Use the chicken stock to cook partially water use, most goods are sold separately chicken head chicken. 1 kg of standard distribution use cleaning the chicken stock (squeeze blood bruises, viscosity) tunnel with 5 liters of water 200g onions, peeled shrimp 1 cup tablespoons salt. Simmer stew, but not to boiling hot flare slightly stunned, picked right from the continuous foam bubbles up, if for boiling bubble burst will be routed back into the water make the water cloudy. Tunnel of about 2 hours until you see the chicken as soft as water to about age 4 liters of water used. Picked out the chicken bones, properly operating, water re-use strategy through a sieve. Want to have better water used in the comb once more through a clean cloth bag. If using a pressure cooker, the water tunnel will not wear much just cleaned properly boiled bones, one after the tunnel. Water used to cool, remove scum to float on its own fat into a bowl or the bowl, after removal of fat scum keep hot water on the stove.
2.
- In Vietnam, the type of chicken noodle soup are usually chosen as chicken farming (each about 1.3 to 1.7 kg) chicken meat of this had less fat than similar European and American chicken farming industry (each about 2 , 5 - 3 kg) lean not sure, a lot of fat.
- Chicken cleaning, custom cut for four or boiled whole for beautiful eyes (used to hook up for nice if business). Boil chicken in boiling water, for every kilo of chicken into a pot of boiling water, then add half a liter of boiling water. Chicken after boiling, take out to cool. Chicken parts as our primordial, cleaned gizzard, liver, heart ... and boiling in water.
3.
Chicken noodle soup spices used in somewhat similar but less spicy beef noodle soup and the quality better, lighter flavor. Spicy grilled onion first washed coal dust released into the water pot used for distribution of about 10 g to 1.5 liters of water. Distribution of only the distance since it depends on the quality of boiler water quality issue ... as well as your own sense of smell. But further down in a few grams is enough to flavor the broth fragrant.
- The spices include: Return (also known as anise - Anise), coriander seeds (seeds of the plant buds cilantro - Coriander), broken pieces of cinnamon bark (Cinnamon bark), cardamom (Cardamon). This spices to the pan, over low heat first gold stars, listen up and smell that is, not to fire. Customized to your taste, each made in reducing per pack 20g / 3 liters of water. Seasoning packet cloth nets, only columns, drop into the water pot used to cook low heat until the water smells pleasant, take a spice packet.
- On the spicy noodle soup is quite sensitive about every taste. If you want to taste your noodles as a flavor ... there not two, there is no other way that you have to try and decreasing cooking. For example in one package is 20g 6g cinnamon, cardamom 8g; repatriation 3g, 3g coriander seeds and a few other packages, you change the distribution amounts for each individual package and then try to cook with water and then tasted a certain smell, comparisons to reach its own decision. Note repatriation always make the evaluation using colored black (if you use a lot) so users with chicken noodle soup repatriation of at least compared to other spices or not.
- The latter is quite important that the water wedge. If you notice the taste of the soup was delicious are his flesh, seasoning salt ... then just add about 1 ½ teaspoon non / 1 liter of water. Be bold taste to water, not salty, the customers will own custom seasoning with fish sauce. Warmer water on the stove. (Here, please open a parenthesis on the issue that people use MSG North Vietnam known as seasoning, Hue called the crystal. Most of the Vietnamese in the U.S. for example is very limited and almost not in use MSG, but if you've eaten at Pho ... from North to South Vietnam, then confirm the most pho restaurants use MSG to taste more of the water used. Distribution of more or less depending on taste perception of cooking, custom calculation depends both business and customers because many pho shop in Hanoi to the cup is such sweet dough on the table for guests to add seasoning as you like. The harm in the use of MSG with the number and duration How is it that everyone knows but you miss the cooking noodles in the U.S. such that it just something missing from eating pho in Vietnam, this may be due to MSG!).
4.
Green onions, cilantro, onion, chopped. The bitter herbs such as basil, basil, cilantro hemp, maize. Black and red chili sauce, fresh lemon pepper. Sprout. Pure fish sauce to taste. Take the first part of the scallions. Thick or thin noodles.
5.
A chicken can phase out the meat here and you like to use each type or all.
- Boneless: Filtering out the breast meat, cut the thigh, cut along the thigh to get ripped ... Part lean meat cut into slices the skin slanted (slanted cut, the meat will be longer and more beautiful).
- Meat wings: Cut chicken wings into three songs in three out of bone, bone and bone in the wing tip. Custom songs using such resources or sharp knife edge to get every little lean and bone skin in this field.
- Pork chops: Preferences of chicken breast cut into small pieces with bones or just get the lean edge.
- Liver, gizzard sliced, individual primordial off a huge impact if both ovaries or to small.
6.
- For the auto 80g - 100g medium egg noodles with soft mesh patch. Optional parts containing meat, for little more face gear; the middle two, squeeze one side of bowl, cover at least the ... chopped parsley, used the filling from boiling meat to heat up again until tails on the water wheel, adding a little more of cilantro, sprinkle a little pepper powder added.
- If you want a fat chicken broth lightheadedness, get a little fat and how to separate water into a saucepan, water bowls want to just skim fat little more fat into a bowl. Where do need to go there, do not use grease in the pot too much water.
- Serve noodle dish with vegetables, bean sprout dish identical or not, black and red chili paste, fish sauce, lemon and fresh chilli.
0 comments:
Post a Comment