Resources: – 200g of copper shrimp – 1 pack of fried flour – 1 teaspoon ground pepper 1/4 teaspoon salt – 1/2 teaspoon of seasoning seeds – Chopped scallions – 1 cup of filtered water Making: Shrimps bought and washed through plenty of water. Mix all ingredients including fried flour, water, salt, seasoning seeds, pepper, onions into a even mixture. Put the washed shrimp in, mix well and fry the oil in medium heat, take out to absorb the oil on the paper. Eating with raw vegetables, cucumber, sweet and sour fish sauce is very suitable. Shrimp soup with star fruit Resources: – 200g of copper shrimp – 3 sour star fruit, 2 ripe tomatoes, green onion, guise leaves – 1 teaspoon powdered soup, 1 teaspoon fish sauce, 1 teaspoon sugar Making: – The shrimps are picked and washed, stirred evenly with a pinch of salt. – Star fruit cut off the edge, sliced ​​fruit horizontally. Tomato peeled, cut areca zone. The guise leaves and green onions are chopped, the head is white and left on. – North the pot on the stove to add oil to the aromatic chopped purple onion, pour the shrimp into. After that, add tomatoes, followed by star fruit and sauteed. – Pour 1400ml of water into the pot, season to add 1 teaspoon of soup powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar. – When the soup boils evenly, turn off the heat and add the sliced ​​green onions and guise leaves on top of a few slices of fresh chili. Ladle the soup into the bowl, use it hot. Green shrimp salad Resources: 200 g Shrimps Papaya 1 / 2kg 1 lemon Chili Fried onion Roasted peanut Herbs Other spices Steps: Shrimps must be fresh, washed to drain. Marinate the shrimp with 1/2 teaspoon of salt + 1/2 teaspoon of MSG. Then bring the shrimp to high heat. When the water is depleted, lower the heat and add 1 tablespoon of water ball + 2 teaspoons of sugar and 1 tablespoon of cooking oil to make the shrimp shiny. The papaya portion of the papaya you use is shredded to grate and put in dilute salt water to soak. Then take out the papaya juice to drain the papaya, you should choose the fruit that is red but not too ripe for it to be crispy and sweet. You prepare roasted peanuts and golden onions, if not they can be ignored. Prepare the most raw vegetables, the herbs that create the scent of basil, or cinnamon. And if there is sesame rice paper to serve, the better. Make sweet and sour fish sauce to mix the salad with lemon, garlic, chili and fish sauce, adjusting by cooking a little at a time. When the papaya is finished, add the roasted shrimp. Finally, add chopped cilantro + sprinkle with peanuts and scallions wait a moment for the ingredients to infuse each other. Vegetable salad with copper shrimp Resources: – 1 bunch of water spinach
– 200g of copper shrimp
– 1 lemon
– 1-2 chili
– 1 garlic bulb
– 100 roasted peanuts
– Salt, sugar, water
– All kinds of herbs (basil, oregano, aromatic) Making: Step 1: Morning glory pick up all the leaves, wash them and drain them. Step 2: Boil a pot of water on the stove, add water spinach to boil. Take out water spinach and soak it in boiling water to cool with ice. This will keep the vegetables crispy and green. Step 3: Wash the copper shrimp, add some cooking oil and then cook it. (When roasting teaspoon of seasoning powder), roast dried shrimp and then place on a plate. Step 4: Wash all kinds of herbs, finely chopped. Step 5: Lac brings lies. Step 6: Put the dried water spinach into a clean bowl, add the cooked shrimp with herbs, then slowly add the sauce to mix well (Mix fish sauce: fresh lemon juice (2 tablespoons): 2 tablespoons of sugar : 3 tablespoons of water: 1 tablespoon of flour with minced garlic, chili. (The way to mix fish sauce is only corresponding) you should re-season the salad to taste sour – salty – sweet balance to suit the taste family seasoning). Step 7: Sprinkle roasted peanuts with the rest of the herbs and mix again. Put the spinach salad on the plate to decorate it beautifully and enjoy it. Tieu Bao (Synthetic) Photo: Collectibles

