cho xin bài viết bằng tiếng anh khoảng 100 từ nói về món thịt dê cơm cháy của Ninhh Bình( quê tui)
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Ninh Binh Fire Rice is rustic, but relatively sophisticatedly processed. First of all, in order for the cooked rice to be delicious, choose the rice carefully. Soft rice, selected from eight fragrant rice. The rice is well cooked, medium cooked, not dry. Squeeze the rice into sheets and deep fry it in oil until it’s crispy, sunny yellow, and the rice grains puff up like rice nuggets. Grilled goat is also a culinary roll dish because of the tender meat and skillful spice of chef Ninh Binh. After being cleaned, the goat meat is cut into small squares to taste and marinated with the five flavors and spices of each restaurant. To make the barbecue delicious, the mountain goat meat is washed with white wine to eliminate the odor, then seasoned and grilled with charcoal to make the meat firm without being dry, rich, keeping the fresh taste of the meat. goat. To get a good bottle of wine, you must choose delicious sticky rice and cook with yeast made from experienced families. Combined with many precious medicinal herbs, separate brewing, preservation, cooking water, all create a very special flavor. Today, Kim Son wine has been beautifully bottled and has been recognized as one of the 10 famous wine specialties in Vietnam.
Rarely is a dish that expresses the essence of Vietnamese rice such as Ninh Binh burned rice. Not flamboyant, variation, Ninh Binh elderberry only uses pure rice grain to express its “real pearl” value.
Delicious burnt rice must be made according to manual methods, heirloom and in the process of making requires time and effort of workers from choosing rice, cooking, making sauce to enjoying the food.
The raw materials to make the burned rice are fragrant rice and even white seeds. The rice is washed clean, poured into a copper pot or a thick cast iron pot, pouring just the right amount of water as normal rice to make the rice soft and porous. When cooked rice is fragrant, take out a thin layer on a cast iron pan about 0.5cm thick, 10cm x 15cm in size, continue to rotate the pot on the stove for 15 – 20 minutes, maintain a stable temperature until the rice is dry. , one side is pure white of rice grain, the other side is straw yellow so that when seeing people, they can think of the rice field in full golden season. Rice cooking is the most important stage. When the rice is sticky enough, it will burn soft and delicious.
After creating a fire, take it out to dry or dry, store in a plastic bag, put in a dry, ventilated place. When eating, bring it crispy. Cooking oil or lard is poured into a pan to boil and then put on the burnt rice. The amount of cooking oil must be enough to cover the fried rice. Fry until the rice is scorched on the surface of the oil pan, take out, at this time, the rice will burn to ensure the most spongy, crunchy and fragrant.
Burning rice has many ways to eat. But eating when hot and full with pork heart sauce or Ninh Binh mountain goat meat sauce is still the best.
Making sauces also requires technique. Normally, the heart and pulp are cooked with some vegetables such as onions, mushrooms, shiitake mushrooms, peas, carrots, and tomatoes to create the spicy and aromatic flavor of the sauce. In particular, the processing must be clever to reduce the amount of slices to allow the sauce to soak into the burnt pieces.
Goat cooked with plum or braised goat is said to be a more suitable and delicious side dish with burnt rice, because goat meat is low in fat, so when eaten with elderberry, it feels less bored, making anyone once enjoy it. not easy to forget.
When eating, the diners put the burnt rice in the bowl and then pour in the hot, hard heart sauce, creating a boiling sound “sizzle”, the fragrant aroma, the crunchy, hot, delicious, unforgettable rice.
Ninh Binh Fire Rice is not only a simple dish, but it is also the quintessence of the culinary culture of the ancient capital’s people throughout the history of thousands of years. With its unique processing style and unique and excellent taste, the elderberry deserves to be recognized as “Asian culinary value”, contributing to honor Vietnamese rice grain and affirming the values of moist culture. of Vietnam in general and Ninh Binh in particular.cho mink xin 5 sao
Ninh Binh Fire Rice is rustic, but relatively sophisticatedly processed. First of all, in order for the cooked rice to be delicious, choose the rice carefully. Soft rice, selected from eight fragrant rice. The rice is well cooked, medium cooked, not dry. Squeeze the rice into sheets and deep fry it in oil until it’s crispy, sunny yellow, and the rice grains puff up like rice nuggets.
Grilled goat is also a culinary roll dish because of the tender meat and skillful spice of chef Ninh Binh. After being cleaned, the goat meat is cut into small squares to taste and marinated with the five flavors and spices of each restaurant. To make the barbecue delicious, the mountain goat meat is washed with white wine to eliminate the odor, then seasoned and grilled with charcoal to make the meat firm without being dry, rich, keeping the fresh taste of the meat. goat.
To get a good bottle of wine, you must choose delicious sticky rice and cook with yeast made from experienced families. Combined with many precious medicinal herbs, separate brewing, preservation, cooking water, all create a very special flavor. Today, Kim Son wine has been beautifully bottled and has been recognized as one of the 10 famous wine specialties in Vietnam.
Chúc bạn học tốt ^^
Rarely is a dish that expresses the essence of Vietnamese rice such as Ninh Binh burned rice. Not flamboyant, variation, Ninh Binh elderberry only uses pure rice grain to express its “real pearl” value.
Delicious burnt rice must be made according to manual methods, heirloom and in the process of making requires time and effort of workers from choosing rice, cooking, making sauce to enjoying the food.
The raw materials to make the burned rice are fragrant rice and even white seeds. The rice is washed clean, poured into a copper pot or a thick cast iron pot, pouring just the right amount of water as normal rice to make the rice soft and porous. When cooked rice is fragrant, take out a thin layer on a cast iron pan about 0.5cm thick, 10cm x 15cm in size, continue to rotate the pot on the stove for 15 – 20 minutes, maintain a stable temperature until the rice is dry. , one side is pure white of rice grain, the other side is straw yellow so that when seeing people, they can think of the rice field in full golden season. Rice cooking is the most important stage. When the rice is sticky enough, it will burn soft and delicious.
After creating a fire, take it out to dry or dry, store in a plastic bag, put in a dry, ventilated place. When eating, bring it crispy. Cooking oil or lard is poured into a pan to boil and then put on the burnt rice. The amount of cooking oil must be enough to cover the fried rice. Fry until the rice is scorched on the surface of the oil pan, take out, at this time, the rice will burn to ensure the most spongy, crunchy and fragrant.
Burning rice has many ways to eat. But eating when hot and full with pork heart sauce or Ninh Binh mountain goat meat sauce is still the best.
Making sauces also requires technique. Normally, the heart and pulp are cooked with some vegetables such as onions, mushrooms, shiitake mushrooms, peas, carrots, and tomatoes to create the spicy and aromatic flavor of the sauce. In particular, the processing must be clever to reduce the amount of slices to allow the sauce to soak into the burnt pieces.
Goat cooked with plum or braised goat is said to be a more suitable and delicious side dish with burnt rice, because goat meat is low in fat, so when eaten with elderberry, it feels less bored, making anyone once enjoy it. not easy to forget.
When eating, the diners put the burnt rice in the bowl and then pour in the hot, hard heart sauce, creating a boiling sound “sizzle”, the fragrant aroma, the crunchy, hot, delicious, unforgettable rice.
Ninh Binh Fire Rice is not only a simple dish, but it is also the quintessence of the culinary culture of the ancient capital’s people throughout the history of thousands of years. With its unique processing style and unique and excellent taste, the elderberry deserves to be recognized as “Asian culinary value”, contributing to honor Vietnamese rice grain and affirming the values of moist culture. of Vietnam in general and Ninh Binh in particular.cho mink xin 5 sao