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Salad To CCi

Nguyn liu:

- 1 tri to - c ci trng- mung c ph m tt- 1 mung c ph nc ct chanh- 1 mung c ph gim- 1 mung c ph ng- 2 mung c ph sa chua (c ng)- 1 mung canh kem hng cam- MuiCch lm:

1. To ra sch, ngm trong nc mui pha long khong 5 pht, ro, xt lt mng. C ci gv, xt lt mng, trng qua nc si cho cay v hc.2. Trn u sa chua, kem m tt, ng, gim, nc ct chanh lm nc xt.3. Trn u c ci, to vi mt t mui ri ri hn hp nc xt ln trn, khong 10 pht chngm ri thng thc. Trang tr vi rau ci mm.

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Kim Chi i Hn 1

Nguyn liu v cch lm:3 bp to ci napa cabbage3/4 cup coarse salt hay mui thng cng c5 liter nc

Bp ci ch ra lm 4, ra sch, quy mui vo nc cho tan, b ci vo ngm qua m. Ngy hsau ly ra ra qua nc lnh 2 ln, ln r cho nc ra nhng ng vt nc ra.

2 Tbsp bt go np quy vi 1-1/4 cup nc, ri nu si, ngui.

2 c radish ca i hn thi si to, trn vi 2 tsps mui, 15 pht ri trn vi nhng thsauy:

3 Tbps tp mn ca i hn v 1 Tbps juice cu tp4 tsp gng thi nh5 tsps garlic bm nh1 cup t bt cu i hn (hay tu) cho nhiu s bng1/2 tsp bt ngt (n khng thch th cho ng phn thay)10 cng hnh l ch lm 2 v ct khc.

Trn cho u ri cho bt chn vo trn u, ly ci ra cho ci trn ny vo mi l ci ri gpming ci p li b vo l, ngoi khong 2 ngy ri b vo t lnh. Lc n, thi ra thnh khnh.

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Tp ca i Hn t ca i Hn

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Kim Chi i Hn 2 (cchn gin nhng cng rt ngonNguyn liu: - vi cy ci lm kim chi- t bt lm kim chi ca i Hn *- ti- gng- hnh ty 3 c- mt t t sng tru- mui- ng- bt ngt (ty )

* t i Hn (tuy nhng khng cay lm)

Ci mua v ct lm t khng ra nc, st kmui ttrong b ci n ngoi cho ci chn,

ci 5-6 ting.

Ti, gng, hnh ty 3 c, mt t t sngtru(khng c t sng tru, lm t thng c

c), tt c xay nhuyn.

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Trn t i Hn vo hn hp trn, thm mui(nu c mui tm cng ngon & m hn),

ng, bt ngt, nm hi mn mt t thi nh.Ci sau khi 6h ra sch cho ht mui mbp nh cho kh, ro, eo gng tay vo s

u hn hp t vo tng b ci cho ci thm

ci vo thy kn. Sau nhit bn ngoi t8 -10h mi cho ci vo t lnh n dnThy vy ch lm n gin lm - Cc ch lm thi - n ngon lm...

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Kim Chi Da Chut Kiu Hny l mt mn n Hn Quc nhng li rt ph hp khu v ngi Vit, cch lm n gin vnhanh gn. Bn hy th t tay lm mn kim chi nh thng thy trn phim xem nh.

Nguyn li

u:- 20 qu da chut- 1 chn mui- 10 chn nc- 2 chn l h- 1 chn hnh xanh

Hn hp gia v gm:

- 1 chn t bt- 6 tha nc mm hoc thay bng gia v

cng c- 6 tha ng

- 6 tha nc- 2 tha ti bm- 2 tha gng bmCch lm:

- Ra sch da chut. Bn nn chn qu da sng mu, khng qu phnh to. Nu chn c qungn u nhau th tt cn khng bn c th la qu di ri ct i.

- Ct nm hai u b i, sau dng dao b dc qu da hnh chthp, nhng bn nh khngri m li khong mt cm pha y sao cho qu da tch lm t nhng cc ming khng rnhau.

- Chun b chn nc mui: un si 10 bt nc vi mt bt mui to. ch nc mui si vochn da chut. da ngm trong nc nng nh vy trong khong 50 pht. Bc ny rt qutrng v n gip da mau ngm li vn gin. Sau 50 pht, bn nc mui i, ra li da chu

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mt ln bng nc lnh ri ro.

- Chun b hn hp p: Thi nh l h v hnh sao cho c 2 chn l h v mt chn hnhNu mun mu p hn bn c th thi thm c rt vo. Ly mt ci bt to cho mt chn t btha nc mm (hoc thay bng gia v), 6 tha nc, 2 tha ng, 2 tha ti bm v 2 tha gngbm vo. Trn u cc nguyn liu. Cho ch hnh v h va thi nh vo hn hp, tip tc trnu.

- Nh nhng tch qu da ra, nhi phn hn hp va trn vo gia. Ri bi u hn hp gia vngoi qu da mt ln na. Lm ln lt n ht ch da chut chun b.

- Xp da kim chi vo mt ci hp, bn ngoi qua mt m cho ngm ri sau bo quntrong t lnh n dn.

Bn c th bt phn t bt nu khng n c cay.

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n kim chi da chut vi cm ngon tuyt. Gin mt v m chua cay, mn ngt.

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Cch Lm Sushi

Nguyn Liu: - Go (nn mua go Nht hoc i Hn nu cho cm do)- L rong bin

- L kim loi to cun- Nhn: trng, da chut, c rt, xc xch, c ci mui ( siu th - optional); tt c thi khc d- 1 ming mnh tre nh (l iu quan trng nht sdng lc cun)

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Thng thng mnh hay lm 2 loi sushi chnh thi:

Nigiri sushi: khun cm trng c ming c sng t ln trn, ngoi ra cn hng vn "bin th"

khc nh tm, mc... v mi thc mt tn ring khc.Maki sushi: l rong bin cun pha ngoi cm trng v nhn tu thch (ci ny cng c cc "bith" khc)

Cn rt nhiu th, nhtrng c ti, tm ti, sashimi (ton c sng khng) v I kura (l robin cun trng c) c bit n nhiu nht.

- C tm ti sng th nn lm tm, rt ngon. Con tm lt v, lm sch s ri nguyn phnui cho p, x dc pha bng tm ri xp p con tm ln khun cm.

Mn kimpap (thng ta cun n theo nguyn liu v kiu Nht):- cm th trn gim v cht ngt- c ci Hn mui- tht b bm nhuyn lm nhn cun th xo du m (vng) + x du v cht ng- c rt no nh, xo hi chn cho mm bng du vng- ( bn ny nh hng cho c l spinach, ging l mng ti nh mnh) cng chn chn bngnc si.- Trng rn

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Sau th cun bnh thng.

Nu khng mun cho tht b th thay bng thkhc cng c, ta c th trn du m vo cm,gim. Tuy nhin khi lm c nhn tht, nu mun cun thnh thanh di ri ct kiu sushi Nht kihay lm kiu "kimpap" l cun n thnh tng phn hnh phu (ging nh ci cy kem hnh ph

Sushi c thu sngo0o

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Tht B NngMn tht b nng ny chng ta c thng thc cc nh hng ca i Hn. Mua tht b c (c by b ct thnh tng ming to v dy lm beefsteak), bn da ming tht c 1 lp m mng, ct thnh tngming va n, p vi tng Sunchang Ssamjang ca Hn Quc (Seasoned bean paste), cho thm ng tng hi mn, nc ti cho thm m khi nng trn bp th khng b chy, khi n th cho ln bp nng tming, nng chung vi hnh ty, nm, khoai lang, khoai ty, cun vo l x lch to chm vi tng SunchaGochujang (Hot pepper paste).

Nguyn Liu:

- Tht b c- Tng Sunchang Ssamjang ca Hn Quc (Seasoned bean past- ng (v tng Sunchang Ssamjang hi mn)- Nc ti- Hnh ty, nm, khoai lang, khoai ty- Cun vo l x lch to- Chm vi tng Sunchang Gochujang (Hot pepper paste).

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Sushi Roll

"Sushi can be filled with any ingredients you choose. Try smoked salmon instead of imitationcrabmeat. Serve with teriyaki sauce and wasabi."

INGREDIENTS:2/3 cup uncooked short-grain white rice3 tablespoons rice vinegar3 tablespoons white sugar1 1/2 teaspoons salt4 sheets nori seaweed sheets1/2 cucumber, peeled, cut into small strips2 tablespoons pickled ginger1 avocado1/2 pound imitation crabmeat, flaked

DIRECTIONS:1-In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, coveand simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend themixture into the rice.2-Preheat oven to 300 degrees F (150 degrees C). On a medium baking sheet, heat nori in thepreheated oven 1 to 2 minutes, until warm.3-Center one sheet nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thlayer of rice on the sheet of nori, and press into a thin layer. Arrange 1/4 of the cucumber, gingavocado, and imitation crabmeat in a line down the center of the rice. Lift the end of the mat, agently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeawith remaining ingredients.4-Cut each roll into 4 to 6 slices using a wet, sharp knife.

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Smoked Salmon Sushi Roll

"A very basic and easy way to make sushi rolls."

INGREDIENTS:2 cups Japanese sushi rice6 tablespoons rice wine vinegar6 sheets nori (dry seaweed)1 avocado - peeled, pitted and sliced1 cucumber, peeled and sliced8 ounces smoked salmon, cut into long strips2 tablespoons wasabi paste

DIRECTIONS:1-Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must beslightly dry as vinegar will be added later.2-Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice

on a plate until completely cool.3-Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leavat least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing laterDot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Positithem about 1 inch away from the bottom edge of the seaweed.4-Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of thbamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

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Trng Mui(Salted Eggs)

Vt L iu:

- Trng g hoc vt (t nhiu ty h)- 1 chn mui- 4 chn nc- h ng trng

Cch lm:

ong 1 phn mui th pha vi 4 phn nc.

1 chn mui th ho chung vi 4 chn nc nng, quy tan, cho ln bp nu si, nu mui vn cng y ni, c ngha l mn ca mui nn khng th tan thm c na. i ngu trng v ngm.

Nu ngm trong ci thng ln, ly ci da hay vt g hi nng trng li cho trng nm u dmt nc mui. Nu sp trng v keo, cho nc mui ngp mt trng ngm.

Trng c th n sau khi ngm c 3 tun (nu mun mn hn th sang tun th4).Sau 3 tun nn luc th1 trng, thy trng trng v trng mn th vt trng ra khi h(khng nn ngm thm v nc mui s lm trng mn thm rt kh n). Xp trng b t lnh dnh n dn hay lm bnh.

Ghi Ch: Nn vit ngy & dn trn h trng ngy u tin tin theo di v bit r ngy th

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Trng MuiBnh Trung Thu

H ny c 50 qu trng vt, ra sch tngqu, kh nc.

Vt L iu:- 50 qu trng vt

Chun b phn nc ngm trng:

- 4 lt nc- 1kg mui- 1 tha canh ng- 2 tho qu- 3 hoa hi

- 60-80ml ru

Cch lm:

- Cho nc, mui, ng, tho qu v hi v ni, un si, ht b bt ri ngui. Saukhi ngui th cho ru vo.

- Trng sau khi kh, xp tng qu vo l thy tinh hoc h, ngp nc. Dng 1 ci vche y ln trn cho trng lun ngp trong nc.

- Mui trong vng khong 25~30 ngy l dng c.

Lng trng sau khi mui

By Khai Tm

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Bnh bt chinTriu Chu (Hinh Trn)

Vt l iu:- 2 chn cm bt go ong ngang- 2 mung soup bt nng tapioca- 4 chn nc ung- 1 mung cafe mui- 1 mung cafe ng

- 1/4 mung cafe bt ngt (optional)- 1 cht sweet soy sauce- 1 cht nc mu- c ci sapu bm nh (mua bn sn c- hnh l ct sn nh hat bp- tiu bt- tng t n ph hiu con g- x du (mua loi Pearl River Superior soy- dm ca Hong kong- du bp hiu Mazola- ht g nhiu t tu nu 0 s cholestero- khun nonstick hp bnh- ch thi xi (xng)

Cch lm:Ta trn tt c bt, nc, mui ng bt ngtli chung, trc khi trn bt ly ra 2 mung btga thvo l 2 mung bt nng. mtna vo ni nonstick quy cho na sng nachn, ly ra kho bp trn bt sng vo ri lykhun nonstick vo hp khong 20 pht, lyu a xm vo 0 thy dnh l c.

Bt ly ra kho xng (ch) ngui ri ct ratng ming nh qun c, trn vo cht sweet

soy sauce v nc mu, n bao nhiu th chod cht nh vo cha chin cho vng cnhmi ngon, sau trng g vo, chin chong chn trng g qu mi ngon, rc c ci xapu v hnh l, tiu bt. Th l nhm mt licho 1 ming vo ming nhai nhai thm thi, tng tng rng mnh ang Saign VN. Mn nam c 1 ly nc ma togo bn cnh na l tuyt vi, ln tin.

t t iu chun: Bt chin v ngoi pha vng nu gin bn trong pha do hi c cht dai dai mngon. CHc cc bn thnh cng.

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Bnh Bt Chin TrngNguyn liu:

- Mt gi bt go loi lm bnh c hiu Con Voi

- Hai c khoai mn s- 1 lon soup g- Du n- Hnh l 1 b- 2 trng g

Tng chm:- X du + 1 tng- Gim - Tng t

Cch lm:

- Bt go cho vo ni non-stick, pha theo cng thc pha chtrn bao b.Khoai mun s luc chn, lt v cho vo my xay tn nhuyn; bng dao nha (food processor) rcho khoai mn vo chung trong ni bt.

- Dng nc soup g thay thnc lc v mui, bt bnh s c v ngon hn. t ni bt pha rln bp la, la va (medium heat) khuy tht u tay n khi bt snh li, hi sn st.

- Dng khun non-stick dy khong t1 n 1 1/2 inch, cho bt khuy ri vo khun, dng ginha (plastic wrap) y mt khun li cho nc ng nh vo. Bt ln xng nc xi hp khon30 n 45 pht.

