Đề Xuất 12/2022 # Cách Làm Sushi Bằng Tiếng Anh Với 5 Bước Đơn Giản / 2023 # Top 17 Like | Ctc-vn.com

Đề Xuất 12/2022 # Cách Làm Sushi Bằng Tiếng Anh Với 5 Bước Đơn Giản / 2023 # Top 17 Like

Cập nhật nội dung chi tiết về Cách Làm Sushi Bằng Tiếng Anh Với 5 Bước Đơn Giản / 2023 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.

Click để hiển thị dàn ý chính bài viết

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

Cách Làm Món Sushi Bằng Tiếng Anh / 2023

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 Kim Chi Cải Thảo Hàn Quốc Bằng Tiếng Anh Với 9 Bước / 2023

Kim chi cải thảo tiếng anh là Kimchi (also spelled “kimchee”). Kim chi được xem là biểu tượng ẩm thực đặc trưng mỗi khi nhắc đến đất nước Hàn Quốc, người ta thường quen gọi Hàn Quốc là xứ sở của kim chi cũng là vì thế. Mặc dù chỉ là một món ăn kèm nhưng các món ăn của Hàn đều không thể thiếu kim chi trên bàn.

Hấp dẫn với cách làm kim chi cải thảo Hàn Quốc bằng tiếng anh

Vài nét về món kim chi Hàn Quốc hấp dẫn

Kimchi (also spelled “kimchee”) is a traditional Korean dish that uses the process of fermentation to pickle and preserve fresh vegetables.

The spicy, crunchy, cabbage-based vegetable mixture has a texture similar to sauerkraut but boasts much bolder flavors thanks to garlic and spicy seasonings. Originally developed in 7th Century Korea as a means of storing vegetables during cold winters, the dish has been steadily – if slowly – gaining recognition beyond the boundaries of its native country.

Kimchi aficionados swear by the dish’s health benefits, and this may not just be the Kool-Aid (or the cabbage juice) talking: Fermentation in general has been shown to increase the nutritional properties of food.

Kimchi specifically has been linked to anti-obesity effects, and might help treat atopic dermatitis and even lower cholesterol.

Công thức làm kim chi cải thảo bằng tiếng anh

1 large napa cabbage (about 5 to 6 pounds), or 2 small (about 3 pounds each)

1 cup Korean coarse sea salt for making kimchi

5 cups of water

1 pound Korean radish (mu/moo)

1/4 Asian pear (optional)

3 – 4 scallions

1 tablespoon glutinous rice powder

1/2 cup Korean red chili pepper flakes, gochugaru

1/4 cup saeujeot (salted shrimp), finely minced

3 – 4 raw shrimp (about 2 ounces), finely minced or ground

3 tablespoons myulchiaekjeot (fish sauce)

3 tablespoons minced garlic

1 teaspoon grated ginger

1 teaspoon sesame seeds (optional)

1/2 cup water or dashima (dried kelp) broth

2 large bowls or pots (7 – 8 quarts)

a large colander

Kitchen gloves

3/4 – 1 gallon airtight container or jar

3. Instructions make – Cách làm Kim chi cải thảo bằng tiếng anh từ Massageishealthy

Step 1:

Cut the cabbage lengthwise into quarters by cutting the stem end in half only about 3 – 4 inches in and then slowly pulling apart to separate into two pieces by hand.

Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.

Step 2:

In a large bowl, dissolve 1/2 cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl.

Step 3:

Using the other half cup of salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat).

Try to salt all the cabbage quarters with 1/2 cup salt, but you can use a little more if needed. Repeat with the rest of the cabbage quarters.

Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6 – 8 hours, rotating the bottom ones to the top every 2 – 3 hours.

Step 4:

The cabbages should be ready to be washed when the white parts are easily bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves. Drain well, cut side down.

Step 5:

Meanwhile, make the glutinous rice paste and cool. Prepare the other seasoning ingredients. Mix all the seasoning ingredients, including the rice paste and water (or dashima broth), well.

Set aside while preparing the other ingredients in order for the red pepper flakes to dissolve slightly and become pasty.

Step 6:

Cut the radish and optional pear into match sticks (use a mandoline if available). Cut scallions into 1-inch long pieces.

Transfer to a large bowl and combine with the seasoning mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Add salt, more salted shrimp or fish sauce, if necessary.

If possible, let it sit for 30 minutes to an hour to allow the flavors meld nicely.

Step 7:

Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together.

Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves.

Step 8:

Fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container.

Repeat with the remaining chúng tôi all the cabbages are in the jar or airtight container, press down hard to remove air pockets.

Rinse the bowl that contained the radish mix with 1/2 cup of water and pour over the kimchi.

Step 9:

Leave it out at room temperature for a full day or two, depending on how fast you want your kimchi to ripe. Then, store in the fridge.

Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It maintains great flavor and texture for several weeks.

Không quá phức tạp đúng không nào? Bí quyết của một món kim chi Hàn Quốc ngon không nằm ở nguyên liệu mà chính là cách nêm nếm đúng chuẩn để hương vị đậm đà thơm ngon.

#1 Cách Làm Rau Muống Xào Tỏi Bằng Tiếng Anh, Tiếng Anh Là Gì? / 2023

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?

Bạn đang đọc nội dung bài viết Cách Làm Sushi Bằng Tiếng Anh Với 5 Bước Đơn Giản / 2023 trên website Ctc-vn.com. Hy vọng một phần nào đó những thông tin mà chúng tôi đã cung cấp là rất hữu ích với bạn. Nếu nội dung bài viết hay, ý nghĩa bạn hãy chia sẻ với bạn bè của mình và luôn theo dõi, ủng hộ chúng tôi để cập nhật những thông tin mới nhất. Chúc bạn một ngày tốt lành!