Resources: Pig ears: 2 Green beans: 100 grams Soybeans, fragrant rice: 50 grams Salt: 1 teaspoon Fish sauce: 2 tbsp Monosodium glutamate: 1/2 teaspoon Sugar: 1/2 teaspoon Lemon juice: 2 teaspoons Chili: 20 grams Galangal: 50 grams Vegetables served: fig leaves, guava leaves, cloves, washed lemon leaves, drain. Making: – The pig ears are cleaned, washed with salt, put in a pot of boiled boiled water, then picked up and soaked in a bowl of cold water to make the pig’s ears crispy. – When the pig’s ears cool, use a knife to cut into thin fibers. – Green beans, soybeans, rice are fragrant washed, roasted crispy on the stove, let cool. Put in a fine mill to make a hearing. – Lime leaves cut thread, chili sliced. – Galangal peeled, chopped and put in a blender with a little water. Squeeze the juice. – Put the pig’s ears and hearing in a large bowl. – Season with monosodium glutamate, sugar, fish sauce, lemon juice, galangal juice to taste, mix well. – After that, add lemon leaves and chili to mix again for the same ingredients, enough seasoning to penetrate the pig’s ear. – Roll the spring rolls into a plate, sprinkle with lemon leaves and chili on top. – Spring rolls served with herbs and sweet and sour fish sauce will add a great taste. Salad roll with shrimp and meat Resources: 500g shrimp 700g bacon
1 roll of rice paper
500g of fresh noodles
Soybean sauce
Roasted peanuts (crushed)
Some types of vegetables: lettuce, raw vegetables, herbs, chives …
Some other essential spices: salt, wine, sugar, shallot, garlic, cooking oil, peanut butter, chili sauce, vinegar … Making: First, you remove the roots and leaves of the vegetable portion and wash it with diluted salt water, keep on the basket to drain. Then, you wash the shrimp several times with water, put the shrimp in a bowl and marinate with ½ teaspoon salt, 1 tablespoon alcohol, 1 teaspoon sugar. This step will help you limit the fishy smell of the shrimp and bring you a delicious spring roll. Next, you put shrimp in a pot, boil it on the stove, note, you should cover. When the shrimp turn red, take the shrimp out, then peel, split the shrimp in half along the back to remove the black thread on the back. You put shrimp on a plate. Next, you shave the bacon you just bought and wash it several times with water. You put the meat in a pot of water with 1 crushed purple onion, then boil it on the stove for 20 minutes. When the meat is cooked, take it out and put it in a bowl of cold water. Wait for the meat to cool, you cut into thin slices on a plate. Next, you put the rice paper on a plate, wet to make it easier to roll. You put shrimp, meat, vermicelli, and vegetables on top of the rice paper and roll them up. You perform them in turn for all the ingredients prepared above and presented on the plate. Then, you put the pan on the stove with 1 teaspoon of garlic, non-aromatic oil, crushed. After that, you add ground nut sauce, season with sugar, peanut butter, chili sauce to taste. When the sauce mixes, add a little vinegar to the stir fry and turn off the heat. When enjoying, you can add the roasted peanuts to the top to complete the way to make the spring roll sauce. Pig ears rolled with five spice Resources: 3 pig ears 1 crushed lemongrass branch; 1 tablespoon of cooking wine; 1/2 teaspoon five flavored powder; 1 tablespoon oyster oil; 2 garlic cloves; 2 anise petals; 1 cinnamon stick; 2 sliced ​​lemon leaves; 3 scallions; 1 piece of sliced ​​ginger; 1 teaspoon of seasoning powder; 2 teaspoons of pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water with some dried chili (if any). Implementation part: Step 1: Pig ears bought to shave clean hair. Roll the pig’s ear from the outside to the inside, use the fastener to fix the pig’s ear. Step 2: Prepare a pot large enough to boil pork ears, pour in 1 liter of cold water with 1 tablespoon of white wine, 1 crushed lemongrass branch, 1 slice ginger, 2 lemon leaves, put on the stove, and cook. Boil about 5 minutes, then let the pig’s ears are tightly tied into the pot (note the amount of water must cover the pig’s ears so that the ears do not darken). After 10 minutes, remove the pig’s ear and rinse it with cold water. Step 3: Continue to put the scallions in the pot, add the pork ears with all the spices: 1/2 teaspoon of five flavored powder; 1 tablespoon oyster oil, 1 teaspoon seasoning powder; 2 teaspoons of pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water with some dried chili (if any). Pour water into the pig’s face ginseng and cook over medium heat, keep cooking until the water is clear, the pig’s ears are brown, then turn off the heat. Pick the pig’s ear to a plate, wait for the pig’s ear to cool, then put it in the refrigerator for at least 4 hours (or overnight) (the purpose is to help fix the shape of the pig’s ears, the ears will be firm, when sliced, it will not be affected. unbent) After waiting enough time, the last thing to do is just take the pig’s ear to circle it and place it on the plate. Lime Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. Making: The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds roast and crush, stir well and then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Tieu Bao (Synthetic) Photo: Collectibles

