Cook sour soup from cassava leaves. indispensable dish in summer

#pickled_cassava_vegetables #sour_soup #vancong #summer_dish
Cook sour soup from cassava leaves. indispensable dish in summer.
Pickled cassava vegetables, also known as cassava leaf pickle, is a rustic dish in the countryside during times of poverty, but has now become a favorite specialty of many people with its sour, greasy, slightly astringent taste. cook a lot of dishes.
Thinking that only cassava roots can be eaten, who would have thought that cassava leaves are also a delicious vegetable, salted into a rich, delicious pickle, this dish is a familiar and typical dish in rural Vietnam.
To pickle cassava, only use cassava leaves grown on fences or field edges, not leaves of cassava plants grown for tubers, because cassava leaves growing on bushes are very young and soft. People go to pick cassava stems with about 2 to 3 banh te leaves attached, the tops are big, plump, and still have a layer of fine powder on the top of the buds.
The young shoots taken are soaked to reduce the sap and then crushed. The person must be skillful and soften the vegetables but must keep the shape of the leaf tops, not letting the vegetables crumble, then wash thoroughly and drain.
Put the processed cassava shoots in a clay jar, sprinkle salt evenly, then pour in cooled boiling water and seal. The method of salting cassava is similar to the method of salting sauerkraut in many regions, but preparing the water and salt to make the pickle delicious requires experience and ingenuity. Some people go to great lengths, every day they even carry a jar of melons out to dry in the sun for a bit and then carry them into the shade so that the melons can be absorbed quickly. After about 5 to 7 days, the pickle will be soaked in salt and ready to eat.
Cassava melon can be eaten alone with white rice or prepared with other ingredients such as fish, pork leg, meat, or peanuts. Take the cassava melon, squeeze it dry, then cook the fish. Just add a little seasoning and cook until smooth. The cassava melon removes the fishy smell of the fish, making the fish smell of melon and delicious.
Cook melon with peanuts or pig's feet, or stir-fry with garlic, with meat... any way of preparation creates special delicious dishes. The cassava melon still has the same delicious taste, a little tangy, hearty and richly sour, combined with the ingredients cooked with it, making the dish attractive and unforgettable.

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