- Khi bt chn, bn ngoi cho ngui hn ri b vo t lnh cho bt cng li. Dng dao mng cthoa du n ct bt ra thnh tng vin vung khong 1 inch hay ln nh ty .

- Trn vo bt 1 mung soup du n, t nc mu da li kho tht cho bt c mu hn nu nu.Bt cho non-stick ln bp cho tht nng, cho du n v bt vo cho, nh la li chin t ttrmt cho bnh vng v dn. Trng trng g ln mt bnh.

- Hnh l ra sch, xt nhuyn. Phi vi du n ri ln mt bnh nh trong hnh trn.

- Bt chin by ra da, n vi u u chua, nc tng pha lt, ngt ngt + dm v tng

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Bnh CCi 1

Nguyn Liu:

400 gram bt go

4 cup nc3 table spoon bt nng1/4 teaspoon mui2 table spoon du n nu lmtrng cho m khng c ni trng hi

Nhn:1. C sn (hoc c ci) bo si hi to.2. Tm lt v xong xt ht lu. Mun p tmvinc da hay ch t ru v tm cho bn mi tanh m li c mu p.3. Tht bm

4. Hnh l xt nh.

Cch Lm:

Ly u hnh phi du cho thm. Xong cho tht v xo nm nc mm cua, ng lm sao cho vn v tht gn chn th cho tm v o s. Gn chn ri cho c sn hay c ci v xo. Thy tt cchn cho hnh l v v ri tiu cho thm. Xong trt tt c v r cho ro nc.

Cch thc trng bnh chc my sis bit ri. Sau khi trng xong ly bnh ra cho nhn v tmli, xp nh hnh dng bnh quai vt nhng tm n li c ln xp. Bnh ny n vi nc mmchua ngt, hnh phi, gi, rau thm.

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Bnh CCi 2Nguyn liu:

- 1kg c ci- 30gr tm kh

- 200gr bt go t- 5 tai nm thng (nm hng)- 3 thanh lp xng- 1 mung canh du liu- 1 mung canh ng- Hnh ti, xt nh- Du n, ht nm g, tiu, du n

Cch lm:

1. C ci gt v, xt ming nh. Tm kh ngmtrong nc m cho mm, bm nh. Ngm nmthng trong nc m cho n.

2. Cho c ci v mt t nc, by tm kh, nmthng, lp xng ln trn, bc ln bp, yvung, un nh la khong 30 pht,thnh thong o nh tay ko chy. Lynm thng, lp xng ra, ngui, xt nhri cho trli vo cho ca ci, xo u ln,nm ht nm g, ng, tiu, du liu.

3. Dm c ci ri trn u vi bt go, vo khay lng du n, cho vo lng hpchn khong 1 gi. Ly bnh ra, rc hnh ti i ngui cho vo ngn mt t lnh khong 2 gi.

4. Xt bnh thnh nhng lt dy khong 1,5cm, cho vo cho chin vng u hai mt. By ra a.

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Bnh Cun Dm Sm Nguyn liu:

1 TBSP bt nng1 TBSP bt np

2 TBSP bt go1/8 mung mui200 ml nc m (khong 3/4 cup)

1/2 lb tm luc, lt v

Nc chm:1 TBSP xi du l b 2 TBSP nc m1 tspn ng cttng xa t

Cch Lm:

Trn tt c bt + nc m cho uXong cho mt tsp du olive

Bc xng ln hp khun cho nngQuy bt tht u ri chvo khun nonstickM timer 4 pht ch bnh chn ly ra, ln dia hay tht rng

Tm th lt v, luc cho va chn ti.Ct bnh va c 3 inches, cho tm vo cun li, xp v da, chan nc chm ln bnh.Chc cc bn c ba n ngon ming.

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BNH CUN TM (kiu Dim Sum)

Vt l iu: _ 350 grs. bt go t_ 100 grs. bt bp (cornstarch)_ 6 cups nc_ tsp. mui_ 300 grs. tm ti_ 3 tbsp. du n

Cch lm:Tm: bc v, ra sch bng nc mui pha long. em hp va chn ti.Cho bt go + bt bp + mui vo ci chu trn u. K nc v du vo, quy btngh 2 ting cho bt n.Dng cho non stick trng bnh hay hp bnh bng khun vi cng c. Bnh cun tm trngdy hn bnh c.Chun b ci khay (tray) p ngc xung, thoa u mt lp du ln khay. t cho ln bp. Vnla trung bnh, mc bt vo cho trng u, y np cho cho chn, bnh chn trong l c. G

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bnh cun va chn ra khi cho, t ln ci khay thoa du, xp tm ln, cun li, bnh ra. Ctip tc trng cho n khi ht bt. Nh khi mc bt trng, nn quy u chu bt, v b khng s lng xung v phn trn s b long hn.

Nc tng chmVt liu:

cup nc tng Superior Dark Soy Sauce cup nc tng Superfine Soy Sauce1/3 cup ng cup ncCch nu: ng v nc cho vo ci ni t ln bp nu cho si v tan ng. Tt bp ngui. Cho haithnc tng vo quy u l c. Nc tng ny dng chm bnh cun tm kiu DimSum.

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Bnh Cun Trng ChoNguyn Liu:

Bnh Cun: Bt go + bt nng + nc lnhNhn:

1 bt mc nhkh, 70 gram1/2 pound tht b xy2 pounds tm bcCh La xt ming mng1 c hnh ty ln4 b hnh l1 bt c hnh tm, 1 poundGi sng, ra sch chn s vo nc siDa leo, gt v, thi siMui, tiu, ng, bt ti, du ho

Cch Lm N hn:

* p tht xy vi cht mui + tiu + ng + bt ti.* Tm: 1 pound tm em i lt v, ly ch en ra, ra sch vt ro nc, bm nhuyn, p chmui + tiu + ng + bt ti. Cn 1 pound lm sch nguyn con, ln bt chin.* Mc nh: ngm nc mui 5-10 pht cho mm, ra tht sch, vt ro nc, bm nhuyn.* Hnh ty: xt nh.* Hnh l ra sch, xt nh, phi vi 2 mung canh du n. ra t.* C hnh tm: lt v, xt nh, phi cho vng.* Phi ti cho vng vi 2 mung canh du n, tht vo xo cho tht sn li, sau cho vo mnh+ hnh ty + tm, khng thm nc, xo cho kh nc, nm cht du ho, o qua li, ttbp, ra da.

Nc Mm Ti t: 1 tri chanh vt ly nc

4 mung canh ng4 mung canh Nc Mm ngon8 mung canh nc si4 tp tivi tri t *Gi ti + t trong ci t, cho vo ng + nc mm + nc si, quay cho hn hp tht u.

pic #1Pha bt: 1/2 bt go & 1/2 bt nng,C 1 cup bt l 2 cups nc lnh,pha xong cng cht mui, quy chobt tan.Dng cho khng dnh (non-stickfrying pan), bc cho ln bp, vn laln i cho tht nng, mc 2 mungcanh du vo, xong ri trt ht dura ci chn, mc 1 v bt, trngmng.

pic #2y np li hp 1 pht, bnh trong lc ri.

pic #1 pic #2

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Qut 1 lp du ln da, nghing cho bnh ra da, mc 1 mung canhnhn ln trn mt bnh.

pic #3 cun bnh nh cun ch gicho gn li.

pic #4 cch chin bnh tm, xp 4con tm vng trn.

pic #3 pic #4pic #5 ly mung mc 1 lp bt chinpha sn t t cho u thnh cibnh trn, thm 1 con tm ln trngia cho p, chin vng hai bn.

Gi trng, da leo xt nh, vi lt gi,

hng cy, l qu st nh, hnh phi vchn ncmm chua ngt.

Chc cc bn n ngon ming.

pic #5TIP:Pha ln trong bt thm mt cup du n, nh u ln khi , khi mc cng ch du ln cho ri trt du ra, cch ny bnh s rt nhanh.

Theo th t: Trng bnh xong, bnh ra, cho bt v tip lin, trong lc hp bnh th gi tht v bnh, quay

trt bnh ra, ri li bnh tip na... Lm lin tc s l tay hn v xong khay bnh mt cch d dng.

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Bnh Cun Trng HiNguyn Liu:

1 bch bt go ( 16 oz)

1/2 bch bt nng ( 14 oz)2 cups nc l5 cups nc sicht mui

Cch Pha Bt:

Cho tt c bt vo thau vi nc l quy cho bt tan, nc si vo, va va quy cho bt mn, bt ng30 pht ri trng.

Cch Trng Bnh:Cho nc vo 2/3 ni, nu si, khung cng vi ln.Mc bt bng ci v c mt di phng ( go da) ln trn ci khung vi trng u.y np li khong 1', bnh trong l chn, dng cy tre g bnh ra ln da trt cht du.Mun cun nhn th phi tri bnh ra, cho nhn vo, ri cun li.

Cch Lm Nhn Th t Heo:

Tht heo xay 1 pound ( hoc tht i ct nh nh ht lu) p tiu, mui, mm, ng. C sn ci 1/2 lb ( xay, hoc ct nh).Hnh ty 1 ci ( xay, hoc ct nh).Nm mo 1 nm ( ngm n, ra sch, xay, hoc ct nh ).

t ti bm

Cho nng cho cht du vo, ri cho ti phi thm mi cho tht vo, xo cho sn tht li ri cho nmo,c sn, hnh ty vo nm cho va n . Xo cho ti tht mm, cn nc .

***Nhn bnh c th lm bng tm, tht nng, tht b***

Cch Dng:

Bnh cun n vi nc mm pha chua ngt, gi trng, da leo, rau quct nh, thm cht hnhng phi gin .

Nu thch n nhiu v khc nhau th cho thm cc loi gi ch, nem, bnh cng, bnh tm chincho tm....

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Dim Sum - Bnh Khoai Mn Chin ( taro turnovers

Nguyn Liu:

V Bnh:

-2 pounds khoai mn-4 mung canh shortening-1/2 cup wheat starch-1/2 cup nuc si-2 mung canh ung-1/2 mung cafe mui

Nhn:-1/2 pound tht nc, ct ht lu hoc tht heo xay-1/4 pound tm lt v ct ht lu-8 tai nm ng c thi ht lu (optional)-1/3 cup mang ct nh (optional)

-2 cng hnh l ct nhNuc sauce: (Trn tt c trong 1 ci chn)-3/4 mung cafe mui-1/2 mung cafe tiu-Mi th1 mung cafe: ung, du m-Mi th1/2 mung canh: bt bp, cooking wine-1 mung canh nuc tng (soy sauce)-4 mung canh nc

Cch Lm:

*Khoai mn gt v ct ming nh 1/4 inch, hp chn khong 20 pht hoc cho n khi no thy

khoai chn l uc. Khoai chn dem ra tn cho tht nhuyn (lc khoai cn nng), ming no cnth vt i. Bt wheat starch cho nuc si vo quy u, ngui bt ri nhi cho mn. Cho hn khoai, bt, shortening, ung v mui vo thau, nhi tht u mn. y bt li ri qua mt b

*Bt cho ln bp cho 1 mung canh du vo cho nng ri cho tht vo xo cho chn ri cho tmnm, mng vo trn u ln cho chn. Xong cho hnh l ct nh v phn nuc sauce vo, nmnm cho va n. Xo cho nhn chn ri ly ra khi bp.

*Ly 1 cc bt bng qu chanh vo trn xong dng lng bn tay n dp. Cho nhn vo tm li cm bnh dnh vo nhau v vo trn du trong lng bn tay. Ri nn cho bnh ging hnh tri c nl uc. Lm cho ht ch bt cn li ri em chin.

Cch Chin:La nng gi (khong 375 F) cho bnh vo, chin khong 1 pht, h la nh xung chin thkhong 3 pht na bnh s ni ln v vng u l chn. Gp bnh ra cho ro du.

Ghi ch: Lc chin dng cho bnh vo nhiu qu, mi ln chin vi ci m thi, khi chin xong no l nh vn la ln ln cho ng 375 mi cho bnh vo chin tip. La yu l bnh s bkhng c x ra.

Chc tt c thnh cng vi mn ny nha.

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Dim Sum - Bnh Khoai Mn HpNguyn Liu:

1 c khoai mn ln (2 pounds)

10 ci nm kh nh4 oz (1 bag) tm kh5 lng tay tht ba ri1 1/2 mung c ph mui3 cups bt goDu n chin bnhNc tng ngon chm bnh

Cch lm:

1. Nm: ngm nc cho mm, ra sch, vt ro nc, xt nh.

2. Tm kh: ngm nc cho mm, ra sch, vt ro nc, bm nhuyn.3. Tht ba ri: ra sch em i luc chn, ct b phn da v m, xt nh.

4. Khoai mn: gt v, xt ht lu bng lng tay. B vo cho + 1 mung c ph mui + 2 cupsnc lnh nu cho si ln, vn la nh, y np li nu cho ti khi mm khong 15-20 pht. Trnc ra ci t, em tr li bp + nm + tht ba ri, xo cho u.

5. Trong ci t ln trn chung: bt go + tm kh + 1 cup nc xp khoai mn hp + 1 cup nxp tht ba ri. Quy cho hn u vo nhau. vo "step 4" + 1/2 mung c ph mui cn li,o qua li cho hn hp tht u. Hn hp s tr thnh c.

6. "step 5" lm xong vo ci khun hp hnh trn 8 phn b ngang vi kch thc 4 phn

su.

