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

Illustration 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.

The pork belly dish when cut on the plate (Photo: Tran Thuy) Here is how to make grilled pork belly by Tran Thuy – a Viet Kieu in Germany. Resources: 1kg fresh bacon, basil, fish sauce, main noodles, pepper, baking powder (backpulve), lemon, salt, vinegar. Making The purchased meat is washed, patted dry, turned over and sliced ​​along 4 lines, 1.5 cm deep to marinate. – 1 teaspoon of five flavors, a little pepper, a little main noodles, 1 teaspoon of fish sauce pho. Mix the mixture and then use a brush to spread evenly over the surface of the meat and around. Leave the meat face up so that the spices infuse and dry for about 45 minutes. Marinate the spices to infuse and place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat – Take a large pan, pour about 25ml of water, 1 teaspoon of salt, 1 teaspoon of white vinegar, bring to a boil. Put the meat on the skin so that the water just covers the skin, boil for 7 minutes. – Lift out, place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat, because it will not turn over. Shave the entire skin the first time to make it very thin – When the meat is still warm, use a sharp knife to scrape the entire surface of the skin for the first time to make it very thin. Remember to shave even around the edge, shave back and forth like a plow, the tip of the knife goes down quickly to form scratches on the skin surface. – Take a teaspoon of salt and sprinkle evenly on the surface of the skin. Cut a small piece of lemon close to the salt and skin, let it infuse for 45 minutes. Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, put the meat on top in the middle of the oven – Continue to shave a second time for thin skin. Take another teaspoon of salt mixed with 5g of baking powder and sprinkle evenly on the surface. Take a small piece of lemon and rub it evenly. Leave to infuse for at least 3 hours to dry. _ Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, place the meat on top in the middle of the oven. Bake for 20 minutes, then increase to 140 degrees, bake for 20 minutes so that the meat is cooked deep inside, not shriveled, when cooked, the meat is still pink. Then leave to 160 degrees for 20 minutes. Total about 1 hour (depending on the oven). Look at the underside of the cooked meat, or poke it horizontally with chopsticks and see no pink juice coming out. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. – Continue to accelerate to a straight 250 degrees. At this point, my skin exploded like popcorn, for about 10 minutes. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. In fact, the whole family can’t get bored eating right now. The skin is crispy, the meat is still pink and sweet, the taste is rich, eating with sour food is very expensive for the whole family.

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. 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.

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

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

This spring rolls or has other names such as pork roll, pork belly, and pork roll. Depending on the locality, you will hear different names for this food. This greasy specialty of Thai Binh is loved by many people, especially in the cold winter days and the spring holidays. The way to make spring rolls is considered quite sophisticated to achieve a delicious quality product for people to enjoy. The ingredients for making this crispy pork belly are whole lean pork belly, marinated with spices. To make these rolls, the maker must choose delicious, clean, fresh bacon marinated with other spices such as pepper, salt, main noodles, … wrapped in banana leaves to bring out the aromatic flavor typical taste of this type of sausage. Spring rolls are made from clean pork in the countryside, pork pieces are not mixed, without preservatives or solder. In the process of making this sausage, you don’t have to puree the meat like other types of pork, but leave the fat skin intact, layering lean on top, so make sure not to mix impurities. Outside, spring rolls are wrapped with banana leaves, boiled and pressed thoroughly, so they have an attractive green color and characteristic aroma. Because it can be stored in the refrigerator for 10 days, city housewives can order and slice it to eat gradually, both quality and convenient. With many families in the city, this type of sausage is very strange to many people. From the outside, it looks exactly like the meat in the banh chung that many families often pack during Tet. This spring rolls are strangely eaten, fragrant with pepper and typical banana leaves. When eaten, it has a strong aroma of meat and pepper. Photo: IT. Invite readers to watch the video “Changing the tray of 1 million with only a few dishes, without rice and sticky rice”. Source: VTV TSTC.

