Bitter tomato soup often has a lot of hot and “bitter” chili peppers to enjoy, not … complain. More sophisticated, pork skin cut about two knuckles cooked in a pot of bitter tomato soup, increasing the fat, chewy and delicious taste significantly. Dried fish is a popular reserve food of the mountainous people and it is unknown when the Ede people can choose the head of a dried herring cooked with bitter eggplant – it is deliciously compatible. Perhaps the aromatic herring oil, which is often canned, is “different”, using canned fish to cook bitter tomato soup instead of crushed herring heads – still not inferior to each other. Ede people often use this dish with rice. Because they have a habit of eating quickly, they often cook this dish a bit thick to eat with rice. They often squeeze into handfuls with eggplant and eat, the bitter and spicy taste makes the dish more delicious, bitter eggplant is also a valuable medicine to help increase resistance. According to the Ede, bitter eggplant is not eaten raw like eggplant, but only cooked. Can buy a lot to cut pieces to dry, hang the kitchen truss gradually; Before cooking, soak in water for about 5-10 minutes, the eggplant is soft and the bitter taste is not lost. Bitter eggplant grows wild on upland fields and is planted in many gardens, almost every house of the Ede has bitter eggplant. The tree has thorns, has fruit all year round, has few and many thorns; The more thorns, the more bitter, bitter like bitter melon.

Bitter melon is a fruit that, although not beautiful in appearance, is extremely nutritious. Bitter melon can be refrigerated and then eaten raw directly with very attractive, can be steamed, fried, cooked in soup… in which stir-fry is the most popular. However, not everyone dares to eat bitter melon because the bitter taste of melon causes an unpleasant feeling. Moreover, bitter melon is not easy to stir-fry, although the frying time is fast, if you don’t know how, it will make the melon soft and lose its original green color. So how to keep the crispiness of the melon, the beautiful green color and eliminate the bitter taste of the melon after stir-frying? Some people think that blanching bitter melon before stir-frying will reduce the bitter taste, but just blanching is sour enough, needing to take another step. Some people say, you should soak the melon with salt water before cooking. But we also know that salt has a very strong dehydrating ability, if you soak bitter melon with salt first, it can indeed reduce the water in the melon and remove a small part of the bitterness. But this will also make the bitter gourd lose its crispy taste, when eating the melon it will be a bit mushy. Long-time chefs share their experience, it is not difficult to process fried bitter melon with little bitterness. You can refer to the following tips: First, when buying melon, it is necessary to wash it with clean water to remove dirt on the surface of the fruit. Then use a knife to cut off the two ends, cut / remove the intestines of the loofah. Use a spoon to scrape out the white part of the bitter gourd. This white part is the cause of the bitter taste of the melon. At this time, use a knife to cut bitter melon into thin and even slices. Put bitter melon in a large bowl, add a moderate amount of sugar, stir well and marinate for about 20 minutes. When the time is up, wash the bitter melon twice with clean water. Next, pour a sufficient amount of water into the pot, turn on the heat and bring to a boil, add bitter melon to blanch quickly, blanch until the melon turns dark green, then immediately take it out and drain. Pour a little cooking oil into the pot, turn on the stove to high heat, add minced onion and garlic and fry until fragrant. Then add bitter melon and stir-fry on high heat, stir quickly. Add a little salt and seasoning powder (optional) to taste and then turn off the heat. Only stir-fry the melon for about 2-3 minutes to keep its crisp, beautiful green color, if it takes a long time to cook, the melon loses its color and becomes soft and not delicious. So when stir-frying bitter melon, you only need to remember 2 important steps, which is marinating sugar with melon. Sugar has a weaker dehydrating property (removing water from the fruit) than salt, will not soften bitter gourd, and can remove the bitter taste. Moreover, marinating sugar makes bitter melon more crispy. The second step is that after washing, it is necessary to blanch the melon, the bitter melon is both green and crispy, the bitterness is reduced again. Good luck!

