Cô Ba Bình Dương Hôm Nay Ăn Gì ? – Tập 8 : Cứ nấu kiểu này là ngon chắc chắn – không thể thất bại !

Cô Ba Bình Dương Hôm Nay Ăn Gì ? – Tập 8 : Cứ nấu kiểu này là ngon chắc chắn – không thể thất bại !

Hello everyone, welcome back to the series “What to eat today” of Co Ba Binh Duong channel. How are you? Do you have any plans for your family this weekend? Today, let’s cook a full meal with me to treat the whole family. We will start with the main dish of braised pork with an infallible recipe that is always delicious . Remember to watch until the end of the video to cook soup, side dishes and desserts with me . Let’s get started. Quail meat is one of the delicious and popular parts of the pig that many people love to prepare dishes such as fried, grilled or braised pork chops. Today I have half a kilo of pork chops. I bought this meat and washed it with salt and vinegar to remove the smell. Now I cut it into pieces about 1 cm thick. Don’t cut it too thick or too thin. Cut it like the pieces of meat I marinate to make grilled ribs with rice. If you cut it too thick, the meat will be tough, and if it’s too thin, it will be dry. There, after cutting, I will press this part of the meat with a tool like this to make it softer. I cover it with a layer of plastic wrap like this to prevent it from splashing, it’s more hygienic. Beat both sides of the meat evenly. Cut another lemon. Squeeze the juice to mix into the sauce. I mix the sauce to marinate the meat with a tablespoon of fish sauce, a tablespoon of soy sauce , a tablespoon of chili sauce, a tablespoon of oyster sauce, a tablespoon of fried garlic oil, a teaspoon of seasoning powder, a teaspoon of sugar, a tablespoon of condensed milk, a tablespoon of lemon juice, a tablespoon of caramel color, a tablespoon of annatto powder. If you don’t have it, you can replace it with annatto oil. Mix well so that the spices blend together. Then I add two tablespoons of the mixed sauce to the meat and add a tablespoon of lemon juice. Marinating the meat with lemon juice makes the meat softer. I mix well so that this sauce blends and covers the pork chops evenly. After mixing, I don’t need to wait for the marinating time, I immediately fry it in the pan. The slow frying process with a small blade will help the spices penetrate deep into the meat. Add a little oil to the pan and add the marinated meat. Fry and sear for 2 minutes until the meat is lightly cooked. This is enough. Next, I add four tablespoons of sauce. Drizzle evenly over the meat pieces. Turn the meat pieces over so that the spices are evenly absorbed. Then, cover and simmer over low heat. After about 5 minutes, I continue to open the lid and add two more tablespoons of sauce. Turn the meat over and cover the lid again, simmer over low heat. Every 5 minutes, remember to open the lid and flip the meat once. I fry for about 15 minutes until the pork chops see the spices and have a beautiful red color like this. So, just a few simple steps. I have a dish to eat with rice today, guys. It’s very attractive, guys. Today I will cook kimchi and salmon sour soup with you. With the combination of standard Korean kimchi flavor and delicious, nutritious salmon head but at a very affordable price? We will have a pot of sour soup that is both delicious, nutritious and cheap . Please refer to some simple ingredients to make this dish or see details in the description. You should choose to buy fresh salmon head, it will be more delicious. When fresh, its skin has a silver color and the meat is pink. The fish eyes are clear like this. Here I use cabbage kimchi. Good and standard kimchi makes the soup even more delicious. Now I will prepare this fish head. First, I will split it in half. Then you cut the tail out. You can cut this head in half or leave it intact. Cut off the gills. Next, I will add water and three tablespoons of salt and soak for 5 minutes. Scrape off the remaining fabric on the tail . Then scrape the fish head clean. Then you wash it many times with water until it is really clean. Then I set it aside here to drain the fish. You chop the garlic. Cut the cilantro into small pieces like this. Leave a little to decorate it nicely. I will also cut the kimchi. Cut it to about 3 cm long. I have been making this kimchi to eat gradually for three weeks now. It is very delicious. I have a link to the recipe in the description for anyone who wants to refer to it. Now I I’ll start frying the garlic first. Put two tablespoons of cooking oil in the pot. Add all the minced garlic and stir well and keep the heat low. This garlic burns very easily so be careful. When you see the garlic turn slightly yellow like this, turn off the stove immediately. The heat of the remaining oil will make the garlic a little more yellow. That’s it. I scoop all the garlic out and put it on a separate plate. I’ll use it later, leaving the garlic oil in the pot. Next, I’ll marinate the fish to make it more fragrant. Put the fish in a bowl. And add half a tablespoon of garlic oil from earlier. One teaspoon of fried garlic. Half a tablespoon of fish sauce. Mix well and leave it here. I’ll marinate for about 10 minutes. While waiting for the fish to absorb, I’ll start cooking the soup . I turn on the stove to heat up the remaining garlic oil in the pot. Then I’ll add all the kimchi. Stir-fry until fragrant. Stir-fry quickly for about 1 minute and it’s done. The aroma of kimchi is very fragrant. Thanks to the aromatic spices available in kimchi. Then I put in 1 liter of water and turn on high heat to boil it quickly. And I will season it right away. Add one and a half tablespoons of seasoning powder, two and a half