Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

The way to make shrimp paste is quite rich, each locality has different recipes to suit the taste of the region. However, the processing method that we introduce below is suitable for many people. Meaty shrimp paste is a favorite dish of many people in the North. Let’s prepare the ingredients to make a very simple shrimp paste with meat: Prepared materials. – 300 g of ground lean shoulder meat – 2 lemongrass bulbs – 4 cloves of garlic – 1 dangerous chili – 2-3 spoons of shrimp paste noodle soup – 2 dried onions – A little sugar (if you like it sweet) – Cooking oil. How to make shrimp paste with meat 1. First, you take the lemongrass to wash and cut into pieces, remove the seeds, and peel the onion and garlic. Then put all the ingredients in a small blender. The first step of how to make shrimp paste with meat is to grind lemongrass, chili, onion and garlic. 2. Now, you turn on the stove, heat the non-stick pan (no need for cooking oil). Then, you add the minced meat and stir to evenly distribute the meat. Heat the stove on medium heat until the meat comes out of water and then cook until the meat juice dries up. Heat minced meat in a non-stick pan. 3. When the gravy in the pan is exhausted, add 3 tablespoons of cooking oil with the spices just ground above and stir well. Cook over medium heat until the meat is golden brown. Add cooking oil and seasoning until the meat is golden brown. 4. Now you add 2-3 tablespoons of shrimp paste to the meat. Put shrimp paste in the meat 5. You continue to keep the fire low. Stir well for meat to soak up shrimp paste for about 3-5 minutes. Cook until the meat is absorbed with the shrimp paste. Finished product Marinated shrimp paste with meat preserved in a glass jar and kept in the refrigerator, you can use it for 1 week – 10 days. This is not only a dish that brings rice, can be eaten all year round, but also very easy to make. It’s great to eat with hot rice. Shrimp sauce with meat gives you a dish with a rich sweet and salty taste of meat, combined with the characteristic aroma of shrimp paste and other spices that are extremely attractive. In the summer, just a plate of shrimp paste with a bowl of sour soup, you have a delicious meal. Cook until the meat is absorbed with the shrimp paste. In addition to how to make delicious minced shrimp paste above, you can refer to a few other dishes on Lamsao’s culinary section that are also extremely attractive for a meal:

Resources: 100g straw mushrooms 100g shiitake mushrooms 100g chicken thigh mushrooms 50g enoki mushrooms 50g shiitake mushrooms 50g pumpkin broccoli plant Green onions, coriander Cooking oil, pepper, vegetarian seasoning How to cook: Step 1: Prepare ingredients – The mushrooms you take to cut off the root and then soak with water, then wash and dry. – Pumpkin you bring peeled, cut into squares. – Cauliflower peeled, cut into pieces. – Green onions and coriander remove roots, wash and chop. Step 2: Cook soup You put the pot on the stove, then add the cooking oil and saute it, then add the shiitake, pumpkin, broccoli and stir fry. Next, you add water and bring to a boil. Then, you add the prepared mushrooms and bring to a boil again. Season to taste, then add green onions and coriander and turn off the heat. Chicken mushroom soup Resources: 300g chicken 200g straw mushrooms 1 carrot Chili, dried onion, lemongrass Seasoning: Fish sauce, salt, ground pepper, seasoning powder Making: You wash the chicken with water and add a little diluted salt. Then you cut them into smaller pieces to eat. Put the pre-cooked chicken in a bowl and marinate it with 1 tablespoon minced lemongrass, 1 tablespoon seasoning seeds, one tablespoon fish sauce, add minced onion and chili. For simple straw mushrooms, you will choose straw mushrooms with buds because it will taste better when eaten. We wash the mushrooms to clean and then put them in a basket to drain all the water. Cut the mushrooms into smaller pieces. Peel the carrots, wash them thoroughly, cut them into chunks to taste. Put the pot on the stove, you add a little oil, wait when the oil is hot, add the minced shallots and fry until fragrant, then you pour in the chicken to stir-fry for the chicken to hunt again. Continue to put into the pot 4 small bowls of water and then you will bring the water to a boil. Lower the heat to low again and simmer for 40 minutes. Cook this way so that the chicken will be cooked more tender. Add the other spices needed for the dish and then you will add carrots and mushrooms to the same. Continue to cook until all ingredients are cooked. Needle mushroom with beef Resources: 200g enoki mushrooms
300g ground beef
A handful of cinnamon
Minced red onion, minced garlic Doing: Step 1: Prepare ingredients After buying ground beef, marinate the beef with 1 teaspoon of seasoning, pepper and minced shallot, mix well and roll into bite-sized balls. You pick up the leaves of cinnamon, then wash and dry. Needle mushroom you cut off the bottom of the mushroom, then cut it in half so that the mushroom is the right length to eat. Next, you separate the mushrooms into smaller pieces, then wash and dry. Step 2: Cook soup Put the pot on the stove and add 2 tablespoons of cooking oil, when the oil is hot, add the minced garlic and saute. When the minced garlic is fragrant, add a sufficient amount of water to the pot and season to taste, cook until boiling. When the water is boiling, add the enoki mushrooms to cook. When the water starts to boil again, continue to add the beef and cook for 3 minutes to cook the beef. Season to taste, then turn off the heat, add basil leaves at the end to add more flavor to the dish. Tofu needle mushroom soup Resources: 1 ounce of ground lean meat 1 pack of enoki mushrooms 2 ripe tomatoes 3 bean covers 2 – 3 crocodiles Satay, scallions, seasoning powder Making: When you buy mushrooms, you cut off all the roots, wash them, and then cut them in half. Use your hands to gently separate the needles. Tomatoes are washed, cut off the stem (this is the part that takes the most medicine) and then cut the areca. Adding tomatoes to enoki mushroom soup will help the soup have a natural sour taste. Wash tofu, cut into bite-sized pieces. Put the tomatoes in the pot to prepare the enoki mushroom soup. Add the minced meat along with the tomatoes. Add a little oil, stir the tomatoes with the meat to heat up. When the meat is tender and the tomatoes are melted, add a little bit of satay. Let the fire simmer until the meat and tomatoes are cooked. Add a little more water if the broth is dry! Crocodile peeled, washed and dropped into the soup pot. When the water boils, pour the sliced ​​beans, enoki mushrooms, satay and a little seasoning powder to cook together. Cover and boil for a while longer. If you don’t want to eat satay, at this step you can replace it with fresh chili. After boiling evenly, drop in green onions, if pale, add a little more soup powder or seasoning powder to fit! Xiao Bao (Synthetic) Photo: Collectibles

Due to advanced refining techniques, it is difficult for consumers to distinguish real cooking oil from fake. To avoid buying dirty cooking oils, consumers should note the following characteristics: Cooking oil is golden brown, dark yellow Real cooking oil is usually brighter in color. If it is rapeseed oil, it will have a slight greenish yellow color, peanut oil will have a slight orange or yellow orange color. Fake cooking oil is usually dark in color, not bright but slightly dull. The usual color is golden brown, dark yellow, slightly black. Edible oil with sediment Real cooking oil has high transparency, no signs of solidification. When shaking the oil can, the oil feels smoother and easier to spread. However, fake cooking oil contains many impurities, different chemicals, so it is at the bottom of the bottle or it is deposited, solidified, the lower it is, the thicker it becomes. If you shake it gently, you will see that the oil flows smoothly, not smoothly. Cooking oil has a strange taste Real cooking oil has a greasy, characteristic aroma. If it is a specially extracted cooking oil such as peanut oil, rapeseed oil, etc., you will see its own flavor. When tasted, there is no sour or bitter taste. Fake cooking oil does not taste greasy and fragrant like real cooking oil. When tasting, there may be strange tastes due to adulterated oils or chemicals. Oil has a strange smell If you don’t want to taste it, you can also test the smell with your sense of smell. You just need to pour a little oil on the palm of your hand and smell it. Counterfeit cooking oil will have a bad smell, acrid, burnt or rancid, unpleasant. Because they contain too many impurities and are not carefully filtered, when put into plastic bottles, they will quickly react to create a burning smell like burnt plastic. In addition to distinguishing cooking oil by observing and tasting, housewives can also distinguish real cooking oil from fake by the following: – Take a small amount of iodized water into the bowl of cooking oil, if the blue color appears, it means that the cooking oil has been mixed with impurities containing starch. – Heat cooking oil to 150 degrees Celsius and then let it cool. If the oil has deposits, the oil has been adulterated. The more oil settles, the more impurities it shows.

Due to advanced refining techniques, it is difficult for consumers to distinguish real cooking oil from fake. To avoid buying dirty cooking oils, consumers should note the following characteristics: Cooking oil is golden brown, dark yellow Real cooking oil is usually brighter in color. If it is rapeseed oil, it will have a slight greenish yellow color, peanut oil will have a slight orange or yellow orange color. Fake cooking oil is usually dark in color, not bright but slightly dull. The usual color is golden brown, dark yellow, slightly black. Edible oil with sediment Real cooking oil has high transparency, no signs of solidification. When shaking the oil can, the oil feels smoother and easier to spread. However, fake cooking oil contains many impurities, different chemicals, so it is at the bottom of the bottle or it is deposited, solidified, the lower it is, the thicker it becomes. If you shake it gently, you will see that the oil flows smoothly, not smoothly. Cooking oil has a strange taste Real cooking oil has a greasy, characteristic aroma. If it is a specially extracted cooking oil such as peanut oil, rapeseed oil, etc., you will see its own flavor. When tasted, there is no sour or bitter taste. Fake cooking oil does not taste greasy and fragrant like real cooking oil. When tasting, there may be strange tastes due to adulterated oils or chemicals. Oil has a strange smell If you don’t want to taste it, you can also test the smell with your sense of smell. You just need to pour a little oil on the palm of your hand and smell it. Counterfeit cooking oil will have a bad smell, acrid, burnt or rancid, unpleasant. Because they contain too many impurities and are not carefully filtered, when put into plastic bottles, they will quickly react to create a burning smell like burnt plastic. In addition to distinguishing cooking oil by observing and tasting, housewives can also distinguish real cooking oil from fake by the following: – Take a small amount of iodized water into the bowl of cooking oil, if the blue color appears, it means that the cooking oil has been mixed with impurities containing starch. – Heat cooking oil to 150 degrees Celsius and then let it cool. If the oil has deposits, the oil has been adulterated. The more oil settles, the more impurities it shows.

Eggplant is very delicious and nutritious, everyone likes it, but many people do not know how to choose eggplant. When buying eggplant, you will see that there are straight, thin, and curved fruits. So is the eggplant curved or straight? The vegetable farmer said that when buying eggplant, just pay attention to the 4 points below, you will definitely buy fresh and soft fruits, don’t see any fruit. 1. Look at the shape In general, eggplant can be divided into two categories. One straight and one curved. The advice of perennial vegetable farmers is to buy a slightly curved type. Under normal circumstances, naturally growing eggplant will have a certain curvature, not straight. The curvature of each eggplant is not the same. Although the eggplant is not beautiful, it is very delicious and nutritious. If when you buy, you see that the eggplants are very straight and balanced, you should be careful, they are often planted off-season, it may also be due to manual intervention and the use of stimulants, so the appearance looks better. Illustration. 2. Look at the eggplant stalk On the eggplant fruit has a hard stem, at the junction with the flesh of the fruit we can see a white part, that is the eye of the eggplant as it is often said, this is the key to identifying the fruit. Fresh eggplant.The larger the white part, the fresher and softer the eggplant, the sweeter the taste. Conversely, the smaller or purple part of the egg white indicates that the eggplant is old, with a lot of seeds inside, the taste and texture will be poor. much, should not buy. 3. Look at the colors In addition, when buying eggplant, we can also observe the color of eggplant, in general, freshly picked eggplant has a darker color, usually dark purple, looks very shiny, bright, and reflective. This shows that they are very fresh, full of flavor. If the surface of the eggplant has a clear difference in color, is dull and appears brown, it means that the eggplant has been stored for a long time and should not be purchased. 4. Try to feel When buying eggplant, we can also distinguish if the eggplant is fresh and soft by pressing it with our hands. If the firmness is moderate and can be elastic if you gently press it, it means that the eggplant is fresher. , eat delicious.And the eggplant presses hard, so the fruit should not be old. After choosing the delicious eggplant, you can refer to a few ways to cook delicious eggplant below! Eggplant with meat Prepare: – 3 long eggplants; 2 branches of green onions; 3 cloves of garlic; 2 tablespoons soy sauce; 1 tablespoon cooking oil; 1 tablespoon corn starch; 100g minced meat; 2 slices of ginger; 1 tablespoon concentrated soy sauce; 1 tablespoon white vinegar; 1 teaspoon sugar; 1 fresh chili (optional), half a bowl of water Making: Eggplant lengthwise, cut into long strips, soaked in a bowl of light salted water to prevent darkening; chopped scallions; chopped chili; minced ginger; minced garlic. Add light soy sauce, concentrated soy sauce, vinegar, cooking oil, sugar, starch, half a bowl of water and mix well. Put a sufficient amount of cooking oil in the pot, add eggplant, fry for 2 minutes, wait until the edges of the eggplant pieces are slightly golden, then take them out. Leave a little oil in the pan, add the minced meat, sauté until the meat is cooked through. Pour the white head of scallions, ginger, onion, garlic, chili (if you can’t eat spicy, you can add it) and stir-fry until fragrant. Pour in the eggplant, then add the sauce, season to taste, simmer until the eggplant is cooked, the sauce thickens, then turn off the heat. Sprinkle with green onions and enjoy with steamed rice! Eggplant with tomato meat sauce Prepare: – 200g lean pork – 1 tablespoon oyster sauce, 1 tablespoon soy sauce, half a teaspoon of white pepper, half a teaspoon of starch – 1 long eggplant – Flour: 1 egg yolk, 100g low-gluten flour, 125g cold water in a bowl, stir to combine them evenly. – Make ketchup: 1 little cooking oil, 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water, 1 teaspoon starch mixed with 1 teaspoon coffee Making: – Minced pork, mixed with oyster sauce, soy sauce, pepper, starch. – Eggplant washed, halved. Then use a knife to divide the eggplant into small slices with a thickness of 2-3mm but do not cut them apart. By the sixth slice, it will be completely cut off from the large eggplant. – Stuff the meat into the crevices of two slices of eggplant, forming a beautiful half-lantern shape. – Dip the eggplant stuffed with meat into the bowl of flour to coat the eggplant evenly. – Heat cooking oil in a pan to 160 degrees Celsius, then fry the eggplant until golden brown. Take out the eggplant, put it on a rack to drain the oil. – Make tomato sauce: Put a little oil in a pan, heat then add 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water and 1 teaspoon Starch coffee mixed with 1 teaspoon of water. Boil the mixture. – Put the eggplant on a plate, drizzle tomato sauce on top, sprinkle some chopped scallions for a beautiful look! Good luck!

Illustration. Image source: Internet Resources: Crayfish: 250g Bacon: 100g Green onion, minced purple onion, minced garlic; Sugar, salt, pepper; Fish sauce, cooking oil, cashew oil; MSG; Seasoning seeds. Making: Shrimp cut off the head, remove the legs, and the pointed part of the tail, marinate with 1m seasoning. The head of scallions is smashed and chopped, the rest is cut into pieces. Thinly sliced ​​pork belly, marinated with a little seasoning, pepper, minced onion and salt and mix well. Heat oil, saute garlic, add bacon and stir fry, add shrimp and stir well, season with 1M sugar, 1 little MSG, and 1 fish sauce. Add a little hot water if there is a lack of water while rimming the shrimp. Add 1M cashew oil, when the water thickens, remind down. When ripping shrimp, do not cover. Stir-fried beef with bean sprouts Illustration. Image source: Internet Resources: Beef 300 gr Green onion 2 branches Bean sprouts 100 gr 5 chili peppers Garlic 3 cloves Purple onion 1 piece Cooking oil 2 tablespoons Fish sauce 1.5 tbsp Soy sauce 3 tbsp Common seasoning 1 little (sugar / monosodium glutamate / salt / seasoning) Making: Beef bought to clean and deodorize, you soak with dilute salt water for about 10 minutes, then take out the meat, wash it several times with water and drain. To cook the meat, cut the meat horizontally into thin slices to eat. Onions you wash, cut into small pieces. Garlic you peeled, smashed and minced. Red onion peeled and minced. Chili you take 2 sliced ​​​​to make dipping sauce, the remaining 3 fruits are left to stir-fry. Bean sprouts you wash and dry. Put the beef with 2 teaspoons of MSG, 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of fish sauce into a plate, then use a spoon to mix it up and marinate. About 10-15 minutes for the meat to absorb the spices. Put 1 tablespoon of cooking oil with garlic and minced shallot in the pan, stir until fragrant, then add the marinated beef, stir-fry for about 5 minutes with medium heat until the beef is about 80% cooked, then take it out on a plate. . Then you turn on the heat and put 1 tablespoon of cooking oil and bean sprouts in the pan, stir-fry for about 2 minutes with medium heat until the bean sprouts are slightly flattened, then you add 1/2 teaspoon MSG, 1/3 teaspoon seasoning coffee, 1 teaspoon salt, 1/2 tablespoon sugar, 1/2 tablespoon fish sauce, reduce the heat and add beef, stir for about 3 minutes until the bean sprouts are cooked, then you add 3 fruits Add raw chili and green onions and turn off the heat. Finally, you put 2 sliced ​​chili peppers with 3 tablespoons of soy sauce in a bowl, mix well and we have 1 cup of delicious dipping sauce to eat! Needle mushroom soup Illustration. Image source: Internet Resources: 80g enoki mushrooms 50g seafood mushrooms (pearl mushrooms) 50g tea mushrooms 5 mushrooms 8 ears of dried shiitake mushrooms 1 half carrot 1 piece of young tofu 50g filet mignon Condiments: 30ml soy sauce, 5g salt, 1 green onion, cooking wine, starch, coriander, cooking oil. Making : Shiitake mushrooms and mushrooms after preliminary processing are sliced. Tenderloin washed and sliced, put in a bowl and add a little salt, cooking wine and starch, mix well with a few drops of cooking oil. Sliced ​​young tofu to taste. Heat a little oil in a pot, add mushrooms and sliced ​​carrots and stir-fry. Stir-fry until the mushrooms are soft and watery, then pour in the required amount of water, add tofu and bring to a boil, when boiling, lower the heat and simmer for about 20-30 minutes. Open the pot and pour in the marinated meat, stir well, cook until the meat is cooked, then add finely chopped scallions and finely chopped coriander to complete.