Bitter gourd… wild Bitter gourd has a bitter taste, that’s why many people can’t eat it, but there are also many people who get used to it… addicted to that bitter taste. Since ancient times, the use of this fruit has been recognized by Eastern medicine, which is the effect of tonic blood, does not contain toxins, promotes the detoxification mechanism of the liver, and clears heat for the body. Modern medicine also has many studies showing the effects of bitter melon on human health. Specifically, the vitamin C content in bitter melon is nearly 20 times higher than that of cucumbers; Eating bitter melon will help increase glucose metabolism, reduce blood cholesterol, strengthen the immune system, protect the heart … For those who are used to eating bitter melon, there is no need to undergo preliminary processing to reduce bitterness when processing. For those who are not used to eating, before processing, it is necessary to peel off the intestines of the melon, blanch it in boiling water, and wash it many times with cold water. By doing so, the bitterness of the dish will be much less and it will be easier to enjoy. About a dozen years ago, the source is unknown, first from a few sidewalk beer shops, a mannequin dish appeared, at that time it was called by the curiously-sounding name “crocodile crossing the river”. But actually, it’s a type that can be called salad or mannequin is not wrong. Bitter melon is thinly sliced, soaked in ice to make it crispy, the heart of the plate is left with a lot of ice, covered with a food wrapper, and on top is a display of bitter melon and shrimp. Bitter gourd soaked in ice cold water has a crunchy texture, and when eaten with salted water, it is delicious and especially not bitter. In addition, it is also possible to make a normal loofah mannequin. Bitter gourd salad includes bitter gourd, bell pepper, onion, garlic, sugar, soy sauce, sesame oil and vinegar… All ingredients are preliminarily processed, sliced ​​thinly and mixed together. The dish is especially suitable for summer people who want to lose weight. In folklore, bitter melon is always used by Vietnamese people to make food in their daily meals, in addition, bitter melon is also used as a tea to help clear heat. And according to research by Japanese nutritionists, bitter melon is a longevity food with nutritional value “full of flavor”. With simple processing methods, it will help us to have a simple dish and drink. The most common in the dishes from bitter melon is bitter melon stuffed with meat. This dish, in addition to bitter melon, also has minced lean meat, wood ear, shiitake mushrooms (you can have it but you can’t), pepper, dried onions… If you leave the whole fruit, cut it along the body, remove all the intestines of the melon and put it into a pile. meat that has mixed the above ingredients inside, otherwise it can be cut into small pieces, putting the meat inside the intestines. Bitter melon stuffed with meat can be cooked into soup, when eaten, sprinkled with spring onions or can also be eaten with tomato sauce to eat with rice. Nature’s gift Another popular dish from bitter melon is stir-fried bitter melon with eggs. Bitter gourd is gutted, finely chopped, sautéed purple onion, chopped with lard, fragrant onion, put the melon on a large fire, then break the egg and stir well. The high heat makes the cooked eggs entwine with the bitter gourd pieces. When scrambled eggs with bitter melon, the bitterness in the melon is minimized. It is also a stir-fried dish from melon that can be sautéed with beef, with pork kidney or fried with mushrooms for a vegetarian dish. Hanoi market now has almost all stalls selling strabismus. Fish bought with onions, dill, a little chopped chili, flexible fish can be stuffed into each chunk of gutted melon and then cooked in soup. You can also chop melon like stir-fry and then cook soup with scallions, sprinkle with scallions when eating. This is a refreshing and nutritious dish. Also with the soup, you can cook bitter melon fish soup. Ingredients include 2-3 bitter melons, 1 fish, green onions, coriander, spices, sugar, salt, pepper. Clean the fish, drain it, blanch it in boiling water, then take it out and let it dry. Bitter melon washed, halved, gutted, cut into pieces about 2-3cm as you like. Boil about 2-3 bowls of water and then put the fish in the stew. Tasting spices to taste. When the fish is soft, add the bitter melon and cook on medium heat until the bitter melon is soft. Season with spices, pepper to taste, then remove the scallions, chopped coriander, you can turn off the stove and scoop out the bowl. Similarly can cook bitter melon with shrimp. Raw materials include melon, cleaned and peeled shrimp, raw spring rolls with scallions, coriander, salted fish sauce just enough. Shrimps are mixed with raw spring rolls, pepper, salt and dried onions. Then leave for 10 minutes for the shrimp to infuse the spices. Boil a sufficient amount of water, when the water is boiling, put each spoon of marinated shrimp in the pot and continue to boil on high heat to bring the water to a boil. Cook until the shrimp is cooked to the surface of the water, then drop in the bitter melon. Continue cooking until the bitter melon is cooked, then season to taste and then turn off the heat. Bitter melon is also suitable for making braised dishes. Can store copper fish, bitter melon with soy sauce. Ingredients include carp or carp, carp. Big fish are cut into pieces, cleaned, put under the same layer of fatty meat or pork skin, the cleaned bitter melon layer is divided vertically into 4 layers, then the second layer, then the fish, add a layer of bitter melon and finally pork belly. , add cork sauce, a little water, salted fish sauce, and then simmer for about 1-2 hours. Braised carp with bones is the best. However, when it’s time to eat, the fish always runs out after the bitter gourd. If you don’t stock with fish, you can braise bitter melon with soy sauce, then add a few drops of sesame oil, it will be very fragrant, eat with hot rice, salty vegetarian can use. Bitter gourd can also be sliced ​​thin, dried and then boiled in boiling water to drink like tea. Bitter gourd tea has a detoxifying effect, very good for health.

