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)

Illustration Green bananas are peeled by my mother, cut into bite-sized pieces, all of them. The bacon is just cut into pieces and marinated with some main noodles, spices, chopped dried onions. The bean covers are cut into square pieces, fried until golden brown. In the past, to cook banana pea snails, people often used toasted golden roasted turmeric soaked apricot beans. When eating, the piece of beans still has a slight smell of coal smoke, so it has a very unique flavor. But now, the baked beans in the market have gradually disappeared. The pot of broth is boiled from the bones of the pipe that has boiled on the stove. Green onions, perilla, guise leaves, and the smell of Chinese boats I have also washed and chopped. When the ingredients were almost ready, my mother told me to wash the snails and put them in a pot of boiling water with a little salt. When the snails are cooked, the mother quickly pours them into the basket and then drains cold water. Snail juice is gently decanted into a bowl after settling. My two brothers huddled together to help my mother. In just a moment, the snail meat was cooked in a bowl and my mother told me to wash it again with water mixed with diluted vinegar and then marinate with some main noodles, delicious fish sauce, turmeric powder, and cooking oil. Put the pot on the stove, my mother fried the dried onions very fragrant and then put the snails into the stir-fry. With snails, she only lightly sautéed them and when she came out, she didn’t forget to pick up a bit of shrimp paste to enhance the taste. Remove the snails into the bowl, my mother continued to stir-fry the pork belly with only a little bit of fire, then put the bananas in and stir-fry together to really absorb the salt and fish sauce. At this time, my mother put a plate of golden fried beans and sautéed them with bananas and meat, then poured the broth into the pot, simmering. There are many ways to prepare the broth for the banana bean vermicelli, but my mother often chooses to “fight” together the simmered bone broth and boiled snail water in the pot after stirring the other ingredients. Add a bowl of natural or batch vinegar to the pot of broth to get a mild sour taste and then simmer. When the banana is ripe, we will have a thick pot of banana bean broth, all the ingredients blend together with a harmonious taste. The pot of bananas and beans is boiling and fragrant in the kitchen. I divide the vermicelli into each bowl, put the fried snails on top with green onions and herbs so that my mother can fill the broth with bananas, beans, and meat on top. The bowl of white vermicelli is mixed with a thick broth with pieces of banana, fresh yellow beans with a little green onion on top, which is eye-catching. The banana bean snail noodle dish is finished, the whole family gathers together to enjoy. Everyone scoffed with the fatty leopard flavor of meat, the flesh of bananas, the crunchy sweetness of snails, the mild sourness of the broth served with raw vegetables, adding a bit of hot chili pepper to the tip of the tongue. Raw vegetables served with this vermicelli dish cannot lack lettuce, coriander, herbs, perilla, a little banana flower and thinly sliced ​​banana stem. Later, I had the opportunity to go to many places, enjoy some other local dishes. But… for some reason, I always remember the taste of my mother’s idyllic banana bean noodle soup cooked in the small kitchen, remembering the moments spent with my parents and brother in the old days.

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

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)

