Cuối tuần rảnh rỗi, vào bếp làm 5 món ngon này ai cũng thích ở nhà chẳng muốn đi chơi

1. HANOI GRILLED BUN CHA

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Ingredient:

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– 1 kg of pork belly/armpit meat – 300g of lean shoulder meat – 50g of nape fat/leaf (don’t like to skip it) – 1 cup of fatty fish sauce – 3 onions – 1 garlic – 5 white onions – Kohlrabi , chili, lemon, raw vegetables: lettuce, marjoram, Lang basil, Lang pineapple, perilla, bean sprouts…

– Fish sauce, fish sauce, rock sugar & yellow apricot sugar, MSG (MSG), pepper, vinegar.

– Ca Cuong essential oil.

– Charcoal, lattice griddle or bamboo slats, banana leaves.

– 1 kg of vermicelli or tangled vermicelli.

Making:

– Use lean shoulder meat to make minced pork patties because lean shoulder meat is firm but not too tough nor will it fall apart like rump meat. For the patties, use cinnamon plum meat or armpit meat cut into thin, bite-sized pieces.

– Cinnamon plumb or armpit meat washed with vinegar and salt. Pat dry, sprinkle a little baking soda on both sides of the meat, rub evenly, leave for 15 minutes, then rinse and drain. This grilled meat is cut into bite-sized matchboxes, about 2-3 cm thick.

– Minced lean shoulder meat. Cut the nape fat into small pieces.

– Finely chop onions and onion heads.

– Marinate the meat according to the ratio: 1kg pork belly/armpit/cinnamon stick: 3 tablespoons of rice fish sauce: 1 teaspoon of salt: 3 teaspoons of MSG: 2 tablespoons of cooked rice (colored water): 1/2 portion onions, onion heads pureed: 1 spoon of rice, crushed pepper: 1 spoon of boiled rice. Mix the spices well then cover and leave overnight or at least 4 hours. Lightly marinated to eat with fish sauce will be just right.

– For the minced pork patties: Mix the minced meat with the remaining minced onions, chopped fat, 1 spoon of fish sauce, 2 teaspoons of pepper, 1 teaspoon of MSG, 1 spoon of fried rice, 1 spoon of rice with fat. water. Marinate for 1 hour then roll into bite-sized pieces.

– When grilling, brush fat and water on both sides of the meat. Charcoal grilling will be the best. With minced pork patties, wrap banana leaves on both sides and place them on the grill. When grilled, the patties will cook slowly and keep the fresh juice in the meat while the patties will be very fragrant. For patties, you can use bamboo tongs to clamp the patties together.

– If grilling with an air fryer, adjust the heat to about 180 degrees, grill for 10 minutes in each batch until the meat is cooked. When you see the patties are golden brown and light cockroach wing brown, take them out because if they are grilled too thoroughly, all the fat will be lost.

– Slice kohlrabi, squeeze salt, wash and then soak in sweet and sour vinegar and sugar.

– Minced garlic, chili, sliced ​​lemon, vinegar served with dipping sauce.

– Mix fish sauce in the ratio 1 fish sauce: 3 water: 1 vinegar: 2 sugar. Mixing light salty first, then sour and finally sweet will be easy to adjust. (I use rock sugar and yellow apricot sugar to mix the fish sauce). Then heat and add a small lump of rock sugar to make the fish sauce sweet. Boil until the sugar dissolves. When eating, the fish sauce must be still warm. Add garlic, chopped chili, squeeze kohlrabi, and put the pieces of pork and minced pork into a bowl. , sprinkle with pepper, squeeze a little lemon for aroma.

2. HOW TO MAKE BROKEN RICE WITH RIBS

Grilled cutlet:

Ingredient: – 1kg cutlet/ pork belly – 1/2 onion – 1 piece of ginger – 1 little white onion head – 1/2 pear or sweet apple – 4 tablespoons soy sauce – 2 tablespoons oyster sauce – 4 tablespoons white wine – 3 tablespoons honey/rice syrup/malt or brown sugar – 1 tablespoon ketchup – 1 tablespoon crushed garlic or 5 minced garlic cloves – 1/2 tablespoon toasted sesame seeds – 1/2 tablespoon chili powder (optional) – 1/2 tablespoon pepper – 1 can of soda.

Making:

– Grate onion, ginger, apple/pear with a grater.

