Tng hp 86 thc n mn n dm kiu Nht cho b 5 n 15 thng tui
Tng hp 86 thc n mn n dm kiu Nht cho b 5 n 15 thng tui
n dm kiu nht l 1 phng php n dm tin b v khoa hc v mc tiu ca n dm
kiu Nht l tp cho b n ung hp l, n th tt v tm c nim vui trong n ung.
Phng php ny khuyn khch cc m dy cho t lp trong vic n ung sm nh t cm
mung, na t xc thc n. Cho b n theo nhu cu chnh l mu cht quan trng ca
phng php n dm ny.
Khi tm hiu n dm kiu Nht, cc m mun p dng phng php ny cho b yu nh
mnh, nhng lng tng trong vic xy dng 1 thc n phong ph ng chun.
Andamchobe.com tng hp 86 cc mn ngon nht cho b n dm theo pp ADKN, mi
cc m tham kho.
Thc n n dm kiu Nht cho b 5-6 thng tui
S lng ba dm: 1 ba/ ngyLng sa: ty theo nhu cu, u tin hn n dm th
ca cho: t l 1 go: 10 ncm: 5-10 gr (c tht trng: t bo nh tara, u ph
25 gr, trng: di 2/3 lng , trng Nht to hn VN)Cho : 5 gr 30 gr (go,
m, bnh m)Rau: 5-20 gr (c rt, b , chn vt, c chua, kabu (ging su ho),
bp ci, sp l xanh, chui, to, qut)Mui khng tt cho thn ca b, v vy giai
on ny khng cn nm mui. Lng mui cho b bng 1/4 lng mui cho ngi ln. i
vi b giai on ny, v nc dashi v nc rau luc l . Ngoi ra, nhng loi c
lng xanh nh c thu, cc loi gip xc nh tm cua, bch tuc, cc loi c, soba
(m si la mch en), tht, sa b d gy d ng cho b, do giai on ny nn trnh
cho b n nhng thc phm trn.i vi nhng b nhy cm, nu b khng chu n, khng
nn p b n. Hy ngng khong 2 ~ 3 ngy ri ch bin thc n trn hn v th cho b
n li.
Thc n n dm kiu Nht
1. C rt nghin cho b 5 thng tui n dm (thi gian thc hin: 2
pht)
Nguyn liuC rt nghin: 2 tha c ph; cho trng: 2 tha c phCch
lm:Nghin cho, vo bt. Xong nghin c rt, cho ln trn. Khi n c th xc 1
tha cho trng n trc, sau xc 1 tha c rt nghin. Hoc trn chung 2 th v
cho n cng lc.Ch : Luc c rt ti gi c hng v v vitamin tt nht.
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Thc n n dm kiu Nht 2. Cho bp / Cho ng ngt (5 pht)Nguyn liu:Cho
trng: 2 tha c ph, ng/bp nghin: 2 tha c phCch lm:Nu cho cng vi ht ng
cho ti khi mm, sau nghin nhuyn, b b.Ch : C th nu ht ng ring, sau
dng my xay cho nhanh. Nh lc ht b ng.
3. Sp bnh m sa (5 pht)Nguyn liuSa: 1/2 cup (60ml); bnh m gi: 1/4
ltCch lmNu l sa bt th cn pha theo ng t l c c lng trn. Bnh m b phn
rim cng, x nh v cho vo sa. un la nh cho ti khi thy sp si th tt
bp.Ch : Ch un cho ti khi hn hp si, sau y vung kn bnh m mm bng hi l
c.
4. Cho u c ve (10 pht)Nguyn liuCho trng: 2 tha c ph, u c ve
nghin: 2 tha c phCch lm(1) u ra sch, trn qua cho bt mi nng, sau luc
chn mm, nghin nh. (2) Cho u nghin vo gia bt cho trng.
5. Cho rau chn vt (2 pht)Nguyn liuCho trng: 2 tha c ph; rau chn
vt nghin: 2 tha c phCch lmRau chn vt ra sch, ch ly phn l. Luc cho
ti khi chn mm ri nghin nh. Sau trn vi cho trng.Ch : Cc loi rau c l
rt tt cho h tiu ha ca tr.
6. Sp khoai ty sa cho b 5 thng tui n dm (10 pht)Nguyn liu1/8 c
khoai ty, 1/2 cup sa (60ml)Cch lmKhoai ty gt v, ct nh ri luc chn.
Sau cho tip khoai ty vo sa pha thnh dng lng, un la nh cho ti khi mm
nh. Cui cng l nghin thnh sp.Ch : y l mn n d tiu v thm ngon cho tt c
cc thnh vin trong gia nh.
7. M (Udon) nu nc rau c (10 pht)Nguyn liu20g m, 1/2 cup nc sp
rau c (60ml), bt go ( to snh) va .Cch lm(1), Cho m vo nc sp rau c,
sau un la nh cho m chn mm trong 5p (2) Cho bt go vo, un thm trong
5p na l ok.Ch : C th mua m lm sn thay v t lm.
8. Sp sa b (10 pht)Nguyn liu20g b , 1/2 cup sa (60ml)Cch lm(1),
B gt v, ct ming nh, un chn ti trong 5p (2) sa bt pha theo ng t l ti
lng yu cu, sau cho b chn ti vo un la nh ti khi mm nh. Cui cng nghin
nh hn hp trn.Ch : B mu sm s nhiu vitamin A hn b mu ti.
9. Thch to ti (5 pht)Nguyn liu1/4 qu to, 1/4 tha c ph gelatine
(bt lm ng) hoc tha c ph bt thch, 1 tha sp nc lnh.Cch lm(1) To gt v,
b li, ct nh ri hp chn mm. (2) Nghin nh to, cho bt gelatine v nc vo
ha tan, sau cho vo l vi sng trong 30s lm nng. Cui cng lnh cho hn hp
ng thnh thch l dng c.Ch : C th thay to bng l nghin cng rt ngon.
10. Nc o vi chanh (3 pht)Nguyn liu1/4 qu o, nc chanh va .Cch lmo
gt v, b ht, ct ming mng ri hp chn (c th bc trong giy wrap ri cho vo
l vi sng trong 2 pht). Sau ly ra nghin nhuyn, trn vi nc chanh l
ok.Ch : Nc chanh cho vo gip mn nc o khng b thm, v th ko nn lm dng.
C th b nc chanh nu khng cn thit.
11. Thch c chua (30 pht)Nguyn liu:1 qu c chua nh, 1 tha c ph
gelatin, 1/2 tha sp nc lnhCch lm(1) C chua gt v, b ht, hp chn v
nghin nhuyn (2) Gelatine trn vi nc, cho vo LVS trong 1 pht. Trn 1 v
2 vi nhau, sau cho vo t lnh trong 20 pht cho ng.Ch : Nu c chua khng
chn c v ngt t nhin, th c th cho thm tha ng.
