Noodles:

* Ingredients:

- Noodles

- Spices

- Water

* Instruction:

1. First, boil the water in a pot.

2. Secondly, put the noodles into the boiling water.

3. Then put the spices in.

4. Finally, serve the dish in a bowl with some vegetables.

Dishes: Fries eggs

Ingredients:

eggs, cooking oil, spices.

Method:

Firstly, I need three eggs, cooking oils, green onions, salt, pepper, sauce soy, seasoning. Next, beat eggs and mix with salt, pepper, seasoning. Then, heat the pan pour the mixture of eggs. And then, fold in half and put it on a plate. Finally, serve with rice and vegetables.

Pancake:

Ingredients:

Two eggs

Three teaspoons of sugar

Four tablespoons of flour

One cup of milk

1) Great Wall (Vạn lí trường thành)

The supply-cố cung

Shanghai harbour

As a colorful symbol of Shanghai in the past and rising strongly in the future, this terminal is 1.5 km long along the Huangpu River with ancient Roman, Gothic, Renaissance buildings Baroque and Tan-Classic. The riverside is an extremely beautiful skyline created by the skyscrapers of Shanghai, including the famous Oriental Pearl Tower.

Attendance
Attendance is not a quiet place. It is a haven for souvenirs, with countless booths lurking around the lively squares, nestled amidst the impressive classical Chinese architecture. Visitors can buy a variety of jewelry, pearls and handicrafts, and items of popular brands.

Shanghai Art Museum

From the outside, the building has a modern chic appearance but inside is a cathedral that honors ancient artis values. Here you can admire the exquisite beauty of thousands of years old copperworks, sculptures, ceramics, jade, seals, calligraphy, coins, paintings, furniture as well. Chinese handicrafts of ethnic minorities.

tham khảo:

Quang Ninh is a coastal province in the Northeast region of Vietnam. Quang Ninh borders China. Quang Ninh is likened to a miniature Vietnam, because there are seas, islands, plains, midlands, hills, and borders. According to the economic development plan, Quang Ninh belongs to both the northern key economic region and the northern coastal region. This is the main coal mining province of Vietnam. Quang Ninh is currently developing in the direction of focusing on tourism in combination with environmental protection of sea and islands. Quang Ninh has many relics such as: Yen Tu scenic spot in Uong Bi city, Ha Long Bay in Ha Long city,... Quang Ninh has 4 cities: Ha Long city, Cam Pha city, Mong Cai city , Uong Bi city. In addition, Quang Ninh also has Co To island 100 km from the mainland. Quang Ninh province's youth union members and youth actively participated in administrative reform, building e-government with nearly 200 ideas, solutions, and models of participation in administrative reform applied in practice. Accompanying and supporting activities for young people have been strengthened, which has supported over 15,000 pupils and students in difficult circumstances, remote and isolated areas to go to school; job placement for more than 200,000 young people. Quang Ninh is a rich and beautiful city and Quang Ninh will develop even more in the future.

Bánh chưng: Stuffed sky rice cake

Chúng ta thường gọi từ này ”Chung cake”, nhưng hiện nay nó đã có tên tiếng Anh đầy đủ là “stuffed sky rice cake”. Các bạn nhớ chú ý để gọi thật chính xác nhé!

“Stuffed sky rice cake” is one the most traditional special foods for the lunar new year in Viet Nam. It is made of sky rice, pork and green bean, all ingredients are wrapped inside a special leaf which calls Lá Dong. The rice and green bean have to be soaked in water for a day. The pork is usually seasoned with pepper & salt for several hours. Banh Chung is boiled for 6 or 8 hours. Nowadays, families in villages still maintain making stuffed sky rice cake before the lunar New Year but people in the cities do not. They don’t have time to make it and usually go to shops to buy it.”

(Bánh Chưng là một trong những món ăn truyền thống đặc biết nhất trong dịp tết cổ truyền Việt Nam. Nó được làm từ gạp nếp, thịt lợn và đỗ xanh, tất cả nguyên liệu gói trong một loại lá đặc biệt tên là Lá Dong. Gạo và đỗ xanh phải được ngâm nước khoảng 1 ngày. Thịt lợn thường được ướp với tiêu và muối hàng giờ. Bánh Chưng thường được luộc trong vòng 6 – 8 tiếng. Ngày nay, các gia đình ở vùng nông thôn vẫn giữu truyền thống gói bánh chưng trước tết âm lịch nhưng các gia đình ở thành thị thì không. Họ không có thời gian tự làm và thường đến cửa hàng để mua.)

Bún chả: Kebab rice noodles

Keybab rice noodles is one of the most delicious dishes. Grilled pork with rice noodles heaping piles of fresh greens, and a dipping sauce. We can eat “Kebab rice noodles” with Crab Spring Rolls, which has crispy on the outside of this spring roll, then strong crab taste with black pepper flavor on the inside.

