Ingredients for vegetarian noodle soup: – 300 grams of soybeans – 100 grams of peanuts – 10 sheets of white tofu – 100 grams of shiitake mushrooms / dried incense – 300 grams of fresh straw mushrooms – 1 kg of ripe tomatoes – 1 baro onion – Lemon, chili, cooking oil, cashew color, raw vegetables – Vegetarian seasoning powder, pepper, salt, monosodium glutamate, sugar Main ingredients include soaked beans, straw mushrooms, shiitake mushrooms, vegetarian seasoning maggi Cooking ingredients for vegetarian noodle soup: Step 1: Prepare the main ingredients 1. Soybean water: Soak the mixture of soybeans and peanuts overnight or from 6 to 8 hours. After soaking, the bean mixture is washed, pureed, and filtered to get the water. Usually get about 2 – 2.5 liters of bean juice. Tomato sauce 2. Tomato sauce: Washed ripe tomatoes, remove stems, cut into 8 segments to stir-fry for sauce. Baro onion (medium or small) washed, chopped, sauteed with a little cooking oil, then add the tomatoes and stir-fry with a little salt, stir-fry until the tomatoes are soft and the sauce from cooked tomatoes has a thick consistency, then turn off a kitchen. If you like to eat a larger piece of eggplant, leave about 2-3 fruits, cut into 4-6 depending on the size of the fruit, stir-fry, and put it in the broth last. Shiitake mushrooms soaked in bloom, cut lengthwise and fried until golden 3. Processing mushrooms and tofu: Wash shiitake mushrooms, soak them, squeeze out the water, cut them into 3-4 depending on the size of the mushrooms, fry them until golden brown with a little cooking oil. Straw mushrooms, peeled off the root, cut into 4 or cut lengthwise depending on the size of the mushrooms, sauteed with cooking oil, baro onions and a little seasoning. Tofu: 10 beans, cut into squares (1 cover cut into 10 pieces) fried evenly. Tofu cut into square pieces and fried until golden brown on all 4 sides Stir-fried sliced ​​straw mushrooms with baro onions How to make vegetarian noodle soup: 1. Broth: – Put the soy sauce into the pot, let it low heat, cook while stirring, do not settle because it is easy to burn / burn the bottom. Freshly ground bean juice – Boil the bean water, remove the foam, turn off the stove to let the water cool down (still warm at 70-80 degrees), slowly pour out all the tomato sauce (tomato juice is still warm about 70-80 degrees). Do not stir, cover for about 5 minutes to precipitate, if you like a lot of sour, you can add a little tamarind juice, you can use tamarind juice. – Open the lid of the pot of broth, see that all the rice is floating on the surface, turn on the low heat, use a shovel to stir the pot from the bottom to avoid burning under, season to taste, I usually only use vegetarian seasoning with mushrooms. If you don’t have seasoning, use salt, monosodium glutamate, and sugar. Filtered bean juice, squeezed – After the broth is seasoned, boil again, then add the shiitake mushrooms and fried tofu to cook together, remove the foam, cook for 5-7 minutes to absorb then you can enjoy. At this time, add a few large pieces of sautéed tomatoes. 2. Raw vegetables: Depending on your preferences, you can use mustard greens, so add a few herbs including basil, perilla, fish paste, marjoram. Step 3: Presenting vegetarian noodle soup: The finished product is very eye-catching and delicious – Fresh vermicelli noodles, pour boiling water, put in a bowl, scoop out the straw mushrooms, sprinkle some cilantro and then scoop the broth of shiitake mushrooms and beans on top and enjoy. Wish you success with delicious vegetarian noodle soup!

