This time, the food shared by Xiaoliu must have been eaten by 7 adults. It is rice wine and red dates stuffed with eggs. When it comes to rice wine, it is actually called glutinous rice wine. It is made from glutinous rice and other ingredients. It tastes sweet and sour. , Very delicious. In Xiaoliu’s hometown, once the Spring Festival comes, many people will buy some rice wine and cook it with glutinous rice balls, especially on the fifteenth day of the first lunar month, which means reunion, and the taste is very good. Rice wine, which is often drunk by people who are in confinement, can also replenish energy and improve physical weakness. It is suitable for all ages.
Xiaoliu uses red dates, eggs and rice wine to boil together. It has high nutritional value and unique taste. It is especially good for the skin when women drink it. It can nourish the skin, improve the roughness and dullness of the skin, clean up the free radicals of the human body, and reduce The formation of melanin, the ultraviolet rays in summer are relatively strong, so you might as well drink more soup to whiten your skin. The most important thing is that it can help dilute the freckles on the face and reduce the fine lines in the corners of the eyes. It will not look old at the age of forty. Younger than his peers. Let’s take a look at the recipe for this soup.

Stuffed eggs with rice wine and red dates. The method of this soup is very simple. We first prepare the ingredients, the right amount of rice wine, the right amount of red dates, and 2 eggs. First, clean the red dates, drain the water and set aside for later use. Disperse the eggs in a bowl. , Just stir evenly. At this time, add appropriate amount of water to the pot, put the red dates in the pot, put the egg liquid into the pot after the high fire, and finally put the rice wine in the pot. After boiling, you can eat, and a delicious and appetizing soup is ready. It can clear away heat and detoxify, relieve heat and quench thirst, relieve pressure on the body, and improve sleep

The way to make shrimp paste is quite rich, each locality has different recipes to suit the taste of the region. However, the processing method that we introduce below is suitable for many people. Meaty shrimp paste is a favorite dish of many people in the North. Let’s prepare the ingredients to make a very simple shrimp paste with meat: Prepared materials. – 300 g of ground lean shoulder meat – 2 lemongrass bulbs – 4 cloves of garlic – 1 dangerous chili – 2-3 spoons of shrimp paste noodle soup – 2 dried onions – A little sugar (if you like it sweet) – Cooking oil. How to make shrimp paste with meat 1. First, you take the lemongrass to wash and cut into pieces, remove the seeds, and peel the onion and garlic. Then put all the ingredients in a small blender. The first step of how to make shrimp paste with meat is to grind lemongrass, chili, onion and garlic. 2. Now, you turn on the stove, heat the non-stick pan (no need for cooking oil). Then, you add the minced meat and stir to evenly distribute the meat. Heat the stove on medium heat until the meat comes out of water and then cook until the meat juice dries up. Heat minced meat in a non-stick pan. 3. When the gravy in the pan is exhausted, add 3 tablespoons of cooking oil with the spices just ground above and stir well. Cook over medium heat until the meat is golden brown. Add cooking oil and seasoning until the meat is golden brown. 4. Now you add 2-3 tablespoons of shrimp paste to the meat. Put shrimp paste in the meat 5. You continue to keep the fire low. Stir well for meat to soak up shrimp paste for about 3-5 minutes. Cook until the meat is absorbed with the shrimp paste. Finished product Marinated shrimp paste with meat preserved in a glass jar and kept in the refrigerator, you can use it for 1 week – 10 days. This is not only a dish that brings rice, can be eaten all year round, but also very easy to make. It’s great to eat with hot rice. Shrimp sauce with meat gives you a dish with a rich sweet and salty taste of meat, combined with the characteristic aroma of shrimp paste and other spices that are extremely attractive. In the summer, just a plate of shrimp paste with a bowl of sour soup, you have a delicious meal. Cook until the meat is absorbed with the shrimp paste. In addition to how to make delicious minced shrimp paste above, you can refer to a few other dishes on Lamsao’s culinary section that are also extremely attractive for a meal:

