Hướng dẫn chế biến hủ tiếu - copy

Processing instructions

Instructions for processing porridge

1. VEGETARIAN PORRIDGE

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

1 carrot

1 pickled radish

2 cassava roots

100g fresh shiitake mushrooms or 20g dried shiitake mushrooms

100g of fresh straw mushrooms

100g of mushroom

1 piece of tofu

1 spring onion, green onion, cilantro, bean sprouts, chives

Vegetarian fish sauce, sugar, salt, pepper, vegetarian seasoning powder

Perform:

1. Preliminary processing of raw materials:

Mushrooms, mushrooms, fresh shiitake mushrooms are washed, cut legs, soaked with diluted salt water, rinsed with clean water, drain and cut into bite-sized pieces.

2. Cook broth:

Cassava tubers, chopped pickled radish put in a pot with 2l of broth to produce fresh water. Then filter the broth.

3. Processing mixture of vegetables:

North the pan on the stove, add a little cooking oil to heat, add the three syrups and stir-fry the gold, then add the mushrooms to stir fry and taste the spices to taste.

Crispy tofu, cut into small squares.

3. Cooking porridge:

Put the broth in the pot, and put the diced carrots and the pre-cooked mushrooms in the pot. Season with a tablespoon of fish sauce and spices as you like. When the carrots are soft, put Hoa Hung instant porridge and chopped tofu into the pot. Close the lid. Boil. Out of the fire, we've got a perfect pot of porridge.

4. Finished products

Ladle porridge into a bowl, sprinkle a little more powdered pepper, onions and enjoy while still hot. Can be served with chives or banh chung or Hoa Hung fresh noodle.

2. MINCED MEAT PORRIDGE

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

1 carrot

1 pickled radish

2 cassava roots

300g lean meat

Scallions, cilantro, bean sprouts, chives, shallots, scallions

Fish sauce, sugar, salt, pepper, seasoning powder

Perform:

1. Preliminary processing of meat:

Meat after washing it thoroughly, grind or mince the meat, season to taste: salt, pepper, sugar, seasoning seeds and chopped scallion root. Mix well and allow 15 minutes to infuse spices.

Remove a little shallot with cooking oil, then add the marinated meat and sauté it well.

2. Make porridge:

Pour the cooked meat into a pot of water about 1.5l, cook for 5 minutes. Put Hoa Hung instant porridge in the pot. Season with a tablespoon of fish sauce and spices as you like. Close the lid. Boil. Out of the fire, we've got a perfect pot of porridge.

3. Finished products

Ladle the porridge into a bowl, sprinkle with pepper powder, scallions, and cilantro on and enjoy while still hot. Can be served with chives or banh chung or Hoa Hung fresh noodle.

3. CHICKEN SOUP

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

1 carrot

100g of raw green beans

Half chicken or 2 large chicken thighs

Scallion, cilantro, bean sprouts, purple onion, scallion, coriander

Fish sauce, sugar, salt, pepper, seasoning powder

Perform:

1. Preliminary processing of raw materials:

- Green beans are washed over many times with water, then soak for 4-5 hours or overnight.

- Chicken washed with salt water or white wine, drain.

2. Proceed to cook porridge

- Put the chicken in a pot containing about 2l of water, add purple onion, grilled ginger, and scallion to boil. Grate the chicken until the chicken is tender, ripe, stab into the meat no longer see the red blood flowing, take it out to a plate to cool, then chop it into small pieces.

- Put chopped carrots and green beans in a pot of simmering chicken water until fully open. Season with a tablespoon of fish sauce and spices as you like.

- Put Hoa Hung instant porridge in the pot. Close the lid. Boil. Out of the fire, we've got a perfect pot of porridge.

3. Finished products

Ladle the porridge into a bowl, sprinkle with pepper powder, scallions, and cilantro on and enjoy while still hot. Can be served with bean sprouts, coriander, greens or cake or fresh Hoa Hung noodle soup.

4. CHICKEN PORRIDGE WITH CORN

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

2 American corn

Half chicken or 2 large chicken thighs

Scallion, cilantro, bean sprouts, purple onion, scallion, coriander

Fish sauce, sugar, salt, pepper, seasoning powder

Perform:

1. Preliminary processing of raw materials:

Wash chicken with salt water or white wine, drain.

