Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

This vegetable is described as “straw dry”, pale green in color. When used, vegetables are cut into pieces and soaked in cold water, they will bloom as fresh as if they had never been dried. According to some sellers, sea celery is not only delicious to eat but also very good for health such as anti-constipation, pregnancy care for pregnant women and suitable for dieters… Currently on the market, it is often sold in the form of king vegetables. dried king vegetables and salted and sour pickled vegetables. According to the survey, in the current market, sea salt is sold for 160,000-200,000 VND/kg, especially for dried sea celery, the price ranges from 380,000 to nearly 500,000 VND/kg, depending on the type. With dried vegetables, if you want to eat, you have to soak in water for 2-3 hours, the vegetables will bloom and look like fresh. Just need to wash, cut into 2 knuckles long pieces, it can be processed into all kinds of dishes such as sea urchin stir-fried with beef, sea cucumber salad, … Dried king’s vegetables can be preserved for years without cost. fear of mold, damage. Ms. Loan, a focal point specializing in collecting sea celery for sale in Hanoi market, said sea celery is quite difficult to buy, she also has to collect from many different clues. Therefore, the source of goods is often unstable, returning few times, returning many times. Customers order a lot, the source of goods is less, so customers who want to buy often have to “line up” to order about half a month in advance. When buying dried vegetables, customers should note that the new vegetables are light gray vegetables, the color is still fresh. If seen with the naked eye, the vegetable stalks should be even, not moldy. About scent: must have a characteristic smell of king’s vegetables, no strange smell of fungus or mold. Note when choosing packaged vegetables, you need to carefully look at the expiry date on the product packaging.

Preparation materials: Beef: 2 ounces Need water: 1/2 bunch (optional) Onion: 1 piece Tomato: 1 fruit Flour Onions, garlic, chili Soy sauce, salt, sugar, monosodium glutamate, pepper, rice vinegar Illustration. Prepare to do – Minced onion and garlic. – The beef is soaked in white wine for about 10 minutes and then rinsed to remove the smell. Thinly sliced ​​across the grain, marinated with 1 teaspoon of soy sauce, 1 teaspoon of salt, 2/3 teaspoon of sugar, 1 part of minced onion and garlic, 1/2 teaspoon of tapioca starch. Mix well and marinate for 15 minutes to absorb. – Vegetables need to be cleaned, soaked in water to wash rice for 5 minutes to remove all moss, then rinse with water, cut into pieces about 5cm. Divide into separate stalks and leaves. – Onions and tomatoes each cut into 6. – Thinly sliced ​​chili. Doing: – In a pan, add some cooking oil, 1 pinch of salt, saute 1 part minced onion and garlic. Add the celery stalks and stir-fry for 1 minute, then add the leaves and stir-fry quickly, the vegetables are a bit soft, then remove to a plate, don’t let it soften. – Continue to add the remaining minced onion and garlic to the frying pan over high heat, then add the beef and tomato and stir-fry quickly, until the meat is just pale, then add the sliced ​​onions and peppers and stir-fry a few times. turn off the stove. – Put the onion beef pan on the plate of celery just now. Sprinkle some pepper and serve hot with rice. – Slice and stir fry a few times and then turn off the heat – Put the onion beef pan on the plate of celery just now. Sprinkle some pepper and serve hot with rice.

Rice noodle rolls: about 1kg Fresh vermicelli: 400 g Beef: 400 g Onion: 1 piece Cooking oil Fish sauce, pepper, chili, vinegar, ginger, sugar, lemon, garlic. Chinese coriander, bean sprouts, marjoram, lettuce, basil Illustration. Doing: Step 1: The raw vegetables pick up the deep leaves and then wash them, soak them in a basin of water mixed with a little salt. Then remove them, drain. Peel ginger and garlic, wash and chop finely. Peel the onion, wash it, and then chop it. Beef is washed and thinly sliced, when buying meat, you should choose the sliced ​​tenderloin, gradually the meat will absorb the spices and when eating, the meat will be softer. Then marinate the meat with ginger, spices and a little cooking oil for about 15-20 minutes for the meat to infuse and bring up the traditional flavor. Step 2: Put the pan on the stove, pour in cooking oil, heat and fry the garlic, then pour in the beef and stir-fry with the onions until cooked, then remove to a plate. To stir-fry beef well while stir-frying, you should pay attention to stir the meat quickly and on high heat so that the meat does not come out of water. Step 3: Spread 1 piece of pho on a plate or tray, put lettuce, a little vermicelli on top, beef evenly spread on the surface, a few stalks of raw vegetables and then gently roll tightly so that the meat does not fall off and The noodle piece was not torn. When rolling pho, you should leave the glossy side out so that the noodle roll looks more beautiful. Roll until the end of meat and cake, when arranged on a plate, you can leave the noodle roll whole or cut it into bite-sized pieces, when eaten with dipping sauce. Step 4: The sauce is also an important part of the dish. You mix the sauce with the following ratio: 1 teaspoon of sugar, 1 teaspoon of delicious fish sauce, 1 teaspoon of vinegar or lemon juice, about 5 tablespoons of filtered water. In the process of making dipping sauce, you need to taste it regularly to balance the spices to taste. Stir the mixture in the dipping sauce until dissolved, add a little minced garlic and a few slices of chili to the sauce. The dipping sauce will have a sour, spicy, salty, sweet taste of spices and a little spicy of chili. Have a good time!

Resources: 100g straw mushrooms 100g shiitake mushrooms 100g chicken thigh mushrooms 50g enoki mushrooms 50g shiitake mushrooms 50g pumpkin broccoli plant Green onions, coriander Cooking oil, pepper, vegetarian seasoning How to cook: Step 1: Prepare ingredients – The mushrooms you take to cut off the root and then soak with water, then wash and dry. – Pumpkin you bring peeled, cut into squares. – Cauliflower peeled, cut into pieces. – Green onions and coriander remove roots, wash and chop. Step 2: Cook soup You put the pot on the stove, then add the cooking oil and saute it, then add the shiitake, pumpkin, broccoli and stir fry. Next, you add water and bring to a boil. Then, you add the prepared mushrooms and bring to a boil again. Season to taste, then add green onions and coriander and turn off the heat. Chicken mushroom soup Resources: 300g chicken 200g straw mushrooms 1 carrot Chili, dried onion, lemongrass Seasoning: Fish sauce, salt, ground pepper, seasoning powder Making: You wash the chicken with water and add a little diluted salt. Then you cut them into smaller pieces to eat. Put the pre-cooked chicken in a bowl and marinate it with 1 tablespoon minced lemongrass, 1 tablespoon seasoning seeds, one tablespoon fish sauce, add minced onion and chili. For simple straw mushrooms, you will choose straw mushrooms with buds because it will taste better when eaten. We wash the mushrooms to clean and then put them in a basket to drain all the water. Cut the mushrooms into smaller pieces. Peel the carrots, wash them thoroughly, cut them into chunks to taste. Put the pot on the stove, you add a little oil, wait when the oil is hot, add the minced shallots and fry until fragrant, then you pour in the chicken to stir-fry for the chicken to hunt again. Continue to put into the pot 4 small bowls of water and then you will bring the water to a boil. Lower the heat to low again and simmer for 40 minutes. Cook this way so that the chicken will be cooked more tender. Add the other spices needed for the dish and then you will add carrots and mushrooms to the same. Continue to cook until all ingredients are cooked. Needle mushroom with beef Resources: 200g enoki mushrooms
300g ground beef
A handful of cinnamon
Minced red onion, minced garlic Doing: Step 1: Prepare ingredients After buying ground beef, marinate the beef with 1 teaspoon of seasoning, pepper and minced shallot, mix well and roll into bite-sized balls. You pick up the leaves of cinnamon, then wash and dry. Needle mushroom you cut off the bottom of the mushroom, then cut it in half so that the mushroom is the right length to eat. Next, you separate the mushrooms into smaller pieces, then wash and dry. Step 2: Cook soup Put the pot on the stove and add 2 tablespoons of cooking oil, when the oil is hot, add the minced garlic and saute. When the minced garlic is fragrant, add a sufficient amount of water to the pot and season to taste, cook until boiling. When the water is boiling, add the enoki mushrooms to cook. When the water starts to boil again, continue to add the beef and cook for 3 minutes to cook the beef. Season to taste, then turn off the heat, add basil leaves at the end to add more flavor to the dish. Tofu needle mushroom soup Resources: 1 ounce of ground lean meat 1 pack of enoki mushrooms 2 ripe tomatoes 3 bean covers 2 – 3 crocodiles Satay, scallions, seasoning powder Making: When you buy mushrooms, you cut off all the roots, wash them, and then cut them in half. Use your hands to gently separate the needles. Tomatoes are washed, cut off the stem (this is the part that takes the most medicine) and then cut the areca. Adding tomatoes to enoki mushroom soup will help the soup have a natural sour taste. Wash tofu, cut into bite-sized pieces. Put the tomatoes in the pot to prepare the enoki mushroom soup. Add the minced meat along with the tomatoes. Add a little oil, stir the tomatoes with the meat to heat up. When the meat is tender and the tomatoes are melted, add a little bit of satay. Let the fire simmer until the meat and tomatoes are cooked. Add a little more water if the broth is dry! Crocodile peeled, washed and dropped into the soup pot. When the water boils, pour the sliced ​​beans, enoki mushrooms, satay and a little seasoning powder to cook together. Cover and boil for a while longer. If you don’t want to eat satay, at this step you can replace it with fresh chili. After boiling evenly, drop in green onions, if pale, add a little more soup powder or seasoning powder to fit! Xiao Bao (Synthetic) Photo: Collectibles

Celestial flower In order to buy Thien Ly flowers, you probably have to go to the market instead of just going to the supermarket because this flower is rarely sold in supermarkets, no matter how big or small. 1. Stir-fried Celestial Flowers with Eggs Stir-fried angelica flowers with eggs Ingredients to be prepared – 200g Thien Ly flower hoa – 2 eggs – 2 sprigs of scallions – Spices: Oyster oil, salt, seasoning How to make fried angelica flowers with eggs – Step 1: Prepare the ingredients You wash the flowers with water, then soak the flowers in a dilute salt water mixture for about 5 minutes. Rinse with water again and then let the vegetables drain. The flowers are very small, so soaking the flowers in dilute salt water combined with a little strong hand washing will help you remove all the dirt on the flowers. Crack 2 eggs into a bowl, add 1/2 teaspoon pepper and 1/2 teaspoon salt and stir well. Beat eggs with a little salt and pepper Onions you wash, cut into small pieces. – Step 2: Stir-fry Thien Ly flower with eggs You put 1 teaspoon of cooking oil in the pan, wait for the oil to be hot, then pour the natural flowers into 1 teaspoon of oyster sauce, stir for about 1 minute on low heat. Turn around for a while, you will see the flower of the lily collapse Next, put the bowl of beaten eggs and spices in the pan and stir until the eggs are firm. Add the chopped scallions to the pan, season to taste and stir for about 15 seconds. It is done! It only takes about 2 minutes for you to complete this egg fried natural flower dish! 2. Celery flowers stir-fried with beef Stir-fried Angelica flowers with beef Ingredients to be prepared – 300g beef – 200g Thien Ly flower hoa – 3 cloves of garlic – Seasoning: Oyster oil, sesame oil, seasoning, salt, pepper How to make stir-fried angelica flowers with beef – Step 1: Prepare the ingredients You wash the natural flowers and then soak the flowers in a dilute salt water mixture for about 5 minutes, then take them out, rinse with water and dry. Peeled garlic, minced. Wash the beef and cut it into bite-sized pieces. Put the meat in a bowl with 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil, 1/2 of the minced garlic and 1/2 teaspoon of salt, mix well and marinate for 5-8 minutes. Marinate beef with sesame oil, garlic, salt and pepper. – Step 2: Stir-fry beef with Thien Ly flower You put 1 teaspoon of cooking oil in the pan and saute the remaining minced garlic. When the garlic is fragrant, add the marinated beef bowl and stir until the meat is tender. Remove the meat to a separate bowl. Stir-fry beef first Next, you use the same pan that just turned the beef to stir-fry the heavenly flowers. Add the flowers and stir over low heat for about 1 minute for the flowers to deflate. Stir-fry beef and flowers separately Add 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning to the pan with the previously sautéed beef, stir for about 1-2 minutes over medium heat and then turn off the heat. That’s it, the fried beef with Thien Ly flower! Excluding the time to marinate the meat, this stir-fried beef with flowers will only take you 3-4 minutes. 3. Crab soup cooked with heavenly flowers Crab soup cooked with heavenly flowers is both quick and delicious Ingredients to be prepared – 200g of minced crab – 100g of Thien Ly flower – Spices: Salt, seasoning, shrimp paste How to cook crab soup with angelica flowers – Step 1: Filter crabs To save time and effort, you can buy pre-ground crab in the supermarket or in the market. Then, put the crushed crab into a large bowl with 500ml of water, stir well with chopsticks and filter through a sieve to remove the residue. You can filter the crab twice as above to get all the juice. Filter the crab twice, each time for about 400-500ml of water – Step 2: Cook crab soup Before cooking crab soup, don’t forget to wash the flowers and let them dry! You put the filtered crab juice into the pot, cover the pot and cook on medium heat for about 2 minutes. At this point, you will see pieces of crab bricks in the pot. You gently drop the washed natural herbs into the pot with 1 teaspoon of seasoning seeds, 1/2 teaspoon of salt. Use a ladle to gently stir the spices and flowers, do not stir vigorously to avoid breaking the crab bricks. Reduce the heat, cook for about 3 more minutes and you’ve finished the crab soup cooked with heavenly flowers. Before scooping the soup into the bowl, don’t forget to taste the seasoning to taste! Some of the uses of natural flowers that you may not know 1. Supports weight loss The reason why natural flowers have a weight loss effect is because this flower contains a lot of fiber, chlorophyll, and very few calories. According to the research of modern medicine: Each branch of natural flower contains 3% fiber, 2.8% protein. In addition, it also contains carbohydrates, vitamins C/B1/B2/PP and provitamin A (carotene) and other minerals such as phosphorus, iron and especially zinc. Therefore, when eating dishes made from natural flowers will bring a feeling of fullness, limit fat absorption, so it will effectively support weight loss for overweight and obese people. 2. Support people with hemorrhoids Natural flowers are a type of food that has a cooling effect. Therefore, Thien Ly flower is also known as a very good food for people with hemorrhoids. Moreover, this flower also has strong natural antiseptic properties, helping to eliminate bacteria and prevent inflammation. The components present in the flower of sage also have the effect of speeding up wound healing. With these information and suggestions, I hope you will have more ways to make Thien Ly flowers into dishes that are both delicious, easy to make and healthy! According to the Vietnamese life

Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

Many women have the habit of blanching beef in boiling water first before stewing. However, this is not the right way to do it. If you want delicious beef, you just need to remember the following 3 steps, the meat will be soft, not fishy and not degraded. The first step: the beef needs to be soaked in water for half an hour. At this time, fresh beef often has a lot of blood, it is best to cut it into large pieces and then soak in clean water. This process can remove the blood, making the beef stew less fishy. Step 2: Prepare a pot of water, add beef with cooking wine. Note, do not use hot water for blanching, the correct method is to use cold water to slowly heat the meat. This not only does not reduce the quality of the meat, but also helps to remove impurities and excess blood. Therefore, this step is extremely important and must not be skipped. Cooking wine has the effect of deodorizing the fishy smell of beef effectively. Blanch beef in water should not be too long, about 1 minute at most. Step 3: During the stewing process, only a sufficient amount of water should be added, not halfway, after that, add various spices, especially vinegar. Beef itself has many tendons, thick meat, adding vinegar will help stew beef more tender, very easy to eat. After high heat, turn to low heat and cook for 1 and a half hours. Beef should be put on low heat until the beef is tender. If you have a pressure cooker, you can save time, cooking for 20 minutes is enough. To enhance the taste of beef, you can also add potatoes or white radish, it can also make beef more delicious.

Illustration. Image source: Internet Resources: Crayfish: 250g Bacon: 100g Green onion, minced purple onion, minced garlic; Sugar, salt, pepper; Fish sauce, cooking oil, cashew oil; MSG; Seasoning seeds. Making: Shrimp cut off the head, remove the legs, and the pointed part of the tail, marinate with 1m seasoning. The head of scallions is smashed and chopped, the rest is cut into pieces. Thinly sliced ​​pork belly, marinated with a little seasoning, pepper, minced onion and salt and mix well. Heat oil, saute garlic, add bacon and stir fry, add shrimp and stir well, season with 1M sugar, 1 little MSG, and 1 fish sauce. Add a little hot water if there is a lack of water while rimming the shrimp. Add 1M cashew oil, when the water thickens, remind down. When ripping shrimp, do not cover. Stir-fried beef with bean sprouts Illustration. Image source: Internet Resources: Beef 300 gr Green onion 2 branches Bean sprouts 100 gr 5 chili peppers Garlic 3 cloves Purple onion 1 piece Cooking oil 2 tablespoons Fish sauce 1.5 tbsp Soy sauce 3 tbsp Common seasoning 1 little (sugar / monosodium glutamate / salt / seasoning) Making: Beef bought to clean and deodorize, you soak with dilute salt water for about 10 minutes, then take out the meat, wash it several times with water and drain. To cook the meat, cut the meat horizontally into thin slices to eat. Onions you wash, cut into small pieces. Garlic you peeled, smashed and minced. Red onion peeled and minced. Chili you take 2 sliced ​​​​to make dipping sauce, the remaining 3 fruits are left to stir-fry. Bean sprouts you wash and dry. Put the beef with 2 teaspoons of MSG, 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of fish sauce into a plate, then use a spoon to mix it up and marinate. About 10-15 minutes for the meat to absorb the spices. Put 1 tablespoon of cooking oil with garlic and minced shallot in the pan, stir until fragrant, then add the marinated beef, stir-fry for about 5 minutes with medium heat until the beef is about 80% cooked, then take it out on a plate. . Then you turn on the heat and put 1 tablespoon of cooking oil and bean sprouts in the pan, stir-fry for about 2 minutes with medium heat until the bean sprouts are slightly flattened, then you add 1/2 teaspoon MSG, 1/3 teaspoon seasoning coffee, 1 teaspoon salt, 1/2 tablespoon sugar, 1/2 tablespoon fish sauce, reduce the heat and add beef, stir for about 3 minutes until the bean sprouts are cooked, then you add 3 fruits Add raw chili and green onions and turn off the heat. Finally, you put 2 sliced ​​chili peppers with 3 tablespoons of soy sauce in a bowl, mix well and we have 1 cup of delicious dipping sauce to eat! Needle mushroom soup Illustration. Image source: Internet Resources: 80g enoki mushrooms 50g seafood mushrooms (pearl mushrooms) 50g tea mushrooms 5 mushrooms 8 ears of dried shiitake mushrooms 1 half carrot 1 piece of young tofu 50g filet mignon Condiments: 30ml soy sauce, 5g salt, 1 green onion, cooking wine, starch, coriander, cooking oil. Making : Shiitake mushrooms and mushrooms after preliminary processing are sliced. Tenderloin washed and sliced, put in a bowl and add a little salt, cooking wine and starch, mix well with a few drops of cooking oil. Sliced ​​young tofu to taste. Heat a little oil in a pot, add mushrooms and sliced ​​carrots and stir-fry. Stir-fry until the mushrooms are soft and watery, then pour in the required amount of water, add tofu and bring to a boil, when boiling, lower the heat and simmer for about 20-30 minutes. Open the pot and pour in the marinated meat, stir well, cook until the meat is cooked, then add finely chopped scallions and finely chopped coriander to complete.

