Hủ tiếu xào giòn

Nguyên liệu:

- 500g hủ tiếu dai

- 150g tôm

- 150g mực

- 150g cá-lóc phi-lê

- 1 củ hành tây

- 100g cà chua bi

- 50g cải thìa

- 50g nấm

- 200g cần tây.

- 1 thìa cà-phê tỏi xay

- 1 thìa súp dầu hào

- 1/2 thìa súp hạt nêm

- 1 thìa cà-phê đường

- 1 thìa súp bột năng

- Tiêu, dầu ăn.

Cách làm:

Tôm bóc vỏ. Mực khứa bông, cá cắt lát. Cà chua bi bổ đôi, hành tây cắt múi. Cần tây, cải cắt khúc. Nấm rửa sạch.

Phi thơm tỏi với 1 thìa súp dầu ăn, trút hành tây, tôm, cá, mực, nấm, cải vào xào.

Cho một bát nước dùng vào, nêm dầu hào, hạt nêm, đường. Bỏ cà chua, cần tây vào xào chín. Cho bột năng vào tạo độ sánh

Chia hủ tiếu làm 4 phần, rán vàng.

Thưởng thức:

Bày hủ tiếu ra đĩa, cho đồ xào lên trên, rắc tiêu.

Hủ tiếu sa tế

Nguyên liệu:

- 200g thịt bò phi-lê

- 300g thịt bò nạm

- 100g lạc rang

- 100g sả băm

- 400g hủ tiếu dai

- 1 quả cà chua

- 1 quả dưa chuột

- 1 quả khế

- Quế

- 100g giá

- Chanh, ớt

- 1 thìa súp dầu ăn

- 1/2 thìa cà-phê tỏi xay

- 1/2 thìa cà-phê hành xay

- 1 thìa cà-phê bò kho

- 1 thìa súp sa tế

- 2 thìa súp hạt nêm

- 1 thìa súp đường.

Cách làm:

Bò phi-lê thái mỏng, lạc giã nhỏ. Thịt bò nạm thái miếng vừa ăn. Quế rửa sạch, thái nhỏ. Dưa chuột, cà chua, khế, thái mỏng. Chanh cắt đôi, ớt thái lát.

Đun nóng dầu, phi thơm hành, tỏi, cho bò nạm vào xào đều, thêm bột bò kho, sa tế, lạc. Nêm thêm hạt nêm, đường. Để nhỏ lửa, nấu đến khi mềm.

Trụng hủ tiếu, bỏ vào tô, cho cà chua, dưa chuột, thịt bò nạm, khế lên, bò phi-lê trụng sơ trong nước satế rồi xếp lên mặt hủ tiếu.

Thưởng thức

Ăn kèm với giá, chanh, ớt, sa tế.

Hủ tiếu xào áp chảo

Nguyên liệu

- 500g hủ tiếu mềm

- 150g thịt nạc

- 150g tim lợn

- 150g gan lợn

- 300g cải ngọt

- 100g cà -rốt

- 100g cà chua bi

- 1/2 củ hành tây

- 1 thìa cà-phê tỏi xay

- Dầu ăn, nước tương, đường, hạt nêm

- 1 thìa súp bột năng

- Giấm đỏ

- Hành tây.

Cách làm:

Thịt nạc, tim, gan thái mỏng. Cải ngọt cắt khúc, cà-rốt tỉa bông, thái mỏng. Cà chua bi chẻ đôi, hành tây cắt múi cau

Đun nóng dầu, phi thơm tỏi, cho hành tây, thịt, tim, gan, cà-rốt vào xào. Sau đó cho 1 bát nước dùng vào, nêm 2 thìa súp nước tương, 1 thìa súp đường, 1 thìa súp hạt nêm, 1 thìa súp giấm đỏ. Đun sôi, cho cải ngọt, cà chua vào xào chín. Bột năng hòa với nước cho vào tạo độ sánh.

Hủ tiếu đánh tơi trộn đều với 1 thìa súp nước tương. Cho vào áp chảo nóng.

