THC N N DM KIU NHT

5-6 thng 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. Cho 1. Cho c rt (2 pht) - Nguyn liu: 2 mung ln cho 1:10 (30 ml), 2 mung nh c rt luc chn nghin nhuyn v ry qua li (10 ml) - Cch ch bin: cho nghin nhuyn, ray qua li ri trn vi c rt. 2. Cho bp (5 pht) - Nguyn liu: 2 mung ln cho 1:10 (30 ml), 2 mung nh kem bp (10 ml) - Cch ch bin: Cho nghin nhuyn, ray qua li. Bp nghin nhuyn, ry qua li ri trn vi cho. C th dng bp nguyn ht nghin nhuyn ri ry qua li.. 3. Bnh m sa (5 pht) - Nguyn liu: lt bnh m (lai 12 lt), ly sa (100 ml) - Cch ch bin: Ct b phn ba bnh m, x nh bnh m trn vi sa, nu trn la nh n khi cho sn st.

4. Cho rau bina (2 pht) - Nguyn liu: 2 mung ln cho 1:10 (30 ml), 2 mung nh rau bina luc nghin nhuyn, ray qua li (10 ml) - Cch ch bin: Cho nghin nhuyn, ray qua li ri trn vi rau bina. Rau bina d tiu ha. 5. Khoai ty sa (10 pht) - Nguyn liu: 1/8 c khoai ty, ly sa (100 ml) - Cch ch bin: Khoai ty gt v, ct nh cho vo sa nu trn la nh n khi chn mm, bc ra nghin nhuyn, ray qua li. 6. B trn sa (10 pht) - Nguyn liu: 20 g b , ly sa (100 ml) - Cch ch bin: B gt v ct nh, cho vo sa nu trn la nh n khi chn mm, bc ra nghin nhuyn, ray qua li. B cng cng giu dinh dng.

Hoa qu 7. o trn chanh (3 pht) - Nguyn liu: qu o, vi git chanh - Cch ch bin: o gt v, ng trong chn chu nhit, nh vi git chanh, bc nilon li, quay trong l vi sng 1 pht. Sau nghin nhuyn, ray qua li. Chanh ch lm cho o khng b i mu nn khng cn cho nhiu. 8. Sa chua trn da melon (3 pht) - Nguyn liu: mung ln da melon (7,5 ml), 2 mung ln sa chua khng ng (30 ml) - Cch ch bin: Da melon nghin nhuyn, ray qua li, trn vi sa chua.

9. 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. 10. To nu (3 pht) - Nguyn liu: qu to - Cch ch bin: To gt v, b ht, bc nilon, quay trong l vi sng 1 pht 30 giy. Nghin nhuyn v ray khi to cn nng. Lai to chua khi lm nng s ngt. 11. Chui trn u nnh ti (2 pht) - Nguyn liu: 1/8 qu chui, 1 mung ln y nnh ti (15 ml) - Cch ch bin: Chui nghin nhuyn, ray qua li. u nnh ti luc chn, nghin nhuyn, ray qua li, trn vi chui. Chui lm mt mu xanh ca u nnh ti. 12. Sa chua trn du ty (2 pht) - Nguyn liu: 2 qu du ty, 2 mung ln sa chua khng ng (30 ml) - Cch ch bin: Du ty nghin nhuyn, ray qua li, trn vi sa chua. Du ty giu vitamin C. Vo ma du, c th tr ng dng dn.