12. Sa chua da li (3 pht)Nguyn liu:1/2 tha da li (hoc 1 ming c
10g), 2 tha c ph sa chua trng.Cch lm:Da li hp chn, sau nghin nh ri
trn vi sa chua.Ch : C th dng sa bt ca b/ sa m lm sa chua.
13. To ph v cam (3 pht)Nguyn liu:1 tha c ph nc cam, 2 tha c ph u
ph ti.Cch lm:u ph nghin nh mn, sau cho nc cam vo. lnh cho u ph ng
li l n c.Ch : Nn lm u ph nng ln 1 cht th s d nghin nh mn hn.
14. To nghin (3 pht)Nguyn liu:1/4 qu toCch lm:To gt v, b li, sau
ct ming mng, dng nilon thc phm bc kn, quay trong l vi sng trong
1,5p cho mm. Nghin khi cn nng m cho nhuyn.Ch : Nu to chua, c th cho
thm tha ng, v rim to trc khi nghin.
15. Sa u nnh trn chui (2 pht)Nguyn liu:1/8 qu chui, 1 tha sp sa
u nnhCch lm:Chui nghin nh, sau trnchung vi sa u nnh.Ch : Nn dng
chui chn nc trnh v cht.
16. Sp sa chua du ty (2 pht)Nguyn liu:2 qu du ty, 2 tha sa chua
trng.Cch lm:Du ty xay nhuyn, trn vi sa chua l xong.Ch : Du ty l loi
qu giu vitamin C nht, do dng gii nhit trong ma nng l rt hp l.
17. u h trn nc cam (3 pht)- Nguyn liu: 1 mung ln nc cam (15 ml),
2 mung ln u h non (30 ml)- Cch ch bin: u h luc s, nghin nhuyn, ray
qua lui trn vi nc cam.Dng lai nc cam dnh cho em b hoc nc cam vt pha
lang t l 1:5.Thc n n dm kiu Nht cho b 7-8 thng tuiGiai on ny c th
cho b n tht nc hoc c tht . Nn cho thm tng t mt a dng thc n cho b.
Cho b n nhiu loi rau xanh. Nhng loi rau mm nh rau bina ch cn nu mm
i mt na l va.S ba dm: 2 ba/ngyS lng sa: gim dn lng sa theo yc ca b.
th ca cho: t l 1 go : 7 ncNguyn liu nh giai on trc cng thm: (tc l
cng thm loi thc phm b n c, khng phi cng thm s lng)m: 10-15 gr
(trng: c lng , u ph 40-50 gr, sn phm sa b: 85-100 gr, tht ln g,
natto, c tht (sau 8 thng), gan g)Cho : 40-80 gr (corn flake,
macaroni, )Rau: 25 gr (natto, da chut, nm cc loi
18. Cho mn mui (2 pht)Nguyn liu:4 tha c ph cho trng, 1/4 qu mn
mui ( mai mn), 1 cht ti ty (?).Cch lm:Nghin cho trng cho nhuyn. Mn
mui b ht, nghin nhuyn, cho ln mt cho cng vi ti ty.Ch : Lm mm mai mn
bng cch ngm qu mai trong nc nng gi khong 10p. Cch ny cng gip qu mai
bt mn.
19. Cho c tht trng v c rt (20 pht)Nguyn liu:50g c rt, 30g nc c
tht trng (tht c mu trng), 1/2 tha c ph rong bin ti (hoc 1 tha rong
bin kh), 1/2 tha c ph bt go/ bt nng (lm trn)Cch lm:(1) C rt gt v,
ct ming khong 1mm, luc chn trong 10p v nghin nhuyn .(2), Rong bin
ra sch, luc la ln trong 1 -2p cho mm (3) C b da, luc/ hp chn mm
trong 5p ri lc ht xng, lm nh . Cho nc sp (nc dashi) vo ni, cho 1,
2, v 3 vo, un si (khong 3p); cui cng cho bt go/ bt nng ha tan vo, i
si li th tt bp.Ch : Rong bin cn c ra sch k vi nc lnh cho ht mn, sau
luc bng nc lnh.
20. Cho u c ve v vng en (10 pht)Nguyn liu:1 tha u c ve luc chn,
4 tha cho trng, 1 tha nc dashi (hoc nc rau c hay nc hm xng u c),
vng en rang chn gi nh va .Cch lm:Cho u c ve vo nc dashi, luc chn v
nghin nh. Sau cho ln mt chn cho ri rc vng en ln.Ch : Dng u ng lnh
hay u ti u c.
21. St tht g bm nu khoai mn (10 pht)Nguyn liu:(70g) khoai mn, 2
tha tht g bm, bt go/ bt khoai ty/ bt nng (to snh), 2/3 cup nc dashi
(100ml), 2 tha hnh l bm nhuyn, nc tng (x du) va .Cch lm:Khoai mn gt
v, ct lt mng, dng wrap bc li, hp trong l vi sng trong 2 pht. Sau i
bay ht khi, dng na dm nh hoc bm bng dao cho nhuyn. Cho cho ln bp,
cho tht g bm ha vi nc dashi cho ti, un cng vi nc tng v hnh l thi nh
cho ti khi tht g chn mm (khong 6p). Cui cng cho bt go ha tan vo, un
si li to snh l ok.Ch : Nu gii lm bp, bn c th ming khoai mn trn tay
ri dng dao thi lt s mng hn trn tht.
22. Cho c cm l du non cho b 7 thng tui n dm (10 pht)Nguyn liu:4
tha c ph cho 1:5, 1 tha c cm, 1 ~ 2 l du nonCch lm:C cm un vi 1 cht
nc l ch xanh kh mi, xong luc chn nghin nhuyn. L du non cng luc chn,
nghin nhuyn. C th ring c v l du thnh 1 a, cho trng ring 1 bt; hoc
trnh by theo kiu cho trng mc trc, sau rc l du nghin ln, cui cng l
xc 1 c cm ln trn cng, khi n th trn u n hoc tng th 1.Ch : C th thay
c cm bng cc loi c tht trng: cng hp chn v nghin ti th b n l ok.
23. Khoai ty nghin trn gan g cho b 8 thng tui n dm (20 pht)Nguyn
liu:1/4 c khoai ty (khong 20g), gan g 20g, 10g cng ci b xi, 1 cht
bt nng, 1 tha sp nc dng g, 1/2 tha c ph nc tng.Cch lm:Khoai ty hp
chn lm nh. Gan g ra sch, trng qua nc si gi c un cht gng kh mi sau
hp chn, dng da/tha lm nh th s khng c mi nng nh xay.. Cng ci b xi hp
chn, ly sng dao lm mm ri bm nh. Cho nc tng (x du) vo ni nc dng g,
sau cho tt c cc nguyn liu s ch trn vo, un cho ti khi si bng th vn
la nh, cho thm bt nng cho snh, un thm 1 n 1,5 pht na th tt bp.Ch :
C th cho thm cc loi rau c khc ty ..
