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

Ingredients for 3 people – 500g sirloin – 200 g carrots – 100g of celery, 100g of green chili, 100g of bell pepper, green onion, 2 cloves of garlic, 2 slices of ginger – White sesame seeds – Hot rice – Spices: Shaoxing wine, sugar, soy sauce, starch, vegetable oil, salt Processing Step 1: – Slice the tenderloin into thin strips, about 2.5 cm long – Mix the pork with Shaoxing wine, sugar, soy sauce, egg white, cornstarch and oil until the ingredients absorb the spices. – Marinate for at least 10 minutes Step 2: – Slice carrots, celery and green peppers – Cut the bell pepper in half, remove the seeds and cut into thin slices – Mince garlic and ginger, chop scallions If you can’t eat spicy, you can omit the green chili Step 3: – Heat oil in a non-stick pan, over medium heat – When the oil is hot, stir-fry quickly so that the pork is hunted again. You can put the meat in the pan in 2 batches to avoid sticking – When the meat is almost cooked, take it out of the pan and let it cool Step 4: – Put garlic and ginger in hot oil pan, fry until fragrant – Add the sautéed chili for 2 minutes, then add the carrots, celery and bell pepper to the stir fry – Finally, add the pork and stir-fry evenly, season with soy sauce, Shaoxing wine, salt, sugar, and white pepper. Step 5: Finally, put the dish into a bowl of hot rice, add scallions and sesame seeds. The dish is ready to enjoy

Although carrots are all orange-yellow in color, they also come in different shades of color. The darker the carrot color indicates the higher the carotene and vitamin C content in it, the more nutrients it contains. So choose darker bulbs instead of lighter ones. Buy a bulb with a small tip When buying, many people wonder if it is better to choose a carrot that is big or small? There are actually no clear standards, since carrots are also divided into many different types, so it makes no sense to choose by size. You’d better focus on where the stem is on the top of the carrot. The smaller the end of the stem, the darker the carrot flavor, the more nutrients, the more delicious. Conversely, the larger the stem, the less dense the body, the less delicious the taste. Buy bulbs that have a lot of soil Carrots with a lot of soil may look dirty, but they are actually just harvested and fresh. Furthermore, the soil will become a protective layer on the surface of the carrot, which not only prevents surface damage but also locks the carrot’s moisture, preventing it from dehydration, making it easy to preserve. and for longer. Besides, although the carrots that have been washed look good, the storage time is relatively shorter. Illustration. Don’t buy cracked carrots When buying carrots, buy carrots with whole roots. Carrots with large cracks or cracks on the surface, even if they are cheap, should not be bought because the cracks are always exposed to the outside, causing the tubers to lose moisture, quickly rotting. The reduction in moisture in carrots will certainly affect the taste and are not easy to store. Buy heavier bulbs when they’re the same size When buying carrots, take two carrots of the same size and weigh in hand. If any bulbs are too light, do not buy. Lighter bulbs are often left on for too long resulting in less water content. The taste is definitely worse when cooked. Conversely, the carrot is heavy, it is definitely more water and fresh, when cooking it will taste better. Therefore, when buying, you should use your hands to try them out! The best way to distinguish Vietnamese and Chinese carrots Distinguish based on the size and shape of carrots Vietnamese carrots are of uneven size and size, most of them are small, lumpy skin, long shape, and Chinese carrots are usually large, uniform, shiny skin, eye-catching, and beautiful. The distinction is based on the carrot stem The stem, leaves, and roots on the Chinese carrot stem are almost cleanly cut. Because Chinese carrots go through the process of frozen preservation to transport to Vietnam, the long storage time, the stalks are often not fresh, but dark in color. Vietnamese carrots have radiating roots around the stem, leaf stalks are often kept intact on the stem when distributing to the market, the stem is fresh, not black. The distinction is based on the carrot stem Carrots contain a lot of vitamin A and essential nutrients for the body, so don’t be afraid to choose the wrong Chinese products and give up on carrots. Just apply the different tips above, make sure you always win Vietnamese carrots to enjoy.