– Chopped white onion and garlic.

– Mix soy sauce, oyster sauce, white wine, honey, ketchup, roasted sesame, chili powder, pepper with a mixture of onion, ginger, and grated pear. Add the onion heads and crushed garlic and stir well.

– Cut the meat cutlet into large pieces about 10cm long and 2cm thick. Use a hammer to gradually soften the meat, then pour in soda, leave for 15 minutes and rinse.

– Pat the meat dry and soak it in the sauce mixture above for at least 4 hours. Cover tightly and refrigerate.

– Prepare the oven at 180 degrees or oil-free fryer at 160 degrees, grill each side for about 8 minutes until cooked evenly.

Make egg rolls:

Ingredient: – 200g minced meat (choose half lean, half fat so the patties don’t dry out and the minced meat will taste better) – 3 black fungus/wood ear mushrooms – 80g small pieces of vermicelli/dried vermicelli, soaked and bloomed – 1 purple onion – 4-5 heads of onion leaves – 1/2 small carrot (don’t need to add if you don’t like it) – 6 chicken eggs or 5 duck eggs + 2 egg whites, 2 egg yolks – 1 hot chili – 1 teaspoon of spices / soup powder – 1 teaspoon MSG – 1 teaspoon pepper – 2 teaspoons fish sauce – 1 tablespoon cooking oil.

Making:

– Purple onions, chopped onion heads. Finely chopped chili.

– Soak wood ear and vermicelli in warm water to bloom, then squeeze dry and chop finely

– Mix ground meat, wood ear mushrooms, vermicelli, purple onions, and onion heads with pepper, fish sauce, MSG, spices, and cooking oil. Add beaten eggs and mix well.

– Brush cooking oil into the mold, pour in the egg mixture, wrap in foil and steam for 20 – 25 minutes. Then test with a toothpick and see if the toothpick is dry, then the patties are cooked. Brush the yolk evenly over the patties, add chili on top, and steam for another 5 minutes. If you want the color of the patties to be more beautiful, you can brush a little cashew oil on the patties and steam them for another 1-2 minutes.

– Then remove the patties from the mold, wait for them to cool, then cut them into bite-sized pieces.

How to make pickles and sweet and sour fish sauce: – 1 small carrot – 1 piece of white radish – Peel and grate carrots and radishes, shock with salt until soft and remove all the water, then rinse with cold water and squeeze dry – Then mix with warm water: vinegar: sugar in ratio 1: 1: 1/2. Put carrots and radishes in a sealed jar, pour in sweet and sour vinegar and soak for 1-2 hours.

How to make delicious fish sauce:

Ingredient: – 100g yellow sugar or palm sugar – 50g rock sugar – 150ml water (or fresh coconut water) – 150ml high protein fish sauce – 1/2 teaspoon salt – 60ml lemon juice – 2 garlic bulbs – 10-12 fruits dangerous chili.

Making:

– Put into the pot 150ml of filtered water, 100g of yellow sugar, 50g of rock sugar, cook until boiling, sugar thickens, then add fish sauce, cook for another 10 minutes over low heat. No need to stir, let the sugar dissolve on its own.

– Next, add salt, cook for another 5 minutes, turn off the stove, and let the fish sauce cool.

– Minced or pureed garlic and chili. Squeeze lemon to get juice.

– After the fish sauce cools, add lemon juice, season to taste for sourness, then add garlic and chili, stir until the garlic and chili blend with the fish sauce.

– Pour this chili garlic fish sauce into the bottle. Store in the refrigerator for later use.

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How to make pork rinds:

– If you can’t buy dried pork skin abroad, you can use Korean vermicelli, boil it until soft, squeeze it dry and mix it with some shredded pork leg meat/boiled pork belly, it will look very similar to real pork skin.

Cook broken rice: Gently wash the rice in a circle, soak it in salted water for 1 hour, then drain. Wrap the rice in a towel, add a few fresh glutinous rice leaves/pandan leaves for aroma and then steam in a steamer. Steam until the rice is spongy and fragrant, about 50 minutes.

How to make onion fat:

– 100g of fat from the back of the neck or fatty pork belly, fry the fat, set aside the crispy pork fat and serve with broken rice.

– 50g finely chopped green onions.

– Boil the fat in a pan, then pour in the chopped onions, add the fat and stir well.

