Talking about how to cook a traditional food
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This document provides instructions for making shrimp spring rolls. It lists the ingredients needed which include shrimp, eggs, rice noodles, bean sprouts, herbs, and vegetables. The steps describe how to boil and prepare the shrimp, cook the rice noodles, and beat and fry the eggs. It then explains how to lay out the ingredients and construct each spring roll by layering the fillings in rice paper wrappers, rolling them up, and serving with a fish sauce-based dipping sauce. The overall process involves preparing and combining the various components then assembling individual spring rolls to be enjoyed.
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This document provides easy cooking methods that require only a microwave. It suggests cooking a potato by washing it, pricking it with a fork, and microwaving it for about 5 minutes. Vegetables can be cooked by placing them in a bowl with a few tablespoons of water and microwaving for 2 minutes. Eggs can be cooked by cracking them in a bowl, beating them, and microwaving for 1 minute, stirring, and cooking for another minute. It also recommends checking that bowls are microwave safe and adding flavor with butter spray, lemon juice, or garlic powder.
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To make spicy cucumber pickles at home, peel and thinly slice 1 lb of cucumbers and place them in a jar. Add 3 cloves of garlic, black peppercorns, mustard seeds, dill weed, and bay leaf. In a separate container, combine brown sugar, white and white wine vinegars, and water to make the pickling mixture. Pour the mixture over the cucumbers, close the jar, and refrigerate for at least 24 hours before serving. Homemade pickles can last up to 3 months refrigerated and allow you to control the level of sweetness and spice.
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This document provides instructions for making vegetarian Vietnamese spring rolls. It begins with an introduction to traditional Vietnamese spring rolls containing pork and shrimp. It then presents a recipe for making veggie spring rolls using rice paper, rice noodles, cucumbers, bell peppers, hoisin sauce, and garlic chili paste. The instructions are in 5 steps: cooking the noodles, prepping the veggies, gathering ingredients, rolling the spring rolls by layering the filling in the rice paper, and plating with an optional sauce. Proper food safety and sanitation are emphasized before starting.
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This recipe is for stuffed vine leaves. The ingredients include jarred vine leaves, rice, onions, garlic, olive oil, lemon juice, mint and parsley. The instructions are to separate and drain the vine leaves. Sauté the onions, garlic and pepper until soft. Add the rice and cinnamon and cook until the rice is tender. Combine the rice mixture with the remaining ingredients and cool. Place spoonfuls of the filling in each vine leaf and roll them up. Arrange the stuffed leaves in a baking dish and bake until heated through. Serve cold or at room temperature.
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This recipe is for stuffed cabbage rolls made with ground meat, rice, salt, and pepper wrapped in cabbage leaves. The stuffed cabbage leaves are placed in a pot with chopped cabbage, sliced smoked pork butt, tomato juice and water. The cabbage rolls are cooked for 90 minutes before being served with a topping of sour cream.
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This recipe combines roasted winter vegetables such as beets, butternut squash, carrots, brussels sprouts, and garlic with olive oil, salt, pepper, and fresh thyme. The beets are roasted separately for 30 minutes before adding the remaining vegetables and baking for 1 additional hour, stirring twice. The beets are then peeled, cut, and tossed with the other roasted vegetables to serve.
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1) The recipe is for Gobi Manchurian, which involves boiling cauliflower florets and then coating them in a batter made from flour, cornflour, ginger, garlic, and red chili powder before deep frying.
2) A sauce is made by stir frying ginger, garlic, red chili, and spring onions in oil before adding water and cornflour to thicken.
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To make spicy cucumber pickles at home, peel and thinly slice 1 lb of cucumbers and place them in a jar. Add 3 cloves of garlic, black peppercorns, mustard seeds, dill weed, and bay leaf. In a separate container, combine brown sugar, white and white wine vinegars, and water to make the pickling mixture. Pour the mixture over the cucumbers, close the jar, and refrigerate for at least 24 hours before serving. Homemade pickles can last up to 3 months refrigerated and allow you to control the level of sweetness and spice.
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Chinese dumplings are a popular food during Chinese New Year. The document provides a recipe for Chinese dumplings that includes a pork or beef filling of ground meat, soy sauce, salt, rice wine, white pepper, sesame oil, green onion, cabbage, bamboo shoots and ginger. The instructions describe how to make the dough by mixing flour and water, and how to form the dumplings by placing a tablespoon of filling in dough rounds that are then sealed and boiled until ready to drain and serve.
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This document provides instructions for making vegetarian Vietnamese spring rolls. It begins with an introduction to traditional Vietnamese spring rolls containing pork and shrimp. It then presents a recipe for making veggie spring rolls using rice paper, rice noodles, cucumbers, bell peppers, hoisin sauce, and garlic chili paste. The instructions are in 5 steps: cooking the noodles, prepping the veggies, gathering ingredients, rolling the spring rolls by layering the filling in the rice paper, and plating with an optional sauce. Proper food safety and sanitation are emphasized before starting.
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This recipe is for stuffed vine leaves. The ingredients include jarred vine leaves, rice, onions, garlic, olive oil, lemon juice, mint and parsley. The instructions are to separate and drain the vine leaves. Sauté the onions, garlic and pepper until soft. Add the rice and cinnamon and cook until the rice is tender. Combine the rice mixture with the remaining ingredients and cool. Place spoonfuls of the filling in each vine leaf and roll them up. Arrange the stuffed leaves in a baking dish and bake until heated through. Serve cold or at room temperature.
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This recipe is for stuffed cabbage rolls made with ground meat, rice, salt, and pepper wrapped in cabbage leaves. The stuffed cabbage leaves are placed in a pot with chopped cabbage, sliced smoked pork butt, tomato juice and water. The cabbage rolls are cooked for 90 minutes before being served with a topping of sour cream.