In the past, I don’t know when, when passing my house, the Chay River was split in two. The other half is straight, meek and smooth, creating an alluvial side, this side is curved, curvaceous, hooked to the mainland, forming a landslide. In the middle of the murky stream is Bai Giua, serenely rocky, serenely sandy, at that time, it was paradise, the residence of many storks, dadas, and shrimps. The beginning of the beach is rapids. The rock outstretched its chest to protect the gentle waist, carrying on its back trees, sands, crabs and mussels. From time to time, every time the hydroelectric power plant closes all three machines for repair, the river will dry up, only close to the protrusions, slippery mosses and boulders covered with shells and shells. mussels. At that time, we, the buffalo children, the butterfly children, the mothers, the sisters, the young teachers, the boarding students of the high school, often used to rush to call each other when the water was dry. pounce on. Daughters are baskets, pot people, eager to trick shrimp, catch crabs, scratch mussels. The son ignores the squealing, clattering, flapping wings of his parents, searching for eggs. Nature is so clever for the animals to camouflage and protect themselves. Bird eggs are the color of reed, while shrimp and crabs live in the waterholes, each child wears the same color of the rock. But it’s nothing! Just by looking deeply into the hollows of trees, bushes, crouching, looking closely at the clear water, you can see through the nests of eggs, the vibrating beards, the mechanical claws. Eggs are in the pocket. Shrimp then put the mouth of the basket into the flooded rock cavity, spread their hands in the shape of a bow, and slowly closed. The fan-shaped tails appeared, receded, receded, and then “Smashed” the whole shrimp body to snap into the mouth of the basket. One lift! In the basket, there are some three or four squishy shrimp! Catching crabs is not difficult, just gently put the small stones lying on top of each other in the heart of the pool to the side, waiting for the sand to settle down to see the bulging eyes. Trick your fingers into the two shells, grab them, and then raise all eight legs and two claws out of the water. Those shrimp and crabs put them in pots, break a few branches and leaves to cover them so that they don’t jump out, at night they will be red on the frugal tray of rice in each house, floating on the bowl of sweet jute vegetable soup, or soon after, it will be yellow, bare, and fall off on the coals of fire, in the bamboo tongs, blackening our young lips. Those eggs, put in a fresh bamboo tube with one end, add a little river water, set up next to the fire. Xo Xo… that’s it! The food of young buffaloes is often delicious and makes people remember for a long time! The sand spreads, hugs the body of the beach, stretches to the back and sinks under the pool. That place, I don’t know if it’s a bomb crater, but even though it has been deposited for a long time, even though the river has dried up, it is still deep and green. My children, being reminded by their mothers, watch out for anyone who dares to come close! Under those sand dunes, we caught mussels. The mussel catcher is a basket and a pot. Children carry small pots, big ones carry big pots. I, although tiny, always carry a large Soviet pot with me (once, when the factory flushed, because I was trying to keep the pot from drifting, I was almost swept into the hole) . Lazy mussels refuse to enter the cave to live, they live right under the sand. Well, old mussels, cavalier mussels, grandmother mussels, grandson mussels, and mussels are all equally lazy, so, just after a swipe of a hand in the sand, a series of belly-swallows will be exposed. If you like, pick up the water and pick it up, so you will get many big mussels! If you don’t like it, treat it, treat it, both big and small! Treating mussels is also simple: grab a basket of sand, bring it to a deep water, swirl it, shake it a few times, the sand will pass through the basket, leaving only the mussels, and put them in the pot. Done! Because it’s so easy to catch, all of us are greedy and like it. But if you like it, you’ll love it, if you like it, you’ll catch it, too much, too heavy, who can bring it back! But if you bring it back, then get someone to sell it, and when you sell it, no one will buy it! Therefore, there are times when we catch and release, release and catch again tomorrow, as a hobby of poor children. Saying not many people buy it is because every house can have a kid to catch! But if you have to buy it (although it’s very cheap, now it’s only from 8 to 10 thousand VND per kilogram, but the price in the past I don’t remember), then buying mussels back must be treated, cooked, smart, but not smart. It’s time to pick up and pick up, hunchback to get a bowl of soup, a bowl of porridge, then eat another dish quickly, to have time to rest, and still work tomorrow! Talking about making mussels, cooking mussels! The house is right next to the beach, and the big sisters often follow me, so whenever the water dries up, I go to catch mussels. Parents are busy, they can do it themselves! Under the guidance of my mother, after a few times of bewildered, while treating and pouring a few pots of mussels, my sisters and I became masters of mussel processing, indeed! Hey, baby mussels are thin-mouthed, easy to break, and easily scratched, so every time you go to catch them, you need to bring a big basket to treat big mussels. Once you’re done, you should wash the mussels right in the river so you don’t have to go home to draw water. Rub it hard, like washing peanuts. Thoroughly rub many times to make the mussel shells clean and shiny, then the pot of boiling water will be clear and fresh! Wash mussels, put in a large pot, pour water like cooking rice (as high as a knuckle), bring to a boil. When the pot of mussels starts to