Đề Xuất 5/2023 # Cách Làm Sữa Chua Bằng Tiếng Anh, How To Make Yogurt # Top 9 Like | Ctc-vn.com

Đề Xuất 5/2023 # Cách Làm Sữa Chua Bằng Tiếng Anh, How To Make Yogurt # Top 9 Like

Cập nhật nội dung chi tiết về Cách Làm Sữa Chua Bằng Tiếng Anh, How To Make Yogurt mới nhất trên website Ctc-vn.com. Hy vọng thông tin trong bài viết sẽ đáp ứng được nhu cầu ngoài mong đợi của bạn, chúng tôi sẽ làm việc thường xuyên để cập nhật nội dung mới nhằm giúp bạn nhận được thông tin nhanh chóng và chính xác nhất.

Sữa chua tiếng anh được gọi là Yogurt. Sữa chua là một món tráng miệng vô cùng quen thuộc với bất cứ ai, ở những quốc gia khác tuỳ vào thành phần và cách làm mà nó có tên gọi khác nhau.

Giới thiệu về món sữa chua thơm ngon

In Vietnamese, yogurt is called sữa chua (“su-aw chu-ah” means sour milk) or da ua (“yah u-ah” is a transliteration of the French yaourt) is smooth and touched with the sweetness of sweetened condensed milk. That slight touch of tartness is delicate, but still silky with a creamy texture.

Often eaten more as a dessert and snack in VietNam, this yogurt is embraced by many others as the perfect breakfast yogurt. Topped with some fresh fruit, and even some crunchy granola, Vietnamese yogurt is a nice variety to add to your morning yogurt regime.

It is indeed a vestige of the French presence in Vietnam, and there are two basic ways that cooks in Vietnam make yogurt:

– Fresh milk method: Mix fresh milk with sugar and a bit of yogurt, then incubate the mixture until it thickened into yogurt.

– Condensed milk method: Dilute sweetened condensed milk with water, mix it with yogurt, then incubate the mixture.

The fresh milk method is pretty much in line with traditional western approaches to homemade yogurt. Note that the already made yogurt acts as a starter by introducing a bunch of live, active cultures to the mix.

Chi tiết cách làm sữa chua bằng tiếng anh đơn giản

2/3 cup Sweetened Condensed Milk

1 1/4 cups Water (near boiling)

1 1/2 cups Milk (we prefer whole milk)

1 cup Plain Yogurt (or Vietnamese yogurt if you can get it)

2. Instructions – Cách làm sữa chua bằng tiếng anh từ Massageishealthy

Step 1:

Pour the sweetened condensed milk into a bowl and add the hot water. Whisk until homogeneous.

Step 2:

Pour milk into bowl and mix, then add yogurt and gently whisk until everything is smooth.

Step 3:

Pour the mixture into the containers you will store it in. (Small plastic containers, recycled baby food jars, small canning jars, etc…)

Step 4:

In a wide bottomed pot that is taller than your yogurt containers, make a bath for the containers: Heat up enough water to a near boil that it will come most of the way up the sides of your yogurt containers when they are immersed in the bath. In another pot or tea kettle, heat up additional water.

Step 5:

After water is hot, turn off heat and place filled yogurt containers into bath.

Pour in additional water until water level reaches nearly the top of yogurt containers. (Hint: Use a funnel to pour the water into the pot so no water splashes into the yogurt containers.)

Step 6:

Place a towel over pot, being careful not to let it droop into yogurt containers and let yogurt set in the water bath.

After the water has cooled completely (@ 4-5 hrs total bathing time) the yogurt should be fairly set (it will thicken a bit more when refrigerated, but not much.)

Remove from bath, put lids on jars and store in fridge until ready to serve.

3. Notes – Lưu ý khi làm sữa chua

– If yogurt is sweet, but not set after water has cooled, most likely the water bath was too hot for too long. Next time try starting with a bath that isn’t so hot.

– Post-original post Note: We’ve adjusted the recipe and techniques a bit since the original posting. After experimenting further, we found the current recipe to set more consistently.