Resources: 150g pork belly, 1 melon, 2 dried chili peppers, 2g minced garlic, 5g cooking wine, 2g pepper, a little soy sauce, salt, cooking oil. Making: – Washed and sliced ​​meat, peeled and beveled melon. – Put cooking oil in a hot pan, add garlic and dried chili to stir-fry until fragrant, then add the meat to the island. – When the meat is hunted, add soy sauce and pepper to the island to absorb the seasoning. – Pour the melon into the island, add salt and stir-fry until the melon is cooked. Stir-fried melon with octopus Resources: 250g octopus, 1 loofah, 1 dried red pepper, 3 garlic cloves, green onion, a little salt, 1 teaspoon soy sauce, vegetable oil. Making: – Garlic peeled, sliced. Sliced ​​green onions and red peppers. Peel the melon, then cut it into sticks about 6cm long. Octopus cleaned, cut into medium pieces, boiled in boiling water for about 2 minutes. The boiling water will help the octopus not to release a lot of water when stir-frying. – Heat a pan with a little oil, heat oil for garlic and chili to fry until fragrant. When the garlic is fragrant, add the octopus and 1 teaspoon of soy sauce to the pan, stir for about 1 minute. – Next, add melon and a little salt to the pan. Stir well to infuse seasoning. Because the octopus itself already has a salty taste, care should be taken so that the dish is not too salty. If you find it a bit dry in the pan, you can add a little water to make it easier to cook. When the melon is almost cooked, put the sliced ​​scallions into the pan. Stir until the melon is cooked, then turn off the heat. Melon soup with shrimp Resources: – 200 grams of fresh shrimp – 1 young melon – 1 handful of onions and cilantro – Condiments include: 1 teaspoon of sugar, 1 teaspoon of seasoning, half a teaspoon of monosodium glutamate, half a teaspoon of salt, half a teaspoon of pepper, and 2 tablespoons of cooking oil. Making: Step 1: Prepare ingredients – Fresh shrimp after buying, you cut off the antennae, peel off the shell, then cut along the spine and remove the black thread, then wash it. – After buying melon, peel it off, cut off the stem and wash it briefly with water. – Cut the melon in half and then cut it into slices to eat. – Green onions and cilantro are removed from the base, washed and cut into small pieces. Step 2: proceed to cook soup – Prepare a pot, then start the fire, wait for the pot to be hot, then add 2 tablespoons of cooking oil, then add the chopped onion head and saute it. – When the onion head turns yellow, add the shrimp and stir-fry until fragrant, wait until the shrimp is hunted and fragrant, then put in a pot of 1.2 – 1.5 liters of water and cover with a lid and bring to a boil. – It should be noted that you should let the water boil longer than usual so that the shrimp can be sweet, next you use the patch to remove the foam in the pot of water. – Season with ½ teaspoon of sugar, 1 teaspoon of seasoning, ½ teaspoon of salt and a little of the main noodles. Use a patch to stir well and add the melon. – Boil the soup for about 3 minutes to make the melon soft and then turn off the heat. The melon will ripen very quickly, so you need to be careful not to boil it for too long because it will make the melon unappetizing. – Finally, you pour the shrimp soup into a large bowl, garnish with some cilantro and green onions with some pepper and enjoy the dish. Stir-fried melon with hearts Resources: – 4 melons – 1 pig heart – 4 crushed dried onions – Spices: fish sauce, seasoning powder, main noodles, Chinese flavor, fresh onion. Steps: First, you take the pig’s heart and wash it, cut the heart into 2 and wash it with diluted salt water to remove the bad smell and wash the blood. Place the cleaned heart in a basket to drain. Next, cut into bite-sized pieces, paying attention to thin slices. After that, you marinate the heart with a little fish sauce, main noodles, seasoning powder for 20 minutes so that the heart absorbs the spices, which will make the heart stronger. Watermelon peeled, washed, cut off the two ends, halved and cut diagonally to taste, should not be too thin to avoid when stir-fry the melon becomes mushy. Onions and coriander are picked up roots, washed. Put the pan on the stove and add the oil, when the oil is heated, add 1/2 of the prepared red onions to the pan. When the purple onion is fragrant, add the heart and stir quickly, stir well. Then you put the heart on a plate. You clean the pan, dry it, then heat the pan and add 2 tablespoons of cooking oil. When the cooking oil is hot, fry the remaining onions. Then, stir-fry the melon. Stir-fry until the melon is ripe, then you put all the heart in to taste the seasoning, add fresh onions, the smell of the island, and then turn off the stove. Finally, put the sautéed melon on a plate, put a little smell of ship on the surface to decorate. The sweetness of the melon in harmony with the rich crispy taste of the pig’s heart will make a delicious and nutritious dish for your family. Xiao Bao (Synthetic) Photo: Collectibles

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.

