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In food processor, purée beans with 1/4 cup bean water until coarse paste forms, adding liquid as needed.
VIETNAMESE SPRING ROLLS 3/4 cup bean threads, broken into small pieces #1 pound ground pork #1 medium onion, minced 1/4 carrot, shredded 1/4 pound bean sprouts #2 teaspoons sugar #1 teaspoon salt 1/2 teaspoon freshly ground pepper #2 egg yolks #1 package rice-paper triangles Vegetable oil for frying Lettuce and mint leaves for garnish Dipping sauce (see recipe).
4 oz rice stick noodles 3 tbsp fish sauce 1 tbsp soy sauce 3 tbsp fresh squeezed lime juice 2 tsp sugar Peanut oil 1 cup crickets 2 cloves of garlic 2 eggs, beaten ¼ cup scallions, finely chopped 1 cup bean sprouts ¼ cup fresh cilantro (cilantro tastes like soap, but if you like it…) Crushed peanuts to taste.
For the noodles: 1 12-ounce package dried soba noodles or linguine, cooked according to package instructions 4 scallions, sliced thin 1 seedless cucumber, peeled and sliced thin 1 cup grated carrot 1 cup bean sprouts 1 red pepper, seeded and sliced into thin strips 2 tablespoons sesame seeds, toasted in a hot pan (no oil).
Cover one half crepe with one cup bean sprouts.
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>>1/4 cup beans (we used half black and half kidney).
Take out 1 small cup beans, peas and paneer.
Cook, stirring, until heated through, then add the cornmeal paste and 4 cups bean cooking liquid (if there is not enough, add some water) and stir.
1/2 red onion, thinly sliced 2 tablespoons shredded coconut 1 red bell pepper, seeded and thinly sliced 2 1/4 cups bean sprouts 1/2 red chili, seeded and finely chopped 1 small handful mint leaves, roughly chopped.
You will need 5 cups beans (three cans).
This entails smelling the contents of the white cups — beans from Kenya, Costa Rica, Ethiopia, El Salvador and Guatemala.
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