Thứ Hai, 30 tháng 11, 2015

Fried veal in Moc Chau – Son La ( Bê chao Mộc Châu)

Fried veal in Moc Chau – Son La ( Bê chao Mộc Châu)
The dish of hot fried veal attracts diners for not only eye-catching appearance but also the very delicious taste.
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When the white of cabbage’s flowers cover Moc Chau is when people crowdedly visit here and remember about a Moc Chau’s specialty – bê chao

The main material to cock this dish is veal. It’s the most delicious with the male one-week-year old veal. In many veal-dishes, fried veal is the dish whose recipe is the most simple but its taste is the most unforgettable.

Moc Chau fried veal

The chef needs choose the good veal, divide it into many morsels, and preliminary boiled them. After that, the veal will be mixed with lemongrass, ginger, cashew oil, and sa tế in 5-10min. The last step is frying veal.

Frying veal is very important step. The cooker has to take notice to the degree of oil and fried time to make the perfect fried veal. The veal is fried only when the oil is boiling and fished it out in a short time to keep the veal’s taste and sweet.


When expressing fried veal on the dish, people sprinkle sesame and lemon leaves on it. The diners when enjoying this taste will remember it anytime. 

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