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How to make Vietnamese Fried Spring Rolls – Cách làm nem rán
Ingredients:
200 g minced pork
200 g shrimp (minced)
100 g taro (shredded)
100 g carrot (shredded)
20 g dried wood ear mushrooms (soaked in hot water and julienne)
50 g glass noodle (soaked in water for 10 mins)
1 tbsp shallot (minced)
1 tbsp garlic (minced)
1 egg
1 bean sprouts (7 oz) (optional)
1 block tofu (optional)
salt, pepper, sugar, chicken stock
20 pcs rice paper wrapper
dipping fish sauce
Nguyên liệu:
200 g thịt băm
200 g tôm (băm nhỏ)
100 g khoai môn (thái nhỏ)
100 g cà rốt (thái nhỏ)
20 g mộc nhĩ khô (ngâm nước nóng rồi thái sợi)
50 g miến (ngâm 10 phút trong nước)
1 thìa canh hành tím (băm nhỏ)
1 thìa canh tỏi (băm nhỏ)
1 quả trứng
200 g giá đỗ (không bắt buộc)
1 miếng đậu phụ (không bắt buộc)
muối, tiêu, đường, nước dùng gà
20 tờ bánh đa nem
nước mắm chấm
Instructions:
Step 1: In a large bowl, combine the minced pork and minced shrimp together and season lightly with salt, pepper, sugar and chicken stock (1/2 tsp each). Also add 1 tbps minced shallot and 1 tbsp minced garlic. Mix well in a circular motion till combined.
Step 2: Combine the seasoned meat & shrimp with all the shredded vegetables, mushrooms and glass noodle. Mix well. To help all the ingredients adhere better, add 1 egg or just the egg white. Mix well again and leave to sit for about 15 minutes.
Step 3: To soften the rice paper for wrapping, moisten the rice paper with a damp cloth instead of soaking in water.
Step 4: Scoop a heaping tablespoon of the filling and place near one end of the rice paper. Roll until you reach the center, then fold both sides inwards and continue to roll up till the other end.
Step 5: Heat a generous amount of oil in the pan until you see small bubbles around the chopstick. Then keep the heat on medium and start frying. The rice paper could be sticky at first so leave some spaces between the rolls. After a few minutes, it’s ok to bring them closer to one another. Deep fry until they turn golden brown.
Step 6: Place them on paper towel to drain off the excess oil. Serve with dipping fish sauce, fresh vegetable and herbs.
Cách làm:
Bước 1: Trộn thịt và tôm băm trong một cái bát lớn và thêm chút muối, tiêu, đường và nước dùng gà, mỗi gia vị một nửa thìa café. Sau đó cho thêm một thìa canh hành tím đã băm nhỏ và một thìa canh tỏi băm vào. Khuấy đều cho đến khi tất cả các nguyên liệu trộn lẫn vào nhau.
Bước 2: Trộn hỗn hợp trên với các loại rau thái nhỏ, mộc nhĩ và miến. Trộn đều tay. Để các nguyên liệu trộn lẫn với nhau được tốt hơn, có thể cho thêm một quả trứng gà hoặc chỉ cho thêm phần lòng trắng. Tiếp tục trộn đều rồi để hỗn hợp ở ngoài khoảng 15 phút.
Bước 3: Để làm bánh đa nem mềm, bạn hãy dùng một chiếc khăn ẩm để thấm lên bánh thay vì nhúng bánh vào nước.
Bước 4: Múc đầy một thìa canh hỗn hợp trên đặt vào một đầu bánh tráng, cuộn bánh đến giữa thì gấp hai bên bánh vào trung tâm rồi tiếp tục cuộn tròn cho tới khi đến đầu bên kia.
Bước 5: Đun sôi một lượng lớn dầu ăn trong chảo cho tới khi có bong bóng sủi bọt ở đầu đũa. Sau đó vặn lửa xuống mức vừa và bắt đầu rán nem. Bánh đa nem ban đầu sẽ có thể hơi dính nên bạn nên để một chút khoảng trống giữa những chiếc nem. Sau vài phút, bạn có thể để các chiếc nem lại gần nhau hơn. Rán cho đến khi nem chuyển màu vàng nâu.
Bước 6: Gắp nem ra và đặt trên giấy thấm dầu để thấm bớt dầu ăn. Ăn kèm với nước mắm và các loại rau sống.
Theo Da Nang Cuisine
Tiểu Nguyên biên dịch
Học tiếng Anh qua 10 câu hỏi ‘kinh điển’ các bạn trẻ hay gặp dịp Tết
Cách Làm Gà Rán Bằng Tiếng Anh
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 pressure 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 divided 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 pressure 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:
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.
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.
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.
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!
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
Bánh Bao Tiếng Anh Là Gì, Cách Làm Bánh Bao Bằng Tiếng Anh
Bánh bao tiếng anh là gì dumplings. Bánh bao là một trong những món ăn nổi bật của nền văn hoá ẩm thực Trung Hoa được rất nhiều người Việt Nam yêu thích từ khi mới du nhập vào.
Cho đến nay bánh bao đã có rất nhiều biến tấu với các nguyên liệu và hương vị khác nhau tuỳ thuộc sở thích của mỗi người, thế nhưng công thức truyền thống chưa bao giờ bị lãng quên.
Bữa sáng năng lượng với cách làm bánh bao bằng tiếng anh rất đơn giản
Nguyên liệu và cách làm bánh bao bằng tiếng anh thơm ngon
1 (1/2 to 1-pound) rack spareribs
3/4 cup hoisin sauce
1 cup shredded cabbage
1 bunch scallions, thinly sliced
1 package active dry yeast
1/2 warm water
1 1/2 cups all-purpose flour, plus more for kneading
1 1/2 cups cake flour
3 tablespoons sugar
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon canola oil, plus more as needed
Instructions make – Cách làm bánh bao bằng tiếng anh từ Massageishealthy
Step 1: For the filling:
Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat.
Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
Preheat the oven to 300 degrees F.
Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours.
Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
When cool enough to handle, pull the rib meat from the bones and coarsely chop.
Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
Step 2: For the dough:
Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass.
Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat.
Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
Step 3: For the assembly:
To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl.
Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges.
Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel.
Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil.
Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.
Cách Làm Mì Ý Bằng Tiếng Anh
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
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 prevent sticking, and cover for up to 15 minutes.
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
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