Gỏi Bồn Bồn


NGUYÊN LIỆU

- 600g Bồn bồn
- 200g Cà rốt
- 200g Dưa leo
- 300g Thịt ba rọi
- 400g Tôm bạc sú to
- 1 Lỗ tai heo
- 1 Nắm rau răm
- Chanh ớt
- Đậu phộng
- Muối + đường + bột ngọt
- 6 Tép tỏi
- 100g Hành tím bào
- Dầu ăn
- Bánh phồng tôm
- 100g Hành tây
- Nước mắm



CÁCH THỰC HIỆN
Cách làm gỏi bồn bồn
1.Chuẩn bị:
- Bồn bồn: rửa sạch, ngâm nước lanh + 1 muỗng xúp phèn chua. Ngâm 15 phút, xả sạch, 1 lít giấm nuôi +  400g – 500g đường + chút muối, nấu sôi để nguội, cho bồn bồn vào ngâm 1 ngày. Khi dùng, vớt ra để ráo + chút nước đá (cho giòn) khi dùng vắt ráo.
- Cà rốt: gọt vỏ, bào mỏng, ấn dợn sóng, bóp chút muối, xả sạch, ngâm ¼ lít nước giấm + 2 muỗng xúp đường + nước đá. Khi dùng vắt ráo.
- Dưa leo: bỏ hột, lấy vỏ ấn dợn sóng, ướp 1 muỗng xúp đường + chút nước đá 15 phút. Khi dùng vắt ráo.
- Thịt ba rọi: rửa sạch, dùng dây nylon cột chặt lại, luộc chín, thái mỏng.
- Tôm: rửa sạch, cho lên chảo cho chút muối hoặc 1 muỗng xúp rượu để trắng 15 phút. Tôm chín, bóc vỏ chừa đuôi.
- Lỗ tai: luộc chín với chút muối, thái mỏng.
- Rau răm: bỏ cọng, lấy giá, rửa sạch thái mỏng.
- Chanh: Vắt lấy nước.
- Ớt: thái sợi.
- Đậu phộng: rang với chút muối, bóc vỏ giã nát.
- Tỏi: bóc vỏ, băm nhuyễn, phi vàng.
- Hành tím: bóc vỏ, bào mỏng theo chiều xuôi, phi vàng.
- Hành tây: bóc vỏ, bào mỏng theo chiều ngang ngâm 1 tô giấm + 2 muỗng xúp đường + 1 cục đá 15 phút. - - Khi dùng vắt ráo.
2.Chế biến:
- Trộn chung: bồn bồn + cà rốt + dưa leo + ½ thịt + ½ tôm + lỗ tai + rau răm + ớt + hành tây + hành tím + ½ muỗng cà phê muối + 2 muỗng xúp đường + 1 muỗng xúp nước mắm + 3 muỗng xúp chanh. Trộn đều, nêm lại vừa ăn (chua chua ngọt ngọt là được) + 2 muỗng xúp nước mắm đặc.
3.Trình bày:
- Xếp gỏi ra dĩa trên xếp thêm tôm, thịt còn lại. Rắc đậu phộng lên mặt. Rải ngò + rau răm. Cà ớt tỉa hoa. Ăn kèm bánh phồng tôm + nước mắm (4 muỗng xúp đường + 1 muỗng xúp tỏi ớt bằm quậy đều + 4 muỗng xúp nước mắm + 4 muỗng xúp nước chanh quậy tan đều).

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