Illustration. Photo source: Internet Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds, crush, stir, stir well, then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Braised goose meat Illustration. Photo source: Internet Resources: Ngan: 700gr (about 1/2 chicken) Crocodile fruit: 200gr Taro: 500gr Purple onion, garlic Scallions, cilantro Spices: fish sauce, seasoning seeds, … Making: Buy goose meat, wash. Crush ginger and white wine to grind the goose meat for a few minutes and then rinse with water to remove the smell. Then, chop the meat into bite-sized pieces. Crocodile fruit peeled and washed, taro peeled, washed and sliced ​​to taste. Purple onion and garlic peeled, chopped, scallion, coriander picked up, washed, chopped. Before marinating the meat, you put the meat in a pan and fry it briefly so that the golden skin catches the eye and makes the dish more delicious. Next, add the goose meat to the bowl, add 1 teaspoon of minced garlic, 1 teaspoon of chopped onions, 1 tablespoon of fish sauce and 1 teaspoon of seasoning seeds. Then, you mix well and marinate for about 30 minutes to infuse the meat. North pan on the stove, add oil and non-fragrant onion, minced garlic. Then, add the goose meat and sauté for about 5 to 10 minutes until the meat is firm. Next, you put the meat in the pot, fill the surface with water, then put it on the stove, set the heat to high and start brazing. When the meat is boiling, lower the heat to soften the meat. During braising, you should pay attention to remove the foam. When the meat starts to soften, add the crocodile. After about 15-20 minutes, continue adding the taro. You cook until sweet potatoes, season them to taste, then turn off the heat. You put the dish in a bowl, add scallions and coriander and enjoy, if you want to eat spicy you can add a few slices of chili. Boiled Ngan Illustration. Photo source: Internet Resources: 1 goose: about 2kg Fresh ginger: 1 branch Dried onion: 1 bulb Seasoning powder, soup powder Making: After buying goose meat, you will clean and remove odors with ginger alcohol. Then put the goose in a pot, fill the surface with water, add a little crushed ginger and then turn on the stove. When the water is boiling, use a spoon to remove the foam to make the boiled water clearer, add 1 tablespoon of flour, peeled dried onions (baked) and lower heat, cover and cook again for about 25 30. The minute is the meat will be cooked. Then take out to cool down, then chop it, add delicious fish sauce to enjoy.

Thistle works to dissipate heat, detoxify often used to treat all kinds of pimples, urticaria, allergic rashes … Mom just takes a handful of starfruit leaves, separates the excess bones of the leaves and rinses clean. Put starfruit leaves and a little salt in a pot of boiling water for about 5 minutes, then take the water and mix it with cold water to bathe your baby. Take a shower about 3 times / week, the mother will see a noticeable effect. Do not bathe in star fruit leaves too often because the plastic part of the leaves can make baby’s skin dull. Perilla leaves Perilla leaves have a mild spicy taste, warm properties, antiseptic, detoxifying and stimulating effects of sweating. Mom can use perilla leaves to take water to bathe the baby. Or you can also grind perilla leaves and squeeze the juice and mix it with warm water to bathe your baby. Illustration. Marjoram Bathing with marjoram also helps to treat rash in children. You just need to wash the marjoram leaves and crush them and squeeze the juice. Mix marjoram juice in a basin of warm water to bathe your baby. In addition, the mother can dry oregano and store it in a dry place. When using, bring the dried leaves into the pot to boil water for the baby’s bath. Bitter melon Bitter melon is used to heat, detoxify, and cool the body. Mom can use 2 medium sized bitter melon fruit, crushed or crushed, then filter the juice and mix it into the baby’s bath water. Bathing with bitter melon helps to cool the skin, effectively treating rash. Green tea leaves Green tea leaves have heat, detoxification, and antioxidant effects. The active ingredients in green tea leaves also prevent inflammation and treat some skin diseases. In the hot weather, mothers can use green tea leaves to treat baby rash. The way is very simple. Mom just need to wash and crush the green tea leaves and mix with a little salt. Heat the tea leaves one time with boiling water and then discard the top water. After that, mother poured twice more water and boiled with tea leaves. Allow the water to cool and use it to bathe your baby. Mulberry leaves Mulberry leaves have a heat dissipation effect, very good treatment of chromium for children. Mom just took a handful of mulberry leaves, washed them and put them in a pot of water and boiled. Mix mulberry leaf juice with cold water until the temperature is just right, give your baby a bath. Bathing continuously for about 3-5 days will help reduce itching and discomfort for the baby.

