Meat still hot is hanging nests near the burned forest and then induce them to help create distinctive flavor to dishes.
Beef dish is burning is called strange feats and processing. The cows being slaughtered, the meat is hot, people cut each platform hung next to the nests on the trees. Then poke the nest ants in unbent, elected contained meat. Meat hotter, more aromatic stimulant ants.
Processor only "example" of their nests in the trees to ensure public hygiene and the type is more aggressive burn much as possible.
Wants to have different dishes with different flavors, they will hang meat in many nests. Because each type is burned to create a separate, as is round to create pungent aroma, red ring generated is sour taste, or type is for sweet, spicy ... The gourmet will recognize Now the difference is created by each type.
Meat then washed through the dilute salt water, drain and bring on charcoal fire burned until undercooked. Pieces of venison back, watering sizzling on the stove, smell fragrant.
To the meat is not too burnt but still nine parts inside, processors must quickly turn the heat evenly saturate each fiber. Steak was undercooked standardized pinky, not black and was sliced, arrange on plates on each type so diners can enjoy.
Also sauce dish is also quite unique, made from a similar kind made from corn and soybeans, the addition of a little sugar, ginger julienne give up taste. Raw vegetables usually served with sour star fruit and banana, cilantro, basil ...
Pick up a piece of meat, add the herbs book, dotted with sauce in constant waves, you will feel the blending of unique fragrance of meat, sour, sweet, acrid very interesting. This dish was over when enjoying the cool air of the mountains of Tam Dao. You can find this dish in some specialty restaurants or to make a reservation, the price of 350,000 VND per kg meat.
Blogger Comment
Facebook Comment