Excellent side dishes non fried dough in the South

This is good food, very easy, popular in the South. However, this dish is a bit time consuming, so most of it is done on the holiday, anniversary pace.
Sort of good young side, cut into pieces with two fingers, then bring the marinade. Spices including MSG, salt, fish sauce, some sugar, garlic, finely minced onion, pepper ... Marinate for about 30 minutes for complete absorption of meat. As for the powder is mixed with a little water, beat a fresh egg in the eggs and mix up. Water to the powder was not so much as this will dilute flour, meat does not stick to water so that dough is pasty. Somewhere up north done frying pan, the pieces were cut into the slopes of young brass rolling dough through rollers again to cover the meat meal and then drop into the frying pan. Fry until the dough is leaning to yellow. Remember when the war is not to train too hard, as this will be a yellow powder outside, but inside is undercooked meat. Lamb finished, pick up pieces for the disc. On the plate, going to pre-sliced ​​tomatoes, lettuce. After letting the young side to pieces, we have to few stalks coriander cilantro on hand to adorn the plates of food to begin mat.Khi dishes are served up, your looks will crave. Try to pick a piece, put the cup sweet and sour sauce is great taste. Aromatic crispy dough on the tongue, the aroma of fat and flour, the eggs where this faint, blended with sweet, sour, spicy sauce, make the dough just to bite, although not touched meat but it was also delicious. When you touch the piece of non food side as more delicious, sweet, aromatic and fatty meat radiate the tongue, teeth get absorbed, blended with aromatic, fatty, crispy of flour and eggs, the spicy, sour, sweet sauce makes you a very tasty meal. However, because flour and eggs to the dish very bored if you eat with rice. And in the holidays but this dish with some hybrid rai beer is delicious is not

Posted in: southern cuisine