Raw raw beef with lemon 300 grams of sirloin beef
1 onion
100 gr of roasted peanuts
2 fresh lemons, 2 garlic cloves, 1 fresh chili, coriander, mint, cilantro …
Spices: Salt, soup powder, sugar, pepper, pasta (optional) Delicious food every day: Lime beef. How to make lemongrass beef To get a standardized beef with lemongrass, the first thing to do is to choose and buy fresh beef. The meat is washed, dried with a clean cloth, then sliced ​​(the thinner the better).
Onions peeled, sliced ​​areca, thin. Peeled garlic, minced. Chilli seeds, chopped. Peanuts bring cooked, peeled and crushed. Squeeze 2 lemons to get juice (remove the seeds to prevent bitterness). Lettuce, mint, cilantro … picked, washed, chopped.
Take a large bowl, add the sliced ​​beef and lemon juice and mix well, put in the refrigerator cooler. Use the chopsticks to stir the beef once every 1 hour to make it evenly cooked. After about 3 hours, the meat will be cooked.
Take out all the lemon juice and add 3 teaspoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of MSG (optional), 1 teaspoon of seasoning seeds, 1 teaspoon of pepper and mix. Evenly, marinate for at least 20 minutes until spices are evenly absorbed.
Finally, add the onions, chili, and garlic and mix well with the beef (you can taste it to adjust the seasoning to fit). Prepare to eat, add herbs and roasted peanuts to the island and enjoy.

Photo source: Internet Resources: Hock meat 500 grams Spices, pepper The pork hock meat chooses the hind leg that has a lot of mouse tenderloin. Rinse, drain. Mix 1 teaspoon of seasoning with ½ teaspoon of pepper, rub well into the meat, not rubbing the skin. Let it sit for 15 minutes. Roll the meat so that the meat is neat inside, the skin is out, the end is equal. Use thread or cotton tightly. Boil water, let the bundle of meat blanch over odors and impurities, rinse thoroughly. Continue to cover the meat with cold water and bring to the boil. After the meat boils for about 10 minutes, lower the heat and simmer for another 30 minutes, use chopsticks to try, skew the chopsticks and the meat does not produce pink juice. The meat is cooked. The time to boil the meat depends on how big or small the meat is! Take out the meat, soak it in an ice bath right away. Let it cool down, then put the meat in a sealed container, keep it from refrigerated for 2 hours or freeze for 45 minutes. This step will help firm the meat and increase adhesion. Stir-fried pork liver with melon Photo source: Internet Resources: Pork liver 100 gr Melon 300 gr Mushroom straw 100 gr Oyster oil 2.5 tablespoons Soy sauce 2.5 tablespoons Bean sprouts 100 gr Spices 30 gr (salt / sugar / pepper / monosodium glutamate …) Making: Peel peeled melon, choose fruits not to get old, they will be fibrous. Rinse and drain and slice to taste. Crushed garlic and minced. Clean bean sprouts, dry. The pork liver is washed with salt water, then cut into thin pieces to taste. Pass the pork liver briefly with boiling water for about 30 seconds. This helps the liver when frying will soften and not become black and clean. Take out the liver and drain. Marinate the liver with 1 teaspoon of oyster oil and 1/2 teaspoon of soy sauce and a little garlic for about 15 minutes to soak. Heat cooking oil, add garlic to non-aromatic, cook the liver for about 3 minutes to cook and then add melon with bean sprouts. The remaining seasoning can be reduced according to taste. Clam noodle soup Photo source: Internet Resources: 1 kg of clams 300 g spinach Purple onion 1 bulb Spices include fish sauce, salt, soup powder, and main noodles (if the main dish is eaten). Making: Clam purchased to bring out the shell, then soak in rice water once and water for about 30 minutes, leave clam open to remove sand. Onions peeled, washed and crushed. Spinach rinses each leaf and then shredded. Put the clams in the pan and boil until the water is boiling, all the clams open their mouths, then turn off the heat. Keep clam broth to cook soup. Pick up the clam intestines from the clam shell, then bring the clam intestines to stir fry with onions and a little fish sauce. Pour clam broth back into the saucepan and place it on the stove. When the water is boiling, add the spinach and the fried clams, boil them until they boil again, season to taste and then scoop the soup into a bowl. Since clams and spinach are two welded foods, you can eat them with a hot dish such as salted eggplant or pickled bamboo shoots to help keep your stomach from getting cold.