The nature of the job of a bank employee is extremely busy and often has to come home late, but Phuong Thuy (29 years old, Quang Ninh) always spends time in the kitchen. With 9X, family meals are very important, helping to strengthen the relationship between husband and wife and family. Phuong Thuy Recently, Phuong Thuy suggested how to prepare 5 delicious and attractive dishes that you can make for the weekend to enjoy. After finishing the dishes, she will freeze them, come home late from work or on weekends, she will bring these attractive dishes to fry or put them in an air fryer that is still very attractive. The dishes after being prepared are frozen by Phuong Thuy so that they only need to be processed at the weekend Here are 5 delicious dishes suggested by Phuong Thuy, you can refer to: BOOKED MEAT Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Lemongrass: 1 large tuber – Seasoning seeds, fish sauce, main noodles, honey, water: 2 teaspoons (can add a little condensed milk). – Cashew oil, soy sauce: 2 tbsp. – Cooking oil: 2 tablespoons – White sesame Making: – The shoulder meat has both lean and fat cut into thin slices to eat (choose the shoulder part that will not be dry, soft and the fat will have a very delicious crunch). – Dried onions, dried garlic, and lemongrass: minced or minced. – Put the whole onion, garlic, ground lemongrass and all the spices above into the meat and mix well and put it in the refrigerator for 2 hours or overnight, the meat will absorb better, then skewer it on a stick (the meat skewers have a high degree of quality). thick enough to cook faster and more evenly). – If you make meat to eat during the week like me, you don’t need to let the meat soak, but skewer it right on a stick and then put it in the freezer box. – When eating, defrost for about 1 hour or go to work in the morning, put it in the refrigerator and bake it in an oil-free fryer or put a little oil in the pan. DON’T MISS THE LOT Ingredients (12-15 pcs): – 200g minced beef – 100g of ground pork (ground a lot of fat to prevent the patties from drying out). – Fungus – Piper lolot – Seasoning seeds, main noodles, ground pepper, oyster sauce, fish sauce, soy sauce: about 2 teaspoons each. Making: – Wash the bay leaves, keep the big leaves to roll the rolls, the small leaves are chopped and mixed to make the filling. Wood ear is also minced. – Mix the minced beef and pork with all the remaining ingredients. – Spread out the bay leaves (greener on the lower side), scoop out a sufficient amount of meat to roll the rolls. – Put the sausage in a box, store it in the freezer. When eating, it is not necessary to defrost it first, put the patties in the oil pan as soon as the oil is cool and fry until evenly cooked (putting the rolls in hot oil is easy to splash a lot of oil, causing burns). – You can spray a layer of cooking oil around the rolls and bake in an oil-free fryer. Frying Snails OR Steaming Banana Leaves Resources: – Ground shoulder meat: 200g – Raw spring rolls: 150g – Stuffed snail or snail intestine: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Minced ginger: 1/2 tbsp – Seasoning seeds, main noodles, ground pepper, oyster sauce: 1/2 tablespoon – Minced chili (if you can eat spicy) – Minced guise leaves and perilla Making: – Preliminary processing of snails: the intestines of purchased snails are thoroughly cleaned with salt and rinsed with clean water (about 3 times) to remove the oil. Then wash 2 more times with vinegar or lemon, rinse with clean water until the snail is completely clean. Mince the snail part or grind it (so that the sausage still has the crispiness of the snail). – Mix all the snails and the above prepared ingredients well. – Then use a spoon to scoop each part evenly, round and flatten it into the box. If you want to layer more layers, you can line them with banana leaves or food film and add the next layer. When eating defrost fry or put in an oil-free fryer. – Grilled snails with banana leaves in an oil-free fryer: Withered banana leaves (microwave to reduce wilting leaves will be easier), use a deep rectangular box of moderate size to put banana leaves in, spread cooking oil on the leaves, then put snail rolls in and wrap tightly. again. (You can make small pieces of banana leaf spring rolls or as big as you like). Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until they are cooked and fragrant. SHRIMP SHRIMP with lemongrass Can be round like snail ball without wrapping lemongrass (should mix a little minced lemongrass for fragrance). This dish can be fried or baked in an air fryer. Resources: – Ground shoulder meat: 150g – Raw spring rolls: 200 grams (double or 3 times the amount of shrimp) – Shrimp pureed or chopped: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Seasoning seeds, main noodles, oyster sauce, ground pepper: 1/2 tablespoon – Cashew color: 1-2 tablespoons – Lemongrass: 8-10 bulbs Making: – Put all the ground meat, raw ham, minced shrimp and other ingredients (except lemongrass) and mix well, using gloves to make the meat even and flexible. – Lemongrass tubers remove the old outer skin, cut the tail for the tubers to be equal. – Wearing gloves, take 1 part of the mixture of shrimp and meat, roll it into a ball, flatten it in the palm of your hand, put lemongrass in the middle, and then cup your hands to shape the tree. – You can fry, bake immediately or apply a layer of cooking oil to the box, put the rolls in and separate each one and store it in the freezer. You can fry or put it in an air fryer and bake at 180 degrees until the pan is golden brown (should be lined with parchment paper before adding the rolls to avoid sticking). SHRIMP SHRIMP MEAT WITH SHRIMP Ingredients (15-18 pies): – Minced lean meat: 300g – Shrimp peeled and minced: 200 grams or seafood as you like (surface, crab, crab) – Wood ear, shiitake mushrooms: as you like – Shredded carrots: 1 small tuber – Noodles soaked in warm water: optional – Non-aromatic dried onion (if any) – Finely chopped green onions and coriander. – Chicken eggs: 1 egg – Main noodles, soft seeds: 2 teaspoons – Ground pepper – Rice paper rolls and spring rolls (you can use Ha Tinh ram shells, the cake will be more crispy). Making: – Add the whole shrimp, meat and spices and mix well. – Round spring rolls cut in half. – For each shell of regular spring rolls, add 1 piece of spring rolls, then add a sufficient amount of filling and roll spring rolls. Choose flexible spring rolls, do not need to absorb water into the shell before rolling (the water absorption of spring rolls will easily stick together when stored in the freezer). The spring rolls will help to make the fried spring rolls more crispy and also help the spring rolls to be drier after rolling. – Rolled spring rolls, if not fried right away, can be put in a box and stored in the freezer. When eating, do not need to defrost, but add spring rolls as soon as the oil is cool and at medium heat until the spring rolls are golden brown.

