Her husband, who is 11 years younger than her, makes delicious dishes, but tells Ngo Thanh Van to “boil water to soak his feet”, women are only good at breaking up!
Check out how to cook vegetarian pho:
American sweet corn: 300g.
Vegetarian beef slices: 50 grams.
Tofu: 3 pieces.
Ky tofu: 30g.
White radish: 200g.
They are: 200 gr.
Fresh Ginger: 50g.
Fresh noodle soup: Choice of servings.
Raw vegetables: Bean sprouts, basil and cilantro (smells Chinese).
Pho seasoning: Cinnamon sticks, cardamom, star anise, cloves, coriander seeds.
Seasonings: salt, flavoring, rock sugar, pepper.
White radish, peeled carrots, washed, cut into 3 cm long pieces.
Peeled cassava root and chayote, washed, cut into small squares.
Cut the sweet corn into small pieces, remove the skin and whiskers and clean it.
Peel the ginger, wash and cut into thin pieces.
Straw mushroom remove the root, wash and cut in half.
Spinach coriander washed, chopped to serve with pho.
Washed onions, thinly sliced.
Place the chives in the bowl with the sliced vegetarian beef, then sprinkle with a little more seasoning, ground pepper and mix well. In the middle of the whole vegetarian cutlet, soak the marinade for about 10 minutes so that it absorbs and tastes better.
Pho noodles are lightly blanched in boiling water for 20 seconds. After that, immediately remove the noodles to rinse with cold water. Repeat this process 2 times so that the noodles are cooked, soft but still retain their elasticity and delicacy.
Tofu you cut into small pieces, about 5cm long. If using green tofu, cut it into small pieces. Then soak in water until soft. Fry tofu in hot oil until golden brown on both sides. When the tofu is golden yellow and fluffy, it’s delicious and perfect for vegetarian pho.
Tofu is cut into 1 cm pieces, fried until golden brown in a pan with hot oil.
Sauté the chopped onions in a wok, add the mushrooms and sliced vegetarian beef, fried tofu and sauté for 3 minutes. Then, add a little seasoning, ground pepper and stir gently so that the spices absorb the spices and taste better.
Place the white radish, cassava root, carrots, chayote and sweet corn in a pot of cold water. Add a pinch of salt then bring to a boil. Lower the heat to simmer for 60 minutes to get a sweet taste from the vegetables. When the broth has simmered for 30 minutes, add the onions, fresh ginger, cinnamon, cardamom, cloves and the charred baking sheet. When the ingredients are fragrant, place them in a filter bag and place them in a pot of broth.
After boiling vegetables for 60 minutes. Remove all cooked vegetables. To make the broth clearer, you can strain the water with a disposable towel.
Season with alum sugar, a vegetarian seasoning to give the gravy the best taste. Put the sliced vegetarian beef, tofu and mushrooms in a pot. Cook for another 5 minutes, then reduce the heat to keep the broth still hot.
If you wish, you can add the apples, tomatoes and pears while the stock is simmering. The sweetness will create a delicious taste for your pho.
Serve and enjoy
Divide the cooked pho and individual bowls according to taste.
Arrange mushroom, sliced vegetarian beef and tofu, tofu with any vegetables you want to eat on top of Chan broth.
Sprinkle some finely chopped chives along with the herbs and coriander over the top.
at thuvienpc.com – Source: Eva.vn