Cô Ba Bình Dương Hôm Nay Ăn Gì ? – Tập 5 : Bữa cơm này có món khiến cả nhà… tranh nhau gắp!

Cô Ba Bình Dương Hôm Nay Ăn Gì ? – Tập 5 : Bữa cơm này có món khiến cả nhà… tranh nhau gắp!

Welcome back to the series What to eat today of Co Ba Binh Duong channel. Another weekend. Time flies so fast, right? This time we continue to prepare a delicious family meal together. We will make pork skin rolls together. It’s so delicious, guys. There are three more dishes, including dessert . I will keep it a secret to surprise you. Let’s go into the kitchen, guys. First is a dish in the Southern style. This pork skin offering dish is guaranteed to help the whole family consume a large amount of green vegetables without getting bored. Honestly, no matter how much I make, it will be gone. This way of making pork skin is very standard. You can make pork skin to eat with rice with pork chop and pork skin, which is also delicious. Now, please refer to the simple ingredients to prepare before making it. Before frying this part of the meat, I will blanch the meat. Put boiling water in the pot and add a teaspoon of salt. Then I put the meat in to blanch for 2 minutes to get rid of the meat’s bad smell. For blanching the meat, you can use thigh meat or shoulder meat. Then I take it out to drain and cut it in half like this so that the meat absorbs the spices quickly and cooks quickly. I will marinate the meat. With 600g of meat, I will marinate it with a tablespoon of minced onion and garlic, a teaspoon of seasoning powder, a teaspoon of oyster sauce, two teaspoons of fish sauce, a teaspoon of soy sauce, a teaspoon of sugar, and 1/3 teaspoon of pepper. Mix well and let it sit for 15 minutes for the meat to absorb the spices. Next, I add half a tablespoon of oil to the pan. When the oil is hot, I put the meat in to fry. Keep the heat at medium. Turn the meat so that it is evenly browned on both sides for about 5 minutes. Now I add 350ml of fresh water. I stir-fry the meat until it is tender. Remember to turn the meat while stirring so that it is cooked evenly. When you see the water has reduced and it is thick , the meat is cooked. I wait for it to cool and then I cut the meat. We cut the meat into thin and long strips like this. You have to cut it evenly so it looks nice. For this pork skin, I bought fresh pork skin that was refrigerated. This skin has been cooked . Before doing it, I will blanch the skin in boiling water to make it cleaner and softer. Pour boiling water into the pot to blanch it quickly. I put the skin in to blanch. I blanch it for about 40 seconds and then I take it out . Note that don’t blanch it for too long or the pork will be mushy and sticky . And I immediately put it in a bowl of ice water so that the pork skin is crispy and not sticky. When the skin has cooled, I take it all out and put it in a basket. Because the skin strands are quite long, I will cut them shorter so it will be easier to fold when eating. Drain the water thoroughly. Now I will mix the skin. Put the skin in a large bowl to make it easier to mix. Next, I add the minced meat. Next, I add the garlic. To mix the skin, I use raw garlic to make it delicious. I use my hands to mix and squeeze the garlic until it is fragrant. Then I add half a tablespoon of garlic powder and mix it. I use a little more garlic powder for fragrance. If you don’t have it, it’s okay. Next, I sprinkle in the rice bran slowly and mix it well so that the meat and skin are evenly coated with the bran. I can eat this skin with rice, ribs, skin and sausage, with noodles or with bread, it’s also very delicious. Remember to watch my video on how to make rice with ribs, skin and sausage. Today, I use this skin to make spring rolls. The skin I mix like this is done. To roll the skin, you choose thick rice paper to roll. I use the Ba Cay Tre brand rice paper, quickly dip it around the edge of the rice paper in water. Use your hands to soak up a little water and rub it evenly in the middle of the cake. Note that I put the shiny side down and the rough side up so that when I rub water on the cake, it will quickly absorb the water and soften faster. Next, I put the vegetables in. Then I put the pork skin in the middle. Add more vegetables on top and press it tightly. And I pick up both sides of the edge and roll it up really tight. If you like to eat vermicelli, you can add a little more vermicelli as you like. Note that I roll it tight so that when I cut the pork skin roll, it will be beautiful and it won’t come apart . And you continue to roll like that until it’s done. When you’re done rolling, you fold it up and I use a brush to brush a little