Guaranteed with these 6 tasty dishes, cool meals on weekends will become more attractive than ever.
– 200gr of fat pork belly
– 50gr small dried dried shrimp
– Onions, dry garlic, each one big bulb
– Spices: Pepper, sugar, fish sauce, fresh onions, dried chili, fresh chili
– Bacon filter skin, diced, put in a frying pan, decant out the fat, leave only about 4 tablespoons of fat, remove the fat to separate.
– Dried shrimps soaked in hot water and washed. Non-fragrant dried shallots, minced in a clay pot (or porcelain pot), stir fry.
– Rate of fish sauce: 2 spoons of fish sauce, 1 spoon of sugar, 1 spoon of water (can be replaced with coconut water to make fragrant), dissolve before then pour into the pot. Continue to add pepper, fresh chili, dried chili to the left, simmer until the sauce thickens and thicken for about 2-5 minutes.
Note do not take too long, too much glue sauce will be salty, ladle with spoon to pour down to see the water is okay.
SWEET SHRIMP RIM MEAT
– 300gr bacon (choose a piece of fat)
– 200gr small shrimp
– 2 tablespoons fish sauce; 2 tablespoons sugar – 1 teaspoon seasoning; 1 tbsp oyster sauce – 1/3 tsp pepper – 1 sprigs of chopped green onion
– Pork washed, sliced to taste. Put the pork in a bowl with seasoning powder, pepper mix well. Shrimp cut head washed, marinated a little fish sauce.
– North pan on the stove, add 1 tbsp of oil and 1 tbsp of sugar winning colors. When brown sugar is visible, sauté the meat for 7-8 minutes.
– Then put the shrimp and all the spices on the island, cover the low heat rim until the meat has a nice brown color. Tasting again to taste is off the stove.
Salted simmered shrimp meat to plate, sprinkle with scallions. This dish is great for hot rice.
WHITE PINK SEED
– 1 half of the colon of a pig
– 1-2 tomatoes
– 1 bowl of pickles – 1 dried onion; several cloves of garlic – 2 sprigs of green onions; 1-2 horn peppers; 1 sprig of ginger
– Spices: 1 spoon of fish sauce; A little sugar
– Salt, seasoning, pepper; cooking oil.
Pork washed, drained, ginger peeled and then shredded, cau tomatoes, scallions, chopped garlic, chopped green onions for a disc.
Pour water into a saucepan then add a pinch of salt, shredded ginger into the pot and boil the pork intestine for about 5 minutes. Picked out the pig colon soaked in cold water for about 5 minutes.
Picked out the stomach of the pig and drained it then sliced it to taste.
Place the pan on the stove with 1 tablespoon of cooking oil, then add the minced garlic and fragrant. Add all the pork intestines, stir fry with chili, season with a little fish sauce, seasoning, pepper and stir well then scoop out the dish.
Still the pan you add 1 spoon of cooking oil, when the oil is hot, add the onion and stir until fragrant, add the tomatoes to fry to soften the tomatoes. Next, stir fry the pickles together, season with a little spice and 1 teaspoon of sugar to taste, sautéed for ripe melon.
Pour all of the pig’s colon, stir the ingredients and then put the green onions and turn off the stove.
Stir-fried pork and pork pickles on a plate to enjoy right away while it is still hot to feel the delicious, crunchy, luscious taste of the dish.
GREEN BEEF STEW
– 600g beef: cut into pieces
– 300g carrots: cut into pieces
– 200g straw mushrooms: cut the legs
– 50g shiitake mushrooms: soak soft
– Shredded shallots
– 200g lotus seeds: blanch the boiling water (50g for beef with green pepper, 150g for dessert)
– 100g pig liver: thinly sliced soaked in fresh milk without sugar 5 minutes, then squeeze thoroughly washed and minced.
– 30g green pepper: crushed
– 500ml of fresh coconut water
– Spices: Oyster sauce, monosodium glutamate, cashew oil, fish sauce, sugar, seasoning, and flour
Marinated beef with 1 tbsp of fish sauce, 2 tbsp of oyster sauce, 1 tbsp of green pepper, 1 tbsp of purple onion, leave for 15 minutes for beef to infuse spices.