Ms. Thai Ha said that her husband was addicted to traditional blood pudding, but because he was concerned about food safety issues, he said no to this dish. To pamper her husband, along with her passion for cooking, Ms. Ha has created a beetroot soup that looks like a real bowl of blood pudding. Housewives can apply the recipe below to eat blood pudding as much as they want without having to worry Process materials: Filling: 200g soft pork cartilage, 5 sets of liver gizzards (can be replaced with throat and strip meat). Wash, boil and add 2 small spoons of spices. Finish dicing cartilage and gizzards. Leave the liver to be sliced ​​thinly and sprinkled on when enjoying. A beetroot about 200g: Peel, cut into pieces and then grind almost finely with 1 teaspoon of fine salt. Pour water and squeeze out 600 ml of colored water. Peeled roasted peanuts, washed coriander and Chinese coriander, 1 part chopped Grilled dried onion, pepper, lemon Bag of 50g white flute powder as shown in the picture bought at supermarkets. Regarding the coagulant, the flute dew is the best, for the product to be soft and smooth. Mix the gizzard cartilage with basil and Chinese coriander, chopped dried onions with 1 teaspoon of spices and pepper. Boil 600ml of beetroot juice for 1 tablespoon of delicious homemade fish sauce, seasoned a bit because the blood is often rich in flavor. Then mix 1 bowl of rice with cold water with 25g of dew (half a bag) and pour it into the mix. Bring to a boil again, turn off the stove, scoop back and forth to reduce the heat and then pour into 8 bowls of filling as shown. Note: The mist has a slightly sweet taste, so it’s okay to make the fish sauce rich and overpowering. Finished products, after pouring beet juice, wait to cool, cover with food film, and store in the refrigerator. Scoop the frozen pieces as shown in the picture. When eating, sprinkle with pepper, peanuts, liver, lemon juice and enjoy with basil and Chinese flavor.

Illustration. Resources – Chicken: 1 chicken – Rock sugar, soy sauce, dark soy sauce, cooking wine, sesame oil – Ginger, garlic, star anise, cinnamon, dried onion How to cook soft, delicious chicken with irresistible taste To cook delicious chicken, you need to perform the following steps: – Step 1: + The chicken is cleaned and then placed in a large pot. + Add soy sauce, black soy sauce, cooking wine, rock sugar, ginger, garlic, star anise, cinnamon, and dried onions to the pot and then use your hands to spread the spices into the chicken. + Marinate the chicken for about 3 hours so that the chicken can absorb the spices when eating the chicken will be richer and more attractive. – Step 2: + After the chicken has absorbed the seasoning, you lift the chicken into another pot and pour the chicken marinade into it, then pour the ginseng water to cover the chicken. + Bring the pot of boiling water to a boil, being careful not to let the boiling water overflow. When the chicken pot is boiling, turn down the heat and turn the chicken over about 20 minutes later. + Don’t forget to sprinkle the broth all over the chicken regularly so that the meat will be soft and fragrant with all the spices. Cook the chicken for another 15 minutes, then turn off the heat. To make the meat tender, you should let it rest for about 15 minutes before taking it out. Cool chicken, cut into bite-sized pieces. Note, a lot of women cut chicken when it’s hot, leading to unsightly broken pieces of meat. Tips to choose good raw chicken to avoid buying poor quality chicken – Pay attention to the color of the meat With pre-slaughtered chicken, you should observe the change in color on the piece of chicken. You should choose the part of chicken that is still bright pink, avoid choosing gray meat because this is the time when the chicken is spoiling. – Smell the chicken As we all know, spoiled raw chicken often has a strong smell, so with chickens that have a slightly sour smell, even a pungent smell like ammonia, it is best not to choose to avoid affecting the health of the whole family. family. – It is recommended to check the chicken by hand To know if the chicken is fresh, you should touch the meat to check. In case the chicken is viscous with an unpleasant smell, it should be discarded because the meat has been spoiled. Hopefully, with the above special recipe for boiling chicken and the above tips for choosing super standard chicken, it will help you have delicious chicken dishes for the whole family. Good luck!

