Hướng dẫn chế biến hủ tiếu

1. VEGETARIAN NOODLE SOUP

Ingredients: for 3 people to eat

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

- 2 pieces of white tofu

- 1 piece of tofu tofu

- 1 carrot

- 1 cassava tubers

- 1 kohlrabi

- 1 American corn

- 1 white radish

- 10 dried shiitake mushrooms soaked

- 200g straw mushroom

- 50g vegetarian minced meat

- 1 cup sliced ​​boaro onion head

- Cilantro, chili, bean sprouts, chives, Chinese celery

- 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 the minced vegetarian broth to bloom.

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, add the boar to the golden pan, remove the boaro and take out the mushrooms and minced meat, stir fry and season to taste.

- Tofu cut into small square pieces, deep fried. Crispy fried tofu.

- 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. Processing noodles:

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

* Hoa Hung dry noodles: Put the dried noodles in a pot of boiling water, cook for 3-4 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put rice noodles in a bowl, ladle the broth, let the tofu crispy on top, sprinkle pepper, fried boaro, and cilantro.
Serve with lemon, chili, bean sprouts, chives, Can Tau, soy sauce.

2. NAM VANG NOODLES

Ingredients: for 3 people to eat

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

- 500g tube bone

- Fresh shrimp 200g

- Pig liver 200g

- Minced pork 100g

- Pig heart 200g

- 6 quail eggs

- Celery 100g

- Chinese cabbage (chrysanthemum) 200g

Chives 50g

- Onion 1 bulb

- Carrot 1 bulb

- Garlic 4 cloves

- Price 100g

- Onion 100g

- Salt seeds, sugar alum, seasoning seeds, fish sauce.

Perform:

1. Preliminary processing of raw materials:

- Onions peeled, cut into areca zone.

- Minced garlic

- Carrots peeled, washed, sliced ​​to taste.

- Celery, bean sprouts, chives, pick up, wash, drain. Celery and chives cut into pieces.

2. Processing tubular bones, liver, shrimp, quail eggs:

- Wash the tube bone, boil briefly with boiling water to remove any dirt. Take out another pot and put in 1.5 liters of water, boil. Put onions, carrots in the pot of broth, continue to simmer.

- The pig's heart is crushed with salt and washed. Boil the liver of pig, pig liver (to know whether the liver is ripe or not, just use a chopstick to plunge into the liver, if there is no red water flowing out, the liver is ripe). Boil shrimp, when ripe, it will turn pink and slightly curled. Quail eggs after being boiled, peel off the shell.

- The liver and pork belly are allowed to cool and then cut to taste. Shrimps peel, remove the head, leaving the tail.

3. Processing:

- Heat cooking oil, add garlic to non-aromatic. Put 1/2 of garlic in a cup and set aside.

- Put minced pork in a garlic pan, stirring until the meat is ready to hunt, then the meat is cooked. Put the fried meat in the pot of broth. Season with sugar, salt, fish sauce.

4. Processing noodles:

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

* Hoa Hung dry noodles: Put the dried noodles in a pot of boiling water, cook for 3-4 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put the noodles in the bowl, scoop the broth, put the shrimp, quail eggs, liver and pig's heart, sprinkle with pepper, fried garlic, and cilantro.
Serve with lemon, chili, bean sprouts, chives, celery, squash, soy sauce.

3. SEAFOOD NOODLE SOUP

Ingredients: for 3 people to eat

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

- 500g tube bone

- Fresh shrimp 200g

- Fresh squid 200g

- Clam 1kg

- Celery 100g

- Lettuce 200g

Chives 50g

- Onion 1 bulb

- Carrot 1 bulb

- Garlic 4 cloves

- Price 100g

- Onion 100g

- Salt seeds, sugar alum, seasoning seeds, fish sauce.

Perform:

1. Preliminary processing of raw materials:

- Onions peeled, cut into areca zone.

- Minced garlic

- Carrots peeled, washed, sliced ​​to taste.

