Free weekend, make these 5 delicious dishes from home to the alley, everyone wants to eat immediately

Pork Stomach Stuffed with BOOKING BASE

Prepare:

– 1 big, thick pig stomach with many black parts

– 10 tops of basil

– 1 pack of chef’s curry powder

– 1 pinch pepper with green pepper is better

– 1 little red basil served

– Dry onion

– Seasoning: Salt, main noodles (optional), fish sauce, seasoning seeds (optional)

Making:

Step 1: Cleanse the stomach

If you want to clean the pig’s stomach, you can wash it as follows. Use a knife to filter out excess fat around the stomach. Then use scissors to slightly cut the stomach and turn it upside down, then cut out all the impurities inside. Use a razor to clean the yellow part on the top of the stomach.

Turn the stomach outside so the smooth part is facing out. Note, the bad smell of the stomach comes from mucus, so just cleaning this mucus layer in the stomach will no longer have an unpleasant odor.

Put the stomach in a large pot or basin, and then add the appropriate amount of flour. It’s best to spread this flour evenly on each part of the pig’s stomach and start rubbing it with your hands, especially the inside. For the more wrinkled stomach, you also have to sprinkle more flour on it, then rub it hard.

Note, when turning the inside of the stomach, when sprinkled with flour, should add 3 tablespoons of vinegar, 1 tablespoon of salt, squeeze and let stand for 1-2 minutes. Vinegar also helps the flour to eliminate odors. Salt helps to disinfect.

Many people don’t understand why they use flour to wash pig’s intestines. Wheat flour has a strong ability to absorb, so it can absorb all the dirt and grease on the stomach, and vinegar has the effect of eliminating fishy odors and disinfecting salt. So when washing the pork belly, add flour and vinegar and a little salt.

After that, wash the stomach with clean water a few times.

North a medium pot of water, add white salt to boil, then let the stomach boil for about 5 minutes. Take it out, wash it thoroughly, and then turn the part with the fat film out.

Step 2: Stuffing basil

Washed basil, stuffed into the stomach, add pepper and a little salt, sew the mouth of the stomach with white thread.

Step 3: Boil the stomach

Boil the stomach with salted water and dry onions with the skin on. Boil over medium heat for 35 minutes.

Step 4: Marinate the stomach

After the stomach is boiled, take it out and marinate it with curry powder, fish sauce, seasoning seeds, cooking oil, and ground pepper for 20 minutes.

Step 5: Bake the stomach

Heat the air fryer and put the stomach in the oven. Heat to 200 degrees Celsius and check continuously. Because the stomach is already cooked, put it in an oil-free fryer just to make the outside golden crispy. Remember to constantly apply cooking oil to avoid drying.

When the stomach is golden on both sides, eat it hot.

Stomach stuffed with grilled basil dipped with salt and pepper lemon or shrimp paste with basil, red basil is extremely attractive.

The grilled stomach is fragrant, crispy, and the aroma of basil is extremely attractive, no one can resist!

SPECIAL RICH THAILAND

Material:

Prepare ingredients including 2 parts, part broth and sauce.

Rib broth:

– Radish

– Onion

– Coriander root (coriander)

– Ribs

– Spices, seasoning powder, pepper

Sauce

– Green chili peppers

– Red chili

– The smell of ships

– Aroma

– Scallion

– Lemon

– Sauce

Making:

Step 1: Make broth with ribs

– Cut the radish into small pieces.

– Onions add areca pods

– The smell of Chinese (coriander) takes the white root part.

– Put everything in a pot of water and bring to a boil.

– When the water is boiling, add the ribs (the ribs have been soaked in salt water and vinegar to clean), season with spices and seasoning powder according to the taste of each family, add pepper to the pot.

– Simmer for about 2 hours for tender meat to melt in your mouth.

Step 2: Make the sauce

– 2.3 tbsp of cooled ribs broth

– Roast the green chilli until fragrant, then put in the bowl of broth.

– Chop scallions, aroma, Chinese flavor, red chili and then put in a bowl of broth.

