The bowl of grilled pork vermicelli is not only beautiful in color, but when you eat it, you will feel a lot of flavors at the same time. It is the greasy sweetness of roasted peanuts, the cool and sour taste of vegetables, the spicy taste of fresh chili, the cool taste of vermicelli and meat. If you want delicious grilled pork vermicelli, you must use thinly sliced ​​pork belly, grilled evenly with charcoal. Grilled meat that is too burnt or too rare will also reduce the taste of the noodle bowl. Hue grilled pork vermicelli dish looks simple, but it’s not easy to have a delicious bowl of Hue vermicelli. The hardest part is the barbecue. Thinly sliced ​​(sliced) meat in a large bowl and seasoned with lemongrass, garlic, pepper, fish sauce, salt, monosodium glutamate, oil, sugar, and a little white sesame to make the meat more fragrant when grilled. Then mix the meat well to infuse the spices and arrange the meat on a griddle. However, for those who like grilled meat with a sour taste, then squeeze the meat down to quickly absorb the spices, leave it in the refrigerator for one night, or marinate the meat in the morning or afternoon. Grilled meat must be turned continuously, the fat will melt and make the meat look more eye-catching. When the meat is just cooked, the smoke rises with a fragrant aroma, anyone who smells it will feel the stomach rumbling. Another important thing is the broth sprinkled on the vermicelli. This water must be mixed so that the taste is strong, and the consistency is just right, to help the spices blend together. When bringing grilled pork vermicelli to Hanoi, barbecue noodle shops often reduce the sweet and spicy taste like a bowl of grilled pork vermicelli in Hue to suit the taste of diners here. Eating vermicelli with grilled meat must be mixed with the new broth to be delicious. Although it is an additive water, if it is not available or replaced with other water, it cannot be delicious. The way to cook the broth is also simple but do not be impatient when cooking. Mix water into flour, soy sauce, crushed peanuts and sesame, sugar, fish sauce, a little salt, stir well, then bring to a boil, but not too thick, not too liquid, but thick and thick. Fresh, delicious, full of flavor. After completing the steps, just put some vermicelli in a bowl, add raw vegetables, arrange meat on top and put a cup of broth next to it, the bowl of vermicelli is also attractive to diners by its color and flavor. . In addition, adding a few sweet and sour stalks made from papaya, crispy grated carrots is even more interesting. Many people think that Hue grilled pork vermicelli will quickly get bored because of grilled pork belly, but the greasy taste of grilled meat, beans, and sesame blends in with the aroma of vegetables, the cool taste of vermicelli, and the crispiness of papaya , carrots make the fatty taste of meat also become much softer.

I’m not a junk food person. For over 30 years, I haven’t even touched sweets. Not because of any abstinence, but basically because of the simple taste that doesn’t like sweet. Coffee also hand bo, no sugar. Seeing cake, candy is casually ignored. And the thing that always scares the most is the cake. I don’t understand why, just see the cake and dodge. But even if you’re not a person who likes to eat snacks, your mouth will still snap when you have the opportunity. The occasion here is when sitting with leaf tea, hanging out with friends. The little things, the little things on the table, will also make me finger. Of course, must be not sweet. Men’s thumbs-up is actually very common. Just look at a drinking table anywhere we will see. A few peanuts, a few spring rolls, a few pieces of toad, mango or even when the mouth is sad, just fingering the stalks of herbs is also a type of snack. That’s just talking about the type of man who rarely eats gifts like me. There are many other people, with different tastes, will eat “flying in the line” snack. For example, my brother “trumpeter” named Kien. This man is especially fond of fried dough. Every time you enter the city. Ho Chi Minh performed or recorded, he would have to make a good fried dough fight anyway. Many times, the brothers went out to drink together, had to order fried dough for him to eat to satisfy his cravings. When it comes to fried dough, I’m also startled. It’s something I’ve never eaten before. In the past, during the subsidy period, in the early 80’s, I remember every 3-4 o’clock in the afternoon, my father and a few colleagues working in the design room dragged home to make a few cups of wine. The bait is nothing. My son (me) is always sent to run errands to the top of the street to buy his father a few packets of roasted peanuts. “Wages” to buy is a separate package, sit out in a corner to sip. Northerners often drink snacks with roasted peanuts and basil. Southerners have other interesting snacks as bait. It’s raw shrimp noodles. One or two packages of noodles are broken, take the bundle of seasoning powder that comes with it, sprinkle it on it, squeeze a slice of lemon into it, that’s enough for a tray of four people who stay until late at night. And the way of picking up tiny raw noodles and sipping them is really interesting. It has the face, the sourness, the slightly sweet taste of seasoning there. With a sip of “crazy” beer (how to call a kind of beer of people in the South) or a little wine, tell a few crap stories, chat with neighbors, it is true to the spirit of “alley” of Saigon Very gong. Referring to that raw instant noodles, those who grew up in the North in the 80s and 90s will surely remember. Almost all children love to eat raw shrimp noodles. The smell of the burning compliment of the package of noodles that day was strangely impressive. Many children still crave raw noodles so much that every day when their parents are not at home, when the meal should be cooked, they break them and eat them raw and drink cold water. Quick and easy, as well as delicious. Noodles with water in the stomach and then it will not bloom. That is the logic of the playful and lazy children. Later, instant noodles lost the taste of the old days. Even the famous varieties of that day such as “Two shrimp”, “Miliket” still sold in the market could no longer retain the smell and taste of decades ago. Strictly speaking, today’s noodles are better, cleaner, better cooked to eat, but to eat raw, it loses the memory of instant noodles. Going back to the story of drinking and drinking with a pack of raw noodles of the Southern people, the spirit, the indigenous culture, it pops up very clearly there. Southerners, especially Westerners, have an interesting and strange way of life. “Hey Ut, what to do?” This can be a very common question to see if your friends are free. “Reprimanded for doing a few dirty things” is a catchphrase that also goes to the South. “Cun” is “free time” and “doing wrong” is… not doing bad things at all. “Doing bad things” in the inner region can be drinking, eating… It describes an action that is spontaneous, unfussy, liberal and impromptu. The word “doing it wrong”, must be said is too excellent. Living in the South for more than twenty years, living in the alley a lot, the relationship with the people in the alley is also close, so I learned a lot. I was also busy receiving a phone call from a fake neighbor that day asking the same questions as above, I asked in the correct voice “did some bottles? Where are you?” then received the answer “I’m at my house. I’m quiet”. “I’m alone” is actually “I’m alone” but for some reason, the “yen” sound evokes a very strange image and feeling. It shows loneliness but a loneliness without sadness. Referring to those typical languages ​​​​of the Southern people, we will certainly find it extremely diverse. “Mixed” for example. It is a way of drinking with a single glass for the whole table, rotating and drinking. Drinking this way is sentimental, but honestly, in this COVID-19 time, it evokes fear. Drinking from the same cup is easy to expose to diseases and surely people will criticize people in the garden to drink like that as dirty. But then again, is it dirtier than some well-dressed men smoking the same cigar? Dialects are incredibly interesting and, strictly speaking, we’re lucky to be in a country that is geographically spread out and dialects vary along that length. Of course, that difference may bring some difficulties and obstacles in economic and social development, but it brings a cultural diversity with many interesting colors. But in hindsight, there still seems to be an injustice to the dialect as the official dictionaries do not consider the way of saying certain particular words in common in a locality as an official entry. There is even a disdain as if it were a lisp. After all, writing is to record what people say, with one of its functions being the notation. So, when people in the Southwest region don’t say “perch” but instead “go fish”, why don’t we consider “Go” as an entry in the dictionary, with the caption “Perch” , in the South West parlance”?. What’s wrong with reading from father to son? Just like in the Central region, with the word “how” for “buffalo”, the word “nac” means “water”. To disregard the dialect in a rigid reference to the fact that there must be a standard of pronunciation, it seems that we are wasting a real cultural resource, because the way of speaking is not just speaking, it is also instructive. concept, culture and living spirit of a region. But sadly, when the dialect is being looked down on like that, in today’s press, the use of trendy words (following the trend) of young people is automatically accepted easily. This is not to denigrate the new words of young people because there are many extremely interesting words. However, the passed on and the new born should go hand in hand, as a recognition of the origin and development of a living language. By the way, ignore this one, get excited about that, is it a bait to catch the ball or not???