Hot beef crab soup with rich broth, the occasional sour taste of vinegar mixed with the greasy taste of crab sauce, the sweetness of beef dipped up full of attraction. You can absolutely go to the kitchen to make a delicious, attractive hot pot dish, eating it is addicted with a simple way to make it at home. Vietnamese people will guide you how to cook super delicious beef and crab hot pot according to the following recipe: 1. Ingredients for cooking beef crab and beef hot pot: – Crushed copper crab: 1kg (pre-ground or bought to pound) – Beef, tofu – Vegetables: Sliced ​​banana flowers, split water spinach, spinach, melon, mushrooms… – Fried onion 2. Ingredients for growing beef crab hot pot: – Minced meat: 500gr – Raw spring rolls: 400gr – Shiitake mushrooms: 100gr – Wood ear: 100gr – Fish sauce: 1 tablespoon – Spice – Chopped dried onion (For a lot of raw ham, the wood ear will grow more crispy) 3. How to make beef crab hot pot: – The first is to clean the crabs, pound the crabs, filter the water, and keep the crab bricks separate. – Vegetables and mushrooms cleaned, cut and sliced ​​as shown – Tofu cut into bite-sized pieces and fry until golden brown on all sides. – Grow into small pieces according to your preference. – Boil crab water until the bricks float up, then take out all the bricks. This part will be served with fried onions, a part of yellow crab bricks, fish sauce and cashew oil to eat with vermicelli. – The remaining yellow crab bricks will be cooked with fried onions and tomatoes to create the color of the hot pot. Add vinegar, batch or berries for sourness depending on the family’s taste. – The more fried rice noodles, the more fried onions, the more delicious it is. The sweet and sour hotpot soup is very clear and delicious, dipping in vegetables and fruits. Wish you success with beef crab hot pot!

In February 1872, a group of monks broke into the royal palace, hoping to see the emperor. As a result, half of the monks were killed by royal soldiers. They understood what was waiting for them in that infiltration but decided to do it anyway. To them, the repeal of the Emperor’s centuries-old ban on meat eating was terrible for Japan. Why did the Japanese never eat meat? According to the Atlas Obscura , for about 12 centuries, the cherry people hardly touched a piece of meat. Especially beef. This type of meat is taboo. Some temples have enacted a law that those who eat must fast for more than 100 days to atone for their sins. Prohibitions can be mentioned as people who eat wild goats, wolves, rabbits, dogs or raccoons must repent for 5 days before going to the temple. People who eat pigs and deer must repent for 60 days. Meanwhile, people who eat cows and horses must repent for up to 150 days. Eating meat of beneficial animals such as buffaloes and cows used to be taboo in Japan. Photo: Atlas Obscura. This seemingly absurd story begins in the 6th century. Buddhism was introduced to Japan from Korea. During this period, the Japanese still ate meat. They like venison, wild boar and many others. Wild meat dishes are indispensable in aristocratic banquets. However, according to the Buddhist concept, humans can be reincarnated into other beings, including animals. Therefore, when we eat meat, we are likely eating our own ancestors. This is truly horrifying for people of faith. In 675, Emperor Tenmu issued a decree banning the eating of beef, horses, dogs, chickens and monkeys in time for the farming season (April-September). Over time, this ban was extended throughout the year to all meats. In fact, even before the ban, meat was not an essential part of the lives of most people. Japan is an island nation. New fish and seafood are the most popular items. “Protein is supplied mainly by rice, not meat or milk,” historian Naomishi Ishiga once wrote. Breeding in the island nation is very difficult. Therefore, eating animals useful for agriculture is also discouraged. Although the ban was issued, not everyone obeyed it, especially the nobility. Many records show that they once sent pork, beef and milk as offerings to the emperor. In the 18th century, the Hikone clan sent a gift of beef soaked in sake to the shoguns. Gifts are packaged in packages labeled “medicine”. According to the Atlas Obscura Although banned, meat is still considered a food with medicinal properties. Even monks sometimes eat meat on prescription. In addition, certain foods such as birds, dolphins or whales are still acceptable. Fish is considered the exception. Photo: Atlas Obscura. “Buddhism has commandments about reincarnation as well as forbidding the eating of mammals. The strong faith makes many people think that if they eat mammals, after they die, they will be reincarnated as them. On the rare occasions of eating meat, the Japanese cook it in an open-air stove. After eating, they must avoid looking at the altar so as not to mistake spiritual contamination,” Ishige wrote. The Change of Emperor Meiji Around the 16th century, Portuguese missionaries set foot in the country of cherry. They tell the people here that drinking milk is like drinking blood and the ban on beef is absurd. Lord Toyotomi Hideyoshi even asked the missionaries a lot about this issue. He wondered why it was possible to eat beef when it was a useful animal for the farm. Emperor Meiji and his reforms changed long-held notions of meat in Japan. Photo: Atlas Obsucra. Change only really came at the end of the 19th century. When Emperor Meiji came to power, he advocated changing the political structure, opening up to the outside, quickly absorbing Western technology. “During this period, many people began to think that the fact that the Japanese were physically inferior to Westerners was because they did not eat meat and dairy foods,” Ishige wrote. The Meiji government began to remove taboos in the ancient diet. Meat and dairy production companies began to appear. The emperor himself also ate meat to welcome the new year (1872) to convince people to give up the concept of not eating meat. This has led to protests from Buddhists and farmers (mostly dependent on animals for farming). Also in 1872, an edict was issued. It reads: “Beef is a nutritious food. However, many people still try to thwart our efforts to Westernize by clinging to ancient beliefs. This is against the wishes of the emperor. “. The Japanese are no longer afraid to eat meat. Photo: The CEO Magazine. After a long time, the emperor’s efforts also succeeded. Japan opened its doors to the world, importing and learning the meat dishes of Korea, China and the West. Before long, Western-style meat restaurants filled the city. Japanese restaurants also started selling medicinal beef stew (which later evolved into the famous sukiyaki). Up to now, meat has become an essential part of Japanese meals, just like sushi.

Preliminary preparation of ingredients for grilled beef with guise leaves Beef: Wash, dry, cut into pieces and mince. Betel leaves: Wash each leaf, drain, divide into 3 parts, 2 parts are left to roll beef, 1 part is finely chopped. Lemongrass, ginger, dried onion, garlic: Clean, minced. Chili with stalks, washed, chopped 2 fruits (if you eat spicy) 1 fruit trimmed flowers. Steps to make grilled beef roll with guise leaves Marinated meat with ingredients including lemongrass, ginger, dried onion, garlic, chili, chopped bay leaves along with 1.5 teaspoons of seasoning seeds, 1 teaspoon of fish sauce, 1 teaspoon of MSG, 1 teaspoon of pepper powder, ½ spoon of cooking oil, mix well, leave for 30 minutes to fully infuse the spices. Then spread out the leaves, put 1 teaspoon of meat on the outside of the leaves, roll them up, you can use a toothpick to skewer to keep the grilled beef in position or use the onion leaves blanched in boiling water to tie. Continue until you run out of ingredients. Grilled beef roll with guise leaves: – Bake in the oven: Preheat the oven to 250 degrees for 5-10 minutes. Next, use a brush to lightly brush a layer of sesame oil or cooking oil on the tray and roll the surface and bake for 15 minutes to meet the requirements. – Grilled with charcoal: The best way to make grilled beef with lolot leaves is to grill with charcoal. Fan red coal, then arrange grilled beef with guise leaves on the grill, use a brush to brush a thin layer of oil and put it on a charcoal grill, keep the coals at a moderate temperature, turn your hands evenly when grilling so that the beef rolls are cooked evenly. without burning. It takes about 20 minutes to smell good. Cooked beef rolls with bay leaves are placed on a plate, served hot with raw vegetables, noodles, lemon garlic fish sauce or chili sauce. Grilled beef roll with guise leaves is a particularly delicious dish (Illustrated photo) How to choose good beef: You should note that you should not buy pre-ground beef at the butcher shops because it is difficult to know if it is fresh ground beef or not. It is best for mothers to choose their own piece of beef and ask the seller to grind it for you or bring it home to ensure the quality of the meat. In fact, small traders use many ways to turn pork and buffalo meat into beef. There are even pieces of rotten meat, which are “enchanted” to become delicious dishes “sloppy” in people’s daily meals without knowing anything. Through the reference process as well as the experience of housewives, it is not too difficult to distinguish what is good beef and what is bad beef. If it is real, fresh beef, it will look dark red on the outside, the meat is hunted and sliced ​​with adhesion and elasticity. When the seller is selling, you should pay attention to the cut inside. If the same color, the color is still fresh, then you can rest assured 50%. Particularly with fake beef will not look fresh, if it is pork it will be stronger than beef. If it is buffalo meat, the color of the meat is dark red, not bright red. This is an important trick in distinguishing fake or real beef that mothers should pay attention to observe. But that’s not all, the trick to choosing good beef is when you buy it, slice it thinly and soak it in water. After about 10-15 minutes, take it out and see, if the meat only loosens but the water is still white, it means that it is real beef. But if the piece of meat changes color to pink and white, and the color of the water also changes, it is 100% fake beef with pork. Eating these foods poses a huge risk to family and community health. In particular, when cooking delicious beef, it will have the aroma of beef, a bit stale, but if it is fake beef, there will be a bad smell of pork (because pork eats bran when cooking has an unpleasant odor). Xiao Chien (Synthetic)

Sugar should never be omitted when marinating meat, that’s what you need to remember. Usually when marinating meat, we only care so that the meat is rich and fragrant. So what you are interested in is salt, fish sauce, monosodium glutamate, seasoning, and sugar, depending on the dish or as you like. However, few people know that sugar not only helps balance the spices, but also makes each piece of meat sweeter. Therefore, add sugar to marinated meat dishes to make it more delicious. Of course, in addition to sugar, don’t forget MSG, seasoning, which helps to neutralize the seasoning and also makes the meat more sweet and rich. Try to marinate enough time for the sugar to soak into every fiber of the meat. Marinated with beer Beef, pork, after being cut into bite-sized pieces and marinated with spices, you put in a little beer, leave it for a few minutes before stir-frying. In this way, fried, braised, grilled or stewed meat will be softer, more fragrant and especially sweeter. For chicken, after cleaning, you soak the chicken with water mixed with beer for 20 minutes, then steam or boil, the chicken will also be more fragrant and sweet. For braised and braised pork dishes, after cooking for meat, instead of using water to pour ginseng on the meat, you should use beer. This will help the pieces of meat become more fragrant, more attractive and even sweeter. Do not cook the meat too thoroughly Overcooking causes the meat to release a lot of water, the fibers are dry, fibrous and the meat loses its inherent sweetness. Therefore, when stir-frying, boiling meat, you should only cook until cooked. How long is the cooking time of meats to ensure that the meat is cooked enough but still safe? You can refer to the standard time as follows: – For pork: Boil or braise meat 20-25 minutes; Fry the meat for 10 minutes on each side; Stir fry meat for 5-7 minutes. Note: For stir-fry dishes, usually you will stir-fry the pork first, then pour in vegetables or other dishes. If the cooking time of these ingredients is too long, you can stir-fry the cooked meat first and then transfer it to a plate. Continue to stir-fry other ingredients until almost cooked, then pour in the pork. This way you usually apply with beef, but pork is also recommended. For chicken: Boiled chicken for 15-20 minutes, simmering and turning off the heat to braise for 10-15 minutes can take it out. Braised chicken requires 10-15 minutes. – For beef: Stir-fried beef for 3-5 minutes is poured into a plate, braised beef is soft for 20-25 minutes. Stir-fry/stock with vegetables with sweetness Carrots, mushrooms, onions, young corn, sugarcane, white radish, pineapple… are vegetables that have a sweet taste, during the cooking process, they will release sweetness into the water and so the pieces of meat cooked together will become should taste better. Therefore, when cooking meat with many other ingredients, you should choose at least one ingredient with sweetness to make the meat more juicy. For dishes that need more time to cook, such as stewed stock, you should apply this trick to make the dish rich and attractive. KN (th)

The quality and popularity of Wagyu beef has long been established. However, in Japan there is also a high-class Wagyu, much rarer than usual. It is Olive Wagyu – the precious specialty of Shodoshima Island. Photo: A5meats. The island is nestled in the Seto Sea, Kagawa Prefecture, Japan. This place is famous olive growing area in cherry country. Shodoshima’s mediterranean climate is suitable for olives to grow. The island was also one of the first in Japan to successfully harvest olives. Photo: ToysMatrix. Like many other places throughout Japan, the people of Shodoshima have been using Wagyu beef since the 8th century for the purpose of transporting goods, growing crops, etc. Beef is also favored by the people because of its rich nutrition. Photo: Agdaily. Without Masaki Ishii, a local farmer, Wagyu cows on Shodoshima island are just like any other. He saw that the olive industry on the island was having too much waste. Tons of used olives are thrown away every year. They are a by-product of olive oil production and are rich in nutrients. In the photo, Mr. Ishii (70 years old) next to the Wagyu cow. Photo: Tokyo Life. Therefore, Ishii feeds these olives to his Wagyu cows. Of course, they don’t like the bitter taste and strange shape of this fruit. Even so, Ishii was determined to find a way to force the cows to eat olives. Finally, he found a way. Photo: Esquire. Ishii is toasted moderately, dried and pressed these olives to create natural sugars. Wagyu cows prefer this sweetness. From there, the famous beef of Shodoshima island was born. What Ishii created was not merely a new type of food. It can be seen as a revolution in the Wagyu beef industry. Photo: Sun Gate. Over the years, Wagyu cattle have enjoyed a consistent regimen throughout Japan. Caring for this type of cow is still considered a feat and expensive. The most important part of the traditional care regimen is to only feed the cows hay or rice plants through grazing. Each farm has its own recipe, only passed down through generations in the family. However, the quality of beef is not too big of a difference. Photo: Japan Times. Olives make the perfect combination with Wagyu beef. The taste of the meat has changed for an enjoyable dining experience. Biting the Olive Wagyu beef, you will feel like eating… chocolate beef. Olive Wagyu has a more beautiful, pale pink flesh. The piece of meat seems to melt in the mouth of the diners when eating. Photo: Brobile. In addition to a more immersive dining experience, Olive Wagyu beef is also rated as one of the healthiest meats. According to A5Meats, this type of meat is especially good for the heart. Photo: Uncrate. A high-quality piece of Wagyu beef costs about $400/kg. However, Olive Wagyu beef costs up to 120-300 USD / steak. According to CNBC, only about 220 Olive Wagyu cows were exported in 2018. Therefore, enjoying this type of beef is not easy at all. Photo: Reddit.

Materials to prepare: – 1 onion – 1 carrot – 3 potatoes – 200g of vermicelli – 226g thin waste beef (or bacon) – 8 pieces of peas – 1 tablespoon vegetable oil (or rice bran oil or rapeseed oil, …) Make seasoning: – 2 cups dashi (Japanese-style soup stock) – 4 tablespoons of mirin – 4 tablespoons soy sauce – 2 tablespoons sake – 1 tablespoon sugar Doing: – Cut the onion in half and cut into small pieces about 1.3 cm. – Peel the carrots and cut them into small pieces about 2.5 cm. Slicing the carrots diagonally will help you cook faster and the carrots will soak up the seasoning. – Cut each potato into quarters. Use a knife to remove the sharp edges of the potato to create smooth corners. Soak potatoes in a bowl of water. – Prepare peas. – Boil a small pot of water and add a pinch of salt. Pour in the peas. – Cut vermicelli in half and put it in a pot of boiling water for 1 minute. – Drain the water, drain the vermicelli and set aside. Slice the beef into 3 thin pieces. – Put a large pot on the stove, pour oil into the pot, put on medium heat and sauté the onion. – Put the beef in and cook until the beef is no longer pink – Put the potatoes in the pot. – Put carrots and vermicelli into the pot and mix well – Pour in the dashi water, cover the ingredients in the pot. – Close the lid. After boiling, use a skimmer to skim off the scum and foam. – Add sugar, soy sauce and mirin. – Mix well and cover the pot lid on the ingredients. Cook on low heat for 12-14 minutes or pierce the potatoes with a skewer. – Turn off the stove and take out the noodles. Leave the lid on for 30-60 minutes before eating. Cold food will infuse the flavor more. – Put the blanched peas in the pot and cover to reheat, over medium heat. Bring the pot to a boil, reduce the heat and let it simmer for a few minutes. – Turn off the stove and pour the beef stew with potatoes on a plate. – Eat beef stew with potatoes with white rice, Japanese egg soup or grilled mackerel, chilled tofu. You can store leftover beef and potatoes in an airtight container or pot and store in the refrigerator for up to 3-4 days.

