Choose really fresh shrimp, wash thoroughly with water, then use scissors to cut off the antennae and the sharp tip of the shrimp. With large shrimp, you should proceed to withdraw only to clean and hygienic shrimp. Then, put the shrimp in a bowl with a little salt and shake well, leave for about 10 minutes to eliminate the fishy smell of the shrimp. Spices for roasting shrimp Only marinate shrimp with salt, absolutely do not use fish sauce to roast shrimp In addition to salt, sugar, and main noodles, dried onions and green onions are two spices that need to be prepared to roast shrimp. Dried onions are both marinated and fragrant before roasting to help the shrimp smell better. Meanwhile, chopped scallions are added last before roasting to help make the color beautiful and look more attractive. When roasting shrimp, absolutely do not use fish sauce because they both cause the shrimp to release a lot of water and affect the sweetness of the shrimp. In addition, you need to prepare more lemon leaves to add at the end. For beautiful red shrimp Hang water (distilled sugar water) will help red shrimp look beautiful The trick here is that you use water. Put the pan on the stove, add 1 tablespoon of sugar and heat until the sugar dissolves and turns yellow, then add 2 tablespoons of hot water, stir, bring to a boil, then turn off the heat. When the roasted shrimp has turned pink, you taste the seasoning and add this cup of water. You should cook the water a little thick to avoid too much water when put in the pot of roasted shrimp. So shrimp is both easy to color and quick to dry. Note that because this product is already available, you do not need to add sugar even when marinating the shrimp. Let the shrimp dry Roasted shrimp still have water secreted from the inside of the shrimp, making them wet, losing their crispiness and especially being very fishy. Therefore, to meet the requirements of roasting shrimp, the shrimp must be dry, and there is no water secreted in the shrimp body. The secret to doing this is that when marinating shrimp, you only marinate with salt, not fish sauce, which will make shrimp more watery. After marinating the shrimp, you put it in a pot and heat it up. When cooked, the shrimp will be a lot of water, you need to boil the water and then pour the shrimp out on a plate. This method helps the shrimp to drain the water and become dry, not fishy. Then fry the onions until fragrant and then fry the shrimp as usual. Continue to stir the shrimp over medium heat to dry the shrimp. During this stage and throughout the roasting process later, you should open the lid of the pot to quickly drain the water and create the necessary dryness. Pay attention to the fire when roasting shrimp Initially, when the shrimp is full of water, you need to heat it up very high to quickly drain the water. Then you bring the fire to a moderate level. If the fire is too high, the shrimp will easily burn, but if the fire is too low, the shrimp will become soft and lose the necessary crispness. Let the roasted shrimp smell attractive Sprinkle with lemon leaves and finely chopped scallions when the stove is turned off to help the shrimp smell better Frying the onion and adding the shrimp, stirring the shrimp over the heat until the shrimp are completely drained are important steps to ensure that the shrimp are roasted properly. But for shrimp to smell attractive, the secret for you is to add finely chopped lemon leaves. You may be surprised, but not only chicken, roasted shrimp also go well with the passionate aroma of lemon leaves. Note that you should only add the lemon leaves last and turn off the heat, so that the lemon leaves will smell good and not be bitter. KN (th)