7. Pha 2 cups nc lnh + 1 cup gt go, ri ln "step 6".

8. B bnh vo ni hp trong vng 1 ting. Ly bnh ra ngui trong vng 4-6 ting hoc b tlnh trong vng 3-4 ting cho bnh cng.

8. Ct bnh ra thnh tng ming va n em i chin vng hai bn. Dng nng v n lin chmvi Nc Tng.

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Bnh Pat Chaud

Nguyn Liu:

- 1 hp Puff Pastry Sheet

- 1/2 lb tht heo xay nhuyn- Hnh ty 1/2 c, thi ht lu- tiu- ng- du ho- mui- 1 ci ly vi ng knh khong 2 1/2 inches

(dng ly, nu khng c khun ct )- 1 ci ly nh hn vi ng knh khong 1 in- 1 qu trng g

Cch lm:

* Tht heo trn vi hnh ty thi ht lu, nm nm du ho, tiu, mui, ng cho va n theokhu v mi ngi. Xong chia tht ra lm 9, nm trn trn li vi nhau, cho tht vo ci da sulng. Ly plastic bc li, v b vo microwave 3 pht, cho chn s s, b ra ci r cho ro nc.

* Puff Pastry sheet (loi 2 sheets trong mt hp) mua v, hi mm mm, mt ming h xplm 3, mnh tri ra, xong ly ming ca ci ly, n xung ct theo hnh trn. 2 sheets ct khong 18 ming, 9 ming th yn lm y, cn 9 ming kia th dng ci ly 1 inch n nhcho c hn ca vng trn nh, phn 9 ming ny l np of bnh patechaud. Phn d bt th bpli, dng cy cn bt, cn ra ly dao ct 9 si di di, khong 5 inches, rng khong 1 cm, dkhong bng dy ca my ming trn kia.

* Sau cho nhn tht vo gia ming bt. Xong ly 1 si bt di, vng chung quanh ming th

si bt ny l lm cho thnh bnh c cao ln. Cn li ming trn kia th p ln, c n nhvy, lt na bnh chn, tng bnh n ln v tdnh li vi nhau.

Vn oven pre-heat 10 pht, sau xp bnh vo khay nng. Ly lng trng ho vi t nccho u, ly brush pht ln mt bnh. B vo oven nng nhit 350, khong 25 pht.

pic #1Khun bnh

pic #2Tri puff pastry sheet ra, xong dng

khun ln n xung, ct ra tng mingtrn.y l ming y ca patechaud

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pic #3Bao nhiu ming y trn (bottom), thcng dng ci khun ln n ct bynhiu ming trn trn mt (top) cabnh. Khi n s lng phn trn cabnh xong, th dng khun nhn nhln top ca bnh (xem hnh).

pic #4Khi n my phn di y & trn mt,th dnhin cn d nhng u thaui tho ca ming pastry, v vin li,dng cy cn bt cn dy dy nh dy nh phn trn & di, xongdng dao c rng ca ct di di (bngang khong 1cm)pic #5Sau khi ct my phn di di xong, th

xp tht vo trn (c hp s trongmicrowave) ln trn ming bnh

pic #6Sau khi xp tt c nhn ln phn dica v bnh, th mi ly 1 si bt didi, cun chung quanh vin tht vo trn.pic #7Khi dng my si dy bt cunchung quanh tt c cc vin tht, saucng ly bt bnh trn phn trn mt,

t ln tng ci bnh.

pic #8Dng lng trng g, thm 2 thinc lc, nh tan pht ln mt catng ci bnh, preheat oven 10 pht,nhit 375oF khong 20-25 pht (tytheo oven nng nhiu hay t)

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Bnh Biscuit Pt Chaud

Nguyn liu Lm Nhn:(Lm nhn nh kiu Pt Chaud)

- 1/2 lb tht heo xay

- 3/4 teaspoon mui (ty theo n lt hay mn )- 1 Table spoon nc lnh- 1 teaspoon ng- 1 teaspoon tiu- 4 - 5 c hnh hng ct nh- 1 teaspoon Maggi (nc tng Maggi)

- 1 hp Pillsbury Biscuit (Butter flavor) flaky loi10 bnh.

Cch Lm:

Xo tt c , cho tht chn s qua, Nhc xung, quy trng cho vo, trn u. ngui, v vin n

nh size ci lng trng g.

l nng 375 F.

Ly mt ci bnh Bisscuit thp ra, tch i theo ngn ca ci bnh, cho nhn vo, ly ngn tabp cho vin ca bnh, ming trn v ming di dnh vo vi nhau. Lm cho n ht my cibiscuit cn li cng nh th.

Sp bnh vo trong baking sheet, cho vo chn 1 ci lng trng + 1 Tablespoon nc, dng (brush) pht 1 lp trng ln bnh trc khi cho bnh vo oven nng.

Nng 375 F chng 20 pht bnh vng u v phng ln l c.

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H Co 1Nguyn Liu:

1. NHN BNH:- 150gr nc heo.

- 150gr tm bc (ty chn loi tm khc v trc sau g ccbn cng bm nhuyn ra)- 100gr c sn (cn gi c sn nc hay c u) lt v, cmng ri ct li dng ht.- 100gr c rt, lt v, ct lt mng ri ct li dng ht.- 5 tai nm mo ngm nc cho n ln, ct b gc r, ctming nh ri bm li.- Gia v, du n, bt nng.

2. V BNH:- 50gr bt np.

- 200gr bt go.- 100 gr bt nng.- 350gr nc lnh.

- ring mt t bt np dng lng khay v nhi thm.- Du n, mui. L th l. Khun trn xn bt ng knh 8cm. Cy cn bt, xng nhi bt.THC HNH1. NHN BNH:

- Nc heo bm nhuyn; tm lt v bm nhuyn chung vi tht, p 1/2 mung c ph mui + 1 mung nh ti- Nm mo, c rt, c sn bm li tht nhuyn chung vi nhau.

- Phi thm 2 mung du n vi 2 tp ti, xo chung vi tm tht, nm...cho chn, nm li, nhc xung, cho vmung c ph bt nng, trn u cho nhn do, dnh li vi nhau l c.

2. V BNH:- Dng t bt np ring lng ln khay mm dng nhi bt.

- Ho tan bt go, np, nng... vi 350gr nc lnh, lc li qua ry, nm vo 1/2 mung c ph mui, bc bp, nh la, khuy u tay, thy bt st li, na sng na chn, bc xung, ra khay, mm... dng xng n

bt nho cho u ri chm vo 1 mung c ph du n, nuthy bt qu lng rc vo t t tng t bt np ring nhi bt thnh khi do mn l c.

- y l khu rt hn ch hng dn hm th, ty cht lng bt, phi bit quan st mc na sng na ckhi do bt bc xung ng lc . Vic cho thm bt np chcn thit khi thy hn hp sau khi lm na s

na chn m vn cn long.- Chia bt thnh nhiu phn cho d cn. Cn bt mng c 2mm, khi cn thy bt kh ti, kh... l do bt cqu c hoc l do cht lng bt d... Thm vo t du v nhi li, nu khng c phi lm li. Dng khu

xn bt nhi cn thnh ming trn.- Ly tng ming bt trn, cho vo gia 1 mung c ph nhn, gp i ming bt li, p hai m bt cho dnh c

vo nhau (nu khng dnh l bt nhi cha ti) nhu m thnh nhiu np nh c hnh gn sng quanh rbnh. Hoc ty thch tm trn ming bt v nhn li ri mit cho m bt dnh chc vo nhau.

- Lt l chui vo xng, xoa t du ln l chui ri xp bnh ln hoc dng da nhm, da s c lng du c

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bnh, hp sau khi nc si khong 15 pht.

- Trnh by bnh ra da, rc t l th l xt nh, dn km tng t pha vi tng ngt hay x du. Ty dnthm l th l hay khng.

cn bt xn bt Gp v xp m bnh

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H Co 2Nguyn Liu:

Nhn:-1/2 lb tm bc v, ra sch, ro,thm kh nc. Ct ngang 1/2 cm,ri ly sng dao bm s cho hi nt thi-2 tablespoon tht heo c ln m mi ngon-1 c hnh & 1 tp ti bm tht nhuyn

Trn ht vi nhau, nm cht mui, ng, khng ctiu.

Bt v:- Mt bch bt h co any kind- Nc, du, mui theo nh trong bch bt ch

Cch Lm:

DV khng quy bt trn bp nh h ch. DV ong nc v soong nh nu si ln, vo thau bc du & mui. Ri dng ci wooden spoon trn bt ln tht nhanh tay cho u khong 1-2 minKhi bt bt nng ri th dng tay nhi cho bt u v do. Ri ly plastic wrap bc nguyn cc bli cho gim.

Bt u ngt tng cc bt nh ra cn cng mng cng tt, ly ci ly ming trn n xung mingbt. Ri ly nhn b v tm bt li cho kn. Xp v xng em hp, n nng vi nc tng cay v luc thm 1 b ci ln na th rt ngon.

Mi ln cn bt th ct ra c 4-5 ci v trn cho l. Nu c 2 ngi lm chung th nhanh hnnhiu.

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HCoVt liu:

1 gi su my wrap

1 lb tm ti2 tablespoon du ho1 teaspoon du m1 teaspoon corn starch (or potato starch)t tiu1/2 teaspoon gng non bm nhh (nhiu hay t ty ) ra sch ct khckhong 1cm1/2 teaspoon ngt t mui

Cch lm:

Tm lt v , b ch en trn lng, ra sch , ro, ct nh tm ra (khng cn bm, ch cn nhthi). Cho tm vo t, cho 2 tablespoon du ho, 1 teaspoon du m, ng, mui, tiu, gng, corn starch, h vo trn u, b vo t lnh 1 ting.

Sau 1 ting ly ra, bc gi su my wrap, cho hn hp tm h vo, gp i ming su my wrap li,dng t nc lnh bi cho dnh ci mp li.

B h co vo da, di y da nh bi 1 lp du, ko dnh, xong cho ln ni hp. Hp si chnpht, b ra.

Ly ci cho nonstick cho 2 tablespoon du vo, trng cho du lan rng y cho, xong ch nngp tng ming h co chin s cho rm 2 mt ca ming h co.

Dn ra n nng vi x du t...

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Tm Chin L Wonton (Shrimp Ball)

Nguyn liu:

300gr tm ti bc v ri40g m heo1 lng trng trng (Xlarge)1-1/4 tsp mui1 tsp ng1/2 tsp du m1/4 tsp tiu trng1 Tbsp cornstarchL wonton loi mngDu chin

Cch lm:Tm bc v ra sch, xay cho nhuyn v m heo, trn vi tt c vt liu. L wonton thi si, rtng nm nh, ly ci tha mc tm b trn si wonton ri tm li, nn cho n dnh. Cho du vcho cho nng 280-300F, chin khong 10 pht cho vng v tm chn l c. Mn ny n viplum sauce, peanut sauce hay la sauce chua ngt. La m nng qu l tm khng kp chn v dphi nhiu chin nh.

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Xu Mi Dm Sm 1

Nguyn liu: 1. 1 lb tht nc dm hoc tht nch

(bm nh ngon hn l xay)2. lb m phn luc s ct ht lu3. 1 mung caf ngang ng4. 1 mung caf ngang tiu bt5. cup tm kh gi nh6. 1 cup tm ti bm nh7. na cup tht cua nc8. mung caf bt ngt (optional)9. 2 oz hnh c vng bm nh10. 2 oz nc ung11. 1 mung caf du m12. 1 mung caf du ho13. 2 hnh c tm shallot bm nh14. 2 mung v caf mui

15. 3 cy hnh l ct ht lu16. 3 mung caf ti bm y vung17. 3 mung caf bt nng y vung18. 1 gi da honh thnh Canada19. 2 c nng bm nh20. 2 hp trng ct

Cch lm:Trn tht heo v cc thgia v trn cho ubng u a, ng dng tay bp v tht schai cng, khng ngon. Sau dng da hothnh gi tht li nh hnh y, mi ci xumi cho vo trong 1 trng ct. Chng cthy khong 20 pht l chn tht, ly ra n vt n ph v dm , gng thi si ngm chrt ngon.

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Xu Mi Dm Sm 2(Cf-Moka)

Vt l iu:

- 350gr gi sng- 250gr tm- 3 tp hnh l ly phn trng ,bm nh- Cht du ho- 1 mung c ph du m- Tiu- Cht c rt bm nh (ty )- 1 gi v honh thnh

Cch Lm :

Tm lm sch lau kh. Xay hay bm ming to, ng nhin. Trn tm v gi sng, hnh, tiu, d

ho, du m.. Nm nm li theo . Ly mung qut li cht cho nhn c dai.Ly v honh thnh , cho v khong 1 mung nhn, tm li chung quanh ,cha trn mt.Rc chc rt trn mt cho p. Xp v ci hp Dim Sum. Nh thoa du ln hp cho ng dnh..Lni nc nu si. t ci hp ln khong 10 -12 pht l chn. C th xp xu mi v da, ri htrong xng cng c.

Dn n vi nc tng, t, dm ty ...

Note: C th dng cng thc nhn ny lm m honh thnh. Rt nhanh v ngon.

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Xu Mi Dm Sm 3

Vt l iu:1/2 lb heo xay hay l g1/2 lb tm ct khc nhp p ra1/2 cup c nng thi ht lu hay la mang1/2 Tbsp cooking wine1/2 Tbsp light soy sauce1 tsp mui1 Tbsp cornstarch1 tsp gng xay nt1/4 tsp tiu trng xay2 Tbsp nc

1/2 tsp ng1 t du m

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2 phn trng ca hnh l bm nh1 t carrot bm nh cho ln trn mt

Nc chm: 1 tsp ng hay ty 3 Tbsp light soy sauce

1 Tbsp red wine vinegart du m (optional)

Cch lm:

Trn trung mi thvo (except carrot), trong t lnh khong 30 pht. Ly l wonton trn chkhong 1 Tbsp vi nhn vo gia, ri tm li, cho carrot bm ln trn mang i hp 10-15 pht lxong.