Banana buttercream has a particularly delicious taste. PANANA BUTTER CREAM Resources – Ripe bananas: 03 fruits; – Ripe avocado: 400g (02 small fruit or 01 large fruit); – Fresh coconut: 100g; – Peanuts (peanuts): 100g; – Yogurt: 02 boxes; – Fresh milk: 200ml; – Coconut milk: 160ml – Tools: Shape mold: square mold, rectangular mold, type to be frozen. Note: If you don’t like sweets, you can use unsweetened fresh milk or unsweetened yogurt. How to make banana butter cream Step 1: Prepare ingredients – Banana peeled and cut lengthwise into slices about 01 cm thick. – Peel avocado, remove seeds, cut into thin slices. – Small shredded coconut; – Crushed peanuts. – Put fresh milk, yogurt and coconut milk in a large bowl, stir the mixture. Step 2: Make ice cream – Put a layer of bananas on the bottom, followed by a layer of butter, then scoop the mixture into the banana and butter, add a layer of coconut and peanuts on top. – Layer the layers in such order until the ice cream box is full and the top layer is coconut and peanuts. – Leave the ice cream box in the refrigerator for 6-8 hours to be able to eat; Before eating, put it in the refrigerator for 30 minutes and then cut it to enjoy. Delicious and nutritious watermelon ice cream BENEFITS CREAM Resources – 2 egg yolks – 60g in diameter – 200ml of milk; – 150ml fresh cream; – 1 pinch of salt – 5-7 sticky leaves (pineapple leaves); – 5 ml vanilla – 100g melon (peeled, seeded, cut into small pieces) How to make melon ice cream – Step 1: Chop pineapple leaves/sticky leaves into small pieces, put them in a blender with a little water and squeeze out the juice. – Step 2: Beat eggs with sugar thoroughly until it turns lemon yellow. – Step3: Pureed melon with fresh milk. – Step 4: Boil melon milk with pandan leaf juice, then pour slowly into the egg-sugar mixture, stirring while pouring. – Step 5: Put on the stove to simmer for about 2 minutes, while stirring quickly. Turn off the heat, add salt, vanilla and stir well. Let cool and then add fresh cream (beaten, not necessary). Place in the fridge for about 1-2 hours. Take it out and put it in the ice cream maker. Or if you do it manually, put it in the freezer, every time the ice cream is frozen, take it out and mix or grind 1 time (about 1 hour / time x 4 times). Or you can also make popsicles with the available molds. Ice cream nuggets COM CREAM Still the same ingredients as the melon cream above, but replace 100g of melon with 100g of fresh nuggets or 50g of dried nuggets. Dried nuggets soaked in warm water until soft. The nuggets are divided in half, 1/2 is mixed with milk in step 3. The remaining 1/2 leaves the seeds whole and put in the fresh cream in step 5. That’s the delicious nuggets. Wax coconut ice cream COCONUT CREAM Still the same ingredients as melon ice cream, but replacing 100g of melon with 120-150g of waxy coconut and not giving sticky leaves we get waxed coconut cream. The steps are still the same. Good luck!

– Ripe bananas: 5-6 – Tapioca flour: 30g – Coconut milk: 200ml – Sugar: 100g – Peanuts: 30g – Sesame: 10g 2. How to cook banana tea Peel and cut bananas (Photo: cachlamhay.vn) Step 1: Banana peeled and then cut into bite-sized pieces and put in a clean bowl mixed with dilute salt water, soaked for 5 minutes to reduce the acrid taste of the bananas. Then, add sugar and salt and stir gently so that the bananas do not crush and the banana pieces are absorbed evenly, then marinate for about 20 minutes to infuse. Step 2: Wash the tapioca powder and soak it in a bowl of cold water for about 2-3 hours. When the glutinous rice flour has risen and softened, take it out, wash it with water and let it dry. Step 3: Put the sesame in the roasting pan, stir well. When you see sesame seeds turn yellow and fragrant, turn off the stove. Step 4: Roasted peanuts, clean the shell, put in the mortar and pound. Step 5: Prepare a clean pot and mix 200ml of coconut milk with 800ml of water, then add Bang powder and put the pot of coconut milk on the stove to boil. Step 6: Add 100g of sugar to the pot of coconut milk, stir well and then turn down the heat so that the coconut milk does not overflow from the pot. Step 7: When the starch is cooked to the surface of the water and has a clear color, pour the bananas into the pot and cook for about 2 more minutes and then turn off the heat. Step 8: Ladle the tea into a bowl or cup, add ice, sprinkle with sesame and peanuts on top and enjoy. Delicious and attractive coconut milk banana soup (Illustrated photo) 3. Some notes when cooking banana tea When cooking banana tea, you should choose ripe bananas, the outer skin is yellow, the veins are still green, so that after cooking the bananas are still flexible and not crushed. Banana tea can be eaten hot or cold. However, this tea is best eaten cold with shaved ice. Banana tea must have a sweet banana taste without acrid. The required banana tea pot must have a beautiful color. The yellow banana pieces should rise to the surface of the tea bowl. The banana is whole, rich and has the smell of coconut milk. Due to cooking with coconut milk, banana tea must have a rich aroma of coconut milk but not too boring. Bang dough must be ripe and chewy. As for sesame and peanuts, they must be roasted so that they are soft, fragrant and delicious. Wish you success in making banana tea! According to the VietNamNet