(Bún chả là một trong những món ăn ngon nhất. Chả (thịt nướng) ăn cùng với bún và rất nhiều loại rau thơm, kèm theo nước chấm. Chúng ta có thể ăn bún chả kèm với nem cua bể, thứ mà có vị giòn tan bên ngoài lớp nem cuốn và vị cua đậm đà cùng với mùi thơm của hạt tiêu ở bên trong.)

Bánh cuốn: Stuffed pancake

Rice flour rolls and/or pancakes is a mix dishes that is popular in Red River Delta. It sometimes stuffed with ground pork and onion. They are eaten in a variety of ways with many side dishes, including one out of a million kinds of Cha (Chả), which are Vietnamese meats spiced and flavored in a multitude of ways -often ground to a paste and cooked.

(Bánh cuốn là món ăn trộn nhiều hương vị rất phổ biến ở đồng bằng sông Hồng. Nó được ăn cùng với thịt lợn và hành. Chúng được thưởng thức bằng nhiều cách đa dạng với các thành phần món ăn, trong đó có Chả, món ăn Việt Nam được gia vị theo nhiều cách – thường được làm xay nhuyễn ra và nấu chín.)

Bánh xèo: Crispy Vietnamese Pancake

The Crispy Vietnamese Pancake is made of shrimp and pork, also served with dipping sauce. It origins from Korea and Japan and is most popular in the South of Vietnam.

Mỳ Quảng: Quang Noodles

A very popular yet extremely complicated noodle dish. Also originating from Quang Nam, Mi Quang varies in its preparation and features very sharply contrasting flavors and textures in (if prepared properly) a shallowly filled bowl of broth, noodles, herbs, vegetables, and roasted rice chip.

(Một món ăn rất phổ biến nhưng cực kỳ phức tạp. Có nguồn gốc từ Quảng Nam, Mì Quảng có sự khác nhau về mặt chuẩn bị và có những mùi vị tương phản rất rõ nét trong các món canh, mì, rau, hoa quả và bánh tráng)

Phở: Pho

Trước đây chúng ta thường gọi ”Phở” Việt Nam là noodles, tuy nhiên hiện nay từ ”Pho” đã được ghi nhận trong từ điển Anh ngữ.

”This simple staple consisting of a salty broth, fresh rice noodles, a sprinkling of herbs and chicken or beef, features predominately in the local diet. Pho is cheap, tasty, and widely available at all hours.The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs.

(Món ăn đơn giản này bao gồm một bát canh nước dùng mặn, phở tươi, một rải rau thơm và thịt gà hoặc thịt bò, các gia vị chủ yếu trong chế độ ăn uống địa phương. Phở có giá rẻ, ngon, và phổ biến rộng rãi ở mọi khung giờ. Phở Hà Nội và Sài Gòn khác nhau bởi chất phở, độ ngọt của nước dùng và cách chọn rau thơm)

Pho is one of the Vietnamese traditional food. The most delicious and typical brand of Pho in Vietnam is Ha Noi Pho with wonderful flavor. Pho is made from rice noodles, beef or chicken and other spices. Pho is a noodle soup; therefore, it’s better when being added with beansprout. Eating Pho with family not only reflects Vietnamese tradition but also creates cozy atmosphere. At weekends, my friends and I usually go to a cafeteria to enjoy Pho because Pho is served at many restaurants in Vietnam. There are two main kind of Pho: noodle soup with beef and sliced chicken, both of them are delicious and high nutrients. Pho is favorite food of almost Vietnamese and often served as breakfast. Moreover, Pho is popular in international market for its pleasant taste and reasonable price. Foreign tourists visit Vietnam and they really the taste of Pho here. I am very proud of it. In near future, I hope Pho will be more famous in other countries so that foreigners can enjoy this cuisine and understand about Vietnamese culture.

Bản dịch

Phở là một trong những món ăn truyền thống của VN. Phở ngon và có thương hiệu nổi tiếng nhất VN là phở Hà Nội với hương vị tuyệt vời. Phở được làm từ bánh phở, thịt bò hoặc thịt gà và những gia vị khác. Phở là một món nước, vì thế sẽ ngon hơn khi ăn cùng với giá. Ăn phở với gia đình không chỉ phản ánh truyền thống người Việt mà còn tạo nên không khí ấm cúng. Vào cuối tuần, tôi và bạn bè thường đi ra tiệm ăn phở vì phở được bán ở rất nhiều hàng quán tại VN. Có 2 loại phở chính đó là phở bò và phở gà, cả hai đều ngon và bổ dưỡng. Phở là món ăn yêu thích của hầu hết người Việt và thường được phụ vụ như bữa sáng. Hơn nữa, phở còn phổ bién ở thị trường quốc tế bởi vị ngon và giá thành phải chăng. Du khách nước ngoài đến VN và họ rất thích hương vị phở ở đây. Tôi rất tự hào về điều đó. Trong tương lai, tôi mong phở sẽ càng nổi tiếng ở các nước khác để họ có thể thưởng thức và hiểu hơn về văn hoá Việt.

