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Processing instructions

Instructions for processing noodle soup

1. VEGETARIAN NOODLE SOUP

Ingredients: for 3 people to eat

- 3 packs of Hoa Hung instant noodles or 300g of Hoa Hung dry pho

- 1 carrot

- 1 cassava tubers

- 1 kohlrabi

- 1 American corn

- 1 white radish

- 10 dried shiitake mushrooms soaked

- 200g straw mushroom

- 50g vegetarian beef

- 50g dry tofu tofu

- 1 cup sliced ​​boaro onion head

- 1 white onion

- Scallions, chili, bean sprouts, cinnamon leaves, braised cilantro, cilantro, soy sauce, chili satay

- Salt grain, sugar alum, vegetarian seasoning seeds

Perform:

1. Preliminary processing of raw materials:

Mushrooms, shiitake mushrooms washed, drained and sliced ​​into small pieces to taste.

Carrots, white radish trimmed flowers. Cassava tubers, kohlrabi, American maize chopped.

Soak vegetarian beef and tofu to hatch.

2. Cook broth:

Cassava tubers, kohlrabi, American corn put in a pot with 3l of broth to produce fresh water. Cook for 30-40 minutes. Then filter the broth.

3. Processing mixture of vegetables:

- North the pan on the stove, add some cooking oil to heat, stir-fry the boaros, take out the boaro, take out the boaro, then add the mushrooms and vegetarian beef, tofu and stir-fry and season to taste.

- Boil the broth, add carrots, pruned white radish + mushrooms + shiitake mushrooms + tofu + vegetarian minced meat + fried boaro onions. Seasoning with vegetarian seasoning seeds, granulated salt, rock sugar. Cook for about 30 minutes until soft.

4. Pho processing:

* Hoa Hung instant noodle: Dip in cold water, take out, put in bowl. Pour boiling broth to use immediately.

* Hoa Hung dry pho: Put the noodle in a pot of boiling water, cook for 6-7 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put pho in a bowl, ladle the broth, put scallions, cilantro, and thin white onion on top.
Served with lemon, chili, bean sprouts, cinnamon leaves, braised cilantro, cilantro, ground sauce, chili satay.

2. BEEF NOODLE SOUP

Ingredients: for 5 people to eat

- 5 packs of Hoa Hung instant noodles or 500g of Hoa Hung dry pho

- Beef tenderloin 500g

- Cow bone 2kg

- Onion 200g

- Sugar cane 2 long slang

- Spices: Monosodium glutamate, fish sauce, salt, sugar, pepper, cooking oil, chili sauce, black sauce, dried cinnamon, anise, cardamom, fresh ginger, purple onion, coriander seeds ...

- 1 white onion

- Scallions, chili, bean sprouts, cinnamon leaves, braised cilantro, cilantro, soy sauce, chili satay

- Salt grain, sugar alum, vegetarian seasoning seeds

Perform:

1. Preliminary processing of raw materials:

- Beef bones you put in a pot of boiling water for about 5 minutes then take out and wash.

- Onions, purple onions, ginger, and sugarcane, leave their shells cooked. Then you scrape off the ginger peel and wash onions and drain. Slice ginger, onion, and separate to separate.

- Sugar cane, after peeling, split pieces to separate.

- Pick up green onions, washed cilantro soaked with dilute salt water and then chopped.

- Roast anise, cinnamon, cardamom, and coriander seeds over low heat until fragrant, then put in a cloth bag tied tightly.

2. Cook broth:

- Boil beef bone broth in a pressure cooker for about 40 minutes, then add spices such as onions, sugarcane, ginger, mixed bag of spices into the broth and then simmer for 3 hours. Season with seasoning seeds, granulated salt, rock sugar to taste.

3. Preliminary processing of beef:

Due to the unique flavor of the beef, it is important to use grilled ginger onions in the broth to drown out the stench of the beef. When washing meat, use grilled ginger onions to grind the surface of the meat and rinse with clean water.

- The beef you slice thinly according to the horizontal grain or let the tender meat, you use the pestle to smash the beef briefly before cutting. To make pale beef noodle soup, bare the beef with boiling water and set aside.

4. Pho processing:

* Hoa Hung instant noodle: Dip in cold water, take out, put in bowl. Pour boiling broth to use immediately.

* Hoa Hung dry pho: Put the noodle in a pot of boiling water, cook for 6-7 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put the pho in the bowl, add the bare beef, the herbs above. Then pour the broth to cook the beef.