Once bearing the title of “box office poison”, through the TV series “Tu Dang”, with promoted acting skills and breathtaking beauty, Canh Diem has gradually regained the aura of a female celebrity. grade A crystal. Dubbed the “First Lady of Beijing”, Canh Diem is famous for her sweet beauty and beautiful hourglass body. Recently, Canh Diem has also appeared in major fashion events, being noticed by global brands and invited to represent. To maintain the peak of beauty, Canh Diem always has to combine healthy eating and exercise. Canh Diem is 1m67 tall, weighs 50.8kg, really not fat, but the Chinese entertainment world likes the beautiful style of the crane. Therefore, the actress always has to pay attention to her weight. According to Canh Diem, her weight loss tip is to control her diet strictly and jog and exercise regularly. Canh Diem revealed that she eats in moderation without dieting. The actress’s main meals are pasta and vegetable salad, plus beef and chicken breast. According to the female star, rich food, balanced nutrition is the key to healthy weight loss. Next, if you eat too much, exercise to burn the excess calories. Canh Diem said that she had to film in a hot pot restaurant and her constant eating made her gain weight. To ensure his physique, after every day of filming, Canh Diem had to jog for an hour before he dared to sleep. Finally, choose healthy snacks. According to the actress, she loves snacking, but will choose junk food that is not easy to gain weight like tomatoes because they are very low in calories and can be fortified with vitamin C. In addition to tomatoes, yogurt, nuts, and dried fruit are all good choices. Canh Diem also reminds the girls, losing weight is not as difficult as you think, as long as you find a method that suits you, you can lose weight easily.

Southern beef noodle soup is a typical dish with 2 main ingredients from fresh vermicelli and beef of the culinary culture in the South. Vermicelli is mixed with vegetables, beef, fish sauce mixed with some other ingredients to form a delicious dish and is very suitable for hot summer days. Thu Uyen (Hanoi) shared that when making dishes with Nam Bo fried beef noodle soup, your favorite is the combination of many colors and flavors of this dish. The special thing when eating Southern fried beef noodle soup, you will feel all the flavors of heaven and earth because this dish is served with a lot of vegetables. “It’s a dish that when you think of it, it is beautiful and fragrant with full of harmonious colors. Next is the ingredients that make it not fussy, does not require high technology, but when ordered If you put it all together, it’s a work of art.” – Thu Uyen added. You only need to spend about 30-40 minutes from preparing ingredients to presenting, you have a delicious bowl of vermicelli that is easy to eat, can be used for breakfast or main meal. Below is the recipe for cooking dishes according to the instructions of the beautiful 9X Thu Uyen. Resources: – Beef – Crushed roasted peanuts – Fresh noodles. – Bean sprouts – Dry onion – Herbs (basil, lettuce, marjoram…) – 1 small onion, 1 cucumber, 1 carrot. – 1 clove of minced garlic, 2 through chili. – 1 lemon. Seasoning: salt, pepper, sugar, fish sauce, seasoning, cooking oil. Making 1. Preliminary processing – Thinly sliced ​​beef, marinated with 1 teaspoon minced garlic, 1/2 teaspoon pepper, 1/2 teaspoon seasoning, 1 teaspoon fish sauce, 1 teaspoon cooking oil, let it soak for about 10 minutes. – Onions cut areca zone. – Clean herbs, cut into small pieces. – Cucumbers are washed, cut into fibers, washed and cut carrots. 2. Processing Photo: Thu Uyen. – Fry 2 tablespoons of minced garlic, add onions and saute on high heat, then pour the beef into the pan, stir-fry quickly, the beef is just cooked, then turn off the heat. – Sliced ​​onions, sauteed. – Make fish sauce: Mix the juice of 1 lemon, 2 tablespoons of sugar, 2 tablespoons of fish sauce, 2/3 bowl (eat rice) cooled boiled water, 1 teaspoon minced chili and 1 teaspoon minced garlic. When eating, arrange the ingredients of herbs, bean sprouts, cucumbers, carrots, and stir-fried beef in a bowl with fresh vermicelli, sprinkle roasted peanuts and fried onions on top and then add fish sauce. Housewives who want to show off their skills in the kitchen, try to make this dish, delicious from the first time!

Beef vermicelli combined with pork skin rolls, floating fat, crab cakes or beef balls… brings delicious flavors, awakening the taste buds of foodies. No need to spend time cooking, you can go to the following restaurants to buy takeout or order online and you will be served quality meals at home. Co Cuc beef noodle soup Every afternoon, Nguyen Van Troi market becomes a culinary paradise for many people. Here, Co Cuc noodle shop is popular with young people because of its eye-catching presentation. Vermicelli has a combination of lean spring rolls, tendons, and beef fat. The restaurant’s beef fat is the floating fat with a bit of meat on it. Lean ham is soft, not as big as pork belly. Diners commented: Nhan Do: “The broth is fragrant, sweet, and rich. Cha is delicious, the tendons are both soft and crispy, the fat is attached to each slice of meat, served with fresh vegetables, so it is not sick”. Hukha.foodaholic: “The broth is rich, sweet from the bones, fragrant with cilantro, lemongrass. The meat is stewed soft. The satay is crispy and spicy, but sometimes it goes stale if the restaurant is left out for a long time.” Ms Nhu’s beef noodle soup The shop attracts customers with beef noodle soup modified with floating fat. The pot of broth is smoky, fragrant, with a fancy layer of fat floating on top. The shop has beef and pork fat. Beef fat is soft, fatty, melts in the mouth, crispy pork fat is more chewy. When eating, diners dip a piece of fat with satay with lemon juice mixed with fish sauce. Diners commented: Lanwiththi: “This dish is a bit high in fat. Mixed bowl with encrusted, spring rolls, tendon, pork belly, floating fat. The floating fat has a light fat, but it’s tough to eat. The broth is rich. The price is good compared to the taste. downtown location of the restaurant”. Hukha.foodaholic: “She cooks Southern-style Hue beef noodle soup, rich but not strong in flavor. Soft and fatty beef fat enjoy with strangely delicious vermicelli, but will quickly get bored with those who don’t get used to it. I consulted online. The owner advises not to eat this dish often.” Hue Gia Hoi beef noodle soup The restaurant’s bowl of beef noodle soup stands out with pork skin rolls that are rarely found anywhere else. In addition, you can choose marrow or oxtail, sausage, beef balls, tendons, spring rolls, spring rolls or crab cakes… to make the meal more quality. Diners commented: Thu Huyen: “The pork skin rolls are fragrant, crispy outside, chewy inside. The broth is not too rich. Satay, fish sauce are combined harmoniously to increase the flavor”. Ansapsaigon: “Thick piece of beef, delicious yellow beef tendon, delicious pork skin rolls. The broth is just flavorful, not too strong of the fish sauce. The quality is okay in the price range”. Anh Duong Nguyen: “A bowl of vermicelli is priced at VND 44,000 including cartilage, tendon, ox tail, rare beef and pork skin rolls. If you order an extra piece of pork roll, the price is VND 20,000 / 4 pieces. The broth is rich in flavor. Those who have a light taste should enjoy it with raw vegetables, squeeze lemon and add satay.” Hue beef noodle soup 149 The beef noodle shop has a diverse menu with crab cakes, beef rolls, pork rolls, pork rolls, rare beef… The broth is rich, fragrant with lemongrass, with a slight smell. If eating at the restaurant, vegetables and prices will be available. For diners to buy, the shop prepares raw vegetables to eat. Diners commented: Thu Huyen: “The highlight of the special bowl of vermicelli is the 3 types of pork, beef, and crab rolls. It’s delicious and quite large. The taste of the broth is not too impressive. The shop actively serves large bowls, so you need to tell the staff. if you eat a small bowl”. Foodee_f97c27d8: “The vermicelli with spring rolls and rolls is as big as the reviews I read online but it doesn’t have any special taste, the broth is quite light. Staff attitude is not friendly. Price is high compared to quality”. How to make Southern standard beef noodle soup Southern beef noodle soup is a familiar dish of Vietnamese people. This recipe helps you have an attractive bowl of vermicelli with marinated beef.

Beef roll with enoki mushrooms Main material: Thinly sliced ​​beef, enoki mushrooms, ginger, garlic, green onions, lettuce, fish sauce, salt, soy sauce, sugar Cooking steps – Needle mushrooms are washed, soaked in salt water for about 5 minutes. After that, you take out the needle mushroom, rinse it with cold water, and let it dry. Scallions are lightly blanched. – Marinate thinly sliced ​​beef with a little salt and pepper. Spread the beef evenly on the cutting board, put the needle mushrooms in, roll tightly, use the boiled onion stalks to tie it in place. – Place beef jerky in an oil-free fryer, set at 175 degrees Celsius for 15 minutes. – Cook the sauce including 2 tablespoons of soy sauce, 2 tablespoons of sugar, until the mixture thickens slightly, then turn off the heat. Beef needlestick rolls are served with salad, dipped with sweet and salty sauce. Photo: Chau Khoa. Note: – During the baking process, you can add a little oil to help the beef fragrant and not dry. – You should not stack the beef needle rolls in an oil-free fryer, which can be divided into several batches, helping the finished product to ripen evenly. – You can add vegetables such as carrots, asparagus… to make beef rolls more beautiful and attractive. Vinegar dipped beef hot pot Main material: Beef, bone broth, vinegar, lemon, young coconut water, pineapple, rice paper, fresh vermicelli, raw vegetables, spices of all kinds. Cooking steps: – Preliminary processing of ingredients: Chopped onion, smashed lemongrass. Pineapple is taken the juice of 3/4 fruit, the rest is chopped. Beef is marinated with fish sauce, seasoning seeds, red onion for 30 minutes. – Make hot pot: Pour pineapple juice, bone broth, fresh coconut into the pot, add onion, vinegar, lemongrass to boil, season to taste. – Mixing seasoning sauce: Add sugar, lemon, garlic, chili, minced pineapple into the bowl of fish sauce depending on your preference. You can eat nafy hot pot with vermicelli or beef rolls with rice paper, raw vegetables, and seasoning with fish sauce. Photo: Annie16_h, Quynhchaudang. Note: – You should choose tender beef tenderloin or tender fillet to make the hot pot more delicious. – The amount of vinegar should be moderate so that the hot pot is not harsh. Rare beef with lemon Main material: Beef, purple onion, carrot, lemon, garlic, chili, laksa leaves, fried onions, roasted peanuts, vinegar, sesame oil, seasoning seeds, sugar, salt, fish sauce. Cooking steps: – Buy beef, wash, dry, cut very thin. Then, you put 1/3 cup of lemon juice into the bowl of beef, mix well, soak for 3 hours to make the meat rare. – Red onion peeled, thinly sliced, add a little vinegar, sugar, marinated for 15 minutes. Carrots peeled, cut into strips, add a little salt, mix well by hand, rinse with water, drain. Chopped laksa leaves, crushed roasted peanuts, minced garlic and chili peppers. – Mix salad dressing including 3 tablespoons lemon juice, 3 tablespoons vinegar, 1/2 teaspoon seasoning, 1/2 teaspoon salt, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 3 tablespoons fish sauce, add chili and minced garlic as you like. – Take the rare beef to a bowl, add purple onion, carrot, laksa leaves and mixed fish sauce. Finally, you put the salad on a plate, add some roasted peanuts and fried onions on top. Note: With this dish, the beef is not cooked by heat, but using the re-lemon method. Therefore, you should choose fresh and hygienic meat to ensure the quality of the dish. The rare lemongrass beef dish has a mild and cool taste, suitable for enjoying in the hot season. Photo: Subtleasian.cooking, ddmau_chinatown. Beef rattles Main material: Beef tenderloin, onion, green and red bell pepper, tomato, potato, oyster sauce, olive oil, garlic, coriander, cooking oil, base seasoning Cooking steps: – Beef washed, cut into bite-sized squares, marinated with seasoning seeds, fish sauce, and pepper for 1 to 3 hours. – Cut the pieces of onion, chili, cut the areca tomato. – Peel potatoes, wash, cut into long pieces. – Heat the air fryer for 3 minutes at 180 degrees C. Then, you put the beef, potatoes, onions, peppers, tomatoes into the fryer at 180 degrees / 15 minutes. – Take the beef rattle, potatoes out of the pot, put on a plate, decorate beautifully, sprinkle some coriander and enjoy. Note: The secret to making potatoes crispy and delicious is to lightly blanch them with a little salt, then drain them. The dish has a mix of Vietnamese and Western cuisine. Photo: _cookingbya96. Beef roll with guise leaves Main material: Lean shoulder meat (200 g pureed), scallions (washed, chopped), shiitake mushrooms (5 ears washed, chopped), chopped onion, bay leaves (12 leaves washed, stem removed, drained ), seasoning (seasoning, pepper, fish sauce) Cooking steps: – Ground meat, shiitake mushrooms, onions, scallions are marinated with 2 teaspoons of seasoning, 1 teaspoon of pepper, 1 tablespoon of fish sauce for 20-30 minutes. – Put the seasoned filling mixture into the guise leaves and then wrap it up, fixed with a leaf roll. – You arrange the rolls in turn in an oil-free fryer, bake at 180 degrees C for 15 minutes. Then, you turn the rolls and bake for another 5 minutes at 200 degrees Celsius. – Lot leaf rolls are used in dishes such as grilled meat vermicelli, crab cakes… or rolled with rice paper, raw vegetables, sweet and sour sauce. Note: You should turn the green side of the bay leaves out when rolling so that when baking, the rolls turn up a nice color. The fat in the shoulder meat will help the patties to be golden and fragrant. Photo: Ven.oc, moon_foodnlife.

Illustration. In addition to the vermicelli that is smaller than the traditional Hue beef vermicelli, in the broth mixture of Phan Thiet beef noodle soup, there is no fish sauce and no rolls of any kind. In return, when cooking the broth, people often add something called beef curry to create flavor and after the noodles and broth are scooped into the bowl, people sprinkle some roasted peanuts on top, adding more. Crispy, fragrant part for a bowl of vermicelli. The special thing to create the flavor of beef noodle soup is the secret to marinating beef. The type of seasoning, dosage and marinating time will create a delicious dish with fatty, warm and tender beef just right when eaten. Along with the accompanying ingredients such as bean sprouts, bananas, spinach, herbs and squeeze a little lemon to create a scent that stimulates the taste buds, enhancing the uniqueness and deliciousness for all customers. For the people of Phan Thiet, beef noodle soup is a familiar dish. The beef noodle shops here, whether big or small, new or old, are almost always crowded. Some addresses can be mentioned such as breakfast restaurants on Tuyen Quang street, Thu Khoa Huan street, Le Hong Phong alley beef noodle shop (near old Phan Thiet station) and most recently Phan Thiet beef noodle soup at Phu Long market. … Visitors to the coastal town remember to enjoy Phan Thiet beef noodle soup, a rustic and gentle dish like the coastal people.

With available ingredients and a few simple steps, housewives were able to make the perfect beef sauce for family members. The beef dish with wine sauce is said by Phuong Ruby Cherry to be very simple to cook, but the children are “in love”. My family often eats beef with wine sauce with bread, or cooks delicious shrimp noodles. The aroma of cinnamon, the sour taste of tomatoes mixed with the mild acrid taste of the wine sauce mixed with the soft and aromatic taste of beef makes the children enamored. To make beef with wine sauce to change dishes for the whole family, housewives can refer to the recipe below by Phuong Ruby Cherry! Resources: Ribs: 1000 gr Tomatoes: 4 Ketchup: 1 tablespoon Wine (red): 3 tablespoons Bay leaf: 3 small leaves (replace 2 branches of star anise, 1 branch of cinnamon) Onion: small bulb Ginger, onion, garlic, coriander Spices, turmeric, pepper, sugar. Making: Step 1: Prepare and deodorize beef Wash the beef, put it in a pot of cold water (water covers the beef) and then put it on the stove to heat up (not boiling). At this time, the surface of the meat will heat and condense, making the smell in the meat reduce. This method should only be used for beef dishes cooked, stewed, cut into large pieces such as beef with wine sauce… Or you can cut the beef and then blanch it in boiling water with a few pieces of crushed ginger. Step 2: Marinate the beef Marinate the meat with spices, sugar, turmeric, pepper, 1 tablespoon wine from 30 minutes to 2 hours. Step 3: Stir-fry beef Put the oil in the pan, add the garlic and fry until fragrant, then add the beef and stir-fry until the meat is firm. Step 4: Cook the tomatoes Take another pan to fry the onions until fragrant, then add the tomatoes and cook until soft, then mash them with a fork. Step 5: Cook beef with wine sauce Add water to the beef pot, bring to a boil and skim off foam if any. Then add in the sautéed tomatoes. Put bay leaves in, turn down the heat, keep simmering until the beef is tender (the water is dry, add more boiling water, simmer until the meat is tender, the better it is). Finally, add ketchup, add 2-3 tablespoons of wine, cook for 1 more minute and then add finely chopped coriander. Add seasoning, seasoning to taste and then turn off the heat. Good luck!

Illustration. Image source: Internet Resources: Shrimp Pumpkin Garlic, dried onions, cooking oil, seasoning seeds, main noodles. Pickled squash and washed with water. Then gently rub the vegetables until they are soft but still crispy. Shrimp washed, peeled, cut back to remove the black thread, marinated with a little seasoning seeds, main noodles. Dried onions, peeled garlic, smashed. Add a little oil and dry onions to the pan. Stir in the shrimp. When shrimp is cooked, scoop into separate plate. Add the remaining dried onions and garlic to the pan. Add the squash and stir well, add seasoning seeds and main noodles to taste. When vegetables are cooked, add shrimp to the island for about 2 minutes. Stir-fried squash with beef Illustration. Image source: Internet Resources: Pumpkin vegetables Garlic, beef, soy sauce, chili sauce. Making: Thinly sliced ​​beef marinated in soy sauce. Heat the cooking oil in a pan, then add the garlic and saute until fragrant, then add the beef and stir-fry quickly over high heat. When the meat is rare, drop the vegetables in and stir-fry, flip the pan to catch the fire, the stir-fry dish when it is on fire will create a very characteristic aroma. Add some chili sauce and turn off the heat. Do not stir-fry for too long, the vegetables will become watery and tasteless. Pumpkin vegetable soup with mussels Illustration. Image source: Internet Resources: Pumpkin tops: 1 bunch Mussels: 1kg (or use clams, donkeys) Ginger: 1 small piece Garlic: 2-3 branches Dried onion: 1 small bulb Dill, seasoning, fish sauce, seasoning. Making: The mussels (or don) bought are soaked in water with a few slices of chili cut to let the mussels (or don) release the sand. Then rinse the shell with water. Boil 1 pot of water with 1 pinch of salt, add mussels (or don). Bring to a boil again, stirring with chopsticks until the mussel gut (or don) peels off the shell. Pickled squash, washed, dried. Decant the mussels (or don) broth into a large bowl, to allow the sediment to settle. Remove the mussel shell (or don), remove the intestines. Onions, ginger, garlic peeled and chopped. Dill pickled, washed, cut into small pieces. Fry ½ of the onion, ginger, and garlic, then add the mussel (or don) intestines and sauté until fragrant with a little fish sauce. Stir fry the remaining ½ of the onion, ginger, and garlic, then add the squash and stir-fry until cooked with a little spice. Add mussels (or don) intestines to the pot of squash. Decant the mussels (or don) broth into the pot, leaving the residue. Bring the soup to a boil, then drop the dill in, season with a little more seasoning to taste. Stir-fried squash with pork belly Illustration. Image source: Internet Resources: 200g squash tops 150g pork belly Garlic 1 tablespoon cooking oil, 1 teaspoon sugar, 1 teaspoon fish sauce, 1 teaspoon seasoning. Making: The pork belly is chopped into small pieces for easy eating, marinated with fish sauce, seasoning seeds, cooking oil, and sugar for about 5-10 minutes to absorb the spices. The squash is lightly blanched in boiling water. Heat the cooking oil, fry the garlic with fragrant oil, add the meat and sauté over high heat until the meat is cooked. Add the squash and stir-fry, add the crushed garlic and stir-fry until cooked, then remove to a plate.

