Healthy And Rustic With Delicious Figs
The concept of being more prosperous than tomato, gourmets often make dishes that are both delicious, healthy and healthy from this popular fruit. . Depending on the family that cooks, the rich, the fish warehouse, the meat warehouse ..
The way to prepare dishes with figs is also quite simple. This porridge has a combination of the aromatic sweetness of rice, the acrid of figs, the sweetness of alum sugar, suitable for people who are tired of not wanting to eat, digestive disorders, enteritis, dysentery. Figs washed, chopped, put rice in a pot, 1 liter of water, boiled, put figs and alum into porridge. The recipe is simple, the dish is rustic, easy to use, sweet and sour salad, sliced green, soaked in salt water for about 30 minutes, washed, drained, the pork ears are sliced. Put sugar, refined salt (or fish sauce), white vinegar, and filtered water into a large bowl, crush these ingredients into a mixture, taste sweet enough to taste. Garlic peeled, crushed, chopped. Thinly sliced chili, seeded, chopped like garlic
Soak for about 30 minutes and you will have a soft and crispy fig salad, absorbing a harmonious and sweet and sour taste. Stinging star fruit salt Simple ingredients include figs, star fruit, white salt, cold boiled water, garlic, sugarcane . After picking up the figs, wash it, drain it, pour it into the pot. Star fruit sliced evenly. Garlic peeled, split garlic segments to cover the face. The sugarcane is split thinly, woven into a mosquito net, placed on top of the pot and then inserted with pebbles / clean water bag. Clean salt and sugar with a small spoonful of sugar dissolve with boiled water to cool down, touch warm hands, pour into the figs to cover the face, for about 3 to 5 days to eat. This dish can be eaten instead of salted eggplant.
Salted fig with sesame salt is very tasty. Braised pork belly. This dish is eaten with delicious rice. Figs, bacon, dried onions, fish sauce, curry, pepper, lime leaves are the simple ingredients of the dish. Bacon just sliced, marinated with curry, fish sauce and pepper. Figs remove the stalk, wash it, not fragrant onions, stir-fry the meat, then add the fig to the island, pour a bowl of broth and simmer until the water in the pot is thick, golden yellow. Turn off the heat and then add the pepper and lime leaves to the slices. Fish warehouse: Fish, fish, fig, soy sauce, molasses, chili, soup, noodles, garlic, fat are enough for the dish.
Figs cut off the stalk, washed and blanched with boiling water. Fat frying is fat and greasy. Mix fish and figs, grease together and then put in a pot. Add soy sauce, molasses, garlic, chili powder, cook on the stove to simmer until almost dry, absorb fat. Braised eel Eel braised fig, meat is both firm and fragrant. It is worth mentioning that the new figs are so strange, when they were fresh figs, they only felt so much, but braised with eel the flavor changed suddenly. Both things complement each other to achieve harmony: both fragrant, fatty, sweet and creamy, the composition of this dish is a bit fussy, with ingredients including fig, eel, and chili. , soy sauce, turmeric powder, soup powder, MSG, laksa leaves.
Put in the eel pot a handful of kitchen ash for a while, take the bamboo leaves along the eel's body, the oil will slip off. Rinse the eel with diluted vinegar. The eel is finished, removing the intestines, removing the head and absolutely not washing it with water because if washed with water, this time it will lose all healthy blood and the eel will be fishy again. Lay the eel on the cutting board to take the spine of the knife slowly along the spine so that the tender flesh will absorb more spices and the spine of the broken eel will create a sweet aroma for the braised pot. Chopped eel about 3 cm, marinated with galangal, soy sauce and spices (a little turmeric, main noodles, chopped vegetables, a few slices of sliced bacon) squeezed and then marinated for 15 minutes. Figs must be figs, crushed but not broken to make spices soaked in, similar to marinating eel. Put in the clay pot to braise each time to add one eel. Pour tattoo water and then fire.
Boil just nearly dry, then bury the husks, incubate for about 2 hours is ripe.. . Dịch vụ: Thiết kế website, quảng cáo google, đăng ký website bộ công thương uy tín
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