Summary of how to make simple but delicious drinks, strange mouth made the boys love the title
1. Grilled squid with salt and chili
– 400g of fresh squid
– 2 red horn peppers
– 100g of herbs
– 50g laksa leaves
– 1 cucumber
– 1 small fresh ginger
– Skewers for baking.
– Spices: salt, monosodium glutamate, paprika, pepper and cooking oil.
– For ink: take the ink bag, the spine on the body of ink and the beard hardware and rinse in water. After that, remove the ink to drain.
– Ginger peeled, sliced and then pounded.
– Chilli washed, crushed.
– Aromatic herbs, laksa leaves you picked and washed, drained.
– Cucumber cut off the two ends, take the excess while cutting and rubbing the hat at both ends, then soak through dilute salt water to ensure crispy melon and kill the microorganisms.
– How many squid have so many skewers, bring skewers clean and then soak in water, doing so when grilling bamboo skewers will not burn black.
Step 1: Marinate the seasoning
– Add chopped horn chili + 1 teaspoon ground chili powder + 3 tablespoons of cooking oil + 1 teaspoon of seasoning seeds + 1 teaspoon of salt + 1/2 teaspoon of pepper and mix with ink. Let stand for 30 minutes to infuse the seasoning.
Step 2: Bake the squid
– After 30 minutes, take the ink and skewer each stick.
– Prepare charcoal grill: Put squid skewers to the grill, after 5 minutes spread the spice on the body 1 time, spread 2 times is okay, return evenly, keep the charcoal grill just right for grilled squid to be baked cooked evenly.
– When you see the ink aroma, light yellow, then take out the disc.
– Finally, present grilled squid to a plate, garnish with cucumber, laksa leaves and herbs.
– Grilled squid with salt and chilli will be more delicious when eaten hot, this dish is dipped with salt and green pepper sold in supermarkets.
– How to choose fresh ink: look at the beard of the squid, if the beard is loose, flowing and about to leave the body, it is the ink that has been left for a long time, no longer fresh. And the squid you use for baking will be much better.
– If your relatives do not like too spicy, reduce the content of chili.
2. Steamed clams with ginger discharge
– 500g clam
– 2-3 branches of lemongrass, sliced; 2 slices ginger; 2 cloves garlic, peeled and sliced; 2 peppers; bot nut; chopped; 30ml fish sauce; 15g sugar; ground pepper; basil; country
Step 1: Preliminary processing of raw materials
Clam clean. Rub the cover if necessary. Then soak clams in a pot of water mixed with salt for 4 hours. You can rinse and change the water 1-2 times during soaking if possible.
Step 2: Boil some water in a pan 1. Turn off the heat and add the clams to the pot of water and then cover. In a few seconds, the clam will open its mouth and then take it out of the pot. Clam water was removed from the hotel.
Step 3: Add lemongrass, ginger, garlic, chili to the pot of clam water, you can add water if needed. Boil the pot of water. Allow to simmer for 10-15 minutes. Add fish sauce, sugar if necessary. Return the clams to the pot and stir for 30 seconds or more if needed. Don’t overcook the clams, which will shrink and lose its sweetness.
Scoop the clams into a bowl, sprinkle some chili and garnish with basil! This dish sip with friends, the delicious must know!
3. Roasted chicken cartilage with salt
1kg chicken cartilage
2 chicken eggs
100g glutinous rice
100g green bean rubbed. Glutinous rice and green beans are two special ingredients in making salted chicken cartilage. Help the dish is delicious and has a unique flavor.
– Chicken cartilage bought to wash, put on boiling water and then picked out and discharged with cold water, drain.
– Lemongrass washed, removed the old sheath outside, cut thin pieces and then chopped.
– Making delicious roasted chicken cartilage must choose fresh ingredients
– Green beans, glutinous rice soaked in water to bloom and then picked out, drain. With 1kg of chicken cartilage, you should only use 100g of green beans and 100g of glutinous rice. If too much or too little, the way to make salted chicken cartilage is not delicious.