When it comes to enjoyment, what I find the most interesting is to go traveling to different places and try the local cuisine there. In my journeys, I was strikingly impressed by many kinds of food, one of which is crispy pancake - also known as Banh Xeo. The ingredients to make flour mixture include rice flour, coconut cream, turmeric, onions and salt, mixed with water. The batter is then added into a frying pan brushed with vegetable oil and forms a thin pancake. After about two minutes, the cooker will scatter some pork, shrimps and sprouts on half of the cake then fold it in half to cover the filling and cook for thirty seconds. The dish is often served with traditional sauce made from fish sauce mixed with lemon, garlic and chilli. An interesting feature about Banh Xeo is the way people eat them. The pancake will be cut into two to three pieces and rolled in sheets of rice paper together with some lettuces. The roll is dipped into the prepared sauce, which creates a stunning combination of flavor. In one bite, customers can feel the crispness, a little bit sweetness, fat and freshness of the vegetables and just want to eat more. To sum up, coming to Vietnam, if you want to explore the culinary culture here, Banh Xeo will be an amazing experience that should not be missed.

:==?????

không ai júp dc bn âu, mik muốn giúp lắm mà khó qá k dc

My favourite food is sandwich. Sandwich is very easy to make. You need some slice of bread, some salad, some hams and some mayonnaise. You just need to put the salad on the slice of bread then take some hams put it on the sandwich and put some mayonnaise. Last, you take another slice of bread then put in on the top of all and done!

:P

soup gì bạn ?

A bowl of appetizer soup is always the ideal opening for a perfect meal. If you have the opportunity to cook at home, remember the following appetizer recipes!

Accordingly, in the framework of the arle, please guide how to cook bamboo shoots crab soup, sea crab and snow mushroom soup, chicken and shiitake soup, stupid shaved soup, lotus seed soup ...

The soups have delicious feasts, 18 simple soups, European-style soups

 
The soups have delicious feasts, 18 simple soups, European-style soups

At parties, the first item that is often chosen on the menu is the appetizer soup.

Because they are both easy to eat and very delicious, it would be an extremely suitable appetizer before enjoying the main dishes. Today, let's get together with Sick Knowledge, check out our awesome party soups!

Please see more: Vegetarian dishes for banquet, how to cook vegetarian food for a simple wedding reception

1. Crab bamboo shoot soup - baby soup
Crab bamboo soup - baby soup
Crab bamboo soup - baby soup

 
Prepare:

250gr chicken
1 box of asparagus (this type is pre-packed and sold in supermarkets)
100gr of fresh crab meat
10 boiled quail eggs peeled
1 chicken egg
5 tablespoons cornstarch
1 tbsp finely chopped onion
1 tsp finely chopped shallots
2 teaspoons of cooking oil
Little white pepper and onion
Making:

Step 1: Take asparagus out of the box, remove the water and cut the bamboo shoots diagonally into bite-sized pieces, then blanch them through boiling water.
Step 2: Non-fragrant fried shallots with hot oil and stir fried crab meat.
Step 3: Boil the chicken with about 2 large bowls of water. When you see the meat is cooked, bring the meat through cold water to keep the meat beautiful white. Then, bring the shredded chicken.
Step 4: Beat chicken eggs in the bowl.
Step 4: Continue cooking chicken broth with asparagus and quail eggs.
Step 5: Add the fragrant fried chicken and fragrant crab meat to the soup.
Step 6: Slowly pour the beaten egg into the pot of broth to form a puree in the soup.
Step 7: Finally, slowly pour the cornstarch juice into the pot to create a soup.
When used, you can add a few drops of sesame oil, less pepper and garnish with a few cilantro.
2. Crab soup and snow mushrooms - delicious soup
Crab soup and snow mushroom - delicious soup
Crab soup and snow mushroom - delicious soup

 
Prepare:

3 fresh sea crabs
50gr snow mushrooms
10 boiled quail eggs and peeled
3 pig shoulder blades
5 tablespoons cornstarch
Little pepper and green onion
Spices: salt, seasoning seeds
Making:

