One of this is veryBrief explanationyes:Kerio food is a “urban food”, and Kazaku Food is “rural delicious”EssenceAlthough many raw materials used in Kazakus and Kerio are the same, these foods are indeed very different.There is a saying that if you want to know the person, you should go to his house.The same is true in terms of food.In Louisiana, the place where the most authentic Kazakh and Kerio cook are in the family of Louisiana.Here, these foods occupy a special position.Many chefs of Louisian are good dishes learned from their parents or ancestors.Carin and Kerio are actually two different culturesEssenceAlthough the two cultures have blended with each other over the years, they are still distinguished from Louisiana, and each has its own story.

The word Kazaka originated from “LES Acadians”. It was originally described as French colonists who settled in Akadia, Canada (now the province of New Benzorik, Prince Edward, and New Stockher).As the British conquered this area in the early 16th century, the Akadians could only be forced to leave their homes.EssenceMany Akadia people finally came to the Louisian area, which is today’s “Acadiana“(Akadia). In fact, there are four regions in Nandaisana, which are settled in. These areas are Levees and Bayous (Rafush), Prairies(Azhafraa Basin) and Coastal Marshes (New Orleans and Homa).

The Akadians have a wide vision, putting the production of plains and Hewan into the pockets, with the game of South Louisiana, and using the advantages close to the Gulf of Mexico to create a truly unique local deliciousness.Although today, many Akadians have the bloodlines of the United States, Germany, France, or Italy (these all affect Louisian’s food in their own way).Deep influence.Not only in terms of food, Louisian’s pastoral areas are also known for their Carin French music and French.Because there were no luxury equipment such as refrigerators at the time, early Kazaka people used every part of the animal.The activity of slaughtering pigs is called “Boucherie”.Boudin (Boudin) is a kind of scald sausage containing pork, rice, and various spices, and also contains some pork liver to provide additional flavor.Tasso and Andouille are two other types of Kazakus pork products. They use salt and smoke to save these foods.Kazaku Food is famous for its rich seasonings, and sometimes it is mistaken for spicy taste.Seasoning is another important part of Kazaku’s cooking. Among them, the role of Cayenne pepper cannot be underestimated.Many vegetables are found in French -style seasonings (Mirepoix).”The Holy Trinity of Kazakus Food“It is onion, celery, and green peppers (instead of carrots), which brings a basic flavor to many dishes. Garlic is a frequent guest of the oven. Red Sweet Pepper, Baili Fragrant, Cymbicon Fan, Gra also onions, etc.Common seasonings of Jin Kitchen.

The saying “Krio” is described to describe the descendants of the French colonists who settled in Louisian, especially in New Orleans.In the 18th century, the Krea was composed of the upper class of the city ruled by France and Spain.After many years, Creio’s statement has gradually become a local offspring containing African slaves, and it also contains a free person with various skin tones.Under normal circumstances, “French Creole” can be used to describe the descendants of the ancestral home, while “Louisiana Creole” is used to describe the descendants of mixed races.

Like the Kreo, Creio’s food also contains different cultures of New Orleans. It has Italy, Spain, Africa, Germany, Caribbean, American Aboriginals, and Portugal. This is just a few examples.Compared with Kazaku cuisine, Krio food is considered a little more advanced, or there are more aristocratic atmosphere.In traditional sense, slaves in the class of class are responsible for cooking.Because time and materials are sufficient, the dishes include various spices in various regions, smooth soups and sauce.For example, add egg yolk sauce (Remoulade Sauce) contains nearly 12 kinds of ingredients, which will hardly appear in the Kazaka kitchen.The types of Creio have a wider type of food, because the Kreo can get more ingredients, and the extensive integration of different cultures has contributed to it.This is why there are tomatoes in Jambalaya in Krio, and there is no Kazaka assorted rice; this is why Krio batter uses butter and flour, and Kazaku batteries are ordinary oil and flour.

Only Louisiana can find authentic Kreio and Kazaku cuisineOr at least the people in Louisiana kitchen kitchen participated.However, if you can’t travel to the south, now you already know how to distinguish the two tips that distinguish between the two, and you can distinguish whether a certain dish is close to the authentic Kazaka or Kerio food.Fortunately, this place of Louisian, the real Carin and Kerio food, not too far from their origin.Each generation of Louisian has a strong interest in their history and culture, and they have their proud parents.Nothing can make Louisianna’s delicious traditions more than this, and the reputation is not diminished.It is a good thing to have 4.4 million people compete with such a job, right?

Did you watch so many delicious introductions of Kazaka and Kerio?Today, the grandfather of local tyrants brought Kazaka’s crocodile skewers, as well as Kerio’s crocodile spicy sauce, and it was also equipped with a distinctive spicy sausage. Is it already on drooling?Let’s take a look together!

(The video will be released tomorrow when it is near dinner)

How to make crocodile spicy sauce and crocodile baking skewers

Crocodile spicy sauce ingredients:

Crocodile skewers:

Fried crocodile batter:

Make crocodile spicy sauce:

Make crocodile baking skewers:

Fried Crocodile: