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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.
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#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)
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 Kimbap Bằng Tiếng Anh
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 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.
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.
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