1. There has been an endless debate in the world of audiophiles as to prefer sweet or rustic sound quality. The people who follow the school of acoustic qualities have sweet, flattering sound, like eating pho for noodles. Prefer sweet noodle soup made by MSG or from bone stew, depending on each person’s taste. Those who like sweet sound quality tell the wood to listen dry and difficult to enter. However, the rustic sound sounds not boring, it is closer to the truthfulness of the sound source, so most of the audio players, after a long time, have finally returned to … carpentry. 2. In architecture, here and there we see patches of walls that are not plastered, or plastered, but are stripped of mortar by the interior workers, leaving carpentry bricks to look rough, nostalgic and vivid. Recently, office buildings tend not to flatten ceilings but expose the entire electrical system, air conditioning, fire …, then spray dark paint. The space above the head so that it looks confusing, messy turns out to have depth, not boring, not tedious. In interior design there is a whole school of rudeness. Many materials, including wood, do not need to be too elaborate to be processed, but just leave it as it is, with the wooden eyes, the wooden shell, the core being deepened. Living next to such objects has a feeling of closeness to nature. 3. In cuisine, more and more people are aiming for purity, that is, to maximize the “rusticness” of the ingredients without letting spices interfere too much. Western grilled snakehead fish is a popular dish of garden drinkers and farmers. But now it becomes a “unique” dish of luxury restaurants because more and more people see the sweetness, the aroma of the attractive fish meat, to capture the taste, there is no substitute. There are many spicy flavors in this world, but gourmets still like the spicy taste of ca cuong. And it must be the spicy taste of the raw ca cuong, but the essential oil is also not good. Previously, people told each other that coffee, when roasting, had to give this or that to make it strong. I don’t know what this is about, but now addicts just go out and get acquainted, see the coffee beans, touch the beans, tell me to grind this kind, the roasted type, the butter. It is no coincidence that the rustic coffee philosophy of Starbuck is famous all over the world. 4. In terms of color, if you know how to mix deep tones – rustic color, it will be very luxurious! This is the luxury of the radio people, not the emerging people who always like brilliantly in crowded places. Gold is the symbolic color of kings and supremacy. In the scene of dazzling bright colors, it is easy to be confused and overwhelmed. On the contrary, the rustic color tone – the deep color is easy to approach and easily sympathetic. 5. I’m not familiar with it, but it seems that there are content in beauty contests that force contestants to have their bare faces for the judges to comment on. After all, in life, we won’t be able to put on makeup forever, sometimes the make-up disappears, leaving only a bare face. Carpentry is the truth. Carpentry but still beautiful and precious. 6. Even in the @ era, I still see the presence of “carpentry”. Gone are the days when the flashy interface flashed red, green, and yellow. Now is the time for the user-friendly interfaces, the softwares bring simplicity and convenience to users. 7. In communication, behavior, carpentry often means sincerity. Rustic displays mutual understanding beyond words and etiquette. Of course, carpentry is not messy, permissive, or indulgent. I have seen many noisy conversations where one side (or both sides) is fighting to tell cliché stories, talking out of the way. Looks like they all tried to speak to avoid the silence. Are they afraid of voiceless gaps? Or maybe they think it’s tedious to say nothing? Others try to prove their superiors or superior thinking abilities, so they must be careful, considerate, and thoughtful so that every sentence that comes out must be a statement, elaborate, concise and general. Communication suddenly became a listening-comprehension contest and the battle to win the heart made the atmosphere heavy, everyone was tired and awkward. I think people who understand each other can be honest. The rest must be scheduled, experienced and tolerant in order to have a … rustic, regardless of whether the opposite person is bright or cowardly, familiar or strange. Then the meeting will not need makeup by trying to mold smiles, sentences; Or try to make a thunderclap propaganda tendon to prove me here. No need, just look at each other to understand, otherwise, just a few sentences very rustic, sincere. /.

