The 5-course menu is full of quality and easy to cook, even if F0 is pale, you will want it

Stir-fried carrot with pork

Pork Thinly sliced, peeled and sliced ​​carrots to taste. Sauté onion and garlic, stir-fry the meat first, then add the carrots, add spices, a little hot water, stir until soft, then remove to a plate.

Stewed chicken herbs

Chicken feet cleaned, boneless, chicken cut into small pieces. Heat a little oil in a pot, add a few slices of ginger and stir-fry until fragrant, pour in the chicken and stir-fry, add a little cooking wine, stir well.

Next, add the ha tho o, soy sauce, oyster sauce, and pepper to the pan, stir-fry until fragrant, add hot water, cook for half an hour, and then taste the seasoning to taste.

Braised shrimp

Cut off the shrimp head, remove the back thread. Put a little butter in a pan and heat until fragrant, add shrimp until cooked, add soy sauce, oyster sauce, sugar, stir well, season to taste and then pour out onto a plate.

Sauteed chayote tops

The tops of chayote pick up the old stems, only the young tops, wash and drain. Stir-fry minced garlic, add chayote and sauté on high heat, add a little salt, seasoning, stir-fry for a while until cooked and then transfer to a plate.

Green mango

Peeled green mango, cut into bite-sized pieces, add salt and sugar, mix well and marinate for half an hour before serving.

According to Dan Viet