Cách Làm Sườn Xào Chua Ngọt Bằng Tiếng Anh

--- Bài mới hơn ---

  • Chia Sẻ Cách Làm Sườn Xào Chua Ngọt Đơn Giản Nhất Tại Nhà
  • Mẹ Hà Thành Mách Cách Nấu 7 Món Ăn Sáng Siêu Ngon Cho Bé Chỉ Trong 10 Phút
  • Gợi Ý Thực Đơn Ăn Sáng Cho Bé 2 Tuổi Của Bà Mẹ Bận Rộn
  • Tổng Hợp Những Món Ăn Sáng Cho Bé Đi Học Nhanh Gọn Mà Đầy Đủ Dinh Dưỡng
  • 10 Món Ăn Sáng Cho Bé 6 Tuổi Ngon, Dễ Làm, Đơn Giản
  • Sườn xào chua ngọt tiếng Anh là Sweet and sour pork ribs – one of a favorite dish in Viet Nam. Thịt sườn là một trong những nguyên liệu vô cùng quen thuộc được mọi người yêu thích và chế biến nên vô số những món ăn ngon.

    Học cách làm sườn xào chua ngọt bằng tiếng anh thơm ngon

    1. Ingredients (Nguyên liệu)

    • 450 gram pork ribs
    • ½ tsp cooking salt
    • 1/8 tsp garlic powder (or ½ tsp minced garlic)
    • 1/8 tsp onion powder (or ½ tsp minced shallot)
    • ½ tbsp (7ml) apple cider vinegar
    • ½ tbsp oyster sauce
    • ½ tbsp soy sauce
    • – Sweet and sour sauce
    • 15 gram shallot (2-3 cloves)
    • 7 gram garlic (2-3 cloves)
    • 1 tbsp (14 gram) sugar
    • 2/3 tbsp (10ml) vinegar
    • ½ tbsp (7ml) oyster sauce
    • 120ml (1/2 cup) hot water
    • 60ml (1/4 cup) cooking oil

    2. Instructions (Cách làm)

    1. Peel off the thin membrane in the back of the ribs. This membrane has a very chewy texture, it’s better that we get rid of it. Chop the ribs into small pieces.

    2. Transfer the ribs to a pot with ½ tsp salt. Add enough water to submerge the ribs and put on heat. When the water starts boiling, get rid of all the water and briefly wash the ribs before transferring them to a bowl. This step helps rinse the ribs, making sure they are clean and get rid of any unpleasant smell there may be.

    3. Marinate the ribs with all the ingredients under “Marinade”. Set aside for 20 – 30 minutes for the marinade to be thoroughly absorbed. If you don’t have time, you can start the next cooking step right after marinating without setting it aside.

    4. Peel and mince or finely chop the shallots and garlic under “Sweet and sour sauce”.

    5. Add 60 ml cooking oil to a deep pan. Add the minced shallots and garlic, put on medium heat. When the shallots and garlic start to slightly brown, sift them out of the oil. The shallots and garlic will continue to brown a bit more and become crispier. Set them aside for use later.

    6. Turn heat to high, add ribs into the oil to fry. Make sure to fry them quickly, just enough for the ribs to be lightly charred on the outside. Avoid overcooking at this step, which would cause the meat to become dry. If you marinate the ribs with chopped shallots and garlic, wipe them off first before frying to avoid them being burned and sticking to the ribs.

    7. Once the ribs have been charred, remove the pan from heat. Drain off the oil, leave only 1/2 – 1 tbsp oil in the pan.

    8. Use the residual marinade from the bowl in which you marinated the ribs, add 1 tbsp sugar, 2/3 tbsp vinegar, ½ tbsp soy sauce and 120 ml hot water, mix well. If you have little or no marinade left, you may have to add some soy sauce and vinegar to taste. The sauce should be the right amount of sour, salty and sweet.

    9. Place the pan with the ribs back on the heat, add the mixed sauce. Turn heat to medium until there is about 2/3 of the sauce left. Cover the pan with a lid, simmer on low heat for 15 – 20 minutes. This step will soften the meat while pserving its juiciness.

    10. After the simmering step, remove the lid and turn heat to high, let the sauce evaporate. While cooking, remember to flip the ribs a few times so they are evenly cooked and seasoned.

