Binh dinh locals to act as ambassadors to promote tourism trong 2022

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Cha lua ( giò lụa or giò lụa) is known as sausage or ham.

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Sometimes, it is called as pork roll or pork meatloaf. Having various names, though, phụ thân lua is made from two basic ingredients pounded lean pork loin & very good fish sauce, wrapped in banana leaves và boiled. Cha Lua is popular across the country as a fine và a common dish. The boiled pork paste is so tasty & has special fragrance of infused banana leaves from boiling process.Cha lua is a very traditional fine dish of cuisine. Although culinary taste differs from the North, the Middle and the South of, people have a common dish on a traditional Tet menu. Phụ thân lua or Gio lua is a must have item. It is served along with Banh phổ biến (square sticky rice cake), Banh tet (cylindrical sticky rice cake) in almost dinning table of families. For the rest of the year, however, phụ thân lua is served well with anything from Banh mi ( Baguette), Banh day (sticky rice cake), Banh cuon (Steamed rice rolls), xuyên (sticky rice) & variety of noodle dishes such as Bun moc, Bun thang. It can simply serve with rice in a daily meal of families. Obviously, thân phụ lua is a simple cooking but special dish. It goes well with others và it is easy lớn taste for almost everyone.Cha lua is made from very simple ingredients but in fact it requires lots of experience to lớn select the finest ingredients.- Pork: it must be fresh. The perfect meat is lean pork loin và it must be selected from freshly processed meat when it is still warm.- Fish sauce: very good fish sauce, usually it uses Nuoc Mam Nhi (Nhi fish sauce)- Banana leaves: the greenest & freshest ones. Having a delicious phụ thân lua depends on the combination of fresh banana leaves và fresh meat. Many cooking experts have tried to cook phụ thân lua into a steel cylinder instead of banana leaves. It does work but it fails lớn have quality infused fragrance. It is likely that there is no substitute for special fragrance of banana leaves.- Other seasonings: in some local regions, people season meat with a pinch of sugar & pepper to enhance local taste and flavor.In the past, warm meat will be cut into a small cube and thrown into a stone mortar. It then will be manually pounded by a wood pestle. The pounding technique importantly determines the quality of cha lua. The person who in-charge pounding meat needs lots of energy. He or she must use both hands khổng lồ keep the pestle pound continuously & steadily for each batch of meat. In making phụ vương lua, meat cannot be grounded or chopped because it easily turns dry, fibrous & unsmooth mixture.

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It should be pounded until it becomes pasty. Today, pounding process is much easier with the help of commercial machine but the traditional method still a preferred technique. A few spoonfuls of good fish sauce are placed into the mixture lớn season it well. When lifting the pestle without seeing meat sticking around the head, the mixture is smoothly done. At this stage, the mixture is called Gio song (uncooked pork paste) and it can be used to lớn cook various dishes.Pork paste then places on a banana leaf & tightly wraps into a cylindrical shape, slightly rolls to spread the mixture evenly. Cha lua is wrapped by multi layers of banana leaves lớn avoid water leak when it is being boiled. It must be firm. Otherwise, pork paste will be ruined. Boiling process is another important factor of determining the quality of phụ vương lua. Uncooked phụ vương lua will be submerged vertically into boiling water and fully covered with water. Temperature of boiling water must maintain at the same level all the time. For one kilogram of phụ vương lua, it takes approximately one hour khổng lồ finish. The correctly-boiled thân phụ lua can be stored at room temperature within one week. When it is opened, however, phụ vương lua must be kept in the fridge. When serving, a good quality phụ vương lua has a color of white but lightly pink with a few tiny holes on the surface.Cha lua is thought as a simple dish but it carries chất lượng culinary features. From ingredients selection to raw mixture pounding to lớn boiling process, steps require much more attention to lớn detail to lớn make a delicious thân phụ lua. Made from just two basic and simple ingredients of pork and fish sauce, it can serve as a single dish or goes well with any others all year long. Many food lovers fall in love with phụ vương lua because of its diversity. In, there are many well-known phụ vương lua makers. One of the most famous northern villages in making phụ thân lua is Uoc Le, Thanh Oai, Ha Tay Province. At the village, traditional methods and techniques have passed through generations. It is a great culinary culture aims to respect và retain the tradition of culinary art.