Resources: – 500 gr of young ribs – 1/2 red bell pepper – 1/2 green bell pepper – 1 tomato – Crispy flour – Vinegar – Chili sauce – Minced garlic Making: Step 1: Chop ribs to taste, soak in dilute salt water for 5 minutes, then rinse with water. Let dry. Step 2: Marinate the prepared ribs with 1/2 teaspoon of garlic powder, 1/2 teaspoon of main noodles, 1/2 teaspoon of salt and pepper, 1/2 teaspoon of paprika if you can use it spicy. Marinate 5 minutes. Then, put the crispy batter into the shirt evenly. Step 3: Bell peppers and diced tomatoes are not too small. Step 4: Heat oil for the ribs and fry on low heat until the ribs are cooked evenly. Crispy golden ribs, then remove to drain. Step 5: Make sweet and sour sauce Put in a bowl 2 tablespoons chili sauce, 3 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon ketchup, 1 tablespoon oyster sauce, and half a cup of water. Stirred. Sauté garlic for the bowl of mixed sauce. Taste sweet and sour, just add a little diluted tapioca starch to thicken. When the sauce boils to a moderate consistency, add the bell pepper and tomato. Stir briefly and then turn off the stove. Step 6: Put the fried ribs in the sauce, stir well, put on a plate. Serve with hot rice. Finished Products: Crispy ribs are rich on the outside, soft on the inside, sweet and sour sauce stimulates the taste buds. According to the Star

Sweet squid combined with spicy chili sauce creates an attractive dish. Materials to prepare: – 1 squid about 369g – carrot – onion – zucchini – Scallion – 1 tablespoon vegetable oil – 1 teaspoon sesame oil Sauce Ingredients: – 2 tablespoons Korean chili sauce – 1 teaspoon chili powder – 1.5 tablespoons soy sauce xì – 1 teaspoon sugar – tablespoon corn syrup or 1 teaspoon sugar – 1 teaspoon minced garlic – 1 teaspoon minced ginger – 1 teaspoon sesame seeds – pinch of black pepper Doing: – Put all the ingredients for the sauce in a small bowl and mix well. – Clean ink. One hand grabs the body and head of the squid. Pull outward with a light twisting motion. The ink tip and internal parts will slide out easily. You can also use a fork or spoon to loosen the insides of the ink. Remove ink skin. Cut squid into rings about 1.9cm (or slit the body and cut into bite-sized pieces of squid 1.9cm wide, 5cm long). Do not cut the squid too small because when cooking the squid will shrink. Cut the tentacles into equal lengths. – Mix squid with spice mixture and marinate while preparing vegetables. – Finely chop the onion. Slice the zucchini and carrots into thin slices 5cm long. Slice the scallions to 5cm long. – Put the pan on the stove. Pour oil into the pan. Let the fire be high. Place the carrots, onions, zucchini, peppers, and green onions in the pan. Quickly sauté the vegetables until they begin to wilt, about 2 minutes. – Push the vegetables to the sides of the pan. Place the marinated squid and remaining sauce in the center of the pan. Stir-fry until the squid rolls and turns milky (about 2 minutes). – Stir well for vegetables and squid to infuse for 1 minute. Drizzle sesame oil on top. (Do not cook too long or the squid will be tough). – Pour spicy fried squid on a plate. – Eat spicy fried squid with rice.

Illustration. Image source: Internet Resources: Chicken wings 1 kg Chili sauce 2 tablespoons Soy sauce 1 tbsp Oyster oil 1/2 tbsp Garlic powder 2/3 teaspoon Ginger powder 2/3 teaspoon Honey 1 tbsp Sesame oil 1/2 tbsp Seasoning seeds 1/4 teaspoon Making: Wash your chicken wings with cold water. Next, pour 2 liters of hot water about 70 degrees Celsius into the bowl, dissolve it with 2 tablespoons of salt. Soak chicken wings in a bowl of hot water mixed with salt for about 5 minutes and then use a razor to clean off dirt, grease, … on the chicken skin. Then rinse with clean water and dry. In a bowl, mix the ingredients, including: 2 tablespoons chili sauce, 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 2/3 teaspoon garlic powder, 2/3 teaspoon ginger powder, 1 tablespoon honey soup, 1/2 tablespoon sesame oil, 1/4 teaspoon seasoning. Put the chicken in a large bowl, mix well with the sauce mixture, marinate the chicken for about 1 hour for the wings to infuse the spices. Preheat the oven for 10 minutes at 210 degrees Celsius to stabilize the temperature. Place the chicken wings on a tray, place in the oven for 20 minutes at 200 degrees Celsius. The remaining chicken marinade, take out the bowl and add 1 tablespoon of honey. After 20 minutes, open the oven and spread half of this mixture evenly on the chicken wings, then continue to bake for another 5 minutes. After 10 minutes, you open the oven door, flip the chicken wings over, spread the remaining chicken marinade evenly, close the oven door, select the upper fire mode, bake for another 5 minutes and you’re done. Stir-fried melon with bean sprouts Illustration. Image source: Internet Resources: Young melons: 2 medium fruits Bean sprouts: 200 g Lean meat: 100-150 g Dried onions: 1-2 bulbs Scallion Condiments: cooking oil, seasoning seeds, soup powder, main noodles. Making: Bean sprouts, scallions are washed and dried. Peeled melon, cut into bite-sized pieces. Wash and thinly slice the pork loin. Sauté onion with cooking oil, stir-fry the meat until just cooked, season with canh teaspoon of soup powder and then put the fried meat on a plate. In the same pan, stir-fry the melon in the pan, quickly add the bean sprouts and stir-fry together. Spicy taste. (Because the melon and bean sprouts are both cooked very quickly, so you should stir-fry with high heat and should not be left for long). Finally, add the fried meat to the island again, add some spring onions and the main noodles. Turn off the stove for sauteed melon and bean sprouts on a plate or bowl of your choice. Green bean soup with lotus root Illustration. Image source: Internet Resources: 1 bowl of whole green beans ½ bowl of dried corn (bags, sold in supermarkets). 1 lotus root; Necessary seasoning. Making: Chickpeas and corn are both soaked in warm water for 2-3 hours before cooking. Lotus root is washed, peeled and grated into small fibers like making mannequins. Add enough water to the pot, if you want to quickly you can use a pressure cooker. Boil In turn, pour green beans, corn into the stew until soft. Finally, add the lotus root, season with a little salt to taste.

