#mountain_kumquat #special_seasoning #pickled_chili #vancong
Special spices to create the perfect dipping sauce "mountain persimmon".
Fresh mac mol fruit has a sour, sweet, delicate taste. After drying, people pound it and marinate it to make roasted meat absorbent and fragrant.
Mac gall, also known as mountain persimmon, is a fruit distributed in some mountainous provinces in Northern Vietnam, abundant in Son La, Lang Son, and Bac Kan. Mac Mat fruit and leaves are both important spices that contribute to the success of many famous dishes in Lang such as roasted pork, roasted duck, chili bamboo shoots...
Mac Mat fruit season usually falls in late June and early July every year. This plant grows wild on high mountains or rocky mountains, mostly in areas where the Tay people live. Fresh mac mol fruits have a unique aroma and sweet and sour taste. They can be eaten fresh or picked, salted with chili and bamboo shoots, marinated to make grilled skewers, sausages, roasted pork, grilled chicken, braised with bones. , stew.
Fresh macadamia nuts are dried in the sun for 3-4 days before drying. It takes a whole week for people to dry thoroughly, then a few days later they have to dry it again to dry thoroughly. This fruit is very precious because there is only one crop of fresh fruit a year and there is not much of it. Dried mac mol fruit is fragrant, sour, sweet, and smells like the sugar in the ripe fruit is condensed.
Each time food is marinated, the dried mac mol fruit is put in a mortar and pounded with all the seeds, the seeds are rich and fragrant, marinated with pork or chicken, add salt and pepper for about one to a few hours and then grilled, stir-fried, and cooked. , braised. The sweet and sour taste, fleshy and fragrant taste of mac honey seeds penetrates evenly into the meat and is delicious.
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