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

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

On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

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

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!

Besides the familiar delicious dishes made from lotus, Ms. Phan Anh (Hanoi) shared in a group Love the kitchen a new dish made from lotus petals – eel rolls rolled with lotus petals. Many kitchen-loving sisters will be surprised and surprised by the wonderful uses of lotus petals and happily admit that they will have a new dish to add to the list of delicious dishes to bring rice in the summer. . Ms. Phan Anh said that the smell of lotus is excellent. If you combine with onion toothpick (compressed tuber) pureed with bacon and delicious fish sauce, the fishy smell is blown away, the taste of the dish hurts the nose. Resources – 300g pork belly – 2-3 large spoons of delicious fish sauce (depending on the saltiness of the fish sauce) – ¼ teaspoon pepper – 1 teaspoon minced garlic – 1 small spoon of minced compressed tubers – 2 teaspoons minced dried onion – 150g of boneless eel meat – 1 handful of steamed lotus seeds – 1 handful of pink lotus petals Making Grind the bacon with all the spices, then put the steamed lotus seeds in, use a spoon to lightly brush the lotus seeds to break them apart. Put the lotus petals on the cutting board, put the boneless eel on the lotus wing, add just enough meat, and then add the lotus root. Roll up and fry over medium heat. In order to prevent the lotus roll from unfolding, when rolling, cut off the hard white stem, roll from the white stem up, the tip of the wing is thin outside. When frying, press the tip of the wing to fry first to prevent it from falling apart. You should not wrap it too tightly, it is also easy to peel. Fry on medium heat, let the meat and eel cook slowly, hope the water is fresh, not dry. Arrange lotus petals on a plate for decoration. Photo: Phan Anh

Like the hierarchy in a certain definition, fish sauce is a dish reserved for the class that still has many difficulties to survive. But I dimly realized that the fish house society still has its own rules and voices. The snakehead fish sauce is cooked with pork fat, sugar + monosodium glutamate + ground pepper, dipped with boiled okra or cucumber, or eaten with purple potato soup cooked with shrimp or minced meat only for the wealthy. The pot of braised fish sauce is even more remote because it is expensive when it comes to bacon, snakehead fish and silver shrimp, … I choose friends with a cup of fish sauce very early. My mother told me to buy a tamarind from her sister’s 5 Pieces, go back and eat with cold rice. Selling sour tamarind to Saigon with lots of zinc, needing to be tall, sister 5 is young but likes to eat betel nut. She’s so cute, she never takes money and keeps telling me to eat as much as I can. Mam ruoc is no longer lonely when choking fish comes to share joy and sorrow. My mother and I often sit and tear fish sauce and eat it raw with herbs, banana chips + star fruit and cold rice. Asking the elders in the West, I received the answer: the West knows how to make fish sauce from Indonesia and snakehead fish sauce is suggested by Khmer people. 2. Lost in the youth in Can Tho for 5 years and 11 months, I know Tay Do is very famous for hot pot with fish sauce, but I have never tried it, because the dish with a lot of money is only for receiving precious guests. Time has passed, it has also been windy and rainy and we know each other a lot, in my eyes, the South is the path of fish sauce and islet pot (hot pot), like a familiar saying from friends: If you don’t eat fish sauce, you are not a local West!. In my young years, I still don’t have a satisfactory answer when Chau Doc – An Giang and Ca Mau are always affectionately called “the kingdom or land of fish sauce”, but Can Tho is resounding with fish sauce hotpot. Asking the elders in the West, I received the answer: the West knows how to make fish sauce from Indonesia and snakehead fish sauce is suggested by Khmer people. Borrowing the method of making beef sauce from snakehead fish in the Ho Sea, Can Tho is the economic center of the Southern Continent, where “white rice with clear water” has created a method of fermenting fish with Vietnamese identity: using Listen to fermented roasted rice, instead of cold rice. The Khmer people are sincere and honest, but the cuisine is still entangled in the wild. Living in harmony between the two rainy and sunny seasons along the Mekong River, both the Khmer and the Southern people gradually perfect the rustic dishes from fish sauce. Khmer people in the West know how to apply more spices to make beef sauce wrapped in green banana leaves more fragrant. Snakehead fish in the pot of braised fish of the West is replaced with basa or howling fish for fatter. At that time, when I heard about the original way of fermenting beef sauce, I did not dare to eat it, not to mention the stories of weaving and adding charms from folk about the Khmer. Then I try to practice and feel very delicious! 3. The time I had a meal in Phnom Penh, it was so delicious with Prahok Kob. Mixed beef sauce with bacon + beef and dangerous chili, wrapped in green banana leaves and grilled on charcoal. Just raw cucumber, eggplant and vermicelli, mixed with fish sauce, I’m full, I don’t care about other dishes… That night, I also learned the national spirit of the Khmer people through the mouth-watering saying “No prahok, no salt”, deeply understood: without beef sauce, the meal cannot be delicious! Southeast Asian countries all have their own “country spirit”, which I have also tasted such as Ngapi – Burma, Kapi – Thailand, Trasi and Petis udang – Indonesia, Bagoong – Philippine, Belacan – Malaysia, Padaek – Laos, … In my eyes, Vietnam deserves to be the “Lord of fish”. The variety and abundance is so rich that I cannot count all the separate categories by region… 4. The rain is pouring heavily, eating fish sauce to realize the bold, honest, and innocent features of the old countryside. Processing is as easy as the identity and life of the fish, when the fish is choked with a little water, boil it to get the juice. If you want the fish sauce to be strong or light, depending on the amount of fresh coconut water you add to dilute the fish sauce. Bring to a boil again, I season to taste. Among the spices I’ve tried, for me, garlic and lemongrass are the best, so I minced them and put them in the hot pot to add extra fat. Looking at the plate of meat, everyone will be amazed, but those who like to eat fish have the same opinion: the best is to eat vegetables with fish sauce! When I cook hotpot, I think of my mother, because she foresaw my fortune: old age, no job to earn money, so I have to eat fish sauce to change day by day…