Before skewering the meat, remember to soak the bamboo skewers in water for 30 minutes Bacon is only washed, drained and then cut into bite-sized pieces. The sisters proceed to mix the meat marinade including: galangal, lemongrass, turmeric, garlic, purple onion puree with a little pepper, white sesame. After grinding, add soy sauce, fish sauce, cooking oil, oyster sauce and mix well, marinate the meat for 30-45 minutes to infuse the spices. Remember to soak the bamboo skewers in cold water for 30 minutes before skewering to avoid burning them when baking. After marinating, take out the meat and skewer it evenly on the bamboo stick, remember to fold the meat in half to make the skewers neater and more beautiful. Finally, put it on the stove to cook evenly on both sides, fragrant yellow, then enjoy with chili sauce or ketchup as you like. Grilled meat with vermicelli Bacon is only washed, cut into thin pieces and left large. You also prepare a meat marinade including: lemongrass, chili, garlic puree mixed with soup powder, sugar, seasoning seeds, shrimp paste and broth. Then, add the pork belly to this mixture and marinate for 30 minutes for the meat to infuse the flavor. If you keep it longer, the better or leave it overnight in the refrigerator. Put the marinated meat on the grill and grill with charcoal, paying attention to turn it over so that the meat is cooked from the inside, soft and fragrant, not dry or burnt. Honey grilled meat Bacon just leave the whole piece or cut into small pieces as you like, after washing you sprinkle fine salt around the piece of meat, cover it with food wrap, and leave it overnight in the refrigerator. If you are afraid of an explosion, you can discard it. Remove the meat, wash again, pat dry and marinate with dried rosemary leaves, pepper and a little honey on the surface of the meat. Place in the freezer for about an hour to harden the meat for easier slicing. Next, you slice the meat 1cm thick and sprinkle with a thin layer of salt for 30 minutes, then rinse, marinate rosemary leaves, and pepper again. Put the meat on a charcoal grill or grill with a pan, grilled for about 3-4 minutes on each side. Bacon marinated with lemongrass Just remove the skin, wash, pat dry and then cut into thin pieces and put in a bowl to marinate with lemongrass, dried onion, chili, minced ginger, fish sauce, seasoning, sugar and salt within 30 minutes. Place the meat on the griddle and grill until the meat is almost golden, you turn the meat and grill it evenly until the meat turns golden, fragrant, the meat is cooked. Lemongrass grilled meat served with vermicelli or rice is very rich and delicious without spending too much effort on processing. Crispy fried meat Bacon just washed, blanched with hot water for 2 minutes, then removed, let cool. You use a sharp toothpick or a sharp object to tattoo the skin, just tattoo many times but do not need to tattoo for too long. After tattooing, you proceed to marinate the meat with soup powder, garlic powder, onion powder and a little lemon or vinegar. Marinate for 30 minutes to infuse the meat. Put the oil in the pan to heat up, then pick up each piece of meat to fry, put the skin down to fry first, wait a few minutes for the skin to explode and then fry the meat on both sides. Fry until golden brown. Remove the meat to a plate lined with greaseproof paper, cut into bite-sized pieces and dip it in delicious chili sauce or chili sauce. Fried meat with five flavors Bacon is only washed, blanched with hot water for about 2 minutes and then cut into small pieces, keeping the whole meat size. Mix five spices, white salt, cashew oil, white vinegar into a homogeneous mixture and then spread it directly on the prepared meat above. Finally, pour lemon over the skin and marinate for about 10 minutes for the meat to absorb the flavor, dry or dry for 1-2 hours so that the meat when fried is golden crispy, fragrant and soft. Proceed to fry with hot oil and medium heat until the meat is cooked evenly, golden brown, then turn off the heat. Remember to fry the skin first and then the meat. Remove the meat to a plate, use absorbent paper to absorb excess oil before slicing and enjoying.

– Fresh mackerel: 500g – Pineapple (pineapple): 1/2 fruit Sugar: 3 full teaspoons (5ml spoon type) – Fish sauce: 2 tablespoons (15ml spoon type) – Salt seasoning: 1/2 teaspoon – Seasoning seeds: 1 teaspoon – Scallion (or fresh ginger leaves): several branches – Dried onion: 2 large bulbs; Dried garlic: 1 bulb – Fresh chili: 2 fruits (depending on whether you taste spicy or not) Whole-grain peppercorns (if any): 1 teaspoon. MAKING Step 1: Preliminary processing of raw materials – Clean mackerel, slice, and any large piece of fish can be cut into 2 or 3 parts for easy spice absorption. – Dried garlic onion, peeled, crushed, chopped. – Pineapple peeled, remove the eyes, cut into small pieces, size 5mm thick. Marinate the pineapple with seasoning powder for about 20 minutes to infuse. – Wash the scallion and cut into 2cm pieces (or fresh ginger leaves if washed and chopped). Step 2: Marinate the fish, make the water color (stock water) – Put the sugar in a small pot, put it on the stove, turn on the hot stove on medium heat, watch for the molten sugar and turn brown, then add about 100-150 ml of water, boil the sugar to melt. obtain colored water (also known as stock water). – Put the pan on the stove, add some cooking oil, turn on the hot stove and fry the fish until it is cooked, then brown the fish, then add the following ingredients to the fish: 1/2 of the crushed dried onions, fish sauce, seasoning salt, pepper. Marinate for about 20 minutes. Step 3: Fish warehouse Put the remaining 1/2 of the dried garlic onion in the pot used as a fish storage pot, put in a pot of 1 teaspoon of cooking oil, turn on the stove of garlic onion to fragrant, then place 1/3 of the pineapple on the bottom of the pot. Place the marinated mackerel pieces on top to put the fresh pineapple and chili pieces. Pour fish marinade and stock water for ginseng on the face of fish and pineapple, seasoned fish to taste and reduce salt sauce to taste, to open the pot on low medium heat until the fish is dry, sprinkle with green onion. (or fresh ginger leaves) on top, turn off the heat. Finished products : The mackerel is soft but not crushed, whole pieces, spice absorbent, not dry, not fishy, ​​the salty taste is mild, the smell of pineapple, the color is very attractive. Enjoy with delicious hot rice. A family of rice with mackerel, braised with pineapple, clam soup cooked with pineapple, clam with laksa leaves, and oyster soup with white rice. Good luck!

