On the weekend, there are many times, please go to the kitchen to cook delicious and suitable dishes for your husband and children!
THREE ONLY FEED PIGS
– 1 piece of bacon is about 1kg sliced
– 1 purple onion; 2 beat lemongrass beat
– 1 teaspoon salt – 1 teaspoon pepper – 2 slices ginger – 1 tablespoon fish sauce – 50gr fried flour
Meat washed. Cook 1 pot of water along with lemongrass, onions, ginger, salt, pepper and fish sauce for 3 minutes, then put the pork pieces on a medium boil.
Boil for about 15 minutes and take out the meat. Place on dish, dry, overnight in cool refrigerator compartment or in a cool place (remember to put the package on).
Overnight the meat is very dry. Then, cut into bite-sized pieces. Put the meat in a plastic bag with shock and deep fried.
Pan the pan on the stove (don’t need a lot of oil). Wait for the oil to be hot (not too hot), then fry the meat with medium heat.
Stir occasionally, then continue to fry the crispy pork skin, the fragrant yellow meat, then take out the disc lined with oil absorbent paper.
Deep-fried bacon produces a plate with lettuce and cucumber. This dish served with rice or rice noodles with a cup of sweet and sour fish sauce is delicious.
– 0.5kg tenderloin
– Spices: 1 tablespoon sugar, 2/3 tablespoons satay, 1 teaspoon seasoning seeds, canh tablespoon oyster sauce; 1 little soy sauce, 2/3 tablespoons fish sauce, little dried chili, chopped garlic onion
– Note how to choose ribs: Ribs should choose soft, tender sections
Step 1: Prepare ribs
– Chop chopped pieces to taste, then wash with salt and lemon juice, drain.
Step 2: How to marinate the ribs
– Marinate the ribs with 1 tbsp of sugar, 2/3 tbsp of satay, 1 teaspoon of seasoning seeds, canh tbsp of oyster sauce; 1 little soy sauce, 2/3 tablespoons fish sauce, little dried chili, chopped garlic onion.
– Add a little oil, mix again to infuse spices. Marinate the ribs for 1-2 hours or longer in the refrigerator cooler.
Step 3: How to grill ribs
– After marinating for a few hours, bring the ribs in the oven or charcoal stove.
– If grilling on a charcoal stove, use a brush or a spoon to spread the marinade evenly on both sides to help dry and absorb the seasoning. When the ribs scorched yellow on both sides
– This way you can apply marinated barbecue.
Satay grilled ribs served with rice or noodles are very good. Suitable for holiday meals or guests.
– 1kg of duck meat (about 1/2 of them)
– 30g minced lemongrass
– 50ml fish sauce
– 20ml of stock water (stock water)
– Spices: 20g seasoning; 60g sugar; 5g pepper
– 2 cloves of garlic – 1 purple onion – Red pepper – Cooking oil, white wine, ginger.
Snakehead takes duck meat, cut into bite size. Use white wine and ginger to remove the smell of meat. Then rinse. Marinate duck meat with 50ml fish sauce, 20ml braised water, 20g seasoning powder, 60g sugar, 5g pepper and 1/2 quantity of minced lemongrass.
Crush, peel, mince 2 cloves of garlic, 1 purple onion. Place a pot on the stove, add some cooking oil, turn on the heat. When oil is hot, drop garlic onion, lemongrass chopped into non-aromatic. Then, put the duck meat in to fry the sides.
When the duck meat hunts back, pour some clean water to cover the surface of the meat, cook for another 40 minutes and turn off the heat.
Serve poached duck meat served with rice. You can add a little red chili to smell up.
– Need to prepare and carefully clean duck meat with wine and ginger to remove all odors.
– If abstaining from the fat, during the process of shearing meat, the excess fat of the meat can be removed.