Where are the leaves and flowers – a wild plant that grows a lot in An Giang. Photo: Tourism Newspaper Prohoc sauce (prohok – boo hoc), according to my mother-in-law, the climate in the South has two seasons: rainy and sunny. In addition to the rice season, the fish season is also the main season of the Khmer farmers in the South. They catch fish in many forms such as slapping or fishing, spreading nets, fishing nets, etc. Where they can be caught, they can be dried there with large fish, while small fish are made into beef sauce. Every house makes two or three jars to eat all year round. Bo hoc sauce is almost considered as the main dish in the culinary life of the Khmer people as well as the Vietnamese people’s snakehead, choke, and roe sauces. Although their way of making prohoc fish sauce is similar to that in Cambodia, but through the stages to become bohoc sauce, it is necessary that there is no longer a musty smell, especially without maggots. Usually they use snakehead fish more than other types of fish, of course, snakehead fish to make fish sauce will be more delicious. Select suffocated snakehead fish, scrape the scales, scrape the blood on the spine, wash and soak in cold water for a day and a night (24g), then take it out and leave it in a basket to drain. Use a knife to gradually fish the fish, add a small pinch of salt and a little cold rice, mix well. Incubate in a sealed container, the next day take out the fish and place it in a thick basket, cover the basket with a piece of mocha, use a rock or heavy object to ballast the water with a fishy smell. Then, put the fish in a jar or glass glue, use your hands to receive the fish easily, cut the mo areca to fit the mouth of the jar or glue it on, use a bamboo brace to fasten it. Then proceed to cook salt water poured over the fish and then dried in the sun. About three months, the fish sauce can be eaten, but only used for making stewed, fried, seasoned soups, cooked vermicelli or cooked with potted rice noodles with shaved corn with straw mushrooms and snakehead fish or shrimp. If you want to eat it raw, you must leave it for a year or more, the longer you leave it, the more delicious it will be. Beef broth of Khmer people. Usually fish sauce is eaten raw with thinly sliced ​​​​fruit or paired with herbs of all kinds. In particular, when cooking vermicelli, fish meat is shredded, boned, put in a mortar with wormwood vermicelli, boiled, combed for water, then added fresh snakehead fish, pork, minced lemongrass into the pot of water. leo. Those who have never eaten prahoc sauce, when they heard the name mentioned, they were afraid. But if you happen to stand in the wind, someone is cooking fish sauce, the sense of smell can enjoy a faint aroma mixed between the pungent smell of brewed fish and the sweet aroma of fish sauce. That taste makes us drowsy, listening to the hungry stomach. Having a sip of spinach soup or a bowl of vermicelli, there was nothing happier than that. Happier if you can eat a piece of raw fish sauce sandwiched with the fruit, the sour and sour taste of the fish sauce mixed with the sweet and fragrant taste of the fish sauce, the warm and spicy taste of minced lemongrass, dissolved in a sip of wine cooked with rice, is nothing better. It’s like listening to the wine pushing the fish sauce and slowly drifting into the throat, slowly ripening… gradually…, falling into the stomach. Please bear with me, I don’t know what language to use to describe all that “delicious” pleasure! Where is the dried gourd salad with choke fish . Photo: Tourism Newspaper At home, my wife gently washes each bunch of young leaves, each tiny bunch of tiny aluminum flakes, drains before mixing the salad with cucumber, thinly sliced ​​tomatoes, and purple onions. Similar to the way to mix durian salad of the Vietnamese people in Sam mountain (Chau Doc, An Giang), it is mixed with dried snakehead fish, shredded grilled snakehead fish or with shrimp, tiger, boiled bacon cut into pieces and eaten together. coriander leaves. But, with the Khmer it is a little different. After washing vegetables, tomatoes are grated into thin circles; thinly sliced ​​purple onion; cilantro, chopped coriander only; chili, minced garlic. After that, my wife started to process the mixed water and put the cooked tamarind in a bowl to make boiling water, stirring to dissolve the tamarind rice. Then she began to process the mixed water, using cooked tamarind in a bowl or cup, boiling water in, stirring with chopsticks until the sour substance was diluted in the water. Prahoc sauce is also put in a bowl, add boiling water, and crumble until the meat is broken. Then, comb the water to decant the fish baits and bones. Crush garlic, chili, add a little granulated sugar and then add two kinds of tamarind juice, fish sauce, stir well, sweet and sour seasoning. When the shrimp or tiger is cooked, take it out, take out the cooked meat and cut it into thin pieces. Put both in a bowl of vegetables, add the mixed water, mix well with the leaves and flowers, then start enjoying. Unlike at home, where I sit to eat on a chair around the table, Khmer people eat on a plank, all the dishes are arranged in the heart of the board. Everyone in the