- Celery, bean sprouts, chives, lettuce picked and washed, drained. Celery and chives cut into pieces.

2. Processing tubular bones, liver, shrimp, quail eggs:

- Wash the tube bone, boil briefly with boiling water to remove any dirt. Take out another pot and put in 1.5 liters of water, boil. Put onions, carrots in the pot of broth, continue to simmer.

- Shrimp wash (remove the dirty part on the head and only on the back). When boiled, the shrimp will turn red and slightly curled. Cut squid cut to taste, boiled. Boil chieu, peel, take meat.

3. Processing:

- Heat cooking oil, add garlic to non-aromatic. Put 1/2 of garlic in a cup and set aside.

- Filter the broth to boil shrimp, squid, and clam in a pot of broth. Season with sugar, salt, fish sauce.

4. Processing noodles:

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

* Hoa Hung dry noodles: Put the dried noodles in a pot of boiling water, cook for 3-4 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put rice noodles in a bowl, ladle the broth, put shrimp, squid, and clams, sprinkle pepper, garlic, onion, and cilantro.
Serve with lemon, chili, bean sprouts, chives, celery, lettuce, soy sauce.

4. BEEF NOODLES

Ingredients: for 5 people to eat

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

- Beef 1kg

- Garlic 1 bulb

- Onion 1 bulb

- Basil 50g

- Cilantro 50g

- Live price 100g

- Lemon 1 fruit

- Anise 2 pieces

Lemongrass 2 trees

- Minced ginger 3 tbsp

Fish sauce 5 tbsp

- Braised beef seasoning 2 tbsp

- Brown sugar 1.5 tbsp

- Cooking oil 3 tablespoons

- Ketchup 4 tbsp

- Water is 8 cups

- Coconut water 2 cups

Salt 1 teaspoon

- Soy sauce 3 tbsp

- Satay 3 tbsp

- 50g buffalo horn chili

Perform:

1. Preliminary processing of raw materials:

- Beef washed with white wine, soaked for 10-15 minutes and then drained, cut into square pieces to taste.

Marinate beef, with 5 minced garlic cloves, 3 tablespoons of minced ginger, 5 tablespoons fish sauce, 1.5 tablespoons of brown sugar, salt, 2 tablespoons of beef stock. Mix well and let stand for about 30 minutes to allow the beef to soak up the spices.

- Carrots peeled, cut circle.

2. Processing beef stock:

- Put the pan on the stove to heat, remove the cooking oil, wait for the oil to be hot, then let the lemongrass cut into a beat with a little minced garlic. Add the sliced ​​onion, stirring until soft.

- Put the marinated beef in the frying pan for about 5 minutes to firm, add tomato sauce. Pour into the pot of water (with 8 cups water + 2 cups coconut water). Add the anise flower, 2 golden grilled chili, bring to a boil, then lower the heat to low for about 1 hour for tender meat. Season with sugar, salt, salt to taste.

- Finally, put the carrots in the pot, simmer for another 10 minutes for the carrots to be soft.

(For the beef to be soft quickly when cooking, you can put 1 stainless steel spoon into the beef pot, this is the secret to making the meat soft without being crushed.)

3. Processing of noodles:

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

* Hoa Hung dry noodles: Put the dried noodles in a pot of boiling water, cook for 3-4 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

5. Finished products:

Put noodles in the bowl, scoop the braised beef into, add cilantro, thin sliced ​​onions.
Serve with lemon, chili, cinnamon leaves, raw bean sprouts, soy sauce, chili sauce.

5. STIR-FRIED FLAT RICE NOODLE

Ingredients: for 3 people to eat

300g Hoa Hung dry noodle soup

200g pork tenderloin or bacon (optional)

200g shrimp

1 carrot

Scallions, garlic, chili, purple onion, cilantro, chives (chives), bean sprouts

Raw vegetables, cucumber

Fish sauce, seasoning seeds, sugar, salt, cooking oil

Perform:

1. Preliminary processing of raw materials:

Chopped pork. Marinate 1 teaspoon fish sauce rice + 1 teaspoon seasoning seed + 1/2 teaspoon sugar + 4 crushed garlic cloves + 2 purple onions, marinate for 30 minutes.

