trời làm bánh gì chả làm lại còn làm bánh xèo nữa mik cx chửa nhìn thấy cái bánh này bao giờ nên mik cx chẳng bt cách làm nữa
ancakes is one common cakes existing in Vietnam, Japan and Korea have meal outside, inside have human is shrimp, pork, bean sprouts, fried yellow được, casting a circle or folded into a semicircle. Depending on the locality in Vietnam each wheel được mà enjoy with the various features. Usually there are two styles: pour pancake pancake crispy and chewy.
In Hue, this dish is often called the bread is usually associated with pleasure and barbecue, soups sauces that include soy, liver, peanuts. In South Vietnam, the cake has to add eggs and pancakes people eat sweet and sour fish sauce. In northern Vietnam, in addition to human pancake ingredients as elsewhere adds sliced jicama julienne or taro.
Vegetables served with pancakes vary, including lettuce, broccoli, lettuce, perilla, basil, bay leaves, premature leaf cold rice ... In addition leaf extract Tho, Dong Thap in more Lagerstroemia leaves, Vinh Long has more young mango leaves, in Bac Lieu have more leaves way. Picky especially in the central region of Vietnam, in addition to vegetables, also add figs tart, sour star fruit .. Therefore, people find themselves vaguely gourmet like this dish actually originated from Hue.
Other pancakes with pancake Phan Thiet in other places is the small wheel in the heart of the cup and just do not book with lettuce which drop into a bowl ripe sauce (sauce was pounding with garlic and peppers). On the way there are many shops Tuyen Quang delicious pancakes should also named "City pancakes".
Making: Rice flour, coconut milk, turmeric, rice, fragrant rice (rice rekindles her voice-a kind of rice farmers in Cambodia) soaked in water to hatch. Done for fresh technology (cake will taste better than using dry technology) or powder technology (if it is turmeric rice milling is complete let the mixture into rice mixed with pureed) into, puree mixed with rice flour soaked bloom chopped fresh technology (where used millstone to grind).
Next to dry coconut (grated coconut puree for warm water and then squeeze page squeeze water) into the mixture with the flour milling is complete, for about 30 minutes. Before pouring the chopped green onion cake (about 5 mm) to the flour mixture, and mix.
Part of filling consists of bacon (bacon), while for the salt to the pot boiled, sliced shrimp (shrimp can be replaced with contract) and then sauté with salt and monosodium glutamate, mung beans boiled shell (or green beans cooked peeled tomato cooked to), prices, green beans (with coconut tofu specific content, the non-core component on top of coconut trees, chopped).
Use a large pan to frying, pour the batter into the user before a little lard and spread the pan, then use a spoon flour prices ladled into the pan (before the powder to make low heat, then after the new flour heat on to), then use that pot pan tilt pan are coated powder into a circle (as thin powder layer as crispy bread), cover again until dough is slightly ripe for workers in the middle, cover visits wait a few seconds longer and cooked crispy bread.
Sauce to put to use the pancake with delicious sauce mixed with water, lemon juice (to good not to use vinegar), sugar, a little MSG, chopped carrots, chopped chilli if less spicy.
Chicken rice dish is processed and presented in the form of rice and chicken. The rice is white rice can be used or fried rice, chicken fried rice and typically presented chicken thigh or chicken wings. Chicken rice is relatively easy to make and popular. But depending on the national and local practices that have done different ways
Chicken rice is a traditional cuisine of Spain and Latin American countries, especially Colombia, Cuba, Costa Rica, Honduras, Nicaragua, Venezuela, Panama, Peru and Puerto Rico. In the Dominican Republic it is called locrio de pollo and Saint Martin where it is called lokri or locreo, these countries generally have chicken rice dish called Arroz the pollo (rice means food with chicken).
There is some debate its origins in Spain or Puerto Rico. Puerto Rico considers it as one of the classic recipes of this country, there are notes on beer and curry ingredients rarely used in Spanish cooking, and never in the Pollo arroz dish. Cari often used in cooking Puerto Rican cuisine especially in the rice dishes such as arroz gandules (rice with pork and pigeon pea) and arroz children Maiz (Corn and rice with sausage). Beer can in many dishes such as Pollo guisado Puerto Rico (braised chicken stew) and asopao de Pollo (chicken rice). Arroz the Puerto Rico Pollo and rice dishes are most appreciated.
House Elisabeth Lambert Ortiz school food, while referring to the international aspect of this dish has noted that its origin as Spanish paella and has been reflected as an international influence in shaping dish, chicken brought from India and rice from Asia through the introduction of the Phoenician traders also tomatoes and peppers (also known as sofrito) is indigenous in the Americas.
In India, there are chicken rice dish called Biriyani, also known as fried chicken rice or baked chicken rice. Also Basmati rice was mixed with onion, cumin, cinnamon, peas, cashews, ginger, food is good for people who lose weight because the calorie content is very low.
In Brunei, Brunei grilled chicken with rice dishes as to the night market in Brunei, visitors will enjoy grilled chicken rice here. Pretty simple meals with steamed rice, grilled chicken part with little yellow cucumber, tomato. Singapore, Singapore chicken rice dishes on the street food stalls. Came of this dish is the residents from Hainan, China, it also known as Hainanese chicken rice. One part consists of rice chicken rice chicken broth cooked plastic, sliced chicken, lemon and salt and pepper bowls cups of broth.
In Japan there are Japanese chicken rice (Oyakodon, including "Oya" which means "parents" ie chicken, "ko" means "child" means eggs, and "don" is the common name of eaten raw material). This dish must be eaten while still hot, the new all enjoy delicious. Most noticeable point is the chicken, cooked chicken pieces but not friable, permeable sauce was just spicy tastes a bit darker again.
In Vietnam, chicken rice today has become popular, chicken rice in Vietnam region but also where processing each each other, notably chicken rice Phan Rang attractive not only because of the way that cooking also due to the quality of chicken meat. [8] Overall, food chicken rice is easy to cook, but not everyone is also delicious cooked chicken because depend on, such as backyard chickens solid muscle because of increased activity, yellow outer skin naturally while the industrial chicken pasty muscle often caused by lack of exercise and less exposure to sunlight usually white skin and so there will be a difference in quality in addition, factors sweet chicken broth permeate bar each grain of rice is the secret not only cooked rice grains, fragrant yellow fat but also beautiful Arboretum
Chicken rice in Vietnam there are other forms such as flush fat chicken rice, this dish is familiar to people in Ho Chi Minh City, this dish has to be here long. During processing, rinsing means chicken grease on the grill and sprinkle the fat up repeatedly, and thus has drained cooked chicken fat, eat not tired. Chicken fat flushing has the advantage of both worms and rum crispy bone, the outer skin greasy. In addition, cheap chicken rice in Vietnam is still being sold in supermarkets to affordable than the popular bar.
