Northern rustic winter dishes with rich hometown flavors

GĐXH - Winter in the North not only brings the characteristic cold but also reminds us of rustic, simple but attractive dishes. Let's discover the rustic delicacies of the Northern winter when the weather turns cold later.

Braised fish

Ingredient: Grass carp: 1 fish (about 2kg); Pork belly: 100g; Tamarind sauce: 400ml; Galangal: 1 branch; Ginger: 1 branch; Shallots: 6 bulbs; Garlic: 10 cloves; Chili: 3 fruits; Lime: 1 fruit; Salt: 2 teaspoons.

How to make: Clean the grass carp, scrape off the scales, remove the intestines, then wash with diluted salt water to remove the fishy smell. Next, cut the fish into bite-sized pieces. Wash the pork belly, cut into small pieces according to your preference.

Peel the galangal, wash it, slice one part, and mince the rest. Peel the shallots and garlic, cut them in half. Thinly slice the ginger, take the top of the green onion, and cut the kumquat in half.

Braised fish with tamarind sauce has a rich flavor, a blend of the natural sweetness of the fish, the fatty taste of the pork belly and the characteristic salty aroma of tamarind sauce.

Next, line the bottom of the pot with sliced ​​galangal, then arrange the fish and pork belly on top. Add garlic, shallots, green onions, chili, ginger, chopped galangal and half a kumquat on top.

Pour 400ml of tamarind sauce into the pot, marinate the fish for about 15 minutes to let the spices soak in. Simmer the fish over low heat for about 2 hours until the fish is soft, well-seasoned, and the sauce thickens.

Braised fish with tamarind sauce has a rich flavor, a blend of the natural sweetness of the fish, the fatty taste of pork belly and the characteristic salty aroma of tamarind sauce. Enjoying it with hot rice will surely make it hard for you to resist.

Fake dog

Ingredients: Front leg: 3kg; Galangal: 500g; Turmeric: 100g; Shrimp paste: 60g; Fermented rice: 200g; Green beans: 200g; Shallots: 20g; White wine: 1 tablespoon; Spices: MSG, cooking oil; Accompanying vegetables: perilla leaves, lemongrass, galangal, banana flower, herbs, basil leaves, chili.

Making: Wash the pig's feet, smoke with dry sugarcane pulp to make the outer skin evenly golden. Wash the pig's feet again, cut into bite-sized pieces, and drain.

Finely chop the shallots and thinly slice the lemongrass. Crush the ginger and turmeric. Wash and steam the mung beans. Pick and wash the accompanying vegetables, drain.

The dish has a rich, aromatic flavor of galangal, turmeric and shrimp paste, combined with the richness of pork leg, creating an unforgettable flavor.

Put the pork leg into a large bowl, marinate with turmeric, crushed galangal, lemongrass, shallots, shrimp paste, and fermented rice. Add 1 tablespoon MSG, 1 tablespoon cooking oil, and 1 tablespoon white wine. Mix well and let it marinate for about 30 minutes.

Heat 2 tablespoons of cooking oil in a pot, fry chopped shallots until fragrant and golden brown. Add the pork leg and stir well, then add green beans and pour water to cover the meat. Bring to a boil then reduce heat, continue cooking until the pork leg is tender. Season to taste, then turn off the heat.

Fake dog meatballs are best eaten with herbs and fresh rice noodles. The dish has a rich, aromatic flavor of galangal, turmeric and shrimp paste, combined with the richness of the pork meatballs, creating an unforgettable flavor.

Jellied meat

Ingredients: Boneless pork leg: 300g; Pig ear: 300g; Dried shiitake mushrooms and wood ear mushrooms: 50g each; Carrot: 1; Shallots, garlic, ginger; Seasonings: Cooking oil, salt, fish sauce, seasoning powder, MSG, pepper

Making: Clean the pork leg, remove the bones and pig's ears, soak in diluted salt water, rinse. Blanch the meat in boiling water for 5 minutes, remove and soak in ice water, then cut into bite-sized pieces. Marinate with seasoning powder, sugar, salt, MSG, and pepper for 30 minutes.

Soak wood ear and shiitake mushrooms in warm water, wash, and slice or shape. Peel and carve carrots into flowers and cut into rings. Chop onion and garlic.

Skim off the foam to make the broth clearer. When the meat is tender, add mushrooms, wood ear mushrooms, carrots, cook for another 10 minutes then season to taste.

Saute onion and garlic until fragrant, stir-fry until meat is firm, add water to cover meat, simmer until tender. Skim off foam to make the broth clearer. When meat is tender, add mushrooms, wood ear mushrooms, carrots, cook for another 10 minutes then season to taste.

Arrange carrots in a bowl, add meat, refrigerate for 4 hours to solidify. When eating, turn out onto a plate and enjoy.

Source: https://giadinh.suckhoedoisong.vn/mon-ngon-dan-da-mua-dong-mien-bac-dam-da-huong-vi-que-huong-172251209100808895.htm