Preliminary preparation of ingredients for grilled beef with guise leaves Beef: Wash, dry, cut into pieces and mince. Betel leaves: Wash each leaf, drain, divide into 3 parts, 2 parts are left to roll beef, 1 part is finely chopped. Lemongrass, ginger, dried onion, garlic: Clean, minced. Chili with stalks, washed, chopped 2 fruits (if you eat spicy) 1 fruit trimmed flowers. Steps to make grilled beef roll with guise leaves Marinated meat with ingredients including lemongrass, ginger, dried onion, garlic, chili, chopped bay leaves along with 1.5 teaspoons of seasoning seeds, 1 teaspoon of fish sauce, 1 teaspoon of MSG, 1 teaspoon of pepper powder, ½ spoon of cooking oil, mix well, leave for 30 minutes to fully infuse the spices. Then spread out the leaves, put 1 teaspoon of meat on the outside of the leaves, roll them up, you can use a toothpick to skewer to keep the grilled beef in position or use the onion leaves blanched in boiling water to tie. Continue until you run out of ingredients. Grilled beef roll with guise leaves: – Bake in the oven: Preheat the oven to 250 degrees for 5-10 minutes. Next, use a brush to lightly brush a layer of sesame oil or cooking oil on the tray and roll the surface and bake for 15 minutes to meet the requirements. – Grilled with charcoal: The best way to make grilled beef with lolot leaves is to grill with charcoal. Fan red coal, then arrange grilled beef with guise leaves on the grill, use a brush to brush a thin layer of oil and put it on a charcoal grill, keep the coals at a moderate temperature, turn your hands evenly when grilling so that the beef rolls are cooked evenly. without burning. It takes about 20 minutes to smell good. Cooked beef rolls with bay leaves are placed on a plate, served hot with raw vegetables, noodles, lemon garlic fish sauce or chili sauce. Grilled beef roll with guise leaves is a particularly delicious dish (Illustrated photo) How to choose good beef: You should note that you should not buy pre-ground beef at the butcher shops because it is difficult to know if it is fresh ground beef or not. It is best for mothers to choose their own piece of beef and ask the seller to grind it for you or bring it home to ensure the quality of the meat. In fact, small traders use many ways to turn pork and buffalo meat into beef. There are even pieces of rotten meat, which are “enchanted” to become delicious dishes “sloppy” in people’s daily meals without knowing anything. Through the reference process as well as the experience of housewives, it is not too difficult to distinguish what is good beef and what is bad beef. If it is real, fresh beef, it will look dark red on the outside, the meat is hunted and sliced ​​with adhesion and elasticity. When the seller is selling, you should pay attention to the cut inside. If the same color, the color is still fresh, then you can rest assured 50%. Particularly with fake beef will not look fresh, if it is pork it will be stronger than beef. If it is buffalo meat, the color of the meat is dark red, not bright red. This is an important trick in distinguishing fake or real beef that mothers should pay attention to observe. But that’s not all, the trick to choosing good beef is when you buy it, slice it thinly and soak it in water. After about 10-15 minutes, take it out and see, if the meat only loosens but the water is still white, it means that it is real beef. But if the piece of meat changes color to pink and white, and the color of the water also changes, it is 100% fake beef with pork. Eating these foods poses a huge risk to family and community health. In particular, when cooking delicious beef, it will have the aroma of beef, a bit stale, but if it is fake beef, there will be a bad smell of pork (because pork eats bran when cooking has an unpleasant odor). Xiao Chien (Synthetic)

After peeling the eggs, rinse with warm water, cut into 4 equal parts. The dipping sauce consists of soy sauce, vinegar, sesame oil, minced garlic, cilantro, sugar, salt, seasoning to taste, pour heated cooking oil on top, pour all over the egg plate. Stir-fried Eggs with Bitter Melon Bitter gourd shaved off the white film inside, cut into thin slices, blanched in boiling water for 2 minutes and then rinsed with cold water. Crack the eggs into a bowl, add chopped scallions and stir well. Heat oil in a pan, turn up the heat, pour in the eggs, stir-fry until the eggs are frozen, then pour into a bowl. Heat a little cooking oil and then add bitter melon and sauté for about 1 minute. Pour in the eggs, add salt and seasoning and continue to stir-fry for 1 minute before transferring to a plate. Stir-fried bamboo shoots with pork Boil bamboo shoots in a pot of boiling water for about 2 minutes, remove and drain cold water, cut into pieces for later use. Cut pork into thin strips, add soy sauce and cornstarch, marinate for 10 minutes. Heat oil in a pan, add pork and sauté for about 3 minutes, add bamboo shoots, salt and pepper and sauté for 2 minutes, then remove to a plate. Sauteed Peas with Tomato Cut the tomatoes into large pieces for later use and rinse the beans with water. Heat oil in a pan, pour in tomatoes, add salt and sugar, heat over high heat. Add peas, seasoning seeds, sliced ​​green onions and stir-fry until the beans are cooked, then turn off the heat.

Illustration. Image source: Internet Resources: Pork shoulder 300 gr Lemongrass 7 branches Purple onion 3 pieces Garlic 4 bulbs Tapioca starch 1 tbsp Fish sauce 1 tablespoon Common seasoning 1 little Cooking oil 210 ml Making: Buy pork to remove the odor, you use salt to rub the meat until the salt dissolves, then rinse with clean water. Then use a knife to cut the meat into bite-sized pieces, put it in a meat grinder, grind until the meat is minced, then scoop it out into a bowl. Onions and garlic you peel, chop. Take 2 chopped lemongrass stalks, keep the rest. Put minced meat with onion, garlic, lemongrass, 1/2 teaspoon sugar, 1/2 teaspoon MSG, 1/2 teaspoon pepper, 1 tablespoon fish sauce, 1 tablespoon cooking oil, 1 tablespoons of flour in a bowl. Mix well and marinate for about 15 minutes for the meat to absorb the spices. Next, you smash the remaining 5 lemongrass heads, then take a sufficient amount of meat, cover the lemongrass head. Put the pan on the stove, add 200ml of cooking oil, wait until the oil is hot, put the lemongrass wrapped meat in and fry on medium heat for about 8-10 minutes. When the meat is golden brown on both sides, turn off the heat, remove the meat and enjoy. The meat wrapped with lemongrass after finishing will have the aroma of lemongrass and pork. When eating, we will feel the soft, chewy texture of the meat along with the mild aroma of lemongrass. This is a unique dish that will make you an appetizer for a family party or a great everyday dish! Melon soup cooked with clams Illustration. Image source: Internet Resources: 1 melon flavor 1 bowl of clams 1 tablespoon cooking oil 2 sprigs of scallions Some garlic cloves 1 pinch salt, seasoning powder. Making: Soak the clams in water for a few hours to release all the sand, then scrub the shells. Peel the melon and cut it into pieces. Minced garlic, chopped scallions. Put the pot on the stove with a little cooking oil, heat the oil, then add the garlic and fry until fragrant, then add the melon and stir fry briefly. Add a little salt and seasoning powder to the melon, stir well, add the right amount of water and cook until the soup boils. Next, you put the clams in and cook until the clams open, then add chopped green onions and turn off the stove. Ladle the clams into a bowl and enjoy. Mushroom bean soup Illustration. Image source: Internet Resources: purple cabbage 3 small carrots 225g fresh fat mushrooms or straw mushrooms, shiitake mushrooms…. 400g tofu 1.5 liters of filtered water or vegetable broth 7ml soy sauce 30ml rice vinegar 15ml chili garlic fish sauce 4 green onions 1 branch of ginger Cooking oil Making: Sliced ​​cabbage, scallions finely chopped leaves and onion stem. Shredded carrots. Sliced ​​mushrooms. Put cooking oil in a pot, add minced ginger and onion root and sauté over medium heat until soft. Add filtered water, soy sauce, vinegar, garlic and chili fish sauce and bring to a boil. Tofu cut into bite-sized squares. Pour the tofu into the pot of broth and boil for a few minutes. You put mushrooms, cabbage, carrots and scallions in a pot of beans and boil until soft or put cabbage, carrots, mushrooms and scallions in a bowl and scoop the tofu broth into it. Chicken with sweet and sour sauce Illustration. Image source: Internet Resources: Chicken breast: 300gr Bell peppers: 150g Garlic: 1 small bulb Cornstarch: 1 tablespoon White wine: 1/2 teaspoon Vinegar: 2 tablespoons Pineapple: 100g Onions: 100g Ginger: 1 piece Soy sauce: 3 tablespoons Tomato sauce: 60g White sugar: 2 tablespoons Seasoning: Cooking oil, salt Making Wash peppers, cut into squares. Peel onion, pineapple also peel, wash, cut into squares. Peel the ginger, wash and mince it. Wash chicken, cut into small squares with the thumb, marinate with soy sauce and wine. Crack 1 egg and mix in the cornstarch. Coat the chicken in the flour and let the flavors infuse for 15 minutes. Put the pan on the stove, add water, vinegar, soy sauce, sugar and ketchup and stir well. Add a little cornstarch and water and stir again. When the mixture thickens, turn off the heat. Heat the oil and then fry the chicken. When the chicken is golden brown, take it out and place it on a paper towel to absorb the oil to reduce the fat. Then put the pan on the stove again, add the oil. When the oil is hot, add the garlic and ginger and stir-fry quickly, then add the chili, onion and pineapple. Pour in the prepared sauce and stir quickly. Finally, add the chicken and stir well to absorb the sauce.

Outside the gates of schools, shops sell most of the foods of unknown origin, without packaging, labels… Even the snacks are processed, sold by the roadside, lying next to the mouth. sewer, close to the road to pass traffic, not covered, dusty… As soon as the drums go out and school ends, these stores are all operating at full capacity with all kinds of foods of unknown origin or even those that have been warned of unsafe hygiene. food…. still sold at school gates. Surveying around the schools in the inner districts of Hanoi, we were surprised that there were so many shops around the school gate area. Besides the shops selling toys and snacks for students, there are trolleys, street vendors… Delicious and diverse dishes that appeal to students of today’s age such as fried sausages, fried spring rolls, dried beef, fried banana bread, biscuits, ice cream… All kinds of packaged drinks with full colors , smell. The price of snacks ranges from 5,000 to 10,000 VND. These foods are very popular with students. Raw materials for processing fried spring rolls, beef jerky, chili sauce, fat, fried oil, etc. are of unknown origin, poor quality, expiry date only known by the seller. Oil and fat used for frying, used over and over again, changed from white – yellow – clear, to dark. Oils and fats have been degraded and also produce some toxic substances for the body Many parents proved to be quite permissive in following their children’s interests and needs. Many people have the habit of giving their children a little change every day to buy food after school, while waiting for their parents to pick them up or during a break between classes, to eat temporarily to relieve hunger. Students form the habit of eating snacks, causing unsafety and sanitation in front of the school gate and will face potential health risks. In fact, it is very difficult to handle food businesses in front of the school gate because these establishments operate seasonally, are not fixed, according to regulations, they are not subject to business registration. Therefore, when inspecting, functional forces can only propagate, remind and confiscate and destroy infringing items, but cannot impose sanctions. With attractive flavors, diverse designs, and low prices, school gate foods are widely sold not only affecting the health of the young generation of bamboo shoots but also a long-term danger in the food system. Products. Goods for sale at the school gate range from cakes, candies, snacks, bread, sausages to drinks such as milk tea, bottled water, etc. In which, many products have no labels, unknown origin. Some foods such as sausages, shrimp paste, bread … are baked, fried, sold on the roadside in rainy, sunny, dusty conditions… Recognizing the risk of losing food safety and hygiene, some parents are determined not to let their children buy food in front of the school gate. However, the majority of parents do not remind and manage thoroughly, so the use of food in front of the school gate still takes place. Street food is currently an unresolved problem. Many warnings have been issued, but with little effect, and this disturbing practice continues every day.

Seasoning: Fish sauce, seasoning powder, pepper, cooking oil. Steps to make fried chicken with tamarind: -Bought chicken wings, washed thoroughly, picked up the remaining fluff. Wash thoroughly, dry, cut each chicken wing into 3 parts. – Garlic peeled, smashed, minced. – Marinate chicken wings with spices before processing, it will help to make chicken wings more flavorful. Chicken wings marinated with 1/2 teaspoon of delicious fish sauce, 1 teaspoon of seasoning, a little seasoning and 1/2 of minced garlic, 1 teaspoon of tamarind sauce. Wearing gloves, mix and squeeze well to infuse the chicken wings with spices. Marinate the chicken wings for about 1-2 hours before processing, the chicken wings will be more seasoned. Chicken should be thoroughly washed before preliminary processing (Artwork) – Chicken wings after marinating enough time, will start processing. First, fry the chicken wings so that the wings are hunted again. When the pan is hot, pour in the cooking oil (the amount of oil must be enough to fry the chicken wings). -When the oil is hot, pour in the chicken wings, fry them until golden brown on both sides, fry the chicken wings on medium heat. When the chicken wings are golden crispy on both sides, then take them out, place them on absorbent paper so that the cooking oil can be washed away. – Continue to add about 3 tablespoons of cooking oil into the pan. When the oil is hot, pour in the minced garlic and fry until fragrant. -Put tamarind sauce into the pan, 1 spoon of fish sauce, 1 spoon of sugar for the spices to be mixed together. Stir on low heat until the sauce mixture is blended into a homogeneous mass of spices, then add the chicken wings, stir well so that the tamarind sauce sticks around the chicken wings. – Cook on medium heat until the tamarind sauce adheres to the chicken wings, the dish is complete. Remove to a plate, remember to drizzle the tamarind sauce all over the chicken wings to make the dish more flavorful and eye-catching. To make tamarind fried chicken more delicious, you can refer to the following secret to choosing delicious chicken wings: The taste of chicken wings: Although frozen, the chicken wings will still have a slight flavor. Do not hesitate to smell it directly and when you see a fishy smell, it is a sign that the chicken wings are no longer fresh. Choose chicken wings with a natural aroma to buy and cook delicious dishes for the family with peace of mind. Skin color of chicken wings: If the chicken wings are new, the skin color will be slightly yellow, shiny and absolutely no dullness or darkening. And if the chicken wings are pale white, or appear small gray spots that may be moldy, absolutely stay away. Not to mention, chicken with bruises, even black, indicates that the chicken is not fresh or has a “problem” when it comes to meat, you need to stay away from this type of chicken. Freezing layer on the outside of the chicken wings: Clinging around the chicken wings is a layer of frozen water secreted from the wings. This is an important factor in affirming the freshness of chicken wings. Therefore, housewives need to carefully choose the outside ice, the thinner the better. This is explained by the thin layer of freezing in a short period of time and the chicken wings still retain their freshness. On the contrary, if the ice is too thick, the chicken wings may have been left for a long time and the meat will harden and lose a lot of nutrients. Check the elasticity of chicken wings: With fresh preserved chicken wings will have good elasticity, try pressing on it will quickly return to its original state. Chicken wings that are not fresh or frozen for too long will not be elastic and harden. They are even as hard as a rock. With this chicken wings you are best not to buy. Not to mention, after the defrosting time, the chicken wings are no longer delicious and fresh as desired by customers. In addition, there are chicken wings that have been frozen and defrosted many times, which often have a dry surface. Therefore, say no to chicken wings that are brought out and frozen many times. Xiao Fei (Synthetic)

Illustration. Image source: Internet Resources: 200g taro 1 egg 1 purple onion 3 cloves of garlic Some scallions and coriander A little flour Cooking oil, salt. Minced red onion and garlic, finely chopped scallions and coriander. Peeled taro, steamed, then put in a mortar and pounded finely, then add minced onion and garlic, coriander green onions and a little salt and mix well. Rub your hands with a little flour and then break each piece of taro dough into round balls and then flatten them. Crack the eggs into the beaten bowl, dip each potato cake into the egg. Unheat cooking oil in a pan, fry the egg-dipped cakes until golden brown on both sides. Taro cream Illustration. Image source: Internet Resources: Taro, peeled: 300g Fresh milk: 200ml Fresh cream: 100ml Condensed milk: 50ml Sugar: 2 tablespoons Vanilla Hand-held egg beater Ice cream mold Making: Potatoes are peeled, washed and cut into pieces. Then bring the potatoes to boil. When the potatoes are cooked, put them in a bowl with condensed milk and mash them. Fresh cream and sugar in a clean bowl, use a whisk to beat the cream mixture. Put the fresh cream mixture into the bowl of pureed taro with fresh milk, mix well. Add 2 drops of vanilla flavor and mix well. Pour the mixture into an ice cream mold, cover with a lid and place in the freezer. After about 2-3 hours, use a spoon to stir once, do about 2-3 for the cream to be smooth. When you see that the ice cream is foamy, you can take it out to enjoy. Fried taro nuggets Illustration. Image source: Internet Resources: Taro: 1/2 cup Dried nuggets: 100gr Wheat flour: 1/2 bowl Cooking oil Chili sauce or soy sauce Making: Steamed taro – How to make fried taro nuggets Potatoes are peeled, washed and cut into small pieces. Then steamed. Dry nuggets you put on a deep plate. Wheat flour add water and dissolve until a paste is obtained. Dip each piece of taro in a bowl of flour and then soak each piece of potato through dry nuggets. This operation is not difficult, but you need to roll it well so that the layer of nuggets dries around the potato, so when frying our dish will have a more beautiful color. Repeat until the end. Put the pan on the stove, add cooking oil to heat and then drop each piece of taro in turn to fry until golden brown. When the potatoes are golden on all sides, take them out to a plate lined with greaseproof paper to make the taro less greasy. Finally, put the taro on a plate and dip it with chili sauce or soy sauce.

