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Tomorrow at the weekend, my mother suggested to make 5 delicious dishes, I am looking forward to the holiday to cook

As a responsible woman, although busy with work, Ms. Tran Loan (Hoa Binh) continues to work hard in the kitchen to cook many delicious dishes for his family. Recently, she suggested 5 very interesting weekend meals that the sisters are very excited about and admire. Any dish you just need to see, you want to eat.

Here’s how to make 5 delicious dishes for Ms. Tran Loan, please take a look!

grilled ribs

Resource

– Portion of marinade sauce (for ribs 500-700g):

1/2 onion + pinch of salt + 1 teaspoon of wine/apple cider vinegar + 1 tablespoon of red wine rice + 2 tablespoons of rice soy sauce (soy sauce) + 1.5 teaspoons of honey + 2 tablespoons of BBQ sauce (from Korea) + a little garlic powder (not replaced with fresh garlic) + 1 teaspoon olive oil + a little sweet chili powder (not removed) + assorted spices: rosemary, parsley, thyme (use if available) 3 types, otherwise use 1 of 3 types)

– 700g ribs

Make:

– Make the marinade: Put all the above ingredients in a blender until smooth.

– Marinate and grill ribs:

Leave the ribs in a block, put the coconut water in a saucepan, add the ribs and cook for 5-10 minutes, this way the ribs will be sweeter and softer.

Place the ribs in a clean bowl, add the marinade sauce. If you have time to marinate overnight in the refrigerator, the meat will be more tender, if you don’t have time to marinate it for 2-3 hours.

– Grilled ribs: Place the ribs on a baking sheet, preheat an oil-free frying pan at 200 degrees C for 5 minutes. Bake at 200 degrees for 20-25 minutes (if the pan has both top and bottom heat, there’s no need to flip the ribs, otherwise, turn occasionally to cook evenly).

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ROASTED DUCK

Prepare:

1 duck, 2 lemongrass, 2 dried onions, 1 garlic, 1 galangal

1 teaspoon oyster sauce, 1 teaspoon syrup/or molasses/or honey + pepper + honey leaves

Make:

– Lemongrass, garlic, dry peeled onion, peeled galangal. All washed and then put in a mortar and pounded.

– For the seasoning, add 1 teaspoon of oyster sauce + 1 teaspoon of syrup/or molasses/or honey, pepper, and honey leaves, mix well…

– Ducks under 2kg are selected, cleaned, then boiled for 15 minutes (boiling helps the duck to cook evenly and not dry out, the duck looks plump.

– Then spread the seasoning all over the duck, marinate for 30 minutes.

– After marinating the duck, I put the duck in an oil-free frying pan. (When roasting, the leaves and seasonings will be removed so they don’t burn. The soaked leaves are put in the oven to dry at 150 degrees for 10 minutes so that the leaves are crispy and fragrant, eaten with the duck). If anyone is using an oil-free frying pan with a rotating shaft, please put the duck on the rotating shaft for 30-40 minutes.

For those using a traditional air fryer, perform the following steps:

– The first time: put the duck face down, 160 degrees 10 minutes for the duck skin to hunt again.

– Second time: turn the duck 160 degrees for 10 minutes to turn the duck belly yellow.

– Third time: 180 degrees 5 minutes; Open it to check the duck and then brush with the duck seasoning that is still in the duck.

– Fourth time: 180 degrees 3 minutes, rub the remaining marinade on the duck again. Last time: 200 degree 2-5 minutes for real golden duck like in photo. It took a little time but was delicious, the cooked duck was all sweet.

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salted salmon

Prepare:

1 kg of salmon, washed and dried with paper towels.

Seasoning salt: – 400g large grain sea salt (remember to use large grain salt so the fish is not too salty) – 200g cane sugar (this sugar is medium sweet, any supermarket has it) – 2g ground black pepper – 1 bunch of dill Wash and chop fine

Make:

Mix all the spices and salt together. Spread plastic wrap on a plastic tray or container, grease with 1/2 seasoning and salt. Add the salmon and rub the remaining salt all over the fish. Season the fish with salt. Cover the fish. Put in the freezer to cool. You can use a few cans of soft drinks in a pressurized cupboard for convenience. Salt like that for 1.5 days in the refrigerator. (After 12 hours of salting, see if any water comes out, make a small hole to remove the water, then close the lid and incubate for another day. Do this so the fish doesn’t get salty).

Once salted, discard the salt. Pour out all the water that comes out of the fish. The piece of fish was now a bold and beautiful red.

Then take a tissue, clean the remaining salt on the fish. Everyone remember to wipe it carefully, use a paper towel to wipe it to remove any remaining salt. It can be sliced ​​thinly and eaten as sashimi or eaten with rice or hot bread.

