Yesterday was Valentine's Day in the West, did you go to a romantic and expensive candlelit dinner with your significant other? In fact, where, what, and when the world of the two people are not so important, and who they eat with is the key. There are lovers who are Valentine's Day every day, so why should they care about the special holidays of those days or two. Today is February 15th, which is any ordinary day in three hundred and sixty-five days, so I recommend a few Vietnamese dishes in the movie "The Taste of Green Papaya" for you, so that ordinary life is occasionally immersed in the poetry and beauty of the southern country.
Slightly sweet at first encounter: cold mix green papaya
The dish of cold papaya is equivalent to the first salad in the watercress and is also the most refreshing dish with Vietnamese flair. Vietnam is rich in green papaya, bitter and sweet, paired with sweet and sour Vietnamese lemon juice, peppers and fish sauce, it is crisp and refreshing. When making, first peel, seed, and graft the green papaya, mix well with salt and marinate for 10 minutes, then set aside after water. The prepared sauce is then sprinkled on the papaya shreds, and crushed peanuts and mint leaves can be added to the plate according to personal taste. If you like to eat sweet, you can put a little sugar, be careful not to let the sweetness overshadow the taste of salt. The slightest sweetness, like the love of the first encounter, makes people feel moist and full of expectations for the future.
Detoxification: Kale stir-fried meat
Costume films often have men and women in love for each other to suck blood and detoxify the bridge, although there is no such stem in real life, but you can also try to make a heat and detoxification dish for lovers. As a plant that grows in the tropics, kale has the effect of clearing heat, detoxifying and removing fire, and is often stir-fried with tender tenderloin and veal. Dried chili peppers, shredded ginger, garlic pat flattened, sautéed meat slices over high heat until five ripe, then add kale and pour some fish sauce before finishing. Fish sauce, also known as fish soy sauce, was first invented by the Fujian people. Fish sauce collects the essence of the umami taste of fish, which can be degreased in meat dishes, and the success or failure of Vietnamese cuisine often depends on the authenticity of fish sauce.
Main course: Green onion running egg base shrimp
The Vietnamese-style Ki Wai shrimp dish is pink and fragrant, and the oily prawns are placed on the tender golden egg cake, which is appetizing. Wash the base shrimp when making, remove the shrimp line on the back, and keep the head and shell. Stir-fry the shallots and garlic in a frying pan, pour in the shrimp and fish sauce, stir-fry for a minute and set aside. Then pour the beaten eggs into the oil pan, fry until eight ripe, add the previous kiwi shrimp, sprinkle with green onion, black pepper, lemon juice, and serve. The lack of shelled kiwi shrimp adds umami flavor to the omelette, and the egg wrapping makes the kiwi shrimp more tender, which is not the most perfect match, the most delicious love affair.
Taste of home: Meatballs and vegetable soup
Vietnamese meatball soup is based on beef bones or ribs, add shallots and ginger, cloves and basil leaves to remove the fishy smell before the soup is cooked, and then add handmade beef balls, fish sauce and pepper after the soup is cooked. Although this soup is not beautiful, it is not as fragrant and attractive as the jiwei shrimp running eggs, but it is full of home flavor, warms the heart and stomach, and can dispel the cold of the winter night.