Clam soup cooked with star fruit Meanwhile, reading through many sour and spicy soup recipes – a simple Chinese style, only one recipe emerges “Tran Giang incense” – Tran Giang fragrant vinegar. Thai spicy and sour soup recipes are filled with a sour substance tom yum, in which the only acidic ingredient is lemon juice. Le Nguyen Thuc Quyen, a longtime friend of America, commented: “Thai people are also very acidic. Cookbooks written in English are mainly aimed at the US market, so they write about the basics that are easy to make, using the basic ingredients that can be found in American supermarkets. ” It makes sense! Want to know more about that, you must go look in their culinary history.
Among the sour soups I’ve tried, my favorite is the star fruit soup. Starfruit cooked with sea fish or shellfish, snails for a mild, sour taste. So sour enough that we can drink all the water a few breaths without having time to eat the clams and fish cooked with starfruit in a bowl of soup. Starfruit is an easy ingredient to find. But Saigon is very ironic. One day I bought a bunch of small clam, went to find star fruit, I didn’t have. One day, I bought four star fruit fruits, priced at a total of 5,000, so I bought clam, so I cooked it with Goby. Called temporary, not equal to cooking clam. Shellfish really has martial arts, does not eat anything, just lies day after month to absorb water to filter microorganisms, but live, tastes better than fish. Hearing about star fruit soup, Mr. Nguyen Epal, who lives in Can Tho, specializes in supplying Hue products to the Western restaurant, supported his version: “The sweet and sour taste of starfruit cook with dishes Tam Giang broken fish and fish sauce with copper fish sauce made from pinfish, adding a few green siamese chili fruit is indescribably delicious. ” That country probe is really famous. Hue people also cast pancakes with this fish! Once invited to eat vermicelli, I tasted the sour taste of the fruit for the first time, clearly not knowing what the sour taste of the fruit was. Nguyen Manh Toan, the chef cooking that dish, said: “It is the vertical fruit ordered outside of Hanoi. There is also a sale at Tien Thinh restaurant next to pho Hoa. ” Along is sour fruit growing wild in the Northwest mountainous region, finding it more elaborate than star fruit. The sour substances in Vietnamese cuisine in the Northwest are vertical, there are also vegetarian fruits, sour ears. It’s hard to experience it all. Outsiders often cook sour soup with pork. Such as crocodile soup cooked with pork ribs and sour soup with green pineapple cooked with minced pork popular of Hanoi people. There is also a cooked chicken dish. People in the central and southern regions prefer chicken cooked with giang leaves. The sour taste of the giang leaves is “harsh” than the sour taste of vinegar, if we ignore the overdose of seasoning. Places with wineries like Go Vap and Cu Chi, have chicken dish cooked with wort. The West is famous for its sour chicken cooked with cork / cork, fruit / sensory leaf. These are the trees that grow wild in the river region. More sophisticatedly, they also cook with guava, to seek the flavor of guava. The process of collecting Vietnamese sour substances, with the significant contribution of Facebook friends. When I posted on my site, I found the number 20. When I put the pen to write the number to 29, I received via messenger a picture of the strange fruit, which looked like a Northwest mountain sour fruit. , and was asked “what fruit do you know?” Said probably ground fruit. Disappointment. Christine Le, living in Japan, explained: “That boat is from my hometown, planted in the ancestral land of Long Ho (now Vung Liem). Sour and delicious, I added my 20 acidic substances. ” You are speaking based on the amount I ask for more suggestions on Facebook. The next day, Facebook friends added: rock plum, mulberry mulberry, leaf beetle, tamarind leaves, healthy leaf, jackfruit leaves. Usually Central and Southern people, except for chicken, cook less sour soup with pork but cook with seafood. In part, they have a long coastline in the Central region and a lot of rivers and canals in the South, with rich products. The sour substance drowns out the fishy smell in part, honoring the umami (sweetness of meat) in half. Biochemist Vu The Thanh explained further: “Starfruit cooked with clams may be due to the pH helping to release the umami taste in the clam.” East and West argue over flavors. East according to China, thinks there are five flavors – sour, sweet, bitter, salty and spicy; West accepts only four. Spicy is not a taste. The Japanese invented a new taste in seafood called umami. Since then, monosodium glutamate has been invented. East and West both recognize this position. The most sour is the chopped dried young mango. One afternoon, casually walking into a countryside across a canal in Cao Lanh, saw some nibs drying a thinly chopped fruit. We asked, is it new or if people take advantage of the fallen mango as a sour agent to eat in the hot season in the house. We asked to buy, they were confused because “they do not sell at any time. How to sell. Then they sold tens of thousands of big bags. Only three slices of small mango makes the soup bowl more sour than Hoạn Thu! Collection of Vietnamese sourcing substances: Sauerkraut, pickled young pickles, pickled bamboo shoots, fruit / cork / guava, pineapple, tomato, vegetarian fruit, clump of fruit, toad leaf, vertical fruit, tamarind fruit / leaf, pineapple, Giang leaf, fruit, vinegar, star fruit, pineapple, crocodile, kumquat, sour ear, dried young diamond, mango, cashew, sour tea, lemon juice, lime juice Lemongrass, passion fruit juice, batch / vinegar, wort, rice vinegar / coconut / apple / grape juice, plum, mulberry fruit, beetle (silk), healthy soup, tamarind leaf, jackfruit leaves