Illustration. Image source: Internet Resources: 1 slice of bread avocado 1 chicken egg Thin bread rolls, smooth butter spread on toasted bread. The shell is the egg, then put it on the bread, sprinkle with pepper and you can use it. You can add eggs to the grill if you like. Simply, bake bread, hard-boiled eggs, sliced ​​avocado and have a healthy breakfast combo. Deep fried butter roll Illustration. Image source: Internet Resources: Butter Egg Crispy flour Lemon Cooking oil Mayonnaise Chili sauce Spices of all kinds Making: Prepare ingredients: Wash avocado, cut lengthwise to taste. Squeeze lemon juice, beat eggs with a little salt. After preparing the ingredients, drizzle the lemon juice over the avocado slices. Then sprinkle salt, pepper, seasoning seeds on the butter to absorb the flavor. Next, roll the butter over the egg, then into the deep-fried dough so that the dough sticks all over the butter. Heat the oil in a pan on the stove, then add the breaded butter and fry until golden brown and take it out to drain the oil. Finally, put 1 tablespoon of lemon juice, 3 tablespoons of chili sauce and 3 tablespoons of mayonnaise in a bowl, mix well to make a dipping sauce. Tuna Butter Roll Sandwich Illustration. Image source: Internet Resources: ½ avocado, diced and mashed. 2 slices of sandwich Steamed tuna meat, shredded and marinated with pepper, salt, and mayonnaise. Mayonnaise (50g) Salt, pepper, 1 thinly sliced ​​tomato Making: Remove the edge of the bread and roll it thin. Butter the sandwich, arrange the tomatoes to the tuna, and then roll it up. This dish is best served with ketchup/chili sauce.

– Half a chicken (about 600g) – 400 gr of spinach – Laksa leaves – 1 onion – Pre-roasted peanuts, fried onions – Ginger, garlic, chili, red onion, lemon – Fish sauce, vinegar, sugar, salt, chili sauce Processing: – The purchased chicken is washed with water, pounded with ginger and granulated salt to rub all over the chicken skin, rinsed with clean water, and drained. – Boil water, add a little salt and 3 roasted purple onions until fragrant. Put the chicken in and boil for about 25-30 minutes. When the chicken is cooked, take it out, immediately drop it into a bowl of ice water, then take it out and drain. – Wait for the meat to cool down. Use your hands to tear or cut into bite-sized pieces. – Pickled vegetables, remove leaves, choose young vegetables, wash, cut into pieces about 4-5cm. – Boil water, add 1/2 teaspoon of salt, put the vegetables in and blanch for 1 minute. Remove the vegetables to a bowl of ice cold water and then squeeze to drain. – Thinly sliced ​​onion. Sliced ​​scallions. Put in a bowl 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon pepper. Soak the onions in the vinegar-sugar mixture. – Make fish sauce: Put 2 tablespoons of sugar, 1/2 tablespoon of chili sauce, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice in a bowl, stir well, add minced garlic and chili. – Mix salad: Put spinach, chicken, laksa leaves, scallions, onions in a large bowl. Pour in the fish sauce and mix the ingredients to absorb. Put the salad on a plate, sprinkle more peanuts, fried onions on top and enjoy. Minh Hoa (th)