24. Cho vi tng bt (natto) (5 pht)Nguyn liu:1 tha c ph tng bt
(natto), 4 tha c ph cho 1:5Cch lm:Cho tng bt vo 1 chn nc lc lnh,
quy nt ra ri vo ni cho, un si li l xong.Ch : C th cho thm rau mn
cho nhiu mu sc bt mt hn.Natto l tn gi ca loi tng u nnh dng bt, ging
nh kiu tng bn c ht ca Vit Nam mnh. V th nu m no cu k mun cho b n mn
ny ng thep hng dn, th c th mua tng bn c ht, v vt ci ht ra ra sch
cho bt mn ri nghin nhuyn nu cho cng s c mi v gn tng t.n gin, d n hn
l thay natto bng u ph. C th cho thm cht x du, chng u ph vi x du ri
dm ra cho b n cng vi cho. Rau c i km th ng iu nht l c ci hoc ci
tho. Cn nu khng th rau no cng c.
25. Khoai lang nghin vi pat gan (5 pht)Nguyn liu:40g khoai lang,
1 lng trng, 3 tha c ph (15ml) sa (sa bt), mt cht pate gan v rau c
ty thch.Cch lm:Khoang lang gt v, ra sch, thi lt mng ri bc nilon thc
phm, cho vo l vi sng hp ti khi chn (khoai chuyn sang mu trong). Ly
ra bay ht khi nghin nh. nh tan lng trng, trn vi sa ri un la nh
khong 10p cho trng chn, va un va khuy u tay trnh b dnh y ni. Cho
khoai lang nghin + pate gan + rau c ( lm chn) vo, khuy u v iu chnh
ti c va n ca b. un si li th tt bp, nhc ra ngui.Ch : C th hp khoai
bng ni hp cng OK.
26. Sp miso nu khoai ty (hay cn gi l mn sp khoai ty nu tng bt)
(10 pht)Nguyn liu:4 lt khoai ty (khong 30g) , 1 tha c ph tng miso,
60ml nc dngCch lm:Cho khoai ty lt vo nc dng, un chn mm nh. Cho thm
tng miso vo, un thm 2 pht na cho ngm vo khoai. Mang ra nghin nhuyn
ti th b n.Ch : Khoai ty khi cn nng s dnh v kh nghin. Nn ngui (bay
ht khi) hng nghin th s OK hn.
27. u ph nghin nu vi nc st rau c (15 pht)Nguyn liu:3 tha canh u
ph ba, 20g tht c g, 10g hnh ty, 60ml nc dashi, tha c ph bt nng, 1
cht nc x du.Cch lm:Hnh ty luc chn vi nc dashi cho bt hng, bm nh ti
th b n. c g bm nh, cho vo nu cng vi hnh ty v x du la nh t 2 3 pht.
Cho bt nng vo lm snh hn hp. u ph luc chn, nghin nh. Khi n th ri nc
st ln u ph.
28. M khoai lang cho b 8 thng tui n dm kiu nht (15 pht)Nguyn
liu:40g m (m udon ca Nht), 10g khoai lang, 100ml nc dng, mt cht bt
nng.Cch lm:M luc vi nc dng cho ti khi chn mm (bm nh tay thy nt).
Khoai lang hp chn, nghin nh, cho 1 cht bt nng cho snh. Khi n th
khoai ln trn m.Ch : Khoai lang c th hp trong l vi sng cng ok. Nh
phi lun gt v trc khi ch bin.
29. B nghin trn sa (5 pht)Nguyn liu:40g b , 1/4 tha c ph b
(khong 1,5g), 30g sa btCch lm:B s ch sch, thi lt mng, bc nilon thc
phm ri hp chn trong l vi sng khong 1 pht, sau nghin ti th b n. B
cng lm tan chy, sa pha theo ng hng dn ri trn vi b l xong.Ch : Nn
trn b v sa vo sau khi b ngui bt (bay ht hi) th s khng b nho.
30. Sp bnh m v to (10 pht)Nguyn liu:6 lt bnh m gi (loi 12 lt
ct/bnh), 1/8 qu to , 100ml nc dng (ngon nht l nc dng g)Cch lm:B phn
rim cng ca bnh m, x nh, un vi nc dng cho ti khi bnh m n mm. Dng my
xay cm tay hoc da/a quy cho bnh m nhuyn ti th b n. To thi lt mng,
hp khong 2 pht cho chn mm, cng nghin nhuyn. Khi n th cho to nghin
ln mt bt sp, n ring hoc trn chung u c.Ch : Khi un sp cn ch ti c gia
gim nc dng cho va.
31. u ph vi c hi st c chua (10 pht)Nguyn liu:30 u ph, 1 /6 qu c
chua, 2 tha tht c hi ng hp (hoc 20g fille c hi)Cch lm:C hi nu l c
hp th vt sch du, ri dm nt ti th b n; nu l c ti th hp chn, xo vi cht
du c hi + hnh ty cho thm. u ph luc vi cht mui trong 10 pht cho chn
k, cng dm nhuyn. C chua hp chn, nghin nhuyn. Trn cc th vi nhau l
xong.Ch : C th ly phn du ngm c hi ri ln trn nu b thch, nhng khng qu
1 tha c ph.
32. Bnh m nghin vi nc cam v sa (5 pht)Nguyn liu:6 lt bnh m gi,
10 15ml nc cam, 60ml saCch lm:Bnh m gi b rim cng, x nh, un la nh
cho bnh m n u. Cho sa v nc cam vo, un la nh thm 2 pht na th tt
bp.
33. u ph vi c rt v sa ng nghin (10 pht)Nguyn liu:2 tha c ph sa
ng ng hp (corn cream), 30g u ph, 10g c rt, mt cht bt nng, 60ml nc
dng g, mt cht x du (nu thch)Cch lm:Hp c rt chn mm bng l vi sng.
Trong lc th un nc dng g vi sa ng v x du la nh. C rt hp chn, nghin
nh cng cho vo ni st ang un. Thm cht bt nng cho st snh. u ph luc
chn, nghin nh by ra a, ri nc st c rt v sa ng ln trn.
34. Sp bnh m ph mai (10 pht)Nguyn liu:6 lt bnh m gi, 100ml nc
dng, 10g ph maiCch lm:Bnh m b phn v cng, x nh un vi nc dng cho mm v
n trng. Ph mai ct ming nh, cho vo un cng bnh m la nh trong 3 pht.
Tt bp, o u bnh m v ph mai cho quyn vi nhau l OK.Ch : Nn chn loi ph
mai t mui.
