An Dam Kieu Nhat - Hoitu.tk

8/6/2019 An Dam Kieu Nhat - Hoitu.tk

1/47http://dichvuphoto.tk - Chuyen photo va in gia re nhat tai Ha Noi

o Th M Khanh

Osaka, thng 12 nm 2008

N DM KIU NHT



Mc lc

Khi no th bt u cho b n dm?................................1

Cc giai on n dm ...................................................1

th v mm ca thc n .....................................2

Thi gian cho b n dm trong ngy ..............................4

Bt u cho b n dm nhthno? .............................5

Lng thc n cho mi ba ..........................................6

Cc loi nc dng chbin thc n cho b ...............8

Thc n n dm ...................................................... 10



1

Khi no th bt u cho b n dm?

Ngi Nht cho b n dm khi b c 5 thng tui.

Cc giai on n dm

- Giai on 1: t5 n 6 thng tui- Giai on 2: t7 n 8 thng tui- Giai on 3: t9 n 11 thng tui- Giai on 4: t12 n 15 thng tui



2

th v mm ca thc n

- Giai on 1: y l giai on bbt u n dm, ch yu l tp cho

b n bng mung v lm quen vi

cc v thc n khc ngoi sa. Thcn ca b c ch bin thnh

dng bt v snh b d nut.

- Giai on 2: giai on ny, btp dng li a thc n vo c

hng nut. Thc n ca b c

ninh mm, nghin s v snh b

c th lm tan thc n bng li v

d nut.

- Giai on 3: Sang giai on ny, b bit nhai tru tro. V vy, thc

n ca b c ninh mm sao cho

b c th nhai bng li v ct to

khong 0,5 cm, di khong 2 ~ 3

cm b c th tbc n.

- Giai on 4: Lc ny, b cnhiu rng hn nn b c th nhai

thc n bng rng. Thc n ca b

c nu mm sao cho b c th

nhai bng rng.



3

Hnh nh minh ha v th ca cho, rau, c

Cho

Cho 1:10 Cho 1:7 Cho 1:5 Cho 1:3 Cm

C rt

nghin nhuyn nghin s ct 0,5 cm ct 1 cmv ray qua li

C

nghin nhuyn nghin s x ti nguyn mingv ray qua li



4

Thi gian cho b n dm trong ngy

Tui 5 ~ 6thng

7 ~ 8thng

9 ~ 11thng

12 ~ 15thng

SaTy theonhu cuca b

Ty theonhu cuca b

Ty theonhu cuca b

300 ~ 400 mlmi ngy

6:00

10:00

14:00

18:00

22:00

hoc

(tp ungbng ly)

8:00

10:00

12:00

15:00

18:00



5

Bt u cho b n dm nhthno?

Cho b n t t n nhiu.

- 2 ngy u tin: 1 mung (15 ml)

- 3 ngy tip theo: 2 mung (30 ml)

- 3 ngy tip theo: 3 mung (45 ml)- 7 ngy tip theo: 4 mung (60 ml)

- V nhng ngy tip theo tng ln 5 mung (75 ml)



6

Lng thc n cho mi ba

Thc phm 5 ~ 6thng

7 ~ 8thng

9 ~ 11thng

12 ~ 15thng

Cho, bnh m,

m, ph (g) Cho 1:10(30 40) Cho 1:7(50 80) Cho 1:5(90 100)Cho 1:3

(80)

Cho 1:3(90) Cm (80)

Trng g

(Hoc)u h (g)

(Hoc)Thc phm tsa (g)

(Hoc) C (g)

(Hoc) Tht (g)

2/3 lng

25

55

5 10(c thttrng)

1 lng

40 50

85 100

13 15

10 15

1/2 qu

50

100

15

18

1/2 2/3qu

50 55

100 120

15 18

18 20

Rau, tri cy (g)

15 20 25 30 40 40 50

Du n (g)ng (g)

0 10 1

2 2,52 2,5

33

44



7

Ghi ch:

- Ba n dm ca b bao gm: tinh bt (cho, m, bnhm) + cht x (rau, c, qu) + m (trng, tht, c).