tablespoons of sugar. I season this sugar according to Southern taste. You can reduce it to suit your family’s taste. Next is one and a half tablespoons of fish sauce. And add in about two tablespoons of kimchi sauce . And half a teaspoon of salt for more flavor . Mix well and when the water is almost boiling, add in the marinated fish head. And I let the fish sink into the water to cook evenly. When the soup is boiling, I reduce the heat to medium . And I let the soup boil for about 3 to 4 minutes until the fish is cooked. Note that salmon cooks very quickly, so it must be added last. If cooked for too long on the stove, the fish will be broken and lose its sweetness. Another note is that the kimchi used to make it must be delicious and of standard taste. If you buy bad kimchi or kimchi that tastes bitter, you will not be able to have a delicious pot of sour soup. Those of you who need to make kimchi, remember to refer to my recipe to prepare the goods. I have the link below the video description. When the kimchi is very sour, about two to three weeks later, you can use it to cook sour soup or kimchi hotpot, which is very delicious. If you preserve the kimchi well, I will use it for several months. Making a lot for yourself to eat gradually is very convenient. Then the pot of soup is done. I add another half tablespoon of fish sauce to make the soup fragrant. And try again to suit the family’s taste . I turn off the stove. In just 20 minutes, you will have a pot of sour soup to make your family meal more rich. The cooking method has a little bit of the restaurant’s flavor but is cooked according to the familiar Vietnamese taste. Sprinkle on some coriander or Vietnamese coriander. Add a little fried garlic . It is very fragrant, everyone. I scooped it out into a bowl for you to see. The red color of the kimchi soup looks so eye-catching. Let’s try it. Invite you. Spring rolls are a familiar traditional dish in Vietnamese cuisine. But today we will discover a new creative version of this dish. Crispy fried seaweed spring rolls. Shredded carrots and then cut them into small pieces like this. Adding carrots to the filling helps keep the filling from drying out, and also gives it a natural sweetness. The thickness of the carrots also makes the dish more attractive. As for the green onions, you crush and chop the green onion heads, and cut the leaves into small pieces like this. Today I will make shrimp and meat filling . I used 400g of shrimp here. You need to choose fresh shrimp, wash them, peel them, remove the head, and then remove the black vein on the back of the shrimp. Place the shrimp on a cutting board. Use a flat knife to lightly hit the shrimp to crush it. Then chop the shrimp. When chopping, you can gather them together and chop the shrimp horizontally and vertically until the shrimp reaches the desired smoothness. I chop moderately so that the shrimp is still crispy but still flexible and creates stickiness for the filling. After preparing all the ingredients, I will mix the filling. Put 200g of minced pork in a bowl. The pork will have 10 to 20% fat, making the dish more fatty and not dry. Add 400g of minced shrimp and 100g of minced carrots . Season with two teaspoons of seasoning powder, one teaspoon of sugar, one tablespoon of sesame oil, one teaspoon of pepper. Add green onions and one tablespoon of garlic. Chop it to make the dish more fragrant. And I mix it well and knead it to make the filling supple. You can use more wood ear mushrooms if you like. Remember to leave the shrimp and pork in the refrigerator to cool a bit. Then knead it hard so that the filling is supple. Next, I will proceed to wrap the spring rolls. Use a piece of rice paper to wrap it. Dip it in water until it is completely wet. Then put a sheet of seaweed on top. Now that the seaweed is stuck to the rice paper, I put the filling in the middle and roll it up like a spring roll. You can roll it like this without wrapping the two ends or wrap the two ends like a spring roll. After wrapping, I immediately coat it with tapioca starch so that when storing, the spring rolls do not stick together. And when frying, they will be crispier. I do this in turn until finished. Then I prepare the pan and fry it. Before frying, cut the spring rolls into bite-sized pieces like fish balls like this. Cut them into small pieces and coat them evenly with fried flour. When the oil is hot, put the spring rolls in to fry. When fried, the outer shell puffs up and becomes crispy, which is very delicious. Today, we will learn together how to cook green bean sweet soup that I often cook for my family to enjoy. With this method, you will have a pot of soft and delicious sweet soup. First, I have 300g of whole green beans like this. The beans are pre-packaged so they are even. I put water in to wash the beans. If any beans float or are damaged, I throw them out. I wash them about two or three times with water to clean them. Next, add water to soak the beans. I use water at room temperature, not hot or cold. Cover the beans. I leave them here and soak them for about 4 hours. This soaking step will help reduce the cooking time of the beans, helping them soften faster. But you should not soak them for too long. If I soak it for 8 to 10 hours, the beans will crack, and the shell will easily pop when cooked. After 4 hours, the beans will look like this. They will expand a bit but the beans are still very hard. I wash them again. Then I put the beans in the pot. Cover them with water about a finger joint. Don’t add too much water. When the beans boil, they will easily become greasy and split. Now I cover them. When they boil strongly, open