Benefits of cinnamon: Cinnamon is effective in solving metabolic and digestive problems. Cinnamon contains polyphenols that help to regulate insulin to completely process glucose. This will help prevent the conversion of glucose into fat, thereby preventing fat accumulation and weight gain. Cinnamon and water: Use cinnamon water instead of daily drinking water to see the dramatic change in your body. You only need to boil a few cinnamon sticks with water, then drink it daily, especially before eating to support the weight loss process. Sprinkle cinnamon on food: Cinnamon is also a great spice, giving your dish more flavor and elegance. Not only does it taste delicious, but cinnamon also helps you lose weight quickly. Mix cinnamon powder with juice: If you are afraid of the difficult taste of some weight loss juices, cinnamon is your savior. Add a pinch of cinnamon powder to your cup of fresh juice and you’ve got the best weight loss drink ever. Cinnamon and Honey: A combination of cinnamon and honey is extremely effective in supporting weight loss. Boil about 500ml of water with a few cinnamon sticks, then let it boil for 5 minutes so that the cinnamon essence is absorbed into the water. When the water cools to medium warm water, mix 1 tablespoon of honey in the mixture and drink it while it’s still warm. Cinnamon and milk: Combined cinnamon and milk will give the same effect as cinnamon starch extract. You can heat the milk with a few cinnamon sticks, or simply sprinkle cinnamon powder in a cup of hot milk and enjoy. Cinnamon and oats: Oats can be considered a favorite of those who are losing weight and want to have a slim body. You can add flavor to your bowl of oats by sprinkling them with cinnamon powder, or you can cook oatmeal porridge with a few cinnamon sticks.

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

Indoor plants bring a lot of benefits, both providing oxygen, absorbing carbonic for cool fresh air, and bringing the element of water room that brings luck and health to the family. However, many people still wonder what tree to choose in the house to suit the house area. Below, architect Bui The Long CTA | Creative Architects will share the secrets of choosing indoor plants in the most complete and detailed way. Big crops Larger trees are large-sized perennials with shade and landscape effects. For these types of plants, it is necessary to note that the planting position such as the planting spot must have enough area, light for the growth of the pot to not affect the foundation, house structure. Therefore, the open-floor space, the courtyard or front and back yard must be large enough. The minimum area for planting pots is about 2 mx 2 m to ensure good growth and natural light to plant these big trees. Large trees need to be planted in a well-lit area and have an area to grow plants without affecting the foundation. Usually, architects design to incorporate large plants under the indoor floor space. Currently, the popular varieties are star fruit, Taiwanese eagle, peach blossom or sesame buds … These plants are relatively easy to grow indoors, easy to live, grow well, do not require much fertilization or lighting time. large and easy to find on the market. However, when planting, it is still necessary to professional green tree construction teams to properly treat the substrate, drain water as well as the roots to ensure the survival rate of the tree as well as not affect the longevity and structure of the building. . Shrubs Shrubs are herbaceous plants, about 1.2 to 1.5 m in height. Plants can be planted in pots, on walls in large patches or in pots. For shrubs, the species is very diverse and also creates a good landscape for the house such as lan Y, honeysuckle, wealth, fortune, prince, five packaging … The planting place requires enough light for the tree to grow, it can be arranged under a large tree or planted in a tree tub next to a window, a sky well … limit planting in places that are too humid, dark like under a bridge. ladder. Places where natural light is difficult will be difficult to periodically expose the tree to the sun. The place to plant shrubs also requires enough light and can be located under a large tree or planted in a tree tub next to a window or sky well. The planting method should be planted in high strata, tall plants planted inside, in the middle, lower trees outside around to fill the gaps under tall shrubs. Choose shrubs with different leaf sizes to overlap, limit leaves with too many colors and plant sporadic to disturb the plant structure. Treating the soil for shrubs is simpler than for trees, the owner can do by himself. However, for green tree walls, a professional green tree construction team is required. Convolve The liana shape is a green tree that is commonly grown indoors, especially the houses that have limited planting area but still bring green color and good shade. The most popular trees on the market today are betel nut, ten thousand young people, Indian chrysanthemum, lizards … Vines are planted in the pines of the floor. Vines provide shade and landscape in front of the porch. The liana plant does not require an area, large volume of soil for the roots, but the liana still needs enough light for photosynthesis. Especially plants such as confetti, military history … With a long drop shape, the vine is suitable for the position of an elevated tank or pot such as a pine area, a balcony, a staircase, a porch, a fence …

