Rene Kobeitri’s 155 m long Philly Cheesesteak. Photo: CNN Rene Kobeitri, owner of Rim Cafe restaurant, said that this is the longest Philly cheesesteak in the world, breaking the old record of 146 meters. To complete this product, many chefs from all over the United States came to help Kobeitri, bringing “international taste” to the famous Philadelphia bakery product. “Each chef is in charge of a separate bakery area. We have a Brazilian steakhouse, an English section, and a Chinese section. They make cheese bread. I have never witnessed this,” Kobeitri said. To make this super long cake, the restaurant had to prepare 227 kilograms of meat and it took more than two hours to complete. Less than an hour after “displaying” on the street, everything was gone. According to Kebeitri, this is not simply a birthday celebration, nor is it for the purpose of setting a world record. He personally wanted an opportunity to bring people together after more than a year of living in isolation because of the epidemic. “The only thing that made me do this idea was to want everyone to be happy, to bring everyone together,” the restaurant owner shared. Cheesesteak is considered the best bread in America, originating from the city of Philadelphia, and is called Philly Cheesesteak for short. Philly Cheese Steak is simply a type of snack bread, with a loaf split in half topped with a thin grilled steak with onions and cheese on top. Other variations include steak and mushrooms, steak and green bell peppers, and steak with lots of onions.

Processing time: 3 hours Servings: 4 people Resources – 1 kg of ox tail – Onions, carrots, celery, garlic – Madeira wine, wine – Beef broth – Spices: Cooking oil, ketchup, bay leaf, musk, juniper, cloves, pepper, cornstarch, salt Processing Step 1: – Chop the onion – Peel and cut carrots – Chop the celery – Minced garlic and thyme Step 2: – Arrange the oxtails in layers, season with salt and pepper and marinate for 4-5 minutes – Heat 3 tablespoons of oil in a large pot – When the oil is hot, saute onion, carrot, celery and minced garlic for about 10 minutes – Add ketchup and stir for about 30 seconds – Add Madeira, wine and continue cooking on the stove – Put the marinated oxtail in the pot, then add beef broth and water – Stew the oxtail with the ingredients for about 2.5 hours, occasionally skimming the surface Step 3: – Wrap thyme, bay leaves, juniper and cloves with a piece of cheesecloth, then add to the pot of broth, cook for another 30 minutes – Remove the oxtail from the pot and let it cool a bit, using your hands or fork to separate the meat from the bones – Add cornstarch to the pot to thicken the broth and enjoy

Many diners enjoy this dish with the outdoor space on the terrace of the restaurant in Paris, praising the food that is quite new to the European region. The ornate dish won many nods and compliments from the adventurous clientele. A chef from Paris who has just prepared a pasta dish of insects, sweet potatoes and sautéed larvae, said: “This is an ideal dish for beginners to eat insects. Their taste is quite attractive and very little. who don’t like it.” French restaurant serving food of the future is not for the faint of heart In January 2021, the European Food Safety Authority (EFSA) deemed the larvae of the beetle, Tenebrio molitor, fit for human consumption. By May 2021, this agency approved the sale of this ingredient in the food market. It is predicted that to meet the growing world population, insects will soon be included in the cuisine of the future. The European Food Safety Authority has studied more than a dozen different applications for insect food products, including crickets and locusts. Insects in general can provide a sustainable and low-carbon food source for the future. Local resident Soheil Ayari, after dining with her two daughters, said: “I feel like I’m in a traditional restaurant except for what I’m eating. But honestly, the taste is very good. like regular food”. Ayari’s young daughter is also very excited about the new dish, saying: “Insects are eco-friendly and more than that, they are also very good.” Laurent Veyet raises worms at the store, their food is porridge and vegetables. Although, at first glance, the larvae look like maggots unappealing to enjoy, they are in fact the larvae of beetles, which are rich in protein, fat and fiber. With a versatile ingredient, the beetle larvae can be used to cook curries, salads, or ground to make flour into pasta, cookies or bread. Stefan De Keersmaecker, spokesman for health and food safety at the European Commission said: “Insects are very nutritious. They really help us transition to a healthy diet and food system and more sustainable”. For chef Laurent Veyet, he faces a two-part challenge. It is about winning public opinion and learning how to create attractive insect dishes combined with a variety of foods. “You have to find the right flavors and the right accompaniments. That’s what any chef will tell you,” says Laurent Veyet.

If you only make pate to eat, you can learn the recipe below from Hoa Lavender, a Hai Phong native who is currently living in Ho Chi Minh City. Ms. Hoa said that she was lucky to be born in Hai Phong – where there are many delicious dishes such as crab cakes, spring rolls, pate bread, che flat, banh beo, pillow cakes, bui din, crab spring rolls .. . Cooking is not her forte, but since moving to the South – there are no dishes from her homeland, so Hoa has to tinker and learn by herself. Cooking became a habit, fell in love with cooking from there. Miss Flowers Lavender. “The snack of Hai Phong, perhaps I remember the longest in my memory is Khanh Nap pate bread on Hang Kenh street. That was almost 30 years ago, when I was in middle school, I used to eat there with them. with you” – the mother shared. According to Ms. Hoa, if you want to make good pate, the ingredients need to be fresh. She often goes to the market early in the morning to choose fresh and delicious liver and meat. If you also like pate but are in the epidemic season or want to “score” with everyone, you can learn how to cook Hoa Lavender below: Resources: (The finished product is about 1 kg of pate) 500g dragon’s head pork shoulder (shoulder with fat makes it more delicious) 300g pork liver 200 ml of fresh milk without sugar (for liver detoxification) 2 pieces of cheese Laughing cow 200g pork skin 250g portion fat 1 tablespoon white wine noodle soup rượu 10 dried onions 1/2 small onion 1 bulb of garlic Just enough pepper (for the whole grain) 1 tablespoon oyster sauce 1 tablespoon fish sauce noodle Just enough soup powder 1 piece of bread with intestines to remove fishy for the liver and increase the stickiness of the pate. Making The liver is washed, sliced, poured 100ml of fresh milk in and soaked for 15 minutes to remove fishy and toxic.. 1. Liver washed, sliced, poured 100ml of fresh milk into 15 minutes to remove fishy and toxic. When choosing a liver, you have to keep a few things in mind: A healthy animal liver has a dark red or light purple color. It feels soft and smooth to the touch. Use your index finger to press on the liver surface, the liver will concave and keep the indentation when withdrawing the finger. In contrast, the livers of infected cattle often change color to brick, yellow or silver-white. The liver of animals infected with infectious diseases is often mushy like mud, absolutely do not use this liver, must be destroyed. The bread is torn into small pieces, watered with 100ml of fresh milk to soften. 2. Shredded bread core, watered with 100ml fresh milk to soften. Has the effect of reducing fishy for the liver and increasing the stickiness of the pate. 3. Clean skin, boiled soft. Remove the liver and wash it. Boiled skin is also washed. Remove 50g of fat, diced and boiled. The remaining 200g cut into large pieces to line the bottom of the bowl for steaming. 4. Remove 50g of fat, diced and then boiled. The remaining 200g cut into large pieces to line the bottom of the bowl for steaming. 5. Chop the skin into small pieces and grind it with meat, liver, cheese and bread intestines until smooth. Put the meat and liver mixture on the island. 6. Put the pan on the stove. Add the chopped onion, garlic, and onion to the pan. Put the meat and liver mixture on the island. Season to taste. North to the kitchen. Sprinkle pepper. Add wine for aroma and to remove fishy liver. (Now you can feel the taste of the pate! If you taste it medium, or salty, adjust it from now on). Pour the mixture into the blender again until smooth. 7. Pour the whole mixture into the blender again until smooth. Add fat and mix well. Then pour into a large bowl, line the bottom with fat so that when upside down to create a beautiful shape, eat the fat leopard! 8. Fill the steamer with water for 3 to 5 hours if it is a regular steamer and depends on the amount of pate you make! If steamed with a pressure cooker, only 2 hours is just delicious! (Pour water below, put steaming bowl on top). Put foil on top and cover the pot to prevent water from falling on the pate when steaming. Finished products: Smooth, fatty, delicious paste! Shelf life: Refrigerate for 1 week and freeze for several months. Good luck!

Opened as far back as 1958, Hoa Ma Bread is one of the oldest bakeries in Saigon. Initially, the bakery was located at 511 Phan Dinh Phung (now Nguyen Dinh Chieu, District 3) with a small cabinet. But only 2 years later, Hoa Ma bread moved to Cao Thang Street, District 3 and has remained until now. The name Hoa Ma bread is no stranger to Saigon people, along with the pan bread that has created the name of this restaurant. You may not know, but the owner is a Northern couple who migrated to the South. The name Hoa Ma is also taken from the name of a village on the outskirts of Hanoi. Over 60 years of development, Hoa Ma bread is always one of the top delicious dishes in Saigon that you must definitely enjoy. Although it is a very ordinary dish, but thanks to the unique way of processing, it has a special taste, so the restaurant makes many diners fascinated. Not only attracting the people of Saigon to eat, there are many foreign tourists who also want to try this long-standing pan bread. Currently, Hoa Ma shop has been maintained by 3 generations in the family. The price of a piece of pan bread is 52,000 VND, while the ready-to-go sandwich is 34,000 VND. The menu of Hoa Ma bakery is simple and unchanged. The shop serves 2 “all-in-one omelets” with pan-fried ingredients and “burgers” filled with cold meats. Drinks are equally simple, only iced coffee, milk coffee and mineral water, tea… Like a beautiful color painting, Hoa Ma pan bread has a striking combination of golden egg yolk and the eye-catching burnt red-brown color of slices of meat, sausage… Besides, bread is also a factor that makes diners fall in love. Crispy bread, thick inside, fragrant. When eating, dip it with egg yolk to make sure no one can resist. In addition, each meal also comes with extra pickles to serve without being fed up at all! Hoa Ma Bread is open from 6 to 11 hours daily. But a lot of days, the shop closes early because the diners are always crowded, so you may have to go home hungry if you come late. (According to GiadinhNet)

One of the main causes of melasma is food. Therefore, the first thing to note when handling or handling these foods is to wear protective gloves. At that time, the risk of allergies or other bad skin manifestations will be significantly reduced. Bread with nuts Multigrain breads are considered a popular and popular food among women today because of their palatability and convenience. But you need to know that the nuts and wheat in this food contain a lot of estrogen. And estrogen will be able to alter your hormonal balance and make melasma worse. Soymilk Soy milk is also very popular due to its low fat and calorie content. However, in contrast to these two substances, the estrogen content in soy milk is extremely high. Therefore, your body will face many problems if you consume too much soy milk. You should replace this drink with some type of nut milk (except rice milk) and hormone-free cow’s milk. Tofu Like soy milk, tofu is also made from the same ingredients, so it has a very high amount of estrogen. If you have facial tan, you should use this food less and replace it with other dishes like chicken breast with high protein and low calories. Drying fruits It seems that dried fruit is a food that is not harmful to health, but this is an extremely estrogen-rich dish. It is best to choose low-calorie fresh fruits to replace dried fruit. Fresh fruit also offers more health benefits. But not all fruits are low in estrogen, so do your research before you buy them. Sesame seeds Sesame seeds are loved for their attractive aroma and are often used as a seasoning for many dishes. But experts say sesame seeds are also high in estrogen. Peas Peas and black-eyed peas, in addition to having high estrogen, also contain a lot of starch and calories that are not good for women to lose weight. So if you want your salad to have more starch, replace the beans with corn. To take the best care of your skin, choose and combine it properly to find a rich menu that is always delicious and good for your health!

Illustration. Image source: Internet Resources: 1 slice of bread avocado 1 chicken egg Thin bread rolls, smooth butter spread on toasted bread. The shell is the egg, then put it on the bread, sprinkle with pepper and you can use it. You can add eggs to the grill if you like. Simply, bake bread, hard-boiled eggs, sliced ​​avocado and have a healthy breakfast combo. Deep fried butter roll Illustration. Image source: Internet Resources: Butter Egg Crispy flour Lemon Cooking oil Mayonnaise Chili sauce Spices of all kinds Making: Prepare ingredients: Wash avocado, cut lengthwise to taste. Squeeze lemon juice, beat eggs with a little salt. After preparing the ingredients, drizzle the lemon juice over the avocado slices. Then sprinkle salt, pepper, seasoning seeds on the butter to absorb the flavor. Next, roll the butter over the egg, then into the deep-fried dough so that the dough sticks all over the butter. Heat the oil in a pan on the stove, then add the breaded butter and fry until golden brown and take it out to drain the oil. Finally, put 1 tablespoon of lemon juice, 3 tablespoons of chili sauce and 3 tablespoons of mayonnaise in a bowl, mix well to make a dipping sauce. Tuna Butter Roll Sandwich Illustration. Image source: Internet Resources: ½ avocado, diced and mashed. 2 slices of sandwich Steamed tuna meat, shredded and marinated with pepper, salt, and mayonnaise. Mayonnaise (50g) Salt, pepper, 1 thinly sliced ​​tomato Making: Remove the edge of the bread and roll it thin. Butter the sandwich, arrange the tomatoes to the tuna, and then roll it up. This dish is best served with ketchup/chili sauce.

The famous beef porridge restaurant for 20 years in An Giang. (Illustration) An attractive bowl of porridge makes her brand Yen. (Illustration) The owner of the porridge shop is Ms. Hong Yen, who has been with the profession for 20 years. She shared that she wakes up at 4:30 every day to prepare ingredients such as beef intestines, beef, bean sprouts…. The intestines must be washed thoroughly with salt water to avoid fouling. Particularly, the pot of porridge must be stewed for about 1 hour until smooth. To get a bowl of this quality porridge, Ms. Yen has to get up at 4:30 am. (Illustration) Beef intestines are put in the pot at the same time as rice to soften because the intestines take a long time to cook. Finally, the blood is poured in. This is also the most important stage because when the water has just boiled, the chef must be very skillful and precisely timed to pour so that the blood does not swell, spongy, lose its taste. Season to taste more MSG, fish sauce, salt is done. The highlight that makes a difference in the bowl of porridge is the use of Cambodian rice and congee leaves. Cambodian rice when cooked porridge is soft, flexible and more fragrant than ordinary rice. And chrysanthemum is considered a specialty of An Giang, grown a lot in Tri Ton district. The fruit is similar to a lemon, but has a rough, long-lasting fragrance that is light and refreshing. A little thinly sliced ​​wish leaves makes the porridge richer and more fragrant. Porridge is cooked from Cambodian rice, when seasoning, the owner adds a little chopped coriander leaves. (Illustration) A full meal costs less than 30,000 VND including a bowl of porridge with beef intestines, blood, rare beef, brain, marrow, encrusted … more green onions and herbs on top. In particular, this porridge is not only served with bread, but diners also get a free portion of fresh vermicelli, enough for a full breakfast. This strange combination makes many people “round eyes and flat eyes”. When eating, diners squeeze a slice of fruit to create a mild sour taste, dip the heart, meat … with ginger fish sauce is the standard.

Pancakes with spring rolls Dumplings are made of finely pounded glutinous rice, can be filled with green beans and coconut fibers with a sweet or salty taste. In Vietnamese beliefs, this white, round cake symbolizes heaven. The combination of banh day and spring rolls creates a delicious, nutritious breakfast treat. Sausage that is used can be fried rolls, silk rolls, pepper rolls, pork rolls or fried rice balls. Banh xeo sandwich is a familiar breakfast dish for Vietnamese people. Photo: Duchuongsandwiches. Pepper cake with sticky rice, beef cake Sipping the golden pepper cakes, a slightly crispy crust with roasted sesame seeds is a culinary delight for many people. To make the dish less monotonous, you can enjoy sticky sticky rice with sticky rice or fragrant peanut sticky rice. Com, green beans, coconut milk, cotton scrub are also combined to make the dish more attractive. In addition, with the people of the South, the version of pepper cake with beef cake is also quite popular breakfast food. Pepper and sticky rice cakes, beef cakes remind the taste of childhood. Photo: Hukha.foodaholic, Lua.kitchen. Tofu with laksa leaves Tofu with laksa leaves is a bit spicy thanks to laksa leaves, the rich salty taste of salt and pepper, the slight sour taste from the kumquat fruit and the aromatic fat of tofu. This is a rustic dish, easy to make. In addition to laksa leaves, the processor can also add beef jerky, quail eggs… Tofu with laksa leaves has a harmonious taste, stimulating the taste buds. Photo: Samlacareview. Meatloaf Gua bao is a meat bun with a typical Taiwanese (Chinese) flavor. In addition to stewed bacon, fresh coriander, pickles and crushed roasted peanuts are also used. When imported to Vietnam, many shops have modified the filling such as BBQ shredded meat, fried chicken, American beef, char siu… to meet the tastes of many different customer groups. Soft and fluffy dumplings with fillings awaken the taste buds of the eaters. Photo: Chicken Sunsoo Vietnam, Kaiwaii.food, Dailimmy, Utcunggg. Sandwich, cream sponge cake Singapore-style ice cream is increasingly popular throughout the provinces and cities and attracts young Vietnamese thanks to its eye-catching colors and cool taste, keeping you refreshed. If you like crispy, spongy, you should choose sandwiches. For those who prefer softness, you can choose a sandwich to eat with fresh cream. The ice cream is usually quite rich like durian, mint, chocolate, tropical fruit, coconut jelly… Each type will have a different sweetness, but in general, when combining one of the two types of cake above, it is delicious, not bitterly sweet. Ice cream sandwiches are a favorite of young people, especially in the summer. Photo: Hukha.Foodaholic. Doner kebab Originating from Turkey, doner kebab has spread to many parts of the world, including Vietnam. This type of bread stands out with its triangular shape. In the country, the dish is filled with lamb, beef, and chicken. When imported into our country, according to taste requirements, price, only chicken is kept. In addition, some restaurants also use pork instead. The meat is well marinated, grilled just enough to create softness, suitable for Vietnamese taste. The crispy crust and sauce also contribute to the delight of young people. The ingredients sandwiched in the cake also include tomatoes, cucumbers, lettuce, sprinkled with chili sauce and mayonnaise. Hot triangular bread sandwiched with rich fillings makes diners still crave. Photo: TakkiKebab. Show your talent in making delicious grilled chicken bread The recipe for grilled chicken with Greek yogurt below will surely satisfy the most fastidious diners.