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

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

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

During the Vietnamese subsidy period, fat tart was a popular dish that was often used to simmer fish sauce, stir-fry garlic, sauté pickles, and chopped rice to roast. However, in recent years, greasy fat has been bought by the rich in Hanoi at a price that is not cheap. Photo: Facebook Depending on the price of pork up or down, but each time, the fat will have different prices, ranging from 300,000 to 400,000 VND / kg. Notably, the special liposaurs cost up to 500,000 VND / kg. Photo: Facebook On Facebook there are many posts selling lip balm, every sale post will see quite a lot of comments to buy. Photo: Facebook Many sellers said that it mainly greases according to customer orders. Each time you make a little extra, you will sell it. But just post it to where it ends. Photo: Facebook Some people even have to close the store, refuse customers because they do not make it in time, afraid that the output will not be uniform, the quality is not guaranteed. Photo: Facebook Sticky rice is a legendary dish during the subsidy period. Today, in Hanoi there are not many selling this dish. Photo: Baoxaydung. Ms. Kim’s cassava sticky rice shop on the sidewalk of Ngo Si Lien market, or her grandparents’ cassava, is one of the rare goods selling this special dish in Hanoi. Photo: Explore. The sticky rice shop has no roof, nor a table for customers to eat, just a small table selling iced tea and sticky rice pots with a pair of iron cages, plastic bowls containing scallions, dried onions … break. The shop opens for sale at 2pm, and only after 3-4 hours is out of stock. Photo: Explore. Especially when it is cold in Hanoi, Mrs. Kim’s tapioca dish is twice as expensive, customers may miss an appointment with this dish if it is too late. Photo: Explore. Video: Smoked land – Strange food of Vinh Phuc people. Source: VTV3

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

In this article, we will learn how to make traditional dumplings. Illustration. How to make simple dumplings at home Meat dumplings Ingredients (for 8 cakes) The cake crust + 1 teaspoon dry instant yeast + 1/2 teaspoon of sugar + 250gr multi-purpose flour + 1 teaspoon baking powder + 130ml of warm water + 1 small teaspoon of cooking oil + 50gr of sugar + 1 pinch of salt. The multiplication part + 200gr minced or minced lean shoulder meat + 10gr dried wood ear + 8 quail eggs + 1 handful of vermicelli + Dried onion + Spices: Seasoning seeds, fish sauce … Making Step 1: Kneading and brewing the dough + Before kneading the dough, making the filling, you need to process the yeast. Dissolve 1/2 tablespoon of sugar in warm water, sprinkle with yeast and stir gently, let stand for 20 minutes. + Use a large pot or bowl to mix flour, baking powder, salt, and sugar evenly. Create a hole in the middle of the dough, pour the yeasted water on top with some cooking oil. + Squeeze a few drops of lemon juice, knead the dough into a smooth, creamy mass. + After kneading the dough, incubate the dough for about 1 hour and a half, cover with a thin wet towel on the face to prevent the dough from drying. + Whenever you see double baking powder, you can use it. Step 2: Multiply + Ground meat marinated with spices, prepared dried onions. + Boiled and peeled quail eggs. + Wood ear mushrooms, mushrooms soaked in hot water to bloom, washed, chopped. + Vermicelli soaked in warm water to soften, cut short. + For wood ear fungus, shiitake mushrooms, and mixed vermicelli. Squeeze each staff with 1 quail egg, into 8 servings. Step 3: Make cake crust + Take the incubated flour and double it, knead a few times and divide into 8 small parts. + Thinly spread the small dough divided, for the filling to stuffing. + Fold the edge in a circle and pinch in the middle. + After molding the cake, let the cake rest for 30 minutes. Step 4: Steam the cake + Cook a pot of boiling water with a bit of vinegar for the white cake, boil it well, then put the cake in steamed, steamed for 25-30 minutes. + You can put dumplings in the cupcake mold to avoid getting sticky.

