
Download File Firmware and Flashtool plus Video Tutorial compressed:
do not forget there are some additional tips from me:
How To Flashing spice mi 511
hello, it’s nice that you tuned into thuskochtour again. today i want to show you these delicious vietnamese grilled pork sausages „nem nuong“. these sausages are perfect for a barbecue. you can either eat them with rice noodles in a bowl with different herbs or eat them in rice paper like a summer roll. now i show you the ingredients: 1,5kg frozen pork mince 5tbsp starch 1 sachet of baking powder 3tsp salt
3 garlic cloves 1tsp sugar 1tsp pepper give the starch, baking powder, salt, garlic, sugar and pepper to the meat and mix it together. when everything is mixed well, give it into a mixer. then decant it into a bowl. the meat should now be firm and viscous. next put the meat around bamboo sticks. put some oil on your hand, so the meat won’t stick on your hands.
when the kebabs are done, cover them in cling film and put them for approx. 2hours into the fridge. meanwhile i will prepare the sauce and therefore you need: 5 tbsp hoisin sauce chilisauce (if there are kids eating this dish, you can also leave it out) 2tbsp peanut butter 100ml water put the hoisin sauce, peanut butter, water and chili into a pot and let it boil up until it becomes a bit more viscous. now that all the sausages are cooled down, you can grill them. of course you can grill them on a charcoal grill or gas grill, but i will grill them on an electro grill.
then roast the peanuts that later will come onto the sausages. as soon as the peanuts are cooled down, put them into a bag and crush them with a rolling pin. i will also add some spring onion that i cut in thin rings and steam them in some oil. as soon as the sausages are ready, add the spring onion and peanuts. finally put some rice noodles, cucumber, black horehound, peppermint, salad, meat and hoisin sauce with peanuts or fish sauce in a bowl and serve it or you roll it like a roll the dish „nem noung“ is now ready! if you liked this video, give it a thumbs up and until next time! bye<3<3<3
0 comments:
Post a Comment