Before you start cooking, make sure you have the following ingredients:
Start by trimming the lemongrass stalks, removing the tough outer layers until you reach the tender part. Cut off the root end and the top green part, leaving about 6 inches of the stalk. Gently pound the lemongrass with a meat mallet or the back of a knife to release its fragrance.
In a mixing bowl, combine the ground meat, minced garlic, chopped shallot, fish sauce, oyster sauce, sugar, salt, and black pepper. Mix well until all the ingredients are evenly incorporated. Then, add the chopped cilantro and mint leaves to the mixture and give it a final mix.
Take a generous amount of the meat mixture and press it firmly onto the lemongrass stalk, making sure it sticks well. Repeat this process for all the lemongrass stalks.
Heat a pan over medium heat and add a tablespoon of oil. Place the stuffed lemongrass in the pan and cook for about 10 minutes, turning occasionally, until the meat is cooked through and the lemongrass is slightly charred.
Once cooked, remove the stuffed lemongrass from the pan and let them cool slightly. Serve them as an appetizer or as part of a main course with steamed rice and a side of dipping sauce made from lime juice, fish sauce, and chili.
Now that you know how to make Lao Stuffed Lemongrass, it's time to gather the ingredients and give it a try. This unique dish will surely impress your family and friends with its vibrant flavors and beautiful presentation. Enjoy!
]]>Galabao are a popular Laotian snack or light meal made with steamed buns filled with a seasoned pork mixture. The buns are typically served with a side of hard-boiled egg and a dipping sauce made from fish sauce, lime juice, and sugar.
Ingredients:
For the dough:
For the filling:
Instructions:
Tips:
Enjoy!
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Ingredients:
Instructions:
Tips:
Enjoy!
You wil love it!!!
Lao Lotus Flower Cookies, also known as Khanom Dok Bua, are a delicate and delicious treat that is sure to impress. These cookies are made with a simple dough of glutinous rice flour, jasmine rice flour, coconut milk, sesame seeds, and eggs. The dough is then shaped into the form of a lotus flower, a symbol of purity and beauty in Lao culture. Once fried, the cookies are crispy on the outside and chewy on the inside, with a rich and nutty flavor.
Ingredients:
Instructions:
Tips:
Enjoy!
Tips:
Variations:
No matter how you choose to make them, Lao Lotus Flower Cookies are sure to be a hit with your family and friends.
Try, you will love it!!!
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These low-carb taco lettuce wraps are a delicious and healthy alternative to traditional tacos. They are perfect for anyone following a low-carb, paleo, or keto diet.
The tortillas are replaced with lettuce leaves, which are filled with grilled chicken, your favorite taco fillings, and a zesty cilantro sauce. The result is a flavorful and satisfying taco that is low in carbs and calories.
To make the chicken, simply marinate it in a spicy homemade taco seasoning and grill or pan-fry it to perfection. While the chicken is cooking, blend together the cilantro sauce. It takes just one minute in the blender and makes a delicious and refreshing topping for the tacos.
To assemble the lettuce wraps, simply place a lettuce leaf on a plate and top it with grilled chicken, your favorite taco fillings, and the cilantro sauce. Enjoy!
Ingredients:
For the grilled taco chicken:
To assemble:
For the cilantro sauce:
Instructions:
Enjoy!
Tips:
Ingredients:
Instructions:
Tips:
Enjoy!
Professional Tip:
I'm excited to share with you my recipe for a delicious and healthy chicken wrap. This is one of my favorite go-to meals, and it's perfect for a quick and easy lunch or dinner.
Here's what you'll need:
Instructions:
Here are some tips:
I hope you enjoy this recipe! Let me know if you have any questions.
Cheers!
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To start, we'll need the following ingredients:
1 pound baby Yukon Gold potatoes, halved
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
12 ounces asparagus, trimmed
2 tablespoons melted butter
1 tablespoon lemon juice
2 cloves garlic, minced
1 ¼ pounds salmon fillet, skinned and cut into 4 portions
Chopped parsley for garnish
Here's how we make it:
Preheat oven to 400 degrees F (200 degrees C).
Toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Spread potatoes in a single layer on a baking sheet.
Roast potatoes for 20 minutes, or until tender.
Meanwhile, toss asparagus with remaining 1 tablespoon olive oil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Add asparagus to the baking sheet and roast for an additional 5 minutes, or until tender.
In a small bowl, combine melted butter, lemon juice, and garlic.
Brush salmon fillets with butter mixture.
Place salmon fillets on top of potatoes and asparagus.
Bake for an additional 10-12 minutes, or until salmon is cooked through.
Garnish with chopped parsley and serve immediately.
That's it for this recipe! This dish is so easy to make, and it's sure to become a new favorite. Thanks for watching, and I'll see you next time."
Here are some additional tips for making this dish:
You can use any type of potatoes you like for this dish. Yukon Gold potatoes are a good choice because they are waxy and hold their shape well when cooked.
If you don't have asparagus, you can substitute another vegetable, such as broccoli, green beans, or carrots.
The amount of lemon juice you use is up to your personal preference. If you like a tarter dish, add more lemon juice.
If you want to add more flavor to the salmon, you can season it with your favorite herbs and spices.
I hope you enjoy this recipe!