7-8 thng (ang cp nht) Giai 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. 1a. Cho u H Lan v m en (10 pht) - Nguyn liu: 4 mung ln cho 1:5 (60 ml), 1 mung ln u H Lan (15 ml), 1 mung ln nc dashi (15 ml), mt t m en - Cch ch bin: (1) u H Lan luc chn, nghin nhuyn, cho nc dashi vo, ry qua li. (2) Cho (1) v m en vo cho. u H Lan ti c th tr ng lnh. 1b. C rt nghin nu c tht trng (20 pht) - Nguyn liu: 2 c khoai ty (70g), 2 mung ln tht g bm nh (30 g), hnh l (thi nh), nc tngmt cht bt go. 2/3 ly nc dashi (170 ml) - Cch ch bin: (1) Khoai ty nguyn v, ct i, bc ni lng, quay l vi sng 2 pht. ngui, gt v, nghin nhuyn. (2) Tht g, nc tng, nc dashi cho vo ni trn u, nu si. (3) Cho hnh thi nh v (1) vo (2), trn u. (4) Cho bt go vo to snh. 2a. 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.

2b. Khoai ty nghin nu gan g (20 pht) - Nguyn liu: 1/4 c khoai ty, 20 g gan g, 10 g l rau bina, 1 ly ri nc luc g (300 ml), nc tng, mt t bt go - Cch ch bin: (1) Khoai ty luc chn, bc v, nghin nhuyn. (2) Gan g ngm trong nc 10 pht, sau luc chn 1 pht ri nghin nhuyn bng mung. (3) Rau bina luc chn, ra qua nc cho ngui, xt nh. (4) Cho nc tng v (2) vo nc luc g, un si, cht bt nc, cho bt go to snh. Cho (1) v (3) vo trn u. 3a. Cho bnh m v to (10 pht) - Nguyn liu: 1/2 lt bnh m (loi 12 lt), 1/8 qu to, 2/3 ly nc dng (170 ml, nc luc g hoc nc luc rau) - Cch ch bin: (1) Bnh m ct b phn ba, nghin nh, cho nc dng vo nu n khi sn st. (2) To gt v, b ht, mi nhuyn, cho 2 mung ln to vo (1), trn u ri bc ra. Trong khi nu, nu cn nc th cho thm nc dng vo. 3b. 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. 4a. Cho bnh m, cam, sa (5 pht) - Nguyn liu: 1/2 lt bnh m (loi 12 lt), 2 mung ln nc cam p (30 ml), 1/4 ly sa (50 ml) - Cch ch bin: (1) Bnh m ct b phn ba, x nh.

(2) Cho (1), nc cam p, sa vo ni, nu si nh la khong 2 ~ 3 pht. Bnh m c th tr ng dng dn. 4b. Sp u h, bp, c rt nghin (10 pht) - Nguyn liu: 2 mung ln kem bp ng hp (30 ml), 3 mung ln u h non (45 ml), 1/2 mung ln c rt (7.5 ml), 1/4 ly nc luc g (50 ml), mt t nc tng, mt t bt go - Cch ch bin: (1) C rt luc chn vi nc luc g, nghin nhuyn, trn vi kem bp, nu si, nm nc tng va n. (2) Cho bt vo (1) to snh. (3) Cho hn hp trn vo u h luc chn v nghin nhuyn. 5a. Cho bnh m v ph mai (10 pht) - Nguyn liu: 1/2 ming bnh m (loi 12 ming), 2/3 ly nc dng (170 ml, nc luc g hoc nc luc rau), 10 g ph mai - Cch ch bin: (1) Bnh m ct b phn ba, x nh, cho nc dng vo nu si nh la. (2) Ph mai ct nh. (3) Khi bnh m sn st th rc ph mai vo v tt la. Nn chn loi ph mai t mui. 5b. 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.

6a. Cho bnh m v nc rau kiu (10 pht) - Nguyn liu: 1/2 ming bnh m (loi 12 ming), 2/3 ly nc rau luc (170 ml), 1 mung ln c chua, mt t ph mai bt. - Cch ch bin: (1) Bnh m b phn ba, x nh, cho nc luc rau vo nu si nh la. C chua trng nc si, bc v, b ht, bm nh. (2) Khi bnh m sn st, cho c chua v bt ph mai vo. C th hp c chua bng ni hp. Khng nm mui. 6b. 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. 7a. M ng nu c chua (15 pht) - Nguyn liu: 2 mung ln m ng nh dng lm sp, 1/4 ly nc luc rau (170 ml), 1 mung ln c chua (15 ml), mt t bt go - Cch ch bin: (1) M ng luc mm, nguyn trong nc luc ch cho ngui, m s mm hn. Khi m ngui, vt ra r, ct nh. (2) Cho (1) v nc luc rau vo ni, nu si, cho bt to snh. Cho ra chn, cho c chua ( bc v, b ht, nghin nhuyn) ln trn. M ng c th ct nh, tr ng lnh dng dn.