– Beat a bowl of chicken eggs, add a little seasoning and beat the flour, stirring the flour, if possible, use an electric mixer to stir the mixture. The egg-worthy machine will help you stir even more. Continue to roll chicken cartilage into evenly.
– Add a little to the pan and heat until minced lemongrass fried yellow and then for the bowl. Take another saucepan, add oil and fry cartilage until golden and remove. To make delicious roasted chicken cartilage with salt, you should add plenty of cooking oil to cover the cartilage oil.
– The next step is to add sticky rice and green beans to roast and roast yellow and add salt to roast for a while, then turn off the heat. After the powder has cooled, grind it to use as a roasted salt. To make delicious roasted chicken cartilage salt and dough stick to the cartilage, you pay attention to blend finely this powder mixture.
– The rich, aromatic flavor of roasted salted chicken cartilage will help you eat more
– Put the pan on the stove, add chicken cartilage to roast for a while, then dry, then roast salt on the island and salt to stick on chicken cartilage. Continue to add lemongrass to the island for about 2 more minutes and then turn off the heat. Put the dish on the plate and enjoy.
4. Fried frog with fish sauce
500 g frog meat
3 cloves of garlic
Fish sauce, sugar, monosodium glutamate, lemon, salt, pepper and cooking oil.
After making the frog meat, remove the unnecessary parts, add about 2 tablespoons of salt and squeeze the juice of a lemon, mix well, squeeze the frog meat clean.
Cut frog meat into bite-sized pieces.
Scallions cleaned, cut about 4 cm long. Onions split vertically into small pieces with their fingers.
Put a lot of oil in a pan, bring it to a boil over high heat. Add the frogs and fry them until they are golden and remove.
Chop the garlic and non-garlic in another saucepan or remove oil from a frying pan while leaving aside enough garlic oil. Add two tablespoons of sugar, one teaspoon of MSG, 4 tablespoons of fish sauce, scallions, onions and frog meat to a medium saucepan.
Mix well over medium heat until spice is absorbed into frog meat.
Ladle frog meat into plate, sprinkle some pepper on top. Fried frog with fish sauce tastes better with salt and lemon pepper and served with raw vegetables.
5. Grilled chicken legs with salt and chili
– 500 gr small chicken feet
– 2 teaspoons of cooking oil
– ½ teaspoon rice wine
– 1 teaspoon of salt
– 2 teaspoons minced chili
– 1 teaspoon minced garlic
– 1 little ginger
– A few cucumbers, raw vegetables
– The first step you need to do is clean the chicken feet, remove the nails and soak in diluted salt water for about 15 minutes, then let the chicken feet flush and wash strangely with clean water. More carefully, you can put a pot of water on the stove, add a few slices of ginger and bring to a boil, the chicken feet on a blanch. This is a way for you to have a delicious, aromatic and safe chicken leg dish.
– With chicken feet you should buy in products with stamps, expensive or familiar stores so the origin of the product will be much more secure. Great is with the food has discolored, strange smells you do not use for processing offline!
– To help the chicken feet absorb the spice faster, you can cut along the chicken le
– After preparation, marinating the chicken leg. How to marinate grilled chicken feet with salt and chilli is very easy, as long as you prepare all the marinated spices and one more factor that is about time. You take 1 small bowl for cooking oil, rice wine, salt, chili, garlic, ginger stir well. Put chicken legs in a bowl and add the mixed salt and chili seasoning, mix well and marinate for 45-60 minutes before baking.
– Revealing to you, the people of Nha Trang have an extremely delicious spice for marinating or dipping grilled chicken leg. That is green chili salt. Spicy sauce, aromatic, sweet and sour mixed with grilled chicken legs is not delicious to place at all.