Food harem The hoof is the part from the knee joint to the pig’s hoof, which is mostly tendon and skin, not much meat, little fat but not too fat. Therefore, when stewing, stocking, cooking bamboo shoot soup, even soft-boiled with maggi garlic chili or any other processing method is reasonable. According to traditional medicine, pig’s hoof is normal, so it is often used for people with boils, bad blood, weak pregnant women, low milk or milk loss… And from that concept, sometimes hoofs stick tightly. with the concept of “food for birth mothers” because of the benefit of milk. To talk about the dishes made from pig’s nails, there are countless. For example, if it is a dish for a new-born woman, the spring rolls are often cooked with porridge. Fingernail porridge consists of 2 main ingredients: plain rice (glutinous rice can be added) and hog gio. After being cleaned, cut into bite-sized pieces, they are blanched with boiling water of 100 degrees Celsius, or can also be old hot water to ensure cleanliness, dirt and debris adhesion. Nails are marinated with a little salt before being brought to the kitchen to cook until soft. When the spring rolls start to soften, add the rice, let it simmer until the porridge is cooked, then season with salt and pepper to taste and turn off the stove. Porridge porridge for people after giving birth previously only had rice and nails as the main ingredients. Now there are more variations of half porridge and half soup when adding potatoes, carrots, and enough essence for newcomers to “get out of bed”. Also belonging to the “version” of milky pork leg, it can be stewed pork leg with lotus seed, red apple, yea, ginseng or stewed pork leg with pumpkin, papaya… There is one more dish that is definitely not delicious without pork chops. It’s dried bamboo shoot soup. In the past, bamboo shoot soup was usually only cooked on the occasion of the traditional New Year, now life is better, when you like to eat, you can cook it. Bamboo shoot soup is mainly cooked with chicken, geese, and pork ribs, but many housewives have the habit of adding 1-2 extra hams to get enough fat. In the North, every early winter, when kohlrabi is in season, the potatoes have just been unloaded, that’s when many families will always have boiled potatoes with pork feet, adding a little kohlrabi, carrots, and carrots. sour. It is an energizing dish to combat the harsh cold. Regional Variations Potato “ta” is the way that marketers and vendors call it to refer to the “potatoes” grown in the North that are harvested in each winter crop. This potato is light yellow, small and friable, a far cry from the hand-sized potatoes imported from… across the border. There is an interesting anecdote that the writer Nguyen Viet Ha, in a passage of the novel “Three of the people”, he wrote about the dish “potato stew”. When through the editing hands of the publisher editor (who is originally from the South), the “classic” dish of the North was turned into “Tay Ninh potato with pork leg”. Also because of the introduction of dishes between regions, there are a series of cooking groups on social networks teaching each other how to cook Ca Bung with hoof. The recipe and ingredients are the same, except for the change from pork belly to pork leg. Spring rolls combined with eggplant for a fatty, greasy and fleshy taste, the same batch, turmeric and spices such as guava leaves, perilla, scallions… make the dish worth a try. In the wave of learning to cook through “groups” on social networks or on youtube, there are many other dishes related to spring rolls such as braised pork belly with coconut water (recipe like braised pork belly), braised pork hock with magi, or braised pork belly. braised pork leg with… Cocacola. Each dish has a unique taste, bold regional character. There is one thing that is quite difficult when making dishes from pork feet, which is the process of simmering the nails so that they are both soft and tender, but the tendons inside, the skin on the outside are not crushed, and the food still has a certain crunchiness. In general, this is a skill, and when learned, the chef is of course very experienced due to so many … failures. In Hanoi, spring rolls are used by many noodle shops as an indispensable ingredient. And it is the people who cook bun bung that are always the most experienced in boiling the hoof so that the finished product fully meets the above criteria. About a few years ago, the markets of Hanoi appeared many rows of roasted pork leg with honey leaves. The whole pork leg is boneless, stuffed with molasses leaves, dried onions and other spices and then grilled on charcoal. The dish is probably imported from the northern border provinces, more suitable for drinking than with rice. As part of the online “trend” of eating, recently, there is also a frozen boneless pork leg. Many goods are sold, advertising is fresh and delicious, but the source is not mentioned. Pork legs are stripped of bones and have the right skin and tendons. The “loving shops” guide customers to boil whatever is delicious. The person who wrote this article was originally a “fan of pork leg”, but never dared to try it because the piece of meat was still white and frozen, so it was scary. It is not known how long after the bone was removed, it was in the cold storage. Well, whatever is freshest, most natural, buy it. Also because of the introduction of dishes between regions, there are a series of cooking groups on social networks teaching each other how to cook Ca Bung with hoof. The recipe and ingredients are the same, except for the change from pork belly to pork leg. Spring rolls combined with eggplant for a fatty, greasy and fleshy taste, the same batch, turmeric and spices such as guava leaves, perilla, scallions… make the dish worth a try. In the wave of learning to cook through “groups” on social networks or on youtube, there are many other dishes related to spring rolls such as braised pork belly with coconut water (recipe like braised pork belly), braised pork hock with magi, or braised pork belly. braised pork leg with… Cocacola.