– 1 young coconut – 500ml fresh coconut water – 400ml coconut milk – 4g of crispy jelly – 3g of flexible jelly powder – 100g sugar – 200g condensed milk – 10g cornstarch 2. How to make pickled coconut tea Step 1: Put fresh coconut water with sugar and crispy tapioca powder, soft pearls into the pot to dissolve. Then, put it on the stove, keep the heat low. During the cooking process, continuously stir until the jelly water boils, skim the jelly to clear before turning off the heat. Then, pour the jelly into the tray, let it cool and then put it in the refrigerator to freeze. After the jelly is frozen, bring the jelly to shreds or diced. Fragrant coconut jelly (Photo: Dan Viet) Step 2: Use a knife to poke a hole in the young coconut and pour all the coconut water inside into a large bowl. Then, use a large knife to cut the coconut in half, use a metal ladle to remove all the coconut meat inside, then wash it under cold water, cut into strips. Step 3: Pour all the coconut milk into the pot and bring to a boil. When the coconut milk is just boiling, add a bowl of cornstarch water and stir well to create a slight consistency. Next, turn off the heat and add condensed milk, stir well, let cool. Step 4: Put in a bowl or cup some young copra, jelly, pearls, crushed ice, then add coconut milk and shredded coconut and enjoy. 3. Some notes when making and preserving coconut tea Coconut pickled tea is a famous dish in the city of red phoenix flowers – Hai Phong. This is an extremely attractive and delicious tea for those who love sweets with the greasy taste of coconut and the coolness of jelly. Coconut pickled tea is a famous dish in Hai Phong (Photo: Viet Q) Depending on the taste of people who like to eat crunchy or flexible jelly, choose the right type of jelly powder. The core of copra is thicker, harder, when eaten with pearls, it will be more crispy. If the copra is still slightly sticky with the brown shell, use a knife to scrape the brown shell out so that when eating the coconut beams, there is no acrid taste of the shell. In addition to pickled coconut, you can eat coconut pearls with cold Siamese coconut water, tea or drink with fruit tea is also very delicious. If you want to make the coconut soup more delicious, you can add a little roasted peanuts. However, roasted peanuts will lose the natural aroma of the coconut, so the original way to make the coconut is to not add roasted peanuts. After cooking, if not used all, the tea can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 3 days. Above are all the simplest ways to make delicious and nutritious coconut tea at home. Good luck! Phuong Anh (Synthetic)

– Ripe bananas: 5-6 – Tapioca: 30g – Coconut milk: 200ml – Sugar: 100g – Peanuts: 30g – Sesame: 10g 2. How to cook banana tea Peel and cut bananas (Photo: cachlamhay.vn) Step 1: Banana peeled and then cut into bite-sized pieces and put in a clean bowl mixed with dilute salt water, soaked for 5 minutes to reduce the acrid taste of the bananas. Then, add sugar and salt and stir gently so that the bananas do not crush and the banana pieces are absorbed evenly, then marinate for about 20 minutes to infuse. Step 2: Wash the tapioca powder and soak it in a bowl of cold water for about 2-3 hours. When the glutinous rice flour has risen and softened, take it out, wash it with water and let it dry. Step 3: Put sesame in the frying pan, stir well. When you see sesame seeds turn yellow and fragrant, turn off the stove. Step 4: Roasted peanuts, clean the shell, put in the mortar and pound. Step 5: Prepare a clean pot and mix 200ml of coconut milk with 800ml of water, then add Bang powder and put the pot of coconut milk on the stove to boil. Step 6: Add 100g of sugar to the pot of coconut milk, stir well and then turn down the heat so that the coconut milk does not overflow from the pot. Step 7: When the starch is cooked to the surface of the water and has a clear color, pour the bananas into the pot and cook for about 2 more minutes and then turn off the heat. Step 8: Ladle the tea into a bowl or cup, add ice, sprinkle with sesame and peanuts on top and enjoy. Delicious and attractive coconut milk banana soup (Illustrated photo) 3. Some notes when cooking banana tea When cooking banana tea, you should choose ripe bananas, the outer skin is yellow, the veins are still green, so that after cooking the bananas are still flexible and not crushed. Banana tea can be eaten hot or cold. However, this tea is best eaten cold with shaved ice. Banana tea must have a sweet banana taste without acrid. The required banana tea pot must have a beautiful color. The yellow banana pieces should rise to the surface of the tea bowl. The banana is whole, rich and has the smell of coconut milk. Due to cooking with coconut milk, banana tea must have a rich aroma of coconut milk but not too boring. Bang dough must be ripe and chewy. As for sesame and peanuts, they must be roasted so that they are soft, fragrant and delicious. Wish you success in making banana tea! Phuong Anh (Synthetic)

Bac Giang lychee: Referring to Bac Giang specialties, it is impossible not to mention lychee. Lychee is sweet, thick pulp, small seeds are delicious lychee. In addition to fresh lychee here, people also dry lychees to keep the flavor of litchi without losing the characteristic sweetness of this fruit. Yen The hill chicken: It is impossible not to mention Yen The hill chicken, one of the famous specialties in Bac Giang. Hill chicken meat is usually firm, sweet and fragrant, not mushy and chewy. The most delicious dish is boiled chicken with salt and lemon leaves, chicken broth can be used to cook noodles or chan with rice is also great. Banh Da Ke: The richness and attractiveness of Bac Giang cuisine is reflected in many famous Bac Giang delicious dishes and famous specialties in Bac Giang that should be enjoyed. Banh Da Ke is one of the typical dishes of the Northern countryside. Dong Quang molded cake: This is one of Bac Giang’s specialties that you should try, with a piece of white cake, soft and smooth, both flexible and fragrant, with a rich, rich flavor of the homeland. Nham Ca: A rather strange dish for diners who have never visited Bac Giang. Nham fish is made from ingredients such as black filling, bacon, carp, herbs, sour star fruit, roasted peanuts, basil, … all of which are preliminarily processed and mixed together, sprinkled a little on top. fragrant roasted peanuts have been crushed. This dish can be served with soy sauce. Tho Ha rice paper: This snack has long been famous from afar for its delicious taste, carefully selected and meticulously processed from the skillful hands of the baker here. Tho Ha rice paper has sesame rice cake and coconut rice paper, each type has a delicious and attractive taste. Noodles Luc Ngan: This is a type of dry noodle to bring home as a gift for relatives, very convenient, made from rice of the Bao Thai Hong rice variety, so the noodles are flexible, smooth, used as instant noodles and perhaps how to prepare them. The best dish is to eat Chu noodles in a hot pot meal or cook with a bowl of sour soup with minced meat or bone broth. Luc Ngan sucker cake: is a cake made from glutinous rice flour, molasses and spicy vegetables (green cabbage). Spicy vegetables washed, pounded and squeezed to get water, kneaded glutinous rice flour with spicy mustard leaf juice, then molded the cake (rounded like a floating cake), dropped the cake into a pan of cooking oil and fried until it was golden, took out the cake, quickly released it. into the pot of molasses (the pot of honey is simmered). The cake has a sweet taste of molasses mixed with glutinous rice. This is a unique dish of the San Rui ethnic group in the Luc Ngan region. The ingredients for making shoulder cakes are glutinous rice, sugar, green beans, banana leaves, wormwood… Hiep Hoa Sesame Salad is a typical rustic dish often made to invite distinguished guests when coming to Bac Giang to play. This dish has this unique flavor that makes anyone who eats it and remembers it forever. Eating sesame fish salad is indispensable for spices such as: clove leaves, fig leaves, sesame leaves… Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