– The yogurts can be kept up to a week in the refrigerator or stored in the freezer for up to 6 months.

– If you don’t own a big enough cooler, you can use a regular large bucket and fill it with warm water, but make sure it’s a very warm/hot day to get a good consistency.

– You’ll have to “seal” the bucket with several layers of plastic wrap and then cover it with aluminum foil.

– I usually use the giant cooler that we have for summer picnics. It’s much more convenient.

Cách làm sữa chua bằng tiếng anh của Massageishealthy rất đơn giản đúng không nào? Chỉ cần vài nguyên liệu và khoảng 30 phút là bạn đã có ngay một mẻ sữa chua uống vô cùng thơm ngon để cả nhà cùng thưởng thức rồi đấy.

Canh Chua Cá Lóc Tiếng Anh Là Gì, Cách Nấu Canh Bằng Tiếng Anh

Canh chua cá lóc tiếng Anh là Vietnamese Sweet and Sour Snakehead fish Soup (Canh Chua Ca Loc). Nhắc đến các món ăn truyền thống của miền nam Việt Nam chắc hẳn không ai có thể bỏ qua món canh chua cá lóc vô cùng thơm ngon, đậm đà như chính người dân nơi đây.

Vài nét về nguồn gốc món canh chua cá lóc

Vietnamese Sweet and Sour Snakehead fish Soup (Canh Chua Ca Loc) is one of many traditional Vietnamese soups, but it is this soup that epitomizes Vietnamese home cooking.

How? It perfectly balances the delicate combination of sweet, sour and savory. The sweetness comes from sugar. The tartness comes from the tamarind, which gets mellowed out by the sugar. And lastly, the savory is obviously the catfish.

There are many variations of Canh Chua. All include tomatoes, however, others may also include taro stem, okra, celery, bean sprouts and/or pineapple.

What makes Canh Chua my all-time favorite soup is what finishes it off. When the soup is ready to serve, it is topped with aromatic Thai Basil leaves or rice paddy herbs and a generous heap of freshly fried garlic.

Just imagine the aroma when the soup is being served. It’s nothing short of an orgasm for the nose!

In the below recipe, I kept it simple by using tomatoes and bean sprouts. For the protein, I used snakehead fish, but I also love to use catfish when I have it on hand.

Hướng dẫn cách nấu canh chua cá lóc bằng tiếng anh

1/2 lb snakehead fish (Thoroughly clean and slice into 1-inch steaks)

2 teaspoons fish sauce

8 cups water

5 tablespoons granulated white sugar

2 tablespoons tamarind powder (or 40 grams tamarind pulp)

1 teaspoon salt

4 large tomatoes (about 1 lb; quarter)

2 cups bean sprouts

2 tablespoons vegetable oil

2 cloves garlic (mince)

8-10 sprigs Thai Basil (remove leaves from stem and cut into thin strips)

1 Thai chili pepper (optional for those who like it spicy)

Instructions make – Cách nấu canh chua cá lóc bằng tiếng anh từ Massageishealthy

Step 1:

Marinate catfish with fish sauce at room temperature for at least 15 minutes. Add water (8 cups) to a medium-sized pot and bring it to a boil.

Step 2:

Add snakehead fish, along with its juices. Cook for 15 minutes on low heat. Use a mesh or small spoon to scoop out any scum that floats to the top.

Step 3:

Add sugar, tamarind powder, chicken stock powder and salt. If you are using tamarind pulp instead of tamarind powder, ladle a cup or so of hot water from the pot into a small bowl. Add the tamarind pulp to the hot water.

Step 4:

Smash the pulp with the back of a spoon until it separates from the seeds. Strain the pulp back into the pot, discarding any tamarind seeds that remains.

Step 5:

Add tomatoes and cook for 2 minutes. Turn off heat. Add the bean sprouts. The residual heat will cook the bean sprouts.

Step 6:

In a small sauce pan, heat up the vegetable oil high and fry the garlic until golden brown. Transfer fried garlic and oil to the pot.

