Beef cooked with five fruits

Beef cooked with five fruits here is cooked with each fruit available in Vietnamese markets. They are beef cooked with grapes, beef cooked with orange, beef cooked with red apple, beef cooked with pineapple, and beef cooked with strawberries.
Each fruit that resonates with the beef creates its own flavor. But to have good food, you must first have a good piece of beef. Some Vietnamese people take foreign goods, hear American beef and Australian beef are “eye-catching”. Currently, beef imported from the US is cheaper than domestic beef.

American beef that floods the US market is a type of beef raised by CAFO (Concentrated Livestock Production), which Americans call “urban cattle”. This form of farming forces 100 million herbivores for meat to eat all ground corn. About 60% of commercial US corn is used for livestock, mostly for cattle. The cow turns into a “machine” that converts corn into steak. This beef, accordingly, cheap, quality compared to beef grazing, imported from Argentina, a sky apart. The price is of course “any money”. New Zealand beef is included in the delicacy category. The Australian beef on the market is the best beef due to its scientific farming practices. The climate in Australia is diverse, so they breed both large breed groups including temperate groups and tropical groups. People often distinguish beef from tropical beef with humpback and beef temperate without. The Australian humpback is now over 150,000 VND / kg. Westerners do not know how to eat humpback beef, in Vietnam, many restaurants sell mixed hump dishes. Beef hump is delicious thanks to the thin fatty tissue located between the layers of lean, very sweet food. The back of this neck is also ideal for cooking five fruits. Vietnamese beef is not raised on a large scale. The price is not competitive with imported beef. Especially the US CAFO beef. When the owner of the Bistro restaurant on Le Thi Rieng Street (District 1) told me: “Westerners come here like to eat Vietnamese beef”. Vietnamese beef is fragrant with milk, he explained. I also do not understand much. Until the process of raising CAFO cows is known, it will be broken. That is not to mention bovine meat imported from India. India specializes in exporting buffalo meat. Production into Vietnam is large, but consumption is not much. Because the international customs regulations that both buffalo and beef meat are collectively bovine, most of them “go from buffalo to cow” back home. Two types of meat are delicious, gourmets believe that buffalo meat is better, but buffalo meat becomes a higher “pocket money” cow. When the delicious beef is locked. We start to cook it with five fruits. Beef cooked with grapes, the dish is often on the menu of wedding parties. Photo: LANGUAGE Popular in restaurants is the beef / buffalo dish cooked with grapes. Green grapes, red grapes, black grapes are okay, as long as they are both sour and sweet. Grapes are divided into two groups, large and small. Group of small fruits peeled, seeded and minced. The large group cut in half is more decorative. If you want a fatty beef, choose rump meat – the meat has a lot of fat, slice it and marinate it with spices and a little bit of MSG to enhance the sweetness of the meat. Approximately half an hour. Stew the beef to soften with coconut water, a small glass of white wine; red wine the better. Nearly ripe for the grapes on. Now the water has a certain consistency, becoming a sauce like beef stock. Served with vermicelli or bread are both delicious. Please borrow the word Tien Dien is “tót great”. Grape flavor is stronger when eating a piece of meat with half a grape. Usually these dishes are served with 6 or more people. Luong Vi, a Chinese chef, once said: “The apprentices asked me what is culinary culmination? Are those the freshest ingredients, the most complex flavors? Is it raw, or sophisticated? All of them are not. The culmination is not about eating or cooking, but giving and sharing food. “Great” food is never eaten alone, but must be eaten with close friends … ” Beef cooked with oranges is more aromatic than beef cooked with grapes, because the essential oil in the orange peel adds minced lemongrass. These two flavors are similar, so the resonance is eternal. As long as you squeeze the orange, turn the pieces upside down to take advantage of the essential oils in the peel. Many people choose beef corn to cook oranges. Corn, also known as calendula, is like humpback, with fatty tissues mixed in the corn meat to create interesting patterns. With this dish, beef broth must be available to cook for tender meat to taste. Beef cooked with red apple is selected as brisket. It is a piece of meat on the forelegs from the legs to the mouth, half lean and half fat. This meat is fragrant and crunchy, and when cooked, the fire must be adjusted to achieve a moderate softness without being chewy because of the dense connective tissue. The meat is also stewed with beef broth. The apple must be a red apple, also known as a jujube. Middle-aged people love this dried jujube in a traditional herbal remedy. It is a remedy for insomnia. Pineapple cooked beef is also known as fragrant braised beef. Beef for this dish also chooses beef dandruff because the meat has tendons so when the meat warehouse will not dry out. Since the aroma softens the meat quickly, this dish only needs to cook on low heat for 15 minutes. This dish has a salty and sour taste and the aroma of lemongrass ginger so you can taste it (mouthfeel), the whole family is fine with rice. Beef cooked with strawberries is just a suggestion I want to give to my friend Buu Viet, the owner of a riverside restaurant in Can Tho, who always likes to invent new, unique, tried and wrong dishes a few times, to become menu items in the restaurant. When it comes to mulberry season, you can also try it. This strawberry is very sweet, so it is necessary to adjust the balance with some sour ingredients, but in Vietnam, there are so many things, there is a sour food in every season. Every locality has sour food. If you are “localvore”, Phong Dien, Can Tho, where the strawberry is the native fruit, the sour substance will be the cork fruit.