Thom lom tree is also known by the familiar name of lom leaf or giang leaf. Lom leaf used to be a wild plant and can be easily found in mountainous areas, sparse forests and bushy hills in the Northwest of our country. The plant is a vine, can grow up to several meters high, with green leaves and a characteristic oval shape.
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Like green gems in the middle of the old forest, lom leaves are not only a rustic dish but also contain health secrets bestowed by nature.
According to Oriental medicine, lom leaves or giang leaves have a cool nature, sweet and sour taste, and have the effect of detoxifying and cooling. In folk medicine, lom leaves are used to treat diseases such as dermatitis, dysentery, malaria, stomachache, acne, epilepsy, swelling and itching...
Modern research also shows that sorrel leaves contain vitamin C and carotene - two important nutrients in strengthening the immune system to protect the body.
How to cook buffalo meat with lolot leaves, simple and delicious
When it comes to dishes made from lolot leaves, it is impossible not to mention buffalo meat cooked with lolot leaves - a specialty of Muong ethnic cuisine in Northwest Vietnam. This is the perfect combination of the cool sour taste of lolot leaves and the rich, fatty taste of buffalo meat, creating an attractive dish, stimulating the taste buds, making family meals more cozy and delicious.
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- Ingredient:
- 500g buffalo meat, cut into bite-sized cubes.
- 200g fresh sorrel leaves, washed and shredded.
- Necessary spices: salt, pepper, minced onion and garlic, fish sauce, sugar and cooking oil.
- Preparation:
To cook buffalo meat with giang leaves, you need to prepare clean buffalo meat and fresh giang leaves. The buffalo meat needs to be marinated with spices such as salt, seasoning powder, pepper and crushed onion and garlic for about 15-20 minutes. After washing the giang leaves, tear them into small pieces.
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- How to cook:
- Put the pot on the stove, add cooking oil and onion and garlic and saute until fragrant. Then, add the marinated buffalo meat to the pot and stir-fry until the meat is firm.
- Add water to the pot until it covers the meat, bring to a boil over medium heat.
- When the water boils, add the prepared leaves and continue to boil for about 10-15 minutes. The pot of buffalo meat with giang leaves begins to give off a strong, seductive aroma.
- Season with a little salt, sugar and fish sauce to taste, depending on each family's preference.
- Enjoy:
- Scoop the buffalo meat with lolot leaves into a large bowl, add a few slices of chili if you like it spicy.
- This dish is suitable to enjoy with hot rice or fresh noodles.
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Finally, sitting around the dinner table, enjoying each piece of tender buffalo meat imbued with the mild sourness of giang leaves, you will feel the rich flavor of the mountains and forests, of the Northwest villages, where the things that seem the most rustic and simple are actually indispensable specialties in the rich cuisine of Vietnam.
Source: https://giadinh.suckhoedoisong.vn/cay-moc-hoang-khi-xua-gio-thanh-dac-san-nau-voi-thit-trau-thom-ngon-dam-da-an-mot-lan-la-me-172241011165834273.htm
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