Cách Nấu Phở Bò Bằng Tiếng Anh

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  • Phở bò tiếng anh là Vietnamese beef noodle pho, Beef pho (pronounced “fuh”!). Phở không chỉ là một trong những món ăn truyền thống, tiêu biểu cho ẩm thực Việt Nam mà còn nổi tiếng khắp thế giới.

    Chỉ cần bỏ ra 1 chút thời gian và công sức, bạn đã có thể chuẩn bị cho gia đình một món ngon đậm đà, thơm dịu với một chút cay nhè nhẹ không khác gì ngoài hàng.

    Hướng dẫn công thức nấu phở bò bằng tiếng Anh rất đơn giản

    Đã bao giờ bạn tự hỏi liệu “Món phở bò được nấu như thế nào qua cách hướng dẫn bằng tiếng Anh” để bạn có thể giới thiệu nó đến các bạn bè ngoại quốc của mình ?

    Không phải ngẫu nhiên phở lại được các đầu bếp hàng đầu thế giới bình chọn là món ăn nên thử ít nhất 1 lần trong đời.

    Cách nấu phở bò ngon là cách nấu của những lão niên cao tuổi miền Bắc, nắm trong tay công thức nấu gia truyền.

    Có 2 giả thuyết về nguồn gốc phát tích của món phở, một là phở có nguồn gốc từ Hà Nội rồi được lưu truyền ra khắp cả nước, hai cho rằng phở bò xuất hiện đầu tiên ở vùng Nam Định.

    Hiện nay còn nhiều tranh cãi tuy nhiên không thể phủ nhận rằng cách nấu phở bò ngon chính từ những “nghệ nhân nấu phở” có gốc tích từ 2 vùng trên.

    Đôi điều về món phở bò truyền thống ẩm thực Việt

    Ngày xưa làm bánh phở phải chọn thứ gạo mùa, gạo chiêm từ vụ trước, để cho hết nhựa, đem nghiền bằng cối xay đá. Có như thế bột mới trắng, mới dai, đem tráng mỏng trên nồi nước quạt than củi cho chín nục.

    Thời đó ngay chọn gạo để làm bánh phở cũng chỉ đích danh thứ gạo tấm vì hạt gạo gãy 2/3, làm rất dai, trắng và thơm nục.

    Còn thịt bò để làm phở là súc thịt lấy từ con bò trưởng thành, nặng khoảng 3- 4 tạ/con. Loại ấy xả thị chỉ còn khoảng 2,5 tạ thịt, xương cốt mới cho được thứ nước ngọt của tuỷ, ngọt cốt, ngọt tịnh chứ không phải ngọt của mì chính …

    Muốn có nồi nước dùng trong luộc nước đầu, vớt ra rửa sạch, sau đó mới lấy làm nước dùng, vì thế không có váng và trong veo.

    Nước phở càng ngọt, càng trong bao nhiêu thì phở càng ngon bấy nhiêu. Đặc biệt cần lưu ý là hạn chế cho muối vào nước phở, vì cho muối nhiều thì nước phở sẽ bị chát. Chỉ cần cho muối thật ít để giữ được vị mặn, thay cho muối là nước mắm.

    Nước mắm phải là loại thơm ngon để giữ được độ trong của nước phở. Ngược lại nếu nước mắm không ngon, hay có màu thì nước phở sẽ bị gắt, bị vẩn đục và kém ngọt.

    Để cho nước phở ngon hơn khi hầm nhừ xương thì hãy cho ít gừng, ít sá sùng, hành khô…. Ngay cả luộc thịt cũng là một “nghệ thuật” không hề đơn giản.

    Thịt bò làm phở phải tươi sống và rửa thật sạch. Khi luộc thịt bò, nước sôi và có nhiều bät nổi lên thì phải vớt hết bọt ra để thịt bò khỏi bị chát.

    Thịt chín rồi thì không được vớt ra ngay mà phải để nguyên trong nồi khoảng một tiếng, sau đó vớt ra treo lên cao cho khô nước rồi mới cho gia vị vào ướp. Làm như vậy thịt bò mới thơm ngon mà không bị bở.

    Các bước nấu phở bò bằng tiếng Anh như thế nào – How To Make Quick Vietnamese Beef Noodle Pho

    Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef – all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we’re sick, on a lazy weekend afternoon – a bowl of piping hot pho is ptty much always a good idea.

    Beef pho (pronounced “fuh”!) feels like a restaurant staple, but it’s not actually all that hard to make a quick version at home. This recipe for quick Vietnamese beef pho was one of our favorites from Massageishealthy; so much so that we wanted to walk you through how to make it, step by step.

    Top choices for beef pho are sirloin steak, round eye, or London broil. All of these are quick-cooking pieces of beef that won’t leave you chewing for hours. My favorite of the bunch is round eye, which is what I’ve used today – this cut is leaner than sirloin and I like its beefy flavor, especially in this pho.