Step 7:

Top with basil and chili pepper. Serve with Vietnamese Caramelized Clay Pot Cat Fish (Cá Kho Tộ) and steamed white rice for a complete meal.

Món canh chua cá lóc nếu kết hợp với cá kho tộ ăn cùng cơm nóng sẽ tạo thành một bữa cơm hoàn hảo tuyệt vời, là sự hoà trộn các hương vị đầy đủ nhất đem đến những trải nghiệm rất Việt Nam.

#1 Cách Làm Rau Muống Xào Tỏi Bằng Tiếng Anh, Tiếng Anh Là Gì?

Rau muống tiếng anh là spinach, Rau muống xào tỏi tiếng anh là Stir – fried water morning glory with garlic là một trong những món ăn tuy dân dã nhưng cũng rất được ưa chuộng của người Việt Nam.

Món ăn này thường xuất hiện trong các bữa cơm gia đình hàng ngày hay thậm chí là những buổi tiệc nhờ vào hương vị thơm ngon, bổ dưỡng.

Rau muống xào tỏi tên tiếng anh là gì?

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

Thời gian cần thiết: 0 ngày, 2 giờ và 3 phút.

Trình bày cách làm rau muống xào tỏi bằng tiếng anh ngon như nhà hàng:

Step 1: Wash the morning glory greens

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.

Step 2: Heat oil in a wok or a shallow pan.

Heat oil in a wok or a shallow pan. Add the smashed garlic cloves and sauté till they just start to turn brown.

Step 3: Add the blanched water spinach

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.

Như vậy là chúng ta đã cùng hoàn thành cách làm rau muống xào tỏi bằng tiếng anh rồi đấy. Thật sự đơn giản và nhanh chóng đúng không nào?

Cách Làm Gà Rán Bằng Tiếng Anh

Bí quyết và cách làm gà rán (cánh gà rán) bằng tiếng Anh siêu đơn giản. Gà rán tiếng anh là gì Fried chicken. Gà là một trong những loại nguyên liệu quen thuộc và phổ biến nhất thường thấy trong các bữa ăn hằng ngày.

Từ gà bạn có thể thoả thích chế biến thành vô số những món ăn ngon, trong đó phải kể đến những món như: gà xào, gà nướng, gà luộc, gà chiên và không thể bỏ qua món gà rán theo phong cách Châu Âu nhưng rất được ưa chuộng.

Từ nay với cách làm gà rán bằng tiếng anh của Massageishealthy bạn không phải ra hàng quán tìm mua món này mà có thể tự làm tại nhà. Đừng bỏ qua nhé!

Cuối tuần trổ tài với cách làm gà rán bằng tiếng anh thú vị

Click để hiển thị dàn ý chính bài viết

Gà rán – món ăn hấp dẫn mọi lứa tuổi

Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried.

The breading adds a crisp coating or crust to the exterior of the chicken. What separates fried chicken from other fried forms of chicken is that generally the chicken is cut at the joints, and the bones and skin are left intact. Crisp well-seasoned skin, rendered of excess fat, is a hallmark of well made fried chicken.

When being cooked, fried chicken is often divided into smaller pieces. The chicken is then generally covered in a batter, often consisting of ingredients such as eggs or milk, and a thickener such as flour.

This is used to create a crust on the exterior of the meat. In addition, seasoning is often added at this stage. Once the chicken is ready to be cooked, it is placed in a deep fryer, frying pan or pressure cooker (depending on the method used) and fried in lard or a type of oil.

Chuẩn bị nguyên liệu làm gà rán

1 broiler/fryer chicken (about 3 pounds), cut in pieces

3/4 to 1 cup buttermilk

Oil for frying


1-1/2 to 2 cups all-purpose flour

1-1/2 teaspoons salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon paprika

1/4 teaspoon ground sage

1/4 teaspoon ground thyme

1/8 teaspoon baking powder

Hướng dẫn cách làm gà rán bằng tiếng anh thơm ngon

Regarding chicken: For this recipe we use 2 drumsticks, 2 thighs, 4 breast pieces and 2 wings. Save the backbone and wingtips for making chicken stock. You can use packaged cut chicken, buy a whole bird and cut it yourself, or ask your butcher to do the job.

