có CUA, SÒ HUYẾT, CHÂN GÀ, CÁNH GÀ đừng luộc hãy làm theo cách này, học nấu free Anh Lee BTR

The male crab has a small gill, and the female crab has a big gill The gill looks like a triangle, that's the male crab The male crab is used to fry meat, and the female crab is used to fry crab sticks Here are the salted eggs, I don't use the white ones, I use the red ones You buy the salted eggs and boil them Boil them until they're cooked, remember, the red ones are the salted eggs 2 pieces of smoked beef cheese, I've already peeled one piece Chop the onion and chili into small pieces Chop them into small pieces like this, and make them even And the bell pepper, I also chop them into small pieces Next is the mayonnaise, I use 120g of it You can make it a bit bigger or smaller, it doesn't matter And this is a bit of colorant, I only use a little bit I'll put it in here, and I'll make a sauce in this bowl To make it easier for you to understand The colorant is to make it look good Now I'll mix the salted eggs Now I'll mix them all together Before mixing, I'll season it The mayonnaise sauce is already a bit salty The eggs are also a bit salty The cheese is also a bit salty, so I'll add a bit of colorant Here, a bit of colorant Ah, you can see it, there are a few seeds You see, there are a few seeds of colorant Now I'll put it in And sugar, this is already a bit salty It lacks a bit of sweetness, so I'll add a spoon of sugar Here, a spoon of sugar This is just a general recipe If you like it sweeter or saltier, you can adjust it This is just a general recipe, you can try it, if it's good, you can make it Make it once or twice, and you'll know how it tastes And sweetener, I'll add a spoon of sweetener Just a bit, just a bit Remember, and don't ask me why there's a bit of sweetener Just make it, don't ask me why I know a lot of people will ask why there's a bit of sweetener Just follow the recipe I'll mix these up The head of the crab, see? I'll cut it like this, it'll be short When it's hot, the steam will escape The crab won't lose its meat, and the crab won't explode Remember that Now I'll do it Now I'm done with the crab Now I'll dip it in flour Why do you dip it in flour? When you dip it in flour, the crab won't lose its meat Remember, the crab will be cooked quickly Dip it in flour, I'm using cornstarch Dip it like this Cornstarch, no seasoning Dip it like this, done This is how you do it I'll fry it Remember to fry it for 2-3 minutes Don't fry it for too long If you fry it for too long, the meat will stick to the shell And you won't be able to eat the meat Remember this I'll add a bit of oil, then I'll fry the garlic Fry the garlic until it's cooked When the garlic is cooked, I'll add a bit of water Remember to add a bit of water I'll add about 50ml of water This is about 100ml of water About 100ml of water Now I'll add all the sauce I'll turn on the stove and stir it a bit I'll mix all the sauce The cheese, the salted egg Mix it all Now the most important thing is to add the crab We'll add all the legumes I'll add all the sauce When it's all mixed, I'll put the crab on a plate I'll put the crab on a plate I'll share with you how to make the garlic stir-fry 2.5kg is about 250g I'll put the crab on a plate Garlic is a must This is minced garlic I'll prepare a small bowl This is minced garlic I'll crush the minced garlic This is coriander When you stir-fry it with coriander, it'll be more fragrant Snails always eat coriander Snails don't eat coriander, so their stomachs are hard to digest I'll blanch the blood cockle I'll blanch it about 70% I'll stir-fry it later It'll be cooked evenly You stir it like this Then you take it out Take it out Remember Take it out I'll change the pan I don't like to stir-fry the white pan Because the white pan makes the garlic easy to burn So I'll stir-fry this pan Now I'll add a lot of oil Why do I add a lot of oil? Because I'll stir-fry the garlic first I'll stir-fry the garlic first You stir-fry the garlic until it's golden When it's golden, take it out See? The garlic is golden Now I'll stir-fry the minced garlic I'll stir-fry the minced garlic Remember not to stir-fry the garlic until it's golden If you stir-fry the garlic until it's golden The garlic will be burnt So you stir-fry the garlic 70% If you stir-fry the garlic until it's golden The garlic won't be burnt Remember Like this Put it in Then I'll add the blood cockle Now I'll add some water A little water like this A little water Okay Now I'll take my sauce Here it is My sauce This is only 1 part of the blood cockle Just a little bit This is only 1 part of the blood cockle This sauce I shared with you in the previous video In this video, I won't talk about this recipe I'll put the link in the description You can use this sauce It's very convenient But for the blood cockle You need 1 part of the blood cockle And A little bit of sugar And a little bit of chili sauce To make the color more beautiful Now I'll put it in Now I'll put the blood cockle in I assure you If you make this at all restaurants in the South I assure you This is a chicken leg I'll cut it in half And this is rice flour and cornstarch You can see they have different colors This is white is rice flour and yellow is cornstarch Now I'll take a ladle I will be making with my left hand Ah, this one too Cornstarch and sweet flavor I'll be making a few of each You guys can haveيم A little bit of MSG and MSG Just a little bit Onion I will take it out And this one I will do it by hand, I will not use gloves because it is very difficult to do It's very difficult to rub the flour because it sticks to the gloves, so I'll use my bare hands because it's not very clean, it's nothing Just a little bit black It's too sunny Just kidding, now I'm going to put an egg in, right? A chicken egg And spices I will put it all in, then I will beat it Beat the spices, it will dissolve evenly in the egg For what purpose? We marinate the chicken legs, it will be more suitable Then I will put all the chicken eggs in, start mixing, mix by hand If you say it's dirty, just bear with it, if you can't do it with gloves, try to bear with it You will give This egg is all even Now I will put it aside Now I will use this one I will