family, along with my father’s two brothers and my (mother’s) brother, my wife sat cross-legged around the tray of rice. My father is the oldest person in the family, holding a cup and chopsticks to invite: “Each oot kho nia hop bai” (the whole family eats rice). I took each chopsticks of salad into my mouth, chewed slowly, the sweet and sour taste of cucumber, tomato, the spicy taste of garlic, chili, laksa leaves, coriander mixed with the sweetness of shrimp meat, the fat of pork belly. shine in the district with the sweet and bitter taste of sorrow. All of these are imbued with the sweet aroma of beef sauce, creating a delicious taste. Sorrow salad is no longer a favorite dish for men to sip with kh Kha wine, there is nothing better than telling stories in gatherings. My father-in-law holds a bottle of wine that is fermented with home-cooked glutinous rice that my uncle and I bring in according to the Khmer custom in the days of Sene Dolta (anniversary ceremony). He poured out a small glass, clear drops of wine slowly sparkling, showing a very high alcohol concentration. Picking up the glass, he said: “Onh Chon ate every ounce of happiness” (inviting everyone to drink wine). He brought a glass of wine to his lips, gulped it down, then wheezed, said: “Sê Chchanh” (good wine) and then poured a pass for each person. When I came to my circle, I refused because the wine was too strong, but my uncle said: “Num salinh top brother chon” (Ba Thuong Ba just invited). Hearing that, I couldn’t refuse and reached out to accept the wine glass. Before drinking, I picked up a chopsticks of salad, put it in my mouth, chewed it slowly, enjoying the sweet aroma, then swallowed, then gulped down the glass with my breath, the spicy alcohol on the surface of my tongue and then “swallowed” the salad pieces for them. drifting slowly, slowly, heating up as if they were ripening, softening and disintegrating. Enjoying this delicious dish, I realized that, no matter how sad, but when chewing a piece of melancholy salad, the sorrow is also broken and blended into the delicious taste that gradually drifts down to the stomach, leaving only a sweet, bitter aftertaste on the tip of the tongue that we always feel like eating more! Chau Doc (An Giang), where is known as the “kingdom” of fish sauce. Photo: Huynh LamTGTT On that day, when the cool winds swayed the surface of the Hau River, the first rain of the April season watered the fields and awakened the young shrimps that were still sleeping in spring in the shells clinging to the field or in frogs and crab burrows. , eels, snakes… At that time, the uncles started a self-reliant life. This is also the time when Khmer farmers are busy for the rice sowing season. The lush green carpets grow with the water. The shrimps are also growing up. By the middle of the eighth month of the lunar calendar, the rice begins to ripen and the fields are golden, and people are anxious for the harvest. The fields are drained and the water flows down the canals and canals. This is the season of catching shrimp. Children, adults, women, young people, anyone can participate. People use bamboo slats, walk in the deep corners of the fields or use fine nets to drag along the canals. But the most common is to use scrubbing to place the free place to drain the water flowing down the canals to catch shrimp. Shrimp is an inexpensive source of wild food, but rich in protein, calcium, and easy to prepare. Can be boiled with rice paper, raw vegetables; fried dough; warehouse; roasted… but the best is to make fish sauce. The Khmer shrimp paste, called bo-ot, is different from the type of shrimp paste we usually use. The method is also simple, but must be carefully selected, remove moss, snail shells, dead leaves, grass, garbage, etc. Most importantly, remove the ones on the head with luminous substance by putting the shrimp in the ball. dark for easy viewing. If chosen incorrectly, when making fish sauce, it is easy to be poisoned. After choosing, wash, and use 1kg of shrimp with a high concentration of base wine, 50gr of granulated salt, marinate, cover for about 30 minutes, drain water, mix in a cup of cold rice, 100g of white granulated sugar, Get the cloves into the glue. About three days later, add chopped ginger, garlic, and crushed chili, mix well into the glue. Try eating a piece of ginger, if it tastes sour, the fish sauce has been eaten. Bo-ot fish sauce is very delicious, sour, sweet, aromatic, spicy… stimulating the digestive system, it is difficult for any kind of shrimp paste to be compared with its unique flavor. Shrimp sauce is served with raw vegetables of all kinds along with fresh vermicelli, rice paper and pineapple, acrid banana, sour fruit, thin slices when the family has an anniversary, party… But it is also used as food in daily meals. family day. When eating sandwich with grilled catfish, beef sauce gives me its wonderful taste, so I can’t help but “work hard” to bring my wife back to visit her family whenever I have the opportunity. And every time, besides visiting the health of my wife’s parents, and then gathering around the family tray of rice, I often enjoy the unique taste of beef sauce and beef sauce in a meal full of love. feel dear!