    • 1kg chopped beef bones
    • 250g cheap beef cuts (cheek)
    • 2.5L cold water
    • 4 cloves garlic
    • 30g root ginger, sliced
    • 2 shallots, peeled and cut in half
    • 3cm piece of cinnamon stick
    • 3 star anise
    • 1 black cardamom pod, cut in half
    • 4 tbsps fish sauce
    • 300g beef rump steak, sliced
    • 400g fine rice noodles
    • 2 spring onions, finely sliced
    • 2 small red chillies, chopped
    • 120g beansprouts
    • Handful of sweet basil, coriander and mint
    • 2 limes, cut into six pieces
    • Cracked black pepper
    • Tongs
    • Baking sheet
    • 2-quart (or larger) saucepan
    • Measuring cups and spoons
    • Chef’s knife
    • Second saucepan for cooking the noodles

    – Prepare the onions and ginger: Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.

    – Char the onions and ginger: Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) – until the onions and ginger pieces show charred spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits.

    – Dry-roast the spices: Place the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry 2-quart saucepan and dry-roast over medium-low heat for 1 to 2 minutes, until toasty and very fragrant. Stir frequently to pvent the spices from scorching.

    – Combine the broth ingredients: To the pan with the spices, add the broth, soy sauce, fish sauce, chopped carrots, and the charred onions and ginger.

    – Cover and simmer the broth: Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.

    – Freeze the beef for 15 minutes: While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.

    – Slice the beef into thin slices: Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.

    – Cook the rice noodles: Bring a second saucepan of water to a boil, drop in the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles).

    – Strain the noodles and run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either pide them immediately between serving bowls or toss them with a little neutral-tasting oil to pvent sticking.

    – Prepare the rest of the pho toppings: Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.

    – Strain the broth: When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids.

    – Place the broth back over low heat and keep it just below a simmer – you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.

    – Prepare the pho bowls: If you haven’t already done so, pide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.

    – Ladle the hot broth over top: Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.

    – Serve the pho with toppings: Serve the pho at the table and let each person top their bowl as they like.

    – Vegetarian pho: Use vegetable stock or broth and skip the fish sauce. Instead of slices of beef, top the pho with tofu, seitan, mushrooms, bok choy, broccoli, or other vegetables. See here for a full recipe: Vegetarian Pho.

    – Make-ahead moments: The broth can be ppared and kept refrigerated for 5 days or frozen for up to 3 months. The beef can be sliced and kept refrigerated for several hours (no longer than 24 hours). The noodles can be ppared, tossed with a bit of neutral-tasting oil, and kept refrigerated for up to a day before serving. The toppings can also be ppped up to a day ahead and kept refrigerated until serving.

    – Storing leftovers: Leftover noodles stored in broth will ultimately absorb all the broth and become gummy. If you have leftovers, store the noodles, the broth, the beef, and the toppings in separate containers.

    – Raw slices of beef will keep for a day or two; they can also be quickly cooked in hot broth and then kept refrigerated for up to 5 days. When reheating, assemble the noodles, beef, and broth in a bowl and microwave; top with garnishes before serving.

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  • Bí quyết và cách làm gà rán (cánh gà rán) bằng tiếng Anh siêu đơn giản. Gà rán tiếng anh là gì Fried chicken. Gà là một trong những loại nguyên liệu quen thuộc và phổ biến nhất thường thấy trong các bữa ăn hằng ngày.

    Từ gà bạn có thể thoả thích chế biến thành vô số những món ăn ngon, trong đó phải kể đến những món như: gà xào, gà nướng, gà luộc, gà chiên và không thể bỏ qua món gà rán theo phong cách Châu Âu nhưng rất được ưa chuộng.

    Cuối tuần trổ tài với cách làm gà rán bằng tiếng anh thú vị

    Gà rán – món ăn hấp dẫn mọi lứa tuổi

    Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pssure fried.

    The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.

    When being cooked, fried chicken is often pided into smaller pieces. The chicken is then generally covered in a batter, often consisting of ingredients such as eggs or milk, and a thickener such as flour.

    This is used to create a crust on the exterior of the meat. In addition, seasoning is often added at this stage. Once the chicken is ready to be cooked, it is placed in a deep fryer, frying pan or pssure cooker (depending on the method used) and fried in lard or a type of oil.

    Chuẩn bị nguyên liệu làm gà rán

    • 1 broiler/fryer chicken (about 3 pounds), cut in pieces
    • 3/4 to 1 cup buttermilk
    • Oil for frying
    • Coating
    • 1-1/2 to 2 cups all-purpose flour
    • 1-1/2 teaspoons salt
    • 1/2 teaspoon pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1 tablespoon paprika
    • 1/4 teaspoon ground sage
    • 1/4 teaspoon ground thyme
    • 1/8 teaspoon baking powder

    Hướng dẫn cách làm gà rán bằng tiếng anh thơm ngon

    Regarding chicken: For this recipe we use 2 drumsticks, 2 thighs, 4 breast pieces and 2 wings. Save the backbone and wingtips for making chicken stock. You can use packaged cut chicken, buy a whole bird and cut it yourself, or ask your butcher to do the job.

