Cha la lot is a familiar dish to many families because of its delicious and attractive flavor, so it is loved by many Vietnamese people. However, if you want to fry cha la lot evenly and fragrant like 10 pieces in 1, then don’t miss the recipe for making cha la lot below.
How to make delicious and beautiful cha la lot
Ingredients: Minced meat, la lot leaves, spring onions, dried onions, salt, sugar, fish sauce, pepper.
Mix minced pork with minced dried onions, white spring onion heads, a few small la lot leaves, seasoning powder, ground pepper, salt and sugar to suit your taste.
Remove the stems of la lot leaves, wash them clean, and let them dry. Let the leaves dry so that they won’t splatter when frying.
Blanch the green part of the spring onions in boiling water until soft.
To have beautiful and fragrant cha la lot pieces, you should choose large leaves that are not too young or too old, and not torn. Choose leaves with uniform sizes so that the cha pieces will be more beautiful.
Take the middle stem of the leaves as a guideline and fold the edges of the leaves on both sides (note that the darker green side of the leaves will face outwards). Place the meat in the center and roll it up. Tie a bundle of spring onions in the middle of the cha piece. This is a method to prevent the cha from falling apart while frying.
Add oil to a pan, place each cha piece and fry over medium heat. Fry at medium temperature to cook the meat and keep the leaves green.
Flip the pieces to cook evenly. When the meat is cooked, transfer it to a plate and enjoy it while it’s still hot.
So, the secret to prevent the la lot leaves from falling apart or tearing is to use a bundle of spring onions to secure them before frying. In addition, to prevent splattering oil while frying, you need to let the la lot leaves dry. Water sticking to the leaves is the reason why oil splatters when frying cha.
Vegetarian cha la lot with tofu
If you are vegetarian, you can replace the minced meat with tofu. Refer to the following recipe.
Ingredients
2 pieces of tofu, 20 grams of shiitake mushrooms, 20 grams of wood ear mushrooms, la lot leaves, spring onions, dried onions, vegetarian seasoning powder, pepper, salt.
Instructions
Rinse shiitake mushrooms and wood ear mushrooms, soak them and then cut them into small pieces.
Finely chop spring onions and dried onions.
Wash the la lot leaves and let them dry.
Squeeze the tofu until smooth, then add shiitake mushrooms, wood ear mushrooms, onions, and season with a little salt, vegetarian seasoning powder, and pepper (according to your taste) and mix well.
Place the filling in the center of a la lot leaf and roll it tightly.
Heat the pan, add oil, and fry each cha piece until golden on all sides, then remove them.
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