In Laos, the poorest country in Asia, refrigeration equipment is not available everywhere, so how to preserve food for a long time has become a big problem. Therefore, dried fish and dried meat have become a good solution to this dilemma in small villages all over Laos. In fact, this is exactly the same as the principle of making pickled fish in Guizhou, beef jerky in Yunnan and dried bacon in Sichuan. It is really necessary to sigh the wisdom of human beings again, to think because of difficulties, to have miracles because of thinking, and finally to achieve the birth of various foods!

Lao beef jerky (called beef jerky in Mama's hometown) is a spicy food, which fully embodies the characteristics of Lao diet. Beef pickled with galangal, fish sauce, garlic and millet spicy is baked in the oven. Simple production can present delicious snacks. You readers, might as well give it a try!

Step1: sliced beef horizontally.

Step2: cut galangal and millet into powder, and press garlic into paste.

Step3: pour all seasonings except beef into a bowl, add 7 tablespoons of water and stir well. The ratio of fish sauce to water should be adjusted according to your own salty preference. )

Step4: evenly dip the beef slices with seasoning.

Step5: put the beef dipped in seasoning in a bowl, and finally pour the remaining marinade on the beef.

Step6: cover with plastic wrap and marinate overnight.

Step7: the next morning, the marinade is removed from the marinated beef slices, and they are stacked on a baking tray.

Step8: insert a chopstick into the edge of the oven, so that the oven can be half-opened, bake at 23℃ for about 4 minutes, and dry the beef with water. (depending on the temper of your oven, choose the appropriate temperature, pay attention to the baking process, and don't overdo it! )

Life is really a wonderful thing.

For example, if you join a learning community, you will gain a lot of skills and inspiration about writing from the media.

For example, I was helpless in the unsatisfactory reading of headlines, but I found a new way, but I met "".I didn't feel compelled by scholars to despise each other, but I got infinitely warm suggestions and encouragement.

For example, with the progress of the World Food Program, you will meet many people who love food, become friends because of food, and will confide in you to talk about the memorable foods he tasted when he traveled to a certain country.

I made Lao rice noodles the day before yesterday, recorded my own feelings, and published the article "Come to a bowl of hot noodle soup in cold winter".

Mr. M, a veteran foodie who has written a food column and been to Laos, tweeted me.

"From the south of Guangxi to Vietnam and Laos, we all eat powder, but we haven't seen any noodles! And there will be cowpeas. "

"powder is powder! I have never been to Laos, and I can only learn about it through some articles. However, it is hard to find articles written by Laos itself, and I don't even know that what I found is the first hand. I'm looking for a recipe shared by an American. I don't think cowpea is used. Maybe it's not available locally! Can I interview you? Can you tell me the story of Laos and some problems in my article? "

For the first time since Mama made the World Food Plan, she has a professional "foodie" to exchange food with me. I'm excited! Excited! Excited! I'm sure I'll catch it and have a good fight!

"First, Laos is a tropical country, with only rainy and dry seasons throughout the year. It is a place for leisure people all over the world to bask in the sun, but your title says winter, which is too incompatible with its temperament. If you write about Lamian Noodles in Lanzhou, you can use the word winter!"

haha ~ broke my joke. It's too powerful. I'm a professional who pays attention to tourism and food. I accept it! It seems that you can't just make headlines to catch hot spots, but you will lose the truth.

"Second, your procedures for making rice noodles are not quite right. What you bought is dried vermicelli. You should soak it first, then cook it, then directly add vegetables and pour soup on it, and eat it! "

Mr. Wang's mind is so delicate. He really read my article and gave advice. Even the fans in the picture did it. Tell the truth, I haven't made rice noodles before. After what he said, I instantly got the opportunity to get unlimited skill value!

"Third, the vegetables you use, such as mint and basil, will be fresh and eaten raw, but they will be spread on the surface instead of cooked and spread under the rice flour. The bowl of rice noodles you made looks very original and vegetarian, while there are many kinds of vegetables on their rice noodles in Laos. The green millet with lettuce is spicy and red, which is as lively as coming to a fruit and vegetable garden, making people have an appetite at first sight. "

I sigh countless times in my heart again, indeed! Just like the beef noodles in Zhajiang Noodles or Taiwan Province, the toppings are always on the surface. How can they be pressed on the bottom? It seems that the process of finding recipes is not only to copy the original, but also to add your own thinking! What are your real needs for food? What is the appearance of your favorite food? If you even doubt whether there is something wrong with the recipe making process, why not do more homework before you start?

finally, Mr. m couldn't help feeling embarrassed and said, don't blame me for making a simple statement!

how? To tell the truth, since I added a "friend" who has never communicated with my friends, the first conversation was so sincere that I was given many suggestions, which was very inspiring! This is a situation I have never seen before, and I am very grateful! Also thanks to the delicious food, let me have an intersection with "strangers" and have a link!

thank you, delicious food; Thank you, Mr. m; Thank you, the persistence of the World Food Tour Plan! ! !