Reader Nguyen Thao shares a simple avocado recipe that takes less time to make. 9X said that she was sent by her mother a lot of home-grown avocados, so she modified new dishes from this ingredient. Avocado dishes are made according to the eat clean style, a diet that Nguyen Thao loves. The dish from avocado has an attractive green color. 1. Avocado Hamburger Resources: 2 avocados, minced beef, cheddar cheese, kale, tomato, purple cabbage, mayonnaise, chili sauce, salt, pepper, lemon, paprika, black sesame Making: – Beef marinated with salt, pepper, paprika, stir-fry quickly on high heat. – Make avocado sauce: Mix mayonnaise, chili sauce, 1/2 avocado puree, 2 tablespoons yogurt, salt, pepper, half a lemon and add some paprika. – Cut the avocado in half, remove the seed, separate the flesh to make the crust. – In turn, put ingredients such as beef, lettuce, tomato, sauce, purple cabbage in between 2 pieces of butter, garnish with some black sesame on the cake. The avocado burger is decorated like a work of art. 2. Baked avocado with eggs Resources: 1 round avocado, minced shrimp (can be substituted with bacon), 2 egg yolks, onion, pepper, lemon juice, olive oil Making: – Preheat the oven, cut the butter in half and remove the seeds, scrape some meat, mix with minced shrimp, marinate with a little pepper to bring out the smell. – Apply olive oil on the inside of the avocado, add a little lemon juice on the outside to prevent the avocado from turning black when baking. – Put the prepared mixture of butter and shrimp into the avocado intestine, add egg yolk, green onion, pepper, then cover with foil and bake for 20 minutes. You should choose ripe old avocados so that when eating, they have a fatty, not bitter taste. 3. Butter Egg Bread Resources: 2 slices of rye bread, 1 avocado, 2 eggs, lemon juice, some pepper Making: – Spread some unsalted butter on the rye bread and then bake it. – Take the pureed avocado meat, add lemon juice and mix well. – Boil eggs in a pot of boiling water for about 1 minute, remove and drain. – Bread is spread with butter, put poached egg on top, add a little pepper. The melted egg yolks combined with rich butter is a delicious breakfast dish. 4. Avocado salad, chicken breast Resources: Apple Cider Vinegar, Olive Oil, Yellow Mustard, Honey, Lettuce, American Corn, Purple Cabbage, Cherry Tomatoes, Boiled Chicken Breast, Avocado Making: – Make a sauce mixture consisting of 2 tablespoons of apple cider vinegar, 6 tablespoons of olive oil, a little yellow mustard and honey. – Put the prepared ingredients such as kale, American corn, purple cabbage, cherry tomatoes, boiled chicken breast, avocado in a bowl, add the sauce and mix well. – Garnish with thinly sliced ​​avocado, arranged in the shape of petals. Avocado salad is a refreshing cold dish that stimulates the taste buds. 5. Avocado, grapefruit salad Resources: Lemon, olive oil, yellow mustard, honey, salt, pepper, salmon, curly lettuce, sprouts, grapefruit, dried onions Making: – Salmon without skin, marinated with a little salt and pepper to absorb the spices for about 10 minutes. – Preheat the oven, put the fish in the oven for 10 minutes. – Prepare a sauce including 2 tablespoons of lemon juice, 6 tablespoons of olive oil, a little yellow mustard, honey, salt, and pepper. You can increase or decrease the sweetness of the sauce depending on your family’s taste. – Put the ingredients including dried onion (finely chopped), grapefruit (split, seeded), 1/2 avocado (sliced), some curly lettuce, sprouts in a bowl, pour the sauce mixture and mix evenly. Avocado avocado salad is cool and suitable for summer days. 6. Avocado smoothie Resources: 1 handful spinach, 1 peeled banana, 1/2 avocado, 1 teaspoon chia seeds, 300ml coconut water Making: – Put all the above ingredients in a blender. Garnish with fruit of your choice and a few chia seeds on top of a smoothie. Eat clean smoothie does not use sugar, good for health.

1. Wheat flour number 13 290g 2. Yeast hatching 5g 3. 2 chicken eggs 4. Sugar 40g 5. Fresh milk 40g 6. Unsalted Butter 38g 7. Salt 2g 8. Vanilla 1 teaspoon 9. Sesame, almond slices… Optional Steps 1. Mix the ingredients 2. Mix the dough 3. Knead the dough 4. Shape the cake 5. Bake the cake in an air fryer Prepare materials 1. Wheat Flour No. 13 290g 2. Yeast 5g 3. Eggs 2 eggs 4. Sugar 40g 5. Fresh milk 40g 6. Unsalted butter 38g 7. ​​Salt 2g 8. Vanilla 1 teaspoon 9. Sesame, almond slices … As you like The chrysanthemum bread scented with butter, milk and beautiful shape has captivated so many women, it turns out that it is not too difficult to make. Especially, you can make this cake with an oil-free fryer. How to make chrysanthemum bread with an oil-free fryer 1 Mix ingredients Put sugar, fresh cream, butter, fresh milk in a bowl and heat. Then let the mixture cool down. Crack 2 eggs into a small bowl and beat with salt. Leave some eggs to spread the cake. Add the remaining eggs to the above mixture. Then add vanilla and mix well. 2 Mix the flour Mix flour with 5g of yeast and add to the above mixture and mix well. Remember to mix the dough slowly until the dough is a little sticky. Incubate the dough for 1 hour. 3 Dough Take out the dough and knead for about 1 to 2 minutes, then cover with cling film, then refrigerate for 2 hours. 4 Shape the cake Brush a layer of butter into the mold, take out the dough to shape and then put it in the mold. Cover with a warm towel and continue to rest for about 30 minutes for the dough to rise. Mix the remaining egg with a little water or milk and spread it on top of the cake. Sprinkle sliced ​​almonds and sesame on top to your liking. 5 Bake the cake in an oil-free fryer Preheat the pot at 180 degrees Celsius for 5 minutes. Then bring the cake into the oven at 160 degrees Celsius for 5 minutes, cover the cake with foil and bake at 180 degrees Celsius for 20 minutes. Photo: Vu Thanh Hoan The finished products are soft fragrant chrysanthemum bread, which is more delicious than ordinary pillow bread. This cake is used for breakfast and does not need to be adjusted. The chrysanthemum bread is as beautiful as the store. Photo: Vu Thanh Hoan Making chrysanthemum bread and then having breakfast is standard without adjustment. Photo: Ha Nguyen With homemade products, you can sprinkle topping depending on your preference. Photo: Baby Wish you success with how to make chrysanthemum bread with this oil-free fryer! According to the Vietnamese life

Resources Part of flour – Wheat flour: 480g; – Dry yeast: 10g; – Sugar: 15g; – Fresh milk without sugar: 400ml; – White salt: 08g; – Cooking oil (vegetable oil): 20g Potato filling – Potatoes: 05 tubers; – White salt: 01g; – Shredded chedar cheese: 200g; – Cake dressing: Eggs: 01 yolk and 1 tablespoon of cooking oil; – Sprinkle the cake: white sesame seeds, cumin seeds (if not available, replace with black sesame seeds) – Tools: 20cm long bread mold, flat spatula, hand whisk (if any). Making Step 1: Mix the flour crust Put warmed fresh milk in a large bowl, add 15g sugar, yeast, stir well. Then pour in the flour, mix briefly, add salt, mix well with a flat spatula and continue to add vegetable oil, knead by hand until the flour blends into a uniform ball, cover the dough to make the dough. rest for about 30 minutes. Step 2: Make the potato flour filling Potatoes are peeled, cut into pieces and boiled with 1 liter of water for about 15-20 minutes until they are soft, then take them out and drain the water or you can steam them. Mash the potatoes while still hot, then add in 100ml of fresh milk, mix well, then add cheese and a little white salt and mix well. Divide this multiplier into 3 parts. Step 3: Create potato flour cubes After the flour has rested for 30 minutes, bring the dough out and knead it gently by doubling the dough from both sides a few times, forming a rectangular dough and then using a dough cutter to divide the dough into 3 parts. Each part of this flour is rolled up and then rolled out by hand to roll the potato filling made in step 2. Roll the potato dough into a circle so that the flour covers the potato flour evenly. Then use your hands to flatten the potato flour block, put it in a baking tray lined with parchment paper, cover, and incubate for about 20 minutes for the dough to rise about 80%. Step 4: Bake the cake – Beat egg yolks with cooking oil, spread evenly on the surface of the potato flour block, then press down with your fingers to form equal holes on the surface of the cake, sprinkle sesame on the surface of the cake. – Turn on the oven at 180 degrees Celsius, preheat the oven for 10 minutes, put the dough mold in step 4 into the oven to bake for 20 minutes until golden. Take the cake out and enjoy it while it’s still hot. Good luck!

Resources: – 1kg of strawberries – 500g white sugar đường – Lemon juice (2-3 fruits) – Glass bottle Making: Step 1: First, strawberries choose large, ripe berries. Then, soak the strawberries in a bowl of water for 5-10 minutes. Next, wash each fruit one by one, then continue to soak in diluted salt water for 10 minutes, then rinse, take out and dry. Step 2: Cut the strawberries into small pieces, marinate them with sugar and lemon juice. Step 3: Put the mixed strawberry mixture into the pot, put on the stove to boil over medium heat. During the cooking process, if there is flour, remember to take it out. Then continue to boil for 20 minutes. Step 4: When the jam is fragrant and blended, you just need to pour the strawberries into a bowl, let it cool and put it in a glass jar. To preserve jam for a long time, keep this jam jar in the refrigerator. Passion fruit jam Resources: Passion fruit: 1kg White granulated sugar: 800gr Blender Bowls, spoons,… Making: Step 1: Prepare passion fruit – Buy passion fruit and wash it thoroughly with water to remove all dust and dirt on the outside of the peel to avoid getting dirty during the process of getting the passion fruit. – After washing, put the passion fruit into the basket, let it drain all the water. – Use a sharp knife to split the passion fruit in half, scoop out all the pulp of the passion fruit into a large bowl. Repeat until you run out of prepared passion fruit. – The purple rind of the passion fruit you wash, set aside to make jam with passion fruit peel. – Put all the passion fruit pulp into the blender, puree. You can strain the mixture through a sieve to remove the residue. Step 2: Cook passion fruit juice – You put a pot on the stove, put all the passion fruit juice in and cook until it boils, then turn off the heat and let it cool. The purpose of this is to make the taste of passion fruit more fragrant and richer. – The ratio to cook passion fruit juice is 1:1, that is, 1kg of fresh passion fruit juice will correspond to 1kg of white sugar. However, in this recipe, 1kg of fresh passion fruit is used in this recipe, so the amount of white sugar used to cook the juice is only 800 grams. This amount of sugar is just enough to ensure a balance between the sweet and sour taste of passion fruit jam. – If you like to eat more sour or sweeter, you can also increase or decrease the amount of sugar a bit to suit your taste. Step 3: Cook passion fruit jam – Proceed to cook passion fruit jam, put a pot on the stove, pour the passion fruit juice and sugar into the pot to cook together. – Adjust the heat to medium, use a spoon or chopsticks to stir until the sugar is completely dissolved. – When the passion fruit jam is boiling, use a spoon to scoop out the foam in the pot so that the finished jam is clearer and more delicious. – Wait until the jam is slightly woven, then turn off the heat and let it cool. Step 4: Finished products and storage – Passion fruit jam is completely cooled, then put in a glass jar, close the lid and store in the refrigerator. Apple jam Resources: 3 apples 100g sugar/brown sugar 1 teaspoon lemon juice 2 teaspoons pink Himalayan salt Making: – Step 1: Prepare apples Peel 3 apples, remove the seeds and cut the apples into small squares. Put about 300ml of filtered water in a bowl with 1 teaspoon of pink Himalayan salt, stir until the salt dissolves, then pour in the cut apples and soak for 5 minutes. Next, you put about 200ml of water into the pot, pour the brine into the apple with 60g of sugar and boil for 3-5 minutes. When done, pour the whole apple juice into the blender and puree. – Step 2: Cook jam Put the apple mixture in step 1 into the pot with 1 teaspoon of lemon juice and the remaining 40g of sugar/brown sugar. Cook while stirring on low heat until the mixture thickens, then turn off the heat. Wait for the jam to cool down, pour it into a glass jar and you’re done! Pineapple jam Resources: 2 pineapples just ripe 200g white sugar Implementation steps: Step 1: After the pineapple has been cleaned, cut the flesh and remove the pulp. Then, cut it into small pieces and put it in the blender but you should not grind it too fine. Filter through the rail to remove the water and remove only the residue. Step 2: Put the pineapple pulp in a bowl and marinate with sugar for 30 to 35 minutes until the sugar has melted and absorbed into the pineapple. Step 3: Put the pineapple mixture just marinated in the pan to slug. Keep the heat very low and stir continuously until the jam thickens, do not let the jam become too sweet. Step 4: Wait until the jam cools down, put it in a glass jar and store it in the refrigerator to keep it longer. Xiao Bao (Synthetic) Photo: Collectibles

Bread filled with pate cha, grilled meat or fish cake… offers many choices for foodies. Sip dishes with a cup of fruit tea, iced coffee or milk tea to help you have a refreshing weekend afternoon. In the context of the complicated development of the Covid-19 epidemic, diners can choose their dishes through online food ordering applications to avoid gathering in crowded places. Khei bread This bakery in the heart of Saigon offers customers the opportunity to enjoy traditional sandwiches prepared in a modern style. The highlight is a variety of delicious accompanying sauces with distinctive flavors. The shop also wraps paper neatly and beautifully with each loaf of bread for customers to order. Bread with char siu khai with molasses, fried rice, beef with pho flavor, chicken patties with lemon leaves, shredded chicken with basil sauce, fish with laksa leaves… are some of the unique flavors worth trying here. Diners commented: Citastyfood: “Crispy loaf, full filling. The grilled meat is fragrant, soft and not chewy. The meat is tender, the sauce is slightly sour. The chicken cake with lemon leaves is fragrant and the sauce is delicious. The vegetables are delicious. sandwiched in a fresh meal, crispy and sour food. You can order more strawberry tea to cool off because of the cool taste, not too sweet.” Alley Barbeque Bread The loaf of grilled meatball sandwich is soft, with a hint of lemongrass flavor to bring the right street food taste. The sauce mixed with cucumber, cilantro and a little chili makes the dish more harmonious. Diners commented: Ansapsaigon: “The meat is marinated with lemongrass and chili, rolled into small balls and then grilled on a traditional charcoal pot, so it is rich and fragrant. The loaf is covered with diluted dark soy sauce. If you tell the seller to take the meat that has just been cooked on the grill. fire, hot is better.” MeowPham: “Delicious bread, full filling. If you have a light taste, you should tell the seller to reduce the sauce because it is quite salty”. Tran Hanh: “The loaf of bread is a bit small, there are about 5-6 meatballs. Cucumber, sour food, sauce create spicy, salty and sweet flavors”. Ba Sau – Ba Sau Pha Lau is one of the typical snacks of Saigon foodies. Pha Lau is made from the tongue, ears, intestines and stomach of pigs, cows or ducks. You can enjoy Pha Lau with instant noodles or Pha Lau with dipping sauce and bread. In addition, the dried fruit sandwiched into a crispy loaf of bread is also a mouth-watering culinary version, appealing to young people. Diners commented: Thuy Van: “The restaurant’s vegetables include liver, heart, stomach, ears, meat, eggs, pho and sausages. The owner shared that all of them are processed at home, carefully preliminarily processed, so there is no salad. smell, ensure hygiene. Seasonings taste just right”. Lan: I ordered a delivery service, the loaf only had a few pieces of meat, not as good and attractive as the pictures on the internet. Beau Le: “Bread is crispy, can be eaten temporarily, taste is a bit bland, not very rich. Pha Lau here seems to be prepared similar to Western-style pork intestines with coconut milk. Overall, the dish is not as good as Western style. I hope but it’s worth a try.” Hoang Oanh Bread The bakery has been around for more than 50 years, attracting diners with its homemade pate and sauce. Although the side dishes are not as diverse as many other bread shops, the quality is quite good in return. In addition to the pate pan that is kept hot on the stove, the restaurant prepares cold meat with its own lean tray and separate fat for diners to choose. The tray of silk rolls and cotton balls are also presented quite eye-catching. Diners commented: Ansapsaigon: “Special loaf of meat, rolls, pate, and cotton balls. The sauce is rich and fragrant. If you buy it for a long distance, you should tell the seller to put the sauce separately so that the bread is not soft and reduces the temperature. tasty”. I’m Thien: “The highlight of the bread is the fragrant, fatty pate. The sauce is cooked from meat broth, the taste is different from many other places”. Nha Trang fish cake For those who are passionate about spicy food or passionate about the sea-flavored sandwich, fish cake is a suggestion worth trying. The dish is distinguished by the hot, crispy and quite thick fish cake. The menu also has omelet, grilled meat served with equally delicious. Diners commented: Tram Hoang: “Fragrant fish cake, crispy and hot bread”. Be Noo: “The first time I tried it, I found that the fish cake was chewy and delicious, the sauce was fragrant and delicious, but the chili was too spicy”. Quoc Viet Nguyen: “The taste is different from other restaurants, the fish cake is chewy and sweet. The sauce is the best part. The minus point is that the seller is not very friendly”. Make delicious lemongrass grilled pork buns Pork marinated in soy sauce, fish sauce, sugar, and pepper and then grilled until fragrant is one of the ingredients that determine the deliciousness of Vietnamese bread.

Hanoi Pho with full details such as pieces of lemon, onion, chili, beef and split onion, combined with a jar of chili vinegar and a plate of dough…, all are tiny. The author of these unique culinary models of Vietnamese specialties is a bachelor of Hanoi University of Architecture: Nguyen Thi Ha An (29 years old). After graduating from university, An did not pursue the field of home design, the project she chose to start a business: founding Veene – a gift shop on Yen The Street (Hanoi). In 2019, the idea of ​​making miniature model products depicting Vietnamese specialties was rekindled and started by An. “In the past, I used to make handmade souvenir crafts. One day, I thought why not make products with my own identity and cuisine is the first thing that comes to my mind. In my opinion, cuisine is the culture of each country, the thing that is present and closest to each person, each region. Therefore, this product will also be more soulful when made”, An shared. . The smaller the food models, the more delicate, careful, meticulous and skillful the food will have to be. In order to make a model of food like pho, braised fish or com, An and his colleagues must know what the dish looks like in real life, then design it according to their creativity, sketch on paper, graphics on the computer, then start working. Currently, An has made a set of model products with 5 dishes representing the culinary regions of Vietnam: beef noodle soup, bread, braised fish, braised fish, and green rice. “Each Vietnamese dish has its own unique beauty. I want people to see the beauty of Vietnamese dishes through this model,” An shared. Talking about the difficulties in producing this unique product, An said that the source of raw materials was the most important, so he had to choose clay imported from Japan with superior characteristics, colorfastness and non-toxicity. Shaping also requires a lot of detail and careful study. According to An, each set of products takes 3-5 days to be completed. Each set of 5 such products costs from VND 1.5 million to VND 1.8 million and is only made to order. It is known that An’s customers are mainly foreigners and Vietnamese living abroad. So, not only the food, she also wants to make other unique cultural products to help people better understand the country, people and culture of Vietnam. Besides making food model products, An is cherishing making models such as antique costumes to show more diverse Vietnamese culture. Nguyen Thi Ha An – “chef” creates unique tiny dishes that introduce Vietnamese cuisine Very special “cooking” kit for perfecting small details of just a few millimeters Through social networks, the internet, Ha An’s group comes up with ideas and then exchanges with colleagues, chooses a way to express, draws 3D, etc., which are the stages before embarking on the production of the tiny item. Initially, Ha An specialized in producing small souvenirs on order besides key chains, paperweights… Through the mass media combined with the introduction of customers, miniature products are known to more people. Ha An’s production team has more than 10 people with different stages to complete products faster. To produce tiny dishes requires skillful hands, precise precision, as shown in the picture Ha An is attaching a tiny piece of chili to a bowl of beef noodle soup. Realizing the potential of tiny products, Ha An produces quite a variety of items according to customer requirements. The model of banh mi, a famous Vietnamese dish, fits perfectly on your finger, full of vegetables and meat, and 2 tiny pieces of cucumber. The model set of 5 dishes representing the culinary regions of Vietnam includes beef noodle soup, bread, braised fish, braised fish, and green rice. It is known that each set of 5 products will take 3-5 days to complete, priced from 1.5 million to 1.8 million VND and only made to order.

