1. Mushroom with oyster sauce
Resources:
- 2 large chicken thighs, 3 garlic cloves, half a bowl of water, 2 teaspoons of fish sauce, 1 tablespoon of oyster oil, 1 tablespoon of corn starch, sugar, spices, parsley, onion. Crushed garlic, chopped.
Perform:
Step 1: Preliminary processing of raw materials
Wash the fungus, drain. Slice the mushrooms into circles. Use the knife to lightly curl the two sides of the mushroom, creating a diagonal shape. These cuts help the sauce to penetrate deeper into the mushroom.
Onions, parsley leaves washed, chopped.
Step 2: Prepare the sauce
Pour about ½ of the rice bowl with water, add fish sauce, oyster oil, spices, sugar to taste. Then, add cornstarch, the ingredient that makes the sauce smoother when cooking.
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Step 3: Fried mushrooms
Put a little oil in the pan, heat. Pour mushrooms in and fry 2 sides.
Step 4: Mushroom sauce
Pour minced garlic into the pan, non-fragrant. Continue to pour the onions and parsley, and cook for another 10 seconds before lifting them off the stove.
2. Stir-fried shiitake mushrooms with chives
Resources:
Chard: 1 pack
Mushrooms: 10 - 15 pieces
Garlic: 1/2 bulb
Purple onion: 1 bulb
Spices: Fish sauce, seasoning powder, oyster oil, cooking oil
Making:
Vegetable chips cut off the base, cut so that the leaves still don't come off, pick them up, and then wash them.
Shiitake mushrooms soaked with warm water to bloom, rinse, cut off the legs.
Purple onion, peeled garlic, chopped.
Put a pot of water on the stove to boil with a little salt, add the cabbage to the pot, and boil for about 1-2 minutes to let the cabbage ripen, take out to drain. Because the vegetables that the whole plant is stir-fried will take a long time to ripen, the vegetables will look dark, boiled so that when stir-fried will quickly, the vegetables will keep their green color. Place the pan on the stove, fry the onion, garlic with oil, and stir fry the shiitake mushrooms.
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Continue, add the cabbage to a quick stir fry, season with fish sauce, seasoning powder to taste, and then add 1 teaspoon of oyster oil to make the chives more delicious.
Arrange the vegetables around the plate, put the shiitake mushrooms in the middle to look beautiful.
3. Sweet and sour eggplant
Resources:
3 round eggplant (or long fruit), 2-3 garlic bulbs, 1 green pepper, tomato sauce, cornstarch, spices, oyster sauce, soy sauce, sesame oil.
Perform:
Step 1: Preliminary processing of raw materials
Eggplant peeled, sliced.
Green chili seeds removed, sliced thinly, minced garlic.
Step 2: Marinate the eggplant
Marinate the eggplant with a teaspoon of spices, mix well, and let sit for about 10 minutes to infuse.
After 10 minutes, cut off the water from the eggplant bowl and mix the eggplant with 3 tablespoons of cornstarch.
Step 3: Fry the eggplant
Pour the oil into the pan, heat it well and fry the tomatoes until the dough turns golden brown. Take out the eggplant, drain the oil.
Change to a new pan, pour in some oil, and heat. Add garlic and tomato sauce and stir fry. Pour the eggplant, green pepper into the pan, continue to stir fry.
Step 4: Prepare the sauce
Mix the sauce according to the ratio of 1 teaspoon of oyster oil: 1 teaspoon soy sauce: ½ teaspoon of sesame oil: ½ bowl of water, add a little sugar to taste.
Pour sauce into a saucepan, cook over high heat until the sauce thickens, and uses it hot.
4. Banana flower salad
Resources:
- Banana flower: 1 pc
- Carrots: 1 bulb
- Bean sprouts: 500g
- Peanuts: 50g
- Garlic: ½ tubers
- Chili: 2 fruits
- Fresh ginger: 1 small branch
- Fresh lemon: 1 fruit
- Types of herbs: laksa leaves, basil, coriander ... optional
- Common spices used: sugar, flour, monosodium glutamate, fish sauce ...
Making:
Dissolve 2 liters of water with 1 tablespoon of alum in a small pot. Banana flowers, after buying, peel off the old kernels outside and wash them. Use a knife to cut the banana flower into thin slices, then put in a pot of water with alum and soak immediately.
After slicing the banana flower, you soak the banana flower in a pot of alum water for about 10 minutes, mix it by hand to make the banana flower out of the plastic, then take it out, rinse it with water and drain.
Carrots peel, wash, use a knife to plan small fibers. Pick up bean sprouts and then wash them with water, drain them. The herbs are rooted, washed, 2/3 cut, 1/3 left to decorate the dish.
You heat the pan, roast the peanuts over low heat until the peanuts are cooked and ground. Wait for the peanuts to cool, you use your hand to rub to separate the outer shell of the peanuts, blow off that shell, take the peanuts, and crush them.
Fresh ginger peeled, washed, crushed, chopped very small. Dried garlic, peeled, crushed, chopped. Washed chili, remove the seeds, chopped. Lemon cut in half.
Put 50ml of delicious fish sauce in a bowl with 100g of sugar, then add minced ginger, minced garlic, minced chili to stir, squeeze lemon juice with just enough amount, stir until the mixture dissolves. The salad dressing must have enough sweet and sour taste. Use a large bowl for banana flower salad.
Put banana flowers, bean sprouts, and carrots in a bowl, pour mixed water, use your hands to gently squeeze so that the banana flowers are not broken or broken. Season with enough mixed water, then let it sit for about 15 minutes for the salad to absorb spices. After 15 minutes, you add the chopped herbs and crushed roasted peanuts and mix well.
You put the banana flower salad on a plate, sprinkle with peanuts on top, and decorate with the rest of the herbs.
To make the salad more attractive, you should prepare a grilled rice paper and a cup of fish sauce. The way to make a fish sauce to eat with banana flower salad is quite simple, you just need to prepare the recipe to make ordinary chili garlic lemon fish sauce.
Also check: Steamed Eggplant Recipe
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