In many supermarkets, convenience stores, wholesale and retail markets, pork, beef and chicken of all kinds are defrosted for retail, in which, there are products that are discolored and metamorphosed right on the counters and stalls. See defrosted meat as cool, fresh meat In previous years, imported frozen meat was often preferred by collective kitchens (schools, factories, restaurants) because the price is much cheaper than fresh meat (hot meat) in the country and the price advantage when buying the whole box (per barrel) cartons are usually from 18-25kg). But now, imported meat is defrosted and retailed by stall owners in markets, shops and supermarkets. Bach Hoa Xanh convenience store on Vo Thanh Trang street, Tan Binh district, Ho Chi Minh City sells a lot of lean pork chips, pork ribs, and imported beef thighs. All meats here have been defrosted, chopped, and sold as cool or fresh meats. According to some customers, they buy this type of product because it is cheap and easy to process. Some customers don’t even know it’s defrosted meat. “All meat imported here is frozen meat that has been defrosted and has the same quality as chilled meats,” the store employee said. Many types of defrosted meat sold on the side of the wholesale market for agricultural products and food in Hoc Mon began to change color, but consumers still flocked to buy it due to the low price. At the Tops Market supermarket on Au Co Street, Tan Phu District, Ho Chi Minh City, the amount of beef imported from the US and Australia is quite large, overwhelming domestic beef. Meat is divided into many types such as ribs, pork belly, shoulder loin, corn, neck core meat, lean thigh, lean shoulder, flower corn… All are cut into all sizes (1-2cm thick slices, thin slices, slices). square, wrap enoki mushrooms…) and then put in a plastic tray with a weight of 300-400g, which is very suitable for the retail needs of most customers. It is not easy to recognize that this is defrosted meat because the small stamps on the surface of the tray only show the words “American beef shoulder”, “Australian beef shoulder”… With thick cuts of meat, still fine. Ice crystals between the fibers are easier to see, but with thin slices, the ice crystals disappear, they look like cool meat. Meanwhile, at the counter, there is no information that this is defrosted meat. Some meats have a promotional label, which has a three-day shelf life. According to staff, this supermarket often has promotions and discounts directly on products; all promotional meat is fresh meat, not old meat like in other supermarkets (?). At Big C supermarket on Truong Chinh Street, Tan Phu District, in addition to imported beef and pork, there are also whole chickens, garlic thighs, and imported chicken thighs. All kinds of pork and beef are also chopped, blistered, and sold in the freezer. Particularly, the types of chicken are defrosted and sold as fresh chicken in the country. At this area, there is a sign warning consumers: “Product has been defrosted, please do not re-freeze”. At Lotte Mart supermarket, imported beef has been sliced, packed, and defrosted, but the packaging says “fresh beef”. Not selling all, re-freezing again If supermarkets and shops bring thawed meat to sell as cool meat, in markets, thawed meat is sold as fresh meat. Even at the end of the day, if not sold out, the stall owner will re-freeze the meat to sell the next day. At a beef stall in Ba Hoa market, Tan Binh district, at 6am, all beef tendons in the tray were still a bit cold, some pieces of meat were still mixed with ice crystals. According to our observations, during the lunch break, this unsold meat continued to be re-frozen and then displayed on a tray for further sale at 15:00. “In the morning, this beef tendon costs 150,000 VND / kg, but in the afternoon, the price is about 120,000-130,000 VND / kg. Meat that is not sold out must be re-frozen for preservation. It’s the same everywhere, not just here,” said the stall owner. In markets, it is not difficult to recognize frozen beef and buffalo meat that is thawed and sold as fresh meat. Imported goods are mainly packed in boxes according to categories such as thigh, loin, and neck meat, while most stalls also sell these types. These defrosted meats often darken very quickly when sold at room temperature, especially on hot days. Previously, the Veterinary Department of Ho Chi Minh City had exposed cases of defrosting meat and then dipping it into fresh beef blood to deceive consumers. Route 4 on the side of Hoc Mon wholesale market for agricultural products and food is the gathering place for dozens of frozen pork trucks. This is also a place to sell defrosted and re-frozen pork on a fairly large scale. Here, there are more than a dozen stainless steel tables set up next to refrigerated trucks for small traders to display meat for sale. Meat is exposed, uncovered, under the table only temporarily lined with cardboard or plastic bags. Meat juice from the table dripped to the ground, pooled in puddles, and smelled foul. These “stalls” sell all kinds of pork such as tenderloin, cutlet, young ribs, bacon, lean shoulder, thigh, ham, hoof, and offal. Because everything is frozen, when it’s on the table, it’s a bit cold. The prices of these meats are half as cheap as hot meat in the wholesale market of agricultural products and food in Hoc Mon: pork leg and pork belly at 55,000 VND/kg; Young ribs, pork heart cost 65,000 VND/kg. According to our observations, most customers come here to buy wholesale, at least 5kg or more, in and out continuously. Vendors also use their bare hands to pick up meat for customers, with only a few wearing gloves. A seller here said that the customers who come to buy are mainly people from restaurants and collective kitchens, they take a lot of money due to the cheap price, but the delicious meat is not inferior to fresh meat because it is preserved by refrigerated trucks. specialized. However, it was only around 7am, the sun was still not shining, the meat in some stalls had stopped freezing, started to turn a little pale, not pink, and lost its elasticity when pressed. This amount of meat is put in plastic bags by the owners of the stalls and brought to the refrigerated truck to be re-frozen, wait a few hours or the next day for sale. This happens from early morning to late evening. According to regulations, to sell frozen meat, small traders in the wholesale market of agricultural products and food in Hoc Mon must register; If you do not register, you will be severely fined. Meanwhile, the “field stalls” on the side of this market sell defrosted meat without knowing if it has an expiration date or is marinated with any preservatives. (According to Women in HCMC)

CONTENT:::::::: 1. Mole removal
2. Mole removal abstain from what?
2.1. Mole removal should abstain from water
2.2. Mole removal abstain from what? 6 foods to stay away from after mole removal
3. How often does the mole burn go away? With the development of technology, women do not need to worry when there are poor moles that grow in the wrong place because they can completely erase them. However, taking care of the skin after mole removal is extremely important because it directly affects the aesthetic effect in the future. Therefore, what abstinence mole removal has won the attention of many people. Mastering the notes when taking care of skin, especially the foods after mole removal, help you have healthy skin without leaving scars after removing moles. 1. Mole removal Moles are spots that appear on the skin and are usually brown, black, or red. Depending on the appearance, the moles are usually raised or flat, smooth or rough. There are also some that grow hairs on the mole. The mole shape is usually round or oval with a soft border. It is known that most of the moles on the human face and body are benign and do not change over time. Only some moles are malignant because the mole can be mistaken for melanoma. Factors that increase the risk of developing moles such as sun exposure or people at risk for moles. Moles can reduce aesthetics and deteriorate the skin tone. Therefore, the mole removal method is applied by many women to have a bright face, without the unattractive moles. Mole removal is a measure that brings many aesthetic benefits – Internet photo Mole removal is dangerous? In fact, before you decide to remove a mole, you need to know that your mole is benign or is a manifestation of a medical condition. Because, this has a very serious effect. If it is a normal mole, removal of the mole is simple, without difficulty. However, if it is a pathological mole, the practice of mole removal can have unpredictable health risks. 2. Mole removal abstain from what? 2.1. Mole removal should abstain from water One of the first things to take after removing a mole is to avoid touching water. Experts recommend that you abstain from water for at least 3 days after removing the mole. After removing the mole, the skin is usually scaly and peeling off young skin. Therefore, abstaining from water during this early period will help the skin avoid damage to the skin structure. Then, women should also use clean water and add salt to clean the mole removal skin to avoid skin infection. Accordingly, in the first 3 days after removing the mole, you can lightly pat the dry skin with a cotton towel. The next caveat is that the cleanser should not be used during this time. The reason is that many cleansers contain cleansers that can damage the skin, causing the young skin to flake, and scratch the skin. In addition, after removing moles, you should avoid exposure to the sun, when going out, you need to carefully shield to avoid the appearance of dark pigmentation sinking on the skin. Should abstain from water in the first time after mole removal – Internet photo. 2.2. Mole removal abstain from what? 6 foods to stay away from after mole removal – Chicken: Chicken is a food that contains many nutrients that are extremely good for the body, however, for wounds after removing moles, you should stay away from this dish. The reason that chicken is a food should be avoided for mole remover is because eating chicken, especially eating chicken skin, will bring an uncomfortable itchy sensation, especially when the wound starts on young skin. . In addition, many studies also believe that chicken can cause inflammation, forming unsightly keloids. Therefore, after removing the mole, you should abstain from eating chicken for about a month or it is best to abstain from this food until the wound has healed. Read more: Compare the nutritional value of pork with chicken – Mole removal abstain from what? – Abstain from beef Similar to chicken, beef is an incredibly healthy food. In particular, for those who exercise or regularly exercise vigorously, beef is a food not to be missed because it is a valuable source of nutrients, rich in protein to help the muscles quickly recover after training. and promote strength. However, this is a food that should be avoided for those with open wounds after surgery like new mole removal. Due to the high protein content, regular consumption of beef stimulates cells in the wound area to grow, overgrow and create keloids. In addition, eating beef can also make the skin of the wound darker than the surrounding area, creating an uneven skin tone. Therefore, after removing the mole, you should also stop eating beef if you do not want the ugly scars. – Can mole removal eat fish? Removing moles is not a question of many people because fish and fish dishes are popular and very delicious food. However, not only fish but other fishy foods are on the list to abstain from those who have just removed the mole. Fish, shrimp, crabs, crabs, and other seafood can make the area of ​​the wound itchy, cause inflammation, and they can even lead to the formation of dark scars. Therefore, if you do not want to leave scars after removing the mole, you should stay away from fish as well as seafood. Fish is a food that should be avoided after mole removal – Internet photo. Eggs Eggs and egg dishes regularly appear on the menu of families because it is an excellent source of nutrients for the body. However, as with beef, chicken and seafood, after moles removal, you need to stay away from eggs from your daily menu. This is because eggs can cause the skin of the wound to appear uneven color, in particular it will be abnormally whiter than the surrounding skin. Even eggs can also create white spots similar to tinea versicolor, causing loss of aesthetics, especially for the face. So, this is a food to avoid after removing moles. – Spinach Water spinach is a familiar dish in the daily menu of many families. For people with normal health, without open wounds, water spinach is a rich source of fiber and many essential nutrients for the body. But after removing moles, this is something you should avoid. Water spinach has the ability to stimulate, increase collagen strongly to heal wounds, thereby easily creating excess skin. But the excess skin is continuously extruded to create keloid scars. Therefore, if you do not want to get keloids, after removing moles, you should remove water spinach from the daily diet. Improper eating puts the body in danger because of the harmful effects of water spinach – Sticky rice and sticky dishes The delicious and soft flavor of sticky rice, banh chung, cake … conquers the taste of many people. However, after removing moles, you should not consume them. According to studies, sticky rice is a hot food. When eating sticky rice and dishes from sticky rice, the wound will be difficult to heal, phenomenon such as pus, inflammation, long time may leave unsightly scars. Do not eat sticky rice after removing moles – Internet photo. 3. How often does the mole burn go away? One issue that women are most concerned about after mole removal is how long does it take to cure the mole? According to many experts, how long to remove a mole depends on many factors, including 3 main factors: Mole condition. – Mole removal method. – Skin care measures after removing moles. Specifically, for the cases of pale moles, small in size, the wound will completely heal about 3 – 7 days. In cases of large, dark moles, the healing time will be longer, usually it will take 7-10 days. How long it takes to remove a mole depends on the method of bleaching, which means that the more modern and modern the method, the shorter the wound healing time. In the case of applying old methods such as burning, filling, cutting, … it will take 10 days or more to heal. Also perform laser mole removal, the wound healing time is only 5-7 days. Besides the condition of the mole as well as the method of mole removal, the time it takes to heal usually depends on the skin care after treatment. If you follow the instructions of the expert properly and sufficiently, the wound will recover faster and vice versa, if you do not pay attention to the skin care process after mole removal, the wound will not only heal long but also. can become infected, infect and leave ugly scars behind. Above is the answer to the question of what abstinence mole removal is and how long it takes to heal when removing moles. Hopefully the information in this article will help you safely and quickly remove the unsightly moles without leaving scars.

That is “Dry-aged” beef, because there is no equivalent name in Vietnamese, it is temporarily called “aged” beef (aged can be translated as “aged” or “aged”). But that name does not say all the meaning of this special dish. Dry-aged beef is a specialty of many famous Steakhouse in America. (Photo: Internet) The simplest way to describe this beef is that people will let the meat dry naturally for so long that a moldy layer begins to appear on the meat. At this time, the chef will use a knife to cut off the mold on the outside, revealing the taste that is considered “excellent” inside. Many foreign diners are also willing to pay a higher price for these “moldy” beef pieces. Don’t be scared by looking at this moldy beef specialty, because people will cut off the mold first and only use the inner meat for cooking. (Photo: Internet) Dry-aged beef can be processed like normal beef, by baking, frying and pan-frying with many popular ingredients such as butter, dill, salt, and pepper … This dish after processing. The appearance does not look very different from ordinary beef, but the taste – according to the experience – is extremely delicious. Principle of deliciousness of Dry-aged beef The taste of Dry-aged beef is like “a bomb”, because when eaten it will cause a flavor explosion in your mouth cavity. The principle behind the deliciousness of Dry-aged beef is similar to why people like to eat aged cheddar, and may not even hesitate to taste green mold cheeses. Food created by aging, if properly cooked, has a great taste. Once processed, the moldy beef is a great treat. (Photo: Internet) Jack Kawa, owner of Omaha restaurant with a seniority of steak sales since 1922, said that the reason for the deliciousness of Dry-aged beef is that the muscle fibers will be “broken”, making the meat texture become softer. . Inside the moldy steak are soft, “explosive” flavors of meat. (Photo: Internet) However, you cannot arbitrarily leave a raw steak out and expect it to taste good. To “aged” beef, or “aged” beef properly is also an art. Not simply for “mold”, aged (or “aged”) to crawl requires technology Most Dry-aged beef steaks are more expensive than regular beef and there are good reasons for that. Page Eater says a 25 to 30 pound serving of fresh meat can “shrink” enough for only five to seven steaks. Also, this should take at least a month. So theoretically, those who want to eat Dry-aged beef will have to pay extra for the “losses” in processing with effort and time. There are two ways to “age” a steak, according to Thrillist, “dry” and “wet”. (Photo: Internet Drying a piece of meat means letting it dry naturally in an environment where the temperature and humidity are precisely regulated. The wet method must be stored in vacuum packaging. If done right, the end result will be a tender, hydrated meat with a hidden “bursting” flavor. Many people even hang meat in an enclosed room filled with Himalayan salt, because the salt concentration in the room helps distribute the appropriate humidity for the Dry-aged beef environment.