A fresh batch of baguettes From the countryside to the city, the long bread made by hand is a familiar image in the daily life of the French people. The baguette has also been a creative inspiration for many artists and has gone into many works of art. From a foreign perspective, when it comes to France, in terms of cuisine, the baguette is probably one of the most intimate and simple symbols, next to countless types of wine, champagne or cheese. So when did baguettes in France come from? According to historian Steven Kaplan, up to now, in France, there are usually three anecdotes about the origin of baguette bread. It is said by many that the long bread was invented by the bakers of Emperor Napoleon in the early 19th century. Lighter and less bulky than the earlier round loaf, the long loaves were easily carried by soldiers. people. In another anecdote, baguettes originated in Austria and were brought to France by a Viennese baker named August Zang in 1839, and were originally sold in Paris as ovals. And finally, the baguette was invented on the Paris subway site in the 1900s, a time when workers from all over France flocked here, and there were often fights between Brittany and regional workers. Auvergne. To prevent workers from stabbing each other with knives, contractors are said to have asked bakers to make loaves of bread that are easy to break by hand rather than using a knife. However, those are just oral anecdotes. Historian Steven Kaplan asserts that the traditional baguette originated in the 20th century, stemming from a change in the dietary needs of urban people. The affluent class living in urban areas wanted to eat fresh bread many times a day, while the big, round breads weighing 1.2-2kg at that time were too big, they had to eat a few meals to finish. Moreover, people also prefer to eat the crust rather than the inside. For centuries before that, bread was made with sourdough, obtained by the natural fermentation of bacteria found in wheat. For the workers, the process of making cakes is very hard work. Steven Kaplan recounted, the baker at that time was likened to a “white miner”, working all night. Many consider it inhumane to let bakers work in such conditions, leading to a movement to find ways to reduce their hardship. By 1919, France had a law banning bakers from working at night. Therefore, the craftsmen have come up with a simpler way to make bread and shape the long, thin baguette to bake the cake faster. And so the baguette was born. According to the National Federation of French Bakery and Pastry Shops, 32,000 artisan bakeries with 180,000 employees earn about 11 billion EUR/year in revenue. However, the French Ministry of Culture said that the number of bakeries has dropped sharply in the past five decades due to competition from supermarkets with industrial, frozen bread. Many people hope that the French Ministry of Culture’s selection of baguettes to submit to UNESCO for nominations for the Intangible Cultural Heritage of Humanity will contribute to preserving France’s artisanal bread production from the competition of the industrial production methods.

Ha Tang’s braised meat pot. The two main ingredients of Chinese braised meat include: pork and eggs. Ha Tang uses bacon, cut into chunks. Meat is both lean and fat, and the skin is thick and greasy. Next, the actress marinated the meat with all kinds of spices such as shallot, pepper, garlic, fish sauce, sugar, seasoning… for at least an hour to absorb. Cooking standard Chinese braised meat is not using cashew color or colored water, but it is necessary to beat white sugar to create the color of cockroach wings. Then, you add a little filtered water and then add the marinated meat and stir-fry to hunt again. Coconut water is an important ingredient, making the dish more delicious. Therefore, in the West, people call this dish braised meat with coconut water. When the meat is hunted, the broth is boiling, add fresh coconut water, continue to cook on low heat until it dries up, then add more coconut water. Normally, a pot of braised meat includes 500 grams of meat, 4 duck eggs should use a fresh coconut. Siamese coconut will be sweeter, fatter. Store the meat for many hours, until the stock is reduced, the water penetrates the meat layer in the pot, then you add eggs, cook for about 20 – 30 minutes and you’re done. You can choose chicken eggs, quail eggs according to your preferences, or duck eggs with many yolks and fat like Ha Tang’s. According to the Star

The costume ‘Ken Em’ was chosen by Khanh Van to perform. This morning, 7am on May 14 (Vietnam time), Miss Nguyen Tran Khanh Van will enter the national costume contest with more than 70 contestants from other countries and territories. This year Miss Universe was held at Seminole Hard Rock Resort and Casino, Hollywood, Florida, USA. The contest took place extremely excitingly with the competition of the representatives who in turn showed the beauty imbued with national cultural identity on the stage. In the National Costume – National Costume competition, Khanh Van chose ‘Ken Em’ to perform in this beauty arena. The outfit is very interested in her performance by domestic and international audiences. This is an outfit designed by designer Khoa Lo and implemented with designer Tin Thai. The national costume performance of Miss Nguyen Tran Khanh Van at Miss Universe 2021. Not disappointing fans, in her performance, Khanh Van not only showed grace but also full of confidence when striding on stage. Under the stands, the fans kept cheering, as well as giving her the warmest applause. With this performance, the Vietnamese representative left a strong impression on friends around the world about Vietnamese culture as well as attracting the attention of the international media. Through “Ken Em”, Khanh Van not only cleverly shows the grace and elegance of the traditional Vietnamese woman, but also conveys a message that honors Vietnam’s silk weaving.

Using eel to make pate is not common in Vietnam. According to the traditional way of processing, eel is often stir-fried, braised with banana or cooked in porridge, soup… At Esta Eatery, eel is processed into a premium smoked pate. At first glance, the dish has an unusual form, consisting of a monochromatic milk-brown pate, accompanied by 3 slices of sourdough bread. However, smoked eel pate has always been a “superstar” on this restaurant’s menu since the first days of opening. “Currently, there is no second restaurant in Ho Chi Minh City serving this eel pate”, chef Francis Thuan introduced the dish. Eel pate is the first item on the restaurant’s menu. The dish has a modern Asian flavor when using local ingredients, applying European cooking methods. The Vietnamese flavor embodied in this dish is Phu Yen field eel meat, a cross between European cuisines through pate making and smoking techniques. This type of eel is caught wild, gives firmer and sweeter meat than conventional farmed eel. In addition to Phu Yen eel, the restaurant also uses eel caught in Nam Cat Tien. Referring to eel, most diners will think of traditional Vietnamese dishes. On the other hand, pate is a dish of French origin, usually made from pork, beef or foie gras. It is the use of pure Vietnamese ingredients to make French dishes that makes eel pate so special. Upgrading a familiar eel dish to a premium version depends a lot on the choice of ingredients. Wild-caught eels give fresh meat quality, hunting, and sweeter taste than farmed eels. In turn, the eel size is not uniform. The fat will give more meat and fat, the meat flavor is stronger. To make pate, in addition to the main ingredients, eel, there are also sour cream, olive oil, tare sauce, wasabi, wild pepper, foie gras and sourdough bread. Chef Thuan shared that foie gras is the highlight, marking the perfection of this eel pate. Originally, the eel pate recipe did not include foie gras. After 6 months of serving diners, the chef added wild pepper foie gras ingredients. This ingredient adds the missing greasy taste of the dish. At the same time, the use of foie gras represents the culinary intersection of modern fusion cuisine. Foie gras is grated to ensure that the eel pate retains the dominant flavor. The chef of Esta restaurant shared that the work of creating dishes is not standardized, so it is difficult to give a specific reason why adding this ingredient or removing another ingredient in a dish. “Creativity sometimes lies in the moment when suddenly thinking of an ingredient and forming a new dish at that moment,” said chef Francis Thuan. Making delicious food is like building a house. There are drawings with creative ideas, but the house is beautiful and good or not depends much on the construction process. Cooking is the same. The finished product is perfect, the taste conquers diners thanks largely to the processing stage. The process of making eel pate is the most elaborate in the smoking part. Before each batch of pate comes out of the oven, the eel is smoked for 4 hours. The smoking technique creates a distinctive flavor for this dish. When smoked at low temperature, eel will retain moisture, eel meat is soft, succulent, fragrant with typical smoked aroma. Before smoking, eels are carefully cleaned. Raw eel is very viscous, if not processed carefully, it will have a fishy smell, affecting the quality. The chef uses white salt to rub all over the eel, then rinse with lemon juice. The remaining oil is flushed 4-5 times until completely clean. While chatting with me, the chef shoveled charcoal to heat the oven. Because it is an open kitchen, the wood stove is designed to ensure that no smoke enters the dining area. When the oven reaches the right temperature, the chef arranges the eels about 40 cm long on a metal tray. The tray is placed about 2 hands away from the charcoal, the fire is adjusted just enough for the eel to cook slowly from the inside out. The oven is covered so that the smoke does not escape, sticking to the eel meat. After 4 hours of smoking, the chef carefully filters the eel meat. The small filtered eel meat is pureed with sour cream, fish sauce, pepper and lemon juice. The finished product is a smooth, creamy, milky-white pate. Pate is placed in a light brown ceramic bowl, almost the same color as the dish, making the portion less prominent. The chef uses a spoon to make a small circular groove in the middle of the pate, then put wasabi, olive oil, tare sauce in. These condiments are hidden by a layer of grated foie gras on top. The complete dish is served with a basket of crispy hot and sour bread. The complete appetizer to diners has a simple form. “It is only when the tip of your tongue tells you that this dish is not ordinary, when you bite into a slice of hot bread spread with pate, you will understand why eel pate holds the star position in the restaurant,” said the chef. Francis Thuan describes the taste of eel pate. The highlight of the dish lies in the spices hidden in the soft pate layer. Roll a piece of pate, diners will see a layer of tare sauce overflowing, along with wasabi and olive oil. The appearance of these two ingredients in the pate by Chef Thuan is inspired by the taste of Japanese eel sushi. “It sounds unrelated, but I separate ingredients such as eel, wasabi, tare sauce of Japanese eel sushi and combine them into pate,” said Mr. Thuan. When eaten with bread, diners will clearly feel the pungent taste of wasabi, the salty taste of the brown sauce similar to soy sauce. There is another spicy taste that makes you numb the tip of your tongue, which is wild pepper soaked in grated foie gras. This seasoning helps foie gras reduce fat, suitable for Vietnamese taste. Each dish that arrives at the table will be carefully introduced to the ingredients and how to enjoy. Following the chef’s instructions, I rolled the pate from the middle so that the spices flowed out evenly on both sides. I used a knife to get the pate, not forgetting to mix it with the seasoning. Holding a slice of hot sourdough bread from the basket, I spread the pate evenly on the cake, slowly enjoying the dish. From the first bite, I felt many layers of flavors. The crispy bread is blended with the soft, fatty pate, in which there is also the salty taste of tare sauce, the taste of olive oil clinging to the tip of the tongue, the spicy aroma of wasabi and wild pepper. The aftertaste that lingers in the throat is a distinct smoked smell. After having this appetizer, the chef suggested I drink a glass of riesling (white grape wine). I can’t figure out how to look at it, that’s how I think about this dish. When I first heard the name, I imagined the fishy smell of the eel that I had eaten before, so I didn’t expect much. Moreover, the food looks really unimpressive, if not boring. However, the taste surprised me after using all 3 slices of bread with eel pate. The fishy taste of the eel is no longer due to being carefully prepared, mixed with spices to increase the smell. If you are afraid to enjoy eel in the traditional way, eel pate served with sourdough bread served at Esta restaurant is a combination worth experiencing.

Thuy Anh – the wife of singer Dang Khoi has long been admired by many women for her good housework. Sometimes, the family has a party full of luxurious dishes like a restaurant. Recently, Thuy Anh made netizens “craving” when she shared about her family’s “Delicious Chinese-style black pepper crab with fleas”. Dang Khoi’s wife said that this dish she learned from a famous crab shop chef in District 5. According to her, this is a restaurant that has been around for more than 30 years, at its peak years ago, one day it sold. both 600-700 crabs. In the past, there were not many restaurants like now, this crab shop can be called a specialty restaurant. Singer Dang Khoi and his wife. The “delicious and burnt” crab dish was introduced by Thuy Anh. “The black pepper crab dish is easy to make and the ingredients are simple. The first time I made it at home, it was delicious and identical to the store. Home made is clean and the crab I choose is also better quality, cheaper price. “, hot mom Thuy Anh said. Thuy Anh also “generously” shared the recipe so that many women can make this “specialty” crab dish at home. In the pictures, it can be seen that Dang Khoi also participated in processing with his wife. When fans praised her husband, Thuy Anh revealed more : “This chef is a bit too good”, “Your cooking is number one”. Dang Khoi is excited by the crab sauce pan. Details of how to make Chinese style black pepper crab shared by Dang Khoi’s wife: Resources: – 1 meat crab weighing 700-800g is enough for 2 people to eat. – Squeeze fat (buy 500g of fresh fat and then fry it, it is an indispensable ingredient, if you make cooking oil, the flavor of this dish will not come out) – 1 bowl of lightly crushed garlic to cover the shell – Sugar 1 bowl of rice – 3 teaspoons of pepper – 3 teaspoons of salt – 1 teaspoon of tapioca starch – 1 bowl of water – Bread served with Ingredients for Chinese style black pepper crab. Dang Anh’s son loves and fears when he carries a live crab. Making: After the crab was washed, the bibs were removed, and the shells were separated, Thuy Anh said that she cut the crabs in half lengthwise, the claws were smashed to allow the spices to absorb when cooking. Fresh fat is cut into thumb-sized pieces, lightly boiled with salt and then drained, fried until golden brown, do not let the fat shrink (The way the fat is boiled before frying also helps the fat to be more succulent). The fat is used for frying, and the fat will be added to the sauce later. Thuy Anh uses a deep pan, she finds this type of pan for frying, cooking is the best. Put the crabs in the pan, put the crab shells upside down, turn on high heat to close the water, then start adding the fat. Grease just right, about halfway through the crab, always keep the heat high when frying, everyone so that the crab has a pan-fried smell. Then flip, flip the crab face (crab shell remains the same, water the fat until cooked inside). At this time, add half a bowl of garlic to the island with the crab until fragrant. After the crab is golden, add 1 bowl of water, add salt and ground pepper, reduce the heat, cover until the crab is cooked. Cook for 7 minutes, then open the lid, add the sugar, along with the remaining garlic and fat, stir well to absorb. Adjust seasoning to taste. Bring the water to a boil and then add the flour. The finished product is cooked crab, sweet, rich in taste, fragrant with fried garlic, strong aroma of pepper. “Especially the black pepper sauce dipping the bread is delicious” , Thuy Anh plate switch. Looking at the results of husband and wife Dang Khoi – Thuy Anh, everyone complimented them on “eye-catching”, looking as standard as the restaurant made.

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!

Customers buy bread at a shop on Phan Dinh Phung Street, Bien Hoa City. Photo: Huy Anh According to the document, French baguette bread appeared in Hanoi since the early 20th century. Hanoians call it “Western cake” because the cake is made by the French. People from other regions in the country call it “bread” because the baking ingredient is flour. The French baguette has many anecdotes about its origins. It is said that it was made by Napoleon’s baker in the 19th century instead of the previous round loaf for soldiers to carry conveniently. Another anecdote suggests that the baguette originated in Austria, and was introduced to France in 1839 in the form of an oval. There are also people who believe that in the 1890s, French workers in those two regions often fought and used bread knives (old type) as weapons, so the contractor made long bread. need a knife. The French historian Steven Kaplan explained that because the old bread was round, weighing over 1.2kg, it took a few days to finish, so people made baguettes more compact to break and eat during the day, and had a crust to help. delicious. On the other hand, making old-fashioned bread is very laborious and time-consuming, so the new type of cake helps less labor, and the baking time is also shorter. *** In those days, the baguette was long, so no one ate “one loaf” at one time. In addition to the shops, this type of long bread is peddled on the street by charies on motorbikes or bicycles carrying boxes of wheels and all sorts of “spare parts” behind the car. The wheelie box is usually closed in aluminum in an inverted U shape, with a lid, placed on the “boggage” of the vehicle. When stopping to sell, the car is erected with a solid footrest on the rear wheel. On the inverted U-shaped aluminum box, in addition to the loaves of bread, which are still intact or half-cut, are pork skin, chopped and thin roast pork, shumai, pork sausage, spring rolls, coriander, green onions, tomatoes , sliced ​​chili, soy sauce (soy sauce), pickles, sauces, salt and pepper… In 2021, the French Ministry of Culture submitted a dossier to UNESCO to nominate French baguettes as an intangible cultural heritage of humanity. Buyers can ask to cut the middle or top of the loaf for themselves. Depending on the purchase price, the loaf is cut into one-third or one-quarter length. The cut is usually a 30-45 degree diagonal to the cake body. Many people like to eat simple bread (but is considered to be luxurious) sandwiched with sausage or spring rolls, or fried eggs, pork rub… sprinkle with a little salt and pepper, add coriander stalks. Also a “luxury” with half or whole shumai sandwich with chili slices, chan shumai, can be sprayed with a little soy sauce for flavor. Another “luxury” class is bread with canned fish, usually sardines. If you are poor, you can eat bread with sauce, add a little soy sauce or maybe baguette. Normal and medium is bread filled with meat, tamarind. Street vendors are usually men, but rarely see women. They cut the cake, add the filling according to the customer’s request, before adding the sauce, they often ask “Can you remove the chili?”. Finally, they took a pre-cut piece of newspaper (or old school paper from the student) wrapped around the piece of cake, adding an elastic band to the outside. Receiving money, they always smile for the love of “God”, especially with the children on the way to school. Sweetened condensed milk sandwiches like “Ong Tho Milk” are children’s favorites. Many children also like to make a cup of hot milk and then break the bread to eat it. This way of eating comes from the program of the Ministry of Education that day, providing a light breakfast for elementary school students with bread and milk “Foremost” mixed in a glass. This is also a dish of patients during recovery because it is easy to digest and has nutrients. My childhood was associated with baguettes with tails, skins, chopped roast pork, pickles, sauces and no chili. On days when I had to be treated for illness, I tore bread into small pieces and put it in a glass of milk and then scooped it up with a spoon. The aftertaste of the last part of the cake is rarely mixed with the filling and sauce of ordinary bread, and the sweet aroma of the milk of the sick days at that time, as if still somewhere in me. *** Bread is processed by Vietnamese people in bakeries with the main ingredient being flour (some places add a small percentage of rice flour). After kneading the dough, adding baking powder, the cake is molded into small loaves, the top is covered with a layer of sugar water to create a light yellow color for the crust. Each loaf is also slit from 1-3 lines to allow the dough to expand and the cake after baking has 1-3 “eyes”. French bread served to delegates attending a ceremony to celebrate the Independence Day of the French Republic (July 14) at the Consulate General of France in Ho Chi Minh City. Photo: Luong Xuan Tuyen Bread now still has a French baguette-style long cake or a smaller baguette, which is limited in some supermarkets (such as Cora before, BigC…). Most bread today makes one serving, about an arm’s length in length. Depending on the bakery and the taste of the eater, there are types of bread with crispy crust, soft and hollow intestines for easy filling; bread “scented with butter”… There are also palm-sized cakes, thin slices… The filling now has butter, cheese spread on the inside of the cake before adding the filling, then the pate, sausage, western style; There are banh lou, Chinese style char siu… In addition, there are also vegetarian sandwiches to meet the needs of vegetarians. Bicycles carrying the rear bread box for sale are almost gone, instead there are bread carts with a metal frame wrapped in aluminum below, three sides of glass on the top for buyers to see. cakes, attractive “stuffing” plates are placed inside. Some bread carts also allow their brand to be painted on the front glass, or a slogan. These bread carts are often located at fixed locations with many visitors such as roadside or market gate, theater… There are also shops where customers eat and sit with decent tables and chairs, specializing in a bread dish, usually is with shumai, sausages and most commonly an “omelette” with one or two eggs, or bread served with beef steak… Many bakeries sell cakes with fillings and water. their own special sauce, put in a paper bag printed with the shop’s brand, with toothpicks or small plastic cups of coke… for customers to “take away”. There is a bakery selling online, delivering goods in the amount of a few dozen loaves, free of “chips” for customers. In tourist areas, they often sell ice cream sandwiches, in the style of ice cream sandwiches in some countries. The cake is a small loaf the size of a palm or bread slices, ice cream is of all kinds depending on the customer’s choice. Recently, bread has also appeared in special forms such as: dragon fruit bread, charcoal bread … but it seems to be just a “movement” item with no signs of lasting long… Besides the popular bread as mentioned, there are also Hamburger bread, sweet worm-shaped bread, bit-cot bread (the old bread is baked again) while chewing while listening to the sound of crispy crispy bread, bread coated with white granulated sugar or cotton wool… Bread appears in parties or in family meals, served with curry, ra-gu… (chicken, duck, goat, beef, ostrich…). At noodle shops, noodle soup has pho or beef noodle soup served with bread. Banh mi is also available in noodle shops, noodle shops, and noodle shops to satisfy some people’s taste, the rest is considered as an “anti-hunger” side dish! *** In 2011, the term “banh mi” written in Vietnamese appeared in the Oxford dictionary with the caption: “A type of bread consisting of a cake with many different ingredients, usually meat, vegetables and chili”. Bread originated from Europe and imported to our country, but today, it has returned to its original origin with a new name, “Vietnamese bread” or “Saigon bread”, in the form of a loaf with filling. just one serving. Vietnamese bread in the US is considered a sandwich of this country. Many “Vietnamese bread” and “Saigon bread” shops have been opened in the capitals of France, England, Germany, etc., showing the attraction of dishes prepared by Vietnamese hands, second only to “Vietnamese noodle soup”. oversea.

