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5 delicious dishes with rice for a cool weekend

Surely the deliciousness and attractiveness of these dishes will make the whole family enjoy.

RIVER OF MERCHANTS

Material:

– 1 bowl of pickled sauerkraut.

– 500-600g pork ribs.

– 1 garlic – 2 dried onions – 1-2 spoons of sugar – 2 spoons of fish sauce – a little seasoning powder.

– Horny chili, if you like spicy food.

– Salt, pepper, monosodium glutamate.

– Cooking oil.

Making:

Buy ribs, wash, pat dry, cut ribs into bite-sized pieces. You can blanch the ribs briefly to remove the dirt in the bones.

Dried onions, garlic are peeled and chopped, chili horns are thinly sliced. If the pickles are too sour, you should wash them briefly to make them less sour.

Put the ribs in a bowl with salt, seasoning powder, monosodium glutamate, pepper and stir well, marinate for 30 minutes for the ribs to absorb the spices.

You put a pan or pot on the stove and add sugar, a little cooking oil and turn on the stove to cook until the sugar water turns the color of cockroach wings, then put the ribs in and stir-fry briefly, then add the minced onion and garlic.

Next, you add pickles, chili peppers, fish sauce and then pour water to cover the ribs. Cover the pot to bring the ribs to a boil, then lower the heat to simmer, let the ribs drain the water, taste again to suit your family’s taste.

If the ribs are soft, you can turn off the stove, you should not dry up the water, but leave a little squishy water to eat with rice, it’s delicious. Each piece of braised pork chop is rich, hot and fragrant, it will definitely cost a lot of rice!

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False Nails

Material:

– Spring rolls, galangal, batch, lemongrass, shrimp paste, turmeric powder, spices.

Making

– To make this dish delicious, the first step is to choose a very important step. Should choose moderate pig’s hoof. The hoof of a pig that is too big will be hard. In addition, the hoof of the pig’s front leg should be chosen because the forelegs are more active than the hind legs, so there are more tendons. That means its meat is thinner and less dense than the hind legs, but the flavor is a bit more delicate, more delicate, sweet and a bit crispy, so it is suitable for making imitation civet dishes.

– Besides, pork legs bought should be burned until golden, not washed and cooked immediately. Burning like this just makes the legs cleaner, more fragrant, and the skin is also more crispy. You can use a torch, burn it on a gas stove, or burn with paper. If there is burning straw, the best.

– After burning, scrape the nails, wash them clean, and then cut the pieces with a matchbox.

– Galangal, minced lemongrass. Put in a bowl of pork belly with meat and shrimp paste, batch, a little turmeric powder, a little salt, mix well. Marinate for 30 to 45 minutes for the meat to infuse the flavors. (Note, adjust seasoning depending on taste, some people like to give molasses, some places add more blood, some places don’t give batches…).

– After marinating, put the hock in the pot, turn on the stove, stir to hunt again. Then fill 2/3 of the surface with water, simmer until soft and done.

So there is a civet pot that is both soft and a little chewy and fragrant to enjoy with rice or vermicelli!

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SWEET RIM Beans

Prepare:

– 4 sticks of young egg tofu or young tofu.

– 1 tablespoon corn starch.

– 1 tablespoon light soy sauce 1/2 teaspoon concentrated soy sauce.

– 1 teaspoon oyster sauce.

– 1 pinch of salt, 1 teaspoon of sugar, 2 cloves of minced garlic, chopped scallions, 1 chopped chili (if you don’t like spicy food, you can leave out the chili).

Making:

Mix the ingredients of light soy sauce, concentrated soy sauce, oyster sauce, sugar, starch, salt, half a cup of water in a bowl.

Note: You can adjust the ratio of ingredients to suit your family’s taste!

Tofu cut into slices.

Coat the tofu with the starch so that the starch adheres evenly to the surface of the beans.

Put the beans in a pan with a little bit of heated cooking oil, fry the beans on both sides until golden and then put them on a plate.

Put a little oil in the pan, heat it up, and then add garlic, green onions, and chili peppers and fry until fragrant. Then pour in the mixed sauce, bring to a boil.

