5 delicious dishes, cheap rice floating, rainy or sunny days are all delicious ‘love cup’

The rich, delicious and attractive flavors of these rustic dishes are sure to love by everyone.

SHRIMP SHRIMP SHRIMP Resources: – Fresh fried shrimp: 300g – Dried onion: 2 bulbs – Onions, just enough spice Making: Shrimps cut beard, washed, drained, seasoned with a little spice to soak. Dry onion sliced, non-fragrant with a little oil. Put the shrimp on the island together with onions that are not fragrant. Let the shrimp cook on low heat. When the shrimp turn red, add a little sugar, taste the spices to taste, let the shrimp simmer for about 3 minutes, then turn off the heat. Put savory and sweet shrimp on a plate, served with hot rice, jute vegetable soup or boiled spinach is very delicious and it takes rice to know. WAREHOUSE Resources: – 250g bacon (the more fat the better) – 30g dried shrimp – 1 small garlic clove Half dried onion, 1 scallion (optional), 1 small pepper (optional) – 2 teaspoons of fish sauce, 1 teaspoon of sugar, 2 teaspoons of water (using water to soak the dried shrimp), and 1 teaspoon of stock Making: – The bacon just filters out the skin, cuts the fat and lean meat separately, cuts the pomegranate seeds of both of these. Garlic peeled, minced. Dried onion, peeled, thinly sliced. Scallion cut into small pieces. Dried shrimp soaked in hot water for soft hatching, take out and keep the water soaked in shrimp. -This dish is best using clay pots, but if you don’t have one, the whole family can use non-stick pan. For medium heat, add the fat and roast so that the liquid fat slowly secretes. During the roasting process, if you see fat stick to the pan, you can add a little oil. Roast until fat turns golden brown and shrink, remove and set aside. – The liquid fat in the pan, if there is much, can be removed, only keeping 2-3 tablespoons. Raise to medium-high heat, add garlic and dried onions to flavor, then add lean meat and dried shrimp to fry for hunting. – Mix the sauce according to the ratio: 1 fish sauce: 0.5 sugar: 1 water (using water to soak the dried shrimp will become more intense). This ratio is for reference only, so you can taste it again according to your personal taste. This fever more or less completely depends on everyone’s taste. Add this sauce and mix with shrimp and meat, reduce to medium heat, cook for another 10-15 minutes until the sauce is less and slightly thick. Add green onions, chili and grease and turn off the heat. Serve out for hot use. Vegetables of all kinds of fresh, delicious, eaten with pot matches Hot and rich, salty sweet sauce moderately spicy, crunchy fat tart. In addition, sticky rice, steamed rice or steamed rice can also be eaten together. RANG RANG RANG RANG Prepare: – 300 grams of pork, both lean and fat (or bacon) – 1 small bowl of crushed galangal, 1 onion, 1 small teaspoon of sugar, 3 teaspoons of fish sauce and 1 small teaspoon of MSG Making: Freshly prepared meat and finely sliced ​​to taste, marinated with a little spices. Chopped onions in a pan with non-aromatic hot oil. Add the meat and roast until the golden flesh burns. Until the golden meat burns next to us, season with fish sauce, and let the galangal to roast with stirring and stirring constantly until the golden galangal is crispy, add 1 teaspoon of sugar and 1 teaspoon of main noodles. Galangal roasted meat plate is attractive with chunks of burnt meat and fragrant golden and crispy galangal. BAM RANG BACONY SINGLE SWEET Prepare: – 300g minced pork (with fat) – 2 onions – 2 small spoons of sugar; 1 or 2 teaspoons of chili powder; 3 small teaspoons of vinegar and seasoning seasoning pasta sauce to taste For more details, see at Making: The prepared spices are mixed with minced meat and marinated for 5-10 minutes, chopped onions and then put in a hot pan with golden aromatic oil. Next, put the meat in a pan with scallions and roast, stir, and set the heat to a moderate level. Roast until the meat is golden brown and slightly scorched. You can add a few more scallion stems to make them more fragrant and beautiful. The sweet and sour salty and spicy roasted meat eaten with hot rice is nothing better. CHICKEN EGG Resources: – 2 eggs – 2 small tomatoes – 1 pinch of salt and pepper – ¼ cup cooking oil; 1/8 teaspoon of sugar; ½ teaspoon of salt; 1 chopped scallion How to cook: In a small bowl, break the eggs and add salt and pepper. Beat evenly until the eggs are small, shiny yellow in color. Cut tomatoes in half, remove the core, then cut into small pieces. Heat cooking oil in a pan, then pour the eggs in, wait a few seconds for the eggs to slightly coagulate, then turn off the heat. Use chopsticks to turn the eggs to break into small pieces. Then put the eggs in a bowl, between the cooking oil in the pan. Place the tomatoes in the pan and fry them until soft. Pour eggs, add salt, sugar, scallions, fry quickly to blend all ingredients, then cook the eggplant egg on a plate with hot rice.