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.

Ingredients for pineapple clam soup 1kg of fresh clams
1 pineapple
2 tomatoes
1 dry onion
Scallions, laksa leaves
Spices: cooking oil, seasoning powder Delicious dishes every day: Clam soup with pineapple. How to make pineapple clam soup Clam rinsed through a lot of water, if the clam wants to release the sand, soak it in warm water about 50 degrees Celsius (if it gets hotter, the clam will die easily) or soak it in water to wash the rice for 1-2 hours. After that, you bring the clam to boil, decant the clear water, wash the intestines again.
Dried onions peeled, washed, chopped. Washed tomatoes, a citrus fruit, a diced fruit. Pineapple peeled and sliced ​​to taste. Green onion, cut root vegetables, washed, chopped.
North the pot on the stove, heat the oil, fry the dried onion, then add the tomatoes and stir-fry, add a little seasoning powder, then add the clams to the fry, and pour into a bowl of bowl.
Pour clam water into the pot and then bring the pineapple to boil for about 10 minutes. When the soup is boiling, add the tomatoes and then the fry. Seasoning to taste. Turn off the heat, put the soup in a bowl, sprinkle green onions and herb leaves on top, use hot.

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

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.

Pig’s tail is praised by folk for its tonic effect, nourishing blood, supporting kidney failure, impotence, premature ejaculation, … infertility diseases. You can cook a lot of dishes from pig’s tail to make the whole family healthy. Pigtail Stew with Papaya: If you mention the dishes from pig’s tail, you cannot ignore the stewed pork tail on papaya. This dish is both delicious and nutritious, suitable for cooking for the whole family to enjoy. Ingredients include: pig tail, papaya, seasoning seeds, sugar, pepper, scallions, cilantro. How to pre-process the ingredients: Cut the pig tail into bite-sized pieces, wash it with salt. Add a little salt to the boiled water, let the pig’s tail boil. Cut papaya to eat and clean. How to cook: Put the pig’s tail in a stew with a little spice, simmer over medium heat until the pork tail is soft. Add the papaya, the stew is soft enough, season to taste and then turn off the heat. Put the hot soup in a bowl and add some pepper and chopped cilantro and served with hot rice. Pig tail cooked with beetroot: The pig tail is easy to buy in the market, the tail also has a lot of meat, crunchy so it’s easy to eat. Beetroot is both delicious and cool. The pig tail cooked with beets is an ideal soup for your lunch. Ingredients: Pig tail, beetroot, potatoes, carrots, dried onions, scallions, coriander, spices. How to make: Carrots, beets, potatoes, peeled and cut into thick pieces. The tail of the pig is washed, rubbed with salt and then boiled briefly, poured with water. Phi fragrant a little dried, chopped onions, put the pig’s tail on the island to hunt with a little fish sauce. Then add the potatoes, carrots and beets to the island and then add enough water to eat. Simmer over low heat, simmer for about 15 minutes, then add chopped scallions and scent and turn off the heat. Pigtail Soup with Lotus Seed: This dish is rich in nutrients, helps supplement many essential nutrients for the body. So, you should try to cook this dish to improve the health of the whole family. Ingredients include pig tail, lotus seed, shiitake mushroom, wood ear, carrot, white radish, ginger, and onion. Preliminary processing of raw materials: Mushrooms, wood ear soaked to bloom, then washed, sliced. Lotus seeds soak for 1 night to bloom, then rinse. Carrots, white radish cut to taste. The pig tail is boiled over boiling water to add a little ginger to remove the odor. How to: Put water in the pot, put the pig’s tail in the stew until soft. Next, add radish, carrot, lotus seeds, shiitake mushrooms, ginger, onion, season with salt, seasoning, simmer 20 minutes. Turn off the heat and let the cilantro chopped into the pot to make the soup more fragrant. Crispy pork tail: This dish includes the ingredients: pig tail, purple onion, onion, green onion, chili, minced garlic, spices. How to do: Clean the pig tail, dip it in boiling water, chop it into short pieces and marinate with salt, pepper, and garlic. Roll the marinated pig’s tail through the dry powder. Then heat up the pan of oil and let the pork tail deep fry. Purple onion, onion, scallion, chili in a sauté pan and add the pig’s tail, stir fry for about 1 minute on a plate, sprinkle salt and chilli on the face. This dish can be eaten with sour food. Photo: Internet. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3.

