Ingredient:
- Stuffed snail meat (or your favorite type of snail): 500gr
- Pork paste: 150gr
- Lean shoulder minced meat: 150gr
- Wood ear: 3 pieces
- Shiitake mushrooms: 5 pieces
- Piper Lolot: 5-7 cards
- Minced ginger: 1 teaspoon
- Minced garlic: 1 teaspoon
- Minced onion: 1 teaspoon
- Chicken eggs: 1 egg
- Spices
Step 1: Prepare the ingredients
- Snail meat washed, finely chopped (not minced)
- Wood ear mushrooms, soaked shiitake mushrooms, cut mushrooms feet, chopped
Sliced guise leaves - Pour snail meat, minced meat, pork paste, wood ear, shiitake mushrooms, minced onion, minced garlic, minced ginger, sliced bay leaves in a bowl, add 1 egg, 1 teaspoon seasoning, ½ teaspoon powder sweet, 1 tablespoon cooking oil and mix the ingredients.
Step 2: Bake
- Pour the mixture into the baking tray.
- Select STEAK mode, bake 1st time at 160°C for 15 minutes.
- Second time, increase the temperature to 180°C and bake for another 5 minutes. Observe the browning of the rolls to adjust the temperature and time if needed.
- Can bake a third time in about 3-5 minutes at 200°C.
Step 3: Make ginger fish sauce
- 1 tbsp fish sauce, 1 tbsp sugar, 1 lemon, chili, garlic, minced ginger and few sliced lime leaves and stir well.