– Half a chicken (about 600g) – 400 gr of spinach – Laksa leaves – 1 onion – Pre-roasted peanuts, fried onions – Ginger, garlic, chili, red onion, lemon – Fish sauce, vinegar, sugar, salt, chili sauce Processing: – The purchased chicken is washed with water, pounded with ginger and granulated salt to rub all over the chicken skin, rinsed with clean water, and drained. – Boil water, add a little salt and 3 roasted purple onions until fragrant. Put the chicken in and boil for about 25-30 minutes. When the chicken is cooked, take it out, immediately drop it into a bowl of ice water, then take it out and drain. – Wait for the meat to cool down. Use your hands to tear or cut into bite-sized pieces. – Pickled vegetables, remove leaves, choose young vegetables, wash, cut into pieces about 4-5cm. – Boil water, add 1/2 teaspoon of salt, put the vegetables in and blanch for 1 minute. Remove the vegetables to a bowl of ice cold water and then squeeze to drain. – Thinly sliced ​​onion. Sliced ​​scallions. Put in a bowl 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon pepper. Soak the onions in the vinegar-sugar mixture. – Make fish sauce: Put 2 tablespoons of sugar, 1/2 tablespoon of chili sauce, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice in a bowl, stir well, add minced garlic and chili. – Mix salad: Put spinach, chicken, laksa leaves, scallions, onions in a large bowl. Pour in the fish sauce and mix the ingredients to absorb. Put the salad on a plate, sprinkle more peanuts, fried onions on top and enjoy. Minh Hoa (th)

Southern beef noodle soup is a typical dish with 2 main ingredients from fresh vermicelli and beef of the culinary culture in the South. Vermicelli is mixed with vegetables, beef, fish sauce mixed with some other ingredients to form a delicious dish and is very suitable for hot summer days. Thu Uyen (Hanoi) shared that when making dishes with Nam Bo fried beef noodle soup, your favorite is the combination of many colors and flavors of this dish. The special thing when eating Southern fried beef noodle soup, you will feel all the flavors of heaven and earth because this dish is served with a lot of vegetables. “It’s a dish that when you think of it, it is beautiful and fragrant with full of harmonious colors. Next is the ingredients that make it not fussy, does not require high technology, but when ordered If you put it all together, it’s a work of art.” – Thu Uyen added. You only need to spend about 30-40 minutes from preparing ingredients to presenting, you have a delicious bowl of vermicelli that is easy to eat, can be used for breakfast or main meal. Below is the recipe for cooking dishes according to the instructions of the beautiful 9X Thu Uyen. Resources: – Beef – Crushed roasted peanuts – Fresh noodles. – Bean sprouts – Dry onion – Herbs (basil, lettuce, marjoram…) – 1 small onion, 1 cucumber, 1 carrot. – 1 clove of minced garlic, 2 through chili. – 1 lemon. Seasoning: salt, pepper, sugar, fish sauce, seasoning, cooking oil. Making 1. Preliminary processing – Thinly sliced ​​beef, marinated with 1 teaspoon minced garlic, 1/2 teaspoon pepper, 1/2 teaspoon seasoning, 1 teaspoon fish sauce, 1 teaspoon cooking oil, let it soak for about 10 minutes. – Onions cut areca zone. – Clean herbs, cut into small pieces. – Cucumbers are washed, cut into fibers, washed and cut carrots. 2. Processing Photo: Thu Uyen. – Fry 2 tablespoons of minced garlic, add onions and saute on high heat, then pour the beef into the pan, stir-fry quickly, the beef is just cooked, then turn off the heat. – Sliced ​​onions, sauteed. – Make fish sauce: Mix the juice of 1 lemon, 2 tablespoons of sugar, 2 tablespoons of fish sauce, 2/3 bowl (eat rice) cooled boiled water, 1 teaspoon minced chili and 1 teaspoon minced garlic. When eating, arrange the ingredients of herbs, bean sprouts, cucumbers, carrots, and stir-fried beef in a bowl with fresh vermicelli, sprinkle roasted peanuts and fried onions on top and then add fish sauce. Housewives who want to show off their skills in the kitchen, try to make this dish, delicious from the first time!

