Vietnamese beef river powder
By VicentaLakin
When it comes to Vietnamese food, it begins to remind people of Vietnamese river powder. Indeed, the Vietnamese river powder, a hundred-year-old Vietnamese food, is integrated into the Chinese and French culture of cooking, with its unique and special taste not only in Viet Nam, but also in the world as Vietnamese migrants. It has been documented that Vietnamese river powder was first brought into Viet Nam by Guangdong immigrants in the early part of the twentieth century and is now the national food of Viet Nam. River powder is a basic food skill in Viet Nam, a recipe for cooks and restaurants, and thus the largest selling point for all Vietnamese restaurants. The essence of the powder is soup. Put the soup on. This river is halfway through. As food growers, while there are no professional chefs, there is no ambiguity about cooking. You see, if you want to be serious, just do it my way. But now it's an extraordinary time, and some of the materials, like the bones of a cow, the oxen, you can make soup with the bones of a pig, the flesh of a pig, or the whole chicken, and that tastes different。
Recipe Recommendations
- Vietnam Pho 1 bag
- lettuce 1 tree
- mung bean sprouts 2 they have given
- beef tenderloin 1 block
- beef brisket 500 grams
- green onions 1 tree
- fresh ginger 1 block
- white pepper seeds 20 grams
- octagonal 1
- clove 4 capsules
- fish sauce appropriate amount
- salt appropriate amount
- coriander 2 trees
- salty and fresh
- cook
- several hours
- senior
Steps for Vietnamese beef river powder
1
The main material is ready: Vietnamese wide river powders, large leaves, vanilla cleaning, green bean sprouts rinsed with fresh water after a wash, green bean sprouts are softer a few hours after the blistering; oxen rib meat is prepared。
2
The bone of the cow is used by the merchants to saw open, to freeze the refrigerator, to take out the thaw early, to make a large amount of the calf, to choose the screechy, and to have a strong soup that smells good。
3
Cows cut large, onions cut large, ginger slices thick; at this point, the bones were placed in an oven covered with tin paper and placed on the oven about 200 degrees and 20 minutes of fire。
4
White pepper seeds, eight horns, lilacs and a pot are cooked with a microflammation of spices; a bag is sewn and sealed without a bag when it's dry; the “special work” in the home is different, but these are the most common spices。5
Cow, onions, ginger chips, white peppers of eight horny cloves, packed into soup pots, with full cooling。
6
Boiled with a blazing fire until it boils, and thrusts out the impurities of the flesh, and throws away the foam。
7
The bones of the cattle have been baked, the surface and the cut face are yellow, and many clear butters have infiltrated, which is why a piece of tin paper has to be baked。
8
Put all the bones of the cattle and roasted butter into the soup pot, which must have a large capacity, because the essence of the Vietnamese river powder is in the soup; from this point on, we have to heat it with a microfire, which takes about four hours, and two hours without patience, until the soup smells and the cow bites。
9
The soup is almost ready for the drop of the fish; it increases the taste and salt, and without it it is replaced by a proper amount of raw and other similar sauce, but it's either a tunnel or fish。
10
The salt is more than the usual soup, because the smell of river powder is entirely dependent on the salt that appears at this point。
11
Don't waste your time making soup. Slice the oxen's spine thinly and crush it with a knife, so that it can be loose and warm。
12
The powder is boiled into the boiler and softened into the water, it's completely cooled with cold water, it's in the water all the time, before eating it into the bowl; don't worry about blistering, but it's better to do it before the soup is ready。
13
The oxen from the soup is made, dry, sliced; and the oxen is ripe after four hours。
14
Take the bowls, put some veggies under the ground, and the green leaves should be exposed; and pick a chopstick on the lettuce, with beef on the top and rib meat on the other side, not thick, one by one。
15
Another small pot, which heats up a small amount of veal veal soup, so that when it boils, three large spoons of veal are poured on the raw beef, and then the soup from the bowl is poured back into the pot to boil and three spoons of hot soup are poured. On raw beef; a total of three waves will do it. The raw beef is completely hot and very young。
16
Finally, there is enough beef soup in the oxen, a proper amount of cuisine, a sprouts of sprouts, a small amount of spicy rice, all of red and green palms, and abdominal intestines, increasing immunity and not much food, but full nutrition, especially for this season。Vietnamese beef river powder Make Tips
1. The essence of the Vietnamese river powder lies in soup, which is transparent in its broccoli, which is also purchased in large supermarkets or in some Internet stores, but is very rich in the aroma and mouth, but not on the surface; it is better to heat up the ridges alone, so that the soup is not mixed up with the cuddled ribs, and the heat of the cuddled ribs is very rapid, so that the ridges of the cuddles are warm, and the operation of the cuddles is shorter; and it is really different from the cuddles if the soup is warm enough, and if the temperature of the summer is high in the fridge, then the next meal is hot until the next meal is boiled; and it is not so hot that the soup of the cuddles is so that it is not mixed, and it is fast that it is warm, but it is really warm, but it is very different。