Tụ tập nhanh gọn LẨU THÁI VÀ HOA chua ngọt xuýt xoa | MÓN NGON MỖI NGÀY

The red and orange hotpot is a combination of Northern-style flowers with a fragrant aroma all over the kitchen. Thai hotpot and flowers. Red, orange, Northern-style, sour, sweet, and sour. It's a pleasure to meet you again. You're watching the show called Delicious Dishes Daily. Cook it right, eat it right. The show is sponsored by Asinomoto Vietnam. Today, Kim Thao came to the show and saw a bouquet of flowers. The flowers are colorful like this. Kim Thao, I guess you're going to cook a hotpot, right? That's right. Today, I and Kim Thao will show you how to make a Thai hotpot and flowers. Now, we're going to add the spices to the fish. We're going to add a teaspoon of garlic powder, a teaspoon of minced chili, and a teaspoon of seasoning seeds. We're going to mix the fish with the spices thoroughly so that it will be more chewy when we cook it. As far as I know, lemongrass has a lot of omega-3 and vitamin A, which is very good for the heart and strength. Now, we're going to prepare the vegetables. For the vegetables, I'm going to chop them into small pieces. We're going to cut the chili into small pieces. Now, we're going to shape the fish. I'm going to put a little oil on my palm. We're going to roll the fish into a ball. Now, we're going to put all the fish in the pan. Next, I'm going to put a pan on the stove to stir-fry the mushrooms. I'm going to add about 2 tablespoons of cooking oil and a little minced garlic. We're going to stir-fry it until it's fragrant. I'm going to add the mushrooms. I'm going to add 1 1⁄3 teaspoons of MSG and 1 1⁄3 teaspoons of pepper to stir-fry it until it's fragrant. I'm going to turn off the stove and put it in a bowl. Next, I'm going to put a pot of water on the stove to boil the shrimps. I'm going to add half a teaspoon of salt. For today's hotpot, I've prepared raw shrimps. Now, we're going to cut the back of the shrimp to take out the black part. Now, the water is boiling. I'm going to add the shrimps that I've prepared. After we boil the shrimps, we're going to take them out and soak them in cold water. Doing so will help the shrimps retain their beautiful color and the shrimps will be more crispy when we eat them. Next, I'm going to put a pot of water on the stove. It's about 1.5 liters of water to cook the hotpot. I'm going to use a pack of Thai hotpot seasoning. Wow, just a pack of Thai hotpot seasoning will make a perfect Thai hotpot. Next, I'm going to add the mushrooms that we've stir-fried. Now, I'm going to add the cuttlefish. I'm going to add the shrimps that we've boiled and peeled. We're going to add the cuttlefish into the Thai hotpot while it's boiling to help the cuttlefish cook faster and the dish won't be mushy. I'm going to add a tablespoon of garlic oil. We're going to add more garlic oil to make the Thai hotpot more aromatic and delicious. I'm going to add the seasoned vegetables and a little bit of cuttlefish. Now, we're going to turn off the stove. Kim Thao, have you noticed the spring onion? This is a vegetable that contains a lot of vitamin A. It's good for your health and your heart. Do you see the cuttlefish? It's very chewy. Wow. I think everyone will love this dish in this cold weather. I'm going to add a bunch of herbs. You can eat it with some fresh noodles. You can add all the flowers and dip it in some fish sauce. It's going to be amazing. The sour, spicy and sweet taste of the fish and shrimps will melt in your mouth. It's going to be delicious.