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Sushi là món ăn đặc trưng của đất nước Nhật Bản thể hiện rõ nét văn hoá ẩm thực của đất nước hoa anh đào. Dù việc làm sushi khá đơn giản nhưng nó vẫn cung cấp cho mọi người đầy đủ chất dinh dưỡng và năng lượng cho một ngày làm việc nên được những người bận rộn yêu thích.
Hôm nay Mâm Cơm Việt sẽ chia sẻ cho bạn cách làm sushi bằng tiếng anh đơn giản nhưng thơm ngon bổ dưỡng, đừng bỏ qua công thức dưới đây nhé!
Nguyên liệu và cách làm sushi bằng tiếng anh
1. Ingredients
1 cup short-grain rice
1 tablespoon caster sugar
5 tablespoons rice vinegar
100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish)
1 small Lebanese cucumber, peeled
1/2 avocado
4 nori sheets
Wasabi, to taste
Pickled ginger, to serve
Japanese soy sauce, to serve
2. How to make Sushi perfectly
Step 1: Make the Sushi Rice
– A critical step is making great sushi rice: seasoning it as Morimoto does, with a mixture of rice vinegars, sugar and salt, then carefully separating and fluffing the grains with a slicing motion. “Use your fingertips to delicately spread the rice,” says Morimoto. “You want a little space between the rice grains so that they remain fluffy.”
Step 2: Prepare the Fillings
– To be eaten safely, sushi-grade fish must be handled correctly: It should be frozen for at least one day to kill any parasites. For the best flavor and texture in oily, strong-smelling fresh fish, such as salmon and mackerel, rub the fillets with fine sea salt and let stand for 30 minutes; rinse the fish well, pat dry and sprinkle all over with rice vinegar.
– Crab Meat from Dungeness, blue or king crabs is best. Pick over the meat for bits of shell. Tuna If a piece of tuna is sinewy, simply scrape the meat off the sinews with a sharp knife.
– Salmon Slice salmon across the grain into strips about 4 inches long and 1/4 inch thick. Cucumber Seed a cucumber, then slice it-including some of the skin-into a thin julienne.
– Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef’s knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices.
Step 3: Form the Maki
– Carefully wave a 4-by-7 1/2-inch sheet of nori over an open flame until crisp and fragrant, then transfer to a bamboo mat. Wet your hands in water that’s seasoned with rice vinegar, then scoop up 1/2 cup of sushi rice. Gently form the rice into a loosely packed, palm-width log. Place the log at one edge of the nori and begin spreading it across to the other side.
– Continue to spread the rice all over the nori, rewetting your hands as necessary, until an even layer covers all but a 1/4-inch border at the top edge. Spread about 1/4 teaspoon of wasabi lengthwise along the middle of the rice. Lay about 2 ounces of the filling (either a single ingredient or a combination) along the center of the rice.
– Wasabi Tip: “Rice, wasabi and fish should be in harmony,” says Masaharu Morimoto. “We use more wasabi with fatty fish, less with lean fish.”
Step 4: Roll the Maki
– Roll the bamboo mat up and away from you, curling the nori and rice around the filling; use your fingers to hold the filling in place as you roll. Secure the roll with the 1/4-inch flap of nori.
– Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and form a rough square shape. Press on each end of the roll to make a neat surface.
Step 5: Cut the Maki
Lift the roll off the bamboo mat and transfer it to a work surface. Dip the tip of a long, sharp knife into vinegar water; let the water run down the length of the blade. Using a long slicing motion, cut the maki in half, then cut each half into thirds to form six even pieces, rewetting the blade as needed. Serve.
Từ giờ, với cách làm sushi bằng tiếng anh mà chúng tôi vừa chia sẻ trên bạn có thể dễ dàng chuẩn bị cho gia đình một bữa ăn vừa thơm ngon mà vẫn đảm bảo năng lượng để làm việc. Hấp dẫn đúng không nào? Lưu lại ngay để áp dụng nhé các bạn, chúc bạn thành công!
Nguồn: Foodandwine
Cách Làm Sushi Bằng Tiếng Anh Với 5 Bước Đơn Giản
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Liệu cách làm sushi bằng tiếng Anh có khó như bạn nghĩ? Sushi là món ăn đặc trưng của đất nước Nhật Bản thể hiện rõ nét văn hoá ẩm thực của đất nước hoa anh đào.
Dù việc làm sushi khá đơn giản nhưng nó vẫn cung cấp cho mọi người đầy đủ chất dinh dưỡng và năng lượng cho một ngày làm việc nên được những người bận rộn yêu thích.
Hôm nay Massageishealthy sẽ chia sẻ cho bạn cách làm sushi bằng tiếng anh đơn giản nhưng thơm ngon bổ dưỡng, đừng bỏ qua công thức dưới đây nhé!
Nguyên liệu và cách làm sushi bằng tiếng anh
1 cup short-grain rice
1 tablespoon caster sugar
5 tablespoons rice vinegar
100g fresh fish fillet (such as salmon, tuna, ocean trout or kingfish)
1 small Lebanese cucumber, peeled
1/2 avocado
4 nori sheets
Wasabi, to taste
Pickled ginger, to serve
Japanese soy sauce, to serve
2. Instructions make – Cách làm Sushi bằng tiếng anh từ Massageishealthy
Step 1: Make the Sushi Rice
A critical step is making great sushi rice: seasoning it as Morimoto does, with a mixture of rice vinegars, sugar and salt, then carefully separating and fluffing the grains with a slicing motion.
“Use your fingertips to delicately spread the rice,” says Morimoto. “You want a little space between the rice grains so that they remain fluffy.”
