Today’s food recommendations include:
– Roast beef with scrim leaf: 70,000 VND
– Potato rib soup: 35,000 VND
– Baked beans: 7,000 VND
– Fried mussels: 25,000 VND
Total: 127,000 VND
Ingredients: – Beef: 200g – Pork: 200g (½ of which is fatty meat) – Betel leaf: 1-2 bunches (large, fresh, beautiful leaves) – Purple onion: a few bulbs – Lemongrass: 2 plants – Garlic: few branches – Chilies: 3-5 pieces – Nuts: 100g – Required seasonings: fish sauce, pepper, salt, cooking oil, soy sauce…
Wash the beef, then chop it or put it in a blender to puree. Do the same with the pork. Betel leaves are washed with dilute salt water, then drained. Shallots, garlic, chilies, lemongrass cleaned, chopped, set aside. Peanuts are cleaned and then roasted hot in a frying pan.
Put the minced meat and pork in a large bowl, marinate with 1 teaspoon shallot, 1 teaspoon minced garlic, 1 teaspoon chopped lemongrass, 1 teaspoon sugar, teaspoon MSG, teaspoon seasoning, 1 teaspoon salt, 1 teaspoon teaspoon pepper, 1 teaspoon soy sauce, a little chopped bay leaf. Mix the meat mixture well to absorb all the spices, let sit for 10-15 minutes to fully infuse. Place each of the washed and dried bay leaves on a large tray, place a spoonful of meat on top, then wrap the leaves. Keep doing this until you run out of leaves and meat.
Place the pan on the stove, pour the cooking oil into the pan, heat until the oil is hot, then add each piece of spring roll, fry over medium low heat. Fry until both sides of the rolls are cooked evenly, smells good of meat, leaves are firm and slightly dark, then turn off the heat, remove the parchment paper and place on a plate.
How to make betel leaf chili with the following ratio: 3 tablespoons of fish sauce seasoning, 2 tablespoons of sugar, 1 tablespoon of chopped garlic, 1 tablespoon of ground chili, the juice of 1 lime, 1 tablespoon of chopped lemongrass. Mix the mixture well and you have a delicious bowl of meat sauce. The rolls are transferred to a plate to cool, garnished with some spices on top.
Ingredients: – 300g potatoes – 1 large carrot – 200g ribs – 2 stalks of green onion – 1 bunch Chinese fragrant – Seasonings: seasoning powder, broth powder, main noodle (optional)
Potatoes are peeled, cut into bite-sized pieces. Peel the carrots, use a knife to cut 4 equally spaced grooves around the stems to make carrot flowers, cut the carrots into pieces 1 cm thick. Onions, smell of washed vessels, cut into pieces. Put the ribs in a saucepan until it boils, remove and drain.
Onions are peeled, sliced and then fried, put the ribs on the island with onions, add a little soup powder. Then add water and bring to a boil. During the boiling process, remove the dirty foam to make the broth clear. After skimming, reduce heat, simmer until ribs are tender.
When the ribs are tender, add the potatoes and carrots, cook until they are all cooked (don’t overcook, the potatoes and carrots will crumble). Adjust the seasoning to taste. Before adding the soup, turn up the heat, add the cilantro, onion, and simmer for about 10 seconds to 1 minute, then turn off the heat. Put the potato soup with cooked ribs in a bowl and eat hot!
Preparation: Peanuts, cooking oil, fine salt or soup powder, white wine
Buy peanuts, take the bad seeds, then put them in a basin of clean water for about 20 minutes. During the soaking process, use your hands to rub several times to remove any dirt on the surface of the beans. After soaking for about 20 minutes, the moisture in the peanuts increases completely. This helps in the roasting process, the temperature will heat the beans faster and more evenly, the food is also crunchy. Then dry or pat dry with a paper towel.
Put the cooking oil in the pan and then add the peanuts. Do not heat the cooking oil first and then let the peanuts burn quickly. Roast peanuts over low heat and roast evenly.
Bake until the beans are colored like cockroach wings, crunchy and savory. At this point, turn off the heat, but don’t let the beans come out right away, add 1 tablespoon of white wine, stirring for another 2 minutes so the beans don’t burn as the skillet is still hot. After 2 minutes, the wine also evaporates completely, put the beans on a plate. Adding alcohol can help prevent bacteria from entering, making it crunchy and making it last longer and smell good.
At this time, sprinkle a little fine salt or soup powder on the beans, mix well. A fine grain of salt or soup powder will stick to the beans, which are very rich and attractive. When the beans have cooled completely, store them in a glass jar and use them gradually.
Preparation: – Mussel meat: 150gr – 1 pumpkin – Onion, scallion – Fish sauce, ground spices, pepper, cooking oil.
Wash the clams and drain the water. If you don’t have ready-made scallops, buy scallops and soak them in water with a few slices of chili to loosen the soil. Then wash it clean, put it in a saucepan until it boils with 1 cup of water. When the clams come to a boil, stir gently with chopsticks, then place the clams in the basket to cool, pick or process the clams.
The pumpkin is peeled, washed, cut into strips of 15 cm long, cut into pieces with a knife, then cut lengthwise, the intestines removed. You can also slice it and then slice it further. Onions are peeled, washed, chopped. Leeks remove the roots, crush the leaves, wash and chop.
Put the pan on the stove, dry the pan, add 1 tablespoon of cooking oil, add the onions and fry until fragrant. Next, add the clam meat with a little spice powder and stir-fry until the clam meat is hunted again, add the ground spices, then put it on a separate plate. In the same skillet, sauté the scallops, add another 1 tablespoon of cooking oil, then add the pumpkin with a little spice powder and sauté until the pumpkin is cooked through. Put the fried scallops back into the pan, add a little fish sauce for aroma, taste correction, then add the chopped scallions, mix well, turn off the heat. Place the sautéed pumpkin on a plate and sprinkle with some ground pepper.
Fried clams have a sweet taste, very delicious, but also have many nutrients that are good for the body.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
