Grapefruit salad

Fusion food is quite special because grapefruit and sauces which blend together to create a sweet and sour taste strange, more grapefruit has many benefits such as weight loss, lowering cholesterol should be well suited for those who are overweight, can be used to entertain family and friends on the weekend

Ingredients:

1 grapefruit

1 dried squid (50g)

100g bacon

100g fresh prawns

100g carrots

Prawn crackers

Laksa leaves, onion

White sesame, chili horns

Garlic, chopped chilli

Sugar, salt, cooking oil

MSG

Fermented rice vinegar

Recipes :

1. pre-processing

Meat boiled in water with a little seasoning granules Ajingon purple onion and 2 crushed. Meat cooked fish out soaked in cold water to cool, cut microfiber.

Boiled shrimp, peeled headless, leave the tail.

Laksa leaves washed, cut finely. Chili horns cut fibers. Golden fried shrimp chips.

Dried shredded squid, crispy fried over oil.

Grapefruit peel, citrus get separated into small pieces.

Mix mix: mix 1.5 M LISA rice vinegar, sugar 2M, 1m garlic, chopped chilli, fish sauce 1/2m, 1/4m salt, MSG, Ajinomoto 1/2m.

2. Package

Mix carrots, meat, shrimp, grapefruit, laksa leaves, sesame seeds mixed with water.

3. how to use

Arrange the salad plate, ink spread, onion, laksa leaves, sesame and chili over fiber. Served with prawn crackers.

Tips for you :

Choose ripe grapefruit will not sour and crunchy.

Should shredded squid fried with dried ink medium heat to crisp without being burnt and bitter.

Watch the video tutorial : 

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Fish Stock Should Ship

Sweet tender fish, sweet and sour sweet and sour sauce to taste, this would be a new twist with new material rather than fish for fish stock.

Ingredients :

Mullet: 2 children

To ship: 2 branches

The onion: 1M

Chopped peppers: 1/2M

Tomatoes: 1 left

Oil, fish sauce, sugar, pepper

County wedge

Fermented rice vinegar

Recipes :

1.Pre-processing

- Fish cleaned, drained, chilled 1M hash out, 1m particle wedge Aji-tasty ®, 1/2 M chopped peppers, rice vinegar fermentation 1M Aji-no-moto ® 1.5 M fish sauce, the mind of you outside and inside the fish.

- Chopped tomatoes. To cut 3cm ship.

2. fish stock

- Place in a clay pot 1M road, 1/2M oil wins caramel. Fish, or fish for color penetration and tomatoes, add 2 cups of hot water, fish stock simmer for infiltration. Sprinkle with pepper and should ship on the surface, cover, turn off, keep heat 5 minutes.

3. how to use

- Flying fish pot you mix with hot rice and vegetables ghém.

Tips for you :

Win caramel colored fish stock would be nicer.

Charming marinated fish when the fish stock will absorb and store water to taste. (Here's how to store crackers for dipping vegetables, do not add spices stock)


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Stomach Pickled Quail Egg Storage

Crispy crunchy stomach absorbed the, egg fat fleshy fleshy leopard, gave the sour crispy bars, three materials combine together very harmoniously and make sure it will be an extremely catching rice dish meals family weekendyour family.

Ingredients :

Pig stomach: 1 (400g)

Quail eggs: 10 results

Give: 200g

Fresh Coconut: 1 left

Insurance peppers: 2 left

Horn peppers: 1 left

Of minced garlic, pepper, sugar, onion, cilantro, oil, oil

County wedge

Sauces

Recipes :

1.Pre-processing

- Stomach prepared clean, cut 3x4cm, marinated with 1/2M garlic hashing, 1/2m pepper, 1m sugar, 1/2m particles wedge Aji-tasty ®, to absorb.

- Take the pieces 3x4cm. Quail eggs boiled, peeled. Coconut water tight.

- Chilli insurance dam borders. Horn sliced ​​peppers.

2. warehouse

-Aromatic Africa 2M oil with 1M garlic hash, fried stomach on fire to hunt, for to accompany the common stir fry 2 minutes, added 4M sauce "Fuji", 2 cups coconut milk, egg, insurance peppers, strawberry 1M warehouse until your stomach and coconut improve soft, absorbent eggs, spices. Finally add the cilantro, turn off the heat.

3. how to use

- Ladle stomach stock pickled quail egg dish, add sliced ​​chili pepper. Serve with rice.

Tips for you :

Saute stomach before storage help hunt stomach, still crunchy after warehouse and more fragrant.

Sauce "Fuji" create a stronger taste, smell delicious and beautiful color to the dish.

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Tilapia soup cooked mustard

farming tilapia is cooked mustard soup traditional northern, very sweet and aromatic broth fragrant and the taste of ginger perch, and there's the greasy perch eggs, all flavors blend created characteristics of farming.