foam, put in a pinch of granulated salt, use chopsticks to stir vigorously and quickly with high heat. When mussels are hot, open their mouth, meet salt, add high heat, stir vigorously, meat will shrink, leave the shell and fall to the bottom of the pot. If you forget to slow down at this moment, you will have to sit down and pick up each mussel, your back will be tired! The splintering only takes a few minutes. Lower the pot, put a small strainer on the mouth of another pot, pour in the mussels. Water will trickle down. Decant this water to get really clear water, if you cook porridge, put it in a pressure cooker, drop the cleaned rice (remember to add a pinch of sticky rice to make it fragrant), boil until smoldering and then let it smolder for fifteen minutes, then turn off the heat. If cooking soup, just boil some tomatoes, pour in mussels, wait for it to boil, add the prepared mussels (only for the mussels at this moment, if you add them from the beginning, the soup will be elegant), add onions smell, eat hot is done. The mussels are rubbed, squeezed hard to remove all the meat from the shell, and then don’t like a gravel. The mussel meat is lighter than the shell, floats, collects in a corner, picks it up, and puts it in a small bowl. Rub the mussel meat to break the intestines with a sieve, wash, squeeze out the water, fry the onions, add the mussel intestines, season with a little fish sauce, pepper, and a little herbs, flip the edges, that’s the mussel filling. Wait for the pressure in the pot to run out, drop in the mussels and herbs (fresh onions, Chinese herbs, finely chopped coriander) in, season with some spices, scoop into the bowl, add a few slices of bamboo shoots and chili, sprinkle hot pepper on top. .. I once told someone I love about mussel porridge. I once taught him to cook mussel porridge. There was also a time when I sent a picture of a bowl of cooked mussel porridge to my very dear uncle. Every time, the aftertaste of mussel porridge remains on the lips and in the eyes. Away from my hometown, I no longer go catching mussels like the old days. Every time I come back, I can’t help but look at Bai Giua, seeing that Bai Giua is only a small area after the flood discharge, the trees are blooming, I see that the old sand has been exploited almost by people, and I look at the river trying to make up for it. Can’t hold back the tears…

Food of the past Collected vegetables is a concept that includes the synthesis of vegetables that grow in the garden. Basically, cook whatever you want. A few sprigs of spinach, a few tops of amaranth, amaranth, a little water spinach, spinach, jute, purslane, especially when there are a few handfuls of chili leaves… Many people call it the soup of memories. and it is absolutely a “solution” soup when other vegetables are not available. According to the Vietnamese dictionary, the meaning of the word “collection” is only found in the combination of “vegetable collection”. In the North, collected vegetables are usually amaranth, purslane, centella asiatica, spinach, jute… In the South, sage is the common name of a collection of vegetables such as gotu kola, spiny amaranth, purslane, plantain, plantain, coriander, guava leaves, clams, cilantro, cilantro, scallions… According to an article by Dr. Pham Van Tinh, Ph. In Hoang Phu Ngoc Tuong’s literature, the word “treasure” belongs to the collection of herbs, which is wild grass, and “collection” is a collection of many types of vegetables. As for the Hue people, for “collection” is to read the sound camp of “decade” (the ten is ten, implying many types of vegetables combined). Vegetable soup is usually cooked simply, because it is mixed with vegetables, so it has a very unique taste, the strong smell of chili leaves, the sour taste of sam vegetables… Of course, it is a rural dish, so it is never available. face on the guest tray. Now, with the trend of going back to the past, vegetable soup suddenly becomes a specialty, it is raised to a higher level when cooked with crab or mussels, shrimp, fresh shrimp or minced lean meat. Of course, no matter what it is cooked with, it is still a special kind of soup. Nowadays, in Hanoi, there are not many gardens that still have vegetables to collect and pick up every meal. But small markets, mainly toad markets, sometimes come across a few baskets of vegetables for sale for only 5,000 VND/tang, as much as you can eat. Of course, it is not a vegetable that is innocently picked out of the garden and sold, but mixed intentionally. When wild vegetables become a specialty Now in mid-range restaurants, the menu sometimes also has collectible vegetables. Vegetables are sold at city prices. Not only the vegetables that suddenly become a specialty, many wild vegetables such as cilantro are also an example. It is a small grass-like vegetable that once filled the garden. People who have been through the difficult subsidy period often have eaten this vegetable. Vegetables are often used to cook soup or mixed in a bowl of vegetable soup. Along with cilantro, there is also nettles. This is a plant belonging to the eggplant family, so it is somewhat similar to eggplant in terms of both leaves and