3. STEAMED FISH

Ingredients for steamed fish:

– Carp: 2kg-2.5kg (4-5 people eat).

– Catfish heart: 500gr.

– Chicken thigh mushrooms: 400gr.

– Cherry tomatoes, ginger, lemongrass, laksa leaves, coriander, dill, chili, lemon, dried onion, banana flower.

How to make delicious steamed fish:

– Clean the fish, cut it into a large piece in the middle, make a few cuts on both sides of the fish to cook quickly.

– Marinate the fish: Marinate with a little seasoning, MSG, turmeric powder, and mix.

– Cleanly prepare herbs and mushrooms.

– Fish intestines are also marinated like fish for 20 minutes.

– Line a plate or accompanying vegetables as shown in the photo and place in the pot to steam for 30 minutes.

Note: If using a steamer with layers, put the tray of fish intestines on the upper layer because the intestines cook faster.

The fish meat is sweet, the fish intestines are crispy, and the vegetables and mushrooms are extremely delicious.

When eating, mix the dipping sauce with fish sauce, garlic, chili, ginger, a little sugar, sprinkle some dill and enjoy deliciously.

4. GRILLED MEAT

Ingredient:

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Grilled meat:

– Pork belly: 1kg.

– Minced lemongrass: 30gr.

– Minced purple onion: 10gr.

– Oyster sauce: 4 tablespoons

– Sugar: 1 tablespoon

– Seasoning powder: 1/4 tablespoon.

– Cashew oil color: 4 tablespoons.

Make dipping sauce:

– Salt: 2 tablespoons.

– Sugar: 4 tablespoons.

– Condensed milk: 4 tablespoons.

– Kumquat juice: 6 tablespoons.

– Red chili peppers can be more or less spicy.

– 3 lemon leaves.

– Kumquat peel: 2 fruits.

Side dishes:

– Kimchi, lettuce

Making:

Step 1: Prepare meat

– Wash the pork and cut it into strips about 0.5cm thick. Then cut into 7cm long pieces.

– Put the pork in a bowl, add minced lemongrass, minced purple onion, oyster sauce, sugar, seasoning powder, and cashew oil color. Mix.

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– Marinate all the above spices with the meat, marinate for about 1 hour in the refrigerator.

Step 2: Grill the meat

Arrange meat in the baking tray of the oil-free fryer.

Then grill the meat for 20 minutes at 190 degrees Celsius and you’re done.

Step 3: Mix dipping sauce

Put all the ingredients for the dipping sauce into the blender and blend until smooth. You can season to suit your restaurant’s taste.

Enjoy:

Arrange the pork on a plate, serve with kimchi, lettuce, then dip with dipping sauce and enjoy.

This type of grilled meat is delicious, easy to eat, and not boring at all!

Good luck!

5. THAILAND SPICY RIB

Prepare ingredients in 2 parts, the rib simmering liquid and the sauce.

Rib broth:

– Radish.

– Onion.

– Coriander root (coriander).

– Ribs.

– Spices, seasoning powder, pepper.

Sauce

– Green chilli.

– Red chili.

– The smell of the ship.

– Aroma.

– Spring onion.

– Lemon.

– Fish sauce.

Making:

Step 1: Prepare the broth to simmer the ribs

– Cut radish into small pieces.

– Onions add segments

– Chinese coriander (coriander) takes the white root.

– Put everything in a pot of water and boil.

– When the water boils, add the ribs (the ribs have been soaked in salt water and vinegar to clean), season with spices and seasoning powder according to each family’s taste, add pepper to the pot.

– Simmer for about 2 hours until the meat is soft and melts in your mouth.

Step 2: Mix the sauce

– 2.3 tablespoons of cooled rib broth

– Roast green chili until fragrant, then add to a bowl of broth.

– Chop green onion, cilantro, Chinese cilantro, red chili and add to the bowl of broth.

– Squeeze lemon and add fish sauce, season to taste. The more flavorful the sauce, the better it tastes with ribs.

Step 3: Serve the spicy ribs

Arrange the ribs in a bowl or deep plate then add the sauce. The combination of blue and red makes this rib dish very eye-catching.

The dish is beautifully presented, with the softness of rib meat mixed with the spicy aroma of chili, the attractive smell of herbs… bringing an extremely interesting feeling when enjoying.

Good luck!

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