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fried chicken wing sauceIngredients: Chicken: 6 so, you should choose the processing medium will taste better (if your family likes to eat a lot of meat, you can replace it with chicken thighs offline).
Salad: 300g.
Tomatoes: 1 result.
Coriander: 100g.
Young lime leaves: 50g.
Peppers left: 1 result.
Spices: salt, shallots, garlic, seasoning, MSG, sugar, pepper, fish sauce, chili powder, cooking oil, fresh ginger.
Process materials
Shallots, garlic: clean, finely chopped;
Chicken wings: Clean, you can wash off the salt water mixed with ginger chicken will ensure cleanliness and chicken also firmer, tastier:
- Use a knife cut in the wings lighter side 2-3 quick way to spice permeability.
- Marinate chicken wings with 1 teaspoon minced garlic, 1 teaspoon seasoning, ½ tablespoon fresh powder, ½ tablespoon pepper, 1 tablespoon vegetable oil, ¼ tablespoon of fish sauce, ½ Tradescantia paprika (if you eat spicy) 3-4 language. If you want to spice chicken wings soaked then you should marinate overnight in the refrigerator offline.
Salad: clean, separate the leaves.
Tomatoes: Wash, cut circle.
Coriander: Pick clean, smooth move half, one half to the same.
Young lime leaves: Status thread.
Chili fruit: prune ornamental flowers.
Mixed fried fish sauce for chicken wings: You shot 1.5 tablespoons fish sauce, 1 teaspoon sugar, ½ tablespoon fresh powder, 1 tablespoon garlic, 2 tablespoons of boiling water, mix well to all spices blended together.
Performing sauce fried chicken wings
Roasting pan fried chicken wings for a few salt crystals, until dry salt and light turns yellow, you pour salt and add oil away. With this approach, the fried chicken wings will not be cohesive play offline.
When the old heating oil, you are golden fried chicken wings on the small fire to face to get crunchy chicken wings.
Next, you picked up a basket of chicken wings to dry little oil, pour off the oil in the frying pan with a non-aromatic and 1 tablespoon onion, minced garlic (garlic more of it) and a little paprika.
For chicken wings in the pan and sprinkle filling was prepared sauce evenly over the chicken wings, turned down very low to medium chicken wings narrowly when water turns yellow cockroach wings is dark.
Remove from the heat, sprinkle cilantro and ½ smooth move Tradescantia pepper dish to create the fragrance and appeal.
Food presentation
You put lettuce and sliced tomato on top of the disk rim.
For chicken wings in the middle, continue to decorate dishes with cilantro also remain leaves, lime leaves and chilli non trimmed flowers only move upwards to create the attractive and eye-catching of snacks
Take it easy, friend.
Ingredients:
- 180 g beef steak
- 100g butter
- 1 clove garlic, crushed
- 1 tsp choppep pasley
- 1/2 tsp lemon juice
- Salt and pepper to taste
Method:
- Trim the steak nicely, season with salt and pepper.
- Heat 20 g butter in a pan until hot. add steak and fry until brown, about 2 minutes. Turn it over and fry for another 2 minutes.
- Mix 80 g butter with remaining ingredient, roll up tightly and refregerate until hard. Cut the butter into slices(about 20 g /each) and top over the hot steak. One slice for one steak. Serve hot with french fries.
The most popular dish there is the Fried Pho Noodle. The cookers will cut the noodles as long small pieces and then he put all of them into the hot oil pan.
After frying the noodles, they turn to the bold yellow, looking delicious that I cannot keep my mouth to bite it immediately. Next, the cookers will add the fried beef onto the dish and includes fried green broccoli as well as delicious sauce.
Even frying the noodles in the hot oil pan, the taste of noodles is not different too much. The crispy crunchy of the noodles, the brittle of beef, the brittle and sweet of broccoli and the tasty of sauce make this Vietnamese Food Pho is completely different with other Pho.
It is really delicious, so try it if you have chance. Make sure you will not miss any type of Pho when visit our beautiful country. Hope you have a safe and happy trip with your family and friends.