Whenever you visit a store and see some products on sale, you will immediately want to buy them. However, some things should not be bought even at a big discount, because you need to question whether they are good for your family or not. Answering this question, you will realize that the amount of money we save from this sale is really insignificant. Know what you want when you want to buy something on sale, but at the same time, you need to calculate whether the discounts offered are suitable for buying them. 1. Processed Cheese At first, everything sounds good to you: Processed cheeses are made from natural cheeses. However, the more we dig into the details, the worse it gets. They add saturated fat (to raise cholesterol levels), large amounts of salt (to extend shelf life and enhance flavor) and artificial food dyes to natural cheeses. The primary goal of processed cheese manufacturers is to increase the shelf life of the product and sell the maximum quantity. Usually, the price of this product will be the same as that of a good quality natural cheese. 2. Whole grain bread Less flour and more grains is what motivates us when it comes to buying healthy whole grain bread. In fact, whole grain bread is often regular bread disguised as “healthy”. According to the recipe, it is made with white flour combined with rye flour, some dry seeds will be added. 3. Packaged fruit puree for children Packed fruit puree will save you a lot of time. Furthermore, the advertiser consistently convinces the buyer that the ingredients inside are harmless. It is used not only by children but also by adults as a long-awaited pre-lunch snack. Note, however, that the main ingredient in these juices is apples. This is a very cheap fruit. 4. Flavored yogurt and puddings Yogurt and pudding shelves take up a lot of space in supermarkets. It has many flavors from banana, strawberry, vanilla, mango. But unfortunately most products are high in sugar, thickeners and preservatives. Also, if you compare prices, you’ll notice that natural yogurt is usually cheaper. 5. Mixed nuts for snacks It’s a very popular snack because it tastes good, looks good, and makes us confident that we’re eating something healthy. However, if you look closely at the ingredients of the package, you will see that the main part of this product is cheap fruit, peanuts and raisins. There are actually expensive nuts like almonds or cashews, but very few. These blends are expensive, but don’t rush to buy them if you notice a discount because it’s much cheaper to make your own at home. 6. Ground spices Certain spices are responsible for creating accents and aromas in dishes. These spices are best used immediately after grinding. You should not store them for many years as they will lose their taste and aroma very quickly. Of course, no one can forbid you from using pre-ground spices if you don’t have the opportunity to purchase each spice individually. However, these blends will be mixed with many ingredients, among which flavor enhancers and stabilizers may be found. 7. Fish and meat A fillet of any fish will always fetch a high price. All because the craftsman took the time and skill to clean and you have to pay for it. When buying whole fish, you will have to clean and chop it. The good thing is that it will save you a lot of money and give you confidence that the product is prepared and cooked in good hygienic conditions. The same applies to poultry meat as it is much cheaper to buy whole birds than for separate parts. 8. Rice to make sushi rice Many people love this Japanese dish but not everyone can afford ready-made sushi. That’s why they decided to cook it at home. Supermarkets often have rice that says “for sushi” on the packaging. The characteristic is that they contain a lot of starch that will make the rice sticky after boiling. You can take regular round grain rice and cook it appropriately the results will be similar. Theo brightside

How to make banh beo is quite simple, fragrant rice is soaked soft, pureed, add a little salt, stir well with warm water, let stand for a few hours for the dough to blend, you can scoop each spoon of flour into about 1/3 cup , steamed in boiling water for a few minutes, the cake is cooked. Just like the banh beo cup in many places, the bowl of banh beo is quite large and has depth. The filling of the cake consists of cotton ball, deep-fried bread and onion fat and is served with a slightly sweet and sour fish sauce mixed together. Banh beo is best eaten when it is hot. Because they have to sell a large number of cakes, the owner must prepare the cakes in advance, after the guests arrive, the cakes are brought back to be reheated for a few minutes to enjoy. One of the ingredients that make up the soul of a bowl of banh beo is cotton balls, deep-fried bread and onion fat. Cotton scrub is made of pork, soft, dry and spongy fibers that look very pleasing to the eye. The taste of Phu Yen cotton rub is just right, not too sweet, not too salty. Particularly, after deep frying, the bread is made into small pieces, looking like each fat clove, yellow, greasy and very crispy. As for onion fat, although it is a small ingredient, it contributes to making the cake look more eye-catching and fresher. After completion, the cook will sprinkle some cotton balls, bread and onion fat on each cake, arrange in a large tray of about 10 cups and serve to diners, accompanied by sweet and sour fish sauce. The place that is considered by everyone to be the best banh beo in Phu Yen is at the foot of Nhan mountain. And Co Mai shop (old shop) is a shop selling banh beo which is considered to be the best in that area every day, attracting a lot of visitors. According to the owner, the shop has existed for more than 10 years and can sell more than 7,000 cups of banh beo every day. The shop is open around 4:30 pm to sell until about 9, 10 pm is sold out. The price is also relatively affordable, a tray of 10 cups of cake costs 15,000 VND. The shop is at peak hours around 6-8 pm, at that time the shop is quite crowded, so if you go at this time you will have to wait a bit. The price is affordable, the food is delicious and rich, making many diners eat a few trays of banh beo and still crave. (According to GiadinhNet)

RESOURCES Chicken eggs: 01 fruit; – Fresh milk: 110g; – Condensed milk: 10g; – Milk powder: 15g; – Purple sweet potato: 250g; – Yeast for bread making: 04g; – Sugar: 30g; – Bread flour: 280g; – Salt: 04g; – Butter to soften at room temperature: 30g. MAKING Step 1: Create dough from flour Put the above ingredients (except butter) into the mixer, knead the flour, note the fresh milk to cool. Stir the flour until it is pulled into a thick film, then add butter (softened) and continue to mix until the dough can be pulled into a very thin, flexible, tough film, then stop mixing the dough. Dough mixing time is about 25 minutes. Bring the dough covered with food wrap, incubate at room temperature (26 degrees C) for about 1 hour. Step 2: Create a dough from purple sweet potato Purple sweet potato washed, peeled, steamed and crushed with a spoon. Put the mashed potatoes in a zip bag, spread them into a thin rectangle of 18 x 27cm, about 5mm thick, put in the freezer for about 30 minutes. Step 3: Create purple sweet potato flour Wheat flour after incubation to use your hand to gently punch the dough to break the air bag, use a rolling dough to spread the dough with twice the size of the purple potato flour. Put the purple potato flour in the middle of the flour, fold the 2 ends so that the flour can cover the purple potato flour, the edges are tight, spread out a little thin and continue to fold 2 more times 2 more to create layers. of bread. Then laminate the flour for the second time, then double it, continue to laminate, cover and put in the refrigerator for 20 minutes. Bring the dough to cut into 4 long bars, 1 end of these 4 bars still stick together to braid like braid. After shaping the cake, fold the ends, put in a baking tray (size 450g) in a warm and humid place for about 1 hour until the cake is nearly full. Note: + You can take a little flour to rub your hands to prevent stickiness when rolling the dough to create purple potato flour blocks. + Tet braids the potato flour bars very gently, not too tight for the flour to continue fermentation. Step 4: Bake the cake Preheat oven to 200 degrees C (390 degrees F) before 10 minutes, bake on bottom grill for 10 minutes, then open oven and place foil on top of cake, reduce to 190 degrees C for 30 minutes. If the mold has a lid, bake 200 degrees Fahrenheit for 30 minutes, then open the lid and bake for another 3-5 minutes to make the yellow cake surface. Take out the cake, let it cool in the trench tray before cutting it into thin slices and enjoy. I wish you a successful purple sweet potato bread!

Every nearly 4:30 pm, Mr. Phuoc pushes his bread cart to the markets and garment companies near his home to prepare to welcome the first guests. Bread of all kinds of shapes of Mr. Phuoc attracts the curiosity of the people around. Thanks to a predestined business relationship, he was bought by many young people for support, and from 7pm he was out of bread. The 37-year-old boss said that he has been in the business for about 20 years, but has only been engaged with animal bread for 6 years. Improving, accumulating many years as a hired man, Mr. Phuoc has opened a small bakery for about 2 years. Mr. Phuoc has worked as a bread maker for about 20 years. The difficulty of making animal bread Taking advantage of the space in front of the ground floor, Mr. Phuoc opened a small bakery. There are no eye-catching advertising signs, inside only an oven and a few baking tools. As a small business, everything from preparation to sales is done by him. After mixing, the owner rolls the dough into even pieces to shape. From the fine round dough, Mr. Phuoc skillfully molded it into many different shapes. “The shaping stage is the longest. At this time, the worker needs to be patient, careful, with many details, it is difficult to invest time in practice. Usually, I squeeze a baby about 7-8 minutes, ”the 37-year-old owner chatted with reporters while meticulously adjusting the cake. Beautiful bread rolls are baked after many different stages. Mr. Phuoc can shape more than 10 animal models such as dragons, spiders, turtles, crabs … However, he only chooses his favorite models for sale. Each one has its own unique features, but the best-selling models are still crocodiles and horses. These are also the two most difficult pictures to do because they have to cut and graft the dough, it takes more effort. When forming, the dough is incubated for one more hour. It takes almost 2 hours from the first step to the finished product and then 15 minutes of baking on high heat. “With baking, baking time is the most thrilling. Because I thought it was beautiful when I did it, but it didn’t look like I wanted it, it took time to correct it, ”added Mr. Phuoc. With animal-shaped bread, the cake will have a soft intestine when it is finished, but other parts such as the legs and beard are always more crispy or easy to be hard if baked over heat. Strange animal-shaped bread Mr. Phuoc’s baking job started from late evening to early morning in order to make it in time to sell. In the morning, Mr. Phuoc made about 1,500 small loaves of bread. Around 2-3 pm, he continued to bake big cakes, priced from 25,000-70,000 VND depending on the model. “My regular customers are mostly workers and students, so I only sell them at affordable prices for everyone to buy. They also love my bread, they buy it every afternoon. Someone bought them as gifts for their children and grandchildren ”, confided the baker’s owner. Mr. Phuoc often sells in areas near his home. Animal-shaped sandwiches received a lot of attention when he joined the show Challenging comedians season 3 (2016). In his skit, Mr. Phuoc impressed two judges Truong Giang and Tran Thanh with the charming and friendly style of selling bread. “That was the first time I brought animal bread on stage. After the show, my bread was known by many people. One day there were people selling them to the market, they asked for a photo together. Although there are no awards at all, it is also the most memorable memory since entering the profession “, Mr. Phuoc shared. His bread is loved by both children and adults. Minh Thu (23 years old, Binh Tan district) often stops to buy bread from Mr. Phuoc on his way home from work. Two of Thu’s most favorite patterns are the crocodile and the turtle image. Thu said that the intestine of the cake was already soft and fragrant, so just dipping it with a little condensed milk was delicious. “Every afternoon I see the owner selling here. Sometimes when we come out late, we run out of cake. People buy a lot, especially around 5am, ”said Thu. Although not a bread fan, every time I visit, Huynh Trang (25 years old, Binh Tan district) still buys at least 5 loaves because he likes the strange and unique shape. “I bought it for a long time. Every time I came over, I saw Mr. Phuoc making more new ones such as spiders, snakes, crickets… I often bought them for my younger siblings at home to eat together. It was strange, so the kids enjoyed it, ”Trang said.

Bread Milk dot bread is a childhood reminder, familiar to most Vietnamese because of its simplicity, delicious taste and addictive taste. You do not need to prepare elaborate, only with crispy hot bread and condensed milk can enjoy. If you want to break the rules, try adding iced cocoa to dot the bread. Simple ingredients include pure cocoa powder, condensed milk and some ice cubes. The slices of bread are pre-cut, when eaten in a thick glass of cocoa, there is a bit of bitterness and sweetness, bringing a refreshing feeling. Each style of enjoying bread brings its own delicious taste. Photo: Congcaphe, Chanlovefoods, Hukha.foodaholic, Hoanglam.foodie. Egg cream bread is also a suggestion not to be missed. You whip the egg yolks. After beating for about 5 minutes, add sugar and continue beating until the mixture is smooth, light yellow, you can use bread to taste the aroma and fat. Pan bread with easy-to-prepare ingredients is also great for preparing in the morning. Fried eggs, sausages, rolls, pate, canned fish or cheese can all be used to create quality, nutritious food pans. In addition, some cilantro, carrots, sweet and sour radish, cucumber will help you get sick. When you eat, you tear the bread dipped in rich sauce and sip each ingredient in the pan to feel the full taste. Pasta Mixed noodles are a familiar, easy-to-make dish that saves you a lot of processing time. From instant noodles, you blanch with boiling water. However, do not blanch for too long because it will make the noodles soft and reduce the taste. Noodles are removed, then mixed well with seasoning and sauce packages. For more quality dishes, you can enjoy mixed noodles with eggs and green vegetables. Ingredients such as shrimp, beef, sausages, fish balls … or vegetables can be used in this dish. A plate of stir-fried noodles with varied toppings makes for a delicious breakfast. Dry noodles mixed with sauce combined with eggs, meat or seafood … are all delicious. Photo: Hoanglam.foodie. Pilau With the cold rice available, you can immediately make the egg fried rice that is fast, but still delicious and nutritious. After frying the shallots with the oil, place the rice in a pan and stir over low heat. Next, you add eggs and stir well with rice until the eggs are dry, sticking to the rice. Soy sauce, pepper, monosodium glutamate are indispensable spices to make the meal more rich. Fried rice has eye-catching colors, stimulating the taste buds of people. Photo: Quynhu.joyn, V_vkumo. In addition, green beans, carrots, sausages, pomegranate rolls, if combined, will make the fried rice more eye-catching and strange. The rice is poured into a plate when eaten, the above is scallions, cilantro is more flavorful. If you like, you can decorate with tomato or cucumber. Porridge To ensure your health during the complicated Covid-19 epidemic days, do not forget to prepare delicious and nutritious porridge. By storing rice in the refrigerator first, following the steps of rinsing the rice, draining it, putting it in a nylon bag and placing it in the freezer overnight, the moisture in the rice will freeze, the rice grain cracks and the cooking time will be faster. Delicious, hot porridge bowl is quite ideal for you to recharge at the beginning of the day. Photo: Chef_thuy_pham, Aspiringtable. When you cook, put the rice in a pot of water, place it on the stove and cook on low heat. During this process, do not forget to stir the pot for about 10 minutes at a time so that the porridge does not clump or clump. A little salt will be seasoned to help the porridge taste fat and mouth-watering. Types of green onions, perilla, and Chinese aroma help make the dish flavorful. In addition to the simple porridge with eggs and onions, the processor can combine shrimp, mushrooms, meat … depending on the taste to make the meal more delicious, rich in quality. 3 delicious, simple dishes made from eggs Housewives can refer to the following 3 simple ways to prepare breakfast for the family. The dish only takes about 5-7 minutes to process.

