Tips on delicious dishes to please your mother-in-law on October 20

On October 20, it is not necessary to give expensive gifts. Prepare delicious and meaningful dishes yourself and you will definitely win your mother-in-law's heart.

How to make rose-shaped dumplings for mother-in-law

Ingredients for making rose-shaped dumplings

- 2+1/3 cups (560 ml) flour

- 1 cup (240 ml) warm water

- 1 teaspoon (5 ml) yeast

- 4 tablespoons (60 ml) sugar

- Red food coloring (optional)

How to make rose shaped dumplings

- Step 1: Dissolve 30 ml of warm water with yeast and a little sugar, let it sit for about 15 minutes until the yeast floats like crab paste.

- Step 2: Next, mix the yeast with the remaining water and sugar, a little red food coloring (depending on the desired color intensity, you should add a little at a time to observe the color change) and then add each spoonful of flour and mix well. Knead into a smooth, elastic mass. Let the dough rise for about 45-60 minutes until it doubles in size. Once the dough has risen enough, divide the dough into 4 equal parts. Divide each part of the dough into 5 parts (it may not be necessary to be equal, just a little different).

- Step 3: Roll 4 parts of dough into thin pieces (must be rolled thin so that when the dough expands it doesn't lose the flower pattern). Shape the remaining part into a long, slender block to make the pistil.

- Step 4: Then, you fold and roll it up. Divide the dough in half, we have 2 rose parts. Line the cake base with paper, let each cake rest for about 20-30 minutes. Steam the cake for about 15 minutes until it is cooked (note that the steamer must always keep the water boiling).

The rose-shaped bun is not only beautiful but also delicious and spongy, helping you score points with your mother-in-law.

Korean Sweet and Spicy Chicken Wings

Crispy fried chicken wings, covered with a sweet and spicy Korean sauce and topped with peanuts, will surely make you love it so much you'll forget about eating fried chicken at restaurants.

Ingredients for making Korean sweet and spicy chicken wings

- Chicken wings: 400gr

- Chili sauce: 1 tablespoon

- Soy sauce: 1 tablespoon

- Tomato sauce: 1 tablespoon

- Minced garlic: 1 teaspoon

- Sake: 1 tablespoon

- Soju: 2 teaspoons

- Cornstarch: 2 tablespoons

- White sesame: 1 teaspoon

- Curry powder: 1/4 teaspoon

- Salt: 1/2 teaspoon

- Ginger: 1 medium root

- Spice:

How to make Korean sweet and spicy chicken wings

- Step 1: Wash the chicken wings, pat dry with a towel or let them dry naturally. Marinate the chicken wings with salt, pepper, curry powder, soju and grated ginger for about 15 minutes. Then mix the chicken with cornstarch and prepare to fry until crispy.

- Step 2: Heat the pan with oil over medium heat, high heat will easily cause the chicken wings to burn quickly without being cooked, when the oil is hot, put the chicken wings in to fry until golden brown. Remove the chicken and place on a plate lined with oil-absorbing paper to reduce the oiliness of the chicken.

- Step 3: Make the sauce: saute minced garlic with 1 teaspoon of oil, add gochujang chili sauce, soy sauce, tomato sauce and sake and stir until the mixture thickens and blends together. Then add roasted sesame seeds, mix well and turn off the heat.

- Step 4: Put the chicken wings in the pan and toss well to coat the wings with the sauce. Sprinkle crushed peanuts on top when serving.

Korean sweet and spicy chicken wings should be served hot with white rice or cabbage salad mixed with mayonnaise.

Fruit coconut jelly

Ingredients for making fruit coconut jelly

- 2 liters fresh coconut water

- Coconut milk 200 ml

- 10 green grapes

- 25 black grapes

- 15 strawberries

- 12gr jelly powder

- White sugar 200gr

How to make fruit coconut jelly

- Step 1:Boil 2 liters of coconut water over medium heat. Mix the agar powder and white sugar together. When the coconut water is almost boiling (steaming but not yet boiling), slowly add the agar powder and sugar, stirring while adding so that the powder dissolves evenly in the coconut water and avoids lumps.

- Step 2:Once all the jelly powder has been poured in, divide the coconut water mixture into 2 parts. Leave one part alone without boiling so that later when poured into the fruit mold, the fruit will not wilt due to the temperature being too hot. Mix the remaining part with coconut milk and continue simmering on the stove to prevent the jelly from solidifying. Remember to stir constantly to prevent the mixture from forming a film on the surface.

- Step 3: Wash the fruits and arrange them in the mold in your favorite order. I cut the strawberries in half and arranged them on the outside edge so that when I turn the jelly cake upside down, I can see the beautiful strawberry slices around.

- Step 4:Pour the coconut jelly into the mold and put it in the refrigerator to make the jelly solidify faster. When the jelly has just set (avoid letting the jelly get too solid or it will not stick to the coconut jelly), take it out. When preparing to take the jelly mold out, you should turn off the stove to cook the coconut jelly so that the temperature does not get too hot and melt the jelly in the mold.

- Step 5: Pour the coconut jelly into the jelly mold and continue to put it in the refrigerator. When eating, turn the jelly mold upside down onto a plate!

According to Dantri