Beef roll with enoki mushrooms Main material: Thinly sliced ​​beef, enoki mushrooms, ginger, garlic, green onions, lettuce, fish sauce, salt, soy sauce, sugar Cooking steps – Needle mushrooms are washed, soaked in salt water for about 5 minutes. After that, you take out the needle mushroom, rinse it with cold water, and let it dry. Scallions are lightly blanched. – Marinate thinly sliced ​​beef with a little salt and pepper. Spread the beef evenly on the cutting board, put the needle mushrooms in, roll tightly, use the boiled onion stalks to tie it in place. – Place beef jerky in an oil-free fryer, set at 175 degrees Celsius for 15 minutes. – Cook the sauce including 2 tablespoons of soy sauce, 2 tablespoons of sugar, until the mixture thickens slightly, then turn off the heat. Beef needlestick rolls are served with salad, dipped with sweet and salty sauce. Photo: Chau Khoa. Note: – During the baking process, you can add a little oil to help the beef fragrant and not dry. – You should not stack the beef needle rolls in an oil-free fryer, which can be divided into several batches, helping the finished product to ripen evenly. – You can add vegetables such as carrots, asparagus… to make beef rolls more beautiful and attractive. Vinegar dipped beef hot pot Main material: Beef, bone broth, vinegar, lemon, young coconut water, pineapple, rice paper, fresh vermicelli, raw vegetables, spices of all kinds. Cooking steps: – Preliminary processing of ingredients: Chopped onion, smashed lemongrass. Pineapple is taken the juice of 3/4 fruit, the rest is chopped. Beef is marinated with fish sauce, seasoning seeds, red onion for 30 minutes. – Make hot pot: Pour pineapple juice, bone broth, fresh coconut into the pot, add onion, vinegar, lemongrass to boil, season to taste. – Mixing seasoning sauce: Add sugar, lemon, garlic, chili, minced pineapple into the bowl of fish sauce depending on your preference. You can eat nafy hot pot with vermicelli or beef rolls with rice paper, raw vegetables, and seasoning with fish sauce. Photo: Annie16_h, Quynhchaudang. Note: – You should choose tender beef tenderloin or tender fillet to make the hot pot more delicious. – The amount of vinegar should be moderate so that the hot pot is not harsh. Rare beef with lemon Main material: Beef, purple onion, carrot, lemon, garlic, chili, laksa leaves, fried onions, roasted peanuts, vinegar, sesame oil, seasoning seeds, sugar, salt, fish sauce. Cooking steps: – Buy beef, wash, dry, cut very thin. Then, you put 1/3 cup of lemon juice into the bowl of beef, mix well, soak for 3 hours to make the meat rare. – Red onion peeled, thinly sliced, add a little vinegar, sugar, marinated for 15 minutes. Carrots peeled, cut into strips, add a little salt, mix well by hand, rinse with water, drain. Chopped laksa leaves, crushed roasted peanuts, minced garlic and chili peppers. – Mix salad dressing including 3 tablespoons lemon juice, 3 tablespoons vinegar, 1/2 teaspoon seasoning, 1/2 teaspoon salt, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 3 tablespoons fish sauce, add chili and minced garlic as you like. – Take the rare beef to a bowl, add purple onion, carrot, laksa leaves and mixed fish sauce. Finally, you put the salad on a plate, add some roasted peanuts and fried onions on top. Note: With this dish, the beef is not cooked by heat, but using the re-lemon method. Therefore, you should choose fresh and hygienic meat to ensure the quality of the dish. The rare lemongrass beef dish has a mild and cool taste, suitable for enjoying in the hot season. Photo: Subtleasian.cooking, ddmau_chinatown. Beef rattles Main material: Beef tenderloin, onion, green and red bell pepper, tomato, potato, oyster sauce, olive oil, garlic, coriander, cooking oil, base seasoning Cooking steps: – Beef washed, cut into bite-sized squares, marinated with seasoning seeds, fish sauce, and pepper for 1 to 3 hours. – Cut the pieces of onion, chili, cut the areca tomato. – Peel potatoes, wash, cut into long pieces. – Heat the air fryer for 3 minutes at 180 degrees C. Then, you put the beef, potatoes, onions, peppers, tomatoes into the fryer at 180 degrees / 15 minutes. – Take the beef rattle, potatoes out of the pot, put on a plate, decorate beautifully, sprinkle some coriander and enjoy. Note: The secret to making potatoes crispy and delicious is to lightly blanch them with a little salt, then drain them. The dish has a mix of Vietnamese and Western cuisine. Photo: _cookingbya96. Beef roll with guise leaves Main material: Lean shoulder meat (200 g pureed), scallions (washed, chopped), shiitake mushrooms (5 ears washed, chopped), chopped onion, bay leaves (12 leaves washed, stem removed, drained ), seasoning (seasoning, pepper, fish sauce) Cooking steps: – Ground meat, shiitake mushrooms, onions, scallions are marinated with 2 teaspoons of seasoning, 1 teaspoon of pepper, 1 tablespoon of fish sauce for 20-30 minutes. – Put the seasoned filling mixture into the guise leaves and then wrap it up, fixed with a leaf roll. – You arrange the rolls in turn in an oil-free fryer, bake at 180 degrees C for 15 minutes. Then, you turn the rolls and bake for another 5 minutes at 200 degrees Celsius. – Lot leaf rolls are used in dishes such as grilled meat vermicelli, crab cakes… or rolled with rice paper, raw vegetables, sweet and sour sauce. Note: You should turn the green side of the bay leaves out when rolling so that when baking, the rolls turn up a nice color. The fat in the shoulder meat will help the patties to be golden and fragrant. Photo: Ven.oc, moon_foodnlife.

Photo: Top Quang Ngai For the followers of sashimi, eating sea urchin is truly a worthwhile experience. Because the layer of meat is soft, sweet and moist with the taste of the sea, it makes me want to eat again after eating. If we are not used to eating, we can combine it with a little lemon to make it much easier to eat, this dish is contraindicated for people with weak stomachs and easy stomachaches! Photo: Nha Trang specialties An extremely popular dish at many seafood restaurants is grilled urchin. Nhum is usually grilled with onion fat or grilled quail and chicken eggs. After cleaning, only the meat is left inside. The chef will put on the grill with onion fat. When the urchin is almost cooked, the chef will drizzle the onion fat that has been pre-rolled. When eating, just sprinkle some crispy fried onions and you’re done. When baking the urchin with eggs, the eggs will be put into the urchin as soon as it is put on the grill and do not add any spices. When the eggs are cooked, add a little fragrant fried onions or roasted peanuts, and the delicious and greasy grilled egg rolls are ready. Grilled spring rolls with onion fat – Photo: Cu Lao Cham Porridge is an extremely nutritious dish, especially used to nourish the body of coastal people. The meat after preliminary cleaning is separated from the shell, combined with rice and peeled green beans and cooked into a porridge that anyone who enjoys will remember forever. Photo: Health & Life A high-class and extremely delicious dish is the soft, greasy pâté. The meager meat of each urchin is collected and processed according to each chef’s own recipe. The meat is carefully processed to reduce the slight fishy smell but still retain the attractive characteristic sea flavor. Especially, the pate Nhum will taste better when eaten cold with bread, hot rice or burnt rice. Tasting delicious food is a great part of traveling to new lands!