Lao cuisine has a style similar to that of neighboring countries Cambodia and Thailand. However, Lao cuisine has its own distinctive styles because of the blend of spicy, sour and sweet, neutralized with herbs to make a difference and appeal only in Laos. Lao cuisine has many specialties such as Tam Mak Houng, also known as papaya salad, sausage, bamboo shoot soup, grilled fish, sticky rice … of which Tam Mak Houng is famous and loved in the country of Trieu Voi . For Lao people, Tam Mak Houng is never lacking, especially in the traditional Lao rice tray, this dish has penetrated the culinary culture of the Lao people and always makes an impression. unforgettable for the first time visitors enjoy. In Laos, you can easily find this dish everywhere, in idyllic markets, sidewalk stalls to luxury restaurants. Tam Mak Houng (papaya salad). Photo: esabai.com The preparation of this dish is quite similar to the papaya salad in Vietnam, but the delicate blending of traditional Lao ingredients, the unique flavor, sophisticated processing has created a dish. Tam Mak Houng is characteristic and unforgettable. To process Tam Mak Houng, the main ingredients include: papaya, garlic, chili, tomato, lemon, sugar, noodles, shrimp paste, fish sauce … First, for the best Tam Mak Houng, the selection of papaya is very important, papaya must be green, not too young and not too ripe. Then shredded, but to make Tam Mak Houng more delicious, mince around the papaya and slice it thin. Next, add a few cloves of garlic, some chili, lemon juice, a little sugar, and seasoning noodles in a mortar to blend the spices together. Then, put the papaya, sliced ​​tomatoes and fish sauce into the bowl and pound immediately, to prepare the delicious Tam Mak Houng, the processor must pound with the right force, not too hard, not too light, too strong, too strong will lose. go crispy, and lightly pounding the spices, which do not penetrate the papaya fibers, so the processing is extremely important, requiring meticulousness, carefulness when seasoning and craftsmanship, if there is no agility With the taste, it is difficult to properly prepare this dish. The fish sauce used to make Tam Mak Hung is also called “Pa Det”, so the smell is quite heavy, but when mixed with papaya and spices, it is very fragrant and attractive, but if you are not used to the taste of fish sauce, it can be replaced. with normal fish sauce and the spicy, sour, and sweetness can be adjusted according to the preferences of the enjoyers. Tam Mak Hung is used to drink beer or eat with sticky rice. The aroma of spices and sourness of lemons, spicy chili, sweetness of sugar and salty taste of fish sauce will give each person a unique feeling. Tam Mak Hung is also eaten with herbs, peanuts, crispy pork skin … making anyone who has enjoyed this dish will remember forever.

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.

• 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.

Sugar is one of the spices that makes the dish softer and more flavorful, sugar creates a sweet taste to make the dish more delicious, especially in fried, stewed or fried dishes that are often seasoned with sugar. During processing such as frying sugary foods, when cooking at high temperatures using sugar will affect your health.

Main noodles are added while cooking

MSG is a familiar seasoning for everyone, for seasoning is MSG, you should only add it to your food after it’s done. Because if you add it too early, it will easily make the dish bitter, reducing the flavor of the dish. Should give just enough, avoid for more will have adverse effects on health causing many dangerous diseases.

Do not let pasta cook while cooking

Use mustard to marinate foods

Mustard is a spice that stimulates the taste buds and eliminates fishy smells of fish, seafood … Mustard is easily broken down at high temperatures and can cause many health risks for you.

Add cinnamon and anise in boiling cooking oil

The habit of many housewives is to have cinnamon and anise in boiling cooking oil. This is absolutely not recommended because it is easy to burn this spice, causing the dish to be bitter or have a pungent odor.

Do not marinate fish sauce for too long

Therefore, you need to be careful when using cinnamon in the form of plants, by adding it right at the time of marinating the ingredients to aroma. When using powder, you need to mix with a little water.