1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 eggs 8. Marjoram west marjoram leaves 4-5gr 9. Sugar, condensed milk, bread 10. Pig intestines Steps 1. Preliminary processing of ingredients 2. Blending meat 3. Mix ground meat with eggs, sugar, dried marjoram western marjoram 4. Clean pork intestines 5. Stuffing pork intestines 6. Squeeze … here is the result Prepare materials 1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 fruits 8. Marjoram western marjoram dry 4-5gr 9. Sugar, condensed milk, bread 10. Pork gut You can buy caraway nuts HERE and dried marjoram west marjoram HERE or shops selling European-style cooking ingredients! A single father and loves to cook for his children, Mr. Jens Berhausen (mechanical engineer, currently living in Germany) often goes to the kitchen to cook his skills. Recently, in a cooking forum with millions of members, Mr. Jens Berhausen has shared the secret of making sausages of the Germans. The German father shares the famous sausage dish of this country. German sausages have long been world famous. The people of this country are always proud that: “A ship carrying sausages will travel around the Earth without anything being able to stop it. Wherever important it is, there will be a fire with sausages. If there is a place where there will be a fire and a sausage. If it is missing, let us know “. German sausage is famous for its delicious variety and preparation. However, Mr. Jens Berhausen just shared how to make standard Thuringian sausages (Germany). This recipe has been slightly adjusted by him to suit the taste of the Vietnamese. Let’s see how to make the standard German sausage this father is sure to be! first Process materials – The meat is washed thoroughly and put in the freezer to harden, then cut into large pieces that fit into the meat grinder. – Mix pepper, salt, garlic, caraway seeds, sugar with the meat. Soak the bread with a little water to soften it, then squeeze it out and add the above meat mixture to grind. 2 Chopper Bring the meat mixture to the grind. Grind slowly so the meat does not get hot. 3 Mix the ground meat with eggs, sugar, and dried marjoram When the meat is finished, add the dried marjoram eggs and marjoram and knead the condensed milk (4-5 minutes). 4 Clean the pig intestines Sprinkle clean water into the pig intestines to clean. 5 Stuffed ground meat into pig intestines Note: Do not stuff the meat too tightly, during the stuffing process, if there is gas inside, need to use a needle to poke a small hole to release air. 6 Ten … and here are the results In addition to traditional German dishes, Mr. Jens Berhausen also knows how to cook many famous Vietnamese dishes! The young father shared: “ I know Vietnam about 23 years ago and have been here to travel 3 times. Every time this S-shaped country leaves a deep impression on me, especially your unique cuisine. I really like beef pho (especially Nam Dinh beef noodle soup). This dish is very rich, has a very unique flavor “. After many times visiting and traveling in Vietnam, this man has taught himself Vietnamese through books, the Internet, social networks and chat apps with friends. As a single father with a busy job, Jens Berhausen is still passionate about learning and cooking many new dishes. Along with learning Vietnamese, the young father also learned how to cook our country’s dishes. Currently, Mr. Jens Berhausen can confidently in the kitchen that he can cook more than 40 Vietnamese dishes. Because he has been studying Vietnamese cooking for over 6 years. The dishes he can cook include beef noodle soup, chicken noodle soup, Hue beef noodle soup, chicken vermicelli, rib eye vermicelli, chicken porridge, noodle soup, vermicelli thang, vermicelli noodles, shrimp sauce, Hanoi vermicelli, banh mi Tiny, rice rolls, shrimp cakes, spring rolls, rolls. .. Mr. Jens Berhausen commented that, Vietnamese dishes with many processed dishes are very difficult, but it is not difficult for him. Mr. Jens Berhausen can cook a wide variety of Vietnamese dishes. Since the Vietnamese market in Germany is quite available, he often goes to the market and cooks for his children. Okay, two of his children are also very fond of Vietnamese food. So this young father pampered his children and often treated the whole family with new dishes. Above is how to make a standard German sausage and a little sharing about the cooking skills of a young father. How to make sausage is not difficult, right? Please try to cook to see if it tastes better than Jens Berhausen did not! Good luck! According to the rhythm of Vietnamese life

The rice cakes are fragrant and delicious, so it is always a favorite dish of many people. – 200g of rice flour – 50g cornstarch – 30g flour – teaspoon of salt – 550ml of filtered water – 600ml chicken broth – 1 tablespoon of cooking oil
Materials for making human: – 300g ground pork (both fat and lean) – 100g of purple onion – 30g dried shiitake mushrooms – 30g wood ear fungus (mushroom) * Spices: Salt, ground pepper, cooking oil, monosodium glutamate … For the leaf wrapping we will use banana leaves. Wash the banana leaves, then pour in boiling water for about 3 minutes. Then take it out and wash it well, cut it into a square size of about 1 glove. Making cake dough
Pour all the prepared cake dough into the bowl, mix well with ½ teaspoon of salt. Then, continue to add 550ml of filtered water, stir well.
After stirring, you let the dough rest for about 3 hours, thus, the new dough is fragrant and has a slightly sour taste, after steaming it will be more delicious.
Meat filling
Shiitake mushrooms and wood ear fungus are soaked in warm water for 30 minutes to soften, then chopped.
Onions peeled, chopped.
Place the pan on the stove, heat a little oil and fry the chopped shallots. When you see yellow purple onions, you continue to add wood ear fungus, shiitake mushrooms, and stir fry, season with 1 teaspoon of MSG, 1 teaspoon of salt, ½ teaspoon of ground pepper for flavor. When the mixture is done, turn off the heat and let it cool. Put ground meat in a pan of mushrooms, wood ear fungus, purple onion just made, mix well.
Stir the dough with the chicken broth
After 3 hours, boil 600ml of chicken broth and slowly pour in the flour above, while stirring constantly to prevent the dough from clumping.
When you see the paste, the plastic does not clump, add 1 tablespoon of cooking oil, stir well and lower the heat to keep warm.
Package of cake
Use 2 banana leaves placed on each other so that the veins of the two leaves are perpendicular. Take a little cooking oil and rub all over the face of the upper banana leaf, in that case, the cake after steaming will not stick to the leaves.
Continue to fold the banana leaves in the shape of a funnel.
Hold the leaf in your hand and slowly add the dough. Note using a spoon to scatter the cake dough so that they are evenly attached to the leaf. Then, add the filling and add a layer of dough to the top to cover the filling.
Use your hands to squeeze the folds of leaves in, then tie them firmly with the cotton wool. Put the cake in the tray, steam it over medium heat for about 30 minutes.
Hot spring rolls can be served with chili sauce, silk rolls, … to increase the flavor. If the cake is finished, if not used, let it cool, you should put it in the refrigerator for storage, when you want to eat, just steam it. Note, the cake should only be left in the refrigerator for 2-3 days. Attention: You should use pork bone broth or chicken to cook dough, that way, the new crust is delicious and rich. When cooking the dough, you should stir well with low heat so that the dough is soft, smooth, not bottle, burnt or lumpy. PV (St)

Bamboo charcoal is made from a precious bamboo variety called Mosochiku. This is a familiar ingredient in Japanese cuisine. Fish ball, chicken cartilage, pudding The restaurant’s unique nightly cuisine combo includes curry fish balls, salted egg-coated fish balls and chicken cartilage. Black sugar pearl pudding is also a bamboo charcoal dish not to be missed. Address: Le Van Sy, Phu Nhuan district Price: 59,000 VND / unit Business hours: 18-23h Bamboo charcoal culinary combo stimulates the taste buds. Photo: Onghoangtrasua. Diners commented: Onghoangtrasua: “The dishes have a strange appearance with black color. A bunch of fish balls mixed with fatty curry, fish balls coated with salted salted eggs and attractive chili sauce chicken cartilage. After sipping the salty dishes, Pudding from bamboo charcoal for 25,000 VND / piece is a suitable suggestion for your dessert “. Khot cake Banh khot is a popular and popular dish in the coastal city of Vung Tau (Ba Ria – Vung Tau). In addition to the traditional yellow cake, do not miss the chance to enjoy the mysterious black khot cake. The seller uses bamboo charcoal mixed with flour to make cakes. This material does not create odors, only helps color and provides calcium minerals. Featured cakes with items such as crab sticks, eggs, oysters, shrimp … are fried until crispy, fluffy. Diners enjoy cakes with fish sauce, shredded papaya, raw vegetables. Address: Tran Dinh Xu, District 1 Price: 55,000 VND / mixed plate Business hours: 11-22h Banh khot has added bamboo charcoal to help provide healthy minerals. Photo: Tebefood. Diners commented: Phuong Thuy Nguyen: “Bamboo charcoal khot cake has a crunchy shell. Each filling has its own flavor, shrimp is quite large, oysters are greasy, the crab flavor is not too impressive”. Tebefood: “The plus point is that the vegetable side dish is plump, clean. Crispy pancakes served with fish sauce and sour food are quite delicious. However, I observed that the baking pan was flooded with grease, so it was a bit bored.” Bread The coal-black loaf of bread originated from Quang Ninh mines. It is the black color of bamboo charcoal and squid honey that has dyed the whole “dark bread”. The sandwich filling is also abundant with char siu, roasted pork, grilled beef rolls, fillet beef … depending on your choice. Address: Nguyen Thai Binh, District 1 and Pham Ngoc Thach, District 3 Price: 20,000-50,000 VND / drive Business hours: 6-21h “Night Banh mi” is made from squid honey and bamboo charcoal. Photo: Tebefood. Diners commented: Tebefood: “Quality bread roll, suitable to eat at any time of the day. The cake is coated with creamy butter, sweet and sour papaya, vegetables and cucumber are added. Pepper is a great suggestion for anyone who wants to eat spicy Char siu meat is an ideal choice for those who prefer a sweet, rich taste. Bamboo charcoal bread is more fragrant than the traditional “. Hamburger The menu has 4 types of hamburger including basic, classic, fatboy and spicy chicken. Outstanding filling with beef, cheese, pickled cucumber, onions, lettuce … Address : Mac Dinh Chi, District 1 Price: VND 80,000-160,000 Business hours: 17-21h Bamboo charcoal hamburger with a plump filling. Photo: 9493.corner. Diners commented: 9493.corner: “The black burger is better than the traditional one. The cake is sautéed slightly, but still crunchy. The meat is firm, not crushed”. Tunnielaca_: “I chose the fatboy bamboo charcoal burger. The cake consists of 2 beef pieces with fragrant, melted cheese. In addition, the bacon, potatoes, onions, and vegetables in a sauce add to the quality. cool, you can eat while listening to music while watching the street “. Hot dog Like other dishes made from bamboo charcoal, bamboo charcoal hot dog attracts the attention of many diners thanks to its fancy colors. In addition to sausage, bacon, cheese, mayonnaise, vegetables are indispensable ingredients. The shop also decorated the golden leaves on the surface depending on the needs of customers to make the dish more eye-catching. Address: Ly Nam De, District 11 Price: 40,000-90,000 VND Business hours: 13h30-21h30 Bamboo charcoal hot dog with meat, sausage, cheese and added vegetables so you can eat it. Photo: Onghoangtrasua. Diners commented: Pham P: “The cake is soft, in addition to the sausage, there are also attractive cheese, egg rolls, sauce … Around 16:00 a.m., the number of customers at the restaurant is quite crowded, waiting in line. The shop has no seats to eat, however It’s still hot to bring the hot dog home. ” Ngan Phu: “I find the appearance of the cake a bit strange, so I want to try it. The taste of the hot dog is delicious, the sausage is quite big, suitable for the price”. Experience bamboo charcoal bread in Ho Chi Minh City Located on Ly Nam De Street, District 11 (Ho Chi Minh City), “bamboo charcoal” hot dog sandwiches are attracting the attention of culinary devotees to experience because of their eye-catching colors.

Foods that should not be refrigerated: Vegetables 1. Fresh herbs Contrary to food preservation secrets, in fact, fresh herbs are foods that should not be refrigerated. The reason is that herbs and herbs are easy to wilt if you put them directly in the refrigerator and reduce their quality. The best way is to use fresh herbs as soon as you buy them. If the herbs are stalked, plug in a small glass of water to keep them fresh longer. Some hard herbs such as rosemary, thyme, oregano … can be wrapped with a paper towel, stored in a closed box and kept in the refrigerator. Alternatively, you can cut off the leaves or chop a variety of herbs, place them in an ice cube tray with a little olive oil, and store in the freezer. This can help preserve it for a longer time and have many small servings of herbs available for you to use at any time. You can make “ice” cubes of olive oil and herbs for long-term preservation 2. Potatoes Many people tend to buy vegetables in bulk and then store them in the refrigerator to save time shopping. However. For all types of potatoes, especially potatoes, the refrigerator is not a suitable storage area. Potatoes are very starchy tubers and when stored in the refrigerator, they will easily spoil because the cold temperature turns starch into sugar. Therefore, keep the potatoes at room temperature, in a cool place, and stay out of the sun for too long. 3. Onions Onions are also one of the most popular foods used every day, so it is not difficult to understand that many families often buy large bags of onions and then refrigerate them. However, storing the refrigerator in the refrigerator is completely unsuitable for onions. These vegetables should be kept at room temperature, in a dry, cool, and shady place so that they do not ventilate or grow easily. In case you have only half an onion and want to save it for another meal, cover the remainder with foil and store in the refrigerator cooler. Foods that should not be refrigerated: Nuts and fruits 1. Types of melons Melons such as watermelon, pear melon, melon, melon … are all foods that should not be refrigerated, but many people often make this mistake. Melons should be stored on a table top, in a cool, dry place, away from the kitchen or places with direct sunlight. This is partly because when stored at room temperature, melons retain higher levels of antioxidants. Melons can be stored in a cool place without refrigeration 2. Nuts and seeds Almonds, walnuts, chestnuts … are very nutritious and often used for desserts, oat cereals or as great snacks for trainees. Nuts and nuts should not be stored in the refrigerator, or they may have reduced flavor and texture. It is better to store nuts and seeds in sealed containers, at room temperature to keep the best nutrients, oils and flavors. However, if the seeds are no longer fresh or processed and you want to keep them for more than 1 month, you can keep the container tightly closed and refrigerate it when the time is up. 3. Avocado Avocado is a fruit with a creamy, creamy texture and is most tender when it ripens. However, refrigerating avocados can slow down the ripening process, and even make butter more susceptible to clipping and not aging. You can leave the butter on a table or in dark places at room temperature without direct sunlight to ensure its flavor and quality. On the other hand, if you have too much butter and cannot use it up even though it is overcooked, mash the butter and place it in an ice cube tray, these buttercream cubes are perfect for a protein smoothie. In case you are using only half of the avocado and you will not continue using it for the day, apply some olive oil on the avocado cut area and place it down on a plate and keep in the refrigerator in the refrigerator. Leaving butter directly in the refrigerator can wilt and intensify the butter. Some other foods should not be refrigerated 1. Bread Fresh outside bread can be stored outside for 3-5 days, while homemade breads should be eaten within 3 days of baking. However, the bread is a food that should not be refrigerated and you should not continue using it if you see mold present. You can store fresh bread in bags or sealed boxes, in a cool and dry space to help keep the best quality bread every time you use. If the bread is stored in the refrigerator, it will dry out harder and become more likely to go rancid. Bread in the refrigerator is more likely to go rancid 2. Honey Do you have a habit of keeping honey in the refrigerator? Preserving this way can reduce the flavor of the honey! Pure natural honey can be stored for several months at room temperature, in a dark and cool place while still maintaining quality, be careful to store in a sealed container and not too close to the kitchen. 3. Chocolate Chocolate is one of the foods that is loved not only for its taste but also for its added nutrients and energy. Many people are afraid of melting chocolate so they keep them refrigerated for storage. In fact, it’s a common mistake that almost all of us make. When you store chocolate in the refrigerator, it can alter the taste and color of these foods. When purchased, chocolate should be stored in a sealed box, stored in a cool, shady place, only when the box is open, ventilated or the temperature rises (such as from sunlight or fire) that the chocolate will melt and lose. structure. 4. Tomato sauce Although many varieties of sauces and sauces are stored at low temperatures, ketchup is a must-have food that should not be refrigerated. In tomato ketchup there is a high content of sugar, salt and vinegar, so they can be perfectly stored at room temperature. You can freely put it on the table, shelf or kitchen shelf and easily use immediately without worrying about the ketchup drying.

Want to look slim and slim, ladies also need to know some basic secrets when choosing high waistband pants. The following are notes that you should remember to keep your body fit and elegant: Choose pants with a waistband right at the waist This is a very important secret every time the girls choose high waistband pants. The waistband of the pants must lie exactly across the 2 of the sisters to be able to work to conceal the big waist. Therefore, it is best for ladies to try on pants before deciding whether to buy or not. That way, we can avoid buying high waistband without being satisfied. Pants with waistlines will denounce your weaknesses in front of other people’s eyes! Women should choose pants that have a waistline right around the waist. The waist-length waistband will help create the feeling of women’s breasts look slim. Pants size must fit the body Ladies choose the right size pants to show off. In the case of the pants being too big, the sisters’ appearance will look more colorful and sloppy. As for the size of the pants that are too small, they will feel uncomfortable and easily reveal the less charming fat belly. Therefore, when choosing pants, girls should prioritize the designs to wear comfortably and fit with the body is the standard. Make sure women will score the absolute score in the eyes of those around them because of their delicate fashion sense. High waistband pants that are sized to fit the new body help ladies in shape. Avoid wearing high-waisted pants that do not have leeches High-waisted pants without leeches will create a pleasant feeling for the wearer. But most of them reveal weaknesses in the abdomen of women. Therefore, women should avoid this type of pants unless they have a perfect waistline, not excess fat. It is better for ladies to bond with designs that have leeches in order to be able to use more belts when needed. It is this detail that will create a slim round 2 effect for the girls. Since then, the physique of the sisters will be more slender. The model of high-waisted pants without leeches easily reveals the weakness of the women’s waistline. The girls, please wear the design of pants with leech pants and additional belts are the most reasonable. Priority is given to high-legged trousers with low, dark colors The design of high-waist pants is increasingly diverse. Therefore, the girls need to know how to choose subtly to preserve the image of dressing themselves well. To help round 2 look slimmer than reality, women should wear high-legged, low-color, dark waistband pants. This style of pants also has the effect of “hacking” the design very effectively. Therefore, you can narrow your width and lengthen your height with this item. In addition to black, ladies can wear charcoal purple, dark brown, purple pants … all beautiful without getting old at all. Girls who want their waistlines to look slim all the time, choose a dark and tall waistband design.

* Resources Banana cake with coconut milk is eye-catching, fragrant and irresistible (Photo: Thuy Tran) – Porcelain bananas: 10 large sweet ripe fruits (if not, should make 4 Affrica bananas). – Yellow sugar: 80g – Condensed milk: 100ml – Fresh milk without sugar: 150ml Coconut milk: 100 ml – Peanuts ready to crush: 40g Multi-purpose flour: 100g Chicken eggs: 2 fruits Ingredients and baking steps (Photo: Thuy Tran) – Butter 50g (10g to coat) Vanilla, honey, and 2 spoons of white wine. – 1/2 pack of Backpulve for sponge cake (if there is no problem). – 1 old bread about 50g. Put the bananas on the stove and stir fry, on medium heat until the bananas turn a little reddish brown (Photo: Thuy Tran) * How to make the banana – Banana peeled, chopped about 3mm, mixed lightly with 80g brown sugar and 2 tablespoons of white or colored wine. Overnight is best, otherwise leave about 3 hours for the sugar to dissolve into the banana. – Put the bananas on the stove and stir fry, let the medium heat until the banana turns slightly reddish brown (pay attention, just stir, gently shake the banana). * How to make the dough – Get the bowl, cut the old bread out. Add in flour, condensed milk, fresh milk, crushed peanuts, coconut milk, 40g melted butter, 1 little vanilla, 1/2 pack of Backpulve, 2 eggs. All stirring well for a smooth, viscous mixture. – Prepare a round 30 cm, or square cake mold. At the bottom of the mold cut a piece of parchment paper, around a butter or non-stick oil. – Arrange bananas in a layer at the bottom of the mold, retain a beautiful number of bananas enough to cover the surface. The excess banana and thick sugar mixture are then put in the flour and stir well. – Pour all of the powder evenly in the mold. Place the rest of the banana on the surface, gently press. * Bake – Turn on the oven hot 160 degrees, leave for 15 minutes. Put the cake to bake in the middle, heat under high heat for 80-90 minutes depending on the oven. Melt 1 teaspoon honey and 10 grams butter. Take out the cake, the cake is golden, then quickly brush the honey butter on the surface. Put in the oven for 5 minutes to make the cake shiny, the reddish brown color is very beautiful. The soft, natural sweetness of a ripe banana combined with the fat of the coconut will appeal to the children immensely (Photo: Thuy Tran) * So complete a batch of banana cake fragrant, beautiful reddish brown color. The cake to cool, put in the refrigerator, the cake will eat the best. The cake is soft, the natural sweetness of ripe bananas combined with the fat of coconut, creamy butter, fragrant peanut, vanilla, milk.