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1
My favorite room in the house is my bedroom. I like it not only because is my room but also it's like asecret holy place to me.I live in the second floor in my house, we call it attic. The roof of my room ismade of wood. My walls are white and I've got wooden floors. Upon entering the door, you will find a largebook shelf in the right hand;it's full of my books. On the left of the book shelf, it'sa wall closet. In the leftof the room, my king size bed is there. With night table on the right side and a lot of cute toy stand on it.Most of them are gift from my friends and family members. In my bed, there is some bedside reading; tothe left of the bed is a long desk where I study on it. In the roof, there is a window, which is a uniquewindow in my house. My all furniture is made of origin wood which is helpful to the environment. Mostimportantly,I decorate my room by myself. Apart from the furniture, there are still many green plants inmy room which makes it looks more nature and good view.I like my room very
much.I like to stay there do some reading and enjoy the afternoon time withsunshine by myself.It's like a secret place to me, let me hair down. Some night, when I sleep on thebed,.I can even enjoy the star or the moon through the window.It's a wonderful thing to me.
My favourite subject in school is English. It is quite easy and pleasant to study it. English is used in each field of life and it is useful to know it.
Most of web sides are in English. It is nice to be able to use such a sides like yahoo, msn and english Wikipedia. I can get a lot of information and news, which are not available on polish sides.
I can use english books and magazines. Sometimes I like to download e-books and magazines in pdf. It is effectively way to study English in home. Using English I can communicate with many peoples. I can use Skype and ICQ to talk and chat and get new contacts. I can use many applications and play games. I have used Windows XP and Office for two months and it was quite easy. Most of movies are in English. I like to watch them without subtitles. If I can I always switch the polish dubbing off ? I hate it.
The last advantage to know English is I can talk with all people talking English. This holidays when I was in Gdańsk somebody asked all people: ?Do you speak English?? Everybody talked ?No? and ?Nie wiem o co chodzi.?. When she came to me and asked the question ?Do you speak English?? I could say ?Yes, how can I help you?? She told ?How can I get to the bus station?? I told ?Can you see this building? The station is behind it. Please go this way?. She smiled to me and walked away. I was happy that I could help.
As you can see English is useful in life. All of us study it in everyday situations and activities. The language is quite simple and logic. I use it all the time. This is why I like English and it is my favourite subject in school
The most common English translation of “Chả giò” is spring roll, though this is just a fancy name since the food has nothing to do with spring.
The main ingredients of a roll of “chả giò” are commonly seasonalground meat, mushrooms, and diced vegetables such as carrots andjicama, rolled up in a sheet of moist rice paper. The roll is then deeply fried until the rice paper coat turns crispy and golden brown. The ingredients, however, are not fixed. The most commonly used meat ispork, but one can also use crab, shrimp, sometimes snails (in northern Vietnam), and tofu (for vegan chả giò). If diced carrots and jicama are used, the stuffs inside the rolls are a little bit crunchy, and match well with the crispy fried rice paper. Nevertheless, the juice from these vegetables can soon cause the rolls to soften after only a short time. To keep the rolls crispy for a long time, mashed sweet potato or mung beans may be used instead. One may also include bean sprouts and rice vermicelli in the stuffing mix, yet, this is a rare practice. Eggs and various spices can be added based on each one's preference.
“Chả giò rế” is a rare kind of “chả giò” that uses “bánh hỏi” (thin rice vermicelli woven into a sheet) instead of rice paper. The stuffs inside the roll are the same as normal chả giò, and the roll is also deeply fried. Since the sheets of “bánh hỏi” themselves are not very wide, and the rice vermicelli is too easily shattered, “chả giò rế” rolls are often small and difficult to make. They are only seen at big parties and restaurants.
No matter what time day or night, a steaming bowl of Pho noodle soup is never hard to find in Vietnam. Just as Pad Thai in Thailand, this dish in Vietnam is one of best delicious Vietnamese Food Pho in this country. And everyone around the world always wants eating Pho when they have a chance to go to Vietnam.
