Diagonal occipital (also known as occipital cross) is a traditional spice originating from the Thai ethnic group in the Northwest, Dien Bien. To make basic cross occipital, people put all the ingredients of mint, basil, Chinese coriander, coriander, fresh chili, lemongrass, ginger, garlic, doi nut, makhan powder, and salt in the mortar and use it. pestle until very fine.
Diagonal occipital has the characteristic aroma of lemongrass, ginger mixed with a little spicy of chili, the cool taste of vegetables. When dipping food with diagonal occipitals, visitors will immediately feel the sweet, spicy and aromatic taste.
Diagonal occipital has the characteristic aroma of lemongrass, ginger mixed with a little spicy of chili, the cool taste of vegetables.
Mr. Just A Dinh (34 years old) – Thai ethnic group in Dien Bien said: “For our ethnic group, occipital cross is an indispensable dish in daily meals. In addition to being used to dip meat and vegetables, occipital cross is also used as a sour dish.
Also according to Mr. Just A Dinh, from the taste of the basic cross occipital bowl, Thai people can process many types of cross occipitals suitable for different dishes such as fish octopus, chicken liver, sour water, pia .. .. All have the same basic occipital diagonal flavor, but are very suitable for dipping with separate dishes, creating a great feeling when enjoying.
Diagonal cross (chicken liver cross)
The delicious and proper style of cross-leaf clover is made from chicken liver or duck liver as the main ingredient. People bring cooked liver on a charcoal stove to eliminate the fishy smell and then put it in a mortar, put in a few lemon leaves and then pound it with basic cross. Dipping fish is used to dip with boiled chicken, boiled duck is very delicious.
This cross dish is made from young fruit – a type of fresh chili pepper. The special thing about young cross is that people do not bake chili but pound it directly with salt, garlic, and monosodium glutamate. Just a few simple steps to have a spicy, sweet, and cool dish to use with young betel nut.
Cross squat (cross sour water)
Diagonal squat is made from the main ingredients: sesame, grilled fish, sour bamboo shoot juice. White sesame is roasted until golden aroma and then pounded into a powder, grilled fish is also pounded until really small. Then people mix sesame paste and grilled fish with basic cross and some sour water. Squatting cross has a rich sweet and sour taste used to dip it with young vegetables.
Pia is boiled with small buffalo meat to bring out the aroma. Then, pound the pia, add a few main leaves and mix with the basic cross. Cross pia has a bitter, fleshy, taste-stimulating taste that is used to dip with boiled, steamed or grilled buffalo meat.
Brown cross (fermented soybean cross)
Perhaps among the types of crosses, the brown cross is the most sophisticatedly processed. To get a bowl of brown cross, people soak the peas in water and then boil them until they are clean. When the beans are drained, they pack them in leaves to ferment. When the beans are fragrant, it is time to mix them with salt and chili to reduce the pungent smell, then mold them into cakes, dry them on the stove.
To process brown cross, people just need to bake the cake on charcoal until fragrant, then pound it with the basic cross, and immediately have a bowl of cross with a very specific aroma used to dip chicken, suckling pork or bamboo shoots. .
Diagonal (occipital cross fish)
To make a bowl of cross pa, people bring grilled fish up and then pound it with basic cross. Cross papa has a strong aroma, stimulates the taste buds, and is used to dip bamboo shoots, bamboo shoots and boiled vegetables.
Dip the vegetables and fruits.
Cross box pun (cross coriander)
Cross box is made from the main ingredient is coriander. People bring the basic cross mixed with crushed coriander to have a bowl of corrugated iron used to dip with vegetables and boiled pork.
Good cross (galangal cross)
The galangal cross is made from thinly sliced galangal, adding a little lemon leaf and then pounding it with the basic cross. This cross dish has a bitter taste, it is used to dip it with bitter bamboo shoots, grilled or boiled and served with a number of leaves such as: phak con, phak not khau, phak tac carp,…
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