https://dulich.petrotimes.vn/ Bibimbap’s main ingredients are steamed rice, processed vegetables, chili sauce, eggs, and beef. Koreans are very delicate, they know how to make the first impression for diners by decorating the ingredients of the dish in an extremely eye-catching way. https://dulich.petrotimes.vn/ In Seoul, there are many restaurants and eateries serving Bibimbap, but one address that specializes in Bibimbap that I would like to introduce to you is Gogung located in the Insadong neighborhood. https://dulich.petrotimes.vn/ This restaurant is located on Insadong pedestrian street. If you take the subway, you go to Anguk station, Exit 6, go straight to the big intersection, look to the left, you will see a very beautiful marble pedestrian street with many traditional shops. On the right is the road to the ancient village of Bukchon. Turn left and go straight for about 500m, you will see a small shopping mall called Ssamji-gil on the right, Gogung store is located here in the basement. https://dulich.petrotimes.vn/ The menu of the restaurant is quite simple, including set meals or order each plate of rice and side dishes separately. Side dishes are always served first, including kimchi, pickled vegetables like radish, napa cabbage, or seaweed, and they’re free. https://dulich.petrotimes.vn/ Then, two bowls of mixed rice are brought out while still hot, the way to place the side dishes on top is also very delicate. Jeonju-style bibimbap is served in a golden metal bowl and Dolsot bibimbap is placed in a black earthenware bowl. https://dulich.petrotimes.vn/ Boiled egg yolk is soft, if you mix it right after you bring it out to cook, it will be slightly pasty. The sauce is made from sweet peppers and a little sesame oil to create a consistency for the rice when mixed. https://dulich.petrotimes.vn/ In general, the dish has an aesthetic score of 9/10, the taste is about 7/10, not so good as expected, if you are not used to it, you can only eat half a bowl because you may feel a bit sick. The special thing is that both bowls of Bibimbap have almost no meat, mainly eggs mixed with vegetables. But for Bibimbap fans, eating here is also quite good. This set also includes cakes made from flour and seafood, which are quite delicious. https://dulich.petrotimes.vn/ The service quality of the restaurant is generally quite good, the space is quiet and comfortable. This Gogung restaurant is also worth adding to your list of must-eat restaurants when coming to the land of Kimchi. https://dulich.petrotimes.vn/ Address : Korea, Seoul, Jung-gu, Chungmuro ​​2 (i)-ga, Myeongdong 8ga-gil, 27 2 층 Business hours : 11am – 9:30pm daily. https://dulich.petrotimes.vn/

The air fryer has become a miracle appliance in the kitchen, loved by many housewives. This tool can make many dishes from baking, frying, even baking. Fried rice is also one of the dishes that an oil-free fryer can handle quickly, without having to fry with a regular pan on the stove, especially on hot summer days. You only need to prepare all the ingredients and you will have a delicious dish in just a few minutes. First, you should use cold rice instead of hot rice. This is the secret of delicious rice roasting that applies to the usual way of frying rice. It is best to put it in the refrigerator so that the rice grains will shrink, when processing fried rice will be more delicious. Basic ingredients include rice, eggs and optional toppings such as green beans, sausages, carrots, smoked meat, onions… They are all prepared as usual: washed and cut into bite-sized pieces. In addition, you need to add cooking oil, soy sauce and chili sauce. You crack the eggs, beat well and mix into the rice, then add a tablespoon of cooking oil and mix again. Compared to conventional roasting, this amount of oil is much less, good for health. Next, you need to preheat the oven to 200 degrees Celsius for 5 minutes to stabilize the temperature. If you put all the ingredients in before turning on the oven, it may cause the dish to cook unevenly. You need to fry 2 times, once fried rice separately and once for extra topping. You line the tray with foil to heat the rice quickly and keep the temperature, then, put the rice in, turn on 180 degrees Celsius for 5 minutes, then take it out, stir well. Next, add sausages, beans, carrots, smoked meat to the mix and continue to turn on 180 degrees Celsius for 5 minutes to complete. Before eating, you should add a little soy sauce or fish sauce, sprinkle more pepper and serve with chili sauce. A plate of fried rice with an oil-free fryer is quick, simple, low-fat, and doesn’t smell. The taste is delicious, attractive, no less than fried in the usual way. According to the Star

Pressed cake. Pressed cakes are sold “abundantly” on every corner of Hue, but the taste of the cake is not the same as any other shop. The cake is small but contains many special things: the greasy, chewy taste of the cake, the crunchy sourness of pickled papaya, the aroma of green onions, meat, eggs… Pressed cake is actually an improved filter cake, not fussy in processing. The main ingredients include filter powder and many different types of fillings such as eggs, dried beef, bacon, meat, etc., depending on the style of each restaurant. All ingredients are processed individually. The cake is pressed between two pieces of cast iron on a charcoal oven. In turn, put the filter powder into thin press and then add the filling to press again. Its name is also derived from this way of processing – pressing the dough in a cast iron plate. The fragrant aroma and the pleasant sound of the dough sizzling make diners waiting for the cake everyone wants to eat. Cakes are pressed or crunchy depending on the customer’s request. While waiting for the cake, the diners can make their own fish sauce, adjust the amount of spicy accordingly. Perhaps thanks to the time waiting for the cake to cook, adding homemade dipping sauce makes the dish even more delicious. The cake is more delicious when eaten hot and must be eaten with sweet and sour, laksa leaves, cucumbers, etc. The chewy taste of the filter powder, the fatty taste of the filling, and the freshness of vegetables and melons make diners eat forever until they eat. full but still not bored. In addition, pressed cakes also have a “dry pressed cake” version for customers to buy as gifts. Dry pressed cake at first glance, you will see it looks like an omelette but the ingredients and taste are completely different. Fat meat is spread evenly, add a little scallions and crunchy, served with very flavorful chili sauce. There is a very interesting way to eat dried pressed cakes that is to spread a little pate and chili sauce on the cake and sandwich it together. When eating, you will feel the crispy taste of the cake, the fatty taste of the pate, the spicy taste of the chili sauce.

