On a hot weekend, make 5 delicious and fresh dishes right away

Make sure that these easy-to-eat easy-to-eat items will make the whole family enjoy.

HEAVY ROLLS

Material:

- 3 pig ears

- 1 branch of lemongrass pounded; 1 tbsp of cooking wine; 1/2 teaspoon five spice powder; 1 tbsp oyster sauce; 2 cloves of garlic; 2 star anise petals; 1 cinnamon stick; 2 sliced ​​lemon leaves; 3 scallions; 1 piece of sliced ​​ginger; 1 tsp seasoning; 7 pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water, some dried chillies (if any).

Making:

Use a razor to clean the dirt on pig's ears, then rinse with cold water thoroughly. Roll pig's ear from outside to inside, use a tight cord.

Put about 1 liter of cold water in the pot with wine, lemongrass, ginger, salt and lemon leaves, cook on the stove for 5 minutes, then put the pork ears rolled and tied in a boil for 10 minutes. After 10 minutes, take out pig's ear and wash in cold water.

Arrange scallions on the bottom of the pot, then put the pig ears in the pot with all the remaining spices such as soy sauce, black soy sauce, seasoning powder, star anise, cinnamon ... and fresh coconut water.

North heat up the stove to medium heat, keep cooking until the water reaches the brown ears of the cockroach wings, turn off the heat. Put pig ears out on a plate, wait to cool, put in the refrigerator compartment to cool for at least 4 hours or overnight. This time the pig's ears will be in the middle of the round shape when cut without floss.

Presentation: Pig ears cut into a circle, decorated with cucumber flowers, lettuce and chili for more attractive. Crispy pork ear smells of cinnamon and star anise, is a quite attractive dish for you to drink.

cuoi tuan tuong lam right 5 mon tuoi delicious, this mat who no one play tu - 1

HAMBOO FOOT

Material:

- Pork leg meat: 500g

- Galangal: 150g

- 4-5 lemongrass bulbs

- 3-4 sour star fruit

- 20g sesame

- 4-5 lime leaves

- Chili, garlic, salt, sugar, lemon

- Edible vegetables: fig leaves, clove leaves or other leaves such as apricot leaves, herbs of all kinds.

Making:

Pork feet are washed, drained and then yellowed. It is best if you use straw, if you do not have straw you can wrap paper around the piece of meat and then burn it or put it on the stove.

Meat after harvesting, rinse thoroughly and put into saucepan with a few galangal slices, lemongrass lining the pan Simmer for about 15-20 minutes, when the meat is dark yellow, the aroma of meat mingled with the smell of galangal. 

Galangal washed, sliced ​​then put in a mortar or mortar or blender. Starfruit washed, peeled around, remove seeds, then sliced ​​core. Peeled garlic, washed, minced. Chili washed, chopped. Lemon leaves washed, chopped. Roasted sesame seeds.

Cut the meat into thin pieces. Meat after thinly sliced, first bring squeeze with starfruit star so that the sour taste of star fruit infused into meat. Next for the crushed galangal at the top a few slices of chili, a little seasoning to taste. Finally, sprinkle with a little sesame, lime leaves and a few slices of lemongrass mixed. 

Pork rolls are served with leaves such as fig leaves, sesame buds, clove leaves or some apricot leaves, herbs of all kinds. Dab with soy sauce or sweet and sour fish sauce. When eating the aroma of grilled meats together with the aroma of galangal, lemongrass, lemon leaves create a rich, attractive flavor for this dish.

cuoi tuan tuong lam right 5 mon tuoi delicious, this mat one who choi tu tu tu - 2

COOKING FISH FOR GINGER

Material:

- 1 fish of choice about 1kg

- 1 cucumber; 10g onions; 5g chopped green beans (or peas); 2 red chili peppers, chopped; 10g garlic; salt; 15ml soy sauce; 15ml white vinegar; 15ml of alcohol

Making:

Wash thoroughly, then blot dry with paper towels. Cut off the head and the tail. Chopped garlic onion, finely chopped ginger.

As for the rest of the fish, cut the fish into pieces with a thickness of 0.5-1cm. Note, do not cut off the fish belly. Put the fish on a plate with a high rim around it to look as beautiful as the picture. Sprinkle onions, garlic, ginger and evenly sprinkle wine on the fish.

For vinegar, salt mix well in a bowl. Pour the salt vinegar mixture onto the fish. Marinate like that for 10 minutes. Boil the steamer with high heat. Then the fish tray into the pot and steamed.

cuoi tuan tuong lam right 5 mon tuoi delicious, this mat one who choi tu tu tu - 3

TUNNELY COMBINED

Material:

- Beef tendon cooked: 500g

- Green toad fruits: 2-3 fruits

- Garlic: 3-4 bulbs - Chilli: 3 fruits - Ginger: 1 branch - Soy sauce: 3 tablespoons - Fish sauce: 5 tablespoons - Sugar: 3 tablespoons - Vegetable leaves: 1 small tangle

Making:

If it is a live beef tendon, you can wash it and roll it tightly with thread and bring it to a boil for 1-2 hours.

Remove beef tendon to cool and cool in the refrigerator compartment for 2-3 hours. Then remove the beef tendon to remove the thread and cut thin pieces to taste.

Toad peeled, separated small pieces to remove seeds.

Fish sauce and sugar pour into a small pot and put on the stove to stir until the sauce is boiling and then turn off the heat.

Peeled garlic and washed ginger into a blender or minced.

Prepare a large bowl of mixed chopped ginger fish sauce and garlic. Sauce add a little sugar and minced garlic and mix well.

Prepare a large bowl for beef tendon, garlic and ginger chili sauce and the last 3 tablespoons of soy sauce and toad mix well.

Cover the mixing bowl with a plastic wrap and place in the refrigerator compartment for about 30 minutes to allow the beef tendon to soak evenly. Put beef tendon mixed with green toad to enjoy with a few sprigs of laksa leaves.

cuoi tuan tuong lam immediately 5 tuoi delicious, this mat who no one play tu - 4

BROWN SHRIMP SAFE VEGETABLES

Material:

- 20 shellfish (may be more)

- 1 tbsp chili paste

- 1/2 teaspoon salt

- 1 teaspoon of fish sauce

- 1/3 tsp pepper

- 1 teaspoon of oil

- 1/3 teaspoon sugar

- Fresh vermicelli Chives, chives, lettuce and thin rice paper, grated cucumber, shredded carrot.

- Sweet and sour fish sauce: 2 tablespoons fish sauce + 2 tablespoons sugar + 1 tablespoon lemon juice + 6 tablespoons water mixed in 1 cup. Then add 1 tbsp of minced chili garlic and mix well.

Making:

Wash and blot dry shrimp. Combine all ingredients and spices above and mix well, for 10 minutes.

The oven warms 190 degrees C before 10 minutes. Shrimp produce a tray lined with foil, put the tray in the middle compartment of the oven for 10-15 minutes (both sides).

Cooked shrimp off the oven and remove the shrimp tray.

If the rice paper is hard, apply some water to the surface and put shrimp, cucumber, carrots, and herbs.

Fold on both sides, gently curl up close to the edge, then put the chives into the joint to complete.

cuoi tuan tuong lam right 5 mon tuoi delicious, this mat one who choi tu tu tu - 5

Grilled shrimp with satay rolls on a plate, sweet and sour sauce and then enjoy.

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