    11. When the sauce has thickened to your liking, turn off heat. Add the fried shallots and garlic (in step 5) to the ribs and stir well. This complements the dish’s aroma.

    Trình bày, thuyết minh cách làm sườn xào chua ngọt bằng tiếng anh

    3. Note (Lưu ý khi làm sườn xào chua ngọt)

    – You can replace oyster sauce/soy sauce with fish sauce or pork/chicken stock broth mix, but I find oyster sauce and soy sauce most fitting in terms of flavor. Oyster sauce for me especially is a must.

    – The measurements used above are just approximate. These amounts may be slightly different depending on your pference and the brands of marinades and spices you use.

    --- Bài cũ hơn ---

  • Bật Mí 4 Cách Làm Bánh Mì Bơ Tỏi
  • Top 7 Món Ăn Thơm Ngon Từ Cá Rô Phi Và Cách Làm Đơn Giản Tại Nhà 2022
  • Những Chú Ý Về Cách Làm Món Ăn Từ Con Rươi
  • Hướng Dẫn Làm Món Ăn Với Rau Mầm
  • 6 Món Ăn Được Chế Biên Từ Nguyên Liệu Là Thịt Rắn
  • #1 Cách Làm Rau Muống Xào Tỏi Bằng Tiếng Anh, Tiếng Anh Là Gì?

    --- Bài mới hơn ---

  • Cách Làm Món Trứng Chiên Chả Rươi Ngon Như Ở Ngoài Nhà Hàng
  • Độc Đáo Với Món Rươi Chiên Xù ❤️?✅
  • Mách Bạn Cách Làm Món Rươi Chiên Ngon Không Cưỡng Được
  • Cách Làm Thạch Rau Câu Trái Cây Hương Vải Thơm Ngon Thanh Mát Giải Nhiệt Ngày Hè
  • Cách Làm Thạch Rau Câu Trái Cây Tại Nhà
  • 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 ---

  • Cách Làm Món Rau Muống Xào Tỏi Xanh Giòn Mà Không Bị Nhũn
  • Học Cách Làm Món Rươi Cuốn Lá Lốt Ngon Khó Cưỡng Lại ???
  • Bật Mí Cách Làm Nem Rươi Thơm Ngon Của Siêu Đầu Bếp Hải Dương
  • Cách Sơ Chế Rươi Đúng Cách Để Làm Món Ăn Ngon
  • Cách Rán Chả Rươi Ngon Đúng Điệu?
  • Cách Làm Rau Muống Xào Tỏi Bằng Tiếng Anh, Tên Tiếng Anh Là Gì?

    --- Bài mới hơn ---

  • Bỏ Túi Cách Làm Rau Muống Xào Tỏi Tươi Xanh, Giòn Ngon Tại Nhà
  • Cách Ngâm Rượu Mận Đơn Giản Ai Cũng Làm Được
  • Cách Chế Biến Rau Mồng Tơi Không Bị Nhớt Khi Nấu
  • 5 Cách Nấu Canh Mồng Tơi Thơm Ngon Món Nào Cũng Hấp Dẫn
  • Cách Làm Rau Câu Giòn Ngon.
  • Rau muống xào tỏi tên tiếng anh là gì?

    Sơ lược về rau muống

    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. Ingredients

    • 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

    2. Instructions

    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.

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

    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.

    --- Bài cũ hơn ---

  • Cách Làm Rau Muống Xào Tỏi Xanh Mướt, Ngon Như Nhà Hàng
  • Lợn Rừng Nấu Rượu Mận Hấp Dẫn Tại Lá Cọ Ba Vì
  • Cách Nấu Cháo Rau Dền Với Gì Cho Bé Ăn Dặm Ngon Nhất?
  • Hướng Dẫn Cách Làm Rau Câu Dừa Dẻo Ngon Tại Nhà
  • Cách Nấu Canh Quả Vả Với Giò Heo
  • Canh Chua Cá Lóc Tiếng Anh Là Gì, Cách Nấu Canh Bằng Tiếng Anh