    Thời gian cần thiết: 0 ngày, 2 giờ và 30 phút.

    Hướng dẫn cách làm gà rán bằng tiếng anh thơm ngon từ Massageishealthy:

    1. Step 1: Soak in buttermilk

      Remove any excess moisture from your chicken pieces by patting them dry with paper towels. Place them in a large flat dish with high sides.

      Time for a buttermilk bath! Pour the buttermilk over the chicken, then cover and refrigerate at least an hour. (Leaving it overnight works, too.)

      Test Kitchen tip: Don’t let the chicken soak for longer than 24 hours. The acid in the buttermilk will turn the meat mushy!

      What’s with the buttermilk?

      Many recipes for fried chicken will use milk and eggs, but we found that buttermilk gives the chicken an irresistibly tangy flavor that helps brighten up the dish.

      Also, the acidic composition of buttermilk (or alternatively, plain yogurt) helps tenderize the chicken. Tasty and tender, you say? Count us in.

    2. In a large resealable plastic bag, add the ingredients listed for the coating. Give it a shake to combine. Carefully place a single piece of your buttermilk-soaked chicken into the bag. Shake to coat.

      You’ll want the chicken to have ample coating, so make sure every inch gets dredged. Remove from the bag and lay it on a sheet of waxed paper to dry. Repeat with the remaining chicken.

      Test Kitchen tip: Plastic bags work wonders with cutting down the mess, but you can always combine the breading ingredients in a large bowl and toss the chicken that way.

      All of the chicken pieces have been coated and placed on the parchment paper and arranged so they are not touching.

      The secret to making that coating stick to your chicken? Patience. Give the chicken extra time to rest after coating (15 minutes should do).

      During this time the moisture from the buttermilk will become evenly distributed, helping the coating adhere.

    3. Let’s get frying! Still a little nervous? Read our guide for how to deep fry with confidence.

      In a Dutch oven or other deep skillet, heat 1/2-in. of oil over medium heat until it reaches 350°. Carefully add a few pieces of chicken into the oil, making sure not to overcrowd the pan.

      Cook, uncovered, for 7-8 minutes per side. Turn occasionally until the coating turns dark golden brown and the meat is no longer pink. Remove and place onto paper towels, keeping warm.

      Test Kitchen tip: The key to a crispy coat is to fry the chicken 2-3 pieces at a time. If you add too much to the pot, the temperature will drop too quick, giving your chicken a soggy coating.

      After frying your first batch of chicken, wait to let the temperature of the oil return to 350° before adding the next batch.

      Test Kitchen tip: Don’t panic if the breading browns before the meat is cooked. Place the chicken on a baking pan and bake it in a 350° oven, until completely cooked.

    4. Before digging in, let your chicken rest for a few minutes. This helps the chicken’s moisture redistribute throughout the meat (aka the chicken gets more juicy!).

      Resting also helps the outer coating crisp up and excess oil drain. The result? Perfectly crisp, better-than-any-restaurant chicken you and your family will wolf down. Enjoy!

    5. Step 5: Wondering what to do with that oil?

      Let it cool. Then strain through a fine mesh sieve to remove residue and store. The easiest place to store oil is in its original container, but spare glass jars work, too.

    Thế là chỉ cần vài bước đơn giản là bạn đã có ngay một đĩa cánh gà rán vô cùng hấp dẫn và thơm ngon rồi đấy.

    Nguồn: Tasteofhome

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  • Cách Làm Món Bánh Xèo Bằng Tiếng Anh (Vietnamese Crepe)
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  • Miêu tả cách làm bánh xèo bằng tiếng anh đơn giản

    Chuẩn bị nguyên liệu và cách làm bánh xèo bằng tiếng anh tại nhà

    1. Ingredients

    *For the fillings:

    • 1 lb pork (or chicken breast)
    • 1 lb shrimp
    • 1 bag bean sprout
    • 3 garlic clove
    • 1 bun green onion
    • 1/2 tsp salt
    • 1/2 tsp ground pepper
    • 1/2 tsp sugar
    • 1/2 tsp fish sauce
    • 5 tsp vegetable oil

    *For the batter:

    • 2 cup rice flour
    • 1 1/2 tsp turmeric
    • 1/2 tsp sugar
    • 1/4 tsp salt
    • 1 egg
    • 1 can coconut milk (400 ml)
    • 1 can beer (or water)

    * Accompaniments:

    • 1 mustard green
    • 1 cucumber
    • Vietnamese Dipping Sauce

    2. Intructions

    – Cut green onions in half. Mince only the white part; chop the green part finely. Mince garlic cloves coarsely. Set aside. In a mixing bowl, whisk together all the batter ingredients until smooth. Add chopped green onions. Stir well. Let it sit from now.

    – Thinly slice the pork and marinate with 1/2 amount of minced onion, 1/4 tsp. salt, 1/4 tsp. ground pepper, 1/2 tsp. sugar, and 1/2 tsp. fish sauce. Mix up. Set aside. Marinate the shrimps with remaining minced onion, 1/4 tsp. salt, 1/4 tsp. ground pepper. Mix up. Marinate for 5 minutes.

