Whole LAMP Cooked under the thick salt of the high mountains! Village life

Salt has been used as a preservative for centuries, but in the region of the high mountains, it is also used for cooking. In this video, we see a traditional dish called Whole LAMP being cooked under the thick salt of the high mountains.

The process starts by preparing the lamp, which is cleaned and coated with a mixture of spices. Then, it is wrapped in a layer of dough and placed on a bed of salt. The dough acts as a barrier to prevent the salt from sticking to the meat, while the salt acts as an insulator, keeping the meat moist and tender.

The lamp is then covered with a thick layer of salt and left to cook for several hours. The salt not only cooks the meat, but it also imparts a unique flavor and aroma that is unlike anything else.

After the lamp has cooked, it is removed from the salt and the dough is carefully peeled away. The meat is then sliced and served, revealing its succulent, juicy texture and delicious flavor.

This traditional cooking method has been passed down from generation to generation, and it continues to be a favorite among locals and tourists alike. It is not only a delicious way to cook meat, but it is also a beautiful and unique cultural experience.

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