Top 30 Delicious and attractive dishes cooked at home the whole family will love.

• Material:

– 1 pound of copper frogs
– 1 pineapple, red onion, garlic, lemongrass, fresh turmeric, tomato, green onion
– Spices: curry powder, fish sauce, sugar.

• Processing:

– When buying frogs, please take kitchen ashes or bamboo leaves close to the frog’s body to remove the frog’s slime and make it easier to make frog meat, then peel off all the outer skin of the frog and then peck. If you want to save time, ask the seller to dissect the frog for only the body and thighs of the frog, then go home and wash it thoroughly. To reduce the fishy smell of the frog, you should wash the frog with salt water and squeeze the ginger into it, otherwise you can add white wine to wash the frog.
– When you have cleaned the frog, cut the frog meat into bite-sized pieces, peel the pineapple, remove the eyes, wash it, and cut it into medium thin pieces. Red onion, peeled garlic, peeled fresh turmeric then minced all. Wash the tomatoes and cut them into wedges or you can cut them into thin slices. Green onions are washed and cut into pieces, lemongrass peels off the old outer skin, washed and then chopped.
– Then you add turmeric, lemongrass, 3/4 of the chopped onion and garlic together with frog meat and add curry powder, sugar, fish sauce, stir well and let marinate for about 30 minutes.
– When you have finished marinating the frog meat, take a pan and then add the oil to heat it and add the onions and garlic to saute, then add the marinated frog meat and stir-fry for about 1 minutes, then add the sliced ​​pineapple to the pan. stir-fry together. Use chopsticks to stir well, then add the sliced ​​tomatoes to the frying pan, stir-fry until the tomatoes are ripe and re-season the spices to taste, then add the sliced ​​green onions to the island and turn off the heat. That’s it, you have finished preparing a delicious and attractive pineapple fried frog dish. You just need to put the pineapple fried frog on a plate and enjoy it while the dish is still hot.

• Material:

– 200g of young heart

– 1 bowl of pickles

– 1 tomato

– Green onion, minced garlic, ginger

– Spices, seasoning powder, fish sauce.

• Processing:

– Cut a small piece of ginger that can be put inside the young intestine, insert the piece of ginger into the small intestine, use one hand to hold the head of the young intestine, one hand to stroke the piece of ginger along the small intestine until the other end. Do this twice, then squeeze the intestines with vinegar and salt, then rinse them with water to keep them from getting fishy.

– Boil 1 pot of water with a little salt, minced ginger when the water boils, put the young intestines in and blanch quickly for about 30 seconds, remove the intestines.

– Slice the young intestine into bite-sized pieces and marinate with spices, dried onions.

– Sliced ​​pickles, sliced ​​green onions, thinly sliced ​​ginger, sliced ​​tomatoes and areca.

– Put the pan on the stove, add 1 tablespoon of hot oil, then add minced onion and garlic and sauté it with ginger, then add the young intestines and stir-fry, add a little fish sauce and stir-fry until the intestines are cooked, then remove to a plate.

– In the same pan, add 1 tablespoon of oil to heat, then add minced onion and garlic, sauté until fragrant, then add tomatoes and sauté until soft, then add the pickles and stir-fry until the melon is cooked. Add a little seasoning powder and then pour a plate of young intestines into and stir-fry with melon for about 1 minute and then season to taste.

– Put sliced ​​green onions into the island, turn off the stove, scoop out a plate to eat with hot rice.

• Material:

– 1 pack of Barona Complete Seasoning Sauce – Lemongrass Barbecue
– 400g beef fillet, 50g pork fat, 5 lemongrass plants, 16 guise leaves
– tbsp minced red onion, a few stalks of scallions, tbsp minced garlic
– Lettuce, herbs, cucumber, carrot.
– 1 tablespoon vinegar, 1 teaspoon sugar, cooking oil.

• Processing:

– Add beef with fat and mix well, add minced shallot, minced garlic, scallions and 1 pack of Barona Complete Seasoning Sauce – Grilled lemongrass marinated for about 15 minutes.
– After the meat has absorbed the spices, roll the meat with the guise leaves: Spread the bay leaves on a flat surface, spread the beef on the guise leaves just enough, put the lemongrass stick up and then roll it up, roll it just right so that the meat does not get burnt. fall out, then put it on the charcoal grill to cook, the guise leaves are golden brown.

– Arrange beef rolls with bay leaves on a plate, garnish with lettuce, herbs and carrots trimmed with flowers.
When eaten with herbs and carrots, pickled cucumbers.
Tip:

If you do not have access to a grill, you can sauté the beef.

However, note that when baking or pan-frying, spread cooking oil to prevent the beef rolls from sticking, drying and burning.

