3 refreshing dishes to cool down with elephant ear
With the instructions of Ms. Nga Linh (Hanoi), you can make a delicious and refreshing summer dish: vermicelli with pork ribs and mushrooms.
* Pork rib and meatball vermicelli
+ Ingredients to make vermicelli with pork ribs and meatballs
- 0.5 kg ribs
- 1kg pork bones
- 0.3kg -0.5kg minced pork
- Shiitake mushrooms, wood ear mushrooms, shallots, green onions, coriander
- 200g bean sprouts
- 6-7 pieces of taro stem
- 6 tomatoes
- 100 ml wine yeast
- Seasoning powder, pepper, seasoning powder, fish sauce, MSG
- Herbs to serve as side dishes of your choice
+ How to make vermicelli with pork ribs and meatballs
Step 1: Wash the pork bones, boil them in boiling water for about 2 minutes, then rinse them with water to remove the black foam. Then put the bones in a pot, add water, shallots, and seasoning powder and simmer over low heat, occasionally skimming off the foam to make the broth clearer. Simmer until the bones are soft, then remove them to a plate.
Soak the wood ear and shiitake mushrooms until they bloom, then chop them finely and mix them with the minced pork. Add a little pepper, fish sauce, and MSG to make the meatballs more flavorful, then put them in the refrigerator for about 30 minutes to firm them up and make them easier to make into balls.
Peel the elephant foot yam, cut it lengthwise into bite-sized pieces, add salt and squeeze a few times, then rinse it. Put water in a small pot, add a pinch of salt and bring to a boil, then add the elephant foot yam and boil for a few minutes, remove and rinse under running water to make the elephant foot yam crispier.
Dice half of the tomatoes and cut the other half into wedges.
Step 2:
Fry the onions until fragrant, then add the diced tomatoes and stir-fry until soft to color the broth. Then add the tomato wedges and stir-fry for another 1-2 minutes, then add the bone broth. Bring to a boil again, then add vinegar, seasoning powder, and fish sauce to suit your family's taste. Finally, add the meatballs and cook until they float to the top.
Bun doc mung is a delicious and easy to eat dish on hot days.
* Stir-fried Taro stem with fresh shrimp
+ Ingredients for stir-fried elephant ear with shrimp
- 5 stalks of taro
- 200gr shrimp
- Green onion, minced garlic
- Cooking oil, salt, seasoning powder, pepper...
+ How to make stir-fried elephant foot yam with shrimp
Step 1 prepare ingredients:
- Peel the elephant foot yam, cut into bite-sized pieces and soak in diluted salt water for about 15 minutes to remove the sap, then remove and squeeze dry.
-Wash shrimp, remove head and tail, peel and marinate shrimp with 1/4 teaspoon salt for about 5 minutes.
Step 2:
Add minced garlic to cooking oil and saute until fragrant, add shrimp and stir-fry over high heat for about 2 minutes until shrimp is cooked and firm, then add elephant ear and stir-fry with shrimp for about 3 minutes over high heat. Season to taste and stir well until cooked, then sprinkle chopped green onions and ground pepper and enjoy.
Stir-fried elephant ear with shrimp is a unique dish with the crunchy taste of elephant ear and the sweetness of shrimp.
* Taro stem sour soup with clams
+ Ingredients for making sour soup with clams and elephant foot yam
- 1 kg live clams
- 2 taro plants
- 5 okra
- Tomato
- ¼ cleaned pineapple
- Garlic, red chili, herbs such as coriander and cilantro
- Tamarind, fish sauce, cooking oil, salt, seasoning powder, sugar
+ How to make sour soup with clams and elephant foot yam
Step 1 prepare ingredients
- Clean the clams, soak in diluted salt water and chili pepper to remove dirt for about 2 hours then rinse.
- Peel, wash and thinly slice the elephant foot yam; Wash and cut the okra into bite-sized pieces. Slice the tomatoes and pineapple. Crush and mince the garlic.
Step 2: Cook the soup:
- After cleaning, boil the clams. When the clams open, scoop out the meat and keep the water.
- Saute minced garlic, add tomatoes and stir-fry until crushed, then add the clam meat. Next, season to taste. Crush the tamarind or soak it in warm water to get the sour juice and pour it into the pot of soup. When the water boils, add elephant foot yam and okra and cook until soft.
Note when processing to avoid itching, must be discarded
Taro stem is an ingredient to make delicious dishes, but if you do not know how to prepare it, it can easily cause itching and you have to throw the dish away. According to Ms. Linh, everyone can make taro stem stop itching when preparing and processing it, which is extremely useful. Accordingly, you squeeze taro stem with salt.
Taro stem should be rubbed with salt to reduce itching.
After the taro stem has been peeled and washed, to reduce the itchiness, cut the taro stem into bite-sized pieces, sprinkle in a little salt, mix well and soak for about 15 minutes. Next, add a little cold water, put on gloves and wash again, gently knead and wring the taro stem to drain the water. When finished, you just need to blanch the taro stem and you can cook it without itching.
In addition, you can also soak the elephant foot yam in diluted salt water after cleaning it.
Source: https://giadinh.suckhoedoisong.vn/3-mon-an-ngon-giai-nhet-ngay-he-voi-doc-mung-khi-che-bien-can-chu-y-de-tranh-bi-ngua-172240522084655754.htm
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