7b. C tht trng nu rau bina (10 pht) - Nguyn liu: 1/5 ming c trng, 5 ~ 6 cy nm kim chm, 1 l rau bina, 1/2 qu trng g, 1/2 ly nc dashi (100 ml). - Cch ch bin: (1) C trng luc chn, b da v xng, nghin nh. Nm kim chm ct nh. Rau bina luc chn, ct nh, vt ro nc. (2) Trng khuy u, trn vi nc dashi, cho vo (1), ng trong chn chu nhit. (3) Bc ni lng li, gia c 1 l bng ngn tay ri quay trong l vi sng 1 pht 30 giy. Phn trng cn d c th dng trng trn b mt cho lng.

9-11 thng (ang cp nht) 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.

1a.

Cm ph c dm chin trng (5 pht)

- Nguyn liu: 1 mung nh c dm kh, 1/2 qu trng g, 1/2 mung nh b, 80 g cm nt - Cch ch bin: (1) C dm kh luc s, vt ra ro nc, trn vi trng g. (2) Cho b vo cho, vn la va cho b chy, cho (1) vo xo. (3) Trng chn ph ln cm. Mn ny nm thm mui c th dng lm mn n cho ngi ln.

1b. C tht trng nu rau bina v trng (15 pht)

- Nguyn liu: 50 g c tht trng, 2 l rau bina, 1/2 qu trng g, 45 ml nc dashi (hoc nc luc g), 1/3 mung nh ng (1 mung nh = 2,5 cc), mt t nc tng - Cch ch bin: (1) C tht trng hp chn, b da v xng. Rau bina luc chn vt ro nc, ct ngn 1 cm. (2) Cho (1), nc dashi (hoc nc luc g), ng vo ni un si, cho trng vo trn u n khi trng chn.

2a. M soumen (m trng) (10 pht)

- Nguyn liu: 1/4 b m trng (xem mu bn di), 20g bng ci, 1 cng mng ty (xem mu bn di), 2/3 ly nc luc g (khong 165 ml), mt t bt go - Cch ch bin: (1) Bng ci ch nh. Mng ty ct b phn cng bn di ri ct khc 2~3 cm. (2) M trng luc chn, ct khc khong 3 cm. (3) Cho nc luc g vo ni nu si, cho (1) vo ninh mm, sau cho (2) vo, sau cng cho bt vo khuy cho c sn st l c. M soumen luc chn, ra qua nc lnh ri ct ngn m khng b dnh.

2b. C ci trng nu gan g (15 pht)

- Nguyn liu: 50g c ci trng, 40g gan g, 1 ly nc dashi, 1/2 mung nh nc tng, mt t bt go - Cch ch bin: (1) Gan g ra sch, luc chn, ct ming dy 1 cm. C ci trng gt v, ct ming dy 1 cm, ninh mm. (2) Cho (1) vo ni cng vi nc dashi v nc tng, nu si trn la nh. Khi nc cn sp sp th cho bt vo khuy cho c sn st l c. C ci trng ninh mm.

3a. Udon st tht heo (10 pht)

- Nguyn liu: 1/2 mung ln hnh ty bm nhuyn (7,5 g), 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.

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3b. 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.

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12-15 thng 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). 1a. 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, 1/2 ly 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. 1b. 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.