Seafood fried rice Resources: 2 bowls of cold rice, 200 grams of fresh squid, 100 grams of baby shrimp, 50 grams of sweet corn, 50 grams of peas, 2 eggs, dried onions, pepper, fish sauce, seasoning seeds How to make seafood fried rice – First we will prepare the ingredients: Clean squid, rinse with clean water several times, then drain, then cut into small pieces. Shrimp cut off the antennae, remove the black thread, wash, peel off the shell, diced. Put pre-prepared shrimp and squid into marinade with seasoning and pepper to absorb. Corn and beans are separated from the seeds, washed and then drained. Peel the carrots, then wash and diced. After the ingredients have been prepared, we will enter the main part of how to make seafood fried rice. – Put the pan on the stove with a little oil and then fry the chopped dried onions, add shrimp and squid to the island to hunt and then put on a plate. Continue to add cooking oil to the pan to stir-fry shrimp and squid, add peas and corn to stir-fry together, season with a little seasoning. Stir-fry until cooked, then add carrots and stir-fry when carrots are also cooked, then pour them out on a plate with shrimp and squid. – Pour a little cooking oil into the pan, heat it up, then put the rice in and fry it for hunting, then beat the eggs into the island and mix with the rice, season to taste, roast until the eggs are evenly coated in the dried rice and hunt. Rice used for roasting, you should use rice cooked from old rice or dry rice will taste better. If using rice with sticky rice, you should let the rice cool down and then put the rice in the refrigerator for a few hours for the rice grains to solidify. – The last of the way to make seafood fried rice is to add all the ingredients of shrimp, squid, beans, corn, and carrots that have been fried and continue to stir-fry with rice for about 1 more minute. Mixed fried rice Resources: Chicken eggs: 2 eggs; Carrot: 1/2 tuber; Cowpeas or green beans: 5 pods; Sweet corn: 1/3 box or half corn if no canned corn.; A few peas if available; Sausage : 2 pieces (if you prefer greasy, add pork loin, or spring rolls, today we use sausages); Fresh shrimp: 5-6; Dry cooked rice; Onions about 2 bulbs; Seasoning: seasoning powder, soy sauce, fish sauce, pepper. Making Dry cooked rice to cool, put in the refrigerator before bringing out to roast. Boiled shrimp, peeled and diced Boiled chopped cowpeas Carrots, peeled and diced, boiled until cooked Sweet corn, peas washed, boiled, then drained Sausage or chopped sausage (I use sausage at home, ready to use) Crack two eggs into a bowl, add a little pepper and seasoning powder, beat well, soak a soft cloth with a little cooking oil and wipe it all over the non-stick pan, pour the egg into it very thinly, if the pan is small, fry the eggs twice, When the eggs are cooked, remove to a plate, let cool. The rice is kept in the fridge to squeeze with 1 chicken egg to make it really soft (I use small chicken eggs, so not too many eggs) Stir-fry onions, pour rice in first, stir until slightly cooked, continue to add sausages or sausages, sweet corn, cowpeas, carrots, shrimp stir well, add a little fish sauce and two tablespoons of soy sauce until fragrant. , add a little pepper, the rice grains will start to shrink again, pour the sliced ​​egg, mix well again and then pour it out on a plate. Lotus rice with char siu Materials include : 250g of rice; Peas 50 g; 150 g fresh lotus seeds; Shiitake mushrooms 10 g; Carrot 50 g; Dried shrimp 50 g; Char siu meat 150 g; Fresh lotus leaves 1; Sausage 50 g; Seasoning: sugar, salt, seasoning; Garlic 10 g Processing stages: Fresh lotus seeds: washed, boiled with a little salt. Peas washed, boiled with a little salt. Shiitake mushrooms soaked with warm water to bloom, washed, diced. Dried shrimp, washed and boiled. Carrots are washed, diced, boiled with a little salt. Sausages washed, boiled, diced. Diced pork char siu. Minced garlic. Lotus leaves are cleaned and dried. Put the pan on the stove, when the pan is hot, add 2 tablespoons of cooking oil, when the oil is hot, add minced garlic and fry until fragrant, then add the pre-prepared ingredients to stir well (dried shrimp, sausage, mushrooms) coriander, char siu, carrots, peas, lotus seeds). Add 2 teaspoons of sugar, 2 teaspoons of seasoning, 1/2 teaspoon of salt, continue to stir for about 2 minutes. When the rice is cooked, use chopsticks to stir the rice until it is smooth and then put it in a clean bowl. Add in the cooked filling and mix well. Prepare a large bowl about 20cm in diameter. Dry the lotus leaf and place it in a bowl (put the side with the veins at the bottom). To make the rice more beautiful when opening, sprinkle some lotus seeds first and then add the rice. When the rice is full to the mouth of the bowl, grab the excess of the lotus leaf and use a toothpick to pin it. Although all the ingredients have been cooked, the steaming process is an indispensable step to create the flavor of this dish. Use a large glass pot, put about 1 liter of water in the pot, put the bowl with the rice pack in, cover, and steam for 12 minutes. “So cute” rice balls are delicious Ingredients: Sausage (or beef, chicken, sausage); Cucumber; Carrots (or sweet corn); Shrimp; rice Making – First, we need to cut the sausage into this diced form. – And chop the same with the vegetables. As for shrimp, you need to peel off the shell, head, and antennae, then cut it in half and boil it. – Blanch the carrots and blanch the sausage until hot. Pay attention to add a little salt to the blanching water. – Mix the rice with the prepared ingredients (except shrimp) and then grasp it. You can also add a little vinegar and sugar to the rice! The tighter you hold it, the more delicious it will be! Korean mixed rice Resources: White rice: 1 cup; Beef: 100g; Dried shiitake mushrooms: 4 ears; Price: 20g; Carrot: 1/2 tuber; Cucumber: 1/2 fruit; Chicken eggs: 1 egg.; Korean chili sauce; Common seasoning: cooking oil, sesame oil, roasted sesame. Making Shiitake mushrooms soaked in bloom, sliced ​​thin. Rack is picked up, washed, then taken out to dry. Shredded carrots. Thinly sliced ​​cucumber. Put the pan on the stove, add the cooking oil, add the red onion and saute, then add the beef and stir-fry (don’t marinate the beef). Remove the beef to a separate bowl. Still using the same pan, stir fry each vegetable separately until cooked. Add a little seasoning to make the vegetables more flavorful The price is to be blanched with hot water. Fried egg omelet. Make chili sauce: you mix chili sauce in the ratio of 3 tablespoons of Korean chili sauce, 2 tablespoons of sugar and 1 tablespoon of sesame oil. Mix Using one of these, before adding the rice, apply a thin layer of cooking oil, put the rice in, put a little of each type in. Put the mixture of chili sauce and roasted sesame on top. When serving, mix well and enjoy. Chicken rice Making Boiled chicken. Use chicken broth to cook rice (for turmeric or saffron) Chicken, removed and shredded (finely chopped) Thinly sliced ​​onion soaked in vinegar for 30 minutes to reduce pungent. Mix chicken, onions, herbs, sliced ​​carrots with fish sauce, sugar, lemon juice, garlic, and chili. Season to taste because it’s sweet and sour. Compress the rice into the bowl and then put it on the plate, mix the chicken, not the mouse, and the tomato. Sweet and sour rice balls Resources: – Rice: 2 bowls – Onion: 1/2 of a piece – Carrot: of½ – Zucchini: fruit – 4 tablespoons ketchup Making Step 1: Chop the vegetables Step 2: Stir-fry with a little salt and seasoning Step 3: Add the rice and tomato sauce and mix well. Do not cook rice too elegantly, it will go bad quickly. Step 4: Use clean food wrap to hold the rice into bite-sized handfuls. Scrambled rice with cotton balls Resources – Sticky rice: 500g – Water: 400g – Scrub cotton: 200g Sticky rice seasoning: – Finely chopped scallions: 100g – Fish sauce: 1 tablespoon – Sugar: 2 tablespoons – Seasoning seeds: 1 tablespoon – Pepper: 1 teaspoon – Cooking oil: 2 tablespoons Seasoning for spreading rice: – Water: 1 tablespoon – Sugar: 1 teaspoon – Fish sauce: 1 tablespoon – Chili powder : 1/2 teaspoon Implementation steps: Step 1: Cook glutinous rice. Wash the glutinous rice, pour it into the rice cooker, add water just to the surface of the rice, add 1 tablespoon of cooking oil and 1 teaspoon of seasoning powder, stir well and cook like normal rice. Step 2: Spread the cooked sticky rice on the tray in a thin layer. You can use your hands to force the rice or a clean bottle to roll over the sticky rice so that the rice is pressed tightly onto the tray. After the rice has cooled, cover the sticky rice tray with plastic wrap and place it in the refrigerator overnight (putting the rice in the refrigerator will make the sticky rice firm, easy to dry, and save time in drying). furnace a lot). Step 3: The next day, take out the sticky rice and cut it into bite-sized pieces, then arrange the rice on a tray, dry it in the oven at 120 degrees Celsius for about 45 minutes. Step 4: Turn the sticky rice over and then dry it for about 30-40 minutes for the sticky rice to dry completely. When drying, you use the wand to channel the oven door to let the steam escape, the rice will dry faster. If there is no drying oven, you can wrap the sticky rice tray and then expose it to the sun for 1-2 days to let the rice dry naturally. Step 5: Put oil in a deep pan and heat over medium heat. When the oil is hot, turn the heat down a little, drop each piece of sticky rice into the pan and fry until golden brown on both sides, then take the rice out and put it on a basket lined with absorbent paper (If you want to know if the oil is hot or not, wait until the oil is hot). When the oil is hot, break a small piece of glutinous rice and drop it into the oil pan. When the sticky rice expands and emerges immediately, the oil is hot enough for frying). Step 6: Mix fish sauce with sugar in the ratio of 3 tablespoons fish sauce + 3 tablespoons sugar + 3 tablespoons filtered water and stir well into a sweet and salty fish sauce mixture. Then, you add 1 tablespoon of chili powder to the mixed fish sauce and stir again. Step 7: – Wash the scallions, dry and chop finely. Then, you take 1/2 cup of oil into the pan, wait for the pan to be hot, then add the onions, quickly stir and turn off the heat as soon as the green onions turn dark green and fragrant. – Arrange the fried rice that has just been fried on the tray, drizzle 1 layer of fish sauce, sugar, 1 layer of onion fat and then sprinkle the cotton ball evenly on the top. Wishing you success!

The dinner menu includes: crab noodle soup, minced meat rolls, stir-fried geese with lemongrass, sweet and sour onions. Photo: Thu Uyen. 1. Minced meat rolls Resources: 300g tender lean pork Few leaves smell of ship Spring onions (you prefer to choose the leaf part over the white part) Seasoning seasoning: Soup powder, ground pepper, seasoning powder or main noodles. Making: Step 1: Clean the lean meat, then chop it into medium pieces, don’t mince it too finely so that the meatballs when eaten are still crispy and spongy. You should add a little bit of fatty meat to help the fried patties not dry out. Step 2: Pick up the onion and coriander leaves, then wash and dry. Step 3: Finely chop all the coriander leaves and scallions. Step 4: Marinate all the minced meat with 3.5 teaspoons of ground pepper, 1 tablespoon of soup powder, 0.5 teaspoons of seasoning, if you can eat noodles, you can add a little more noodles to make the meat harmonious than. Mix well the marinated meat and then add all the scent of Chinese and chopped scallions to marinate together. Let the marinade rest for about 15 minutes. Step 5: After the time for the meat to think, start the meatballs into round balls, then flatten slightly. Step 6: Put the pan on the stove, put in some cooking oil, when the oil starts to heat, drop the meat in and fry until golden brown on both sides. When frying, remember to keep the heat on medium so that the meatballs do not burn outside, or live inside! Step 7: When the meatballs are cooked, put them on a plate lined with greaseproof paper. Presenting a little more beautifully will make the meal more lively and delicious. 2. Stir-fried geese with lemongrass: Resources: Goose meat has been filtered separately: 500 grams Dried onions: 1-2 bulbs, 4 lemongrass bulbs, 2 fried chili 10 grams of white sesame Condiments: seasoning, noodles, pepper, cooking oil Making: Step 1: After filtering, you cut the swan meat into bite-sized pieces. The rest of the bones we can use to cook asparagus soup is also very delicious. Step 2: Marinate the geese with 1 teaspoon of seasoning, 1/2 teaspoon of oyster sauce, 1 teaspoon of pasta, 1 teaspoon of pepper, and a little chopped dried onion. Put on gloves, squeeze and mix well. Step 3: After the geese has marinated long enough, put the pan on the stove. When the pan is hot, put 2 tablespoons of cooking oil in the pan. Next, add the swan meat and stir-fry and then take it out on a separate plate. Still using that pan. Put 2 tablespoons of oil in the pan. When the oil is hot, pour in the lemongrass and chili. Next, add the swan meat, stir well with lemongrass and chili. Season to taste, then pour in the roasted sesame seeds, stir well and turn off the stove. Finally, we just pour the stir-fried clam with lemongrass and chili on a plate and serve with hot rice. Each piece of swan meat is fragrant, crispy, delicious, and delicious. 3. Sweet and sour onion: Resources: Onions: 3 pieces White sugar 2 tablespoons Salt Vinegar 150 ml Chili sauce 120 gr How to make sweet and sour onions: Step 1: Prepare a bowl of filtered water, add a little salt and dissolve. Onions peeled, cut into pieces to taste and put in salted water just prepared to soak for about 15 minutes. After soaking for 15 minutes, remove the onions from the basket to drain. Step 2: Take a large bowl for 2 tablespoons of sugar, 150ml of vinegar, 120ml of chili sauce and stir well. Step 3: Add the onion and mix with the prepared mixture. Then cover with cling film and place in the refrigerator. Leave for about 2 hours and you can enjoy. Decorate it beautifully. 4. Spinach crab soup: Resources: Copper crab: 200g Spinach: 1 bunch Purple onion Cooking oil Salt Seasoning seeds MSG Making: Step 1: Before making field crabs, you should soak in water for about 30 minutes to let the crabs release all the mud. Then rinse thoroughly and start making crabs. To have a delicious soup, you should choose crabs that are firm and alive. Next, you peel off the shell, and then start to poke the bricks into the cup. Step 2: Put the crab body in the mortar, add a little salt and then pound. Then filter the water and discard the residue. Decant several times so that there is no residue left in the water. You can also use a blender to do this step. Step 3: Pick up spinach. Take only the tops, fresh and free of worms. Then soak in dilute salt water for about 15 minutes, then take out and cut into small pieces. Step 4: Put the pot of crab filtered water on the stove to boil, stir well during the cooking process. Before the crab is about to boil, reduce the heat to low so that the crab meat is fused together. Because this part of crab soup is easy to overflow, you should pay close attention to not overflow, leading to loss of crab meat. Step 5: Heat cooking oil in a pan, add purple onions and saute. Then add the crab bricks and stir well for a few minutes. Step 6: When the crab broth starts to boil, add the crab bricks and the vegetable mixture. Add seasoning seeds, monosodium glutamate, try seasoning again to suit your taste and then turn off the heat. Tune (Synthetic) Photo: Collectibles

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

“For every layer of lemongrass, there is a layer of fish, bacon, green banana, chili, fresh pepper. Add stock, soy sauce, oyster sauce, salt and fish stock for 2 hours and then rest. When it’s almost time to eat, store it again. The water is almost dry, teacher u teach braised fish twice to be delicious. The piece of fish and bacon is only when eating the outer layer is dry and solid, but the bite is soft and the mouth is happy.” Reading the description of Ms. Trang, the food-loving women in the forum were all flustered by recalling the taste of childhood and homeland hidden in the taste of rustic dishes. “I don’t know if any of you sisters are like me, but fish braised with bananas, I prefer to eat bananas than fish, that’s all!”, Ms. Trang shared. Surely this is not only the hobby of each of Trang but also of the majority of women who are familiar with food. The banana pieces, when stocked with fish, are fully absorbed in the salty, sweet, and spicy flavors and add the fleshy, ringy taste of banana powder. Make sure that when you put a plate of braised fish with banana on the tray, the banana pieces are chosen first. Here is the secret to cooking fish with bananas Resources: Fish for stock: carp (perch, fish fruit) about 1kg; Green bananas: 4-5 fruits; Galangal: 1 small tuber; Ginger: 1 small branch; Dried onions: 2 bulbs; Fresh chili: 2-3 (depending on the spiciness); Bacon: 200-300 grams; Spices: seasoning seeds, soup powder, water or cooking oil, yellow apricot sugar, turmeric powder, delicious fish sauce Making: Step 1: Preliminarily cleaned fish, cut into bite-sized pieces Bacon just washed (can be blanched in boiling water), cut into bite-sized pieces. Step 2: Marinate bacon and fish with 3 teaspoons of soup powder, 2 teaspoons of seasoning powder, a little onion, minced galangal, turmeric, fish sauce. Let the fish infuse the spices for 30 minutes. Occasionally stir or shake the fish. Galangal, thinly sliced ​​ginger. Chili to the whole fruit or cut into small pieces (depending on the spiciness that adjusts). Step 3: How to beat the sugar: Put a little cooking oil in a pan, add 3-4 tablespoons of yellow apricot sugar, the sugar will turn yellow, turn off the stove, add a little white water to get the sugar water. Step 4: Wash green bananas, leave the green skin on the outside or remove the peel depending on your preference, cut the halves into bite-sized pieces. Step 5: Prepare a thick pot, the first layer of galangal, ginger to the bottom, followed by a layer of green bananas. After the fish is soaked in seasoning, place each piece on top of the banana layer, alternating with pieces of bacon. On the top layer, add a layer of bananas, put chili on top (if you like to eat more galangal, put a little more on top). Drizzle a few tablespoons of cooking oil or grease on top. Step 6: Pour the sugar water just won the pot of fish, add water to boil the fish, lower the heat and cook until the water runs out. Taste the seasoning again to taste but do not flip the fish, if the banana, meat, fish are not cooked but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . When the fish is close to being sprinkled with a few tablespoons of water or cooking oil on top to make the fish pot more beautiful and glossy. Turn off the stove to let the fish cool, when it’s time to eat, turn on the stove again for the fish to be hot and the water must be dry.

Illustration. Image source: Internet Resources: Cod fish: 300gr Tomatoes: 2 Pineapple: 1/2 fruit, onion, ginger, garlic, spring onion, dill Seasoning, chicken seasoning, soup powder, pepper, cooking oil, MSG (if you like) Served with raw vegetables Wash the fish with dilute salt water. Marinate the fish with a little seasoning, pepper with a few slices of chili pepper. Onions and garlic, peeled and chopped. Tomatoes add areca zone. Onion, dill washed, chopped, pineapple thinly sliced ​​to taste. Raw vegetables, banana flowers are washed and soaked in water for about 20 minutes, then drained. Saute garlic and onions, add tomatoes and cook until soft, season with ½ teaspoon of soup powder. Next, stir in the pineapple. Pour enough water into the pot and bring to a boil. When the pot is boiling, drop the fish in. Season to taste, turn down the stove to cook until the fish is cooked. Finally, add some dill, finely chopped scallions and 1 tablespoon of the main noodles. Season with chicken seasoning to taste, sprinkle with finely chopped onions and dill. Ladle fish soup into a large bowl, serve hot with raw vegetables and rice. Fried fish Illustration. Image source: Internet Resources: Pangasius 400 gr Pepper, seasoning powder, soup powder. Making: Mix all the above ingredients together, add a little cornstarch (or deep-fried flour) to make the dough sticky. Shape this mixture into bite-sized patties. Put the pan on the stove, add cooking oil to heat, then put each fish ball in and fry on medium heat until golden brown on both sides. Although the fish is small, soft and boneless, when cooked, the fish cake is very tough without being mushy. Place fried fish on a plate, dip it with fish sauce mixed with lemon, garlic, chili and add a little ground pepper. The aroma, sweet, chewy, hunting, not fishy, ​​of the soft fish meat melts in the mouth, and cannot refuse! Salmon roll with guise leaves Illustration. Image source: Internet Resources: 300g of fish 150g minced pork 2 bunches of guise leaves 1 dried onion, a little green onion Seasoning: 2 tablespoons delicious fish sauce, fried oil dầu Making: Prepare 3 bay leaves, 2 scallions, 1 onion, washed and finely chopped and mixed with fish and minced meat and seasoned with delicious fish sauce. Marinate the mixture for 5 to 10 minutes. We cut the leaves into 3 pieces (about 3cm across). Arrange a turn of fish on the bottom, put the mixture in the middle and continue to arrange a turn of fish on top and roll. Prepare a frying pan with oil and gently fry the fried fish pieces in the oil. When the fish cakes are cooked to golden brown on both sides, remove to a plate to drain the oil and enjoy while still hot.

People can process water spinach in many different ways, one of which is boiled water spinach. On sweltering summer days, having a pot of boiled water spinach soup served with crispy salted eggplant is a great choice to dispel fatigue. Although it is familiar, but to have a delicious, crispy, green boiled water spinach dish, not all women know it. Just like the processing of other boiled dishes, in order to have a delicious plate of boiled water spinach, it is required that you know the “divine” cooking secrets that our ancestors passed on from the past. That is adding 3 spices salt, vinegar or lemon juice and cooking oil to the pot of boiled vegetables. Why boil water spinach should add salt? You may not know, salt is one of the factors that help increase the temperature of the water, so that the cooking time of vegetables is shortened to the maximum. Thanks to that, the boiled water spinach stalks are still cooked, crispy and delicious, green and not mushy, red due to boiling for too long. Not only that, boiling water spinach with more salt is also a way to help your family’s plate of boiled vegetables become richer and more attractive. A reasonable dose of salt when boiling water spinach is about 1/2 – 1 teaspoon of salt depending on the amount of water in the pot. Add salt to the water from the beginning and wait for the old water to boil, then drop the water spinach in. When the vegetables are cooked, take them out into a bowl of ice cold water to keep them green and ensure their crispiness. Vinegar / lemon juice “magic medicine” keeps the green color of water spinach You may not know, when boiling water spinach, adding a little vinegar or lemon juice will help the plate of boiled vegetables become greener and more delicious. Just using a little vinegar/lemon juice will help keep the color of the vegetables without worrying about affecting the original flavor of the vegetables. The method is very simple, add about 2 teaspoons of lemon juice or vinegar to a pot of vegetable broth and bring to a boil. When the water is boiling, put the vegetables in and boil them and take them out when they are cooked. What is the effect of adding cooking oil to the pot of water spinach? It may sound strange, but adding cooking oil to water spinach will help the boiled vegetables to be green and shiny. Just add about 1 teaspoon of cooking oil to the pot of boiling water and bring it to a boil, then drop the vegetables in, when the vegetables are cooked, take them out to make sure the vegetable plate has a beautiful green color, extremely smooth. Above are useful tips to help you boil beautiful, delicious green spinach without spending too much time and effort. Hopefully, this tip of boiling water spinach will help you have a delicious, crispy, green vegetable dish. Wish success!

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.