35. Bnh xp u ph (10 pht)Nguyn liu:20g u ph, 1/2 lng trng, 60ml
sa, bt khoai ty (potato starch), mt cht ng.Cch lm:Cho lng trng, sa
v ng vo ni, quy tan thnh hn hp ng nht ri un la nh cho ti khi hn hp
chn, khuy thy nng tay. Cho tip bt khoai ty vo cho c. u ph dm nhuyn
mn, trn vi hn hp trn ri lm ng lnh trong t lnh.
36. Sp bnh m rau c kiu (10 pht)Nguyn liu:6 lt bnh m gi, 100ml nc
dng rau c, 10g c chua, 1 to ph mai si.Cch lm:Bnh m b rim cng, x nh
un vi nc dng ti khi mm v n trng. C chua hp chn, bm nh (c th dng tng
c chua cng c: 1 tha c ph), ln trn bt sp cn vi cht ph mai si, th l
xong.
37. Sp c rt vi c hi v u c ve (10 pht)Nguyn liu:(10g approx), 10g
c rt, u c ve 20g. 20g c hi ti, 80ml nc dng rau c, 1 to bt nng.Cch
lm:C hi hp chn, dm nh, xo vi cht du hoc b v hnh ty bm nh cho thm..
u c ve luc chn, cng nghin nhuyn ly bt, b v. C rt hp chn, nghin
nhuyn. Cho hn hp u c ve v c rt nghin vo un vi nc dng trong 2 -3p ri
cho c hi vo, cho tip bt nng vo to snh..
38. M nu vi rau chn vt (15 pht)Nguyn liu:40g m, 10 20g rau chn
vt, mt cht bt nng, 1 thi c ph tng c chua (ketchup), 100ml nc dng
g.Cch lm:M un vi 2/3 lng nc dng g la nh cho chn nh (v ngm ht nc dng
vo m), ct ti th b n. Rau chn vt lm chn, bm nh, trn vi tng c chua.
Ha bt nng vi ch nc dng cn li, cho vo hn hp rau chn vt v c chua to
thnh st. Khi n th ri st ln m.Ch : i vi cc loi rau nhiu x nh rau chn
vt th nn bm/thi theo chiu ngang hn ch x ca mn n.
39. C tht trng hp vi nc st trng v c chua (10 pht)Nguyn liu:10g
hnh ty, 10g c tht trng, st trng 30g, 10g c chua, 60ml nc.Cch lm:Hnh
ty bm nh, xo vi c tht trng lm chn dm nhuyn cho thm. Cho nc st trng
v 60ml nc vo, rim la nh khong 3p. Hp chn c chua, nghin nhuyn. Mc hn
hp ra a su lng hoc bt, cho c chua ln trn.Ch : C th thay c chua
nghin bng du nghin cng ok.Nc st trng l mt loi gia v ph bin ti Nht,
thng bn sn trong cc gi nh (ging kiu nc st c ri hay st kho c ca
mnh). Nu t lm th c th tham kho cng thc sau ca m Zounoha:St trng
white souce khng bit VN mnh c khng, mnh th sang y ri mi bit c loi
st ny. St ny dng khi n tht hambuger hay trn vi cm, tht g, nm cc loi
ri trn rc phomat nng trong l thnh mn gratin, Ngi Nht ni tr con rt
thch loi st ny, mn no m b khng thch th c cho st ny vo l b s n. Khng
bit ni c qu khng, cn bn thn mnh th thy ng l st ny ngon tht. Hm qua
mnh lm theo hng dn ca sch nu n dm lm st trng cho tr em, tc l khng
nhiu cht bo v cc cht khc. Cch lm nh sau1. 60g hnh ty thi nh, xo nh
la cho ti khi chn mm, ng mu vng vi 1 cht du n.2. Cho 50g bt m qua
ry (cho khi dnh cm vo nhau) vo (1), o u 1 lc.3. Cho t t 400ml sa ti
vo (2) , va cho va o u, ch vn l nh la. Sau khi cho ht sa th cho la
to ln 1 cht (la va, hi nh), v o lun tay.4. 3 pht sau s thy st c dn
li, tip tc o cho n khi thy si lc bc, v lc ny st s c li va
40. Nui st c chua cho b 8 thng tui n dm kiu Nht (15 pht)Nguyn
liu:2 tha canh nui sng (khong 30g), 60ml nc dng rau c, 20g c chua
ti hoc 1 tha tng c chua, 1 to bt nng.Cch lm:Luc nui vi nc dng ti
khi mm, dng tay n nh thy nt l ok. Vt nui ra trn vi du n cho khi
dnh, ct nh ti th b n. Lm st c chua bng cch hp chn c chua ri nghin
nhuyn, cho thm bt nng to snh. Khi n th ri st c chua ln a m. C th rc
thm ph mai nu thch.
41. Cho c dm v rong bin (5 pht)- Nguyn liu:4 mung ln cho 1:5 (60
ml), 1 mung ln c dm kh, mt cht rong bin- Cch ch bin:(1) C dm cho vo
ci lc tr ra qua cho bt mn, bm nh.(2) Cho rong bin v (1) vo cho.C dm
kh c th luc s ri bm nh.
42. u h, c chua trn c ng (10 pht)- Nguyn liu:3 mung ln u h non
(45 ml), 1 mung ln c chua (15 ml), 2 mung nh c ng ng hp (10 ml).-
Cch ch bin:(1) C ng b bt nc, nh ti ra. u h luc s, nghin nh. C chua
trng nc si bc v, b ht, bm nh.(2) Trn u (1) vi nhau.
43. St u h, sa, trng (10 pht)- Nguyn liu:2 mung ln u h non (30
ml), 1/2 lng trng g, 1/4 ly sa (50 ml), mt t bt go v ng.- Cch ch
bin:(1) St sa trng: Cho trng, sa, ng vo ni, trn u ri nu si nh la.
Cho bt go vo to snh.(2) Cho (1) ra chn, cho u h nghin nhuyn ln
trn.St sa trng ny c th n vi bnh m lt.
44. Sp c hi, c rt, u sora (u tm) (10 pht)- Nguyn liu:1/8 ming c
hi ti (khong 10 g), 1/2 mung ln c rt (7.5 ml), 1 qu u sora, 1/3 ly
nc rau luc, mt t bt go- Cch ch bin:(1) C hi ti luc s, b da v xng, x
ti. u sora luc chn mm, bc v, nghin nh.(2) Cho nc rau luc vo c hi v
c rt ( nghin nhuyn v ry qua li) nu si khong 2 ~ 3 pht.(3) Cho bt vo
to snh. Sau , cho u sora ( nghin nhuyn) ln trn.C th s dng u nnh ti,
bc lp mng mng i ri nghin nh.
