Banana buttercream has a particularly delicious taste. PANANA BUTTER CREAM Resources – Ripe bananas: 03 fruits; – Ripe avocado: 400g (02 small fruit or 01 large fruit); – Fresh coconut: 100g; – Peanuts (peanuts): 100g; – Yogurt: 02 boxes; – Fresh milk: 200ml; – Coconut milk: 160ml – Tools: Shape mold: square mold, rectangular mold, type to be frozen. Note: If you don’t like sweets, you can use unsweetened fresh milk or unsweetened yogurt. How to make banana butter cream Step 1: Prepare ingredients – Banana peeled and cut lengthwise into slices about 01 cm thick. – Peel avocado, remove seeds, cut into thin slices. – Small shredded coconut; – Crushed peanuts. – Put fresh milk, yogurt and coconut milk in a large bowl, stir the mixture. Step 2: Make ice cream – Put a layer of bananas on the bottom, followed by a layer of butter, then scoop the mixture into the banana and butter, add a layer of coconut and peanuts on top. – Layer the layers in such order until the ice cream box is full and the top layer is coconut and peanuts. – Leave the ice cream box in the refrigerator for 6-8 hours to be able to eat; Before eating, put it in the refrigerator for 30 minutes and then cut it to enjoy. Delicious and nutritious watermelon ice cream BENEFITS CREAM Resources – 2 egg yolks – 60g in diameter – 200ml of milk; – 150ml fresh cream; – 1 pinch of salt – 5-7 sticky leaves (pineapple leaves); – 5 ml vanilla – 100g melon (peeled, seeded, cut into small pieces) How to make melon ice cream – Step 1: Chop pineapple leaves/sticky leaves into small pieces, put them in a blender with a little water and squeeze out the juice. – Step 2: Beat eggs with sugar thoroughly until it turns lemon yellow. – Step3: Pureed melon with fresh milk. – Step 4: Boil melon milk with pandan leaf juice, then pour slowly into the egg-sugar mixture, stirring while pouring. – Step 5: Put on the stove to simmer for about 2 minutes, while stirring quickly. Turn off the heat, add salt, vanilla and stir well. Let cool and then add fresh cream (beaten, not necessary). Place in the fridge for about 1-2 hours. Take it out and put it in the ice cream maker. Or if you do it manually, put it in the freezer, every time the ice cream is frozen, take it out and mix or grind 1 time (about 1 hour / time x 4 times). Or you can also make popsicles with the available molds. Ice cream nuggets COM CREAM Still the same ingredients as the melon cream above, but replace 100g of melon with 100g of fresh nuggets or 50g of dried nuggets. Dried nuggets soaked in warm water until soft. The nuggets are divided in half, 1/2 is mixed with milk in step 3. The remaining 1/2 leaves the seeds whole and put in the fresh cream in step 5. That’s the delicious nuggets. Wax coconut ice cream COCONUT CREAM Still the same ingredients as melon ice cream, but replacing 100g of melon with 120-150g of waxy coconut and not giving sticky leaves we get waxed coconut cream. The steps are still the same. Good luck!

Recently, artist and blogger Nguyen Vu Xuan Lan (@xlan.illustration) has created a set of childhood food paintings that anyone who looks at them will be excited and craving for its delicious “armpit pain”. Surely in the memory of many Gen X (8X) Gen Y (9X) there are always images of simple childhood dishes but imbued with the flavor of memories. The childhood dishes of the past reminiscent of the times when my mother came back from the market, the afternoons when I woke up absentmindedly looking for food to relieve my sadness,… Many young people of the 8X and 9X generations, crispy pork rib porridge with a little pepper and chili powder, who can’t stand it. Bi zon, Hanoi’s specialty. This dish has a place called longan cake because it looks like a longan. Crispy, sweet and sweet, sometimes spicy, put in your mouth to chew. Ice cream exists in many forms: Big block, four seasons ice cream, seven colors. Summer is always cool! A cup of black jelly tea or the South, also known as dew flute, adds a little sugar, fresh coconut and white pearls… Oh, just thinking about it makes me feel a hot summer. “Who’s tofu nogggggggggggg”, hearing the screams, the children were all excited and anxious. The sweet sound of tofu with coconut water is both fat and sound. For those of you in Hanoi, the specialty of buying autumn with bananas dipped in rice is nothing like. The plasticity of the nuggets and the sweetness of the banana blend together to form a “top of the top” dish. Raw tomatoes mixed with sugar. It sounds a bit wrong, but after trying it, we say it’s addicting. And finally, after the afternoon of running away from home, it is: “EAT”. Xuan Lan’s most recently published work is an illustrated book “What do you do in 199?” (made with author Trang Neko), tells about funny childhood memories of the late 8X early 9X generation.

