Viết về món ăn phổ biến ở Vũng Tàu. Nêu các nguyên liệu. Cách làm bằng TA
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One of the things that makes Vung Tau khot cake so attractive is the fresh seafood filling. Each banh khot is sizzled on each small iron mold. When cooked, the yellow khot cake is very crispy. To relieve boredom due to quite a lot of fat, visitors can use khot cake with some vegetables, pickles, dipping with rich fish sauce.
Material PART OF CAKE 1 pack of 400g Tai Ky pancake flour 500 ml of water 1 scoop of salt 300 ml of coconut milk THE DRUG SECTION 1 young papaya 1 carrot 1 tbsp sugar 1 scoop of salt 1 tablespoon vinegar Hot water 1 garlic bulb 2 chili Fish sauce EGG SHRIMP + SHRIMP 300g shrimp copper 1 tablespoon minced garlic 4 chicken eggs PERFORMANCE PARTS Chopped scallions Cooking oil VEGETABLES Banh khot should be eaten with salad, safflower, basil, …
Pour 400g Tai Ky pancake flour into the bowl. Then add 500 – 600ml of water, 300ml of coconut milk and 1 teaspoon of salt and beat well. Buy papaya and carrots, wash and peel. After that, put the fruit in a large bowl. Boil 120ml of water, add 1 tablespoon of sugar, 1 tablespoon of salt and stir. When the water is almost boiling, add 1 tablespoon of vinegar, stir for about 2 minutes, then turn off the heat. Pour the salad into the papaya and carrot bowl and mix well. So finished the salad. Put in a bowl of garlic (peeled), 2 chili, a little sugar and crush. Then, put in a large bowl. Add a little fish sauce, more water to dilute the fish sauce and taste to taste. Do not give too much fish sauce because fish sauce to eat khot cake is thin. Prawn bought, washed, peeled and pinched from the lung to get only shrimp. Boil 1 tablespoon of cooking oil in a pan, add garlic to non-aromatic. Next, add the shrimp and stir-fry. Then take all the shrimp out of the plate and drain. Buy scallions, washed and chopped. Boil cooking oil in a small saucepan, when the oil is hot, turn off the heat and pour the scallions in, mix well.Turn on the stove and heat up the cake mold. Apply oil evenly over the cake mold (so adding more oil will taste better). Then pour the cake dough into each mold and cover. Should remove the first cake. Do the same on the 2nd cake, but add eggs and shrimp. When the golden cake is ripe, take it out to drain the oil and enjoy it with papaya and carrot sauce.
Tamarind roasted crab is a very popular dish in Vung Tau and the way it is made is extremely fussy, but there are many people who love it. The ingredients for this dish include Sea crab, Peanut, Tapioca, Garlic, Onion, Onion, Cucumber, Chili, Cilantro, Ripe Tamarind, fish sauce, salt, sugar, ground pepper, cooking oil … First, crab When you buy, soak crabs in water so that crabs can release dirt, then use sharp objects such as scissors or a sharp knife to pierce the depression in the middle of the crab’s belly until the crabs no longer flutter. Then remove the crab ties, take the crabs to wash, drain and then turn over the bibs, separate the crab shells, take the crab bricks separately into the cup for separate stir-fry slices, helping the crab to process from being fishy. Then, Cut the crab into 2 or 4 to make it easy to eat and absorb spices, you can leave it as the size of the crab is big or small and then marinate with just enough spice to absorb the crab. Put the ripe tamarind into a pickled bowl with a little hot water until the tamarind meat dissolves into the water, then take the sieve to remove the pulp, keeping only the water. Roasted peanuts on the stove to medium cooked, then peel and sieve, crushed. Onions peeled, washed, chopped to taste. Cucumber washed, peeled, sliced to taste. Chili stalks removed, washed, drained, chopped. Garlic and shallot, peeled and chopped. Cilantro remove roots, wash, drain. Mix flour with a little water. Put the pan on the stove, add some cooking oil, wait for it to be hot, then add the garlic and purple onion to de-fragrant. Pour the marinated crab into the fry, stir evenly until the crab is ripe, then scoop out a plate to reduce the oil. Add the crab bricks and fry them evenly, season them to fit, scoop out to separate. Put the pan on the stove, add some cooking oil, wait for it to be hot, then add the garlic and purple onion to de-fragrant, then add the tamarind juice and add seasoning: fish sauce, salt, sugar, seasoning seeds and stir until dissolved. Season the spices to taste and taste enough sweet and salty just right and then add a little chopped chili, if you can’t eat spicily, it’s okay. Pour the fried crab into the pan with tamarind sauce, stir well, taste the spices again. Pour the potash mixture with a little water in the crab pan with tamarind sauce, stir and simmer over the heat to infuse the crab with spices. Pour the cut onions into a pan, stir well, cook for about 2-3 minutes more then add crab bricks and turn off the heat. Scoop the crab to a plate, skillfully place the crab tiles on the top so as not to be crushed. Put crushed peanuts and some cilantro on top and enjoy – the taste of sunny and wave in Vung Tau.
