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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.
Bạn đang xem: Xu Hướng 9/2023 # Cách Làm Kimbap Bằng Tiếng Anh # Top 18 Xem Nhiều
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 pre-cut version (available at a Korean grocery store)
4 yellow radish pickle (danmuji), cut into long strips if you didn’t buy the pre-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 individually.)
2 1/2 cups cooked short grain rice
2 Tbsp sesame oil, divided
3/8 tsp fine sea salt (or more to taste), divided
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:
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.
Gather all the kimbap ingredients at the ‘kimbap rolling station’. This makes it easy to assemble.
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.
Repeat the step 6 and 7 with the remaining ingredients.
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.
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.
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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.
Gỏi Cuốn Tiếng Anh Là Gì, Cách Làm Gỏi Cuốn Bằng Tiếng Anh
Chi tiết cách làm gỏi cuốn bằng tiếng anh – Ingredients for 25 – 30 rolls A. Ingredients: Cook pork & shrimps
2.2 lbs = 975 gr pork loin cut to 4 pieces, 1-1/2 in thickness.
2 lbs large shrimp peeled, deveined = 50 shrimps
9 cups water
5 large shallots
1-1/2 Tbsp sugar
1 Tbsp kosher salt. Reduce the amount of salt if using table salt.
B. How to cook rice vermicelli noodles
16 cups water
6-7 oz rice – vermicelli noodles
– Bring 16 cups of water to boil then add noodles, turn the heat off. Stir to loosen the noodles a little, then cover, timer for 8 mins. Eight mins cooking time (soaking time) is used for this brand of the noodles, in my opinion this noodles are pretty big.
– If you are using another noodle brand then, please adjust the soaking time. The best way to tell the doneness of your noodles is to taste it.
– Drain out the noodles then rinse with hot water until the water runs clear, then shake off all excess water. Why rinse your noodles with hot water?
– The answer is hot water keeps your noodles hot and when you place it back into it’s warm pot and cover it, the heat from the noodles will help to evaporate all of it moister, making your noodles dry and less sticky.
– I recommend to keep the noodles warm in it’s pot for 10-15 mins before serving.
C. Instructions make – Cách làm gỏi cuốn bằng tiếng anh từ Massageishealthy
Step 1:
Start by softening the rice papers. I like to use two rice papers per roll, just to make sure they don’t break. Fill a large bowl with warm water.
Dip two rice papers (or one) very carefully and gradually for about 1 minute, until totally soften. Lay rice papers on a clean cloth.
Step 2:
Arrange about 4 beautiful mint leaves at the bottom of the rice paper, then about 4 shrimp halves. Top with a lettuce leaf, a small handful of vermicelli and a small handful of bean sprouts.
Step 3:
Add additional mint leaves. That’s the moment when you can actually add pretty much anything you have in mind -and in you fridge- (think cilantro, peanuts, chicken, parsley…).
Top with a second lettuce leaf. Always keep about 2 inches uncovered on each side.
Cách Làm Khoai Tây Chiên Bằng Tiếng Anh, Tên Tiếng Anh Là Gì?
Khoai tây chiên tiếng anh là French Fries được xem là một món ăn vặt vô cùng hấp dẫn được nhiều người yêu thích, đặc biệt là trẻ em bởi vị ngọt ngọt giòn giòn thú vị.
Vài nét về món khoai tây chiên hấp dẫn
Homemade French fries are crazy delicious. The best fries are double-fried, first at a lower temperature to cook them through, then drained and allowed to cool before being dipped into hotter oil to crisp them up to golden perfection.
This recipe is very flexible-you can make as many or as few fries as you like. Plan on at least one large potato worth of fries per person, but you can certainly make do with less and people can eat many, many more.
Consider balancing the inconvenience of doing several batches (and the counter space and time it demands) with doing enough to make the hassle of frying (what with the hot oil and the draining and what not) worthwhile. Many people will find 4 to 6 potatoes for 4 to 8 people do-able and worthwhile. Homemade fries are both the traditional accompaniment and a particular treat with perfect hamburgers, juicy seared steak, or steamed mussels.
Trình bày cách làm khoai tây chiên bằng tiếng anh đơn giản 1. Ingredients
2 1/2 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt, for sprinkling
Ketchup and mayonnaise, mixed, for serving
2. Instructions
Whether you peel the potatoes or not is up to you. Peeled or not, the cut is absolutely key when making fries. If you have a kitchen mandoline, this is the time to break it out and use it.
