The cheap fruit from green to ripe makes a snack but it’s a delicious specialty, and it lost weight

The wild fruit appears in March and April every year, but it is spicy, chili, and garlic pickled by sisters, and recently, the Northwestern specialty pickle with skewer has become more delicious, delicious and even reduced. pounding weight…

Delicious dishes and specialties from the fruit

In the spring season, first the young green cherries, then the ripe red berries after the Lunar New Year are storming the snack market at the beginning of the year, especially the Northwest specialties that are easy to make. .

Both green and ripe pomelos can be processed in many ways to make them delicious foods, interesting. The most delicious is the specialty of mixed green pomelo fruit. The sour taste of the fruit mixed with salt, sugar, chili, spices, ginger, and garlic creates a wonderful, strange taste, stimulates the sense of smell, and is also said to support weight loss.

Diagonal green pickle is one of the Northwest specialties. Illustration.

This dish is rich in vitamin C, organic acids, iron, calcium and antioxidants. Eating green spinach helps to stimulate digestion, promote metabolism, and burn fat. Cabbage combined with special Northwest dipping sauce creates a delicious anti-fatigue specialty, which is very popular with women and is believed that after Tet, eating this dish will lose weight… wild, has been able to blow away the boredom, or boredom with mangoes and toads in the Tet season, and then leave nostalgia for delicious dishes after each season.

Mixed green occipital cross

The dish of green cabbage rolls (green squishy eats cabbage) is a snack, but it is a Northwest specialty of the Thai people, anyone who has eaten it once must remember to crave it.

Resources

– 1kg of green locust.

– 200g cabbage.

– 1 teaspoon of Mac Khen (Northwest specialty, you can’t have it).

– 1 ginger, 4 chili peppers, 2 cloves of garlic, 5 sprigs of coriander, 3 scallions, 1/2 teaspoon MSG, 1 teaspoon salt, 1 tablespoon white sugar, 1 tablespoon fish sauce, 1/ 2 teaspoons dried chili.

Making

– Green pickles choose pine nuts to eat seeds. Preliminarily clean the chalk on the shell, wash it under running water, dry it, and then use a knife to cut the fruit in half.

– Cabbage is separated from leaves, washed, soaked in dilute salt water.

– Coriander washed, cut into pieces.

-Garlic, ginger peeled, then washed and cut into small pieces, fibers.

– Put mac Khen, fish sauce, sugar, fresh chili, dried chili, garlic, ginger into the mortar and pound. Add a little water, taste to taste.

When eating, tear the cabbage leaves into medium pieces, put a ball, coriander stalks, sliced ​​ginger, garlic, then roll them up and dot with fragrant jasmine.

Cabbage has a sweet, sour taste, the taste of fresh garlic leaves, the spiciness of ginger and occipital… the taste of herbs… These unrelated ingredients blend into an extremely delicious dish, almost rubs, feels good. Feeling strange, rustic, eat and then want to eat more.

The specialty of green cabbage rolls is diagonally across the Northwest. Illustration.

Pickled with salt and pepper

Ingredients for 3 people

– Green pickles 300g

– 2 chili peppers

– Chili powder 1 teaspoon, granulated salt 1 tablespoon, sugar 2 tablespoons, table salt 1 teaspoon.

Making

Preliminary processing to clean, dry and then cut in half.

Dissolve 1 tablespoon of granulated salt with 400ml of water, then pour in water to soak for 30 minutes, then take out, rinse, and drain. Soaking in dilute salt water helps to reduce the acrid taste.

Chili peppers are washed and finely chopped.

Place the cleaned zucchini in a bowl, add 2 tablespoons of sugar, 1 teaspoon of paprika, 1 teaspoon of salt, and minced chili peppers.

Wear gloves, mix well and leave for 25-30 minutes for the spices to infuse.

The finished product is crunchy green chili salt, sweet and sour, spicy, stimulating the taste buds, making it an irresistible snack.

Pickled chilli garlic

Ingredients for 3 people

– Green pickles 300g

– 4 dangerous chili peppers

– Garlic 6 cloves (about 1 bulb)

– 1/2 tbsp granulated salt, 1 tsp MSG,

Making

Preliminarily process the pulp until it is clean, drain, and then pound it until it is just crushed (don’t crush it because it loses its taste).

Peeled garlic, washed and crushed chili peppers.

In a bowl, add 1/2 tbsp of granulated salt, 1 tsp of MSG and minced garlic and chili and mix well.

Leave for 15 minutes to soak the garlic and chili to infuse the spices into beautiful colors. The finished product has a crispy green and sour taste, mixed with salty, sweet, spicy, and aromatic spices of garlic and chili that stimulate the taste buds.

Spicy green pickle

Resources

– The green one

– Fresh chili (or chili powder, or shrimp salt, depending on taste).

Making

Preliminary processing to clean chalk, wash and soak in dilute salt water to reduce acrid and not darken.

Take out, drain and choose the fruits that are not too old to avoid fiber.

Thinly sliced ​​fresh chili (or use chili powder (or shrimp salt) to taste).

Chop it into bite-sized pieces (it’s more appetizing to halve it vertically), and place it in a bowl.

Adding chili, sugar, salt, and main noodles to the sauce helps the spices to infuse evenly into the pieces.

About 15-20 minutes, the pieces of green locusts are beautifully spiced, just eaten, to the point of eating any piece of spicy, sour taste in the mouth, the feeling is strange and exciting. Spicy pickled cabbage stimulates the taste buds, leaving an attractive natural flavor for a long time.

The criss-cross of the Northwestern people are also particularly attractive. When the rhizomes were just starting to nurse, the still hard and crunchy fruits were collected, cleaned of chalk and washed.

Then peeled ginger, dried roasted peppers are pounded with salt, mixed with a little sugar (or main noodles) to increase the sweetness and reduce the sourness of the fruit, to infuse the spices into a famous specialty mixed across the Northwest.

Ripe pickles can also be spicy. Just clean the ripe fruit, use a sharp knife to cut around the fruit.

Next, dry roasted chili peppers, pound with salt, add sugar to marinate with cooked chilies, leave for about 30 minutes to be eaten.

Watermelon soaked in sugar

Although it is not a specialty, the ripe sugar cane makes a very delicious drink. Illustration.

When cooked, in addition to eating fresh with salt and chili, the simplest way to eat it is to soak it with sugar into a delicious and strange dish.

Resources

– Ripe fruit 2kg

– Sugar 800g

– Salt

Making

Ripe pods clean the chalk, wash, and drain.

Put a pot of water on the stove, add 2 tablespoons of salt and bring to a boil, then put all the ripe fruit in the pot and turn off the heat.

After 30 seconds, pour all the ingredients into the basket, pour over ice cold water to cool down.

When the pomelo has cooled completely, peel off the skin and put it in a bowl. Add 1 teaspoon of salt, then add the sugar and mix well.

– If you like sweet, add more sugar, if you like sour, add less sugar.

– If you like sweet, salty, spicy, spicy, add salt and chili.

All mixed well to infuse sugar can be eaten immediately.

If you want to keep it for a long time, put it on the stove and cook it again until it boils and thickens a bit. Turn it down, let it cool completely, then put it in a glass jar and store it in the refrigerator to eat gradually.

Ripe fruit in addition to soaked in sugar, can also be braised fish, made mannequins, fish salad… also very delicious.