• Material:

– Ground beef: 500gr
– Straw mushrooms: 50g chopped
– Bell pepper: chopped
– Green onions: 2 chopped branches
– Garlic: 2 cloves, minced
– Eggs: 1 egg
– Rice flour: 30g (or breadcrumbs)
– Seasoning: salt, pepper, sesame (sesame)

– Pineapple juice: 90ml
– Soy sauce: 75ml
– Ginger: minced root
– Sugar: 45gr
– Rice vinegar: 30ml
– Corn flour: 10g

• Processing:

– Put the mixture of ingredients for making meatballs into a bowl, beat in eggs. Leave some sesame!

– Use a fork to mix the above mixture well, avoid using strong hands

– Take a little cooking oil and apply a thin layer on the grill, rub your hands with a little oil to make the meatballs not stick to your hands. You can even fry the meatballs in a pan of hot oil

– Open the oven at 180 degrees before putting the meat into the grill, the time is 18 – 20 minutes

– While waiting for the meat to cook, we prepare the sauce consisting of the mixture of ingredients prepared in advance in the bowl.

– Bring the sauce to a boil on a hot pan, until the water is slightly thickened, the smell is okay.

– Add the cooked meat to the sauce, cook for about 3 minutes, then turn off the heat.

– Present on a plate, sprinkle sesame on top is complete.

• Material:

– 1 chicken about 800g, head and legs removed

– 1 teaspoon for cooking
– 2kg of granulated salt
– teaspoon of ginger powder
– teaspoon of turmeric powder

• Processing:

– Wash and dry chicken.

– Rub the cooking salt around the chicken. Mix the flour with the turmeric powder together and then rub it all over the chicken.

– Put 2kg of salt in a pan and roast for 10 minutes until the salt is dry and hot.

– Wrap the chicken in parchment paper and tie it tightly.

– Put 3 tablespoons of roasted salt in the bottom of the cast iron pan then place the chicken on top. Pour in the rest of the roasted salt to cover the chicken.

– Put the pan on the stove, cook for 40 minutes, then turn off the heat. Keep the lid like that for 30-40 minutes, then take out the chicken, cut into bite-sized pieces or tear the chicken to enjoy.

– The cooled salt can be stored in a glass jar and saved for next time.

• Material:

– 400g beef encrusted.
– White wine.
– Cornstarch.
– Carrot, onion, lemongrass, red onion, garlic, ginger.
– Complete seasoning package of Baron Bo Kho.

• Processing:

– Put the beef in the pot with a white wine soup, 5 grams of ginger. Then cut into bite-sized pieces.
– Marinate meat with Barona Complete Seasoning Sauce package – Braised beef and minced onion and garlic for about 20 minutes.

– Fry minced onion and garlic and smashed lemongrass. Add the meat and stir fry. Add 1.5l of water and simmer for about 1 hour and 15 minutes.

– Add carrots to the stew for 40 minutes. Finally put the onion in the stew for 5 minutes.

– Add 50ml of water and 20g of cornstarch and cook for 2 minutes.

– Turn off the stove, put the braised beef in a bowl. Serve with bread, noodles or rice

• Material:

– 350g beef

-50 g of garlic, an onion, 3 lemons, a bunch of lettuce, a little onion, cilantro, cooking oil.

-Condiments: salt, pepper, sugar, seasoning.

• Processing:

– Lettuce is separated into leaves, soaked in dilute salt, washed. Peeled garlic, crushed. Peel the onion and cut it into thin slices. Squeeze lemon juice.
– Beef washed, sliced ​​according to the grain. Put the beef in a bowl, season with a teaspoon of seasoning, half a tablespoon of sugar, a teaspoon of pepper and a little salt and let it sit for about 15 minutes.
– Heat oil in a pan, add garlic and fry until fragrant, add the beef and stir quickly (the meat is still rare), then pour the onions in, mix well.
– Put the beef in a bowl, pour in the lemon juice, mix well. Arrange lettuce, cucumber, tomato on a plate, pour over stir-fried beef, sprinkle with pepper.

– Use salad with soy sauce and chili.

• Ingredient :

– Misery: 2 left
– Tofu: 400g
– Carrot: 1 piece
– Mushroom 10g
– Checkered onion: 1 branch
– Vermicelli: 40g
– Pepper: spoon
– Salt: teaspoon
– 2 tablespoons of vegetarian seasoning
– 2 tablespoons MSG

• Processing:

– The part of the cat mushrooms you soak in water for about 5 minutes until the mushrooms are soft, wash them and then cut them into small pieces. Onions are cut root, washed and then sliced ​​into small pieces, carrots are peeled, washed, then chopped as the above ingredients. After each ingredient is prepared, keep it in a separate corner.

– White tofu, you wash to drain all the water and then puree it, soak the vermicelli with water until soft, then cut it short about 0,5 cm. Vegetarian dishes will not have meat, so we replace them with tofu and carrots, but they are equally delicious as bitter melon soup.

