This afternoon’s suggested dinner will feature the following dishes:
– Okra stuffed with steamed meat: 40,000 VND
– Shredded water spinach soup: 15,000 VND
– Fried bean sprouts with pork: 25,000 VND
– Salted coffee: 5,000 VND
Total: 85,000 VND
Preparation: 15 okra balls, choose cakes of equal length, 150 g of meat, 6 dried shiitake mushrooms, 5g of wood ear, 2-3 spoons of cornstarch, 3-4 spoons of soy sauce, 1 spoon of oyster sauce, proper amount of salt
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.
Preparation: 50g minced meat, 1 bunch kale, powdered stock
Spinach leaves, washed, then kneaded. Bring water to a boil in a saucepan, add the minced meat, mix well so that the meat doesn’t clump. Season the soup into medium pieces. When the meat is almost done, add the spinach, cook until the vegetables are cooked through, then remove to a bowl.
Preparation: 100g pork tenderloin, 400g bean sprouts, spring onion, salt/powder, cooked wine
Cut the pork into chopsticks, about 5 cm long, roll in coarse flour and let rest for 30 minutes. Leeks, bean sprouts are washed and drained. Sauté the garlic, ginger, add the meat and sauté until slightly charred. Next, add the bean sprouts, scallions to the island, add cooked wine, spices and you’re done.
Prepare: – 1 kg of eggplant – 1/2 galangal; Garlic 2 large cloves of garlic – Chili: depending on the spiciness, I give about 10 pieces – Sambal: 1 cup of rice – Sugar: 1/2 cup of rice. – Vinegar: 3 tablespoons (spoon for pho, depending on acidity) – Fine salt – Rice water (for soaking tomatoes, when washing rice, leave the water to wash rice).
Prepare a large basin of salted water, taste a little salty. Wash, cut stems, cut in half, if the fruit is large, cut into 3. Cut any fruit and immediately put it in a bowl of brine, to remove toxins and plastic, to avoid darkening. Soak for about 20 minutes, remove and rinse with a little water.
Continue to pour the eggplant into the water to wash the rice and soak it for 2-3 hours, which is also to remove toxins. After 2-3 hours or so depending on conditions, soak the rice in water, then take it out and wash it a few times to clean it, this time the eggplant will be much whiter at first. Take the carrots to drain.
Prepare the mixing water: Peel the galangal, cut in half, and grind in half. Crushed garlic finely chopped. chopped chili. If you have a blender, bring all the ingredients: garlic, chili, galangal, grind them into small pieces.
Add all the ingredients: sugar, garlic, chili, galangal, chili sauce, vinegar, 1 tablespoon fine salt, 3 tablespoons of water, boil until cold, mix the ingredients into a thick paste, taste The taste is sweet and sour, but the sweet part is more a lot and the taste of the dough is more concentrated because it still has to be mixed with the eggplant.
Mix the eggplant: Place the eggplant in a large bowl, put on gloves and pour the chili sauce mixture into the mixture, leave it outside for a few hours, then store in the refrigerator. After half a day, it is ready to eat. If you want the tomatoes not to darken and keep them for a few more days, the chili sauce mixture should cover the tomatoes so they don’t darken.
Good luck!
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