fried garlic oil on the surface of the pork skin and stack it on top of each other. That way the pork skin rolls won’t stick together. together. If you make a lot, use a clean towel or a rag to cover the rolls so they don’t dry out. Arrange the rolls of pork skin evenly. Then I cut each roll into bite-sized pieces, about 2.5 centimeters long. I arrange them evenly on a plate for a nice look . I mix the dipping sauce for the rolls with a tablespoon of sugar, three tablespoons of water, a tablespoon of fish sauce, and half a tablespoon of lemon juice, stir well. And I add a teaspoon of minced garlic and chili to each. The dipping sauce for the rolls should be slightly salty and a little sweet. As for the sour taste, it will balance the sour and sweet flavors. This dish is often found in funerals in the countryside of Nam Bo. It’s that simple but very delicious. You’ll be addicted and eat one roll after another. Once in a while, you should change the dish for your family. I hope everyone will like it. Does anyone like crab soup? My whole family likes it. Today I would like to share with you how I usually cook soup. This dish is simple to prepare, easy to cook and nutritious. On a tired day, making a pot of soup and sipping a bowl will make you feel better immediately. Adults and children both love this dish. Let’s go into the kitchen and cook this dish with me. Please refer to some ingredients to prepare before making crab soup. I soak the mushrooms until they bloom and cut them into small pieces. Now I will cook the broth. Today I will boil these two pieces of chicken breast to make the broth sweet. Add 2 liters of filtered water, a teaspoon of salt, and 15 grams of rock sugar . Add all the white radish, carrots, and coriander roots to the pot. Simmer with vegetables to make sweet broth. You can stew chicken bones or pork bones. If you can find chicken bones, I will cook them and the broth will be very sweet. I keep the heat low and simmer for about 40 minutes. After 15 minutes of boiling the chicken, I take it out to cool. Wait for the chicken to cool down and shred it. The thinner the shred, the better. I just shred one chicken breast, and I save the other one to make another dish. After the broth and vegetables have released all their sweetness, I filter and condense about 1 liter of water and put it in a large pot. Add 600 ml of filtered water or coconut water or you can also use chicken broth for even more sweetness. I add enough water for 2 liters. For the corn, I take about two slices, separate the kernels, and put them in the soup pot later. Use two chicken eggs, separate the white and red. Add half a teaspoon of seasoning powder to each side. For the egg whites, I add a tablespoon of water and beat them. For the quail eggs , I use filtered egg cartons and discard the water. For the crab meat, I use pre-separated canned crab meat. Stir-fry the crab meat until fragrant . Put a little oil in the pan. Wait for the oil to heat up, then add the onions and garlic and fry until fragrant. And add the crab meat and stir-fry until fragrant. Stir gently so the meat doesn’t break. I stir-fry a can of crab for this part, but I only use half. Now I’m going to cook the soup. Turn on the stove to boil the chicken broth. Add carrots, mushrooms, and corn . Add one and a half tablespoons of seasoning powder and one teaspoon of salt. Stir well . Continue to add shredded chicken and quail eggs. Wait for the water to boil slightly, then pour in the egg white. While pouring, stir until the egg white dissolves into strands. The egg white will also help the soup become clearer . Continue to add crab meat. Then I add snow peas last. Dissolve 100g of tapioca starch in 100ml of water. Then add it slowly. Stir gently until the tapioca starch dissolves until the broth thickens . I use all of this tapioca starch. Boil gently until the tapioca starch is cooked. I cook the soup to a moderate consistency, not too thin, to avoid the soup from becoming mushy. If you like, you can add the egg yolk for nutritional oil. Add a tablespoon of sesame oil for fragrance. Mix well. So my crab soup is done. If you eat it right away, you can add a little onion, coriander and pepper to the pot. Now I scoop it into a bowl and enjoy. The soup must always be kept warm on the stove to be the best. I scoop it into a bowl, then add onion, coriander, pepper, sesame oil and eat it with salted duck eggs . The method is simple, we will have a delicious and attractive shrimp cake, crispy crust on the outside, sweet and crispy shrimp inside, combined with a layer of cheese. attractive. Let’s go into the kitchen and do it right