Then add the fried beans, simmer on low heat until the beans absorb the spices.

Sprinkle scallions on top, then put the beans on a plate and enjoy with steamed rice.

Tofu is soft, fragrant, spicy, salty and sweet, guaranteed to blow away your whole pot of rice!

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STEAMED FISH

Material:

– 1 tilapia or carp, sea bass…

– Chili fruit.

– 1 branch of green onion.

– Just enough soy sauce, just enough salt, 1 piece of carrot, 1 piece of ginger, 1 little soy sauce, 1 little vinegar, a little sesame oil.

Making:

Buy fish to cut and clean the fish’s internal organs, remove the black membrane, cut off the head of the fish, do not use the tail, pat the fish body, remove the tendons on both sides. Removing the veins and black membranes will help the fish avoid fishy.

Cut the fish into slices as shown, each about 7-8 mm thick, but do not break the pieces. Cut the carrots into diamond slices, cut the peppers into small circles, cut the scallions and ginger into strips, and some scallions and ginger cut into thin slices.

Add the appropriate amount of salt and a soy sauce to the cut fish body and head, add the scallions and sliced ​​ginger (grated ginger and onions, add a little water and then mix to squeeze the juice) into the mix, marinate within 10 minutes.

Then arrange the fish on a deep plate. Bring a pot of water to a boil, place a plate of fish on a colander, cover, and steam fish for about 15 minutes over high heat or until fish is cooked through. In general, depending on the size of each fish, the steaming time varies.

Make the sauce: Pour the steamed water from the steamed fish in the plate into the pot, add some light soy sauce, balsamic vinegar, sesame oil, bring to a boil to make the sauce over the fish.

Add the chili chunks, sliced ​​scallions, scallions and minced ginger and cook with the sauce, cook for an additional 30 seconds to 1 minute. After the sauce boils, drizzle over the fish, garnish with chilli slices and scallions and enjoy! Steamed fish dishes must be eaten hot to be delicious.

Steamed fish with soy sauce is simple, easy to make, rich in flavor, beautifully presented, making even the most discerning person unable to take their eyes off.

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GINGER DUCK WAREHOUSE

Material:

– The right amount of duck meat (1 half chicken), just enough ginger, 1 bowl (rice bowl) rice wine, 3 small lumps of rock sugar, 3 soy sauce, 1 teaspoon black soy sauce, 1 teaspoon rice wine, a little salt .

Making:

Duck cleaned and cut into bite-sized pieces. Place the duck, cooking wine, and 2 slices of ginger in a pot of cold water, and cook until the water bubbles up from the excess blood. Take out the duck, rinse with warm water.

Wash ginger, slice as thinly as possible, the amount of ginger depends on your preference.

Heat oil in a pan, if there is sesame oil, add sesame oil, when the oil is hot, add sliced ​​ginger and sauté until slightly golden and fragrant.

Add the blanched duck meat, stir on low heat, stir until the duck meat is slightly golden, so that when the duck meat is stocked, it will be more fragrant and crispy.

After the duck skin has recovered, start seasoning. Add the water of the rice wine first, soy sauce, black soy sauce and rock sugar to color the duck.

No need to add water, add the rest of the rice and wine, the amount of rice and wine to cover the duck meat, cover and simmer for 45 minutes. In general, cooking time depends on the toughness of the duck, older ducks are tougher, so it takes more time. If you don’t like to add rice and wine, just add the water of the rice and wine.

Cook duck until it is soft as desired, if there is still a lot of water, boil over high heat until the water thickens. Taste the seasoning again, can add a little salt to taste.

Braised duck with ginger adds an extremely delicious and nutritious rice wine. The meat is tender, rich in taste, has no bad smell, everyone likes it.

Note:

– Sesame oil is very important in this dish, it is best to have. Ginger is divided into old ginger and young ginger, it is best to use old ginger to help the duck have a stronger flavor.

– If you like the stronger taste of ginger, you can use more, but if you don’t like it, use less.

– Don’t worry about getting drunk after eating this dish, because the rice wine will evaporate during the cooking process, leaving only the aroma.

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Good luck!

According to phupuvietnam.vn

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