Vietnamese curry powder has a moderate taste and will not have a particularly exciting feeling. Mixed with Vietnamese coconut juice, green lemon and shredded coconut to make curry juice, which has a light taste and rich coconut fragrance. The curry powder used in Indian curry has a strong spicy taste, while the curry sauce in Thailand has a strong spicy taste. The spices in Vietnam are all made of fresh plants. Citronella, the most commonly used seasoning in Vietnamese cuisine, will smell a strong floral fragrance. Lemon grass, basil, mint and celery add a lot of color to Vietnamese food; Onions, shallots and parsley bring exotic flavor to Vietnamese food. In practice, the meat is usually marinated with spices before cooking, so that the golden fragrance is "forced" into the meat and remains on the tip of the tongue between chewing. Vietnamese garlic and shrimp method
Materials:
7 knives of prawn, garlic, fish sauce, red pepper,
Appropriate amount of black pepper, a little onion and 2 slices of lemon.
Production method:
1. Wash and shell the new prawn, but keep the shell of the head and tail.
2. Open the back of the new prawn, take out the shrimp line, slice the garlic and shred the red pepper. Spare.
3. Saute garlic slices in an oil pan, then pour in fish sauce and washed prawns, stir-fry a little, then pour in Chili pieces, stir-fry for about 1 minute, and serve.
4. Sprinkle a little onion and black pepper on the fried prawns and squeeze lemon juice when eating.
Braised crab powder
Materials:
1 crab, 200g vermicelli, appropriate amount of onion, appropriate amount of fish sauce, appropriate amount of soy sauce and appropriate amount of monosodium glutamate.
Production method:
1. Wash crabs. Peel the crab shell. Cut the crab into six pieces for later use.
2. Boil the water, put the vermicelli in boiling water and cook for about 5 minutes. Put the crab pieces in boiling water, blanch for about 2 minutes, and take them out for later use.
3. Cut the onion into sections and cut the onion into strips for later use.
4. Take the oil pan, pour the onion and onion strips into the pan and stir-fry until fragrant, then pour the crab pieces into the pan, add fish sauce and monosodium glutamate, stir-fry for about 2 minutes, and then pour the vermicelli. Add salt, stir-fry for about 30 seconds, and serve.
Vietnamese omelet method
Materials:
400 grams of glutinous rice flour, 3 new prawns, 0/00 grams of pork/kloc, a little salt and monosodium glutamate.
Production method:
1. Add a little water to glutinous rice flour, knead into glutinous rice balls, and cut into 12 small portions for later use.
2. Wash the prawns, blanch them in boiling water, shell them and dice them for later use. Boil the pork in boiling water and cut it into dices.
3. Mix the diced shrimp and diced meat, add salt and monosodium glutamate and mix well.
4. Wrap the mixed diced shrimp and diced meat into dumplings, steam them in a cage for about 8 minutes, and take them out to cool for later use.
4. Take out the oil pan, put the remaining six glutinous rice balls into the oil pan, fry for about 3 minutes, take them out after the surface is golden, put the steamed glutinous rice balls on the fried glutinous rice balls, and decorate them with scallions.
Vietnam Spring Roll Practice
Materials:
Fresh shrimp spring rolls: 6 shrimps, 2 pieces of rice paper (namely Vietnamese spring roll skin), pork 100g, a little Vietnamese fine rice flour, lettuce, cucumber, citronella, seafood sauce, barbecue spring rolls: 300g pork, 2 pieces of rice paper, garlic, shredded carrots and lettuce, fish sauce and citronella.
Production method:
1. Soak rice paper in warm water for later use; Boiled pork and sliced for later use; Wash the shrimps, cook them, shell them and cut them in half; Cucumber; Wash and shred; Wash the lettuce and set aside.
2. Spread the soaked rice paper, spread the lettuce, spread the shredded cucumber, pork slices, shrimp slices and coriander on the lettuce, and roll it up. Dip it in seafood sauce when eating.
3. Wash pork; Slice and marinate with garlic, fish sauce and citronella 10 minutes.
4. Stir-fry pork slices in oil pan.
5. Spread the soaked rice paper, spread the lettuce, spread the shredded carrot, pork slices and coriander on the lettuce and roll it up. Dip it in fish sauce when eating.