Thưởng thức

Rắc tiêu, mùi tàu lên. Dùng nóng

Hủ tiếu Mỹ Tho

Nguyên liệu

- 500g hủ tiếu Mỹ Tho

- 150g tôm sú

- 100g tim lợn

- 100g gan lợn

- 100g thịt lợn xay

- 10 quả trứng cút

- 1/2 kg xương

- 100g giá

- 100g cần tây

- 100g mùi tàu

- Chanh, ớt, hành lá

- Tiêu, nước tương, tỏi ngâm chua

- 1 thìa súp hạt nêm

- 2 thìa súp nước mắm

- 1 thìa cà-phê đường, muối.

Cách làm:

Hành lá thái nhỏ. Giá, cần, mùi tàu rửa sạch, để ráo nước. Tôm sú, trứng cút luộc chín, bóc vỏ

Xương cho vào nồi nấu với 1,5 lít nước, 1 thìa cà-phê muối. Nước sôi cho tim gan vào luộc chín, vớt ra để nguội, thái mỏng. Nêm nước lèo với 1 thìa súp hạt nêm, 2 thìa súp nước mắm, 1 thìa súp đường.

Hủ tiếu trụng nhanh cho ra tô, xếp tôm, gan, tim, trứng cút. Thịt xay cho vào cái vá trụng nước lèo cho chín sau đó cho lên hủ tiếu

Thưởng thức:

Múc nước lèo chan lên. Rắc hành, tiêu, dùng kèm với cần, giá, mùi tàu, chanh, ớt, nước tương, tỏi ngâm chua.

source from: 24h

1 pound = 4 cups
1 cup = 4 ounces
1 ounce = 4 TB
1 TB = 1/4 ounce

Source:foodreference.com

Fresh apricots can be frozen to last throughout the year.
Cut ripe fruit into halves, place on a baking sheet and freeze. Once frozen, store in a plastic freezer bag for six months to a year. Thaw in the refrigerator
Apricot Producers of California

Apricots bruise easily and decay. Keep away from heat and sun. Ripen at room temperature and then refrigerate at 35 degrees F, 80% humidity.

Look for plump apricots with as much golden orange color as possible. Stay clear of fruit that is pale yellow, greenish-yellow, very firm, shriveled, or bruised. Apricots that are soft-ripe have the best flavor, but they must be eaten immediately.

Most fresh apricots are marketed in June and July, but a limited supply of imported apricots is available in large cities during December and January. Domestic apricots are grown principally in California, Washington, and Utah.

Apricots develop their flavor and sweetness on the tree, and should be mature but firm at the time that they are picked.

Look for: Apricots that are plump and juicy looking, with a uniform, golden-orange color. Ripe apricots will yield to gentle pressure on the skin.

Avoid: Dull-looking, soft, or mushy fruit, and very firm, pale yellow, or greenish-yellow fruit. These indicate overmaturity or immaturity, respectively.

Apricots will ripen at room temperature. To help them ripen, place them in a paper bag with an apple. When they yield to gentle pressure, they are ready to eat. Refrigerate ripe apricots, unwashed, in a paper or plastic bag up to 2 days. Wash them before eating. They are a perfect fast food anytime. To cut fruit, slice around its seam, twist it in half, and lift out the pit.

Eating dried apricots is a great way to get your 5 to 9 Fruits & Vegetables A Day. The nutrients (e.g., beta-carotene and niacin) are more concentrated in dried than in fresh apricots. Dried apricots also have a higher sugar content, which makes them more likely to stick on your teeth. Your dentist will remind you to brush or rinse your teeth after eating any dried fruit or sticky foods. If you’re allergic or sensitive to sulfites, remember to look on the label of the package to see if the apricots were treated with sulfur dioxide for color preservation. Look in health-food stores for apricots that were not treated with sulfites. They’ll be brown, not orange.
CDC.gov – 5 a Day

CANNED APRICOTS
• Canned Apricots are U.S. Grade B, unpeeled halves.
• Apricots are packed in unsweetened fruit juice, light syrup, lightly sweetened fruit juice and water, or lightly sweetened fruit juice.

Pack/Yield
• Apricots are packed in 15.5-ounce cans, which is about 2 cups, or 4 ½-cup servings.

Storage
• Store unopened cans in a cool, dry place off the floor.
• Store opened apricots in a covered nonmetallic container and refrigerate. Use within 5 to 7 days.

