The whole holiday is filled with fish meat, make these 7 salads that are both delicious and super anti-boring

Stomach Salad

Material:

– 1 pig stomach

– 2-3 cucumbers – 1 green mango – 1/2 carrot

– Herbs: coriander, Chinese – 3 purple onions – 2 lemongrass plants

– Spices: fish sauce, lemon kumquat, garlic, chili, sugar, soup powder…

Making:

Stomach bought, washed under running water, scraped off the mucous membrane, if you can find crushed papaya leaves and squeeze with the stomach, the smell will be clean, if you can’t find papaya leaves, squeeze with flour.

Bring the blanched stomach through boiling water, then wash it again with salt and lemon until it is white, turn the stomach upside down to cut off the inner fat layer and wash it. When boiling, also turn the stomach inside out. Boil the cooked stomach, take it out into a bowl of ice cold water, wait for the stomach to cool completely, take it out to drain and slice it as thinly as you like (if you want the boiled stomach not to be tough, you should boil it thoroughly, until you can skewer the stomach with chopsticks, Immediately take out the bowl of ice water to make the stomach crispy).

Peel and grate carrots.

Cucumbers soaked in brine, halved, removed the intestines so that the whole skin is sliced ​​thin and small.

Peeled green mangoes, immediately soaked in a bowl of iced mangoes are crispy and delicious, when they are almost mixed, take them out and drain.

Finely chopped herbs. Thinly sliced ​​purple onion. Thinly sliced ​​lemongrass. Chili, minced garlic

How to mix salad dressing: 3 tablespoons sugar + 3 tablespoons fish sauce + 3 tablespoons kumquat or lemon juice, stir until evenly and dissolve sugar, season to taste, add garlic, chili, red onion, lemongrass mix are all done (this recipe should have a rinse, the dish will be much more attractive).

Take a large bowl, put all the thinly sliced ​​stomach in it, put half of the water mixed with the mannequin, squeeze it with gloves to evenly and infuse the spices, then the carrots, cucumbers, green mangoes, pour the rest of the mix and Sprinkle with coriander and you’re done (note that the mixing water can change depending on the taste of each person, when mixing can be poured slowly because if you want to eat salty, how can you adjust it).

CALL octopus

Material:

– Octopus or fresh squid: 500gr

– Lemongrass: 2 plants – Garlic: 3-4 branches – Purple tubers: 1 bulb – Da Lat horn chili: 1/2 fruit (non-spicy type to create a nice color) – Hot chili pepper: 1 small fruit (if eaten) spicy) 0 Root ginger: 3-4 slices – Lemon: 1 fruit – Carrot: 1/2 bulb – Green onion: 2 plants – Coriander

– Fish sauce, soup powder, sugar, chili sauce, pepper…

Making:

Clean octopus or squid, blanch for about 6-7 minutes, depending on how big or small the amount of time is. Remove to cool and cut into bite-sized pieces.

Lemongrass, garlic, chili peppers, chopped hot peppers into a blender or mortar. Thinly sliced ​​purple onion. Grated Carrot Shredded Ginger. Green onions, coriander chopped tangled.

How to make salad dressing: 2 tablespoons delicious fish sauce, 1.5 tablespoons sugar, 2 tablespoons lemon juice, 1/2 teaspoon powdered soup, 1/2 teaspoon pepper, 1 tablespoon chili sauce Any type is fine, lemongrass, chili, garlic… have been crushed above, mixed with salad dressing, can be seasoned to taste.

Put sliced ​​octopus or squid into a big bowl, carrots, sliced ​​ginger, thinly sliced ​​onions… add a few tablespoons of water to mix the salad, mix well, season to taste, if it feels right, stop if it doesn’t fit. Add water to mix the salad, but don’t pour it all at once because everyone’s taste is different, people eat salty, people eat bland. Finally add chopped scallions and chopped coriander and finish the dish.

Note: People can add a few cherry tomatoes cut in half, add a few vermicelli and a few roasted peanuts to form a Thai octopus vermicelli salad.

VEGETABLES WITH BENEFITS

Material:

– 200g centella asiatica

– 150g tender beef

– 1 small white onion, 1/2 carrot, dried onion, garlic, chili, lemon.

