COMPLETE BEAUTY BENEFITS
Prepare:
– 10 golden fried peanuts, 100 grams of pork, 50 grams of finely grated taro, 1 teaspoon of oyster sauce, 1 teaspoon of soy sauce, 1 teaspoon of salt, 2 teaspoons of starch, the right amount of green onions.
Make:
Step 1: Marinate the pork
– Cut lean meat into small pieces, add oyster sauce, salt and starch, mix well.
Step 2: Saute the taro
– Peel the taro, grate it into small pieces, put a little cooking oil in the pan, pour the grated taro and fry over medium heat until 80% cooked, fragrant.
Step 3: Fill the nuts
– For fried taro with meat, mix well.
– Make holes in the beans, then use your fingers to gently loosen the beans to make it easier to add more meat.
– Enter the minced meat that has been marinated, fill, then use a spatula to make the meat stick to the nuts.
Step 4: Steamed Stuffed Nuts
– Boil 1 pot of water. Once the water boils, steam the plate of beans over high heat for 15 minutes.
– Mix a little starch with soy sauce, sprinkle evenly on the dough plate, steam a little more and you’re done.
You can sprinkle more coriander or finely chopped scallions for flavor.
This dish is guaranteed to have a taste breakthrough, surprising everyone because it is so delicious!
INK IS PROVIDED WITH RICE
Resource:
– 2 squid, clean
– 150g rice, clean, put in rice cooker, soak again for 15 minutes
– 150ml water
– 10 cloves of garlic, peeled. Puree 2 cloves of garlic, leave
– 50g teriyaki sauce
– Mayonnaise to taste
– white sesame
– 1 tablespoon chicken stock
Make:
Put the garlic cloves that have not been mashed into the rice cooker with 1 tablespoon of chicken stock, cook the rice.
Preheat the oven to 180 degrees Celsius.
Add the minced garlic to the teriyaki sauce and mix well.
Use a paper towel to dry the ink, then add the cooked rice.
Place the ink in the foil-lined tray. Use a brush to apply the teriyaki sauce to the calamari. Then put the calamari tray in the oven, bake for 5 minutes.
Remove the squid tray, continue to apply the sauce, and bake for another 10 minutes or until cooked through.
Give Squid filled with grilled rice out, cut into bite-sized pieces.
Squeeze the mayonnaise and sprinkle with white sesame seeds and enjoy!
POW Belly Stuffed with Dog Meat
Prepare:
– 1 large thick pork belly with lots of black parts
– 10 tops of basil
– 1 pack of chef’s curry powder
– 1 pinch of pepper with green pepper is better
– 1 small red basil served
– Dried onions
– Seasonings: Salt, main noodle (optional), fish sauce, seed seasoning (optional)
Make:
Step 1: Clean the stomach
If you want to clean pork belly, you can wash it as follows. Use a knife to filter out excess fat around the belly. Then use the scissors to slightly cut the belly and turn it upside down, then cut out all the dirt that is in it. Use a razor to clean the yellow part above the belly.
Turn the belly outward so the smooth side is facing out. Note that the bad smell in the stomach comes from mucus, so simply by clearing this mucus layer there will be no more unpleasant odors.
Place the belly in a large saucepan or bowl, then add an appropriate amount of flour. It’s a good idea to spread this flour evenly on each part of the pork belly and start rubbing it with your hands, especially the inside. For a more wrinkled belly, you should also sprinkle more flour on top and then rub it vigorously.
Note, when turning the inner belly, when dusting with flour, it is advisable to add 3 tablespoons of vinegar, 1 tablespoon of salt, squeeze and let stand for 1-2 minutes. The vinegar also helps the flour to get rid of the odor. Salt helps disinfect.
Many people don’t understand why they use flour to wash pork intestines. Wheat flour has a strong absorbency, so it can absorb all the dirt and fat in the stomach, and vinegar has the effect of removing fishy odor and disinfecting salt. So while washing pork belly, add flour and vinegar and a pinch of salt.
After that, wash the stomach with clean water several times.
Bring a pot of medium water to a boil, add the white salt to a boil, then let the belly simmer for about 5 minutes. Take it out, wash it clean, then turn over the part that has a layer of fat.
Step 2: Basil stuffing
Wash the basil, put in the stomach, add pepper and a little salt, sew the mouth of the stomach with white thread.
Step 3: Boil the belly
Boil the stomach in salted water and dry the onion with the skin. Boil over medium heat for 35 minutes.