2. Proceed to cook porridge

- For 2 chicken corns in a pot containing about 2l of water, add purple onion, grilled ginger, and scallion to boil. Grate the chicken until the chicken is tender, ripe, pierce the meat no longer see the red blood flowing, take it out to a plate to cool, then shred it. After soft corn also picked out, pick up the seeds.

- Put corn in the pot of broth.

- Put Hoa Hung instant porridge in the pot. Season with a tablespoon of fish sauce and spices as you like. Close the lid. Boil. Turn off the fire.

3. Finished products

Ladle the porridge into the bowl, let the chicken tear on top, sprinkle with pepper powder, scallion, and cilantro on and enjoy while still hot. Can be served with cilantro, greens or cake or fresh Hoa Hung noodle.

5. TARO SHRIMP PORRIDGE

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

150g taro or tall potato

300g shrimp

100g of mushrooms

Scallions, cilantro, bean sprouts, chives, shallots, scallions, cilantro

Fish sauce, sugar, salt, pepper, seasoning powder

Perform:

1. Preliminary processing of raw materials:

Wash the mushrooms, cut the legs, soak them with diluted salt water, rinse with clean water, drain and slice into small pieces to taste.

Wash the prawns with salt water or lemon juice, and drain.

2. Proceed to cook porridge

- North pan on the stove, add some cooking oil to heat, add the purple onions and stir-fry the golden mushrooms and stir-fry the mushrooms and taste the spices to taste.

- Put the shrimp in a pot containing about 2l of water, add purple onion, grilled ginger, and scallion to boil. See shrimp turn bright red. Take out the shrimp.

- Put the mushrooms in the pot of shrimp broth. Put the taro into small square seeds in a saucepan and cook until soft.

- then put Hoa Hung instant porridge in the pot. Season with a tablespoon of fish sauce and spices as you like. Close the lid. Boil. Turn off the fire.

3. Finished products

Ladle porridge into a bowl, place shrimp on top, sprinkle some pepper powder, scallions, cilantro, pureed iron ginger and enjoy while still hot. Can be eaten with bean sprouts, cans or cakes or fresh Hoa Hung vermicelli.

6. PORK ROLLS PORRIDGE

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

A pig's trotters are about 500g

100 green beans

100 lotus seeds

Scallions, cilantro, bean sprouts, chives, shallots, scallions, chives

Fish sauce, sugar, salt, pepper, seasoning powder

Perform:

1. Preliminary processing of raw materials:

- Green beans are washed over many times with water, then soak for 4-5 hours or overnight.

- Pork ham with salt water or white wine, drain. Squeeze into slices to eat.

2. Proceed to cook porridge

- Put the pork rolls in a pot containing about 2l of water, add purple onion, grilled ginger, and scallion to boil. Ninh pork rolls until soft, soft, green beans and lotus seeds simmer until soft. Season with a tablespoon of fish sauce and spices as you like.

- Put Hoa Hung instant porridge in the pot. Close the lid. Boil. Out of the fire, we've got a perfect pot of porridge.

3. Finished products

Ladle the porridge into a bowl, sprinkle with pepper powder, scallions, and cilantro on and enjoy while still hot. Can be served with bean sprouts, chives, chives or fresh Hoa Hung vermicelli.

7. BEEF PORRIDGE

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

100g taro

100g of platypus speculum

300g beef

Scallion, cilantro, bean sprouts, chives, shallots, scallions, garlic, basil, white onion

Fish sauce, sugar, salt, pepper, seasoning powder

Perform:

1. Preliminary processing:

Meat after washing with salt water or white wine, grinding or mincing the meat, seasoning to taste: salt, pepper, sugar, seasoning seeds and chopped scallions. Mix well and allow 15 minutes to infuse spices.

Then crumple into circles.

Peeled garlic, leave the whole cloves.

Taro and iron papaya into small squares.

2. Make porridge:

Put taro and papaya in a 1.5 liter pot of water, cook softly. Add the whole clove garlic, add the beef balls, put Hoa Hung instant porridge in the pot. Season with a tablespoon of fish sauce and spices as you like. Close the lid. Boil. Out of the fire, we've got a perfect pot of porridge.