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2a. Bnh m nng pht si r mt ong kiu Nht (10 pht) - Nguyn liu: 1/4 ci bnh m, mt t si r mt ong - Cch ch bin: Bnh m ct ming va n, nng s, pht si r mt ong. Pht mt lp si r mt ong tht mng. C th dng si r mt ong vi bnh m lt cun. 2b. C samma (c thu ao) nng, da leo (15 pht) - Nguyn liu: 1/4 con c samma, 1/3 qu da leo, 1/4 ly nc, mt t mui. - Cch ch bin: (1) C samma nng k hai mt, b da v xng, x nh va n. (2) Da leo gt v, xt lt, trn vi nc mui. (3) Da leo vt ro nc, t ln c. Da leo xt mng, dng khn dy vt ro nc. 3a. M Spaghetti Carbonara (10 pht) - Nguyn liu: 20 g spaghetti, 1/2 trng g, 1 mung ln kem ti, 1/8 c hnh ty, 1 cy xc xch (30 g) - Cch ch bin: (1) Hnh ty xt mng. Xc xch b v, b nhng phn cng, ct ming va n. Spaghetti b ngn va n, luc chn, vt ra r. (2) Trng nh u, trn vi kem ti. (3) Cho (1) vo ni, nu si, cho 2 vo, tt la trn u. o nhanh tay cho trng c u. 3b. 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

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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. 4a. 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 hai lp bnh m dnh vo nhau. Ct b phn ba bnh m, sau ct ming va n. C th dng da ln bnh m. Mn ny c th lm mi nhu cho papa. 4b. 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.

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5a. 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), 80 g 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 ln cm. Chn loi tht ngui t mui v cht ph gia ( ).

5b. 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.

6a. 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:

15

(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. 6b. 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, 1/2 mung 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 thm cht nc dng vo, tt la. Khng luc si shirataki qu k. 7a. 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 nng thm 1 pht. Chn loi tp ch bin.

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7b. 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, mt t 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.

8a. 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. 8b. 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 go vo to snh. C ngu bng ct b phn x.

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9a. 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. Mn ny c th thm lng nguyn liu cho ngi ln. Thay nm bng khoai lang cng ngon. 9b. 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 ri cho vo l nng 2 pht. Nng bnh sao cho gin v xp.

10a. 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. Trnh dng loi bt m c v qu ngt.

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10b. 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, luc chn mm. (2) Cho (1) vo ni, thm nc, tng miso, nu si la nh. Khi nc gn cn, cho bt go to snh. C th thay tht heo bng tht g.

11a. 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 b phn 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. Tht hun khi s ra m nn khng cn dng du n. 11b. 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, 2 mung 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

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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.

12a. Udon xo tht heo (10 pht) - Nguyn liu: 80 g udon luc, 1 mung ln hnh l, n. - 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 4 cm. (2) Cho du n vo cho. Udon xo s, cho phn nguyn liu cn li vo, cho nc vo, nm nc tng, nu thm 2 pht. C th thay tht heo dng nng bng tht heo thng thng. 12b. 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. C th thay cnh g bng i g lc xng. 2 lt tht heo dng nng, 1 l ci ngt, 2 mung ln nc, nc tng, du

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13a.

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 bt go to snh. Chan st ln cm. Bp ci luc c nhiu nc.

13b.

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 khoai ty. Mn ny ngi ln c th dng vi ru.

14a. 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 l c. Mn ny cho thm tiu c th lm mi nhm bia.

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14b. 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 ming 1,5 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. 15a. 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. C th bnh m trn nilon cun, s d cun hn. 15b. 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. Mn ny nm mn hn mt cht c th lm mn n cho ngi ln.

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16a. 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, nc tng, 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. 16b. 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 phm em 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. C chua nn trng nc si, b v, b ht. Mn ny c th dng lm mn n king cho ngi ln, nm thm mui v tiu s ngon hn.

Ti liu tham kho 1. http://www.hagukumi.ne.jp 2. http://baby.goo.ne.jp

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