    --- Bài mới hơn ---

  • Cách Nấu Canh Chua Cá Đuối Với Bắp Chuối Ngon
  • Cách Nấu Canh Chua Rau Muống Tôm Khô Đơn Giản Giảm Cân Hiệu Quả
  • Cách Nấu Canh Chua Cá Đuối Ngon Không Khai Kiểu Miền Trung
  • Món Ngon Mỗi Ngày: Cách Nấu Canh Chua Cá Đuối Không Tanh, Ngon Tuyệt Hảo
  • Hướng Dẫn Cách Nấu Canh Chua Cá Bông Lau Ngon Đậm Đà
  • Canh chua cá lóc tiếng Anh là Vietnamese Sweet and Sour Snakehead fish Soup (Canh Chua Ca Loc). Nhắc đến các món ăn truyền thống của miền nam Việt Nam chắc hẳn không ai có thể bỏ qua món canh chua cá lóc vô cùng thơm ngon, đậm đà như chính người dân nơi đây.

    Vài nét về nguồn gốc món canh chua cá lóc

    Vietnamese Sweet and Sour Snakehead fish Soup (Canh Chua Ca Loc) is one of many traditional Vietnamese soups, but it is this soup that epitomizes Vietnamese home cooking.

    How? It perfectly balances the delicate combination of sweet, sour and savory. The sweetness comes from sugar. The tartness comes from the tamarind, which gets mellowed out by the sugar. And lastly, the savory is obviously the catfish.

    There are many variations of Canh Chua. All include tomatoes, however, others may also include taro stem, okra, celery, bean sprouts and/or pineapple.

    What makes Canh Chua my all-time favorite soup is what finishes it off. When the soup is ready to serve, it is topped with aromatic Thai Basil leaves or rice paddy herbs and a generous heap of freshly fried garlic.

    Just imagine the aroma when the soup is being served. It’s nothing short of an orgasm for the nose!

    In the below recipe, I kept it simple by using tomatoes and bean sprouts. For the protein, I used snakehead fish, but I also love to use catfish when I have it on hand.

    Hướng dẫn cách nấu canh chua cá lóc bằng tiếng anh

    • 1/2 lb snakehead fish (Thoroughly clean and slice into 1-inch steaks)
    • 2 teaspoons fish sauce
    • 8 cups water
    • 5 tablespoons granulated white sugar
    • 2 tablespoons tamarind powder (or 40 grams tamarind pulp)
    • 1 teaspoon salt
    • 4 large tomatoes (about 1 lb; quarter)
    • 2 cups bean sprouts
    • 2 tablespoons vegetable oil
    • 2 cloves garlic (mince)
    • 8-10 sprigs Thai Basil (remove leaves from stem and cut into thin strips)
    • 1 Thai chili pepper (optional for those who like it spicy)

    Instructions make – Cách nấu canh chua cá lóc bằng tiếng anh từ Massageishealthy

    1. Step 1:

      Marinate catfish with fish sauce at room temperature for at least 15 minutes. Add water (8 cups) to a medium-sized pot and bring it to a boil.

    2. Step 2:

      Add snakehead fish, along with its juices. Cook for 15 minutes on low heat. Use a mesh or small spoon to scoop out any scum that floats to the top.

    3. Step 3:

      Add sugar, tamarind powder, chicken stock powder and salt. If you are using tamarind pulp instead of tamarind powder, ladle a cup or so of hot water from the pot into a small bowl. Add the tamarind pulp to the hot water.

    4. Step 4:

      Smash the pulp with the back of a spoon until it separates from the seeds. Strain the pulp back into the pot, discarding any tamarind seeds that remains.

    5. Step 5:

      Add tomatoes and cook for 2 minutes. Turn off heat. Add the bean sprouts. The residual heat will cook the bean sprouts.

    6. Step 6:

      In a small sauce pan, heat up the vegetable oil high and fry the garlic until golden brown. Transfer fried garlic and oil to the pot.

    7. Step 7:

      Top with basil and chili pepper. Serve with Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ) and steamed white rice for a complete meal.

    Món canh chua cá lóc nếu kết hợp với cá kho tộ ăn cùng cơm nóng sẽ tạo thành một bữa cơm hoàn hảo tuyệt vời, là sự hoà trộn các hương vị đầy đủ nhất đem đến những trải nghiệm rất Việt Nam.

