Exchange dishes with bamboo shoots – VnExpress Cooking


Along the mosquito net roll

Material: 1 stalk, 10 large perilla leaves, 1 buffalo horn pepper, 1 spinach (or bok choy), 100 g beef, 100 g cinnamon rolls, 50 g grated green papaya, 50 g carrots grated fiber, 1 teaspoon salt, 1 teaspoon sesame oil, sugar, green onion, kumquat, seasoning sauce, chili.

Making

Cinnamon rolls, beef, sliced ​​buffalo horn chili. Along the mosquito net, cut into 3 x 2 cm lengths, squeeze salt and drain to drain. Perilla, scallions washed, carrots, green papaya soaked in salt water thoroughly washed, picked out and drained. Wash the spinach and cut the leaves and stems into pieces.

Bring the water to a boil, add salt and sesame oil, then in turn add the beef, longan, spinach, scallions into the pot quickly (beef 2 minutes, vegetables 1 minute).

Spread perilla leaves (if the leaves are small, take 2 leaves on top of each other) for mint, beef, cinnamon rolls, spinach, green papaya, buffalo horn pepper, carrots on top, use scallions to roll tightly. again. Dotted with fish sauce seasoned with kumquat, sugar, chili.

Stir-fried with royal flowers

Material: 1 stalk, 100g fresh needles, 100g squash, 100g fresh squid, 1 teaspoon fish sauce, 1/2 teaspoon sugar, 1/2 teaspoon pepper, 1 teaspoon oil sesame, red onion, minced garlic, scallions, lemon basil, salt, wine, minced ginger.

Making:

Fresh squid washed with wine and minced ginger, drained, cut into 3 cm x 2 cm pieces, marinated in sesame oil. Along the mosquito net, cut into 3 cm x 2 cm lengths, squeeze salt to drain the water. Minced lemon basil leaves, cotton needles, pumpkin flowers and stigmas washed with salt water.

North pan, sauté minced garlic and shallots, add squid and sauté quickly over high heat, continue to add along the mosquito net, cotton needles, pumpkin cotton to stir well, season with fish sauce, sugar, and pepper to taste. Turn off the stove, remind down, sprinkle lemon basil on. Serve with hot rice.

Noodles along the mosquito net

Material: 2 bamboo shoots, 1 tomato, 100 g pork tenderloin, 10 clams, 1/2 g fresh vermicelli, 100 g raw bean sprouts, sugar, salt, fish sauce, pepper, fish sauce, sesame oil, scallions, octopus, chili, laksa leaves, lemon, tamarind juice.

Making:

Clam shelled and gutted. Chop the scallions, keep the white onion head separate. Minced pork loin or put in a blender, marinate with fish sauce, sugar, pepper, sesame oil, scallions, mix well, roll into balls.

Along the net, remove the fibers, cut into pieces, squeeze salt, wash. Tomatoes cut into orange slices, laksa leaves. North pan, saute the onion head, pour water to boil, add tomatoes, tamarind juice, meatballs, clams and longan in turn. Bring to a boil again, season with sugar and fish sauce to taste

Scoop into a bowl with sprouts, vermicelli and laksa leaves, if pale, you can add fish sauce and chili, squeeze lemon when using.

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