Thời gian cần thiết: 0 ngày, 2 giờ và 30 phút.

Hướng dẫn cách làm gà rán bằng tiếng anh thơm ngon từ Massageishealthy:

Step 1: Soak in buttermilk

Remove any excess moisture from your chicken pieces by patting them dry with paper towels. Place them in a large flat dish with high sides.

Time for a buttermilk bath! Pour the buttermilk over the chicken, then cover and refrigerate at least an hour. (Leaving it overnight works, too.)

Test Kitchen tip: Don’t let the chicken soak for longer than 24 hours. The acid in the buttermilk will turn the meat mushy!

What’s with the buttermilk?

Many recipes for fried chicken will use milk and eggs, but we found that buttermilk gives the chicken an irresistibly tangy flavor that helps brighten up the dish.

Also, the acidic composition of buttermilk (or alternatively, plain yogurt) helps tenderize the chicken. Tasty and tender, you say? Count us in.

In a large resealable plastic bag, add the ingredients listed for the coating. Give it a shake to combine. Carefully place a single piece of your buttermilk-soaked chicken into the bag. Shake to coat.

You’ll want the chicken to have ample coating, so make sure every inch gets dredged. Remove from the bag and lay it on a sheet of waxed paper to dry. Repeat with the remaining chicken.

Test Kitchen tip: Plastic bags work wonders with cutting down the mess, but you can always combine the breading ingredients in a large bowl and toss the chicken that way.

All of the chicken pieces have been coated and placed on the parchment paper and arranged so they are not touching.

The secret to making that coating stick to your chicken? Patience. Give the chicken extra time to rest after coating (15 minutes should do).

During this time the moisture from the buttermilk will become evenly distributed, helping the coating adhere.

Let’s get frying! Still a little nervous? Read our guide for how to deep fry with confidence.

In a Dutch oven or other deep skillet, heat 1/2-in. of oil over medium heat until it reaches 350°. Carefully add a few pieces of chicken into the oil, making sure not to overcrowd the pan.

Cook, uncovered, for 7-8 minutes per side. Turn occasionally until the coating turns dark golden brown and the meat is no longer pink. Remove and place onto paper towels, keeping warm.

Test Kitchen tip: The key to a crispy coat is to fry the chicken 2-3 pieces at a time. If you add too much to the pot, the temperature will drop too quick, giving your chicken a soggy coating.

After frying your first batch of chicken, wait to let the temperature of the oil return to 350° before adding the next batch.

Test Kitchen tip: Don’t panic if the breading browns before the meat is cooked. Place the chicken on a baking pan and bake it in a 350° oven, until completely cooked.

Before digging in, let your chicken rest for a few minutes. This helps the chicken’s moisture redistribute throughout the meat (aka the chicken gets more juicy!).

Resting also helps the outer coating crisp up and excess oil drain. The result? Perfectly crisp, better-than-any-restaurant chicken you and your family will wolf down. Enjoy!

Step 5: Wondering what to do with that oil?

Let it cool. Then strain through a fine mesh sieve to remove residue and store. The easiest place to store oil is in its original container, but spare glass jars work, too.

Thế là chỉ cần vài bước đơn giản là bạn đã có ngay một đĩa cánh gà rán vô cùng hấp dẫn và thơm ngon rồi đấy.

Mời bạn xem thêm: Cách nấu ăn đơn giản các món Việt Nam bằng tiếng Anh

Từ giờ chỉ cần lúc nào thích là bạn sẽ có thể áp dụng cách làm gà rán bằng tiếng anh và thưởng thức nó thật tuyệt cùng gia đình và bè bạn rồi nhé. Chúc các bạn thành công!

Nguồn: Tasteofhome

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