-------------
Thc n n dm kiu nht cho b 9-10-11 thng tui
Giai on ny, b c th n c hu ht cc loi rau. C th cho b n c phn cung
rau bina (ct nh). B c th n c lng v lng trng trng. Tuy nhin, nn cho
b n trng chn hon ton. B c th n hu ht cc mn c, tr mn sashimi (c
sng). Nn cho b n thm gan g, cc loi tht c mu , u qu, u h b sung cht
st.S lng ba dm: 3 ba/ngyS lng sa: 600 ~ 800ml/ngy th ca cho: t l 1
go: 5 nc (4 -5 cup nc vi 50g go, gn ging cm ca ng ln but nt
hn)Nguyn liu nh giai on trc cng thmm c 15 gr (thm tm ng)m tht
ln/b/g: 5-18 gru ph: 40-50 grCho 1:5~1:3 90-100 gr (thm bn,
min)Rau: 30-40 gr (thm gi , mng, nori)Ch nu cc mn tht mu hoc c thnh
phn l gan chng thiu st.
45. C nc st tng 10 phtNguyn liu:1/2 tha c ph tng ht, 1 tha c ph
ng, 30 nc dng, cht bt nng, 50g c nc, 1 to gng ti.Cch lm:C nc hp/luc
chn vi 1 cht gng cho thm, ri dm nhuyn lc ht da va xng nh. Ha nc dng
+ ng + tng ht thnh 1 hn hp, cho tht c vo un la nh (rim) khong 5p.
Cui cng ha bt nng, vo lm snh mn n l xong.Mn ny dng n vi cho.
46. Mc v khoai mn vin (15 pht)Nguyn liu:30g khoai mn, 50g mc,
tha c ph bt chin.Cch lm:Khoai mn ct lt mng, hp chn, thi ht lu khong
0,5mm. Mc xay nhuyn, trn vi bt chin cho mn, vin thnh tng vin nh ng
knh 1cm ri ln qua khoai mn cho khoai dnh u. Cho cc vin mc vo ni, hp
cch thy cho chn.Ch : C th hp khoai mn trong l vi sng cho chn trong
2 pht.
47. Mn cm tht ln vin (10 pht)Nguyn liu:30g tht ln xay, 250ml nc
dng g, hnh l va , tha du ho, 60g go.Cch lm:Dng ch nc dng nu 60g go
thnh dng cho c (cm nt). Trn du ho vi ch nc dng cn li, rim tht ln
trong khong 5 pht cho chn tht. Cho ch cm nt vo xo vi tht rim v hnh
l ct nh, un ti khi hnh l chn l ok.Ch : C th p thm ci lng trng g vo,
hn hp cm va xo, hp thm 3 pht cho trng chn s thnh mn cm trng p
lt.
48. Tht b cun bp ci (15 pht)Nguyn liu:30g tht b xay (phn hi m),
1 tha c ph hnh ty, 3 l bp ci c va (c th dng l ci tho), 1 cht bt
nng, 100ml nc dng, to mui.Cch lm:(1) l bp ci ra sch, b phn cung
cng, hp chn nhng ch khng lm rch. (2), Tht b xo vi hnh ty cho chn
ti. Dng l bp ci cun nhn l phn tht b va xo thnh tng thanh thun di,
ghim li bng tm tre cho khi tut. nc dng vo cho su lng, cho cc cun
tht b vo, rim nh la ti khi nc cn cn (khong 5- 6p). Ly cc cun tht b
ra, ct nh va b n. Ch nc rim cn li cho bt nng v cht mui vo, un si
lito st ri ln cc ming tht b cun.Ch : C th dng nc st trng n km, nh
vy khng cn lm st m dng ti mui.
49. Cm trng rau c (15 pht)Nguyn liu:20g c ci, 10 20g rau chn vt,
lng trng g, 250ml nc dng g, 60g go.Cch lm:Rau c hp chn, bm nh ti th
b n. Dng lng nc dng nu 60g go thnh cho c (cm nt). Dng ch nc dng cn
li rim rau c cho mm nh. nh tan lng trng, xo vi cm.Ch : ring phn rau
c rim 1 a, v xc cm rang vi trng vo 1 bt nh. Khi n mi trn chung.50.
c g xo ci tho v du vng cho b 10-11 thng tui n dm (10 pht)Nguyn
liu:50g ci tho, 30g c g, 1 tha c ph du vng (m), tha c ph ng, tha c
ph x duCch lm:Ci tho luc chn c l, thi con ch c 1mm theo chiu ngang
ca l. c g thi qun c c 5mm, hp/luc chn. Trn hn hp gm du vng, ng, x
du cho u, cho ci tho v c g lm chn vo xo thm khong 2p l ok.Ch : nu
ming tht g vn to hn kh nng n ca b, th c th dng tay x thnh ming b
hn.
51. G xo b (10 pht)Nguyn liu:30g c g, 60g b , tha c ph x du,
100ml nc dng, bt nng 1 chtCch lm:B hp chn, ct hnh qun c c 1,5cm. c
g bm nh ti th b n (hnh qun c c 5mm), rim vi hn hp gm nc dng + nc x
du la nh cho chn mm (khong 7p). Cho b vo un cng. Cui cng cho bt nng
vo cho snh.Ch : Nn tht g vo hn hp ri mi un, nh vy tht s khng b
vn.
52. G hp khoai lang v sa (10 pht)Nguyn liu:30g khoai lang, qu
trng g, 60ml sa ti, 20g c gCch lm:Khoai lang ct lt mng, hp trong
LVS kong 1p cho chn. Dm nt bng da khi cn nng. Trn khoai lang nghin
vi tht g bm, trng g quy nt v sa thnh 1 hn hp ng nht. Trt vo 1 ci
bt/ chn s su lng c bi lp du mng cho khi dnh. Cho vo l vi sng hp t 2
5p cho ti khi xm gia thy khng dnh que thm l chn.Ch : C th hp tg, ri
b ra pht 1 lp lng trng ln mt th s p mt v ngon hn..
53. Bnh nng kiu Php (10 pht)Nguyn liu:4 lt bnh m gi, qu trng g,
1 tha c ph ng, 45ml sa, 5g bCch lm:Trn hn hp sa + ng + trng g cho
u. Bnh m gi b rim cng, ct ming va b n. Pht hn hp va trn ln mt bnh
m, cho ln cho c sn b nng chy, rn ti khi mi mt c mu nu nht l ok.Ch
:Nn dng cho khng dnh bnh khng b chy v dnh khi rn.
54. Khoai lang rn (5 pht)Nguyn liu:80g khoai lang, 1 tha c ph du
m, tha c ph ng, 1 2 tha c ph x du.Cch lm:Khoai lang ct ming va n,
hp chn. Ha hn hp gm ng + du m + x du cho tan u, sau cho khoai lang
vo rim cho ti khi nc cn l ok.Ch : C th rc cht ht vng rang vng ln
trn cho p mt.