– Bitter melon you choose the right, green fruit, then cut it into pieces about 1 finger long, scrape the intestines out and then wash them thoroughly with water.

We proceed to cook bitter melon soup:

– Stuffing bitter melon: In a large bowl, put the prepared ingredients such as carrots, mushrooms, vermicelli, chives, tofu, ½ teaspoon of salt, 2 tablespoons of seasoning, ½ teaspoon of pepper, then mix well to absorb the seasoning. In turn, we stuff the mixed mixture into each piece of bitter melon and cut it until all.

– You put the pot on the stove, add a little cooking oil and pour the rest of the non-aromatic borax, add 3 cups of filtered water to boil. Then, put each piece of bitter melon in turn into the pot, add 1 tablespoon of vegetarian seasoning.

Cover and cook for about 15 minutes until the bitter melon is soft, taste more seasoning to taste, then turn off the heat. To cook a delicious vegetarian bitter melon soup, in addition to seasoning with medium seasoning, you need to pay attention to the stuffing so that the bitter melon does not stick out or crack when put in the water when cooking, and at the same time keep the bitter melon from turning yellow. .

– You scoop the soup into a bowl and enjoy with family and friends. This vegetarian bitter melon soup helps you balance the amount of fat and fiber. Vegetarian bitter melon soup is a cool soup, a dish that is completely suitable for women who want to lose weight on a diet. Please put them on your list of foods to eat. The dish is sweet, not too bitter, easy to eat and especially good for our health.

• Material:

– Stuffing screws or screws: 1kg

– Bacon: 200gr

– Tofu: 3 covers

– Green pepper banana: 8

– Batch: 1/2 bowl to eat rice

– Pork skin: 100gr

– Herbs: green onions, perilla, bay leaves

– If eating shrimp paste: 1/2 teaspoon

– Onions, garlic: one each

– Fresh turmeric: 1 piece

• Processing:

– Snails bought, washed, soaked in water to wash rice and dropped in a few slices of chili to release dirt. Wash the snail again, cut off the tail of the snail, boil it in boiling water, remove the snail meat, remove the snail feces.

– Cut pork belly or cut into bite-sized pieces, bring to the island until golden brown.

– Green bananas are peeled, soaked in salt water, cut in half, cut diagonally, boiled with a spoonful of turmeric to reduce the depth of bananas. Then put cooking oil in a pan to fry the bananas until they are soft when cooked without being crushed.

– Tofu, sliced ​​into small pieces, fried until golden brown on both sides, should not be fried when cooked, it will be crushed.

Make three sauces:

– Batch turmeric sauce: Grinding fresh turmeric with batches will reduce the pungent smell of turmeric.

– Pork skin sauce: Boil until soft, add a little finely ground water, filter it through a sieve. Tamarind sauce will make the pot of banana beans more greasy, creating a consistency.

– Banana sauce: Boil 4 bananas with a bit of turmeric to reduce the depth of bananas until they are soft. Peel off the peeled skin, take the banana flesh inside and grind it to make a sauce.

So there are three bowls of sauce: banana puree, finely ground pork skin, turmeric batch is the secret to making the banana bean dish more delicious.

– Fry minced onion and garlic, put snails in the island, followed by bacon, sliced ​​banana and fried. Then season with shrimp paste, a tablespoon of seasoning seeds, stir to infuse spices.

– Next, add 3 tablespoons of turmeric, pureed banana sauce, tamarind sauce, add water to cover, forming a slightly yellowed mixture until the bananas are soft and the water is thick.

– Taste the seasoning to taste, the acidity of the batch can be adjusted according to your preferences, add chopped herbs and serve hot.

Note: Depending on the acidity of each person, adjust the batch. If the cooking process is too diluted, add a little tapioca starch with water and pour it into a pot of bananas and beans to create a paste.

• Material:

– Snail: 300 g

– Green star fruit: 2-3 fruits

– Perilla, guise leaves

– Dried onion: 1 bulb

– Fresh chili: 1 bulb

– Condiments: cooking oil, seasoning powder, main noodles

• Processing:

– Perilla, bay leaves washed, chopped; star fruit washed, cut into star shape.

– After cleaning, use a knife to cut in half, peeled and smashed onions, chopped, sliced ​​fresh chili.

– Put the pan on the stove, fry the dried onion with cooking oil.

– Put star fruit in and stir-fry through (if you don’t like to eat sour, you can put star fruit in a bowl, add a little salt, squeeze out the sour water and then stir-fry).

– Next, add the snails and stir-fry with high heat so that the snail meat is hunted again. Spicy taste.

When the snails are fried with star fruit, add the perilla and guise leaves to the island quickly, season with the main noodles.

Turn off the stove to serve hot.