– Salted tomato ingredients: 1 kg eggplant, 2 garlic bulbs, 1/2 galangal root, about 10 chili peppers, chili sauce, white sugar, vinegar, fine salt, rice water. – Steps to perform: + Buy the eggplant to pick up the stalk, cut it in half or three and soak it in salt water so it doesn’t darken, after about 20 minutes, take it out and continue to put it in water to wash the rice and soak it for another 2-3 hours. The process of soaking in salt water and water to wash the rice so that the eggplant will both release plastic, not blacken, and release toxins available in the fruit. + Preliminary preparation of other ingredients: galangal peeled, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili. If you don’t have a blender, you can finely chop them as small as possible. Pay attention to the amount of chili peppers added, so just eat, don’t make it too spicy, it will lose the taste of the pickled tomato dish. + Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of table salt, 3 tablespoons of boiled white water to cool, and mix well until smooth. sugar and salt dissolved. Taste is good, but you need to remember to add more sweet and sour taste to salt and eat. Pour the previously ground chili, galangal, and garlic mixture into the mix, seeing that this brine is a bit thick, not too thin or too thick. + Put the eggplant in a bowl of salted water, mix well and let it sit for about 5 minutes. Then turn it again and put it in the refrigerator, after half a day it is ready to eat. The finished product is pickled curry Crispy, eye-catching color, with enough sweet and sour taste of sugar, vinegar and very characteristic aroma of garlic and galangal. This dish is also very delicious with crab soup or white rice, which is a favorite dish from children to adults. has the effect of stimulating digestion, helping to eat more delicious, supplementing microorganisms for the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … Invite readers to watch the video “Chaosing the tray of 1 million dishes with only a few dishes, not including rice and sticky rice”. Source: VTV TSTC. However, eggplant also contains a toxin solanin, which is available in tubers and legumes. If not cooked, this amount of solanin is even higher, so salted eggplant, especially with a short salting time, is even more advised not to eat too much. So, when salting, to be safer, you absolutely do not skip the steps of soaking the tomatoes as above to ensure less toxins in the eggplant. Besides, pregnant women, people with a history of heart disease, kidney disease, liver disease, gastritis are also advised not to eat salted eggplant.

Illustration. Image source: Internet Resources: Shrimp Pumpkin Garlic, dried onions, cooking oil, seasoning seeds, main noodles. Pickled squash and washed with water. Then gently rub the vegetables until they are soft but still crispy. Shrimp washed, peeled, cut back to remove the black thread, marinated with a little seasoning seeds, main noodles. Dried onions, peeled garlic, smashed. Add a little oil and dry onions to the pan. Stir in the shrimp. When shrimp is cooked, scoop into separate plate. Add the remaining dried onions and garlic to the pan. Add the squash and stir well, add seasoning seeds and main noodles to taste. When vegetables are cooked, add shrimp to the island for about 2 minutes. Stir-fried squash with beef Illustration. Image source: Internet Resources: Pumpkin vegetables Garlic, beef, soy sauce, chili sauce. Making: Thinly sliced ​​beef marinated in soy sauce. Heat the cooking oil in a pan, then add the garlic and saute until fragrant, then add the beef and stir-fry quickly over high heat. When the meat is rare, drop the vegetables in and stir-fry, flip the pan to catch the fire, the stir-fry dish when it is on fire will create a very characteristic aroma. Add some chili sauce and turn off the heat. Do not stir-fry for too long, the vegetables will become watery and tasteless. Pumpkin vegetable soup with mussels Illustration. Image source: Internet Resources: Pumpkin tops: 1 bunch Mussels: 1kg (or use clams, donkeys) Ginger: 1 small piece Garlic: 2-3 branches Dried onion: 1 small bulb Dill, seasoning, fish sauce, seasoning. Making: The mussels (or don) bought are soaked in water with a few slices of chili cut to let the mussels (or don) release the sand. Then rinse the shell with water. Boil 1 pot of water with 1 pinch of salt, add mussels (or don). Bring to a boil again, stirring with chopsticks until the mussel gut (or don) peels off the shell. Pickled squash, washed, dried. Decant the mussels (or don) broth into a large bowl, to allow the sediment to settle. Remove the mussel shell (or don), remove the intestines. Onions, ginger, garlic peeled and chopped. Dill pickled, washed, cut into small pieces. Fry ½ of the onion, ginger, and garlic, then add the mussel (or don) intestines and sauté until fragrant with a little fish sauce. Stir fry the remaining ½ of the onion, ginger, and garlic, then add the squash and stir-fry until cooked with a little spice. Add mussels (or don) intestines to the pot of squash. Decant the mussels (or don) broth into the pot, leaving the residue. Bring the soup to a boil, then drop the dill in, season with a little more seasoning to taste. Stir-fried squash with pork belly Illustration. Image source: Internet Resources: 200g squash tops 150g pork belly Garlic 1 tablespoon cooking oil, 1 teaspoon sugar, 1 teaspoon fish sauce, 1 teaspoon seasoning. Making: The pork belly is chopped into small pieces for easy eating, marinated with fish sauce, seasoning seeds, cooking oil, and sugar for about 5-10 minutes to absorb the spices. The squash is lightly blanched in boiling water. Heat the cooking oil, fry the garlic with fragrant oil, add the meat and sauté over high heat until the meat is cooked. Add the squash and stir-fry, add the crushed garlic and stir-fry until cooked, then remove to a plate.