Non-oil and fragrant shallots, add the carrots in a stir fry, add 1 tbsp of seasoning seeds, lower heat, stir the carrots, then remove the carrots in a bowl. Add to the pan the mushrooms, stir fry briefly to the mushrooms soaked in the remaining spices in the pan, pour the mushrooms into a bowl. And do the same with the mushrooms.
Put 1 tbsp of green pepper into the pan, stir-fry the liver of the pork and then add the marinated beef to the sauté pan, when the cow hunts and drains all the spice water secreted, we add fresh coconut water.
When the fire boils down, heat until the beef is almost soft, add carrots with lotus seeds, when the beef is soft, add shiitake mushrooms and straw mushrooms. Season to taste again and then add 2 tablespoons of tapioca starch mixed with water to filter, to create a light match for the dish.
Beef with green pepper can be eaten with rice or noodles, but better still is bread. Today’s dessert is a lotus seed cooked with rock sugar.
– Stuffing screws or screws: 1kg
– Bacon: 200gr
– Tofu: 3 covers
– Banana green pepper: 8 fruits
– Batch: 1/2 bowl of children to eat
– Pigskin: 100gr
– Herbs: scallions, perilla, and guise leaves
– If eating shrimp paste: 1/2 teaspoon
– Onions, garlic: One bulb each
– Fresh turmeric: 1 tuber
Step 1: Preliminary processing snails
– Snails bought, washed, soaked in rice water and dropped into slices of chili to release the dirt. Wash the snail again, tighten the snail’s tail, bring to a boil through boiling water, snail the snail meat, remove the snail dung.
Step 2: Prepare other materials
– Bacon sliced lead or sliced pieces to eat and bring the island to golden.
– Green bananas are stripped peeled, brine, halved sliced, bevelled, boiled with a spoon of turmeric to reduce the depth of the bananas. Then put the cooking oil in a frying pan through bananas to hunt again when cooked soft without being crushed.
– Tofu cut into small pieces, fry gold evenly on both sides, do not fry young when cooking will be crushed.
Step 3: Make three types of sauces
– Turmeric sauce: Baked fresh turmeric with batch, batch will reduce the pungent smell of turmeric.
– Pork skin fever: Boiled soft, add a little water to grind very smooth, filtered through a sieve. Fever will make the banana pot more greasy, viscous.
– Banana sauce: Boil 4 bananas with a bit of turmeric to reduce the depth of the bananas to soften them. Peel the stripped skin, take the smoothed banana meat inside and make the sauce.
So there are three bowls of sauce: pureed bananas, finely grinded pork skin, turmeric batch is the secret to making snails cooked with banana beans more delicious.
Step 4: Complete the dish
– African fragrant minced garlic onion, put snails on the island, followed by bacon, sliced bananas fried briefly. Then season with shrimp sauce, a tablespoon of seasoning seeds, stir to infuse spices.
– Next, add 3 tablespoons of turmeric, pureed banana sauce, mulberry sauce, water for invasion, forming a mixture of slightly yellowish brown until the bananas are soft and the juice is viscous.
– Seasoning to taste, the sourness of the batch can be adjusted to your liking, adding finely chopped herbs to the north to eat hot.
Note: Depending on the acidity of each person, adjust the batch. If the cooking process of braised water is too thin, mix a little more flour with water to pour into the pot of bananas to make a paste.
THREE PEPPERING ONLY CHILI
– 600gr bacon – 2 horn peppers – 3 citronella – 1 garlic; 2 dried onions – 1-2 tablespoons fish sauce – 1 tablespoon soup powder; 1 teaspoon of five flavors – 1 teaspoon of sugar; 1 teaspoon pepper – 1 bit MSG; 1 tbsp chili powder, if you like it more spicy
Bacon clean, blot dry. You can filter the envelope or leave it as you like. Lemongrass stripped away the old leaf outside, then washed, smashed and then chopped. Chilli seeds or leave them and shred them. Peeled garlic and onions also chopped.
Put the bacon in a large bowl then add all the ingredients ready. Put on gloves and massage evenly over the meat so that the meat absorbs the seasoning. Marinate meat overnight or for at least 4 hours.
Turn on the 220 degree oven to heat the oven or you can also grill it with charcoal. Arrange the bacon on the iron rack, use the bottom tray to collect the fat from the baking process.
Bake for about 20 minutes, remove the pieces of meat and grill again, after about 10 minutes, remove the meat and roast until the meat is cooked, fragrant.