• Material:

– 1 pack of Barona Complete Seasoning Sauce – Braised fish/meat 80g
– 500g of frog meat
– Green onion, red onion, garlic, horn chili
– 1 teaspoon pepper

– 1 tablespoon cooking oil

– 150ml of water

• Processing:

– Wash frog meat with ginger wine (alcohol + pickled ginger) to remove the fishy smell, then rinse with clean water, drain. Cut the frog meat into bite-sized pieces.
– Scallions washed, cut. Sliced ​​chili pepper. Minced garlic and onion.

– Put the frog meat in a bowl, marinate with 1 pack of Barona’s complete seasoning sauce for 20-30 minutes for the meat to absorb the seasoning. (Note: when using Barona complete seasoning package you do not need to add any other seasoning)

– Put the pan on the stove until hot, add oil, add minced onion and garlic and fry until fragrant.

– After frying the onion and garlic until fragrant, let the marinated frogs soak up the spices in the pot and stir well

until the meat is back.

– Add about 150ml of ginseng water, boil the water, continue lowering

simmer until the frog meat is absorbed and the sauce thickens.

– Continue to add scallions, horn peppers, cook for another 2-3 minutes.

Put the frog meat on a plate, sprinkle with pepper and serve with hot rice.

Tip:

While marinating the meat, you should occasionally stir to let the frog meat infuse

Barona Complete Seasoning Sauce – Braised fish/meat

• Material:

– 1 pack of Barona Complete Seasoning Sauce – Southern Sour Soup
– 400g pork leg
– 1 teaspoon minced onion
– 1 teaspoon minced garlic
– 750ml of water
– Cooking oil

• Processing:

– Wash and dry the pork rolls, cut them into bite-sized pieces, then bring them to the skin.
– Mix 750ml of water with 1 pack of Barona Complete Seasoning Sauce – Southern Sour Soup, bring to a boil.

– Heat oil in a pan, sauté onion and garlic, then add the pork rolls to the island, then put the pork rolls in the pot of boiling water above and cook until the pork rolls are soft.

– Pour into a bowl, use hot to have delicious dishes every day

• Ingredient :

– 1 pack of Barona Complete Seasoning Sauce – Stir-fried Sweet and Sour Seafood (80g)
– 200g squid / squid leaves, 200g black tiger shrimp / white shrimp
– green bell pepper, red bell pepper
– Tomato, pineapple, celery
– 1 small carrot, 1 tablespoon cooking oil, ½ onion

• Processing:

– Clean squid, cut dragon scales, cut into bite-sized pieces. Shrimp peeled, leaving the tail with black thread. Bell peppers cut into squares, Onions add areca, Pineapple cut into pieces Celery remove leaves, wash and cut into pieces. Peel carrots, wash Clean cut into circlesTomato cut into squares

– Put oil in a pan, sauté minced onion and garlic, add squid and shrimp, and stir-fry slightly.

– Add 1 pack of Barona Complete Seasoning Sauce – Stir-fried sweet and sour seafood until squid and shrimp are almost cooked and absorbed. Add the vegetables, stir well and turn off the heat.

– Put sweet and sour fried seafood on a plate. Serve with hot rice.

Tip:

Sweet and Sour Sauteed Seafood is also used to prepare Sweet and Sour Squid,

Fish with Sweet and Sour Sauce… are all very delicious and attractive.

• Resources:

– 500 gr of young ribs
– 3 scallions, sliced ​​long
– 5 cloves of garlic
– 1 tablespoon wine
– 3 tablespoons soy sauce = soy sauce
– 1 tablespoon sugar
– 1/2 teaspoon black pepper
– 1 tablespoon fish sauce
– 1 horn chili
– 700 ml of chicken bone broth or cold water.

• Processing:

– First, when you buy young ribs, you take the ribs and cut them into pieces, then wash the ribs with salted water and then rinse with cold water.

– Then you put the pan on the stove, add 2 tablespoons of oil, wait for the oil to heat up, add the green onions and sauté for 1 minute, then add the garlic and sauté for another minute.

– Next, add in the ribs until really firm, then add the soy sauce and stir-fry for another 4 minutes.

– Finally, add water + wine and all the remaining spices, cover the stew with medium heat. When the water is slightly thickened, season to taste and then turn off the stove.

– Finished products and presentation: Put the braised ribs on a plate, put chili on it or a little coriander leaves (coriander) and a little pepper on top to make it attractive and flavorful.

• Ingredient :

– 1 stomach (pork stomach)

– Peanut

– Cilantro

– Onion, ginger and garlic

– Seasoning: 15ml wine

– 10ml soy sauce

– 15ml sesame oil

– some vinegar

– 15ml satay oil

– Some sugar

– 5g salt

– Anise

– Laurel leaves.

• Processing :

– Wash the stomach, then add salt to rub the sides evenly, add a little vinegar to wash again, then put the stomach in a pot of boiling water.