– Spices: Cooking oil, fish sauce, salt, sugar, pepper, oyster sauce.

Perform:

Gotu kola bought on pick up old leaves and roots, washed, soaked in dilute salt water for about 30 minutes, then picked out and drained.

Onions, garlic peeled, washed, chopped. Carrots are peeled, washed and cut into small pieces. Peel the white onion, wash it and cut it into thin slices. Chilli washed, sliced.

Beef washed, sliced ​​thin, marinated with a little minced garlic, pepper and oyster sauce for about 10 minutes to infuse.

Take 1/3 cup of vinegar, add 1 teaspoon of sugar to the bowl and dissolve. Then put the thinly sliced ​​white onion above and soak for about 5 minutes to reduce the pungentness.

Put the pan on the stove, when the cooking oil is hot, add the minced onion and garlic above and fry until fragrant, remove to a plate and set aside. In the same oil pan, add marinated beef and stir-fry quickly, when cooked, turn off the heat to a bowl to cool a bit.

Mix salad dressing: halved lemon, squeeze out water, remove seeds. Add 2 tablespoons of sugar, 2 tablespoons of fish sauce, a little minced garlic, sliced ​​chili and stir well. The ratio of salad dressing varies depending on the type of fish sauce you use, after the sugar dissolves, season to taste.

Place gotu kola, shredded carrots, and white onions in a large bowl. Below 2/3 of the sauce mixed with the salad on the vegetable mixture in the bowl, mix well for about 10 minutes to infuse. Then add the cooked beef and slowly add the remaining sauce, season to taste.

Put on a plate sprinkled with some onions and garlic that have been fragrant on top. Eat beef centella salad with sweet and sour dipping sauce and shrimp puff plate.

Wish you success with how to make strange and cool beef pennywort salad for the whole family!

SEND THE LOOK IN POR’S EARTH

Material:

– 2-3 bitter melons

– 1/2 a pig’s ear

– 1 carrot, 1 horn chili, 2 dangerous chili peppers.

– 2-3 purple onions

– 1 tablespoon white sesame, lemon, fish sauce, vinegar, sugar, salt.

Making:

– Clean pig ears with a little salt and vinegar, then put in a pot to boil. When the ear is cooked, take it out and soak it in a bowl of cold water to cool it down.

– Bitter gourd is washed, cut in half along the left side, remove all the intestines with a knife, cut into thin pieces, soak in water for about 20 minutes. To make the bitter gourd crispy and less bitter, you put a few ice cubes in the water and a little salt.

– Carrots are peeled, washed, sliced ​​thinly and then sliced, horn peppers are washed, gutted and sliced. Roasted white sesame. Red onion peeled, washed, sliced, fried golden. Chilli, washed and finely chopped.

– After soaking bitter melon, take it out into a basket to dry it, then put it in a large bowl, then add chopped carrots and bell peppers. Mix sweet and sour fish sauce (fish sauce, sugar, lemon) to taste and then add 2/3 cup of this fish sauce to mix with bitter melon, carrots, and chili peppers. After mixing, let it sit for about 5-7 minutes to infuse.

– Pork ears after cooled, thinly sliced, lightly marinated with a little salt. To make the ear crispy and easier to slice, after it cools down, you should put the ear in the refrigerator for about 30-40 minutes and then cut it.

– Put the sliced ​​ear in the bowl of bitter melon above, add the remaining sweet and sour fish sauce to mix, season to taste. Put on a plate, add some roasted white sesame seeds and fried onions.

SEND BENEFITS

Material:

– Beef tendon (leg part): 300g

– 3-4 sour star fruit

– 1 small white onion

– 2 lemongrass plants, ginger branches

– 20g white sesame

– Lettuce, chili, garlic, lemon.

– Spices such as fish sauce, salt, sugar, vinegar.

Making:

– Selected beef tendon, already boiled. When you buy it, you put it in a pot of boiling water to boil with a little salt and ginger. Then take it out and let it cool.

