The practice of boiling pho, the practice of boiling pho

Material. Ingredients: 300g pho, 1 2 tablespoons green sauce, a few drops of dark soy sauce.

Other ingredients: a pinch of sliced meat, 5 medium shrimp (shelled and gurus), 1 squid (cleaned and cut into cubes), 3 stalks choy sum, 1 tsp soy sauce, 1 tsp Shaoxing wine, 1 tsp corn flour, a pinch of minced garlic.

Sauce: 500ml broth, 1 tsp green sauce, 1 2 tsp fish sauce, 1 tbsp oyster sauce, a pinch of salt and pepper, 2 egg whites or 1 whole egg (beaten), a pinch of corn flour and a pinch of water.

Method. 1. Heat 1 tablespoon of oil in a hot pan, add rice noodles and stir-fry with green sauce and dark soy sauce;

2. Fry until the sauce is evenly placed on the pho until it is brown and the edges are a little burnt;

3. Put the pho on a plate and set aside;

4. Add the meat slices to the sauce green, Shaoxing wine and corn flour to marinate them to make the meat slices more soft and smooth;

5. In addition, heat another pot, add 1 teaspoon of oil to the hot water, and blanch the choy sum to make it shiny;

6. Drain the blanched cabbage sum and put it on top of the pho;

7. Heat the pan, add 1 teaspoon of oil, stir-fry the garlic, add the meat slices, fry the fish cakes, and put them on top of the pho;

8. Pour the soup into the pot, boil the open top and move the plant who Bao Jing, add the shrimp and squid, and then add other seasonings except for the egg white and corn flour water;

9. Add corn flour and boil until thick or according to personal preference;

10. Remove the heat, slowly add the egg whites and continue to stir until the egg whites form a thick shape and pour on top of the pho, and enjoy while hot.

Wash the pho and put it in a pot to cook, add celery, and the bean paste will be delicious.

The practice of boiling pho should be more popular in our Guangdong, and it should be the most difficult to make and the best taste.

If you don't need to add ingredients, there is no special way, just put water directly in the pot and put in the pho for the main purpose.

Blanched pho, can be fried, can be boiled, put vegetables, eggs, meat.

Boiled pho can be prepared with a boiled base, put in the pho and then add other ingredients.

After boiling the water, put the pho in it, and then open it again and you can scoop it up.

Introduction: Pho can be boiled in soup and stir-fried. In terms of preparation, there are five flavors of sweet, sour, bitter, spicy and salty, stir-fried, scooped, soup, and steamed. Let me introduce you to the method of boiling pho, let's take a look!

Ingredients:

Ingredients: 120 grams of rice noodles (dry), 50 grams of pork liver, 60 grams of lean meat, 40 grams of green vegetables.

Excipients: 30 grams of tea seed oil, 1 gram of salt, 10 grams of light soy sauce, 3 grams of oyster sauce, 5 grams of cooking wine, 1 piece of ginger, 5 grams of chives, 1 large bowl of bone broth.

Method.

1.Rinse the pork liver and soak it in water for half an hour.

2.After cutting into thin slices, wash it several times, soak it in water for half an hour, pick it up, put cooking wine and stir well, and marinate for a while.

3.Wash and cut into thin slices, add a little light soy sauce, oyster sauce and cooking wine, stir well, and marinate for a while.

4.Prepare some of your favorite greens; Peel and wash the ginger and cut into thin slices; Wash the chives and chop the green onions.

5.Pour an appropriate amount of water into the pot, pour in a bowl of bone broth, put ginger slices, bring to a boil over high heat, put pork liver and lean meat to boil, skim off the foam.

6.Drain the pho and cook for two minutes.

7.Put oil and salt.

8.Light soy sauce, to taste.

9.Put the greens and cook until they are broken.

10.Sprinkle chopped green onions, remove from the pot and serve on a plate.

1. Under normal circumstances, if we want to cook delicious pai pho, we need to master the correct method, otherwise it is easy to stick together, not only does it look bad in appearance but also tastes good. In order to make a delicious pho, we first pour an appropriate amount of water into the pot and wait for the water to boil.

2. After the water boils again, add a small amount of green vegetables to it, and salt to taste, then take a bowl of another type, add light soy sauce, sesame oil, and oil consumption to it, and then scoop a bowl of soup to reopen the seasoning, scoop up the pho and put it in it and stir evenly.

The raw material of pho is rice, which is washed and ground into flour, mixed with water to make a paste, steamed into flakes on the basket, and divided into strips after cooling. Handmade river pink white. Recently, there are also shops that add various vegetable juices and fruit juices to make colorful pho. Zheng Zhao.

