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It’s hot like this, how to cook to have a delicious and fast tray of rice is a concern of many housewives.
Table of Contents
Grilled meat in an oil-free fryer
Ingredient:
- 400g bacon (for a family of 3-4 people). Should choose bacon with less fat, more lean so that when grilled, the meat will be tender and delicious. Choose fresh cuts of meat, which are pink, bright red to dark red. The fat layer is white to slightly ivory, when it smells there is no strong smell of oil. Choose firm meat, not mushy, good elasticity. About wash the meat thoroughly and dry the water.
- 1 tablespoon minced lemongrass.
- Minced garlic onion.
- Oyster oil (Oyster oil makes the meat more tender and fragrant).
- Honey, fresh milk without sugar (can not be given if you do not like).
- Choose raw vegetables of your choice.
Grilled meat
Processing steps:
Step 1: Preliminary processing of meat
– Slice the meat into large pieces, about 0.5 cm thick. Then use a hammer to beat the meat until soft. Use a fork to puncture the skin so that the skin of the meat is enlarged and more attractive.
Prepare the meat marinade: 1 tablespoon each: ground lemongrass, minced garlic, chili, honey (or condensed milk), fish sauce, soy sauce, oyster sauce, fresh milk without sugar.
– Add the marinade to the meat. Stir well, squeeze well so that the seasoning penetrates evenly into the meat, the dish when cooked will be more delicious! Then, cover and refrigerate overnight or at least 4 hours. The longer the meat is left to cook, the more crispy the skin will be when fried.
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Step 2: Start processing
– Line the inside of the fryer with foil so that when processing, the fat does not fall into the wall of the pot, ensuring the cleanliness of the fryer.
– Spread the meat on the foil. For a beautiful and attractive meat color, you should prepare a little marinade and add 1 tablespoon of honey to spread on the meat while baking. If there are okra, brown eggplant, they will be processed immediately.
Step 3: Grill meat in an oil-free fryer
– Set the fryer at the temperature: 200 degrees Celsius and the time: 10 minutes.
After 10 minutes, turn the meat over. Spread the mixture (at the top) on the meat, then turn on 200 degrees Celsius and bake for 10 minutes. The meat has just been cooked, golden on the outside but still moist and soft inside, that’s when you have finished grilling bacon with just an oil-free fryer.
Roasted peanuts with garlic and chili
Ingredient
- 300 gr peanuts (peanuts)
- 2 garlic bulbs
- 2 horny chili
- 1 tablespoon dried chili powder
- 1/2 tablespoon flour
- 1/2 tablespoon cornstarch (or tapioca flour)
- Seasoning: Fish sauce, sugar, chili sauce
- Cooking oil
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Roasted peanuts with garlic and chili
Making
To have delicious roasted peanuts with garlic and chili, you need to choose round, firm, light-colored peanuts. Pick up the flat seeds, weevils, mold.
This dish needs a lot of garlic mixed with chili to create an unforgettable unique flavor. The secret to peeling garlic quickly is to cut the head of the garlic, use the sharp end of the knife to gently thread, separate the garlic cloves from the peel. Then minced. Chili peppers lengthwise, seed removed, finely chopped.
Make a sauce mixture including 2 tablespoons fish sauce (30-35 degrees of protein), 2 tablespoons sugar, 1 tablespoon chili sauce, 1/2 tablespoon dried chili powder, 1/2 teaspoon seasoning, stir well melt the mixture.
Put a little oil in a deep pan, turn on medium heat. Add garlic and stir continuously, evenly. After 1 minute, add chili, continue to stir well. When the garlic and chili turn yellow, turn off the heat, filter through a sieve to separate the garlic and chili.
Take 1-2 tablespoons of garlic and chili oil above and continue to put it in the pan, pour in peanuts and roast on low heat, stir well until the peanuts are crispy, then turn off the heat, leave the peanuts for a few minutes to make them crispy.
In the meantime, sprinkle evenly through a sieve with 1/2 tablespoon of flour, stir to adhere to peanuts and help dry peanuts. After that, continue to add 1/2 tablespoon of cornstarch (or tapioca flour) and continue to stir to keep peanuts for a long time and still crispy.
Heat the pan on medium heat, pour the fish sauce and sugar mixture into the island and stir until the sauce sticks to the surface of the peanuts, then turn off the heat.
Pour roasted peanuts, garlic and chili on a bamboo mat or a breathable basket. When cooled, wear gloves to gently separate the loose seeds. To let the roasted peanuts, garlic and chili cool completely, store them in an airtight container and keep them in the refrigerator for later use.
Gourd soup cooked with shrimp
Ingredient:
- 1 gourd
- 4-5 large shrimp, peeled and chopped meat
- 4 cups of water
- 1 tablespoon minced garlic
- 1 small onion
- 1 tablespoon cooking oil
- ½ teaspoon sugar
- 1 teaspoon salt
- 1/4 teaspoon vegetable seasoning seeds
- 1 tablespoon fish sauce
- A little black pepper
Gourd soup cooked with shrimp
Processing:
– Peel, wash the gourd, cut into small pieces.
– In a pot, put 1 tablespoon of cooking oil, garlic and saute for a few seconds until fragrant, then add shrimp.
– Wait until shrimp turn light pink, add 4 cups of water and bring to a boil.
– Add the gourd, let it simmer for about 5 minutes.
– Add ½ teaspoon of sugar, 1 teaspoon of salt, ¼ teaspoon of seasoning and 1 teaspoon of fish sauce.
Continue to simmer for a few more seconds. Add onions and black pepper.
Good luck!
