Bánh canh chay

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– Bột rây ra khay, trộn với nước, nêm ít muối, nhồi đến khi bột không dính tay là được. Dùng chày cán mỏng, xắt thành sợi.
– Cà rốt, su hào, thơm gọt vỏ, cắt miếng nấu lấy nước dùng, lược bỏ xác.
– Nấm ngâm nước muối, rửa sạch, cắt làm đôi. Ớt xắt lát, chanh xắt miếng.
– Ngò rí xắt nhỏ. Boa-rô rửa sạch, xắt nhỏ.
– Đậu hũ cắt miếng vừa ăn. Lá tàu hủ ky chiên vàng, bóp nhỏ.
– Bắc chảo dầu nóng, phi thơm boa-rô, cho nấm, đậu hũ chiên và tàu hủ kyvào xào nhanh tay cùng với ít ớt màu, nêm nếm vừa ăn. Khi thấy cácnguyên liệu đã thấm gia vị thì đổ nước dùng vào, để lửa vừa.
-Nước dùng sôi thả từng sợi bánh canh vào, khuấy đều tay đến khi bánhcanh nổi lên, nêm muối, đường, bột ngọt vào cho vừa ăn là được. Múc ratô, rắc tiêu, ngò rí lên, dọn ăn kèm với chanh, ớt, nếu nhạt nêm ít nước tương vào rất ngon.

Càrốt, su hào gọt sạch vỏ, rửa sạch, cắt thành từng miếng nhỏ, nấu nướcdùng. Phi thơm boa-rô, cho nấm, đậu hũ chiên và đậu hũ ky vào xào nhanhtay cùng ít ớt màu. Nhồi bột, dùng chày cán mỏng, xắt thành sợi, chovào nồi nước sôi quậy đến khi chín.

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Bánh canh chay

Author: zen
Difficulty: Beginner Prep Time 15 min Cook Time 15 min Rest Time 15 min Total Time 45 mins Servings: 1 Calories: 240 kcal Best Season: Summer

Description

You may have made a cinnamon roll french toast casserole or french toast bake, but those can take a long time to make. With the instant pot craze going on, we thought we would try to shorten the preparation time needed for traditional french.

Thành phần:

Instructions

  1. Cut the loaf into bite-size pieces and let it dry overnight on a cookie sheet or pan.
    You can use parchment paper in the bottom too for easy release. (you can use the special pan made for IP too if you have it).
  2. Spray the bottom and sides of your dish with nonstick baking spray.
  3. Whisk the eggs and then add the milk, vanilla, sugar, brown sugar and cinnamon.
  4. Add the dried bread pieces. Let them soak for about 10 minutes. Stirring occasionally to make sure every piece of bread gets into the milk mixture.
  5. Dump the mixture into your prepared dish. Cover the dish really well with foil.
    I put a piece over the top and then also placed the dish on a piece of foil and brought the edges up around it. (This helps seal out the moisture while it is steaming).
  6. Place your trivet that came with the Instant Pot in the bottom of the pot and pour 1 cup of water into the pot. Place your baking dish on top of the trivet. Place the lid on the instant pot and make sure the vent is turned to “seal”.
  7. Set manual and pressure to high for 40 minutes.
  8. When the timer goes off cover the vent with a towel and quick release the steam.
  9. Remove the dish carefully as it will be hot and remove the foil from the dish draining.
    Top with powdered sugar, cinnamon, homemade candied pecans, and whipped cream to make it extra yummy!
Nutrition Facts

Serving Size 5

Servings 8

Amount Per Serving
Calories 730
Calories from Fat 250
% Daily Value *
Total Fat 27g42%
Saturated Fat 9g45%
Cholesterol 195mg65%
Sodium 730mg31%
Total Carbohydrate 19g7%
Dietary Fiber 5g20%
Sugars 10g
Protein 97g194%
Vitamin C 10%
Iron 12%
Vitamin E 8%
Vitamin K 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Cook this recipe at low heat.
  • Use fresh ingredients for better taste
  • After cooking, wait for at least 15 minutes for better taste
Keywords: home made, vegan, gluten free
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