1. Milk oysters 1kg 2. Dried onions, green onions, cooking oil, roasted peanuts… Depends on taste Steps 1. Preliminary preparation of oysters 2. Frying and roasting peanuts 3. Grilled oysters and greased onions 4. Grilled oysters Prepare materials 1. Milk oysters 1kg 2. Dried onions, green onions, cooking oil, roasted peanuts… Depends on taste I thought that grilled oysters with onion fat was difficult to make and had to go out to eat, but now you can make this dish by yourself thanks to an oil-free fryer. How to make grilled oysters with onion fat in an oil-free fryer 1 Processing oysters Wash oysters, put them in the microwave for a few minutes on medium to open their mouths and make them easier to pry. Photo: Vo Thi Thu Huyen 2 Onions and peanuts Fried onion: Thinly sliced ​​purple onion, mix 3 to 4 tablespoons of cooking oil and a little salt into the red onion and then put it in an oil-free fryer. The first time to the temperature of 160 degrees Celsius for 10 minutes, the second time to the temperature of 140 degrees Celsius for 10 minutes, the third time to the temperature of 140 degrees Celsius for 5 minutes. Between times, you have to stir the onion. Roasted peanuts: Peel peanuts for 1-2 minutes and then shake to let the peanuts fall off. Put peanuts in an air fryer and heat at 160 degrees C for 12 to 15 minutes. 3 Pre-grill the oysters and grease the onion Grilled oysters: Line with foil and put oysters in an oil-free fryer, preheat oysters at 200 degrees Celsius for 5 minutes. Make onion fat: Put a little cooking oil in the pan, add finely chopped scallions until the onions are cooked, then turn off the heat. Photo: Vo Thi Thu Huyen 4 Grilled oysters Drizzle onion fat over oysters and bake for about 5 minutes at 200 degrees Celsius. Sprinkle with chopped onions and roasted peanuts and you’re done. When eating, squeeze more lemon to make it delicious! Photo: Vo Thi Thu Huyen Photo: Vo Thi Thu Huyen Soft fragrant oysters eaten with fried onions and roasted peanuts are delicious. Photo: Vo Thi Thu Huyen Delicious and eye-catching finished products are not inferior to other products. Photo: Van Mac This dish that is used to eat and drink is standard without adjustment. Photo: Quyen Vu With a small oil-free fryer and small-sized oysters, you can make more than 10 oysters at a time. Photo: Kim Oanh Vo. Wish you success with how to make grilled oysters with onion fat in this oil-free fryer! According to the Vietnamese life

Making: Dissolve 15ml of fresh milk with 1/4 teaspoon of salt and 1/2 teaspoon of pepper or you can estimate, for every two eggs, add 1 tablespoon of fresh milk. Take another bowl, beat the eggs well, then add the milk mixture to the egg bowl, stir well. Heat cooking oil, sauté a little onion, pour in the beaten egg mixture and fry on low heat without covering the pot so that the eggs are slightly drained. When the eggs are almost cooked, you skillfully roll them up. In addition, there are some tips to make white dishes more delicious and beautiful: Fragrance creation: You crack the eggs into a bowl, add a few drops of white wine and fry normally. Alcohol both helps to remove the fishy smell of eggs and enhances the smell of fried eggs. Create porosity for eggs: After whisking the eggs, put the cooking oil in the pan, heat the oil and then add the eggs to fry. You can add 1/4 teaspoon of baking powder to the egg and beat it well for the same result. Create a beautiful yellow color: Before beating the eggs, put in a bowl 2-3 drops of lemon and 1 teaspoon of cooking oil. Beat the eggs until foamy, then add to the pan. The more evenly beaten, the more golden and spongy your eggs will be. Illustration. Some notes when eating eggs Eggs are often used in the family, however, eggs should not be combined with some of the following foods: – Pig brains: Combining these two together increases blood cholesterol, causing arterial hypertension, which can be life-threatening. – Soymilk: Soy milk is rich in animal protein, fat, carbohydrates, vitamins and minerals, but the protein in eggs can combine with trypsin in soy milk, causing the protein breakdown process to be hindered, reducing the rate of protein absorption. may cause inhibition of activity, affecting the digestive system. – Tea Tannic acid in tea leaves will combine with proteins in eggs to form tannic acid protein compounds that slow down the activity of intestinal peristalsis, cause constipation, increase the risk of accumulation of harmful toxins in the body. – Street: Many housewives when storing eggs have a habit of giving sugar. But the protein, the amino acid fructose in eggs, combines with lysine to form a substance that is difficult for the body to absorb. – Do not eat boiled or baked chicken eggs overnight, because nutrients and proteins are destroyed, which will degrade, lose nutrition and cause harm to health. – Do not put MSG (monosodium glutamate) in egg dishes. – Especially should not eat eggs with turtle meat. After eating eggs, you should not eat persimmon because it is easy to get food poisoning, acute gastroenteritis after 1-2 hours.

Resources: – A piece of salmon is about 300gr – Passion fruit: 4 fruits – Two small butter pieces Anchor or President (unsalted butter type) – Pepper – Seasoning seeds – Street – Minced garlic 1/2 teaspoon Making: – Step 1: Salmon is soaked in fresh milk for about 30 minutes to remove fishy smell. Then marinate the fish with 1/3 teaspoon of seasoning seeds, pepper, to infuse the fish with spices. – Step 2: Passion fruit filtered to get the juice, leaving a few seeds to decorate, the rest left. – Step 3: Add passion fruit juice with 1 teaspoon of sugar, less salt, add 3 tablespoons of filtered water, let all in a saucepan, simmer, season again to taste. Next, add 1 piece of butter, melt all over the kitchen and finish the passion fruit sauce. – Step 4: Put the oil in the pan, fry the garlic, then add a piece of butter, boil the butter, then pan the salmon, the goldfish is both sides. – Step 5: Pick up the salmon on a plate, sprinkle with passion fruit sauce and enjoy. Sweet and sour ribs Resources: – Young ribs: 500g – Dried onion: 3 bulbs – Garlic: 1 bulb – Spices: Soup powder, pepper, white sugar, fish sauce, vinegar, chili sauce, cooking oil. Making: Ribs washed and cut into bite-sized pieces. Then bare with boiling water to remove odors and dirt from the ribs, then take out and rinse with clean water. Onions, garlic peeled, washed, crushed, chopped. Make the sauce with the following recipe: 5 teaspoons of sugar, 4 teaspoons of fish sauce, 5 teaspoons of vinegar, 3 teaspoons of cooled boiled water, and 4 teaspoons of chili sauce. North pan on the stove, add cooking oil to heat and then pour the ribs in and fry with 1 tablespoon of flour until the ribs are slightly yellow, then pick out. Next, add the onion and garlic to the golden pan and pour the bowl of sauce and ribs to simmer until the water is nearly dry, the tender ribs are cooked. (usually cook for about 15 minutes, then tender ribs). Grilled beef with guised leaves Resources: – 400g beef – 200g of pork – 1 bunch of guise leaves – Lemongrass, scallions – Onions – Peanut – Rice noodle – Ricepaper – Raw vegetables served Making: Step 1: Preliminary processing of raw materials – When you buy beef and pork, you wash it, then mince it, then put it in the bowl. – Peeled onions, put in a pan of non-aromatic oil. – The guise leaves pick up stalks, wash them with salt water and take them out to drain. – The vegetables you can eat together can choose lettuce, cucumber, lettuce, perilla … Next, bring and drain. Step 2: Marinate the beef You put beef and pork in a bowl. Then add the fragrant purple onion, 1 teaspoon soy sauce, 1 teaspoon seasoning seed, 1 teaspoon monosodium glutamate, 1 teaspoon ground pepper, 1 teaspoon sesame oil and minced lemongrass into the meat. Then, mix well and marinate meat for about 30 minutes to infuse spices. Step 3: Beef with betel leaves You use a spoon to scoop a little minced meat and place it on the guise leaves, then gently roll it up so that the meat does not fall out. Roll the beef with the guise leaves one by one until all the ingredients are gone. Step 4: Grilled beef with guise leaves You can bake in the oven or grill on an charcoal stove. If baking in the oven, first heat the oven for about 10 minutes and then let the beef roll in the guise leaf to bake at 200 degrees C for 10 minutes. After that, take out the tray and spread a little cooking oil over the beef guise leaf roll and then cook for another 5 minutes. Step 5: Make onion fat You put the cooking oil in the pan, boil it, then lift it down and add the chopped scallions with a little salt. Next, use chopsticks to mix well. This way spring onions will smell good and keep their beautiful green color. You use onion fat to sprinkle the beef roll and sprinkle peanuts on top is finished. Pineapple rice Resources: – 800g cold rice
– 2 eggs
– 200g fresh shrimp
– 1 pineapple (500-600g)
– 2 capsicum
– 3 lemongrass trees
– 50g purple onion
– 1 teaspoon of seasoning powder
– 2 teaspoons of seasoning seeds
1/5 teaspoon of pepper
– Cooking oil, salt Making: – Cold rice mixed with seasoning powder, seasoning seeds, eggs and pepper to taste. – Pineapple trimmed teeth at the top of the tooth split apart. The first part is used as a lid. The body was removed from the flesh of the pineapple, and diced. The shell of the body to hold the rice.
– Pomegranate shrimp
– Chili peppers seeded, chopped.
– Dried onion and chopped lemongrass. – Non-aromatic a little dried onions with a little oil, add chili, shrimp, lemongrass, pineapple in and stir fry, draw out to separate.
– Heat cooking oil, fry onions, cook the rice for 10 minutes, pour fried pineapple, mix well, turn off the heat. Put the fried rice in a pineapple and decorate it beautifully. – For better fried rice, when cooking, add a little coconut milk (50ml). Grilled duck Resources:
1 duck (cleaned)
1 small jar of white chao
5 purple onions
2 lemons
1 ginger root
Spices include: pepper, salt, sugar, cashew oil, satay, seasoning seeds, monosodium glutamate
Okra, cucumber, raw vegetables Making: Cut the duck into large pieces and marinate with 1 teaspoon of lemon juice. Garlic onion, minced. Pour it into a puree, add a little sugar to make it soothing, less salty. You add pureed soya, minced purple onion, minced garlic, 1 teaspoon seasoning seed, 1 teaspoon sugar, 1 teaspoon cashew oil, 1 teaspoon satay, ½ teaspoon MSG to the duck meat and Marinate for 45 minutes to 1 hour to soak up all the spices. Duck meat will be more delicious and flavorful if grilled on charcoal stove. During the baking process, you should become evenly cooked so that the duck meat is cooked evenly, avoiding scorching, losing flavor and color. When you see it, the meat turns dark yellow and aromas, at this time, the meat is ripe and you can enjoy it! The ideal baking time for duck to cook is 20 minutes for small pieces and 40 minutes while whole. You should marinate a little lemon juice to make the duck softer after you prepare it. Wash the duck with salt to get rid of the characteristic odor, you can replace the salt with ginger and alcohol, then rinse it again with clean water to eliminate the smell of the duck. For better food, you should choose a garden-based grass duck that will have more meat and less fat than a duck or a siamese duck. Tieu Bao (Synthetic) Photo: Collectibles

1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Steps 1. Prepare potatoes 2. Marinate potatoes 3. Bake potatoes 4. Mix cheese powder Prepare materials 1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Each piece of french fries is fragrant with the aroma of spices mixed with the attractive sweet salty cheese flavor. The potato dish is fried in an oil-free fryer, so it uses very little oil. How to make cheese fries 1 Preliminary processing of potatoes Scrub potatoes clean the peel, cut into pieces into areca zone. Soak the potatoes in water for about 10 minutes then wash off the starch sticking on the surface of the potato. Let the potatoes dry and pat dry with a towel. 2 Marinate potatoes Put the potatoes in the bag, add oil, salt and fragrant seasoning leaves, then stir well. 3 Baked potatoes Put the potatoes in an oil-free fryer. Fry the potatoes at 200 degrees C for 25 minutes 4 Mix the cheese powder Ripe potatoes removed, add cheese powder to mix well. Finished products: In the coming summer days, plus the epidemic becomes tense, the babies will stay home a lot. So moms should immediately try this oil-free fryer making french fries to swap dishes for your kids to eat more from time to time! Wish you success with this cheese shaker fries! According to the Vietnamese lifestyle

Illustration. Photo source: Internet Resources: Duck eggs: 4 Onion: 2 medium bulbs Scallion: 1 handful Cilantro: 1 bundle Spices: seasoning seeds, cooking oil, pepper … .. Scallions washed, chopped. Cilantro washed, chopped. Eggs break each egg into a small bowl and then pour it into a large bowl, avoiding the damaged fruit that will damage the whole egg bowl. (Mothers remember that when the eggs are broken, they should not be eaten because at that time in the egg will produce a lot of toxins) Add onions, scallions, and coriander, beat them well with eggs and season well. In a hot oil pan, fry each teaspoon of eggs, let the heat simmer so that the eggs and onions are just cooked, the outside is golden brown, picked out, and put on a paper blotter. Serve hot plates with lucky water, vinegar, and chili. Chicken fried with pineapple Illustration. Photo source: Internet Resources: 250g chicken breast 1 bell pepper 250g fragrant 5g ginger Minced garlic, minced ginger (optional amount) Spices: Tomato sauce, soy sauce, salt, cooking oil Making: First, you cut the pineapple and bell peppers (remove the seeds) into bite-sized pieces. And your chicken breast is also chopped, then marinated with 1.5 tablespoons soy sauce and ½ teaspoon of salt for about 15 minutes. You put the oil pan on the stove, when the oil is hot, let the marinated chicken fry for 7-8 minutes, then take out to drain the oil. After that, you put the chicken back in the pan with bell peppers and cut fragrant. Continue to stir-fry until the chili is tender, season with 3 tablespoons of tomato sauce, 1.5 tablespoons of soy sauce, 1.5 tablespoons of sugar, minced garlic and minced ginger. Finally, you stir to allow the taste, then turn off the heat. That is done Squash soup with shrimp Illustration. Photo source: Internet Resources: 1 squash, 10g shrimp. Scallions, cilantro, spices Making: Squash, preliminary processing, cut into small pieces to taste. Peeled shrimp, remove the head and legs, wash the prawns and crush them slightly, season with salt, fish sauce, sugar, pepper, seasoning powder, leave for 15 minutes to soak the spices. Scramble with a little oil, then stir-fry the prawns. Add enough water. Boil water, remove all foam, cook the zucchini to cook, taste to taste.

Illustration. Photo source: Internet Resources: Beef 400 gr Guise leaves 100 gr Lemongrass 3 plants Garlic 4 cloves Chili 2 left Purple onion 2 bulbs Peanuts 100 gr Cooking oil 2 tablespoons Seasoning seeds / crushed pepper a little After buying the beef, you wash it, then take it to mince (or puree it). Purple onion and garlic take away, peel and mince together with lemongrass, chili and ginger. The guise leaves pick up the damaged leaves, the leaves are deep, take them to wash and drain, take out about 5-7 leaves, cut the finely. After preliminary processing beef will be marinated with a mixture of onion, garlic, lemongrass, chili, minced ginger, minced guise leaves, add 2 teaspoons of seasoning seeds, 1/2 teaspoon of pepper, 2 tablespoons of cooking oil and mix well. Put in the refrigerator and keep the refrigerator for 60 minutes for the beef to hunt and soak the spices. Small tip: You can mix the meat with a little pork liver and pureed mash to make the meat tastier and richer. Place 1 teaspoon of meat in the middle of the ribbed surface of the betel leaf, fold the edges of the leaves and curl. Operation is similar to spring roll. After rolling is complete, you use the leaf stalk to staple the rolled edge (or use a bamboo toothpick to staple it as well). Turn the oven on about 5 minutes in advance for the hot oven, for the rolled beef to bake at 225 degrees C for 10 minutes. Fried eggs with guise leaves Illustration. Photo source: Internet Resources: 3 eggs or 2 duck eggs 4-5 guise leaves 150g minced lean meat Salt, seasoning seeds, fish sauce, dried onion, cooking oil and pepper. Making: Eggs into a bowl, add half a teaspoon of salt, two small spoons of fish sauce, a little pepper, half a teaspoon of seasoning seeds, two small spoons of filtered water, beat them with chopsticks. When frying eggs, you should put in a little water so that the eggs after frying will not dry out. The guise leaves are washed, finely sliced. Heat a little cooking oil, scented onion, stir-fry the meat, pour in a pan a little fish sauce, stir well. After stir-frying meat, add the guise leaves, stir for about 1 minute, then add the egg bowl, shake well so that the egg is smooth over the pan. Use a lid to cover the pan, cook for 5 to 7 minutes until the top surface of the egg is dry, open the lid of the pot, use a spoon to turn the egg over and fry the bottom surface until the bottom is golden, then turn off the heat. Scoop out a plate to use as a savory dish with rice. Stir-fried pork with betel leaves Illustration. Photo source: Internet Resources: 250gr bacon 100gr guise leaves 100gr perilla leaves Purple onion Spices: Fish sauce, sand sugar, seasoning seeds, pepper, cooking oil, chili powder Making: You wash the bacon thoroughly and cut it into bite-sized pieces. Purple onions are very peeled and thinly sliced. Then you pick up the guise leaves and purple leaves, then wash them thoroughly with water and cut them into a bowl. North a hot pan with 2 tablespoons of cooking oil, you scent fragrant purple onions. Then add the bacon to stir fry evenly until the meat is tight. Next, you add both the perilla leaves and the guise leaves and stir-fry them softly before you season with 1 tablespoon of fish sauce, 1 teaspoon of white sugar, 1 teaspoon of seasoning seeds, ½ teaspoon of pepper and ½ teaspoon of chili. powder on. You can further adjust to your taste and then turn off the stove. Betel leaf soup, sea bass Illustration. Photo source: Internet Resources: Cobia: 2 fish about 500g Pork or chicken bone broth: 500ml Fresh ginger, guise leaves, fresh lemon Spices, seasoning seeds Making: Freshly prepared sea bass, put in and squeeze with 1 teaspoon of salt for clean viscous. Wash the fish with water to keep it clean and dry. Fresh ginger, preliminarily processed, sliced ​​thinly. Wash the guise leaves, cut into small pieces, and let them drain. Boil 500ml of broth, add cobia, sliced ​​ginger, season with 1 teaspoon of spices, simmer over low heat to make the fish cooked and not break the meat. When the skin of the fish starts to crack slightly, the fish has just cooked, add the prepared guise leaves to cook with the guise leaves just cooked, taste again with spices, seasoning seeds for a rich fish soup to taste. For the broth to cook the guise leaves in a deep plate, squeeze the lemon into the broth so that the broth is mildly sour and hot to use will be very delicious and nutritious. Cobia broth cooked with betel leaves has a warm taste of ginger, clear broth, light taste is not bored by grease. Cobia meat is very sweet, soft and nutritious, suitable for everyone.

Illustration. Photo source: Internet Resources: Tomatoes: 3 fruits Pork tenderloin: 200gr Scallion, onion, seasoning powder, fish sauce, cooking oil. The pork tenderloin washed, minced, washed tomatoes, cut into areca segments, washed green onions, sliced. Non-fragrant onions for meat and a little fish sauce to stir-fry. Add tomatoes to medium fry, pour boiled water. After boiling water seasoning seasoning seasoning, fish sauce has just eaten, then drop onions and turn off the heat. Minced pork tomato soup is one of the most popular and easiest dishes in everyday meals. This dish will bring delicious taste, eat forever regardless of hot or cold weather for your loved one. You can serve this soup with crispy shrimp for a more rounded meal. Clam sour soup with pineapple Illustration. Photo source: Internet Resources: 1kg of fresh clams; half a pineapple, 2 tomatoes Lettuce, onions, dill, 2 crocodiles (or 1 tamarind), 1 dried onion Fish sauce, soup powder, seasoning seeds. Making: Washed tomatoes, 1 citrus fruit, 1 diced fruit. Shredded onions, crushed ginger. Ham, onions, dill washed, chopped. Clam washed, put in a pot, filled with water and then boiled a few grains of salt. When the clam opens your mouth, turn off the stove, take out the meat, marinate it with fish sauce, main noodles, soup, 1/3 of the dry onion to infuse the spices. Clam boiled water is poured into a bowl to settle the sediment. Heat a little cooking oil in a saucepan, add the rest of the dried onion to non-aromatic. Stir in tomatoes. When the tomatoes are ripe, add the clams. Stir well for 2-3 minutes, then scoop out all clams and tomatoes. Pour the bowl of water to boil clams into the pot, paying attention to remove the sediment below. Drop 2 crocodile fruits, pineapple slices into small pieces and boil for about 10 minutes. Then add clams and tomatoes to add areca segment and cook for another 5 minutes, seasoning to taste the spices you eat. Add onions, ham, fennel and then turn off the heat. Ladle soup into a bowl, eat hot. Sour soup with snakehead fish Illustration. Photo source: Internet Resources: Snakehead fish: 1 fish, about 700 – 800g (choose fresh, firm fish to cook the best soup) Pineapple: ¼ fruit Tomatoes: 2 fruits Okra: 5 fruits Along the net: 2 branches Bean price: 100g Sour tamarind: 50g Scallions, cilantro Spices: fish sauce, salt, sugar, monosodium glutamate, seasoning seeds, pepper powder, chili powder, chili powder, cooking oil, onion, garlic Making: Dried onion, garlic: cleaned, minced Snakehead fish: cleaned through salt, washed with water, sliced ​​to taste, cut lightly on each slice to allow the fish to spice up. Season the fish with ½ teaspoon of chopped garlic onion, 1 teaspoon of seasoning seeds, ½ teaspoon of fish sauce, ½ teaspoon of MSG, ½ teaspoon of cooking oil, ½ teaspoon of pepper for about 15-20 minutes. Pineapple, okra: cleaned, sliced ​​diagonally. Tomatoes washed, add areca zone. Along the mosquito net: strip off, cut thin, squeeze through with a little salt, rinse, blanch with boiling water, drain. Bean sprouts: washed, separate. Aromatic herbs: Clean, finely sliced. Sour tamarind: Soak with warm water, pickle to melt tamarind meat, remove seeds, extract water. Non-aromatic 1 teaspoon garlic minced onion with cooking oil, add ½ teaspoon of paprika to create color. Add the fish to the island lightly, then add the water to cook the soup, add the sour and fragrant tamarind juice, you can add your own bone broth to add sweet soup. Until the water is boiling, use the racket to remove all the bubbles from the top to make the broth clear. Water boils for about 3 minutes, fish is about to ripen, add tomatoes, okra, along the mosquito net, bean sprouts. Season with ¼ teaspoon of salt, ½ teaspoon of sugar, 1 teaspoon of seasoning seeds, and teaspoon of MSG to taste. When the soup is done, turn off the heat, add the scallions, cilantro and pepper to stir and scoop it into a bowl to enjoy. Snakehead fish sour soup is a very suitable and nutritious dish for the family’s daily meals, especially those in hot weather.

