A delicious bowl of beef pho noodle
For most students,life like in college is something new and unexcperienced before.Most people say that when you start college,you get ready to start your own independent life.Student usually don’t know how to do their laundry or most important,cooking.
I was like that too when I first came here,and still am.I used to call my mother everytime I tried to cook something delicious,but it always turned out bad.
My Vietnamese friend,Huyen,once showed me an easy recipe of a delicious soup they cook in Vietnam.It’s called the “Beef Pho Noodle Soup (Pho Bo)”and here is how she taught me to prepare it:
First you need these ingredients to make 8 bowls of soup:
2 medium yellow onions
4-inch piece ginger
5-6 pounds
Place onions and ginger on the pan and let them fry. After about 15 minutes, they will soften and become sweetly fragrant.Use tongs to always rotate them. You have to slightly cook them.After that you let them cool.
Parboil bones. Place bones in stockpot,add water and boil them for 2-3 minutes. Dump water into sink and rinse bones with warm water and then return bones to pot.
Simmer broth. First you 6 quarts of water in the pot, then lower flame to gently simmer. Add broth ingredients and cook for 1 1/2 hours. When it is cooked ,remove it and place in bowl of cold water for 10 minutes; this prevents the meat from drying up and turning dark as it cools. Drain the meat; cool, then refrigerate. Strain the pho broth through fine strainer. If desired, remove any bits of gelatinous tendon from bones to add to your pho bowl. Store tendon with cooked beef. Use ladle to skim as much fat from top of the pho broth as you like. (Cool it and refrigerate it overnight to make this task easier; reheat before continuing.) Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar. The pho broth should taste slightly too strong because the noodles and other ingredients are not
Bring broth to boil. Check seasoning. Ladle broth into each bowl, distributing hot liquid evenly so as to cook raw beef and warm other ingredients. Serve your pho with with the garnish plate.
Cautions: Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes at Chinese and Southeast Asian markets. Break up large chunks with hammer.
Variations: If you want to replicate the splendorous options available at pho shops, head to the butcher counter at a Vietnamese or Chinese market. There you'll find white cords of gan(beef tendon) and thin pieces of nam (outside flank, not flank steak). While tendon requires no preparation prior to cooking, nam should be rolled and tied with string for easy handling. Simmer it and the beef tendon in the cooking broth for two hours, or until chewy-tender.
Airy book tripe (sach) is already cooked when you buy it. Before using, wash and gently squeeze it dry. Slice it thinly to make fringe-like pieces to be added to the bowl during assembly. For beef meatballs (bo vien), purchase them in Asian markets in the refrigerator case; they are already precooked. Slice each one in half and drop into broth to heat through. When you're ready to serve, ladle them out with the broth to top each
The next step is to cook the ground beef. Use a large skillet, and put it over a stove. Pour the olive oil onto the pan in high heat. Once the olive oil is sizzling, add the onions, leek, and garlic onto the skillet. Keep on stirring until the onions are transparen...
Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusks. Steam for about 1 hour.
The last step of this recipe is waiting. The master pot should be left on low heat for about one hour and a half to two hours while stirring consistently to prevent sticking or burning to the edges of the pan. The sauce can be thinned if too thick by simply adding some more, you guessed it, chicken stock. When the sauce is done, my grandmother usually puts some salt and pours it on some cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires a recipe of its own. But after the sauce is nice and ready, pour it on your choice of poultry or even get crative. The end result is always a happy mouth and a taste of mexican heritage itself. Enjoy.
Combine ingredients in a small pot and bring to a boil over medium heat, stirring often. When it thickens, remove and add toppings of choice. Dig in. Note: Coconut milk, soy milk, or other substitute will work in this recipe.
4. Pour about 300mL of tap water into the beaker. Set up a hot-water bath using a hot plate, retort stand, and thermometer clamp. Alternatively, use a Bunsen burner, retort stand, ring clamp, thermometer clamp, and wire gauze.
Students entering college for the first time become concerned with their college life. The students are on their own once they enter college. There are no parents or guardians telling them when to do homework, when to go to bed, or how to eat healthy. These students are now responsible for how they are going to succeed in school and meet their own needs. From the beginning, these students wonder what their experience is going to be like and are they going to handle the demands of college?
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
Once you have everything that is needed, you can begin to prepare the dish. Preheat the oven to 350 degrees. Take the large mixing bowl and pour the sour cream and the can of mushroom soup into it. I use one can of Campbell's mushroom soup. You can use the off-brand mushroom soup to cut costs if you wish. The end result will be about the same. I also prefer to use fat free sour cream to make it lighter. However, any sour cream would work. You will need eight ounces of sour cream. Stir the sour cream and soup together, and they will blend into a sort of cream sauce. If it is too thick, add a few tablespoons of water to thin it. The sauce should slowly drizzle off of the spoon. You also need to prepare the beef. It is totally dependent on your preference as to how much beef you should use. I tend to use about two pounds of lean hamburger. ...
1. Obtain a clean, dry crucible and lid, then heat them for approximately 5 minutes over a Bunsen burner
Take your steak out from the fridge, then season it with the salt and black pepper that you prepared, then leave it at room temperature for about 40 minutes.
"Food in Vietnam - Vietnamese Food, Vietnamese Cuisine - Traditional, Popular, Dishes, Recipe, Diet, History, Common, Meals, Rice, Main, People, Types, Make, Customs, Fruits, Country, Bread, Vegetables, Bread." Food in Every Country. Web. 11 Nov. 2011.
Every overweight person deep down wishes for a way to keep eating and lose weight at the same time. Well there is good news for them. Regular consumption of soups can be an effective tool for weight loss. This is because soups provide necessary nutrients to the body without increasing the weight.
While the berry mixture is heating up, take 15 cups of the sugar and combine with the pectin in a separate bowl. As the research on the pectin stated, remember to bond the pectin with the sugar thoroughly. Using the slotted spoon, mix until the sugar and pectin are combined and consistent in color. If all of the pectin is not stirred into the sugar well enough, it will float on top of the jam and form hard lumps. This will affect how your jam gels in the end.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of