You can add this nutrient-rich food to your daily meal with spicy fried calamari. In addition to eating with rice, this is also an extremely mouth-watering snack, a “drinking bait” that cannot be better for husbands. How to make spicy fried calamari is not difficult. Resources: – 500 gr of ready-made scad fish thác – Green onions, purple onions – Horny chili, hot chili -Condiments: Sugar, pepper, seasoning Processing: – Onions washed and cut into small pieces. – Red onion peeled, smashed, minced. – Put the fish meat in a bowl with 1 tablespoon seasoning, 1 teaspoon pepper, 1/2 teaspoon sugar, 1 tablespoon red onion, 1 tablespoon green onion, minced garlic, 1/2 teaspoon minced chili and then use a spoon several times for the fish cake to absorb the seasoning, chewier and more delicious. -After the fish is finely fried, roll the ball and then flatten it, put it on a plate to prepare for frying. Note that you should apply a thin layer of oil on your palm so that when you roll the fish ball, it will not stick to your hand. – Heat oil on medium heat. When the oil is hot, put the fish cakes in and fry them until golden on both sides. When frying, it should be turned over often to cook the fish evenly and not burn. When cooked, remove to a plate lined with paper towels to absorb oil. Fried calamari, hot and spicy, with a characteristic aroma, served with chili sauce, you just want to eat it non-stop. Minh Hoa (th)

Illustration. Image source: Internet Resources: Sausage 500g Cheese slices 3 slices Cheese yarn 200 gr Cabbage 150 gr Baro onion 20 gr Chilli powder 1 tbsp Soy sauce 2 tablespoons Chili sauce 1 tbsp Ketchup 1 tbsp Green onion 1 branch Cooking oil 2 tablespoons Sugar 1 tbsp Cabbage, baro onion, scallions washed and drained. Then cut the cabbage into bite-sized pieces, the baro onion is sliced, and the green onion is finely chopped. Cut the sausage in half and then cut parallel lines on the face. Put in a bowl 1 tablespoon sugar, 1 tablespoon chili powder, 2 tablespoons soy sauce, 1 tablespoon chili sauce, 1 tablespoon ketchup and 100ml water, stir well to dissolve the mixture. Heat a pan on the stove with 2 tablespoons of cooking oil over medium heat. Heat oil for 500g sausage and fry until golden brown on both sides. Then continue to add the prepared sauce, 150g of cabbage, 3 slices of cheese and 20g of baro onions and stir well. All the ingredients have been soaked in seasoning, then evenly cover 200g of shredded cheese on the surface of the sausage on medium heat. Then close the lid for 5-7 minutes until the cheese melts, then taste the seasoning and turn off the heat. Sausage salad Illustration. Image source: Internet Resources 2 cups sausage 1/2 cup sliced ​​tomatoes 1/2 cup diced onion 1 teaspoon green onion 2 tablespoons finely chopped chili 1 tablespoon delicious fish sauce 1.5 teaspoons of sugar Juice of 1 lemon, 1 teaspoon finely chopped coriander Making: Sausage in a pot of boiling water boiled for a few minutes, cut the sausage diagonally into thick pieces. Put sausage, onion, green onion, chili, tomato in a bowl Mix sugar, fish sauce and lemon juice in another bowl, stir until dissolved. Pour water and mix well on the bowl of sausage, mix gently, scoop out onto a plate, sprinkle coriander on top and enjoy. Spaghetti with tomato sauce Illustration. Image source: Internet Resources: 1 pack of noodles 1 box of ketchup Sausage 1 onion, minced garlic Spices, seasoning, pepper Making: Make small slits at one end of the sausage, so that the new sauce is delicious and the spices are absorbed. Bring the water to a boil and drop the noodles on the ceiling Add oil and saute garlic until fragrant. Then add the minced onion to the island, add a little seasoning. Next, add the sausages to the island, then pour the ketchup over. Then immediately add noodles, stir, add seasoning just enough, about 5-10 minutes is okay. Remember to sprinkle pepper when you take it out. If you like the greasy taste, before you add the noodles to the sauce, you can add some fresh cream. And to be more Italian, I can also buy some special seasoning for making pasta.

Ingredients for fried anchovies with garlic and chili 500 gr anchovies
100 gr deep fried flour or cornstarch

2 chili peppers, 2 garlic cloves, dried onion, green onion
Seasoning: 3 tablespoons fish sauce, 1 teaspoon chili sauce, 1 teaspoon sugar, 1/2 teaspoon pepper 1/2 Daily delicacies: Fried anchovies with garlic and chili. How to make fried anchovies with garlic and chili Anchovies are washed and drained, then put in a bowl with fried flour or cornstarch, add a little salt and pepper, stir well. Garlic, chili, chopped onion.
Put the oil pan on the stove, heat the oil, put a little anchovies in and fry on medium heat. When the goldfish is crispy, remove the fish to a plate lined with absorbent paper.
Make the sauce: Put 3 spoons of fish sauce, 1 spoon of sugar, 1 spoon of chili sauce, minced garlic, and minced chili into a bowl and stir to dissolve.
Put another pan on the stove, heat 1 tablespoon of oil, add green onions and dried onions, minced garlic to the island until fragrant. Pour the sauce mixture into the boil, then add all the fried fish to the island to infuse the spices. When the mixture is dry and clings evenly to the dried fish, sprinkle some pepper, then turn off the heat, put the fish on a plate to eat with hot rice. Fried anchovies with garlic and chili can be made a lot, put in a jar and preserved in the refrigerator to eat gradually.