Step 2: Prepare the Fillings
To be eaten safely, sushi-grade fish must be handled correctly: It should be frozen for at least one day to kill any parasites.
For the best flavor and texture in oily, strong-smelling fresh fish, such as salmon and mackerel, rub the fillets with fine sea salt and let stand for 30 minutes; rinse the fish well, pat dry and sprinkle all over with rice vinegar.
Crab Meat from Dungeness, blue or king crabs is best. Pick over the meat for bits of shell.
Tuna If a piece of tuna is sinewy, simply scrape the meat off the sinews with a sharp knife.
Salmon Slice salmon across the grain into strips about 4 inches long and 1/4 inch thick. Cucumber Seed a cucumber, then slice it-including some of the skin-into a thin julienne.
Cut a ripe Hass avocado in half. Carefully strike the pit with the blade of a heavy chef’s knife, then twist the knife to remove the pit. Peel the halves, then cut them into 1/4-inch-thick slices.
Step 3: Form the Maki
Carefully wave a 4-by-7 1/2-inch sheet of nori over an open flame until crisp and fragrant, then transfer to a bamboo mat.
Wet your hands in water that’s seasoned with rice vinegar, then scoop up 1/2 cup of sushi rice.
Gently form the rice into a loosely packed, palm-width log. Place the log at one edge of the nori and begin spreading it across to the other side.
Continue to spread the rice all over the nori, rewetting your hands as necessary, until an even layer covers all but a 1/4-inch border at the top edge.
Spread about 1/4 teaspoon of wasabi lengthwise along the middle of the rice. Lay about 2 ounces of the filling (either a single ingredient or a combination) along the center of the rice.
Wasabi Tip: “Rice, wasabi and fish should be in harmony,” says Masaharu Morimoto. “We use more wasabi with fatty fish, less with lean fish.”
Step 4: Roll the Maki
Roll the bamboo mat up and away from you, curling the nori and rice around the filling; use your fingers to hold the filling in place as you roll. Secure the roll with the 1/4-inch flap of nori.
Once the roll is sealed, gently squeeze, pressing gently on the top and sides, to compress the roll slightly and form a rough square shape. Press on each end of the roll to make a neat surface.
Step 5: Cut the Maki
Lift the roll off the bamboo mat and transfer it to a work surface. Dip the tip of a long, sharp knife into vinegar water; let the water run down the length of the blade.
Using a long slicing motion, cut the maki in half, then cut each half into thirds to form six even pieces, rewetting the blade as needed. Serve.
Từ giờ, với cách làm sushi bằng tiếng anh mà Massageishealthy vừa chia sẻ trên bạn có thể dễ dàng chuẩn bị cho gia đình một bữa ăn vừa thơm ngon mà vẫn đảm bảo năng lượng để làm việc. Hấp dẫn đúng không nào? Lưu lại ngay để áp dụng nhé các bạn, chúc bạn thành công!
Mời các bạn xem thêm các công thức món ăn bằng tiếng Anh như: Nguồn: Foodandwine
Cá Rán Tiếng Anh Là Gì, 2 Cách Làm Cá Rán Bằng Tiếng Anh
Cá rán có tên tiếng anh là Fried Fish là một món ăn thường gặp trong các bữa cơm của gia đình Việt Nam. Cá là một nguyên liệu vô cùng quen thuộc với bữa cơm hằng ngày trong các gia đình ở Việt Nam với nguồn dinh dưỡng dồi dào cũng như hương vị thơm ngon.
Instructions make – Cách làm cá rán bằng tiếng anh từ Massageishealthy
Step 1:
Combine fish sauce with all of the minced ginger. Set aside. If cooking whole fish, cut 5 deep cuts into flesh on both sides, lightly season with salt.
If a fillet, lightly season with salt. Choose either method below.
Step 2:
Preheat pan to medium/high, add enough oil to cover whole bottom, lightly coat entire fish with cornstarch, and gently lay into the hot oil. It should sizzle gently, cook for about 8 minutes each side or until golden brown.
Step 3:
For the fillet, cook skin side down for 4 minutes first, and finish with flesh side in the pan for 2 min. Take out and rest on a plate.
Step 4:
Remove excess oil from pan, add sesame oil, and toss in bok choy and 1 tbsp of fish sauce. Cook for 3-5 minutes.
Step 5:
Serve the bok choy & Crispy fish hot with jasmine rice, any other recipes on our website, and the side of fish sauce spiked with the ginger. Enjoy!
Instructions make – Cách làm cá chiên sả bằng tiếng anh từ Massageishealthy
Step 1:
Clean the fish thoroughly and pat dry with paper towels. Cut a few diagonal slits into the fish on both sides.
In a small bowl, mix together salt, pepper, turmeric, lemongrass, garlic and red pepper flakes (optional).
Step 2:
Rub mixture onto the fish liberally, including in-between slits and in the cavity. Dust the fish with a light layer of corn starch.
Using a skillet with a lid, heat vegetable oil on medium-low. Add fish and cover the skillet with a lid. Fry for about 5 minutes on low, covered.
Step 3:
The lid will trap the heat and help cook the fish through. Watch out for oil splatters.
Cooking on low will prevent burning the garlic and lemongrass. Yes, fish won’t be crispy with a covered lid, but we will make it crispy towards the end.
Step 4:
Flip the fish and cook the other side on low with a covered lid for another 5 minutes. Now remove the lid and slightly turn up the heat to medium high.
The high heat will crisp up the skin. Fry for 1-2 minutes. Flip and fry the other side for 1-2 minutes until crispy.
Step 5:
Transfer fish to a plate-lined with paper towels to remove excess oil. Serve with steamed rice, sliced cucumbers, tomatoes, fresh lettuce and an optional side of fish sauce dipping sauce.
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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