    --- Bài cũ hơn ---

  • Cách Nấu Canh Chua Cá Đuối Tuyệt Ngon
  • Cách Làm Chè Trôi Nước Khoai Môn, Bánh Trôi Nước Cực Ngon
  • 2 Cách Nấu Chè Khoai Môn Nước Cốt Dừa Cùng Bột Báng Ngon Dẻo Ăn Là Thích
  • Cách Nấu Chè Bột Năng Đậu Phộng Ngon Lạ Mà Thanh Mát!
  • 2 Cách Nấu Chè Khoai Môn Vừa Ngon Vừa Dễ
  • Cách Làm Món Bánh Xèo Bằng Tiếng Anh

    --- Bài mới hơn ---

  • Cách Làm Món Bánh Xèo Bằng Tiếng Anh (Vietnamese Crepe)
  • Mách Mẹ Cách Chế Biến Dâu Tây Cho Trẻ Ăn Dặm Chuẩn Vị Thơm Ngon Để Con Nhanh Cao Lớn
  • Mách Bạn Mẹo Bảo Quản Gấc Tươi Dùng Được Cho Cả Năm
  • Cách Làm Món Thịt Kho Tàu Không Dùng Nước Dừa Siêu Ngon
  • Cách Chế Biến Táo Cho Bé Ăn Dặm Thế Nào Là Tốt Nhất
  • 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

    --- Bài cũ hơn ---

  • Cách Làm Bánh Ướt Thịt Nướng Ngon Chuẩn Vị Xứ Huế
  • Cách Chế Biến Nấm Hương Rừng Khô
  • Cách Nhặt Rau Rút Sao Cho Đúng Và Những Món Ngon Với Rau Rút
  • Thuyết Minh Về Món Ăn Ngày Tết
  • Thuyết Minh Về Cách Làm Bánh Chưng Ngày Tết
  • Cách Làm Món Sushi Bằng Tiếng Anh

    --- Bài mới hơn ---

  • Cách Làm Sushi Bằng Tiếng Anh Với 5 Bước Đơn Giản
  • Cách Làm Món Cá Chép Om Dưa Ấm Bụng Ngày Đông
  • Cách Chế Biến Món Cà Ri Sườn Heo
  • Cách Chế Biến Thịt Kỳ Đà Lạ Miệng Cực Thơm Ngon
  • Cách Nấu Cháo Thịt Bằm Cho Bé Kết Hợp Với Nhiều Nguyên Liệu
  • 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
  • 6 Cách Chế Biến Nấm Đông Cô Khô Và Phương Pháp Sơ Chế Đúng
  • Lạ Miệng Với Cách Làm Món Tôm Nướng Xiên Que Theo Kiểu Mới
  • Cách Làm Món Vịt Nấu Măng Tươi Ăn Bún Ngon Miễn Chê, Cả Nhà Thích
  • Sườn Xào Chua Ngọt Ngon Đúng Điệu Cả Nhà Đều Khen
  • Cách Làm Món Mì Ý Bằng Tiếng Anh

    --- Bài mới hơn ---

  • Cách Làm Bánh Bao Bằng Tiếng Anh
  • Cách Làm Mì Ý Sốt Bò Bằm Tại Nhà Ngon Như Ngoài Hàng
  • Cách Làm Mì Ý Sốt Bò Bằm Thơm Ngon, Cực Dễ Trong Vài Phút
  • Cách Làm Mì Ý Sốt Bò Bằm Chuẩn Châu Âu
  • Ngon Tuyệt Với Cách Làm Món Mỳ Ý Sốt Cà Chua Thịt Viên
  • 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
  • Cách Làm Món Mì Ý Sốt Bò Băm Ngon Tại Nhà
  • Cách Làm Mì Ý Hải Sản Sốt Kem Tươi
  • Cách Làm Món Mì Ý Sốt Phô Mai Thơm Ngon, Cực Đơn Giản Tại Nhà
  • Cách Làm Món Mì Ý Sốt Kem Gà Nấm Siêu Hấp Dẫn Tại Nhà
  • Cách Làm Sữa Chua Bằng Tiếng Anh, How To Make Yogurt

