Make 6 delicious breakfast dishes for the weekend

To ensure food safety, take time on the weekends to cook many perfect breakfast dishes for the whole family!

1. Bird sticky rice

Making bird sticky rice is a bit complicated, but when you eat it, it's guaranteed to be delicious.

Ingredient:

- Dove

- Golden flower sticky rice

- Dried onion

Making:

- Soak sticky rice overnight, clean, drain, stir well with a little salt.

- Peck the pigeon to get the breast meat, mince it. If you buy a baby bird, you can mince the bones as well.

- Peel and thinly slice the shallots. Chop a little, saute until fragrant, then add the bird meat and stir-fry. Season with fish sauce, you can season it a little stronger to make the sticky rice more flavorful.

- Fry the remaining onions until golden.

- Put sticky rice into the steamer of the rice cooker.

- When the sticky rice is cooked, add the bird meat, mix well, and drizzle with a little oil used to fry the onions to make the sticky rice shiny.

- Remember to sprinkle fried onions on top when eating.

2. Chicken pho with spurs

Surely you will enjoy this delicious pho dish.

Ingredient:

- Chicken spurs: 3 kg - Ginger: 2 branches

- Dried onion: 4 bulbs

- Onion: 1/2 bulb

- Cardamom: 2 fruits

- Scallions, coriander, lemon, chili, kaffir lime leaves

- Rice noodle

Making:

- When the chicken is cooked, take it out, filter the meat and then tear or slice it thinly. Put the bones back into the pot to continue simmering.

- Roast ginger, shallots, cardamom until fragrant, then rinse with water to remove the black soot formed during the roasting process.

- Add ginger, shallots, cardamom and onion wedges into the broth to create the characteristic aroma of chicken pho.

- Cut kaffir lime leaves into thin strips, cut lemon into quarters, and thinly slice chili. Wash and drain cilantro, then chop finely.

- After the broth has been simmered for about 1 hour, season with salt to taste. Blanch the noodles in boiling water, stir with chopsticks until the noodles are loose, then pour into a sieve to drain.

- Quickly scoop the pho noodles into a bowl, arrange the chicken on top, sprinkle with green onions, cilantro, and lemongrass leaves, then pour the boiling broth into the bowl. Arrange the lemon, sliced ​​lemongrass leaves, fresh chili, and chili sauce for everyone to adjust to taste. Eating pho with fried breadsticks is also very delicious.

- Although it is chicken, the chicken with spurs has a more special flavor, making our pho bowl more attractive and delicious. The chicken skin is crispy and chewy, when chewing, you can clearly feel the crunchiness, very pleasant to the ear. The chicken meat is firm, fragrant and sweet, you can eat it forever without getting bored.

3. Rice noodle soup with crab

Ingredient:

- Field crab: 500 gr

- Pork loin: 300 gr

- Ground lean meat: 150 gr

- Tomatoes: 2

- Fat: 100 gr

- Betel leaves, wood ear mushrooms, shallots, green onions, coriander

- Red rice paper

Making:

- Wash the crab, remove the apron and peel off the shell.

- Pound the crab to get the crab juice. Use a toothpick to scoop out the crab fat and put it in a small bowl and set aside.

- Wash ribs with a little salt, put in pot and boil briefly.

- Then wash again before simmering to make broth.

- Filter the crab meat through a sieve to get the water, season with a little seasoning and a little shrimp paste to bring out the aroma. While boiling, stir to let the crab fat float evenly. Then, scoop the crab fat into a small bowl and pour the crab broth into the bone broth pot. Boil again and then scoop the crab fat in!

- Saute chopped tomatoes with onions and cooking oil, then pour into the broth to create a slightly sour taste. Here, I do not use tamarind or sour fruit to make the broth. The tamarind juice will be used separately when eating!

- Wash and dice the fat. Put it in a pan and fry until the fat comes out.

- When the pork fat is almost golden brown, add thinly sliced ​​shallots and fry until the onions and pork fat are golden brown, then quickly add the crab fat and stir-fry to get the color.

- Then put the onions in a separate bowl.

- After preparing the broth, we start making the betel leaf sausage. Soak the wood ear mushrooms, wash them, chop them finely, mix them with the minced meat, shallots and a little seasoning and mix well.

- Wash and drain the betel leaves. Put the minced meat in the betel leaves, wrap them up and fry until golden brown.

- Cut fish cake into bite-sized pieces.

- Wash red rice paper, soak in water for 5 minutes. When ready to eat, blanch in hot water to soften.

- Wash raw vegetables and soak in salt water.