The taste of the mountains Referring to the familiar dishes from mushrooms, the first to mention is the dishes from shiitakes. Fried spring rolls are something that includes a lot of ingredients such as meat, shrimp, vermicelli, kohlrabi, carrots, wood ear … If there is a lack of kohlrabi can be replaced with bean sprouts, bean sprouts, but lack of shiitake mushrooms will not be available. taste of spring rolls too. So, fried spring rolls must have mushrooms. Dried shiitake mushrooms are soaked in warm water to bloom, then chopped and mixed with the above ingredients for a very characteristic aroma. Similarly, shiitake mushrooms are indispensable when making or making some other dishes such as minced meat stuffed with tofu with tomato sauce, stir-fried shiitake mushrooms. There are many types of shiitakes, but the most aromatic and also the rarest is the wild shiitake. It is a naturally growing mushroom, picked to dry, and inserted into the hard bamboo trees. Shiitake mushrooms give a very pleasant fragrance. Cooking dishes with just a few mushroom ears is enough to smell. In recent years, also because the forest shiitake mushrooms are popular, there are many goods sold. The price is also extremely. Industrial-grown shiitakes are cheaper, the scent is not as fragrant, but the mushroom is quite thick. If you cook the ball soup, you must use a small, round and thick mushroom to make it grow. Also choose forest mushrooms with mushroom ears of all sizes, then bear, cannot grow pellets. Just like fried spring rolls, the ingredients to cook the broth consist of many things. A little dried shrimp, a little kohlrabi, carrot, cauliflower to make the ball. And of course indispensable some mushroom ears, a little grows wrapped in mushroom ears dropped on top and filled with broth that is carefully simmered from pork bones or chicken, dried shrimp … Along with spring rolls, the soup is almost empty. indispensable when present in the Tet trays of Hanoians. Mushrooms are inherently considered a nutritious dish, so many vegetarians choose mushrooms as their primary protein supplement. Sometimes the vegetarian mushroom dishes are also appealing to those who are just used to eating meat. Mushroom spring rolls with main ingredients from mushrooms, but when eaten, they still have a greasy taste. Ingredients to make vegetarian mushroom spring rolls include some types of mushrooms such as shiitake mushrooms, chicken thighs, fat mushrooms and dried shiitake mushrooms. In addition, there may be bean sprouts and pepper. Mushrooms must be prepared first, chopped, blanched in boiling water and then squeezed dry. That way, when rolling and frying will not release water, making the spring rolls dry and crispy. Pure and unique It would be very flawed when it comes to mushroom dishes that ignore termite mushrooms. The reason for the name of termite mushroom is because the fungus only appears in places where there are many termites. Termites here are earth termites, not tree termites. Termite fungus appears at the beginning of the rainy season, about from April to June each year. Every year, from around 5-5 of the lunar calendar, the waterways of the garden of the Mekong Delta begin in the termite mushroom season. This is a natural fungus that cannot be grown by humans. Termite fungus often grow back or grow around where the previous year should be easy to find. With the development of a chain of regional specialty and food stores, buying termite mushrooms is relatively easy. Just pre-order, that day, it will be brought home by someone. Termite mushroom processing does not need too much seasoning, the most appropriate is to cook porridge, stir-fried guise leaves, stir-fry melon, cook soup … Termite mushroom porridge can be cooked vegetarian or with a little minced pork. . Mushrooms are also stewed with maggi and chili garlic to make a savory dish eaten with rice. Mushrooms are stir-fried with beef or stir-fried with vegetables such as leeks, for foods that are both nutritious, light-weight and non-fat. Some small stem mushrooms are also breaded, deep fried, when eaten with chili sauce or tomato sauce. The pub has a very curious name “Ex-lover” at the end of Hang Chuoi street, there is “Ex-lover’s hand”, which is mushroom, fried tempura. The dish is both fatty and crispy, and beer is very suitable for drinking. Diners entering the restaurant are more curious to try it, after that, it turns out that “old lover’s hand” is also delicious so they can drink again. Recently, due to the thriving vegetarian movement, natural mushrooms appeared. Mushroom intestine is a dish made from the base of shiitake mushrooms. The foot of shiitake mushrooms is washed, chopped, finely chopped or put in a blender to let the shiitake mushrooms be fresh. Turn on the stove, wait for the pan to heat up, then let the mushroom legs in and stir evenly. Next, add the water and cook together, over high heat. When the water penetrates you to taste the spices according to the recipe: Salt, seasoning seeds, cooking oil, all mix well and turn to a low heat. When the mushroom starts to dry again, it is possible to turn off the heat, so it should not be left for too long, it will make the fibers dry and tough. Finally, pour out the plate for the saucepan to cool, then put it in a glass jar and you have finished making the mushroom, just keep in a cool place to use gradually. You can also add pineapple roasted sesame seeds or a little seaweed. Stir-fried broccoli or broccoli with shiitakes is also very delicious and refreshing. Recently, many supermarkets also sell dried shiitake mushrooms. Mushrooms are crispy with many flavors, as a snack instead of bimbim. Shiitake mushrooms are considered food for people with iron deficiency anemia, high blood pressure, diabetes, malnourished children. Shiitake mushrooms have a very good detoxifying and protecting effect on liver cells. Shiitake mushrooms have the ability to activate cellular immunity, promote cell growth and development, play a key role in protecting the body. Today, scientists have confirmed that shiitakes have the effect of strengthening the body’s immune system, inhibiting cancer cells, lowering blood pressure, lowering blood cholesterol, preventing kidney stones and urinary stones, and helping with digestion. chemical …