Step 4: Soak the belly
Once the belly is boiling, remove and marinate with curry powder, fish sauce, seasoning seeds, cooking oil and ground pepper for 20 minutes.
Step 5: Bake the belly
Heat the air fryer and put the belly in the oven. Heat to 200 degrees Celsius and check continuously. Since the belly is already cooked through, put it in an oil-free frying pan just to make the outside golden crispy. Remember to always apply cooking oil so it doesn’t dry out.
When the belly is golden on both sides, eat it while it’s hot. Stomach stuffed with roasted basil dipped in salt and lemon pepper or shrimp paste with basil, red basil is particularly appealing. The roasted belly is fragrant, crunchy, and the aroma of basil is very attractive, no one can resist!
STEADED MEMBERS WITH STEAM
Resource:
– 10 dried shiitake mushrooms
– 200 grams of minced pork
– 20 grams of dried shrimp
– 3 master code bulbs (not allowed)
– chopped coriander
– Cornstarch to taste
– Salt and pepper to taste
– Seasoning for marinating meat: 1 teaspoon of ripe wine; 1 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp cornstarch; pepper
Make:
Soak the mushrooms in water until soft, remove the legs, leave the water to soak the mushrooms.
Soft soaked dried shrimp, chopped.
Garlic peeled, chopped. Master code peeled, chopped.
The pork adds cooking wine, soy sauce, sugar, sesame oil, cornstarch, and pepper to marinate for 20 minutes.
Sprinkle a little glutinous rice flour on the mushroom cover then add the meat.
Bring water to a boil in a saucepan, then add the mushrooms and cook for 10 minutes.
Prepare 1 pot, add mushroom water, salt, pepper, cornstarch, sugar, bring to a boil. Cook while stirring.
Then, drizzle over the mushrooms before serving. Sprinkle some coriander on top and enjoy!
FULL FRIED MEAT
Cut the entire neck of the goose, remove the head, remove the skin and collarbone. During peeling, avoid tearing or puncturing the skin of the neck. Cut off all fat, lymph nodes … if it’s on the skin and collarbones, chop, turn over until very clean. The skin of the neck takes the feathers, squeezes them with a little vinegar or lemon and salt, rinses thoroughly and drains.
Preparation: 150g minced pork belly (the meat has a lot of fat to keep it from drying out). Assorted basil, chinese coriander, chopped scallions. The goose neck bone part is gradually passed with a pestle and then finely chopped. Mix minced pork with minced goose neck, seasoning, 1/2 teaspoon pepper, 1 teaspoon seasoning powder, 1 teaspoon soup powder. Mix the ingredients thoroughly.
If you want to eat more beans or roasted green beans, add them. Use a needle to tightly sew one end of the neck skin, as the neck skin is short, so using stitches will save the skin and while steaming, frying won’t break.
Insert the above mixture into the skin of the goose neck like pork intestine, then use a needle to sew the remaining ends. Using a needle, pierce the neck of the stuffed goose so that as it steams from there, the steam escapes. Steam for 15 minutes, allow to cool slightly, then fry in a frying pan until golden brown on all sides (remember the heat is low because the neck is stretched so it is very golden brown), let it burn on high heat, let it cool, cut into pieces according to taste, and display. Plate with raw vegetables.
FOOD FURNITURE SUPPLIES
Resource:
– 9 okra balls, choose the cake, even
– 80g meat, 4 dried shiitake mushrooms, 5g wood ear mushrooms, 2 tablespoons cornstarch, 3 tablespoons soy sauce, 1 tablespoon oyster sauce, salt to taste
Make:
Soak dried shiitake mushrooms and wood ear mushrooms in water until soft, then cut off the roots, then finely chop.
Pork, after washing, minced or minced. Add minced meat, wood ear mushrooms and shiitake mushrooms, add salt to taste, 2 soy sauce, 2 tablespoons starch, stir in the direction until thickened.
Wash okra, remove stems, cut in half, remove seeds from okra, rinse again. Okra seeds are very nutritious, so don’t throw them away.
Add the okra seeds to the meat, mix well, then add to the okra. Notice the filling is firm then place the stuffed okra in a deep plate.
Place the dish in the steamer for 10 minutes.
After 10 minutes, pour the water from the okra plate, add a little starch, a spoonful of soy sauce, a spoonful of oyster sauce, mix well. Turn on the stove to boil until thickened then sprinkle evenly over the plate of okra.
The food is not only delicious and refreshing, but also very nutritious.
at Blogtuan.info – Source: Eva.vn – Read the original article here
