It's a TV play that I started to know niangna cuisine. The ingredients of niangna cuisine are very simple. They are very familiar with the family. A delicious dish can be produced by simple collocation.
1. Cut cucumber, soak shrimp in hot water and mash it: I thought there were ready-made ingredients to replace "mash", but I still couldn't avoid this patience test procedure. At the beginning, the shrimp skin was very sharp. Chicken gizzards and chicken liver were cooked in the pot, so I calmed down and mashed it in more than 10 minutes. Chicken liver and chicken gizzard are cooked and cut into pieces.
2. Mix the shrimp, kumquat, sambal sauce and other seasonings first. Mix 1 with cucumber, chicken gizzard and chicken liver. Enjoy immediately, because cucumbers are easy to come out of water. The practice of Malay Calendula
Practice of sambal belacan
20 g of prickly ash, proper amount of sour orange juice, proper amount of sour orange leaves, 150 g of malazhan, 300 g of fresh pepper
1. Bake the Malay calices over low heat until dry and fragrant. Set aside. Cut sour orange leaves into shreds.
2. Mash the peppers together with the fresh peppers and marigolds. Add the shredded lime leaves.
3. Sprinkle caper juice before use. It can be stored in refrigerator.