When cooking nutritious porridge for babies, mothers need to know more about cheese ingredients because talking about the deliciousness and nutritional content, cheese is the top priority. Entering the rich world of cheese, Mom is easily overwhelmed by the variety of varieties. Hundreds of cheeses differ in color, flavor, smooth or hard bottle, lustrous or with a musty, sweet or smelly rind. Choosing which kind of baby food to eat at this time is also a problem! After 6 months of birth, when the baby starts to eat solids, mothers can add cheese to the daily menu. However, it should be noted for the baby to get used to it gradually and probe his / her reaction. The most common cheese breastmilk knows about is probably the cheese that is produced and packaged into triangular pieces, packed in a round 8-piece box. This type of mother can buy ready and refrigerate for a month without fear of expiration date. Fresh cheeses come in a variety of varieties, but are less popular. Mother should type cheeses for babies under 1 year old, with fat content not exceeding 20%. For the best effect of cheese, children should only be fed with snacks, or combined with products such as spread on bread, mixed in flour, porridge … Instructions on how to cook cheese porridge for babies: 1. Broccoli, shrimp and cheese porridge Resources: Fresh shrimp; Rice, Broccoli; Onion; Cheese; Sesame oil coffee; Sesame oil; Spices, fish sauce, salt. Processing: Rice rinses, soak for about 60 minutes to soften Shrimps are peeled, split back to get black thread. Chopped broccoli, peeled, chopped onions Heat cooking oil, fry the onion, add the prawns and stir-fry. Next, add the chicken and rice broth to low heat for about 40 minutes. After the porridge pot is cooked, add the broccoli to cook again. Cook broccoli, add a little cheese to the porridge pot, turn off the heat. Let your baby use it while it’s still warm. Cheese salmon porridge Resources: Salmon; Rice; Purple onion, garlic, ginger, scallion; Spices, fish sauce, cooking oil; Cheese Processing: Be careful in the process of preparing salmon, see if the fish has bones, and take lemon to remove fishy smell. Should mince or puree salmon Chopped green onion and ginger and chopped shallot and garlic. Next rinse the rice and add water to cook porridge. You can cook with a rice cooker, a pressure cooker or a regular pot. Put the pan on the stove, scent the garlic onion and add the minced salmon. Add a little fish sauce to infuse the fish with spices. Each time you eat, take a bowl of porridge and add salmon. Cook, when the porridge is boiling, you add the porridge and add a piece of cheese and stir well. Now it is possible to feed the baby. 3. Carrot cheese porridge: Resources: Carrot, Rice, Cheese, Spices, Fish Sauce, Olive Oil. Processing: Peel off the carrots, wash them and put in a pot to boil. When it’s ripe, bring it to puree. Before you grind, you can add a pinch of salt to make the carrots more flavorful. Rinse rice, cook porridge with rice cooker or pressure. You should soak the rice 1 hour in advance to make the rice bloom and when it cooks the porridge it will be softer. After the porridge is cooked, add the pureed carrots and stir well, add a little fish sauce, you can add 1/2 teaspoon of olive oil for your baby. When the porridge is delicious, take a piece of cheese and put it in the pot, then stir well. When finished cooking, scoop into a bowl and let your baby use while it is still warm. Principles when cooking cheese porridge for babies to eat, mothers need to remember some principles: To eat cooked food, turn off the heat, then let cool about 70 to 80 degrees, the new mothers add cheese to not lose quality. Do not cook with crab, eel, spinach, spinach. Because the amount of fat in cheese is quite a lot, when cooking for your baby should also pay a little attention to reducing the amount of cooking oil to avoid excess.

Resources: – 500g instant ham or bacon – 300g coconut rice, shaved off the skin – 100ml of coconut water – 2 tablespoons oyster oil, a few drops of coconut milk color, seasoning seeds, soy sauce, spices Making: The meat you shave, wash, and then cut into 2x2cm squares. Washed coconut rice cut long pieces. Marinate meat and coconut with oyster oil, coconut water, seasoning seeds and spices for 20 ‘to infuse. The meat is absorbed, you put the meat on the stove to cook the meat and then add about 2 tablespoons of soy sauce. Stir the meat to infuse the spices, then add the coconut water to the boil, then lower the heat to a simmer. When the water in the pot is almost empty and slightly greasy, the meat is soft and the fat is clear, the piece of coconut rice is sticky and greasy enough to meet the requirements of the delicious coconut stew. Braised meat finished with a characteristic golden brown color is very beautiful, can be eaten with hot rice, sticky rice or bread, white porridge is very suitable. Pork ribs rim with coconut milk Resources: – 600 grams of pork ribs – 150 ml of coconut milk – 2 tablespoons fish sauce – 1 tablespoon sugar – 3 minced garlic cloves – 1/2 teaspoon of seasoning powder – 1 chopped purple onion – 1 chopped chili pepper 1/2 teaspoon pepper Making: – Step 1: Wash the ribs into a bowl and add a little salt, seasoning powder, pepper, garlic and onion, then mix well, marinate the ribs for 15 minutes to infuse spices. – Step 2: Put 1 teaspoon of cooking oil, 1 teaspoon of sugar in a small saucepan and turn on the low heat to turn the color of the cockroach into the frying ribs. – Step 3: Add coconut milk, fish sauce and stir, then add a little water, break the lid and simmer for the ribs to boil, then turn on low heat. – Step 4: Rim until the sauce matches and the ribs are beautiful golden brown, just soft, season to taste, add chili and chopped green onions, then turn off the heat, scoop the ribs with coconut milk. to disc. Young coconut sweet soup with pandan leaf jelly Resources: – 400g copra – 1 bunch of pineapple leaves – Curettage coconut – Jelly powder – 300g white sugar – 100g of semolina Making: Step 1: Grind the pandan leaves – When you buy the pandan leaves, wash them and cut them into small pieces. – Then you put in a blender, puree with a little water. Then you filter the crushed pineapple leaves through a sieve, take out the juice and remove the body. Step 2: Cook the pandan leaf jelly – You put the jelly into a large plate and mix well with 100g of sugar. Then, you boil about 600ml of water, when the water is boiling, you add the mixture of jelly and sugar. – Note, you should slowly, just put in you while using the patch to stir until the jelly and sugar dissolve completely, otherwise it will be clumped. – Next, you add the pineapple leaf juice just ground in step 1, stir well and pour the jelly into the mold. You can use a round shape, a heart shape, or a star or put it in a plate and cut it later. You wait until the jelly is frozen, then cut the jelly into long strands. Step 3: Cook the semolina – You let the tapioca flour soak in water for about 15 minutes and then take it to drain. – Boil a pot of water, then add the semolina, cook over low heat until the semolina turns clear, no more opaque. When the semolina is cooked, remove the semolina. – While you are waiting for the semolina to be ripe, you can wash the young copra and cut it into strands. Step 4: Cook young coconut tea with pandan leaf jelly – You put the grated coconut into the bowl and then knead with warm water, squeeze the coconut milk. Or you can use a box of coconut milk as well. – After that, you put the filtered water in the pot, boil it, and then add the semolina. Next, you add 200g of sugar and squeezed coconut milk, stir well. – When the coconut water boils, add the coconut fibers to the same amount of salt to make the tea taste better and stir well. Cook tea for about 5 minutes, then turn off the heat. Step 5: Complete – You take out the jelly mold to take out the pineapple, cut it into strands like young coconut fibers to make the tea look more beautiful. – After that, wait until the tea cools, then you put the pandan leaf jelly in the pot and stir it up to be finished! – If you like, you can add crushed roasted peanuts and roasted yellow sesame seeds on the tea surface to create an attractive fragrance. Sweet coconut sweet soup Resources: – Young copra: 100g – Grated coconut: 50g – Coconut milk: 70ml – Fresh milk without sugar: 300ml – Powdered energy: 200g – Sugar: 50g – Condensed milk: 40g – Ice shavings: 1 tray Making: Heat unsweetened fresh milk in warm form 30-40 degrees C. Then turn off the heat, mix with condensed milk to create a mild sweetness. Next, blend coconut milk, 20-30g sugar and grated coconut together for a smooth consistency to create a thick consistency. Mix the milk mixture into the smoothie, stir gently. So you have a delicious coconut porridge product for the next step in coconut pickling. Do not overheat or boil the milk, the milk will lose its substance, have a burnt smell and become dizzy. Do not use up the grated coconut, you should leave a little to mix with the dish will be very delicious and create a roughness. The sugar used in smoothies is the white diameter, giving a dish milky white color. If you use brown sugar, the juice will have an unattractive yellowish-yellow color. Mix the flour with 5 – 10g of sugar to make the pearls taste slightly sweet. Boil the water very hot, pour it slowly into the flour mixture, mix gently with spatula until a smooth dough is formed. Squeeze the dough into small balls and boil for 10-15 minutes. Take out the pearls and put them in cold water to make the pearls clear and chewy. Bubble dough can only use hot water, if you use cold water, the dough will not form a block, but a thick melted mixture, not forming. Do not add too much sugar to the flour, as there will be condensation when mixing the flour. For easy mixing of dough, you can wear nylon gloves and knead lightly. The dough is when it has the same plasticity as a child’s clay, avoid kneading too long, the dough will be bottle. It is possible to boil the pearls more carefully so that when facing a cold environment, the pearl will be moderately soft without being hardened encounter ice when eating pickled coconut. Cut young copra into thin, long pieces to taste. Delicious young copra will have a very mild sweet taste, smooth but cool like a jelly, without a sour odor and has a milky white color. You turn the ingredients you just made into the bowl, add crushed ice and fill with coconut porridge. Jinn (Synthetic) Photo: Collectibles

The rice cakes are fragrant and delicious, so it is always a favorite dish of many people. – 200g of rice flour – 50g cornstarch – 30g flour – teaspoon of salt – 550ml of filtered water – 600ml chicken broth – 1 tablespoon of cooking oil
Materials for making human: – 300g ground pork (both fat and lean) – 100g of purple onion – 30g dried shiitake mushrooms – 30g wood ear fungus (mushroom) * Spices: Salt, ground pepper, cooking oil, monosodium glutamate … For the leaf wrapping we will use banana leaves. Wash the banana leaves, then pour in boiling water for about 3 minutes. Then take it out and wash it well, cut it into a square size of about 1 glove. Making cake dough
Pour all the prepared cake dough into the bowl, mix well with ½ teaspoon of salt. Then, continue to add 550ml of filtered water, stir well.
After stirring, you let the dough rest for about 3 hours, thus, the new dough is fragrant and has a slightly sour taste, after steaming it will be more delicious.
Meat filling
Shiitake mushrooms and wood ear fungus are soaked in warm water for 30 minutes to soften, then chopped.
Onions peeled, chopped.
Place the pan on the stove, heat a little oil and fry the chopped shallots. When you see yellow purple onions, you continue to add wood ear fungus, shiitake mushrooms, and stir fry, season with 1 teaspoon of MSG, 1 teaspoon of salt, ½ teaspoon of ground pepper for flavor. When the mixture is done, turn off the heat and let it cool. Put ground meat in a pan of mushrooms, wood ear fungus, purple onion just made, mix well.
Stir the dough with the chicken broth
After 3 hours, boil 600ml of chicken broth and slowly pour in the flour above, while stirring constantly to prevent the dough from clumping.
When you see the paste, the plastic does not clump, add 1 tablespoon of cooking oil, stir well and lower the heat to keep warm.
Package of cake
Use 2 banana leaves placed on each other so that the veins of the two leaves are perpendicular. Take a little cooking oil and rub all over the face of the upper banana leaf, in that case, the cake after steaming will not stick to the leaves.
Continue to fold the banana leaves in the shape of a funnel.
Hold the leaf in your hand and slowly add the dough. Note using a spoon to scatter the cake dough so that they are evenly attached to the leaf. Then, add the filling and add a layer of dough to the top to cover the filling.
Use your hands to squeeze the folds of leaves in, then tie them firmly with the cotton wool. Put the cake in the tray, steam it over medium heat for about 30 minutes.
Hot spring rolls can be served with chili sauce, silk rolls, … to increase the flavor. If the cake is finished, if not used, let it cool, you should put it in the refrigerator for storage, when you want to eat, just steam it. Note, the cake should only be left in the refrigerator for 2-3 days. Attention: You should use pork bone broth or chicken to cook dough, that way, the new crust is delicious and rich. When cooking the dough, you should stir well with low heat so that the dough is soft, smooth, not bottle, burnt or lumpy. PV (St)

1. Young tofu 1 box 2. Eggs 2 fruits 3. Cornstarch 2 tablespoons 4. Deep-fried flour 30g 5. Cooking oil Just enough Steps 1. Cutting beans 2. Processing beans 3. Frying beans Prepare materials 1. Young tofu 1 box 2. Eggs 2 fruits 3. Cornstarch 2 tablespoons 4. Deep-fried flour 30g 5. Cooking oil Just enough Tofu is a favorite dish that many people love, there are many ways to prepare tofu. This deep-fried tofu is extremely delicious. Since the tofu’s flavor is smooth and silky, the texture is similar to the inside of the crispy milk. Crispy crust, soft and fatty inside when enjoyed extremely enjoyable. This type of tofu frying is essentially a “jacket” around the tofu, requiring a total of 3 layers: cornstarch, eggs and fried dough (or breadcrumbs). When you bite a piece of fried tofu, you can clearly feel the flavor layers of the dish, extremely stimulating. How to fry delicious tofu 1 Cut the beans Cut the young tofu into 2cm squares. How to fry tofu delicious 2 Processing beans Put the eggs in the bowl, beat them. Have 1 bowl of cornstarch, 1 bowl of deep fried flour. How to fry tofu delicious Roll each piece of tofu over cornstarch. How to fry tofu delicious Then dipped in the egg layer. How to fry tofu delicious Finally roll through the fried dough. Do this one at a time until the beans are gone. Note the beans must be fully covered with 3 coats. 3 Fry the beans Boil oil about 60 degrees Celsius, then drop the beans and fry. Fry until tofu is golden, then take out a plate lined with oil absorbent paper is finished. Fried tofu seems to be very simple, but if you create a little creative, you will have an attractive and exotic dish. It is best to eat deep-fried tofu while still hot to ensure the crispness on the outside. You can prepare more sauces for dipping such as mayonnaise, sesame sauce … or depending on your preference! Another important note is that when frying, the fried dough is very fast, so you should not let the fire get too big, it will easily burn the dough. In addition, when you just see the yellow fried dough, take the beans out immediately because at that time the heat will continue to make this fried dough a little more yellow. Effects of young tofu Made from soybeans, isoflavones in young tofu have the ability to reduce the level of bad cholesterol or low density lipoprotein in the body. As a result, enhancing cardiovascular health helps prevent heart disease better. Similar to soybean sprout, tofu is also effective in preventing cancer. Young tofu contains abundant selenium and essential minerals for the body; helps the antioxidant system to function better. It can prevent bowel cancer, prostate cancer, but eat the right amount and the right dose to be effective; otherwise it will cause side effects. Women who eat young tofu regularly have the ability to slow down the aging process. Young women help keep skin elasticity, stretch facial muscles, prevent skin aging quite effectively. Wish you success with this delicious crispy tofu frying! According to the Vietnamese lifestyle

Resources: – 3 – 4 bitter melon fruits, about 500g or depending on the size, you should choose short fruits, big thorns so that when cooking will be less bitter. – 300gr of lean pork tenderloin – 100gr of mushrooms – 500gr of bone with meat – 100gr green onion, cilantro – 1 chicken egg – 3 capsicum – Spices: seasoning seeds, sugar, monosodium glutamate, pepper, salt, dried onion, garlic, chili set Making: Step 1: Preliminary processing of the ingredients – The bones are washed with salt water to reduce fishy, ​​pour in a pot to simmer with boiling water for about 3 minutes to remove any dirt, pour out and rinse with water. – Cut the bones and bake 1.5 liters of broth for about 4-5 hours, in the process of tunneling, remember to remove all the bubbles to make the water clear. – Bitter melon (bitter melon) washed, cut 2 ends, use a knife to cut 1 line in the middle about 1/2 of the left, hook out the inner intestines to remove. – Dried onion and garlic, peeled, minced. The mushrooms clean, cut off the tail, chopped or shredded. – Chicken eggs beat the whites. – Lean tenderloin, finely sliced ​​and marinated with 1 teaspoon minced garlic onion, 2 teaspoons seasoning seeds, 1/2 teaspoon of MSG, 1/2 teaspoon of pepper for 15 minutes to infuse spices. – Mix the meat with the mushrooms and continue to mince, then mix well with the egg whites to make the meat more delicious. – Clean scallions, cilantro, take a few green onion leaves to about cm in length, the rest pureed. – Chili fruit, seeded, long sliced, put in a cup of pure fish sauce to eat with bitter melon soup. Step 2: How to cook bitter soup through stuffing with meat is not bitter – Cut the bitter melon fruit in half, use a sharp knife to cut it again to clean the intestines and then stuff the mixture of meat, mushrooms and eggs. If the leftover filling is left over, you can roll the pellets and put them in the soup while the broth boils. – Use a few long onion leaves to lightly dip in boiling water and tie it to the bitter melon just stuffed beautifully. – Heat the pot on the stove, fry 2 tablespoons of cooking oil with 1 teaspoon of minced garlic and onion and a little chili powder for the dish to have a beautiful color. – For the prepared broth, add 1/2 teaspoon of salt, 1 teaspoon of seasoning seeds, 1 teaspoon of MSG to taste. – When the broth is boiling, you put the bitter melon in the stew with low heat, continue to remove the foam from the top to make the broth clearer and sweeter. – When the bitterness is stuffed evenly cooked (can be tried by using a toothpick to pierce the bitter melon fruit and it is easy to see that the dish is already cooked), taste the spices to taste, absolutely do not season with water. fish sauce because fish sauce will make the soup sour. Step 3: Complete and enjoy – Scoop the soup into a bowl, sprinkle green onions, cilantro and 1/2 teaspoon of pepper on top and you’re done. The dish is ready to enjoy. – The bitter melon soup stuffed with meat has a sweet taste to taste, cooked evenly, with the meat stuffed with taste, deliciously mixed with the characteristic delicious taste of bitter melon is very attractive. This dish enjoyed with hot rice and a bowl of pure fish sauce will be very attractive. Deep fried bitter melon Resources: – Bitter melon: 2 fruits
Chicken eggs: 2 fruits
– Tapioca flour, fried flour
– Spices: fish sauce, salt, cooking oil Making: – Bitter melon: washed, then cut into small slices to taste, gut. For delicious crispy bitter melon and no more bitter taste, right after you have finished preparing the bitter melon, soak it in cold ice for 5-10 minutes. – Chicken eggs: beat in a bowl, add a little salt and fish sauce and stir well. – Tapioca and fried flour for you to put in 2 different bowls.
– Dip the bitter melon and roll it over the eggs.
– Continue rolling through the flour mixture so that the dough sticks evenly on the bitter melon.
Do the same until all of the ingredients are gone. – Put cooking oil in a hot pan.
– Drop each piece of bitter melon in a pan, roll and fry until golden brown evenly.
– After ripe, crispy bitter melon, take out a plate that already has oil absorbent paper. After the frying is finished, at this point you will enjoy the food only. Bitter melon stir-fried with beef Resources: – Bitter melon: 1 fruit
– Beef: 300g
– Carrots: 1 medium bulb
– Fermented black beans, garlic
– Spices: salt, sugar, pepper, sesame oil, cornstarch, cooking oil Making: Step 1: Preliminary processing of raw materials – Bitter melon: wash, split the fruit vertically to remove all the intestines inside. Then cut into small and thin pieces to taste. Note: in order not to get bitter, when cut, you should soak it in ice water with a little salt.
– Beef: washed, sliced ​​thin.
– Carrots: peel, wash, if you like you can prune flowers and then cut into pieces to taste.
– Garlic: peeled, crushed and chopped.
– Fermented black beans: soak in water for 15-20 minutes and then let dry, chop into small pieces. Step 2: Marinate the beef – After preparing all the ingredients, put the beef in a large bowl.
– Add salt, sugar, cornstarch, cooking oil in a moderate amount. Mix all of these ingredients together and let it sit for about 10 minutes to allow the beef to soak in the spices. Step 3: Make bitter melon stir-fry with beef – Put a little cooking oil in the pan, heat it up. Put the seasoned beef on the stir fry, quickly until the beef is pale, you shovel the beef onto the plate. – For a little more cooking oil, for garlic and black beans to not fragrant gold. – Add bitter melon and carrot to stir-fry. Just stir fry for about 3 minutes to soften the vegetables, then pour the previously cooked beef and stir-fry. – Stir fry until all ingredients are cooked, then season them again, add a little pepper to make the dish have an attractive spicy taste. Bitter melon fried with eggs Resources: – 2 – 3 bitter melon fruit – 1 – 2 chicken eggs – Spices: fish sauce, salt, cooking oil, pepper … Making: Step 1: Preliminary processing of bitter melon – Bitter melon bought from the market and brought back and washed, soaked in salt water to remove all bacteria and then remove the intestines. Bring pieces of bitter melon to taste. Should be sliced ​​to make the dish more attractive. Step 2: How to fry bitter melon with eggs – Next, you whisk the eggs with a little sugar and fish sauce. – Put a clean pan on the stove to heat and add some cooking oil. Wait for the oil to boil, add the chopped dry onion to the non-gold. Add the bitter melon and stir-fry, add a little spice to taste. – When the bitter melon is nearly ripe, you add the beaten eggs to the island evenly. The eggs will stick around the bitter melon. Step 3: Complete – Try again and season to taste. Take out the dish on a plate and sprinkle with green onion and pepper to make it attractive. – The bitter melon dish fried with eggs will taste better when eaten with white rice while still hot. Tieu Bao (Synthetic) Photo: Collectibles

