Ms. Tran Thi Phuong Thuy (29 years old, currently living and working in Cam Pha City, Quang Ninh Province) said that due to work taking up a lot of time, she often comes home when it’s dark, so she doesn’t have too much time. spend a lot of time in the kitchen. But the wife still has a way to take care of the small family in her own way. Ms. Thuy said that during the weekend, she spends a lot of time cooking and preparing some ready-made dishes for the next week. This way, she feels relaxed when she goes to the kitchen after every hour of work and doesn’t have to think about “What to eat tonight?”. Recently, Phuong Thuy shared in the Love Kitchen group some dishes that can be prepared in advance, which have received more than 4,000 shares. Ms. Thuy shared the menu of some dishes that can be prepared in advance such as spring rolls, snails, rolls, shrimp, grilled skewers … These dishes can be stored in the freezer, coming home from work just need to put them away. out to cook. Every night when I come home from work, I just cook soup or stir-fry vegetables… As for the savory dishes that I prepared in advance, I put them in the frying pan or fry them without oil. Recipes for foods that can be frozen to eat gradually Grilled skewers Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Drain: 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, drained: minced or minced (I use a hand blender of lock & lock bought 89K to grind it very conveniently, drag a few sugars to puree it without much effort). – 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 add a little oil to the pan. Beef jerky with guise leaves 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. Fried snail rolls or steamed/baked banana leaf wrap NCKD 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 fried or put in NCKD baking. Grilled snail with banana leaf with NCKD 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 each piece of banana leaf spring roll, small or big as you like.) Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until the rolls are fragrant and fragrant. Sauteed shrimp wrapped with lemongrass Fry or grill NCKD. It can be round like a snail ball without wrapping the lemongrass (should mix a little bit of minced lemongrass to make it fragrant). Original Whether: – 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 pieces 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, put it on 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 in an air fryer and bake at 180 degrees until the pan is golden brown (it is recommended to line with parchment paper before adding the rolls to avoid sticking) According to Ms. Thuy, the family meal has a very important meaning, it is the rope that binds all members together. Therefore, no matter how busy she is, she goes to the kitchen by herself and never cooks.

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.

As a bank employee, the nature of the job has to be often late, but Phuong Thuy (29 years old, Quang Ninh) is still very hard at work in the kitchen. Also, dinner from Monday to Friday usually starts after 7 pm. Sometimes she also makes some snacks and smoothies for the whole family to enjoy. Particularly on Saturday and Sunday, 9X has more time for cooking as well as making dishes that family members love. Phuong Thuy is very passionate about cooking Phuong Thuy shared that cooking can be considered her passion. Ever since she was a student, she has enjoyed watching TV shows or cooking articles, and a youtube channel that guides delicious food. In addition to cooking savory dishes every day, Phuong Thuy’s forte is snacks such as tea, milk tea, some cakes, etc. Currently living separately, so the meal at Phuong Thuy’s house is only for the couple. Because she often has to come home late, 9X often spends half of the weekend going to the market to prepare food and some vegetables. She also prepares a few dishes in advance to save cooking time such as spring rolls, snail rolls, bay leaf rolls, shrimp skewers, grilled meat… When coming home from work, Thuy just needs to cook soup and fry prepared dishes It is very convenient to put in an oil-free fryer. Any day I can go home early, if I need anything, 9X will buy more, so I rarely set a specific cost for each meal. She only estimates the cost for simple meals at about 80,000 VND and sometimes more sophisticated meals will range from more than 100,000 to more than 200,000. Phuong Thuy always believes that fresh ingredients determine 60% of the deliciousness of the dish, the remaining 40% is due to the way it is processed. So, in addition to learning how to cook, 9X gives special priority to choosing food when shopping, trying to choose the freshest possible food. For example, instead of choosing shrimp, she will choose small but live ones, or 9X pork is also often bought at familiar stores and bought as soon as they open the butcher’s shop, which still has its flexibility… Food after buying Thuy will be washed or preliminarily processed, divided immediately into boxes for each meal and stored in the freezer to ensure the food is fresh. Thuy confided, her husband is quite easy to eat, so his wife can eat whatever she wants, but not because of that, she cooks it through the speakers. When cooking, 9X still ensures enough salty dishes, picks, vegetables and broth. She also prioritizes eating a combination of seafood and meat to ensure the most complete nutrition. Because she was lucky to be born in the sea, Phuong Thuy is very easy to buy fresh and diverse seafood. Not only that, to make the meal more attractive, 9X also likes to change the menu and rarely cooks 1 dish for 2 days to avoid boredom when eating. “If you have eaten braised dishes or fried shrimp, you will often eat them with boiled vegetables. On weekends, I often change my taste by making grilled food or eating hot pot, cooking vermicelli, rice paper…” Phuong Thuy said. In addition to daily family meals, 9X also often likes to tinker with baking, making snacks, baked goods or hotpot meals to invite parents and siblings to enjoy. On birthdays, 9X makes their own birthday cakes for relatives and friends. “ The feeling that the cake I made is difficult and sometimes the cost is higher than many cakes in the shop, but when I give it away, I feel a lot more enjoyable than buying a cake to give.” 9X happy sharing. Perhaps thanks to her talent and ingenuity, people often comment that Phuong Thuy’s cooking is delicious and satisfying. 9X’s close friends especially love to eat the baked goods she makes. As for the husband, he always eats all the dishes his wife makes, even though sometimes they are “error products” and often compliments “What his wife cooks is great!” “Honestly, when I cook, the feeling that people eat well and praise gives me more inspiration in my cooking ‘career’ as well as learning more dishes. For me, a family meal is a link that connects all family members together, it is the time when the whole family gathers to enjoy delicious food or share stories with each other. in life”, Thuy said.