fruit. If you want to find stinging nettle, just wander along the field, along the road or garden corner in the countryside, it is easy to pick the whole basket. In the past, sturgeon was considered a poor family dish, a vegetable to save hunger in rural areas when economic conditions were still poor, people picked it to eat through meals. And until now, sturgeon is naturally upgraded to a specialty, loved because it is a clean vegetable that grows wild, does not contain preservatives, is both delicious and healthy. Dishes made from sturgeon have been improved and are very diverse such as cooking, sautéing meat, boiling, eating hot pot… However, the most popular is still stir-fried sturgeon with garlic according to the old flavor. The best sturgeon is the newly picked young shoots, giving a sweet, sweet taste. And if the vegetables are just plain cake, when cooked, the taste is a bit bitter. Along with that, there are sam vegetables. This is actually a year-round grass, with many smooth, smooth branches. Purslane grows wild in wet places. Although it is liked by many people to eat and use as a medicine, no one seems to question growing this vegetable. Therefore, it is really a plant that only grows wild. When picking purslane, people usually pick the whole plant, cut off the roots and then wash them, use fresh or dry or dry. Spinach is often boiled or mixed with amaranth rice, which is also a vegetable that grows mainly wild, rarely grown officially. Referring to wild vegetables without mentioning ground ginseng would be a big omission. Ginseng grows wild, the tubers are used as a medicine, the leaves are very cool and a bit like spinach. Ground ginseng is also one of the vegetables, which can be included in the bowl of traditional vegetable soup of the Northern people. Although growing wild, it is not difficult to propagate ground ginseng. Ground ginseng usually flowers purple, if grown on moist soil, the plant grows quite quickly, the seeds are small, when the seeds are old, they will be black. Put that seed to sow in moist soil, the plant will germinate very quickly. According to the Vietnamese dictionary, the meaning of the word “collection” is only found in the combination of “vegetable collection”. In the North, collected vegetables are usually amaranth, purslane, centella asiatica, spinach, jute… In the South, sage is the common name of a collection of vegetables such as gotu kola, spiny amaranth, purslane, plantain, plantain, coriander, guava leaves, clams, cilantro, cilantro, scallions… According to an article by Dr. Pham Van Tinh, Ph. In Hoang Phu Ngoc Tuong’s literature, the word “treasure” belongs to the collection of herbs, which is wild grass, and “collection” is a collection of many types of vegetables. As for the Hue people, for “collection” is to read the sound camp of “decade” (the ten is ten, implying many types of vegetables combined).

Soups or broths are common dishes in everyday life. In particular, in autumn or winter, eating a bowl of hot soup, or sipping a bowl of soup will make the body feel very comfortable. On hot days, these dishes still appear regularly on the rice tray of many families. However, many women say that when they cook their own broth at home, many times they fall into the case that the whole pot of soup or soup does not smell as fragrant as they thought, making the whole cooking session successful. If this is the case, you may have made these mistakes when seasoning. 1. Wild pepper (shovel seed, mac Khen seed, piercing pepper) Due to cultural differences, many areas in the north often use wild pepper when cooking. Unlike normal pepper, wild pepper has a very strong smell. When making dishes such as soup, stew, soup, when adding wild pepper, it will basically overwhelm the smell of meat. This causes the broth or soup to lose its natural aroma of vegetables and meat. 2. Garlic Garlic is a familiar spice in the kitchen. Many people think that when cooking the broth they will add some spices to get rid of the smell, if it is ginger, there is no problem, but if it is garlic, it will not help remove the fishy smell of the meat but also affect the whole body. flavor set of broth. Garlic has a very strong smell, it will also overwhelm the smell of other ingredients. 3. Pepper There are many people who like to add pepper when cooking soup, soup, and broth. They think this will enhance the taste, but in fact the pepper will make the fishy smell stronger, ruining the whole pot of water. If you want to add pepper, it is best to sprinkle it on top after the broth is finished cooking and processed into other dishes.

Water spinach is known as the “king of vegetables” because they are easy to buy, easy to cook and suitable for both the elderly and children. According to Oriental medicine, water spinach is considered as “a folk medicine”, with a sweet taste, a slight coldness that goes into the heart, can, elementary schools, and universities. In the summer, this vegetable is loved because it has very good cooling properties. A tray of rice only needs a plate of boiled meat, a plate of boiled vegetables, a bowl of boiled water spinach soup is enough to have a delicious and frugal tray of rice.