    --- Bài mới hơn ---

  • Tổng Hợp Cách Nấu Canh Chua Cá Lóc Đơn Giản Mà Vẫn Ngon Đúng Điệu
  • Cách Nấu Canh Chua Bề Bề Với Cà Chua Đơn Giản Mà Thơm Ngon
  • Cách Nấu Bún Bề Bề Tôm Chua Cay Quảng Ninh Thơm Ngon Tại Nhà
  • Cách Nấu Canh Chua Bông Điên Điển Cá Lóc Ngon Mùa Nước Nổi
  • Canh Măng Chua Thịt Bò: 2 Cách Nấu Canh Ngon, Bổ Tại Nhà
  • Sữa chua tiếng anh được gọi là Yogurt. Sữa chua là một món tráng miệng vô cùng quen thuộc với bất cứ ai, ở những quốc gia khác tuỳ vào thành phần và cách làm mà nó có tên gọi khác nhau.

    Giới thiệu về món sữa chua thơm ngon

    In Vietnamese, yogurt is called sữa chua (“su-aw chu-ah” means sour milk) or da ua (“yah u-ah” is a transliteration of the French yaourt) is smooth and touched with the sweetness of sweetened condensed milk. That slight touch of tartness is delicate, but still silky with a creamy texture.

    Often eaten more as a dessert and snack in VietNam, this yogurt is embraced by many others as the perfect breakfast yogurt. Topped with some fresh fruit, and even some crunchy granola, Vietnamese yogurt is a nice variety to add to your morning yogurt regime.

    It is indeed a vestige of the French psence in Vietnam, and there are two basic ways that cooks in Vietnam make yogurt:

    – Fresh milk method: Mix fresh milk with sugar and a bit of yogurt, then incubate the mixture until it thickened into yogurt.

    – Condensed milk method: Dilute sweetened condensed milk with water, mix it with yogurt, then incubate the mixture.

    The fresh milk method is ptty much in line with traditional western approaches to homemade yogurt. Note that the already made yogurt acts as a starter by introducing a bunch of live, active cultures to the mix.

    Chi tiết cách làm sữa chua bằng tiếng anh đơn giản

    • 2/3 cup Sweetened Condensed Milk
    • 1 1/4 cups Water (near boiling)
    • 1 1/2 cups Milk (we pfer whole milk)
    • 1 cup Plain Yogurt (or Vietnamese yogurt if you can get it)

    2. Instructions – Cách làm sữa chua bằng tiếng anh từ Massageishealthy

    1. Step 1:

      Pour the sweetened condensed milk into a bowl and add the hot water. Whisk until homogeneous.

    2. Step 2:

      Pour milk into bowl and mix, then add yogurt and gently whisk until everything is smooth.

    3. Step 3:

      Pour the mixture into the containers you will store it in. (Small plastic containers, recycled baby food jars, small canning jars, etc…)

    4. Step 4:

      In a wide bottomed pot that is taller than your yogurt containers, make a bath for the containers: Heat up enough water to a near boil that it will come most of the way up the sides of your yogurt containers when they are immersed in the bath. In another pot or tea kettle, heat up additional water.

    5. Step 5:

      After water is hot, turn off heat and place filled yogurt containers into bath.

      Pour in additional water until water level reaches nearly the top of yogurt containers. (Hint: Use a funnel to pour the water into the pot so no water splashes into the yogurt containers.)

    6. Step 6:

      Place a towel over pot, being careful not to let it droop into yogurt containers and let yogurt set in the water bath.

      After the water has cooled completely (@ 4-5 hrs total bathing time) the yogurt should be fairly set (it will thicken a bit more when refrigerated, but not much.)

      Remove from bath, put lids on jars and store in fridge until ready to serve.

    3. Notes – Lưu ý khi làm sữa chua

    – If yogurt is sweet, but not set after water has cooled, most likely the water bath was too hot for too long. Next time try starting with a bath that isn’t so hot.

    – Post-original post Note: We’ve adjusted the recipe and techniques a bit since the original posting. After experimenting further, we found the current recipe to set more consistently.

    – The yogurts can be kept up to a week in the refrigerator or stored in the freezer for up to 6 months.

    – If you don’t own a big enough cooler, you can use a regular large bucket and fill it with warm water, but make sure it’s a very warm/hot day to get a good consistency.

