Vân Du Chay 82 | Nấm Rối | Món gây bối rối khi ăn | Mâm Cỗ Ngày Tết 1

Dear friends, have you ever eaten a dish and felt very confused because you didn't know how to eat it? Today, Tue Van will guide you to a really confusing dish. That is the mushroom roll. To make the mushroom roll, we prepare as follows. A bunch of chives, cut into strips. A bunch of lettuce, cut into strips. A piece of carrot, also cut into strips. A little pork sausage, cut into strips. A bunch of shiitake mushrooms, boiled and softened, also cut into strips. A bunch of enoki mushrooms. And to make the broth more sweet and rich, you prepare half a bunch of lemongrass, 100 grams of mushrooms and a few slices of ginger. The spices will include a little seasoning seeds and salt. I would like to remind you again. Shiitake mushrooms, lemongrass, carrot, vegetarian sausage, enoki mushrooms, all cut into small strips. Enoki mushrooms, you cut off the root, wash it clean, then peel it. Shiitake mushrooms, you also wash it clean, then peel it. Ginger, cut into strips. And the chives, that is, the chives, we only take half a bunch. And you wash it until all the salt is gone. Then gently rub it. Now you will use a net bag and put the enoki mushrooms, chives and ginger. Then tie it up. We don't eat this part, so you put it in here to cook and get the sweet broth. We cook for about 5 minutes over medium heat. In all the lessons related to broth, I always tell you. We don't soak the enoki mushrooms for too long. If you soak it for too long, the nutrients in the enoki mushrooms will not be left. So if we cook a very large pot, we only cook for a maximum of 60 minutes. With pots from 50 liters up. In the family, we don't eat much. For example, a few bowls, you can use 100-200 grams of enoki mushrooms and cook very quickly. Because in about 50 minutes, the enoki mushrooms have released all the sweeteners. If you cook more, it won't be sweeter. When the water in the pot is boiling, I cook for 5 minutes. Then we will reduce the heat. We keep the heat low so that the salty taste of the enoki mushrooms comes out. The sweetness of the enoki mushrooms is already sweet. Now I have to do one more part before we go to this broth pot. I will switch to the kitchen. In the introduction, I said this is the enoki mushroom. This is the enoki mushroom. We have washed and peeled one part. You can leave the other part intact, no need to peel it. This part of the enoki mushroom will be fried. We prepare a pan of oil. And for this fried mushroom, instead of frying it in dry flour, you fry it normally. You tear it off. Tear it off. We have to let the oil boil. Because if the oil is not boiling enough, you put the mushroom in. No matter how dry it is, there is still a little water in the mushroom. Instead of the mushroom being yellow and crispy, it will be soft. The mushroom will not be beautiful. Now you see, I put it in. You see it boiling. When the oil boils and pushes the mushroom up, you put the mushroom in. And we fry. Remember to use chopsticks to heat the mushroom. So the mushroom is fresh. When you see the mushroom is starting to turn yellow, you turn off the stove. Because if you continue to leave it, the mushroom will turn black. And now I take it out. The water in the pot has boiled. Now, after about 15 minutes, I will remove the mushroom and ginger from the pot. Now you set the fire to low. We set the fire to low. And the first thing, the mushroom has been boiled. Take it out and cut the string. You will put about half here. Keep half. Next, we put the oyster mushrooms. Now it's cassava, carrot and kumquat mushrooms. You set the fire to medium. Now the fire is medium. So in the pot of water, you see we have kumquat mushrooms, kumquat mushrooms, oyster mushrooms, carrots and cassava. And a little trick is that kumquat mushrooms must be young and cassava must be a little old. Then this dish is delicious. Because young kumquat mushrooms are sweet and not rough. Cassava must be old to be sweet. And we need the sweet taste of cassava with kumquat. But if the kumquat is a little old and rough, we can't eat it. Now you see that in the pot is a mixture of all kinds of fruits and mushrooms. When the mixture is boiling in the pot, we will add the pork sausage. It's vegetarian pork sausage. You stir well. Now how do you season it? We will add a little salt and a little seasoning. We cook it back and turn off the stove. And this is how to serve a bowl of kumquat mushrooms. There are two ways to get kumquat mushrooms. First, we use a normal bowl. Second, we have to use a bowl called chiet yiu. Chiet yiu means here in the middle of the bowl there is a narrow line. Yiu means the back. Chiet means narrow. So here it is called chiet yiu. Here you can see. And especially kumquat mushrooms, we don't put them in a big bowl. We just put them in small bowls like this. And use according to personal taste. Here, I will use a bowl like this, not a bowl like this. Now we will take this mixture and put it in a bowl. When you put it in a bowl, you tilt these kumquats to one side. That is, there will be one side more than a little bit. And the kumquat that was just put in the bowl is called chan tai. Now you will start arranging. We will arrange a little bit of vegan tea in one corner. We arrange a little bit of kumquat. And now is the kumquat that was fried a while ago. Let's take it out. The kumquat fibers after frying will be yellow and a little crispy. You will put it in one corner. When you pour it, you will pour it next to the bowl. And we will not pour a lot of water. This dish is not a appetizer, but it is not a dish to eat a lot of water. Decorated vegetables will be a bunch of mint leaves. Dear friends, this is a traditional dish in the North Pole on New Year's Day. On New Year's Day, whether it is vegetarian or salty, in the North, on New Year's Day, there must be a dish called dry water. It is called dry water because it actually has water, but not much. And this dish is called roi. But do you know? Arranging is so beautiful, making is so skillful. But when eating, all this beauty is broken by the way we have to use chopsticks and mix all the ingredients in the bowl of kumquat. And kumquat is because Tuyet Van often says, it's really a lot of kumquat when eating. I wish you all a happy New Year.