In the Vietnamese soul, traditional food is an inseparable part. When away from home, it is that taste that makes people sobbing and lingering. For people in the countryside of Thanh Thuy and Phu Tho, perhaps the thing that reminds them the most about their hometown cuisine is braised potato buds – a familiar and popular dish of an idyllic childhood, with a strong flavor of the countryside. river.
When it comes to potato buds, many people will think of sweet potato buds, but actually, the sweet potato buds used to make this dish are a type of potato with vertical lines (also known as sheath or cassava in some places) such as: taro, galangal, etc. sweet potato, purple potato…. The above potato is very easy to grow, usually in every village. Potato tubers used boiled or fried to make soup do not know boredom. Potatoes are used to raise pigs and eat very quickly. And the sweet potato buds (except for the spotted potatoes, which are very itchy and rarely used by many people) bring us a very delicious soup with a rich flavor of the village.
Potato buds have been prepared before being stored (Photo: Collectibles)
Potatoes are usually planted from November of the previous year’s lunar calendar to May of the following year. The time from when potatoes grow to mid-April is the period when potatoes grow and give birth, so do not pick potato buds because at this time the buds are not delicious and lack nutrients. It wasn’t until early May, one or two weeks before harvest, that people picked the bud for the potato to shrink in order to focus on nourishing the big and fat tubers. In order to have sweet potato braised, not itchy, from preparation to cooking operations must be very picky, careful and thoughtful. Experience when picking potato buds is to choose leaves that are still tightly wrapped and then spread out to dry in the sun for a bit pale (usually picked in the early morning, dried at noon to cook in the afternoon).
Processing this extremely delicious rustic dish also has some notes because if you are not careful, you will most likely get itchy. You must choose the leaves that are still tightly wrapped and then brought back to dry in the sun. Before cooking, sprinkle a turn of field crabs with their bibs and mu removed on top. Take two bamboo sticks and pin the cross at the top of the pot so that when boiling the potato buds do not float up. Take a ladle of delicious soy sauce, dilute it with water, put it in a tube about the bud and then boil it. When effervescent, pay attention to lower the flame, only for the effervescent toothpick. Absolutely do not dip chopsticks in. When boiling, it is necessary to monitor if the water is dry, use it in conjunction with water with lard from time to time to water it. Then depending on how big or small the soup pot is, more or less quantity, we can put one or two cooked vertical fruits, wash off the shells and seeds, then sprinkle the strips on top and add a little water to cook until dry is fine. At this time, you can dip the chopsticks in to check the light salinity to adjust to fit. When eating, we lift the bamboo pins, use chopsticks to pick up each sweet potato bud into the bowl. It looks like each potato bud is still intact on the outside, but the inside is ripe and soft, emitting the greasy aroma of crab, sweet soy sauce and the typical flavor of field potatoes, making it hard to forget. After complying with strict regulations when cooking, the result is an extremely attractive pot of braised potatoes. In addition to cooking with crab, potato buds can also brown with ribs, also bringing a very rich, greasy flavor. The sweetness of the soy sauce and the typical taste of the sweet potato, when eaten, are unforgettable. After complying with strict regulations when cooking, the result is an extremely attractive pot of braised potatoes. In addition to cooking with crab, potato buds can also brown with ribs, also bringing a very rich, greasy flavor. The sweetness of the soy sauce and the typical taste of the sweet potato, when eaten, are unforgettable. After complying with strict regulations when cooking, the result is an extremely attractive pot of braised potatoes. In addition to cooking with crab, potato buds can also brown with ribs, also bringing a very rich, greasy flavor.
Potato buds can also be cooked with ribs into a delicious soup (Photo: Collectibles)
Cuisine is sometimes not only food, the taste of the dishes is also the link that connects us to our homeland, our roots, and our family. Although today, each person is exposed to countless delicious, modern and eye-catching dishes, but simple and rustic dishes can still make us feel the deliciousness of all ingredients. whether everyday life. If you have the opportunity to come to Thanh Thuy (Phu Tho), you should once enjoy braised potato buds to feel the delicious taste of this rustic dish. This may be a strange dish for many tourists, but it will definitely be an unforgettable dish when visiting Dat To.
Source: Collected internet.
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