When mentioning the warmth of the ancient capital of Ninh Binh, can not help but remember the phrase "delicious wine, burn rice, goat meat". These are the famous cuisine has been spread throughout the country for the special, charming identity of the land of this long tradition.
Legend of rice smoke has appeared about 100 years ago, by young Ninh Binh guy named Hoang Thang created from a dish of the Chinese. Since then, rice has grown and became a specialty of Ninh Binh.
Rice cooked, at first sight was simple and simple, but the processing process is not simple. All of them are handmade and according to their own secrets. Wash rice, add to the pot and cook. Rice is cooked carefully selected from the kind of plastic rice, especially the eight fragrant rice Hai Hau (Nam Dinh). Cookers are selected from thick cast iron pots.
Material:
- 500g glutinous rice.
- 100g of meat.
- 2 chili.
- 2 green onions.
- Seasoning: Cooking oil, fish sauce, sugar, white salt.
How to make rice fire Ninh Binh:
Step 1: Sticky rice you should choose new rice, round grain, white rice will be the best rice. Take the glutinous rice to clean the outer shell, go soak for 2 hours to soften the rice. Bring the rice out to add a little white salt to mix the mixture of glutinous rice will taste better.
Step 2: Remove all chillies and remove the chives. Scrape leaves to clean, washed, chopped into small slices to disk for a little preliminary processing.
Step 3: Put the cooked glutinous rice thoroughly into the rice cooker, pour the water level with the rice. Cook the cooked glutinous rice, you see until you see the cooked rice you withdraw power. Take out the sticky out of the large tray and spread out the folds out to 1cm thickness for faster dry sticky.
Step 4: Take a small knife cut the sticky mixture into small pieces to eat. Put all of the glutinous rice in the mix tray and let it cool overnight.
Step 5: Put the sticky ingredients you have prepared into a microwave oven to dry. It is recommended that the temperature of 100 - 110 degrees is suitable for fast drying. Conducting drying about 3 times, each drying for 30 minutes until the sticky layer is clear, dry outer layer is okay.
Step 6: Put the green onion into a small bowl, add 1 tablespoon of cooking oil in the scallion mixture on the island all to scallion and oil to dissolve. Add the mixture to a microwave oven for 1 minute to cook fat. Add the fish sauce, sugar, chili, water in a bowl and stir the mixture and mix with the scallions.
Step 7: North pan on the stove for cooking oil. When the cooking oil is hot you put the burned rice into the pan, fry until the golden face is turned over to fry the other side. When you see the rice seeds are bursting out.
Step 8: Recall the burned rice on a plate covered with oil paper. Spoon the scallions together and spread them over the rice. It is better to spread evenly to fried rice. Add the meat to spread over the meat again and wait for the cold fire is can enjoy immediately.
Note when making rice fire Ninh Binh
You can bring the rice to burn about 2 sunshine instead of drying by microwave oven also. If exposed rice is brittle, spongy when drying.
Onions can also be cooked with sautéed frying pan instead of drying but will take much longer to process.
When the rice is cooked, add a small fire to the rice to burn quickly. When you eat hot food, it can be served with chili sauce
If you are processing a lot of plastic bags covered with rice to burn it for maintenance and then slowly enjoy.
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