    – You’ll have to “seal” the bucket with several layers of plastic wrap and then cover it with aluminum foil.

    – I usually use the giant cooler that we have for summer picnics. It’s much more convenient.

    Cách làm sữa chua bằng tiếng anh của Massageishealthy rất đơn giản đúng không nào? Chỉ cần vài nguyên liệu và khoảng 30 phút là bạn đã có ngay một mẻ sữa chua uống vô cùng thơm ngon để cả nhà cùng thưởng thức rồi đấy.

    --- Bài cũ hơn ---

  • Cách Nấu Canh Chua Cá Hồi Ngon Bổ Dưỡng Cho Gia Đình
  • Cách Nấu Canh Chua Bầu Cá Lóc Thanh Mát Ngon Lành Đưa Cơm
  • Hướng Dẫn 3 Cách Nấu Canh Chua Thịt Bò Bổ Sung Dinh Dưỡng Cho Cơ Thể
  • Cách Nấu Canh Chua Cá Lóc Đúng Chuẩn Miền Tây Nam Bộ
  • Cách Nấu Canh Chua Thơm Ngon, Đậm Đà
  • Cá Rán Tiếng Anh Là Gì, 2 Cách Làm Cá Rán Bằng Tiếng Anh

    --- Bài mới hơn ---

  • Cách Vệ Sinh Bể Cá Cảnh Nhanh Chóng Ngay Tại Nhà
  • Một Số Cách Làm Sạch Kính Bể Cá Ở Nhà Hàng Hải Sản
  • Cách Làm Bể Cá Cảnh Đẹp Với Thiết Kế Hợp Lý Nhất
  • Hướng Dẫn Làm Bể Cá Cảnh Và Cách Chăm Sóc Bể Cá
  • Cách Làm Canh Cá Trắm Nấu Chua Cay Ăn Nhiều Mà Không Chán
  • 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 ---

  • 2 Cách Làm Món Cá Chiên Xù Ngon
  • Hướng Dẫn Cách Rán Cá Ngon Hết Ý❤️
  • Cách Làm Bể Cá Rồng Vừa Đẹp, Vừa An Toàn, Lại Kinh Tế.
  • Cách Làm Bể Cá Rồng Đẹp, Giá Rẻ, Chuyên Nghiệp Từ A
  • Cá Ruội Làm Gì Ngon? Các Công Thức Chế Biến Chuẩn Chỉnh!
  • Cách Nấu Canh Chua Cá Lóc Bằng Tiếng Anh

    --- Bài mới hơn ---

  • Cách Làm Nem Chua Bằng Tiếng Anh Với 5 Bước Đơn Giản
  • Cách Nấu Canh Cà Chua Trứng Không Bị Tanh Đơn Giản Tại Nhà
  • Cách Nấu Canh Cà Chua Trứng Thơm Ngon Hấp Dẫn
  • Cách Nấu Canh Cà Chua Trứng Thơm Ngon Hấp Dẫn Chỉ Trong 10 Phút
  • Cách Nấu Canh Cà Chua Trứng Đơn Giản Giúp Bữa Cơm Gia Đình Thêm Ngon Miệng
  • Nhắc đến các món ăn truyền thống của miền nam Việt Nam chắc hẳn không ai có thể bỏ qua món canh chua cá lóc vô cùng thơm ngon, đậm đà như chính người dân nơi đây.

    Vài nét về nguồn gốc món canh chua cá lóc

    Vietnamese Sweet and Sour Snakehead fish Soup (Canh Chua Ca Loc) is one of many traditional Vietnamese soups, but it is this soup that epitomizes Vietnamese home cooking. How? It perfectly balances the delicate combination of sweet, sour and savory. The sweetness comes from sugar. The tartness comes from the tamarind, which gets mellowed out by the sugar. And lastly, the savory is obviously the catfish.

    There are many variations of Canh Chua. All include tomatoes, however, others may also include taro stem, okra, celery, bean sprouts and/or pineapple.

    What makes Canh Chua my all-time favorite soup is what finishes it off. When the soup is ready to serve, it is topped with aromatic Thai Basil leaves or rice paddy herbs and a generous heap of freshly fried garlic. Just imagine the aroma when the soup is being served. It’s nothing short of an orgasm for the nose!