If not, cut each potato in half the long way, lay the cut side flat on the cutting surface and cut into 1/2-inch to 1/4-inch slices. Stack these slices and cut into the same width sticks. Repeat with remaining potatoes.
Put the cut potatoes in a large bowl, cover with cool water, and soak for at least 20 minutes. This step gets rid of excess starch, resulting in fluffier and crisper fries.
Drain the potatoes and pat them dry with paper towels or a clean kitchen towel. Arrange them in a single layer to air-dry for a bit. The drier the better.
Bring at least 2 inches of oil in a large heavy pot to about 325F. Fry potatoes, in batches, if necessary, at this fairly low temperature until the fries are cooked through but still as pale as they were when you put them in the oil, about 5 minutes.
Lift the fries out of the oil using a slotted spoon or frying basket. Drain them on a cooling rack (set over a baking sheet or pan to catch the drips) or on layers of paper towels. Let sit until completely cool-at least 30 minutes and up to several hours.
Note: You can prepare the fries up through this step up to a day ahead of serving them.
Bring the oil up to the 350F-375F range. Use a thermometer or test the oil by dropping a fry in it – the oil should sizzle actively, but not violently, around the fry immediately.
If it sputters and sizzles aggressively, bring the temperature down until you get an active yet steady sizzle when you add a fry to the oil.
Add the fries, working in batches if necessary to keep them in a single layer in the oil, and cook until golden or starting to turn golden brown, depending on how well done you…
Lift the fries out of the oil with a slotted spoon or frying basket. Drain them, again, on a cooling rack set over a pan or on layers of paper towels.
Most people will want to sprinkle their fries with fine sea salt while they are still laid out in a single layer draining. To serve: pile them onto a platter or into a bowl.
If you’ve made a particularly large batch for a crowd, consider serving them on a layer of brown butcher paper in the middle of the table-it’s heaps of fun.
No matter how you serve them, be sure to serve the fries while they’re still warm.
#1 Nem Rán Tiếng Anh Là Gì? Cách Làm Nem Rán Bằng Tiếng Anh
Nem rán tiếng anh là “Nem Ran” by northerners and “Cha Gio” by southerners.. Nhắc đến các món ăn đặc sắc của người Việt Nam, chắc hẳn là không thể bỏ qua món nem rán vô cùng thơm ngon, hấp dẫn mà đa số mọi người đều yêu thích.
Học cách làm nem rán (chả giò) bằng tiếng anh vàng giòn ngon tuyệt Vài nét về món nem rán (chả giò) truyền thống Việt Nam
There is a dish that can be served all year round, and present in almost every menu of Vietnamese restaurant abroad: A dish that is so famous that many locals of Vietnam assume it as their own specialty and give it their own name such as: “Nem Ran” by northerners and “Cha Gio” by southerners.
Fried spring roll was brought to Hanoi from the Southern part of vietnam and this dish has rapidly become a favorite one of Hanoian, and to express the affection as well as to remember the real origin of the dish, people here call it “Nem Sai Gon”.
Unlike popular myth, Vietnamese do not eat fried spring rolls with rice everyday. In fact it is a preferred food on special occasions such as Tet and other family festivities.
Spring rolls not always go along with rice but also seen with round noodle in the mouth-watering bún nem dish.
Chuẩn bị nguyên liệu làm món nem rán
Ingredients used for the fried spring roll are different depending each local but usually it comprises of lean minced pork, sea crabs or unshelled shrimps, edible mushroom, dried onion, duck/chicken eggs, pepper, salt and different kinds of seasoning. There are also special variants of the traditional pork-based roll, such as Crab spring rolls or Nem Cua Be.
Whichever they are, all ingredients are mixed thoroughly before being wrapped with rice paper into small rolls. These rolls are then fried in boiling oil. The cooked rolls are usually garnished with fresh lettuce and herbs.
200 g minced pork
200 g shrimp (minced)
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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
Instructions make – Cách làm bánh nem rán (Chả giò) bằng tiếng anh từ Massageishealthy
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.
Không hề khó để hoàn thành cách làm nem rán bằng tiếng anh thơm ngon hấp dẫn đúng không nào?
Nguồn: Vietnamonline
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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Danh mục: Blog