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

1. Milk oysters 1kg 2. Dried onions, green onions, cooking oil, roasted peanuts… Depends on taste Steps 1. Preliminary preparation of oysters 2. Frying and roasting peanuts 3. Grilled oysters and greased onions 4. Grilled oysters Prepare materials 1. Milk oysters 1kg 2. Dried onions, green onions, cooking oil, roasted peanuts… Depends on taste I thought that grilled oysters with onion fat was difficult to make and had to go out to eat, but now you can make this dish by yourself thanks to an oil-free fryer. How to make grilled oysters with onion fat in an oil-free fryer 1 Processing oysters Wash oysters, put them in the microwave for a few minutes on medium to open their mouths and make them easier to pry. Photo: Vo Thi Thu Huyen 2 Onions and peanuts Fried onion: Thinly sliced ​​purple onion, mix 3 to 4 tablespoons of cooking oil and a little salt into the red onion and then put it in an oil-free fryer. The first time to the temperature of 160 degrees Celsius for 10 minutes, the second time to the temperature of 140 degrees Celsius for 10 minutes, the third time to the temperature of 140 degrees Celsius for 5 minutes. Between times, you have to stir the onion. Roasted peanuts: Peel peanuts for 1-2 minutes and then shake to let the peanuts fall off. Put peanuts in an air fryer and heat at 160 degrees C for 12 to 15 minutes. 3 Pre-grill the oysters and grease the onion Grilled oysters: Line with foil and put oysters in an oil-free fryer, preheat oysters at 200 degrees Celsius for 5 minutes. Make onion fat: Put a little cooking oil in the pan, add finely chopped scallions until the onions are cooked, then turn off the heat. Photo: Vo Thi Thu Huyen 4 Grilled oysters Drizzle onion fat over oysters and bake for about 5 minutes at 200 degrees Celsius. Sprinkle with chopped onions and roasted peanuts and you’re done. When eating, squeeze more lemon to make it delicious! Photo: Vo Thi Thu Huyen Photo: Vo Thi Thu Huyen Soft fragrant oysters eaten with fried onions and roasted peanuts are delicious. Photo: Vo Thi Thu Huyen Delicious and eye-catching finished products are not inferior to other products. Photo: Van Mac This dish that is used to eat and drink is standard without adjustment. Photo: Quyen Vu With a small oil-free fryer and small-sized oysters, you can make more than 10 oysters at a time. Photo: Kim Oanh Vo. Wish you success with how to make grilled oysters with onion fat in this oil-free fryer! According to the Vietnamese life

Watermelon salad is a nutritious dish suitable for summer. This salad recipe features watermelon, cucumber, pineapple, roasted peanuts, non-spicy green peppers, and coriander. Watermelon popsicle: Ice cream is a refreshing watermelon-based drink that helps beat the summer heat and helps improve mood. You can show off your watermelon ice cream making skills to treat the whole family with just available ingredients like watermelon, sesame, strawberries, sugar, and fresh lemon. Watermelon cocktail: Watermelon is a great fruit for the diet because it contains a lot of water and helps improve digestion. Eating watermelon is always better than drinking juice. However, if you want to change the taste, you can make a delicious watermelon cocktail. Watermelon and yogurt smoothie: You can make a delicious summer smoothie by blending watermelon with yogurt. Watermelon smoothie is very good for health. Watermelon hydrates the body and yogurt is rich in calcium and beneficial bacteria, which aid in digestion. Watermelon Smoothie: Use half a small watermelon to make this drink. Add ingredients such as coconut milk, lemon and honey, use a hand blender to blend and enjoy. Watermelon jelly: Ingredients include half a watermelon without core, watermelon jelly powder, and vodka. This jelly is sure to appeal to everyone. Watermelon ice cubes: Instead of using regular ice cubes for your soda, you can use iced watermelon cubes to make the drink taste more unique. “BBQ” watermelon: This is a great dessert for an outdoor party with an eye-catching decoration and can enjoy many fruits at the same time. Watermelon rind salad: When eating watermelon, few think about taking advantage of the watermelon rind, but in fact, the melon rind makes a very delicious salad. Just peel off the outer green skin, keep the white pulp, grate it thinly, squeeze it out, and then mix shrimp, meat (or can be vegetarian) with a mixture of vinegar, sugar, garlic, and chili peppers, then sprinkle with water. Add peanuts, chopped herbs and you have a delicious salad right away. Watermelon tea: Boil water and pour into a pitcher. Soak the tea bag in a pot of boiled water. When the tea is dissolved, remove the tea bags, cool and store in the refrigerator. When serving, add a few pieces of watermelon per glass, along with ice and basil. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Here are 3 ways to make the simplest banana ice cream Make banana ice cream with a blender Illustration. Resources + 2 bananas + 2 teaspoons of cocoa powder + 2 tablespoons peanut butter + Half a bowl of roasted peanuts pounded + Fresh milk Making You just need to put all of the above ingredients (except roasted peanuts) in a blender, puree. Pour the ground mixture into the box to prevent the freezer for 6 hours. After the banana ice cream has hardened, sprinkle some peanuts on top to be used. How to make banana ice cream Resources + 3 ripe bananas + 250ml of coconut milk + 4 teaspoons of flour + 200gr desiccated coconut + 100gr of roasted peanuts and crushed + 4 teaspoons of condensed milk 1/4 teaspoon salt Making + Put coconut milk, flour, salt, condensed milk in a pot, turn on the stove to simmer, stir well until the mixture dissolves homogeneously, then turn off the heat, let cool. + Put each fruit in a plastic bag, press down flat. + Apply the original mixture on both sides of the pressed banana, add shredded coconut and sprinkle with a few peanuts. + Put the stick in the middle, wrap the plastic bag used to press the banana before then put it in the compartment for 6 hours to complete. How to make banana ice cream Resources + 4 bananas. + 200 ml of yogurt. + 100 ml of coconut milk. + 100 ml of fresh milk. + 50 ml of condensed milk. + Roasted peanuts, crushed. + Shredded coconut rice. Making + Cut banana into thin slices lengthwise, one fruit cut about 4 slices is just right. + Roasted peanuts, pounded, smashed Put the bananas in the box, 1 layer of banana, 1 layer of thinly roasted peanuts, on top is the layer of roasted peanuts and sprinkle with a little grated coconut. + Mix yogurt, fresh milk, condensed milk, coconut milk in a large bowl, mix well then pour into the banana box arranged. Shake gently to spread the milk evenly throughout the box. + Close the lid of the box and keep the refrigerator from freeing for about 6 hours. + When you want to eat, just take it out for 1-2 minutes for the ice cream to separate from the box, cut into small pieces to taste.