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.

Former actress Thuy Tien. Later, Thuy Tien left the screen to become a flight attendant and met Mr. Johnathan Hanh Nguyen through flights. In an interview, the “aviation balloon” revealed that the number of airline tickets that businessman Johnathan Hanh Nguyen bought to meet and conquer her was probably packed into a room. The family is known as the “brand tycoon” in Vietnam, specializing in the business of luxury fashion, so Thuy Tien’s mother and daughter own fashion collections of many expensive brands. Hot girl Tien Nguyen is also a famous fashionista, receiving great attention both at home and abroad. The fashion style of mother and daughter Thuy Tien – Thao Tien exudes wealth and splendor. Although Tien Nguyen is only 24 years old, she is still ready to wear mature textured dresses when standing in the same frame with her biological mother. The fashionista and her mother wore vintage-style outfits that matched the setting of the gorgeous mansion. While rarely sharing about other family members, Tien Nguyen always have photos taken with mom on every important occasion. She often expressed her love and admiration for her business mother. Tien Nguyen’s fashion gout more or less reflects the image of her mother. Both mother and daughter love classic printed outfits, with intricate details, colorful or rhinestones. The mother and daughter of the giant Thuy Tien always wear ton-sur-ton from colors to textures on costumes. If Thuy Tien chooses dresses with a modern waist and cup shape, Ms. Thuy Tien loves long coats that exalt her power and elegance.

Bitter bamboo is the earliest of all types of bamboo shoots. In the high mountains all year round, there is white mist where bitter bamboo shoots grow. Thick fogs are dense early in the morning, thin late afternoon fog always keeps the forest cool and grows shoots of bamboo shoots. It is known that the bamboo shoot season is due to the acacia tree along the stream. When seen under the leaf armpits, the tips of the twigs sprouted young, purple, shiny buds, they called each other to look for bamboo shoots. The young tree buds signal that the bamboo shoots in the forest have sprouted. Every year the buds on the tree grow more, that year the rain will be favorable and the bamboo shoots will be more delicious. The tree grows only along streams, bitter bamboo shoots like to live in high mountains. Who found that predestined relationship? I do not know. Hearing the old people say, grandparents in the old days took a lot of work, sometimes even their lives could find the tubers, the fruit that could be eaten, the leaves, the plants that could be treated. The forest is immense, there are many mysteries. Every time you go to the forest, do not just rely on the available experience, you must know to find for yourself valuable experiences, to tell your neighbors, to tell your children, to your children. If you want to get bamboo shoots deep underground, you must find by experience. Digging out the dry leaves around the bamboo base, seeing where the soil was pushed up, the meniscus was stretched and ached, and there was a rough crack like the roots of a tree, there was bamboo shoots. The first shoot must be enjoyed immediately. At this time, bamboo shoots have not yet grown from the ground, so it is very sweet. Peel off the pale purple skin, white bamboo shoots. Get the packet of grilled chili salt available from home and place it down on the dry leaves for dipping. Perhaps only bitter bamboo shoots can be eaten raw, because they do not taste as bitter and spicy as other types of bamboo shoots. There are times when people find bamboo shoots according to the traces of the pineapple. Bamboo shoot is the most favorite dish of the mountain. Just sniffing is to know where there are sleeping bamboo shoots. But the bamboo shoots in the depths and the piles are small. It gurgled from night to morning but still had not seen the bamboo shoot. In the morning people also go to the forest to look for bamboo shoots. You just need to find the holes and dig a few holes, dig a few more spades to have bamboo shoots in your boss. Anyone who knows how to think will leave it for a piece of bamboo, whoever greedily will take it. Poor uncle so hungry, sitting in the cave looking regretfully, waiting for someone to go to run out to gnaw some remaining bamboo shoots. When the new rain brought the thunder of the beginning of the season, thundering running along the roofs, running across the rice fields, the bitter bamboo shoots in the forest reaching out to sprout the soil. The sound of thunder calls bamboo shoots up. The sound of thunder transmits soul, personality, and bitterness. Jagged shoots to grow. The earrings are like ears pushed up and listen to thunder and rain. Then, the sweet taste of bamboo shoots will gradually turn bitter. At first it was messy, then bitter, crispy and bitter. Bitter taste makes us feel hungry when a certain season of bamboo shoots away from the mountains and home. There are also people who do not like the bitter taste, they already have young acacia leaves. The acacia leaf is a type of acrid leaf, perhaps the most acrid among the acrid leaves. Pick up the bunch of leaves, roll them around the bamboo shoots, dot in the bowl diagonally, bring them to your mouth to chew. Seeing that the bitter taste is only as thin as the afternoon dew, the crispy sweet taste like bamboo shoots mixed with the pulp of the acrid leaves, the bitter taste of the wild chili, the numbness of the tongue of the cocoon fruit, the salty taste of salt. . Eating bamboo shoots in a warm dinner and seeing all the sweetness, bitterness. This morning, passing the stream Waiting for Cage, I suddenly stood in awe in front of the acacia tree. Each bunch of young, shiny, purple leaves have turned blue ever since. Bewildered at the top of the branch, shy under the leaf armpits, like bunches of bright yellow buds like drops of honey flies drinking from the sun. Hidden in the canopy of leaves and leaves, there have been a few hours of early summer calls. Just a few more days, the drops of honey will bloom into hundreds of brilliant yellow flowers. At that time, the bitter bamboo shoot season also passed …