Resources: – Fish fruit 700g – Along the day of 200g – Me 2 results – That’s a bunch – 50g tap water – Dried onion 1 bulb – Turmeric 1 bulb – Scallion 50g – Vegetables cilantro 1 bundle – Fish sauce, salt, pasta just enough. Making: The fish is clean from scales, gills, cut pieces, gutted, rubbed with salt, washed. Stripping fiber along the net, slicing, squeezing salt for about 30 minutes, lemongrass water several times, squeeze it dry. Turmeric washed, crushed, put a tablespoon of water in and squeezed the juice. Scallions, dill, cilantro washed, chopped, drained. In the pan of hot old fat, add the onion to the scent, pour the fried fish with a pot of turmeric water and a little salt, a little fish sauce to soak it evenly. Then add boiling water and boil the fish, add the tamarind fruit, until the tamarind is ripe, the chilli is crushed, filtered to get the powdered water into the saucepan. Put along the mosquito net to boil thoroughly. Season with fish sauce, salt, main noodles, add scallions, dill, and cilantro and stir well. North down to eat hot with rice. Beef soup with mushroom Resources: – 1-2 bags of mushrooms – 500g beef scoop – 2 tofu covers – 1 carrot, scallion – Salt, seasoning powder Recipe: Step 1: Preliminary processing of ingredients for beef soup with kimchi: + Beef washed, sliced ​​into thin slices. + Wash the needle fungus. + Carrots peeled, trimmed flowers, sliced ​​thin. + Tofu washed, chopped into small pieces. + Scallions only take the long leaves, leave them to wash, blanch through boiling water. Step 2: Beef roll + Spread the slices of beef, put a little pineapple in the middle and then roll the meat together, tie the onion tightly. Step 3: Cook beef soup + First you put the pot of water on the stove to boil, add beans and carrots. + You cook for about 5 minutes, then add the beef roll, add seasoning seeds and salt to taste, cook for 3 more minutes, then turn off the heat. + At the end you scoop the soup into a bowl and the hot food with rice will be delicious. Melon soup cooked with mushrooms Resources: 1 melon 50g mushrooms 50g peeled fresh shrimp Scallion 2 teaspoons flour soup 1 teaspoon of seasoning seeds Making: Mushrooms peel off the legs, soak in thin salt water for about 15 minutes. Melon soup cooked with mushrooms is strange and attractive Peel off the shell, cut into pieces to taste. North the pot on the stove, add the oil to the aromatic minced purple onion, pour the shrimp into and fry it, add water, boil. When the water is boiling, add 2 teaspoons of flour to the pot. Put the melon and mushrooms in the pot. Bring the pot to a boil over high heat, turn off the heat and add 1 teaspoon of seasoning seeds to your mouth. Ladle soup into a bowl, sprinkle chopped green onions on top, eat hot. Vegetable soup cooked with shrimp and meat Resources: – Vegetables: 1 pack about 400g – Ground pork: 200g – Fresh shrimp: 200g – Chopped dried onions: 1 bulb Salt: 1 teaspoon – Seasoning seeds: 1 teaspoon Pepper: 1/3 teaspoon – Cooking oil: 2 tablespoons Preliminary treatment: Vegetables plucking leaves, washed, lightly crumpled. Shrimp peeled, head off, tail. Dry onions, clean, minced. You marinate shrimp and meat with spices: 1 teaspoon of seasoning seeds, 1 teaspoon of salt, 1/3 teaspoon of pepper for 30 minutes to infuse the spices. You put some cooking oil in the pan and then bring the aromatic dried onions, add the ground pork and shrimp and stir-fry. After that, add the vegetables to stir-fry, let the seasoning seeds soak up with vegetables and shrimp and meat. You put about 2 bowls of filtered water in the pot of vegetables, boil until boiling, add seasoning to taste, turn off the heat and scoop out the bowl. Clam soup with sour Resources: – Raw clams: 1kg – This is: 3g – Pineapple: 1 fruit Tomatoes: 2 fruits – Me: 1 result – 1 onion, 1 ginger branch – A little laksa leaves, spring onions. – Spices include: fish sauce, cooking oil, seasoning powder, monosodium glutamate Making: You bought clams soaked in salt water, add a sliced ​​chili to remove sand and soil. Wash tomatoes, slice the pomegranate seeds Pineapple cut into small pieces to taste, Washed crocodile fruit in half. Dried onions, washed, chopped. Ginger washed, chopped. Put the clams in the pot, add more water to just enough, bring to a boil. When you see the pot of clam water, stir well with chopsticks to open the mouth, then turn off the heat. Take the clams out to a plate to cool, filter the water for the clam to separate, when you find the clams cool, separate the clam meat from the shell. You pour oil into a pot, add onions, ginger to non-aromatic, then pour the tomatoes and stir-fry. When you see the tomatoes are a bit stubborn, then add the clams to fry for about 2-3 minutes, then draw them into a bowl. Pour the bowl of clam broth into the pot, then drop 2 crocodiles and pineapples with a little ginger and cook for about 10 minutes. Next, add tomatoes and clams to cook for about 5 more minutes, taste spices to taste, add scallions, coriander, fennel, and then turn off the heat. Jinn (Synthetic) Photo: Collectibles