***Nu l wonton b hi kh, cho nhn vo gia, qut 1 vng nc lnh trn l wonton gn vakhi tm li th s dnh.

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Xu Mi 4

Nguyn liu:

- Tht heo xay (c ln m - ty )- hnh ty thi ht lu nh + hnh ti bm nhuyn- mui, ng, t bt ngt, t nc mm,- tiu- C chua

Cch lm:

- Tht heo xay nhuyn trn cng hnh ty bm, hnh+ti bm, mui, ng, tiu cho tht ngm- C chua thi ht lu khong chng 1 t ngn tay- Phi hnh, ti ln cho thm, c chua vo xo 1 lt, vn bp nh li si liu riu, cho vo 1 chnc, y np li cho c hi nh, nm vo cht mui, ng, bt ngt. Ri bt u dng tay votrn tng vin tht vo ni sauce c chua ang si liu riu cho n khi xu mi chn th nm li nsauce cho va , ri mc ht x xu ra. Sauce cn li trong ni th pha cht bt nng vo chn ccht nc lnh, quy u, vo ni sauce dang si nh, quy ln cho sn st th sauce ln xu mi lc ny. Rc tiu v ng thm ln.

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Bnh Bao 1

1. V bnh :- 250 ml sa ti- 1 gi bt n kh (Dry Yeast)

- 400 gr bt m- 100gr ng

Sa hm nng, n khi c khi th bc ra. Chong vo ha tan. NGUI. Cho bt n v(cho nn phi ngui khng cht men). Chobt m v nho. khong 2- 3 ting. (mnhthng ly ci khn y ln ri cho vo l nngcho kn, nhng khng nn m l ln)

2. Nhn bnh :- 2 cy lp xng (khng cn lm chn trc, xt khoanh)

- 2 trng (luc, xc lm 6 mi qu) / hoc 12 trng chim ct- 250gr tht bm- 1 c hnh ty nh (xo s cho bt hng)- Nm mo (mc nh)- Vi ht u Pea (optional - ty )- 1 c rt nh

Trn tt c nhn, nm ch yu bng maggie , cui cng cho t du m v cho thm. Ct t lnhi bnh xong th em ra nn bnh. Ch bt lm c khong 11 ci bnh.

3. Hp : khong 25. Trong lc hp thnh thong nh m vung nc ng trn np i.

NOTE: v bnh c trng nn phi trn bng sa, khi hp cho thm 1 tha dm trng vo nc hp.

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Bnh Bao 2Vt Liu:- 2 bch bt bnh bao (nn dng bt hiu Con Voi)- 3 pounds tht heo xay- 1 c sn, gt v xt si ri bm nhuyn- 1 c hnh ty, lt v xt si ri bm nhuyn- 1 bch nm mo ngm nc m cho mm, ra

sch bm nhuyn- 1 chn dm trng- Trng ct lt v hoc trng g luc ct lm 8- Lp xng xt mng- Gia v: Tiu, ng, mui, bt ngt- Vi t giy trng lau sch ct vung, ln nh

ty theo kch thc ca bnh bao.

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Cch lm:- Cha 1 chn bt kh lm bt o- Pha bt bnh bao theo cch thc ch dn trn bch nylon. y kn, bt cho n xp v mm.- Tht heo xay trn tht u vi: C hnh, c sn, nm mo xay. Nm tiu, ng, t xu bt ngt mui v 1 mung bt nng cho tht do.- Vo tht thnh tng vin (to nh ty ), chnh gia cho 1 ci trng ct hoc 1 ming trng g, v

ming lp xng.- Tri mt lp bt kh (bt o) ln mt bn. Ngt bt bnh bao vo vin trong lng bn tay cho bsn li ri dng chy g cn mng ra. Cho vin tht xay vo chnh gia, tm u bt, xon li, nhnh bnh bao.- t bnh ln ming giy trng vung.- Bt xng nc ln nu cho si. Cho 1 chn dm trng vo nc cho trng bnh.- Xp bnh vo xng, p np khong 40 pht. Khi bnh n to ra l va chn.

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Bnh Bao Nng

Nhn bnh:

1/2 lb x xu, ct ht lu

1 mung canh du1/2 cup nm ng c, ngm ct ht lu (optional)1/2 c hnh, ct ht lu1 mung canh hoisin sauce1 mung canh ketchup3/4 mung canh ng1/2 mung canh oyster sauce1/8 mung cafe garlic powder1/4 mung cafe mui1/4 cup nc1/2 mung canh bt bp quy tan vi 1 mungcanh nc

B du v cho, cho hnh v mushrooms (nu dng), xo la ln khong 1/2 pht. Cho tt c gv trn ngoi trbt bp v x xu, o u khong 1/2 pht. Cho bt bp vo cho sn st, xontrn x xu vo, nhc ra khi bp, ngui.

V Bnh:

2 mung canh dry yeast (khong 2 goi)1/4 cup nc m (110 F)1 mung canh ng1/2 cup sa m1/4 cup b or margarine nu cho chy ra1/2 cup ng

1 mung caf mui2 trng g (room temperature)3 1/2 cups bt m (all-purpose flour)1 trng trng trng nh vi 2 mung nc lnh2 mung canh b nu tan (melted butter)16 ci giy waxed ct khong 3x3 in

Cch Lm:B yeast trong mt ci t ln cho 1/4 cup nc m v 1 mung canh ng. khong 10 pht

Trong mt ci t khc nh cho u sa m, b nu tan, ng, mui v trng. Xong cho vo tbt ni nh u ln.

Cho 2 cups bt v trn u, bt s c lai. nh cho nhuyn, v cho tip bt cn li (khong 1cup), trn u. bt ra mt bn nhi khong 10 pht.

Nhi vi na cup bt cn li cho n khi no thy bt khng dnh tay l c.

bt v ci thau, tr bt li v y bt li chm cho bt ni. Bt s ni ln gp hai ln lu.

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m cc bt xung, ri nhi khong 2 pht v bt ngh 2 pht. Ct bt ra lm 16 cc bngnhau.

V tng cc bt thnh vin trn, xong cn bt ra thnh hnh trn, cho bt o nu cn. bt ng2 pht, trong khi ch th ly cc bt khc ra cn. nhn v gia, a ming bt qua ci nhn n cho hai m dnh li ri vo trn lai. bt ln trn giy waxed, ci m bt i. bnh

cch khong 2 inches cho mi ci trn khun nng bnh. cho bt ni khong 45 pht trongoven vi m khong 95 F.

Trc khi nng, trt nh trng trng trng ln trn mt bnh. em nng nhit 350 Fhay cho ti khi no bnh vng l c. Ly bnh ra khi l v trt lin 2 mung b nu tan.Nu mun ngt trt nh mt ong ln mt bnh lun.

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Bnh bp ng chinNguyn liu:

- 2 bp ng, chn bp non, bo nh.

(nu ng qu non c th nguyn ht,bp ng hp hoc ng lnh cng c)

- 200 g tm s, ra sch, bc v, thi ht lu.- Hnh l thi nh.- Gng gt v, bm nh.- 300 g bt chin gin.- Tng t, du n.- Mui, tiu, ng.

Thc h in:

- Tm ra sch, lt v, b u, b ch en trn lng, ct ht lu, p cht mui, tiu, hnh lkhong 30'.- nc vo bt quy tan, nc ttsao cho bt hi snh, khng long qu (nm thm mt xu mui vo bt nu mun m ).- tm p vo, cho ng vo (ng khng cn r ng), trn u ln.- Bc cho ln bp, du n vo, ch du nng th p vo vi tp ti cho thm. Ly ci munhi to to mt t, mc tng mung ng vo cho (nh nh nh thi). Nu cho to th nhci mt lc, ch ko bnh dnh vo nhau.- la va. Sau khi thy bnh vng, gp ra a.

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Mn ny n vi tng t x mui. Chc cc bn ngon ming.

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Bnh Bo Hu

Xo tm. Chun b tm chy v hnh l sn sng trc khi hp bt - t khun nh trong xnghp

By gi l lc b tm chy v hnh l vo bt bnh bo

Vt l iu:

150g bt go100g bt nng200g tm tiNc mm ngt trn vi nc tmmui, tiu, du n3 mung canh hnh l ct nh

Cch lm:

Dng mt t ln cho vo bt go, bt nngvi 3 cup nc, t to mui v na mung canhdu n trn u. t xng ln bp nu cho si.Sp nhng chn nh vo ni. Nu cho khunnng trong ni y np li trong vng 2 pht. Bnh bo n chung vi bnh bt lcbnh nQuy bt ln cho u, bt vo khun khong 2/3 khun. y np li v hp trong vng 12pht. Ly ra khi l ngui. Tm lt v, gi nt (gi bng ci tm s ngon hn l xay). Dngcho cho vo du n v hnh, b hnh ra cho tm vo nu thm 5 pht, trn u, nm mutiu v cht to nc mm mn.

Rc tm chy v hnh l phi vo chn n vi nc mm ti ngt, t sng dm.

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Bnh Bo "Cc Ch" (Cn gi l bnh mn hoc bnh mn. Ch"cc ch" trongm ngmin nam l ni tri tch"khch tr" m ra)

Phn Bt:Ch yu l bt go thm cht t bt m.- 1 chn bt- 2 chn nc ct da- t mui, ng

Cch Lm:Quy u ri sau lp bt chng 5 mm v xng thoadu, vo ch hp cch thy. Lp bt ny va chn ti th lp khc ln trn, nh ly que tm xm u khp b mt lp bt chn cho hai lp bt c mi bm dnh vo nhau. Tip tc lmnh vy cho n ht bt.

Phn Nhn:

- tm kh (ra sch ro)- tht nc (thi mng xt nh)- hnh phi, ti bm- c sn /c u (xt ht lu tht nh)- tiu, mui, ng, bt ngt (ty )

Cch Lm:

Phn nhn kh ging nhn bnh bo. Bc cho m nng phi ti thm, cho tt c phn nhn voxo ln, nm tiu, mui, bt ngt (optional - ty ) va n v o u n khi nhn tht kh.

Khi n dng dao xt bnh bo thnh tng ming chng 3 ngn tay, dy mng ty thch cho voa, bn trn rc nhn, chan nc mm ti t v n lc bnh cn nng th ngon... ht sy!

***

y l mn im tm hp dn, mt loi bnh d lm, n gin, r m li rt ngon.Bt bnh mm mi, khng dai cng khng b ru, c v hi bo ca nc ct da li thm mmi tm kh, tht xo... no, chng ta hy cng thng thc mn bnh m thm ngy ny

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Bnh bo Full Moon (Hinh Trn)

Vt L iu:

- 1 gi bt lm bnh bo 12oz- 2 oz bt nng (tapioca starch)- 1 cup hnh l xt nh- 1 cup du n- 2 lbs tm ti- 1 lb tht heo nc

Cch Lm: Pha bt:Bt go (12oz) + 2 oz bt nng (ngha l 6 go 1 nng) + 4 cup ri nc lnh, khuy u. trong t lnh qua m. t lnh cho btkhi b chu Sng hm sau, bt lng xung y

t, gn b phn nc trong bn trn, ong baonhiu nc b i th b li by nhiu sa nc.BL ly ra c 2 cup nc ngm, b li 2 cup sat Cho vo mt t mui ri khuy u. Bt snsng bnh ri .

Bnh: Bc xng ln, nc cng nhiu cngtt, cho a vo. Nc si, a nng, cho hai vbt vo. Bnh bo c th dy khong trn 2cm, nhng y chng ta lm dy c 0.7 n1cm thi. Trong khi bnh bo Humng 2n 3 mm... Vn la nh cht xu, ch khang5-7 pht th bnh chn. Thbng cch ly mi

dao cm vo bnh, rt ra khng thy dnh gc, th bnh chn. i a khc vo, hay khybnh ra, ri tip tc vn la ln, lm tip.

Hnh l phi: Bc cho ln cho nng, cho 1cup du n vo. Du hi nng l tt la, hnh l vo trn s ri ra t cho hnh vncn mu xanh.

Bnh bo c trt m hu xanh & tm c

Kiu Nam k, chan nc mm chua n& nc ct da ln t

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Nc mm: Kiu QN l n nc mm mn, tgim nh. Cn dng vi nhn kh tm chy thxi nc mm pha ch. Theo cng thc 1 mm

+ 3 nc + ng + t + ti + chanh. Nh l cho nc mm vo sau cng, ti, t gi nh thchanh, nc lnh trc khi ngm nc mm. V t trng ca nc mm nng hn, nn t ti ngm chanh, nc lnh s ni ln, t nc mm trng hp dn hn.

Nhn:- Kh: Tm chy- Kiu Hu: Tm ti, rt ch lng, ra nc gim lang, b vo micro hp c 1pht. i ngui, ly ra lt v. Sing th gi, li th b vo food processor xay cho ti ra. B vocho sao cho hi kh, nh o trn lun. Mun mn u th b sng qua r li, bng khng th nh l xong mn tm chy. Lm tm kh th nhanh hn. Tm kh la loi rt sch ch lng, khng v lm sch tn cng lm. Ra s, b vo xay. Xong cng b vo cho sy cho an ton vsinh.

- t: VN thng xi tht ba ch xt ht lu, nhng y s m, dng tht nc xay vn, ngnhuyn lm. Tm xt ht lu. p tm tht vi tiu, mui, hnh c bo nh. Bc cho ln bp cdu n vo, xo hnh cho thm, b tm tht vo xo, cho vo 1/3 cup ketchup (st c chua). N mung c ph du m cho thm. Tm tht va chn ti, th cup nc bt bnh bo, v

thm cup nc lnh vo ni tm tht, khuy u tay, ng cho b st. Bt chn l nhn nu xo

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Bnh bt lc l

Vt l iu:2 cup bt nng1/2 lb tht ba ri1/2 lb tm nh1 mung c f mui

1/2 mung c f nc mm mndu n, tiu ht p dpl chui (ra sch, lau kh)

Cch lm:

Giai on chun b:- Ct tht nh ming.- B u v v ui tm.- p tm v tht vi nc mm v tiu.- Cho 1 mung canh du vo cho vxo tm tht khong 10 pht.- Ct l chui khong 10 cm mi ming.

Bnh bt lc n chung vi bnh bo & bnh n

- Trn bt vi 2 cup nc, t to mui v 1/2 mung canh du n.- Cho vo soong nh quy bt cho kh c, thy bt i sang mu trng l c, nhng ngquy c qu.

