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Cách nấu xôi bằng tiếng Anh có phức tạp như mọi người vẫn nghĩ? Xôi tiếng anh là Sticky rice gần như là một trong những món ăn đặc trưng của người Việt Nam. Từ Nam ra Bắc các món xôi vô cùng đa dạng tuỳ vào nét ẩm thực riêng biệt của mỗi nơi.
A Giới thiệu về món xôi Việt Nam, xôi tiếng Anh gọi là gì?
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Về cơ bản thì cách nấu xôi cũng tương tự như nấu cơm tuy nhiên có vài sự khác biệt về lượng nước. Để nấu được những mẻ xôi thơm ngon, mềm dẻo hôm nay bạn hãy cùng Massageishealthy học cách nấu xôi bằng tiếng anh tại nhà nhé!
Sơ lược về món xôi Việt Nam hấp dẫn
Sticky rice is a common food made from sticky glutinous rice steamed or cooked – a rustic dish which is very prevalent in many Asian countries. As a Vietnamese people, might be you also like eating sticky rice or used to eat this dish at least once in your life.
Vietnam is an agricultural country with the major crop is water rice. There are many varieties of rice, and sticky glutinous rice is a speciality of Vietnam. With glutinous rice, people can make a lot of different delicacies.
Among them, sticky rice (or “xôi” in Vietnamese) is an indispensable dish of Vietnamese people. In the full moon days, Tet holidays, weddings, death anniversaries, sticky rice is a “must-have”dish for a perfect feast flatter.
Hướng dẫn cách nấu xôi bằng tiếng anh mềm ngon tại nhà
Cách nấu xôi bằng nồi cơm điện – How to Make Sticky Rice in a Rice Cooker
While the stovetop works great for sticky rice, using a rice cooker is an even easier technique to try.
For one, the rice cooker requires fewer steps than the stovetop and two, it’s rather foolproof with its timing. Here’s how to make sticky rice in a rice cooker:
Thời gian cần thiết: 0 ngày, 4 giờ và 3 phút.
Cách nấu xôi bằng nồi cơm điện – How to Make Sticky Rice in a Rice Cooker:
Measure two cups of rice and two and a half cups of water into the rice cooker. Allow the rice to stand and soak for 30 minutes to four hours; again, the longer you wait, the more authentic your sticky rice will taste.
Toss in 1/2 teaspoon of salt, close the lid and turn on the rice cooker. If your rice cooker has an automatic timer, let it go until it shuts off. Otherwise, cook the rice for 15 to 20 minutes.
Allow it to stand for at least five minutes before serving.
Cách nấu xôi với nồi hấp – How to Steam Sticky Rice
If you don’t have a rice cooker and you’d prefer not to cook the rice on the stove, the most traditional way to make sticky rice is to steam it.
There are a variety of ways to steam sticky rice; you can use a bamboo steamer, a wok or even just a steamer basket insert for a large pot. This method does take longer due to the long soak time but you’ll be rewarded with perfectly sticky, authentic sticky rice.
Thời gian cần thiết: 0 ngày, 2 giờ và 3 phút.
Cách nấu xôi với nồi hấp – How to Steam Sticky Rice
Pour three cups of rice in a very large pot. Cover it with two or three inches of tepid water and let it soak for at least six or up to 24 hours-the longer, the better.
Drain the soaked rice and pour it into a steamer basket.
Boil two or three inches of water in a wok or large pot and set the steamer over it. Make sure the rice doesn’t dip down into the water. Cover and steam for 20 minutes.
Stir the rice so that the top layer is at the bottom of the steamer and vice versa. Steam another five minutes and it’s ready to eat!
Sticky rice is best eaten the same day, but if you find you have extra, it can be stored and saved for later. Just remember sticky rice will get stickier over time.
You can store the rice in an airtight container and keep it in the fridge for a day or two-anything beyond a couple of days, and you’re better off just making a new batch.
However, you can freeze sticky rice! Fill a plastic bag, remove the excess air and store it in the freezer for up to two months.Or, fill a plastic bag; remove the excess air and store in the freezer until needed.
Mời bạn xem thêm: Cách nấu ăn đơn giản các món Việt Nam bằng tiếng Anh
Như vậy là chúng ta đã cùng hoàn thành cách nấu xôi bằng tiếng anh vô cùng đơn giản rồi đấy.
Từ giờ mỗi lúc thèm không cần phải ra hàng quán để mua mà bạn có thể tự làm tại nhà để thưởng thức rồi. Hãy lưu lại công thức của chúng tôi để thực hiện bạn nhé.
Chúc các bạn thành công và ngon miệng!
Bún Riêu Tiếng Anh Là Gì, Cách Nấu Bún Riêu Bằng Tiếng Anh
Bún riêu hay bún riêu cua tiếng anh là Crab Paste Vermicelli Soup là một trong những món ăn ngon quen thuộc chỉ có ở Việt Nam. Mặc dù những nguyên liệu của món ăn này khá đơn giản nhưng tất cả hoà quyện tạo ra hương vị vô cùng khó cưỡng.
Hướng dẫn, trình bày cách nấu bún riêu bằng tiếng anh
Paddy crab paste vermicelli soup is a dish have full of water that the broth is charming, and sweet. The sweetness of paddy crab paste vermicelli is from pork broth, chicken bones, water, chicken broth in cans but have dried shrimp cooked with shrimp sauce, so if you are not familiar smell of fish sauce afraid to be afraid.
1 package dried shrimp
½ lb ground pork
½ lb peeled shrimp
3 cans of chicken broth
1 can of 14 spices cooked crab vermicelli
4 large tomatoes, washed and cut in 4 pieces of each tomato
3 tubers leeks cut thinly
1 teaspoon tamarind powder
1 package of vermicelli
1 bunch of ong choy
1 bunch fresh marjoram
Oil, fish sauce, pepper, shrimp paste, lemon juice, chili
– Make paddy crab: Add fresh shrimp peeled in a blender with 6 eggs + 1 can of spices cooked crab vermicelli + ½ cup water + 1 tablespoon fish sauce ¼ teaspoon pepper, then grind very fine – add pork or chicken into the final, stir them together.
– Make the broth: Add dried shrimp washed into the pot, cooked fresh water, then add the broth cooked with pork bones or chicken bones to the pot (if you do not have to use 3 cans chicken broth) + 1 tablespoon sauce shrimp 1 tablespoon fish sauce + 1 teaspoon tamarind powder, some salt, and sugar – all boil on the stove. (The amount of water in pot about 16 cups).
– Add half of the tomatoes on the pot (if you want to eat fried tofu, pork blood, sliced them in this time). Taste again
– Turn to low heat and gently scoop each spoon shrimp, ground meat into the pot.
– Wait for the shrimp and meat floats on the pot like paddy crab, add a little boiling water lightly on the surface, and be careful not to break paddy crab.
– Add 1 tablespoon cooking oil, wait to hot oil, sliced leeks and fried for fragrance – add a half remaining tomatoes to fry with little sauce to be beautiful red.
– Put all the fried tomatoes to the pot to complete, turn off the stove. Remember don’t close the lid because brick cap will sink paddy crab in the end of the pot.
– Thread noodles before boiling, should be soaked before 1 hour, then take out on the basket to drain and pour into a pot of boiling water with some of salt + 1 teaspoon oil 1 teaspoon vinegar, pour out and wash with warm water and drain.
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
2 1/2 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt, for sprinkling
Ketchup and mayonnaise, mixed, for serving
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.
Cách Làm Rau Muống Xào Tỏi Bằng Tiếng Anh, Tên Tiếng Anh Là Gì?
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 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
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.
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