Peeled steamed shrimp.

Cut carrots afraid. Chives cut about 5cm long. Chopped purple onion, crushed onions.

3. Processing of noodles:

* Hoa Hung instant noodle soup: Take out cold water immediately.

* Hoa Hung dry noodles: Dip in cold water and take out. Take out the basket.

2. Mix the sauce:

Add 2 tablespoons of sugar in a bowl + 3 kumquats (or 1/2 lemon) + 8 teaspoons of fish sauce + 4 teaspoons of coconut water (fish sauce 2: 1 coconut water) Bring the mixture to a boil (if using filtered water, it will not need to boil). Cool, add garlic and chili puree.

3. Stir-fry rice noodles:

- For cooking oil 2 tablespoons hot for purple onion and onion, non aromatic. Then add the meat to stir fry, add 1/2 cup of hot water to the main meat.

- Add the carrots and stir-fry slightly, then stir the shrimp. Season with salt, sugar, and seeds to taste.

- Put the noodles in the pan, mix the cashew with chopsticks. Replace the lid for about 3 minutes. Open the lid, add the chives and mix well. Turn off the fire. We have a pan of fried rice noodles with shrimp and meat, delicious, delicious.

4. Finished products:

Pick up stir-fried noodles into a plate. Serve with raw vegetables and fish sauce made.

6. BEEF STEW MIXED NOODLES

Ingredients: for 3 people to eat

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

Beef flank 500 g

Carrots 200 g

Tomato sauce 150 g

Minced garlic 5 cloves

Chopped purple onion 3 bulbs

Lemongrass 2 trees

Ginger a small bulb

Anise 2 pcs

Cinnamon stick 1 slice

Cooking oil 1 tablespoon, oyster oil 2 tablespoons, seasoning seeds, salt, sugar.

Perform:

2. Processing beef stock:

- Put the pan on the stove to heat, remove the cooking oil, wait for the oil to be hot, then let the lemongrass cut into a beat with a little minced garlic. Add the sliced ​​onion, stirring until soft.

1. Preliminary processing of raw materials:

- Beef washed with white wine, soaked for 10-15 minutes and then drained, cut into square pieces to taste.

Marinate beef, with 3 cloves of minced garlic, 3 tablespoons of minced ginger, 5 tablespoons of fish sauce, 1.5 tablespoons of brown sugar, salt, 2 tablespoons of beef stock. Mix well and let stand for about 30 minutes to allow the beef to soak up the spices.

- Carrots peeled, cut into short 2cm size.

2. Processing beef stock:

- Put the pan on the stove to heat, remove the cooking oil, wait for the oil to be hot, then let the lemongrass cut into a beat with a little minced garlic.

- Put the marinated beef in the frying pan for about 5 minutes to harden, add tomato sauce. Then prepare the vinegar to touch the flesh. Add in anise, cinnamon, and 1 chili. Season with 1 tablespoon of oyster oil, rock sugar, seasoning seeds, salt to taste. - Lower heat and simmer beef for about 40 minutes to soften.

- Finally, put the carrots in the pot, simmer for 10 minutes to make the carrots soft, the beef stock is thickened, then turn off the heat.

3. Processing of noodles:

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

* Hoa Hung dry noodles: Put the dried noodles in a pot of boiling water, cook for 3-4 minutes. Picked out. Rinse through cold water. Drain and mix well with a little oil.

4. Finished products:

Put rice noodles in a plate to scoop beef stock to face, add cilantro, thin sliced ​​onions.
Serve with lemon, chili, cinnamon leaves, bean sprouts, soy sauce, chili sauce.

When eating, mix the braised beef and noodles