The Sunday market is bustling with people, the alleys are bustling with people buying and selling; After the epidemics, both sellers and buyers had protective masks, but trading was still busy. The market is bustling with all kinds of nuances, all kinds of dishes, vegetables and melons rolling around suddenly remember the dish of pickles, a dish to change meals for a hot day with too much meat and fish. Pickled melon is a type of melon from any countryside market; poor house food. Indeed, pickles can be mixed with many dishes, tired of fish meat or want to change the taste every day. Roasted peanut pickle is the best dish, I bet with you in the tray of rice to treat the Quang people, having a plate of melon mixed with peanuts is considered the staple of the meal, like the sour chayote in the Northern rice tray. so. Pickled melon choose medium, firm fruit, washed, split in half, peeled off the soft seeds; Thinly slice, squeeze out all the water. To squeeze out the water thoroughly, take a towel and put the melon in to squeeze, the melon will be very dry and delicious. Roasted and pounded crispy beans until fragrant; pound chili fish sauce, garlic, mix with a little bit of flexible sugar; Fry peanut oil with garlic and mix everything into the melon. That ginger-colored yellow melon plate will be very eye-catching in the tray of rice, and then the sour, crunchy taste when chewing vegetables will be the most attractive, so it is not exaggerated for me to say the dish of the meal. Then the same melon cut in half and drained the intestines, thickly sliced ​​and braised with copper fish, it’s delicious, people will enjoy the soft, fragrant and fatty pieces of melon in the mouth; Braised fish with melon, the melon dish will be eaten first, so it can also be called braised fish melon. The land of Quang has many shops that make the restaurant’s name only because it has fish braised with melon. The pickle dish is simple, easy to make, easy to prepare, but the taste is unforgettable, sour, and crunchy. People from faraway Quang countries remember pickles like Koreans remember kimchi. That pickle dish I’ve treated you many times has been praised every time; Not only do you know that the plate of melon always runs out before other dishes on the table.

On a food forum, reader Phan Hieu shared a recipe for savory pillow cakes from an oil-free fryer. This is a delicious cake, loved by gourmets, with a crispy crust, embracing the fragrant and rich filling. In restaurants, pillow cakes are often deep-fried in oil, which is easy to cause boredom and unsanitary. With a simple recipe from an oil-free fryer, you can make pillow cakes at home to ensure your health during the epidemic season. The ingredients for the crust are 200g of flour, 50g of rice flour, 5g of baking powder, 2 teaspoons of turmeric. You mix the mixture well by hand and pour in the water slowly, until the dough turns and dry, kneading continuously. The dough needs to be kneaded by hand to be smooth, not lumpy. Then, you put the mixture in a bowl, cover the dough in the refrigerator for about 1 hour. Indispensable ingredients for the filling include pureed meat, carrot, onion, black fungus, diced potato, shredded vermicelli, pork liver pate, 1 egg, and red onion. Spices for filling include pepper, salt, and seasoning powder, which are seasoned according to family taste. Mix well by hand to combine ingredients. You take out the dough after 1 hour in the refrigerator. If the dough is a bit dry, add a little water and continue kneading until the mixture is smooth. Then the dough is cut into equal parts. You can use a water bottle, roll the dough into a round piece, add a little oil, then add the filling and squeeze the cake. You double the shell, add a few eggs to the edge of the cake, arranged in a beautiful fan shape. All cakes after adding the filling are placed in the air fryer. First, you leave the pot at 160 degrees for 10 minutes to cook the filling first. Then you increase it to 200 degrees for 15 minutes to make the crust more crispy. The finished product is achieved when the crust is crispy, golden brown, the inner layer is still moist and cooked. Sweet and sour fish sauce is mixed in a 1:1:1 ratio (1 fish sauce, 1 sugar, 1 lemon). A little chili sauce, papaya salad, and carrots will help make the sauce more beautiful and flavorful. Pillow cake is arranged on a plate, served with some sour food, fresh vegetables, dipped in a bowl of dipping sauce. Bite a piece of cake, you will feel many layers of flavor. First, the crispy crust touches the tip of the tongue, then the filling is just mouth-watering, all mixed with sweet and sour fish sauce, fresh vegetables. Recipe for making chicken pillow cake In addition to the traditional way of making pillow cakes with pork, wood ear… you can customize the dish with chicken with delicious and attractive curry powder.