– After the water in the pot boils, take out the stomach, empty the water and add new water, then put the stomach back in.

– Add onion, ginger, star anise, bay leaf to the pot.

– Next, you add salt and wine. Turn on high heat until the water in the pot boils, then turn to low heat, cook for another 40 minutes.

– After the stomach is cooked, you can poke it with chopsticks easily, turn off the stove, take out the stomach and let it cool.

– Finely chop the stomach, minced garlic, peanuts and coriander.

– Put the stomach, coriander, peanuts, garlic in a large bowl.

– Add vinegar, sugar, soy sauce, sesame oil, satay oil.

– Mix well and put on a plate.

• Material:

– Chicken: 1/2 chicken
– Chestnuts, peeled: 14 nuts
– Fresh ginger: 10 gr
– Dried garlic
– Spring onion
– Water: 350 ml
– Chicken seasonings: Oil: 30 ml, cornstarch: 5 gr, pepper, sugar
– Seasoning for sauce: Cornstarch: 30 gr, water: 40 ml
– Other processing seasonings: Cooking wine: 15 ml, salt: 2,5 gr

• Processing:

– The chicken you cut into bite-sized pieces, note that it can be the same size as a chestnut. Then you marinate the chicken with spices for about 5 minutes, during this time, pay attention to use your hands or chopsticks to mix the chicken well to infuse. Chestnuts you can buy unpeeled or peeled, I recommend using the peeled type because it saves a lot of time and effort in preparing the dish. Fresh ginger is shaved. Wash, dry garlic, peel off the skin, then mince finely.

– Put the pan on the stove, then add a little oil, wait for the pan to be hot, then add the chicken, ginger and garlic and stir well.

– Continue to stir the chicken evenly on the stove until they turn golden brown, at this point, you put the chestnuts along with the prepared wine and water into the pan. Step 4: Mix the cornstarch and mix. along with the water to prepare the seasoning for the sauce. At this point, the chicken is soft, you pour the cornstarch mixed with water into the island, then wait a bit for the sauce to thicken. Then you put the washed scallions into this pot of braised chicken with chestnuts and put them in a bowl to enjoy

• Material:

– 1 piece of pork belly with little fat (about 1 kg) –
-1 teaspoon of salt –
– 1 purple onion; 1 sprig of crushed lemongrass –
– 1 tablespoon vinegar –
– Fresh vermicelli

– Salad

– Grated carrots

– Herbs,

– Sliced ​​cucumber

– Poach chives in boiling water.
Sauce part:

– 2 tablespoons full of black soy sauce (hoi sin sause)

– 1 tablespoon peanut butter

– 1 minced chili

– 1 clove of minced garlic

– 1 minced purple onion

– 1 tablespoon crushed roasted peanuts

– 100 -140ml of water

– 1 teaspoon sugar

– 1/3 teaspoon seasoning powder.

• Processing:

– Put the pan on the stove, add 1 tablespoon of oil, wait until the oil is hot, add the red onion and garlic and fry until fragrant. Then add the black sauce and sauté for 1 minute. Next, stir in the butter. Finally, add the water and spices and stir together. Bring to a boil, season to taste, then turn off the heat.

– Bacon is only washed, scraped off the dirt clinging to the skin. Cook 1 pot of water, when the water boils, put the meat in and boil for 5 minutes. Then take out the meat and wash it. Now put 1 amount of water in a pot with vinegar, salt, lemongrass and onion and pieces of meat, put on the stove and cook on medium heat. We boil the meat for about 45-50 minutes.

Note: The time depends on the piece of meat to be large or cut into small pieces. Remember not to overcook the meat, it will lose its flavor. When the meat is cooked, take it out and soak it in a bowl of ice cold water for 2 minutes before slicing.

– When cooked, take out and wait to cool, then slice thinly.

– Spread lettuce leaves on a plate, arrange meat, herbs, cucumber, some noodles and carrots. Gently curl. Use chives in the middle column to complete.

Arrange the meat salad pieces on a plate, when eaten with peanut sauce.

• Material:

– Young ribs – 500 gr
– Cooking oil

– Flour

– Satay

– Seasoning seeds

– Pepper

– 2 chicken eggs

– Rice noodle

– Vegetables.

• Processing:

– Wash young ribs and cut into pieces about 5cm long.

– Marinate pork ribs with satay chili + seasoning powder + pepper and leave for at least 10 minutes for the ribs to absorb the seasoning.

– Put the fried dough in a bowl, pour in filtered water and stir until it thickens.

– Crack the eggs into a bowl and stir well.

– Pour eggs into a bowl of fried flour and dissolve the mixture.

– Dip a few pieces of young ribs in and roll until the ribs are covered with egg powder.

– Prepare a pan and heat 1 amount of oil

– Drop the ribs that have been rolled in flour and fry on low heat until the pork ribs are golden and eye-catching.

