--- Bài mới hơn ---
Chè trong tiếng anh là Sweet soup, là một trong những món ăn vặt hấp dẫn nhất ở Việt Nam. Không chỉ được người lớn ưa chuộng mà trẻ em cũng đều rất thích thưởng thức chè, chè có rất nhiều loại đa dạng về nguyên liệu cũng như cách nấu.
I – Chè tiếng Anh là gì, tên các loại chè trong tiếng anh là gì?
Tên các món chè Việt Nam bằng tiếng Anh là gì?
- Chè đậu tiếng anh: bean sweet soup (green bean sweet soup, Red Bean sweet soup, Red Bean sweet soup)
- Chè ngô tiếng anh: corn sweet soup
- Chè đậu ván tiếng anh là gì: indian bean sweet soup
- Chè sầu riêng tiếng anh là gì: durian sweet soup
- Chè thập cẩm tiếng anh là gì: mixed sweet soup
Trình bày thuyết minh về các món chè Việt Nam?
To Vietnamese people, “Chè” (sweet soup) plays an essential role in the country’s cuisine, not only as a dessert but also as a kind of street food which is very familiar to young people.
In older times, because of the economic difficulties and the fact that people were very busy with farm work from dawn till dusk, they did not have time to make sweet soup. They had to wait until Tet holiday or other special festivals like Mid-Year Festival or Lantern Festival to taste this dish. Today, “Chè” has become popular in Traditional Vietnamese Food Culture. Whenever we want to taste this delicious food, we can find it easily in almost every street corner in Vietnam.
Giới thiệu về món chè trôi nước nổi tiếng ở Việt Nam
Vietnamese sweet soup is very famous for its persity. Among them, Rice Balls Sweet Soup (Chè trôi nước) stands out. The reason why it is called Rice Balls Sweet Soup probably comes from the shape of the dish as balls boiled in water. When they are well cooked, the balls will float and bob on the water.
Rice balls sweet soup is made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown liquid made of water, sugar and grated ginger root. It is generally warmed before eating and garnished with sesame seeds and coconut milk. It is very suitable to taste it in winter days.
II – Trình bày cách nấu chè bằng tiếng anh đơn giản
- 200 g peeled split mung bean 1 cup
- 1 tsp salt
- 1 tbsp sugar
- 3 tbsp crispy fried shallots
- 3 tbsp vegetable oil
- 400 g glutinous rice flour
- 300 g brown/palm sugar
- 1 piece ginger double thumb size, julienned
To make the filling, wash the mung beans a few times and soak in water for at least 1 hour. Cook in a rice cooker with 1 cup water until soft. Add salt, crispy fried shallot, vegetable oil to the cooked mung bean, and grind into a paste with a pestle or a food processor.
Grease your hands with vegetable oil and shape the mung bean paste into balls, each about 1 tablespoon worth.
To make the dough, add 360ml (1.5 cup) luke warm water (40-60°C) into the glutinous rice flour gradually and mix well. Knead for a few minutes to form a dough.
Cover and let it rest for 30 minutes. Then knead again for a few more minutes. The water amount might vary a bit depending on the quality of the flour.
To shape the dumplings, grease your hands with vegetable oil. Pinch a piece of dough and make into a ball. Flatten it out into a 1cm(1/8 in) thick disk. Place a mung bean ball in the center. Pinch the edges together to seal.
Try to avoid gaps between the dough and the filling ball. Roll between the palms to form a smooth ball. Place the glutinous balls on a baking sheet or a greased plate to avoid sticking.
To cook the dumplings, bring a large saucepan of water to a boil. Gently drop in the balls and cook on medium heat until they float to the surface (about 5 mins). Transfer the cooked dumplings into a bowl of cold water.
To make the ginger syrup, in a large sauce pan, combine water, sugar, salt and ginger and bring to a boil. Then simmer on medium-low heat for 5-10 minutes so that ginger infuses the syrup. Transfer the cooked dumplings to the syrup and sprinkle roasted sesame on top.
To make “banh troi”, use diced cane sugar as filling instead of mung bean paste. The balls are much smaller in size (abt 3cm diameter). Serve separately without ginger syrup.
--- Bài cũ hơn ---