Suggested meals this afternoon include:
– Fried tilapia: 50,000 VND
– Shredded water spinach soup: 15,000 VND
– Tofu with mushroom sauce: 20,000 VND
– Kimchi cabbage: 7,000 VND
Total: 92,000 VND
Preparation: 1 tilapia about 1kg, cooking oil, a pinch of salt
Wash and dry the fish. Cut a diagonal line along the body of the fish and then rub a little salt so that the fish catches while frying. Heat the oil and fry the fish until golden and crispy on both sides. Fried fish sauce uses fish sauce mixed with sugar, lemon, minced garlic and chili, chopped ginger.
Preparation: 50g minced meat, 1 bunch of kale, stock powder
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: – 300g tofu (choose young beans will be better), 100g oyster mushrooms, some chopped garlic, 2g finely chopped scallions, 1 teaspoon salt, a little chicken seasoning powder (if not using, add a little salt), 2 tablespoons eat oyster sauce, 3 tablespoons starch, a little pepper
Cut the soft tofu into small squares, wash the oyster mushrooms with water, then shred and chop the spring onions. Pour the oyster sauce into a bowl, then add the salt, chicken seasoning powder, starch and half a cup of water to make the sauce. The addition of starch can make the tofu softer and stickier without breaking easily.
Heat a frying pan, pour a little oil into the pan and mix well, then add the chopped garlic and fry until fragrant then add the long beans. Shake the pan several times. Young tofu will crumble more easily, do not stir with a spoon, so that the tofu does not stick to the pan, add half a bowl of water, then add the mushrooms, cover and simmer for 1 minute.
Add the sauce mixture, stir, and cook until the mushrooms are cooked through. When removed from the pan, add some chopped scallions for garnish and this delicious tofu with mushroom sauce is done.
The young tofu is soft, soaked in a very appetizing gravy, the nutritious oyster mushroom has a distinctive aroma… making the dish much more appealing.
Preparation: – Cabbage 3 kg – Salt 70 grams. Sauce: – 2 cups water, 2 tablespoons glutinous rice flour – 2 tablespoons brown or white sugar. Vegetables: – 2 white radishes, 1 carrot – 7 to 8 scallions finely chopped, red onion finely chopped. Seasonings: – 1 minced garlic, 2 teaspoons – 1 cup fish sauce, 2 cups hot chili powder, fermented salted shrimp. Tools needed: – Knife, large bowl, food preparation gloves, container
Cut the cabbage into 4 equal parts lengthwise, then put it in a large bowl of water and wash it until the cabbage is wet. Sprinkle salt between the leaves by taking each cabbage leaf and rubbing salt over it. Use more salt closer to the stem and where the leaves are thicker. Leave it for about 2 hours. From time to time you can scoop a bit of the brine from the bottom of the pot to the top to allow the cabbage to soak in more if desired.
After 2 hours wash the cabbage again with clean water to remove salt and dirt. As you wash, divide the halves along the slots you cut earlier. Cut the core and place it in a colander to drain.
Make the kimchi sauce: Combine 2 cups of water and 2 tablespoons of glutinous rice flour in a small saucepan. Stir well with a wooden spoon and cook for about 10 minutes until bubbles start to form. Add sugar and cook, stirring, for another 1 minute. Then turn off the stove to cool. Pour the sauce into a large bowl. Add garlic, ginger, shallot, fish sauce, fermented salted prawns and hot chili powder. Stir well with a wooden spoon until the mixture turns into a paste. Add the radishes, carrots, and scallions, plus the shallots and mix well.
Spread the sauce on the cabbage leaves: Spread the sauce mixture evenly on each cabbage leaf, rub the cabbage to absorb the spices and place it in your jar or plastic container.
Fermentation: Kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity in your room. The warmer and moister, the faster the kimchi will ferment. Once it begins to ferment, the kimchi will smell and taste sour, and pressing the top of the kimchi with a spoon will release bubbles from the bottom.
Once the kimchi begins to ferment, store it in the refrigerator to use when needed. This slows down fermentation, which will make the kimchi less acidic over time.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
