Suggested dinner this afternoon will have the following dishes:
– Grilled chicken on skewers: 60,000 VND
– Mussels soup with pineapple: 30,000 VND
– Okra with garlic sauce: 10,000 VND
– Roasted peanuts with salt: 7,000 VND
Total: 107,000 VND
Preparation: 500g commercial chicken thighs (boneless), 1 carrot, 1/2 small broccoli, 1 onion, 50g green beans, 2 potatoes, 1 teaspoon pepper, 1 teaspoon of chili powder, 1 teaspoon of sweet and sour chili sauce, 1 teaspoon of cooking oil, 1 teaspoon of seasoning, 1 teaspoon of sugar and 1 teaspoon of rosemary leaf if available and bamboo skewers
Clean pre-cooked chicken and cut into pieces. Marinate the prepared spices for 20 minutes with the chicken. Wash the vegetables and cut them into medium pieces. Skewer meat with vegetables until evenly, skewers all the way to the end, begin to grease the surface of vegetables and chicken until the meat and vegetables are beautifully grilled.
This dish is grilled with charcoal, an electric grill or an oven. If you have an oven, put the chicken skewers in and bake for 20-25 minutes at 175-200 degrees Celsius.
Preparation: Mussels: 1 kg – 1/2 pineapple – Tomatoes: 2 fruits – Spring onions, dill, dried onions, ginger, garlic, seasoning seeds, spices, fish sauce, pepper.
Mussels bought and soaked in rice water for half a day let the mussels release the mud. Wash the tea leaves and boil until the mouth is open. Keep the boiling water, remove the intestines of the clams, squeeze out the black excrement, then wash the clam intestines clean.
Peel pineapple, remove eyes, cut into small pieces. Ginger, garlic, onion peeled, chopped. Tomato 1 peels the areca nut, the other 2 diced. Wash the herbs and chop finely. Saute onion, ginger, garlic and then add mussel intestines and stir-fry with a little fish sauce. Next, add the tomatoes and sauté until the tomatoes are soft. Use a spatula to melt the tomatoes to create color. Add star fruit and bring enough water to boil. When the soup boils, reduce the heat, let it boil for about 10 minutes, then add finely chopped herbs and turn off the heat. Add seasoning, spices, and pepper to taste.
Preparation: – 300g okra – 2 spoons of flour, 1 garlic, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 3 grams of sugar, 15 grams of cooking oil (use peanut oil)
To clean okra, you first put okra in a large bowl, pour 2 tablespoons of tapioca starch, add the appropriate amount of water, stir well, use powdered water to rub the fluff on the surface of okra, then pour water into it and wash it several times. , let dry. Note, washing with flour and water can remove the fluff and dirt on the okra. Here’s an easy way to wash okra. After draining, use scissors to cut off the okra stalk, taking care not to cut off all the okra stalks, only cut off the stems. If the stem is amputated, it will be very viscous.
Bring water to a boil in a pot, add a little salt and a few drops of oil, pour in okra and blanch for 2 minutes, then remove and drain cold water. Adding salt and oil helps the okra stay green. Place the okra on a cutting board, cut off the ends, and then cut the okra in half from the center. Peeled garlic, minced. Place the cut okra on a plate and sprinkle with minced garlic on top.
Pour light soy sauce into a bowl, add oyster sauce, sugar and stir until the sugar dissolves and the sauce thickens. Soy sauce and oyster sauce are inherently salty, so no need to add salt. Pour the sauce over the okra. Put the cooking oil in the old hot pot, then drizzle a plate of okra, mix well and enjoy. This dish is not only delicious, but also refreshing and nutritious.
Preparation: Peanuts, cooking oil, refined salt or soup powder, white wine
Buy peanuts, pick up the bad seeds, and then put them in a bowl of clean water for about 20 minutes. During the soaking process, use your hands to rub several times to clean the impurities on the surface of the peanuts. After soaking for about 20 minutes, the moisture in the peanuts was added perfectly. This helps in the roasting process, the temperature will heat up the peanuts faster and more evenly, and the dish is also more crispy. Then pat dry or pat dry with a paper towel.
Put the cooking oil in the pan and then add the peanuts. Do not heat the cooking oil first and then let the peanuts get burnt quickly. Roast peanuts on low heat and roast evenly.
Roast until peanuts have the color of cockroach wings, crispy and delicious. At this point, turn off the heat, but don’t let the peanuts out right away, add 1 tablespoon of white wine, stir for another 2 minutes to prevent the peanuts from burning because the pan is still hot. After 2 minutes, the wine has also evaporated completely, put peanuts on a plate. The addition of alcohol can help prevent the invasion of bacteria, making it crispy and keeping it longer and more fragrant.
At this time, sprinkle some fine salt or soup powder on the peanuts, mix well. The grains of fine salt or soup powder will stick to the peanuts, which are very rich and attractive. When the peanuts are completely cooled, store them in a glass jar and use them gradually.
Good luck!
at Blogtuan.info – Source: Eva.vn – Read the original article here