Illustration. Photo source: Internet Resources: Beef 400 gr Guise leaves 100 gr Lemongrass 3 plants Garlic 4 cloves Chili 2 left Purple onion 2 bulbs Peanuts 100 gr Cooking oil 2 tablespoons Seasoning seeds / crushed pepper a little After buying the beef, you wash it, then take it to mince (or puree it). Purple onion and garlic take away, peel and mince together with lemongrass, chili and ginger. The guise leaves pick up the damaged leaves, the leaves are deep, take them to wash and drain, take out about 5-7 leaves, cut the finely. After preliminary processing beef will be marinated with a mixture of onion, garlic, lemongrass, chili, minced ginger, minced guise leaves, add 2 teaspoons of seasoning seeds, 1/2 teaspoon of pepper, 2 tablespoons of cooking oil and mix well. Put in the refrigerator and keep the refrigerator for 60 minutes for the beef to hunt and soak the spices. Small tip: You can mix the meat with a little pork liver and pureed mash to make the meat tastier and richer. Place 1 teaspoon of meat in the middle of the ribbed surface of the betel leaf, fold the edges of the leaves and curl. Operation is similar to spring roll. After rolling is complete, you use the leaf stalk to staple the rolled edge (or use a bamboo toothpick to staple it as well). Turn the oven on about 5 minutes in advance for the hot oven, for the rolled beef to bake at 225 degrees C for 10 minutes. Fried eggs with guise leaves Illustration. Photo source: Internet Resources: 3 eggs or 2 duck eggs 4-5 guise leaves 150g minced lean meat Salt, seasoning seeds, fish sauce, dried onion, cooking oil and pepper. Making: Eggs into a bowl, add half a teaspoon of salt, two small spoons of fish sauce, a little pepper, half a teaspoon of seasoning seeds, two small spoons of filtered water, beat them with chopsticks. When frying eggs, you should put in a little water so that the eggs after frying will not dry out. The guise leaves are washed, finely sliced. Heat a little cooking oil, scented onion, stir-fry the meat, pour in a pan a little fish sauce, stir well. After stir-frying meat, add the guise leaves, stir for about 1 minute, then add the egg bowl, shake well so that the egg is smooth over the pan. Use a lid to cover the pan, cook for 5 to 7 minutes until the top surface of the egg is dry, open the lid of the pot, use a spoon to turn the egg over and fry the bottom surface until the bottom is golden, then turn off the heat. Scoop out a plate to use as a savory dish with rice. Stir-fried pork with betel leaves Illustration. Photo source: Internet Resources: 250gr bacon 100gr guise leaves 100gr perilla leaves Purple onion Spices: Fish sauce, sand sugar, seasoning seeds, pepper, cooking oil, chili powder Making: You wash the bacon thoroughly and cut it into bite-sized pieces. Purple onions are very peeled and thinly sliced. Then you pick up the guise leaves and purple leaves, then wash them thoroughly with water and cut them into a bowl. North a hot pan with 2 tablespoons of cooking oil, you scent fragrant purple onions. Then add the bacon to stir fry evenly until the meat is tight. Next, you add both the perilla leaves and the guise leaves and stir-fry them softly before you season with 1 tablespoon of fish sauce, 1 teaspoon of white sugar, 1 teaspoon of seasoning seeds, ½ teaspoon of pepper and ½ teaspoon of chili. powder on. You can further adjust to your taste and then turn off the stove. Betel leaf soup, sea bass Illustration. Photo source: Internet Resources: Cobia: 2 fish about 500g Pork or chicken bone broth: 500ml Fresh ginger, guise leaves, fresh lemon Spices, seasoning seeds Making: Freshly prepared sea bass, put in and squeeze with 1 teaspoon of salt for clean viscous. Wash the fish with water to keep it clean and dry. Fresh ginger, preliminarily processed, sliced ​​thinly. Wash the guise leaves, cut into small pieces, and let them drain. Boil 500ml of broth, add cobia, sliced ​​ginger, season with 1 teaspoon of spices, simmer over low heat to make the fish cooked and not break the meat. When the skin of the fish starts to crack slightly, the fish has just cooked, add the prepared guise leaves to cook with the guise leaves just cooked, taste again with spices, seasoning seeds for a rich fish soup to taste. For the broth to cook the guise leaves in a deep plate, squeeze the lemon into the broth so that the broth is mildly sour and hot to use will be very delicious and nutritious. Cobia broth cooked with betel leaves has a warm taste of ginger, clear broth, light taste is not bored by grease. Cobia meat is very sweet, soft and nutritious, suitable for everyone.

Raw raw beef with lemon 300 grams of sirloin beef
1 onion
100 gr of roasted peanuts
2 fresh lemons, 2 garlic cloves, 1 fresh chili, coriander, mint, cilantro …
Spices: Salt, soup powder, sugar, pepper, pasta (optional) Delicious food every day: Lime beef. How to make lemongrass beef To get a standardized beef with lemongrass, the first thing to do is to choose and buy fresh beef. The meat is washed, dried with a clean cloth, then sliced ​​(the thinner the better).
Onions peeled, sliced ​​areca, thin. Peeled garlic, minced. Chilli seeds, chopped. Peanuts bring cooked, peeled and crushed. Squeeze 2 lemons to get juice (remove the seeds to prevent bitterness). Lettuce, mint, cilantro … picked, washed, chopped.
Take a large bowl, add the sliced ​​beef and lemon juice and mix well, put in the refrigerator cooler. Use the chopsticks to stir the beef once every 1 hour to make it evenly cooked. After about 3 hours, the meat will be cooked.
Take out all the lemon juice and add 3 teaspoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of MSG (optional), 1 teaspoon of seasoning seeds, 1 teaspoon of pepper and mix. Evenly, marinate for at least 20 minutes until spices are evenly absorbed.
Finally, add the onions, chili, and garlic and mix well with the beef (you can taste it to adjust the seasoning to fit). Prepare to eat, add herbs and roasted peanuts to the island and enjoy.

Looks like chocolate cookies, but in fact these are cakes made from mosquitoes. (Photo: Internet) The mosquito burger, also known as the mosquito burger, as its name suggests, this burger is made from 100% mosquitoes, not mixed with any ingredients. The cakes have ingredients from 100% mosquito meat. They also have another name, Mosquito Burger, sound and like, but few people dare to try. (Photo: Internet) The method of catching mosquitoes is also very simple. People will find a large pot or a wooden board dipped in water, then spread all over the air to get the mosquitoes to stick, in just a few moments you can catch a few kilograms of mosquitoes very easily. Africans catch mosquitoes to make a 1-0-2 cake. (Photo: Internet) The next step is to dip mosquitoes into a pot of boiled water and knead like flour, make round, flat cakes like donuts, drop on greasy cooking oil, and give off a characteristic aroma. It looks like a dough to make a ramie, but it’s actually made up of thousands of mosquitoes. (Photo: Internet) In addition, Africans still have another way of processing. They will put mosquitoes in special sauce then cook them on stone slabs. It is estimated that each mosquito cake needs from 200,000 to 500,000 mosquitoes, especially this cake has a protein content 7 times higher than beef. Although mosquito cakes are good for the body, not everyone has the courage to eat an animal that specializes in sucking human blood. This dish is very nutritious, the protein is 7 times higher than beef. (Photo: Internet)

The market for people is not good because there are few buyers. At 10 am May 1, customers parked in front of the stalls selling beef of Ms. Dung (small trader at Dai Tu market, Hoang Mai, Hanoi) was surprised that there is still a lot of meat not sold out today, while every day only 8 In the morning, my betrayed meat had nothing to buy. Ms. Dung said that although she actively imported less meat than usual, she did not expect that the market was so empty today, so it was not sold out. “Yesterday, there were many customers, but today is boring, the amount of meat sold today is not equal to weekends, Saturdays and Sundays. Everyone’s home, people come back to the hometown, all have been traveling ”, said Ms. Dung. Not only beef stalls, many stalls selling pork and chicken are also in the same scene, the meat table is still full of goods, but very few people ask to buy. According to the survey, the prices of goods at the local market are still sold by small traders at the same price as usual, even because of stock prices, many people reduce prices quickly. For example, bacon only costs 150,000-170,000 / kg, depending on type; ribs from 140,000 to 180,000 VND / kg; Beef tenderloin costs 250,000 VND / kg, beef corn 270,000 – 300,000 VND / kg … The lack of customers is not only at popular markets, but also in regular supermarkets that are crowded today. Supermarket with less customers than normal day For example, at the T-Mart Dai Tu supermarket (Hoang Mai), there were staggering customers to buy. According to the salesman, yesterday the supermarket was crowded because they came to buy fruit and food to return home for the holidays. However, from this morning until noon, the supermarket is quite thin, even quieter than usual. At Vinmart Linh Dam supermarket, right at the entrance there is always a sign that requires customers to wear a mask when entering the supermarket to prevent epidemics. If anyone forgets to wear a mask, they will be reminded and asked to buy a mask immediately before they can purchase. Here, the goods are quite plentiful, many discounted fruits such as Australian green grapes and black grapes are priced at just under 100,000 VND / kg; Imported apples are only priced from 49,900 VND to 87,900 VND / kg … However, customers coming to buy goods are also absent, the shelves of vegetables, meat, and fruits … even though it is noon, are still full of goods. Below are some pictures at supermarkets and local markets this morning of May 1 recorded by PV Infonet: Although it was late afternoon, the stalls of beef, pork, and chicken were still full. Small traders in the area selling shrimp and fish at Dai Tu market do not wear a mask when selling. At T-Mart Dai Tu supermarket, customers come to buy goods sparsely. At the entrance to the supermarket Vinmart Linh Dam (Hoang Mai – Hanoi), there is always a sign that requires a mask to be worn in order to enter the supermarket to buy goods to prevent epidemics. All visitors to the supermarket wear masks. Meat stalls at supermarkets are also in the scene “meat waiting for customers to buy”. Until noon, the shelves of vegetables and fruits … are still full even though the supermarket has many discount programs. The cashier is leisurely because few customers pay.

American beef that floods the US market is a type of beef raised by CAFO (Concentrated Livestock Production), which Americans call “urban cattle”. This form of farming forces 100 million herbivores for meat to eat all ground corn. About 60% of commercial US corn is used for livestock, mostly for cattle. The cow turns into a “machine” that converts corn into steak. This beef, accordingly, cheap, quality compared to beef grazing, imported from Argentina, a sky apart. The price is of course “any money”. New Zealand beef is included in the delicacy category. The Australian beef on the market is the best beef due to its scientific farming practices. The climate in Australia is diverse, so they breed both large breed groups including temperate groups and tropical groups. People often distinguish beef from tropical beef with humpback and beef temperate without. The Australian humpback is now over 150,000 VND / kg. Westerners do not know how to eat humpback beef, in Vietnam, many restaurants sell mixed hump dishes. Beef hump is delicious thanks to the thin fatty tissue located between the layers of lean, very sweet food. The back of this neck is also ideal for cooking five fruits. Vietnamese beef is not raised on a large scale. The price is not competitive with imported beef. Especially the US CAFO beef. When the owner of the Bistro restaurant on Le Thi Rieng Street (District 1) told me: “Westerners come here like to eat Vietnamese beef”. Vietnamese beef is fragrant with milk, he explained. I also do not understand much. Until the process of raising CAFO cows is known, it will be broken. That is not to mention bovine meat imported from India. India specializes in exporting buffalo meat. Production into Vietnam is large, but consumption is not much. Because the international customs regulations that both buffalo and beef meat are collectively bovine, most of them “go from buffalo to cow” back home. Two types of meat are delicious, gourmets believe that buffalo meat is better, but buffalo meat becomes a higher “pocket money” cow. When the delicious beef is locked. We start to cook it with five fruits. Beef cooked with grapes, the dish is often on the menu of wedding parties. Photo: LANGUAGE Popular in restaurants is the beef / buffalo dish cooked with grapes. Green grapes, red grapes, black grapes are okay, as long as they are both sour and sweet. Grapes are divided into two groups, large and small. Group of small fruits peeled, seeded and minced. The large group cut in half is more decorative. If you want a fatty beef, choose rump meat – the meat has a lot of fat, slice it and marinate it with spices and a little bit of MSG to enhance the sweetness of the meat. Approximately half an hour. Stew the beef to soften with coconut water, a small glass of white wine; red wine the better. Nearly ripe for the grapes on. Now the water has a certain consistency, becoming a sauce like beef stock. Served with vermicelli or bread are both delicious. Please borrow the word Tien Dien is “tót great”. Grape flavor is stronger when eating a piece of meat with half a grape. Usually these dishes are served with 6 or more people. Luong Vi, a Chinese chef, once said: “The apprentices asked me what is culinary culmination? Are those the freshest ingredients, the most complex flavors? Is it raw, or sophisticated? All of them are not. The culmination is not about eating or cooking, but giving and sharing food. “Great” food is never eaten alone, but must be eaten with close friends … ” Beef cooked with oranges is more aromatic than beef cooked with grapes, because the essential oil in the orange peel adds minced lemongrass. These two flavors are similar, so the resonance is eternal. As long as you squeeze the orange, turn the pieces upside down to take advantage of the essential oils in the peel. Many people choose beef corn to cook oranges. Corn, also known as calendula, is like humpback, with fatty tissues mixed in the corn meat to create interesting patterns. With this dish, beef broth must be available to cook for tender meat to taste. Beef cooked with red apple is selected as brisket. It is a piece of meat on the forelegs from the legs to the mouth, half lean and half fat. This meat is fragrant and crunchy, and when cooked, the fire must be adjusted to achieve a moderate softness without being chewy because of the dense connective tissue. The meat is also stewed with beef broth. The apple must be a red apple, also known as a jujube. Middle-aged people love this dried jujube in a traditional herbal remedy. It is a remedy for insomnia. Pineapple cooked beef is also known as fragrant braised beef. Beef for this dish also chooses beef dandruff because the meat has tendons so when the meat warehouse will not dry out. Since the aroma softens the meat quickly, this dish only needs to cook on low heat for 15 minutes. This dish has a salty and sour taste and the aroma of lemongrass ginger so you can taste it (mouthfeel), the whole family is fine with rice. Beef cooked with strawberries is just a suggestion I want to give to my friend Buu Viet, the owner of a riverside restaurant in Can Tho, who always likes to invent new, unique, tried and wrong dishes a few times, to become menu items in the restaurant. When it comes to mulberry season, you can also try it. This strawberry is very sweet, so it is necessary to adjust the balance with some sour ingredients, but in Vietnam, there are so many things, there is a sour food in every season. Every locality has sour food. If you are “localvore”, Phong Dien, Can Tho, where the strawberry is the native fruit, the sour substance will be the cork fruit.

She and Pham Bang Bang, Truong Tu Lam, Zhang Ziyi, and Zhou Xun were the 5 United States that were chosen to represent Chinese beauty in Times Square in 2011. Although 62 years old, Duong Le Binh still retains a youthful beauty like a young woman. The wrinkled face, the delicate lines, the slim body and the peaceful charisma of the beauty of Duong’s beauty made her known as the “immortal beauty”. Not only known as an actress, the beauty of the Yang family is also a talented dancer. Thanks to decades of being a dancer, Duong Le Binh has kept a slim and elegant figure. Although she is approximately sixteen years old, “Princess Confucius” is still able to skillfully perform difficult movements without any obstacles. Many viewers believe that Duong Le Binh has been forgotten by time! Sharing with the audience the secret to having a youthful beauty, a supple body like a twentieth girl, a beauty born in 1958 said that for 20 consecutive years she did not dare to eat because of keeping fit. “Normally I like to eat but basically I don’t dare because as a dancer myself, beautiful body is always the top priority. I practice dancing every day, usually for a long time, so that’s how I exercise ”. The actress never ate a full meal before going on stage because she had to stay fit. Therefore, the body hardly accumulates excess fat. Many people feel strange why the actress does not eat rice, how can a person live without eating rice. But in fact, she doesn’t eat rice just because she finds it difficult to digest carbohydrates. Indeed, nutrition is a secret to face face alongside hard work at any age. During all these years, her weight was always at 45kg because she followed the menu: Duong Le Binh’s lunch is usually 1 small box of beef, 1 bowl of chicken soup and 1 apple. Dinner will include 200g of beef and 2 apples. She usually doesn’t eat anything after 5 p.m. Her meals also contain many vegetable dishes such as bitter melon, stir-fried cabbage and lots of fruits. In addition to a reasonable diet, Thien Nga Dance maintains the habit of drinking universal atrial tea every day to beautify the skin. Specifically, after drinking dilute salt water at 9am, she will drink 3 cups of tea at around 9-12 noon. Because this tea helps to hydrate during weight loss, maintain active energy of the body, ensure moisture for the skin. Thanks to the above habits, being 62 years old, Duong Le Binh looks like a girl in her twenties. Let’s admire her beautiful beauty!

If you have ever consulted through some “healthy” diet, you will surely find vegetables, or especially Salad always appear in the most important position. So why is eating this green veggie dish to successfully lose weight? Answer the question above, you will extremely easily evaluate the nutritional content of the salad, including: high in vitamins, high in fiber and low in carbohydrates. Moreover, with a large amount of vitamins, this dish also brings youthful, smooth skin. Salad is always part of any “healthy” diet. Food is not only hygienic, quality and nutritious, but also has to suit the taste, which is what is called enjoyment. With the wide variety of Salads, you will easily find your own for successful weight loss healthy foods. Fast, convenient and energetic, we’ll explore it right below! 1. Chicken breast salad Chicken – a very familiar dish as well as popular with the majority of Vietnamese. This white meat contains many non-fat vitamins, so they are always appreciated in foods that help you quickly lose weight successfully. For anyone who wants to quickly have a slim body, a well-rounded body, this will be an extremely worthwhile dish. In addition, use Romaine lettuce, combined with signature ingredients such as cherry tomatoes, potatoes, cauliflower, olive oil and brown rice … And with this unique combination, your meal will not Only full of nutrition but also extremely delicious. 2. Beef salad For a Gymer, beef seems indispensable in the diet. Because, the content of their nutritional value is almost the top, many times higher than that of pork, chicken or fish. Every 100 grams of beef gives you up to 20 grams of protein. In particular, the essential amino acids for the body and muscles are relatively high, while the fat and cholesterol are quite low, so this Salad is extremely “correct” in the process of losing fat, gaining muscle instead. change body. In addition, in order to provide enough fiber, protein for those who are losing weight should combine with foods such as purple cabbage, potatoes, baby corn, cauliflower, carrots. In particular, beets are an ingredient that keeps the liver healthy, removes toxins in the liver and prevents the formation of fatty tissue. So if you are an overweight person, then Beef Salad with the presence of beets will be a perfect choice for successful weight loss. 3. Tuna salad Tuna has long been “legendary” to be a nutritious food with rich protein, but extremely low in fat and calories. Therefore, tuna is often chosen to process attractive and extremely nutritious dishes. Users can eat a lot and still maintain a slim body, and EPA, protein and taurine in tuna are effective in preventing cardiovascular disease. This is definitely the right dish to take care of the health of the whole family and help people with overweight lose weight successfully. Dotted with tuna, is a delicious olives. A huge “warehouse” of Vitamin E, in addition to the use of weight loss, also helps people eat cancer prevention. Besides, the standard combination of sauces, tomatoes, and cauliflower makes this a menu item you should try right away if possible. 4. Teriyaki Pork Salad and Smoked Pork Salad It is the most popular type of meat on the S-shaped strip of land. For every 100g of pork, there will be 20.9g of protein, 65g of cholesterol. Pork also contains a lot of zinc to help improve the immune system and vitamin B6 is an essential presence for the formation of white blood cells of the human body. Teriyaki pork salad contains green beans to help prevent colon cancer, improve bone health, prevent infection. And even more especially – weight loss, because green beans contain a large amount of fiber, helping you to improve your metabolism and prevent bloating, thereby managing your body weight better. Another combination, Smoked Pork Salad, blend of pork and green corn and cucumber. Not only beautiful, delicious and nutritious, the large amount of vitamin E also makes you more beautiful every day.

