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Welcome to the world of North Korean cuisine! Today, we embark on a culinary adventure as we listen to the mother-in-law from the North share her secrets on preparing a delicious dish: braised fish with the North’s taste. With its rich flavors, unique techniques, and influence from the region, this traditional North Korean recipe offers an intriguing insight into the country’s culinary traditions. So, put on your aprons and get ready to savor the authentic taste of the North as we discover the step-by-step process behind this mouthwatering braised fish recipe.
Fish has many different variations. For example, the delicious dish of braised scad with bamboo shoots, or the extremely delicious mouth-watering salmon scrub. But have you ever tried with the typical dish of the North – braised fish with soy sauce or not? Come join us in the kitchen!
Cooking time : 150 minutes
For : 2-4 people to eat
Ingredients for making braised fish with soy sauce
- 2 carp (or drifting fish, carp…) about 1kg
- 200g pork belly ()
- 100ml soy sauce
- 1 branch of ginger, fresh lemongrass, dangerous chili, red onion, green onion
- Seasoning: seasoning, soup powder, pepper
How to make braised fish with soy sauce
Step 1: Prepare ingredients
The carp you buy are washed, then cut into 5cm thick pieces. Bacon is only washed and sliced thinly. You can also use the meat with cartilage to store it, which is also very delicious, crispy and delicious!
Lemongrass is smashed, ginger is cut into slices, then lined under the fish stock pot so that it does not stick to the bottom of the pot and is burnt. Moreover, this way makes the food more delicious and fragrant. Remember to leave some ginger to put on the fish! Red onion peeled, scallions cut into pieces 3-5cm long .
Step 2: Fish stock
After preparing the ingredients, put the crushed lemongrass and sliced ginger into the bottom of the pot . Arrange carp and bacon on top. Then put all the remaining ingredients on top of red onion, green onion, chili pepper, and ginger.
Finally, the soul of the dish – soy sauce. You put 100ml of cork sauce into the fish pot. Start on the stove and stock with low heat . This dish needs about 2 hours of storage time before the sauce is absorbed into the fish.
Remember to cook with low heat so that the fish is cooked from the inside and soaked in the sauce! If the water is dry, add some filtered water and keep storing.
After the storage is complete, you can re-season to taste, about ½ teaspoon of seasoning seeds , soup powder. Or don’t need to season because the soy sauce is already flavorful, just add a little more pepper and it’s great!
Fish just eaten, a little spicy of pepper, chili. The aroma of ginger, lemongrass. The color is super beautiful, the fish is not crushed, the pork belly is absorbed and eaten very well. Just add another bowl of rice and you have a great meal.
The article has just introduced you to a delicious and flavorful Northern standard braised carp. Wish you success!
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In conclusion, listening to the mother-in-law of the North show us how to make braised fish with the North’s taste is a valuable experience that allows us to appreciate and learn from the rich culinary traditions of a specific region. Throughout the show, we have witnessed the mother-in-law’s expertise and her ability to infuse the dish with the unique flavors of the North. Following her instructions not only provides us with a delicious braised fish dish, but also teaches us about the importance of cultural heritage and passing down culinary knowledge from one generation to the next.
By paying attention to the specific techniques and ingredients used in the mother-in-law’s recipe, we can understand the distinct characteristics that define the North’s taste. From the choice of fish and traditional seasonings to the methods of braising and slow cooking, each step contributes to the rich and flavorful dish on our plates. Through this experience, we not only gain a deeper understanding of the region’s culinary history, but we also learn how to incorporate elements of the North’s taste into our own cooking.
Moreover, listening to the mother-in-law of the North is a reminder of the importance of family and the role it plays in preserving cultural traditions. As she passes down her knowledge and skills to her daughter-in-law and others, she ensures that these culinary traditions are kept alive for future generations. The show serves as a platform to showcase the culinary expertise and cultural heritage of the North, providing insight into the unique flavors and techniques that define the region.
Ultimately, by listening to the mother-in-law of the North show us how to make braised fish with the North’s taste, we not only expand our culinary repertoire but also cultivate a deep appreciation for the cultural significance and heritage attached to the dish. It encourages us to explore and embrace different culinary traditions, broadening our understanding of diverse flavors and techniques beyond our own cultural background.
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