Steaming is a method of processing food using steam. This cooking method is one of the simplest techniques that can be used for any type of food. To add flavor to your dish during cooking, you can add gravy to the steaming part. Cooking food in a steaming way helps preserve the nutrients and bring delicious taste to the dish. In addition, the food should not be overcooked or burnt, minimizing the amount of fat in the food. Grilled This method is mainly used for breads, seafood, poultry and green vegetables. Baking is used to limit the amount of fat in the dish to a minimum. Blanch When blanched, food will be lightly boiled, this cooking technique is suitable for fish, chicken, eggs and foods that are easy to harden when boiled. This preparation has a fast preparation time, limits the use of oils or fats, and is suitable for dishes without vegetables. Braised Om is a cooking technique that combines the use of both moisture and dry heat. First, the food will be heated until it is dry at high temperature. After that, the dish will be covered and continued to cook at a low temperature with an appropriate amount of water, depending on the taste of the dish. In some recipes, the dish releases water on its own and forms a delicious thick sauce. This way of processing helps to limit the use of cooking oil and retain the nutrients in the dish. Pan-fried Pan-frying technique is used to cook foods that have been finely sliced ​​and thin. Pan-frying is quite similar to the frying method because they also use a little fat in a shallow pan to cook over high heat. With the pan-frying technique, the shape, amount of water and the taste of the food will be preserved. According to VietNamnet

Resources: Chicken heart 300 gr Bamboo shoots 500 gr Minced garlic 2 teaspoons Minced ginger 2 teaspoons Lemon leaves cut 5 leaves Cilantro 1 a little Cooking oil 1/2 tablespoon Oyster oil 3 teaspoons Common spices 1 little m (seasoning seeds / pepper / sugar / salt) Making: When you buy the bamboo shoots, you remove the hardware cover and scrape it off, then rinse it about 3 to 4 times with water to make it very clean. Slice the bamboo shoots into bite-sized chunks and soak them in diluted salt water. Soak for about 4 hours, then put bamboo shoots in a pot and then boil it, take out and drain. The chicken heart purchased to squeeze salt carefully to remove all dirt and odor. Then, wash it thoroughly and cut into thin pieces. After preliminary processing, the chicken heart is marinated with 1/2 teaspoon of pureed pepper, 2 teaspoons of seasoning seeds and 1/2 teaspoon of sugar for about 5 minutes. Put 1/2 tablespoon of cooking oil in a pan and then put it on the stove to set on high. When the oil is boiling, add the ginger and garlic to the island until it smells and turns yellow. Next, add the marinated chicken heart and stir-fry. Stir fry until hunted again. When the heart is tightened, add all the bamboo shoots to the island, then season with 3 teaspoons of oyster oil and 1/2 teaspoon of seasoning seeds and fry for about 5 minutes. After 5 minutes when the ingredients have absorbed evenly, turn off the heat and put the sliced ​​lemon leaves in the stir fry, and turn off the heat. Bamboo shoot soup with ribs Resources: 400g baby ribs 200g of sour bamboo shoots 1-2 tomatoes Scallion, salt, sugar, seasoning seeds, fish sauce, dried onion. Making: Cut young ribs to taste, boil the pot of boiling water to boil the ribs to remove impurities. Tomatoes washed, add areca zone. The mangosteen washed thoroughly with water, cut into short pieces, and drained. Scallions washed, chopped. Put the ribs in the pot and add a little salt, cover with cold water, bring to a boil. Heat a little aromatic onion oil, stir-fry the tomatoes. Add the sour bamboo shoots and stir-fry, season with a little salt and sugar, cook for 5-7 minutes. Add the young ribs and the broth to the pot, bring to a boil, and taste the spices to taste. Turn off the heat, add chopped scallions, scoop into a large bowl to use as a soup with rice or noodles. Beef stir-fried with fresh bamboo shoots Resources: 200g beef 500g of fresh bamboo shoots 1 handful of scallions, Chinese scent, ginger, garlic, chili, purple onion Spices: Seasoning seeds, soup powder, fish sauce, oyster oil, cooking oil Making: Step 1: First, take fresh bamboo shoots and slice them into large, medium-thick pieces, then put them in a pot to boil. Step 2: With green onion and chopped Chinese scent, chopped shallot, crushed garlic and ginger, chopped chili. Step 3: Take the beef with a little garlic, then add 1 teaspoon of seasoning seeds, add a teaspoon of oyster oil, a little cooking oil, and marinate for 30 minutes. Step 4: Next, take the bamboo shoots into the basket, let it cool, and then cut the bamboo shoots into small, long pieces. Step 5: Next, heat the pan, add the oil to the ginger and garlic, then pour the beef into the fry, turn on the heat, quickly turn the beef over, then pour into a separate plate. Be careful not to stir the beef for a long time, it will make the meat chewy. Step 6: Continue to fry onions and stir fry the bamboo shoots, add 1 teaspoon of seasoning seeds, then add 1 teaspoon of fish sauce, stir fry for 2-3 minutes to infuse the bamboo shoots. Step 7: Next, pour the re-fried beef into a pan of bamboo shoots, stir fry for about 1 minute. Step 8: Add the leaves, smells of the vessel and the chili to the pan, stir evenly, about 30 seconds, then turn off the heat. Finally, present your food beautifully and enjoy it with your family. Wishing you success with your freshly fried beef bamboo shoots. Duck cooked bamboo shoots Resources: Raw duck: 1 duck, weighs about 1 – 1.5kg
Fresh shoots: 500g
Fresh lemon: 1 fruit
Scallion: 1 small bunch
Fresh ginger: 1 bulb
Cilantro: 1 small bunch
White wine: 100 ml
Dried garlic: 1 bulb
Dried onion: 3 bulbs
Fresh noodle: 1kg
The commonly used tasting spices: cooking oil, salt, seasoning seeds, sugar, pepper …
Making:
Peel off 1 fresh ginger, crush, chopped and mix with ½ cup of white wine. After pre-processing duck meat, you use lemon and salt to rub on the whole duck body, both inside and outside many times, then rinse with water. Next, you get the ginger wine mixture rubbed on the duck body thoroughly to eliminate odors, finally rinse with water and then drain. After washing the duck, you chop it into small pieces to taste. If you have duck secretions, you can cut them into pieces, blanch the boiling water to remove dirt and help the blood coagulate into cubes.
Cut the duck into bite-sized pieces. Scallion picked root, washed, chopped. The scent of the vessel picks up the root, washed it, chopped it into small pieces. Dried onions, dried garlic, peeled, crushed, chopped. 1 fresh ginger, peeled, washed, sliced. North the pan on the stove with a little cooking oil, when the oil is hot, put the duck into a saucepan until the skin is less fat, the meat is firm and has a beautiful golden brown color. Pick up the duck in the sieve, drain the oil. Put the pan-fried duck meat in a large bowl, add about 2 teaspoons of fish sauce, 2 teaspoons of salt, 2 teaspoons of sugar, ½ of minced onion, minced garlic. Mix well to make the duck wet and soak the seasoning. Marinate duck for about 30 minutes, you can stir often when marinated to absorb the duck more flavor. Wash the fresh bamboo shoots, you put them in a pot to boil to remove the bitter taste, if you find the bamboo shoots still bitter, you can blanch the boiled water a few more times. Rinse the bamboo shoots in cold water for the bamboo shoots to cool, then tear the bamboo shoots into thin strips to taste. North pan on the stove with a little cooking oil, non-aromatic minced garlic, stir-fry bamboo shoots and then season with a little seasoning seeds to make it bold. Stir frying fresh bamboo shoots before cooking will help them absorb oil and spices, while eating crispy bamboo shoots is sweet and fragrant. You place a large pot on the stove, not fragrant the remaining minced onion, then add the duck meat and stir-fry, add sliced ​​ginger to fry with duck. Stir fry the duck until the meat is cooked and firm, then add the water to boil (the amount of water is suitable for the amount of soup you want to eat). Lower the heat to low-heat to make the duck meat soft, when cooking regularly, remove the foam to make the broth clear. Cook for 20-25 minutes, the meat is soft, you pour all the fresh bamboo shoots, slice the duck blood into the pot, and boil for about 5 minutes. Finally, tasting the spices you just ate and then simmer over the heat to keep it hot. TB (Synthetic) Photo: Collectibles

Illustration. Photo source: Internet Resources: Cauliflower: 1/2 piece Broccoli: 1/2 piece Carrots: 1 bulb Mushroom: 200g Onion: 1 bulb Dried onion: 2 bulbs Garlic: 1 bulb Cooking oil, salt oyster sauce, seasoning seeds, pepper. Green, white cauliflower washed, sliced, and picked out boiling water (for green vegetables). Wash carrots, sliced ​​or pruned flowers. Onions washed and sliced ​​areca zone. Shiitake mushrooms soak, remove feet. North pan to a little cooking oil, onion, minced garlic, non aromatic. After not aromatic onions and garlic, put green and white cauliflower in turn, about 30 seconds later add carrots, onions and shiitakes, season with salt, seasoning seeds, pepper, spices just enough. . Add a little oyster oil and stir well. When the dish is cooked, take off the plate and sprinkle some pepper on it. Eggs fried with tomatoes Illustration. Photo source: Internet Resources: 2 eggs / duck eggs 1 ripe tomato Dried onion, fresh green onion Salt, monosodium glutamate Making: Wash the tomatoes, scallions. Cut tomatoes, stalk, and slice areca, chopped green onions, minced dried onions. Break the eggs into a cup, season with salt and monosodium glutamate. Beat evenly so that the yolks and whites become one. Put the pan on the stove, add some cooking oil and scent the scallion. Scent on a pan After that, we put the tomatoes in a frying pan. Wait for the tomatoes to ripen soft, let the eggs in. Be sure to stir well so that the eggs and tomatoes blend together. Continue to stir-fry until the eggs are golden, then add the scallions, stir again and then turn off the heat. Young ribs ram Illustration. Photo source: Internet Resources: 500gr of young ribs Seasoning seeds 3 tablespoons delicious fish sauce 2 tablespoons white sugar 1 teaspoon pepper ½ cup of filtered water 3 garlic cloves 1 onion branch Making: Garlic peeled, chopped, scallions picked and washed, cut roots, chopped. Separate the first part of onions. The ribs bought and washed, split into chestnuts and sliced ​​to taste, then marinate the ribs with 1 teaspoon of seasoning seeds, 1 teaspoon of sugar and chopped onion for about 10 minutes to allow the ribs to infuse spices. Place the pan on the stove, add a little cooking oil to heat and scent the garlic. Put the ribs on the island, when you see the ribs nearly edge, the ribs are hunted, then turn off the heat. Mix fish sauce with ribs: Put the prepared fish sauce, sugar, pepper, and filtered water into a bowl and stir until the sugar dissolves. Turn the stove on, pour the fish sauce just mixed into a frying pan, and cook over high heat. The fish sauce starts to boil, then lower the heat, and ram the ribs until the water is dry, the tender ribs, the ribs are our young ribs. Finally, scoop the ribs into a bowl, sprinkle a little bit of chopped green onions and use hot with white rice. Amaranth soup with shrimp Illustration. Photo source: Internet Resources: 1 bunch of amaranth. 150 g of prawn, seasoning seeds, sugar, salt, onions. Making: Amaranth pick up the deep leaves, old stalks, wash it with diluted salt water, then rinse with clean water and take out to drain. Shrimps peel off, wash, crush with onion head. Non-aromatic oil, add shrimp and stir-fry with a little seasoning, salt, and sugar. Put the water to boil, finally add the amaranth, season with season again and turn off the heat. Note that when adding vegetables, do not cover to prevent vegetables from darkening.

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.

Resources: – 1/2 carrot – 1/4 big cabbage – 3 mushrooms – 50g bean sprouts – 50g of sprouts – 1 tablespoon sesame oil – 1 teaspoon pepper – Salt, seasoning seeds – 15 spring rolls – 2 teaspoons of flour Making: – Cut cabbage 3-4mm thin, washed to drain. – Cut mushroom, erect mushroom and slice into thin slices. – Peeled carrots, finely grated. – Wash bean sprouts, drain. – Cut vegetable root, wash, drain. – Dissolve the flour in 1 bowl of water. – Heat the pan, add two tablespoons of cooking oil to the pan evenly, add cabbage and carrots to the pan, then add bean sprouts, mushrooms, and sprouts to the island for about 30 seconds. – Season with sesame oil, pepper, 1 teaspoon sugar, 1 pinch of salt, 1 teaspoon of seasoning seeds to taste, stir the vegetables to infuse the vegetables. – Spread the spring rolls on a clean, wide surface, scoop a teaspoon of the vegetarian spring roll filling mixture in the middle of the cake, fold the edges on the sides, then fold the center edge, roll the vegetarian spring rolls. – At the bottom edge, apply a little tapioca water to prevent the spring roll from coming out. – Heat the pan, add cooking oil to deep fry the spring rolls, wait for the oil to boil, then drop each piece into golden fry. Pick up the rolls to a plate lined with oil blotting paper and then use it hot. Vegetable lotus seed soup Resources: Lotus seeds: 50 grams Fresh shiitake mushrooms: 50 grams Fresh Ganoderma: 50 grams Carrots: 1/2 bulb Young tofu: 1 piece Coriander Spices: Soup powder, mushroom seasoning seeds, lotus seeds, pepper. Steps to be followed: Lotus seeds: You bring them clean and dry. If the lotus seeds have not been informed, you should remember to know how to reduce the bitterness of the lotus seeds. Carrots: Wash, peel, prune flowers and cut into pieces about 1 cm. Shiitake mushrooms, Ganoderma lucidum: Pick up, wash and take out to drain. Young Tofu: Cut into small pieces to taste. Cilantro: Pick up and wash, bring tangled. You put a small pot on the stove, add lotus seeds and pour cold water in. Bring to a boil, lower heat, simmer until the lotus seeds are tender. Don’t forget that you need to taste a little more seasoning seeds and broth powder. Soft lotus seeds, you add shiitakes and reishi mushrooms and boil for 6-7 minutes. Next will be the carrots and soft cooked. Finally, you add the tofu, tasting the spices to taste. Boil for 1-2 minutes, then add the peppercorns and turn off the heat. You spread the mushroom soup out, put the vegetables and the soup in a bowl, served with coriander. Chicken thigh mushroom mixed with satay Prepare: 3 – 6 chicken drumsticks.
1 stalk of celery + some cilantro.
2 teaspoons soy sauce.
1 teaspoon flour.
1 teaspoon ground pepper.
4 garlic cloves (depending on vegetarian taste you can add or not).
1 teaspoon sesame oil.
1 teaspoon roasted white sesame seeds.
2 tablespoons satay (you can give more if you like spicy food).
1 teaspoon of vinegar …
Perform: Chicken thigh mushrooms are washed with salt water and then tear the vertical strands into bite-sized pieces.
Boil the pot of water, let the mushrooms boil for 2-3 minutes, the mushrooms are just cooked, then north down, take out the basket to dry.
Crushed garlic, chopped. Add mushrooms, minced garlic, satay, vinegar, roasted sesame seeds, powdered wings, ground pepper into a large bowl, mix well.
Add soy sauce, sesame oil, celery into the above mixture, mix again, leave for about 5-10 minutes to absorb spices. Crispy corn pies Resources: Medium-sized corn (corn): 2 fruits Crispy flour: 2 tbsp Chicken eggs: 1 fruit Purple onion: 3 tubers peeled, minced Scallions or chives (can be substituted with cilantro) have been finely chopped Spices: Cooking oil / unsalted butter, salt, pepper Making: Corn is split into seeds, note when choosing corn, you should get the kind with moderate seeds, you can press your nails through. Grind the corn puree and add the purple onion, crispy powder, chives, pepper, and salt and mix well to make the corn infused with spices. After mixing the corn with spices, continue to add a mixture of 1 chicken egg and mix well. Place the pan on the hot stove, add 4 tablespoons of oil to the pan. When cooking oil floats, you scoop each spoon of the corn mixture into the pan (note a moderate amount), use a spoon to gently press the mixture to spread evenly and not be flat. You fry until the edges start to yellow, then turn to the back. After both sides are golden fried, you take them out to a plate, don’t forget to put oil blotting paper on the plate to make them taste better. You prepare a plate of raw vegetables, chili garlic fish sauce or chili sauce to serve with corn pies. Young tofu with shiitake mushroom sauce Resources: 1 pack of young tofu (can be purchased at the market or supermarket).
100g fresh shiitake mushrooms.
Scallion, 1 cilantro branch.
Spices: vegetarian oyster oil, soy sauce, salt, sesame oil.
1 teaspoon of flour.
Tools: Knife, cutting board, pot, kitchen … Making: Step 1: Shiitake mushrooms cut the old leg, rinse, soak in dilute salt water for about 15 minutes to clean. Then picked out thin slices to eat. Young tofu is washed, sliced ​​to taste, then steamed. Step 2: North pan on the stove, add 1 teaspoon of sesame oil. When the oil is hot, add the top part of the onion to the top and fry it. Next, add the mushrooms and stir-fry, add a little vegetarian oyster oil and soy sauce to stir thoroughly. Mix 1 teaspoon of flour with a little water, stir in a pan with mushrooms, taste to taste. Step 3: Finally, put the mushrooms with the sauce above into the plate of cooked young tofu. Spread the sauce over the beans with a spoon so that the tofu is evenly absorbed. So the food is done and ready to be enjoyed. Tieu Bao (Synthetic) Photo: Collectibles