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.

Tea cup of spring crop 2021 from Lang Sang raw material area, Hang Dong commune, Bac Yen district, Son La When tea is bred, propagated, brought to the midlands and plains, planted where families, or planned into regions, forming an industrial tea, mass production, still retains its inherent value. , resonating the special connection factor between people. It seems that among many nutritious drinks, tea has the most special connection when the culture, people, and regions are reflected in tea. H’mong girl and tea cake in the heritage tea area Giang Pang, Sung Do, Yen Bai In Vietnam, whenever it comes to drinking tea, it is easy to think of drinking water that must be green, with a strong acrid taste, after being sweet, and drinking at the wrong time, easily leads to dizzying and dizzying because of drunkenness. That’s the old habit of drinking tea. A drink rich in vitamins and minerals like tea, but only because the brewing method is too long, too thick, making the bitterness of the tea overwhelm, eliminating the potential attractive flavors in tea (especially green tea). ) such as new nuggets, dried leaves, chlorophyll, sunshine… The ancient Shan tea trees in the Giang Pang tea area during the spring tea season The technique of making Vietnamese tea in the past was also simple, most of them only produced green tea, some production lines made black tea like Cau Dat tea factory from the 1930s, later there were Phu Tho, then Moc Chau… Later, new techniques were received by Vietnamese tea makers, improved their skills, and now it can be affirmed that the Vietnamese tea industry is not inferior to the world. Yeast-killing teas such as green tea, fermented tea such as white tea, red tea, yellow tea, black tea, pressed cake, etc. are all masterfully made by Vietnamese tea makers. Vietnam is the country that owns the largest ancient Shan tea material area in the world, with more than 20,000 hectares In the past, only middle-aged and elderly people had the pleasure of drinking tea, now, tea has even young fans. Vietnamese tea, gradually getting rid of prejudices and habits like drinking old-fashioned tea with toothpicks, tea users now know how to choose their favorite tea lines that are suitable for health. Elderly people can start a new day with a pot of green tea, raw tea (squeezing cake), or white tea to regain their spirit and comfort their mind. Women and children can choose a type of fermented tea such as red tea, oriental beauty, white tea rattan, ripe tea (squeezed cake) for daily use. If you like to drink tea with acrid, after-sweet taste, new nuggets flavor, green tea is the ideal choice, because tea immediately after picking, kills yeast immediately by boiling, or stir-frying, causing enzymes in the tea. Inactivated, stopped working, browning in tea leaves is minimally controlled, so tea leaves when finished, still give a fresh green color, the amount of catechins accounts for 30-40% in fresh tea leaves. are kept intact, helping to preserve the original flavor of the tea. One shrimp two-leaf tea bud, where the highest content of polyphenols is found in tea leaves Some tea products are fermented but are pressed cake (raw tea) in Ta Xua, Sung Do areas in the latest tea crop, due to tight cake pressing, tea has no conditions to be exposed to air, fermented very slowly, still kept Fresh green, acrid substance, deep aftertaste, with a slight flavor of nuggets, has a very interesting taste (fat in tea). Of course, this is a fermented tea line, so over the years, the green color of the tea will gradually brown. The more this line of tea is left over time, the more special the transformation of the inner substance in the tea becomes. Previously, only Yunnan could produce this pressed tea with the name Pu Er, now Vietnam has confidently made pressed cake tea, with outstanding quality and class, because of its long-standing tea areas. year, rare and extremely clean, safety and hygiene guaranteed. If you are a lover of discovering other hidden attractions in tea, choose fermented tea. Fermented tea, ie when finished picking, is cooled by nature or blown for a few hours, even days, weeks… to help wither the tea leaves. This process causes the activities of the enzymes polyphenol oxidase and peroxidase to break down the cell walls, exposing the polyphenols to air, this is called oxidation, which causes the tea leaves to brown. Over time, depending on the material area, soil, climate where the tea tree lives, the tea’s quality when oxidized has changes that even the tea makers themselves cannot foresee. This is one of the interesting elements that tea connoisseurs look forward to in aged fermented tea products. Fermented tea, pressed cake, using one shrimp ingredient in Sung Do tea area The process of letting tea oxidize, creates