In Laos, the poorest country in Asia, refrigeration equipment is not available everywhere, so how to preserve food for a longer period of time has become a big problem. As a result, dried fish and meat have become a good solution to this dilemma in small villages across 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. We really need to admire the wisdom of human beings again, thinking because of difficulties, miracles happening because of thinking, and finally the birth of various delicious foods!
Laotian beef jerky (called beef jerky in Shuma’s hometown) is a spicy delicacy that fully embodies the characteristics of Laotian food. Beef marinated with galangal, fish sauce, garlic, and millet is baked in the oven. It is a simple and delicious snack. Dear readers, you might as well give it a try!
Step1: Cut the beef into thin slices across the stripes.
Step2: Cut galangal and millet into small pieces, and press garlic into paste.
Step3: Pour all the seasonings except beef into a bowl, add 7 tablespoons of water, and stir evenly. (The ratio of fish sauce and water can be adjusted according to your own saltiness.)
Step 4: Dip the beef slices evenly into the seasoning.
Step5: Put the beef dipped in seasoning in a bowl, and finally pour the remaining marinade on top of the beef.
Step6: Cover with plastic wrap and marinate overnight.
Step7: On the morning of the second day, remove the marinade from the marinated beef slices and place them on the baking sheet.
Step8: Insert a chopstick on the edge of the oven so that the oven can be opened halfway, bake at 230°C for about 40 minutes, and the beef is dry! (Depending on the temperament of your own oven, choose the appropriate temperature, and pay attention to the baking process to avoid overbaking and scorching 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 self-media writing; It was not ideal, but I found a new path but encountered "". There was no quarreling between scholars, but what I gained was infinitely warm suggestions and encouragement;
For another example, with the development of the World Food Plan While traveling, you will get to know many people who love food, and they will become friends because of food. They will send you private messages to talk to you about the unforgettable food they tasted when traveling to a certain country.
I made Laos rice noodles the day before yesterday. I recorded my feelings and published the article "In the cold winter, a bowl of warm noodle soup".
Mr. M, a veteran foodie who once ran a food column and has been to Laos, tweeted me.
"From the south of Guangxi to Vietnam and Laos, they all eat vermicelli, but no noodles! And they also add raw cowpeas."
"It's vermicelli, it's vermicelli! I don't have it. I have been to Laos and can only learn about it through some articles. However, it is difficult to find articles written by Chinese people in Laos. I don’t know if I found the recipe this time, but it was a recipe shared by an American. Cowpeas are not used, maybe they are not available locally! Can I interview you? Can you tell me the story of Laos and some of the questions in my article? Since planning, this is the first time a professional "foodie" has come to share food with me, I'm so excited! excited! excited! We must seize it and spar it hard!
"First, Laos is a tropical country with only rainy and dry seasons throughout the year. It is a place where leisure people from all over the world go to bask in the sun, but your title says cold winter, which is so inconsistent with its temperament. If When you write about Lanzhou Ramen, you can use the word "winter!"
Haha~ This sentence made me laugh. It's so awesome. As a professional who pays attention to tourism and food, I accept it! It seems that the title cannot be created just to capture hot topics, otherwise it will distort the truth.
"Second, your procedure for making rice noodles is not quite right. What you bought is dried vermicelli, which should be soaked and fermented first, then boiled, then directly topped with vegetables and topped with soup, and eat! "
The gentleman is so considerate. He really read my article and gave me his opinion. He even saw that the fans in the picture were doing it. To be honest, I have never made rice noodles before, but after what he said, I instantly felt like getting unlimited skill values!
"Third, the mint, basil and other vegetables you use will indeed be fresh and eaten raw, but they will be spread on the surface instead of cooked and spread under the rice noodles. You do The bowl of rice noodles looks very original and plain, while the rice noodles in Laos have many types of vegetables, including lettuce, green millet and spicy red. It is as lively as if you are in a fruit and vegetable garden, which makes people very happy at first sight. Have appetite.
”
I once again sighed countless times in my heart, it is indeed true! Just like Beijing’s fried noodles or Taiwan’s beef noodles, the toppings are always on top, how can there be anything underneath? It seems that the process of finding recipes is not only to copy the original, but also to add your own thinking! What is your need for authentic food? What does your favorite food look like? If you even doubt it yourself? If there is a problem in the production process of a recipe, why not do more homework before starting?
In the end, Mr. M couldn’t help but feel embarrassed and said, don’t blame me for talking about it.
How could it be? To be honest, this "friend" who I have never communicated with since I became a friend actually gave me a lot of sincere advice in the first conversation, which was very inspiring to me! I am very grateful for the situation! I am also grateful for the food, which allowed me to interact with "strangers" and create a link!
Thank you, food; thank you, Mr. M; thank you, World Food Tour Plan. Hold on!