Steaming is a way to help you retain the full flavor of your food. Photo source: Internet Steaming is a method of processing food using steam. This cooking method is one of the simplest techniques that can be used for any type of food. To add flavor to your dish during cooking, you can add gravy to the steaming part. Cooking food in a steaming way helps preserve the nutrients and bring delicious taste to the dish. In addition, the food should not be overcooked or burnt, minimizing the amount of fat in the food. Grilled This method is mainly used for breads, seafood, poultry and green vegetables. Baking is used to limit the amount of fat in the dish to a minimum. Bake the oven This method is mainly used for breads, seafood, poultry and green vegetables. Baking is a technique of cooking food by exposing it to dry heat and normal heat convection in the oven. Roasting also works to limit the amount of fat in the dish to a minimum. Stock – braised Generally these use a cooking technique that combines the use of both moisture and dry heat. First, the food will be heated until it is dry at high temperature. After that, the dish will be covered and continued to cook at a low temperature with an appropriate amount of water, depending on the taste of the dish. In some recipes, the dish releases water on its own and forms a thick and delicious sauce.

French fries. It’s a popular snack with a lot of acidity that can cause inflammation and is bad for the skin. Spicy food When eating spicy foods, the dilated blood vessels are one of the causes of rosacea: blush, or a redness in the face. Salt Since salts have a very high water-holding capacity, they will cause your skin to swell, especially in the puffiness area. Salt also increases blood pressure and affects the amount of collagen in the body. Not only the snacks you eat, but also processed foods are also loaded with salt. Processed “low fat” foods we often see also contain a lot of salt that is not good for the body, causing the skin to age quickly. Red meat Red meat contains a very high Carnitive content, easy to harden blood vessels, causing skin aging. White bread and sugar Starchy foods, especially low-nutrient starches like white bread, will cause blemishes and damage collagen in the skin. They also damage the body’s insulin levels, leading to inflammation. In addition, when sugars are introduced into the bloodstream, they will stick to the Proteins and produce AGEs that damage collagen and elastin. They also “kill” the protective antioxidants in the body.

This is a product of a pastry shop on Cao Lo Street, District 8, Ho Chi Minh City. True to its name, the bread has the same color, shape and size as honeycomb charcoal. Many diners enjoy seeing this unique design. Photo: To Linh. Share with Zing Ms. To Linh Nghi, the owner of a bakery, said the finished product making process takes about 2 hours. The process of shaping the cake to bloom evenly and beautifully is difficult. There are no specialized cake molds on the market. “I have to make the iron bars to skew on the cake to create round holes like honeycomb charcoal”. With this type of cake, the shop has 2 types, black and yellow charcoal bread filled with cheese or salted egg cheese. “The black color of the cake is made from bamboo charcoal, the yellow color is made from toast,” said the shop owner. According to the owner, they sell about 100 units per day. Each cake costs 95,000-110,000 VND. “The yellow cake filled with delicious cheese. However, I can only eat one because I’m afraid of being fat,” said diner Phan Cuc, 25 years old (HCMC). “The restaurant has more tropical food for those who want to eat but fear being fat. The price is quite high,” said Minh Anh, 20 years old, (HCMC). This is not the first time a variation of a familiar bread has caused a stir. Before that, dragon fruit bread, “darkness” bread, Fatherland bread … also attracted the attention of many domestic and foreign diners.

Applets: My wardrobe my beauty room

Good evening everyone~

As we all know, there are also various peripherals launched by big brands, and there are some items that will be disturbing when you look at it. Like BV’s newly launched ring, how does it look a bit like a phone cord? The key is that the price is quite high! ▼

This series also launched bracelets, rings, necklaces, the color types are also quite rich, all are fresh spring and summer colors ▼

But looking at it, isn’t it the same phone cord we had when we were young? Good guy, buy it and remodel it and round it up to the same style with BV▼

Although there are always a few surprises around the big-name peripherals, there are also some practical and beautiful ones. After all, I have been committed to discovering the incredible (fancy) surroundings of the big names for everyone before, and today I will broadcast it to everyone~▼

Prada

In the past two years, Prada has produced a lot of popular bags, gradually entering the young people’s market. In addition to various online celebrity items, it was found that Prada is really committed to turning all branches into IP, such as this recently super hot thermos ▼

Prada’s Logo Print Water Bottle, the bottle body is frosted design, plus Prada classic Logo, looks particularly advanced ▼

Collocation Removable ring buckle , It can be easily carried anytime and anywhere, and the capacity is 500ml and 300ml, and it will not be very heavy to carry out daily. It is just suitable for putting it in a bag ▼

This thermos has Simple black and pure original iron color , Classic all-match, can also be a matching fashion item, and the price is within the generally accepted range, it is worth starting ▼

500ml price: HKD750

Prada and Black+Blum joint lunch box The wind was also very strong, and he was directly promoted to the group with the highest appearance value.

Black+Blum is a well-known kitchen brand in London, and this lunch box is born based on the concept of sustainable environmental protection▼

Urban people are fast-paced, and many people are more casual when it comes to eating. However, as everyone begins to realize their own health problems, a trend of “bringing rice” has begun, which makes lunch time also full of ritual. At the same time, it can awaken people’s awareness of environmental protection ▼

This series includes stainless steel lunch boxes, sandwich boxes, glass bowls and tableware. The whole series is still the lunch box with wood grain lid the most. It is retro and full of texture ▼

Maison Margiela

Recently, Maison Margiela has teamed up with Estonian musicians and visual artists Tommy Cash Launched a series of joint list products.

The most surprising thing about the joint single product is this Bread slippers , The grotesque design is also in line with the brand tone of Maison Margiela’s grotesque personality ▼

It looks like slippers made of bread. The texture is soft and soft. After a long time, it feels like eating it, haha! I don’t know how to wear it and feel pretty good~▼

Picture from Xiaohongshu user: A-Lai-EX

In addition, a “luxury instant noodles” was launched. The vacuum packaging and the co-branded logo instantly became advanced.

There are also cooking instructions on the back, which is said to be a “You can taste the flavor of high fashion without going out” Of instant noodles, I don’t know if everyone is willing to pay the bill~▼

The clothes jointly launched this time are pretty good-looking! The serious style comes from the Eastern European style combined with the concept of modern city.

The presentation of the Logo of Maison Margiela X Tommy Cash can just interpret the original style of the brand ▼

Hermès

HermèsThe special order department released new products for the fall and winter of 2021. This time there are many types of new products, such as bicycles, caravans, fishing rods and other categories suitable for outdoor activities. ▼

HermèsThe bicycle wheels are presented in the iconic orange, the saddle made of leather and ash, and the white body, are high-end and durable, and full of extravagance. This car can also choose electric models, and the user-friendly design loves it! ▼

In addition to bicycles, this Love Cabin It looks more retro and stylish! Made of canvas, ash wood and calf leather, the frame is made of wood and aluminum. It is very strong, even if it is rainy.▼

How can there be no fishing for outdoor activities! HermèsI have already thought about it for everyone.

There are three types of this fishing rod, all of which are made of traditional flax fiber. The bottom of the rod is embedded with saddle nails and decorated with rooster feathers, giving you the most traditional and pure experience.▼

The impression of this contrasting color vinyl record does not look so much like Hermès. The highly saturated color matching and the vintage vinyl make it retro and shocking ▼

However, most people have a spectator mentality for custom-made homes in special departments.

If you want to experience the “Versailles” mentality and love your wallet, you can count on this piece of soap.▼

This soap comes with a classic perfume scent. If you use it for bathing and washing your hands, it has enough moisturizing power. It seems to be sprayed with perfume, and you can save money by rounding up the perfume. Or put it in the drawer of the closet as an aroma diffuser!▼

If the budget is sufficient, it is quite recommended to buy a set of boxes, You can also choose the soap combination! The classic orange packaging is a good choice whether you just use it or give it away▼

Especially this set of Leather Care Box made of wood, looks very elegant and looks very elegant.▼

Christian Dior

As Dior’s home series, Dior Maison has always been very popular.Recently launched a brand new Constellation series, which is highly anticipated▼

The new series launched this time again and Italian artist Pirtro Ruffo Cooperation, infused Astrology Elements, using a variety of home furnishing items to present the tarot card pattern▼

The mystery of the starry sky is presented in black and white. The entire series includes plates, vases, cups and pillows, etc. The tarot card pattern combined with the interpretation of the starry sky pattern is like a romantic journey▼

In addition to these gorgeous and mysterious patterns in the entire series, this transparent glass is worth talking about. The interlaced embossed texture is quite Lady Dior’s feeling~▼

Off-White

Off-White, as a popular fried chicken in the fashion industry, naturally attracts many brands to cross-border co-branding.

Off-White cooperated with Braun to launch a co-branded alarm clock. At first glance, isn’t this the small alarm clock that was placed on the bedside when you were a child?▼

This alarm clock is pocket-sized and cute, and the prototype developed was designed by Dieter Rams and Dietrich Lubs in the late 1980s. Classic AB1 alarm clock ▼

The use of highly saturated orange, and the integration of the Off-White brand logo, so free from the bright colors, dazzling and stylish, it is also a beautiful scenery on the bedside table▼

Today’s broadcast is over, please continue to pay attention to more interesting big-name peripherals~ Or you can give me an Amway if you have bought any big-name peripherals, good night~▼

Unfinished? There are more latest content about fashion here~

Click on the picture to read

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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.

Only with affordable bread, one can tear with ice cocoa or sandwiches, meat served. In addition, steamed, sliced ​​bread also gives diners an enjoyable experience. Steamed bread The cake is cut into bite-sized pieces, and then steamed by the cook. Diners enjoy steamed bread with beef stir-fried onions. Peanuts and scallions are also sprinkled on the surface to make the dish more appealing and flavorful. Steamed bread is better when served with raw vegetables and sweet and sour fish sauce. Address: Co Giang, Phu Nhuan district Price: 52,000-62,000 VND / piece Business hours: 11am-18h Enjoy steamed bread with lettuce, vegetables wrapped outside to give you a new experience. Photo: Bungmoanchoi. Diners commented: Quang Mr: “I like steamed bread over beef and chewy. In general, the dish is quite delicious, but fast, luckily, the vegetable side is relatively much and the fish sauce is attractive”. Tina Nguyen: “The steamed bread tastes good, the topping is a lot. However, I order most and eat 2 people is still not full. The dish is served quickly, the fish sauce is sweet and rich. Wash thoroughly, you should buy and then wash the vegetables “. Sliced ​​bread Sliced ​​bread is also worth a try for young people. To prepare this dish, the maker will cut the bread in half, add butter and pate and divide it into small slices. Cha, spring rolls, cotton rubs, sausages, onions, cucumbers, chili … are also indispensable ingredients. Address: Le Thanh Ton, District 1 Price: 20,000 VND / piece Business hours: 15h-18h The sliced ​​bread is full of people stimulating the taste buds of culinary devotees. Photo: Mysteriousaigon. Diners commented: Nguyen Thao: “Eating this way is really delicious without getting bored”. Lien Khong: “This dish can be said to be a combination of both traditional meatball sandwiches and chili salt baking. The bread is filled with pate with butter and then cut, greasy. Full box with silk rolls, spring rolls. , spring rolls, cucumber, pickles, cilantro and chili sauce. Reasonable price “. Dotted bread The style of enjoying the hot bread rolls in the pan with fried eggs, grilled fish, canned fish, sausages, onions, cheese … is no stranger to diners. You can also dipping bread with beef stock, beef with wine sauce or snail sauces. In addition, a culinary version that reminds a childhood taste that cannot be ignored in Saigon is cocoa-dot bread. The simple dish consists of crispy bread dipped in sweet cocoa, mixed with ice. Address: Tran Binh Trong, District 5 Price: 15,000 VND / piece Business hours: 7am-22h Cocoa-dipped bread is thick, soaked in sweet, aromatic and creamy. Photo: Ansapsaigon. Diners commented: Damanfood: “This style of enjoying bread dipped in ice cocoa is quite strange, mixed with bitter sweetness”. Lanwiththi: “This dish does not taste too great but is suitable for snacks, especially on hot days. 1 cup of pureed ice, cocoa and a little condensed milk. The mixture is a bit pale because most of the main ingredients stick on top. spoon. You should beam the ingredients evenly to feel the full deliciousness when using the bread “. Sandwich Referring to the style of sandwiches, culinary devotees cannot ignore the store opened in 1958 in the middle of Saigon. Instead of spreading with butter and jam like the famous French baguette, the owner of the shop has introduced sandwiches with added meat, pate, vegetables, cotton, … first for buyers to take away. Address : Cao Thang, district 3 Price: 34,000 VND / drive Business hours: 6am-11am The sandwiches are not boring thanks to the diverse ingredients. Photo: Cookingwithmuay, Jennn.cortes. Diners commented: FoodinSaigon: “Bread is relatively delicious but the price is a bit high”. Manh Ta: “Bread with cold meat, fatty pate with tomatoes, cucumbers, pickles, vegetables, chili with mayonnaise just enough for breakfast”. Hoang Thao: “The ingredients are mostly cold meats, the taste is not quite a lot of flour, so it is not very delicious. The price is not consistent with the quality of the dish”. Show your talent in making toast for breakfast Bread is no stranger to Vietnamese people. The following marinade and roast recipes help you to have more choices for breakfast.

In addition to the traditional taste, the dish is also varied when grilled, fried or put in a bowl, sandwiched on bread … Break the coconut milk Address: Pham Van Hai, Tan Binh district Price: 20,000-100,000 VND Breaking coconut milk is a favorite flavor in Ho Chi Minh City. This is the type of white breaking, the outside of the broth is slightly cloudy, less strong in color. Do not use too much spices, the broth is cooked mainly from coconut milk, creating a characteristic aromatic fat. A small dish costs 20,000 VND, full of sugarcane leaves, honeycomb, star fruit, stomach, … Meal for 4 people 100,000 VND. The accompanying tamarind fish sauce will stimulate your taste buds. The shop does not sell bread, you can buy it to eat. The white dish is less eye-catching in appearance, but attracts diners because of its rich taste. Photo: Hukha.foodaholic. Destroy the sarcasm Address: To Hien Thanh, District 10 Price: 20,000-50,000 VND Coming to Aunt Minh’s restaurant, you will enjoy a new style of pig-busting dish. Items such as beasts, bubbles, tongues, ears, intestines … are cleaned, then served with fresh coconut water, Peppermint, garlic, cinnamon to soften and absorb the taste. Breaking water has a beautiful cockroach color thanks to the secret of adding Peppermint to the water. The accompanying sauce is mixed with Peppermint, Garlic, Salt … to create a highlight for the dish to play. The harmonious salty and sweet combination stimulates the taste buds of diners. Each dish is served with cucumber and bread. The shop is located in a small alley with few tables and chairs, so buying to bring will be the ideal choice. Peppermint is the soul of this kind of vandalism. Photo: Hetmydiscovery, ruahaman. Disruption Address: Nguyen Phuc Nguyen, District 3 Price: 159,000-229,000 VND Breaking Phoenix Thien attracts gourmet customers by its unique layout. A full set of 5 different types of eggs, served with hot sticky rice, pate, butter, scallion. Types of breakage using the same broth. Unlike the usual cooking method, the restaurant is cooked with coconut water, fresh milk, making the dish fragrant. Breaking the beef is the most popular dish among many people. Many customers of the restaurant believe that the dishes are quite oily, slightly dry pate sticky rice. A breakout suitable for 2-4 people to eat. Photo: An.eat.an. Break the baking dish Address: Nguyen Hong Dao, Tan Binh district Price: 29,000 VND Different from fried or water style, breaking the baking dish makes diners excited by the spread of complex aroma. Breaking water is marinated with satay so it is soaked with a pungent taste, dotted with sweet and sour tamarind juice to create harmony. You can eat with cucumber and okra to help relieve sickness. In addition to baked goods, the restaurant is also varied with many versions such as making hot pot, stir-fried with instant noodles, fried, mixed … The dry dishes here are more appreciated by customers than the type of water. Grilled pork belly is slightly crunchy, has a strong flavor. Photo: Lanwiththi. Breaking bread Address: Vinh Vien, District 10 Price: 20,000 VND The combination of two familiar ingredients that are bread and crackers creates a new but equally appealing flavor. The loaf of bread is filled with pork, pickles and sauces. Breaking down a bit of fat, reduced by sweet and sour pickled morning glory. The fragrant crispy bread, blended with the heart, the sour food and the rich sauce bring an unforgettable aftertaste for diners to enjoy for the first time. The loaf of bread has a harmonious taste of salty, sweet, fat, and bar. Photo: Mitsfoody.

As a large continent, Asia possesses diverse culinary cultures from many countries. The breakfast partly reflects that richness. In the list of the best breakfast dishes in Asia above SCMP This page recommends Hue sandwiches, pho, and vermicelli. Bread Bread was introduced as a popular fast meal in Vietnam. This dish is no stranger to Vietnamese and international diners. Wherever you go along the S-shaped strip, you will also find bread. Cakes are sold in large stores and on small street trolleys. SCMP describes Vietnamese bread as a “flavor bomb”. The regular bread is made from familiar ingredients such as silk rolls, cilantro, cucumber, pickled carrots, pickled pickles, pate and mayonnaise. Additional dishes may include minced meat, cheese, eggs and spicy sauces. Bread is a famous dish recorded in the Oxford dictionary. Photo: Thhsandwiches, hawaiisbestkitchens. Noodle Soup In addition to bread, pho is also a popular breakfast dish in Vietnam. Pho is often paired with beef or chicken. In it, beef noodle soup is a popular choice, loved by many people and once on the list of the best soup in the world. A complete bowl of pho consists of broth, undercooked beef slices or dandruff, ribs. The broth must be simmered for many hours with cinnamon, anise and typical spices. Not only in Vietnam, this dish also appears on the world cuisine map when shops serving pho appear in many countries such as Singapore, the US, UK … Pho is one of the Vietnamese dishes that are loved by many foreigners. Photo: Schlutergay. Bun Bo Hue Along with pho, Hue beef vermicelli is not only a breakfast dish but also can be enjoyed at any meal of the day. Bun beef Hue is a famous specialty of the Central people. You can enjoy this dish in all 3 regions. How to make Hue beef noodle soup is quite a feat. The main ingredients include vermicelli, pork rolls, beef, broth, herbs. Depending on the region and the cook’s preference, the dish can be added with ground beef, crab rolls and many other ingredients. Broth is one of the deciding factors for the delicious taste of Hue beef vermicelli. Photo: Confessionsofalittlepiggy, cookingwithmamamui.