mix the tapioca flour and the cornstarch together Tapioca flour and cornstarch are the same, there is no more than any other, but more than a little bit is okay Now I'm going to put the tapioca flour Roll over the chicken legs You guys roll it like this, let me take this out You guys roll it like this Roll it evenly Sorry everyone, because I haven't cleaned the kitchen yet, I will clean the kitchen after I finish cooking Now the oil pan is hot, now I will fry the chicken legs We fry the chicken legs to make it yellow and crispy Do not fry it on low heat, fry it slowly to make it yellow and crispy If we fry it uncrispy, people will eat the bones, the bones will be very hard, remember that Now while the chicken legs are frying, nothing is done yet, I will do another job You guys remember, you guys fry the minced garlic, you shouldn't wait for the garlic to turn yellow You guys let the garlic turn yellow, it will be bitter later, so we will let the garlic turn yellow by 70% Please sympathize, the kitchen is a bit dirty, I will clean the kitchen after I finish cooking Now the oil is hot, I will put the minced garlic in When you fry garlic, you have to hit it like this, just hit it to make the garlic turn yellow We remember to let the garlic turn yellow by 70% only, we will do it later, if we let the garlic turn too yellow, we will eat the chicken legs and it will be bitter The garlic is too yellow, it will be bitter if it is cooked too long The garlic is like this, now I will take it out I will take the peel out, do it quickly, otherwise it will turn yellow very quickly Now I will put it in, the garlic is like this, don't let it turn too yellow I will put the ground chili in, and I will add a piece of lemon, lemon juice There Then I will add a little water Put it in, and chili sauce This much chili sauce, let me see the soup, just a little more chili sauce is just right Now we will start seasoning, here is sugar, I will put a spoon first There And sugar, spoon first Done, don't add anything, I will fry it up, its taste is sweet and slightly salty, sweet and salty And this dish must be spicy, this dish must be spicy I will try it first Ok, wow, so good Ok, now, the chicken feet are yellow and crispy, you can eat the bones, you have to fry it like this, we eat the bones And the chicken feet are crispy, we will let the chicken feet drain the oil, put it in, don't put it in Because if you put it in, the oil will be too much, it will look very boring, people will look at the oil and it will be very boring I have drained all the oil from the garlic, now I will put the chicken in and let it drain like this, then I will put it in Ok, what's next? What else? Chop, and put it out Ah, the chicken feet are so good To have it like this, I will prepare a piece of frog and a plate of large-eyed herring Ok, in general, today's dish is quite simple, we make this dish to eat rice at home or to drink, this dish is more suitable for drinking or eating rice This is frog, we take 2 frogs, the frog size is 4 or 5 per kg, but we make 2, not 1 And this is onion, I cut the onion into small pieces, then the onion head, a few pieces, and 2-3 pieces of chili to make it more beautiful Now we start to fry, the oil pan is already hot, now we will fry the frog, we will fry it crispy first, then we will use the fish sauce later Ok, now we go in, the frog here is already peeled, if you want to eat the skin, leave it, because here we peel the skin, the skin is very crispy, but we make a clip, so it's weird to leave the skin Now the oil is boiling, now the oil is boiling, now we will put the frog in Here you guys, the frog is fried crispy and yellow, it will be like this, you see, I fry it yellow to make it crispy, so I can eat the bones, it's very delicious and it's very crispy But when I fry the sauce, the frog will be crispy for a little longer, if I fry it, it won't be crispy, when it sticks to the sauce, it won't be crispy Now I have prepared a pan like this, now I will add oil, I will add a little oil, if you want to eat a lot of oil, add a lot of oil, and I will only add a little oil Here is the oil, I will add a little oil, and then I will add the minced garlic, fry it until the garlic is cooked, when the garlic is cooked like this, then you add a little water Here is a little water, this is about 2 tablespoons of rice, this is about 10ml, 2 tablespoons of rice, now I will add the seasoning And this is chili sauce, I will add 1 tablespoon of chili sauce like this, this is a tablespoon of rice, not a teaspoon, here is a tablespoon of rice 1 tablespoon of chili sauce, if you have children at home, if it's not spicy, just add half a spoon, it won't be spicy, 1 tablespoon for children is a bit spicy, but for adults, it's just right Here is the fish sauce, I will add a little, this is about half a spoon, a little, this is about 5ml Here is the fish sauce, you see, just a little, remember, and 1 tablespoon of MSG, you see, MSG is just a little, you see in the camera, it's just like a little finger, I just put it in And sugar, here, sugar is 1 part 3 spoons, but 1 part 3 spoons, I will pour it for you to see, then the taste will be sweet and salty, in general, it is just right Then I will put it in, now I will heat it up, let it dissolve the spices, at this time I will add the garlic, this large one, I will stir-fry it for the large one to be cooked You see it's clean like this, it's just right, the amount of sauce is just right, and I will add the chili, the onion is also cooked You see, the spice is just right in the chili, I will turn off the fire, like this, turn off the fire, turn off the fire, now I will put the chili out Ok, everyone, now the fried chili is out like this, it's simple, look at the sauce, it's on the chili, it's very tasty, and here I will dip it with salt and pepper Here, the restaurant gives you tap water, tap water is called tap water in the North, in the South, it is called tap water, I will dip it with salt and pepper The sauce will cover the chili like this, it looks very attractive, very eye-catching, and this spice I give you is the standard spice If you like to eat more salty or sweet, it's up to you, just add it. Now I will film the scene for you to see