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4 Desserts
Tasty recipes by divine bites
This recipe is for a Spanish omelette called Tortilla Espanola. It contains potatoes, onions, eggs, and olive oil. To make it, thinly slice potatoes and onions and cook them in olive oil until soft. In a separate bowl, whisk eggs until fluffy. Pour the egg mixture over the cooked vegetables and fry until set on both sides. Slice and serve. The omelette can be served as a light meal or sandwich filling.
Tasty recipes by divine bites
The document provides a recipe for Tortilla Espanola Omelette, a classic Spanish potato omelette. It lists the ingredients which include potatoes, onions, eggs, and olive oil, and provides step-by-step instructions for slicing the potatoes, cooking the onions and potatoes, mixing the eggs, cooking both sides of the omelette in the pan, and slicing to serve. It also includes additional photos and tips for cooking techniques. The document then provides a recipe for an Iranian potato salad called Saladarusa or Salad Olivier, listing ingredients and instructions for hard boiling eggs and chicken, mixing potatoes and vegetables, and serving with garnishes. It encourages experimenting with different vegetables and meats in the
Cilantro Recipe Card 2
This document provides instructions for selecting, storing, and freezing cilantro. It states that cilantro is in season from May to September. When selecting cilantro, look for hardy stems that are bright green and not wilted or brown. To store cilantro, trim ends, remove wilted leaves, and place in a jar with 1 inch of water. Cover and refrigerate for up to 2-3 weeks. Alternatively, mince fresh cilantro and freeze in ice cube trays covered with oil for up to 6 months.
Cong thuc co ban thuc duong gaolut.vn - vui song tu nhien
The document provides recipes and cooking instructions for basic macrobiotic dishes including brown rice, noodles in broth, miso soup, vegetable nabe, aduki beans with squash and kombu, tofu or tempeh stew, steamed greens, cooked apples, amasake pudding, and bancha tea. It also discusses cooking brown rice with other grains such as barley, pearl barley, wheat berries, and rye to add variety, flavor, texture and nutrients. The proper proportions and preparation methods are outlined for combining brown rice with these other whole grains.
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Cong thuc co ban thuc duong gaolut.vn - vui song tu nhien
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Talking about how to cook a traditional food
- 1. Talking about how to cook a traditional food. Team work:
- 2. Nhóm 3: 1.Đoàn Cảnh Tuấn 2.Lê Thị Thùy 3.Nguyễn Tuấn Anh 1/2 4.Phạm Thị Thanh Hằng
- 3. Salad roll
- 4. INGREDIENTS: 1. A kg of Shrimp.
- 5. INGREDIENTS: 1. A kg of Shrimp. 2. Some eggs.
- 6. INGREDIENTS: 1. A kg of Shrimp. 2. Some eggs. 3.
- 10. INGREDIENTS: 1.
- 11. INGREDIENTS: 1.
- 12. Boiling the meat until it is well-done.
- 13. • Bring a medium saucepan of water to a boil over high heat. Add the shrimp and cook until bright pink and just opaque about 2 minutes. • Drain in a colander and run under cold water until cool (or using ice). Pat the shrimp dry with paper towels and place on a cutting board.
- 14. Holding your knife parallel to the cutting board, halve each shrimp horizontally.
- 15. Cook the rice noodles according to the package directions. Drain and set aside.
- 16. Beating the egg and frying it in a pan. Then cắt thành sợi =))
- 17. Place all of the ingredients in separate containers and arrange them in the following order around a work surface: rice paper wrappers, shrimp, rice noodles, bean sprouts, mint, cucumber, scallions, and lettuce.
- 18. • Place a clean, damp kitchen towel on a work surface. Fill a medium frying pan or wide, shallow dish large enough to hold the rice paper wrappers with hot tap water. • Working with 1 wrapper at a time, completely submerge the wrapper until it is soft and pliable, about 15 seconds. Remove the wrapper from the water and place it on the towel.
- 19. • Working quickly, lay 3 shrimp halves in a row, cut side up, just above the center of the wrapper, leaving about 1 inch of space on each side. • Layer a scant 1/4 cup of the rice noodles over the shrimp, followed by a few bean sprouts, 2 of the mint leaves. • Place 4 of the cucumber sticks and 2 of the scallion pieces on either side of the noodle pile. • Roll one piece of lettuce into a cigar shape and place it on top of the noodle pile.
- 20. • Fold the bottom half of the rice paper wrapper over the filling. Holding the whole thing firmly in place, fold the sides of the wrapper in. • Then, pressing firmly down to hold the folds in place, roll the entire wrapper horizontally up from the bottom to the top.
- 21. • Turn the roll so that the seam faces down and the row of shrimp faces up. Place it on a rimmed baking sheet and cover loosely with plastic wrap. • Repeat with the remaining wrappers and fillings.
- 22. Making the sauce: Mix the fish sauce with suger, pepper, and some garlics which are ground. Then extracting the lemon into the mixture.
Editor's Notes
- Thay thế những ảnh mẫu này bằng các ảnh dễ thương của riêng bạn. Thật dễ để làm như vậy: Chọn ảnh mẫu và xóa ảnh. Bây giờ hãy bấm vào biểu tượng Chèn Ảnh bên trong khung, và xác định vị trí ảnh bạn muốn hiển thị.
- Thay thế những ảnh mẫu này bằng các ảnh dễ thương của riêng bạn. Thật dễ để làm như vậy: Chọn ảnh mẫu và xóa ảnh. Bây giờ hãy bấm vào biểu tượng Chèn Ảnh bên trong khung. và xác định vị trí ảnh bạn muốn hiển thị.