Uses and Tips
• Canned apricots are a delicious dessert served directly from the can, with juice, either at room temperature or chilled. They are also a wonderful addition to any fruit salad or dessert recipe.
• Use canned apricots in baking, cobblers and crisps.
• The juice from canned apricots can be drained and thickened with flour or cornstarch to make a fruit sauce for ice cream or pancakes.
• Freeze the drained juice in an ice cube tray; use instead of ice cubes in cold drinks or iced tea.
• Use the drained juice as part of the liquid when making gelatin desserts.

Nutrition Information
• Apricots are an excellent source of Vitamin A.
• 1/2 cup of apricots provides 1 serving from the Fruit Group of the Food Guide Pyramid.

Nutrition Facts
Serving size 2 apricot halves (80g) in light syrup
Amount Per Serving and % Daily Value*

Calories 50
Fat Cal 0
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 1g 4%
Protein 0g
Vitamin A 20%
Vitamin C 4%
Calcium 0%
Iron 2%

*Percent Daily Values are based on a 2,000 calorie diet.
Food & Nutrition Service, USDA

Source:foodreference.com

Canned Unsweetened Applesauce can be processed with added organic acids (such as erythorbic) to prevent oxidation (browning) if the packer so desires – the label will state if it has been added.

Pack
Unsweetened applesauce is packed in a No. 300 can, which is about two cups, or four ½-cup servings.

Storage

• Store unopened cans in a cool, dry place off the floor.

• Store opened applesauce in a covered container and refrigerate. Use within 5-7 days.

Uses and Tips

• Unsweetened applesauce can be served at room temperature, or chilled, as a simple lowfat dessert, or used as an ingredient in recipes. Sprinkle with ground cinnamon, if desired.

• Applesauce is a great fat substitute for lowfat baking. Simply substitute half of the fat in a recipe with an equal measure of applesauce.

• Applesauce makes a wonderful addition to raspberry gelatin for a nutritious dessert.

Nutritional Information

• Applesauce is a source of fiber, providing nearly 1 1/2 grams per half-cup serving.

• It is low in sodium; it also contains no fat, saturated fat, or cholesterol.

• 1/2 cup of applesauce provides 1 serving from The Fruit Group of the Food Guide Pyramid.

Nutrition Facts
Serving size ½ cup (122g) applesauce
Amount Per Serving and % Daily Value*

Calories 52
Fat Cal 0
Total Fat 0 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 13g 4%
Dietary Fiber 1g 4%
Sugars 10g
Protein 0g
Vitamin A 0%
Vitamin C 2%
Calcium 0%
Iron 1%

*Percent Daily Values are based on a 2,000 calorie diet.
Food & Nutrition Service, USDA

Source:foodreference.com

1 pound raw = 1/2 pound cooked.

Use tart apples for apple pie.

Source:foodreference.com

Some companies will use the term cider to refer to apple juice with no preservatives, and apple juice to juice that has been pasteurized.

Fermented apple juice which is alcoholic, is called ‘hard cider’ in the U.S.

Unfermented apple juice is called ‘apple juice’ in most other countries, and the term ‘cider’ refers to ‘hard cider’, it has been fermented and is an alcoholic beverage.

Uses and Tips
• Heat apple juice in sauce pan with cinnamon and whole cloves (optional) for a cold weather treat. Strain spices from juice before drinking.
• Blend apple juice with mashed fresh fruit, yogurt, and chopped ice to make a fruit smoothie.

Nutrition Information
• Apple Juice provides less than 100 calories per serving and is low in fat and sodium.
• One serving of apple juice provides 128% of your daily value for vitamin C.
• A ¾-cup serving of apple juice provides 1 serving from the FRUIT GROUP of the Food Guide Pyramid.

Nutrition Facts
Serving size 3/4 cup (177ml) canned apple juice
Amount Per Serving & % Daily Value*

Calories 87
Fat Cal 1
Total Fat .2g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 21g 7%
Dietary Fiber <0.5g 0%
Sugars 20g
Protein 0g
Vitamin A 0%
Vitamin C 128%
Calcium 1%
Iron 3%

*Percent Daily Values are based on a 2,000 calorie diet.
USDA, Food & Nutrition Service

Source:foodreference.com

1 pound raw = 1/2 pound cooked.

Apples absorb odors. They emit ethylene gas, which causes other fruit to ripen quicker.

Store apples at 35 degrees F, 80% humidity to prevent dehydration.

Use tart apples for apple pie.

Apples, pears and potatoes dropped in cold, lightly salted water as they are peeled will retain their color.