sweetness thanks to the carbohydrates available in tea, thanks to photosynthesis in the form of starch and sugar. Oxidized tea also produces floral aromas (thanks to geraniol and phenylacetaldehyde compounds), fresh fruity aromas (thanks to active ingredients nerolidol, benzaldehyde, methyl salicylate and phenyl ethanol), other substances such as trans-2-hexenal, n-hexanal, cis-3-hexenol and b-ionone help the tea retain its rich aftertaste. Depending on the type of tea, depending on the raw material area will bring different attractive properties. For example, tea fermented in Ta Xua and Son La areas will give off the scent of ripe plums and lemon peel. Fermented tea in Hoang Su Phi region, sweet honey flavor, orchid flavor will be outstanding highlights. Fermented tea of ​​Sung Do or Tua Chua has a rich aftertaste, suitable for the style of people who have been used to Vietnamese tea for a long time because of its strong acrid, deep, long aftertaste… Raw material is a Shan tea shrimp, which is considered the “green gold” of the Northwest mountains Tea and drinks can be used at any time of the day, any season of the year. During the COVID epidemic season, using tea is also a way to protect health, because in tea up to 28 mineral elements were found, much higher than other plants, in which prominent substances: fluorine, manganese , arsenic, nickel, selenium, iodine, aluminum and potassium… Another factor to consider when choosing tea products to use is to know the origin, raw material area, manufacturer, and traceability of the tea. Do not use tea for belief, nor buy tea by ear, at market inflated prices. Tea is the second most popular drink in the world, just after water, so the revenue from tea is also an ideal number, thereby generating unsatisfactory and poor quality tea products, especially those that are pesticide residues, high levels of plant protection drugs, for the purpose of making quick profits, but forgetting about the quality of tea. That’s why for the World Tea Day 2021, initiated by the Food and Agriculture Organization of the United Nations (FAO), the theme was chosen: “Tea – Resilient, Sustainable, Healthy, from the raw material area to the destination. teacup”. The Vietnamese tea-loving community also actively responded to World Tea Day, urging everyone to stay at home to drink tea to prevent COVID-19 with the slogan: “For the health of my beloved family”.

I have a chance to chat with Prof. Dr. Bui Cong Hien , former lecturer of Biology Department, University of Natural Sciences, VNU, leading entomologist in Vietnam about 10 years ago. At that time, he was retired and was dreaming with his friends to open a gallery of paintings made from insects. At the age of 80, Prof. Dr. Bui Cong Hien is still working hard. After a few years, I had the opportunity again follow GS.TS. Bui Cong Hien visit the artificial butterfly farming model in Ba Vi (Hanoi) made by himself. During those meetings, he told me about the insect world, about the benefits of insects and his predestined relationship with insects. He said, when he was still a student, he studied at the Department of Physics, Hanoi University (now Hanoi National University). He said that at that time his knowledge of insects was very little. Most of the time the teacher assigns a topic to do it. he did “Study on the phototropism of insects”, “Biology and ecology of the rice weevil (Sitophilus oryzae)” all suggested by the instructors. “Later, when I was retained as a teaching staff, I was assigned to the insect group of the Department of Invertebrates, Department of Biology. When going to work as a PhD student in the GDR, following the advice of Prof. Dao Van Tien, I chose the direction of research on Insect Physiology, a very bony research direction. Maybe I have a predestined relationship with insects, so insects chose me,” he wittily shared. He said, from that fate, he focused on researching insects in many directions such as insect pests, applied entomology, pheromones of insects, insects in Vietnam and prevention of harmful insects. , insect resources in Vietnam and valuable insects… From these studies, the benefits of insects he called “gold mines”. He affirmed that with more than 1 million species and living in all habitats, there is no creature that is attached to humans, being both “enemies” and “friends” like insects. Although small, the insect world is both “romantic” and “realistic”. Insects can kill people, but they also create jobs that feed millions. He asked the question: if insects were not present on the planet, how would humans live when the earth was filled with dead animals and plants; when the fruit is not pollinated… Sad because Vietnam is wasting gold mines Prof. Dr. Bui Cong Hien said, when studying insects, he discovered that many people call insects “insects” implying that insects are harmful