55. Gan nu c ci (15 pht)Nguyn liu:50g c ci, 40g gan g, 100ml nc
dng, 1 tha x du, 1 cht bt nngCch lm:Luc gan g vi 1 cht gng cho thm,
ri ct ming va n (hnh qun c c 1cm). C ci ct ming va n (qun c c 1cm),
cng luc chn bng 1.2 ch nc dng. Ch nc dng cn li cho cht bt nng vo to
snh, cho x du vo un lm thnh nc st. Khi n th ri ln phn c ci v gan g
lm chn.Ch : Cn phi m bo gan g chn k (khng cn chy ra nc ) m bo an
ton v sinh thc phm.
56. Udon st tht heo (10 pht)- Nguyn liu:1/2 mung ln hnh ty bm
nhuyn (7,5g), 1 mung ln tht heo bm (15 g), 1 gi st c chua dnh cho
em b, 1/4 ly nc (50 ml), 60 g udon ( Vit Nam c th thay bng bnh canh
hoc bn si to)- Cch ch bin:(1) Cho nc, hnh ty, tht heo bm vo ni, trn
u, nu trn la nh khong 1 pht.(2) Cho st c chua vo trn u, tt la. Cho
undon ct ngn 2 cm vo, trn u.C th thay nc bng nc luc g v cho thm ph
mai lt xt si tng dinh dng cho b.
57. Canh u h, nm kim chm, ci ngt (10 pht)- Nguyn liu:30g u h,
30g ci ngt, 20g nm kim chm, nc dashi, 1/3 ly nc lc, nc tng- Cch ch
bin:(1) u h ct ming dy 1 cm. Ci ngt luc chn mm, ct khc di 1 cm. Nm
kim chm ct khc di 1 cm.(2) Cho (1) vo ni cng vi nc lc, nu si trn la
nh khong 2 pht, cho thm nc dashi vo trn u,nm nc tng.C th chn u h
non hoc u h trng bnh thng.
---------------------Mn ngon cho b 12-15 thng tui n dm kiu
Nht
Mc tiu ca giai on ny l cho b n thc n giu dinh dng hng n vic thi
cho b ung sa. Sang giai on ny, b c th n gn nh ngi ln, v vy nn cho b
n cn bng dinh dng bng nhiu loi thc phm. Cn ch giai on ny thc n ca b
vn c nm nht. Lng mui nm cho b bng 1/4 mung nh (1 mung nh bng 2,5
g).
58. Sp rau kiu (minestrone) (10 pht)- Nguyn liu:10 g nui, 2 cy
xc xch, 1 mung ln hnh ty, 3 cm rau cn (ly phn cng nh), 3 cm c rt,
1/4 qu c chua, 1/2ly nc rau luc, mt t mui.- Cch ch bin:(1) Nui luc
chn, vt ra r. Xc xch ct nh va n. Rau cn xt mng. C rt xt ming dy 1
cm. C chua b v v ht, bm nh. Hnh ty ct ming dy 2 cm.(2) Cho nc luc
rau vo (1), nu si 3 pht, nm va n.Nu xc xch mn, nn luc qua cho bt
mn.
59. C ng li kim chin (10 pht)- Nguyn liu:50 g c ng li kim, 20 g
rau bina, du n, mt t bt ph mai, mt t mui.- Cch ch bin:(1) C ng li
kim ct ming di, mng, p mui. Rau bina luc chn, ct khc 1 cm.(2) Cho
du n vo cho, chin c vng hai mt. Ch cn li ca cho th xo rau bina.(3)
Vt c ra da, rc bt ph mai ln trn. Cho thm rau bina ln da.C th luc
rau bina ri chia tng phn nh, tr ng, dng dn.
60. Tht v khoai ty vin bc bt chin (15 pht)- Nguyn liu:2 mung ln
hnh ty, 30 g tht xay, 1/2 c khoai ty, mt t mui, mt t trng, mt t bt
c m- Cch ch bin:(1) Khoai ty bc nilon, quay trong l vi sng 2 pht,
lt li quay thm 1 pht. Lt v khi cn nng, nghin nhuyn.(2) Tht bm trn
vi hnh ty, xo qua, nm va n.(3) Trn u (1) vi (2), nn thnh vin, nhng
qua trng, ln qua bt c m, chin vng vi du 170 C.i vi ngi ln, mn ny c
th nm thm mui v thm sa s ngon hn.
61. Bnh m sandwich kp trng (15 pht)- Nguyn liu:1 trng g luc chn,
15 g ph mai ti, 2 lt bnh m (loi 12 lt)- Cch ch bin:(1) Trng g dm
nh, trn vi ph mai ti, pht ln bnh m, kp thm mt lt bnh m ln trn.(2)
Gi (1) trong giy bc, n nh khong 5 pht cho hailp bnh m dnh vo nhau.
Ct b phn ba bnh m, sau ct ming va n.
62. Hamburger u h v tht bm (15 pht)- Nguyn liu:30 g u h, 20 g
tht bm, 1 mung ln bt bnh m, 1 mung ln hnh ty bm nh, vi khoanh c rt
dy 5 mm, 2 mung nh ng, 40 ml nc, mt t b, mui, du n.- Cch ch bin:(1)
Cho u h, tht bm, hnh ty, bt bnh m, mui vo t, trn u. Chia lm hai
phn, nn thnh ming trn.(2) Cho du vo cho, du si th cho (1) vo chin 2
pht.(3) Cho c rt, b, ng, mui, nc vo ni, nu si la nh khong 4 ~ 5 pht
cho n khi nc sn st, chan ln(2).C rt c th ta hoa cho p.
63. Cm st kem ci tho v tht ngui (10 pht)- Nguyn liu:1 lt tht
ngui, 1/2 l ci tho (20 g), 1 gi white sauce (thc phm tr em, nc st
mu trng lm t b, sa), 80g cm, mui, mt t bt go.- Cch ch bin:(1) Ci
tho ct lm 3 ri xt mng, tht ngui ct lm 4 ri xt mng.(2) Cho 40 ml nc
vo ni nu si, cho white sauce vo,trn u.(3) Cho (1) vo (2), nm mui,
nu si 1~ 2 pht.(4) Khuy bt bt go cho vo to snh. Chan st lncm.Chn
loi tht ngui t mui v cht ph gia.
64. Tht cua vin rn (15 pht)- Nguyn liu:30 g tht cua, 1/2 c khoai
ty, 2 mung ln hnh ty, 1 mung ln sa ti, mt t mui, du n, trng, bt c
m.- Cch ch bin:(1) Tht cua luc (hoc h) chn, x ti. Hnh ty bm nh, xo
qua.(2) Khoai ty bc nilon, quay trong l vi sng 2 pht, lt li quay
thm 1 pht. Lt v khi cn nng, nghin nhuyn.(3) Trn (1) v (2) vi mui v
sa ti. Chia lm 4 phn, vin trn, ln qua trng, ln qua bt c m, chin vng
1 pht vi du nhit 170 C.Dng tht cng cua s d x ti hn.