Ingredients:
6 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
½ teaspoon garlic fresh chopped
1 teaspoon red wine vinegar
½ teaspoon dried oregano or 1 teaspoon chopped fresh oregano
½ teaspoon dried dill or 1 teaspoon chopped fresh dill
salt
freshly ground black pepper 3 plum tomatoes large,
seeded, coarsely chopped 0.75 cucumber peeled,
seeded, coarsely chopped 0.5 red onion peeled,
chopped 1 bell pepper seeded, coarsely chopped
½ cup pitted black olives preferably brine-cured,
coarsely chopped 0.5 heaping cup crumbled feta cheese
Instructions:
Step 1: Whisk the olive oil, lemon juice, garlic, vinegar, oregano, and dill together until blended. Season to taste with salt and freshly ground black pepper.
Step 2: This can be prepared 3 hours ahead. Let stand at room temperature. Re-whisk before using.
Step 3: Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle with cheese and serve.
]]>
Here's what you'll need:
2 boneless, skinless chicken breast
2/3 cup all-purpose flour
3 1/2 tablespoons unsalted butter
1/4 yellow onion diced
2 garlic cloves minced
1/4 cup sun-dried tomatoes (packed in oil) thinly sliced
1 1/2 cups heavy cream
3 ounces Parmesan grated
2 1/2 ounces spinach leaves
salt and pepper to taste
Instruction:
Slice each breast in half lengthwise, so you have 4 thinner breasts.
Season each breast on each side with salt and pepper and dredge in flour, shaking off any excess.
Melt 2 tablespoons butter to a skillet over medium heat.
Add coated chicken and sear for about 3 minutes on each side.
Remove chicken from skillet and set aside.
Melt remaining butter and add onion and garlic. Sauté for 5 to 6 minutes or until onions just begin to cook down. Season with salt and pepper.
Add sun-dried tomatoes and continue to sauté for an additional 3 to 4 minutes.
Stir cream into skillet and simmer until cream reduces slightly, about 4 minutes.
Stir Parmesan into cream mixture until smooth creamy.
Add spinach to skillet and stir until spinach leaves have just wilted. Season with salt and pepper.
Add chicken back into skillet, spoon some sauce over each pieces and simmer for 3 to 4 minutes.
Serve.
Experience the taste of this scrumptious Cajun pasta prepared in a single skillet and served hot in under 30 minutes.
Here are the ingredients that you need.
-2 tablespoon smoked paprika
-1 tablespoon oregano
-1 tablespoon thyme
-1 tablespoon garlic powder
-1 tablespoon onion powder
-1 quarter tablespoon cayenne pepper
-1 quarter tablespoon black pepper
-Salt
-1 tablespoon olive oil
-1 tablespoon butter 500 g
-Boneless skinless chicken breast
-1 big onion diced 400 g
-Whole wheat pie can fire roasted diced tomatoes
-2 cups of chicken broth
-1 quarter cup cream cheese or more.
-3 green onions, sliced.
And here is how you prepare it.
Step one:
Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into half to three quarter inch cubes, place the cube chicken in a bowl.
Step two:
Add the olive oil and butter to a large deep skillet. Heat Add the seasoned chicken to the skillet and cook for a couple minutes on each side or just until the outside gets some color. The chicken does not need to be cooked through at this point.
Step three:
Add the diced yellow onion to the skillet with more Cajun seasoning and continue to saute for about two minutes more or just until the onion begins to soften. Allow the moisture from the onion to dissolve any brown bits from the bottom of the skillet.
Step four;
Next, add the pasta fire roasted diced tomatoes with the juices, salt and chicken broth to the skillet stir just until everything is evenly combined. Then place a lid on top and allow the broth to come up to a boil.
Step five:
once boiling, turn the heat down to medium low and let the pasta simmer for about 10 minutes. Stirring every couple of minutes until the pasta is tender and the liquid is thick and saucy.
Step six:
Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.
That's it simple and fast.
Visit our Facebook page in a regular base. If you want to see more cooking recipes, I upload food videos like this every week.
Oh, and feel free to like and share my video. I know I don't like to give you homework, but this kind of thing really helps, you know what I mean?
All right. See you soon and take care.
]]>- ເມັດຍີ່ຫລ່າແຂກ Cumin 1/2 ບ່ວງຊາ.
- ຫອມແດງຫັ່ນເຕົາຂະໝາດນ້ອຍ 1/2ຫົວ.
- ໝາກເພັດຊີ້ຟ້າສັບລະອຽດ 1ໝ່ວຍ.
- ຖົ່ວລັນເຕົາແຊາເເຂງ 1/2ຖ້ວຍຕວງ.
- ແຜ່ນແປ້ງເປາະເປ້ຍສຳເລັດຮູບ 250ກລາມ.
# ວິທີເຮັດ:
1,ຜັດເນີຍກັບເມັດມັສຕາດ ແລະເມັດຍີິ່ຫລ່າແຂກຈົນມີກີ່ນຫອມ ໃສ່ຫອມແດງລົງຜັດຈົນສຸກນີ້ມ ຕາມດ້ວຍກະທຽມ ຂິງ ແລະໝາດເພັດຊີ້ຟ້າ ຜັດຈົນເຂົ້າກັນ ນານປະມານ 2-3ນາທີ.
2,ໃສ່ຖົ່ວລັນເຕົາ ມັນຝຮັ່ງ ດອກກະລ່ຳຂາວ ແລະກະລົດ ລົງຜັດຈົນສຸກ ແລະເຂົ້າກັນດີ.