Raw squid fried with garlic fish sauce 300gr squid

1 garlic bulb, 1 small ginger branch, fresh chili
Spices: 1 teaspoon fish sauce, 1 teaspoon sugar, pepper, chili sauce, salt, cooking oil Delicious dishes every day: Fried squid with garlic fish sauce and catching rice. How to make fried squid with garlic sauce Squid cleaning by removing all the ink bag and washing with dilute salt water (or using white wine), then rinse with clean water and put in the basket, drain. Use a knife to gently wash the squid body to soak the seasoning (or leave the whole baby as you wish).
Garlic peeled, crushed, chopped. Ginger washed, peeled, crushed or sliced. Washed chili, cut into pieces.
Mix fish sauce: Mix 1 teaspoon fish sauce, 1 teaspoon sugar in a small bowl, stir to dissolve.

North the pan on the stove, heat the oil and fry the squid and fry the better. Take out a disc lined with oil absorbent paper to limit grease.
Still using the same pan, pour the fried oil into the small bowl and use a portion to fry the garlic, when the garlic is fragrant, add the squid, chilli, ginger together, stir well. After that, add the mixed fish sauce to the island to infuse spices. Boil for about 2-3 minutes for the shallow fish sauce to cling around the squid and the squid turns yellow, then turn off the heat.
Put the squid on a plate, eat with hot rice or dot with chili sauce.

Photo: Internet. Invite you to immediately try the secret of salt, tomato and cannon – Salt tomato ingredients: 1 kg of tomato cannon, 2 garlic bulbs, 1/2 galangal root, about 10 chili, chili sauce, white sugar, vinegar, refined salt, rice water. – Steps to be performed: Ca cannon bought to pick up stalks, cut in half or three and soak them in salt water so as not to darken, after about 20 minutes, take out and continue to wash the rice soaked for 2-3 hours. The process of soaking in brine and water to wash the rice leaves the eggplants to both remove plastic, not to darken and release toxins in the fruit. Preliminary processing other ingredients: peeled galangal, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili fruit. If you don’t have a blender, you can mince them as small as possible. Pay attention to the amount of chili into the fruit so you just eat it, don’t make it too spicy, it will lose the taste of the salted tomato dish. Photo: Internet. Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of salt, 3 tablespoons of white water, boil to cool and mix well for sugar. , the salt dissolves. Taste it to taste, but remember to taste sweeter more so that the salted eggplant can taste. Pour the mixture of chili, galangal, garlic previously ground into mix together, this salt water is a bit thick, not too thin or too thick. Put the eggplant in a bowl of mixed salt water to soak and leave for about 5 minutes. Then turn it over again and put it in the refrigerator, cool, after half a day to eat. Photo: Internet. The finished product is a crispy salted tomato dish, eye-catching color, with enough sweet and sour taste of sugar, vinegar and characteristic garlic and galangal aroma. This dish eaten with crab soup or white rice is not very delicious, it is a favorite dish from children to adults. Cauliflower has the effect of stimulating digestion, helping to eat better, adding microorganisms to the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … However, in tomato cannon also contains a number of toxins solanin is available in tubers and fruits. And if not cooked, this solanin is even higher, so salted eggplants especially with a short salt duration like guava salt are even more advised not to eat much. So, when salt guava, to ensure more safety, you absolutely do not skip the soaking steps as above to ensure the elimination of toxins in the eggplant. In addition, pregnant women, people with a history of heart, kidney, liver, gastritis are also advised not to eat salted coffee. Photo: Internet.

RESOURCES – Potatoes: 700g (4 large bulbs); – Shredded cheese: 100g; – Cornstarch: 90g; – Fragrant leaves: Rosemary (Rosemary) or Thyme (Thyme) or Thyme (Basil) are both: 2 teaspoons full. – Cilantro (cilantro) or fresh parsley: 1 small bunch. – Sausage (or sausage): 2 pcs. – White salt, seasoning salt. HOW TO MAKE SWEETS Step 1: Preliminary processing of raw materials – Wash and finely washed cilantro; – Peel potatoes, size areca pieces, put in a pot to boil with a little white salt. – Boiled sausages, finely sliced, to be about pomegranate seeds. If made from sausage, if you want to reduce fat, then after chopping it can be sautéed for about 3 minutes or put in an oil-free fryer for 4 minutes at 170 degrees Celsius. Step 2: Create sausage shape – Potatoes are cooked until cooked, then picked up in the basket for the procession. Then place the potatoes in a large bowl, using a spoon to puree while the potatoes are still hot. – Put all the ingredients: shredded cheese, 1/2 teaspoon seasoning salt, herbs, chopped coriander, cornstarch in mashed potatoes, put on gloves and mix to blend the ingredients. . Finally, add the chopped sausage, squeeze and mix the last time to get 1 block of smooth sweet potato flour. – Divide the potato flour block into small pieces of flour, and mold it into a sausage-sized shape. – Put the sausage potatoes in an oil-free fryer (lined with parchment paper or foil), fry for 15 minutes at 170 degrees C, then turn the sausage potato stick, bake for another 5 minutes at 185 When the potatoes are ripe, they are fine. The hot sausage potatoes are delicious. Wish you all success!

