Ruoi live underwater light green blush nice silver color, as long fished out of the water will turn pink when the red-brown, yellow, discolored when the weak would die Ruoi is dark blue and dark blue bruising. Good-smelling fresh-Ruoi but his death will have to bear the odor concentration. Observed over Ruoi a batch of color can identify exactly fresh batch of more or less Ruoi.
Prepare boiling water, the long wand, mending nets, basketball … For Ruoi a pot, heat the pot Ruoi filling, washing thoroughly around chopsticks, pick out each little one for exposure to a basket, rinse under a tap discharge clean water, collecting garbage along weeds, wash thoroughly discharged. To drain the processing. (If it is Ruoi fished from estuaries and coastal areas are very clean and beautiful color than Ruoi picked from the fields. It is rarely found even on the right-Ruoi seasons in the North because people put more than Ruoi walk to promote the field of catch by fishing nets on the river Ruoi)
If you want to reserve Ruoi, after cleaning, split small, sealed packages in a plastic bag or plastic box with a lid, for the freezer compartment of the refrigerator or freezer cabinets (freezer).
Processing: If you do not have much experience standing stove you should use a cup measure to make tools, will ease the hard-Ruoi soft pork dish discretion.
3 cups Ruoi won clean. If using frozen-Ruoi the roll out small debris pieces (About Ruoi frozen: the body is only Ruoi burned soft spongy tissue, not so Ruoi shell frozen horns can break off and melt into each other rather than as whole, to try to see if Ruoi ragged trying too tightly, then cut into small pieces and then crushed in the egg immediately, only when intact to form a new defrost drain. Nereididae Frozen food can only make a cha is delicious.)
1 cup chips with lean meat or lean pork butt discretion, chopped very finely ground.
1 cup chicken eggs or duck eggs as you like (the number of eggs may be a small 4 large eggs one option)
The mixture of spices and additives (* distributed relatively): Â½ tablespoons minced fennel leaves; Â½ tablespoons fresh tangerine peel cut very small fibers (or dried tangerine peel soaked in water for soft and then cut) 1 / 3 tablespoons lime leaves very little sand garden; Â½ teaspoon seeded minced fresh chili; Â½ tablespoons chopped onion, Â½ teaspoon salt + 1 teaspoon fish sauce tasty if you like; Â½ teaspoon pepper .
On the tangerine peel and chili peppers: Ruoi season in the North as well as citrus season beginning in September, so some people get little or tangerine peel street, kind of tangerine peel thin, tight packages that do not floss string and hang drying in the house somewhere a clean tangerine peel to dry out more slowly but also not hard to use when cutting fiber removed shell is still soft tangerine tasty. Tangerine peel the new strip was not spicy aromatic to ten days to dry but not harden also delicious. What cha Ruoi dishes also have more or less for less chilli small price, will make up Ruoi up and not smell so hot core.
how: For Ruoi and egg together in a bowl just enough, chopsticks big hit for Ruoi the eggs thoroughly crushed, Ruoi way to do this for longer form part of the body Ruoi of piglets, which some people think so when Ruoi the food will taste better realize – This is the way that many traditional restaurants as soon as the season Ruoi done so well that customers will find the right Ruoi is the real thing (heaven right, also found that Ruoi fake!) – kneading the mixture with Ruoi the eggs and spices minced meat thoroughly, smell odors see tangerine peel, aromatic fennel is not up, if not enough goods to add a little candy for each lot, will be finished bitter.
Prepare flat bottom pan of oil, the oil must be put in the fried spring flooding, to medium heat. Observed Ruoi mixture, if special plastic that can be used at hand, then bent into arbitrary pieces shaped into pieces Ruoi the size of hands, a young slim segment, the drop in fried until golden ball evenly. If the mixture is thick around as only used a small patch for the ball will not slice too thick, full, and then draw themselves into the pan, and cooked pork will stick again. When the ball down into the pan do not pour oil cooling line, pulled quickly and pour out the extra pieces do not stick to the other pieces.
If you use the wins from fat lard instead of frying oil product will be more aromatic. While the war is true and correct grid picked out the fire out Ruoi the oil pan lest infamous
Of gelatinous flesh around Ruoi of egg mixture depending on the amount of meat, if meat is much harder ball will. If the ball is easier to thin than crispy, but the Ruoi also not much.
There are a Ruoi after mixing eggs meat, divided into small individual dishes instead of fried seafood interesting ways. And there are other ways after thin pieces steamed, cooled, brought quick frying oil to very hot fire lighter outer edges. This action item at ball soaked with oil, easy crispy outside but still soft within.