Tiệc Này Ăn Gì cùng Cô Ba? – Tập 2: Mâm tiệc ngon và dễ nấu nhất cho mùa Lễ Tạ Ơn!

Tiệc Này Ăn Gì cùng Cô Ba? – Tập 2: Mâm tiệc ngon và dễ nấu nhất cho mùa Lễ Tạ Ơn!

Hello everyone, welcome back to Co Ba Binh Duong channel. Today I will continue the new series called What to eat at this party. I invite you to prepare a BBQ picnic table with me. In addition, there are many hot and crispy dishes, hot and warm broth dishes. A simple but delicious dessert. Let’s invite you to the kitchen to prepare for Thanksgiving with me. Remember to save this video to use as a family party cooking idea for many upcoming year-end festivals . I share with you how I usually marinate grilled meat, also known as BBQ skewers, for my family to go on a picnic. The finished meat is not dry but soft and shiny. The color is very beautiful, the flavor is rich and fragrant. Very attractive, everyone in my family loves this marinade recipe. I have washed this meat with salt and vinegar. I let it drain. And now I will cut it into small pieces like this to make it easier to skewer. The thickness is about 4 to 5 millimeters. If you use beef, cut it thicker. Because beef cooks very quickly . For this dish, you can use pork, beef or chicken breast. I chose pork and shoulder meat, also known as shoulder meat. You can add pork belly too. Fat and lean meat are mixed together to make it fatty and delicious and not dry. Today I prepared a lot of meat, but I will guide you through the specific amount of spices to marinate 1 kg of meat for you to make it easier. After cutting, I put it in a bowl to marinate. Add shallots, garlic and crushed lemongrass to the bowl. Mix well to make the meat fragrant first. Then I mix the sauce to marinate . First, I will marinate with salty spices including a teaspoon of seasoning powder, a tablespoon of soy sauce, half a tablespoon of fish sauce, a tablespoon of this brand of grilled meat marinade. Half a tablespoon of sugar, a tablespoon of honey. A tablespoon of condensed milk, half a teaspoon of MSG. If you don’t use MSG, I don’t add it . In addition to the marinated onions, garlic, and lemongrass , there is also a teaspoon of onion powder and a teaspoon of garlic powder. This brand is here. If you have it, it will add more fragrance and flavor to the dish. If you don’t have it, it’s okay. 2/3 teaspoon of aromatic powder, half a teaspoon of pepper . You can add chili or chili sauce as you like. I have a small child at home, so I don’t add it. Adding a tablespoon of mai que lo wine will make the dish much more delicious. If you don’t have it, you can replace it with white wine. I have a link to how to make mai que lo wine below. If you need to refer to it, go to the link. And to add more color to the dish , you should use an additional teaspoon of annatto powder. You can also replace it with colored oil. Two teaspoons of caramelized sugar. This caramel is made at home. When grilled, the meat has a beautiful reddish brown color. I have left the link below the description. If you need it, please refer to it. Mix well. And finally, three tablespoons of fried garlic oil to create more shine and prevent the meat from drying out. Then I put all of this spice in to marinate. Mix well and add the orange that I cut earlier. I also marinate the orange peel . It’s very fragrant, guys. I will leave it for about 3 hours for the meat to absorb the flavor. The time for the meat to marinate is at least 1.5 hours. If you want the meat to taste delicious, you can leave it for about 3-4 hours or marinate overnight for even better flavor. Remember to store it in the refrigerator to keep the meat fresh, guys. Mix well and wrap it up. After 3 hours, I take out all the onions, garlic, lemongrass, and oranges to make it easier to skewer . I will skewer them. You can skewer more bell peppers, onions, pineapples, and apples as you like . I take each piece of meat and skewer it like this. Any piece that is too long, I wrap it up and skewer it very easily. Note that do not skewer too tightly, just enough so that the meat cooks evenly when grilled. Then I put it in the tray. I will make an attractive and easy-to-eat stir-fried seafood dish with you. This dish is simple, but you have to make the noodles soft but very loose, not sticking together. Absorb the sauce but dry and not watery to be delicious. I will share everything in this video. Cut the sweet peppers, guys. Remove the seeds and cut them lengthwise like this. I use three colors for beauty. You can replace them with bell peppers, cut them into square or long pieces, depending