In the summer, water spinach is often squeezed with a few slices of lemon to create a cool, easy-to-eat sour taste. This combination does not harm the acidity of the lemon in the hot broth, which is easily bitter. Instead, if water spinach is soaked with a few crocodiles, it will have a more special flavor. The sweet and sour taste of crocodile and water spinach soup has the effect of clearing heat, refreshing, stimulating digestion. Illustration. Crocodile contains 86% water, 1% organic acids, 1.3% protit, 8.2% glucose, 2.7% cellulose, 100mg% calcium, 44mg% Phosphorus, iron stains and 3mg% vitamin C. Crocodile is also a medicine. Healing. In Oriental medicine, crocodile is a fruit that is average, sour, acrid when the fruit is green, and sweet when ripe. It has the effect of refreshing, creating new epidemics, detoxifying, eliminating drunkenness, poisoning, vomiting due to pregnancy. In addition to being soaked in soup to cool off on a hot day, crocodile fruit can also be used to treat diseases in the following ways. Unexpected benefits from crocodile fruit Treat mouth sores, thirst, itchy neck, sore throat Take ripe crocodile fruit with sugar or salt to eat right within the day. Or take 4-6g of dried crocodile pulp and bring it sharp with 2 bowls of water and half a bowl, drink it after breakfast. Or 8g dried crocodile pulp with boiling water to drink during the day. Use for a week. Treatment of morning sickness for pregnant women Cooking crocodile with carp or duck meat also heals quickly. Or use green crocodile soaked orally to help reduce morning sickness, but should not drink much because it can cause increased blood sugar for pregnant women. Cough treatment: There are many ways to use crocodile fruit to treat cough as follows: Fresh crocodile pulp 15g, soaked with a little salt, sucked 3-5 times a day, it is best to take it in the morning and evening before going to bed. Or fresh crocodile meat 25g with 250ml of water and 100ml, divided into 2 drinks, add sugar when drinking. Drink for 3 days. Or take flowers, sharp crocodile fruit with 300ml of water and the remaining 100ml, divided into 2-3 times a day. Cough treatment for children: Take steamed crocodile flowers with honey for children to drink several times a day to be effective. Improve digestion Take steamed crocodile with sugar as a beverage to drink during the day. Or use fresh crocodile to cook sour soup to eat immediately. Cure drunkenness Use 4-6g of sharp dried crocodile pulp to drink or brake with boiling water to drink. Or use water soaked in sugar and ginger to drink very effectively.

1. Tofu 200gr 2. Bean sprouts 100gr 3. 2 branches along the moth 4. Pineapple 1/2 fruit 5. Tomatoes 2-3 6. Tamarind or crocodile 2-3 fruits 7. Coriander, herbs, chili pepper A few (quantity depends on preference) 8. Seasoning: Salt, Seasoning A little bit Steps 1. Preliminary preparation of ingredients 2. Cooking soup Prepare materials 1. Tofu 200gr 2. Bean sprouts 100gr 3. 2 branches 4. Pineapple 1/2 fruit 5. Tomatoes 2-3 fruits 6. Tamarind or crocodile 2-3 fruits 7. Coriander, herbs, chili horn A little (quantity depends on preference) 8. Seasoning: Salt, seasoning A little Tomorrow is the 1st of the 4th lunar month, if you have a habit of fasting on the first day of the month and the full moon day, then the vegetarian and sour soup that we suggest in this article is just what you need! How to cook vegetarian sour soup Vegetarian Soup (Illustrated) first Prepare the ingredients Wash tofu, drain and cut into small squares to eat. The cilantro, herbs and horny chili, the sisters also washed and cut into small pieces. Bean sprouts washed. Tomatoes are washed and cut into pieces. To save time, buy pre-peeled pineapple, then just wash it and cut it into small pieces. Cut the pineapple like this! With the mosquito net, please wash it, then use a knife to strip the skin and cut into bite-sized pieces. Then, soak the mosquito net with diluted salt water for about 20-30 minutes to release all the plastic along the mosquito net. Take out the mosquito net into the basket and then gently squeeze it with salt, then soak it in clean water for 15 minutes. More carefully, you can blanch along the mosquito net with boiling water for about 2 minutes if you are afraid of itchy tongue when eating. Don’t forget to wear gloves so you don’t get itchy! Beveled along the net like this for easy eating 2 Cook soup Put about 2 teaspoons of cooking oil in the pot, wait for the oil to be hot, then add the pineapple and tomatoes, stir-fry for about 1 minute. Add 1 teaspoon of seasoning, 1 teaspoon of salt and stir well. Stir-fry tomatoes and pineapple first to make the soup more sweet and sour Next, you pour into the pot about 600ml of water with 2 tamarind or crocodile, stir well, cover the lid, turn up the heat to bring the soup to a boil. Finally, add the tofu, bean sprouts and herbs and chili to the pot. Season to taste, let the soup boil for about 30 seconds, then turn off the heat. So the sisters have finished cooking a bowl of vegetarian and sour soup. Ladle the soup into bowls and enjoy! Without meat, this bowl of sour soup is guaranteed to make the rice pot fly in the blink of an eye With these information and suggestions, hopefully you will have one more suggestion in the list of vegetarian dishes as well as summer sour soup! According to the Vietnamese life