away. First, I will prepare this shrimp. I have already washed this shrimp. Please note that with fried shrimp dishes, you should choose slightly larger shrimp so that the finished product will look more beautiful and the shrimp meat will be crispier. I used this shrimp with the head removed, I just peeled it off. Remember to keep the tail of the shrimp for beauty. Then I used a sharp skewer to remove the back vein. Use the sharp tip to skewer the middle of the shrimp’s back like that. Then gently pull it out. If it breaks, I continue to do it with the lower segment. I take the back vein and the belly vein if any. After preparing, I put the shrimp in a bowl to marinate. I add half a teaspoon of seasoning powder , 1/4 teaspoon of salt, 1/4 teaspoon of pepper. Mix well. I marinate here with half a teaspoon of garlic powder for fragrance. If you don’t have garlic powder, you can replace it with minced fresh garlic. And let it marinate for 10 to 15 minutes. I prepare an additional mixture of 10g of powder with 10ml of water to make the powder sticky. I flatten the sandwich bread and cut the edges into rectangular pieces like this. I cut the chi into thin slices. Here I have sliced ​​chi available to eat with the bread. You can use any cheese. Cut it in half to fit the sandwich and place it on top. Next, I cut the shrimp along the belly so that it is straight . Spread it straight on top. Roll it up tightly. Finally, take a little wet flour and stick the edges together. Next, I do the same until the end. If you like the cheese to be stringy, you can use Morella. If you like it saltier, you can use Chida cheese . All are very fragrant and delicious. Remember to roll it tightly and stick the edges tightly. with flour. Put it aside. So I’ve finished rolling it. Now I’ll fry it. Put oil in the pan and wait for the oil to heat up. Test with chopsticks to see if the oil bubbles. Put the cake in to fry. Note that I fry with a small blade below medium . Let the cake cook slowly. The shrimp inside will be cooked more thoroughly and the cake outside will be crispy without burning. When frying, if you see the cake is a bit melted, I use flour to stick the edge at the top of the cake back together. I fry in turn until it is all done. The shrimp also cooks very quickly. When the cake is golden, I take it out to drain the oil. So I have completed the shrimp sandwich roll. Today I will share a new recipe that perfectly combines crispy and chewy jelly for a product that is both soft and crispy enough. Adding fresh cream helps the jelly to be fragrant and not sticky. The ingredients are completely natural and good for health . Today I make thousand-layer jelly with two flavors: pandan leaves and coconut milk. First, I wash and chop the pandan leaves. Then, puree and filter the water. Pandan jelly. I note to choose old, dark green pandan leaves so that when blended, the juice will not be bitter. Prepare the pureed pandan juice and filter it to make 1.5 liters of water . Today’s recipe will combine crispy jelly and soft jelly. Soft jelly is also known as coconut jelly. I use the brand of this phone in Thailand for crispy jelly. Soft jelly is from Singapore. Pour two packages of jelly into the pot. The crispy jelly bag is 25g and the soft jelly bag is 10g. Add 770g of sugar. Don’t be afraid of too much sugar because when you keep the jelly in the refrigerator, the sweetness will be greatly reduced. Then stir well until the jelly powder and sugar are completely mixed together. This is very important to prevent the jelly from clumping and being difficult to dissolve. Now I just add water to dissolve the sugar. In this pot, I make coconut jelly. So I put 2 liters of water in the pot. Later I will add 1.5 liters of coconut milk and fresh cream. Add 2 liters of water and dissolve with sugar. Leave it here and let it soak for 30 minutes for the jelly to bloom. In the second pot, I will make the pandan color in the same way. Mix two packages, one crispy and one soft, with 770g of sugar and 2L of water. There is a very simple formula to calculate the amount of liquid to pour into the jelly. For every 10g of jelly powder, you add 1L of water. Here I used two bags of jelly in total. is 35g. So the amount of water plus the liquid will be 3L. Two pots of jelly have soaked for 30 minutes, turn on the stove and boil the mixture. In the first pot , I add 1L of coconut milk. I use the kind of coconut milk that is available in cans like this. It is very convenient to preserve and is also very delicious and fatty. If you like the way I do it, remember to click like. If the video is really useful, you can send it to me. I