Under feudalism in China, the Empress Dowager Cixi was a powerful woman. She is a person of high status in both the harem and the court. That is why, Cixi, the Empress Dowager, does not eat anything that makes many people interested and learn. According to experts, Cixi Empress Dowager likes to enjoy a luxurious life. Therefore, each of her meals is shown to be noble and regal. The luxury of the meal for Empress Cixi is worth about 200 taels of silver or more. On her dinner table are always dozens of delicacies from many regions. More than 120 chefs work in Tay Thien room just to serve the dining needs of Empress Dowager Cixi. These chefs can prepare more than 4,000 dishes and more than 400 types of breakfast. The chef is always ready to work whenever the Empress Dowager Cixi is excited to eat and drink something. When serving the Empress Dowager Cixi, the chefs always have to strictly adhere to her taboo not to process dishes from beef. The fact that the Empress Dowager Cixi did not eat beef made many people curious why she did so. According to some historians, she hated dishes made from beef because she thought it was both fishy and hard. Even the Empress Dowager Cixi once said that eating beef is a big crime. The reason is that the Qing royal family has not eaten beef for centuries. Only during some major holidays, this meat can be used by chefs in the palace to prepare dishes. However, Cixi Empress Dowager doesn’t eat a single piece of beef. Invite readers to watch the video: The US and China tense in high-level dialogue. Source: VTV24.

While Vietnamese beef is sold at traditional markets for between 250,000 and 350,000 VND / kg, Australian beef sold in supermarkets or import shops has a price of between 350,000-800,000 VND / kg, on the internet market, Australian beef core is being sold at startlingly cheap prices, only 120,000 VND / kg. Saying the reason why the price of Australian beef is cheaper than the price of pork on the market, the traders of this commodity said that because they import large quantities in containers, the price is cheaper, especially this occasion is discharging the warehouse to import new batches. so the price is also much lower than before Tet. But Mr. Tran Minh Phu, owner of a chain of 10 food stores, said on Dan Viet Newspaper, this is Indian buffalo meat or sow pork that is enchanted into beef for profit. This type imported to Vietnam only costs 30,000-50,000 VND / kg, has a color and taste not much different from beef. The truth is cheap Norwegian super brick crab Cheap Norwegian brown crab super cheap frozen goods Recently, the Norwegian brick crab (Norwegian brown crab), which is considered a high-end seafood line in the world, has recently been sold for only 290-350,000 VND / kg, half the price of Ca Mau crab. Because of the cheap price, Norwegian brown crabs were massively bought by housewives. However, according to the knowledge and life, the cheap super-brick Norwegian brown crabs are frozen, no longer chewy, fragrant, and sweet like fresh crabs. Cicadas cost half a million VND 1kg, crab prices increased Cicada is a popular dish in many rural areas. Recently, this dish has suddenly become popular, becoming an expensive specialty that many people seek to buy. According to a survey by PV Dan Tri, 1kg of cicadas is for sale at prices ranging from 300,000-500,000 VND / kg, if customers want to buy a lot, they must order a few days in advance. Meanwhile, in Nghe An, the price of copper crab is currently increasing. Traders buy crabs from VND 50,000-70,000 / kg. Seeing high prices, many people in Yen Thanh district rushed to catch crabs to sell. Watermelon price increases in Binh Dinh Dan Tri newspaper said, traders buy watermelon in Binh Dinh for 6,000-7,000 VND / kg. This is a price that farmers are quite profitable so melon growers are very excited, no longer worry about “rescue”. In Binh Dinh, watermelon is an unplanned crop and is not encouraged to grow because the output is not stable. The area of ​​watermelon planted in this province is up to thousands of hectares every year. The concern is that watermelons in Binh Dinh are rarely sold in the domestic market because they cannot compete with watermelons grown in the South. Therefore, the output is mainly based on the Chinese market, so the price is unstable. Air conditioning, fan, luxury TV sharply discount In order to attract the attention of pedestrians, many supermarkets and electronics centers in Ho Chi Minh City have brought air-conditioning products, air-conditioning fans to the pavement, and hung promotional banners, up to a discount. 50%. Customers who buy air conditioning at this time do not have to pay fees for materials and installation. Some electric supermarkets display air-conditioning fans at the entrance to attract customers Meanwhile, in the North, just in the early summer, many electronics stores and supermarkets have launched promotions, great discounts, especially with air-conditioners, air conditioners, refrigerators, … Air-conditioning fan models of familiar brands such as Kangaroo, Saiko, Sunhouse, Sowun, … are discounted by half, only 1.8-2.5 million VND / product. Electronic supermarkets are also launching many promotions for television products, in which, luxury TV models are reduced up to 50% of the selling price to push inventory, outdated. Foreign goods poured in, cashew nuts dropped in record prices In the first three months of the year, Vietnam imported 539,000 tons of cashew nuts with a value of up to 839 million USD, up 174.2% in volume and 171.5% in value over the same period last year. Particularly in March 2021, cashew imports increased sharply, up to 300,000 tons, worth $ 490 million. Meanwhile, domestic cashew prices are falling sharply, gardeners face the risk of loss of income. At present, the price of cashew nuts in Binh Phuoc is reduced to only 21,000-23,500 VND / kg. In Dong Nai, the price of fresh cashew also dropped deeply. South Australia lobster costs nearly tens of million / unit still expensive South Australia lobster has a beautiful red color, large weight, from 2-5 kg ​​/ head. Recently, this is one of the items that many customers are looking to buy. South Australia Red Lobster. At some seafood stores, South Australian lobster has a selling price of 2-2.5 million VND / kg. Due to the nature of farming and fishing in the wild, Australian lobster is of high quality. This type of shrimp has firm, sweet meat and is rich in nutrients. ‘Stork’ presses rice prices, farmers like ‘sitting on a fire’ According to Dan Tri Newspaper, these days, farmers in many localities of Soc Trang province are very anxious because the rice has been ripe but cannot be sold because the price “plunges” suddenly due to the situation of “storks” of forced manipulation. rice prices. Mr. Nguyen Van Khuyen (a farmer living in Thanh Tri district, Soc Trang province) said that many local farmers do not sell ST24 rice to “storks” and traders because the price of paddy is only 6,000 VND / kg, a decrease of 1,000. VND / kg compared to half a month ago. At this price, people will not earn much interest. Ca cuong costs 3.5 million / kg still expensive Ca cuong looks like a cockroach In the past, such insects as crickets and stink bugs were once popular with many people, but now families have the opportunity to hunt for ca cuong. Looking at the appearance, Ca cuong looks like cockroaches. But because the body carries rare essential oils, so many people prefer to buy Ca cuong. Despite the expensive price, up to nearly 4-5 million VND / kg, many people are willing to spend money to buy more flavor for the dish. In addition to whole fresh Ca cuong, the products extracted from Ca cuong are also quite expensive, although the price is not cheap, such as: whole tomato fish sauce (soaking 10 males) 500,000 VND / bottle, tomato essential oil. stalk 300,000 VND / bottle, Ca cuong wine 1.2 million / 2 liter bottle. Rushing to travel April 30 to May 1: Aviation “burned” tickets, tour companies closed On April 30 to May 1, people all over the country rushed to travel, the demand for air tickets skyrocketed. Although the airlines continuously increase the load on the travel routes, many newly opened flights have sold out. For the railway, the holidays April 30 and May 1, train passengers also increased strongly. To serve the people, in addition to the 3 pairs of Thong Nhat passenger trains that run daily, including SE3 / SE4, SE5 / SE6, SE7 / SE8, the railway industry organizes more trains to Da Nang. According to travel companies, up to this point, a number of famous tourist destinations such as Ha Long, Sa Pa, Ly Son, … customers have fully booked the service. Some units also close the book, lock the tour from April 30 to May 1, not receive more guests from last week. Hanh Nguyen (Synthetic)

Vegetarian stir-fried dried radish: This delicious dish from dried radish is soft, chewy, chewy, and fragrant, and eaten with white rice is sure to make the whole family love it. To make the dish, you soak the dried radish in water for about 15 minutes. Then, rinse with water and let dry. Chili and ginger washed and chopped. Place the pan on the stove, add a little oil. When the oil is hot, add the ginger and chili to the island quickly. Next, you add the radish and stir-fry, add oyster oil, soy sauce, sugar to taste. Stir well so that the spices are evenly absorbed into the radish. When you see soft ripe radish, tighten it, turn off the heat and scoop out to enjoy. Dried radish with beef: Stir-fried veggie dried radish is delicious, but if you add a little beef you will have a nutritious dish right away. Dried radish soaked in water until soft, then picked out and rinsed. The beef is washed and sliced, marinated with a little seasoning powder and broth for about 15 minutes. Note to make the meat softer, you can add a little oil. Onions are peeled, washed, and sliced ​​long and thin. Carrots peeled, washed and sliced. Garlic peeled, minced, celery and leeks, washed and sliced ​​to taste. Prepare a saucepan of hot oil on the stove, add the garlic to the fry, then add the beef and stir-fry, then pour out the plate. Next, you put the radish in the pan, add a little oyster oil to make the dish more flavorful and fry for about 5 minutes. Then, you put the carrots, onions and sauté for about 1 minute. Finally, you put the beef separately before with celery, leek in the pan, stirring all the times to turn off the heat. Dried radish with eggs: Dried radish soaked in water until soft, picked out, washed and drained. Next, the wood ear fungus is also soaked until blooming, then rinsed and sliced. North the pan on the stove, when the oil is hot, add the garlic to the aromatic yellow, continue to stir-fry the radish, add spices to taste, stir well. Finally, break the eggs into a bowl, beat them well and then pour them into a pan and stir quickly for 1-2 minutes for the eggs to cook. To make the dish more fragrant and eye-catching colors you can add a little chopped scallions. Sweet and sour dried radish: Dried radish is boiled to make it soft. Next, you remove the radish and drain it. Then, put the radish in a bowl and marinate with 2 tablespoons of brown sugar for about 15 minutes until the seasoning is evenly absorbed. Next, you add vegetarian fish sauce, vinegar and chili to the bowl of radish and mix well for about 10 minutes. You taste it, if you find that the dish has enough sweet and sour taste. You can adjust the seasonings to suit your taste. Dry radish salad: This dish is both chewy and crunchy, really suitable for family meals. Dried radish boiled in boiling water, then rinse it with boiling water to cool, squeeze it out, use chopsticks to drain the water. Roll the ear to a plate, wash herbs, coriander, hot peppers, and drain. Roasted peanuts, peeled, crushed. Dried radish is then mixed with spices including soup powder, the main noodles are so absorbed, for a teaspoon of fish sauce is mixed to taste, taste. Then add the sugar to the mix to make it rich, while the hot peppers and the lemon juice are squeezed. After a while you mix until it is well absorbed, season the radish to taste, sweet and sour just enough. For a little crushed peanuts, mix the radish well, then add a little chopped herbs. Put the spring rolls in, mix well, add sesame seeds, herbs and mix again and enjoy on a plate. Photo: Internet. Invite readers to follow the video “Homemade Snacks From Sweet Potatoes”. Source: Youtube.

Galbi – grilled ribs. Galbi is the common name of grilled ribs in Korean cuisine. Galbi is usually beef or pork ribs soaked with soy sauce and then grilled. Bulgogi – grilled beef. Bulgogi is marinated with soy sauce and sugar, which makes the dish fragrant and softer. Beef bone soup, also known as seolleongtang, is made from hardened beef and bones. Samgyetang – Chicken ginseng. Every year in the history of Korea there are 3 hottest days called Chobok, Jungbok, Malbok. During these hot days, ginseng chicken dish is wanted by many people because it has the effect of dissipating the heat. Sindubu-jjigae is a spicy stewed tofu dish. Soft tofu is made with soaked soybeans, also known as “beef in the vegetable garden”. Naengmyeon – cold noodles. This noodle dish is used in a large bowl, has a strong smell, and has a sweet and refreshing taste like dissolving the heat of summer. However, this is not the reason why this noodle dish is rejected in the cold season. Japchae – Burmese mixed with Korea. The main ingredients are made from vermicelli and seasonally arranged vegetables (usually sliced ​​carrots, onions, spinach, mushrooms) and meat (usually beef). Korean people use sesame oil (sesame oil) to fry. The main spices of this dish are soy sauce and chili. Gimbap – Seaweed roll rice. In terms of shape, Gimbap is like Japanese Sushi, but is processed larger and inside there are many different types of foods creating unique colors. Bibimbap – Mixed rice. Normally a bowl of bibimbap rice must have at least 7 colors: white rice, egg yellow, green vegetables, brown meat … Common vegetables are chopped cucumbers, carrots, vegetables. bina, the price has been outrageous. Kimchi is a dish that should not be missed because this is a dish that Koreans respect and indispensable in daily meals. Not only is the country’s traditional dish, kimchi is also a favorite dish for many tourists.

A father in America named Jeff Janes, for his son’s 9th birthday, gave him a birthday cake made entirely of meat. The outside of the cake is camouflaged with layers of bacon and mashed potatoes and inside is layers of cooked tenderloin. This cake not only makes the boy have an unforgettable birthday, but also makes social networks tumultuous. The special birthday cake is made entirely of meat. “Well…. on my child’s 9th birthday he was enjoying a steak … the first layer was the original rib, the second layer was the rolled beef, and topped with the tenderloin, all of it is slowly smoked and reverse-dried with cast iron. Mashed potatoes with bacon! Haha, I’m just a single dad who loves cooking, ”the father shared the story on social networks. The boy’s happy expression Immediately after Jeff Janes posted pictures of a unique birthday cake, he immediately received a “huge” share from netizens. The “disguised” birthday cake received the “huge” share of netizens. Some responses from netizens: “After eating, I must gain 5kg, but I want to …”. “The birthday cake that half a globe wants.” “What a wonderful dad, although the cake is a bit high in protein and fat.” Currently the “disguised” cake is still making storms on social networks Facebook. Ganoderma (Th)

Beefsteak: 700g Liver Pate: 1 box Green pepper: 10 branches Carrots: 200g Potatoes: 250g Onion: 1 bulb Butter: 50g Fresh coconut water: 1 fruit Tomato box: 1/2 box Bread Onions, minced garlic, cilantro, basil, basil, lemon, chili Spices: salt, sugar, pepper, cooking oil, five flavors, seasoning seeds, monosodium glutamate, soy sauce. Beef cooked with green pepper pate simple but surprisingly delicious (Artwork) How to make green pepper beef cook Step 1: Cut beef into a bowl, add minced garlic onion, salt, sugar, pepper, five flavors, monosodium glutamate, seasoning seeds, soy sauce and marinate for 30 minutes. The potato cuts the fried cubes. Carrots cut cubes. Pomegranate onions. Crushed green pepper. Finely ground liver pate. Chopped cilantro. Step 2: Non-aromatic minced garlic onion and a little green pepper, put the beef in the pressure cooker (soft cooked meat but still retain the delicious taste) stir-fry, add coconut water and tomatoes, cover, cook about 10 minutes, turn off the fire. Enjoy the delicious and delicious beef boiled with green pepper (Artwork) Open the pressure cooker, put carrots in uncovered cooking for about 2 minutes, cook until carrots, potatoes are soft. Put cooking oil in a hot pan, add the remaining green pepper, sautéed onion. Pate the pate and half a cup of water in the canopy to make the pate puree, add the butter to the stirring until the butter dissolves. Put the beef in the pot. Stir, taste taste, turn off the heat. Step 3: Put the beef in the bowl, sprinkle with cilantro. Served with herbs, dipping beef with lemon pepper salt is very delicious and delicious.

That is how residents at 20 Thuoc Street (now Hoang Dieu Street, District 4, Ho Chi Minh City) show the way for diners to Mrs. Ngoc’s restaurant. Nested next to the alley wall, the shop has only one stall, 3 folding tables and 2 neat rows of plastic chairs. Every day, the shop only sells from 6am to 10am, then makes room for other people to do business. With no address, no signboard, the restaurant of Ms. Ngoc (73 years old) is still crowded with customers to eat. Beef noodle soup owned by Mrs. Ngoc is nestled next to the alley on 20 Thuoc Street (District 4, Ho Chi Minh City). “For 20 years in the business, I just put up a board to let people know what I sell. This is a small item, sitting on the street, so I don’t need a sign. Whoever wants to eat will come by himself”, the owner just said. with Zing , just quickly scoop up soup for new visitors. “No cutlery” noodle shop In 1984, Ngoc took her small family with her, leaving Hue to go to Saigon to do business. 10 years later, instead of trading dishes as in her hometown, the owner chose to sell Hue beef noodle soup as a livelihood. “Many years of trading are many years of ups and downs, nothing has been done,” she said. In the early days of the business, Mrs. Ngoc’s restaurant was even smaller than the present, with only 2 tables and chairs arranged around. “Back then, I just dared to make it small. I sat close to the alley, the shop did not have many customers to know it, so just that was enough”, the owner said. Ms. Ngoc’s business is still troubled many times due to opening a shop on 20 Thuoc Street – a place notorious for robbery and gangsterism in the past. About 15 years ago, every time she opened the goods, she was anxious to fear that someone would steal things and fight at the shop. Furniture, pots and pans used for trading can be stolen at any time. Years of trading in a place that is notorious for robbery and arguing in Saigon made the owner in the habit of storing knives and scissors under a drawer of raw materials. “Back then this place was called the Gypsy district, the people living here were also very badly known. Actually, there were this person, that person, not everyone in Kho 5, area 20 Thuoc, alley 148 Ton Dan. , Oxi Brick village, Dua village … are all bad people “. In addition, afraid of people on the street causing fights, riot and then taking cooking utensils to fight, Mrs. Ngoc was forced to hide all knives and scissors. Now, when order and security has been ensured, the owner still keeps the habit of storing knives, pulling down the cabinets containing the ingredients. “In recent years, this area has completely stopped robbing and fighting. Even so, I used to hide the cutlery, so it was not used to leave it on the table”. Standard noodle bowl with Hue flavor Originally from Hue, each bowl of vermicelli is carefully cared for by Mrs. Ngoc from broth, cake fibers to rolls, vegetables. To have a delicious, flavorful broth, she has to get up at 3 o’clock every morning to cook broth, stew and season to taste a typical fish sauce. Other ingredients such as beef, crab cakes, beef rolls … and herbs are all well known to be Mrs. Lanh (age 60), sister-in-law and also the owner of the woman who sells and goes shopping early. With carefulness in the cooking process, the bowl of vermicelli when served to customers is always hot, delicious and hygienic. A bowl of Hue beef vermicelli made by Mrs. Ngoc has a strong taste, aroma of fish sauce and full of ingredients. “Each cook can give different flavors, but delicious or not by the customer. Therefore, I always try to make a reasonable change according to the taste of the user.” Share with Zing Many diners at the restaurant, Ms. Ngoc, said that the standard taste of Hue and the warm attitude of the owner are the reason why they often come to eat. Many people even become customers, being the owner of the owner, remembering their face and their taste. Ms. Loan, residing at Ton Dan Street (District 4, Ho Chi Minh City), considers herself “a match” at Mrs. Ngoc’s restaurant. A few years ago, she came to this store with an ad from her grandmother – who lived in the opposite alley. “The owner tastes it well, but in the afternoon, the guests are very demanding. I have eaten here for a long time, used to the taste, so sometimes I will come to eat,” she said. Not only welcoming patrons, the noodle shop also attracts many curious visitors to enjoy. Hoang Le (22 years old), a student from Hanoi, shared with Zing that the food Mrs. Ngoc made has a different taste than the vermicelli bowls she has eaten in the capital. The difference is not only in the ingredients but also in the rich, sweet soup. “Hue beef vermicelli in Hanoi is very different, there is no crab roll and a lighter broth. Each place has a way of processing, but I really like the taste of this bowl”, she complimented her friend. Thanks to delicious food and a welcoming owner, this noodle shop has become the “gourmet restaurant” of many diners in Ho Chi Minh City. “As for strength, I still cook beef noodles” For the past two decades, Ngoc has led the noodle shop business with her sister-in-law. Food vendors, drink shops, and the two sisters rely on a small alley to do business. For several years now, due to their high age, two women have had to ask their sons to push the trolley to the point of sale. At that time, the hostess sisters arranged neat furniture and tables to welcome guests to eat. A full bowl of spring rolls is sold for 40,000 VND, but the price may vary depending on the level of diners. Even the owner often sells cheaply to poor customers who lack money. “Someone who doesn’t have enough money but wants to buy a bowl of vermicelli 10,000 dong, I also sell it. I have a fixed price, if there are customers who want to eat but don’t have money, it is very bad!”, Aunt Ngoc shared. “Selling very good food, the children do not want to follow the profession. As for me, I will still cook beef noodle soup. Working by myself, I have money for myself to spend, and have the opportunity to mobilize hands and feet, no one is happy. Blessed with me, “said Ms. Ngoc. Over the past 20 years, Ms. Lanh (left) has always helped her sister-in-law to do business in Ho Chi Minh City.