Cooking tips with oil-free fryer First, always imagine in advance what you will cook to actively prepare. For example, every meat dish we can marinate from the night before, overnight is just enough to taste, get up in the oil-free fryer the next morning, set the time and temperature to have breakfast or lunch. . If you plan to cook many dishes at once, consider the order accordingly. Cook dishes that are not marinated first, for example fried tofu, spring rolls … then make dishes such as chicken, ribs, barbecue … to avoid the case that the pot is sticky with sauce, you must wash it to continue cooking. Sauce dishes can be lined with foil, parchment paper or banana leaves to be clean and easy to wash (but will have to turn over during cooking to be both sides). If it is a banana leaf, you should use a slightly larger leaf or lay a stack of 2 leaves is also okay, because the leaves will curl. There are many marinade recipes, but if you do not have much time, you can take advantage of some of the marinade in the bottles sold at supermarkets and stores. The oil-free fryer is no substitute for the traditional oil-frying method. Certain dishes such as spring rolls, or deep-fried dishes … should be fried with oil first to cook about 70-80%, then fry in an oil-free fryer. This way makes the dish crunchy, delicious and reduces the feeling of being fed up with grease. For large, whole meats, such as chicken drumsticks; then you should scratch on the surface of the meat to absorb the spices evenly, set low heat for a long time to cook from the inside out, then raise the heat for a short time to have a crispy surface. , glossy. For example, with grilled chicken thighs you can let 180 degrees C for 15 minutes and then increase to 200 degrees C in 3 minutes. All recipes are only relative, because each household uses a different pot, different quantities of food … so it is not possible to apply the same level of time and temperature. If you are new to using it, you should pay close attention during the baking process to draw out the right time and temperature formula, do not depend on the pot too open to burn. Here are 3 recipes with Thu Thuy’s oil-free fryer. The sisters refer together! 3 recipes with oil-free fryers Grilled meat skewers in an oil-free fryer Ingredients for skewers grilled in an oil-free fryer: 500g of meat (should choose fatty shoulder meat), 1 large spoon of chopped purple onion, 1 large spoon of chopped garlic, 3-4 chopped lemongrass plants at the beginning and the end, chopped up, 1 big spoon of oyster oil, 1 half large spoon of soup powder, 1 big spoon of sesame oil, 1 big spoon of roasted sesame seeds, 1 big teaspoon of condensed milk, 1 little water. How to make grilled skewers with an oil-free fryer: Marinate meat with all ingredients, squeeze evenly, and refrigerate for at least 2 hours or overnight. Before baking, squeeze a little lemon (about half a fruit), squeeze it to make the meat softer and then use a skewer of meat. Note that the skewers are not too thick for the meat to cook evenly. Bake the meat at 180 degrees C for 8 minutes and then turn the grill over for another 3-4 minutes. Please note that you should adjust the pot at home to draw out the most suitable time and temperature! Roasted peanuts in an oil-free fryer With peanuts you can roast 180 degrees C in 7 minutes. The finished product is a delicious crispy roasted peanut dish. If you want to make salt-roasted peanuts, you can leave it to 180 degrees C for about 4 to 5 minutes and then remove, mix with a little oil then put in an oil-free fryer for another 200 degrees 2 to 3 minutes (adjust the pot and peanuts size). After that, bring the finished product and mix with salt. Cashews, pumpkin seeds, sunflower seeds … can also be used to roast with an oil-free fryer. Grilled sweet Potato For delicious baked potatoes, you should choose a wilt potato a little, now it will produce more honey will be better. Then put the sweet potato in an oil-free fryer and let it sit at 180 degrees C for 15 minutes and then turn over for another 10 to 15 minutes. This dish has absolutely no fixed heat recipe because depending on the size of the potato, everyone can keep cooked potatoes. Wishing you success with the dishes using the oil-free fryer! According to the Vietnamese lifestyle

* Resources Banana cake with coconut milk is eye-catching, fragrant and irresistible (Photo: Thuy Tran) – Porcelain bananas: 10 large sweet ripe fruits (if not, should make 4 Affrica bananas). – Yellow sugar: 80g – Condensed milk: 100ml – Fresh milk without sugar: 150ml Coconut milk: 100 ml – Peanuts ready to crush: 40g Multi-purpose flour: 100g Chicken eggs: 2 fruits Ingredients and baking steps (Photo: Thuy Tran) – Butter 50g (10g to coat) Vanilla, honey, and 2 spoons of white wine. – 1/2 pack of Backpulve for sponge cake (if there is no problem). – 1 old bread about 50g. Put the bananas on the stove and stir fry, on medium heat until the bananas turn a little reddish brown (Photo: Thuy Tran) * How to make the banana – Banana peeled, chopped about 3mm, mixed lightly with 80g brown sugar and 2 tablespoons of white or colored wine. Overnight is best, otherwise leave about 3 hours for the sugar to dissolve into the banana. – Put the bananas on the stove and stir fry, let the medium heat until the banana turns slightly reddish brown (pay attention, just stir, gently shake the banana). * How to make the dough – Get the bowl, cut the old bread out. Add in flour, condensed milk, fresh milk, crushed peanuts, coconut milk, 40g melted butter, 1 little vanilla, 1/2 pack of Backpulve, 2 eggs. All stirring well for a smooth, viscous mixture. – Prepare a round 30 cm, or square cake mold. At the bottom of the mold cut a piece of parchment paper, around a butter or non-stick oil. – Arrange bananas in a layer at the bottom of the mold, retain a beautiful number of bananas enough to cover the surface. The excess banana and thick sugar mixture are then put in the flour and stir well. – Pour all of the powder evenly in the mold. Place the rest of the banana on the surface, gently press. * Bake – Turn on the oven hot 160 degrees, leave for 15 minutes. Put the cake to bake in the middle, heat under high heat for 80-90 minutes depending on the oven. Melt 1 teaspoon honey and 10 grams butter. Take out the cake, the cake is golden, then quickly brush the honey butter on the surface. Put in the oven for 5 minutes to make the cake shiny, the reddish brown color is very beautiful. The soft, natural sweetness of a ripe banana combined with the fat of the coconut will appeal to the children immensely (Photo: Thuy Tran) * So complete a batch of banana cake fragrant, beautiful reddish brown color. The cake to cool, put in the refrigerator, the cake will eat the best. The cake is soft, the natural sweetness of ripe bananas combined with the fat of coconut, creamy butter, fragrant peanut, vanilla, milk.