Green crocodile fruit – Photo: Dak Lak newspaper Sour soup with pickled water spinach – Photo: Dak Lak newspaper Crocodile is one of many typical summer fruits in the North. Water spinach is boiled, picked out, then put in to make sour, the same crocodile when finished cooking, it is soaked in a bowl of fragrant garlic fish sauce. Just that alone makes the tray of rice cool but wastes rice immensely. Sour soup cooked with tamarind Young tamarind leaves – Photo: Women Online Sour soup with young tamarind leaves – Photo: Women Online Sour soup cooked with young tamarind leaves or tamarind fruit really has a very strange sour taste, both fragrant and sweet, especially when tamarind is cooked with seafood sour soup. The way to cook is very simple: first, fry the onions very fragrant, add a few pieces of pineapple (fragrant) and then add tamarind and water to boil. When we see enough acidity, add seafood (fish, clams, shrimp…) in. Just boil the water again and have a delicious pot of soup, now if you like a little color, add a few pieces of tomato to make it beautiful and then add onions, cilantro, and coriander to have a delicious pot of soup again. It’s easy to eat! In some areas in Phan Rang, Ninh Thuan, and Quang Nam, at breakfast, you will cook a pot of soup like this and a pot of rice to have a solid meal and enough quality to work until noon. Sour soup with leaves of Giang leaves lá Giang leaves often grow wild on the banks of ponds and fences – Photo: Food in green fields Sour soup with leaves of Giang leaves – Photo: Delicious dishes every day If you have come to the West and tried the chicken sour soup, you will definitely not forget it because the taste is great. Giang leaf, also known as nom leaf as it is called in the North, is a type of leaf that often grows wild in fences and is very popular. The leaves are washed, lightly crumpled, then cooked with water first, then the chicken is added. The sour taste of Giang leaves mixed with the fatty and aromatic taste of chicken will really make any tray of rice “perforate”. In the Northwest, there is also buffalo meat cooked with nom leaves, which is also an extremely attractive specialty. There are also many sour soup dishes such as vegetarian sour soup, sour bamboo shoot soup… extremely delicious in summer. The sour soup is not too difficult to prepare, the sour taste of the fruits and leaves will help your soup to be delicious in any way. Eating with fresh vermicelli or hot rice is “standard”.

Multi-purpose paper is known for its ability to absorb. Especially, it absorbs oil from fried and fried foods to make the food more crispy and delicious. But in addition to fried foods, multi-purpose paper can also absorb oil from other foods such as broth, or simply a bowl of soup. Fill the bowl with soup, then slowly place a tissue over the water. The fat on top will be sucked out and when the tissue is removed, the soup will be clearer. Illustration. Wrap vegetables to keep longer Freshly purchased vegetables only stay in the refrigerator for a few days and then begin to wilt and rot. That’s because the vegetables are in direct contact with too much cold, steam and moisture. When facing this problem, let’s use multi-purpose paper with water absorption and cold resistance to help prolong the life of these fresh vegetables. If herbs such as basil, coriander, lettuce, etc. , or even peppers, wrap in paper towels before storing in a zip-lock bag or airtight container to refrigerate. It will help extend the shelf life of these vegetables by a week. Used to replace the lid of the box in the refrigerator Before microwaved food, stains and odors from these foods will spread through the microwave. Use multi-purpose paper instead of the lid. The multi-purpose paper can absorb grease or food stains. When you’re done using it, you can immediately put it in the bin without any cleaning. Cooking meat Whether you grill meat in a pan or bake it in the oven, it always leaves behind a lot of grease. To solve this problem, you can use multi-purpose paper to help. Just place it on the bottom before placing the roast on the plate.And put on another layer before putting it in the oven.The multi-purpose paper will absorb the oil so it won’t spill.The pork belly will be dry, crispy and delicious. Not as greasy as before. So you have a delicious dish to treat the whole family. Make the sugar not clump When you open the can of sugar, you find the sugar is hard to scoop, so don’t use a spoon to press or scrape the time. Because we already have an easier way than slowly pouring the sugar into the microwaveable box, Then pull out a paper towel and gently sprinkle or pour enough water. Finally, close the lid of the box before putting it in the microwave for about 30 seconds, when you take it out, you will see that the sugar is no longer lumpy. Clean carpets and upholstery If the stain is unlucky on carpets or upholstered household items, multi-purpose paper is a great help. Because if it’s a fresh stain, use the paper to absorb it and then proceed to clean it. For long-term stains, you can combine with many different cleaning solutions by placing a paper towel on the stain and pouring the detergent in. After a while, the multi-purpose paper will gradually absorb the dirt. remaining. Make dried flowers Folding flowers in books is a popular, easy and inexpensive way to make dried flowers. All you need is a thick book and dry, oil-free paper. All-purpose paper is the perfect paper.Previous When placing the flowers on the top of the book, place 1-2 layers of tissue paper on top and bottom to absorb moisture and stains from the flowers so that they do not stain the book. After about 2 weeks, the flowers will open, dry and take shape. nice body./.