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ORDERED MEAT

1. About meat selection

It’s best to opt for crunchy shoulder meat with a little bit of fat (also known as lean ham). The meat here is crispy, tender and with less fat will be tastier. If you prefer fat, you can opt for pork belly.

Buy the meat, wash it, slice it thinly and eat. Don’t cut too thickly as this will make it difficult to marinate and when grilling sometimes the outside is almost brown but the inside is too soft. Nor should it be too thin.

2. About the seasoning

(This seasoning is marinated for 500g of meat)

– 1 onion, 1 garlic, 1 lemongrass put in a mortar and pounded, the spices will be more fragrant. Then add a teaspoon of fish sauce, 1 teaspoon of oyster sauce, 1 teaspoon of jaggery syrup (not syrup instead of honey or molasses), 1 teaspoon of peppercorns, 2 teaspoons of sesame oil (Korean sesame paste) or olive oil / cooking oil of your choice, 2 tablespoons white sesame in a mortar and mix well.

3. marinated

Putting on gloves, mix all the spices prepared above with the minced meat. At this stage you should mix well… Marinated meat in a clean box and then refrigerate for 5-6 hours or overnight. Those who don’t like soaking overnight can be salted for 1-2 hours and then baked.

After marinating, pierce the meat on the sticks, not too tight. Save the remaining marinade.

4. Grilled meat

Bake in the air fryer at 175 degrees for 15 minutes (Depending on the capacity of each pan to adjust the time).

Then spread the rest of the seasoning mixture and bake for another 2-3 minutes so that the meat color is more beautiful. (Can be replaced with a little honey or molasses)

5. Make the dipping sauce

– Enter the filtered water + fish sauce + sugar into the pan. Add a few pieces of pineapple, simmer for 10 minutes. – Then strain the pineapple juice. You can add a little chili sauce and stir until the fish sauce has a nice color. Add lemon, pepper, minced garlic, chopped chili. Season to taste.

6. Make a side dish of cucumber salad

– Cut the cucumber in half, remove the intestines. Use a knife to slice. Similar to Carrot Slice

– Put the cucumbers, carrots in a bowl, add sugar, salt, lemon, a little chili sauce + crushed garlic, mix well for 1 hour in the refrigerator.

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Fried Chicken Without Oil

– Boil 1 pot of water and add some turmeric powder. Place the cleaned chicken in the blanch for 1-2 minutes. Choose chicken with 1 liter of about 1.6kg.

– Lined with foil to arrange sliced ​​onions + lemongrass + lime leaves.

– Put the chicken on it, sprinkle with pepper, a few slices of ginger, mashed lemongrass. Put the lemongrass + ginger + lime leaves into the chicken stomach for fragrance.

– Fold the foil, cover the chicken.

– Heat the air fryer with chicken mode (turn off and on): 220 degrees Celsius for 5 minutes. Incubate chickens at 220 degrees 50-60 minutes. Incubate the chicken in the pan for 15-20 minutes, then remove.

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THREE SPECIAL ROLLING JACKS

Resource:

– 1 piece of bacon (some of the fat can be cut and used for storing fish)

– 1 cup large grain salt

Make:

Step 1: Initial processing

Bring 1 pot of water to a boil, dip the skin until the skin is cooked. Then use tissue paper to dry the pork skin. Use a hairdryer to dry the entire dermis for 5 minutes.

Use a sharp knife to cut horizontal and vertical lines on the skin. Next, use the foil to cover the meat, leaving only the skin exposed and note that the foil is slightly higher than the skin to store the salt.

Step 2: Bake 1

Put the meat in a frying pan without oil. Sprinkle with fine salt to cover the skin. You don’t have to worry about salty meat. The salt in this recipe helps dry the skin, making it crispy.

Turn on the air fryer at 200 degrees C for 20 minutes. After 20 minutes, the salt has dried and formed a block, discard all the salt.

Make sure to remove all the salt. Her skin is now dry.

Step 3: Bake a second time

Remove all the old foil and wrap the new foil around the meat and under the meat, leaving the skin exposed.

Cover the oil-free frying pan, turn on 200 degrees Celsius for 40 minutes (the pot in the article has a capacity of 1700w, a high-power home pot will reduce the heat).

Note: The second fryer does not open the pan when frying.

When the time is up, the packaging explodes beautifully. The flesh is tender, sweet and flavorful, and the skin is crunchy. You just need to use a large, heavy knife to cut the meat so you can enjoy it.

Step 4: Make the dipping sauce

Puree the garlic with sugar and mix with the chili sauce to make a thick paste, then add 1-2 tablespoons of filtered water, soy sauce, sugar and lemon. Season to taste.

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Good luck!

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