You should not use honey for more than 2 years. Honey is nature’s gift to human health and beauty. Honey has many effects, each different time of day drinking honey, they bring different effects … Strengthen the body: If you diligently use honey regularly, you will see a chestnut skin. ruddy, delicious, and sleep well Relieve sore throats and flu: To relieve sore throats, you can use honey mixed with water and add a few slices of lemon. You can also mix lemon and honey and suck on it is also very effective. Cure stomach pain: Honey mixed with black turmeric powder (can be soldered), turmeric (heat) can cure stomach ulcers. Shelf life honey Pure honey kept at room temperature will last up to 2 years. To preserve the aroma and nutrients, it is best to use honey harvested from the beginning of the season and use for 1 year. The easiest way to identify honey is out of date Through the above story, housewives need to remember the following characteristics to avoid using honey that has expired, harming the health of family members: – By color: normal honey is yellow, the darker it becomes, the darker the color, the longer it is to see the color change, then discard it. – By smelling: honey for a long time will no longer have the characteristic sweet aroma, but it has a bitter or bitter taste, when smelling it feels extremely unpleasant. By tasting: normal honey has a sweet mixed with a little sour taste, of which the main sweetness is. The longer it is left on, the less the sweetness decreases and the acidic taste increases, in some cases the more spicy taste is due to fermentation. When acidity is acceptable, honey, though no longer recommended for drinking, can still be used in dishes; But much longer, when the honey has fermented, found on the surface with white foam, smells spicy of alcohol, it should not be used anymore. Treatment of burns: Using honey to apply to the burn will quickly heal, quickly on young skin Anti-aging ability: In honey contains many antioxidants that will help destroy free radicals caused by ultraviolet rays or the aging process of the body. So, the use of honey applied to the skin will help you fight the harmful effects of ultraviolet rays and repel wrinkles. Natural moisturizer: The amino acids in honey will work to help our skin maintain the necessary moisture, especially for those of you with dry and aging skin. You can use honey in combination with other natural ingredients such as lemons or milk to make a moisturizing mask for your skin. The most noticeable variation in aged wild honey is: Honey for a long time will no longer have a characteristic sweet aroma, but it has a bitter or spicy taste, when it smells extremely unpleasant; By tasting: normal honey has a sweet mixed with a little sour taste, of which the sweetness is primarily. The longer it is left on, the less the sweetness decreases and the acidic taste increases, in some cases the more spicy taste is due to fermentation. When acidity is acceptable, honey, though no longer recommended for drinking, can still be used in dishes; But much longer, when the honey has fermented, found on the surface with white foam, smells spicy of alcohol, it should not be used anymore. But the more serious problem lies in the fact that our eyes cannot see, the nose cannot smell, the mouth cannot taste: In the honey there is a poison called Hydroxy Methyl Furfurol (HMF), testing the toxicity of HMF in the cave. Objects found at the concentration of HMF 200mg / kg made bees die, mice were genetically modified, increasing the rate of cancer … This HMF substance, when storing wild honey at higher temperatures, is produced more. The newly harvested honey HMF is 1-5mg / kg, after 100-200 days of storage at 30-35 degrees C, the HMF increases by 200-300mg / kg. In the scary story shared, the amount of HMF in honey that the old man used (preserved for 23 years, with the average Hanoi weather each year has 80 hot days above 30 degrees C) will be 2,760-3,680mg / kg. Note that in the standard of honey imports into European countries and the United States, the HMF content is only 40-80mg / kg (depending on whether the honey is produced under the conditions of European countries or honey in other countries). tropical countries). According to many experts, it is possible to store security at temperatures below 20 degrees C immediately after harvest so that the amount of HMF does not increase alarmingly. After this story it is clear that we should not regret using wild honey for a long time. Also, be aware that how honey is stored will affect the longevity of the honey you are using. You should store honey in sealed jars, keep in a dark and cool place, avoid mixing with water if you do not want honey to ferment quickly.