    – In a saucepan, heat 1/2 tsp. vegetable oil on medium high heat. Add 1/2 amount of minced garlic. Sauté until fragrant. Add shrimps. Cook and stir for 3 minutes or until turn pink. Place on a dish. Once again, add 1/2 tsp. vegetable oil into that pan.

    – Add remaining minced garlic. Sauté and add marinated pork. Stir and cook for 5 minutes. Transfer on a dish with shrimps. Set aside.

    – Heat a pan on medium high heat. Add 1/2 tsp. oil and swirl slightly to coat the pan’s bottom and sides. Stir the batter up and ladle it into the pan (just enough to cover the bottom of the pan.) Swirl around the pan to distribute evenly.

    – Then place cooked pork, shrimps, and bean sprouts on one side of the pan. Cover with lid and cook for 1 minute. Then remove the lid and cook for another 1 minute. Wrap up and remove the crepe. Repeat with the remaining batter and fillings.

    – To serve: Take a piece of mustard green leaf. Place in a small piece of crepe along with fillings and cucumber slices. Wrap up the mustard green piece and dip in Vietnamese Dipping Sauce and enjoy.

    – Or You can place the crepe into a dish; cut into bite size pieces by using a scissor. Cut mustard green into small pieces. Place in cucumber slices. Pour in Vietnamese Dipping Sauce. Mix up and enjoy!

    Nguồn: Npfamilyrecipes

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  • HOW TO MAKE BEEF NOODLE SOUP:

    Instructions

    1. Prepare the onions and ginger. Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.
    2. Char the onions and ginger. Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) – until the onions and ginger pieces show charred spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits; set aside.
    3. Toast the spices. Place the cinnamon, star anise, cloves, and coriander seeds in a medium saucepan and toast over medium-low heat until toasted and very fragrant, 1 to 2 minutes. Stir frequently to pvent the spices from scorching.
    4. Combine the broth ingredients. Add the broth, tamari or soy sauce, fish sauce, carrots, and charred onions and ginger.
    5. Cover and simmer the broth. Increase the heat to medium high and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer 30 minutes to give time for all the spices and aromatics to infuse in the broth. Meanwhile, slice the beef, cook the noodles, and ppare the toppings.
    6. Freeze the beef for 15 minutes. Place the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.
    7. Slice the beef into thin slices. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef across the grain into very thin slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.
    8. Cook the rice noodles. Bring a second saucepan of water to a boil. Add the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Drain the noodles, then run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either pide them immediately between serving bowls, or toss them with a little neutral-tasting oil to pvent sticking.
    9. Prepare the rest of the pho toppings. Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.
    10. Strain the broth. When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer – you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.
    11. Prepare the pho bowls. If you haven’t already done so, pide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.
    12. Ladle the hot broth on top. Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.
    13. Serve the pho with toppings. Serve the pho at the table and let each person top their bowl as they like.

    --- Bài cũ hơn ---

  • Con Ve Sầu Ăn Gì? Cách Bắt, Chế Biến Ve Sầu
  • Cách Làm Thịt Rang Cháy Cạnh Ngon Đậm Đà Cả Nhà Tốn Cơm
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  • Cách Làm Món Sushi Bằng Tiếng Anh

    --- Bài mới hơn ---

  • Cách Làm Sushi Bằng Tiếng Anh Với 5 Bước Đơn Giản
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  • Sushi là món ăn đặc trưng của đất nước Nhật Bản thể hiện rõ nét văn hoá ẩm thực của đất nước hoa anh đào. Dù việc làm sushi khá đơn giản nhưng nó vẫn cung cấp cho mọi người đầy đủ chất dinh dưỡng và năng lượng cho một ngày làm việc nên được những người bận rộn yêu thích.

    Nguyên liệu và cách làm sushi bằng tiếng anh

    1. Ingredients

    • 1 cup short-grain rice
    • 1 tablespoon caster sugar
    • 5 tablespoons rice vinegar
    • 100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish)
    • 1 small Lebanese cucumber, peeled
    • 1/2 avocado
    • 4 nori sheets
    • Wasabi, to taste
    • Pickled ginger, to serve
    • Japanese soy sauce, to serve

    2. How to make Sushi perfectly

    Step 1: Make the Sushi Rice

    – A critical step is making great sushi rice: seasoning it as Morimoto does, with a mixture of rice vinegars, sugar and salt, then carefully separating and fluffing the grains with a slicing motion. “Use your fingertips to delicately spad the rice,” says Morimoto. “You want a little space between the rice grains so that they remain fluffy.”

    Step 2: Prepare the Fillings

    – To be eaten safely, sushi-grade fish must be handled correctly: It should be frozen for at least one day to kill any parasites. For the best flavor and texture in oily, strong-smelling fresh fish, such as salmon and mackerel, rub the fillets with fine sea salt and let stand for 30 minutes; rinse the fish well, pat dry and sprinkle all over with rice vinegar.

