Skills 1

Vũ Trí Thành
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Sky lilk Noob---_~Phó꧁ミ...
18 tháng 12 2021 lúc 21:19

She is the most kind-hearted girl I have ever met.

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Đỗ Đức Hà
18 tháng 12 2021 lúc 21:21

She is the most kind-hearted girl I have ever met.

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Vũ Trí Thành
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Dân Chơi Đất Bắc=))))
18 tháng 12 2021 lúc 21:59

II.

1 Alice was sunburn yesterday because she has outside all day

2 Some people say that carving eggshells is boring and difficult

3 She is the most kind-hearted girl I have ever met

4 Big heart organzation to encourage people has protect the environment

III.

1 Tuan finds playing table tennis is interesting because he can play with his best friends

2 They have visited HCM city so far

3 Lan likes talking to her friends on her free time

4 We haven't eaten out since our mother's birthday

5 How long have you lived here?

6 Have you ever been to Russia?

7 She hasn't met kids since Christmas

8 Have they repaired lamps yet?

 

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ng van ong minh
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ミ★ΉảI ĐăПG 7.12★彡
24 tháng 12 2020 lúc 18:10
Bring a large saucepan filled with water to a boil.Add the bean sprouts to the saucepan and blanch for 3 to 5 seconds.Place a handful of noodles (fresh or cooked dried noodles) in a longhandle noodle strainer and blanch for 5 to 10 seconds. ...Place the warmed noodles in the bowl.Cho mik tick nhé!
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Tiên Tiên
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O=C=O
17 tháng 12 2017 lúc 18:14

Bánh chưng (sticky rice cake) is a traditional Vietnamese rice cake which is made from glutinous rice, mung beans,pork and other ingredients. Its origin is told by the legend of Lang Liêu, a prince of the last king of the Sixth Hùng Dynasty, who became the successor thanks to his creation of bánh chưng and bánh giầy, which symbolized, respectively, the Earth and the Sky (bánh chưng is the Earth and bánh giầy is the Sky). Considered an essential element of the family altar on the occasion of tết, the making and eating of bánh chưng during this time is a well-preserved tradition of Vietnamese people. Beside the tết holiday, bánh chưng is also eaten all year round as Vietnamese cuisine.

The required ingredients of bánh chưng are glutinous rice, mung bean, fatty pork and black pepper, salt, sometimes green onion, and nước mắm for spices. In the wrapping stage, one needs lá dong, strings split from giang, one type of bamboo which has long node, and sometimes a square mold in wood so that bánh chưng can be wrapped in a better shape, lá dong, which is popular only in the Southern Asia, can be substituted by banana leaves or even lá bàng. Lá dong and giang strings have to be washed carefully in order to preserve the taste of the cake, giang strings may be soaked in salt water or steamed so that they can become flexible enough for wrapping. People often choose high quality rice and bean for making bánh chưng, they are soaked in water for 2 hours in case of mung bean and 12 to 14 hours in case of glutinous rice. The fat and lean pork is preferred for bánh chưng because its fatty flavour well associates with the glutinous rice and mung bean. After being sliced in big parts, pork is mixed with pepper, onion and salt or nước mắm. People in Bắc Ninh once added sugar in this mixture of spices.

The cake is wrapped in the following order. Firstly the giang strings and two lá dong leaves are placed as the square base for the bánh chưng. After that, glutinous rice is stuffed in lá dong, followed by mung bean, pork and finally another layer of rice so that bean and pork can be respectively in the center of the cake. All placed ingredients are carefully wrapped in lá dong and bound by giang strings in the square form. In order to get a near perfect square-shaped cake, the maker can use a mold of square form as the base for the wrapping. To keep the cake from mold or being spoiled, bánh chưng should be carefully wrapped as tight as possible.

The prepared cakes are tightly arranged in large pot, the pot is filled with fresh water and boiled for hours until they are done from the inside stuffing to outside. After cooling and unwrapping, the rice skin of bánh chưng turns green because rice has absorbed the colour of lá dong. One bánh chưng is often divided in 8 parts, usually by using the very giang string which bound the wrap of the cake. As a cake formed from several ingredients, the taste of bánh chưng varies from part to part with different flavours of glutinous rice, pork, bean and even the wrapping lá dong. Bánh chưng is often served with pickled onions or vegetables, chả lụa andnước mắm. After unwrapping, bánh chưng can stay good for several day while a wrapped one can be kept for two weeks. Bánh chưng has the water activityvalue aw of about 0.95 and its pH is approximately 6.4.

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