One of the posts about the famous Thai Nguyen coconut bread dish. But recently, a post appeared on social networks to advise people not to try this coconut bread. “The owner of the OP” said that the image of the cake on the Internet is far from the reality, it is both dry and chewy. Specifically, the post of a Facebook account has the following content: “Well, anyone intending to try, please advise me not. Online photos and actual cakes here sir. It is true that 3 cakes are nearly 1kg, I just want to make a 200g cake, 79K for 3 600g is close to kilograms. Eager, then out of soul … both dry, not dull and chewy. Bored of young race demanding “. Some pictures of coconut bread on social networks. This user’s post quickly attracted the attention of the online community, many people left comments agreeing with the “OP”, saying that they also tried this bread but then were disappointed. However, there is also an opinion that this cake needs to be used right away, maybe because the process of transporting to the user’s hands has been cooled and dry, becoming less attractive. In addition, the assessment of the quality of the food is delicious or not due to the taste of each person. Some comments expressed disappointment about the famous coconut bread dish.

Even on some groups, because of the large number of orders, the seller does not provide the delivery date on the following day. The super coconut bread has been heavily advertised on social networks in recent days With an advertisement for a super fragrant coconut, golden bread weighing over 200 grams. Inside the bread is a lot of coconut fiber, outside the grilled crust is spread with sesame seeds. With “winged” ads about this super coconut cake, their selling prices are dancing continuously from 18,000 to 25,000 VND / piece. Even to consume quantity, many people sell according to the combo of 69,000 VND / 3 units. Advertising post about Thai Nguyen specialty coconut bread The eye-catching image, plus the curiosity about the “super coconut” bread advertised as having a famous brand, many people quickly ordered to try it. But, to expect as much as the “super coconut” breads make everyone disappointed. The real image when the bread comes to hand … is red, white, running through the sesame. The photo the shop posted and the bread the customer received was a different one Not only the weight is not enough, but the quality of the cake is also different from advertising, less sesame, less coconut … A guest even made a comparison image of the advertised bread and the actual product received for people to easily observe. Below the posts, many people also complain about the super-coconut bread that they ordered are not as good as the ads on social networks. An image of a white coconut bread, a podium shared by a netizen Not at all gold, heavy-handed as advertised Immediately after the above images were shared on social networks, many people stirred. Some people expressed disappointment about the bread that is “floating like alcohol” on social networks and feel lucky because it has not yet ordered. However, in addition, many people also believe that it is very likely that women have bought “fake” bread, not from heirloom establishments as advertised on social networks. (By Law and Reader)

Banh mi Tran Phu Coming to Vung Tau, many visitors often choose toast in the morning. A serving of chili, fried eggs, sauce. The shop is usually crowded in the mornings, so you’ll have to wait a long time. Address : Tran Phu, ward 5 Business hours : 6-8h and 16-21h Price : 25,000-35,000 VND Photo: Ansapsaigon, quygnthyyy. Reviews of customers : Khanh Hoa Nguyen: “The restaurant is crowded, so you have to wait a long time. The bread is crispy and delicious. I’ll be back.” Tracy Tracy: “I eat in the morning and find the bread is cold. I want to bake but the staff attitude is not good”. Julie Dang: “I don’t know what to choose in the morning, you should come here to try it, the taste is different from the addresses I have already enjoyed. Big popcorn, a lot of sauce and richness”. Thuan Phuc shrimp rice noodle soup Thuan Phuc shrimp noodle soup is one of the breakfast places you should try when coming to Vung Tau. One serving includes a variety of toppings such as fresh squid, fish cakes, snail rolls, char siu, blood, beans, tomatoes and side vegetables. A special feature of this dish is the broth and pieces of rieu made from marine shrimp. Address : Hoang Hoa Tham, ward 2 Business hours : 6-22h30 Price : 50,000-79,000 VND Photo: Hoang My, shayneshine94. Reviews of customers : Luong Thuy Hong An: “I think the shrimp are not fresh. The broth is quite sweet. Squid and char siu are delicious”. Nguyen Thuy Duong: “The restaurant is spacious and clean. The staff is agile”. Chi Nguyen: “I ordered bun rieu cha with toppings such as squid rolls, shrimp rolls, snail rolls, crab soup, and blood. I found delicious snail rolls, the shop sold more to buy.” 79 Nha Trang Restaurant As one of the places to enjoy delicious noodle soup, jellyfish in the coastal city, the shop has 2 convenient branches for you to visit. Although it is a specialty of Nha Trang, when it appears in Vung Tau, this dish is chosen by many locals to enjoy in the morning. The combination of soft, fragrant vermicelli fibers, sweet broth, crispy jellyfish meat will bring a different feeling to diners. The shop is often crowded on weekends. Address : Ba Trieu, ward 4; Le Quy Don, ward 1 Business hours : 6am-20h30 Price : 27,000-65,000 VND Photo: Koobifood, thanh.uyen. Reviews of customers : Quynh Nhu: “The address on Ba Trieu street is quite small, but neat and clean. I ordered a bowl of jellyfish vermicelli and pickled fish with a lot of topping. The sauce is delicious.” Dieu Ha: “Fish ball is fragrant and firm. Jellyfish is crispy, lumpy and strange to eat. Iced tea is free. You should try the pork cobia soup”. Thao Phan: “I go on weekends and have to wait 20-30 minutes to be served.” Anh Vy crab cake soup Quan is the address chosen by locals and tourists to enjoy breakfast. A plump serving of soup, crab meat, crab rolls, dried onions and broth. Chewy banh canh fiber, blended with sweet sweet broth. Address : Vo Thi Sau, ward 2 Business hours : 6-12h and 16h30-21h Price : 40,000-60,000 VND Photo: Tristafoodie, bbijane. Reviews of customers : Lao Vong: “Fast service staff. One bowl is given a lot of crabs, but I find it pretty good”. Phan Anh: “I ordered a special bowl for 60,000 VND. The crab was given a lot but I found it not fresh. I assessed it was average. The restaurant has a large space. ‘ Tristafoodie: “The space is quite hot. The price is affordable”.

Toad bread In addition to the bread rolls with elongated shape, you also have the opportunity to enjoy unique toad bread between Saigon. This sandwich style attracts diners by its round shape like a toad. The appearance of the cake is quite similar to that of a hamburger, but there are still the characteristics of Vietnamese bread such as the thick of the intestine, the overall stiffer than the hamburger. The inner filling is also familiar things like meat, rolls, pate, shredded chicken, butter, sweet and sour, vegetables, cucumber … Address: Tran Quoc Toan, District 3 and Nguyen Thai Son, Go Vap District Price: 18,000-20,000 VND / drive Business hours: 05h30-20h30 The loaf of bread has a round shape, full of stimulating taste. Photo: Quang Minh Chau Nguyen. Diners commented: Linh Ngoc: “This toad bread I ate since the price of about 13,000 / loaf, but the quality is much better than now. However, this is still a delicious treat. Huong Pham: “Round bread, not very big, but quite crunchy. The chicken tastes good, served with pickles, cucumbers, cilantro and a little chili sauce, but not too spicy. The packaging is nice and good. The printing is quite elaborate “. Animal bread In An Giang, a giant crocodile-shaped bread once received great attention from netizens. In Ho Chi Minh City, diners can also find to buy similar shaped bread with smaller size. In addition, you have the opportunity to choose many other unique animals such as octopus, toad, turtle … Address: Au Co, Tan Binh district Price: 20,000-25,000 VND / drive The bread is shaped like a fancy animal. Photo: Canquetsaigon. Diners commented: Nguyenduc264: “The crocodile loaf is quite large, suitable for groups of 3-4 people to enjoy. In my opinion, you should buy more food with bread to avoid boredom because if you do not eat it all it will be wasteful”. Canquetsaigon: “This bread is eaten hot and dipped with condensed milk is the best. The crust is slightly dry but the inside is soft.” Rolled rice paper 1 m Rolled rice paper rolls with topping include egg rolls, quail eggs, mango, peanuts, scallions, and laksa leaves, impressed by the length. When enjoying, the seller cuts each piece and covered with dried beef, fried garlic, peanuts, mayonnaise, chili sauce and sauce. Address: Truong Chinh, Tan Binh district Price: 25,000 VND / book Business hours: 6am-20h The rice paper rolls attracted by 1 m in length. Photo: Canquetsaigon. Diners commented: KiMi: “Rolled rice paper with quality filling. The sauce is not very attractive, if the shop makes sour tamarind sauce or rich dry beef dry dipping sauce, it will be better”. Bao Bao: “The rice paper is thick and flexible, so even though its size is quite long, it does not crack. This dish is served with tamarind sauce, sour taste, fat leopard and light sweet. A roll suitable for 2 people.” Animal-shaped dumplings The dumplings are made of flour, and the processor can be steamed, fried or grilled. In Ho Chi Minh City, dumplings are varied with many sizes and colors. Sandwich filling can also be traditional flavors including meat, vermicelli, quail eggs or fried chicken, bacon, char siu … In particular, the dumplings are shaped like animals giving diners a culinary experience. exciting. Address: Ms. County, District 10 Price: 12,000 VND / item Business hours: From 1pm The dumplings are shaped like pigs, chickens and porcupines with attractive colors. Photo: Foodboysg. Diners commented: Trung Quan: “The shop is on the sidewalk, the space is quite limited but the seller is friendly. Hedgehog shaped dumplings filled with caffeinated eggs and minions filled with salted eggs. eat”. Thi Thi: “The dumplings are filled with melted aromatherapy or caffeinated shells. You should try drinking lipton tea with ice, and you will enjoy the full flavor.” Must-try items if only 1 night in HCMC Joining the culinary tour in Ho Chi Minh City, foreign visitors are transported by motorbike to some famous spots and visit special local eateries.

Voice The moon cries Khanh Ngoc is living a peaceful life with her emotional son – Kuni, 9 years old. She also found a man who loves mother and daughter. In normal life, Khanh Ngoc is a woman who cooks well, making her son very interested in the mother’s food. Whenever she comes home from school, Kuni gets her mother’s favorite food. The boy confided to Khanh Ngoc that: “When I was at school, I had to eat something I didn’t like, so go home, mom, give me a good meal” . The female singer has taken care and made her many dishes not only nutritious but also beautiful. The gentleman also praised his mother for good cooking, making Khanh Ngoc “cool”. Khanh Ngoc and her 9-year-old son Kuni. Recently, however, the female singer born in 1983 said that she is a person who likes to cook but is lazy to clean. She shared: “After completing her homework, Kuni said so hungry and this picture was born. She likes to cook but is too lazy to clean up.” In the accompanying picture, Khanh Ngoc shows off the dishes for his son, including: Shrimp with cheese sauce, beef in fish sauce, meat rolls made from rice paper, vegetables served with “divine” fish sauce. Received a lot of compliments as “courageous mother”, not afraid to cook cooking, but Khanh Ngoc also expressed to her friends her obsession after cooking: “A pile of cups is waiting for fear”. I complained of hunger, Khanh Ngoc was sure to do all the delicious dishes but confessed to being lazy to clean up. Khanh Ngoc also has a very creative way to take advantage of the food: “Unfortunately, 2 loaves of bread left over at the meal, it makes this crumb”. A sandwich dish of minced meat and fresh vegetables is an attractive suggestion for when you are tired of rice. “Going to the upper garden, cut the cilantro and basil and bring them to make red shrimp with Thai sauce like Bay sister”, she wittyly shared. Everyone must admire the talent of a one-child girl. The pan-fried steak with rosemary leaves made by Khanh Ngoc made her boyfriend immediately compliment, “Who’s your wife is so good?” And called the person she loved “MasterChef”. “Break a clove of homegrown rosemary and sauté salmon, it smells good”, in addition to beef, Khanh Ngoc also likes to fry salmon with rosemary leaves. She identifies herself as a real housewife, all vermicelli noodles can be done deliciously, without going out of the shop. Khanh Ngoc was the first time trying dried shrimp and beef jerky at home and said that it was “okay”. According to her, cooking must also be done many times to draw the recipe and improve the dish more and more. Besides cooking for her son and family every day, Khanh Ngoc sometimes invites friends to gather and make delicious dishes from seafood that looks just as delicious as the restaurant. Other meals are very hearty that Khanh Ngoc treat her friends. Khanh Ngoc is also very hard at making “healthy” dishes for beautiful skin. She smoothies spinach, pineapple, macca seeds, strawberry, raspberry, sapoche and sautéed broccoli with scallops, mushrooms, and oyster oil for lunch. Refer to how to make steamed bread with minced meat like Khanh Ngoc makes for a boy: Resources: Bread: 6 pieces Ground pork: 200 gr Ground beef: 200 gr Cassava: 1/2 bulb (chopped) Carrot: 1/2 bulb (chopped) Mushroom: 50 gr (chopped) Purple onion: 1 bulb (chopped) Garlic: 2 shrimp (minced) Chili: 1 fruit (chopped) Roasted peanuts: 1 little Scallion: 3 branches (chopped) Fish sauce: 2 tbsp Cooking oil: 2 tbsp Spices: Salt, sugar, seasoning seeds Processing: Stir fry the mixture, make a sauce Place the pan on medium heat, add 1 tablespoon of cooking oil and fry the purple onion. Then, add the ground pork and ground beef and sauté for about 5 minutes to cook. Season with meat 1 tablespoon fish sauce, 1/4 teaspoon salt, 1 teaspoon seasoning seeds. Add cassava roots, carrots, mushrooms and sauté for about 5 minutes to cook, season to taste, turn off the heat. Make fish sauce and onion fat – Making fish sauce: Add 2 tablespoons of sugar, 1 tablespoon of warm water, 1 tablespoon of fish sauce, stir well. Add garlic, chili, sour food, stir well, season to taste. – Making onion fat: Put in cup scallion, 1/2 teaspoon salt, 1 teaspoon sugar, pour in 2 tablespoons boiled oil. Steamed bread and finished Cut the bread into slices to taste, then spray 2 sides of the bread with water. Then, steam for about 5 minutes. Spread minced meat on the bread, add fat onions, roasted peanuts and enjoy. Finished products: Minced pork sandwiches you can eat with raw vegetables and sweet and sour fish sauce is very delicious. In the kitchen to enjoy right away!

Beef noodle soup Pho is a dish that only reminds many people who immediately think of the image of Hanoi. This can be seen as a typical culinary culture in the capital. Pho Hanoi has many types, from chicken noodle soup, beef noodle soup to stir-fried pho noodle, pho roll … However, the bowl of noodle soup with beef is still loved by many people. Beef pho is a favorite dish for many tourists coming to Hanoi. Photo: Thuyseatbook, Vietnamesegod. Beef noodle soup is also available in a variety of styles for diners to choose from, such as undercooked beef, cooked beef, dandruff beef, flank beef or in combination. A bowl of hot noodles with a chewy chewy piece, a fatty poached egg is the perfect choice for every meal. With 50,000 VND / person, visitors can try some delicious pho dishes such as Pho Khoi (Hang Vai), Pho Lam (Hang Vai), Pho Thinh (Ton Duc Thang), Pho Dao (Nguyen Quy Duc), and Pho Pho ( Hang Chieu) … Of course, if you call for more quarries or poached eggs, the amount needed will be more expensive about 15,000-20,000 VND / person. Bread In general, bread is a famous dish in all 3 regions of Vietnam. The filling of the bread is not fixed, depending on the harmonious combination of the seller. Delicious, cheap bread can be eaten at any meal. Photo: Ninheating, Numb2192. For traditional eaters, pate bread, sausage with eggs are considered the first choice. Each cake of this type only costs from 15,000-20,000 VND. Meanwhile, breads with more variations with chicken, cheese or roast beef are also priced at around 40,000-50,000 dong. Some bread suggestions for diners are Dung Hanh bread (specializing in cha), Thai Thinh pan bread, Bami King bread (with delicious beef), Bao Quyen bread … Porridge Although Hanoi’s weather has started in the summer, a hot bowl of porridge is still chosen by many people in the afternoon or at a cool evening. Hanoi Porridge is relatively diverse with minced meat, ribs, clams, quail eggs … Many Central and Southern tourists may not be familiar with this dish because Hanoi porridge is pureed. In many southern provinces, porridge is often cooked with seeds. Hanoi has many delicious porridge shops with cheap prices. Photo: Foodyshare. Each bowl of porridge in Hanoi has a price ranging from 20,000 to 30,000 VND. You can order more to eat more. When eating, visitors should also add a little chili powder, black pepper or vinegar to make the porridge bowl more bold. Suggestions: Tran Xuan Soan boy porridge, Luong Su lane rib porridge, Dong Xuan market porridge, Ly Quoc Su rib porridge … Vermicelli with bean curd, shrimp paste Food “specialty” street of Hanoi. Therefore, although it appears in many other places, the capital is still the place with the best and cheapest vermicelli dish. In Ho Chi Minh City, bean noodles usually cost about 60,000 VND. Meanwhile, a set of vermicelli with shrimp paste in Hanoi only costs about 35,000-50,000 VND. The dish is “controversial” because the taste is still very attractive to customers. Photo: Labor. Some suggestions for delicious bean noodles: Hang Khay bean vermicelli, Lang Mo bean vermicelli, Ma May bean vermicelli … Bun cha Like bean vermicelli, bun cha is a famous specialty of Ha Thanh. The ingredients of the bowl of vermicelli mainly have the main parts including vermicelli, fish sauce with garlic vinegar, pork rolls, minced pork rolls … Some people like to order more spring rolls. Bun cha with fried spring rolls may exceed 50,000 VND. Photo: Hvuxlinh. Some vermicelli goods in Hanoi usually cost from 60,000 VND / bowl. However, if you know how to choose goods, you can still eat well without spending too much money. Some suggestions for delicious bun cha: Tran Quy Kien vermicelli, Chinh Kinh vermicelli, Bach Mai vermicelli Sticky rice Xoi is a dish that can be enjoyed in all 3 main meals. However, in Hanoi, sticky rice is sold mainly at noon or at night. Arriving in Ha Thanh, visitors will notice two main types of sticky rice – sticky rice on the sidewalk and sticky rice in the shops. Sticky pavement is usually sold early in the morning. These are traditional sticky rice such as corn sticky rice, peanut sticky rice, and bean sticky rice … sold in packages. Visitors can choose the traditional or variable sticky sticky rice to Hanoi. Photo: Ohmanfood, 2uang. Meanwhile, the sticky rice stalls sold in the house are often crowded at night. Sticky rice in these rows has more strange variation and variety of flavors. You have many options such as pate sticky sticky rice, spicy rib sticky rice, chicken sticky rice … On average, the price of sticky rice in Hanoi is 10,000-50,000 VND. Here are some suggestions: Truong Chinh spicy rib sticky rice, Loc sticky rice, Lo Duc sticky rice, Oanh Oanh sticky sticky rice, and sidewalk sticky rice …