    – Crab Meat from Dungeness, blue or king crabs is best. Pick over the meat for bits of shell. Tuna If a piece of tuna is sinewy, simply scrape the meat off the sinews with a sharp knife.

    – Salmon Slice salmon across the grain into strips about 4 inches long and 1/4 inch thick. Cucumber Seed a cucumber, then slice it-including some of the skin-into a thin julienne.

    – Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef’s knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices.

    Step 3: Form the Maki

    – Carefully wave a 4-by-7 1/2-inch sheet of nori over an open flame until crisp and fragrant, then transfer to a bamboo mat. Wet your hands in water that’s seasoned with rice vinegar, then scoop up 1/2 cup of sushi rice. Gently form the rice into a loosely packed, palm-width log. Place the log at one edge of the nori and begin spading it across to the other side.

    – Continue to spad the rice all over the nori, rewetting your hands as necessary, until an even layer covers all but a 1/4-inch border at the top edge. Spad about 1/4 teaspoon of wasabi lengthwise along the middle of the rice. Lay about 2 ounces of the filling (either a single ingredient or a combination) along the center of the rice.

    – Wasabi Tip: “Rice, wasabi and fish should be in harmony,” says Masaharu Morimoto. “We use more wasabi with fatty fish, less with lean fish.”

    Step 4: Roll the Maki

    – Roll the bamboo mat up and away from you, curling the nori and rice around the filling; use your fingers to hold the filling in place as you roll. Secure the roll with the 1/4-inch flap of nori.

    – Once the roll is sealed, gently squeeze, pssing gently on the top and sides, to compss the roll slightly and form a rough square shape. Press on each end of the roll to make a neat surface.

    Step 5: Cut the Maki

    Lift the roll off the bamboo mat and transfer it to a work surface. Dip the tip of a long, sharp knife into vinegar water; let the water run down the length of the blade. Using a long slicing motion, cut the maki in half, then cut each half into thirds to form six even pieces, rewetting the blade as needed. Serve.

    Nguồn: Foodandwine

    --- Bài cũ hơn ---

  • Gợi Ý 25 Cách Làm Món Chay Ngon Từ Đậu Hũ(Đậu Phụ) Đơn Giản Tại Nhà
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  • Cách Làm Món Mì Ý Bằng Tiếng Anh

    --- Bài mới hơn ---

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  • Mỳ ý Spaghetti – Món ăn hấp dẫn của mọi người

    Spaghetti is a long, thin, solid, cylindrical pasta. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Typically the pasta is white because refined flour is used, but whole wheat flour may be added.

    Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25-30 cm (10-12 in) lengths. A variety of pasta dishes are based on it, and it is frequently served with tomato sauce or meat or vegetables.

    Nguyên liệu và cách nấu mỳ ý bằng tiếng anh rất đơn giản

    Ingredients:

    • 12 ounces dry spaghetti, uncooked
    • 2 tablespoons Pure Wesson® Canola Oil
    • 1 cup chopped onion
    • 2 tablespoons minced garlic
    • 1 pound ground round beef (85% lean)
    • 1 can (24 oz each) Traditional Pasta Sauce
    • Grated Parmesan cheese, optional

    How to cook Spaghetti:

    Step 1: Bringing the water to a boil

    – Fill a large pot with plenty of cold water (use 3 quarts water for 4 to 8 ounces dried spaghetti). If desired, add a little salt to the water for seasoning. Some people add a tablespoon of olive oil or cooking oil to the water to keep the spaghetti from sticking together, but this isn’t necessary as long as you use enough water and stir the spaghetti occasionally during cooking.

    – The downside of using oil in the water is that it tends to keep the sauce from adhering to the pasta. Bring the water to boiling.

    Step 2: Adding the spaghetti

    – Once the water is boiling, add the spaghetti a little at a time so the water doesn’t stop boiling. Reduce the heat slightly so the water doesn’t boil over; boil, uncovered, until the spaghetti is al dente, using the package directions as a guide for timing.

    Step 3: Testing doneness

    – The desired doneness for pasta is called al dente, which is Italian for “to the tooth.” This means cooked until the pasta has a firm, chewy texture. Test near the end of the cooking time by giving the spaghetti a taste. Under-cooked pasta will have a hard core, and overcooked pasta will be sticky and soggy.

    Step 4: Draining and using

    – When the spaghetti is done, drain it in a colander and shake well to remove excess water that would make the sauce runny. Do not rinse the spaghetti because it removes the light coating of starch that helps the sauce and seasonings cling. Pasta continues to cook after draining, so try to serve it immediately.

    – Tip: If your drained spaghetti needs to sit before using, return it to the warm cooking pan (off the heat), toss it with a little butter or olive oil to pvent sticking, and cover for up to 15 minutes.

    Step 5: Marinara Sauce

    – Once you know how to cook spaghetti, try your hand at homemade marinara sauce. It’s quick, easy, and ready in under an hour.

