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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
*For the Filling:
1 (1/2 to 1-pound) rack spareribs
3/4 cup hoisin sauce
1 cup shredded cabbage
1 bunch scallions, thinly sliced
* For the Dough:
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
How to make Pork Steamed Buns
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.
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.
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.
Tham khảo ngay cách làm món bánh xèo bằng tiếng Anh sau đây!!! Bánh xèo tiếng anh là Vietnamese crepe hoặc Pancake VietNam.
Nhắc đến các món ăn đặc sắc của Việt Nam chắc chắn không thể bỏ qua cái tên bánh xèo trứ danh khắp bốn bể, không chỉ được người Việt Nam ưa chuộng mà cả những du khách quốc tế cũng cực kỳ yêu thích.
Vì thế hôm nay Massageishealthy sẽ chia sẻ đến bạn cách làm bánh xèo bằng tiếng anh vừa ngon vừa đơn giản để tự thưởng thức tại nhà nhé. Bắt đầu thôi!
Miêu tả cách làm bánh xèo bằng tiếng anh đơn giản
Click để hiển thị dàn ý chính bài viết
Chuẩn bị nguyên liệu và cách làm bánh xèo bằng tiếng anh tại nhà
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
2 cup rice flour
1 1/2 tsp turmeric
1/2 tsp sugar
1/4 tsp salt
1 can coconut milk (400 ml)
1 can beer (or water)
1 mustard green
Vietnamese Dipping Sauce
Thời gian cần thiết: 0 ngày, 2 giờ và 3 phút.
Chuẩn bị nguyên liệu và cách làm bánh xèo bằng tiếng anh tại nhà cùng Massageishealthy:
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!
Chỉ cần thực hiện theo các bước chi tiết trên là bạn đã ngay những chiếc bánh xèo thơm ngon và đầy hấp dẫn để chiêu đãi bản thân và cả nhà rồi đấy.
Lưu ngay lại cách làm bánh xèo bằng tiếng anh của Massageishealthy để làm bí quyết riêng cho mình nhé. Chúc các bạn thành công!
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)
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.
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.
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