Illustration. Making the kimchi salted firecrackers is very simple, it only takes a little time to enjoy it with your family. How to make salted eggplant kimchi is simple, sour, crunchy and flavored Resources + 1kg of tomato cannon + 1 garlic bulb + 1/2 kg of table salt + 2 ginger roots + 200gr ground chili or depending on your reduction + Spices: Sugar, fish sauce … Making Step 1: Soak the cannon – Remove the stalk, wash, soak in dilute salt water for about 30 minutes to remove the plastic Then take out, rinse with clean water. – Peeled garlic, crushed. – Boil about 1 liter of water, add salt and garlic, stir to dissolve salt. – Let the water cool completely, put the eggplant in a jar or jar, cover with salt water and cover for 7 days. Step 2: Make seasoning sauce + Peeled ginger, washed, sliced ​​thin fibers. + Mix 300ml of boiling water to cool with 1 tablespoon of fish sauce and 200 grams of sugar, stir and boil. + When the mixture is cool, add the ground chili and ginger. Step 3: Complete the kimchi salt artillery + Soaked for 7 days, cut it in half, add the spice sauce mixture above and mix well into a closed jar, 1 day is edible. + Coffee should be stored in the refrigerator cooler.

Multipurpose paper is known for its absorbency. Especially, absorb oil from fried and fried foods to make the dish more crispy and delicious. But in addition to fried foods, multi-purpose paper can also absorb oil from other foods such as broth, or simply a bowl of soup. Fill the bowl with soup, then slowly place the tissue over the water. The fat above will be sucked out and when the tissue is removed, the soup bowl will be clearer. Wrap vegetables to keep it longer Freshly bought vegetables that are only kept in the refrigerator for a few days will begin to wilt and rot. This is because vegetables are exposed to too much cold, steam and moisture. When having this problem, let’s use multi-function paper that is water absorbent and cold-resistant to help extend the life of these fresh vegetables. If herbs like basil, cilantro, lettuce, or even chili, wrap them in a paper towel before storing them in a zip bag or sealed container to refrigerate. It will help extend the life of these vegetables by another week. Used to replace the lid of the box in the refrigerator Before microwave food is eaten, stains and odors from these foods will spread through the microwave. Use multipurpose paper instead of box cover. Multi-purpose paper can absorb grease or food stains. When finished, you can immediately put the paper in the bin without cleaning anything. Cooking meat Whether you grill the meat in a pan or grill it in the oven, it always leaves a lot of grease behind. To solve this problem, you can use multi-purpose paper to help. Just place it at the bottom before placing the steak on the plate. And put on another layer before putting it in the oven. The multipurpose paper absorbs oil so it doesn’t spill out. The bacon will just be dry, crunchy and not as greasy as before. So you have a delicious treat for the whole family. Make the sugar free from clumping When you open the can of sugar, if you find that the sugar is closed into a hard lump, it is difficult to scoop it out. Because we had an easier way than to slowly pour the sugar into the microwave box, then pull out a tissue and gently sprinkle or pour just enough water. Finally, cover the box again before microwave it for about 30 seconds, when you take it out you will see no sugar clumping. Clean carpets and upholstery If the stain does not sew on the carpet or cloth-wrapped household items, then multi-purpose paper is a great help. Because if the stain is just sticky, use paper to absorb and then proceed to clean. For long-lasting stains, you can combine a variety of cleaning solutions by placing a paper towel over the stain and pouring detergent in. After a while, the multipurpose paper will gradually absorb the remaining dirt. Dry the flowers Folding flowers in a book is a popular, easy and inexpensive way to make dried flowers. All you need is a thick book and oil-free, dry paper. Multi-purpose paper is the perfect paper. Before placing flowers on top of the book, place 1-2 layers of paper towels on top and bottom to absorb moisture and stains from flowers so that they do not contaminate the book. After about 2 weeks, the flowers will expand, dry and have a beautiful shape./.