1. Gac sticky rice 2. Crispy fried vegetarian spring rolls 3. Braised chicken with vegan stew 4. Lotus and lotus leaf salad with shrimp and pork meat 5. Sour soup with mushroom and straw mushroom Prepare materials 1. 1 ripe Gac fruit, 0.5kg of delicious glutinous rice, salt, sugar, white wine, cooking oil, coconut milk 2. Fresh vegetables, dried vegetables, dried foods, spices 3. Vegan chicken drumstick, egg Vegetarian chicken, spices … On the full moon day (the 15th of the lunar calendar), the family’s family usually prepares a vegetarian meal tray to worship the ancestors. Delicious vegetarian dishes, beautifully arranged as prayers for the early deceased to be saved to the bliss region. Besides, there is the devotion of descendants to their ancestors … Therefore, making delicious vegetarian rice is very important. If you have no idea what to cook, you can refer to the attractive menu below. first Sticky rice Gac Xoi Gac is a traditional dish often found in vegetarian rice dishes offering Full Moon worship. Women can refer to how to make sticky, red, and beautiful sticky rice dishes below. Resources: + 1 ripe Gac fruit + 500gr delicious sticky rice + Coconut milk + Cooking oil, salt, and sugar + White wine Making: – Step 1: Rinse the rice clean and soak it for 6-8 hours until the seeds bloom. – Step 2: Cut the Gac fruit in half, use a spoon to scrape the meat of Gac and then marinate it with 2 tablespoons of white wine and a little salt for at least 1 hour, which can be marinated overnight for 6-8 hours. Mix the sticky rice with Gac meat and 1 teaspoon of salt. In the process you add a little coconut milk to flavor. – Step 3: Put the rice in the steamed rice bowl to cook the sticky rice for about 25-30 minutes. When Gac sticky rice is tender, use chopsticks to stir well, add 1 teaspoon of cooking oil, 2-3 teaspoons of coconut milk mixed together and sticky rice for 5 minutes. – Step 4: Bac Giang sticky rice to the kitchen, when the sticky rice cools down, sprinkle sugar into the island evenly. Pour sticky rice into a plate or use a mold to create a beautiful shape. 2 Crispy vegetarian spring rolls Vegetarian spring rolls are also simple, easy to make and healthy dishes. Let me introduce to you how to make a vegetarian spring rolls that is crispy, evenly yellow, and has an attractive taste. Full Moon offering vegetarian rice tray with this dish will look very beautiful. Resources: + Fresh vegetables: carrots, onions, flower onions, coriander, bean sprouts + Tofu + Dried vegetables: wood ear, shiitake mushrooms + Dry food: rice vermicelli, rice paper rolls + Spices: cooking oil, sugar, pasta, pepper, lemon. Making: – Step 1: Vegetables: carrots, onions peeled, washed, drained and sliced, chopped. – Step 2: Shiitake mushrooms, wood ear fungus soaked in warm water to hatch and then cut the legs, washed to drain, chopped. – Step 3: Boiled vermicelli in boiling water and dipped in cold water, picked out, drained, chopped. – Step 4: Squeezed tofu mixed with carrot, bean curd, onion, shiitake mushroom, wood ear, chopped dong vermicelli. Seasoning with pepper, main noodles just right (note that spring rolls should not add salt because the rice cakes have a salty taste). – Step 5: Cut the square bread in half, spread the cake out to the tray, put the mixed filling in step 4 into the middle of a round 3cm – 4cm long package. – Step 6: Heat the oil pan on the stove, drop the spring rolls in a low heat. Gently stir your hands to make the hard shell turn yellow. – Step 7 : Put spring rolls on a plate, beautifully decorated with vegetables. 3 Vietnamese vegetarian chicken stock A simple Full Moon offering vegetarian rice tray will become more special when the vegetarian chicken dish appears. Resources: + Vegetarian chicken drumstick 300gr + Green beans without shell 30gr + Crispy jelly powder 1.5 tbsp + 1 chili fruit + Purple onion 20gr + Cashew oil 1 teaspoon + Fresh coconut water 200ml + 250ml filtered water (used as eggs) + Soya sauce 1 tbsp + Vegetarian fish sauce 4 tbsp + Vegetarian seasoning seeds 1/2 tablespoon + Sugar 4 tbsp Making: – Step 1: Wash green beans, soak for about 1 hour. Then steam it and blend well. Crushed chili + purple onion. – Step 2: Making vegetarian chicken eggs: Put all of the green beans into a bowl with 1 teaspoon of cashew oil, less sugar and vegetarian seasoning, and mix well. After that, ring a small member. Next, you cook 1.5 tablespoons crispy jelly and 250ml of water to make the egg whites. Fill the mold to shape the egg. – Step 3: Marinate the vegetarian chicken with chopped purple onion, 1 tablespoon sugar and 1/2 tablespoon vegetarian seasoning seeds, mix well for about 15 minutes. – Step 4: Place the pan on the stove, pour in 1 tablespoon of cooking oil, then add 1 tablespoon of sugar to win. After the sugar turns yellow, empty all the marinated chicken into the pot and stir it steadily for 3 minutes. – Step 5: Take all the chicken stir-fry into a bowl, then stir 1 tablespoon soy sauce. Finally, you bring the egg (made) into the sauce, soak the seasoning for about 30 minutes. – Step 6: Place the pot on the stove, then add 4 tablespoons of vegetarian fish sauce and 200ml of fresh coconut water and simmer over low heat. When the mixture heats up, add the sugar and the fried chicken. After the broth is thick, you add all the eggs (which have been marinated), store a little more, and then turn off the heat. 4 Vegetarian shrimp, lotus and lotus leaf salad Vegetarian shrimp and shrimp lotus salad is a simple and easy dish to make, with just a little effort, you will have a delicious and delicious vegetarian dish for the full moon day. Resources: + Lotus bud 300gr + Carrot 100gr + Salad 100gr + Vegetarian shrimp 200gr + 1 teaspoon vegetarian seasoning seed + Garlic 5 cloves + Sugar 3 tbsp + Vegetarian fish sauce 3 tbsp + Cilantro 1gr + 3 chili fruit + Choking 5 left Making: – Step 1: The lotus stalk is about 5cm long, cut in half. Then soak the lotus root with vinegar and water for about 10 minutes. Boiled vegetarian shrimp for about 10 minutes, picked out and let dry. Carrots washed, peeled, sliced. Lettuce, coriander washed, drained and cut into pieces. Washed green onions, chopped. Peeled garlic, minced. Minced chili. – Step 2: Making salad dressing: North pan on the stove with a little cooking oil, add scallions and then fry. Next, add 1.5 tablespoons of vegetarian fish sauce, 1 tablespoon of sugar and stir. When the sugar is completely dissolved, put the sauce in a cup mixed with 1 tablespoon of kumquat juice, 1 teaspoon of chili garlic. – Step 3: North the pan on the stove, pour out all the vegetarian shrimp. Then add 1 teaspoon of vegetarian seasoning seeds and use chopsticks to stir for 3 minutes for the shrimp to spice up. – Step 4: Put in the bowl most of the lettuce, coriander, carrots, lotus, fried vegetarian shrimp, mixed fish sauce. Use chopsticks to mix well to absorb spices. – Step 5: Mixing salad dressing: Mix 5 tablespoons of lemon juice, 4 tablespoons of sugar, 1 tablespoon of vegetarian fish sauce, 1 teaspoon of minced garlic and 1 tablespoon of minced chili together. – Step 6: Put the salad on a plate, sprinkle with peanuts. You can eat it with vegetarian shrimp crackers. 5 Mushroom and mushroom vegetarian soup Resources: + Mushroom: 20gr + Pineapple: 1/2 fruit + Okra: about 5 – 8 fruits + Along the mosquito net: 1 long tree + Bean sprouts: 50gr + Cilantro (Chinese cilantro): 4 plants + Tamarind + Cooking oil, vegetarian fish sauce + Spices: salt, sugar, seasoning seeds, monosodium glutamate + Chopped purple onion Making: – Step 1 : Preliminary processing of ingredients: Pineapple peel, remove the eyes, remove the raw and cut into thin slices. Mushrooms use a knife to cut off the hard legs and split in half, then soak in salt water for about 5-7 minutes. Stripping the outer shell along the mosquito net and cut into pieces about 5cm long. Okra washed, sliced ​​diagonally to taste. Clean bean sprouts. – Step 2 : Crushed tamarind with warm water, then cut off the seeds and keep the juice. – Step 3 : Cook mushroom soup: North on the stove with a pot of water (about 800ml of water), then pour in tamarind juice and cover the pot, cook until boiling. Then, fry the purple onion, minced garlic and pour the mushrooms on the island. Stir the mushrooms for about 2 minutes, then season with 1/2 teaspoon of salt + 1 teaspoon of sugar + 1/4 teaspoon of MSG and continue to stir until you feel the fragrance, then turn off the heat. – Step 4 : When the tamarind juice is boiling, pour the whole pan of stir-fried mushrooms into the pot. When the water is boiling again, put in turn along the mosquito net and okra. Tasting spices to taste. About 5 minutes later add bean sprouts and chopped cilantro, gently stir 2-3 more times, then turn off the heat.

Meat bacon is just stir-fried with fish sauce. Meat bacon is just stir-fried with fish sauce Resources: 400g bacon; 50g shrimp sauce; 40g lemongrass, minced; 1 red pepper; 1 purple onion Seasoning: 100g sugar; Cooking oil. Perform: Step 1: Wash the bacon, cut it into small slices. Peel, mince 1 purple onion. Wash chili, minced. Place a saucepan on the stove, add some cooking oil, and turn on low heat. When the oil is hot, add minced lemongrass, shallots and chili to stir. Step 2: When the lemongrass, onions, and chili mix are fragrant, continue to stir-fry the meat. Step 3: When the meat is cooked, add the sauce and 100g of sugar in it, stir-fry for 3 more minutes and then turn off the heat. Step 4: Serve stir-fried meat with fish sauce and serve with cucumber and rice. Note: Depending on each type of fish sauce will have different salinity, note to taste to taste. Beef stew with white radish. Beef Resources: 400g of beef; 250g white radish – Salt, seasoning powder, sugar, water color, ginger, pepper. Perform: Step 1: Beef washed with a little salt, drained, sliced ​​to taste. Ginger peeled, washed, 1/2 pounded, chopped, the rest sliced. Step 2: Marinate beef with a little seasoning powder, sugar, water color, minced ginger and spoon of cooking oil for about 15-20 minutes to soak. Step 3: North the pot on the stove, add 1 teaspoon of cooking oil, add the marinated beef to stir thoroughly, when the meat is hardened, add boiling water to cover the meat, season with a little seasoning and simmer. Step 4: Peel radish, remove the head, wash, cut into square pieces to taste. Step 5: When the meat is almost cooked soft, put the radish in the same warehouse. Step 6: When the meat and radish are tender, season to taste, turn off the heat, sprinkle a little bit of ginger on the top. Braised beef with radish served hot with white rice is very delicious. The soft, rich ripe meat together with the sweetness of radish, the spicy and fragrant aroma of ginger really attracts you. Warm ginger duck dish on a cold rainy day. Ginger duck warehouse Resources : 1/2 duck cleansing feathers, 1 ginger root, 1 horn pepper, minced garlic, minced dried onion, delicious fish sauce, sugar-colored water, spices. Perform: Step 1: Peeled ginger, thinly sliced ​​or chopped fibers. Thin sliced ​​chili pepper. Step 2: The duck is scrubbed with white wine to prevent bad hair. Cut the duck into bite-sized pieces. Step 3: Marinate duck with minced garlic, minced dried onion, ½ amount ginger, 1 tablespoon delicious fish sauce, ½ tablespoon sugar. Step 4: Fry the garlic in a pan of oil and stir-fry the rest of the ginger. Step 5: When the ginger is slightly yellow (do not over yellow), add the duck meat and stir-fry. Add a little colored water, season with fish sauce, sugar, and seeds to taste. Step 6: Add water to the surface of the duck, and simmer with a simmering fire so that the duck is soft and absorbent. Step 7: Add chopped chili to the braised duck pot. Step 8: Store until the water is slightly dry. Seasoning to taste, then turn off the stove. Put the ginger duck in a bowl and enjoy with the whole family!

Resources:

2 eggs

2 small tomatoes

1 pinch of salt and pepper

1/4 cup cooking oil; 1/8 teaspoon of sugar; 1/2 teaspoon salt; 1 chopped scallion

Making:

In a small bowl, break the eggs and add salt and pepper. Beat well until the eggs are small, shiny yellow.

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 in, add salt, sugar, scallions, stir-fry quickly so that all ingredients blend, then scramble eggs with tomatoes on a plate with hot rice.

Eggs in soy sauce

Resources:

• Eggs: 10-15 fruits

• 200ml soy sauce, choose the better soy sauce, the better the sauce will be.

• 200ml of water

• 100ml of malt (can be substituted with brown sugar, or use corn syrup- corn syrup)

• 1 teaspoon sugar

• 1 teaspoon of vinegar

• 1 teaspoon sesame oil

• 2 tablespoons of kiri wine or white wine

Half an onion

• 7 chives branches

• 3 scallions

• 1 large red pepper

• 1 teaspoon of roasted sesame seeds

Making:

• Eggs boil at an optional time to get the desired results. Then immediately put in a bowl of cold water, add salt and vinegar to make it easy to peel.

• Add water, soy sauce, malt, sugar, vinegar, sesame oil, wine, half an onion in a saucepan. Stir well and then add to decrease according to taste.

• Simmer for 5 minutes and then turn off the heat to cool

• Chives, scallions, chopped chili

• With cold sauce, eggs are cold, then put the eggs in a box, pour the sauce and sprinkle with chives, onions, chili, and sesame seeds on top. Keep the lid closed to the refrigerator for 6 hours or overnight. The sauce is not used up can be boiled more eggs to soak and then eat again.

Eggs fried with chives leaves

Prepare materials:

50g lean meat

25g chives

1 chicken egg

1 sweet pepper

Mayonnaise

And other spices

Processing process:

Step 1: Preliminary processing of raw materials

Lean meat washed, ground or minced. Then, marinate meat with a little pepper, fish sauce, sugar, dried onion.

Wash chives, cut off all yellow leaves. Then chopped.

Pomegranate horn peppers. You should remember to choose red peppers, when coated with eggs, they look very delicious.

Break the eggs into a bowl, beat them, then add the chives, fish sauce, mayonnaise and beat them together.

Step 2: Frying eggs

Heat the non-stick pan, add a little cooking oil, stir fry the meat, then spread evenly over the pan, then pour the eggs into the pan, sprinkle chili on top. Cover and fry for about 2 minutes for eggs to cook, then turn off the heat

Stir-fried eggs with garlic

Materials need to prepare:

• 1 bunch of garlic

• 4 eggs

• 1 tablespoon soybeans

• A little salt, cooking oil

Making:

• Step 1: Soak the garlic, wash, and cut into small seeds.

• Step 2: Break the eggs into the bowl, add a little salt and 45ml of filtered water to dissolve.

• Step 3: Pour cooking oil into a hot pan and then pour the eggs and stir clockwise for the eggs to be fried evenly. Pour the eggs into the bowl.

• Step 4: Pour a little cooking oil into a hot pan, let the garlic pan and fry over medium heat until the garlic goose turns color, add soybeans to the stirring.

Finally, add the eggs to the stirring until the ingredients are fully cooked.

Eggs

Resources:

• 300gr bacon

• 12-15 shiitake mushrooms

• 30g dry vermicelli

• 5 eggs (keep 2 separate yolks for face scanning)

• Spice

Making:

• Wash the noodles to drain. Shiitake mushrooms soaked and washed, shredded and minced garlic onion.

• For the bacon just wash and mince or puree.

• For meat, vermicelli, eggs mixed with spices such as pepper, garlic, seasoning powder, chopped scallions. Then put the meat mixture in a mold lined with parchment paper.

• Sweep the egg yolks on the surface of the egg mixture and bake at 180 degrees Celsius for 30 minutes. If your family does not have an oven, you can also steam it.

• Grilled eggs, let cool and then cut into a plate to taste.

Tieu Bao (Synthetic)

Photo: Collectibles

In fact, in order to have delicious fish or sea fish or river fish, the processing stage so that the fish is not fishy is very important. There are many ways to get rid of the fishy smell after you’ve washed it.

Firstly, you should wash the fish with water to wash the rice, which will help reduce fish fishy when processing. Or when washing fish should rub salt on the body of the fish, wash off all the fishy blood in the abdomen and blood stagnant along the fish’s spine and gills.

Illustration.

Alternatively, you can use ginger alcohol, or rice vinegar or grain salt, fresh lemon to rub the surface and inside of the fish. The aroma of alcohol, vinegar or lemon and the antiseptic properties of the salt will quickly make the fishy smell go away and the fish will no longer be viscous.

After washing, let the fish drain or dry the fish before processing it will also help limit the fishy smell. And remember, the fish’s belly will have black membranes, this is one of the reasons why your fish pot is fishy. Therefore, you should peel off that black film and rinse thoroughly.

If you make fish that break the bile, you can use alcohol to rub it on the bile, leave it for a while, then rinse with cold water, the bitter taste of the fish bile will be gone.

The ingredients need to prepare:

• Fresh, delicious fish: You can choose carp, anchovies, and fruit.

• Green bananas: Range 4 – 5 fruits.

• Galangal: 1 small bulb or can buy pre-ground galangal.

• Ginger, dried onion, fresh chili.

• Bacon: 200-300g.

• Spices: seasoning seeds, soup powder, cooking oil, sugar, turmeric powder, delicious fish sauce.

Steps to perform the green banana stewed fish:

With this simple and delicious fish warehouse, your family will have a perfect meal right away.

• Clean fish, cut to taste, drain.

• The bacon is only exposed to boiling water, washed, sliced ​​to taste.

• Marinate bacon and fish with three teaspoons of soup powder, two teaspoons of seasoning powder, a little onion, chopped galangal, a little turmeric, two teaspoons of fish sauce. Let the fish infuse spices for 30 minutes. Occasionally stir or roll the fish up.

Galangal, thinly sliced ​​ginger.

• Chili fruit or cut into small pieces (depending on the spicy level).

• Put a little cooking oil in the pan, add 3-4 teaspoons of sugar, the sugar turns yellow, turn off the heat, add a little white water to get the brown sugar water.

• Wash green bananas, leave the outer green skin or peel the skin as you like, cut the cut into bite-sized pieces.

• Prepare pot, first layer put galangal, ginger on the bottom, followed by a layer of green banana. After infusing the fish, the fish is placed on top of the banana layer, alternating with pieces of bacon. Add chili, galangal and a few tablespoons of cooking oil together.

• Pour the broth into the pot, add water, bring to a boil and lower the heat until the water is gone. Tasting seasonings to fit your mouth but do not turn the fish, if the banana, meat and fish are not yet tender but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . Before turning off the heat, pour a few more tablespoons of cooking oil on top to make the pot more beautiful and shiny.

• When the pot of fish is completely dry, place it on a plate and enjoy it together.

Some things to note

You should note that when adding water to the fish stocking, you should not pour cold water, but pour boiled water into the warehouse so that the fish does not become fishy. Note, during the storage process, do not turn or mix the fish because it will make the fish crush and lose its appetite.

• Initially, when you first put the pot of fish on the stove, you should cook the pot very high until the fish is boiling, lower the heat until the water is dry.

• When stocking fish, you should store with a little chicken fat or pork fat, the fish will be fatter and delicious.

• You can also add a little coconut milk in the pot of fish stock to make the fish more spiced, fatty and fragrant. Finished fish stock should sprinkle a little more pepper to make the fish more fragrant.

• One thing that women need to keep in mind is that they should not put oil / fat on the fish right from the moment they are marinated, because by doing that, the fish will soften.

Resources:

• 400 grams of commercially available rolled cake flour

• 300 grams of minced meat, be careful not to mince it too finely

• Cooking oil

• Wood ear

• Shiitake mushrooms

Onions

• Onions

• Spices: fish sauce, salt, seasoning seeds

• Cold water

Illustration.

Making:

1. The core:

• Meat marinated with spices as follows: 1 teaspoon salt, 1 teaspoon fish sauce, 1 teaspoon seasoning seed, 1/2 teaspoon pepper within 15 minutes.

• Carpentry, mushrooms soaked, washed, chopped.