65. Cm st tht g v trng (5 pht)- Nguyn liu:1/8 c hnh ty, 1 mung
nh rong bin, 50 g tht g c, 1/2 trng g, 1/4 ly nc dashi, 1/2 mung nh
ng, mt t nc tng, 80 g cm.- Cch ch bin:(1) c g xt lt mng ngang th.
Hnh ty xt ming dy 5 mm, di 1,5 cm. Rong bin luc chn, xt nh.(2) Cho
tht g, hnh ty, nc dashi, ng, nc tng vo ni, nu si nh la. Khi si trn
u, khi tht g sn cho thm rong bin vo, cho trng vo khuy u. Chan st ln
cm.C th thay hnh ty bng u hnh l bm nh.
66. Tht b nng kiu Nht (15 pht)- Nguyn liu:40 g tht b, 20 g hnh
l, 20 g si shirataki (si nh bn lm t bt c nhc ), 1 mung nh ng,
1/2mung nh nc tng.- Cch ch bin:(1) Tht b ct ming di 1,5 cm, hnh l
xt mng. Si shirataki ct ngn 2 cm, luc qua.(2) Cho tht b v hnh vo
cho, nm ng, nc tng, nng la va. Cui cng cho si shirataki vo, cho
thmcht nc dng vo, tt la.Khng luc si shirataki qu k.
67. Bnh pizza kiu Nht (10 pht)- Nguyn liu:1/2 l bp ci, 1/2 mung
ln bt m, 1 mung ln trng g, 5 g tht heo, 1/2 mung ln tp, 1/2 mung ln
nc, mt t mui, du n.- Cch ch bin:(1) Bp ci, tp bm nh.(2) Trn u bt m,
trng, mui, nc sao cho khng b vn cc. Cho thm tm, bp ci vo trn u.(3)
Cho du vo cho nng, chia (2) lm 2 phn cho vo cho nng 2 pht. Cho tht
heo ln trn, lt li nngthm 1 pht.Chn loi tp ch bin.68. St tht b v u h
(10 pht)- Nguyn liu:50 g u h, 20 g tht b bm nh, 1 mung ln hnh ty, 1
gi nc st c chua (thc phm em b), 40 ml nc, mtt bt go, mui.- Cch ch
bin:(1) u h gi trong giy thm cho ro nc.(2) Tht b bm nh, hnh ty nh
ti, cho nc v st c chua vo nu si 1 pht.(3) Cho u h vo (2), cho bt go
to snh, nm mui va n.u h dng tay bp vn s ngon hn
69. Cm g (10 pht)- Nguyn liu:80 g cm, 1 mung ln hnh ty, 30 g tht
g c, 1 cy mng ty, 1 ti st c chua (thc phm em b), mui, du n.- Cch ch
bin:(1) Hnh ty, tht g bm nh. Mng ty ct khc va n.(2) Xo tht g v hnh
ty vi du n. Khi tht sn, cho st c chua, mng ty, mui vo, nu thm 1~2
pht.C th cho thm tng c to mu.
70. Tht g vin kho c ci, c rt, c ngu bng (20 pht)- Nguyn liu:30 g
tht g xay, 1/2 mung nh bt khoai ty, 1 mung nh bt c m, 50 g c ci, 20
g c rt, 10 g c ngu bng, 1 ly nc dashi, 1 mung nh nc tng, mt t bt
go.- Cch ch bin:(1) C ci v c rt ct ming dy 1 cm, luc chn. C ngu bng
xt mng, ngm nc 5 pht, luc chn.(2) Cho bt khoai ty v bt c m vo tht g
xay, trn u, nn thnh vin trn.(3) Cho nc dashi v nc tng vo ni nu si,
cho (1) v (2) vo. Nu n khi nc cn xp xp th cho bt govo to snh.C ngu
bng ct b phn x.
71. Cm xo nm (10 pht)- Nguyn liu:80 g cm, 20 g tht g bm, 10 g nm
kim chm, 10 g nm qut (), 1 qu ht d luc, 30 ml nc dashi- Cch ch
bin:(1) Nm kim chm ct khc 1 cm. Nm qut ct nh. Ht d luc s, ct nh.(2)
Cho nc dashi v tht g vo ni, trn u, nu si la va 1~2 pht.(3) Cho thm
(1) vo (2) nu n khi nc gn cn, cho cm vo trn u.Lu : Mn ny c th thm
lng nguyn liu cho ngi ln. Thay nm bng khoai lang cng ngon.
72. Bnh m nng trng (5 pht)- Nguyn liu:4 lt bnh m nng, 2 mung ln
trng g, 1/4 mung bt ph mai, mt t mi ty, mt t b.- Cch ch bin:(1) Bnh
m nng nhng qua nc m, vt ro nc.(2) Cho trng, bt ph mai, mi ty bm nh
vo t trn u, pht ln bnh m. Pht thm b hai mt bnh m richo vo l nng 2
pht.
73. Bnh m chin rau (10 pht)- Nguyn liu:1 gi rau trn (thc phm em
b), 3 mung ln bt m, 1 mung ln c rt bm nh, 2 mung ln trng, du n- Cch
ch bin:(1) Rau trn trn qua nc si.(2) Cho bt m, c rt, trng vo (1),
trn u. Nu c qu th cho thm nc.(3) Cho du vo cho, chia (2) lm 4 phn,
tri mng, chin vng hai mt trong 2~3 pht.Lu : Trnh dng loi bt m c v
qu ngt.
74. Tht heo kho tng miso (15 pht)- Nguyn liu:30 g tht heo, 1/4 c
khoai ty, 1 khoanh c rt 1 cm, 1/16 c hnh ty, 1/2 mung tng miso, 2/3
ly nc, mt t bt go.- Cch ch bin:(1) Tht heo xt nh. Hnh ty ct ming 1
cm. Khoai ty xt ming 1 cm, ngm nc. C rt xt ming 1 cm, lucchn mm.(2)
Cho (1) vo ni, thm nc, tng miso, nu si la nh. Khi nc gn cn, cho bt
go to snh.Lu : c th thay tht heo bng tht g.
