"October Day Before Laughter is dark", how wonderful is that October Day is so short. Just in the middle of the dry, hot sunlight, "the sun has broken the beach... in the afternoon", and it quickly evening when it had just finished work. That is the winter of the North!
But please, don't be too hasty. In the shortest month of the ten month, the onion trees will bloom, and the coriander will produce fragrant leaves. On the mountainous areas like Lang Son, Cao Bang is yellow with the color of stinking tangerines. So the tangerine with a bad, painful, or painful name, such as tangerine, tangerine, and fundus, has turned yellow, the shell is filled with fragrant essential oils, and every time it flies into the air, it cannot be hidden from anyone.
The vegetables and fruits are already there, so that precious pair of flowers must have returned to the ground to make the goosebumps soak in the volley: "What a little worm. I walk on the ground, the ball goes in the sky"; while those who hit the beams, carry baskets, and push the cars out of the street were busy advertising: "Whoever buys wormsiiiii, go to muaaaaa".
So a rosby parasite is about to begin with the tsuroo sounds soaring from the fat pan, strong enough to stimulate and stimulate all the flavor lines. Don't see small crab and quickly think that the writer spoke a lot when using the word "collective" for this winter gathering.
That crab is a hidden earth dragon, just a natural attraction that is now like the saying September twenty, October mong thirty or September is full of crab, October is full of crab. Therefore, the shade of those ruoi is the clouds that create the rain of ruoi covering the sky at special moments.
The noble identity of this crab is completely different from the frozen crab that throws stone cabinets all year round to create a mediocre crab crab. They are colorful, green, mossy, red, purple, yellow, fresh, plump, full of vitality, rolling around the cows in the mucus created by the ruoi in the basket of waves.
Thanks to this endogenous mucus, the ruoi live healthily throughout their journey from the ruoi areas such as Nam Dinh (Ninh Binh), Thai Binh (Hung Yen), Dong Trieu (Quang Ninh), Tu Hai to Hanoi. That mucus will be cleaned through the process of "making the roe feathers" by gently washing with warm, clean water.
Even after being " made into feathers", the ruoi flood cannot attract by appearance, as well as pristine flavor. The ruoi even makes those who are weak feel scared because they are a giong that originates from the ruoi holes in brackish water fields.
But the finite crab is a golden thing, it is necessary to use hot fire to express its noble qualities. Without hot heat, ruoi do not turn into delicious winter products, like carp without crossing the ball to become dragons.
Under the impact of heat, the ruoi completely transformed, turning into a very special delicious piece of winter in the North. People can sit on the sidewalk or in the house to fried the crab cakes, inhale the aroma of the crab cakes, and then enjoy the fullness of the fatty flavor of the hot crab cakes, to avoid regretting the fact that they cannot eat crab cakes this October.
The crab cakes have a unique, irresistible aroma and flavor. The aroma of the crab crab is deep in my memory, a longing for the scratched velvet, the skin moves back to a road, to a piece of land, to a time at the end of the year when "it's dark before laughter".
The content of the tangerine stems is high in protein and nutrients. flatten the crab with a few fresh eggs, sprinkle some fish sauce, along with thinly sliced tangerine peel, chopped onions, form a thick liquid.
If you put a spoonful of that liquid in a pan of hot fat - it must be pork fat to be extremely fragrant, but if you use cooking oil, 10 portions will only make 6.7 - the roasted spoon will gradually form a round or crooked piece of crab cakes depending on your skill or awkwardness. Don't leave the crab rolls lying around in the fat pan for long because the crab rolls cook very quickly.
When you see the pieces of spring rolls starting to turn yellow-brown - after about 3 minutes - you have to immediately pick up the crab rolls and put them on a plate when the fat is still scattered on the crab rolls, the aroma has risen, spreading in the cold wind and darkness falling quickly on the sidewalk.
The most prominent is the aroma of the ruoi because the protein elements are metabolized in the fat of the old hot pigs, dissolving the original structure and spreading into the air. hidden in the strong smell is the bitter aroma of the stinking tangerine peel, so strong that it is not destroyed by heat.
They are mixed together, then separated into separate flavors, creating a flavor that makes the chives and flowers soak in the spices, giving them a desire to cook the crab cakes immediately, otherwise they cannot stand the onions and coriander. The latest version of the ridge is as big as the tip of the little finger, the taste is light, and the thin slices are taken to eat with the crab cakes, which is great.
The same goes for coriander, the aroma is more durable than lavender, holding it in your hand for hours. And of course, it is indispensable, the monsoon and the pink coal mine. Eating crab cakes without monsoon will also reduce the flavor by half. The scent of crab cakes flying in the cold, gray space of winter is the breath of the season.
The crab cakes need the monsoon season but must be eaten hot and quick to avoid getting cold. Therefore, you can't fri the crab cakes in large numbers before eating them. To make each piece of crab cakes hot and flavorful, it is best to eat the cakes as much as you want, how much you want to eat, how much you want to eat, from the pan to the bowl and then in your mouth, then call it correct.
This hot crab cake has all the elements to create an immortal delicious taste, including time, space, location, weather, spiritual and material needs of people. Lack of one factor is not enough, trying to paint more becomes redundant. Therefore, it is the "rigger parasite" worth waiting for!