Gi bnh:Trt 1 mung bt trn l chui theo hnh.Cho tm v tht vo gia bt. Gi bt li nh ci gi. Cho ht vo xng v hp trong nc sikhong 15 pht.

Bnh chn, n vi nc mm ngt v t sng dm.

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Bnh Bt MNguyn liu: - 300gr bt m ( trn bt n)- 30 gr tm nn kh

- 100gr zm bng- Hnh ti, rau ng, xt nh- 600ml nc dng heo (hoc g)- 1 mung c ph du m- mung c ph ng- Ht nm

Cch lm

1. Trn bt m vi ng, ht nm ri nhovi nc dng heo v nc lnh cho n khibt mm, mt.

2. Tm kh ngm nc m cho mm, ginh. Zm bng xt ht lu. Trn u tm,zm bng, hnh ti, rau ng vi ht nm v du m, cho vo t bt, o u ln.

3. Bc cho ln bp, lng qu t du n, mc tng mung bt vo chin thnh nhng ming bnh trnn nng.

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Bnh Canh Gi Heo 1Nguyn liu (cho 20 bt):

- Bnh canh: 1 kg

- Xng heo: 1 kg- Gi heo rt xng 1 kg- Nm rm: 200 g- Hnh ty: 1 c.Chun b: hnh phi, hnh ng, hnh l, 5 tpti, nc mm ngon, gia v.

Cch Lm:

- Xng heo ch mui, ra sch, chn quanc si- Gi heo ch mui ra sch, dng dy nylon

hoc dy lt buc cht, chn qua nc si- Ti bm nhuyn. Hnh ty xt khoanhmng. Hnh l thi nhuyn. Nm rm gt sch chn, ngm nc lnh pha cht bt nng 15 phvt ro.- Nu 5 lt nc cho n khi hi ln tn th cho xng heo v gi heo vo. la trung bnh, khy np v vt bt thng xuyn.- Nm rm xo s vi cht ti, cho vo ni nc lo. Gi heo chn vt ra. Nm vo ni nc lotiu, mui, ng phn, bt ngt cho va n. Tip , cho hnh ty v hnh phi vo.- Bnh canh trng qua nc si, ct ngn va n- Tht gi heo xt lt

Tr nh by: Cho bnh canh ra bt, trn xp tht gi heo, mc nc lo vo, cho thm cht hnhhnh phi v cht tiu.}

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Nguyn liu:

- 1/2kg bnh canh- 1kg gi heo- 200g da heo

- Tm kh, hnh phi, hnh l, rau mi, gi sng,h, bt nm, chanh, t, nc mm, ng, tiu.

Cch lm:

- Chn gi lc xng phn c nc pha trn ridng dy lt b li, phn cn li cht ming van. Da heo co ra tht sch, ct ming. Hnhl, rau mi nht ra sch, thi nh.

- un nc si, cho chn gi, da heo, tm khvo ni, thng xuyn vt bt cho nc trong.

Nc gi heo luc chn, ly nc hm tm khchan bnh canh. Mn n km thm gi, h hp d

Chn gi v da heo mm, vt ra ro. Nm cht mui, nc mm, ng, bt nm va n.- Bnh canh, gi, h ct khc chn qua nc si. Xp gi, h vo t, bnh canh ln trn, ct t lmng tht gi heo (phn tht b) xp trn bnh cng vi xng gi, huyt, da heo. Chan nc nbnh, rc hnh, mi, hnh phi v cht tiu ln trn. n nng km chanh, t.

Theo 24H.com

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Bnh Canh Gi Heo 3- 1 vxng heo nu ly nc ngt- 1 vi trn ct lt mng- 1 c hnh ty + tm kh 1/2 cup nu

nc lo- 1 vcng cua gi- 1 vcocktail shrimps- hnh phi, hnh ng, tiu

Nu ni nc lo nm va n. Tht gi heoct ming nh. Tm trng nng.[/align]Lm

bnh canh ti, vo t, sp tht gi, cngcua gi, tm, chan nc lo nng, hnhphi, hnh ng v tiu ln n nng.

Bnh Canh Tm Gi Heo By Vnhkhuyn(su tm v tHST forum)

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Bt Bnh Canh v BnVt liu:- 1 gi bt go hoc 1 gi bt lm Bnhcun hiu Vnh Thun (hiu khc cng khng

nh hng) 400gram- 50 gr. bt nng (theo ti thm bt nngbnh s dai hn) cng thc ca sisVanhKhuyn th khng c cho thm bt nngv sis VK ni l y l bnh canh Trng Bngth cng bn khng dai bng cng bn bnhcanh cua - vy cc sis tu thch nu mun ndai t th cho thm bt nng cn khng ththeo ng recipe ca sis VK l rt ngon.- 1 mung canh mui- 3 mung canh du nNu lm Bnh canh th dng bt Bnh cun, Bn b th 100% bt go.

Cch lm:

- Bt go, mui, du n b v thau 300ml nc si chv thau. Dng ci hook ca handmixer snh nht nhi u cho ngm bt.- Tip theo, ch150ml nc si ngui (khong 70 C) vo thau bt (v l KA/CN thm 50 gbt nng nn cng tng ln thnh 200 ml nc m), bt my s ln v tip tc nhi cho nkhi thy khi bt mn, do (khng cn vn cc)---> Dough, nu khng th khi p ra si bn ssn si, khng c bng lng.- Trong lc nhi bt th nu ni nc si ( nc cao gn ti ming ni).Dng ni c chiu cao khi p si bn s khng b dnh chm. Tt nht l dng ni dng luspaghetti.- Mc bt v p v p xung ni (nc phi tht si) - mnh c th cho t du n vo nc s(KA/CN). Phi p mnh lin tc xung si bn c di. Xong nhng p xung mt nc s si bt t ri ra khi p. Ch cho si bn ni ln, ly r vt ra b ngay vo thau nc ln- Tip tc nc si lm tip cho n ht. Tng cng khong 4 ln l xong. (lm bng ci nhbt ca CN th ch 2 ln l xong)- em bn ra r ri xi nc lnh ln ra ln na.

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Bnh Canh Tm Cua 1Nguyn Liu:

- 1 ming tht heo mua loi c ming

m, lc da bi, cn m th trng vnc si, ri ct ht lu lm chtm.- 20 ci cng cua- 3 lon chicken broth- 3 vin ng phn- 3 c hnh hng- 2 mung cafe ng- 2 mung canh mui- bnh canh- chanh, t, ng

Ch Tm:

- 1 lb tm khng u, lt v ly ch en ra.- 1/2 chn m ct ht lu.- 1 lng Trng- 1 mung canh ng- 3 tp ti- 1 mung cafe mui- 2 mung cafe tiu trng- nc mm- khun nhm hay l chu

Cch Lm:

- Tm p vi cht nc mm khong 10 pht. Vt tm ra, vtcho tht ro. Cho tm + ti + m + mui + tiu trng + ngvo my xay, xay cho nhuyn, nhng ng nhuyn qu. Ly mtt tm, cho vo microwave khong 15 giy, tm chn ly ra thnu lt th cho thm cht ng hay mui, thnh vy cho nkhi va n.- Cho tm v khun nhm loi trn, n tm cho cht ri em hpkhong 20 pht th tm chn. Ly ch tm ra, lau cho kh mt ri em ct ming. C ngi thcgi tm trong l chui nh gi gi, ri b v ni luc khong 15 pht th ch tm chn. Lm cchny th tn cng hn nhng ch tm s thm hn. Hay l mnh cng c th chin ch tm nhchin gi.

Nu bnh canh:- Tht heo em luc vi cht mui, cht bt ngt v vi cng hnh l cho thm. Khi tht chn them ct lt mng v hi to.- Cng cua th em luc chn.- Ly nc luc tht, cho thm chicken broth + ng phn + ng + mui v, nu si ln, nmcho va n.- Hnh hng phi vng ri v ni.- Bnh canh trng trong nc si, trt ra r, ra nc lnh li. Bnh canh ng mua loi lm bbt lc v n rt l cng v khng ngon.

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- Khi n cho bnh canh v t, xp cng cua, ch tm, tht heo ln trn.

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Bnh Canh Tm Cua 2Nguyn liu:

- 2 lbs xng heo

- 2 gi bnh canh- 1 con cua hp chn, ly tht- 2 lbs tm ti, lt v, ch sng lng ly ch- 1/2 h gch tm, loi c du mu - Hnh l, ng, 1 c hnh trng

Cch Lm:

- 1/2 c hnh trng xt mng, cho vo du phivng.- Hnh l, ng ra sch, xt nhuyn.- Bnh canh trn s vi nc si, cho ra r cho ro nc. Cho vo 1 mung canh du n (mi p

hnh) cho bnh canh ri ra.- Xng hm mm vi 1 t c hnh, lc ly nc ngt. Nc soup cho vo ni t ln bp si lnnh la li. Nm s gia v.- Tm lt v cho vo my xay nhuyn, trn vi 1/2 h gch tm. Bm 1/4 c hnh trng cho vtm xay vi: 1/2 mung bt nng, tiu, ng, t mui v t bt nm hay bt ngt ty . Tnnhuyn, qut u tay cho tm dai.- Dng mung c nhng du n dch tng vin tm cho vo ni soup nng trn bp. Nm li vn.- Pha 2 mung c ph bt nng vi 1/2 chn nc lc, cho vo ni soup cho nc hi st st. Ktm chn s ni ln, c mu hng ti, du trong gch tm ra s lm nc soup ln. tht ti vo sau cng.- Cho bnh canh ra t, chan soup, tm cua v nm hnh ng, hnh phi, tiu. C thm chanh tcng ngon, nu thch.

**Nu mu khng , phi 1 mung c ph ht iu mu vi du, ly nc ln mt nisoup.

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Bnh Cn Phan Thit

Vt liu:

- 1 kg go la gn thm- 1 chn cm kh (cm chn phi kh Bquyt lm bt bnh cn) hoc cmngui- 1 khun bng l t- H, du n, tm ti- 2 tri c chua chn (t ti chanh - ty )- Mm, ng, bt ngt, t, ti.V cch lm th go v cm kh ngmchung vi nc qua m. Xay nhuynthnh bt. Pha nc cho va. Xong lmdu h. H c ra sch xt nh, cho dun vo cho, du n si kh ti. h vocho du trn u xong nhc ra.

Bnh Cn l mt dng bnh bt go nngn Bnh Cn thm, khng b ngy

Cch bnh l ta thoa du n vo khun nng. bt nhm chng khng dy khng mng. y nchchn. Vt ra da, thoa du h.

Phn quan trng l nc chm, ch ngh lm nc mm tm. Chun b 300g tm ti lt v, lm sbm nhuyn. C chua ra sch, ct b ht, bm nhuyn. Cch nu nc mm tm. B du n v xoakh phi hnh ti cho thm. tm v c chua bm nhuyn vo xo cho thm. khong na ltnc si vo. Khi si u nm nm ng, bt ngt, mm cho va khu v. Bnh cn nn c t bmnhuyn vi ti pha vo nc mm tm mi bt khu v.

Mn n li cun ngi n nhvo nc c

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NOTE: Bnh cn ngon ph thuc ba yut: go, mm v mhnh. Go xay btlm bnh cn phi l go c (n), chicbnh mi gin, nu lm go mi (do),bnh b nho, st khun khng ny c.

B quyt c c ci bnh cn ngon(dai, ro) l phi c t cm ngui trnvo go khi em i xay bt. Nc mmn bnh cn l nc mm t ti. Tytheo khu v tng gia nh, c gia nhpha mm t ti c chanh, c gia nhthay chanh bng thm, c gia nh libng c chua. Ngon hay dquyt nh nc mm !

Bnh cn phi n vi mhnh mi ngon,

nhng cng c ngi thch thay hnhbng

h. bnh cn c cht hn, ngi ta ch bin bng cch c bnh cn vi trng, tht b hay mcNgi nh qu n bnh cn vi nc mm c pha thm nc c nu ngt (c b, c chm, c lit, cthu). Nhng hng bnh cn thnh ph bin tu thay nc c bng nc v tht xu mi .

Ngun:simplevietnam.com:

Khng bit c nhng ai tng t chn n Phan Thit v thng thc mn "Bnh Cn" - mt mnkh quen thuc vi nhng ngi dn ca x bin Phan Thit. "Ti sao gi l bnh cn?", nhng tht tn bnh c l l bnh cng mi ng. V bnh chn, c cng phng ln.

Bnh cn Phan Thit nhn c v ging bnh kht cc tnh pha Nam nhng c rt nhiu im khto nn mt hng v khc hn. Bnh Cn cng lm t bt go ri c trong khun nh bnh khnhng khc ch l c trong khun t v khng trng du n vo khun, v vy hng v bncn l bt "nng" khc vi bt "chin" ca bnh kht. Bnh chn c ny ra, 2 ci p vo nhau gil hnh thi nh, bnh cn khng tnh ci m tnh cp.

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Khun bnh cn ging nh bnh kht

Bnh Cn thng c tnh thnh tng cp

bnh cn, ngi ta dng mt l t nung, thn trn, y bu dc gm 3 phn: phn np hnh trgi l khun bnh ( bnh); mt khot 10 l trn u nhau, trn t 10 chn t cn y, c np phn thn l cha than hng, c l thng gi; phn y l ngn cch vi thn l bng 1 vc l

tro than ri xung y l. Nguyn liu lm bnh cn l go t ngm nc ri em xay thnh bt loging nh bt bnh bo hay bnh xo. Trc khi bnh, mun cho bnh c thm ngon ngibnh b vo mt t l h hay l hnh thi nh. Mi ln bt vo khun, ngi thc bnh dng cque u c qun bng nhng vo a du phng hay a du n thoa ln mt khun cho bnh rc lchn d bc ra, khng b dnh. Nn n ngay khi bnh cn nng hi, nh th mi ngon. Tuy nhin, nbnh cn ngon nhiu hay t cn ph thuc vo nc chan. Thng thng ngi ta dng nc c c bin thm gia v hoc c ni th dng nc mm pha thm ng ct trng nu si cho thm c chua

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Bnh Cay 1Nguyn Liu:

- 1 bch khoai m bo sn ( hng frozen)- 1/4 cup bt m- 1 mung caf bt ngh- 1 tp hnh l- 1 1/2 mung caf t bt- 1/2 mung caf mui- 1/2 mung soup ng- 1 cht bt ngt (optional)- du n

Cch Lm:

- Khoai m tan , vt ro nc.

