The bowl of grilled pork vermicelli is not only beautiful in color, but when you eat it, you will feel a lot of flavors at the same time. It is the greasy sweetness of roasted peanuts, the cool and sour taste of vegetables, the spicy taste of fresh chili, the cool taste of vermicelli and meat. If you want delicious grilled pork vermicelli, you must use thinly sliced ​​pork belly, grilled evenly with charcoal. Grilled meat that is too burnt or too rare will also reduce the taste of the noodle bowl. Hue grilled pork vermicelli dish looks simple, but it’s not easy to have a delicious bowl of Hue vermicelli. The hardest part is the barbecue. Thinly sliced ​​(sliced) meat in a large bowl and seasoned with lemongrass, garlic, pepper, fish sauce, salt, monosodium glutamate, oil, sugar, and a little white sesame to make the meat more fragrant when grilled. Then mix the meat well to infuse the spices and arrange the meat on a griddle. However, for those who like grilled meat with a sour taste, then squeeze the meat down to quickly absorb the spices, leave it in the refrigerator for one night, or marinate the meat in the morning or afternoon. Grilled meat must be turned continuously, the fat will melt and make the meat look more eye-catching. When the meat is just cooked, the smoke rises with a fragrant aroma, anyone who smells it will feel the stomach rumbling. Another important thing is the broth sprinkled on the vermicelli. This water must be mixed so that the taste is strong, and the consistency is just right, to help the spices blend together. When bringing grilled pork vermicelli to Hanoi, barbecue noodle shops often reduce the sweet and spicy taste like a bowl of grilled pork vermicelli in Hue to suit the taste of diners here. Eating vermicelli with grilled meat must be mixed with the new broth to be delicious. Although it is an additive water, if it is not available or replaced with other water, it cannot be delicious. The way to cook the broth is also simple but do not be impatient when cooking. Mix water into flour, soy sauce, crushed peanuts and sesame, sugar, fish sauce, a little salt, stir well, then bring to a boil, but not too thick, not too liquid, but thick and thick. Fresh, delicious, full of flavor. After completing the steps, just put some vermicelli in a bowl, add raw vegetables, arrange meat on top and put a cup of broth next to it, the bowl of vermicelli is also attractive to diners by its color and flavor. . In addition, adding a few sweet and sour stalks made from papaya, crispy grated carrots is even more interesting. Many people think that Hue grilled pork vermicelli will quickly get bored because of grilled pork belly, but the greasy taste of grilled meat, beans, and sesame blends in with the aroma of vegetables, the cool taste of vermicelli, and the crispiness of papaya , carrots make the fatty taste of meat also become much softer.

Ingredients for 3 people – 500g sirloin – 200 g carrots – 100g of celery, 100g of green chili, 100g of bell pepper, green onion, 2 cloves of garlic, 2 slices of ginger – White sesame seeds – Hot rice – Spices: Shaoxing wine, sugar, soy sauce, starch, vegetable oil, salt Processing Step 1: – Slice the tenderloin into thin strips, about 2.5 cm long – Mix the pork with Shaoxing wine, sugar, soy sauce, egg white, cornstarch and oil until the ingredients absorb the spices. – Marinate for at least 10 minutes Step 2: – Slice carrots, celery and green peppers – Cut the bell pepper in half, remove the seeds and cut into thin slices – Mince garlic and ginger, chop scallions If you can’t eat spicy, you can omit the green chili Step 3: – Heat oil in a non-stick pan, over medium heat – When the oil is hot, stir-fry quickly so that the pork is hunted again. You can put the meat in the pan in 2 batches to avoid sticking – When the meat is almost cooked, take it out of the pan and let it cool Step 4: – Put garlic and ginger in hot oil pan, fry until fragrant – Add the sautéed chili for 2 minutes, then add the carrots, celery and bell pepper to the stir fry – Finally, add the pork and stir-fry evenly, season with soy sauce, Shaoxing wine, salt, sugar, and white pepper. Step 5: Finally, put the dish into a bowl of hot rice, add scallions and sesame seeds. The dish is ready to enjoy

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

On the 3rd March of the Lunar New Year, families often make dishes of floating cakes, vegetarian cakes or water-laden tea offering to their ancestors. For people in the North of the North, the traditional cake on Korean New Year is actually water-drifting cake.

Not only adults but also many small children are also very excited to be molded by their families, so the beautiful little floating cakes. Recently, Bao Thanh’s son and his father Duc Thanh went to the kitchen to make floating cakes while his mother was pregnant about to give birth. The boy boldly introduced, making cake drifting no less than a professional “vlogger”.