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

“Make use of the ice cube trays with lid! Pre-ground onions, garlic and chili peppers, freezing the members are very convenient to use, each time you stir-fry, take out 1-2 pieces is enough to stir-fry, cook, make fried onions and garlic, do not rust anything It’s also convenient. You can make garlic balls, separate onion balls, or mix onions – garlic; onions, garlic and chili.”, Phan Anh shared her tip. Ms. Phan Anh also noted, these pellets do not need to be defrosted before cooking, just drop the pellets into the pot and pan, and it will fall apart right away! Tastes as good as freshly peeled. There is no need to soak in any vinegar because not all dishes need oil and vinegar. Sometimes it is necessary to marinate grilled meat, for example. Ms. Phan Anh also meticulously instructs her sisters how to freeze in the refrigerator to avoid odors. Peel onions and garlic. After peeling, wash it, let it dry completely before putting it in a small blender. If there is water, when making the pellets, they will stick together, making it difficult to chip when processing. You can grind garlic, chili, and onion separately or mix garlic, chili, and onion together for easy processing. Ms. Phan Anh made 2 trays: 1 tray of garlic and onions and 1 tray of garlic and chili One spicy tray, one non-spicy tray for convenience! Put in ice trays with lids! Lightly compress it to “mold” it and then put it in the freezer About 3-4 hours later, these pellets begin to harden slightly, then remove, put in sealed boxes, continue to freeze! Done, just use it! Phan Anh’s house “onions and garlic” saves a lot of time when cooking.