– Clean star fruit, cut edges, slice. Ginger peeled, washed, sliced. Lemongrass washed, smashed, chopped. Chili washed, minced, laksa leaves removed the old root, washed. Chili peppers are washed, seeded and sliced.

– Soak white onions with sugar vinegar for about 5 minutes to remove pungent.

– Roasted white sesame.

– Mix fish sauce mixed with salad from fish sauce, sugar, lemon juice, garlic, chili, seasoning to taste.

– Put the sliced ​​beef tendon in a large bowl, then add 2/3 of the sweet and sour fish sauce above and mix well for about 15-20 minutes to infuse. Then add white onion, star fruit, horn chili and the rest of the fish sauce, mix well, season the candle to taste. Finally, add minced lemongrass, ginger fiber, white sesame, chopped laksa leaves, mix well, spread out on a plate.

Boneless Chicken Legs Mixed with Thai Spicy Sauce

Material:

– Thai sauce mix: Chili oil (chili oil)

– 3 peeled dried onion branches, 3 peeled garlic cloves, 2 chopped lemongrass branches, 5-6 thinly sliced ​​galangal, 10 small lemon leaves, finely chopped.

– Thinly sliced ​​onion, marinated for 30 minutes with a little sugar and vinegar

– 8 boneless chicken legs (after boneless, cut in half, keep in the fridge)

Making:

– Pour a little chili oil into the pan, if you don’t have chili oil, you can replace it with 4 tablespoons of chili sauce rice, 2 tablespoons of rice with ketchup, paprika or non-spicy horn peppers, stir well, until you see If the color changes, turn off the stove.

– Put all the dried onions, garlic, lemongrass, galangal, and lime leaves into the blender’s dry blender.

– Put a little cooking oil in the pan, pour the crushed onion and garlic mixture on the island until fragrant. Then pour in 200ml of chicken broth or filtered water. Add 3 tablespoons of rice with fish sauce, 4 tablespoons of rice sugar (if you have jaggery, the better), a little seasoning powder and turmeric powder to boil. Lower the heat to the lowest, cook for about 8-10 minutes for the sauce to thicken, then add 4 tablespoons of lemon juice. Remember to remove the lemon seeds, season again so that the sweet and sour taste is just right, turn off the stove. Wait for it to cool completely, then add the thinly sliced ​​onion.

Take out the chicken feet and add to the sauce mixture and mix well. You can eat it right away or keep it in the fridge for 2 hours to taste better.

Note, this Thai sauce you can mix pork, pork stomach, pork ears, chicken wings is also very delicious.

Lotus salad

Material:

– Lotus root: 500 g

– Shrimp: 300g

– Carrot: 1 piece

– Bacon: 300g

– laksa leaves: 1 bunch

– Fried onions, roasted peanuts

– Spices: Fish sauce, sugar, lemon, vinegar, salt

Making:

– Wash the lotus to clean all the mud, then divide it into halves or three to taste. Put lotus root in a large bowl, add 1 teaspoon of sugar, 3 tablespoons of vinegar and 1 teaspoon of salt, then mix well. After mixing, lotus roots will produce water, you proceed to squeeze out some water to make the salad more delicious. The part of the carrot you also peeled off, then washed. Grate the carrot into thin strips, add a little salt to the carrot fiber, after 15 minutes continue to squeeze out the water.

– Shrimp you wash and then put in a pot with a lid, cook shrimp for 10 minutes until the shell is pinkish red. Then, you take out the shrimp, wash it with cold boiled water and use your hands to peel off all the shrimp shells. When the shrimp is done peeling, use a knife to divide the shrimp in half, use a toothpick to remove all the shrimp. Bacon, you also wash, boil and cut into bite-sized pieces. Pickled vegetables, washed and then drained.

– For the mannequin, you mix 3 tablespoons of fish sauce with 2 tablespoons of sugar, 1 tablespoon of lemon juice, add 3 tablespoons of filtered water, mix well, then add minced garlic and chili to the mix. To mix the mannequin, you put the prepared ingredients together in a large bowl, add the mixed water and mix again. Finally, you add chopped laksa leaves, sprinkle with fried onions, and roasted peanuts, and the mannequin is complete.