WATCH VIDEO: Bao Thanh’s son instructs to make floating cakes.

Bin said: “In our real Korean New Year, we always have floating cakes. I have a special name for my cake is ‘Floating cake’, a very funny name”. The Bao Thanh family is innocent.

The boy also pointed out each of the ingredients: Rice flour with many colors orange, white, yellow, purple … Sesame seeds, desiccated coconut. And the ingredient that Bin likes very much is the “mini” street. But the boy mistakenly said … rock sugar! At times, Bin also said that he turned the vegetarian cake into “floating cake”, making everyone laugh.

The first son of Bao Thanh also introduced the person who will make floating cakes with him that the boy calls “MasterChef Duc Thang”, “his host” – Father Thang.

Bin is also very clear about the meaning of making floating cakes that is offering to the altar “to worship the elderly” on the occasion of the real Korean New Year.

The boy decided to “compete” with his father. Dad and son drunken cake.

Bin is also quite professional when squeezing the dough, quickly put the sugar balls in and swirled to

The next step, father and son, put the cake to boil. The color floating cakes gradually emerged “3 sinks 7 floating 9 floating”.

After picking up the plate, cu Bin carefully sprinkle sesame seeds for each cake and add shredded coconut.

The boy is proud when the results of the father and son are completed and does not hesitate to confess that while working, he “ate a lot”.

In addition to the colorful floating cakes of the father and son, there is also a bowl of vegetarian cake made by Bao Thanh. Baby Bin concluded “want to roll into the kitchen” and wish everyone a warm Korean New Year with the family!

Refer to details on how to make a beautiful, natural five-color floating cake:

Resources

• 450g glutinous rice flour

• 50g flour

• 1 pinch of salt

• Sugar pellets

• 1 some white sesame seeds

Dried glutinous flour and sugar pellets are the main ingredients for water-drifting cakes

Cake coloring section:

• Green: 30g pineapple leaves

• Purple: 30g purple cabbage

• Orange: 30g carrots

• Red: 30g ripe Gac

Pineapple green, purple cabbage purple, carrot orange and red Gac

How to make the five-color floating cake

Step 1: Prepare natural color

• The green part: The pandan leaves are washed, cut into small pieces and put in the blender with a little water, puree. Take out the filter to get the juice. Dissolve more water to make 85g of pandan leaf juice.

• Purple part: Purple cabbage washed, chopped, pureed and then squeezed to get purple juice. Mix with filtered water to get 85g purple water.

• Orange part: Carrots peeled, washed, chopped and then add pureed water, extract the juice. Add filtered water to get 85g of orange juice.

• The red part: Ripe Gac mixed with a little water, filtered off the residue to obtain the red water. Add filtered water to get 85g of red water.

Step 2: Prepare the dough to make the cake float

• Sift 450g dry glutinous rice flour with 50g of flour. Then add a pinch of salt (about 1/4 teaspoon) and mix well.

• Divide the dough into 5 equal parts into 5 different bowls, each 100g.

Step 3: Knead the five colors floating cake dough

Prepare 5 different bowls of flour:

• 100g of flour mixed with 85g of hot old water, poured slowly and knead the dough into a smooth, smooth block. This dough forms a white floating cake.

• The rest of the powder is mixed with 85g of red, orange, purple and blue water prepared previously. It is okay to knead the dough into a smooth, sticky, non-sticky mass.

• After kneading the dough, cover it with food wrap, let the set rest for 10 minutes.

Step 4: Squeeze the five-color floating cake

• Take the dough into parts, round it up and press it flat, put 1 sugar ball in the middle and then round it up so that the sugar doesn’t leak out. Carrying out large or small capsules according to preference. Squeeze until dough is gone. Separate each cake color.

Step 5: Boil the five-color floating cake

• Prepare 1 pot of water, boil the pot of water and let it over medium heat. Drop each floating ball in, stir gently so that the floating cake does not stick to each other. Boil the loaf until you see each piece of cake floats and is ripe. (Boil separately each cake of different colors).

• Pick up the floating cakes and drop them right into the bowl of ice cold water. Then picked out and stacked in turn on the plate, without stacking the cake will stick together.

Complete and enjoy

• Boiled five-color floating cake, sprinkle with roasted white sesame seeds on top to decorate.

• How to make a five-color floating cake with simple orange, blue, red, purple and white colors, soft, soft, chewy, mildly sweet cake. The cake is not broken or broken.