Unit 08. Films. Lesson 7. Looking back & project

WELCOME TO OUR CLASS
Cook beef noodle soup
INGREDIENTS
0.5kg encrusted beef
1 package of dry noodles (or 700g fresh noodle)
Vegetables: 50 g basil, coriander 50g, 30g green onions, cilantro 20g, 200g sprouts.
25g ginger,25g onion,1 small onion,1 lemon,1 chili.
Perfume: 1 package cooking flavor (or 6g of cinnamon, anise 6g, 3g Packaging ceiling, 3g cardamom, cloves 1g), milled white pepper.
Spice seasoning for soups 2.5 liter: 20g of salt, 15g MSG, seasoning powder 15g, 25g sugar candy.
The evening before, you prepare the following:

Put encrusted beef meat in the stew pot with 3 liters of water for about 45 minutes (when boiling down very low) and turn off the heat for about 30 minutes, check the meat is tender, take out, to enter the freezer.







Second
Balance available on quantitatively spices (2.5 liters broth: 20 g of salt, 15 g MSG, seasoning powder 15 g, 30 g sugar candy)
Finally
Wash and cut vegetables, scallions, onions, cilantro available
In the morning ,you only need 20 minutes to complete the preparation of 6 bowls.
First, cook the beef broth to 2.5 liters of boiling;
Then rang up five spice powder until fragrant, spring onion, ginger and cook until fragrant beating up a chilled broth into the pot (for stainless steel into cloth bags or cages) for 15 minutes (Cover cap, small fire); Season with spices until melted.
Next
Soak the dry noodles warm water for 10 minutes. Cut the meat
After that
Put the noodle bowl, cut meat, soups , for onions, cilantro and pepper in a bowl of pho.
Finally
Enjoy with lemon, chili, vegetables, sprouts, hoisin sauce, chili sauce.
Wish you delicious meals!
Goodbye! See you later!