3. Finished products

Ladle the porridge into a bowl, sprinkle with pepper powder, cilantro, thinly grated white onions and enjoy while still hot. Can be eaten with fresh Hoa Hung vermicelli.

8. HEAT BAR PORRIDGE

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

100g of lotus seeds

10g red apple

10g goji berries

50g light label

10g idea

300g of alum sugar

Perform:

1. Preliminary processing of raw materials:

Soak lotus seeds, red apple, goji berries, longan, will

2. Make porridge:

Boil about 1.5l, let the willpower to cook until soft. Then add lotus seeds, red apples, and softly cook them. Add the sugar, seasoning to taste. Put the goji in. Put Hoa Hung instant porridge in the pot. Close the lid. Boil. Turn off the fire, we have a delicious porridge pot, excellent heat.

3. Finished products

Spoon the porridge into a bowl, and enjoy while still hot.

9. COLDS PORRIDGE

Ingredients: for 3 people to eat

3 packs of Hoa Hung instant porridge

300g lean meat

Scallion, purple onion, ginger, perilla

Fish sauce, sugar, salt, pepper, seasoning powder

Perform:

1. Preliminary processing of meat:

Meat after washing, grinding or mincing the meat, seasoning to taste: salt, pepper, sugar, seasoning seeds and chopped scallion root. Mix well and allow 15 minutes to infuse spices.

Remove a little shallot with cooking oil, then add the marinated meat and sauté it well.

2. Make porridge:

Pour the cooked meat into a pot of water about 1.5l, cook for 5 minutes. Put Hoa Hung instant porridge in the pot. Season with a tablespoon of fish sauce and spices as you like. Close the lid. Boil. Turn off the fire, we've got a great porridge.

3. Finished products

Scoop the porridge into a bowl, sprinkle with pepper powder, pure iron scallions, iron ginger, pure iron perilla leaves and enjoy while still hot.

10. FISH PORRIDGE HOT POT, BITTER VERGETABLES

Ingredients: for 4 people to eat

3 packs of Hoa Hung instant porridge

1 carrot

100g of mushrooms

1 whirlwind fish is about 1kg

Scallion, cilantro, bean sprouts, purple onion, scallion, bitter vegetables

Fish sauce, sugar, salt, pepper, seasoning powder

Perform:

1. Preliminary processing of fish:

- Fish after washing. Cut into 3 parts (or boneless, cut fish into thin pieces), salted, pepper, sugar, seasoning seeds and chopped scallion root. Mix well and allow 15 minutes to infuse spices.

Remove a little shallot with cooking oil, then add the marinated meat and sauté it well.

The mushrooms are washed, drained and sliced ​​into small pieces to taste.

3. Processing:

North the pan on the stove, add a little cooking oil to heat, add the purple onions and stir-fry the gold, then add the mushrooms to stir fry and taste the spices to taste.

2. Make porridge:

Put the mushrooms and fish in a pot of water about 1.5l. Cook the fish. Put Hoa Hung instant porridge in the pot. Season with a tablespoon of fish sauce and spices as you like. Close the lid. Boil. Out of the fire, we've got a perfect pot of porridge.

3. Finished products

Ladle porridge into the hotpot, add pepper powder, scallions, cilantro, and ginger. Dip more bitter vegetables and enjoy. Can be eaten with fresh Hoa Hung vermicelli.

  • Other posts
CÔNG TY TNHH SẢN XUẤT VÀ THƯƠNG MẠI HÒA HƯNG

Chính sách vận chuyển | chính sách thanh toán | chính sách bảo mật | chính sách đổi trả

Tax Code: 1 4 0 0 4 5 5 4 5 1 cấp 10/10/2019 tại Sở Kế Hoạch Và Đầu Tư
Representative: Đàm Thị Vân - Tel: 02773861143

 163 Highway 80, Phu Long Hamlet, Tan Phu Dong X.Tan Phu Dong, Daec City, Dong Thap City

 (+84) 277.3861143 - 0277 3861143 - Fax: (+84) 277.3868949

 congtyhoahung.sadec@gmail.com

 www.hoahungfoods.com

Quality certification
Follow us

Designed by Vietwave

hoahungfoods