Ngi Nht thng cho b n cho v thc n nu ring.

- Cho 1:10 nu theo t l 1 go + 10 nc. Tng tnhvy i vi cho 1:7, 1:5, 1:3. Cho 1:3 l cm nt (em

b Nht t9 ~ 11 thng c thn cm nt).

- Giai on 1 ch cho b n c tht trng. Tgiai on 2 cth cho b n c tht . Tgiai on 3 c th cho b n

thm tm.



8

Cc loi nc dng chbin thc n cho b

Ngi Nht thng dng nc dashi v nc rau luc ch

bin thc n cho b. Nc dashi c nu t rong bin kh

v c ngkh bo mng nn giu canxi. Nc rau luc c

nu t3 loi rau nn c v ngt tnhin v nhiu vitamin.

Cch nu nc dashi

- Nguyn liu: 20 g rong bin kh, 30 g c ng kh bomng , 1 lt nc

- Chun b: ngm rong bin trong nc t 30 ~ 60 pht,ra sch.

-

Cch nu: cho rong bin vo ni nc un si khong 1pht, cho c bo vo un si tip 2 pht na ri bc ra,

lc ly nc.



9

Cch nu nc rau

- Nguyn liu: 40 g hnh ty, 60 g c rt, 80 g bp ci,400 ml nc

- Chun b: ra sch hnh ty, c rt, bp ci ri ct nh- Cch nu: cho hnh ty, c rt, bp ci vo ni nc

un si nh la 20 ~ 30 pht bc ra, lc ly nc.

C th thay c rt bng sp l xanh.

Ngoi ra, c th dng nc luc g ch bin mn n

cho b.



10

Thc n n dm

5-6 thng

- Nguyn tc chung v vic khng nm gia v:

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 nhc thu,

cc loi gip xc nh tm cua, bch tuc, cc loi c, soba

(m si la mch en), tht, sa b d gy dng 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 thcho 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 chnnghin nhuyn v ray qua li (10 ml)

- Cch ch bin: cho nghin nhuyn,

ray qua li ri trn vi c rt.



11

2. Cho bp (5 pht)


(30 ml), 2 mung nh kem bp (10

ml)

- Cch chbin: Cho nghin nhuyn,

ray qua li. Bp nghin nhuyn, ray

qua li ri trn vi cho.

C th dng bp nguyn ht nghin

nhuyn ri ray qua li.

3. Bnh m sa (5 pht)

- Nguyn liu: lt bnh m (lai 12

lt), ly sa (100 ml)

- Cch chbin: Ct b phn ba bnhm, x nh bnh m trn vi sa, nu

trn la nhn khi cho sn st.

4. Cho rau bina (2 pht)


(30 ml), 2 mung nh rau bina luc

nghin nhuyn, ray qua li (10 ml)- Cch chbin: Cho nghin nhuyn,

ray qua li ri trn vi rau bina.

Rau bina d tiu ha.



12

5. Khoai ty sa (10 pht)

- Nguyn liu: 1/8 c khoai ty, l

sa (100 ml)

- Cch ch bin: Khoai ty gt v, ct

nh cho vo sa nu trn la nhn

khi chn mm, bc ra nghin nhuyn,

ray qua li.

6. B trn sa (10 pht)

- Nguyn liu: 20 g b , l sa

(100 ml)

- Cch chbin: B gt v ct nh,

cho vo sa nu trn la nhn 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 visng 1 pht. Sau nghin nhuyn,

ray qua li.

Chanh ch lm cho o khng bi

mu nn khng cn cho nhiu.



13

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 tocn nng.

Lai to chua khi lm nng s ngt.



14

11. Chui trn u nnh ti (2 pht)

- Nguyn liu: 1/8 qu chui, 1 mung

ln y nnh ti (15 ml)

- Cch chbin: 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 sachua.

Du ty giu vitamin C. Vo ma

du, c th trng dng dn.