Vegetable soup with cassava and sour fish cooked with fish – a simple dish of the people of King Hung’s land. For many people, cassava is a rustic dish, not important to the form, not a delicacy, but this dish requires elaborate and thorough processing. That shows right from the selection stage of cassava vegetables. Not all cassava can be harvested with edible leaves. According to the experience of the Phu Tho people, only green leafy white cassava vegetables can process this attractive dish. If you choose the wrong type of bamboo-leaf cassava, the color of the leaves is purple, it is easy to get drunk because this is a poisonous cassava. Cassava must choose green leafy vegetables to correct standards. In the dish of sour cassava vegetable soup, it is necessary to choose the chubby young cassava buds with the smooth chalk layer on the top of the buds, after being washed, they need to be crushed to get all the plastic. The crumpling of cassava leaves is also an important step to bring out the flavor of the dish, the torturer must be skillful so that the cassava leaves are soft, the waves are even buds, not crumbled into segments. Fresh cassava vegetables must still have new buds to taste. The cassava resin is then thoroughly crumpled to remove the cassava resin. After the crushing step is the sour salt step. At this time, cassava leaves are mixed with a bit of salt to make the vegetables more flavorful and help cassava vegetables become more sour, can not be damaged or dizzy for a long time. Therefore, when adding salt, you must choose so that the vegetables are not too salty, not too light because they easily spoil the vegetables. After the salt has been mixed, bring it to a jar or jar, and let it sit for 4 to 5 days to ferment. The fermented cassava vegetables have an even yellow color, giving up an attractive aroma, leaving a simple taste that is unforgettable. Cassava vegetables 4-5 days after sour salt have a very fragrant smell. Vegetable and sour cassava soup cooked with fish has a very strange taste, more attractive than fish cooked in the lowlands. The dish of cassava and fish cooked on the wood stove is very rich: the smell of kitchen smoke, the smell of sour taste, the aroma of fish meat, … intertwined. This dish does not need to add any seasoning vegetables to eat is still very delicious. A bowl of sour cassava and fish soup does not need to be seasoned much, it is still very “rice”. Anyone who comes to Phu Tho must try this dish, otherwise the trip is considered incomplete. Cassava vegetable soup at first glance nothing flowery. However, when eating, diners will be conquered by the delicious and strange taste. It is also the simple taste of this midland dish.

Pineapple is a sweet and sour fruit. The composition of pineapple contains very few calories, lots of water, helps support good digestion. In pineapple especially, it also contains the enzyme bromelain, which helps break down proteins, accelerating the burning of excess fat. Therefore, pineapple is a simple and effective folk weight loss method. Prepare: – 1-2 pineapple leaves. – 1 green pineapple peeled, cut eyes. – 1 handful of celery, cut into pieces. Doing: Every day you color 1 kettle with the ingredients prepared above, drink 3 times a day before each meal. Performed regularly for 7 days will see a significant weight loss. Also you can apply by the menu as follows: – Breakfast: 2-3 slices of pineapple, 1 cup of unsweetened yogurt, if hungry you can eat more oatmeal. – Morning snack: 1 glass of pineapple juice, 1 slice of toast, 1 boiled egg. Lunch: Grilled fish or grilled chicken, add 1 bowl of optional boiled vegetable soup (no rice). – Afternoon snack: 1 glass of pineapple juice, 1 cup of unsweetened yogurt with sliced ​​pineapple. Dinner: Chicken salad mixed with pineapple. This is a weight loss menu with pineapples that many people apply and succeed. If you apply it correctly, you will be able to lose weight as you want and don’t worry about the side effects. 2. Folk way to lose weight with ginger Weight loss with ginger is an effective way because ginger contains gingerol and shogaol, which work to burn excess fat, limit the formation and accumulation of fat in the body. You just need to prepare 1-2 fresh ginger roots, wash with water and cut into thin slices for hot tea or cook ginger juice separately after each meal. In addition, you can add ginger branches to fried foods or take 2-3 slices of ginger to eat with salt. Ginger has many effects, so if you eat ginger, it also aids in sedation, insomnia treatment, very good for health. Above are 2 effective ways to lose weight from ginger and pineapple that many women apply. If you want the desired weight loss results should combine exercises with weight loss exercises Yoga or Gym, Aerobic. In particular, you need to be persistent in applying the above methods for a while to be effective. Wish you successful weight loss and beautiful body.