    – Finely chop 1 large onion, 1 medium carrot, and 1 stalk celery. In a large saucepan cook onion, carrot, celery, and 3 cloves minced garlic in 2 tablespoons hot oil over medium heat about 10 minutes or until very tender, stirring occasionally.

    – Stir in two 15-ounce cans tomato sauce, 1 cup water, 1 cup dry red wine, 3 tablespoons snipped fresh Italian (flat-leaf) parsley, 2 tablespoons snipped fresh basil, 1 tablespoon tomato paste, 1 tablespoon dried Italian seasoning, 2 to 3 teaspoons sugar, 3 bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

    – Bring sauce to boiling; reduce heat. Simmer, uncovered, 45 minutes, stirring occasionally or until desired consistency. Makes about 4-3/4 cups sauce. If desired, ladle cooled sauce into freezer containers and freeze for up to 3 months.

    Nguồn: Bhg

    --- Bài cũ hơn ---

  • Cách Làm Mì Ý Sốt Thịt Bò: Món Mì Ý Sốt Thịt Bò Dùng Nóng Sẽ Rất Ngon
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  • Cá Rán Tiếng Anh Là Gì, 2 Cách Làm Cá Rán Bằng Tiếng Anh

    --- Bài mới hơn ---

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  • Cá rán có tên tiếng anh là Fried Fish là một món ăn thường gặp trong các bữa cơm của gia đình Việt Nam. Cá là một nguyên liệu vô cùng quen thuộc với bữa cơm hằng ngày trong các gia đình ở Việt Nam với nguồn dinh dưỡng dồi dào cũng như hương vị thơm ngon.

    Instructions make – Cách làm cá rán bằng tiếng anh từ Massageishealthy

    1. Step 1:

      Combine fish sauce with all of the minced ginger. Set aside. If cooking whole fish, cut 5 deep cuts into flesh on both sides, lightly season with salt.

      If a fillet, lightly season with salt. Choose either method below.

    2. Step 2:

      Preheat pan to medium/high, add enough oil to cover whole bottom, lightly coat entire fish with cornstarch, and gently lay into the hot oil. It should sizzle gently, cook for about 8 minutes each side or until golden brown.

    3. Step 3:

      For the fillet, cook skin side down for 4 minutes first, and finish with flesh side in the pan for 2 min. Take out and rest on a plate.

    4. Step 4:

      Remove excess oil from pan, add sesame oil, and toss in bok choy and 1 tbsp of fish sauce. Cook for 3-5 minutes.

    5. Step 5:

      Serve the bok choy & Crispy fish hot with jasmine rice, any other recipes on our website, and the side of fish sauce spiked with the ginger. Enjoy!

    Instructions make – Cách làm cá chiên sả bằng tiếng anh từ Massageishealthy

    1. Step 1:

      Clean the fish thoroughly and pat dry with paper towels. Cut a few diagonal slits into the fish on both sides.

      In a small bowl, mix together salt, pepper, turmeric, lemongrass, garlic and red pepper flakes (optional).

    2. Step 2:

      Rub mixture onto the fish liberally, including in-between slits and in the cavity. Dust the fish with a light layer of corn starch.

      Using a skillet with a lid, heat vegetable oil on medium-low. Add fish and cover the skillet with a lid. Fry for about 5 minutes on low, covered.

    3. Step 3:

      The lid will trap the heat and help cook the fish through. Watch out for oil splatters.

      Cooking on low will pvent burning the garlic and lemongrass. Yes, fish won’t be crispy with a covered lid, but we will make it crispy towards the end.

    4. Step 4:

      Flip the fish and cook the other side on low with a covered lid for another 5 minutes. Now remove the lid and slightly turn up the heat to medium high.

      The high heat will crisp up the skin. Fry for 1-2 minutes. Flip and fry the other side for 1-2 minutes until crispy.

    5. Step 5:

      Transfer fish to a plate-lined with paper towels to remove excess oil. Serve with steamed rice, sliced cucumbers, tomatoes, fresh lettuce and an optional side of fish sauce dipping sauce.

    --- Bài cũ hơn ---

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  • #1 Cách Làm Rau Muống Xào Tỏi Bằng Tiếng Anh, Tiếng Anh Là Gì?

    --- Bài mới hơn ---

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  • Rau muống tiếng anh là spinach, Rau muống xào tỏi tiếng anh là Stir – fried water morning glory with garlic là một trong những món ăn tuy dân dã nhưng cũng rất được ưa chuộng của người Việt Nam.

    Món ăn này thường xuất hiện trong các bữa cơm gia đình hàng ngày hay thậm chí là những buổi tiệc nhờ vào hương vị thơm ngon, bổ dưỡng.

    Rau muống xào tỏi tên tiếng anh là gì?

    Morning glory is a vegetable eaten for its tender shoots and leaves. It is commonly found in Southeast Asia. It is also known as water spinach, river spinach, Chinese spinach and Chinese watercress.

