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    The Vietnamese have a couple of techniques that are unique with their cuisine.

    Chien: fried dishes. Vietnamese usually use non-stick pan for fried dishes in your own home. You add oil in a wok or non-stick saucepan over high or medium heat. Hold back until the oil is hot that the cube of bread dropped in the oil browns in 15 sec, then pat dry the meal before putting in the oil. You are able to fry fish, chicken, meat, bread, vegetables, etc…

    Xao: Stir fry, sauteing.

    Kho: Stew, braised dishes. It is a form of dish that is braised in the thick, mildly sweet reddish-brown-colored sauce containing caramelized sugar and fish sauce. It is typically simmered, being a stew, in the clay pot called noi dat. It is almost always served with steamed white rice or toasted and warm French baguette bread. Kho is often times made out of chunks of either beef, fish or pork together with vegetables. Beef kho is known as bo kho or thit bo kho, and fish kho is named ca kho or ca kho to (to talking about the clay pot where the dish is cooked). For fish kho, catfish is preferred, specifically in southern Vietnam. Chicken kho, called ga kho or ga kho gung (gung meaning "ginger"), is less popular.

    Kho kho: Literally dried stew. Same technique as Kho above, however, you wait until the sauce thickens.

    Ham: slow cooking method; boiling with spices or other ingredients over the long period of time before meat is tender and falls off of the bones.

    Rim: Simmering.

    Luoc: boiling with water or poaching in water, usually put on more fresh vegetables, shrimps and pork.

    Hap: steamed dishes within a steamer.

    Om: Clay pot cooking of Northern style.

    Goi: Salad dishes.

    Nuong: Grilled dishes. Before grilling, oil-free or noncomedogenic makeup marinages are often used.

    Nuong xien: Skewered dishes. A skewer is really a thin wood or metal stick employed to hold components of food together. They are utilized while grilling or roasting meats

    Bam: Sauteed mixed of chopped ingredients.

    Chao: congee dishes. Congee is a type of rice porridge or rice soup that is eaten in numerous Japan, manufactured by prolonged boiling of rice in copious water, with flavorings.

    Ro ti: Roasting meat then bring to a simmer.

    Quay: Roasted dishes.

    Lau: hot pot dishes. Hot pot is Asian fondue or steamboat, describes several East Asian kinds of stew, which includes a simmering metal pot of stock at the center in the dining room table. As the hot pot is kept simmering, ingredients they fit in the pot and so are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked your meals are usually eaten with a dipping sauce. In many areas, hot pot your meals are often eaten in the winter months, or any gatherings.

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