This afternoon’s suggested dinner will feature the following dishes:
– Steamed fish with ginger onions: 100,000 VND
– Boiled beans: 10,000 VND
– Boiled radish: 7,000 VND
– Mixed cucumber: 10,000 VND
Total: 127,000 VND
Ingredients: – 1 sea bass or tilapia, carp, carp 1kg … optional – 2 chilies (depending on how spicy you use the appropriate amount of chili) – 1 large ginger – 2 spring onions – 1 tablespoon soy sauce – 1 tablespoon wine Cook
Chop the onions and cut into small pieces. Ginger slices. Cut the chilies into circles. Fish are pegged and cleaned, then filtered to remove both sides of the meat, cut off the tail. Fish heads may remain intact or split in half but not broken for garnish. Remove the spine and fins.
The two pieces of meat or the sides, after sifting, cut diagonally into equal parts, but not completely separated. Sprinkle ginger over the fish. Add 1 tablespoon of cooking wine and soak for 10 minutes.
After salting, place the fish in a deep dish. Place these 2 cuts of meat together. Place the tail and head of the fish in the right position to form a beautiful fish. Arrange ginger and chili for garnish. Place the fish plate in a colander, bring to a boil and steam for 10 minutes. After 10 minutes of steaming, remove the fish, discard all the old ginger, pour the fish steaming water into the bowl, then add the new ginger and spring onions on top. Dispose of old ginger and fish steaming water so that the fish is not too fishy. Add 1 tablespoon of soy sauce.
Heat the oil and pour it over the fish. The hot oil makes the ginger and scallions fragrant.
Preparation: 400g beans, 2 pinch of salt
Bring the water to a boil, add a pinch of salt so that the green color of the beans is maintained. Put the nuts that have been picked, broken and washed in a saucepan. Boil until the beans are cooked, remove. Boiling water to make broth.
Ingredients: – 1 large white radish (400g), garlic to taste, 2 slices of ginger, 1 chili, one finely chopped green onion, 2 tablespoons of soy sauce (if not using soy sauce, can be replaced with soy sauce). stock and add salt or fish sauce when stocked to taste), 1 tsp granulated sugar.
White radish is peeled and washed, cut into rectangular pieces of the same size. The garlic is peeled and crushed, the scallions are chopped, and the ginger is sliced for use.
Make the stock sauce: Mix two tablespoons of soy sauce with one teaspoon of sugar. (If you don’t use soy sauce, you can use homemade broth mixed with a little salt/fish sauce according to taste. The sauce tastes a little sweet without the need for sugar). Finally, add a large bowl of water and mix well to get the sauce to hold the radishes.
Heat the oil in a pan, then add the mashed ginger and garlic, stir-fry until fragrant. Add the chopped radish pieces and stir fry quickly until the radishes change color. Pour into the saucepan prepared above.
Cover, bring to a boil, then reduce heat, cook until the water is almost dry, then open the lid, turn on high heat to thicken the water. In general, depending on your preferences, you can store radishes with the desired tenderness.
Stewed radishes have a beautiful reddish color, are tender and fragrant, and taste better with rice than with meat. Put the boiled radish on a plate, sprinkle some scallions and chilies on top to garnish and enjoy with rice! In this cold weather, there is nothing more appealing than eating hot, rich and tender boiled turnips.
Preparation: 3 cucumbers, 1/2 onion, baked beans, coriander, salt, lemon, sugar, chili, rice vinegar
Peel the cucumber, remove the core, cut into 1 cm thick pieces and then marinate with a little salt for about 10-15 minutes. Put in the refrigerator to dry. Mix the spices with sugar, filtered water, and rice vinegar in a ratio of 2:2:1, bring to a boil, then turn off the stove and let cool.
Rinse the cucumbers under cold running water to remove the salt. Combine the cucumber with sliced onions and cooked sauce and mix well. Finally sprinkle peanuts and coriander on top and arrange on a plate.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
