Vermicelli Pastel
Stuffing Ingredients
- 200 grams of vermicelli
- 1 medium carrot, cut into 2
- 2 celery stalks, cut into 2
- 1 spring onion, cut into 2
- 1/4 tsp pepper powder
- To taste salt, sugar and powdered broth
- Enough cooking oil
- Enough water
Ground spices
- 3 cloves of red onion
- 2 cloves of garlic
- 3 hazelnuts
- Leather Material:
- 400 grams of medium protein flour
- 1 egg
- 100 grams of margarine
- 75-100 ml water
- 1/2 tsp salt
Step
- 1. Flush the vermicelli with hot water and soak until soft enough, remove and rinse again with cold water, then drain. Then cut it so it's not too long.
- 2. Saute ground spices and ground pepper until fragrant. Add carrots and a little water, cook until carrots are tender.
- 3. Enter the vermicelli, leeks + celery. Season with salt, a little sugar and powdered stock, mix well. Turn off the heat and set aside.
- 4. Make the skin: mix all ingredients and knead until smooth. Let the dough rest for 30 minutes.
- 5. Weigh the dough approximately 25 grams, then flatten it with a rolling pin.
- 6. Take 1 tablespoon of vermicelli then fold and glue, then twist.
- 7. Fry in hot oil until browned, remove and drain. Serve with your favorite sauce or use cayenne pepper, it's also delicious . Good luck
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