Trứng kiến - Thời trân miền Tây Yên Tử

Coming to Luc Nam, Luc Ngan and Son Dong areas ... apart from unique festivals and beautiful landscapes, visitors do not forget to enjoy the greasy taste of cakes, wild sticky rice and ant eggs. A strange and delicious product that the ancient people still call the treasure - precious food. 

People go and pick ants to choose the season in late spring, early summer, when the weather is beautiful, dry ... This time the eggs have just hatched. In the mountains of Mai Sui, Dan Hoi (Luc Nam), Kien Lao, Kien Thanh, Nam Duong, My An (Luc Ngan) ... there were many people who were very skilled at ant eggs. Tools include: Sentence, knives, knives, towels ... 

 When finding ants, any nests, take the integrity of the screw, cut the branches to a wide open area, then use a sharp knife to gradually cut each piece of nest, take a knife to knock, from light to strong on the branches to make eggs fell into the bush. Any group looks black and silver, grainy edges, branches are slightly laden, when cutting branches, they see heavy hands and ants. Any nest that looks black, spongy ... has few eggs. Look at the color of the nest and the ant's bark to decide whether to chop it down or save it for next season. 

 When the ant eggs were brought back home, people were gently miscarried to remove all leaves and impurities from the nest. Be more careful, you can put ant eggs in a pot of warm, warm water, treat again to make old ants and impurities emerge, cut off and have a batch of ant eggs with absolute hygiene and safety. 

Each plump egg will be processed into many unique dishes by the people here. Ant eggs are a delicious, nutritious food. Tourists to these areas are often enjoyed: Steamed ant eggs with two fire (making food with rice or sticky rice), ant pie, sticky egg ant. Many people in Kien Lao, Kien Thanh (Luc Ngan) also have live ant eggs and rice cakes, targeting wine is also very interesting. Recently, people use ant eggs to soak wine, which is said to have positive effects on kidney. 

Mrs. Nguyen Thi Hop, Bieng village, An Lac commune (Son Dong) shook ant eggs in the price. Photo: Nguyen Huong

Dishes made from ant eggs are not sophisticated. Two fire ant eggs are cleaned ant eggs, put in a pot, marinated a little soup powder (can add a little water, MSG), delicious sauce stir well, about ten minutes to infuse spices. Shredded shallots, non-aromatic. Spices have infused, put the pot of ant eggs on the stove, spread the onion on top and cover it tightly. Wait for boiling for ten minutes to cook, stirring north. Leave the eggs overnight, the next morning put on the stove to boil for a few minutes, let cool to be eaten. Ant eggs are hot when distilled, flattened, so that the next morning to suck water from juicy, greasy. Can eat with rice or white sticky rice are very special.

 Among many dishes made from ant eggs, sticky rice is the most popular ant ant. Make like chicken sticky rice, put sticky rice underneath, eggs and spices on top. Then cooked, blended and mixed with ant eggs and then for a plate, enjoy hot will feel the rich aroma, charm of the upland sticky rice, the sweet, fleshy and greasy eggs. When you hear the sound of ant eggs bursting in your mouth, you will see all the interestingness of this dish. Anyone who once enjoyed the sticky egg sticky egg will remember forever. 

There are also ant eggs: Ant eggs are stirring to north to cool. Glutinous, glutinous rice flour ratio 1/3. Bring the flour, ant eggs mixed with coconut water, add a paste to the paste, then cook it well (some people add freshly steamed egg yolk powder and bring it to fry). Ant eggs are usually as big as a plate, when eaten into small square pieces, eating with herbs will be more interesting. 

In some of the temples at the communal houses, pagodas of some villages in these highland districts, it is noted that, on festivals of tutelary gods, there must be sticky rice or egg custard. The new know, since ancient ant eggs have been a delicious dish, not a rustic rural dish.