"HOW TO MAKE SPRING ROLLS"

Ingredients:

2 carrots, 1 onion, 1 lemon and some chilli

50g bean sprout, 20g dried mushroom 

and 2 eggs

500 chicken mince, 2 small pack of vermicelli and 1 pack of spring roll pastry

Process:

Cut onion and carrot as small as you can.

Then pouring the hot water into a bowl of 20g dried mushroom, and do the same for the vermicelli,

After that, mix everything together and wrap it into the pastry.

Finally, frying the wrapped spring rolls in boiled oil.

Thanks!

"SOFT RICE NOODLE SOUP"

For broth

• 6 pounds pork bones (neck or spine—Grandma says that spine is tastiest)
• 1 daikon, peeled, trimmed, and cut in half or thirds
• 1 cup dried shrimp or 2 dried cuttlefish
• 7 tablespoons salt
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/2 tablespoon monosodium glutamate (optional)

For toppings and garnish

• 1.5 pounds ground pork
• 1.5 pounds pork shoulder/butt
• 2 bunch scallions, chopped
• Salt
• Pepper

For noodles

• 2 pounds thin or wide egg noodles (mì) or wide rice noodles (hủ tiếu), prepared according to directions on package

Make broth

Place the pork bones in a large stockpot. Fill the stockpot with enough water to cover the surface of the bones and bring to a boil. The pork bones will have some impurities that need to be washed away, so once the water comes to a boil, discard it and collect the bones in a colander.

One by one, rinse the bones to remove any scum. The cleaner the bones, the clearer the broth will be.

After giving the stockpot a thorough cleaning, fill it with 8 quarts of water and bring to a boil. Make sure to leave room for the water to rise when you add the bones and daikon. Once the water has come to a boil, add in the cleaned bones, daikon, and dried shrimp or cuttlefish. Let the broth come to a boil once more, skimming the surface as needed using a fine mesh skimmer.

Next, lower the heat to medium-low and bring all of the ingredients to a gentle simmer (such that you see a few small bubbles breaking the surface every few seconds) and cook for 3-4 hours, skimming off any fat or foam that rises to the surface. Be sure that the broth is not boiling to avoid a cloudy broth. If the broth reduces too much, add additional water.

Finally, season the broth with salt, fish sauce, sugar, and monosodium glutamate if using. The broth should taste just a touch saltier than one would expect to desire because the noodles and garnishes aren’t seasoned for the most part.

Make ground pork topping

While the broth is simmering on the stove, prepare the garnishes and toppings. Combine the ground pork with 1 teaspoon of salt, 1 teaspoon of black pepper, and chopped scallions (one bunch, white parts only). Once the pork mixture is thoroughly combined, cover, and set in the refrigerator.

Make fried pork topping

In a saute pan with a lid, heat two tablespoons of oil over medium heat. Once the oil is hot, add in the pork shoulder/butt and cover with the lid. The goal is to sear and caramelize the pork’s exterior and fully cook the interior. Turn the pork every 5-10 minutes as each side browns.

Repeat until each side of the meat has been seared and the interior is fully cooked. Set aside to cool completely.

The meat is ready to be sliced once it is completely cool.

Assemble Hu Tieu Mi

Place a portion of noodles in each soup bowl and garnish with chopped scallions (white and green parts) and slices of fried pork.

In a medium-sized saucepan over medium-high heat, ladle in enough broth for the number of servings that you are preparing at that time, approximately 2 cups of broth for each bowl. Bring the broth to a boil and add the ground pork mixture, approximately 1/4 cup per person.

Once the pork is completely cooked, ladle the hot broth into the prepared noodle bowls. Serve immediately with additional black pepper.

ENJOY IT!!!

THANKS!

"STICKY RICE WITH PORK AND GREEN BEAN"

Ingredients:

• 1kg rice
• Glutinous flour 600gr
• 200gr flour
• A tree or replace it with a salade vegetables Spinach 10 oz packages. or 284grs
• Green coffee beans 700gr
• 4 tablespoons vegetable oil
• ½ teaspoon of salt, sugar
• 100g onions us

Method:

Case: Vo clean rice soak overnight. The next morning, back to the clean water discharge to the basket to drain rice. For a little salt to the suspension of rice and rice are up. Use a blender for water and vegetables, grind very fine. Glutinous rice flour + flour + water + 1 low-salt vegetable milling mix. To dough rest for about 3 hours of baking powder.

Inside: Green beans soaked overnight to hatch. The next day, rinse water, cooked, green bean is then ground to a paste. Put the pan on the stove, open medium heat, add oil to the pan and then cut it into action for non-aromatic. Next, the green beans + sugar + salt + pepper stir fry until the green cover is not that Chance is broken. Seasoning to taste again. Divide into 20 equal parts, personnel, vo members. Set aside.