3 ເມື່ອຜັກເລີມສຸກໃຫ້ໃສ່ຜົງກະລີ່ ນ້ຳ ແລະໝາກນາວ ປຸງລົດດ້ວຍເກືອ ເຮັດໄຟອ່ອນ ຜັດທຸກຍ່າງໃຫ້ສຸກເຂົ້າກັນດີ ຕັກໃສ່ຖ້ວຍປະໄວ້.
4,ນຳແຜ່ນເປາະເປ້ຍມາຕັດເປັນ 3ສ່ວນເທົ່າໆກັນ ຊ້ອນແຜ່ນເປາະເປ້ຍ 2ຊັ້ນ ຕັກສ່ວນຜະສົມໄສ້ (ປະມານ 2ບ່ວງໂຕະ) ວາງບ່ອນສ່ວນປາຍຂອງແຜ່ນນແປ້ງ ຄ່ອຍຂື້ນຮູບເປັນຊົງສາມຫຼ່ຽມ ມ້ວນແປ້ງໄປຈົນສຸກປາຍແຜ່ນແປ້ງ ປິດແຜ່ນແປ້ງດ້ວຍນ້ຳເພື່ອບໍ່ໃຫ້ໄສ້ຫຼຸດອອກມານເຮັດຈົນຄົບກຽມໄວ້:
5,ໃສ່ນ້ຳມັນລົງໃນໝໍ້ ຖ້າຈົນນ້ຳມັນຮ້ອນປະມານ 180ອັງສາ ນຳຊາໂມຊ່າທີ່ກຽມໄວ້ລົງທອດຈົນແປ້ງມີສີເຫຼືອງອົມນ້ຳຕານ ຕັກຂື້ນສະເດັດນ້ຳມັນ ຈັດໃສ່ຈານເສີບຂະນະຮ້ອນໆ.
+.ສ່ວນຜະສົມນ້ຳໝາກນາວໂສດາ:
- ນ້ຳລ້າ.
- ນ້ຳຕານ.
- ນ້ຳໝາກນາວຄັ້ນສົດ (ຫຼືນ້ຳເລມອນຄັ້ນສົດ).
- ໂສດາ.
- ນ້ຳແຂງ.
+.ວິທີເຮັດນ້ຳໝາກນາວໂສດາ.
- ເຮັດນ້ຳເຊື່ອມ ໂດຍໃສ່ນ້ຳຕານ ແລະນ້ຳລົງໃນໝໍ້ ນຳຂື້ນຕັ້ງໄຟປານກາງ ຄົນຜະສົມຈົນນ້ຳຕານລະລາຍ ປະໄວ້ໃຫ້ເຍັນ ກຽມໄວ້.
- ໃສ່ນ້ຳແຂງລົງໃນແກ້ວ ຕາມດ້ວຍນ້ຳເຊື່ອມ ນ້ຳໝາກນາວ ແລະໂສດາ ຄົນຜະສົມໃຫ້ເຂົ້າກັນ ເຕີມນ້ຳແຂງພ້ອມດື່ມ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ່: www.shopping-d.com
- ໝາກເພັດຊີ້ຟ້າຈີ່ 10-15ໝ່ວຍ (ຕາມມັກ ,ຈີ່ຫຼືຂົ້ວກາໄດ້).
- ກະທຽມຈີ່ 2ຫົວ (ຈີ່ຫຼືຂົ້ວກາໄດ້).
- ຫອມແດງຈີ່ 3-4ຫົວ (ຈີ່ຫຼືຂົ້ວກາໄດ້).
- ໃບມີ້ນ 2-3ຕົ້ນ.
ວິທີເຮັດ:
1,ເອົາໝາກເຂືອມາລ້າງໃຫ້ສະອາດ ແລະຕັດກ້ານອອກ.
2,ຄ້າງໝໍ້ຕົ້ມນ້ຳໃຫ້ຝົດແລ້ວນຳໝາກເຂືອມາຕົ້ມໃຫ້ສຸກ ຕັກຂື້ນມາປະໄວ້ໃຫ້ເຍັນ.
3,ເອົາໝູສັບມາຕົ້ມກັບນ້ຳປາແດກ.
4,ໝາກເພັດ ກະທຽມ ຫອມແດງ ຈີ່ສຸກ ຫຼືຂົ້ວສຸກ ໃສ່ແປງນົວ ເກືອ.
5,ເອົາເຄື່ອງປຸງຂໍ້4 ມາຕຳໃຫ້ລະອຽດ ໃສ່ກະປິ (ຂາງໄຟໃຫ້ຫອມ).
6,ໃສ່ໝາກເຂືອລົງໄປຕຳພໍລະອຽດ ແລະເຂົ້າກັບເຄື່ອງປຸງແລ້ວເອົາໝູສັບໃສ່ລົງໄປ ຄຸກເຄົ້າໃຫ້ເຂົ້າກັນ.
7,ປຸງລົດເພີ່ມດ້ວຍນ້ຳປາ ຫຼືນ້ຳປາແດກຕົ້ມສຸກ ໃສ່ຫອມບົ່ວໃບ ຫອມປ້ອມ ແລະໃບມີ້ນເປັນອັນແລ້ວ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ່: https://www.shopping-d.com/
]]>- ໝູສັບ.
- ກະທຽມ.
- ໝາກເພັດດິບ.
- ໃບກະເພົາ.
- ຊີອີ້ວຂາວ.
- ນ້ຳມັນຫອຍ.
- ຊີ້ອີ້ວຂາວ.
- ນ້ຳລ້າ.
- ນ້ຳຕານ.
- ນ້ຳມັນພືດ.
