5 dishes are delicious and cool, my wife makes sure to cook for the whole family, make sure all the rice cooker is still craving

NORTH MEDICINE CHICKEN FOOT

Resources:

- Chicken feet: depending on the number of people (about 1kg or more)

- Spicy herbs package: 1-2 packs

- Shrimp salt, spices, oyster sauce, turmeric powder or fresh turmeric .

- Some star anise, 1 cinnamon stick, 1 cardamom.

Making:

Buy chicken feet, squeeze salt, rinse several times with water. Foot chicken with a bit of shrimp salt, oyster sauce, spices, and Chinese medicine package . Use a squeezed nylon glove, marinate about 1-2 hours for spicy chicken feet.

Pour the water around and boil the chicken feet, when the chicken feet boil for 1-2 minutes, turn off the heat and soak the feet for about 15-25 minutes.

Remove chicken feet and let them cool, then refrigerate them for 1-2 hours so that the chicken feet shrink, when they are not too soft. Mix spice salt include: salt shrimp, little sugar, some spices, pepper, lemon or kumquat.

OMG HEARING OM

Resources:

- 1 pig stomach

- 1 branch lemongrass crushed

- 1 teaspoon salt

- 1 tablespoon lemon juice

- 400ml fresh coconut water

- 1 teaspoon of five spices

- 1 tablespoon soy sauce; 2 teaspoons fish sauce; 1 tablespoon of sugar; 1 tablespoon oyster oil; 1 teaspoon pepper.

- 2 sliced ​​garlic cloves; 1 chopped purple onion; 2 parts of chopped green onion; 1 slice of ginger slices; 1 branch chopped green onion

- 3 dry bay leaves

Making:

The pig's stomach shaved off the slime inside.

Cook a pot of water with salt, ginger and lemongrass. When the water boils for 5 minutes, the stomach will boil for 5-6 minutes. Remove the stomach, rinse through cold water.

Marinate all the remaining spices in the stomach (insert the spice into the inside of the stomach), mix well for 20-30 minutes.

North pan on the stove, add 1 tablespoon of oil, wait for hot oil to add garlic to the aroma. Next for the stomach and marinated water to simmer for 3-4 minutes.

Finally, put in the coconut milk, stir until the coconut water is comparable, the stomach is dark brown, taste it, and taste it before turning off the stove.

BEAUTIFUL STORM

Materials to prepare:

- 1kg of beef, choose corn or core of many ribs will be better

- Delicious fish sauce - Rice vinegar - White sugar - Filtered water - Some star anise, cardamom, cinnamon, ginger, garlic, chili only

- In addition, you need to prepare a glass jar soaked in medium sized pieces of beef, not too big, it will cost you fish sauce without flooding the meat when soaking

Making:

Measure fish sauce, sugar, vinegar and water in proportion: 2: 2: 1: ½. Ie 2 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon rice vinegar and ½ spoon of filtered water to cook the pot. The amount of mixed fish sauce is more or less suitable for the volume of jars and the amount of pickled cows.

- The light salty taste of each type of fish sauce is different so when mixing this mixture, you can adjust a little so that it fits well. Use half of the garlic and chili you prepare, sliced ​​garlic, chili crushed slightly to heat with the sauce, the other half left to put in the soak.

- When you cook a mixture of fish sauce, you catch fire because it is very easy to boil. The sauce after boiling, the sugar dissolves, you turn off the heat and let the sauce cool and then proceed to soak the corn.

Put the cleaned corn into the pot, put a ginger piece in the pot with the knuckles, 2-3 branches of anise and the cardamom, beating the cinnamon and a small amount of fine salt and pour the water over the face of the meat to boil .

Boiled beef is fast or slow depending on the thickness of the beef pieces but boiled for about 30 minutes you use ginseng chopsticks on beef steaks that do not flow out of pink water, which means the cows are ripe, do not need to be boiled. Put cow's corn into a cold stone bowl so that the cow's corn is cool without being outdone.

Corn beef and fish sauce must be cold, then proceed to the jar to soak. The vial must be rinsed with boiling water to drain. Then put the beef into the jar, pour the mixed fish sauce to cover the cow's face, drop the garlic and fresh chili you prepared into the jar. If the cow emerges above you use a bamboo stick to hold or use porcelain plates, bamboo pieces inserted above, the flooded cows in the new sauce are not broken.

Cover the vial and soak it for 5-7 days to use it. When using you use sharp knives and cut beef into very thin slices. Selecting the part of the corn with many tendons will make the slices of beef when eating both have the toughness and absorb the salty taste very interesting.

With this way of making fish sauce, make sure you have a delicious meal.

LOW FISH FISH

Resources:

- 1 fish (whichever you like) - 2 branches of green onion - 1 piece of ginger - 1 bit of salt

- 3 tablespoons fish sauce + 2 tablespoons lemon juice + 1 tablespoon minced garlic chili + 2 tablespoons sugar saturated in 1 cup.

Making:

Washed fish, put on sugar on the back. Then rub a little salt and put onion and ginger on the fish's abdomen. Leave the fish on a tray or fork.

Cook a pot of water. When the water boils, the fish dishes will be steamed for 20 minutes. The cooked fish off the kitchen took out fish dishes, leaving the water out.

Steam fish with a deep bottom, spicy lemon sauce, and some cilantro to finish. This steamed fish dish is served with rice or rice paper rolls with noodles and lettuce are all very delicious.

COW LEAF GUISE

Resources:

- Minced pork meat: 100g

- Minced beef: 300g

- Piper lolot

- Spices and onions

Making:

Leaves are washed, drained. Pick up big leaves equally to separate meat slices. The remaining leaves are chopped, minced to mix with meat.

For meat packaging, chopped pork into Europe, add dried onions, chopped shredded leaves, spices including sweet flour, soup powder, and pepper. All ingredients mix well together, then leave for 5 minutes to soak.

Place each of the washed guise leaves, dry them on the big tray, put each spoonful of meat on top and pack the leaves. Keep doing it until the leaves and meat are gone.

North pan on the stove, add cooking oil, wait for the old hot, then let the rolls come.

Leave on low heat to make the ball evenly cooked. When the two golden surfaces are smooth, take out the oil-absorbent paper, then put it in a plate, served with rice or vermicelli.