Ingredients for green mango salad with dried squid 1 green mango
1 dried squid
50g peanuts (peanuts)
1 garlic, 2 chili, laksa leaves, 1 ginger and 1 lemon (depending on the acidity of the mango)
Condiments: Fish sauce, sugar, alcohol, cooking oil Delicious dish of the day: Dried squid green mango salad. How to make green mango salad with dried squid Dried squid is washed, dried, and lightly grilled on the stove. Wrap the squid in a paper, use a mallet to crush the squid until soft, then tear it into small pieces, marinate it with 1 tablespoon of white wine, 1 tablespoon of cooking oil, minced ginger and 1/2 teaspoon of sugar for about 15-20 minutes.
Peel the mango, cut it into thin slices, then cut it into small pieces. Ginger washed, smashed, minced. Roasted peanuts, peeled, pounded. Garlic peeled, washed, smashed, minced. Pickled laksa leaves, remove the root, wash and drain. Chilli washed, chopped.
Put the pot on the stove, when the oil is hot, add the minced garlic above and fry it until fragrant. Once the garlic is golden, take it out on a plate. Then add the marinated squid and fry until golden brown, take out on a plate lined with absorbent paper to remove some oil.
Mix salad dressing: 1 tablespoon fish sauce, 1 teaspoon sugar, minced chili can add a little lemon juice (depending on the acidity of the mango) stir to dissolve.
Put the mango in a bowl, add the fish sauce mixed above, stir well for about 2-3 minutes for the mango to infuse the spices. After the mango has absorbed the spices, add dried squid, peanuts, chopped laksa leaves, mix well, put on a plate and sprinkle fried garlic on top and enjoy.

Pork is considered a basic ingredient of Asian cuisine. In many ways of processing, roasted dishes win the hearts of diners. To have a crispy, fatty and delicious finished product from the outside to the inside, the selection of meat is very important. The most standard is the meat in the lower belly of the pig, not sticking to the ribs, with 3-5 layers of fat and lean, all thin, alternating. You should only choose three with good elasticity, light pink flesh without hematoma or spots like rice grains. Pork is washed, slit diagonally across the width and evenly spaced about 2 knuckles. – Lemongrass, onion, garlic, pepper, chili, fine salt, anise powder, vinegar. Lemongrass is smashed, garlic is peeled and chopped. Marinate the ingredients with anise powder, fine salt, and pepper and rub well to infuse the meat with spices. Turn the meat upside down and use the applicator to prick the skin continuously. This step helps the pork when grilled to have a crispy skin, soft and succulent inside. Massage with vinegar so that the pork is cooked evenly and beautifully. – Crushed lemongrass, minced onion and garlic. If you eat spicy, you can sprinkle more fresh chili, paprika or dried chili. Roll meat and ingredients and secure with wire before grilling. Note, this operation needs to be done tightly and evenly so that the meat is round. Dishes after being marinated and fixed can be boiled, but the option of baking or roasting creates a different, crunchy and strange flavor. Hang the meat in the coal bowl, at 220 o about 45 minutes and then rotate, leave for another 45 minutes to cook evenly, crispy skin. Housewives can try roasting meat in an oil-free fryer, just regularly check with a sharp stick until the meat is crispy enough. When the meat is cooked, take it out and let it cool for about 15-20 minutes, cut it into small pieces about 1 cm and enjoy. The finished product still retains its softness and is not dry inside. Meat dishes can be served with rice vermicelli or rice paper rolls, adding a cup of chili garlic fish sauce or chili salt. PV (St)