– You can skew the chicken legs or put the chicken legs on the grill and grill on charcoal. When you grill, remember to observe about the fire mode so that the fire on the stove is always maintained and the fire level just needs to be on medium heat. During the process, the chicken legs may be dry, so you can use the marinade to spread the chicken legs. When grilling you turn the sides evenly to the chicken legs are cooked evenly.
– Another way is you can also put chicken feet in the oven and grill, occasionally remove the chicken legs spread the marinade.
– In the process of waiting for chicken feet to be cooked, you can peel cucumber, sliced. Raw vegetables picked and washed, removed and drained. Especially this dish goes well with laksa leaves so you can prepare a little more.
We have finished the delicious grilled chicken legs with salt and chilli. Each delicious grilled chicken legs is flavored, wrapped in a spicy taste of salt and chili.
6. Deep-fried pork heart
Pork heart: 1.5 kg
Vinegar: 2 tablespoons
Salt: 1 tablespoon
Ginger: 1 bulb
Lemon: 1 fruit
White wine: 5 tablespoons
Malt: 1 tablespoon
Cinnamon, star anise.
-Buy pigs bought back upside down then shave to remove fat, put salt into rubbing, put white wine into the squeeze and wash thoroughly in water many times and then boil the fish out.
-Wash another pot of water for white wine, cinnamon, star anise, crushed ginger, boiled monosodium glutamate and drop the pig’s heart to boil for 10 minutes, remove and drain.
Making the gut crispy
-General joint: 1 cup of water, malt, lemon juice, wine, vinegar mix well and squeeze the intestine of pig intestine, then cut the piece 30 cm, dry for 2 hours, dry.
-Fresh the intestines and make the sauce: Fry the garlic in a pan of fat to fragrant, drop the intestine of fried pork, golden, fish out and cut into 5 cm segments then split 4 vertically. Arrange the disc.
Fever for dots
Pickled and sour things: 100 gr
Broth: 2/3 cup
Lime salt: 1/2 chopped fruit
Sugar: 70 gr
– Add sugar, broth, pickles and lemon to the pot and bring to the boil, then add the tomatoes to simmer, until the mixture is viscous. Deep-fried pork intestine served with sauce.
7. Break the pig ears
+ Pig ears: 1.
+ Bacon: 1 thin wire (about 200-300 grams).
+ Fresh coconut: 1 fruit.
+ Five flavors
+ Common spices.
Step 1: Buy clean pig ears (clean hair and dirt), put all the pig ears into a pot of boiling water, boil the newly cooked pig ears to the place and remove all Pork ears into bowl then continue to soak through clean cold water, cut pig ears vertically into 2 pieces in half.
Step 2: Marinate the spices with bacon of spices such as 1 teaspoon oyster sauce along with 2 spoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon seasoning seeds, half a spoon of MSG, half a spice powder with it is finely chopped garlic onion. Time we marinated with spices is 30 minutes or more is okay.
Step 3: Take the pan to the stove and wait for it to heat up, then we add in the oil, remove all the pork ears and bacon into the golden frying pan and fry the ingredients for the gold surface with small fire. roughly burnt offline, pour fresh coconut water into the pan to submerge the meat, if you see a small coconut but a little more water, add cold water in, always fill in the marinade together, this time can add 1 star anise (also known as ear taste) and 3 cloves in the pan together, wait until the water boils and then turn down the heat to low, seasoning again to taste when the water in the pot is almost depleted, the meat is nice brown color is ok.
Note: When we boil pig ears, use an invasive chopstick to see if it is cooked, do not let boil too soft when eating, it will lose brittle and bored. When the water is almost depleted, add 1 teaspoon of chili sauce, the water will have a better match and color, star anise and clove will enhance the taste of the dish, so if not, it’s okay. Okay, remember, don’t put on too much smell.
The special sauce blends with the sweet aroma of the stew of the dish, coconut water. The aroma of aroma, … indescribable taste delicious this dish.