• Put the pan on the stove, add 1 teaspoon of cooking oil, fry the onion, then add the minced meat to the island, finally add the shiitake and wood fungus to the island for 30 seconds then turn off the heat.

1. Powdered part:

• Dilute water according to the ratio: 600ml of water for 200 grams of powder. This ratio helps the cake to be thin, chewy, and not crushed.

• After mixing the dough, season with 1 tablespoon of one tablespoon to make the crust bold.

1. Cake coating:

• Put a thin layer of cooking oil on the non-stick pan. When the pan is hot, put 1 tablespoon of flour in the pan and smooth it.

• Cover the pot again within 1 to 2 minutes, if the cake is clear, it is done. After that, quickly place the pan upside down so that the cake falls onto the tray and apply cooking oil to avoid sticking.

• Put the kernel in the middle and then roll it up. Do the same with the rest of the dough and multiply.

1. Flight:

• Slice 200 grams of dried onions, wash them with water, then dry them in the sun to wilt.

• Mix onions through a thin layer of flour, pour over the sieve to remove excess flour.

• Fry with cooking oil on a pan.

1. Sauce part:

Mix the sauce according to the following proportions: 1 fish sauce + 1 sugar + 3 water + 1 vinegar (lemon) + 1 chili.

6 important notes for delicious rice rolls

1. Do not let the pan overheat to coat the flour, otherwise the dough will cook quickly, the cake will dry, it is easy to pitting and burn, making the cake extremely difficult.

2. Do not let the pan get too cold to rinse the flour, the dough will take a long time to cook.

3. Do not apply too much oil to the pan, the cake dough will easily get hollow in the middle.

4. Do not leave the cake on the pan for too long, it will explode, overcook and not clear.

5. Use a cutting board to store the cake after it is done. Do not put the cake on the plate because the surface is not flat, very fragile.

6. When the cake is fully cooked, the cake will come out of the pan by itself, quickly place the cake face down on the cutting board.

Water and cooking oil do not dissolve together, so when you add water to the boiling oil it will splash the cooking oil. Therefore, to limit this, you should let the food drain before frying.

Pay attention to the temperature

When frying food, the frying oil must reach the temperature just enough to golden the outer surface of the food quickly. The good temperature range for frying is between 177 and 191 degrees Celsius. You can use the thermometer to check the oil temperature in the pan.

Preheat pan before frying

You also need to make the pan very hot before frying the grease. This will help the food never get close to the pan.

Do not fry food too much at a time

When frying food, fry it little by little. Do not fry too much at the same time because doing so will cause the oil to rise, making it easier to shoot when frying.

Choose a high-walled non-stick frying pan

Pans with walls that are 5 cm higher than the amount of oil will greatly reduce spattering of the oil. In addition, if you choose a non-stick pan, all operations will be easier, limit food sticking to the pan, burning food.

Add a little salt to the oil when frying

To minimize oil splashes, you can boil the oil and sprinkle a little salt before frying. Not only does it significantly reduce the amount of oil splashed, the salt also helps to remove the toxins in the oil.

Use ginger to scrub the bottom of the pan

Ginger is a familiar spice commonly found in the kitchen of every family. You can take advantage of ginger to help oil shoot when frying food. The method is quite simple, you let a few slices of peeled ginger rub on the surface of the heated pan on the stove for about 1-2 minutes, then remove all the ginger. Then put the oil in the pan and fry as usual.

Use lemon to scrub the bottom of the pan

Besides ginger, you can use lemons to minimize grease splashes. Rub a thin slice of lemon into the bottom of the pan before adding grease to it.

Tieu Bao (Synthetic)

Photo: Collectibles

Resources:

• 150g of ground lean meat

• 2 tofu covers

• 2 tomatoes

• 200g green onion, 1 dry onion, scallion

• Soup powder, monosodium glutamate, cooking oil, seasoning seeds

Doing:

• Wash the beans, wait for the tofu to dry, then cut the beans into small squares to taste them best.

• Add some seasoning seeds to the bowl of tofu and gently shock.

• Lean meat, marinated in spices, seasoning powder, seasoning, monosodium glutamate.

• Wash the tomatoes and cut the areca zone, wash the scallions and finely chop them.

• Peel the dried onion and chop it well.

• The price is washed.

• Put two tablespoons of cooking oil in a saucepan, then add the dried onions and sauté fragrant, then add the tomatoes and fry until soft.

• Add the marinated minced meat to the island, stir the meat well.

• Add enough water and boil, then add the tofu, followed by bean sprouts.

• Take the soup to the bowl and remove some green onions to have a bowl of sweet tofu bean sprouts soup for family meals.

Kimchi bean sprouts

Resources:

• 300 grams of bean sprouts

• 1/2 teaspoon salt

• 1 small teaspoon of chili powder

• 1 teaspoon minced garlic

• 2 small teaspoons of sesame oil

• 1 tablespoon soy sauce used to cook Korean soup (you can find it at a Korean food store)

• Scallion.

Steps:

• Bean sprouts soak and wash, remove the roots. Blanch the bean sprouts through boiling water to soften and clean the bacteria.

• Scallions washed, chopped.

• Fresh chili seeds, then chopped.

• Add in bean sprouts, 1/2 teaspoon of salt, 1 teaspoon of minced garlic, onions, and chili.

• Add 2 small tablespoons of sesame oil, 1 tablespoon of soy sauce used to cook Korean soups in the bean sprouts,

• Finally, mix the ingredients together, let stand for about 15-30 minutes to soak the spices then can be used.

Stir-fried bean sprouts with beef

Resources:

300g – 400g of lean beef or sirloin beef

300 – 400g bean sprouts

1 bell pepper

Scallion, ginger

Making:

You bring the thinly sliced ​​beef and marinate with 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1/2 teaspoon sugar, 1 teaspoon cooking oil, 1 teaspoon pepper. Next, mix well and marinate for at least 30 minutes to allow the meat to spice up.

And bell peppers, ginger and scallions you will take them to slice.

Wash bean sprouts thoroughly with salt water, drain.

You put the pan on the stove, wait for the pan to be hot, then you add 1 tablespoon of cooking oil, add the ginger and fry it until fragrant, then pour the beef and fry it over high heat.

You continue to stir-fry until the color changes, ripe, add bell peppers, wait for the bell peppers to soften, then add the bean sprouts. You stir quickly over high heat so that the ingredients are blended together.

Once the food has just cooked, you should taste the spices so that you can eat them.

Finally, you add 2 tablespoons of soy sauce and pour the scallions into the island to finish the dish.

Sprouts fried with chicken

Resources:

200g chicken breast meat

100g bean sprouts

30g shiitake mushrooms

1 green onion plant

45ml cooking oil

15ml sesame oil

30ml cooking wine

30ml oyster oil

Some salt and pepper

Making:

The chicken breast is washed and sliced, marinated with a little soy sauce, cooking wine for about 20 minutes. Spring onion, sliced ​​shiitake. Clean bean sprouts.

Heat a little oil in a pan, stir-fry the chicken and then pour it into a bowl. Put some cooking oil in a hot pan, add mushrooms and onions and fry for about 20 seconds.

Pour bean sprouts and cooking wine into the island quickly then add oyster oil, salt, sesame oil, and pepper to the island evenly.

Pour the chicken into stir fry for about 10 seconds for all ingredients to combine.

Chicken with bean sprouts is an easy-to-make and nutritious dish. Each piece of sweet, fat white bean sprouts served with chicken and mushrooms is very fragrant.

TB (Synthetic)

Photo: Collectibles

Spring rolls are usually made of ingredients such as vermicelli, minced meat, onions, carrots, wood ear fungus, shiitake mushrooms, eggs … Although according to preferences, spring rolls can be changed accordingly.

When mixing spring rolls, the amount of eggs should be just enough. Too few eggs will dry the kernels. Fried spring rolls are not crispy, the filling doesn’t have the necessary moisture content. Also too wet will make fried spring rolls easier to peel.

Make sure all ingredients are completely drained before mixing. Vermicelli should not be too big or too soft because it can easily cause fried rolls.

Spring rolls

When wrapping the spring rolls, you should not splash too much water on the spring roll because it makes the spring roll soft and easy to crack. Just put a little water on the edges to stick. You can also take 1 teaspoon of rice vinegar mixed with 1/2 cup of water to soften the rice cakes when wrapping and help make the spring roll more crispy, more beautiful when fried.

Do not roll too tightly because when frying the filling with vermicelli and the eggs inside hatch a little, the rice paper (rice paper) will be podium. Only moderate, may be a little loose.

Nem should be of moderate size, not too big or too small.

Put spring rolls in the refrigerator before frying

You should not put spring rolls just wrapped in the fry, but let them in the refrigerator cooler for about 20 minutes to make the rolls tight, dry. This is the secret to making fried spring rolls even more crispy.

Illustration.

Crispy fried spring rolls

Sisters often mix a bowl of dilute sugar water after spreading on the rolls of non-fried spring rolls. Sugar water will help spring rolls to be golden, crispy and delicious.

When frying wedge, do not add too little oil. Frying oil must be close to the surface of spring rolls. When the oil is boiling, you start to drop the rolls into the pan and lower the heat gradually. Should be fried in batches, do not fry pillows evenly to avoid forgetting which ones to fry first, the ones to fry later.

Add a few drops of lemon juice to the oil pan to keep the oil from splattering while frying and the seasoning will also be crunchier.

When preparing to take out the spring rolls, let the heat rise up. This is a way to prevent the oil from sticking to the spring rolls. Take the spring rolls out of the pan quickly.

You can put a blister on the top of the frying pan to drain the rolls, then put them in a basket lined with clean paper and cover it. When eating, open the wrapping and take out spring rolls. This way, you will keep the spring rolls crispy.

• Unfortunately if you eat a piece of chili in a certain dish, tell you to seek the help of foods such as milk, ice cream, and yogurt. The casein in milk inactivates capsaicin, the chemical that makes chili peppers spicy.

• Or you can also eat a piece of sugar, which helps absorb some of the essential oils of the chili and reduces the burning sensation.

Prevent skin irritation when slicing chili

In the case of chili cut, to avoid blistering of your hands, you can apply the following tips:

Illustration.

• Cut a piece of potato applied to 2 surfaces of the knife.

• Just slice the chili, just dip the knife in the water to the side.

• Before slicing the chili, put the chili in the freezer or soak the ice in the refrigerator for about 10 minutes, then just take the chili out and cut it as usual.

• In addition, you can also use cooking oil or olive oil on the knife and hands before slicing the chili. The oil applied to your hands is the protective film for the skin of your hands.

To be extra careful, you should put on gloves when slicing chili.

Reduces burning sensation when exposed to chili

• Apply wine to the skin that is burning. Alcohol in the wine will help dissolve the capsaicin of the chili and gradually reduce the burning sensation.

• Apply cow’s milk, yogurt on the burned skin.

• Use a clean towel to dip a little cooking oil, rub it on the burned area

• You can use up to dishwashing liquid and rinse with cold water.- Dissolve baking soda in water and dip your hands in. Rinse with cold water.

Simple as that, please save and apply!

You have probably experienced cases of cooking oil splattering when you fry it with food. The reason is that your food is too watery. The temperature difference between the water and the boiling oil causes the oil to splash out. Therefore, you need to drain the food before frying.

When placing food in the pan, be very gentle and careful to avoid boiling the oil on yourself.

Select the pan used for frying

To limit the oil splashes out during the frying process, use high-walled, deep-walled pans with moderate surface charge. This will help reduce the oil splashes and save on cooking oil if you need to deep-fry the food.

Illustration.

Add salt to the oil pan

Putting a few grains of salt in the saucepan of boiling oil will help prevent the oil from spattering.

In addition, placing the anise petals in the pan also helps to limit the oil splashes and gives the dish an attractive scent.

Use lemons

Take a slice of lemon and rub it all over the pan before adding the grease. This will help reduce grease spatter during cooking.

Use ginger

Place the pan on the stove and light. Wait for the pan to heat and use chopsticks to gently press while rubbing the slice of ginger all over the bottom of the pan. Do this for about 2 minutes and remove the ginger slice. Continue adding oil and frying as usual.

Preheat pan before adding oil

Make sure your pan is heated and free from water before adding the oil. This prevents the oil from splashing out when cooking and the food never gets close to the pan.

Use screens

Buy an oil screen that matches the size of the pan. They will prevent the oil from splattering out during frying and won’t get the food wet like the lid on the pot.

To have a delicious stir-fried melon, you must first choose fresh green melon fruit. Fruits with yellow or dark green peel are old melon. In addition, using your hand to press lightly, you can see soft crispy melon. Should not choose wilted fruit, when cooked, it will not be delicious.

To keep the fried melon in its beautiful green, after peeling, washing and slicing, you let the melon soak in dilute salt water for about 5 minutes.This step is very important to prevent the process of adding or blackening the fruit. . Therefore, when cooking, sisters should add this step. This is also a way to help remove water in the fruit.

In addition, when stir-frying, you should add a small white vinegar. Add vinegar to keep the melon green.

Illustration.

How to make zucchini fried with garlic

Resources

• Melon: 1 fruit

• Dry garlic: 10gr

• Fish sauce, salt, seasoning powder, vinegar, cooking oil, cilantro

• Making:

• Melon peeled, sliced ​​to taste, soaked in salt water.

• Crushed garlic without aromatic oil, put melon in, season with spices to taste.

• Fry in high heat, stir quickly.

How to make fried melon and bean paste

Resources:

1 melon

2 strips of scum beans

10g dried shrimp

3 garlic cloves

4g of salt

15ml oyster oil

Cooking oil

Making:

• Take peeled, cut pieces to taste, cut bean paste to taste and soak in water to soften; washed and soaked shrimp; Peeled garlic, minced.

-Put a little oil into the pan. When the oil is hot, add the garlic to the fry. Add shrimp to the island until it is ripe.

• Add soft soaked bean scum into the island and pour the amount of water into the lid to boil. Then add a little salt, oyster oil to the island to absorb spices.

• Pour the melon into the island, cook for about 1 minute or until the melon is ripe.

Illustration. Photo source: Internet

Resources

River leaves: 20-25 leaves

Pork shoulder: 400g

Onion: 1 handful

Dried garlic: 1 bulb

Seasoning seeds, pepper, cooking oil, fish sauce

Pork chooses lean shoulder pieces mixed with fat to prevent dryness. Minced or minced. River leaves and bones washed, cut old stalks, let drain. Dried garlic, peeled, minced.

Prepare a large bowl and add minced meat, 1/2 small teaspoon of seasoning seeds, 1/2 teaspoon of fish sauce, 1/2 teaspoon of pepper, a little oil with chopped onion and minced garlic and mix well. up, leave for about 5 – 10 minutes for the meat to infuse spices.

Spread the leaves of the river bones, scoop each spoon of meat into it and roll it up. Use the base of the pin on the pie to fix it so it won’t come off. Do this until the meat is finished.

North the pan on the stove and then add cooking oil to the old heat, then drop each piece of cha. With this riverbones, you should not add too much oil because the pork inside will melt.

Let the fire level just then fry the pork roll to cook evenly on both sides, when you see the leaves of the river bones turn dark green and the meat inside is golden at 2 ends, then pick up the saucer with oil blotting paper.

Fried tofu

Illustration. Photo source: Internet

Resources:

Tofu

Cooking oil

Non-stick pan

Making:

Buy tofu, wash through water, then drain, then put in the refrigerator for about 30 minutes. In this way, the fried beans will be beautifully square, unbroken, and extremely swollen and crunchy. Take the beans out and cut them into pieces, then take the blotting paper to dry. This helps to prevent the oil from splattering and from sticking to the pan.

Wash the pan thoroughly and definitely not be used for frying while the pan is still covered with salt, this will be very close. Heat the non-stick pan thoroughly, then add a lot of vegetable oil to heat, then slowly drop each piece of tofu into it.

When you just put the beans in, use chopsticks to push the beans to smooth the grease before leaving it in a fixed position. Pieces of beans must not stick together. During the frying process, keep on medium heat otherwise it will burn.

When the beans are golden-fried, turn the other side over, fry them until golden ripe all over the side and then see a plate.

If the tofu gets stuck in the pan, don’t rush up with your chopsticks either. Just set the pan on one side, turn off the heat, wait until the pan cools, the beans will come off by itself, now just use a shovel to push the beans out of the pan easily.

Morning glory salad

Illustration. Photo source: Internet

Resources:

1 bunch of water spinach

50gr roasted peanuts

50gr dried shrimp

1 teaspoon salt

1/2 lemon

1-2 chili

1 garlic bulb

Fish sauce, 1 teaspoon of sugar

1 teaspoon of cooking oil

1 bowl of ice cold water

Making:

Morning glory picked up young tops and cut them into long pieces, washed them thoroughly with cold water. Chili take out all the seeds and then chopped, minced garlic, lime removed the seeds and squeezed the juice. Dried shrimp are washed and then soaked for 10 minutes to soften, take out to drain.

Put the pan on the stove with 1 teaspoon of cooking oil, when the oil is hot, add 1/2 of the minced garlic and fry the fragrant, followed by the dried shrimp and stir-fry the shrimp to get a new fragrance for a little sugar, a little water Fish sauce and island are turned off the kitchen. Shovel shrimp on a plate to cool.

Pour water into the pot to prepare to boil water spinach, when the water is boiling, add 1 teaspoon of salt to the pot of water, then add the water spinach to boil until the vegetables are just cooked, then turn off the heat. Quickly pick up water spinach and put it in a bowl of cold water for about 5-7 minutes, then take it out to drain.

Mix the salad dressing mixture, You put sugar, fish sauce, lemon juice in a bowl and stir well until the sugar dissolves, then add minced chili, minced garlic and stir, we get mixed salad dressing.

You put water spinach in a bowl with dried shrimp, salad dressing, crushed roasted peanuts, then mix the ingredients well and put the dried shrimp spinach salad on a plate to enjoy.

Potato, tomato, egg soup

Illustration. Photo source: Internet

Resources:

2 tomatoes

2 eggs

1 potato

2 green onion plants

Spices: Salt, seasoning powder, cooking oil.

Making:

Break the eggs into the bowl to beat them; chopped scallions; peel potatoes, wash them, and slice them into lead shapes, about 1 cm thick.

Use a knife to cut 2 lines to create a cross on the top of the tomato, the stem of the tomato uses a fork. Heat the tomatoes on a gas stove for about 10 seconds, then peel. Slice the tomatoes into small pieces.

Add 5ml of cooking oil to the pot, add scallions to the stir fry then add tomatoes and stir fry. Pour the amount of water just eaten, add the potatoes and 6g salt, chicken seasoning powder then boil over high heat, then lower heat until the potatoes are soft.

Pour the eggs and stir well until the eggs are cooked, then add the chopped scallions to complete.

• Pig stomach: 300gr

• Ginger: 1 branch

• Garlic: about 1 bulb

• Leek: 1 – 2 stems

• Green and red chili: 3 – 4 fruits each

• Scallion: 2 stems

• Ground pepper: 1 teaspoon

Fish sauce: 1 teaspoon

• Sugar: 1 teaspoon

• Soup powder: 1 teaspoon

• Pepper: a little

• Cooking oil, salt …

delicious lemongrass and chilli stomach

How to make a stir-fried chili stomach dish

Step 1: First with the stomach squeeze with salt and then rinse several times under the tap water, drain and then marinate with a little salt + crushed ginger, then put the stomach into a pressure cooker to boil for about 5 minutes, take the stomach to bowl of ice water. Take out the basket to drain the water and cut into thin pieces. With green and red chili, wash, remove the stem, then cut into bite size. Leeks wash, remove the roots, slice about 3 – 4 cm long. Scallion washed, removed roots, chopped.

Step 2: First, you usually put 1 pan on the stove, add about 2 tablespoons of cooking oil and heat it over medium heat, then pour the onion, ginger, and garlic sliced ​​into non-aromatic, until it smells like, then add the green pepper. , cut red pieces into a pan with 1 tablespoon of flour, then stir for 1-2 minutes.

How to fry a delicious stomach

Step 3: Next, pour your stomach into the pan, quickly stir and season with 1 teaspoon of fish sauce, a little sugar, add a little pepper, stir evenly for 3-5 minutes so that your stomach is evenly absorbed. Turn off the heat and then empty the plate, enjoy while still hot. When stir-frying is done, pour it into a plate for the whole family to enjoy.