ວິທີເຮັດ:
1,ທຸບກະທຽມກັບໝ$າກເພັດພໍຫຍາບໆ
2,ຕັ້ງໝໍ້ໃຫ້ຮ້ອນໃສ່ນ້ຳມັນລົງໄປ ພໍນ້ຳມັນຮ້ອນໃສ່ໝາກເພັດກັບກະທຽມທີ່ທຸບລົງພັດພໍຫອມບໍ່ໃຫ້ປ່ຽນສີ.
3,ໃສ່ໝູລົງພັດແລ້ວປຸງລົດໄດ້ເລີຍ ແລ້ວຊິມລົດຊາດໄດ້ພໍດີແລ້ວກໍ່ພັດໃຫ້ເຂົ້າກັນ.
4,ເລັ່ງໄຟແຮງແລ້ວໃສ່ໃບກະເພົາລົງໄປ ແລ້ວປິດໄຟຕັກໃສ່ຈານກີນກັບເຂົ້າຮ້ອນໆໄດ້ເລີຍຈ້າ.
ສັ່ງຊື້ສີນຄ້າໄດ້ທີ່: www.Shopping-d.com
- ກະທິເຂັ່ມຂົ້ນປານກາງ 1/2ຖ້ວຍຕວງ.
- ໝາກເພັດຊີ້ຟ້າແດງຊອຍແລບໆ 1ໝ່ວຍ
ວິທີເຮັດ:
1,ຕັ້ງໝໍ້ກະທະໃສ່ນ້ຳມັນພືດລົງໄປພໍຮ້ອນ ເອົານ້ຳພິກແກງພະແນງລົງພັດພໍຫອມຄ່ອຍໆ ໃສ່ຫົວກະທິລົງຜັດຈົນແຕກມັນ.
2,ໃສ່ກະທິເຂັ້ມຂົ້ນປານກາງຜັດໃຫ້ຝົດ ໃສ່ປາດໍຮີ່ລົງໄປ (ຍ່າຄົນເພາະມັນຈະເຮັດໃຫ້ຄາວ) ຖ້າຈົນຝົດແລະ ຊີ້ນປາສຸກ.
3,ປຸງລົດດ້ວຍນ້ຳຕານປິບ ນ້ຳປາ ຄ່ອຍໆຄົນເພາະຍ້ານຊີ້ນປາເລະ ພໍສ່ວນຜະສົມເຂົ້າກັນແລ້ວ ຄ້ຽວຕໍ່ອີກຈັກໜ້ອຍ ແລ້ວໃສ່ໝາກເພັດ ບົວລະພາ ຄົນພໍເຂົ້າກັນ ຍົກລົງຈາກເຕົາຕັກເສີບໄດ້ເລີຍຈ້າ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ່: www.shopping-d.com
]]>- ໝາກເພັດດິບຊອຍ 1ບ່ວງໂຕະ (ຕາມມັກ).
- ເຂົ້າຂົ້ວ 1ບ່ວງໂຕະ.
ວິທີເຮັດ:
1,ເອົານ້ຳໝາກນາວ ນ້ຳປາ ຜົງວິເສດ ໝາກເພັດຜົງ ຄົນສ່ວນຜະສົມໃຫ້ເຂົ້າກັນ.
2,ຫຼັງຈາກນັ້ນເອົາຫອຍນາ ຫອມແດງ ໝາກເພັດດິບຊອຍ ເຂົ້າຂົ້ວ ລົງໃນຊາມຜະສົມຄົນໃຫ້ເຂົ້າກັນ (ເຮັດລົດຊາດຕາມມັກ).
3,ໃສ່ຫອມເປ ຜັກແພວ ຫອມປ້ອມ ຫອມບົ່ວໃບ ໃບມີ້ນ ຄົນໃຫ້ເຂົ້າກັນ ຕັກເສີບໄດ້ເລີຍຈ້າ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ່: www.Shopping-d.com
]]>- Pork neck cut into strips 120g
- Dried shiitake mushrooms, soaked in water and then sliced 3flowers
- minced garlic 2 petals
- granulated sugar 1 teaspoon
- soy sauce 2 teaspoons
- black pepper 1/4 teaspoon
- sesame oil 1 teaspoon
- rice bran oil 1 tablespoon
- egg 2 yolks
- salt for seasoning
- Spinach 120g
- Shoyu 1 teaspoon
- sesame oil 1 teaspoo
- Korean Vermicelli 120g
- sesame oil 2 teaspoo
- Shoyu 1 teaspoon
- granulated sugar 1 teaspoon
# various vegetable ingredients
- onion, sliced 1/2 head
- onions, sliced 2-3 spring
- champignon mushroom 5 sliced
- chopped carrots 3/4 cup
- red sweet pepper cut into strips 1/2 ball
- rice bran oil for stir-frying
- salt for seasoning
- Shoyu 1 teaspoon
- granulated sugar 1 teaspoon
- sesame oil 2 teaspoo
- black pepper 1/2 teaspoon
- roasted White Sesame 1 tablespoon
1.Prepare the marinated pork by mixing all the ingredients together. (Except rice bran oil) rest in the refrigerator for 30 minutes. Remove and fry with rice bran oil until cooked. Set aside.
2.Beat the egg yolks with a pinch of salt. Cook on the pan until well cooked. Set aside to cool and then cut into strips.
3.Blanch the spinach until cooked, rinse with cold water, squeeze out the juice, cut into small pieces. Season with soy sauce and sesame oil and set aside.