American beef that floods the US market is a type of beef raised by CAFO (Concentrated Livestock Production), which Americans call “urban cattle”. This form of farming forces 100 million herbivores for meat to eat all ground corn. About 60% of commercial US corn is used for livestock, mostly for cattle. The cow turns into a “machine” that converts corn into steak. This beef, accordingly, cheap, quality compared to beef grazing, imported from Argentina, a sky apart. The price is of course “any money”. New Zealand beef is included in the delicacy category. The Australian beef on the market is the best beef due to its scientific farming practices. The climate in Australia is diverse, so they breed both large breed groups including temperate groups and tropical groups. People often distinguish beef from tropical beef with humpback and beef temperate without. The Australian humpback is now over 150,000 VND / kg. Westerners do not know how to eat humpback beef, in Vietnam, many restaurants sell mixed hump dishes. Beef hump is delicious thanks to the thin fatty tissue located between the layers of lean, very sweet food. The back of this neck is also ideal for cooking five fruits. Vietnamese beef is not raised on a large scale. The price is not competitive with imported beef. Especially the US CAFO beef. When the owner of the Bistro restaurant on Le Thi Rieng Street (District 1) told me: “Westerners come here like to eat Vietnamese beef”. Vietnamese beef is fragrant with milk, he explained. I also do not understand much. Until the process of raising CAFO cows is known, it will be broken. That is not to mention bovine meat imported from India. India specializes in exporting buffalo meat. Production into Vietnam is large, but consumption is not much. Because the international customs regulations that both buffalo and beef meat are collectively bovine, most of them “go from buffalo to cow” back home. Two types of meat are delicious, gourmets believe that buffalo meat is better, but buffalo meat becomes a higher “pocket money” cow. When the delicious beef is locked. We start to cook it with five fruits. Beef cooked with grapes, the dish is often on the menu of wedding parties. Photo: LANGUAGE Popular in restaurants is the beef / buffalo dish cooked with grapes. Green grapes, red grapes, black grapes are okay, as long as they are both sour and sweet. Grapes are divided into two groups, large and small. Group of small fruits peeled, seeded and minced. The large group cut in half is more decorative. If you want a fatty beef, choose rump meat – the meat has a lot of fat, slice it and marinate it with spices and a little bit of MSG to enhance the sweetness of the meat. Approximately half an hour. Stew the beef to soften with coconut water, a small glass of white wine; red wine the better. Nearly ripe for the grapes on. Now the water has a certain consistency, becoming a sauce like beef stock. Served with vermicelli or bread are both delicious. Please borrow the word Tien Dien is “tót great”. Grape flavor is stronger when eating a piece of meat with half a grape. Usually these dishes are served with 6 or more people. Luong Vi, a Chinese chef, once said: “The apprentices asked me what is culinary culmination? Are those the freshest ingredients, the most complex flavors? Is it raw, or sophisticated? All of them are not. The culmination is not about eating or cooking, but giving and sharing food. “Great” food is never eaten alone, but must be eaten with close friends … ” Beef cooked with oranges is more aromatic than beef cooked with grapes, because the essential oil in the orange peel adds minced lemongrass. These two flavors are similar, so the resonance is eternal. As long as you squeeze the orange, turn the pieces upside down to take advantage of the essential oils in the peel. Many people choose beef corn to cook oranges. Corn, also known as calendula, is like humpback, with fatty tissues mixed in the corn meat to create interesting patterns. With this dish, beef broth must be available to cook for tender meat to taste. Beef cooked with red apple is selected as brisket. It is a piece of meat on the forelegs from the legs to the mouth, half lean and half fat. This meat is fragrant and crunchy, and when cooked, the fire must be adjusted to achieve a moderate softness without being chewy because of the dense connective tissue. The meat is also stewed with beef broth. The apple must be a red apple, also known as a jujube. Middle-aged people love this dried jujube in a traditional herbal remedy. It is a remedy for insomnia. Pineapple cooked beef is also known as fragrant braised beef. Beef for this dish also chooses beef dandruff because the meat has tendons so when the meat warehouse will not dry out. Since the aroma softens the meat quickly, this dish only needs to cook on low heat for 15 minutes. This dish has a salty and sour taste and the aroma of lemongrass ginger so you can taste it (mouthfeel), the whole family is fine with rice. Beef cooked with strawberries is just a suggestion I want to give to my friend Buu Viet, the owner of a riverside restaurant in Can Tho, who always likes to invent new, unique, tried and wrong dishes a few times, to become menu items in the restaurant. When it comes to mulberry season, you can also try it. This strawberry is very sweet, so it is necessary to adjust the balance with some sour ingredients, but in Vietnam, there are so many things, there is a sour food in every season. Every locality has sour food. If you are “localvore”, Phong Dien, Can Tho, where the strawberry is the native fruit, the sour substance will be the cork fruit.

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.

