chè xoài

[Hoa Huệ Trắng]

http://i28.photobucket.com/albums/c245/lysua/chexoai.jpg
Nguyên liệu: (cho bốn người ăn)

- 1 quả xoài chín

- 20g lạc nhân

- 20g bo bo

- 20g long nhãn

- 3 bát nước lọc

- 100g đường

- 1 ống bột thơm vani.

Cách làm:

- Xoài gọt vỏ, lấy thịt xoài thái hạt lựu (để cho vào chè sau cùng)

- Lạc ngâm nước cho mềm, vớt ra, bóc bỏ vỏ lụa ngoài. Bo bo ngâm nước, vớt ra cho vào nồi nấu chín để riêng.

- Cho nước lọc vào nồi, cho lạc đã ngâm nước vào nấu chín mềm. Tiếp đến cho bo bo, đường, long nhãn, ít nước bột năng và bột thơm vani vào quấy đều, sôi lại, nhấc xuống để nguội.

Khi dùng, cho xoài thái hạt lựu vào chè rồi múc ra từng bát nhỏ, có thể cho thêm đá bào càng ngon.

[motconbekho]

em thích ăn dessert lắm mà đi chợ tây ko biết nói tiếng anh for those things that i need cuz i dont know how to translate those fing. chị làm ơn viết một thực đơn tiếng anh cho em được ko? cám ơn chị nhiều lắm.

Lần sau bạn nhớ viết tiếng việt có dấu nha bạn, và viết tiếng việt ra tiếng việt, tiếng anh ra tiếng anh nha!
Nếu bạn không biết cách đánh dấu tiếng việt thì vào ĐÂY xem hướng dẫn nha!
Chúc bạn vui vẻ!
HHT!

[Hoa Huệ Trắng]

mình tìm cho bạn được vài công thức bằng tiếng anh nè:)



Philly Cheese Steak Sandwich
2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment

Preheat the oven to 200 degrees F.
Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.
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Chocolate Malt Shake


Prep Time: 5 minutes
Yield: 2 servings

1pint premium chocolate ice cream
1/4 cup whole milk
2 tablespoons malt
2 tablespoons chocolate syrup
3/4 cup crumbled chocolate sandwich cookies or chocolate chip cookies

Place the ice cream, milk, malt, and syrup in a blender and process on low speed for 30 seconds. Add the cookies and process for 20 seconds. Pour into 2 tall glasses and serve each with a straw and long-handled spoon.

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French Sables

1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1 teaspoon pure vanilla extract
1 cup unbleached allpurpose flour
1/4 teaspoon salt
1 egg, beaten
Crystalline sugar, chopped

Cream the butter and sugar. Add egg yolk and vanilla and beat thoroughly. Combine flour and salt. Add to the butter mixture and blend until the dough is smooth. On a very lightly floured surface, shape the dough into cylinders about 1 to 2 inches in diameter. Wrap in waxed paper or plastic wrap and chill for at least an hour.
Preheat oven to 350 degrees. Brush refrigerated logs with beaten egg and roll in crystalline sugar. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1-inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until the cookies are slightly colored around the edges.

--------------------------------
Beef Stroganoff

1/4 pound boneless round steak, all visible fat removed
1/2 teaspoon pepper, or to taste
2 teaspoon acceptable vegetable oil
3 cups fresh mushrooms, sliced
1 medium onion, sliced
3 tablespoons all-purpose flour
3 cups Beef Broth
3 tablespoons no-salt added tomato paste
3 tablespoons dry sherry
2 teaspoon dry mustard
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried dillweed, crumbled
1/2 cup nonfat or light sour cream

Put meat in freezer for 30 minutes for easier slicing. Slice meat into thin strips about 2 inches long. Sprinkle with pepper. Heat oil a large, heavy skillet over medium-high heat, swirling to coat bottom. Saute mushrooms until tender, 2 to 3 minutes. Transfer to a plate. Saute onion in same skillet until brown, 3 to 4 minutes. Add to mushrooms. Add meat to skillet and brown quickly on all side rare, 2 to 3 minutes for tenderloin, 3 to 5 minutes for round steak or sirloin. Add to mushrooms. Add flour to skillet. Gradually pour in broth, whisking constantly. Cook over medium-high heat for 2 to 3 minutes, or until thickened, whisking constantly. Reduce heat to low. Whisk in remaining ingredients except sour cream. Stir in mushrooms, onions, and meat. Cook for 15 minutes. Pour sour cream in a small amount of meat mixture. Add sour cream mixture to skillet and cook for 5 minutes, or until heated through, stirring occasionally.

Barbecued Chinese Chicken Lettuce Wraps

2 cups, 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish

Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.

Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

[cereniti]

nghe cách làm có vẻ ngon nhưng không biết ăn có ngon không đây

Lần sau nhớ bỏ dấu vào bài nha bạn!
HHT!

[motconbekho]

cám ơn chị nhiều lắm. em đi nấu ăn đây. mẹ và ba em ko thể chê em nữa. lol

[Hoa Huệ Trắng]

Chúc bạn thành công nhé:)

[sweet_candy_2512_92]

nghe hấp dẫn wa' nhưng iem ko biet bo bo là wa? gì ^_^

[(^_^)1076110119]

chi ơi bo bo là gỉ , cả long nhãn là gì nữa , em muôn nâu cho me em 8/3

[luulybuon_hp]

Ngon quá ha
Nhưng ma` làm được mà ăn thì cũng lhowi bị mệt đó

[Gin of a legend]

phải làm thử ngay thôi !nghe thì hay thật nhưng ko bít có ngon ko nữa!