Illustration. Photo source: Internet

Resources:

Tofu 1 piece

Cordyceps 500 gr (or clams / clams)

Crocodile 3 fruits

Tomato 2 fruits

Dried onion 1 bulb

Scallion 2 branches

Lettuce 10 gr

Spices 30 gr

(Salt / pasta / cooking oil …)

Overnight soak the fungus to remove mud and sand, then wash it, pour the germs into the boiling pot until the mouth opens. Next, you take out the worm meat and take the meat and squeeze the stool bag, wash the meat again. For the boiled water, you decant the clear water.

Tofu cut into small squares. Tomato 1 finely chopped fruit, 1 sliced ​​areca fruit, chopped dried peeled onions.

Put a little cooking oil in a deep saucepan, pour minced onions and stir fry, then add chopped tomatoes and stir-fry. When the tomatoes are tender, add the meat with a bit of salt, the main noodles stirring to absorb the spices.

You pour the boiled water, which has coincided with the pot, and put the crocodile into the pot for 5 minutes. When the water is boiling, add the tofu and waxy tomatoes to the areca segment, season to taste and boil again for about 5 minutes. Then add green onions and herbs and turn off the heat.

Seaweed tofu soup

Illustration. Photo source: Internet

Resources:

200g young tofu

1 carrot

100g of peas

1 pinch of dried seaweed, big plate

150g shrimp

Salt, sugar, fish sauce, seasoning seeds, dried onions.

Making:

Wash young tofu, cut chess pieces to eat. Carrots washed, diced. Wash the peas, drain.

Seaweed soak in a bowl of cold water, until the seaweed blooms, wash it through many times to make it clean. Shrimp is washed, peeled and black thread on the back of shrimp for a very clean. Heat two small tablespoons of cooking oil, fragrant scallions, stir-fry the prawns.

Pour into a pot of broth about more than a bowl full of cold water, bring the peas and carrots to boil together.

Boil until carrots, beans are soft, add young tofu, continue to boil, taste spices to taste.

For another 5 minutes, let the seaweed soak in, let the pot of soup boil again, then turn off the heat, so if it does not boil for a long time, the sea will no longer be crispy, and scoop the soup into a large bowl to use as a soup dish with rice.

Beef broth with tofu and squash

Illustration. Photo source: Internet

Resources:

200 g of beef

1-2 bean covers

1/2 squash

1/2 onion

Spices, soy sauce, oyster sauce, peppercorns, Korean chili powder (less spicy but beautiful red), minced garlic, scallions.

