"The catfish-RA", is a unique Thailand food wisdom with each other in some southern provinces, especially the little sea in phatthalung, Nakhon khuan khanun Tue. priority production of fermented catfish and the no less famous. Catfish RA is to preserve local wisdom of southerners; 100 years of counting by the villagers to bring the natural sea catfish as primary. Now, most of the imported fish, catfish, RA will be raising catfish because not enough fish in the nature of the market. Catfish fermented salted fish is similar, but has a unique flavor that is different is that there is a salty, sweet, and smells mildly fermented. When FRY or roast, catfish will eat the fragrant fermented. The more the squeeze lemon scented chili side machine with the SOI will increase the flavor of the vinegar of fermented more catfish. For each area, made of fermented catfish will have similar major production processes differ in the details of the ingredients, including the formula, the formula is formulated anyone manufacturing it. By the way, made major steps in making fermented catfish. Start by copying the appropriate size fresh catfish cut head. Put in the filling, and fat in the abdomen out. Wash and drain thoroughly Dried samples, then mix the salt, sugar, according to the proportion who formula formula it. Fresh fish and stuffed fish and fermented stomach put in containers or more prepared then bring sunlight to dry approximately 2-3 days depending on the weather or flavor as desired, and then brought to the consumer or to enter the packaging for sale.
การแปล กรุณารอสักครู่..