Pork steak

Resources:

• 500g bacon

• 1 teaspoon of salt

• 1 teaspoon pepper

• 1 teaspoon of onion powder

• 1 teaspoon of garlic powder

• 1 teaspoon soy sauce

• 75-100g of table salt to grill meat

• The ingredients you can marinate can change freely to suit the taste of the family.

Making:

-Wash the pork, use a knife to cut the meat into pieces about 2cm x 2cm (do not cut off the skin), by doing so, the meat will be more absorbed, when it is done, it will be easier to cut.

Mix the marinade ingredients and rub evenly over the meat (do not rub the cuticle).

Use a paper towel to dry the cuticles thoroughly. Put the meat in a plate, the skin is facing up, put in the refrigerator for 2-3 hours so the pork can soak in the spices and the pork skin is completely dry (not covered or wrapped).

Preheat oven at 180 ° C, place a baking tray in the bottom groove of the oven, fill with water about 1 knuckle. Place the pork on the slotted baking tray, sprinkle salt evenly over the pork skin, then place the baking tray in the oven in the groove of the upper half of the oven. During baking, the pork will slowly shrink, and the salt will steam the water to form a thick, hard salt layer.

• Bake for about 40 minutes, then take out the pork, increase the oven heat to 230 ° C, check if the water tray is empty, add more water. At this point the salt layer has formed a hard block. Remove the salt, use a paper towel to wipe the skin off again. When the oven is hot enough, put the pork back in the oven, put it in the groove closest to the heat bar, and bake for another 30-40 minutes until the skin has exploded and golden evenly.

Take out the crispy roast pork skin, let it cool down for about 10 minutes (and let the fat re-infuse into the meat, eating will taste better), then just cut the meat and enjoy it.

HOI AN CHICKEN RICE

Resources:

• Chicken is free from the garden, eggs of young chickens

• Turmeric powder

• Ginger, garlic, chili, purple onion, scallion, onion, cilantro

• White radish, turnip (carrot)

• Laksa leaves

• Kumquat

• Pepper

• Fried onion

• Spice

Making:

Step 1: Preliminary processing of raw materials

• The chicken is cleaned, washed with salt and ginger to remove the fishy smell.

• Vegetables and tubers cleaned, washed and drained.

Step 2: Boil the chicken

• Boil a pot of water with enough water to cover the chicken, add 1 teaspoon of salt, 1 teaspoon of seasoning seeds and a few purple onions to sweeten the broth.

• Add a little turmeric powder or fresh turmeric juice to create a distinctive golden color for the dish as well as make this dish more turmeric aroma.

• Boil hot water to 80 degrees, hold the chicken leg to stir the chicken evenly into the water so that the skin of the chicken gets used to the temperature of the pot, when it is boiled, the skin will not crack, if there is a crack, it’s a little bit.

Then, boil the chicken in boiling water and over high heat for 10 minutes. Continue boiling over medium heat for 15 minutes and then turn off the heat. Leave the chicken in the pot and cover like that for about 30 minutes to let the chicken cook evenly.

• As soon as you turn off the heat, put the chicken’s egg and egg to cook with chicken.

Step 3: Soak rice, cook rice

• When you start to boil the chicken, take the rice and soak it for 30 minutes and then let it drain.

• Use a pan, boil with a little cooking oil, let the rice dry and fry for about 1 minute.

• Put the rice in the rice cooker, mix with a little salt (about ½ teaspoon).

• Fill the rice with chicken broth and start cooking.

Step 4: Tear the chicken

After the chicken is cooked, tear the chicken to eat and mix the salad.