on I like it. There are many different vegetables to stir-fry with the pieces. I use whatever I like . I use half an onion, about 100g, cut it lengthwise, like I cut a sweet pepper. I add some broccoli. I split it lengthwise like this. I peel and shred the carrots, or you can also shred them. I use two cloves of green onions, cut them into about 5cm pieces. I have 20g of garlic and 30g of shallots. Put them in a blender. You can also chop them. This is fine enough, it doesn’t need to be too fine. I use 100g of pork. This is shoulder meat. I slice it thinly to stir-fry it quickly. You can replace it with beef or chicken. Next, I mix the stir-fry sauce with one and a half tablespoons of oyster sauce, one and a half tablespoons of soy sauce, one tablespoon of sugar, one teaspoon of seasoning powder, half a teaspoon of pepper, and three tablespoons of water. Stir well to dissolve the spices. Next, I will prepare the pieces. I use dried dong pieces that have been cut into pieces about 25 cm long. That’s enough . If you use long pieces of dong, you should cut them to the right size. To avoid the pieces from getting tangled and difficult to mix when stir-frying. To save time soaking the dong, I will soak the pieces in hot water about 70 degrees. Boil it and let it boil for 5 to 6 minutes for the water to evaporate. Then I put it in to soak . I soak it for about 10 minutes. Note that the soaking time can vary depending on whether the pieces are large or small. Mine are medium-sized pieces . When you see the pieces double in size, you’re afraid they’re dry like that, then it’s done . Take the pieces out and put them in a basket. Now I stir-fry the pieces first. Put one and a half tablespoons of oil in the pan. Add one tablespoon of onion and garlic and fry until fragrant. When the onion and garlic turn slightly yellow, you temporarily turn off the stove and I add two tablespoons of the sauce mixed earlier. Stir well. Then I put the pieces in. Mix well so that the pieces absorb the sauce. And I turn on a very low heat and stir-fry evenly. Remember to keep the heat low. Then I stir-fry slowly. After 2 minutes, you add another tablespoon of sauce. And I continue to stir-fry over low heat for about 7 minutes. When the pieces become clear, I put them on a plate. I reuse this pan and add one tablespoon of oil and add the remaining tablespoon of onion and garlic and fry until fragrant. Then I add the meat first. Increase the heat to high, guys. When the meat is half-cooked, I continue to add the squid and shrimp. Stir-fry quickly over high heat so that the shrimp and squid do not release water. Add a tablespoon of sauce and stir-fry evenly. When the squid and shrimp turn opaque, they are cooked. I continue to add bell peppers, broccoli , and green onion heads. I stir-fry for about 2 minutes. Carrots and onions cook very quickly, so I will add them last. Add a tablespoon of the sauce I mixed earlier. Mix well. Now I add the noodles and mix well. I mix for about 2 minutes , then add the sliced ​​onions. Lower the heat and mix so that the noodles absorb enough water and become softer. You can see that the pan is very dry and the noodles are now soft enough. Clear and delicious. I turn off the stove and sprinkle pepper for fragrance. So I have completed a simple but equally attractive stir-fried dish, right ? Let’s make spring rolls. The golden, crispy spring rolls are flavorful, delicious, easy to eat, and very convenient to use. Just follow a few simple instructions in this video, and you will be able to make delicious, crispy spring rolls without having to worry about any special secrets. First, I will wash the meat with salt and vinegar until it is clean and drained. You can use a clean towel to dry it thoroughly and then cut the meat into small pieces. Now I put it in the meat grinder. This machine is a dough kneader. I added a meat grinder. It is very convenient to grind. You can also buy pre-ground meat. If not, you can mince the meat. Peel the shrimp, wash it, and dry it thoroughly. I put the shrimp in the blender for convenience. Now I chop the onion and garlic to marinate. Cut the shallots and chop them finely. I also chop the garlic and chop them similarly. I chop the green onions finely to marinate them later for fragrance. I soaked and washed the black fungus. I cut it like that, not too small, so that it will be crispier when eaten. That’s it, guys. I soaked the vermicelli in water for about 3 minutes, not too long. So that when mixed with the filling, the vermicelli will absorb more water to expand, helping