    It takes very little effort to grow morning glory and that’s partly why this vegetable is so popular. It is used extensively in Burmanese, Thai, Laotian, Cambodian, Malaysian, Chinese, Vietnamese, Fillipino and Taiwanese cuisine.

    Morning glory plant grows in rice paddies and needs a lot of water. It has a very high water and fibre content. It is rich in iron, proteins and vitamins A,B and C.

    Although each country has their own way of cooking it. The Vietnamese like to stir-fry with with chilli and garlic; the Chinese like to either cook it with just garlic or sometimes cook it with fermented beancurd.

    Outside of South-East Asia, water spinach (or Chinese spinach, another name for it) is usually available in Asian vegetable markets, but the same stir-fry recipe can be used with other greens like spinach, kale and cabbage.

    Cách làm rau muống xào tỏi bằng tiếng anh ngon như nhà hàng

    • 1 bunch water spinach (~ 700g) discard tougher parts of the bottom stem, cut/break into 3-inch (7 cm) lengths, washed and drained
    • 1 tsp salt
    • 1 tbsp vegetable oil
    • 5 cloves garlic smashed
    • 1 tbsp oyster sauce
    • 1 tbsp fish sauce
    • 1 tsp sugar or chicken stock/ MSG

    Thời gian cần thiết: 0 ngày, 2 giờ và 3 phút.

    Trình bày cách làm rau muống xào tỏi bằng tiếng anh ngon như nhà hàng:

    1. Step 1: Wash the morning glory greens

      Wash the morning glory greens under running water until it runs clear. Cut the roots if required. Bring 3 cups of water to boil.

      Blanch the greens in boiling water for just about a minute. We don’t want the greens to lose their crunchiness or the bright colour. Immediately drain and run under cold water to stop the cooking process.

    2. Step 2: Heat oil in a wok or a shallow pan.

      Heat oil in a wok or a shallow pan. Add the smashed garlic cloves and sauté till they just start to turn brown.

    3. Step 3: Add the blanched water spinach

      Add the blanched water spinach, soya sauce and lime juice. Mix well such that the vegetable is coated with the sauce.

      Cook for about a couple of minutes. It doesn’t take long for morning glory to get to that fine texture of tender-crisp. Remove from wok into the serving plate immediately.

    Như vậy là chúng ta đã cùng hoàn thành cách làm rau muống xào tỏi bằng tiếng anh rồi đấy. Thật sự đơn giản và nhanh chóng đúng không nào?

    --- Bài cũ hơn ---

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  • Cách Làm Kimbap Bằng Tiếng Anh

    --- Bài mới hơn ---

  • Hướng Dẫn Cách Làm Sushi Nhật Bản “bao Đẹp, Bao Ngon” Như Ngoài Hàng.
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  • Cách làm kimbap bằng tiếng anh – Kimbap là một món ăn vô cùng quen thuộc với người Hàn Quốc và từ khi xuất hiện tại Việt Nam nó cũng được rất nhiều người ưa chuộng bởi sự tiện lợi nhưng vẫn đảm bảo đầy đủ dinh dưỡng và năng lượng hoạt động cho cả ngày.

    • 4 dried seaweed sheets
    • 120g / 4.2 ounces spinach (regular or baby spinach)
    • 2 eggs, beaten
    • 1/2 carrot (120g / 4.2 ounces), julienned
    • 2 to 4 imitation crab sticks (depending on the length), cut in half length ways
    • 4 sticks of BBQ Kimbap ham, cut into long strips if you didn’t buy the p-cut version (available at a Korean grocery store)
    • 4 yellow radish pickle (danmuji), cut into long strips if you didn’t buy the p-cut version
    • (optional) 12 strips seasoned edible burdock root (available at a Korean grocery store. You can buy the one that’s packaged together with yellow radish pickle like this picture. It’s also sold inpidually.)
    • 2 1/2 cups cooked short grain rice
    • 2 Tbsp sesame oil, pided
    • 3/8 tsp fine sea salt (or more to taste), pided

    Alternative ingredients/ Substitution

    • Sliced cheese or cream cheese
    • Bulgogi (Korean BBQ beef)
    • Kimchi
    • Yubu (inariage)

    Thời gian cần thiết: 0 ngày, 2 giờ và 30 phút.

    Trình bày Công thức và cách làm bánh Kimbap bằng tiếng anh hấp dẫn từ Massageishealthy:

    1. Rinse the spinach and parboil it in rapidly boiling water (30 seconds to 1 minute). Drain the water away and run some cold water over the spinach.

      Gently squeeze the spinach to remove any excess water. Put the spinach into a bowl. Add 1/8 tsp salt and 1/2 Tbsp sesame oil then mix them well.

    2. Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.

    3. Now fill the seaweed with the filing ingredients. Make sure you evenly use the ingredients so that you’re not short of them later.

      Place one yellow radish pickle at about 1/3 point of the seaweed then add three burdock strips, one ham strip, one crab stick around it. Then pile up a few eggs strips, carrot sticks, and some spinach. Then roll the seaweed.