Raw materials for Thien Thien fried beef 200 gr beef fillet
100 gr of natural cotton
Purple onion: 1 bulb
Garlic 1 small bulb
Cooking oil, oyster oil, pepper, soup powder Delicious dishes every day: Thien Thien fried beef. How to make natural fried beef Thien ly flowers remove the old stem, the flower is chlorinated or yellow, wash it and take it out to the basket to dry. Garlic, purple onion peeled, minced.
Cut beef into thin pieces and marinate with 1 teaspoon oyster oil and chopped purple onion, 1/2 min minced garlic, 1/2 teaspoon powdered soup and 1 teaspoon pepper, mix well and marinate in about 15 minutes for the beef to infuse spices.
Place the pan on the stove, heat the pan with a little oil and then add the remaining 1/2 of the minced garlic to the non-aromatic, stir-fry all the beef over high heat and then transfer to the plate.
Still using the same pan, add a little oil to fry the natural flowers over high heat. When the flowers are ripe, add the beef to the island quickly, season to taste and then turn off the heat, pour the stir-fry dishes into a plate.

Vermicelli with stir-fried beef Nam Bo beef noodle soup is also known as stir-fried beef noodle soup. This is the form of vermicelli mixed with many different ingredients such as beef, green vegetables, roasted peanuts … When eating, customers just need to sprinkle sauce on the ingredients and mix well and enjoy. To have a standard bowl of Nam Bo beef vermicelli, beef ingredients must be thoroughly marinated with sugar, fish sauce, pepper and many other spices. When the customers order, the cook begins to cook the meat. After stir-frying beef, it must be kept soft, not chewy and has a natural sweet taste. A bowl of fried beef noodles attracts customers thanks to its eye-catching appearance and refreshing taste. Photo: Bababunbonambo. Address: Nguyen Thai Binh, District 1 Price: 65,000 VND / bowl Business hours: 7h30-20h30 Diners commented: Thao: “The price is a bit expensive, but the vermicelli is delicious, seasoning to taste, full of spring rolls, soft beef. The dish is carefully packed when ordering.” Quyen Nhu: “A bowl of stir-fried beef noodles with small noodles, soft and medium tender beef. Pickles, carrots, kohlrabi, peanuts, scallions and raw vegetables are also combined. 4 spring rolls for 30,000 VND, crispy but not evenly colored, somewhat scorched “. Bread pan Enjoy the hot pan bread, rich flavor with the combination of tiny trade, pate, cold meat, fried eggs, fish … and sauce will be the ideal suggestion for you to recharge. long day. Address: Calmette, district 1 Price: 30,000-40,000 VND / piece Business hours: 6am-12pm The bread pan filled with bread is a culinary suggestion worth trying in the morning. Photo: Biteallfood. Diners commented: Tebefood: “A mixture of many ingredients such as chili, fried egg, canned fish, cheese, pate, pickles, cucumber helps diners to avoid being sick. Especially, the shop uses crispy and fragrant cartilage in a few places. There is no thick cut, chewy cheese and light fat pate. Toast with a light sauce, you should add soy sauce and chili sauce for a richer flavor. ” Thai mixed rice noodles In Ho Chi Minh City, the noodle dish is varied with many unique flavors. In addition to types such as noodle soup combined with egg rolls, beef stock, fish … you have the opportunity to change taste with strange sour mixed Thai noodles. Address: Hoang Sa, District 1 Price: 40,000 VND / bowl Business hours: 7am-20h Mixed noodles have an attractive spicy and sour taste. Photo: Foodcollectionsmy. Diners commented: Foodcollectionsmy: “Thai mixed noodles include rich ingredients such as liver, kidney, pork, quail eggs, beef balls, squid, octopus, chives. The sauce is pre-poured, guests can add chili if you want to eat spicy. Rice noodles are medium to medium-sized, soft and chewy. You can order more crispy and greasy greases to make the dish more attractive. The minus point is that the dry-mixed noodles do not have a cup of soup to eat. Grilled spring rolls, fish cake soup If you want to enjoy the delicious dishes of Nha Trang (Khanh Hoa), fish cake soup, grilled rice noodles are the right choice. The noodle cake made from rice flour blends the natural sweetness from the broth and the fish cake slices with the rich taste of the sea. Grilled spring rolls conquer diners again thanks to each strand of fresh noodles, fragrant grilled spring rolls, fresh fresh vegetables. This cold vermicelli dish is usually served with sour food, crushed peanuts and chili fish sauce mixed with sweet and sour sauce. Address: Mac Thi Buoi, district 1 Price: 35,000 VND / bowl Business hours: 7am-14h and 16h-20h You can enjoy the taste of Nha Trang cuisine in the heart of Saigon. Photo: Foodcollectionsmy. Diners commented: Foodcollectionsmy: “Noodle bowl with extra crispy rice paper, mixed sauce is made from minced meat shrimp. The fish cake soup attracts diners thanks to its delicious broth. Chewy fish cakes, original sweetness, crispy aroma”. Phoholic: “The restaurant has a variety of menu, including grilled rolls, spring rolls, all kinds of vermicelli, spring rolls, fish cakes or banh canh … The sauce at the shop is quite delicious, I feel that the mix or roll is better. water dish “. Recipe for making noodles with beef, broccoli With just a few minutes of ingredients preparation and preparation, you can make a delicious bowl of beef noodles for the whole family.

Summer food Located on Mac Dinh Chi street, Chinh Thang noodle shop is quite easy to find. Around 11am, the shop was full from the house to the sidewalk. Many guests have to wait 10-15 minutes to be served. The shop sells from 9am to 10pm, lunch and dinner time is the most crowded. According to Mrs. Vu Thi Chinh (66 years old), the owner of the shop, in the summer of 2000, when she saw diners mimicking their sweat to enjoy a bowl of pho water, she thought about changing a new dish. During the absence of guests, she rolled uncut noodles with beef and herbs. “When serving, customers like it. I have developed it until now. Rolled pho is like pho, but it is dry and suitable for summer food”, Ms. Chinh shared with Zing . Even though she is over 60 years old, Mrs. Chinh still blows away at her pho. Photo: Quynh Anh. In the early days of the business, the shop sold both cooked beef noodle roll and lemon leaf chicken noodle roll. However, customers who come to eat mostly love the rolled beef noodle soup, so she decided to only sell this type until now. Her noodle soup and bamboo noodle soup have been sold in Ngu Xa area since 1981. By 2000, the shop only sold pho roll and moved to Mac Dinh Chi to take the name Chinh Thang, which was taken from the couple’s name. Thanks to pho, she has raised 3 grown sons and both have master’s degrees. Currently, the youngest son has left his job behind to take over and succeed the family. Despite her high age, her pho manipulation is still very mature and fast. She boasts that she can roll 10 in just 1 minute. So when there are many customers, Mrs. Chinh still goes to the kitchen to help her son. To save time and meet a large number of customers at the same time, the owner must use a radio to order food with the staff in the kitchen inside. Depends on the dipping sauce With the carefulness in the cooking process and the selection of ingredients, each plate of pho brought to customers is always delicious and hygienic. “If the noodle bowl is important in the broth, the rolled pho needs a dipping sauce to balance it. Every family selling has a recipe for the sauce so my restaurant also has its own flavor. This is the result of a process.” I change to suit the taste of most diners “. A plate of pho roll of 10 is priced at 65,000 VND. Photo: Quynh Anh. Being a meticulous person, all the ingredients for pho roll such as pho cakes, beef, herbs … were ordered by Mrs. Chinh from longtime acquaintances. The shop owner said that the noodle cake must be tough and thin so that it does not break when rolled. If the cake is broken, the fried pho cannot be crunchy. The noodle roll only includes stir-fried beef with lettuce and herbs. Unlike other locations, the restaurant’s beef is a tender cutlet that is sliced ​​into a large size so it is not crumbled. Before the Covid-19 translation, the shop often welcomed many Japanese tourists. They often stop here after finishing their tour and discovery in Hanoi. Introduced by the owner as a regular customer of the restaurant, Mr. Huy Hoang (40 years old) said he had eaten at the restaurant for 7-8 years. “In the past, I lived in Hanoi every week. Later, I moved back to Quang Ninh, so today, I come here to work here and eat to help me eat.” Minh Ha (22 years old) knew about Chinh Thang noodle shop through the introduction of an acquaintance. At first, when she stopped by the restaurant, Ms. Ha thought like many other addresses. However, in the first time, she ate half a plate of pho by herself. “Pho rolled at the restaurant served is still warm, the sauce is rich. The space is clean, although eating on the sidewalk, the neighborhood is empty, so I do not find it inconvenient.” Currently, in addition to pho roll, coming here you can enjoy fried pho, crispy egg noodles, sour pho … with prices from 50,000 to 80,000 VND. Enjoying puffed pho with the restaurant’s dipping sauce will be more harmonious. Photo: Quynh Anh. Customer reviews: Ngoafood: “Compared to other addresses, the noodle rolls here are smaller, but the book is firm. The filling has enough beef and vegetables. The noodle rolls up quickly, but the fried pho serves slowly. I found it to be eaten, not very impressed. “. Ninheating: “A plate of pho roll consists of 10 pieces, served with sweet and sour sauce. The restaurant has fried egg pho, sour noodle is quite delicious”. Linh Le: “Sometimes the restaurant is crowded, the shop owner usually does not accept more customers. Rolled noodle is full, a lot of meat. Sour pho is full of scallion, delicious sauce. However, the restaurant is still slow to change.” Thao Chi Vu: “Rolled pho is quite small. Puff-fried pho and egg-fried noodles are very good. The price is quite good, about 60,000 VND / person is full”. Thuyseatbook: “Lunch and dinner is when the restaurant is quite crowded. The beef eaten with all dishes is sliced ​​into large pieces. The fried noodles are crispy outside, sticky inside”.

“My impression is that there are many tombs around the shop around the shop. However, the shop does not cause fear because the uncles and aunts say that they are all grandparents, ancestors in the family. In addition, the hot pot here has a delicious taste, richness, and affordable prices. Today I bought 2 large hot pot, ordered more beef, noodles, vegetables, only 200,000 VND per serving, ”Phu told Zing . Graveyard hotpot has a special name, flavor is bold, affordable price. Feeling like Trong Phu, the family of Mrs. Hai’s beef hot pot restaurant (born in 1962) is loved by many people around and many young people in Ho Chi Minh City. Around 19 pm is the most crowded place, most of the guests are young people, students, students, and office workers. Ms. Le Thi Hong Can (32 years old, daughter of Hai) is busy selling, while taking advantage of a conversation with reporters. “The name of the graveyard beef hotpot is because the guests come to eat and see many graves around, so they call each other so that it is easy to remember, also to show the way more convenient. These graves belong to grandparents in the family that died decades ago, ”she said. Unique name given by guests Years ago, Cẩn’s mother stayed at home as a housewife. Thanks to a friend pointing out the recipe for hot pot, the whole family opened the restaurant and has been attached until now. “The shop opened in 1997, from the past up to now, it only sells at night. At weekends, people come crowded, sometimes queuing for a few dozen minutes to have a table, when late there is no more to sell, ”Ms. Can shared. Thanh Cong (20 years old, Binh Thanh district) knows about this hot pot restaurant through posts on social networks. Even though he has to travel more than ten kilometers, he always comes here to eat hot pot once a week. The beef hot pot restaurant attracts many young customers, mostly students, students and office workers. “Initially reading the article online, I was curious to see that there were tombstones around the shop. The shop is dark, but the customers are crowded and the lights are on. Going a bit away, but the service is enthusiastic, affordable price and the hot pot flavor is very typical, ”Cong said. “Hot pot is pre-stewed and boiled in a thick cast iron pot, when given to the table for guests, it will be placed on the clay stove, burning with coal, so it burns moderately, the beef is stewed thoroughly, sweet and fragrant, tendons and cartilage are also very soft. “Cong described. Thanh Hoa (26 years old, living in District 2) said she and her group of friends stopped at around 9:00 pm last Thursday, at that time the shop had stopped accepting customers, so they had to go home with pity. Today, she and two friends came because “decided to eat the famous beef hotpot”. “It is reasonable to come here at around 17-18 am, but if it is from 19 to 20, you have to wait, sometimes you have to queue, and 9 pm will definitely end. Hot pot is delicious, the space is airy and comfortable, so I feel a waste of effort. a little is fine “. The popular hotpot restaurant supports the whole family Mrs. Doan Thi Thu, the biological sister of Ms. Hai, has been an assistant in the business since the shop opened. “Not only my sisters, but also the husband, and the children in the family all contributed to the work. People go to school and work, but when they come back from the afternoon they sell together, the employees all over the family, do not have to hire anyone. I have two children, one is a preschool teacher, one is going to university this year. Just come home to store the car, change clothes and come here to help sell it. ” Thanks to opening a shop in a private house, there is no cost to rent space, so Mrs. Thu’s family always tries to keep the price affordable. The shop is open in a private house and the staff are family members, so the cemetery beef hotpot has an affordable price. “In the old days, when opened, each hot pot cost 30,000 VND. When the prices went up, the raw materials were too expensive, we had to increase the price. The current level is 150,000 VND / full pot ”, Ms. Thu said. As a popular hot pot restaurant, but her family always takes care from raw materials to processing and serving to satisfy every guest. All ingredients such as beef, vegetables, noodles are imported from termites, ensuring quality and have not changed for more than 20 years. “Materials are delivered to the house. The pot of soup is stewed from 7:00 am to afternoon, my sister is the one who chooses and checks the stages. Each of us has one thing to do together, so we are not too tired, our whole family is more comfortable ”. For many years, Mrs. Thu’s joy is when customers come more and more and are satisfied with her food. “In the rainy season, the way to the restaurant was deeply flooded, many days the whole family intended to rest, but seeing customers wading in to eat, so they opened for sale. The whole family has almost no day off. I’m also warm ”, she confided.

Raw beef spinach salad ingredients Delicious dishes every day: Beef spinach salad. 100 gr of beef
1 bunch of water spinach
1 onion, bean sprouts
Herbs: basil, scent, basil …
Roasted peanuts
1 fresh lemon, fresh chili, minced garlic onion
Fish sauce, sugar, vinegar, seasoning seeds, pepper, cooking oil. How to make beef spinach salad Morning glory picked clean, removed all the leaves, just took the stem, washed and chopped. Soak in water for about 10 minutes so the vegetables have a beautiful green color and curl, then take out and drain. Washed beef, thinly sliced, marinated for about 10 minutes, picked up 1/3 teaspoon pepper, minced garlic onion, 1/2 teaspoon fish sauce, 1/2 teaspoon seasoning seed, cooking oil. , washed and chopped, put in a bowl of water mixed with vinegar to reduce the pungent odor. Picked herbs, washed, drained, chopped. Chili seeds, cut into small fibers, put in a separate bowl, heat the pan on the stove, heat the oil, fry the onion and garlic, then add the marinated beef to the island quickly Make sure to set the beef on high heat so that the beef is cooked evenly, just stir-fry the salad: 2 teaspoons of water, 1 teaspoon of oil, 1 teaspoon of chopped shallot, 1 teaspoon of rice vinegar, 2 teaspoons of sugar, 1 half teaspoon of salt, 1 half teaspoon pepper, 1 teaspoon lemon juice, sweet and sour fish sauce: 1 teaspoon fish sauce, 1/2 teaspoon vinegar, 1 teaspoon sugar, 5 tablespoons water, a little minced garlic. fragrant, sliced ​​chili into a large bowl and then pour the mixed water and sweet and sour fish sauce mixed in, mix well. For 5 or 10 minutes, you can take it out and enjoy. You can add less roasted peanuts to taste better.

