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How to turn overripe banana skins into ‘bacon’
https://www.theguardian.com/food/202...-waste-cooking
Đừng ăn món này trước khi đi thi.Quote:
If I’m being honest, banana skin “bacon” (or bananacon or facon, as some people call it) isn’t all that similar to bacon, but it is delicious, interesting and fun; it’s also really easy to make.
The most important thing is to use organic bananas, to avoid pesticides and fungicides. The second most important thing is that your banana skins are super-ripe, with large brown spots, which will guarantee a sweeter end result.
2 (or more) ripe, brown organic banana skins
½ tsp smoked paprika
2 tsp maple syrup
1 tsp tamari
1 tsp smoked water (optional)
Black pepper
Oil, for frying
Remove and compost the hard stalks from the top of the banana skins, then scrape away and compost any soft flesh from the insides of the skins.
For every two skins, mix up a marinade of one measure each of the smoked paprika, maple syrup, tamari and optional smoked water , then season generously with freshly ground black pepper. Add the prepared skins, toss to coat, then leave to marinate for at least four hours, and preferably overnight, turning occasionally.
Fry the drained banana skins in a hot, lightly oiled frying pan for three minutes on each side, until blistered and deep golden brown, and serve immediately.
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Con lợn ủn ỉn mua bà na na
(Ca dao)