– Arrange raw vegetables on a plate and arrange fried pork on top and enjoy.

Without wasting time and being too fussy in the preparation, we have finished the crispy breaded pork ribs. The dish served with vermicelli and raw vegetables will be very delicious, changing the taste for a family meal on the weekend.

• Material:

– 1 pack of Barona Complete Seasoning Sauce – Stir-fried sweet and sour seafood.

– 300g shrimp.

– ½ pineapple (fragrant).

– 10g of vegetables.

– 1 teaspoon salt and pepper.

– ½ tsp chili powder.

– Cooking oil

• Processing:

– Shrimp washed, peeled, removed the head, black thread and left the tail.
– Pineapple peeled, diced.
– Vegetables, washed and dried.

– Shrimp marinated with salt, pepper and chili powder.

– Heat oil in a pan, sauté shrimp until golden and add 1 tbsp

– Barona Complete Seasoning Sauce – Stir-fried sweet and sour seafood on the island until dry.

– The oil pan is hot, add the aroma to the island, add the

– Barona Complete Seasoning Sauce – Stir-fried sweet and sour seafood with the rest, stir quickly.
– Put the shrimp on a plate, pour the sweet and sour aroma, decorate with vegetables. Serve hot

• Material:

– Mushrooms 100g
– 3 tomatoes
– Onion 1 piece
– 3 eggs
– Minced beef 150g
– Salt spoon 1/4 teaspoon
– 2 branches scallions
– Fresh milk – 50ml
– Unsalted butter – 1 tablespoon
– Cooking oil

• Processing:

– Mushrooms washed, drained, cut into bite-sized pieces.

– Mushrooms are steamed and drained.

– Wash tomatoes, cut in half, remove seeds and diced.

– Onions peeled, washed, diced.

– Green onions cleaned and chopped.

– Heat a pan with a little oil.

– Break the eggs into a bowl, beat the eggs and add fresh milk, beat well, season with a little salt and pepper to taste.

If you do not like to use fresh milk, you can still replace it with whipping cream, the eggs are smoother and fatter and equally delicious.

– Put the onion in a frying pan with oil, then add the beef and cook on medium heat for about 10 minutes, season with salt and pepper to taste.

– Using another pan, drop unsalted butter into the pan over medium heat until the butter melts.

Pour the egg and milk mixture into the pan and coat the pan evenly. When the eggs are almost half cooked, they begin to roll.

– Put fried beef with onions, steamed mushrooms, tomatoes, scallions in the middle of the egg, roll it up.

– Remove eggs to a plate, cut into bite-sized pieces.

Usually wakes up when it’s hot.

• Ingredient :

– 500g of duck meat.
– 250g of fresh bamboo shoots

– 1 piece of ginger

– Chilli.
– Package GVHC Fish / braised meat 80g

• Processing:

– Buy duck meat, wash, cut into bite-sized pieces. Sliced ​​or sliced ​​ginger. Freshly cut bamboo shoots

Put duck meat in a pot with water, a few slices of ginger and 1 tablespoon of salt on the stove to boil until foamy, then remove the duck meat to a plate.

– Put bamboo shoots in a pot to boil until all the bitterness is gone.

– Put the pan on the stove, add 1 tablespoon of cooking oil, heat it up, then add some minced garlic and sauté it until fragrant.
– Put the duck meat in and stir-fry until golden brown. Add a little ginger, Add water to the ginseng and cook for about 1 minutes.

– Put bamboo shoots into the warehouse for another 10 minutes to drain the water, then turn off the stove. Presentation and enjoyment Ladle fresh braised duck with bamboo shoots into a bowl. Sprinkle some shredded spring onions.

• Material:

– Clams 5 taels

– 1 pineapple

– 1 tomatoes

– 2 crocodiles (if any)

– laksa leaves, scallions, dill, dried onions, ginger

– Fish sauce, soup powder, main noodles (or seasoning seeds).

• Processing:

– Pineapple peeled, cut eyes and cut into bite-sized pieces. Washed tomatoes, 1 areca nut, 1 diced

Finely chopped green onions, dill, laksa leaves. Minced dried onion, crushed ginger. Clam washed and then put in a pot to boil and add a little white salt to boil.

– When the clams open their mouth, take them out and separate the meat, remove the shell and the water, then drain it into a large bowl to settle down.

– Wet the clam meat with a little fish sauce, main noodles, soup powder and a little chopped dried onion.

– Heat the cooking oil in the pot and then add the chopped dried onions and sauté until fragrant, then add the diced tomatoes and stir-fry, when the tomatoes are cooked, pour in the clams and stir fry for about 2, 3 minutes, then scoop out the clams and tomatoes. out bowl.

– Pour the descaled clam broth into the pot and stir-fry the clams, add the crocodile, pineapple, and ginger to boil for about 10 minutes, then add the clams and tomatoes and cook for another 5 minutes. Season to taste, add scallions, cilantro and then turn off the heat.

