This is because opening words of the Collect for the day (the main prayer) in the Book of Common Prayer of 1549 (used in Anglican Churches) says: The Sunday before Advent Sunday (which is also the last Sunday in the Church Year), is sometimes know as ‘Stir-up Sunday’. One superstition says that the pudding should be made with 13 ingredients to represent Jesus and His Disciples and that every member of the family should take turns to stir the pudding with a wooden spoon from east to west, in honour of the Wise Men. Over the years, many superstitions have surrounded Christmas Puddings. A family sit around a table eating their Christmas meal and greet the arrival of the plum pudding which is being carried in on a large tray. By Victorian times, Christmas Puddings had changed into something similar to the ones that are eaten today. In 1714, King George I re-established it as part of the Christmas meal, having tasted and enjoyed Plum Pudding. It became the customary Christmas dessert around 1650, but in 1664 the Puritans banned it as a bad custom. This would often be more like soup and was eaten as a fasting meal in preparation for the Christmas festivities.īy 1595, frumenty was slowly changing into a plum pudding, having been thickened with eggs, breadcrumbs, dried fruit and given more flavor with the addition of beer and spirits. But what we think of as Christmas Pudding, is not what it was originally like!Ĭhristmas pudding originated as a 14th century porridge called ‘frumenty’ that was made of beef and mutton with raisins, currants, prunes, wines and spices. Từ khóa bài viết: “”Món ăn chay bổ dưỡng””Ĭó 79 tin chia làm 6 trang quý khách đang ở trang 5 2 3 4 5 6Ĭhristmas (or Plum) Pudding is the traditional end to the British Christmas dinner. Sau đó nêm nếm, cho mì U-don vào xào chung. Gia vị: muối, đường, dầu ăn, dầu hào chay, nước tươngīắc chảo dầu lên, làm nóng, bỏ các loại rau cải và nấm đã sơ chế vào xào cho thơm. Tiếp theo trang trí bông cải xanh xung quanh, cho thật đẹp mắt. Đậu hũ cắt thành miếng, luộc sơ, bắc chảo dầu, làm nóng, cho nấm kim châm đã làm sạch xào sơ. Xong đậy nắp lại, cho vào nồi, hấp khoảng 2 tiếng, vớt ra đĩa.īí đỏ làm sạch, luộc mềm, dùng máy xay sinh tố xay nhuyễn thành sốt.īông cải xanh cắt nhỏ, rửa sạch luộc chín để trang trí xung quanh.
Lấy nấm và cải luộc sơ qua nước sôi, sau đó bỏ cùng đậu hũ vào thố, nêm nếm gia vị đã có, rồi cho nước sôi vào. Đậu hũ thái thành miếng, bắc chảo dầu, chiên nóng khoảng 800, chiên vàng đều.
Đưa các nguyên liệu đã luộc xào thơm, sau đó nêm nếm rồi lấy cải thìa trang trí xung quanh. Luộc sơ các nguyên liệu, cải thìa luộc riêng.
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