4.Boil vermicelli until soft, drain, mix with sesame oil, sugar and soy sauce, set aside.
5.prepare various vegetables By sautéing onions and spring onions with a little oil. season with salt Once cooked, scoop out and set aside. Stir fry the mushrooms next. Carrots and bell peppers last.
6.Combine all ingredients in a mixing bowl. Season again with soy sauce, sugar, pepper and sesame oil and mix well. Before serving sprinkle with roasted white sesame.
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]]>ວິທີເຮັດ:
1,ເອົາໝໍ່ໄມ້ໄປຕົ້ມໃຫ້ສຸກກ່ອນ ແລ້ວເອົາມາຊອຍຕາມມັກ.
2,ຊອຍໝູສາມຊັ້ນເປັນຕ່ອນພໍດີຄຳ ມັກຫຼາຍໃສ່ຫຼາຍມັກໝ້ອຍໃສ່ໝ້ອຍ.
3,ຊອຍໝາກເພັດ.
4,ທຸບກະຫຼາມ ຫຼືຊອຍເອົາກໍ່ໄດ້ຕາມມັກ.
5, ຕັ້ງໝໍ້ໃສ່ນ້ຳມັນລົດໄປພໍນ້ຳມັນຮ້ອນໃສ່ກະທຽມລົງໄປພັດໃຫ້ຫອມ.
6,ຈາກນັ້ນໃສ່ໝູທີ່ເຮົາຊອຍໄວ້ລົງໄປພັດໃຫ້ເຫຼືອງ ແລ້ວໃສ່ໝໍ່ໄມ້ລົງໄປພັດໃຫ້ເຂົ້າກັນ ພໍສຸກໄດ້ທີ່ກໍ່ໃສໝາກເພັດທີ່ເຮົາຊອຍໄວ້ລົງໄປ.
7,ຂັ້ນຕອນສຸດທ້າຍໃສ່ນາງເອກເຮົາລົງໄປຜັກນາງຕູ່ຫອມໆ ຕັກເສີບໄດ້ເລີຍຈ້າ.
ສັ່ງຊື້ສີນຄ້າໄດ້ທີ: www.shopping-d.com
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- ເເປ້ງສາລີອະເນກປະສົງ 280ກລາມ.
- ຜົງໂກ້ໆ 110ກລາມ.
- ນ້ຳຕານຊາຍຂາວ ແລະນ້ຳຕານຊາຍເເດງຢ່າງລະ 220ກລາມ.
-ຜົງຟູ 2ບ່ວງຊາ.
- ເບກກີ້ງໂຊດາ 1 1/2ບ່ວງຊາ.
- ນົມສົດ 250ມລ.
- ນ້ຳມັນລຳເຂົ້າ 125ມລ.
- ໄຂ່ໄກ່ 2ໝ່ວຍ.
- ກີ່ນວັນນິລາ 2ບ່ວງຊາ.
- ນ້ຳຮ້ອນ 250ມລ.
ສຳຫຼັບໂຕໝ້ານີ້ມ:
- ຜົງວຸ້ນ 1ບ່ວງຊາ.
- ນົມຂົ້ນຈືດ 200+150ກລາມ.
- ນ້ຳຕານຊາຍຂາວ 100ກລາມ.
- ນ້ຳຕານຊາຍແດງ 100ກລາມ.
- ຜົງໂກ້ໆສີອ່ອນ 50ກລາມ.
- ແປ້ງສາລີ 40ກລາມ.
- ເນີຍ 120ກລາມ.
ວິທີເຮັດ:
1, ເປີດເຕົາອົບ 180ອົງສາເຊວຊ່ຽນ ກຽມພີມເຄັກຂະໝາດ 9ນີ້ວ ສອງພີມ ທາເນີຍ ແລະຮອງດ້ວຍເຈ້ຍໄຂທີ່ກົ້ນພີມ ຮ່ອນແປ້ງ ຜົງຟູ ເບກກີ້ງໂສດາ ແລະເດືອໃສ່ລົງໃນໂຖຜະສົມໃສ່ນ້ຳຕານຂາວ+ແດງລົງໄປ ຄົນສ່ວນຜະສົມໃຫ້ເຂົ້າກັນ.
2, ຜະສົມໂກ້ໆກັບນ້ຳຮ້ອນ ຄົນໃຫ່ເຂົ້າກັນຈົນມີລັກສະນະເປັນຊ໋ອດຂົ້ນໆ ໃສ່ນົມສົດ ນ້ຳມັນ ໄຂ່ໄກ່ ແລະກີ່ນວັນນິລາຕາມລົງໄປ ຜະສົມໃຫ້ເຂົ້າກັນດີ.
3, ເເບ່ງສ່ວນຜະສົມໃສ່ພີມໃຫ້ເທົ່າໆກັນ ນຳໄປອົບເປັນເວລາ 25ນາທີ ປະໄວ້ໃຫ້ເຍັນໃຊ້ມີດປາດຜີວໝ້າໃຫ້ລຽບ.
4, ເຮັດສ່ວນຜະສົດຂອງຊ໋ອກໂກເເລັດໝ້ານີ້ມ ໂດຍເອົາຜົງວຸ້ນ ຜະສົມນ້ຳຕານຊາຍ ເພື່ອໃຫ້ຜົງວຸ້ນກະຈາຍຕົວດີ ໃສ່ນ້ຳຕານຊາຍແດງ ຜົງໂກ້ໆສີອ່ອນ ນ້ຳສະອາດ 250ມລ ແລະນົມຂົ້ນຈືດ 200ກລາມ ນຳໄປຕັ້ງໄຟໃຫ້ຝົດດີ ຄົນໃຫ້ສ່ວນປະກອບບໍ່ເປັນກ້ອນ.