Served with lemon, chili, bean sprouts, cinnamon leaves, braised cilantro, cilantro, ground sauce, chili satay.

3. CHICKEN NOODLE SOUP

Ingredients: for 5 people to eat

- 5 packs of Hoa Hung instant noodles or 500g of Hoa Hung dry pho

- 1 medium chicken (about 1.5kg, it is best to choose a young hen about to lay)

- Some vegetables to serve such as: spicy basil, cilantro, cilantro, bean sprouts, ...

- Scallion, purple onion, cilantro, lemon, chili, bean sprouts, cinnamon leaves, braised cilantro, cilantro, mash, chili satay.

- Anise, coriander seeds, ginger, cardamom, cinnamon, black pepper.

- Spices: monosodium glutamate, fish sauce, salt, sugar, cooking oil, chili sauce, soy sauce.

Perform:

1. Preliminary processing of raw materials:

- Grilled ginger and onions, dried shallots to leave their peels in for their aroma, then peel and wash.

- Then the ginger is crushed, and onions cut into large pieces.

2. Boil chicken and filter meat:

- Use salt and ginger to rub both outside and inside the chicken, then rinse. Or wash the chicken with white wine.

- Put the chicken in the pot, cover the chicken with water, then add the cilantro, purple onion, and grilled ginger. Remember to add a pinch of salt.

- Bring to a boil, then simmer for 15 minutes, then turn off the heat.

- When the chicken is completely cool, filter the chicken, the thighs and breasts are tight to taste, and the bones are left in the pot and continue to simmer for 45 minutes.

3. Cooking broth:

- Roast cinnamon, anise, cardamom, black pepper, put in a cloth bag and put in a pot of chicken broth.

- Continue to simmer for 15 minutes. Tasting spices to taste.

- After the stew is finished, take out all the spices and chicken bones, then boil it again.

4. Pho processing:

* Hoa Hung instant noodle: Dip in cold water, take out, put in bowl. Pour boiling broth to use immediately.

* Hoa Hung dry pho: Put the noodle in a pot of boiling water, cook for 6-7 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put pho in a bowl, place the chicken on top, add bean sprouts, herbs, and thin slices of white onions. Then pour the broth. To add pureed iron scallion and cilantro.

Serve with lemon, chili, cinnamon leaves, braised cilantro, cilantro, soy sauce, chili satay.

4. PAN-FRIED PHO

Ingredients: for 3 people to eat

- 200g Hoa Hung dry pho

- 150g of beef

- Carrot 1/2 bulb

- Fresh reishi mushroom 100g

- Shiitake mushrooms 100g

- Green bell peppers 1 left, red one left

- Peas 100g

- Cauliflower 100g

- Onion 1 bulb

- Soy sauce, salt, pepper, garlic, cooking oil

- 2 tablespoons flour

Perform:

1. Preliminary processing of raw materials:

- Beef washed with alcohol and ginger, sliced ​​thinly to taste.

- Slice carrots

- Small split reishi mushroom, sliced ​​shiitake mushroom

- Cut bell peppers long and thin

- Stripped peas only

- Onions cut into small segments

2. Processing:

- Marinate beef with pepper, cooking oil, soy sauce, minced garlic, spices to taste. Mix for about 30 minutes for the meat to absorb.

- Boil water, lightly steam the lingzhi, shiitake mushrooms, bell peppers, peas, and carrots.

- Put oil, garlic in a pan, fry it, add beef, stir until just re.

- Add carrots, Ganoderma lucidum mushrooms, shiitake mushrooms, bell peppers, peas, onions, and stir. Add oyster oil, season to taste. Dilute flour with a cup of water poured into a pan, stirring the mixture. Turn off the stove.

3. Pho processing:

- Hoa Hung dry pho: Put noodle in a pot of boiling water, cook for 6-7 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

- Put in a non-stick pan about 2-3 tablespoons of oil, let the heat heat, put the noodle in, sprinkle the noodle cake evenly over the bottom of the pan, not too thick, use the chopsticks to crank the noodle cake to make it evenly. round. If you like crispy noodles, make thin noodles and use more oil. Low heat.

- After 5-7 minutes, the noodle cake will stick together, and golden. Use the grit to turn the cake surface, wait for the cake on the bottom to turn yellow.

4. Finished products:

Put the noodle cake on a plate, let the beef stir fry, water the sauce evenly on top. To add pepper and cilantro.

Serve with soy sauce, chili sauce.

CÔNG TY TNHH SẢN XUẤT VÀ THƯƠNG MẠI HÒA HƯNG

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