In recent years, the mechanized production of rice noodles has been realized, and a large number of self-produced rice noodles have appeared in Guangzhou, and some manufacturers have even added borax to the aged rice, which has affected food safety. In 2004, Guangzhou City considered Mengshu to declare the protection of "regional products of origin" in the name of "Guangzhou Shahe Noodles", so as to strengthen the management of the Pho manufacturing industry and increase the publicity and protection of the "Pho" origin culture.

At present, pho is a food that is widely loved by young people, it is also very popular, and pho contains a lot of nutrients, some people can also play a certain role in the body after eating some pho, so since pho is so popular, of course, there are many practices, so let's introduce it to you.

1.The following will introduce you to one of the many ways to make pho called egg fried pho, through this name, you can also understand that the ingredients we choose are eggs and pho, you first need to prepare some essential ingredients for egg fried pho, then we need not many ingredients, first of all, we need to prepare a certain amount of pho, but also need to prepare eggs, salad oil, dark soy sauce, shallots, carrots, light soy sauce and oil consumption.

2.We need to tear the purchased pho into strips and put it in the refrigerator compartment of our home for about an hour.

Dan Hankai 3Break up the eggs we have prepared, the steps of hitting the umbrella are very simple, you only need to use chopsticks to stir constantly, open the pot and fry the eggs, the fried eggs are a whole piece, then in order to facilitate the next step of sfrying, we need to cut the whole egg first, and put it aside for later use.

4.Add a certain amount of salad oil to the pot and heat the oil, then we put the pho into the pot and turn on the high heat, then we add shredded carrots, sauce and eggs to the pot in turn, and stir well, add the chopped green onions to it, and stir for a while to put it on the plate.

The above is the method of old cracked pho introduced to you, so just pick one of the many pho practices and give it to everyone to pee and pick this kind of pho, which is called egg fried pho, which is also a very simple pho method, everyone must have learned.

Extended reading: Pho The practice of pho.

Pho, also known as Shahe Pho, is mainly made of rice, mainly from Shahe, Guangdong, and was brought to all parts of the world due to population migration, so there are more and more names. This article will introduce the specific production method of pho, let's take a look.

How to make pho

1. First, soak the rice for about 12 hours, then beat it into rice milk, add salt and cooking oil and let it stand for half an hour;

2. Stir the tapioca flour and water in a ratio of 1:2, then mix it with the prepared rice milk and place it evenly for 10 minutes for later use.

3. Then prepare two eight-inch flat plates, apply uniform oil to the basin, prepare boiling water over high heat, pour a quarter cup of rice milk into the plate and then place it on boiling water to simmer, and rotate it while placing it, so that the skin of the pho can be more uniform. Finally, cover the pot with a lid and steam over high heat for 2-3 minutes, and then there are large bubbles in the plate.

4. Place the steamed pho in a prepared basin of cold water to soak, so that it is easy to remove the pho skin;

5. When stacking pho, pay attention to the oil between each sheet, and then cut it according to your own needs to eat.

How to eat pho

1. Stir-fried pho: clean the pho and cut it into even segments for later use; Wash the greens and cut them into segments; Wash the bean sprouts, remove the old roots, and set aside; Beat the eggs and stir well and set aside; Heat oil in a pan, add the eggs and stir-fry until fluffy, put on a plate and set aside; Add the greens and bean sprouts to the frying pan in another oil pot, add an appropriate amount of salt and fry the rice noodles until soft, then add the rice noodles to the stir-fry, and then pour in the appropriate amount of light soy sauce and dark soy sauce in turn, stir evenly, and stir until the old rice noodles become transparent and soft.

2. Soup pho: After washing the meat slices, add an appropriate amount of light soy sauce and cooking wine, grasp well, marinate and set aside; Then pour the cornstarch into the meat slices and continue to grasp well, then add an appropriate amount of cooking oil; Wash the pho and cut it into segments for later use; Wash the greens and cut them into pieces for later use; After boiling hot water in a pot, add the pho to the bowl with the soup base and set aside, blanch the vegetables and put them on the pho for later use; Heat oil in a pan, add the marinated meat to the stir-fry, add an appropriate amount of light soy sauce to taste during the stir-frying process, and then add it to the pho and serve.

The above is a summary of the practice of pho in this article, and I hope that through this article, you can better understand pho and make the same delicious pho. It should be noted that when steaming pho and spreading the syrup, it should be thinner and more powerful, so that it can be steamed quickly and the pho is stronger.

Introduction: Everyone should be very familiar with pho, everyone generally eats fried pho, so what are the ways to cook pho? When it comes to pho, it is actually a kind of flour made of rice, which is different from corn flour and red potato flour, with essential differences, and the taste is also completely different.

What we commonly eat is the dry fried beef river, which is also a feature of Guangzhou, and the taste is deeply loved by everyone. In fact, in addition to stir-frying, pho can still be boiled and eaten, which is also something that most people don't understand, because in the eyes of most people, pho is used for stir-frying, which is not the case. So, let's take a detailed look at the practice of boiling pho.