5, ເອົານົມຂົ້ນຈືດສ່ວນທີ່ເຫຼືອ 150ກລາມ ຜະສົມກັບເເປ້ງສາລີຄົນໃຫ້ລະລາຍດີ ຄ່ອຍໆໃສ່ລົງໃນສ່ວນປະກອບໝ້າຊ໋ອກໂກເເລັດ ຄົນໃຫ້ຂົ້ນຂື້ນຫັ່ນເນີຍເປັນກ້ອນນ້ອຍໆ ໃສ່ລົງໄປເທື່ອລະກ້ອນຄົນໄປນ້ຳໃສ່ເນີຍໄປນຳຈົນໝົດ ໝ້າຊ໋ອກໂກເເລັດຄວນມີລັກສະນະທີ່ສີເຂັ້ມ ແລະເງົນຳໝ້າຊ໋ອກໂກແລັດ ທີ່ໄດ້ໄປຫໍ່ດ້ວຍນ້ຳເຍັນເພື່ອໃຫ້ເຍັນຕົວລົງ.
6, ວາງເຄັກເທິງຕະແກງ ຮາດໝ້າຊ໋ອກໂກເເລັດລົງເທິງໝ້າເຄັກກ້ອນທຳອິດ ປະໄວ້ໃຫ້ເຍັນລົງ ວາງເຄັກອີກກ້ອນຕາມລົງໄປ ເອົາໝ້າຊ໋ອກໂກແລັດທີ່ເຫຼືອລາດລົງເທິງໂຕເຄັກ ເຕາະຕະແກງເບົາໆ ເພື່ອໃຫ້ເຄືອບທົ່ວດີ ພັກໃຫ້ຢູ່ຕົວທີ່ອຸນຫະພູມຫ້ອງ ຫຼືໃນຕູ້ເຍັນ ຕັດເຄັກເປັນກ້ອນຕາມທີ່ຕ້ອງການ
ສາມາສັ່ງຊື້ສີນຕ້າໄດ້ທີ: www.shopping-d.com
]]>ວິທີເຮັດ:
1.ຊອຍເຕົ້າຫູ້ອ່ອນເປັນສີ່ຫຼ່ຽມ ເປັນຕ່ອນພໍດີຄຳ.
2.ຊອຍເຫັດເຂັມຕາມມັກ ແລະຊອຍຕົ້ນຫອມກຽມໄວ້.
3.ຕັ້ງເຕົາໃສ່ນ້ຳມັນພືດແລ້ວນຳຕົ້ນຫອມ (ສ່ວນສີຂາວ) ລົງໄປຜັດໃຫ້ຫອມ.
4.ໃສ່ນ້ຳລ້າລົງໄປໃນໝໍ້ ຈາກນັ້ນໃສ່ກິມຈິລົງໄປ ແລ້ວໃສ່ເຫັດເຂັມລົງໃນໝໍ້.
5.ໃສ່ໂຄຊູຈັງ ໂຊຍຸ ແລະປຸງລົດຊາດຕາມເຮົາມັກ.
6.ຈາກນັ້ນໃສ່ເຕົ້າຫູ້ອ່ອນປະໃຫ້ໝໍ້ຝົດ ຈາກນັ້ນປິດໄຟເເລ້ວຕັກເສີບເລີຍ.
ເບີ່ງລາຍລະອຽດ: www.Shopping-d.com
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- ຊີ້ນໝູສັບ 100ກລາມ.
- ຊີ້ນກຸ້ງສັບລະອຽດ 100ກລາມ.
- ແປ້ງມັນ 1ບ່ວງໂຕະ.
- ຫອມບົ່ວໃບຊອຍ 3ບ່ວງໂຕະ.
- ຂິງແກ່ຂູດລະອຽດ 1/4ບ່ວງຊາ.
- ຄະນໍລົດໝູ 1ບ່ວງຊາ.
- ໄຂ່ແດງເຄັມຊອຍຕົບແຕ່ງ.
- ນ້ຳຈື້ມ.
ວິທີເຮັດ:
1,ແຊ່ເຫັດຫອມໃນນ້ຳແລ້ວເອົາໄປເວັບໃນໄມໂຄເວັບ ປະມານ 1ນາທີ ແລ້ວປຸງລົດດ້ວຍຄະນໍລົດໝູ ຄົນໃຫ້ລະລາຍເຂົ້າກັນ ແລ້ວແຊ່ປະໄວ້ມານ 10ນາທີ ເພື່ອໃຫ້ລົດຊາດຊືມເຂົ້າໃນເຫັດຫອມ ເທນ້ຳສ່ວນໝື່ງຖື້ມ ເກັບນ້ຳໄວ້ໝ້ອຍໝື່ງສຳຫຼັບລາດກ່ອນນຳເຂົ້າໄມໂຄເວັບ.
2,ຜະສົມຊີ້ນໝູ ກຸ້ງ ແປ້ງມັນ ນ້ຳຕານ ຫອມບົ່ວໃບ ຂິງແກ່ ແລະຄະນໍລົດໝູ ຄົນໃຫ້ເຂົ້າກັນ.