15

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)


(60 ml), 1 mung ln u H Lan (15

ml), 1 mung ln nc dashi (15 ml),

mt t m en

- Cch chbin:

(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), hnhl (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



16

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)


(60 ml), 1 mung ln c dm kh, mt

cht rong bin

- Cch chbin:

(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 tbt go

- Cch chbin:

(1) Khoai ty luc chn, bc v, nghin

nhuyn. (2) Gan g ngm trong nc



17

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 ming bnh m (loi

12 ming), 1/8 qu to, 2/3 ly nc

dng (170 ml, nc luc g hoc nc

luc rau)

- Cch chbin:(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.



18

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 chbin:

(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 ming bnh m (loi12 ming), 2 mung ln nc cam p

(30 ml), 1/4 ly sa (50 ml)

- Cch chbin:

(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 trng dng dn.



19

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 chbin:

(1) Cho nc luc g vo c rt luc

chn 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 chbin:

(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.


22/47



21

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 quu sora, 1/3 ly nc

rau luc, mt t bt go

- Cch chbin:

(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) lntrn.

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 (15ml), mt t bt go

- Cch chbin:

(1) M ng luc mm, nguyn trong

nc luc ch cho ngui, m s mm



22

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, trng 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 chbin:(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 lbng 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.



23

9-11 thng (ang cp nht)

Giai on ny, b c thn 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 thn 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.



24

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 thn 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 cngnh), 3 cm c rt, 1/4 qu c chua,

1/2 ly nc rau luc, mt t mui.

- Cch chbin:

(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.



25

1b. C ng li kim (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 chbin:

(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, trng, dng dn.

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 chbin:

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.



26

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 chbin:

(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 chbin:

(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.



27

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 chbin:

(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 cm, 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 chbin:

(1) Trng g dm nh, trn vi ph

mai ti, pht ln bnh m, kp thm

mt lt bnh m ln trn.



28

(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 nhng, 40 ml nc,mt t b, mui, du n.

- Cch chbin:

(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, ncvo 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.



29

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 chbin:

(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 sati, mt t mui, du n, trng, bt

c m.

- Cch chbin:

(1) Tht cua luc (hoc h) chn, x



30

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 nhng, mt t nc tng,

80 g cm.

- Cch chbin:

(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



31

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 chbin:

(1) Tht b ct ming di 1,5 cm, hnhl 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.



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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 chbin:

(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 linng thm 1 pht.

Chn loi tp chbin.

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 chbin:

(1) u h gi trong giy thm cho

ro nc.



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(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 chbin:

(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.



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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 chbin:

(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.

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 chbin:



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(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 lntrng g, 1/4 mung bt ph mai, mt

t mi ty, mt t b.

- Cch chbin:

(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 bnhm ri cho vo l nng 2 pht.

Nng bnh sao cho gin v xp.



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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 chbin:

(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 qungt.

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 chbin:

(1) Tht heo xt nh. Hnh ty ct

ming 1 cm. Khoai ty xt ming 1

cm, ngm nc. C rt xt ming 1



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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 chbin:

(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.



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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 chbin:

(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.

12a. 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,

du n.

- Cch chbin:



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(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 mungnh mt ong, 1/2 lt chanh, 1/2 ly

nc, mt t mui

- Cch chbin:

(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 nhn khi cn nc. C th thay cnh g bng i g lc

xng.



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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 chbin:

(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 chbin:(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.



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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 chbin:

(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 mri cho vo l nng n khi bnh m

sm l c.

Mn ny cho thm tiu c th lm

mi nhm bia.

14b. u h v tht heo nu v dashi (10 pht)

- Nguyn liu:

10 g nm kim chm, 10 g min, 20 gtht heo bm, 30 g u h trng, 50

ml nc dashi, mt t hnh l, nc

tng

- Cch chbin:



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(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 chbin:

(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.



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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 chbin:

(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 nhn 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.

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 chbin:

(1) Soba luc s, vt ra r. Ci tho

xt mng.



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(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 chbin:

(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.


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Ti liu tham kho

1. Ti liu hng dn chbin mn n dm ca thnh phMinoo, Osaka, Nht Bn.

2. http://pigeon.info3. http://www.hagukumi.ne.jp4. http://baby.goo.ne.jp

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