So, what foods should we not keep in the refrigerator? Let’s find out through this article! 1. Cucumber If you leave cucumbers at a temperature of 0 degrees for 2-3 days, then the skin will appear a shiny layer of water, the melon is smudged, has a smell, loss of substance and difficult to eat. 2. Tomatoes Tomatoes kept at low temperatures will have water bubbles in the intestines, being chipped or cracked, the appearance of the skin appears black spots, the fruit is not fresh, the fruit is not cooked, and the food is not delicious. 3. Smoked trotters If left in the refrigerator at low temperature, the water in the legs will be frozen, fat melted, the meat is solid or broken down, easily rancid. 4. Chocolate Chocolate stored in the refrigerator when taken out due to increased temperature makes the surface of the chocolate covered with white mist, this layer is easy to mold and degenerate, causing chocolate flavor loss. 5. Bread Bread easily dries up when stored in the refrigerator. In addition, it is also a type of food that is easy to contaminate, in the refrigerator to have all kinds of food, do not clean for a long time … bread will be very moldy. Therefore, you should store bread at room temperature and use within 4 days is maximum. The only type of bread you should keep in the fridge is a sandwich, but be sure to wrap it well lest it absorbs all the aromas in the fridge, which reduces the deliciousness. 6. Honey Storage at room temperature is the best way to keep honey fresh and flavorful. You should not store honey at cold or too hot temperatures, because honey is a material that easily changes flavor when at high temperatures, and also easily crystallizes and solidifies at low temperatures. 7. Garlic Garlic is a food that cannot tolerate cold temperatures. Even if you keep garlic in the cooler, it will become moldy and spoiled more quickly than it should be outside. You can hardly detect this problem from looking from the outside, so the likelihood of eating moldy garlic is very high. Garlic in particular and spices in general such as chili, ginger, purple onions … should be stored in a cool place, avoid the refrigerator. 8. Butter Your butter is not ripe forever? That’s because it’s in the refrigerator. Putting green avocados on the shelves will help them ripen faster. For even more speed, put the butter in a bag with the banana or apple. 9. Rice After the evening, many people worry that leaving the rice outside overnight will spoil or be crawled by insects, so they are often stored in the refrigerator. However, at this temperature, the rice is often hardened and eaten will not be delicious, if eaten, it will be difficult to digest. 10. Chili sauce Technically produced chili sauce can be used for a long time and still retains its delicious taste when stored outside without refrigeration.

After retiring from the Sanchi podium at the age of 60, he started his own business selling bread. Twenty years later, the former teacher became the “Bread King of the Northeast”, and wealth came in with it.

This person is Wu Zhigang, the founder of Taoli Bread. On the 2020 Forbes China Rich List, ranked by place of residence, Wu Zhigang’s family has a wealth of 30.1 billion yuan, making it the richest man in Shenyang.

Starting from Dandong, a border city on the Yalu River, to Shenyang, the provincial capital, to occupy the Northeast market, Wu Zhigang wanted to replicate the peach and plum bread to the whole country through a “central factory + wholesale” model. However, the road to expansion was not smooth.

In the past two years, the growth rate of Taoli Bread’s performance has slowed down, and the growth rate of revenue and net profit has dropped to single digits. The performance report for the first quarter of 2021 released on the evening of April 11 showed that revenue was 1.327 billion yuan, an increase of only 0.31%; net profit attributable to the parent was 163 million yuan, an increase of -16.27% year-on-year, setting a first-quarter performance since Taoli Bread went public Record for the worst growth.

Moreover, the Wu Zhigang family, as the actual controller, continued to reduce their holdings and cash out on a large scale after the expiry of the restriction period, which also attracted a series of doubts.

The richest family cashed out over 3.6 billion

Taoli Bread is a typical family business, and a huge family crony runs through the company’s equity and management.

Wu Zhigang was born in 1935 and spent his life before the age of 60 in Dandong. In this small border town, he worked as a telegrapher and a teacher in the Dandong Municipal Telecommunication Bureau, from Dandong No.1 Silk Factory School to Dandong Silk Industry School.

In 1995, Wu Zhigang, who had worked so hard for most of his life, retired. The routine operation should be to enjoy the old-age life of a sweetheart and grandson. However, under the spring breeze of reform, Wu Zhigang was moved to start a business.

He took his second son, Wu Xuequn, to open a bakery in the local area. Perhaps because of his teaching, he named the bakery “Tao Li”, probably because he wanted to sell the peach and plum bread all over the world.

Twenty years later, in 2015, Wu Zhigang and his sons landed on the A-share market with Taoli Bread, and Taoli Bread became China’s “first share of bread”. At the time of listing, among the natural-person shareholders of Taoli Bread, there were about 20 relatives of Wu Zhigang’s family.

After the expiration of the restricted sale period, Wu Zhigang and his family members started a continuous reduction in holdings.

As of the end of 2018, the top eight shareholders of Taoli Bread are all members of the Wu Zhigang family. Among them, the top five shareholders Wu Xuequn, Wu Xueliang, Wu Zhigang, Sheng Yali, and Wu Xuedong are the actual controllers of the company, holding a total of 74.46% of the shares of Taoli Bread; Wu Zhigang and Sheng Yali are married, and Wu Xuedong, Wu Xuequn and Wu Xueliang are their eldest sons and second sons, respectively And three sons.

The other three shareholders are Sheng Yali’s younger brother and sister: Shenglong, Sheng Yaping, and Shengli. The three persons collectively hold 8.34% of the shares of Taoli Bread.

At the same time, Wu Zhigang is the chairman of Taoli Bread, Wu Xuequn is the director, general manager and executive general manager, Wu Xueliang is the vice chairman and executive general manager, and both Wu Xuedong and Shenglong are directors of the company.

In addition, Wu Zhigang’s younger brother Wu Zhidao, Wu Xueliang’s wife Xiao Shuyan, Sheng Long’s wife Fei Zhihui, Sheng Long’s brother-in-law Lu Changen and other close relatives of the actual controller and close family members all hold shares in the company.

In 2018, the directors, supervisors and senior executives of Taoli Bread reduced their holdings. At the end of December of the same year, Taoli Bread went public for three years, ushering in the large-scale lifting of the ban on the initial public offering of restricted shares. Only five days later, the Wu Zhigang family announced an announcement of their shareholding reduction plan. From this time on, the Wu Zhigang family began to reduce their holdings.

The implementation of the share reduction began in January 2019. As of February 20, 2021, Wu Zhigang and his family members have disclosed seven share reduction plans and announcements on the results of the share reduction. In the past two years, the Wu Zhigang family has cashed out a total of 3.633 billion yuan through stock reduction.

In 2020 alone, the Wu Zhigang family cashed out 1.754 billion yuan. In 2021, as of April 5, it has cashed out 436 million yuan.

In addition, in September 2019, Taoli Bread publicly issued 10 million convertible corporate bonds (1 billion yuan), and Wu Xuequn, Wu Xueliang, Sheng Yali and Wu Xuedong placed 55.27%. On the day the convertible bonds were listed for trading, Sheng Yali emptied her bonds. As of February 20, 2020, less than half a year after the listing and trading, the four members of this family reduced their holdings to only 5.41%.

Taoli Bread’s announcement on the results of the share reduction issued on February 20, 2021 shows that as of the announcement date, Wu Xuequn, Wu Zhigang, Wu Xueliang, Sheng Yali, and Wu Xuedong still hold 61.54% of the shares of Taoli Bread, while Shenglong, Xiao Shuyan, Shengli, and Shengjie , Sheng Yaping, Sheng Ling, Fei Zhihui, Lu Changen and Wu Zhidao still hold 6.37%. The Wu Zhigang family holds 67.91% in total.

Isn’t it optimistic about the company’s development prospects that the actual controller family continues to reduce their holdings and cash out?

After the shift, the pace of growth slowed down

After retiring from his post as a teacher, Wu Zhigang used his retirement time to create the second spring of his career. Not only did he sell bread to the Northeast, he also became famous. More importantly, the wealth he has created during these two decades is unimaginable when he was a teacher.

Wu Zhigang used to be the oldest chairman of A-shares. In April 2019, 84-year-old Wu Zhi just retired from the position of chairman of Taoli Bread, and finally handed over the business of Taoli Bread to his sons. At that time, the sons were not young anymore.

After Wu Zhigang retired to the second line, the 48-year-old third son Wu Xueliang took over as the chairman and concurrently the executive general manager; the 53-year-old second son Wu Xuequn was the director, general manager, and executive general manager; the 56-year-old eldest son Wu Xuedong was the director and the subsidiary Jinan Taoli’s executive director and general manager; Wu Zhigang’s 78-year-old wife Sheng Yali is still a director, and Sheng Long is also a director of the company.

In the two years after Wu Zhigang retired, that is, the two years after his sons officially took over, Tao Li Bread’s performance has fluctuated greatly.

First in 2019, Taoli Bread’s operating income increased by 16.77% year-on-year, but net profit only increased by 6.42%. This is the first time the company’s growth rate has fallen to single digits since its listing. The explanation given by Taoli Bread is that in order to effectively respond to market competition and increase market development, the company has increased its promotional activities, resulting in a year-on-year increase in the sales expense ratio.

In 2020, Taoli Bread achieved operating income of 5.963 billion yuan, a year-on-year increase of 5.66%; net profit was 883 million yuan, a year-on-year increase of 29.19%. This is the first time that revenue growth has dropped to single digits since the company went public.

Regarding the reason why the growth rate of net profit far exceeds the growth rate of revenue, Taoli Bread said that the increase in sales revenue has promoted the expansion of production scale, and the overall scale effect has been enhanced. At the same time, due to the national phased social security reduction and exemption policy, the company’s costs and expenses have also been affected. decline.

In 2020, the gross profit margin of Taoli Bread is the lowest since its listing, but at the same time, the net profit margin is the highest since its listing.

Among them, the most influential is sales expenses. In contrast to 2019, sales expenses in 2020 are negative growth.

In 2020, the sales expenses of Taoli Bread was 524 million yuan, a sharp decrease of 57.31% compared to 2019. The company explained that it was mainly due to the implementation of the new revenue standard in 2020 and the adjustment of product distribution service fees to operating costs.

Since its listing, the sales expense ratio of Taoli Bread has continued to rise, from 14.04% in 2015 to 21.76% in 2019, showing an increasing trend year by year. In 2020, there will be a sudden turn and drop to 8.79%.

As a leading enterprise in the short-term bread industry, Taoli Bread’s main business and main products have not undergone major changes in 2020.

In terms of products, the company’s core products are Taoli brand breads and pastries, accounting for 97.89% of revenue in 2020, which is the absolute reliance of Taoli bread; and the two major holiday products developed for traditional holidays-moon cakes and Zongzi has always been a marginal product of the company, accounting for 1.97% and 0.13% of revenue in 2020, which has a negligible impact on performance.

Therefore, how well the bread and pastries sell is directly related to the performance of Taoli Bread.

In 2020, the operating income of bread and pastry products was 5.837 billion yuan, an increase of only 5.60% over the same period last year. Although the company claims that star products such as ripeness continue to grow steadily, and new products such as waffle cakes and soft mountain toast bread have shown relatively high growth, overall, the bread and pastry business of Taoli Bread last year was not as good as in previous years. it is good.

This is not unrelated to the hindrance of the national expansion of Taoli Bread.

Lost in Shanghai, defeated in Shenzhen

The Wu Zhigang family has always wanted to sell peach and plum bread to “all over the world”. This is also the strategy of peach and plum bread: focus on small but refined, not pursuing more varieties, but pursuing the scale of production and sales of single products, while reducing costs.

Nowadays, my country’s bakery industry has two main production and business models: one is to set up a central factory in the sales area to radiate the region in the form of wholesale. This model can improve production efficiency and increase the scale effect; the other is the establishment of chain bread Store, this model can meet consumers’ requirements in terms of product quality, taste and freshness to the greatest extent.

Peach plum bread small insulation delivery vehicle

Bread products can be roughly divided into short-term guarantee, medium-term guarantee, and long-term guarantee according to the length of the shelf life. Of course, different products have different characteristics, and manufacturers have different business models.

The products of peach and plum bread are mostly products with short shelf life. The shelf life of short-guaranteed bread is very short, generally 7-9 days in winter and 3-7 days in summer. Therefore, peach and plum bread mainly adopts the production model of “production based on sales”, and the production plan is formulated according to market demand, and then the central factory produces uniformly. , And finally wholesale to supermarkets and distributors in a certain area.

This is the model that Taoli Bread practiced in the Northeast market in the early years, that is, the “central factory + wholesale” model.

This model is conducive to standardized production, and can reduce production costs through large-scale production. More importantly, it is easier to replicate when expanded, and it can be called an “accelerator” on the road to expansion of peach and plum bread.

Before it went public in 2015, Taoli Bread, which occupied the northeastern market, had also gained a firm foothold in North China. So after it went public, it began to go south and east, building a central factory while seeking cooperation with supermarkets. As of the end of 2020, Taoli Bread has established production bases in 19 regions across the country.

Tao Li Bread stated in its annual report that in 2020, the company will continue to increase its efforts to expand into new markets in East China and South China, increase investment in key customers, and improve the quality of individual stores. At the same time, it will continue to accelerate sales network in mature markets such as Northeast and North China. The work of transformation and sinking, tap the market potential, consolidate and expand the company’s product market share.

From a regional perspective, the performance of Taoli Bread still depends on the “base camp” Northeast market.

In 2020, the revenue of the Northeast market will still account for nearly half of the company’s revenue. The second largest market is North China, and the third largest market is East China; Southwest China, South China, and Northwest China are followed, and Central China has the smallest income.

In fact, many of the descendants of companies located in East China, South China, and China markets are still losing money. Taoli Bread’s annual report lists 37 major holding companies, of which 17 are at a loss-mainly in these three markets.

In 2020, Shenzhen peach and plum and Jiangsu peach and plum will lose 13.86 million yuan and 9.73 million yuan respectively; followed by Shanghai peach and plum, Nanchang peach and plum, Xiamen peach and plum, Hainan peach and plum, and Fuzhou peach and plum, with losses of more than 5 million yuan; Then there are Guangxi peaches and plums, Hefei peaches and plums.

In 2019, 20 of Taoli Bread’s main holding and joint-stock companies were at a loss, with a total loss of RMB 73.57 million. In 2020, the 17 major holding companies that are in loss will have a total loss of 71.92 million yuan.

2020 is basically the same as 2019. The major holding companies with the worst losses are still in East China and South China.

From the perspective of the East China market, Shanghai peaches, Jiangsu peaches, Nanchang peaches, Zhejiang peaches, and Hefei peaches have long been losing money. For example, Shanghai Taoli, which was established in September 2000, started to lose money in 2018, with a loss of 1.2394 million yuan in the current period. In 2019, the loss expanded to 12.6882 million yuan and a loss of 6,536,200 yuan in 2020.

In the South China market, peach and plum bread is also difficult to blend in. For example, Shenzhen Taoli, which was established in 2015, suffered a loss of RMB 6,641,200 in 2018. The loss in 2020 has doubled.

In November 2020, Taoli Bread announced that according to the company’s current actual operating conditions and subsequent business development plans, in order to optimize resource allocation and asset structure, reduce management costs, and improve operational management efficiency, it intends to cancel the company’s wholly-owned subsidiary Nanchang Taoli and Jinan peaches and plums. In January 2021, after an announcement, Shenzhen Taoli was also cancelled.

South China, East China and other regions have always been important cities in the bakery industry, ranging from well-known domestic and foreign brands to local large and small brands, such as Dali Garden, Bimbo, Manchester, Yamazaki, Paris Baguette, Yuanzu, Christine, Bread Talk, Hollyland, Delicious, 85°C, and more unknowns. Whether it is bread, cakes, or pastries, the competition is getting fiercer.

There are also new tea brands such as Nayuki’s tea that also make bread, and there are many other brands that do well online. This will also have a greater impact on the peach and plum bread that mainly sells supermarkets, convenience stores, commissaries and other channels.

The baking industry has a low threshold, serious homogeneity, and a relatively fragmented competitive landscape. In 2019, the total market share of the top five brands in the industry was less than 11%, while the market share of Taoli Bread was only 3%.

According to the analysis of Zhongyuan Securities, scale and single product will help enterprises maximize their benefits in the initial development, but in the later stage, enterprises will encounter the problem of insufficient response to the market, and for peach and plum bread, there is also a lack of certain production flexibility.

Taoli Bread said that in the future, the company will further strengthen and make bakery products with bread and pastries as its core, steadily develop traditional holiday products such as moon cakes, and further enrich the company’s product line. However, the pressure is conceivable.

At present, Taoli Bread’s situation is not optimistic, the descendants of East China, South China and other regions have been unable to achieve profitability for a long time, and the performance growth of listed companies has also encountered problems. It is not easy for the sons to realize Wu Zhigang’s dream of “all over the world”.

Source: City Boundary Lei Yanpeng

Surely you never expected this special use of onion skin, right? Onion peel contains color molecules, giving you a natural, safe, and non-damaging hair color.

You only need to boil a small handful of onions in the water for about 5 minutes. Cover the pot and wait for the water to cool. Strain and take out the water to wash your hair. Leave for a few minutes and then rinse with clean water. For a good effect, you can do this one more time.

Kill fungi and insects for plants

The scent of the onion peel makes the insects run away. You can use the bark to treat fungus and kill insects in your home garden by mixing 100g of onion skin with 500ml of water in a sealed jar. Leave the jar in a cool place for 7 days and then use.

When using, dilute the onion skin juice with clean water at a ratio of 1:10. Spray the solution evenly over the entire plant to kill fungi and insects.

Onion peels have many unexpected uses that housewives do not know.

Make compost

Like other fruit and vegetable peels, onion skin can also be used as an organic fertilizer for plants. The simplest way to do this is to bury the scallions in the ground so that they decompose naturally.

Used to bake bread

The onion skin functions as a dye. When making bread, you can add a little onion crust. The breads will have a more attractive and glossy yellow color.

Add flavor to soups

For a long time, when you cook soup, you still only use the onion to cook the soup without the peel. It is a waste. The rind, after being washed and added to the soup, can make the dish more delicious and taste sweeter than usual.