Step 5: Cook chicken soup

• Use chicken broth to cook soup.

• Put the chicken bones torn in step 4 into the pot and cook together.

• Put the chicken blood in the pot.

• Put white radish, red radish trimmed flowers, cut into pieces and cook together for sweet (use only one, the rest to make salad).

• Should taste to taste.

Step 6: Make chicken salad

Thinly slice the onion and add it to ice cold water.

• Mix salad dressing: 1 teaspoon sugar 2 teaspoons kumquat juice (kumquat) teaspoon salt ½ teaspoon pepper. Everyone can taste it to better suit their taste.

• Mix well shredded chicken with onion and onion mixed with salad.

Step 7: Make pickles to serve

In addition to Hoi An, people use papaya and red radish, and in this article replace papaya with white radish.

• Grate white radish fibers, turnip red radish and soak in ice water.

• Make the mixture of: 1 teaspoon of sugar 2 teaspoons of kumquat juice.

• Mix the mixture of shredded radish and green onion.

Step 8: Make sauce

The sauce of this dish includes salt and pepper, chili sauce to eat Hoi An chicken rice, fish sauce and soy sauce. Because there is no chili sauce to eat Hoi An chicken rice, so in the article we use the homemade chili sauce.

Step 9: Present and enjoy

Take turns presenting the ingredients of Hoi An chicken rice dish on top and enjoy it!

COOKING BOUNCING

Resources:

• 300gr beef tenderloin

• 2 green bananas

• 2 star fruit

• 1/2 onion

• 1/2 pineapple (if any)

• Roasted sesame

• Dry onion

• Fried garlic garlic (whoever likes to eat, they will do it)

• Roasted peanuts

• Herbs: basil (dog basil), serrated coriander (Chinese coriander), coriander.

• Spices: fish sauce, sugar, lemon, garlic, onion

• Chili, pepper, seasoning, salt, vinegar …

Making:

Step 1: Marinate the meat

Thinly sliced ​​beef marinated with: 2 teaspoons minced garlic, 1 teaspoon seasoning powder, 1 teaspoon oyster oil, 1/2 teaspoon pepper, 1 tablespoon oil, 1 tablespoon pineapple juice (with pineapple and beef juice will be softer and more delicious), mix well with marinade for 10-15 minutes. (Spoon of soup: use a tablespoon to eat pho).

Step 2: Preliminary processing of other ingredients

• Roasted peanuts and crushed

• Thinly cut onion, not yellow

• Thinly sliced ​​garlic and crispy yellow (if you do not like to eat fried garlic, you can skip this step, just fried onion, roasted peanuts, roasted sesame is delicious).

• Onions remove the core, thinly soak with ice to make the onion less spicy and crispy.

• Green bananas remove tendons, peel thinly cut soaked in salt water, add a little vinegar to reduce acrid and reduce dark spots.

• Starfruit cut thinly soaked in water mixed with a little vinegar and salt to help prevent bruising.

• Thinly chopped pineapple (if any).

• Wash the herbs and cut into small pieces to taste.

Step 3: Mix water to mix salad

• 2 tablespoons sugar 1 tablespoon lemon juice 2 tablespoons fish sauce dissolve sugar, add minced garlic chili.

Step 4: Stir fry the meat

• After marinating beef, soak the seasoning, place the pan on the stove, wait for the hot pan to let the beef cook until it is cooked, no need to add cooking oil because it was marinated with cooking oil before. The cooked meat is poured into a bowl to cool.

Note: You can blanch the beef if you do not like to stir-fry, but it will taste more delicious.

Step 5: Mix salad

• Take out star fruit, banana, onions and drain.

• Starfruit cinnamon squeezed out the water to reduce the acidity.

• Mix 1 tablespoon of water mixed with salad into the bowl of beef and wait for it to infuse.

• Then pour the bowl of beef into a bowl of banana, star fruit, onion, pineapple … pour the water to mix the salad, gently, evenly, season to taste.

• Finally, add the herbs and mix well and sprinkle with peanuts, sesame, dried onions, and crispy garlic on top.

Beef salad can be used as a dish to play, eaten with rice, served with shrimp puff is also very delicious!

CANDIDETS WITH FRIENDS

Resources:

• Veal: 500-600g, umbrella or string.

• 4-5 lemongrass trees, 1 ginger branch, 1 garlic bulb, 2 chili.

• 1/2 pineapple (pineapple), 2 bananas, 2 star fruit, 1/2 lemon.