Pho consists of flat rice noodles, meat-based broth. The dish is usually accompanied by basil, lime, chili, and other extras on the side so that eaters can season the soup to their own taste. The balanced tastes of sweet, salty, spicy, and citrus are highly contagious; Pho usually becomes an instant favorite for anyone visiting Vietnam.
Some squeamish eaters may balk at authentic Vietnamese Food Pho which is made from beef bones, tendons, tripe (stomach), fat, and sometimes ox tail. Bones and lesser-quality cuts of meat are simmered for hours to produce the soup broth. With popularity of Pho, many chain restaurants catering to tourists now omit ingredients that may frighten business away. Broth is commonly made from beef, pork, or chicken bones; only lean pieces of meat are added.
Despite its popularity, opinions differ about the origins of Pho soup. Culinary experts generally agreed that the rice noodles were brought by Cantonese immigrants from Guangdong province in Southern China. Some say the soup itself was influenced by the French during their colonization of Vietnam, however locals dispute this theory. The Vietnamese claim that Vietnamese Food Pho originated in the Nam Dinh province just southwest of Hanoi and then spread to other parts of the country.
Refugees fleeing Vietnam in the 1970s carried pho to the West where it grew quickly in popularity. Even President Clinton enjoyed a bowl of Pho during his historic visit to Vietnam.
Topic 1:
Vietnamese cooking is fresh, flavourful and usually superb, as the profusion of Vietnamese restaurants in New York, London and Berlin attests. Within the country, there’s a plethora of regional variations. And as in all parts of the region, rice or noodles usually form the initial basis of a meal.
Not surprisingly, fish is plentiful. There’s a reliance on fresh herbs and vegetables, as well as the gloriously pungent presence of shrimp paste and fermented fish sauce. Vietnamese cuisine is generally considered healthy.
Specialities:Pho: An omnipresent noodle soup, usually with meat.
Nem: Spring rolls with pork, noodles, eggs and mushrooms wrapped in rice paper, sometimes fried and served hot.
Banh chung: Sticky rice wrapped in large leaves and cooked for up to 48 hours, to be eaten cold at any time.
Nuoc mam: Fermented fish sauce, widely used.
Bun cha: Grilled pork with cold rice noodles and a big bowl of salad leaves.
Banh bao: A steamed dumpling typically stuffed with onions, pork and other ingredients.
Com hen: Rice served with clams. Popular in Hue.
Lau: Vietnamese hot pot.
Bia hoi: Fresh beer produced daily and served cold in small, local bars. It is not particularly alcoholic but very refreshing.
Coffee: Vietnam is the world’s second largest producer of coffee and the local brew is usually served with condensed milk.
mình lớp 7
Donut is a type of fried or baked pastry for dessert or snack. This type of cake is very popular and popular in many Western countries, can be purchased in stores or homemade at home. Usually the cake is round in shape, but can also have a small round shape stuffed inside. The cake is often covered with a variety of cream, chocolate and sugar icing. Two common donuts are round and round donuts stuffed with jam, jelly, custard, chocolate inside. [1] Most donuts are usually decorated with icing, cream, chocolate, coconut flakes or even sugar or coconut flakes over the whole cake. [1] Put flour, baking powder, milk powder, yeast, sugar , salt in a bowl, mix well. Next, add the egg and water to the batter and slowly knead it to make a smooth dough. Add the butter and continue kneading until the dough is very firm and pull the thin film. Roll the dough into a bowl, wrap it in a plastic bag and let it rest until it is twice as big as the dough. If you make a round donut, cut the donut into small circles with a mold or a small cup and a plastic bottle cap, and with a round donut, fill the cake with sweetness and then round it.To continue the cake for about 45 minutes then fry the oil with lower heat until the cake turns yellow. If you're afraid of being obese, heat the oven to a temperature of 200 degrees Celsius, spread the oil and bake cake.
Ripe bread with oil out and then decorate. For oven use, bake for about 10-15 minutes, then take out the cake. Donut for breakfast with hot coffee, dessert or snack. Biscuits are sold in many places, from bakeries, restaurants or grocery stores, or can be made at home.
( bài mk tự làm k chép mạng)