Bananas, litchi: are tropical fruits and they are very resistant to cold environments. If you put these fruits in the refrigerator, not only will the skin color turn black, look unattractive, but also lose the inherent nutrient content. Chocolate: Putting in the refrigerator will make the surface of chocolate easily form white mist, losing its characteristic taste. In addition, the condition of moisture will create favorable conditions for bacteria to multiply. Potatoes: In a cold environment, the starch in potatoes is easily converted to sugar, reducing the delicious taste. Tomatoes: Not only tomatoes, but also fruits with a lot of water should also limit them to the refrigerator. Because storing the tomatoes in the refrigerator only makes them wilt and not as fresh as they were at first. Onions, garlic: May become moldy when stored in the refrigerator for too long. If the onions are cut, their layers will start to dry even though carefully wrapped. Watermelon: Storing watermelon in the refrigerator can easily cause watermelon to become waterlogged, and it also causes the watermelon to lose an amount of antioxidants. Leafy green vegetables: Leafy vegetables such as spinach, spinach, vegetables, and greens should not be stored in the refrigerator, as this will quickly dry the leaves. Rice: The cold temperature causes the starch to dry and harden the rice to lose its original taste. People who eat this rice will be very difficult to digest. Breads: Breads are easy to dry out and become contaminated when you put them in the refrigerator. Honey: Honey when stored in the refrigerator will easily crystallize and freeze, losing a certain amount of nutrients. Chili sauce: The flavor and quality of chili sauce can be preserved for up to 3 years if you store them at room temperature instead of the refrigerator. Unripe avocados: Immediately placing unripe avocados in the refrigerator will prevent ripening. The avocado will actually solidify, and will not taste as good and creamy as the fruit on the outside. Fish sauce: According to research, fish sauce should not be put in the refrigerator, because it causes odor.

So, what foods should we not keep in the refrigerator? Let’s find out through this article! 1. Cucumber If you leave cucumbers at a temperature of 0 degrees for 2-3 days, then the skin will appear a shiny layer of water, the melon is smudged, has a smell, loss of substance and difficult to eat. 2. Tomatoes Tomatoes kept at low temperatures will have water bubbles in the intestines, being chipped or cracked, the appearance of the skin appears black spots, the fruit is not fresh, the fruit is not cooked, and the food is not delicious. 3. Smoked trotters If left in the refrigerator at low temperature, the water in the legs will be frozen, fat melted, the meat is solid or broken down, easily rancid. 4. Chocolate Chocolate stored in the refrigerator when taken out due to increased temperature makes the surface of the chocolate covered with white mist, this layer is easy to mold and degenerate, causing chocolate flavor loss. 5. Bread Bread easily dries up when stored in the refrigerator. In addition, it is also a type of food that is easy to contaminate, in the refrigerator to have all kinds of food, do not clean for a long time … bread will be very moldy. Therefore, you should store bread at room temperature and use within 4 days is maximum. The only type of bread you should keep in the fridge is a sandwich, but be sure to wrap it well lest it absorbs all the aromas in the fridge, which reduces the deliciousness. 6. Honey Storage at room temperature is the best way to keep honey fresh and flavorful. You should not store honey at cold or too hot temperatures, because honey is a material that easily changes flavor when at high temperatures, and also easily crystallizes and solidifies at low temperatures. 7. Garlic Garlic is a food that cannot tolerate cold temperatures. Even if you keep garlic in the cooler, it will become moldy and spoiled more quickly than it should be outside. You can hardly detect this problem from looking from the outside, so the likelihood of eating moldy garlic is very high. Garlic in particular and spices in general such as chili, ginger, purple onions … should be stored in a cool place, avoid the refrigerator. 8. Butter Your butter is not ripe forever? That’s because it’s in the refrigerator. Putting green avocados on the shelves will help them ripen faster. For even more speed, put the butter in a bag with the banana or apple. 9. Rice After the evening, many people worry that leaving the rice outside overnight will spoil or be crawled by insects, so they are often stored in the refrigerator. However, at this temperature, the rice is often hardened and eaten will not be delicious, if eaten, it will be difficult to digest. 10. Chili sauce Technically produced chili sauce can be used for a long time and still retains its delicious taste when stored outside without refrigeration.

For a long time, people familiar with Hue cuisine have been so familiar with the bun of o Be at the top of Phan Dang Luu street, about more than 100 meters from Dong Ba market. The shop is nestled in a small house, located at the corner of a crowded intersection. From 9am to 6pm every day, driving through this section, you always see the scene of a group of diners crowded around the owner, waiting to enjoy the food.

Roadside shop should not have a table. After buying, customers sit on a low chair, they can borrow a plastic chair to support food. There are a lot of vegetables around, leaves wrapped in rolls, garbage baskets … next to chopsticks, paper towels. Behind o Cal (shop owner) is a girl’s water stall, selling several types of soft drinks such as aloe vera, alum sugar, chia seeds, lotus seed fresh milk …

On one side, a basket of meat, veal, raw vegetables, chili sauce, satay and seasoning sauce is displayed – the soul of the dish. The seasoning sauce here is very perfect, the right Hue fish sauce, mixed not too salty, not too light, nor too sweet, so it suits many people’s tastes. Wake up attractive fragrance. The materials are covered with thin nylon pad to avoid flies.

The remaining Quang burdock contains spring rolls, spring rolls and a large bowl of vermicelli, which is filled continuously before selling to customers. Hue Nem, eaten raw, sour, accompanied by fragrant spring rolls is enough to make a bowl of vermicelli. Chewy chewable skin rolls. In addition, you can buy a box of filter cake wrapped with shrimp while you wait if you like.