75. Soba xo tht hun khi (15 pht)- Nguyn liu:80 g soba xo, 1/8 c
hnh ty, 50 g bp ci, 1/2 ming tht heo xng khi (bacon), 3 mung ln bp
hp, 1/2 ly nc luc g, mt t bt go- Cch ch bin:(1) Soba xo ct khc 3
cm, tht heo hun khi xt ming 1 cm, luc s, vt ra r. Hnh ty xt mng, bp
ci ct bphn cung, luc chn, ct ming 1 cm.(2) Cho (1) v bp vo cho, cho
nc luc g vo nu si la va. Khi nc si vn nh la nu thm 1~2 pht. Cui cng
cho bt go to snh.Lu : Tht hun khi s ra m nn khng cn dng du n.
76. Hamburger tht g v miso (10 pht)- Nguyn liu:40 g tht g xay, 1
mung ln bt m, 1/2 lng trng g, 1/2 mung ln du n, 1/2 mung nh tng
miso, 2mung ln mirin (mt loi ru sake ngt dng lm gia v ca Nht)- Cch
ch bin:(1) Miso khuy u vi mirin.(2) Cho bt m, lng trng vo tht g,
trn u, chia lm 2 phn.(3) Vin (2) thnh ming trn, dy 1 cm. Cho du vo
cho nng, chin hi vng 2 mt vi la va.(4) Chan (1) ln tht g va chin
xong.Mn ny nm mn hn mt cht c th lm mn n cho ngi ln.
77. Udon xo tht heo (10 pht)- Nguyn liu:80 g udon luc, 1 mung ln
hnh l, 2 lt tht heo dng nng, 1 l ci ngt, 2 mung ln nc, nc tng,
dun.- Cch ch bin:(1) Tht heo xt nh. Ci ngt luc chn, phn cng xt khc
1 cm, phn l xt nh. Hnh l bm nh. Udon ct khc 4cm.(2) Cho du n vo
cho. Udon xo s, cho phn nguyn liu cn li vo, cho nc vo, nm nc tng,
nu thm 2pht.Lu : C th thay tht heo dng nng bng tht heo thng
thng.
78. Cnh g kho mt ong v nc tng (10 pht)- Nguyn liu:2 cnh g (phn
cui cnh), 2 mung nh mt ong, 1/2 lt chanh, 1/2 ly nc, mt t mui- Cch
ch bin:(1) Dng dao ct cnh g mt ng theo chiu dc pha trc.(2) Cho mt
ong, nc, mui, chanh (b v) vo ni trn u, cho (1) vo nu trn la nh n
khi cn nc.Lu : C th thay cnh g bng i g lc xng.
79. Cm st tm, kem bp, bp ci (15 pht)- Nguyn liu:4 mung ln kem
bp, 2 con tm lt v, 50 g bp ci, 1/2 ly nc dashi, 80 g cm, mt t bt
go.- Cch ch bin:(1) Tm bm nh, nghin nhuyn. Bp ci b phn cng, luc
chn, ngm nc lnh, xt si 2 cm ri xt nh.(2) Cho tm vo nc dashi nu si
la nh, khi nc si vn la nh, cho kem bp v bp ci vo, trn u. Cho btgo
to snh. Chan st ln cm.Lu : Bp ci luc c nhiu nc.
80. Khoai ty chin chm ph mai (5 pht)- Nguyn liu:5~6 ming khoai
ty chin, 1/2 mung ln pa-t hoa qu (thc phm em b), 1 mung ln ph mai
ti- Cch ch bin:(1) Khoai ty chhin vng u vi du 170 C.(2) Trn u pa-t
hoa qu vi ph mai ti, chan ln khoaity.Lu : Mn ny ngi ln c th dng vi
ru.
81. Bnh m nng ph mai (15 pht)- Nguyn liu:1/2 lt bnh m (loi 12
lt), 1/2 mung ln t chung, 2 mung nh ph mai, mt t du n- Cch ch
bin:(1) Bnh m ct b phn ba, ct lm 4 phn hnh tam gic. t chung xt
nh.(2) t chung xo qua vi du n. Cho t chung, ph mai ln bnh m ri cho
vo l nng n khi bnh m sm lc.Mn ny cho thm tiu c th lm mi nhm
bia.
82. u h v tht heo nu v dashi (10 pht)- Nguyn liu:10 g nm kim
chm, 10 g min, 20 g tht heo bm, 30 g u h trng, 50 ml nc dashi, mt t
hnh l, nc tng- Cch ch bin:(1) Min ngm nc m, ct ngn 2 cm. u h ct
ming1,5 cm. Nm kim chm, hnh l ct khc 1 cm.(2) Cho nc dashi vo ni,
cho tht bm vo trn u, nu si la nh. Cho (1) vo nu thm 2 pht la va.(3)
Nm nc tng, cho hnh l vo trn u.
83. Bnh m lt cun m en (3 pht)- Nguyn liu:1 lt bnh m (loi 12
ming), 1 mung ln m en, 1/2 mung ln mt ong- Cch ch bin:(1) M en trn
vi mt ong.(2) Pht (1) ln bnh m, cun trn, gi trong nilon khong 5 pht
cho bnh m v m dnh vo nhau.(3) Tho nilon, ct lm 4.Ch : C th bnh m
trn nilon cun, s d cun hn.
84. Mng ty luc, pa-t gan g trn ph mai (10 pht)- Nguyn liu:1~2 cy
mng ty, 100 ml nc rau luc, 1 mung nh ph mai trng, 1 mung nh pa-t
gan (thc phm em b)- Cch ch bin:(1) Mng ty ct b gc, ct khc 4 cm, lt
v, ct i.(2) Cho (1), nc luc rau vo ni, nu si la nh n khi mng ty chn
mm. Bc ra ngui.(3) Trn pa-t gan g vi ph mai. By ra da cng vi mng
ty.Ch : Mn ny nm mn hn mt cht c th lm mn n cho ngi ln.
85. Soba xo tht b (15 pht)- Nguyn liu:60 g soba xo, 20 g tht b
bm, 20 g ci tho, 1 gi dashi ha tan (thc phm em b), 50 ml nc, tng c,
nctng, bt go.- Cch ch bin:(1) Soba luc s, vt ra r. Ci tho xt
mng.(2) Cho nc v dashi vo ni, nu si. Cho tht b vo. Cho thm (1) vo
nu si 1~2 pht.(3) Cho tng c, nc tng va n. Cho bt go to snh. Chan ln
soba.Soba ct ngn va n.
86. u tng st c chua (15 pht)- Nguyn liu:50 g u tng ngm n, 3 qu c
chua (loi c chua nh), 1/8 c hnh ty, 1 gi nc st c chua (thc phmem
b), 2/3 ly nc.- Cch ch bin:(1) Hnh ty xt mng, c chua ct lm 4.(2)
Cho hnh ty, u tng, st c chua vo ni nu si la va. Khi si vn nh la. Nu
n khi nc gn cn.(3) Cho c chua o trn u.Ch : C chua nn trng nc si, b
v, b ht. Mn ny c th dng lm mn n king cho ngi ln, nm thm muiv tiu s
ngon hn