the meatloaf not to be too wet. That way, the meatloaf will be crispier. That’s it. After soaking, I cut the vermicelli into pieces about 2 to 3 cm. Next, put the meatloaf on the stove and add two tablespoons of oil. Add the shallots and minced garlic and fry until fragrant. Shallots and garlic fried like that will make the meat much more fragrant when marinated. At the same time , cooked shallots and garlic will be preserved longer and will have less change in smell than when marinating raw shallots. Fry until slightly fragrant, no need to fry until golden brown. I’ll start marinating the meat. Put the meat in a large bowl for easy mixing. Add one and a half tablespoons of chicken seasoning powder. You can also replace it with bone broth . One and a half tablespoons of sugar, one teaspoon of salt, one teaspoon of pepper and add all the fried onions and garlic. Finely chop the green onions. Mix the meat well. I leave it here for the meat to absorb the spices. I use this grater to grate the Khuê môn. The fibers are about 3 to 4 cm long. You can cut them into strips as you like. I also grate the carrots in the same way . You can replace it with cassava if you like, but remember to squeeze the water until it is really dry because cassava has a lot of water. Once you have grated everything, spread it out on a tray or fan it to dry the vegetables a bit before mixing the filling. Limiting the water in the filling will help the spring rolls stay crispy for a long time. I don’t fan it for about 30 minutes . Now the meat has absorbed the spices. I put it in here: taro, carrots, then mushrooms, and vermicelli. I mix it with my hands so that the filling is really even. So the filling is all ready. Let’s roll the spring rolls . I use this type of rice paper. It’s very flexible and easy to roll. Spring rolls have a beautiful, even golden color and stay crispy for a long time. It’s very suitable for making spring rolls for parties and Tet trays. If you’re in the US, you can find this type at Asian markets. In Vietnam, you can find it at markets or supermarkets. I took it out of the freezer 30 minutes before rolling the spring rolls. And I took each roll out to make it quicker. Remember to cover it with a towel so it doesn’t dry out. Put a teaspoon of flour in a bowl. Add two tablespoons of water. Stir well to make a binder. I’ll glue the edges of the spring rolls later. You can also use egg paste. I roll it in the direction of the pointed tip. I spread the rice paper down and scoop a spoonful of filling into the can evenly. Fold the tip back and fold the two ends evenly. Then roll it up and seal it at the end so the sausage doesn’t come out. And I just keep rolling it. When I get used to it, I do it evenly and quickly . Roll the sausage just right, don’t roll it too big, it’s not aesthetically pleasing and it also reduces the crispiness. I’m done, I’ll put it in the refrigerator to let it dry. It will be crispier when fried. If you’re in a hurry, leave it for at least 30 minutes or 3 to 6 hours depending on you. Don’t let the sausage overlap too thickly and don’t wrap it roughly. So that the surface of the sausage rolls dries easily. The final step is to fry the sausage and enjoy . Add a little more oil to the pan so that it covers the sausage. Wait for the oil to heat up to about 150°C or test with a chopstick and see if it boils strongly around the chopstick. Slowly put the sausage in to fry. At this point, keep the heat at medium. When the underside is browned, turn it over to the other side, remember to turn it evenly during the frying process. When the rolls are golden brown, I increase the heat a little above medium to let the oil boil more so that the rolls do not absorb the oil and quickly fold them out. Remember to line the pan with oil-absorbing paper to absorb some of the oil in the rolls. If you fry a large quantity, you can use a large pan, add the rolls in batches at the same time and mix well during the frying process. Use a ladle to scoop them out faster. With the amount of meat and vegetables in my recipe, I can roll 50 rolls. After frying, let them cool a little so they are crispier. After taking them all out, stand them up. Do not stack them on top of each other while blanching. This way, the heat and steam will be absorbed and make the rolls soft. If you make a large quantity, you can Long-term preservation, eating gradually is very convenient while the quality is still maintained. After putting the sausage in the refrigerator to dry the surface, you take it out, then put it in a container, cover