy Dang (Hanoi), it becomes more special: crispy, fragrant, and does not get soggy after a long time. This is not only a recipe, but also a way for women to love cooking more, turning family meals into complete moments. Because sometimes, happiness is not far away, but lies right in a hot tray of rice with crispy cha la lot.

Source: https://giadinh.suckhoedoisong.vn/lam-cha-la-lot-theo-cach-nay-cua-me-tre-ha-thanh-goi-khong-so-bung-an-gion-rom-rop-ngon-o-me-ly-172250813163819827.htm