      If the seaweed doesn’t stick, paste some water on the gap you left in step 6. You can also use a few grains of cooked rice in this gap. Set the rolled kimbap aside.

    4. Repeat the step 6 and 7 with the remaining ingredients.

    5. Line up all kimbap on a cutting board and paste some sesame oil (1 Tbsp) around the seaweed surface. Slice kimbap into bite size pieces. Serve.

      You normally serve kimbap with sliced yellow radish pickles. It doesn’t require a dipping sauce like sushi rolls do. However, if you want, you can serve it with some soy sauce.

    Sliced kimbap in an air tight container can be refrigerated for several hours without compromising the flavor and the texture. However, if you store these kimbap overnight, the rice will most likely go dry.

    If planning on eating it the next day, store kimbap unsliced and keep them well packaged in the fridge. Leave at room temperature about 30 mins prior to serving then slice. Even with this effort, kimbap rice could still go dry, but less then storing sliced kimbap. Therefore, it’s best to eat it all up on the day you make it.

    Many Koreans coat day old kimbap in beaten egg mixture and pan fry them first before eating them. It is supposed to disguise the dryness of the kimbap.

    --- Bài cũ hơn ---

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  • Cách Làm Mì Ý Bằng Tiếng Anh

    --- Bài mới hơn ---

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  • Mỳ ý Spaghetti – Món ăn hấp dẫn của mọi người

    Spaghetti is a long, thin, solid, cylindrical pasta. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti. It is a staple food of traditional Italian cuisine.

    Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals.

    Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Typically the pasta is white because refined flour is used, but whole wheat flour may be added.

    Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25-30 cm (10-12 in) lengths.

    A variety of pasta dishes are based on it, and it is frequently served with tomato sauce or meat or vegetables.

    Công thức nấu mỳ ý bằng tiếng anh

    • 12 ounces dry spaghetti, uncooked
    • 2 tablespoons Pure Wesson® Canola Oil
    • 1 cup chopped onion
    • 2 tablespoons minced garlic
    • 1 pound ground round beef (85% lean)
    • 1 can (24 oz each) Traditional Pasta Sauce
    • Grated Parmesan cheese, optional

    Thời gian cần thiết: 0 ngày, 2 giờ và 30 phút.

    Nguyên liệu và công thức nấu mỳ ý bằng tiếng anh từ Massageishealthy

    1. Step 1: Bringing the water to a boil

      Fill a large pot with plenty of cold water (use 3 quarts water for 4 to 8 ounces dried spaghetti). If desired, add a little salt to the water for seasoning.

      Some people add a tablespoon of olive oil or cooking oil to the water to keep the spaghetti from sticking together, but this isn’t necessary as long as you use enough water and stir the spaghetti occasionally during cooking.

      The downside of using oil in the water is that it tends to keep the sauce from adhering to the pasta. Bring the water to boiling.

    2. Step 2: Adding the spaghetti

      Once the water is boiling, add the spaghetti a little at a time so the water doesn’t stop boiling.

      Reduce the heat slightly so the water doesn’t boil over; boil, uncovered, until the spaghetti is al dente, using the package directions as a guide for timing.

    3. Step 3: Testing doneness

      The desired doneness for pasta is called al dente, which is Italian for “to the tooth.” This means cooked until the pasta has a firm, chewy texture.

      Test near the end of the cooking time by giving the spaghetti a taste. Under-cooked pasta will have a hard core, and overcooked pasta will be sticky and soggy.

    4. Step 4: Draining and using

      When the spaghetti is done, drain it in a colander and shake well to remove excess water that would make the sauce runny.

      Do not rinse the spaghetti because it removes the light coating of starch that helps the sauce and seasonings cling. Pasta continues to cook after draining, so try to serve it immediately.

      Tip: If your drained spaghetti needs to sit before using, return it to the warm cooking pan (off the heat), toss it with a little butter or olive oil to pvent sticking, and cover for up to 15 minutes.

    5. Once you know how to cook spaghetti, try your hand at homemade marinara sauce. It’s quick, easy, and ready in under an hour.

      Finely chop 1 large onion, 1 medium carrot, and 1 stalk celery. In a large saucepan cook onion, carrot, celery, and 3 cloves minced garlic in 2 tablespoons hot oil over medium heat about 10 minutes or until very tender, stirring occasionally.

      Stir in two 15-ounce cans tomato sauce, 1 cup water, 1 cup dry red wine, 3 tablespoons snipped fresh Italian (flat-leaf) parsley, 2 tablespoons snipped fresh basil, 1 tablespoon tomato paste, 1 tablespoon dried Italian seasoning, 2 to 3 teaspoons sugar, 3 bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

      Bring sauce to boiling; reduce heat. Simmer, uncovered, 45 minutes, stirring occasionally or until desired consistency. Makes about 4-3/4 cups sauce. If desired, ladle cooled sauce into freezer containers and freeze for up to 3 months.

    Nguồn: Bhg

    --- Bài cũ hơn ---

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