it tightly and put it in the freezer. With this method, when frozen, the sausage will not stick together, no need to coat it with flour or oil. When you need to use it, you just need to take it out 30 minutes in advance or microwave it for about 1 minute before frying . I will cook a very special pot of vermicelli soup with you , completely without the need for crab and bone broth, but the pot of vermicelli soup is still delicious and standard. Full of ingredients, not inferior to genuine vermicelli soup with crab. I soaked the dried shrimp until soft, put it in a blender and grind it so that I can make shrimp soup later. And I use 70g of this dried shrimp to cook the broth with shrimp and beans. I put this shrimp in a pan and stir-fry for 3 minutes over low heat. When you smell the aroma, it’s done. I used 400g of peeled shrimp, removed the black vein and washed them to drain. Or you can use a paper towel to dry the water. I also washed the shrimp heads . The process of cooking vermicelli soup with shrimp is very simple. First, I put the onions in the pot. I lightly pan-fried them until fragrant. I also put the shallots and garlic in . Next, I put the shrimp heads in to fry. The onions are ready. I take the onions out to make it easier to fry. When you smell the aroma and the shrimp heads turn golden brown, it’s done. I turn off the stove. Then I put everything in this large pot to cook the broth. Including the shrimp heads, onions , garlic, and dried shrimp that I fried earlier, I also put them in. Onions. And I put in 3.5 liters of water. Add in a slice of pineapple cut into quarters. Add half a tablespoon of salt, 10g, and 20g of rock sugar. Turn on high heat and bring to a boil. Then you skim off the foam. Then I lower the heat to medium and cook for 50 minutes. While waiting for the broth, I will make shrimp cakes and shrimp soup. After washing the shrimp, remember to use a paper towel to dry the water. Now I will use a knife to smash the shrimp. This way, when the shrimp is ground, it will be more elastic. I smash it hard and pull it out like this. Then I chop the shrimp. You can also put it in a blender and you don’t need to chop it too finely. That’s it. I will divide this shrimp into two parts. One part I will make shrimp cakes, and the other part I will make shrimp soup. I have here 250g of minced pork to make shrimp cakes and shrimp soup. The shrimp cake part includes 250g of shrimp, 200 pieces of raw pork. Add a teaspoon of chicken broth, a teaspoon and a half of sugar, half a teaspoon of pepper, a tablespoon of annatto oil to make the color of the cake more beautiful. A tablespoon of minced onion and garlic. I mix well with gloves. After mixing well, you take the meat up and pound it down hard about 40 to 50 times like this. This will help our patties become more elastic. There. If you make a lot, you can use a flour mixer. It ‘s done. Let’s fry the shrimp patties. Put oil in the pan and turn it on the lowest heat. I roll it into a ball and press it down like this and then put it in to fry. Turn it evenly until both sides are golden brown. Then I take it out to drain the oil. Next is the shrimp paste, which includes 150g of ground shrimp, 100g of minced pork and season with 30g of ground dried shrimp that I added earlier. Half a tablespoon of minced onion and garlic, half a teaspoon of chicken seasoning powder. One teaspoon of sugar, half a teaspoon of shrimp paste. Half a tablespoon of seasoning for cooking vermicelli with shrimp paste. The kind sold in jars. Any brand is fine. Add two small eggs. If the egg is large, you can use just one egg. Half a teaspoon of pepper. I put on gloves and mix it well. If you don’t like to make shrimp cakes, you can leave the shrimp tofu alone. The crab noodle soup is still delicious. That’s it. Now go back to the broth. After 50 minutes, the shrimp and shrimp heads have released all their sweetness. I use a sieve to remove everything. If the water is more concentrated, you can strain the broth again. Then I add boiling water to make up for the initial amount of water. I add the shrimp tofu. When the tofu floats to the surface, it’s done. I seasoned the broth with three tablespoons of chicken broth powder about 34g, one teaspoon of MSG, one tablespoon of rock sugar 20g, one teaspoon of shrimp paste, one tablespoon of ready-made shrimp noodle soup seasoning about 30g. I stirred well and put everything in the pot. Stir well to dissolve the seasoning and try again. In my opinion, it was very good. However, you can adjust it according to your family’s