Chinese Food
Vietnamese beef, beef and rice noodles Pho
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When I went to Paris more than ten years ago, my uncle took me to eat a bowl of vermicelli in the Vietnamese Pavilion in the 13th district. At that time, the bowl was about 8 euro. For me who went abroad for the first time, the price really made me stare. According to the exchange rate at that time, the bowl of vermicelli was 80 yuan. Considering that a bowl of delicious noodles in Beijing was only 5 yuan. This made my little heart begin to have a great expectation for this bowl of noodles. But what I can't forget in the end is not the price, but the taste of it really goes deep into my stomach, remembers my heart and locks it firmly in my cerebellum pocket melon. Beef, beef balls, soup, river noodles and several side dishes are well matched with sauces. This mixed taste is unprecedented for me. It has been stored in my taste library since then. Later, there was Muse in Beijing. I once found a place to learn about greediness. Later, I tried many different Vietnamese restaurants. But the first time I ate that
Cooking ingredients
Cooking Steps
Step1:Bring the bones and tendons into the pot in cold water. Boil for about 15 minutes. Boil the blood and other dirty things.
Step2:Pour out the water. Rinse it carefully with hot water. Wash away the impurities attached to the bones and meat.
Step3:Heat the pan. Bake the onion, ginger and garlic on the pan for 2-3 minutes until you can smell the fragrance
Step4:Keep using this hot pan. Bake all the spices to make the fragrance. About 1 minute.
Step5:Put the beef and beef bones in a large pot of hot water. Add all the ingredients in steps 3 and 4. Turn off the heat and simmer for 5 hours. Half an hour later, add in sugar, sea salt and fish sauce. Take out the beef in 3 hours.
Step6:The beef is cooled and sliced for later use.
Step7:The stewed beef broth filters out all the ingredients. Leave only the soup.
Step8:Take the beef stuffing out of the refrigerator. Put it in the basin. Add all the ingredients.
Step9:Use chopsticks to mix all ingredients and meat stuffing evenly. Master the amount and saltiness of water.
Step10:Use a meat grinder or a Mincer to break the seasoned meat twice. It will take more time to beat, so as to make the meat more delicate and elastic. Then put it in a flat plate. Spread a thin layer. Cover with plastic film and freeze for 1 hour.
Step11:One hour later, the meat filling is in the state of hemp jelly. Dip cold water in your hands. Rub the cold meat filling into meatballs and put them on a flat plate. (or put it directly in ice water. It can also keep the cold and shape
Step12:After boiling, turn to medium heat. Cook the cooked beef balls in the bottom pot. knead before the pot. When placed on the plate, it will be slightly flatter. After cooking, put it in the ice water. Prevent the color change on the surface of the ball.
Step13:The finished beef ball should be delicate and q-shaped.
Step14:Put the side dishes in the small plate (I am short of bean sprouts here. I went to several Asian shops on the day of making. I didn't buy bean sprouts. Ah, I miss Greater China. Don't forget to put them.
Step15:Two kinds of sauces are optional. They can be used to stick meat and balls together. They can also be mixed in the soup
Step16:If you have the conditions, you can buy fresh river noodles. I don't have any here. So I used the dry river noodles from Vietnam. The taste is also good. Just cook according to the instructions on the packing bag.
Step17:Everything is read
Step18:
Cooking tips:1. It's recommended to use meat filling with 90% lean meat and 10% fat meat. 2. The meat filling should be filled with water to make the meat more smooth. You can control the amount of water. According to your own preference, you can make more or less. 3. If you like beef, you can cook some beef in advance. Chop and mix with meat filling. The taste is better. I didn't buy gluten, so I made meatballs. 4. During the whole process of making beef balls, keep the beef in low temperature. Only in this way can the beef balls keep elasticity. There are skills in making delicious dishes.
