Cotton hour (Bong Gio) is now a specialty that deserves to be honored and recognized as an excellent ingredient of autumn cuisine, in the journey to find the seasonal culinary culture in Nau Phu Yen.
Entering September, the weather is milder than summer. In the autumn afternoon, there are flashes of lightning, lighting up an entire sky in an instant. The weather in the fall is often like that, creating showers and thunderstorms that cool dry land after summer has passed.
After the night rain permeates the soil, the young shoots, and seeds dry up, the roots sprout life in the soil. Perhaps that is why cotton now blooms sporadically in the soil, sometimes a thick bush full of purple in the morning light. The scent wafted through the window like an alarm for the children who were eager to pick cotton in the morning….
In fact, this season, Phu Yen has many typical gifts such as ripe red fruits, flying seeds… but especially the cotton season.
From July 15 to August 15 of the lunar calendar every year, people eat flowers. The end of August to the end of October of the lunar calendar is to eat young leaves and young shoots. At this time, underground, in the root clusters sprouted small, tiny, round young bulbs. At the beginning of the 12th lunar month, the tree begins to lose its dry leaves to feed on tubers.
Cotton is now a specialty that deserves to be honored, recognizing the best ingredients of autumn cuisine, in the journey to find the seasonal culinary culture in Nau Phu Yen. Cotton now has a very strong aroma, some people may not like the smell.
In the countryside, cotton now often cooks with other types of vegetable soup, sour soup or fish pot stock for a few more hours. In particular, the young cotton leaves are very suitable for cooking soup, stocking, steaming and stir-frying with fish and river fish. Cotton leaves can now mask the fishy smell of fish, bringing up the smell of local specialties.
Just things like fried squid with melon or fried beef with natural cotton, with more branches of cotton, now is the best. Making people away from home, once enjoying and remembering for a long time, remembering the steaming pot of soup that had just been lifted from the three-legged iron stove, remembering the memories of when we were young, our family used to pick, bring home, boil, squeeze and drain. with anchovy sauce.
How to make cobia soup cooked with é leaves and cotton
Cobia, fresh onion, coriander, é leaves, cotton, lemongrass, red pepper, white wine, ripe tomatoes, spices, delicious fish sauce. All raw materials are clean.
* How to cook:
Before cooking, we marinate fish with delicious fish sauce, white wine, red pepper, minced fresh onion, seasoning to infuse for 7 minutes.
After that, we put tomatoes cut areca, and lemongrass. Cook on high heat for 3 minutes, when the eggplant is cooked, the water comes out. We put the fish in and bring to a boil, simmering to skim off the foam to taste. When the fish is cooked, we season it with cotton, é leaves, and cilantro cut like vegetables. Mix well, bring to a boil, turn off the heat, scoop out into a bowl and serve with hot rice or fresh vermicelli, served with sliced red chili sauce.
Satisfactory soup has a rich taste, no sugar, the light sourness of tomatoes, mildly spicy red pepper.
During the interval, it was difficult to prepare a pot of soup with all the ingredients, so I replaced tomatoes with more healthy bamboo shoots. Using sour bamboo shoots can reduce the fishy smell of cobia, but will reduce part of the fat and minerals in the fish. In particular, the smell of basil leaves combined with the smell of cotton now makes the smell of cotton softer now. Follow Người Lao Động