taste. Add the tomatoes last because the tomatoes cook very quickly. Add the spring onions and fried tofu. So I have completed the shrimp noodle soup pot. Does it look attractive? It’s very fragrant. Let’s make fried taro cakes together. This is a very attractive street food . It’s very simple to make with easy-to-find ingredients. The lovely cakes are golden brown on the outside and soft and chewy on the inside with the eye-catching purple color typical of taro . The sweet aroma mixed with a bit of fat is very addictive. The kids will also love it. First, I will prepare the yam. I have peeled and washed it . Now I will cut it into thin slices to steam so it cooks quickly. And it is also easier to mash. The purple color looks beautiful, right? After cutting, I put it in a steamer to steam. In Vietnam, yams are abundant and cheap. In the US, they are very hard to find. This yam is grown at home. I have left it for 5 months now, I just dug it up yesterday. It must be so old that it has tubers on the vine. Boiled, it is also very delicious. If you don’t have a steamer, you can steam it or boil it. After 20 minutes, the yam is cooked . I put it here. And I use this fork to mash it hot so it is easier. You can also mash it, whichever you like. As long as it is smooth, it is fine. Because the yam is newly dug, it is a bit mushy. If you leave it longer, it will dry and become very delicious. Next, I will put in the bowl the sticky rice flour, tapioca starch , then sugar and use a whisk to mix well first . Then the taro. Then the condensed milk and fresh milk. I can also replace the fresh milk with coconut milk. Mix it up so it doesn’t stick to your hands. Now I wash my hands and coat my hands with flour to make it less sticky. Then I use my hands to knead the dough to make it easier. I knead it well. At first, you may find it a bit dry, that’s okay. With the amount of condensed milk and fresh milk like that, that’s enough. However, because the water absorption of the flour or the dryness of the taro can be different , when you’re almost done kneading, if you find the dough a bit dry or sticky, you can add a little more flour or fresh milk. I’m done kneading. It’s smooth and not sticky like that, that’s fine. Now I use a spatula to wrap it up and let it rest for about 30 minutes for the dough to rise enough . After 30 minutes, I shape it to fry . I shape it into small balls and press and roll it long so it looks like the ones in the store. It’s also easier to hold when eating. This cake is very easy to make. Moms can practice making it for their children and let them experience it. They will love it. There. I have a small note : if you make a large quantity, remember to wrap it up as the cake dries so it doesn’t dry out. Or you can fry it while it dries . I make very little and very quickly, so I don’t need to cover it up. Then I come to the frying step and it’s done. Put oil in the pan. Test with chopsticks. When you see the oil boiling slightly around the chopsticks, the oil is hot. I put the cake in to fry. I keep it on medium low heat until the underside is lightly golden brown, then I turn it over and stir the cake evenly so it doesn’t burn. The cake is golden brown like that, that’s it. I take it out right away. Remember to put oil-absorbing paper underneath. When the cake dries a little, it will be a little darker, which is just right and beautiful. Then I took them out one by one. And continued to fry the other cakes. Note that the temperature of the stove and the thickness of the pan are different, so remember to reduce the heat accordingly so that the cakes are cooked from the inside and golden brown on the outside. I took the last one out and it’s done. It looks so delicious, guys. Now I’ll enjoy it. This park is only about a 10-minute drive from home. While waiting for the charcoal to burn, I’ll show you around a bit. There are cool houses here, with clean tables and chairs and an outdoor grill so it’s very convenient. Far away over there is a fishing bridge. There are a few more parks that preserve the beautiful primeval forest so there’s a lot of natural beauty, the environment is very fresh. Now let’s grill meat together. This grilled meat is best grilled over charcoal fire. Remember not to grill while the charcoal is burning. The high heat will burn the meat on the outside but the inside is not cooked yet. Let’s wait for the heat to cool down a bit and then grill. I put the meat on top. Wait a bit for the underside to be firm and then I turn it over. Depending on the heat of the charcoal, you