LUNCH RICE PAPER
– Veal: 700-800g
– 3-4 lemongrass, 1 ginger, 1 garlic, chili, 1 lemon
– 1/4 pineapple, 2 cucumber, 2 star fruit
– Forest or mixed herbs, rice paper
– Salt, fish sauce, sugar, oil
Veal you can choose the corn or three options. Rinse the meat with salt, drain, so that the boiled meat is delicious and the meat is better after slicing, you should roll the three pieces, then use a tight wire.
Lemongrass washed, smashed. Ginger peeled, washed, 1/2 sliced, leaving the rest sliced only.
Boil a pot of boiling water, when boiling water, let the calves boil together with the lemongrass and sliced ginger above. When boiling meat, adding 1/2 teaspoon of salt, 1/2 teaspoon of sugar and 1 spoon of cooking oil will make your meat more tasty and tasty.
When the water boils again, turn down the heat, boil about 25-30 minutes of cooked meat. Check if the meat is cooked by using a skewer through the meat, if the skewer passes through the meat, and when the chopsticks are removed, the red water is cooked. Turn off the heat for about 5 minutes and then remove the meat to a plate to cool.
While waiting for the meat to cook you prepare the vegetables and fish sauce seasoning.
Scented washed, 1/2 sliced thin, 1/2 chopped. Cucumber washed, peeled, cut melon into 2 parts then split. Star fruit washed, removed the edge, 1 sliced fruit, along the length of the star fruit, 1 left slices to decorate with meat, 1/2 remaining ginger sliced thinly then sliced only.
This dish is best eaten with forest vegetables, but if not, you can use salads, herbs of all kinds. Root vegetables, old leaves, stamping leaves, washed, brine diluted for 15-20 minutes. Then take out and drain, put on a plate (mother) with cucumber, pineapple, star fruit and ginger fiber.
Making sauce: Peeled garlic, washed, crushed, chopped, peppers removed, washed, chopped. Split lemon, remove seeds, squeeze juice. Pan the pan on the stove, add 1 tbsp of cooking oil. When the oil is hot, add non-aromatic garlic, then add 3-4 tablespoons of fish sauce, the pineapple chopped above the island evenly. Add 2 tablespoons of inverted sugar to melt sugar. Turn off the heat, put the fish sauce in a bowl, add chopped chili and lemon juice to taste to taste. You can use all kinds of seasoning sauce or do not need fish sauce, but mixed with sugar, chili, garlic, lemon, aromatic also.
If you can not eat seasoning sauce, you can replace it with ginger sauce or soy sauce. Meat after being boiled, cooled, sliced thin, arranged meat on a plate, decorated with star fruit around.
When eating, use veal roll with veal with the accompanying vegetables, seasoning sauce.
PIG THE PORK STICKER
– 300g young pig’s heart
– 150g minced meat
– 100g of roasted peanuts
– ½ carrot; 1 onion; 5 wood ear fungus; 5 mushrooms; 1-2 carrots
– Soup, cooking oil, pepper, MSG, oyster sauce
– Onion flower
Pork washed, drained (use vinegar or lemon to wash pig’s heart and deodorize fishy smell).
Atrial wood, mushrooms soaked in cold water until shiitake, atrial enlargement was washed and cut off the feet and then washed and chopped; washed and chopped scallions.
Sliced and shredded carrots, then chopped and peanut roasted. Then put in minced meat with wood ear, flower and onion. Season with ½ tablespoon of flour, 1 spoon of pepper, 1 spoon of oyster sauce, 1 spoon of MSG, ½ spoon of fish sauce.
Mix all ingredients together into a homogeneous mixture.
Use a funnel or bottle cap to filter the meat into the hollow. Turn steadily (not too tight) until the end of the material, use a rope to tie.
Arrange the pig’s heart stuffed with steamed water.
When the pig’s heart is ripe, use a toothpick to remove the water, then cut it and fry it.
Cut pork into small pieces to eat and then put on a plate. When served with chili sauce.