• Forest vegetables or herbs of all kinds, scallions, rice paper,

• Fish sauce, salt, sugar, cooking oil

Making:

Step 1: Preliminary processing

• Lemongrass washed, cut into pieces, the tubers left 2 bulbs, the rest were smashed. Ginger peeled, washed, leaving 1 small piece, the rest smashed.

• Veal you can choose from corn or three just as you like. Meat is washed, drained, using umbrella or string to curl tightly to make the meat boil better.

Step 2: Boil the meat

• Then boil the veal with lemongrass, ginger, and crush above. Note that when boiling meat, adding 1/3 teaspoon of salt, 1/2 teaspoon of sugar and 1 teaspoon of cooking oil will help your veal meat become richer and more delicious.

• Bring the water to a high heat to boil. When the water is boiling, remove the foam, lower the heat to boil for about 30-40 minutes until the meat is soft. Using chopsticks to skew the meat, it can be easily skewered and when withdrawn, no red water is coming out. Turn off the heat, soak for 5-7 minutes, take out to cool.

Step 3: Prepare accompanying vegetables

While waiting for meat to cook, prepare all kinds of vegetables to eat. This dish is best eaten with wild vegetables. Without use of lettuce, herbs.

• Remove root vegetables, old leaves, crush, wash, soak in salt water for about 30 minutes. After that, take it out, splash it to drain. Scallion leaves roots, leaves crushed, washed, cut into pieces.

• Pineapple peeled, remove eyes, 1/4 sliced ​​fruit to eat with star fruit, banana, the rest chopped. Garlic peeled, washed, crushed, chopped. Chili stalks removed, washed, sliced.

Step 4: Prepare seasoning sauce

• North pan on the stove, add 1 teaspoon of cooking oil, add the minced garlic above to non-aromatic. Then add 3-4 teaspoons of seasoned fish sauce, finely chopped aromatic into the island. Add 1 teaspoon sugar, season to taste. Turn off the heat, put in a bowl, add chili. Can be replaced with ginger fish sauce or ketchup. However, the seasoning fish sauce will bring an attractive flavor to this dish.

• Starfruit washed, peeled off the edge, sliced ​​thin. Bananas peeled, sliced. Banana and starfruit after slicing, soak in a bowl of water mixed with salt and lemon to avoid darkening.

• Cucumber peeled, cut, chopped. The remaining ginger is sliced, then sliced. Thinly sliced ​​lemongrass. Arrange pineapple, star fruit, banana, cucumber on a plate to eat with.

Step 5: Enjoy

Meat after being cooked, sliced ​​thin, arranged into a plate. For ginger, lemongrass and scallion blanch on top to eat together and decorate for attractive. Meat can also be boiled in the refrigerator. When eating, steam again if desired.

Spread out the rice paper, place on a few slices of boiled veal, rolled with forest vegetables, add a slice of star fruit, banana, cucumber, pineapple, lemongrass slices and a few ginger strands, fish sauce seasoning with garlic chili, take a bite Chew, chew thoroughly to feel all the sweetness of veal plus the sour taste of vegetables, add the delicious salty taste of seasoning fish sauce.

COCONUT BOOKS

Prepare:

• 200-300g of cleaned beef stomach, 3 green horn chili, 1 red horn pepper, 1 small handful of garlic, 1 piece of ginger, 2 garlic bulbs, 1 teaspoon of light soy sauce (if you don’t like soy sauce, substitute with salt or soup powder), 1 teaspoon vinegar, pepper, salt, chicken seasoning powder

Making:

Stomach bought beef bought and squeezed with salt and vinegar and then washed again many times to remove the smell of anise, cut pieces to taste.

Pick up the garlic, remove the old part, wash it with water and break it into bite-sized pieces.

Green and red chili peppers washed off the intestines, sliced ​​or sliced ​​diagonally. Shredded ginger. Minced garlic.

Heat cooking oil in a pan, add garlic, ginger to fry, then add the beef stomach, add a spoonful of light soy sauce (if you don’t like soy sauce, replace it with a pinch of salt), 1 teaspoon of vinegar, pepper and sauté until when the stomach is infused with spices.

Add green and red pepper and sauté a little.

Then add in garlic, stir-fry.

Season to taste a little more chicken seasoning powder, then fry over high heat for a while, then turn off the heat. Note should not be fried for too long to make the cow’s stomach chewy and difficult to eat. Let beef stomach stir-fry with garlic to a hot plate with rice is very delicious.

Beef stomach can be stir-fried with herb leaves, pineapple, star fruit, green onions … are also delicious.