One of the things that makes Vung Tau khot cake so attractive is the fresh seafood filling. Each banh khot is sizzled on each small iron mold. When cooked, the yellow khot cake is very crispy. To relieve boredom due to quite a lot of fat, visitors can use khot cake with some vegetables, pickles, dipping with rich fish sauce.
Material PART OF CAKE 1 pack of 400g Tai Ky pancake flour 500 ml of water 1 scoop of salt 300 ml of coconut milk THE DRUG SECTION 1 young papaya 1 carrot 1 tbsp sugar 1 scoop of salt 1 tablespoon vinegar Hot water 1 garlic bulb 2 chili Fish sauce EGG SHRIMP + SHRIMP 300g shrimp copper 1 tablespoon minced garlic 4 chicken eggs PERFORMANCE PARTS Chopped scallions Cooking oil VEGETABLES Banh khot should be eaten with salad, safflower, basil, …
Pour 400g Tai Ky pancake flour into the bowl. Then add 500 – 600ml of water, 300ml of coconut milk and 1 teaspoon of salt and beat well. Buy papaya and carrots, wash and peel. After that, put the fruit in a large bowl. Boil 120ml of water, add 1 tablespoon of sugar, 1 tablespoon of salt and stir. When the water is almost boiling, add 1 tablespoon of vinegar, stir for about 2 minutes, then turn off the heat. Pour the salad into the papaya and carrot bowl and mix well. So finished the salad. Put in a bowl of garlic (peeled), 2 chili, a little sugar and crush. Then, put in a large bowl. Add a little fish sauce, more water to dilute the fish sauce and taste to taste. Do not give too much fish sauce because fish sauce to eat khot cake is thin. Prawn bought, washed, peeled and pinched from the lung to get only shrimp. Boil 1 tablespoon of cooking oil in a pan, add garlic to non-aromatic. Next, add the shrimp and stir-fry. Then take all the shrimp out of the plate and drain. Buy scallions, washed and chopped. Boil cooking oil in a small saucepan, when the oil is hot, turn off the heat and pour the scallions in, mix well.Turn on the stove and heat up the cake mold. Apply oil evenly over the cake mold (so adding more oil will taste better). Then pour the cake dough into each mold and cover. Should remove the first cake. Do the same on the 2nd cake, but add eggs and shrimp. When the golden cake is ripe, take it out to drain the oil and enjoy it with papaya and carrot sauce.
Tamarind roasted crab is a very popular dish in Vung Tau and the way it is made is extremely fussy, but there are many people who love it. The ingredients for this dish include Sea crab, Peanut, Tapioca, Garlic, Onion, Onion, Cucumber, Chili, Cilantro, Ripe Tamarind, fish sauce, salt, sugar, ground pepper, cooking oil … First, crab When you buy, soak crabs in water so that crabs can release dirt, then use sharp objects such as scissors or a sharp knife to pierce the depression in the middle of the crab’s belly until the crabs no longer flutter. Then remove the crab ties, take the crabs to wash, drain and then turn over the bibs, separate the crab shells, take the crab bricks separately into the cup for separate stir-fry slices, helping the crab to process from being fishy. Then, Cut the crab into 2 or 4 to make it easy to eat and absorb spices, you can leave it as the size of the crab is big or small and then marinate with just enough spice to absorb the crab. Put the ripe tamarind into a pickled bowl with a little hot water until the tamarind meat dissolves into the water, then take the sieve to remove the pulp, keeping only the water. Roasted peanuts on the stove to medium cooked, then peel and sieve, crushed. Onions peeled, washed, chopped to taste. Cucumber washed, peeled, sliced to taste. Chili stalks removed, washed, drained, chopped. Garlic and shallot, peeled and chopped. Cilantro remove roots, wash, drain. Mix flour with a little water. Put the pan on the stove, add some cooking oil, wait for it to be hot, then add the garlic and purple onion to de-fragrant. Pour the marinated crab into the fry, stir evenly until the crab is ripe, then scoop out a plate to reduce the oil. Add the crab bricks and fry them evenly, season them to fit, scoop out to separate. Put the pan on the stove, add some cooking oil, wait for it to be hot, then add the garlic and purple onion to de-fragrant, then add the tamarind juice and add seasoning: fish sauce, salt, sugar, seasoning seeds and stir until dissolved. Season the spices to taste and taste enough sweet and salty just right and then add a little chopped chili, if you can’t eat spicily, it’s okay. Pour the fried crab into the pan with tamarind sauce, stir well, taste the spices again. Pour the potash mixture with a little water in the crab pan with tamarind sauce, stir and simmer over the heat to infuse the crab with spices. Pour the cut onions into a pan, stir well, cook for about 2-3 minutes more then add crab bricks and turn off the heat. Scoop the crab to a plate, skillfully place the crab tiles on the top so as not to be crushed. Put crushed peanuts and some cilantro on top and enjoy – the taste of sunny and wave in Vung Tau.
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