This afternoon’s suggested dinner will feature the following dishes:
– Roasted pork liver: 45,000 VND
– Clam soup with pineapple: 25,000 VND
– Beef pennywort salad: 50,000 VND
– Egg roll with cauliflower: 25,000 VND
Total: 145,000 VND
Preparation: Glutinous liver: 500gr – Fresh molasses leaves – Dried onions: 3 bulbs – Five flavors: 1 small packet – Soy sauce: 1 tablespoon of rice – Main noodles: 1/3 teaspoon – Pepper: 1/3 teaspoon – Olive oil: 1 teaspoon of rice
Clean the liver, cut into large pieces 1 cm thick, soak in fresh milk without sugar for 20 minutes to detoxify, or dilute salt water. Remove, wash, dry, then put all the above ingredients into the marinade. The leaves are washed and wrinkled, then soaked for 15 minutes.
Heat the air fryer, then place the liver on the pan. Set heat: 20 minutes – 200 degrees Celsius In general, depending on the type of pot to adjust the temperature appropriately. Grilled liver cooked with a golden color that is dry on the outside, sweet on the inside, with lemon, pepper and chili sauce served with red basil, is sure to be an unforgettable taste for foodies.
Preparation: Scallops: 1 kg – 1/2 pineapple – Tomatoes: 2 pieces – Green onions, dill, dried onions, ginger, garlic, seasoning seeds, seasonings, fish sauce, pepper.
Scallops are bought and soaked in rice water for half a day to let the mussels release the mud. Wash the tea leaves and boil until the mouth opens. Boil the clams, remove the scallop intestines, squeeze out the black dirt, then wash the scallop intestines.
Peel the pineapple, remove the eye, cut into small pieces. Ginger, garlic, onion peeled, chopped. Tomato 1 peeled, the other 2 diced. Wash the spices and finely chop. Sauté the onions, ginger, garlic then add the scallop intestines and sauté with a little fish sauce. Next, add the tomatoes and sauté until the tomatoes are soft. Use a spatula to melt the tomatoes to create color. Add starfruit and boil enough water. When the soup boils, reduce the heat, let it simmer for about 10 minutes, then add the finely chopped herbs and turn off the heat. Add herbs, spices and pepper to taste.
Preparation: – 1/3 cauliflower, 3 eggs, 1 small piece of chicken breast, 1/2 carrot, salt and pepper to taste, 1 tablespoon soy sauce, 1/3 black soy sauce, 1 teaspoon oyster sauce, ginger and leaves onion to taste, 3 tablespoons of starch water (3 tablespoons of water mixed with 1 teaspoon of starch), 2 petals of anise
Cauliflower is washed, boiled in boiling water for 10 seconds and then chopped. The heads of garlic, star anise, ginger and pepper are soaked in boiling water.
Cut the chicken breast into small pieces, then add 1 teaspoon of soy sauce, 1/3 dark soy sauce, 1 teaspoon of oyster sauce, and salt to taste. Then add the chopped carrots, chopped cauliflower, add some chopped scallions and the ginger, pepper, and star anise mixture to the water and mix well.
Crack the eggs into a bowl, add 3 tablespoons of starch water, beat well. Heat a non-stick frying pan, add 1 tablespoon of egg mixture, beat well and fry on low heat until both sides are golden. Repeat with a number of scrambled eggs until all the eggs are used up.
Then take an egg, apply the cauliflower mixture all over the face and then roll the egg. Do it until the egg and chicken stuffing runs out. Place in a pot of boiling water and steam for 10-12 minutes. Use a sharp knife to cut into bite-sized pieces, place the eggs on a plate.
Ingredients: – 200g pennywort – 150g tender beef – 1 small garlic, 1/2 carrot, dried red onion, garlic, chili, lemon.- Seasonings: Cooking oil, fish sauce, salt, sugar, pepper, oyster.
Gotu kola is bought by picking up old leaves and roots, washed, soaked in dilute salt water for about 30 minutes, then picked and drained. Shallots, garlic peeled, washed, chopped. Peel carrots, wash and cut into small pieces. Peel the garlic, wash and cut into thin slices. Chili washed, sliced.
Washed beef, thinly sliced, marinated with a little minced garlic, pepper and oyster sauce for about 10 minutes to infuse. Take 1/3 cup of vinegar, add 1 teaspoon of sugar in a bowl and dissolve it. Then put the thinly sliced garlic on top and soak for about 5 minutes to reduce the spicy taste.
Place the pan on the stove, when the cooking oil is hot, add the chopped onion and garlic on top and sauté until fragrant, remove and set aside. In the same oil pan, add the marinated beef and stir fry quickly, once cooked, turn off the heat to the bowl to cool slightly.
Mix salad dressing: lemon halves, squeeze the juice, remove the seeds. Add 2 tablespoons of sugar, 2 tablespoons of fish sauce, a little minced garlic, chili flakes and mix well. The salad dressing ratio varies depending on the type of fish sauce you use, once the sugar has dissolved, adjust the taste.
Place gotu kola, grated carrots, and garlic in a large bowl. Under 2/3 of the dressing is mixed with the salad on the vegetable mixture in a bowl, stirring well for about 10 minutes to infuse. Then add the cooked beef and slowly add the rest of the sauce, seasoning to taste. Place on a plate sprinkled with some fragrant onions and garlic on top.