Bamboo worms are often found in young bamboo stems that have withered at the top, with small holes appearing in the stem, and the bamboo definitely has worms. At this point, just cut the tree down, use a knife to split the bamboo stem lengthwise to reveal the pure white worms. Bamboo worms are as small as the tip of a chopstick, about 3 - 4 cm long. When still in the bamboo segment, they are opaque white, look similar to bamboo worms but are different in that they are crunchier and richer and are often processed into many delicious dishes by people. Bamboo worms are most delicious around the 8th - 10th lunar months. The bamboo worm season is also quite short, only about 1 month to finish.
Bamboo worms are a specialty dish in mountainous provinces. Photo: Huong Giang.
Although bamboo worms are popular, this specialty dish is a type of insect, and if not prepared carefully, it can easily cause symptoms such as allergies and poisoning (like bee pupae and ant eggs). For some people, the body is not suitable for it, so before processing bamboo worms, soak them in diluted salt water so that the worms can release all the toxins from their intestines, preventing the risk of poisoning when eaten. Not only is it a popular specialty dish, bamboo worms, in addition to their culinary value, are also a nutritious dish because they have a high protein content, which is good for the health of the user.
There are many ways to prepare bamboo worms, in which people prefer to fry or stir-fry them in meals. The preparation of stir-fried bamboo worms with lemon leaves is quite simple. After washing the bamboo worms, drain them, put them in a bowl and mix well with a little salt, seasoning powder, pepper, fish sauce, and leave for 15 minutes to absorb the spices. Put garlic in the pan and fry until fragrant, then add the bamboo worms and stir quickly. When the bamboo worms turn light yellow, add the sliced lemon leaves and stir well for about 2-3 minutes, then arrange on a plate. The plate of bright yellow bamboo worms, mixed with the attractive aroma of lemon leaves, is eaten with white rice or as a snack with beer and wine.
How to cook stir-fried bamboo worms with sour bamboo shoots, after preliminary processing, marinate the bamboo worms with pepper, add a spoonful of sugar, seasoning powder and minced onion and garlic. Remove the sour bamboo shoots, rinse with water, squeeze dry, chop the coriander. Fry the onion and garlic in a pan until fragrant, add the worms and fry until drained and seasoned. Next, add about 3 tablespoons of oil, stir well. Add the sour bamboo shoots, season with fish sauce, stir well to season the bamboo shoots, add coriander and chili and mix well. A plate of fragrant yellow bamboo worms, mixed with the white color of sour bamboo shoots, soft and fatty bamboo worms.
Dishes made from bamboo worms are on the menu of local dishes at restaurants and homestays in the districts of the province. Ms. Dinh Thi Binh, owner of Tung Duong Restaurant in Ban Gioc waterfall area, Dam Thuy commune (Trung Khanh) revealed: When bamboo worms are in season, they are always the most ordered dish and the fastest sold out at the restaurant. Many people were hesitant to eat them at first, but once they tasted them, they all nodded in agreement because of the unique flavor of this dish. Bamboo worms are considered clean food and are only available seasonally, so we always recommend that diners try them and they praise them as delicious. Bamboo worms are most delicious when fried crispy with lemon leaves, rolled in lolot leaves and dipped in sour bamboo shoot sauce or pure fish sauce.
PV
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