Recently, on a social networking group for people who like to grow clean vegetables at home, a member posted 2 pictures of “unique” roots and asked: “Has anyone eaten rubber? What out? ” Looking at the image of a tuber with brown skin, peeled white, and powdered like tapioca (tapioca) has made many netizens skeptical: “chayote have tubers?”; “Never heard of a condom”; … However, it is true that someone has made a very delicious stewed chayote soup with bone. They even shared that the rubber that was cooked up to eat had a very unique chewy taste. Latex is formed from the bulging root portion of a plant, usually planted over a year and has a new good nutrition for the tubers. Each bulb weighs 200 ounces to both pounds and is edible like any other vegetable. Perhaps it’s because people are so accustomed to how to collect fruit and rubber on a high platform without even knowing that there are edible rubber under the ground. Latex is not a surprising rare case in the online community. Before that, some other foods also made many people “eyes wide open” because they first knew the origin. County é A familiar food but perhaps few people know where “origin” gathered from, that is seed é. The é seed is a seed of the thyme family (Occimum gratissimum). This plant also has many other names such as white basil, white basil, hairy basil, hairy basil, … This is a subspecies of the familiar basil plant to us. Green basil, also known as white basil, is different from purple basil, because the stem is white and has feathers. While the basil plant is purple in color, the stem is smooth, hairless. White leaves are also an indispensable ingredient in the famous chicken hotpot in Tuy Hoa (Phu Yen), Da Lat (Lam Dong) … Potatoes Potato vines, also known as wild potatoes, are air potatoes. These potatoes do not grow into tubers underground, but bear fruit on trees. In Vietnam, there are also many families growing this plant. Potatoes with scientific name is Dioscorea bulbifera, the same family with yams and originated from Florida, USA. The tuber appearance is quite similar to the potato we often use. However, the vines have a hard outer shell, underneath the brown skin is the green skin. Peel off this blue skin and you can use it. This climbing potato has a bitter taste, but when cooked carefully removes that bitterness. They are most commonly used in the pharmaceutical industry. Watermelon climbing scaffold The image of watermelon lying crawling on the ground like “little pigs” is too familiar. So you might not have expected these round watermelons, dangling from a trellis this high. In Vietnam, the model of growing trellis watermelon was first experimentally planted in Phu Tan district (An Giang), directly cultivated by farmer Nguyen Thanh Phong. This is one of the promising models, suggesting a new transformation direction to bring high economic value to farmers. Because watermelon belongs to the gourd family, it has very good clinging ability. The trellis cucumbers are of moderate size, suitable for the consumer needs of the people. Potato melon Cucumbers potato scientific name is Cucumis sativus little potato, originated from India. Despite being like a melon, but due to the shape of the fruit is like … a potato, it has been Vietnameseized as a potato cucumber. Potato cucumbers are just as easy to grow and care as a traditional cucumber. The unique fruit shape is also loved by many people to grow as an ornamental plant and as a delicious food. This exotic cucumber has a cool taste and aroma like lemon, and is a popular food used in salads, smoothies, as food decorations. Asparagus tree Asparagus is considered the nutritional emperor of vegetables, is a favorite dish of many people because it is very healthy. Asparagus trees are shrubs, soft conifers, and shoots that grow from the ground up to be used as foods of high nutritional value. However, perhaps not many people know that the willow branches, bamboo shoots, used by flower shops to attach with roses, lotus flowers, and in the old days used to arrange flowers in weddings were the leaves of asparagus this.