Try not sticky dough with? If sticky, you must use 3-4 paper under layment Tower Paper plate or tray. Pour the dough up, waiting for paper drain water, powder is no longer sticky. Remember to proof the dough is too dry, hard and difficult to vo powder member.Divide dough to 20 equal parts. Press dough out thin, for personnel in sealed cover and packet of powder, then vo round. Me powder packets for his hand, lest when washing member, easily broken people out. Next, coat with a layer of fine powder.

On the pulse having a layer of foil lining, the puncture holes, for easy up a bit. Sprinkle a fine layer of silver on paper, next, coming slowly into the flour balls. To powder the way around, when ripe, sticky rice will not stick together. Continue doing so until all the flour.The remaining sticky, spread evenly on top. Then take steamed. Can be used to soak away.

When sticky rice cooked, take out each member, wrapped in paper nylon pack away food from drying out. If not all be able to eat in the freezer. When to eat, get out, let thaw, then put in microwave heated food was delicious as usual 

"COLA CHICKEN WINGS"

Today, i recommend a funny Chinese recipe for you which is cola chicken wings. I think many people will doubt that its taste. But the answer should be NICE after you cooked and tasted. And cola chicken wings is very easy to cook, it should be appropriate for lazy people:). 

Ingredient: 

- Chicken Wing 1 kg

- Oil, soy sauce, salt

- Chicken powder

- A cup of cola

Method:  

-  Firstly, we should wash chicken wings cleanly, and then mix soy sauce, chicken powder and salt with washed chicken wings in order to tenderize and flavor it. After one to two hours, put little oil into pan, then you can fry chicken wings about 5 minutes.

-  Once 5 minutes over, just turn chicken wings to other side, make sure both sides are fried. Then, you should add some extra soy sauce and a cup of cola, just a cup is enough i think. Finally, you should be patient to wait it for approximately 15 minutes.

-  After time, the yummy cola chicken wings has done, just enjoying its amazing taste.

  Good Luck !!!

"VIETNAMESE SHRIMP AND PORK DUMPLINGS"

This is the typical dishes of Hue. Filter bar of dough cool bar, sweet shrimp, meat, andespecially the food taste like the cake attractive.

Ingredients:

- 300 g rice flour delicious
- 300 g fresh shrimp
- 50 g flour
- Banana leaf approximately 2
- 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon MSG
- Spices, Edible Oil.

 

Method:

- Cake flour: 1 cup flour amount with 2 cups water + salt + MSG + oil, stirring until well combined, filtered through a sieve, the water in saucepan, north up to the fire. Chopsticksare hand stirring until dough thickens, then prompted to continue a fine powder and stir tocool quickly.

-  Filling: Peel shrimp, leaving only black on the back, rub salt in clean oil, drained, chopped. Northern pan to stove, add 1 tablespoon oil in a non-aromatic and with achopped onion. Drain shrimp, stir. Flavoring to taste, stir until dry, turn off the stove.Shrimp in mortar, pounding the shrimp to the, then pour back into saucepan, place over a small fire, rub the shrimp to hotel use are cotton.

- Banana leaves: Tear about 25cm wide, the ceiling over boiling water, wipe dry. Showing below a vertical leaf, a leaf horizontally on. Remove cooking oil on the leaves (for easy wheel removal). Ladle 1 tablespoon powdered leaves and spread out into a rectangle.Sprinkle cake of shrimp among vertically. Showing 2 of 2 First leaf and broken leaf. He was going to use for foam cakes are thin. Showing bread into the pot, steam about 10-15 minutes.

"BITTER MELON SALAD"

 

  Salad is a dish that is popular thanks to the abundance of foods, especially thanks tothe sour taste sweet irritate consumers. In this dish you would a salad made ​​from aspecial material, such as salad of bitter melon (bitter gourd)

Ingredients:

_ 3 bitter melon

_ 20g dried shrimp, roasted peanuts

_ Spices, lemon, chili, fish sauce

Processing:

- Suffering through seeded, thin cells, low-salt suspension, rinsed several times withclean water, squeeze out any excess.

- Saute shrimp with garlic for flavor

- Mix the melon with shrimp and su su, add lemon juice, the fish sauce, sugar to taste.

- Melon salad mouth odor, slightly bitter taste but if you eat something familiar will feelgood in that bitter taste of bitter melon.

Note:

- The most important factor when making the salad is: Do not use oily.

- Bitter melon also works to clear heat, detoxify, cool morning, is a good food for the dry season and especially for people with diabetes.