make a cup of coffee using the heart-shaped Super button below the video and 500ml of fresh cream if you want to eat fatty food. You can also replace it with fresh milk. In the second pot, I add 1.5 liters of filtered pandan leaf water. I use natural pandan leaf color so it is a bit light. If you like, I can add a little green food coloring to make my jelly more eye-catching. I boil two pots at the same time so that I can pour in the jelly later. Cook over medium-low heat to avoid overflow. Remember to stir constantly so that the jelly does not stick to the pot . Wait for the jelly to boil a little bit and then boil, then turn off the stove immediately. Remember to skim off the foam if any. Prepare two molds to pour the jelly. Fan to fan the jelly to form a surface quickly. To pour thousand-layer jelly, each layer should be poured as thin as possible. The thinner the jelly is poured, the faster it will dry, so the pouring speed will be faster. For the first layer, I spread it a little thickly. Wait for the surface of the jelly to harden and not stick to the touch. Then pour the next layer. Pour a thin layer only. To avoid separation , I have to pour when the jelly is really hot. The jelly will help stick to the neck layer much better. That’s why while pouring, I always turn on the stove with a very low heat to keep the pot of jelly hot. I pour like that until the tray is full. I poured two pots of jelly into two full molds of size 20-30 cm. I put it in the refrigerator for at least 6 to 8 hours for the jelly to completely solidify before using it. This is the jelly I left in the refrigerator overnight . Use a thin knife to separate the jelly from the mold, turn it upside down on a flat cutting board, and then cut it into bite-sized pieces. Today’s family meal is complete, guys. A bit tired but fun. The most fun is when the whole family is about to enjoy delicious dishes that I made with my own hands. There, let’s try the food together and enjoy each dish to see how the family chef is. Please continue watching the most interesting part of the video. I pick up the skin, dip it in sweet and sour fish sauce. When the skin has absorbed the sauce or the flavor of all kinds of fresh vegetables. The fragrant and crispy meat skin is surprisingly suitable. Easy to eat, simple but very delicious. You can eat a lot without getting bored. The clear soup has a moderate viscosity, not too thin or too thick, the soup is seasoned just right. The chewy chicken and mushroom meat has an eye-catching color with orange, yellow, and green from vegetables that are both beautiful and nutritious. Fragrant crab meat and quail eggs are always indispensable parts of the children’s soup bowl. The soup is very easy to cook, easy to eat, and very delicious. Although the ingredients are a bit difficult to prepare, the finished product is worth it, it takes a little effort but is much more nutritious than in the store. Wish you success. Let’s enjoy it, guys . See if it’s attractive. Please enjoy it with me on the small screen. I dip it with mayonnaise, chili sauce, or soy sauce, all of which are delicious. The golden brown cakes look so delicious. The finished product is crispy on the outside. The shrimp inside is evenly cooked, sweet, and crispy. The cheese is rich, fragrant, and very attractive. This dish is both easy to make and easy to eat. Adults and children love it. I use it for family meals, breakfast, snacks, or parties . The jelly is soft but still has a moderate crunchiness, very delicious. The jelly has a distinct fatty aroma of coconut milk and fresh cream mixed with the fragrant scent of pandan leaves . Especially, you can see that the jelly is very firm, not separated at all, pressing on the layers does not crack. Many layers but stick firmly like one layer . Let’s go into the kitchen and make it for your family to enjoy. I guarantee everyone will love it. H

Series hôm nay ăn gì đặc biệt của Cô Ba Bình Dương giúp bạn giải quyết câu hỏi đau đầu nhất mỗi ngày “Hôm nay ăn gì đây ?”, cho bạn ý tưởng và cách làm chi tiết tuyệt vời nhất để hồi đáp câu trả lời “Ăn gì cũng được !” mỗi ngày một cách trọn vẹn và vui vẻ nhất ! Chúc bạn ngon cơm cùng gia đình thân yêu mỗi ngày nhé.
“Today’s special ‘What to eat?’ series from Cô Ba Bình Dương helps you solve the most difficult daily question: ‘What should I eat today?’. It gives you the best ideas and detailed instructions to perfectly respond to the classic answer ‘Anything is fine!’—making every day complete and joyful. Wishing you delicious meals with your beloved family every day!” [cooking sound]
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