3,ລຽນເຫັດຫອມໃສ່ຈານໃຫ້ງາມໃສ່ຈານທີ່ສາມາດເຂົ້າໄວໂຄເວັບໄດ້ ປັ້ນຊີ້ນທີ່ເຮົາຜະສົມໄວ້ແລ້ວເປັນກ້ອນກົມໆ ວາງລົງເທິງເຫັດຫອມ ແລ້ວວາງໄຂ່ແດງເຄັມດ້ານເທິງຊີ້ນທີ່ວາງໄວ້.
4,ທານ້ຳມັນໃຫ້ທົ່ວຊີ້ນໝູ ຮາດດ້ວຍນ້ຳເຫັດຫອມປຸງລົດເພື່ອບໍ່ໃຫ້ຊີ້ນໝູແຫ້ງ ແລ້ວນຳເຂົ້າໄມໂຄເວັບໃຊ້ໄຟເເຮງ ປະມານ 7ນາທີ ຫຼືຈົນຊີ້ນໝູຈະສຸກ ກີນກັບນ້ຳຈື້ມ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ: https://www.shopping-d.com/lo
]]>- ເຕົ້າຫູ້ຫັ່ນສີ່ຫຼ່ຽມ 1-2ຖ້ວຍຕວງ.
- ກະທຽມ ພິກໄທ ຫາກຫອມປ້ອມ ຕຳລວມກັນ 2ບ່ວງໂຕະ.
ວິທີເຮັດ:
1. ຕົ້ມນ້ຳໃຫ້ຝົດ ໃສ່ກະທຽມ ພິກໄທ ຫາກຫອມປ້ອມ ກະລ່ຳປີ ກະລົດ ແລະເຕົ້າຫູ້ລົງໃນໝໍ້.
2. ລະລາຍມິໂຊະ 2ບ່ວງໂຕະ ໃນນ້ຳ 1ບ່ວງໂຕະ ແລະຜະສົມລົງໃນໝໍ້.
3. ເມື່ອນ້ຳຝົດ ປິດໄຟຕັກເສີບເປັນອາຫານເຊົ້າລົງໝ້າທ້ອງຮ້ອນໆໄດ້ເລີຍຈ້າ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ່: www.shopping-d.com
]]>- ຫອຍລາຍ 300ກລາມ.
- ນ້ຳມັນຮຳເຂົ້າ 2ບ່ວງໂຕະ.
- ໝາກເພັດຈີນດາ 3ໝ່ວຍ.
- ກະທຽມ 3ກີບ.
- ນ້ຳພິກເຜົາ 2ບ່ວງໂຕະ.
- ນ້ຳສະອາດ 4ບ່ວງໂຕະ.
- ນ້ຳປາ 1ບ່ວງໂຕະ.
- ບົວລະພາ 1/4ຖ້ວຍ.
- ໝາກເພັດຊີ້ຟ້າຊອຍ 1ໝ່ວຍ.
- ຫອມບົ່ວໃບຊອຍຕົບແຕ່ງ.
ວິທີເຮັດ:
1.ຕຳໝາກເພັດກັບກະທຽມພໍຫຍາບໆ ແລ້ວພັດໃຫ້ຫອມ.
2.ໃສ່ນ້ຳພິກເຜົາຜັດໝ້ອຍໝື່ງ ຕາມດ້ວຍນ້ຳສະອາດ ປຸງລົດດ້ວຍນ້ຳປາ.
3.ໃສ່ຫອຍລົງໄປຜັດໝ້ອຍໝື່ງປິດຝາ 2ນາທີ.
4.ເປີດຝາໃສ່ບົວລະພາຄົນໃຫ້ເຂົ້າກັນດີແລ້ວຕັກໃສ່ຈານເສີມ.
5.ໂຮຍໝ້າດ້ວຍໝາກເພັດຊີ້ຟ້າ ແລະຫອມບົ່ວໃບ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ່: www.shopping-d.com
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- ຫອມໃຫ່ຍຊອຍເປັນລູກເຕົາ 1/2ຫົວ.
ວິທີເຮັດ:
1. ຕົ້ມເສັ້ນ: ຕັ້ງໝໍ້ຕົ້ມນ້ຳໃຫ້ຝົດໃສ່ເກືອ ແລະນ້ຳມັນໝາກກອກ ແລ້ວໃສ່ເສັ້ນສະປາເກັດຕີ້ລົງໄປ ຄົນໃຫ້ເສັ້ນຈົນນ້ຳໝົດທຸກເສັ້ນ ຜ່ອນໄຟອ່ອນພ້ອມປິດຝາ ຕົ້ມປະມານ 15ນາທີ ແລ້ວເຊັກເບີ່ງເສັ້ນ ຈາກນັ້ນເອົາເສັ້ນສະສະປາເກັດຕີ້ທີ່ຕົ້ມສຸກແຊ່ໃນນ້ຳເຍັນບິດໝື່ງ ແລ້ວສະເດັດນ້ຳອອກນຳໄປຄຸກກັບນ້ຳມັນພືດແລ້ວປະໄວ້.
2. ຜັດ: ຕັ້ງໝໍ້ໃຊ້ໄຟກາງໃສ່ເບຄອນລົງໄປທອດຈົນກອບ ຈາກນັ້ນໃສ່ເນີຍລົງໄປ ຕາມດ້ວຍກະກຽມ ແລະຫອມໃຫ່ທີ່ຊອຍໄວ້ລົງໄປຜັດໃຫ້ຫອມ ແລ້ວໃສ່ຄຸກກີ້ງຄຮີມ ຊີສພາເມຊານ ເກືອ ແລະພິກໄທ ຈາກນັ້ໜໃສ່ສະປາເກັດຕີ້ລົງໄປຜັດໃຫ້ເຂົ້າກັນ.
