Suggest 4 delicious dishes not to be missed for this weekend, make sure everyone eats well compliments

FRIED RICE FRIED ROLL

Resources:

300gr shrimp

- 100g of plain noodles

- Toothpick

- Cooking oil, seasoning, pepper.

Making:

- Wash and drain shrimp, then marinate shrimp with a little seasoning, pepper. Prepare 100g of noodles. Use a sharp toothpick to skew along the back of the shrimp to keep the shrimp straight when frying. Then take each strand of noodles wrapped around the shrimp. Do so in turn to the end of the material.

- Put the pan on the stove to add oil to wait for the heat to age, then fry the shrimp in deep brown. Do not light the lighter too big to burn noodles and shrimp do not keep up. Adjust the fire accordingly. Pick shrimp and crispy rolls into a basket lined with tender absorbent paper.

- Arrange shrimp fried noodles on a plate with chili sauce and mayonnaise.

- With the simple recipe above, you have changed the taste of fried shrimp rolls extremely attractive for the whole family to enjoy.

SALMON FISH FEEDING

Resources:

- 1 fish (whichever you prefer) - 2 scallions - 1 piece of ginger - 1 pinch of salt

- 3 tbsp fish sauce + 2 tbsp lemon juice + 1 tbsp minced garlic chili + 2 tbsp sugar mixed in 1 cup.

Making:

Fish washed, carved into the road on the back. Then dab a pinch of salt and then put the green onions and ginger in the fish's belly. Put the fish on a tray or plate.

Cook a pot of water. When the water boils, steam the fish plates in the steamer for 20 minutes. Cooked fish off the kitchen, remove the fish dish, remove the water.

Put steamed fish on a plate with a deep bottom, full of spicy lemon fish sauce, so that some cilantro is complete. This steamed fish dish served with rice or rolls with rice noodles and salads are very delicious.

FUCKING DUCK

Resources:

- 1kg of duck meat (about 1/2 of them)

- 30g minced lemongrass

- 50ml fish sauce

- 20ml of stock water (stock water)

- Spices: 20g seasoning; 60g of sugar; 5g pepper

- 2 cloves of garlic - 1 purple onion - Red chili - Cooking oil, white wine, ginger.

Making:

Snakehead takes duck meat, cut into bite size. Use white wine and ginger to remove the smell of meat. Then rinse. Marinate duck meat with 50ml fish sauce, 20ml braised water, 20g seasoning powder, 60g sugar, 5g pepper and 1/2 quantity of minced lemongrass.

Crush, peel, mince 2 cloves of garlic, 1 purple onion. Place a pot on the stove, add some cooking oil, turn on the heat. When oil is hot, drop garlic onion, lemongrass chopped into non-aromatic. Then, put the duck meat in to fry the sides.

When the duck meat hunts back, pour some clean water to cover the surface of the meat, cook for another 40 minutes and turn off the heat.

Serve poached duck meat served with rice. You can add a little red chili to smell up.

Note:

- Need to prepare and carefully clean duck meat with wine and ginger to remove all odors.

- If abstaining from fat, during the process of shoveling meat, you can remove the fat from the meat.

FIRE AND DRAWING PIGS GRAY

Resources:

- 300g pig heart

- 300g pig stomach

- Garlic: 1 bulb

- Dried onions: 1 bulb

- Chili: 2 fruits

- Turmeric powder: 2 spoons

- Five flavors: ½ pack

- Pepper: 1 spoon

- Green bananas: 1 fruit; Sour star fruit: 1-2 fruits; Cucumber: 1-2 fruits

- Spices: cooking oil, oyster sauce, seasoning powder, MSG, soup powder.

Making:

Pigs' hearts and stomachs use salt, wine or vinegar to clean and eliminate odors. Cut into bite-size pieces.

Marinate, stomach with 2 tablespoons of turmeric powder, ½ packet of five flavors, 2 tablespoons of oyster sauce, 1 spoon of cooking oil, 1 teaspoon of pepper, ½ spoon of soup powder, ½ spoon of seasoning powder, 1 little chopped chili pepper (or paprika if you like).

Mix ingredients well, marinate for about 30 minutes in the refrigerator cooler.

Arrange heart, pig stomach on the grill. Bake with charcoal or oven. (if baked by oven, leave at a temperature of 180 C, 2 fire). Open the oil layer occasionally to prevent the heart from drying out.

While waiting for the pork to ripen, wash the cucumbers, green bananas, and star fruit then slice thinly soaked in dilute salt water.

When grilled pork tripe is arranged on a plate, when eaten with green bananas, star fruit and dipping sauce with salt.