It’s cool, cooking a simple 4-course meal is extremely “thin” with rice

Deep fried chicken cartilage with rich fish sauce, fragrant fried gourd with shrimp… perfect for a rainy day meal.

Suggested dinner this afternoon will have the following dishes:

– Fried chicken cartilage with fish sauce: 65,000 VND

– Cooked tomato soup: 8,000 VND

– Stir-fried gourd with shrimp: 13,000 VND

– Fried tofu: 10,000 VND

Total: 96,000 VND

Prepare:

– Chicken cartilage: 400g

– 1 small onion, 1 branch of green onion, onion, garlic, chili, ginger.

– Salt, seasoning powder, fish sauce, pepper, sugar, cooking oil, deep-fried flour.

Wash the chicken cartilage, filter out the surrounding fat if a lot, squeeze with a little salt and ginger, then wash it clean, drain, cut into 2 if the cartilage is large.

Peel the onion, wash it, and trim the areca. Onions, garlic peeled, washed, chopped. Remove the stalks of chili peppers, wash and chop finely. Scallions removed roots, crushed leaves, washed, cut into pieces. In a pot of water, when the water boils, add a little salt, then put the chicken cartilage in it, boil again, pour into the basket, wash the chicken cartilage, drain. Marinate chicken cartilage with a little seasoning powder, pepper and 1/2 of the minced onion and garlic above, leave for about 30 minutes to infuse. Before frying, add 1-2 tablespoons of crispy flour and mix well with the marinated cartilage.

Put the pan on the stove, dry the pan for the cooking oil and heat it up. When the oil is hot, fry the marinated chicken cartilage until golden brown. Pay attention to remove the onion and garlic so that it does not burn when frying. While waiting for the chicken cartilage to brown, prepare fish sauce by adding 3 tablespoons of fish sauce, 2 tablespoons of sugar and 1 teaspoon of filtered water into a bowl, stirring with a spoon to dissolve the sugar. The ratio can be changed according to the taste you want. Then add the chopped chili on top.

The chicken cartilage is golden, remove to a plate lined with absorbent paper, drain off the cooking oil in the pan, leaving only about 1 tablespoon. Then add the remaining 1/2 of the minced onion and garlic to the pan. When the onions and garlic are fragrant, add the sugar sauce and bring to a boil. Boil until the water is thick, season to taste, then return the fried chicken cartilage to the pan, shaking the sauce evenly around the cartilage. Finally, add the onions and stir well, turn off the heat and add green onions and shake well.

Prepare: Fresh eggplant, lard, garlic, batch, perilla, scallions, spices

Fresh eggplant chooses young fruit. Add half soaked in salt water and then wash again. Fry garlic with lard, add eggplant and stir-fry thoroughly with spices. Add batches, add boiling water to taste, and simmer until the tomatoes are soft. Turn off the stove. Chop onions and perilla to add.

Prepare: Cooking oil, 3 bean bags

Heat the cooking oil, fry the beans in small pieces until golden brown, take them out and put them on a plate.

Ingredient: 1 small 400g gourd, a handful of small dried shrimp, just enough cooking oil, a little salt, a little hot water, a little green onion, dried onion

Gourds peeled, washed and cut into bite-sized pieces for stir-frying. Because the gourd is young, it is not necessary to remove the core and seeds. Should not be too thick, the sliced ​​gourd will be about 5mm thick.

Dried shrimp bought at the market are washed, because in the process of transporting shrimp there will be impurities, so we must wash them before use, in the washing process can soak small dried shrimps in warm water. Then put the pan on the stove, turn on the heat, after the temperature of the pan rises, add a little oil. If the house has lard, the better. After the cooking oil is hot, add a little chopped dried onion and sauté it until fragrant, then pour in the gourd.

Stir-fry until the gourd is half cooked and half cooked, then add the shrimp. When the gourd is almost ripe, it shows that the outer edge of the gourd becomes transparent, add salt to taste, add a little hot water so that the gourd and the shrimp can blend together. Stir well, add finely chopped scallions, stir 2 more then turn off the heat.

Good luck!