Although this bun does not have a menu, most patrons are already in love with the typical dishes. The highest point is the attractive vermicelli fish sauce with veal. However, not everyone likes this dish due to fear of undercooked and undercooked meat. You can choose from other dishes such as noodles, noodles, tai mui, spring rolls …

Full bowl of raw vegetables, cucumber, vermicelli, thinly sliced ​​veal, spring rolls, spring rolls, pork pies. All are sliced ​​thin with a sharp knife. Next, o The calf squeezes the succulent lemon slices, helping the veal to ripen and increase the flavor. A spoonful of chili sauce, salty and sweet, makes this dish more delicious, and then seasoned with fish sauce on top.

When eating, you mix the bowl of vermicelli to absorb evenly. If you like to eat salty, you would like to add a little seasoning to taste. Veal is sweet, the skin is lumpy to eat very well. Fish sauce, spicy chili sauce mingled with the smell of garlic easily “knocked out” your stomach. Especially the men, many people have to eat 2 bowls at once to stop craving. The price of a popular dish, from 15,000 to 20,000 VND / bowl, to order this or that topping is about 25,000 VND.

According to the Star

Porridge heart Ms. Ba

Characteristics:

• Congee truck existed for more than 50 years, located at the corner of Nguyen Huy Tu – Nguyen Van Giai intersection

• A plump bowl of porridge cooked in a Southern style at a price that is not soft compared to a sidewalk shop

• The dish is stuffed with tenderloin, then steamed, fried in gold, so it has aroma and a strange hunting taste

• The ingredients to serve are thin slices of purple onion and sweet and sour marinated

Address: Nguyen Huy Tu, District 1

Price: 50,000 VND / bowl

Business hours: 14-20h

Photo: 9493.corner, rina_food0925.

Reviews of customers:

Huy Dung: “The porridge here is fine, but the price is quite high compared to the market. The space is tight.”

Nhat Tan Vo: “The porridge shop is delicious and usually out of stock soon. The bowl of porridge is high priced but has a special taste. A slightly lower price will be better”.

Phuong Lien beef dry bread

Characteristics:

• Bread trucks have been sold for 20 years, located behind Da Kao market

• A loaf of bread including black dried beef, sauce, peanuts, laksa leaves

• Dried beef, black sauce with smell of anise, chili sauce is prepared by the shop owner by his own recipe

In addition to bread, the shop also has beef dry salad with shrimp crackers

Address: Nguyen Huy Tu, District 1

Price: VND 15,000-20,000

Business hours: 15h30-22h

Photo: 9493.corner, caibung_doi.

Reviews of customers:

Yin Le: “The price compared to the ground in District 1 is relatively soft. The food is a bit sweet for my taste”.

Cat Bân: “Dried beef is given a lot but is seasoned with a sweet flavor. Chili sauce does not give off a characteristic spicy taste”.

Cake soup 60 minutes

Characteristics:

• This is a familiar address of many generations of customers over the past 30 years

• The shop only sells for 1 hour with banh canh with rolls or banh canh

• Bread soup with broth, soft but still tough

• Crispy sausage, dotted with spicy chili fish sauce

• Diners should go early to line up

Address: Nguyen Phi Khanh, District 1

Business hours: 15-16h

Price: 15,000-50,000 VND / bowl

Photo: Nhu_sala, huyenguyen187.

Reviews of customers:

Loan Pham Pham: “The sweet broth is from the sausage, which is carefully simmered. The soup cake is cooked with the broth so it is bold and supple. The rice is soft and fragrant.”

Catherine Nguyen: “The restaurant is small but crowded, so it will be quite hot to sit and eat. The owner does not sell the type to own broth so if you buy it you have to eat it”.

9 Snail

Characteristics:

• The restaurant is known by many diners for its meat-stuffed snail dish

• The menu of the restaurant includes 9 snail dishes for customers to choose from

• The meat is chewy and delicious, lemongrass flavor, mild spicy taste of ginger, the stick of chili, with perilla and herbs.

• Sour sauce catches the taste with snail dishes

Address: Nguyen Van Giai, District 1

Business hours: 8-21h

Price: 10,000-103,000 VND

Photo: Tonyfoods47.

Reviews of customers:

DDau: “The delicious dish of the restaurant is snail stuffed with meat and ginger fish sauce. The snail is warmly steamed, so when it is brought to customers, it is a bit cold. The meat is chewy and fragrant with lemongrass.”

Thu: “The snail is chewy, fresh and delicious, but it’s a bit small.

Uncle Tam’s ice cream

Characteristics:

• This is a familiar shop of many generations of students in Saigon over the past 30 years

• A glass contains only a small portion, add a few longan and some roasted peanuts

• In addition to longan ice cream, the restaurant serves many other types and some mixed snacks

• The service’s attitude of the restaurant has received mixed opinions

Address: Truong Han Sieu, District 1

Business hours: 11h30-23h30

Price: 17,000 VND / cup

Photo: Daily_wen85, maimai5988.

Reviews of customers:

Phuong Thao: “Free parking at the shop. A menu of different types of ice cream. Signature cream with fragrance”.

Thuy Tran: “Indoor and outdoor space. The shop can ship from 10 glasses or more. The longan ice cream has a few peanut seeds on it. Each ice cream has about 2 longan attached”.