Talking about Ha Tinh branded seafood, maybe Vung Ang dance squid is the top dish. Unlike normal squid in other seas, Vung Ang skipping squid is famous for being able to catch squid that is still swimming in cages, and still jumping in pots. The squid dance season usually starts from mid-February to the end of the seventh lunar month. The fresh cuttlefish are fished by skilled workers at night, stocked in boats with available seawater and then sold to restaurant owners on floating rafts. The squids are still alive when picked up from the seawater storage compartment. Mr. Nguyen Van Thanh – owner of a seafood restaurant in Vung Ang said, squid jumps best when picked up from the cage, washed so that the whole child is boiled, steamed beer or ginger warehouse. The sweetness and fat, the crispness of the squid is still fresh, making Vung Ang squid not mixed with other squid. The crisp, sweet, and fresh taste of Vung Ang squid is difficult to mix with the squid in other seas. For Vung Ang gourmet squid dance, salad is an indispensable dish in the menu when coming to floating restaurants here. The biggest, strongest swimming squids are chosen by the chef, removing all parts, only the body with transparent color to make salad. Squid salad dish served with herbs, special spices and sauces prepared by each restaurant makes diners pamper. Along with dancing squid, Ky Anh sea area also has a famous jellyfish dish. The fresh jellyfish was mixed by the people of Ky Anh with acrid flavored leaves such as leaves and dung leaves. These leaves are collected in the forest, washed, sun-dried, misted, pureed and then used to squeeze jellyfish to help the jellyfish become bright yellow, not stale. Jellyfish are marinated with dung leaves – a miracle dish of the Ky Anh. Photo: Thu Trang The preparation of leaves was meticulous, and the process of marinating jellyfish was also very meticulous. Jellyfish are separated from the body and legs, then cut into small pieces. Fresh jellyfish is pressed with watermelon leaves, crushed leaves for 2 days, then washed, continued pressing with dung leaf powder one night. When the jellyfish has turned yellow, achieving fragrant and crunchy is a successful jellyfish batch. As a typical folk dish of the Ky Anh people, but anyone who has once enjoyed the jellyfish sauce, jellyfish salad, jellyfish salad is hard to forget the crispy taste of the jellyfish, the pungency of the chili, and the fat. of crushed roasted peanuts and the aroma of the accompanying vegetables such as mango, marjoram, basil, and ham … The dish is rustic but enough to make people “fall in love”. Coming to the coastal waters of Loc Ha district, visitors will easily be “held on by the feet” by delicious opaque fish salad that is hard to resist. The meat is white and firm, and the opaque fish is favored by diners with many ways of processing, but to feel all the deliciousness of this fish, the salad is the best. The opaque fish chosen for the salad are fresh and delicious, neither too big nor too small, and their body still has sparkling silver scales. The fish is beaten clean of scales, head removed, gutted, washed to drain; use a knife to separate the flesh on both sides of the fish body. This meat will be marinated with lemon juice for about 20-30 minutes and then squeezed dry. Processed fish is mixed with onion, pineapple, green mango, sliced ​​carrot, roasted peanuts … Chisel fish salad in Loc Ha horizontal sea makes but fastidious diners also “fall in love”. (Photo: Tuy Phong). To make the fish salad flavorful and bold, Loc Ha people eat with a sauce made from nearly 15 different spices such as: lemon juice, minced garlic, purple onions, roasted peanuts, chili, herbs, fish sauce … This mixture is boiled, fully mixed with the sour taste, sweet salty. Fish salad wrapped in spring rolls of the same kind of water makes the most demanding diners also nod. For the first time to enjoy the opaque fish salad, Ms. Pham Mai Hue from Ninh Binh shared: “I rarely eat salad, but the time I went back to Ha Tinh to play, I was introduced to the opaque fish salad, so I tried it and was correct. is delicious. Next time I have the opportunity to return to Ha Tinh, I still want to re-enjoy that special dish ”. Hen Duc Tho is properly processed to keep its taste and sweetness from being crushed. ( Photo by Duong Chien). On the contrary to Duc Tho, the cool sweetness of La river mussels will certainly not make you regret it for tasting. After the flood passed, it left phytoplankton a natural source of food to help mussels flourish and have a characteristic taste, sweeter than other regions. After the mussel is caught, it must be soaked in water to release mud, pick up grit and trash; then wash and boil the mussels to release the intestines. When you boil the mussels, the heat should be high enough so that the water will just boil for a short time until the mussels open, but the meat is not tender. Both the gut and the shell of the mussel sink but the flesh is lighter than the shell. When the shell is submerged, the intestines will float on the surface, so just quickly push the intestines of the mussels to another basket. The taste of the mussel dish holds many children away from home. Hen Duc Tho is often processed into many dishes such as cooking soup, cooking porridge, stir-frying bean sprouts with rice cakes … Hen is a clean food, completely handmade and living in a natural environment, today, it has become a specialty in restaurants and hotels. Many people in Ha Tinh who go far away still cannot forget the sweet taste of home specialties, so Duc Tho mussel also follows people to many other provinces and cities. The delicacies from aquatic and seafood have contributed to the branding of Ha Tinh cuisine, hidden in which the cultural values ​​of each region are unique features that attract tourists from near and far.

You prepare 10 delicious chicken feet

1 small bowl of roasted peanuts

1 handful of cilantro

½ half an onion

2 garlic cloves

1 lemon,

1-2 chili

2 teaspoons salt

2 tbsp fresh water

some chili powder

1 teaspoon of sugar

How to make delicious chili garlic chicken leg salad

Step 1: First, let the cilantro pick up the roots, wash it, and chop it to taste. Cut the onion into pieces to taste. With a half-sliced ​​lemon, squeeze half a squeeze of water. Next you should slice the chili.

Then you put the onions, the prepared lemon slices and the chili and garlic in the stone mortar, then you let the juice of all the ingredients melt, the purpose of making the flavor of the dish delicious. a lot more appealing.

How to make chili garlic chicken leg salad

Step 2: Next, boil the chicken legs and chop it into 2 or 3 pieces. Cut the chicken feet in half. Next, you put the chicken feet in the pot of water, the water does not need to cover the chicken feet. Add 2 pieces of crushed ginger, add a pinch of salt, and bring to a boil. Then after the water boils, boil for another 3-4 minutes.

Step 3: Next, remove the chicken feet, put them in an ice bowl to cool them down quickly. If you do not have ice in your home, you can continuously wash the chicken feet under clean running water for 2-4 minutes. Next, let the chicken’s legs drain.

Step 4: After that, you put the drained chicken leg into the mortar for it to stamp a little, when you do this, the goal is to absorb the spices faster and more evenly.

Delicious chicken feet salad

Step 5: Next, you should proceed to steal vomiting into a large bowl, then add the onion, chili, lemon slices and crushed garlic together for fragrant. Add a little lemon juice, salt and sugar, then add a little soy sauce to enhance the flavor. When you like to eat spicy, you can add a little chili powder to taste better.

Step 6: Finally, pour in the roasted peanuts and coriander, put on gloves, squeeze the salad to soak evenly spice. Then you put the chicken leg salad in the refrigerator for about 30-40 minutes to make it richer.

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.