The many varieties of apples differ widely in appearance, flesh characteristics, seasonal availability, and suitability for different uses.

For good eating as fresh fruit, the commonly available varieties are: Red Delicious, McIntosh, Granny Smith, Empire, and Golden Delicious. For making pies and applesauce, use tart or slightly acid varieties such as Gravenstein, Grimes Golden, Jonathan, and Newtown.

For baking, the firmer fleshed varieties — Rome Beauty, Northern Spy, Rhode Island Greening, Winesap, and York Imperial — are widely used.

When purchasing fresh apples, look for:
Firm, crisp, well-colored apples. Flavor varies in apples, and depends on the stage of maturity at the time that the fruit is picked. Apples must be mature when picked to have a good flavor, texture, and storing ability. Immature apples lack color and are usually poor in flavor. They may have a shriveled appearance after being held in storage.

Most apples are marketed by grade, and consumer packages show the variety, the grade, and the size. U.S. grades for apples are: U.S. Extra Fancy, U.S. Fancy, U.S. No. 1, and combinations of these grades. U.S. Utility is a less desirable grade. Apples from the far Western States are usually marketed under State grades which are similar to the U.S. grades.

Avoid: Overripe apples (indicated by a yielding to slight pressure on the skin, and soft, mealy flesh) and apples affected by freeze (indicated by internal breakdown and bruised areas). Scald on apples (irregularly shaped tan or brown areas) may not seriously affect the taste.

Appearance: Pale brown, crescent shaped

Pairs Well With Spring Foods Like: Beets, carrots, fish/shellfish, melon, oranges, pork

Source:foodreference.com

There are about 23 almonds per one ounce serving.

Pack

Shelled whole dry-roasted and shelled whole natural almonds are packed in 2-pound cartons.

Storage

• After opening, almonds will keep 4 to 6 months under refrigeration.

• Opened nuts, if frozen, will keep for 9 to 12 months.

Uses and Tips

• One pound of whole almonds measures 3 cups.

• Dry-roasted almonds have a shorter shelf life than natural almonds.

• Almonds can be substituted in any recipe calling for nuts.

• Almonds are a tasty and nutritious addition to rice dishes, vegetable dishes, casseroles, stuffings, salads, baked goods and desserts; they also make an excellent substitute for bread crumbs as a topping for casseroles or in a breading for fish.

• To toast almonds, spread in a single layer on a baking pan and bake at 300-350°F for 8-10 minutes, stirring occasionally until almonds darken slightly (they will continue to brown slightly when removed from the oven).

Nutrition Information

• Shelled Almonds are a vitamin E-rich food; because of their skins, they are even higher in vitamin E than blanched almonds. One ounce (about 20-25 almonds) provides 35% of the daily value for vitamin E.

• Almonds are also high in protein, having as much protein, ounce for ounce, as red meat, but without the cholesterol.

• The fat content in almonds: 72% is monosaturated (the “good” fat), 21% is polyunsaturated fat, and only 7% is saturated fat.

• 1/3 cup of almonds provides 1/3 serving from the Meat, Poultry, Fish, Dry Beans, Eggs, And Nuts Group of the Food Guide Pyramid.

Nutrition Facts
Serving size 1/3 cup (39g) shelled almonds
Amount Per Serving &  % Daily Value

• Calories 225
• Fat Cal 178
• Total Fat 19.0g 29%
• Saturated Fat 1.3g 6%
• Cholesterol 0mg 0%
• Sodium 0mg 0%
• Total Carbohydrate 6g 2%
• Dietary Fiber 5g 20%
• Sugars 1g
• Protein 9g
• Vitamin A 0%
• Vitamin C 0%
• Calcium 10%
• Iron 7%

*Percent Daily Values are based on a 2,000 calorie diet.
USDA Food & Nutrition Service

Source:foodreference.com

Allspice flavor and aroma is a pleasant blend of cinnamon and clove.

Allspice is generally described as possessing a woody, cinnamon-like flavor which is slightly numbing.

Allspice is used in seasonings, sauces, sausages, ketchup, jams, pumpkin, gravies, roasts, hams, baked goods, and teas. Caribbean cooking relies on Allspice as the main ingredient in jerk seasoning. It is used in Caribbean, Mexican, Indian, English, and North American cooking and in seasoning blends such as jerk seasoning and curry.

Source:foodreference.com