The ‘humiliation’ Dish, But The Diners Are Still ‘waiting For Long Necks’ To Enjoy

Through nearly 5 hours of processing processes, this dish is purse 'humiliating' but still attracting guests to enjoy by the delicious flavor 'have a not two'. Humiliation (also called khau humiliation, stitching) is a dish derived from Guangdong, China, entered into Vietnam for a long time. There is no only appear in some parts of the northern provinces such as Lang Son, Bac Giang, the insulation Is specialty to make "brand" of Tien Yen land, Quang Ninh province. This dish is named uniquely due to coming from Chinese transponce with "stitching" means "steaming to soft "But" humiliation "means" meat ". Therefore, the humiliation can be understood as a steamed meat dish to a soft ripe ripe

. In addition, its name is derived from the main way of discs and shapes like a small hill rising (in Nung, stitching is the hill). Many humor people von that enjoy this dish "just suffering" also because of its unique, easy-to-confusion name (Photo: Trang Phan) Need raw materials are bacon only. In order to make a quality stage of quality to choose the type of origin of origin clearly, ensure food hygiene and safety
Three meat only to process this dish must be too lean too fat and There are 3 lean floors that are the best. Three times are only fresh to buy in shaved, clean and clean it to boil through boiling water. This method helps eliminate contaminants and make the piece of meat firmer. The flesh is removed, drained and started the stage of "meat" with the special-use "tool" with a sharpness. All over the package so that the meat is crispy, toned and easy to spally. Let the dish have attractive colors, people will apply a honey layer to the meat surface and drop the piece of meat into the flooded pan. After about 4-5 minutes, if the package turned around the beautiful wing, it could be picked up. Looking at the stage of humiliation, but this dish requires a more strike process with enough Spices (Photo: Fat Kitchen) In addition to the main ingredients, the meat is only meat, the marinated spices comes as a tofu, garlic, territorial, tofu (tofu), Cham (lemon Salt) is also considered the "soul" of the dish. All the ingredients are small, minced and mixed together. Three meat are only fried with crispy gold into pieces, marinated with soy sauce and mixed Make pure spices above
Wait for about 30 minutes to flesh evenly spices and put it in the bowl. The spice is covered above to seal the surface of the meat. People bring this plump meat bowls to steam in 100 degrees C. After about 4-5 hours, it can be enjoyed. Processing quite takes time, effort but in return, this dish can also be used for a long time without losing flavors. Not only undergoing the process of processing, needing the sophistication and dexterity Chefs, humiliates also have a unique way of decoration, with special meaning. The humiliation is "upside down" on the plate, forming a hill shaped, hiding special meaning (Photo: Flowers Kieu) According to the locals, the piece of meat is steamed with a bowl and when ripe is fled again, put on the disk forming a small hill shape, showing the full, full, growing in future. Therefore, the humiliation becomes an indispensable cuisine on special occasions such as Tet holidays, marriage of the local people. The humiliation of the standard must rise the fragrance of the nose from nearly 10 spices attached. The pieces of meat are ripe, flinched. The food is made from half-lean meat, but does not feel the feeling but it is still easy to "cost rice" (Photo: Trang Phan) is not like Lang Son's humiliation. Or Bắc Giang, the true surface stage has a typical, different flavor and different flavors. The guests have the opportunity to enjoy the peacefulness of the peace, commented that, the piece of meat has a fatty taste, soft tan like jelly and aroma The nose of spices included. Serving the people in the province, the sedimentation of the mine land is also packed and transported to many provinces in the country, meeting the demand for the diversity of diners cross section

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