On the holiday, the wife made these 3 dishes, the playful husband also had to go home immediately

Nem is made of spring rolls

Resources:

- Meat of pork leg: 500g

- Rieng: 150g

- 4-5 lemongrass

- 3-4 star fruit

- 20g sesame

- 4-5 lime leaves

- Peppers, garlic, salt, sugar, lemon

- Together with vegetables: fig leaves, clove leaves or other leaves such as apricot leaves, herbs of all kinds.

Making:

Washed meat and meat, then left to drain gold. The most delicious is that you use straw, if you don't have straw, you can wrap the paper around the piece of meat and then cook it or put it on the stove, it will be yellow.

After cooking, rinse it well and place it in a saucepan with a few slices of galangal and lemongrass on the bottom of the pan. Boil with fire, riu about 15-20 minutes, when the cooked meat has a dark yellow color, the aroma of meat blends with the aroma of lemongrass of galangal.

The galangal is washed and sliced ​​and then put into a mortar or crushed or minced. Carbs washed, peeled around the edges, removed seeds and cores then sliced ​​thinly. Peeled garlic, washed, small minced. Chili washed, chopped. Lemon leaves are washed, finely chopped. Roasted sesame.

Slice meat into thin pieces. The meat after being sliced, first bring the squeeze with the star fruit above so that the sour taste of the star fruit is absorbed into the meat. Next to the galangal pounded on top with a few slices of chili, a little seasoning to taste to taste. Finally sprinkle a little sesame, lemon leaves and a few slices of lemongrass are okay.

Grilled spring rolls with leaves such as fig leaves, sesame leaves, clove leaves or some apricot leaves, herbs of all kinds. Dot with soy sauce or sweet and sour fish sauce. When eating the aroma of grilled meat with the aroma of galangal, lemongrass, lemon leaves create a strong and attractive flavor for this dish.

Grilled spring rolls with leaves such as fig leaves, sesame leaves, clove leaves or some apricot leaves, herbs of all kinds. Dot with soy sauce or sweet and sour fish sauce. When eating the aroma of grilled meat with the aroma of galangal, lemongrass, lemon leaves create a strong and attractive flavor for this dish.

Grilled snakehead fish with chili

Raw materials of grilled snakehead fish

Snakehead fish: 1 child

Salt: 5 tablespoons

Chili horn: 3 left

MSG: ½ teaspoon

Cooking oil: 1 tablespoon

Sugar: 1 teaspoon

Oyster sauce: 1 teaspoon

Cashew oil: 1 tablespoon

Green vegetables, cucumber

Charcoal

How to make grilled snakehead fish

Step 1. Prepare snakehead fish

Snakehead fish will be flaked, cleaned, scrubbed with a few slices of lemon and salt to remove viscous and fishy smell, then rinse the cold water thoroughly, with a few diagonals on the fish so that the fish is more spicy when marinated.

Step 2. Make chili salt

You add 5 tablespoons of salt, ½ teaspoon of MSG, 3 chili fruits to the mortar, crush the chilli and mix with salt and monosodium glutamate to form a mixture of reddish-red color.

With this salt chili you will take 2 tablespoons to mix the mixture of fish marinade, the rest used to dot the fish when ripe.

Step 3. Mix the snakehead fish mixture

Purple onions are minced.

Add 2 tablespoons of chili salt to 1 teaspoon of sugar, red onion, 1 tablespoon of cooking oil, 1 teaspoon of oyster sauce, 1 tablespoon of cashew oil in a cup, stir well for the mixture to blend together.

Step 4. Snakehead fish

Marinate fish for 10-15 minutes to infuse spices

Spread the mixture just on the fish, including the belly weight and the lines around the fish body evenly, then leave the marinade for 10-15 minutes for the fish to spice.

Step 5. Bake snakehead fish with chili salt

You proceed to pinch the charcoal when the coal fire has burned you to the fish to proceed to grill, do not let the coal burn too big and make the fish scold you.

Fish are both sides, regularly spread the left over fish sauce in the baking process to make the dish more bold.

When the fish has dried up, smell the smell of grilled fish and sa Tet, then take out the dish that has more delicious dishes from the fish to treat the whole family already.

Grilled duck chao

Raw materials for making roasted duck

Duck meat: 1.2kg

Onion: 2 bulbs

Garlic minced: 5 cloves

Chao: 5 pieces

Sugar: 1 tablespoon

Coconut milk: 1 tbsp

Seasoning seeds: 1 teaspoon

Salt: 1/5 teaspoon

Pepper: ½ teaspoon

Satay: ½ teaspoon

Lemon juice: 15ml

How to make roasted duck

Step 1. Prepare duck meat

You make a mixture of salt water and ginger.

Next, put duck meat in a few minutes and then rinse it with cold water for a clean finish. This way you won't worry about the bad duck meat.

When the meat has drained, you can put some sugar around so that when you marinate, it is more flavorful.

There are a few lines around to keep the duck meat soaked

Step 2. Mixed phase

You have chopped green onion, minced garlic, 5 pieces of colander, 1 tablespoon of sugar, 1 tablespoon of coconut milk (not available), 1 teaspoon seasoning seeds, 1/5 teaspoons salt,, teaspoon pepper, ½ teaspoon of satay into a cup, use a spoon or fork to smooth finely and melt the spices together.

Next, squeeze 15ml of lemon juice, mix well again.

Step 3. Bake duck meat

You proceed to sweep the mixture around the duck meat then use your hand to massage it around to make it more absorbent.

Scan the round around duck meat

Finally, put duck meat in an oven under a temperature of 170 degrees Celsius for 30 minutes.

For crispy golden duck skin, you bake again at 200 degrees Celsius for 10-15 minutes.

Bake duck for crispy gold

Note: Because the thin thickness of the meat piece is different, make sure you adjust the temperature accordingly.

When cooked meat is chopped and enjoyed hot, the fragrant scent of chao after being baked is even more attractive, duck meat is soft and moderately soft, this dish is eaten with white rice or all the drinks are gone.

You see, the way to make grilled ducks is extremely simple, don't forget to save the recipe to regularly go to the kitchen.

Wish you success with how to make grilled ducks and have delicious dishes for the whole family!

Chili chicken leg with chilli

Resources:

- 10 chicken feet

- 2 pieces of celery are not too thin

- 1 branch of lemongrass

- 1 branch cut the beating

- 5 peeled garlic cloves

- 5 green chillies + 5 red chili slices are not too thin; 1 piece of ginger 2 star anise (if available); 1 teaspoon salt; 150 ml of vinegar; 200 gr sugar; 100 ml of cold water; 2 small alum sugar (if any)

Making:

- Chicken feet cut off nails, wash thoroughly. Cook 1 liter of water with star anise, ginger, salt and lemongrass. When the water boils for 5 minutes, lower the heat to light the chicken for 15-20 minutes. When the chicken feet are cooked, remove the chicken feet into a bowl of water with ice cold. Soak for 15 minutes for crispy white chicken feet. Newly pulled chicken feet into the basket.

- The vinegar, water, sugar, and salt all poured into the pot and dissolved it on the stove to boil. Let sugar water cool completely before soaking chicken feet.

- Chicken, garlic, lemongrass, green chillies, red and celery are all in the jar. Then add sugar to soak 2-3 days to be usable.

Note: Chicken legs should be boiled with low fire to prevent chicken feet from fissuring. Forcing sugar water to cool to soak chicken feet. Chicken feet should be soaked in ice so that the chicken feet are white and crispy.