This afternoon’s suggested dinner will feature the following dishes:
– Fried chicken cartilage with fish sauce: 65,000 VND
– Bean sprout soup: 15,000 VND
– Sauteed cabbage with shiitake mushrooms: VND 15,000
– Tuna salad: 25,000 VND
Total: 120,000 VND
Preparation: – Chicken cartilage: -400g – 1 small onion, 1 leek, shallot, garlic, chili, ginger. – Salt, flavoring, fish sauce, pepper, sugar, cooking oil, fried flour.
Wash the chicken cartilage, strain the fat around it if a lot, squeeze with a little salt and ginger, then wash, drain, cut into 2 if the cartilage is large.
Peel the onion, wash and cut the betel nut. Shallots, garlic peeled, washed, chopped. Remove the chili stalks, wash and chop finely. Leeks removed the roots, mashed leaves, washed, cut into pieces. In a pot of water, after the water boils, add a little salt, then add the chicken cartilage, boil again, pour into the basket, wash the chicken cartilage, drain. Marinate the chicken cartilage with a little ground spices, ground pepper and 1/2 chopped onion and garlic on top, let stand for about 30 minutes to infuse. Before frying, add 1-2 tablespoons of crispy flour and mix well with the marinated cartilage.
Put the skillet on the stove, drain the pan for cooking oil and heat it. When the oil is hot, fry the marinated chicken cartilage until golden brown. Take care to remove the onion and garlic so they don’t burn when frying. While waiting for the chicken cartilage to brown, prepare the fish sauce by adding 3 tablespoons of fish sauce, 2 tablespoons of granulated sugar and 1 teaspoon of filtered water to a bowl, stirring with a spoon to dissolve the sugar. The amount can be changed according to the desired taste. Then add chopped chili on top.
The chicken cartilage is golden, remove to a plate lined with absorbent paper, drain the cooking oil in the skillet, reserving only about 1 tablespoon. Then add the remaining 1/2 where the chopped onion and garlic are sautéed until fragrant. When the onion and garlic are fragrant, add the sugar paste and bring to a boil. Boil until the water is thick, season to taste, then put the fried chicken cartilage back into the pan, shaking the sauce evenly around the cartilage. Finally, add the onions and mix well, turn off the heat and add the scallions and mix well.
Preparation: 300g bean sprouts, 2 tomatoes, dried shallots, scallions, spices, cooking oil
Bean sprouts are washed and dried. Tomatoes are washed, add the areca nut zone. Onions are peeled, washed and finely chopped.
Heat a little cooking oil in a pan, sauté the dried onions, then add the tomatoes and sauté until wilted. Season with salt, with a little spice powder (optional), pour 1 cup hot water to a boil. After the water boils, add the bean sprouts, season to taste, cook for 1 minute, then turn off the heat. Put the soup in a bowl and eat it immediately without the bean sprouts turning soft and unpalatable.
Preparation: Canned tuna: 1/2 can – Cucumbers: 1-2 – Carrots: 1 small tuber – Sweet corn: 1/3 – Cherry tomatoes: 7-8 or 1 regular tomato – Mayonnaise, 3 skewers, salt .
Cucumbers are washed, peeled and cut into cubes. Wash the tomatoes, remove the intestines and cut into cubes. Sweet corn kernels, wash clean. Peel the carrots and cut into small dice. In a pot of boiling water, add a pinch of salt, then add the carrots and corn to a boil, then pour into the basket to drain.
Put the ingredients for cucumber, tomato, corn, carrots, tuna into a bowl, then add mayonnaise, mix well, taste correction. Put the salad on a plate and enjoy.
Ingredients: – 1 small cabbage, 10g dried shiitake mushrooms (dried shiitake), dried garlic or onion, dried chili (if you can eat spicy), garlic, salt, oyster sauce, vinegar, ginger to taste
Dried shiitake mushrooms are washed with cold water then put in warm water at 30 degrees Celsius and soaked until soft. Then take it out and let it dry. Peel the cabbage leaves, soak for a few minutes, rinse, drain. Use your hands to tear the cabbage leaves into small pieces.
Minced garlic, chopped dried chilies, finely chopped leek white head, chopped ginger. Put the cooking oil in a hot skillet. Then add the chili, garlic and ginger and fry until fragrant. Then add the soaked shiitake mushrooms, add a little salt for sauteing, add a little water and cook for a few minutes until the mushrooms are tender and tasty. At this time, add the cabbage and sauté over high heat until the cabbage is slightly softened, then season with a pinch of salt, 1 teaspoon of oyster sauce, 1 teaspoon of vinegar to taste.
Continue to sauté over high heat for half a minute, then turn off the heat and transfer to a plate. Sauteed cabbage with shiitake mushrooms is simple and quick, the total cooking time is only 10 minutes, but it is very tasty and nutritious. This dish is very interesting with rice.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