Making:

Wash tofu through water, drain, cut into match-shaped pieces. Clean, cut pieces 0.5 – 1 cm thick. Onion stalks cut. Thinly sliced ​​beef, marinated with minced garlic, soy sauce, oyster sauce and a little pepper.

Mix the spicy seasoning of chili powder and chopped scallions. If you do not eat spicy, you can skip this step. Put tofu, squash, onions in a pot, top with marinated beef. Pour about 3 bowls of filtered water into the pot, turn on the stove to boil.

Add a bowl of chili powder and green onions, season to taste again, simmer over low heat for about 5 minutes, then turn off the heat.

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

• 1 goose weighs about 3kg;

• Purple onion, ginger, lemon, chili, garlic;

• Fish sauce, salt, white wine or cooking wine.

Illustration.

Making:

Step 1: Preliminary processing of raw materials

• To make it easy to remove the feathers, when you boil the water, add a handful of salt. This is how to help remove all the hairs on the skin of the goose. If you buy pre-slaughtered goose, skip this step.

• After the hair has been cleaned, rub the alcohol and ginger mixture on the skin to remove odors. Next, use lukewarm water to rinse the clams and let them drain.

• Dried onions, peeled, ginger washed, then baked fragrant, smashed.

Step 2: Boil the goose

• Put the goose in a large pot and then fill it with water. Next, add the dried onion, roasted ginger and a pinch of salt. Add 1-2 tablespoons of white wine to the pot. Alcohol will help eliminate fishy odors and enhance the smell of the dish.

• For high heat until the water boils, turn down the heat. During the boiling process, it is necessary to remove the foam to make the broth clear and delicious. – Let the pot boil and simmer for about 25-30 minutes. To check if the goose is ripe, poke the goose meat with a chopstick if you don’t see the red water flowing, it means the goose is cooked. With large, old goose you can soak in a pot of water for a while to make the meat cooked and not chewy.

• Ngan is cooked tightly into bite-sized pieces and placed on a plate.

Step 3: Mix boiled ngan dipping sauce

You can mix the dipping sauce according to the recipe below.

Ingredients: 3 spoons of fish sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of lemon juice, 1/3 teaspoon of MSG, 2 teaspoons of boiling water, chili, garlic, minced ginger.

Put boiling water, sugar, and MSG into the bowl. Stir well to dissolve the spices. Add fish sauce, lime juice and stir gently. Finally add the chopped garlic, chili, and ginger to the bowl of dipping sauce.

Stir-fried pork is a familiar dish in every family’s rice tray. However, many women complain that no matter what ingredients they cook with, the meat is often chewy, not soft and delicious as expected. All of this is because, while in the seasoning, the sisters have ignored the following ingredients.

Many women have a habit of marinating before stir frying. This will help the meat soak in even more spice. However, sisters should add 1 tablespoon of flour in this step, which will make the meat softer. Or not, sisters can add egg whites. Specific ways are as follows:

Step 1: Cut pork or beef into thin slices, add egg whites + spices to taste, mix well. The egg whites will limit the toughness of the meat during processing, helping to increase the moisture content of the meat, thereby making the meat taste better.

Illustration.

Step 2: When stir-frying meat, to avoid freezing the egg whites when exposed to high temperatures, stir fry the meat and oil at the same time the pan is not hot, when the meat changes color, pour out the plate to separate. In the case, just stir fry the meat, let it cook for a while, do not overcook it then the meat will become chewy.

Here is the recipe for stir-fried pork with bean sprouts, women can refer to:

Resources:

• 300 grams of bean sprouts

• 150 grams of lean meat

• Dried onion, green onion, fish sauce, seasoning seeds, pepper.

Doing:

• Bean sprouts, green onions, pork, and drain. Chopped onions, meat sliced ​​to taste, marinated in the way above, seasoning according to the proportions: 3 teaspoons of fish sauce + 1 teaspoon of seasoning seeds.

• Dried onions, peeled, crushed, chopped, non-fragrant and then poured into and stir-fry.

• Quickly stir-fry the bean sprouts, season with spices to taste, when the meat is ripe, add the meat, stir fry well for a while, then sprinkle green onions, pepper and then turn off the heat.