- Boil some rice paper and put it in a bowl, add fish cake, betel leaf tea, sprinkle some chopped green onion and cilantro, ladle in the crab broth and enjoy.

- The authentic Hai Phong rice noodle soup is served with fish cake and grilled lolot leaves with fried pork fat and onions. If you like, you can also blanch water spinach or jute to eat with it, it will be great!

A bowl of hot and chewy crab noodle soup with the sweetness of crab broth and bones, the chewy taste of fish cake, and the fragrant aroma of grilled betel leaves will appeal to your family members.

When eating, add 1 or 2 spoons of tamarind juice to create a slightly sour taste. On cool days, a bowl of hot, spicy rice noodles with Hai Phong flavor will delight your whole family.

4. Crab noodle soup

With this hot crab noodle soup, winter will no longer be cold!

Ingredient:

- Field crab: 300 g

- Ribs (if desired)

- Tamarind: 2 fruits

- Tomatoes: 4 medium

- Parsley, onion

- Vermicelli: 1 kg

- Dried onion: 2 bulbs

- Banana flower served with

- Spices: seasoning powder, MSG, cooking oil

Making:

- Clean the crab, use a toothpick to remove the crab fat from the shell.

- Put crab meat in a blender with a little salt, blend until smooth and filter to get the crab juice.

- Place the pot of crab water on the stove and simmer until the crab meat forms a lump. When the crab meat forms a lump, scoop it into a separate bowl. (A tip to help you have a pot of crab with a lot of roe is to add a little salt when grinding, then put it on the stove and stir well with chopsticks. When the crab has formed a little bit, use chopsticks to stir again).

- Cut tomatoes into wedges, peel tamarind, wash and chop green onions

- Saute onions with cooking oil, add tomatoes and stir-fry until cooked, add 1 tablespoon to soften tomatoes quickly.

- Add crab paste and stir-fry for another 2 minutes.

- When the crab soup boils, add the stir-fried tomatoes and simmer, add 2 tamarinds. When the soup boils, reduce the heat, mash the tamarinds in a bowl, squeeze out the sour juice and discard the pulp.

- Arrange the noodles in a bowl, add the crab meat on top and place the grilled pork rolls or meatballs on the bowl.

Pour the crab broth in and serve hot with banana flowers. It will be delicious!

5. Sour pork vermicelli

With just 30 minutes of preparation the night before and 15 minutes of cooking the next morning, your whole family will have a delicious, nutritious and hygienic breakfast with sour pork vermicelli.

Ingredients (4 bowls of noodles):

- Vermicelli: 1 kg

- Lean meat: 200 gr

- Taro stem: about 3 plants

- Tomatoes: 2

- Star fruit: 5 - 7 fruits (depending on taste, like more or less sour)

- Onion, coriander, shallot, spices...

Perform:

- Peel the elephant foot yam, wash it, slice it and toss it with a little salt for about 15 minutes.

- Use nylon gloves to squeeze the net hard to remove all the itchy substance, rinse with water about 3 times and the net will stop itching completely.

- Wash lean meat, cut into bite-sized pieces, marinate with a little seasoning and shallots. If you want to cook it tomorrow morning, wrap it tightly with plastic wrap and refrigerate.

- Sliced ​​tomatoes, crushed and minced shallots.

- Add a little cooking oil to the pot, add fried shallots and then add tomatoes and stir-fry.

- When the tomatoes are soft, add the marinated meat, stir well and stir-fry until cooked.

- Cook the meat, add enough water, bring to a boil, and put the star fruit in the pot.

- When the star fruit is ripe, mash it, remove the skin and seeds. Add the elephant foot yam to the pot and continue boiling until the yam is cooked.

- Season to taste, add chopped onion and coriander to the pot and turn off the heat.

Blanch noodles in boiling water, divide into bowls, add elephant ear, meat and pour broth on top.

6. Chicken and millet porridge

Ingredients (for 4 people):

- ½ chicken

- 2 parts millet, 1 part rice, 1 handful of sticky rice.

- Scallions, spices…

Making:

- Wash the chicken, put it in a pot and boil until cooked.

- Wash and drain the regular rice and sticky rice. Pick out the stones from the millet and wash it.

- Remove cooked chicken and let cool. Cook rice, sticky rice and millet with the chicken broth.

- Stir the rice and millet occasionally because if not stirred regularly, the millet will easily stick to the bottom of the pot, causing the porridge to burn.

- Shred cold chicken, finely chop onion.

Cook the porridge, season to taste, scoop into a bowl, add chicken and chopped green onions sprinkled on top. This nutritious chicken porridge will delight the whole family.

Summary from Eva.vn