– Ladle the soup into a large bowl and enjoy

• Material:

– 2 eggplants

– 150 g minced pork

– 1 teaspoon salt

– 2 cloves of minced garlic and ginger

– 3 tablespoons cooking oil

– 1 tablespoon soy sauce

– Spring onion

– Spices include sugar, soup powder, sesame oil, pepper.

• Processing:

– Wash and cut the eggplant into small even pieces. Soak in salt water for 10 minutes. Then remove them, drain. At the same time marinate minced pork with ginger and a little salt.
– Heat 2 tablespoons of cooking oil in a pan and sauté the eggplant for about 6-9 minutes until the eggplant is cooked through, then take it out.

– Continue to stir-fry the minced pork, then remove from the pan.
– Add ginger, garlic, scallions and stir to smell, then add the eggplant and minced pork. Add soy sauce, sugar, pepper and sesame oil to the mix and the dish is done.

• Resources:

– Pig’s heart: 1 fruit

– Cucumber: 1 fruit

– Tomato: 1 fruit

– Pineapple (pineapple): 1/3 fruit

– Onions: of

– Green onion, garlic, pepper

– Spices: The seasonings of fish sauce, salt, seasoning seeds are enough to use

• Processing:

– The pig’s heart is washed with water, halved and thinly sliced ​​lengthwise to form delicious, beautiful pieces. Then clean the bruises inside.

– Add a little salt and pepper to the bowl of sliced ​​pork heart, mix well and leave to marinate for about 1 minutes for the heart to infuse the spices.

– Tomatoes, cucumbers washed, soaked in dilute salt water. Then the tomatoes are cut into areca segments, the cucumbers are halved, the seeds are removed and sliced ​​diagonally to fit the pieces. Pineapple sliced ​​to taste, peeled onion, washed with water, added areca nut to be very evenly.

– Put the stove on the pan, put the cooking oil in the pan, wait until the oil is hot, add the garlic and fry until fragrant. Pour the marinated pork heart into a large frying pan, stir quickly until the pork heart is cooked, then put it in a bowl.

– Continue to pour the onion into the pan, stir well for 2 minutes. In turn add tomatoes, pineapple and cucumber to stir-fry. You add 2 tablespoons of fish sauce, ½ teaspoon of seasoning seeds and a little salt to the island to infuse.

– Then you pour the cooked pork heart in the bowl into the pan, stir-fry, add spices to taste according to your taste. Add scallions and sprinkle some pepper on the surface and turn off the heat.

• Material:

– 2-3 ribs

– 2 lemons

– 20g of ginger

– 2 cloves of garlic

– 1 coriander plant

– 4 tablespoons of honey

– enough soy sauce

– 2 tablespoons cooking wine

– 1 handful of toasted white sesame (for garnish)

– 3g salt

• Processing:

– Minced garlic, chopped peeled ginger; Lemon cut in half, half sliced ​​and half squeezed to extract the juice.

– Wash coriander and chop finely.

Mix lemon juice with honey and set aside.

– Bring a pot of water to a boil, add wine, ginger, and ribs to the blanch. Then remove the ribs and sliced ​​ginger. Let dry. This helps clean ribs and minimizes foam during the riming process.

– Heat the pan, add a little cooking oil, then add the garlic ginger and saute until fragrant. Add ribs and fry until golden brown on both sides.

– Add enough water, soy sauce, sliced ​​lemon, bring to a boil. Lower the heat, simmer for 40 minutes until the ribs are tender.

– Add the mixture of honey, lemon juice and salt, stir for a while and then turn off the heat.

Put the ribs on a plate, sprinkle some white sesame, coriander and enjoy.

• Material:

– Duck: 1/2 duck
– Beer: 1 can
– Seasoning: Soy sauce, chili salt, sugar
– Cinnamon bark
– Ginger
– Onion
– Chives
– Anise
– Lemon

• Processing:

– Duck meat, remove the feathers, then rub with lemon and then wash

– Put the duck meat in a pot of boiling water and then peel the duck meat

– Take the pressure cooker to put the duck meat in, then pour the beer over the meat, if you don’t have a pressure cooker, put it in the stew pot as usual.

– Add 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar and all the ingredients prepared above.

– Stir well, then close the lid and put the pot on the stove

– At first, turn to high heat for the meat to cook quickly, then for about 10 minutes, lower the heat and simmer for 15 to 20 minutes until the water thickens, then turn off the heat.

So now you have finished this extremely delicious beer duck stew, just put it on a plate and then decorate this dish with a little onion and you can enjoy the beer duck with your family. this is delicious, wish you success!!

• Material:

– 400g pork belly

– 50g fish sauce

– 40g minced lemongrass

– 1 red chili

– 1 purple onion

– Spices: 100g sugar; Cooking oil.