    In the below recipe, I kept it simple by using tomatoes and bean sprouts. For the protein, I used snakehead fish, but I also love to use catfish when I have it on hand.

    Hướng dẫn cách nấu canh chua cá lóc bằng tiếng anh

    Ingredients

    • 1/2 lb snakehead fish (Thoroughly clean and slice into 1-inch steaks)
    • 2 teaspoons fish sauce
    • 8 cups water
    • 5 tablespoons granulated white sugar
    • 2 tablespoons tamarind powder (or 40 grams tamarind pulp)
    • 1 teaspoon salt
    • 4 large tomatoes (about 1 lb; quarter)
    • 2 cups bean sprouts
    • 2 tablespoons vegetable oil
    • 2 cloves garlic (mince)
    • 8-10 sprigs Thai Basil (remove leaves from stem and cut into thin strips)
    • 1 Thai chili pepper (optional for those who like it spicy)

    Instructions

    Marinate catfish with fish sauce at room temperature for at least 15 minutes. Add water (8 cups) to a medium-sized pot and bring it to a boil.

    Add snakehead fish, along with its juices. Cook for 15 minutes on low heat. Use a mesh or small spoon to scoop out any scum that floats to the top.

    Add sugar, tamarind powder, chicken stock powder and salt. If you are using tamarind pulp instead of tamarind powder, ladle a cup or so of hot water from the pot into a small bowl. Add the tamarind pulp to the hot water.

    Smash the pulp with the back of a spoon until it separates from the seeds. Strain the pulp back into the pot, discarding any tamarind seeds that remains.

    Add tomatoes and cook for 2 minutes. Turn off heat. Add the bean sprouts. The residual heat will cook the bean sprouts.

    In a small sauce pan, heat up the vegetable oil high and fry the garlic until golden brown. Transfer fried garlic and oil to the pot.

    Top with basil and chili pepper. Serve with Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ) and steamed white rice for a complete meal.

    Món canh chua cá lóc nếu kết hợp với cá kho tộ ăn cùng cơm nóng sẽ tạo thành một bữa cơm hoàn hảo tuyệt vời, là sự hoà trộn các hương vị đầy đủ nhất đem đến những trải nghiệm rất Việt Nam.

    --- Bài cũ hơn ---

  • Có Thể Bạn Chưa Biết: Cách Nấu Canh Chua Cá Lóc Cực Hấp Dẫn
  • Canh Cá Nấu Măng Cho Bữa Tối Ngon Cơm
  • Bí Quyết Nấu Canh Cá Không Tanh Không Nát: Chỉ Cần Nằm Lòng 4 Công Đoạn Sau, Chị Em Sẽ Đá Bay Mùi Tanh Khi Nấu Canh Cá!
  • Cùng “thám Hiểm” Canh Chua Cá Kiểu Miền Nam
  • Học Cách Nấu Canh Chua Cá Miền Nam Không Khó
  • Web hay
  • Links hay
  • Guest-posts
  • Push
  • Chủ đề top 10
  • Chủ đề top 20
  • Chủ đề top 30
  • Chủ đề top 40
  • Chủ đề top 50
  • Chủ đề top 60
  • Chủ đề top 70
  • Chủ đề top 80
  • Chủ đề top 90
  • Chủ đề top 100
  • Bài viết top 10
  • Bài viết top 20
  • Bài viết top 30
  • Bài viết top 40
  • Bài viết top 50
  • Bài viết top 60
  • Bài viết top 70
  • Bài viết top 80
  • Bài viết top 90
  • Bài viết top 100
  • Chủ đề top 10
  • Chủ đề top 20
  • Chủ đề top 30
  • Chủ đề top 40
  • Chủ đề top 50
  • Chủ đề top 60
  • Chủ đề top 70
  • Chủ đề top 80
  • Chủ đề top 90
  • Chủ đề top 100
  • Bài viết top 10
  • Bài viết top 20
  • Bài viết top 30
  • Bài viết top 40
  • Bài viết top 50
  • Bài viết top 60
  • Bài viết top 70
  • Bài viết top 80
  • Bài viết top 90
  • Bài viết top 100