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Trứng ốp la tiếng anh là Omelette. Trứng ốp la được xem là một trong những món ăn sáng vô cùng quen thuộc với mọi người, đặc biệt với những người bận rộn không có thời gian ăn uống cầu kỳ. Mặc dù khá đơn giản nhưng món trứng ốp la vẫn đem lại cho bạn một nguồn năng lượng để hoạt động đấy.
Hướng dẫn cách làm món trứng ốp la bằng tiếng anh ngon tuyệt
Chuẩn bị nguyên liệu và cách chiên trứng ốp la bằng tiếng anh
1. Ingredients make Omelette
1 tablespoon olive oil
4 large free-range eggs
1/16 teaspoon sea salt
Freshly ground black pepper , to taste
2. Intructions make Omelette
– Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
– Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
– When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil.
– Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.
– Serving suggestions: Serve on some 7-grain bread.
– The simplest way to store eggs is in the boxes you buy them in – egg shells are porous and can absorb odours from other foods so just remember to keep them away from anything strong-smelling, like fish.
– Don’t lift the egg too high above the pan and you’ll have no problem flipping the eggs without breaking the yolks. It’s easier to use a non-stick pan for this recipe.
– Eggs are nature’s perfect protein – although they’re low in saturated fat they’re high in cholesterol so if you eat eggs regularly it’s best to limit yourself to one a day.
– Egg whites have no cholesterol and only about 15 calories each depending on the size of the egg so you can eat more of them without feeling guilty.
– Fried eggs are a perfect example of a food best made at home – when you order fried eggs out, the griddles are often loaded with grease which makes the end result far worse for your health.
– Young children, the elderly and pregnant women may have weaker immune systems, which can put them at a higher risk of contracting things like salmonella.
– To be on the safe side, they should make sure that the yolks on their fried eggs are fully cooked, not runny as suggested above, and should avoid eating foods that contain raw egg such as homemade mayonnaise or chocolate mousse.
– Make sure you use eggs by the ‘best before’ date shown on the egg or the box.
Nguồn: Jamieoliver
Cách Làm Món 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.
Nguyên liệu và cách nấu mỳ ý bằng tiếng anh rất đơn giản
Ingredients:
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
How to cook Spaghetti:
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.
Step 5: Marinara Sauce
– 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 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
Hướng Dẫn Cách Làm Món Thịt Kho Tàu Bằng Tiếng Anh
Hướng dẫn cách làm món thịt kho tàu bằng tiếng anh – How to cook thit kho tau
Thuyết minh cách làm món thịt kho tàu bằng tiếng anh – Mặc dù có xuất xứ từ Trung Quốc nhưng món thịt kho tàu từ lâu đã trở thành món ăn yêu thích của hầu hết người Việt Nam với hương vị đậm đà, khó cưỡng.
Giới thiệu về nguồn gốc món thịt kho tàu
Vietnamese Caramelized Pork and Eggs or Thit Kho Tau, is a traditional Vietnamese dish of pork belly and boiled eggs, slowly braised in coconut juice. Like most Vietnamese dishes, it’s eaten with white rice and a side of fresh or boiled vegetables.
The star of the dish is obviously the pork. The pork belly is extremely tender. The meat simply crumbles and falls off the bones, while the fatty skin melts in your mouth. As for the sauce, it is both savory and sweet, making it a great dipping sauce for sliced cucumbers and lettuce, or boiled greens such as water spinach, Rau Muong.
For the below recipe, I took a shortcut from caramelizing sugar by using thick soy sauce. Caramelizing sugar is how traditional Vietnamese dishes gets its color. This process can get very tricky because pan-frying sugar to get a nice amber color can lead to burning sugar.
One minute to long on the stove and you got yourself the foul smell of burnt sugar that will linger in the house. To prevent this incident and to speed up the process, I use thick soy sauce. I use just enough to coat the eggs and pork before braising. We don’t want to use too much as it can affect the flavor of the dish.
Trình bày cách làm món thịt kho tàu bằng tiếng anh – thit kho tau wiki
Ingredients
2.5 lbs pork belly
6 hard-boiled eggs (peeled)
1 tablespoon salt for cleaning pork
9 tablespoons fish sauce
1 tablespoon vegetable oil
1 large shallot (about 4 tablespoons when minced)
4 cloves garlic; sliced thinly
2 teaspoons thick soy sauce
6 tablespoons granulated sugar
1 can of coconut juice (CoCo brand preferred)
2 cups water
Instructions thit kho tau recipe
Cut the pork belly into bite size pieces and marinate with fish sauce for at least 30 minutes.
Clean the pork. Scrub salt over the pork and wash. Bring a small pot with water to a boil and cook the pork on high for 1-2 minutes to remove the off smell of pork. Drain and rinse.
In a bowl, drizzle 1 teaspoon (reserve the other teaspoon for later) thick soy sauce over the hard-boiled eggs. Toss until the eggs are lightly coated. Set aside.
In a clay pot or small pot, add vegetable oil and heat on medium. Add the shallot and garlic and saute until fragrant but not brown.
Add the remaining thick soy sauce. Add the marinated pork and all its liquid. Toss until combined. Cover pot with lid and braised on low for 30 minutes.
Add sugar. Continue to braise with lid on for 15 minutes. Add the eggs, coconut juice and water. Cook with lid off and braise on low heat for 30 minutes until the liquid reduces by 1/4.
Serve with white rice and your choice of boiled greens or fresh sliced cucumbers.
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