– Squeeze lemon and add fish sauce, seasoning according to personal taste. The stronger the sauce, the better it is to eat with the ribs.

Step 3: Present the spicy ribs

Place the ribs in a deep bowl or plate, then pour the sauce over. The combination of blue and red makes this ribs very eye-catching.

The dish is presented beautifully, with the tenderness of ribs mixed with the spicy aroma of chili, the attractive smell of herbs… bringing a very interesting feeling when enjoying.

Stir-Fried Pork Ears With Cucumber

Material:

1 pig’s ear, 200g sauerkraut, 2 tablespoons bean paste (if you don’t have it, you can use chili), 4 dried chili peppers (if you can’t eat spicy, use less dried chili), 1 pepper, 4 ginger slices, 10g minced garlic, 30ml beer, moderate amount of cooking oil, 15g light soy sauce, 15g oyster sauce, appropriate amount of salt

Making:

Clean pig ears, cut into thin slices. Put the pig’s ears in a pot of cold water, bring to a boil, blanch for 1 minute, then remove. You can also soak your ears and a basin of cold water to cool completely to help prevent the ears from darkening. Then take it out to dry.

Chop the sauerkraut a little, then put it in a hot pan with a little bit of fat, lightly sauté it, and put it on a plate.

Heat a little cooking oil in a pan, pour in soy bean paste (or dill chili) until the oil turns red, then add dried chili, sliced ​​ginger, minced garlic, and fry until fragrant.

Pour in the pig’s ears and stir-fry until fragrant, then season with soy sauce, oyster sauce, and stir-fry.

Add a little beer (specially used for cooking, or you can use light beer) to enhance the taste, if not, skip it.

Pour in the sauerkraut and stir-fry, add a little hot water, stir-fry until the pickles are firm, the ears are cooked, season with salt to taste, sprinkle with a little ground pepper, stir once and then remove the pot from the stove!

Stir-fried pork ears with pickles is rich, fragrant, spicy, sour and crispy, sure to make everyone love it!

PARKED SHRIMP WITH BUFFER

Material:

– 700g black tiger shrimp (or crayfish)

– 3 teaspoons minced garlic

– 3 tablespoons unsalted butter

– 250g of mozzarella cheese

How to make grilled shrimp with cheese:

– Buy shrimp, wash, cut off antennae and legs. Use scissors or a sharp knife to make a cut along the back of the shrimp to get the black thread.

– Mix butter, minced garlic, cheese together in a small bowl. Then put the mixed filling on the body of each shrimp and let it marinate for about 10-15 minutes.

– Bake shrimp: Turn on the fryer at 180 degrees Celsius, heat the fryer for 5 minutes. Place the foil in the fryer and place the shrimp in the fryer and bake at 180 degrees for 15 minutes.

– When the shrimp is cooked, put the shrimp on a plate. When eating shrimp dip with green pepper salt or lemon pepper salt is delicious.

Grilled Ribs

Material

– 600gr young ribs – 3 tablespoons honey – 2 tablespoons fish sauce – 1 teaspoon seasoning seeds – 1/2 teaspoon MSG – 1/2 teaspoon ground pepper – 1 tablespoon oyster sauce – Minced garlic , minced shallot – Olive oil – Sesame – Colored water (stock)

Making

– Purchased ribs are washed with salt water, drained. You can leave the roast whole or cut it into pieces 5-7cm long.

– Marinate ribs: Add 3 tablespoons of honey, 2 tablespoons of fish sauce, 1/2 teaspoon of monosodium glutamate, oyster sauce, 1 teaspoon of seasoning, 1 teaspoon of olive oil, minced garlic, minced onion, 1 Add a little colored water, white sesame seeds and pepper to the ribs and marinate for about 1 hour for the ribs to absorb the seasoning.

– Preheat the fryer for about 5 minutes at 180 degrees Celsius. After heating is complete, place the marinated ribs into the pot. Set the grill temperature and time for the air fryer to 170 degrees Celsius and for about 15 minutes. Next, open the fryer, flip the ribs and bake for another 10 minutes. By the time the ribs are yellow, the cockroach wings are complete.