Choy sum lean broth powder

Ingredients

A handful of dry pho per person, a handful of about 2-3 taels of lean meat.

Choy sum is used in the amount you like.

Excipients

Salt sesame oil

1.Soak the dry powder for a few hours until soft, I make it for breakfast, so I usually soak it overnight.

2.Boil a pot of water, add the soaked powder, and bring to a boil until the water becomes cloudy.

3.Obviously, when the powder is boiled soft, take it out, cool the water, and wash the starch on the surface. In this way, the soup is clear, and it is not easy to paste the bottom of the pot when cooking. After passing through the cold water, soak the pho in cold water to avoid sticking into a clump.

4.Cut the pork while cooking the flour, my is deboned meat, and it is better to use tenderloin or lean meat with a little fat. Choy sum is washed in advance.

5.Boil the pork in a pot under cold water to bring out the soup flavor, paying attention to skimming foam in the process.

6.When the water is boiling, take out the pork when the meat is cooked to avoid boiling it old, so prepare more broth to make the flavor strong.

7.Don't turn off the heat, then put the pho in the pot and bring to a boil.

8.Put the choy sum and pork together in a pot and cook until the vegetables are cooked.

9.Finally, add salt and a drop of sesame oil and serve.

Preparation of boiling pho

Materials

Ingredients: 150g pho.

Excipients: 50 grams of dried bamboo shoots, a little tempeh, 100 grams of pork, appropriate amount of tender meat powder.

Seasoning: Appropriate amount of salt, a little green onion, a little ginger, a little garlic, an appropriate amount of cooking wine, an appropriate amount of light soy sauce, 2 Chaotian peppers, an appropriate amount of sugar, and an appropriate amount of pepper.

1.The meat is seasoned with cooking wine, salt, sugar, light soy sauce, tender meat powder, and pepper, and the taste can be slightly heavier;

2.Put shredded ginger, minced garlic, minced chili pepper and black bean sauce in the oil pan and stir-fry, add the meat and stir-fry until it changes color after the fragrance, add the shredded sour bamboo shoots and fry for one minute, add the broth or water to boil, put in the wet noodles, add the green vegetables after the dispersion, and add the green onion after boiling.

The two methods of boiling pho introduced above are actually the two methods of boiling pho that are generally accepted in real life, and there are still many ways to cook pho in reality, if you are interested, you can have a detailed in-depth understanding. The pho that everyone usually eats is white, in fact, there are various colors of pho on the market, but you can rest assured that what is added in it is definitely not a pigment, and it will not harm your health.

Soak dry pho in warm water for about 5 to 10 minutes, don't soak it for too long.

Teach you how to make a three-silk pho roll.

1.Soak the pho skins in water, remove and drain, and cut each sheet into 8 cm wide strips. Soak the shiitake mushrooms in water until soft, remove the stems and cut into shreds.

Wash the bamboo shoots with the skin, wrap them in microwave film, put them on a plate (the thick end is facing outward), use high heat for 7 minutes, take them out and let them cool, peel the skin and cut off the coarse and hard parts, and cut into shreds. Wash the bean sprouts and coriander and set aside.

2.Shredded pork and 10 grams of soy sauce and dry starch mix well, wash the shrimp after removing the intestinal puree, add 20 grams of egg white, 10 grams of Shao wine, 2 grams of white pepper, mix well and set aside.

3.Take a pot, mix shredded meat, shrimp, mushrooms, bamboo shoots, bean sprouts, coriander and Shao wine, 10 grams of refined salt, 8 grams of soy sauce, and 2 grams of white pepper powder to make 24 equal parts, put each filling into the pho skin, roll it up one by one, put it on a plate, cover it with microwave film, and steam it over high heat for 5 minutes.

4.Take a bowl, put in the broth, cook on high heat for 3 minutes, mix in 15 grams of dry starch and water, cook on high heat for 30 seconds, take out and add sesame oil, and pour on the river roll powder.

Teach you how to make fried pho and how to make fried pho delicious.

1.Thinly sliced beef;

2.Stir in the beef fillet with wine (15g), soy sauce (15g), sugar (5g), salad oil (15g) and marinate for 20 minutes;

3.Remove the head and tail of the mung bean sprouts, wash them and set aside;

4.Cut the green onion into small pieces;

5.Cut the pho into strips;

6.Stir-fry the beef with 75 grams first, and when the meat turns white, add mung bean sprouts and stir-fry and serve together;

7.Stir-fry the chives in the remaining oil, then add soy sauce (15g), salt, pepper and water to boil;

8.Add the pho and stir-fry until the soup is slightly dry, then pour in the beef and bean sprouts, stir-fry well and serve.