– Rub salt on both the front and back of the cow’s book – Use a sharp knife to shave the entire surface of the cow’s book (both front and back) to remove all impurities. You can use a toothbrush to clean (especially the yellow part of the book). – Next, use vinegar to wash off salt and impurities. Vinegar can also disinfect, although not as much as lime, it is quite effective. When the beef books are clean, put them in a pot and fill with water, then add 1 teaspoon of salt to the boil over high heat for about 15 minutes. Pour water, then rinse the cow’s book in cold water several times. – The next step is to slice the beef book, the shape or size of the beef book is sliced ​​depending on the dish you plan to cook. Although it is perfectly okay to cook the beef book without slicing it, slicing the beef book after boiling it can significantly shorten the cooking time. Although cooking beef books without slicing does not harm, slicing beef books after boiling helps shorten the cooking time significantly. It’s also much more difficult to slice when it’s very soft. Illustration. Preservation of beef books Both raw and processed, beef can be stored in the refrigerator in the freezer for about 3 months. Simply store them whole or cut them into small pieces and place them in the freezer bag. Food cooked with beef books The book of beef is delicious and has a stronger flavor than beef, so many people love it and it is included in the family meal menu to make a more delicious meal. Book of beef can make dishes such as stir-fried beef book with star fruit, pineapple, … stews, soups and salads.

Hamster is a “favorite” dish of many people, especially people in the West. In pubs, mice are processed into dishes such as grilled, fried, fried in leaves, … with prices from 80,000 to 120,000 VND / plate. Fried rats in a pub in Can Tho. (Photo: Tien Phong) Currently, many localities in the Mekong Delta are harvesting the Winter-Spring crop, causing the price of ham here to decrease compared to before the Lunar New Year. However, according to Tien Phong Newspaper, the price of hamster in the Mekong Delta is still high, equivalent to or higher than pork. Currently, type 1 hamster (6-7 animals / kg) has a price of 80,000 VND / kg, a hamster of type 2 is lower with 70,000 VND / kg, and the smallest type is 60,000 VND / kg. This price has decreased by about 20,000 VND compared to the time before Tet. At that time, the supply of mice was scarce, sometimes the price increased to 120,000 VND / kg. Vegetables fall back to Hanoi, 200 thousand / kg are still ‘sold out’ Vegetables in the forest or flowers in the forest are not too new to the people of the capital. However, this specialty forest vegetable is still very attractive every season, despite its extremely expensive price, which can be said to be the most expensive of all forest vegetables. Currently, the price of wild vegetables in Hanoi is up to 180,000 VND / kg, while the flower and vegetable price is 200,000 VND / kg, which is more expensive than American beef bacon. Compared to the price of industrial chicken, the price of this vegetable is 10 times more expensive. Compared to last year, this year vegetables are about 30,000-40,000 VND / kg more expensive. Lilies in the season, growers collect hundreds of millions Lilies are also known as lilies or lilies. This flower is known as “Queen of April” and every season, the trumpet shines on Hanoi’s street. Everyone takes advantage of buying packages like the plug. The trumpet is dubbed “the Queen of April” In the flower capital of Tay Tuu (Hanoi), farmers are rushing to harvest lilies. Every day, a household cuts thousands of flowers. Flowers can be cut wherever they are sold. Some households earn hundreds of million dong thanks to lilies. Compared with the price of flowers at the beginning of the season of 300,000-350,000 VND / 100 flowers, the price of lilies has decreased, in some places it is only 150,000-170,000 VND / 100 cluster flowers. White pear flowers damp, small traders pity to throw away Family & Social News newspaper, more than 1 month ago, hundreds of small businesses from Cao Bang, Lang Son frantically brought thousands of white pear flower branches (pears and tigers) to the capital for sale. However, this year, due to the epidemic effect of Covid-19, the number of flowers sold has decreased significantly compared to every year. Although the small traders have reduced the price of floor theater for each white pear branch, customers do not care. Therefore, a large amount of white pear flowers are damp, the small trader has to pityly throw it away with sugar. According to many small traders, the white pear flower brought from the northern mountainous provinces to the capital has not been so humid this year. The fact that the pear blossoms are damp has caused many small businesses to lose hundreds of millions of dong. Super giant plums imported from Australia cause fever Dinosaur plums imported from Australia (also known as dinosaur plums) are now being bought by many hunters. Compared with plums, this plum has 2-3 times the size and weight, every 6-7 fruits will reach 1 kg. When the fruit is ripe, it will give a beautiful red color, thick, hard flesh, sweet taste. Super giant plum (Photo: Dan Tri) Australian plum is currently priced from 180,000-220,000 VND / kg. Last year, at the end of the season, 1 kg of Australian plums cost 300,000 VND. The world’s most delicious rice ST25 is rampant counterfeiting As noted by Reporter Tien Phong, the rice market in Hanoi currently has dozens of types of ST25 rice offered by traders for prices from 28,000-40,000 VND / kg. Although the same brand ST 25, but all kinds of different models and packages. In addition to rice agents, social networks also appeared full of shops, shops, individuals who actively promote and sell “genuine” ST25 rice. After being named the world’s best rice, the ST25 rice was impersonated, counterfeiting rampant in the domestic market. According to Mr. Ho Quang Cua, the father of the ST25 rice brand, there are dozens of fake rice on the market, imitation of his brand. Hot season cooling products have strong discounts Nguoi Lao Dong Newspaper reported that electronics centers in Ho Chi Minh City are implementing discount programs, giving gifts … to attract consumers to buy hot season cooling products. In which, air conditioner is the most preferential item with a discount from a few hundred to several million dong. Air-conditioner products attract customers (Photo: Lao Dong) In addition, electric fans, air-conditioning fans, and steam fans are also discounted by many electronics supermarkets up to 51% to stimulate demand. With the same season, the price is low, the pineapple is priced Recorded by PV Doanh and Tiep Thi in the largest growing place in Hanoi (Hiep Thuan commune, Phuc Tho district), this year, the season is good, but the revenue is not high. The price for ripening is reduced compared to every year, the wholesale price ranges from 7,000 to 28,000 VND / kg. Meanwhile, despite being heavily affected by the Covid-19 epidemic, the export via quota to the Chinese market is in trouble, but this year, farmers in Lao Cai have a good harvest but do not worry about devaluation. According to Dan Tri Newspaper, the commercial pineapple market of Lao Cai province is being consumed strongly with prices from 5,500-6,000 VND / kg. At this price, pineapple growers will have a relatively high profit compared to previous years. Durian off season, Tra Vinh dried coconut high price News / TTXVN newspaper said that in Tien Giang, durian is in reverse with the consumption price standing at a very high level, about 90,000 VND / kg. According to the agricultural sector of Tien Giang province, with an average yield of 20 tons / ha, each hectare of durian produces up to 1.8 billion VND production value. After subtracting production costs, farmers profit not less than 1 billion. Durian has high prices (Photo: News / TTXVN) Also in Tra Vinh, the price of desiccated coconuts for more than a week has risen “fever” from VND 75,000 / dozen being collected by agents at the garden for VND 85,000 / dozen. The price of desiccated coconuts increases, but the supply in the province is still insufficient. Besides, from the beginning of March until now, due to the harsh hot weather, the demand for fresh coconut has increased, pushing up the price of fresh coconut to 120,000 VND / dozen. The price of Da Lat artichoke fell sharply According to News / TTXVN, gardeners in Da Lat (Lam Dong) are starting to harvest the main artichoke crop with an average price of only about 50,000-60,000 VND / kg, much lower than previous months. . Recently, the prices of processed artichoke products fell sharply. Currently, the price of dried artichokes is only 180,000-200,000 VND / kg, fresh artichoke flowers are 50,000-60,000 VND / kg, previously from 300,000-400,000 VND / kg. The reason why Da Lat artichoke dropped sharply was mostly due to the poor consumption, the decrease of fresh artichoke products for export. Hanh Nguyen (Synthetic)

1. The composition of different meats will have different amounts of protein. The relative ratio of fat to muscle, the amount of connective tissue and the type of muscle in the meat will determine the ratio of fat and protein inside. Among red meats such as beef, lamb, pig, deer … pork is high in fat and low in protein. This type of meat is usually pale pink to dark pink in color. 2. Modern “super meat” chicken, the most popular breed of chicken today, is the result of careful and continuous breeding of chickens for decades. They are crossed between different breeds of chickens to achieve large size and rapid growth. Today’s industrially-raised chickens are four times larger than those raised 50 years ago, reaching slaughter weights in just 35 days (half as short as traditional breeds). 3. Cows that eat grass have less fat than cows that eat grains, grains about 4% and their fat is usually located just under the skin, rather than in muscle. Although less, grass-fed beef fat contains more essential omega-3 fatty acids, which provide more health benefits than grain-fed cows. 4. Wagyu beef is one of the most searched foods in the world. This type of beef has a lot of fat, making the dish delicious and rich. Raising Wagyu cows has a strict and extremely strict process. Only cows that meet all process requirements are released. So the price per kilogram of premium Wagyu beef can go up to £ 500. 5. Nowadays, many families tend to store food for long periods of time. However, household refrigerators often have low capacity, poor performance far from industrial appliances capable of “super-speed freezing”. Therefore, the maximum freezing time is different depending on the type of meat. It is recommended that chicken pieces can be kept for up to 12 months in the freezer, while beef is for 6 months and bacon or sausage should only be kept for 1 month. 6. Today we often smoke food to create delicious flavors by smoked apple wood or sweet chestnut. When the wood burns, the lignin compounds in the wood decompose and diffuse into a series of aromatic molecules that will float up and stick to the surface of the meat. But lignin only begins to decompose and creates aroma when the wood reaches 170 degrees Celsius. 7. Whether you cut the grain across or along the grain has a significant effect on the softness of the meat, especially the beef. The fiber is understood as the direction of the muscle fibers. When cutting meat to eat, you should cut the grain for the best culinary experience. Sometimes, biting a piece of meat cut along the grain requires a force 10 times more force than biting the meat across the grain. 8. To make a crispy roast successfully, the skin needs to be dried before roasting. Ideally, we should rub the meat thoroughly with salt first and let it sit for a while. The salt will draw the water out. Then blot the surface of the meat dry and place it in the refrigerator to allow it to dry further before roasting. 9. Each type of meat has a different minimum cooking temperature. Chicken, undercooked or under the minimum heat, is dangerous. Chicken often contains harmful bacteria such as Salmonella or Campylobacter. Chicken should therefore be cooked at least 74 degrees Celsius. In addition, pork is recommended to cook at 62 degrees C to destroy harmful bacteria. 10. Salt has many effects in cooking. In addition to flavor enhancement and dehydration in foods, salt is also used to soften certain meats. When marinated long enough, the salt will alter the properties of the protein layer on the surface, making the meat softer. After about 40 minutes of salting, most meats will be noticeably softer.

Resources: – Fish fruit 700g – Along the day of 200g – Me 2 results – That’s a bunch – 50g tap water – Dried onion 1 bulb – Turmeric 1 bulb – Scallion 50g – Vegetables cilantro 1 bundle – Fish sauce, salt, pasta just enough. Making: The fish is clean from scales, gills, cut pieces, gutted, rubbed with salt, washed. Stripping fiber along the net, slicing, squeezing salt for about 30 minutes, lemongrass water several times, squeeze it dry. Turmeric washed, crushed, put a tablespoon of water in and squeezed the juice. Scallions, dill, cilantro washed, chopped, drained. In the pan of hot old fat, add the onion to the scent, pour the fried fish with a pot of turmeric water and a little salt, a little fish sauce to soak it evenly. Then add boiling water and boil the fish, add the tamarind fruit, until the tamarind is ripe, the chilli is crushed, filtered to get the powdered water into the saucepan. Put along the mosquito net to boil thoroughly. Season with fish sauce, salt, main noodles, add scallions, dill, and cilantro and stir well. North down to eat hot with rice. Beef soup with mushroom Resources: – 1-2 bags of mushrooms – 500g beef scoop – 2 tofu covers – 1 carrot, scallion – Salt, seasoning powder Recipe: Step 1: Preliminary processing of ingredients for beef soup with kimchi: + Beef washed, sliced ​​into thin slices. + Wash the needle fungus. + Carrots peeled, trimmed flowers, sliced ​​thin. + Tofu washed, chopped into small pieces. + Scallions only take the long leaves, leave them to wash, blanch through boiling water. Step 2: Beef roll + Spread the slices of beef, put a little pineapple in the middle and then roll the meat together, tie the onion tightly. Step 3: Cook beef soup + First you put the pot of water on the stove to boil, add beans and carrots. + You cook for about 5 minutes, then add the beef roll, add seasoning seeds and salt to taste, cook for 3 more minutes, then turn off the heat. + At the end you scoop the soup into a bowl and the hot food with rice will be delicious. Melon soup cooked with mushrooms Resources: 1 melon 50g mushrooms 50g peeled fresh shrimp Scallion 2 teaspoons flour soup 1 teaspoon of seasoning seeds Making: Mushrooms peel off the legs, soak in thin salt water for about 15 minutes. Melon soup cooked with mushrooms is strange and attractive Peel off the shell, cut into pieces to taste. North the pot on the stove, add the oil to the aromatic minced purple onion, pour the shrimp into and fry it, add water, boil. When the water is boiling, add 2 teaspoons of flour to the pot. Put the melon and mushrooms in the pot. Bring the pot to a boil over high heat, turn off the heat and add 1 teaspoon of seasoning seeds to your mouth. Ladle soup into a bowl, sprinkle chopped green onions on top, eat hot. Vegetable soup cooked with shrimp and meat Resources: – Vegetables: 1 pack about 400g – Ground pork: 200g – Fresh shrimp: 200g – Chopped dried onions: 1 bulb Salt: 1 teaspoon – Seasoning seeds: 1 teaspoon Pepper: 1/3 teaspoon – Cooking oil: 2 tablespoons Preliminary treatment: Vegetables plucking leaves, washed, lightly crumpled. Shrimp peeled, head off, tail. Dry onions, clean, minced. You marinate shrimp and meat with spices: 1 teaspoon of seasoning seeds, 1 teaspoon of salt, 1/3 teaspoon of pepper for 30 minutes to infuse the spices. You put some cooking oil in the pan and then bring the aromatic dried onions, add the ground pork and shrimp and stir-fry. After that, add the vegetables to stir-fry, let the seasoning seeds soak up with vegetables and shrimp and meat. You put about 2 bowls of filtered water in the pot of vegetables, boil until boiling, add seasoning to taste, turn off the heat and scoop out the bowl. Clam soup with sour Resources: – Raw clams: 1kg – This is: 3g – Pineapple: 1 fruit Tomatoes: 2 fruits – Me: 1 result – 1 onion, 1 ginger branch – A little laksa leaves, spring onions. – Spices include: fish sauce, cooking oil, seasoning powder, monosodium glutamate Making: You bought clams soaked in salt water, add a sliced ​​chili to remove sand and soil. Wash tomatoes, slice the pomegranate seeds Pineapple cut into small pieces to taste, Washed crocodile fruit in half. Dried onions, washed, chopped. Ginger washed, chopped. Put the clams in the pot, add more water to just enough, bring to a boil. When you see the pot of clam water, stir well with chopsticks to open the mouth, then turn off the heat. Take the clams out to a plate to cool, filter the water for the clam to separate, when you find the clams cool, separate the clam meat from the shell. You pour oil into a pot, add onions, ginger to non-aromatic, then pour the tomatoes and stir-fry. When you see the tomatoes are a bit stubborn, then add the clams to fry for about 2-3 minutes, then draw them into a bowl. Pour the bowl of clam broth into the pot, then drop 2 crocodiles and pineapples with a little ginger and cook for about 10 minutes. Next, add tomatoes and clams to cook for about 5 more minutes, taste spices to taste, add scallions, coriander, fennel, and then turn off the heat. Jinn (Synthetic) Photo: Collectibles

• 500gr beef

• 1 ginger root

• 1 carrot

• 2 potatoes

• 1 garlic bulb

• 1 tomato

• 2 teaspoons of tomato sauce

• A little wine

• 1 cinnamon stick

• Fish sauce, pepper, salt, seasoning powder

• A bit of five flavors

• 1 teaspoon sugar

Beef with wine sauce

Ingredients for beef with wine sauce

Step 1: First, wash the beef thoroughly, cut into large pieces, then boil 1 pot of boiling water, then let the beef boil briefly, take out and wash it again. Step 2: Put the beef in the bowl, add fish sauce, salt, pepper, crushed ginger, a little minced garlic, five flavors, sugar, wine, cinnamon, then mix well and marinate for 40 minutes. infused spices.

Step 3: With carrot, peel off the skin, then pinch the flower shape, slice thick. The peeled potatoes cut into large pieces, wash them again. Step 4: Next, put the pot on the stove with 2 tablespoons of cooking oil, when the oil is hot, add the garlic to the fry, then add the tomatoes to fry until the tomatoes are soft, then pour the bowl seasoned beef and stir-fry.

Beef wine sauce delicious dish

Step 5: After that, add tomato sauce and pour boiling water over the meat and then simmer the beef softly, add potatoes, carrots to the stew for 10-15 minutes, season again. Turn off the stove and prepare to enjoy it with family members.

Beefsteak: 700g

Liver Pate: 1 box

Green pepper: 10 branches

Carrots: 200g

Potatoes: 250g

Onion: 1 bulb

Butter: 50g

Fresh coconut water: 1 fruit

Tomato box: 1/2 box

Bread

Onions, minced garlic, cilantro, basil, basil, lemon, chili

Spices: salt, sugar, pepper, cooking oil, five flavors, seasoning seeds, monosodium glutamate, soy sauce.

Beef cooked with green pepper pate simple but surprisingly delicious (Artwork)

How to make green pepper beef cook

Step 1: Cut beef into a bowl, add minced garlic onion, salt, sugar, pepper, five flavors, monosodium glutamate, seasoning seeds, soy sauce and marinate for 30 minutes.

Potatoes, slice fried. Carrots cut cubes. Pomegranate onions. Crushed green pepper. Finely ground liver pate. Chopped cilantro.

Step 2: Non-aromatic minced garlic onion and a little green pepper, put the beef in the pressure cooker (soft cooked meat but still retain the delicious taste) stir-fry, add coconut water and tomatoes, cover, cook about 10 minutes, turn off the fire.

Enjoy the delicious and delicious beef boiled with green pepper (Artwork)

Open the pressure cooker, put carrots in uncovered cooking for about 2 minutes, cook until carrots, potatoes are soft.

Put cooking oil in a hot pan, add the remaining green pepper, sautéed onion.

Pate the pate and half a cup of water in the canopy to make the pate puree, add the butter to the stirring until the butter dissolves. Put the beef in the pot. Stir, taste taste, turn off the heat.

Step 3: Put the beef in the bowl, sprinkle with cilantro. Served with herbs, dipping beef with lemon pepper salt is very delicious and delicious.