the lid and skim off the foam. Then I cover them again and adjust the heat to medium. Cook for 15 to 20 minutes depending on how many beans there are. Note that when you see the water start to dry below the surface of the beans, add more water. Remember to add boiling water. A little above the beans, not too much, the beans will pop and easily split. After cooking for 20 minutes with two additions of boiling water, I see that the beans are starting to soften but still not very soft. Now I turn off the heat and leave it like that, don’t mix the beans. I cover the lid and let the beans soak for 20 minutes. If you forget to let them soak for that time, it’s okay, it won’t affect the beans. While waiting for the beans to soak, I put water in to soak the pho. I use 10g of dried pho. This will expand a lot when soaked. After 15 minutes, when it’s soft, I wash it with water many times to clean it, drain it, and then cut it into bite-sized pieces. My family likes to eat tapioca pearls. I make a little to put in the sweet soup. You can add semi-metallic powder or potato powder to the sweet soup depending on your preference. I use 80g of tapioca starch. Slowly add boiling water. Use a whisk to mix until it’s very hot. If it’s too small, I add a little more flour. If it’s dry, I add a little more boiling water. At this point, I use my hands to knead until the dough is smooth and elastic. I can stretch it like that. I cut the dough. Then roll it into long sticks. Cover it with a little dry flour, fold it up, and cut it into small pieces like this. If you want it round, roll it with your hands on a flat surface and it will be round very quickly. Or you can leave it like that. Put water in the pot. When the water boils, put the tapioca pearls in to cook. When the tapioca pearls float, let it sit for another 5 minutes. Then I turn off the heat and cover the tapioca pearls for another 10 minutes. Then I scoop them out, put them in a bowl of cold water, and wash them to remove any excess flour. Then I soak them in water so they don’t stick together. I used 250g palm sugar. After 20 minutes of soaking the beans, I opened the lid to check. The beans were much softer than before . At this point, I added boiling water and turned the heat back on to cook more. At this point, the beans were very soft and quick, so remember to check. After 5 minutes, the beans were soft, I added sugar. I used 250g palm sugar. Add 1/3 teaspoon of salt for a richer sweetness. When the sugar is completely dissolved, I lowered the lid and let the sweet soup boil gently. Let the sugar soak into the beans. Then I added boiling water. The amount of water is up to you. If you want it to be thinner, you can add more. You can mix gently because the beans are very soft at this point . Then I added tapioca pearls and peanuts. A little more vanilla for fragrance. The pot of sweet soup is done. So the dishes are complete. Now let’s enjoy it. First, I invite you to try the braised pork with me. The braised pork chop has a shiny reddish-brown color on the outside with an attractive aroma. The taste is no different from grilled meat . The braised pork has absorbed all the spices inside. The meat is flavorful and not soggy on the outside, but not dry on the inside. Served with hot white rice, a few slices of cucumber and some raw vegetables, it is perfect . I present it like a plate of rice. Cut it open, the meat is soft and flavorful, and goes well with rice . The dish is not only delicious but also very simple to make, right? The fish is soft but not falling apart. I dip it in a little chili fish sauce for more flavor. The fish meat and skin are fatty and fragrant, with crispy cartilage. Very attractive, everyone. Especially the kimchi after being cooked for a long time on the stove but still crispy and fragrant. The soup has a sweet and sour taste. Combined with the sweetness of the salmon head, it is very delicious and goes well with rice. The mild spicy taste is easy to eat and stimulates the taste buds. Those who are not used to spicy food can also use it. Crispy fried seaweed rolls are very delicious and attractive. With a crispy crust covering the fragrant shrimp and meat filling. When biting into it, you can hear the crispy sound from the golden fried rice paper and the unique sea flavor of seaweed, both strange and familiar. Inside is a combination of fresh shrimp and minced meat. Mixed with vegetables, it is very delicious, guys . The shrimp and meat filling is crispy and chewy, not dry. The filling is also well-seasoned. You can dip it in chili sauce to eat as a snack . Or you can roll raw vegetables and eat with sweet and sour fish sauce. It is interesting to eat either way. My family likes to eat cold dessert, so we add a little ice. The beans are soft and fragrant but not split. Not mushy, still whole. The sweetness is moderate, the beans are crispy and chewy, the tapioca pearls are very delicious. Cooked this way, I find the beans soften very quickly. My way of making tapioca pearls does not get hard when refrigerated. I hope you cook delicious mung bean dessert. Thank you for watching the whole video. If you like the way I share, remember to send it to your friends to watch. Click like and subscribe to the channel to see many of my new dishes. If you find the video really useful, you can send the team a cup of coffee by using the Super heart-shaped button right below the video. You can also visit the website cobabidzung.com to see the recipe in the form of an article. Goodbye and see you in the next video.

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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