Giới thiệu món súp lươn Nghệ An bằng tiếng anh

Đáp án + Giải thích các bước giải:

If you have had the opportunity to visit Nghe An, you will see attractive and inviting billboards along the way to Nghe An. There's eel porridge, eel vermicelli, but we can't help but mention eel soup.

Eel soup is a variation of eel porridge. Just like when cooking porridge, the eels are cleaned of slime to remove the meat. Many experienced artisans also show their children the traditional way of making eel, without using a knife but using bamboo shoots to filter the meat to avoid the fishy taste. It's true that it's very elaborate.

After cleaning, the eel meat will be stir-fried with turmeric, chili, and ground pepper. Especially indispensable shallots. It is the tiny shallots that bring out the aroma of the eel, creating a spicy taste for the soup.

Scoop into a bowl, the eel is still intact. It's very soft to eat, and at the same time absorbs all the spiciness and aroma of chili and onion. Has the golden color of turmeric, the green color of coriander leaves or fresh onions. Cleverly squeeze in a little more lemon to make the bowl of eel soup truly complete
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