Illustration. If your mouth is constantly dry and thirsty, this can be a warning sign that your body is getting too much salt. Excess salt causes water loss from cells. At this point, the brain will continuously receive the signal to lack water and develop a feeling of thirst. If you encounter this situation, you should adjust your diet to balance your salt intake. Bland food Some people like to eat a lot of salt. “Salt has a number of properties that make food taste better, helping to neutralize the natural bitter taste of food,” said Gazzaniga Moloo, a spokesman for the American Dietetic Association. a little salt in vegetables makes many people feel good. ” However, consuming too much salt can affect your taste buds. Once you get used to meals high in salt, foods with a normal salt content will turn bland. Feeling bloated and stretched? Consuming a lot of sodium can cause your body to retain fluid in its tissues. “Salt molecules like magnets attract water, causing the body to retain fluids,” says nutritionist Bonnie Taub-Dix. This water retention effect can cause bloating or explain why the eyes or fingers become puffy. These signs will manifest clearly in middle age. Change your urination habits Frequent urination is a typical sign of excess salt in the body. They can also warn of health problems like an overactive bladder or a urinary tract infection. Although it is a sign of another medical condition, too often urinating too often requires great attention. As soon as you notice a change in your urination habits, see a specialist to check it out. The headaches are difficult to explain If it’s not due to excessive sleeping habits or any other reason, frequent headaches can be a sign of excess salt in the body. Salt overload in the diet can lead to dehydration headache symptoms. At this time, please adjust your daily salt intake to improve this condition. If cutting back on salt doesn’t work, consult a specialist to find out why.

Illustration.

Resources:

4-5 pieces peeled.

1 teaspoon of turmeric powder.

1 tbsp.

Making:

Put all of the above ingredients in a blender, puree it for easy drinking. After you are pureed, pour out a cup and you can enjoy it. This healthy drink should be taken every morning on an empty stomach.

Bitter melon has a bitter taste and is difficult to eat for those who are not familiar with it, but is considered a high-value fruit. Bitter gourd contains a lot of nutrients, 2 times more beta-carotene found in broccoli, twice the calcium in spinach, twice the potassium of bananas, vitamins C, B1, B2, B3, phosphorus and substances. fiber. Therefore, losing weight with bitter melon is a scientific method, at the same time helping to beautify the skin as well as detoxify the body. Meanwhile, turmeric and honey increase the body’s metabolic rate and increase fat burning.

Drinking this water regularly combined with a healthy diet and exercise, your weight can lose up to 5 kg in 2 weeks.

Fresh ginger juice and mint

Resources:

1 small ginger root

1 fresh lemon

10 – 12 mint leaves

1 small cucumber

Water

Doing:

First you need to peel off the skin of the ginger, then wash it with water and chop it well.

Next, cut the lemon into small slices and squeeze the lemon juice.

The mint leaves are washed, then minced.

Cucumbers after washing them you will chop them up.

Place the mint and cucumber leaves in a blender, puree it, and filter the water.

Pour 1 glass of filtered water into the mug, add ginger, lemon juice, mint juice and cucumber, stir well and place in the refrigerator cooler.

Housewives often buy oranges to go home and squeeze them themselves, but sometimes they will have a bad taste of the water.

Bitter orange juice is not due to oranges being damaged or left in the air. This is because the essential oils in the orange peel make the orange juice bitter.

Orange peel essential oil has a negative, cough treatment, pain relief, digestive aid, but it has a bitter, bitter taste that makes it difficult to drink.

Illustration.

In the process of squeezing oranges, we often use force to exert a lot of oil and mix with water, causing a bitter taste.