- Hnh l xt nh.- Ry bt m vo khoai, trn u. Cho vo hn hp khoai bt: bt ngh + hnh l + t bt + m+ ng + bt ngt trn tt c ln cho u.- V bt thnh tng vin di bng ngn tay, b du v cho i nng (ng nng qu), b bt vchin vng. n nng.

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Bnh Cay 2Nguyn Liu:

1lb khoai m bo sn ng lnh ca Thi1 cup hush puppies mix1/2 cup plus 2 Tbsp nc tht lnh1/2 tsp mui hay ty 1/2 tsp ng hay ty t xanh thi nh ty 6 l cari bm nh2 tp hnh l thi nh2 cng ng thi nh1/4 tsp bt ngh1/4 tsp tiu1/4 tsp paprika

Cch lm:Khoai m cho tan , trn trung mi thcho u, vo t lnh khong 20 pht, bc cho dcho nng ln, la medium, ly ci mung cafe to mc bt thnh vin b vo chin vng lc.

***Nh canh du cho nng ng nng qu bnh s b chy bn ngoi m sng trong, dungui qu lm bnh s b trai v cng.

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Bnh CaynNguyn liu:

2lbs split chick peas

4 Tbsp cumin2 Tbsp mui2 Tbsp l cari1 Tbsp tiu ht xay s s20 qut xanh (serrano) hay ty 1 cup 1/2 hnh ty thi ht lu nh1 b ng ct ra2 c gng bng ngn tay ci xay nt

Cch lm:

- u vo sch, ngm qua m, ra li cho sch, cho hi ro nc, xay dp dp 2-3 ln bng

food processor.- Mui, cumin, tiu ht rang ln cho hi chy 1 t.- Thi t v l cari ra, trn tt c vo, trong t lnh 1 gi, nn tng vin hay ming theo thch. Mang i chin deep fry la va, khi bnh ni ln v vng l c.

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Bnh Cun ThtNguyn liu:

- 2 lbs tht heo xay: p cht tiu, nc mm,bt ngt (hoc ng ty )

- 1 c hnh tm: xt lt mng phi- 1 c hnh ty: xt hnh ht lu- t tai nm mo: ngm mm, xt hnh ht lu- Vi tp ti: bm nhuyn- Hnh l xt nh lm m hnh

* Cch pha bt trng bnh cun: - 2 chn bt go- 1 chn bt fecule pomme de terre (bt khoai)- 1/2 chn bt tapioca (bt nng)- 5 chn ri nc

- 3 mung sp du nTrn tt c hn hp cho ha tan ri , ch 1 gi sau mi trng bnh. Trong lc ch bn c tlm nhn tht.

* Cch lm nhn:- Bc cho du nng, cho c hnh tm xt lt mng vo phi cho vng ri vt ra- Bc cho du nng, cho hnh ty, ti bm nh vo xo cho thm, xong cho tht vo xo 10pht th cho nm mo vo xo tip.- Nm nm nc mm, tiu, bt ngt cho va n, trn u. Khi chn, th nhc xung ngui.Trc khi trng, em tt c nhn vo my xay, nhn 1-2 ln cho nhn nhuyn u th lc trnhn su ri ra v khng c dnh cc.

- Dng cho Tefal anti- adhesif *(non-stick) trng. Phi ch cho nng ri mt mung bt

vo quy u bt ph khp mt cho (trng nh trng crepe) xong, y np cho li ln chng 1 pht ri p cho ra da th bnh s ri trn da. Sau th b nhn vo gia ri cun.

- Bnh cun th n vi ch la xt mng. By bnh cun ln da, t m hnh sp ch theo hnhoa trn bnh cun xong rc hnh phi ln, cui cng th ct l quv ng rc trn da bnh cu

* Cch pha nc mm: 1 dose ng, 1 dose nc chanh vt, 2 dose nc mm nhv 4 munc.

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Bnh Cun Tht Nng

Nguyn liu : ( chun b cho 4 ngi n )- Bnh cun trng sn- 400 g tht b- 400g tht ba ch- hnh kh- 50g m- Gia v- 2 cy s, rau sng,- Nc chm chua ngt- Chanh, t- X lch, gi, rau thm, hng qu, ng r- Than nng

Cch thc hin :

1. Tht b v tht ba chra sch, xt ming va n. p tht vi hnh ti, c s gi dp, tiu bt, nc mgia v, cht ng, du n, m rang chn 2 gi cho thm gia v.

2. Nht sch cc loi rau sng gm: x lch, gi sng (hoc chng s), rau thm, hng qu, ng r, vy ro

nc.3. Nc chm c th lm t nc si ngui pha vi nc mm ngon, thm vo cht ng, chanh, t, t

Khuy cho u nm thy c v chua ngt l c.4. Qut than cho hng, xp tht b v tht ln ra v, nng vng u hai mt ri trt ra a.5. G tng ming bnh cun ra khi , xp t rau sng ln mt cng vi tht nng v cun li, xp ra da.

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Bnh trng cun Trng Bng

Lc tr v Saigon thm li qu nh c mt ngi bn c hi cn th u mi i n Bnh trngphi sng Trng Bng trong khu c x Thanh a. V M nh li mn ny, hm nay tnh c vo

thm Internet gp c mn ny xin c copy li y cho cc bn th lm, tng i cng khging mn bnh trng phi sng Vit nam lm cc bn .

Vt liu:

- Bnh trng hiu c gi i nn (hiu ny tng i kh ngon)- Da leo xt ming di- c kiu- tht ba ch xo luc ct ming va gp- chua- rau x lch + rau thm cc loi- nc mm ngt, chanh, t ti xay- bn

Cch lm: Trnh by v cun theo hnh trn, v chm vi nc mm ngt s rt tuyt vi.

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Bnh Dy 1 (Cf-Moka)Nguyn Liu:

cho 10 -12 cp bnh dy

-1 gi bt np (454 gr)-2 mung soup bt go-2 mung soup du (du bp hay du g cng c.ng xi du olive )

-1 mung lng c ph mui.-2 cups sa (loi trong t lnh ung thng ngy)- Kp ch la hoc gi la n km rt ngon

Cch Lm:

Sa em hm s chng 1 pht trong microwave ,cho ht lnh. Khng phi l SI u, m l ro

-temperature. Bt np bn ny m lm nh vy, sau n t b cng hn , v n ngon hn l nhnc si.

Nhi tt c cho u v mn,nh lm bt xi nc vy. Nu b kh th ri thm cht nc lnh vnhi tip.

Nhng tay v chn du. Vt vin bt c tri chanh nh, hay ty . Thoa du v bt cho ng dX giy trong wrap s vin bt (cho ng dnh xng).

ng p bt dp qu. n nh 1 cht thi v sau khi hp bt xp xung hn.Xng nc si. B bnh v hp chng 10 pht. Nh m np x hi nc trong lc hp nha....

Bnh chn em ra, b giy trong trn mm c thoa du.

Kp ch v l xong. Ai co' l chui th ct' ming trn bnh ln cho p.Bnh cha kp ch, ct trong hp, ngoi c 2 ngy. Khi n th kp ch sau.Nu mun dnh lu th phi ct v t lnh.

Chc cc bn n ngon ming.

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Bnh Dy 2

Nguyn Liu:

_ 400 grs. bt go np._ 3/4 tsp. mui._ 1 2/3 cups nc._ Du n._ Ch chin._ L chui.

Cch lm:

L chui: ra sch, ro. Dng ci ly p ngc xung ly mu ct l chui thnh vng trnng knh khong 6.5 cm.

Ch chin: mua loi cy ch di. Ct 8 khoanh ch, mi khoanh dy 1.5 cmBt np + mui + nc, cho chung vo mt ci chu, nhi bt cho u, bt ngh khong 1 ting h. Chia bt thnh 16 phn bng nhau, vo trn. t cc bt ln ming l chui ct thnhnh vng trn, n nh cc bt cho hi dp xung ( khng nn n bt dp qu, bnh s trn rangoi l chui v khi hp bnh nng, s chy rng ra hn kch thc mnh mun). Bi mt lp dln mt bt bnh. Hp bnh khong 7 pht, thy mt bnh trong l c. Ly bnh ra khi xnBnh ngui, t 1 khoanh ch chin ln mt bnh, trn p 1 ming bnh dy ln. Dng giynylon gi thc n gi bnh li, ko bnh b kh. Khi n, bc lp l chui b i.Bnh dy n chung vi ch chin rt th v.

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Bnh DmNguyn liu:

V bnh:

1 ti bt np 16 oznc nng khong 1 cup 1/41/2 teaspoon mui2 teaspoon du n

Nhn bnh:Tht heo bm 1 chn1/2 lbs tm lt v thi ht lu1/2 cup nm ng c, ngm mm, bm nhmui ti, ng, tiu, nc mm1 teaspoon bt nng

(vi git c cung - optional, ty )L chui gi bnh

Cch Lm:

Bt np nho vi nc nng, mui v du n,thnh khi do.

Nhn th cho du vo cho (1 tablespoon) chnng cho nm ng c v 1, 2 tp ti bm nhvo o chng 2 pht , th trt tht vo o,ch tht hi hi chn chn, trt tm vo, nm

nm mui ti, nc mm ngon, tiu (cngnhiu cng ngon), t ng, o cho chn thitchn,sau ha 1 teaspoon bt nng vi 1 tablespoon nc lc cho vo o nhanh ko b dn cc, bnng lm nhn do li d gi bnh m khng b bi ri...

L chui ct di di, ra sch lau kh, cho t du n vo l chui khi bnh chn ly ra khng bdnh trong l, dch 1 cc bt nho nh cho nhn vo xong cho vo l chui gi li, em hp 25 ph(t lc nc si).

Bnh chn b ra ch ngui n vi nc mm cay ti t chua ngt, nu cho thm 1 git c cungngon lm.

Chc thnh cng.

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Bnh Gi

Nguyn liu:

Bt: - 1 gi bt go t (16 oz)- 1 cup bt bp- 1 lon nc soup g (khong 2 cups)- 6 3/4 cups nc- Mui + ng, hoc bt nm- 3 Tbsp du

Nhn:- 3/4 lb tht heo xay- 1 c hnh ty v- Nm mo si (nhiu t tu thch)- Mui, ng, bt nm, tiu, du ho, bt n

Cch lm:

Pha Bt: - Trn tt c bt go, bt bp, du, mui, hay bt nm... vi nc soup g v 1 cup nc lnh..trn u v tan bt, khong 1-2 ting cho bt n, lc bt qua cho mn.- Cho 5 3/4 cups nc vo ni, nu si, tt l.- bt vo ni nc si. cho vo tt, v v quy.- Bt quy u ln s sn st (nu thy cn hi lng th m l ln quy cho t cht)... ng

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bt vn cc, hay c qu, bnh s khng ngon... cn lng qu th kh gi.- Nm li cho bt v ming (ng lt qu, n ngn).

Lm Nhn: - Hnh ty bm nhuyn.- Nm mo ngm n, r nhiu ln nc cho ht mi hi, bm s.

- Tht heo xay trn vi cht hnh bm nhuyn, bt nng, du ho, mui, ng, tiu... nm vn- Cho du vo ni nh, du nng cho hnh, nm vo xo cho thm, ri cho tht vo, xo chn.

CCH GI BNH GITra 1 ming Plastic khong 14", trn ming l chui khong 12". 1 lp bt, 1 lp tht, ritrn cng l 1 lp bt.

* Gi bnh trong ming l chui xong, em hp khong 45'.

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Bnh Gi Cho QuyNguyn liu:

1 teaspoon mui

3/4 teaspoon alum (phn chua)1 teaspoon baking soda3/4 teaspoon ammonium bicarbonate (bt khai)7/8 cup nc2 cups bt m (all purpose flour)1/2 Tbsp ng

Cch Lm:

B mui, phn chua, baking soda, v bt khai vo 1 ci t ln. nc vo trn u. B bt vt nc hn hp, dng a trn bt cho u v mn. Nhi bt cho n khi mn v c co gin.y li khong 4 ting.

bt ra bn, dng tay ko bt ra thnh hnh di, dy khong 1/3-inch v c b ngang khonginches. Ri cht bt kh ln trn. Dng dao ct khong 20 ming bt dy 1/2-inch. Ly 2 mingbt chng ln nhau (thnh 10 ming). Ly 1 chic a n vo chnh gia ming bt, lm nh vvi nhng ming bt cn li..

Bc cho du ln bp cho nng. Ly 1 ming bt ko di khong 9 inches, th vo cho du sichin vng, gp ra b vo ci da c paper towel cho ro du.

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Bnh Khoi

Nguyn liu:

- 300gr u xanh c, ngm, i v, xay nhuyn

- 600gr bt go kh, ha vo nc cho sn st,ng lng, ng c

- Tht nc vai bm, vin trn, khng p- Tm luc lt v- Nm rm ct lt- Hnh ty ct si to- Gi ra sch, ro- Trng g hoc trng vt- Du n

Nc chm:

- Cch nu tng: Tng bc, xo ti t, cho tng vo, 1/2 lt. Cho t200g n 300g ng vchthm nc. Gan v nc heo xay nhuyn, khong 200gr, trn vo.- 100gr np nu chn xay nhuyn b vo cho st tng v tip tc nu cho ti. B u phng +gi nh (200gr u/ 200gr m).

Cch bnh:

1. Cho na mung du, i du nng cho tht vo vin vo2. Ch mt cht cho tht hi rm chn, cho 1 mung canh bt.3. Cho tm.4. y np li ch 1 cht ri cho gi, hnh ty, nm.5. Thm mt mung du, mt mung trng. y np ch mt cht. Bnh vng ly bnh ra.