• Processing:

– Wash pork belly, cut into small pieces. Peel and mince 1 red onion. Wash the peppers and chop finely. Put a pan on the stove, add a little oil, turn on low heat. When the oil is hot, add minced lemongrass, red onion and chili and stir well.

– When the mixture of lemongrass, onion, and chili gives off a fragrant aroma, continue to stir-fry the meat.

– When the meat is cooked, add fish sauce and 100g of sugar, stir-fry for another 3 minutes and then turn off the heat.

– Serve fried meat with fish sauce with rice and cucumber.

• Material:

– Boneless pork leg: 1 pc
– Onion, purple onion, white onion head
– Pepper, salt, cooking oil

• Processing:

– Boneless pork leg, dried, marinated with salt and pepper for about 1 hour, kept in the refrigerator. Then use string to tie the leg.

(Tip: Use a cloth to roll the haTaxrings to make it easier to roll, then use a thread to wrap them around to help the legs stay fixed and more beautiful).

– Purple onion, crushed white onion head (slightly roasted purple onion for aroma). Peel the onion, trim the areca. Then put everything in the pot, add water, put the bundled pork leg into a boil.

– Boiled pork leg, take out and put in cold water to cool, cut off the rolls. Let the pork legs drain when frying to avoid oil splashing.

– Put the oil in the pan to boil, drop the pork leg into the frying pan until golden brown, take it out and drain the oil.

– Slice fried pork leg into thin slices, serve with steamed rice or sticky rice.

• Material:

– 200 grams of eel

– Half a large onion cut into pieces.

– 3 scallions, cut into pieces.

– A few stalks of laksa leaves (optional).

– 1 tablespoon of coconut milk.

– 2/3 tablespoon of cooking oil.

– 2 tablespoons minced lemongrass.

– 1 tablespoon minced garlic (or 4 crushed garlic cloves).

– 1 teaspoon chili powder.

– 1 teaspoon pepper.

– 2/3 tablespoon fish sauce.

– 1/2 teaspoon sugar.

– 2 teaspoons of curry powder.

• Processing:

– Eels are often viscous and smelly, so they need to be cleaned before cooking. Rinse the eel through water, then soak the eel and a bowl of water with a teaspoon of salt and 1/2 tablespoon of cooking wine. Soak the eel for about 10 minutes and then rub the eel with your hands to remove the oil. Rinse with water. Use kitchen paper to pat the eel dry and then cut the eel into small chunks about the size of a knuckle.

– Marinate the eel with half of the spices (1 tablespoon minced lemongrass, 1/2 teaspoon minced garlic, 1/2 teaspoon pepper, 1/3 tablespoon fish sauce, 1/4 teaspoon sugar and 1 teaspoon powder) Curry). Marinate the eel for about 20 minutes to infuse the spices.

– Heat cooking oil in a pan, add the remaining garlic and lemongrass to the oil pan, stir until fragrant. When garlic and lemongrass turn yellow and fragrant, add the eel and stir well. Stir-fry for about 2-3 minutes for the eel to hunt again.

– Then mix coconut milk with 1 tablespoon of filtered water and put it in the pan. Put the fish sauce, sugar, curry powder, paprika and the rest of the pepper in the pan, stir well and cover (at this time, you can re-season the spices to taste, so that the mixture is salty, sweet and spicy). Turn on the fire, cook for about 15 minutes for the eel to absorb the spices and viscous sauce.

– Put onions and laksa leaves on the island, about 1 to 2 minutes. Finally, add the green onions to the island for about 2 more minutes and then turn off the heat. Serve hot with rice.

• Resources

– 500g chicken thighs with skin

– 50g corn starch

– 50g deep fried flour

– 1/2 teaspoon salt and pepper

– Sauce: 2 tablespoons sweet and sour chili sauce; 1 small piece of grated ginger; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 tablespoon sugar; 1 tablespoon water; 2 tablespoons chili + garlic and minced onion.

• Processing:

– Clean meat, cut into bite-sized pieces. Put the meat in a bowl with salt and pepper, mix well, leave for 10 minutes to absorb.

– Then put the meat in a plastic bag with two types of shock powder evenly.

– Put oil on the stove (do not need too much oil). Wait until the oil is hot, then add the meat and fry on medium heat.

Cooked meat with crispy skin is picked up on a plate.

– Put another pan on the stove, put in 1 tablespoon of oil, wait until the oil is hot, add chopped onion and garlic and sauté until fragrant.

– Then add all the spices, ginger and water, stir well, bring to a boil. When the sauce is a bit thick, add the deep-fried chicken and stir well so that the sauce sticks around the pieces of meat, then turn off the heat.

– Chicken with sweet and sour chili sauce on a plate, sprinkled with a little finely chopped scallions. This dish is very delicious with hot rice.