Xu Hướng 9/2023 # Cách Làm Kimbap Bằng Tiếng Anh # Top 18 Xem Nhiều | Morningstarinternationalschool.edu.vn

Xu Hướng 9/2023 # Cách Làm Kimbap Bằng Tiếng Anh # Top 18 Xem Nhiều

Bạn đang xem bài viết Cách Làm Kimbap Bằng Tiếng Anh được cập nhật mới nhất tháng 9 năm 2023 trên website Morningstarinternationalschool.edu.vn. Hy vọng những thông tin mà chúng tôi đã chia sẻ là hữu ích với bạn. Nếu nội dung 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.

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)


Yubu (inariage)

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.

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.

#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 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

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

Cách Làm Khoai Tây Chiên Bằng Tiếng Anh, Tên Tiếng Anh Là Gì?

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 1. Ingredients

2 1/2 pounds russet potatoes

Vegetable or peanut oil, for frying

Sea salt, for sprinkling

Ketchup and mayonnaise, mixed, for serving

2. Instructions

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.

Cập nhật thông tin chi tiết về Cách Làm Kimbap Bằng Tiếng Anh trên website Morningstarinternationalschool.edu.vn. Hy vọng nội dung bài viết sẽ đáp ứng được nhu cầu của bạn, chúng tôi sẽ thường xuyên cập nhật mới nội dung để bạn nhận được thông tin nhanh chóng và chính xác nhất. Chúc bạn một ngày tốt lành!