Ingredients:
- 300g perch gizzard
- 200g mustard
- 30g fresh ginger
- 2 purple onion
- 1 pepper horns
- Sugar, fish sauce
- Ajinomoto MSG

Recipes :

1. pre-processing
- Perch cleaned, cooked to medium boiled in water with crushed ginger 1 small, salt 1/2m, 1/2m remove meat consumption. Fish bones left in the pot to cook the broth, water filtration soup. Marinate the fish with lean Ajinomoto MSG 1/2m, 1m sauce, pepper 1/3m, 1/3m minced ginger, minced onion 1/3m.
- Broccoli washed, cut 2cm, to separate stems and leaves.
- Ginger peeled, cut yarn. Sliced ​​onion. Sliced ​​chillies.

2. soup
- Boil water fish, salt wedge 1m, the mustard stalks and cook for about 1 minute before it continues to mustard leaves and cook until almost cooked the fish wealth and ginger, MSG, Ajinomoto seasoning 1m , turn off the heat and add seasoning sauce 1M.

3. how to use
- Ladle soup into bowl, sprinkle pepper, ginger and onion on hand, served with fish sauce and pepper.

Tips for you :
Broccoli with welding, while adding ginger soup to balance the solder-side herringbone nhiet.Loc 2 to easily remove the cooked meat.

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Watercress Soup with Grinded Prawn Recipe (Canh Cải Xoong Tôm Tươi)

One of my favorite Vietnamese Soup Recipes is Watercress Soup with Grinded Prawn Recipe (Canh Cải Xoong Tôm Tươi). In hot days, eating this soup with steamed rice can help you feel fresh and comfortable.

With two simple ingredients you can create a fantastic soup for yourself and family. Are you wondering how to cook Watercress Soup with Grinded Prawn Recipe (Canh Cải Xoong Tôm Tươi)? Follow my instruction below carefully to create one of stunning Vietnamese Soup Recipes, ok?

Ingredients:

300g watercress

150g fresh prawns

Maggie seasoning powder

Sugar, salt, spring onion (the white part)

Process:

Step 1: Pick off its root, bad leaves, soak in water added a little salt and wash again in few times.

Step 2: Peel off the cover of prawns, pull out the black lines, smash prawns with spring onion. Marinate with Maggie seasoning powder, salt; sugar. Put on pot, fry sliced purple onion until it is fragrant, and add more prawn in 2 – 3 minutes. Then, add 3 – 4 bowls until it boils. Then add watercress, season to suit your flavor and turn off the heat.

Finally, you finished one of stunning Vietnamese Soup Recipes. This food is not only sweet of prawns, but also fresh from watercress. It is the popular and traditional food of Vietnamese people in hot days. It helps you reduce the heat inside of your body. If you do not love prawn, you can use pork chop or feather back fish balls. Hope you love this recipe and good luck for your cooking.

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Sweet Potato Leaves Soup Recipe (Canh Rau Khoai Lang)

Beside of using sweet potatoes for eating like a popular snack in Vietnam, Vietnamese people usually use their leaves for cooking soup. From many stunning Vietnamese Soup Recipes, today I would like to introduce Sweet Potato Leaves Soup Recipe (Canh Rau Khoai Lang) for all you guys, who is interesting about Vietnamese food and missing hometown. I bet you will totally fall in love with it.

From many easy and cheap ingredients for searching at any market, you can create a fantastic dish for yourself and family. And now by follow my instruction below, one of Vietnamese Soup Recipes like this one will be created by you.

Ingredients:

200g prawns

200g sweet potato leaves

Shallot, salt, sugar, pepper, Magi’s stuff.

Process:

Step 1: Peel off the cover of prawns, pull out the black lines on their backs as well, clean well with water in 2 – 3 times and smash coarsely.

Step 2: Choose the young leaves, clean well and wait to get dry.

Step 3: Heat a little oil, fry sliced shallot until it is fragrant and add smashed prawn with a little salt, fry in 1 – 2 minutes. Add more 2 – 3 bowls water and cook until it boils.

Step 4: Next, add all sweet potato leaves on step 2 into pot, season to suit your flavor, turn off the heat. To create one of stunning Vietnamese Soup Recipes, I suggest you should not cook too long this step. From when water boils to add leaves, you only need 1 – 2 minutes cooking.

Finally, you can serve this soup with steamed rice for yourself and family. Eating when it is hot is a good way to enjoy its specific flavor. From many amazing Vietnamese Soup Recipes, beside of their fantastic flavors, I always want to give best healthy dishes for you guys. And this is one of them. Hope you will love it and satisfy with my instruction above. Good Luck for your Cooking and have a good appetite.

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