Step 1: Blanch the pork bones with boiling water on high heat then wash the bones with water and take the bones to simmer. Pork bone broth is used to make soup.
Step 2: Steam the sea crabs and separate the bricks and crab meat to tear. While waiting for the crabs to ripen, bring the mushrooms to soak. When the mushrooms are soft, bring them into small pieces to taste.
Step 3: Onion and stir fry crab meat then add to the pot of water to simmer.
Step 4: Use the beaten egg whites to mix slowly into the pot of soup to form a puree.
Step 5: Add the snow mushrooms. Then, slowly mix the cornstarch into the soup to create a moderate consistency. Season to taste and turn off the heat.
When used you garnish with a little pepper and cilantro. Hot soup is always better.
3. Crab soup and shiitake mushroom - wine sauce
Crab soup and shiitake mushroom - wine sauce
Crab soup and shiitake mushroom - wine sauce

 
Material:

2 green crabs
5 ear mushrooms
1 carrot
3 tbsp cornstarch
3 pig shoulder blades
2 eggs
Spices: Pepper, salt, and cilantro
Making:

Step 1: Wash the crabs, steamed or boiled. Note, if you boil, you only need to give about 3 teaspoons of water is enough because the crab water left while boiling will help the crab meat sweet and hunt when you add too much water. After the crabs are cooked, bring them apart and tear the fibers.
Step 2: Cook the broth with the pork shoulder as instructed.
Step 3: Rinse and soak the shiitake mushrooms with some cornstarch juice. Part carrot, peeled and cut small pomegranate seeds.
Step 4: Use egg white and beat
Step 4: Cook fragrant onion and fry the crab meat. Put this crab meat in a pot of broth with carrots and simmer. When the water boils again, add the shiitake mushrooms. Cook for about 5 more minutes, slowly pour the egg white into the pot to make a puree. Finally, add cornstarch and stir well.
Season again and you have a great pot of soup for the whole family!
4. Shrimp and baby corn soup - European soups
Shrimp and baby corn soup - European soups
Shrimp and baby corn soup - European soups

Material:

 
450gr cakes
3 pork shoulder bones
2 young corns (split with seeds)
1 box of peas (small type)
5 shiitake ears (soak shiitake mushrooms and cut them long in four)
3 tbsp cornstarch
2 chicken eggs
Spices: Pepper, salt
Making:

Step 1: Ninh pork bone water used as directed.
Step 2: Rinse the shrimp, steam, and peel completely then diced. Note, re-use the shrimp broth to put in with the broth to create a natural sweetness.
Step 3: Soak the shiitake mushrooms and cut them verally into four.
Step 3: Fry the onion and stir fry the shrimp. Turn the mushrooms, corn, and peas into turn to stir fry briefly.
Step 4: Put the stir-fried mixture into the pot of broth. When the ingredients have just cooked

Bạn chép mạng ghê thật!!!

Xôi xéo:

Chances are you will encounter this dish in almost every outdoors market. There are even two restaurantsdedicated fully to this dish in the Old Quarters. Xoi xeo is sticky rice topped with ground de-hulled mung bean and fried onion. Sometimes it can be served with eggs or steamed chicken breast on request. The serving is really filling and it is good for any time of the day but most Vietnamese have it for breakfast or lunch.

Xoi Yen is a all time local favourite sitting just North of Sword Lake (Hoan Kiem lake) on Nguyen Huu Huan street. Ask anyone in the area and they all know what you are referring to. The price varies, without chicken, a bowl of Xoi xeo costs you about 50 cents. Have it with a glass of soy milk and you have more energy boost than a box of granola bars!

"Vietnam is the land of heat and noodles". That is what an American friend wrote to me in an email when he said he missed Vietnam. While in English, there may be only some words "noodles", "vermicelli" or "noodle soup", in Vietnamese, we have various names "Phở, Bún, Miến, Bánh đa, Bánh canh, Mỳ" to describe our noodles. The Vietnamese noodles have different colors (white, red, yellow), shape and thickness, depending on the types and regions. Each of the said noodles has one more word next to it, like beef, chicken or other material, or name of a location to emphasize their specialty. For example, Phở gà (noodle soup with chicken), Phở bò (noodle soup with beef), Bún bò Huế (Huế city's beef noodle soup), Mỳ Quảng (Quảng Nam province's noodles) etc.

Bánh cuốn:

If the French has this famous delicious crepe made of wheat, egg and dairy products; Vietnamese and particularly Hanoian is proud of their steamed crepe from rice flour and water. A savoury meal, the inside stuffing contains ground pork, wood-ear and seasoning. Most street chefs make the dish right at door so look for a place that steams are coming up high. Banh cuon is served with nuoc mam, a mixture of fish sauce, sugar and lime.

Banh cuon Gia An – Ba Trieu street (opposite to Vincom tower) is a more upscale restaurants specializing in Banh Cuon. The price is not that big a difference (about $1.5 for a serving) compared with other street vendors (about 50-70 cents). Banh cuon there is made without preservative and of high hygiene condition. You can ask for a vegetarian option as well.