• Fresh carp or carp

• Bacon

• Ginger, galangal, lemongrass, chili …

• Green tea leaves

• Country of stock

• Pepper, fish sauce, spices …

Illustration.

How to make fish stock with rice cooker

Step 1: Preliminary processing of raw materials

• Fish scales, gut and gills. Fish should be washed with salt, vinegar, rice water or ginger wine to eliminate fishy smells. Cut the fish into pieces and drain.

• After being cleaned, fish will be marinated with water, salt, fish sauce and pepper for about 30 minutes – 1 hour.

• Wash the ginger and slide it.

• Galangal washed, sliced ​​or minced.

• Lemongrass cut into pieces.

• Fresh tea leaves, washed, slit, and drained.

• The bacon is just washed, cut into large pieces.

Step 2: Fish warehouse

• Arrange galangal, lemongrass, ginger, tea leaves on the bottom of the pot. Then add the bacon and fish on top, doing so one after another until all ingredients are gone. If you eat spicy, you can add fresh chili, green pepper.

• Press the cook / cook button and cook for about 15 minutes for the fish to release water and infuse spices. While red, boil a kettle of boiling water to store the fish.

After 15 minutes, pour the boiled water into the pot to cover the fish’s face. Add seasoning to taste. Continue cooking the fish until the water is almost dry. During the cooking process, the rice cooker will jump to the warm button. Once there, wait about 15 minutes and then press the cook button again. Do this about 3-4 times or until the water is almost dry. Then unplug the power and let the fish cool. Time to stock fish for the first time will take about 1-3 hours depending on the quantity of ingredients.

• To make the fish more delicious, firm and spicy, you should cook a second time. Once the fish has cooled completely, plug in the rice cooker and press the cook button. Before cooking, use a spoon to evenly sprinkle the remaining water on top of the fish. Can season again to taste.

• When the stock of fish stock is condensed and the pot jumps to the warm button, just leave it for a few more hours for the fish and make sure the meat is fine.

Braised potato bud is a traditional dish of the people.

Potato buds here are not sweet potato buds, but buds of varieties with vertical (some places also known as sheaths or sepals) such as yams, galangal potatoes, sweet potatoes, spotted potatoes … which are common in the village. Every countryside has it, easy to grow, easy to take care of, and has many economic benefits and values.

The tuber is used for boiling or stir-frying to make soup. Along the way, potatoes are used to raise pigs, they often eat quickly. And the potato buds (except for the speckled potato, which is a very itchy potato that few users use) bring the soy sauce warehouse for us to eat very delicious soup, with a strong flavor of the countryside.

Potato buds that are not available all year round are only seasonal and for a very short time. Potatoes are usually grown from November of the previous lunar year to May next year, then harvest. The time from when the potato grows to mid-April, the potato grows and gives birth, so it is not picking buds. It was not until early May 1-2 weeks before harvest that they picked potato buds to both feed and for the dwarf potatoes to focus on nourishing the fat tubers.

To have sweet and non-itchy sweet potato buds, from preparation to cooking operations must be very meticulous, careful and attentive. Experience when picking potato buds is to choose the leaf buds that are still tightly wrapped and then bring them out to dry in the light sun for a little re (usually picking in the early morning, drying at noon to cook).

Before cooking, wash it and then fold it into a clay pot in layers, on the bow spread a turn of copper crabs, peeling off the bib and muzzle. Take 2 bamboo cross-pinned crossbones on the top of the pot so that the buds are not inflated when they boil. Take a delicious scoop of soy sauce, dilute with water, add the potato buds and cook. When effervescent, pay attention to reduce the heat, only give effervescent five. Absolutely do not immerse the chopsticks.

Watching when the water in the pot is exhausted gradually, use a water bath to dilute it with water with a little more lard (called row water), sometimes using a scoop to water it gradually. Just boil it almost dry and water the goods in, doing so from 4 to 5 times is nine. At this time, you can take the chopsticks dipped in to check the light salinity to adjust to fit. Then, depending on the large or small soup pot, more or less, you can add 1 or 2 longitudinal fruits that have been cooked, wash off the shells, seeds, then strip on top and add a little more water to cook. shallow is fine.

Lift down the pot and open the pot to cool down. When using the pin to lift the chopsticks, carefully pick each potato bud in the bowl, it looks like each potato bud on the outside is still hunted, but the inside is softly ripe, giving off a sweet aroma of vertical, crab, sweetness and flavor. typical taste of copper potatoes, it is unforgettable to eat.