can flexibly turn the meat. It’s golden like that. After grilling, I take the meat out and try it while it’s hot. This meat has to be eaten hot to be delicious. Wow, it’s just cooked through. Hot. Grilled with charcoal at a moderate heat like that. The meat is not burnt. It’s cooked inside and golden on the outside. Doesn’t it look attractive? The noodles are soft and absorb the spices and are very fragrant. In particular , they do not stick together, but each strand separates, making it easy to pick up and eat. Soaking the noodles in hot water saves time and also helps the noodles expand enough. This stir-fry method helps the noodles absorb water and spices enough to be soft, not mushy or dry. The shrimp and meat do not release water, the vegetables are just cooked but still retain their crispness, sweetness and attractive color. With my sauce recipe, it is just enough for the amount of ingredients, making it easy for you to make. The sausage is crispy. Fragrant and sweet from the vegetables. The taste is just right and can be eaten alone . Now I put the noodles in the bowl. Tomato and shrimp with fried shrimp sausage. Add chopped green onions. Add the boiling broth to the bowl. Add shredded water spinach and some herbs. Add a little more shrimp paste for flavor. Add chili and lemon. That’s enough for a delicious bowl of vermicelli soup. Let’s use it, guys. The vermicelli soup with shrimp has a characteristic aroma of shrimp. It has a natural color from shrimp roe, which is very eye-catching. The light sweetness comes from shrimp heads and dried shrimp. Especially, there is no fat like the broth cooked from bones. The shrimp cake has an attractive crispy skin. The shrimp soup has a sweet taste from shrimp meat. Fragrant and rich. Or eat with fresh, crispy vegetables while sipping hot broth, which is very attractive, guys. I immediately broke it open for you to see inside. It’s so hot, blow on it and eat it right away. Invite you guys. The cake is very fragrant. The outside of the cake is golden and crispy. Inside is a beautiful purple potato filling. The taste is rich and chewy, the sweetness is just right, you can eat it forever without getting bored. This cake must be eaten hot and crispy right after frying to be the best, guys. If the cake is a bit hard for a long time, you can fry it again or put it in the microwave for 1 minute to eat it, it will be more delicious. Thank you for supporting the channel. If you like the way I do it, remember to like and share it with your friends. Remember to click the channel subscription button. In addition , you can visit the website cobabzung.com to watch it in the form of an article. Goodbye and see you in the next video. N

Series mới “Tiệc này ăn gì”, đồng hành cùng “Hôm nay ăn gì”. Series này sẽ mang đến những gợi ý mâm tiệc ngon – đẹp – dễ làm cho gia đình, từ bữa quây quần cuối tuần cho đến các dịp đặc biệt. Những bàn tiệc đầy đủ sắc màu, từ món khai vị đơn giản mà tinh tế, đến những món chính thơm nức mũi khiến ai cũng phải trầm trồ. Series “Tiệc này ăn gì” sẽ giúp các bạn chuẩn bị một mâm tiệc hoàn chỉnh, dễ làm, nguyên liệu quen thuộc, nhưng hương vị thì không thua kém gì nhà hàng. Mỗi tập mình sẽ gợi ý cho các bạn 5-8 món ăn kết hợp hài hòa, phù hợp cho những buổi họp mặt gia đình, sinh nhật, lễ Tết hay đơn giản chỉ là một bữa ăn ấm cúng cuối tuần. Hy vọng series mới này sẽ mang đến thật nhiều cảm hứng bếp núc và giúp bàn tiệc của nhà bạn lúc nào cũng rộn ràng, hấp dẫn!
Introducing our brand-new series “What to Cook for a Party”, joining the fun alongside “What to Eat Today”! This series will bring you plenty of delicious, beautiful, and easy-to-make party table ideas — perfect for cozy weekend gatherings or any special occasion.
You’ll find colorful spreads filled with everything from simple, elegant appetizers to irresistible main dishes that make everyone go “wow!”. With this series, you can prepare a full, well-balanced party table using familiar ingredients, while still getting restaurant-quality flavors.
In each episode, I’ll share 5–8 dishes that pair perfectly together — great for family get-togethers, birthdays, holidays, or just a warm meal with the people you love.
I hope this new series fills your kitchen with inspiration and makes every celebration at your home vibrant and delicious! [cooking sound]
This video has been translated into many languages. Click the CC button in the lower right corner of the screen to open the subtitles, and press the Gear button to select your language.
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