1. Spaghetti

Spaghetti is a favorite dish of many children. This Children's Day, let your children change their taste with delicious spaghetti.

1.1. Raw materials

500g ripe tomatoes
250g spaghetti
200g ground beef
1 onion
2-3 cloves garlic
Seasoning: Salt, sugar, vinegar, oregano, basil powder, pepper, tomato sauce, butter, olive oil

1.2. How to do

Wash tomatoes, cut into crosses and blanch in boiling water, peel and chop. Peel onions, wash, and dice. Marinate ground beef with a little salt, sugar, and pepper to absorb the spices.

Saute garlic with olive oil, add onions and saute until fragrant, then add tomatoes and saute until soft. Season with salt, sugar, vinegar, tomato sauce, oregano, basil, a little pepper and mix well. Put the above mixture in a blender and you will have a smooth, bright red tomato sauce.

Next, saute garlic with butter, add beef and stir-fry over high heat, then add tomato sauce mixture and stir well. Season to taste, stir well until sauce and meat become slightly thick.

Boil spaghetti according to package instructions for 8-10 minutes with a little salt and oil. Place noodles on a plate, spoon tomato sauce over, sprinkle with grated cheese and enjoy.

2. Shaking beef

2.1. Raw materials

450g tenderloin beef
Half a red bell pepper
Half a green bell pepper
Half an onion
6 - 7 cloves garlic
2 purple onions
Green onions: a few sprigs
Seasoning: Soy sauce, brown sugar, cooking wine, seasoning powder, cooking oil, butter

2.2. How to do

Choose tenderloin, remove fat and tendons, wash, cut into bite-sized squares and marinate with a little seasoning.

Wash bell peppers and onions, cut into bite-sized cubes. Peel and wash shallots and garlic. Finely chop shallots. Finely chop half of garlic, leave the rest whole. Wash green onions, cut into pieces.

Mix the mixture to shake the beef after frying including soy sauce, sugar, pepper, sesame oil. Saute the chopped onion and garlic until fragrant, then add the onion and bell pepper and stir-fry over high heat. Then, season with a little spice, stir well and scoop out.

Heat cooking oil, add beef and fry quickly over high heat. When the edges of the meat are browned, remove immediately.

Saute onion and minced garlic, add peeled garlic and keep the cloves intact, add sauce mixture, pour beef in and shake well over high heat. Add 2 tablespoons butter and shake until melted, pour in sauteed onion and bell pepper and stir well, add pepper and green onion and shake well. Turn off heat and scoop out.

A good shaking beef dish is one where the beef is crispy on the outside, rare on the inside, naturally sweet, and the vegetables are crispy and delicious. This dish is served with salad and fried potatoes, very appealing.

3. Grilled skewers

3.1. Raw materials

800 - 900g crispy shoulder or pork belly
4 lemongrass stalks
4 onions
4 cloves garlic
Half a lemon
White sesame: 1 little
Seasoning: Fish sauce, oyster sauce, condensed milk, soy sauce, honey, sugar, pepper, caramel, annatto oil, cooking oil, sesame oil.

3.2. How to do

Wash the meat, pat dry, then cut into 0.5cm pieces (do not slice too thinly because it will dry out when grilled; do not slice too thick because it will take a long time to absorb the spices).

Then, marinate the meat with spices such as fish sauce, caramel, honey, a little cooking oil and onion juice, crushed garlic. Wear gloves, squeeze and mix the spices well, wrap with plastic wrap and place in the refrigerator to marinate for at least 2 hours, if marinated overnight it will be more delicious.

Skewer the meat onto bamboo sticks alternately with lean and fat. If any piece is long, fold it in half and spread it out so that the meat cooks evenly when grilled. Keep the remaining marinade, add a little oyster sauce, annatto oil and honey and brush it on the meat when grilling to help create shine and beautiful color.

Lightly brush cooking oil on the grill, arrange the meat skewers on top, spread evenly. If using an oven, add water to the tray, turn on for 10 minutes at 180-200 degrees Celsius, then place the grill with the meat skewers on.

After 10 minutes, take the meat out and brush the sauce mixture above. Repeat, flip the meat skewers, brush and grill until the meat is golden brown and slightly charred.

4. Fried quail eggs

4.1. Raw materials

35 quail eggs
1 egg
50g crispy flour
10g breadcrumbs
Ketchup, chili sauce, mayonnaise
Salad, tomatoes served with
Oil

4.2. How to do

Boil quail eggs, peel, wash again, drain.

Beat the eggs. Roll the quail eggs in flour, then in egg, then in breadcrumbs. Roll a second time in egg and breadcrumbs, this way the flour will stick to the eggs more evenly. Fry the eggs as they are rolled in flour. Don't do too much before frying, as this will cause the breadcrumbs to absorb moisture and fall off.

Heat oil, deep fry eggs. When the eggs are browned, remove them onto paper towels to drain. Finally, mix tomato sauce or chili sauce with mayonnaise in a 1:1 ratio for dipping.

This dish should be served hot to have the crispy feeling of the breadcrumbs.

5. Fried cheese

5.1. Raw materials

100g mozzarella cheese
30g flour
60g breadcrumbs
2 eggs

5.2. How to do

Cut the cheese into small pieces the size of your index finger. Then, crack the egg into a bowl, beat it, and dip the sliced ​​cheese into it so that the egg coats it evenly.

Roll the egg-dipped cheese in flour. Dip the cheese in egg again, remove. Then roll in breadcrumbs, repeat until all cheese is covered.

Repeat the above steps one more time: Dip the cheese (rolled in breadcrumbs) in the egg and roll it again in the breadcrumbs.

The reason why you need to roll it through 2 layers of breadcrumbs is because cheese will melt easily when exposed to high temperatures, so you need to create a thick protective layer. Once finished, put the cheese tray in the freezer for about 20 minutes to let the cheese harden before frying.

Heat oil in a pot or small pan with high sides until very hot, drop 1-2 cheese sticks in to fry. Only fry a few at a time to concentrate the heat so that the outer layer quickly hardens and becomes crispy, limiting the cheese from melting and causing the skin to burst.

When the breading turns golden brown, remove it immediately. This dish should be eaten while hot.

Above are suggestions for 5 delicious dishes for Children's Day 1/6, simple and easy to make. Good luck!

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