3. ຈັດເສີມ: ຕັກສະປາເກັດຕີ້ທີ່ຜັດຮຽບຮ້ອຍແລ້ວຂື້ນຈັດເສີບ ວາງໄຂ່ແດງເຄິ່ງກາງ ແລະໂຮຍຊີສກ່ອນເສີບ ເວລາກີນໃຫ້ຄຸກໄຂ່ແດງໃຫ້ເຄືອບເສັ້ນສະປາເກັດຕີ້.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ່: www.Shopping-d.com
]]>- ນ່ອງຕິດສະໂພກ 500ກລາມ.
- ຂິງແກ່ທຸບ 4-5ອັນ.
- ກະທຽມທຸບ 5-6ກີບ.
- ພິກໄທດຳເມັດ 1/2ບ່ວງໂຕະ.
- ຜົງປຸງລົດ 2ບ່ວງໂຕະ.
- ໂຊຍຸ 3-4ບ່ວງໂຕະ.
- ນ້ຳຕານປິບ 140ກລາມ.
ວິທີເຮັດ:
#ກຽມສ່ວນຜະສົມຄົບແລ້ວ ກໍ່ເລີ່ມເຮັດຕາມຂັ້ນຕອນກັນເລີຍ ໂດຍມີຂັ້ນຕອນການເຮັດທີ່ບໍ່ຍຸ້ງຍາກ ແລະໃຊ້ເວລາພຽງບໍ່ກີ່ວິນາທີດັ່ງນີ້:
1.ເລີ່ມຕົ້ນຈາກການໝັກໄກ່ກ່ອນ ນຳໄກ່ມາໝັກກັບໂຊຍຸ ພິກໄທ ຂິງ ແລະກະທຽມ ຄູກເຄົ້າໃຫ້ສ່ວນຜະສົມເຂົ້າກັນ ຈາກນັ້ນໝັກປະໄວ້ຍ່າງນ້ອຍເປັນເວລາໝື່ງຊົ່ວໂມງ.
2.ເອົານ້ຳຕານປິ້ບ ແລະໃສລົງໃນໝໍ້ ຄ້ຽວໄຟລະດັບປານກາງຈົນໄດ້ເປັນຄາລາເມວ.
3.ເອົາໄກ່ລົງໃນໝໍ້ພ້ອມດ້ວຍນ້ຳໝັກໄກ່ ປຸງລົດຊາດດ້ວຍຜົງປຸງລົດ ຈາກນັ້ນໃສ່ນ້ຳລົງໄປໃຫ້ຖ້ວມໄກ່.
4.ພໍໝໍ້ຝົດຕັກຟອງອອກຄ້ຽວຕໍ່ດ້ວຍໄຟອ່ອນ ຈົນກວ່າໄກ່ຈະສຸກ ແລະອ່ອນພ້ອມເສີມໄດ້ເລີຍຈ້າ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ: www.Shopping-D.com
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- ໝາກມ່ວງສຸກຊອຍເປັນຕ່ອນນ້ອຍໆ 1ຖ້ວຍຕວງ.
- ໝາກນັດຊອຍເປັນຕ່ອນນ້ອນຍໆ 1/2ຖ້ວຍ.
- ເຂົ້າໂອດປຸງສຳເລັດແລ້ວ 1/2ຖ້ວຍຕວງ.
- ນ້ຳໝາກພ້າວອ່ອນ 1/2ຖ້ວຍຕວງ.
- ໝາກມ່ວງຊອຍ ແກ່ນໝາກໝ໋ອດ ເຂົ້າໂອດ ແລະເນື້ອໝາກພ້າວອ່ອນສຳຫຼັບຕົບແຕ່ງ.
ວິທີເຮັດ:
1.ປັ່ນສ່ວນຜະສົມທັງໝົດເຂົ້ານຳກັນຈົນລະອຍດ ຈົບແຕ່ງດ້ວຍໝາກມ່ວງຊອຍແຜ່ນບາງໆ ແກ່ນໝາກໝ໋ອດ ເຂົ້າໂອດ ແລະເນື້ອໝາກພ້າວອ່ອນ ຈັດເາີບໄດ້ເລີຍຈ້າ.
ສາ່ມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ: www.shopping-d.com
]]>- ນ້ຳຕຸ້ມສຸກ 1ຖ້ວຍຕວງ.
- ນ້ຳກ້ອນ.
ວິທີເຮັດ:
1.ເອົາໝາກຫຸ່ງສຸກໄປໃສ່ໃນໂຖປັ່ນ ປັ່ນບໍ່ຕ້ອງລະອຽດຫຼາຍ.
2.ໃສ່ນ້ຳໝາກນາວ ນ້ຳຕົ້ມສຸກ ເກືອ ແລະນ້ຳເຊື່ອມໃນໂຖປັ່ນ ປັ່ນຕໍ່.
3.ໃສ່ນ້ຳກ້ອນໃນໂຖປັ່ນ ປັ່ນຈົນລະອຽດ.
4.ເທໃສ່ຈອກເສີບໄດ້ເລີຍຈ້າ.
ສາມາດສັ່ງຊື້ສີນຄ້າໄດ້ທີ: www.Shopping-d.com
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