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Bnh Khoai Ty CuaNguyn liu:- 500g khoai ty- 100g tht cua- ti bm- ng- t- 1 qu trng g- 50g bt nng- du n- mui, ng

Cch Lm:- Khoai ty hp chn, bc v, tn nhuyn.- Trn khoai vi bt nng, trng g, tht cua,ti,ng, t bm nh.

- Dng mung mc hn hp cho vo chin vng.n nng, dn km tng t.

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Bnh Khoai Ty RnNguyn liu:

- 500g khoai ty- 1 c hnh ty- 2 qu trng- 2 mung bt ng- Ht nm tht g- Ht tiu, du n- Vng, ti, hnh hoa, tng u nnh- Ru trng, du vng, ng, t ti

Cch lm:

1. Hnh ty bc v, bm nh. Khoai ty gt v no si di.2. p trng vo khoai ty, hnh ty v cho 2 mung bt ng, cht ht nm tht g, ht tiu v trn 3. Cho du vo cho nng, dng mung dt mc hn hp khoai ty cho vo cho dn mng thnh tnbnh trn.4. Chin vng u 2 mt, vt ra ro du. n nng chm vi nc st.5. Nc st: ti, t, hnh hoa bm nh, cho 2 mung nc tng, 1 mung ru trng, 1 mung duvng, 2 tha ng, 2 tha vng rang chn, trn kcho tan ht ng.

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Bnh Kht 1

Vt liu:Phn bt:Bt go: 300 grNc ct da:1/3 lon (hiu Savoy)2 chn nc m1 chn cm ngui (xay nhuyn vi

mt t nc m, cho bnh c do) mung caf bt ngh2 cy hnh l, ct nh1 chn du n chin bnh1 khun chin bnh kht

Phn nhn:u xanh c v hp chn

(khong 1 chn n cm)Cht mui, tiu, ng, nc m1 ci c sn medium ct ht lu1 c hnh thi ht lu1 lb tm th ct ht lu2 mung du n

Nc ct chan:1 gi nc ct d ng lnh1 mung canh bt nng3 mung canh hnh l ct nh

Rau n km:Nc mm ngt, chua, t bm,Rau sng, rau x lch, t ci b xanh, l chuaRau thm cc loi, ng thm

Cch lm:Trn bt vo nc m vi bt ngh, nc ct da, 1 chn cm ngui, cng 2 cy hnh l, nm v1 cht nc mm, bt ngt (optional), ng, mui.

Ly cho nh cho du n vo phi hnh chin vng, cho vo c sn, chn u, th tm vo xo snm tiu, mui, ng, bt ngt, ly ra khi bp.

Ly 1 ni nh un ln nc ct da, cha 1 cht pha vi bt nng, da si qunh li, ly ra khbp, th hnh l vo ra t nh.

khun bnh ln bp m la medium, cho du vo tng khun bnh, bt vo khun, cho

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nhn c sn xo vo 1 cht, cho cht tm xo vo, y np li cho chn, ch vi pht cho bnhrc, vo 1 tha cf nc ct da hnh thng.

Bnh kht n vi chua, nc mm ngt, v rau thm cc loi.

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* * * GHI CH: Chng ta c th n Bnh Kht n gin (ngha l khng cn c phn nhn). Chcn pha Phn Bt nh trn, vo khun bnh cho chn. Khi n, thoa mt t "hnh phi du v nc mm chua ngt th cng rt tuyt vi.

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Bnh Kht 2 (BupBeNhatBan)

Nguyn liu:

- 1 gi bt bnh kht.

- 1 lon nc ct da- 1 lon nc lnh- 1bl tm nh + 2 tp hnh l- Mt t u xanh c + du n hay chai PAM- Rau s lch v rau cc rau thm- Nc mm pha ti t, chua.

Cch Lm:

- Tm bc v, b ch en, xo vi cht u hnh trng v t gia v.- u xanh ngm qua m, hp chn. Hnh l xt nh.- Cho bt vo thau , pha bt nc ct da v nc lnh cho mt t mui, t bt nm, quy u c

hnh l.

- Bt khun bnh kht ln bp la trung bnh. Khi khun nng, thao du u, hay dng chai PAst vo khun. Mc mt mung bt vo khun khong 2/3 khun cho u xanh v tm,(Nuthch n nc ct da cho hnh l xt nhuyn, t bt nng cho sn st, t ung, khi bnh chnuc da vo, cho tm ln trn. y np v canh bnh vng dn ly ra.

Bnh kht n vi rau salad v cc loi rau thm.-----------------------------------------------------------------------------------------------

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Bnh M B

Vt liu:- Bnh m - b tht (xem cng thc "Cch Lm B Tht")- chua- du hnh- hnh shallot phi vng- nc mm ngt ti t

Cch lm:Bnh m m bng theo chiu di, nht vo b heo, hnh shallot, du hnh v chua sau chan nc mm ngt ti t.

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Cch Lm B Tht:

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Vt liu:1 lb tht ct lt (thn nn) tht nc khng xng1 mung caf mui (t nhiu ty u bp)1 mung canh nc mm sng (hiu con mc)1 mung caf ng mung caf bt ngt3 mung soup du n chin tht1 gi thnh bt (thnh hiu Qu hng thm hn cc loi kia)3 mung canh ti sng bm nt, 1 p tht sng, 1 mung trn vo tht chn, 1 phi vncng trn vo tht chn1 gi b ng lnh la thnh si (hiu Qu Hng hoc Vit M) Nu bn ni c bn b ti tcng tt, nu b ti th kho trng nc si, ch cn ra sch.

Cch lm:Tht mang v ra sch ct b ngang khong 1 inch, trn ti bm, ng, mui, bt ngt, ncmm khong ting ng h ri ta bc cho ln bp cho vo cht du n chin la mediumkhong 10 pht mi bn cho vng u, cho tht chin d ngui. Ta thi ch cho tht to c si tm va, nh l cng tht phi mng manh mm mi th b mi ngon.

B mang v ra sch, nu nc si ln, th b vo tht nhanh, vt ra ngay lp tc nh l trngbnh ph, lu s b nt khng ngon. Vt ra ro nc, ch b tht kh, ct khc nh cngtm, trn vo vi t to phi thm, gm c tht, b, to sng, to phi, cht mui l ta sn sng c

mn b thm ngon tnh khit .

t tiu chun:B ngon th tht v b phi mnh s, nh cng gi sng, tht pha ti thm mm mi ngt ngotrn b cho kh thnh th mi thm, chng cho t thnh qu khng thm b, m cng ng choqu nhiu thnh b s sm v kh qu mt ngon.

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Bnh M B ng - Kitchena

Mn bnh m kh nng vi b ng ny l gii quyt vi khc bnh m .... lm thnh mn"Bnh M B ng" ri ht dm lun.

Bnh m ct khoanh, trt b mn ri rc ng cho vo toaster oven toast. i khi ngui, chvo h cookie jar ri i qua i li bc lm...

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Bnh M Cheese Fondu"mozzarella toasts"

Mn "c chua v mozzarella toasts" rt l ng

Mn bnh m vi c chua v mozzarella ny rt lm v n cng rt ok. Xin gii thiu n tt cnh.

Mn cheese ferdue ny trng mi nhn higing nhng mini-pizzas, c th chun b chonhng hm c khch dng trc khi n ti cngung.

Chun b:- Mt bnh m trn, di (ct lt va n)- Khong mt cc sun-dried tomato paste(hoc dng: spaghetti sauce or pasta sauce)

- 5 lt Mozzarella cheese (bo nh ra)- 2 tha mix herbs- 2-3 tha du Oliu- Ht tiu en- Khay nng bnh

Cch lm:- M l nng (preheat) ln n 425 F khong 220 C, ct bnh m ra khong 12 n 15 l(nu mun gin bnh thm, th cho vo nng trc mt cht, khng nng bnh trc cng

ok).- B bnh m ra khi l nng, quyt nc st c chua ln mt bnh m, sau ri cheese ln

mt trn ca nc st c chua.- t bnh m vo khay nng ri cho mix herbs, mt cht ht tiu en cng du oliu ti ln t

(nu mun ta c th trn sn 3 hn hp "mix herbs + tiu en + du oliu" chung vi nhau trri hy cho ln mt bnh).

- Cho khay vo l nng chng 5 pht, hoc thy cheese chy ra th c.Mn ny khi ngui vn gin.

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Bnh m chin c

Nguyn liu: 4 ming bnh m sandwich100gr c thc lc1 mung canh u hnh1 mung c ph bt nmDu n chin

Thc h in:

Cho c, u hnh, bt nm vo t qut u tay choc dai.Bnh m ct lm 8. Dng mung c ph cht ch csng ln ming bnh m. Cho vo cho du nngchin vng l c. Chm vi tng t, dng lmmn n chi rt ngon.

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Bnh M Chin Tm

Vt L iu:- Nc chm ngt: mm chanh ng- 1 bnh m Php baguette- 2 tp ti- 4 c hnh hng nh (shallots)

- 1/2 mung gng bm nh- 1 lb tm lt b, ly sng lng, lm sch- 1 mung caf mui- 1 mung caf ng- 1 mung caf tiu- 1 mung bt nng- 1/4 cup ht m- du n dng chin

* Chun b nc mm pha: - 1 tp ti (gi nt)- 1 tri t nh (b ht, thi mng)- 1/4 chn ng- 1/4 chn nc chanh (lime juice)- 5 mung canh nc mm- 1/2 chn nc* Pha theo th t: ti, ng trn quyn chung vi nhau, sau cho nc chanh, nc mm,

v sau cng l nc... ha chung cho n khi ng tan ra.

Cch Lm:

Ct bnh m thnh nhng ming mng khong 1/2 inch, sn.

Dng my xay thc n, cho ti, hnh hng, v gng xay nhuyn chung vi nhau. Sau , chotm, ng, mui, tiu v bt nng xay thm mt ln na, xay va phi ng xay qu nhuyn

khng ngon.

Ly khong 1 mung hn hp tm tri u ln mi ming bnh m, hy tri cho phng u vngay ngn. Rc mt t ht m ln trn, n nh cho ht m ln xung mt bnh tm. Sau tnhng ming bnh m vo khay nng, hy mt c hn hp tm hng ln trn, ri tm tche kn bng ming tri nha (plastic wrap) cho n khi chun b chin.

Chun b cho chin, vo cho mt lp du nu n dy khong 1 1/2 inches, nhit khong350 degrees F. Sau , cn thn cho tng ming bnh m vo chin, p mt trt tm xungtrc, chin khong 2 pht cho n khi vng ng, sau lt li pha mt bn kia chin thm 1pht na cho 2 mt c vng u.

Dng mung li vt bnh chin tm ln mt lp giy paper towels cho thm bt du, kby trn a, n nng vi chn nc chm.

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Shrimp Toasts RecipeRECI PE I NGREDI ENTS

Fish sauce and lime dipping sauce1 loaf day-old French baguette2 cloves garlic

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4 shallots1/2 teaspoon peeled and grated freshginger1 lb shrimp, peeled and deveined1/2 teaspoon sugar1 teaspoon salt

1/4 teaspoon freshly ground pepper1 tablespoon cornstarch1/4 cup sesame seedsPeanut or vegetable oil for frying

RECI PE METHOD

Prepare the dipping sauce; set aside.

- 1 clove garlic, finely minced- 1 fresh small red chili pepper, seeded and finely minced- 1/4 cup sugar- 1/4 cup fresh lime juice, including pulp- 5 tablespoons Vietnamese or Thai fish sauce- 1/2 cup water* In a mortar, combine the garlic, chili and sugar and mash with a pestle to form a paste.Add the lime juice and pulp, fish sauce and water and stir to dissolve the sugar.

* Strain the sauce into a bowl or jar and use immediately. Or, cover tightly and refrigeratefor up to 5 days.

Cut the bread on the diagonal into slices 1/2 inch wide. Set aside.

In a food processor fitted with the metal blade, combine the garlic, shallots and ginger; processuntil finely minced. Add the shrimp, sugar, salt, pepper and cornstarch; process until finely

chopped but not pured.

Spread about 1 tablespoon of the shrimp mixture evenly over each slice of bread; smooth thetops. Sprinkle the tops evenly with the sesame seeds, pressing them lightly into the paste. Placethe slices, shrimp side up, on a baking sheet and cover with plastic wrap until ready to fry.

In a wok or deep frying pan, pour in oil to a depth of 1 1/2 inches and heat to 350 degrees F on deep-frying thermometer. Carefully add the slices, shrimp side down, and fry until golden brownon the underside, about 2 minutes. Turn over and continue to fry until golden brown on the secoside, about 1 minute longer.

Using a slotted spoon, transfer the toasts to paper towels to drain. Arrange on a serving dish anserve warm with the dipping sauce.

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Bnh M Chin

Thc hin: 15 phtLng dng: 4 ngi n

Vt L iu:

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Tm

- 1 bnh m lt- 300 gr tm t- 4 lng trng ht g- 100 gr bp m- 100 gr bt nng- gng

- bt ngt- Tiu, mui, x du, du chin, ti

Cch thc:

Chun b:- bnh m mua loi hnh chnht ging nh bnh sandwich nhng khong c ng, xt mng 5 ly trc 1 ng

- tm lt v cha ui, ch lng rt ch, cho cht mui ra sch ra.- p vo tm ti, gng, gi nhuyn + bt ngt tiu thm- lng trng trng cho vo thnh tht n, ry bt m v bt nng vo ttbt hi st l nM bt ngt, x du, tiu v cht mui

Chin Bnh:- Bc cho du si- bnh m trt bt ln cho gp mt bnh, con tm vo gia n xung cho cht, gn 2 ht tiu

en hai bn v l ng bn cnh- cho bnh vo cho chin la nh, bnh vo u lt li chin s mt c tm ly ra r ro d

- Bnh dng nng. Khi n c th chm st chua ngt.

