Talking about the food in Sapa Vietnam of the Tay people, gourmets can hardly ignore the eel porridge. Where there are swampy fields, there will be eels, but the Tay people are familiar with the fields, so they are very good at catching eels and frogs. According to the people here, just catching about a kilogram of eel is enough to cook a pot of porridge for 5-6 people to eat. If there is a new fragrant rice, a lot of plastic, and meet a “skilled” cook, diners will enjoy a delicious and typical eel porridge.
The rice is cleaned and put into the pot
The rice is cleaned and put into the pot, pour enough water, bring to a boil. Eels are selected large, dark yellow. The Tay people in Sapa Vietnam use loofah leaves or pumpkin leaves to clean the slime on the eel, then use a sharp knife to cut the tail, drop the eel into the porridge pot, cover the lid. Wait until the eel is just cooked, then take it out, remove the heart, remove the bones. Minced eel meat, half of it is put back into the porridge pot to cook until soft, the other half is roasted with fat, salt, and spices. At this time, the chef did not forget to add some wine and laksa leaves.
Eel porridge pot does not need to add MSG, because this spice will reduce the natural sweetness of the porridge. When eating, porridge is scooped out into a large bowl, adding roasted eel meat. The Tay people in Sapa Vietnam still say: if you have enough eel, you can eat porridge every day. Not only a delicious dish, eel is also a food that helps milk. Women who lack milk only need to use braised eel meat with turmeric to quickly see the effect of this dish.
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