Besides, in orange juice there are some substances that can react with each other to create a bitter taste. Orange juice is bitter because of the natural reaction of orange juice, producing limonoid compliance, the higher the temperature, the more and more bitter this compound is formed.

To squeeze out orange juice without being bitter, you should minimize the amount of essential oils in the skin getting into the water.

The simplest remedy is to peel the orange peel before squeezing it. Removing the outer crust reduces the ability to secrete essential oils. Then, just gently squeeze the water without worrying about the essential oils getting mixed with the orange juice.

In addition, orange peel essential oil has the property of volatile easily at high temperatures. So after spinning, you should microwave the cup of orange juice for about 30 seconds. This helps the orange peel oil evaporate and stop the bitter taste.

To preserve orange juice, keep them in a dark glass bottle with a lid and place in the refrigerator cooler. Fill the bottle with orange juice to limit the air that oxidizes nutrients. The dark bottle helps to prevent vitamin degradation by light.

To reduce the bitterness of suffering through, sisters immediately learn the following tips

Choose the right kind of bitter melon

Passion through forests: This type is mainly grown in mountainous forests; fruit small as palms or big toes, short, slightly rounded, with sharp, thick, dark green spines. This has a very bitter taste and is often used for medicinal purposes.

Illustration.

Passion through the pass: This type has ruffled bark, thick, hunted thorns, dark color and bitter taste equal to bitterness through the forest. What is the typical bitter melon variety of Central Vietnam.

Ordinary suffering: This is the type you often see in markets and supermarkets. The bitter melon fruit is usually large, has large pods, is light green and light green. This is the least bitter. The larger the blooming thorns, the less bitter.

Remove the white intestine

The intestine of bitter melon is white, contains many bitter seeds. When preliminary processing, you need to scrape off the white pulp, the bitterness will be significantly reduced.

Soak in salt water

After removing the intestines, you can slice, cut, or leave the whole fruit, depending on the purpose of the dish. But before cooking, soak bitter melon in salt water for 20-30 minutes to reduce the bitter taste. After that, rinse it several times with clean water and go to processing.

Blanch through boiling water

To reduce the bitterness of bitter melon, you can also blanch them in boiling water before cooking. Place a pot of water on the stove, add a pinch of salt and bring to a boil. When the water is boiling, drop the bitter melon into a blanch for 2 minutes. These help to reduce the bitter taste but it also loses a part of the nutrition of bitter melon because it is dissolved in water and evaporated at high temperature.

Refrigerate

Cutting bitter melon pieces and then putting them in the refrigerator or soaking them with ice for 20-30 minutes can also help reduce bitterness.

Combine with other ingredients

To reduce bitter taste, combine bitter melon with other foods such as eggs, minced meat, shrimp … These ingredients will help the dish have more flavor and neutralize bitterness of bitter melon.

Illustration.

Pay attention to the end of a cucumber when shopping at the market and choose to buy cucumbers. If you see any fruit with flowers attached to it, it is a very fresh cucumber, maybe just picked early or last night. In particular, the fresher the flowers are, the less abundant the melon is and you should choose to buy.

Look at the stem at the top of the fruit

Another way to choose a fresh and delicious cucumber is when the flowers are lost due to the transportation process: If the melon has no flowers, look at the stem. Cucumber stalks that are fresh and juicy are freshly picked melons. On the contrary, if the stem of a withered melon turns black, it has been a few days.

Observe the shape and characteristics of a melon

• In terms of color, choose fruits with bright green color. Delicious cucumbers are usually fairly uniform color, with no bruises or yellow stains.

• In terms of shape, choose a straight fruit, with little or no warping.

• The long, thick melons will eat crunchy and delicious when choosing short, round fruits.

• Need to choose heavy hand held fruit, smooth skin, no roughness.

• Small fruit cucumbers will be sweeter than large ones.

• Avoid buying large, bulging melons in the middle or large heads with small tails (and vice versa) because these are old melons, with lots of seeds and lots of water, not delicious.

• Cucumbers with yellow stains on the body show that melons have been left for a long time and begin to show signs of deterioration. These melons are not eaten very well and may have a bitter taste.

• Some melons will have a thin layer of chalk on the outside. This layer works to keep water for cucumbers, bringing fresh taste, not wilting. To clean this powder you need to use water mixed with lemon, vinegar or hot water. And you should choose those with such protective chalk. These are young fruits, with few seeds.