STRANGE SOUTHERN DISHES

There are dishes made by the people of the countryside, either from the raw materials that nature generously offers, or from the aquaculture facilities that have flourished over the years. Please introduce some strange dishes that if you have the opportunity to travel to the West, you should find ways to enjoy them

Squid egg rolls with symbol of Ca Mau

Squid fishing but tired but happy / Khoai eat squid eggs, go back and forth forever- Two hexagonal sentences of Luc Van Tien have existed in U Minh countryside for a long time, telling the deliciousness of squid eggs which is almost only found in Ca Mau land. No one is clear which housewives are the first inventors of the famous squid egg rolls, only know the squid fishermen still "retreat to the hook" to both have money to spend by selling fresh squid and meet the demand "enjoy eating" squid eggs ”.

Fried egg rolls with yellow like cinnamon rolls, eye-catching and fragrant scent, inviting people to eat. Grilled chopped into slices about fingers, rolled raw rice paper with dipping sauce or salt pepper pepper sauce. To make squid egg rolls, when the squid is caught in the night, it must be chilled to keep the squid fresh. In the morning, saw the dried squid, take two egg sacs hidden under the bile and the liver and have to be very skillful to avoid the gall bladder to break, the fluid absorbed into the eggs will discolor and taste bad bitter. Every 10-12kg fresh squid get 1kg of eggs. Large squid has had eggs, small-sized squid toes also "nostalgic". Wanting to make good squid egg rolls, every time they go to catch them, fishermen bring duck seeds, meat and pork liver to make roasted eggs with squid eggs, absorb a little oil in their hands, pick up each round and squeeze it. , dry dry to bring to the mainland.

Often, this special dish of squid egg rolls is served by the people of Ca Mau coastal area or used as a gift to send to relatives and relatives who live far away from home to eat and miss their homeland.

Delicious crispy basa fish stomach

Pangasius is a catfish of high economic value, concentrated in many countries around the world. Basa fish is native species in the basin of Chao Phraya river (Thailand) and Mekong Delta (Vietnam). They live and breed most in the Tonle Sap Lake, from which small fry float along the Mekong River into Vietnam, being scooped up by people to raise in cages.

Basa fish is used to make many delicious dishes thanks to hunting meat, fat is not fishy, ​​very good nutritionally. Especially fish stomachs are used by many people to make "poisonous" dishes such as sauteed onions, coconut water, stir-fry ... especially fried fried pork belly and steamed meat-rich stomachs are loved by many people. prefer. The stomach is cleaned by salting or vinegar. Then use fresh lemon juice again wash deodorant smell, drain. Lean pork minced with pepper, salt, garlic, and seasoning, then put into the fish stomach. Wheat flour mix a little rice flour, stir well with thick paste, let the stomach put meat into the dough and fry in a pan of boiling oil, when the yellowish powder is also the time when the stomach is crispy, take out immediately to avoid being burned.

To make basa fish stomach dish steamed meat, marinated lean pork with spices to permeate, minced mushrooms, shiitake mushrooms mixed with meat and then put on the stomach. Put the fish stomach has put meat on the plate, lined the tray below and steamed wine for about 20 minutes. Water in the stomach flows out of the tray, the dry stomach is arranged on a plate with broccoli, perilla, laksa leaves ... underneath, all over lemongrass, chili and peanuts. This dish is dipped with lemon pepper, a few slices of ginger, delicious all know.

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