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Bnh M Kp Tht BNguyn liu:

- 400 gr tht b- 1 c hnh ty nh- 2 tri c chua

- 2 tri t- Ht nm, du n

- 4 chic bnh m

Cch lm:

1. Tht b xt ming mng, p vi mt tht nm, du n. Hnh ty bc v, xt lt mng.C chua ra sch, b cau.

2. Bc cho ln bp, un nng du n, cho thtb vo chao qua du cho chn ti, xcra a.

3. Cht bt du trong cho, cho hnh ty,t vo xo chn, nm ht nm, xc ra a. Nm

thm du n cho c chua vo xo,un nh la khong 10 pht, cho hnh ty voxo li, un thm 5 pht cho n khi snh, chotht b o u, tt bp.

4. Rch 1 ng bn cnh bnh m ri cho nhn tht b xo vo kp li.

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Bnh m pho mai, tht cuat lNguyn liu:

- Bnh m sandwich 2 ming- Tht cua- Hnh ty bm nhuyn- Tiu- Pho mai- St mayonnese

Thc h in:

Tht cua xo vi hnh ty ct ht lu. Trn hn hptht cua xo vi hnh ty, tiu, ph mai vi stmayonnese. Bnh m ct xo thnh 4 ming. Chost ln bnh m, tip cho pho mai ln. B vo

my nng n khi pho mai chy ra l c.

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Bnh M Xu Mi 1

Nguyn liu:

2 cups tht heo xay(loi hi m m mt cht)1/3 c hnh ty thi ht lu

2 tp ti bm nhuyn1 tha c ph muitngtiu1 qu c chua to, ly ht, bm nh (hay 1 hp diced tomato)1 tablespoon corn starch hay bt nng2 tablespoons nc

Cch lm:

Trn chung tht heo xay, hnh bm, ti bam, mui, ng, tiu cho ngm.

Phi hnh ti cho thm, cho c chua vo xo 10 pht, vn la riu riu nu cho nhc, nm nm cva n. Chia tht ra lm 8 phn u nhau, vo thnh vin, cho vo c chua ang riu riu trn bptip tc nu cho chn xu mi, vt ra mt bn. Pha corn starch trong 2 tablespoons nc, co c ang riu riu , quy lin tc cho sauce c li, ln t xu mi. Rc tiu, ng ln mt chop. Dn n vi bnh m hay m luc.

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Bnh M Xu Mi 2Vt liu:1 lb tht nc dm hoc tht nch (bm nh nghn l xay)Nu khng s cholesterol th thm lb m cht lu mung caf mui)1 mung caf ng1 mung caf tiu bt1 mung canh du n trong lng bn tay nhn cho khi dnh1 ci lp xng ct mng so 1 t ngn lb gan heo bt (ct mng di = mung c mung caf bt ngt (optional)2 oz hnh c vng bm nh

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2 hnh c tm shallot bm nh2 mung caf mui3 cy hnh l ct ht lu3 mung caf ti bm y vung3 mung caf bt nng y vung4 oz c sn bm nh

2 oz nc ung10 bnh m con cc

Cch lm:

Trn chung tht nc dm v cc nguyn liu trn, cng vi hnh bm, ti bam, mui, ng, ti

cho ngm. Chia tht ra vo thnh vin.

Phi hnh ti cho thm, cho c chua vo xo 10 pht, vn la riu riu nu cho nhc, nm nm cva n. Chia tht ra vo thnh vin, cho vo c chua ang riu riu trn bp, tip tc nu cho chn mi, vt ra mt bn. Pha corn starch trong 2 tablespoons nc, co c ang riu riu, quylin tc cho sauce c li, ln t xu mi. Rc tiu, ng ln mt cho p. Dn n vi bnh mhay m luc.-----------------------------------------------------------------------------------------------

Bnh M Xu Mi 3

Nguyn liu:

- 2 lbs tht heo nc xay- 1/2 hp c nng- 1/2 c hnh ty trng- 1 tp ti bm- 1 hp c chua- 1 mung cafe bt nng- 2 mung c ph du m- Du n, nc tng Maggi- Gia v: Mui, ng, bt nm, tiu xay

Cch Lm:

-C hnh ty lt v, xt mng ri bm nhuyn, c nng cng xt mng bm nhuyn.-C chua hp cho 1 mung du n , cho ti bm vo phi s, cho c chua vo xo ln, nm gia vlt lt ngt ngt va n ri qua mt bn.

-Trn tht heo xay vi c hnh, c nng bm nhuyn, 1 mung cafe bt nng, 1/2 mung tiu xng, bt nm v t mui.

Mun bit tht c va ming hay khng. Ly c mt mung cafe tht trn cho vo ci chn, y

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plastic li ri microwave khong 30 giy, tht chn, n th.

-Trn hn hp trn cho n khi tht thm u gia v v mm do, vt thnh vin . Xp vo chnnh hp trong xng nc si khong 25 pht m np ra, st c chua ln mt xu mi. y nli hp thm 10 pht cho thm.

-Khi xu mi chn, xt khc v ng ln mt.

-n vi bnh m nng dn hay go cho quy v nc tng Maggi.

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Bnh nm

Nguyn liu: (Cng thc ny lm c 30 ci)- 2 cups bt go- 1/2 cup bt nng- 5 cups nc- 5 mung xp du n- 1 mung c ph mui- 1 cup tm ti lt v, ly ch lm nhn- mui, tiu, l chui

- du n

NHN: [tm chy]Tm bc v, ly ch, xong cho ln cho xo chochn, nm nm cho v n, xo cho kh htnc on em ra ci qut nhuyn, xong b licho, bc ln bp ch thnh bng, rc tiu chothm, ra chn sang mt bn.

V BNH: [xp bt]Trn bt go + bt nng + nc vo quy u.Cho bt vo soong, cho thm mui, du, trnu, bc ln bp nu, khuy lin tay cho nkhi bt c em xung.

L chui, lau sch, x b ngang chng 5 inches.Ly c thoa du cho bnh khi dnh. Ly chngmt mung xp bt cho ln l, ly mung kocho bt di ra. Rc chng 1 mung c f tmchy (tm ch bng) trn bt, gp l li, coverbt, ly tay p cho tht st, xong b ngc 2u li. Ly rolling pin roll nh nh cho bt tri

Bnh nm, c nhiu ni gi l bnh l, thc n chung vi ch

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u trong gi, bnh s c gc vung vc. Xpln xng hp chng 20 pht. Bnh chn, n vinc mm ngt v t sng dm.

Bnh nm n chung

bnh bo & bnh bt

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Bnh Sa Da

Mi thm ca nc ct da quynu vi hng go mi s cho bnmn bnh trng ming tuyt vi.

Thi gian chun b v ch bin50 pht. Dnh cho 4 ngi n.

Nguyn liu:

- 700gr cm da- 150gr bt go t- 500ml nc ct da- 200gr ng non

- 200gr ng- 200ml nc lnh

Cch lm:

1. Ho cm da vo nc lnh, bc ln bp, un si, thnh thong quy u, un cho n khi hn hp quyn u li, c mu nu vtn b mt c mt lp du da.

2. Trn u ng non, ng, bt go v nc ct da, un nh la, thnh thong ht ly phn du dcho vo quy u, un n khi hn hp c li.

3. Cho hn hp bt ra khay, ngui khong 2 gi, xt ming hnh thoi, va n, by ra a v rc cmda chy ln mt.

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Bnh Tm B

Nguyn liu:

- B heo (da heo) s chcn rt mng, luc chn ct

si nh.- Tht nc heo ct ming mng chng c bn tay, up mui,tiu, chin vng, ct si nh.

- Gi sng trng chn (rau sng gm x lch, rau thm ccloi ct nh.

- Hnh l ct nh phi vi t du.- u phng rang vng gi nh.- Da kh no, chm vo t nc si vt ly nc ct, thm nc ln na vt ly nc gio. Nuchn c hai cho hi snh li, nm vo cht mui. (Cc bn nc ngoi c th dng nc ct dng lon).

Cch Lm:

- Nc mm: Pha 1 phn nc mm + 3 hoc 4 phn nc lnh cho long ra ri thm ng cho c v ngt

nh, ri mi thm chanh cho c v chua. Sau cng thm ti t gi nh ty khu v. Cho vo nmm t c rt, c ci xt si tht nh.

- Trnh by mn n:Cho vo y t t rau, gi hp, tri bnh tm ln, thm b, tht... ln mt bnh tm, rc u phchm t nc ct da ri trn u, ty nm t nhiu nc mm.

*** Sau khi c si bnh tm, nu n km vi nhng ph gia sau y ngi ta gi l tm b.Nu khng lm c bnh tm, th chng ta c th thbnh tm bng nhng cng bn lai to,thng dng n vi bn b Hu.

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Bnh Ti Ty Trn Tht (tarte au poireau et lardon)Chun b: 25 min, Nng : 25 min

Vt liu: (cho 6 ngi)

- 250g bt- 140g b- 2 tha nc- 3 cy ti ty (leek) hoc dng spinash

thay th cng ngon- 400g tht ba ch hun khi (lardon,bacon)

- 3 qu trng- 25 cl sa bo (creme)- mui, tiu v ph mai c mng- nm ti xt ming nh

Cch lm:

1) Bt bnh: Lm ging nh cch cng thc ch dn Pte brisekm theo di.Trn u b v bt vo vi nhau cho thm 2 thi nc lm cho bt do, sau cn mng 2cri vo 1 ci khun trn.

2) Ct ti ty ra tng khc ri b ln cho, cho b vo xo x cho mm.3) Trong thi gian ny, ly 1 ci t l trng g, sa bo, mui v tiu vo nh cho quyn u ln4) Sau tri u phn ti ty ln mt bnh ri tht ba ch ct nh ln trn cng vi nm ti xtmng, xong hn hp trng ln trn mt bnh. Rc ph mai ln ri em nng trong vng 25 pht

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Pte brise

Vt liu:

- 250g bt m- 125g de beurre- 1 cht mui- 1 lng trng g- nc

Cch lm:

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Sa son tt c cc th sn bt ra bn lm thnh vng

Cho 1 cht mui v b (b mm vct ra tng ming nh)

Trn u bng nhng ngn tay chon khi bt ging nh ct vy

Sau vun bt li lm thnh vng richo 1 lng trng vo

Dng nhng ngn tay trn bt t tvo lng trng g, cho thm 1 t

nc bt c do

T t trn tng cht bt vo trng ...cho n khi c 2 th ha u vonhau thnh 1 khi bt do l c

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Nhng nhi bt k qu s lm bt

chai cng bt ngh trong vng 30 pht, sau

bn s ly bt ny ch bin lmthnh cc mn bnh ngt cng nh

bnh mn

Su tm:Ngc Thoa

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Bnh Tm CNg 1(Hinh Trn)

Vt liu:

Cho 20 ci bnh1 cup bt go1 cup bt m self-rising1 cup ri nc m2 c khoai lang Nht v tm thit vng trung bnh,

gt v, ct si to nh u cng a, di bngngn tay

3 cy hnh l ct ht lu1 mung canh ng mung caf mui1 mung caf nc mm mn mung caf bt ngt (optional)

1 cht xi bt mu vng hoc bt ngh (optional)1 lb tm nh bng ngn t v ct ru v u nhn p t mui v tiu cho thmDu bp chinRau x lch v rau thm loi v rau ng r chua bng c rt, c ci trng v u xanh ngmNc mm ngt chua cay,

Cch lm:

Trn u bt vi nhau cng vi hnh l, mui ng, bt ngt cho snh u. Cho du vo chosu chiu su ca du bng 2 lng tay. Thdu cho nng bng cch th 1 ming bt cho ln tNu bt ni ngay ln mt du l c. Ly 1 nhm khoai th vo cho d, trong khi chun b s1 v mc canh bt ngay vo pha trn ca nhm khoai v 1 con tm b vo sau cng trnmt bt v n nhanh xung bt sng, nh cht xu bt sau cng ln mt con tm tm dnhvo bt, cng nhanh cng tt. S lng bt ch bng v canh thi. Dng cho ln nonstick thsu chin l tt nht. Chin la medium high cho bnh dn v khng chy bnh. Bnh c thchin sn 0 vng lm v khi no sn sng n c th chin li cho vng u hoc nng s li cc. Bnh c th vo t lnh n nhiu ngy. Bnh n km vi rau sng loi cng da chu , v chua. C khi ngi ta chin loi bnh ny khng c khoai lang m thbng u xac v n km bnh ut ch la nem chua cng rt ngon.

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Bnh Tm CNg 2

Nguyn liu (cho 2 ngi n):

Khoai lang: 400g;Tm t: 100g;Bt m: 100g;Bt nng: 50g;Bt ni: mt t;Trng g: 1 qu

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Cch lm:

- Khoai lang gt v, ra sch, ct si, ngm nc lnh.

Cn gi l Bnh Tm H Ty

- Tm t ct b u.- Cho bt m, bt nng, 1/2 chn nc, trng, mui, tiu, bt ngt, bt ni, nh u v mn, khong 15 pht. Sau , vt khoai, ro, cho vo t hn hp trn trn chung.

- Bc cho du nng, cho hn hp khoai, bt vo khun, cho tm ln mt, chin vng, gin lc. n km vi rau sng v nc mm chua ngt.

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Bnh Tm CNg 3(Co Ngu Shrimp Cakes)

Ingredients:- 6 tbs rice flour- 1 tbs tapioca starch

- 1 egg- 1/3 tsp turmeric powder

- 4 tbs water- 1/2 fresh prawns

- taro and sweet potato- cooking oil

- 1/2 tsp salt

What to Do:

Mix together rice flour, salt, tapioca starch and turmeric powder. Beat egg with water and add to floumixture mix well. Peel and grate taro and sweet potato (you'll need approx. 1 cup taro and 1/2 cup swpotatoes). Mix together grated taro and potatoes with batter. Heat oil over high heat to about 350'F. D

a metal spatula into the oil and heat it for about 30 seconds. Remove heated spatula from oil and abou2 tbs "batter"; top off with a shrimp in the center and dip the whole thing back in the hot oil. In about

seconds the cakes should float off of the spatula to the surface of the oil (if it doesn't give it a little"help" using a knife). Continue to fry un