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

400g pre-mixed pancakes flour 200g shrimp 200g bacon 200g green beans Mushrooms (if you like) Scallions, bean sprouts Herbs Step 1: Preliminary processing of raw materials Take onions, bean sprouts, scallions, raw vegetables, lettuce, … pick them up thoroughly, soak them in diluted salt water, rinse it again and then drain. Head-cut shrimp, you can peel it too. Thinly sliced ​​beef. Marinate shrimp and beef separately with a little spice so that when we pour pancakes, it will absorb more. Onion peeled, cut into areca zone, scallion is also chopped. Step 2: Mix the flour Add rice flour, turmeric powder, a little salt and mix well. Then you add water and coconut milk to another bowl. Next, add the water mixture to the dough and stir well until the mixture is aqueous, smooth and free of clumping. Note should not mix the dough too loose or too thick will affect the quality of the cake when making. After you have mixed the water mixture, add a little oil and cut green onions. Add rice flour, turmeric powder, a little salt and mix well Step 3: Stir fry the cake Add cooking oil to the pan, then add the onions and fry to make fragrant, then stir-fry the shrimp and meat in turn. Initially we were marinated with spices so before adding more you remember to taste again. Add cooking oil to the pan, then add the onions and fry to make fragrant, then stir-fry the shrimp and meat in turn Step 4: Fry the cake Take a saucepan, add oil and heat. Then pour the dough very thin, cover for 30 seconds. Then add the meat or shrimp and add a little bean sprouts. You cover within 2 minutes, the cake is already golden crispy. Remember to come back and forth to make the golden cake evenly. Take a saucepan, add oil and heat. Then pour the dough very thin, cover for 30 seconds. Just do the same until all the flour and filling are gone. How to make fish sauce Resources: Fish sauce: 3 teaspoons Boiling water: 1/2 teaspoon Sugar: 1 teaspoon Monosodium glutamate: 1/2 teaspoon Chili: 1 fruit Garlic: 4-5 cloves Lemon juice: 1 teaspoon Resources Doing: Minced garlic, chili. Mix fish sauce, boiling water, sugar, and monosodium glutamate. After stirring, add the minced garlic and chili mixture. Next you add the lemon juice and stir well. Season to fit your taste. Chili garlic fish sauce So you have completed the special pancakes of Central Vietnam plus dipping sauce for you to eat well. Serve with raw vegetables, add mango if you like, the dish will not be bored.

Heart porridge is a suitable choice for children of weaning age. Mothers can feed their children this porridge 1-2 times / week so that their children can easily absorb nutrients and ensure their children’s menu is more plentiful. Heart porridge can be cooked with many kinds of vegetables to create attractive flavors such as: green vegetables, onions, sweet potatoes, carrots, vegetables, pumpkin, zucchini, melon, beets … Heart congee can be combined to cook with many different vegetables. (illustration) How to cook heart porridge for babies to eat deliciously, not fishy The secret of delicious heart porridge for babies starts from the mother needs to choose the freshest ingredients. The freshly purchased heart meat needs to be prepared by washing it with dilute salt water several times to remove the fishy smell. Then cut the meat into thin pieces, marinate with a little spices for 15 minutes. Scramble onion with a little oil to make it aromatic and stir-fry the heart meat. Depending on the child’s ability to chew and swallow, mothers can continue to mince heart meat or puree when cooked with white porridge. Instructions for cooking pumpkin heart porridge Resources : non-glutinous rice, glutinous rice, pig heart 30g / 1 serving, pumpkin 30g / 1 serving, cooking oil, fish sauce for children. Pay attention to the amount of heart meat and vegetables when adding to your child’s porridge. Making: Glutinous rice and non-glutinous rice after being cleaned, put in a pot with the same amount of water simmered into porridge. Preliminary processed pork heart, stir-fry it as the above instructions. Then mince or puree. Pumpkin peeled hard, cut into small pieces, then boiled / steamed until soft. Use a spoon to puree the squash. Scoop white porridge into a pot of milk, you can add a few small spoons of boiling water if the porridge is too thick. Add the heart meat and pumpkin and mix well. When the porridge is boiled, turn off the heat (all the ingredients are cooked so there is no need to boil it too long), pour the porridge into a bowl, season with oil into the porridge bowl, mix well. When the porridge cools, let the child use it. * Note: You perform the same way to cook heart porridge with other vegetables. In addition, with older children can add scallions and coriander to make the porridge more delicious.

Illustration. Photo source: Internet

Resources

River leaves: 20-25 leaves

Pork shoulder: 400g

Onion: 1 handful

Dried garlic: 1 bulb

Seasoning seeds, pepper, cooking oil, fish sauce

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

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

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

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

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

Fried tofu

Illustration. Photo source: Internet

Resources:

Tofu

Cooking oil

Non-stick pan

Making:

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

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

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

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

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

Morning glory salad

Illustration. Photo source: Internet

Resources:

1 bunch of water spinach

50gr roasted peanuts

50gr dried shrimp

1 teaspoon salt

1/2 lemon

1-2 chili

1 garlic bulb

Fish sauce, 1 teaspoon of sugar

1 teaspoon of cooking oil

1 bowl of ice cold water

Making:

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

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

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

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

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

Potato, tomato, egg soup

Illustration. Photo source: Internet

Resources:

2 tomatoes

2 eggs

1 potato

2 green onion plants

Spices: Salt, seasoning powder, cooking oil.

Making:

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

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

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

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