species. Insects are “guilty” to humans. But that makes up less than 1% of the more than 1 million species. In fact, we are “a worm that upsets the whole pot of insect soup”. Prof. Dr. Bui Cong Hien said, we don’t know how to mine gold from insects. He said that insects bring 10 benefits to nature and 15 benefits to humans such as making food, beautifying, improving soil, pollinating plants… Especially Vietnam is a country with high biodiversity, with a large number of insects. However, we do not yet know how to mine gold from insects. Currently, according to GS.TS. Bui Cong Hien, in our country, the conservation and exploitation of insects, especially those in the wild, are rarely studied. “I had the opportunity to go through the market in Dien Bien, and saw the sale of worms and bees… I feel so sorry. Because people spontaneously exploiting insects have been both “victims” of poverty and backwardness, and “criminals” of biodiversity destruction”, he confided. “Why not research and help them breed these objects into farms to harvest and process valuable products like some countries have done. Why in many countries there are companies trading insects, but in Vietnam, they only sell at the market like hundreds of years ago. Earlier this year, the EU allowed the farming of mealworms (Tenebrio molitor) as food for humans, while in Vietnam only selling mealworms for ornamental birds,” he added. Plans at the age of 80 Currently, Prof. Dr. Bui Cong Hien has turned 80. However, he still cherishes many plans. The gallery made from insects in the past could not open for many reasons, but now he is still determined to do it. Nutritious nuggets from insects that he used to make successfully in the past, with recipes and designs available, he did not want to give up halfway. “I raised the issue with the Department of Culture, Tourism and Sports and the Bac Ninh Museum. In my opinion, besides traditional Dong Ho paintings, there should be Dong Ho paintings from butterfly wings to enrich folk paintings. Now I’m waiting for funding,” he revealed. The famous entomologist also said: Currently, he has researched and completed the process and technology of insect breeding, and the technology of making nutritious nuggets from insects. What he wishes is that there are businesses and entrepreneurs who realize the value of supporting insects, or invest in building a project to breed and exploit a few specific insect species. He said he is willing to transfer the technology. Invite readers to watch the video: Dangers of using weight loss foods online. Source: VTV24.

On the market, there are many factories that receive food processing to protect health (TPBVSK), however, to ensure product quality and reputation for businesses, you should choose factories that ensure the following standards: strictly according to the regulations of the Ministry of Health. If your need is to find a reputable, quality and good price TPBVSK processing factory in the North, choose Abipha CNC Pharmaceutical factory. Through the survey, Abipha CNC Pharmaceutical fully converges the necessary and sufficient conditions of a leading TPBVSK manufacturing and processing factory. At the Abipha CNC Pharmaceutical Factory, the health food production line is invested with modern equipment, advanced production machinery, high technology application imported from abroad, and production activities are guaranteed according to standards. GMP. The production process is closed and automatic at most important production stages to minimize risks and ensure output quality for products. Abipha CNC Pharmaceutical Factory Abipha CNC Pharmaceutical Factory was formerly a health food production workshop under Abipha International Pharmaceutical Joint Stock Company. Thanks to the enthusiastic and right-directed leadership of the Board of Directors, with the motto: “Product quality is the decisive factor, the customer is the first priority”, Abipha Group develops constantly in both production and business. sales and distribution. 2017 is a big turning point, Abipha Group started construction of the leading modern GMP-certified Abipha CNC Pharmaceutical Factory in the North with a full range of TPBVSK production lines, probiotic production, medicine production. from medicinal herbs, traditional drugs, modern drugs, production of creams, gels, ointments, drugs for external use, cosmetic production, medical equipment production and a workshop for processing and extracting medicinal herbs, producing medicinal ingredients. Along with that is the Product Research and Development Center, the GLP & IEC/17025 standard testing center. Head of the Health Care and Protection Department of the Central Committee visits the Abipha CNC Pharmaceutical factory In addition to investing in methodical facilities, Abipha CNC Pharmaceutical always focuses on investing in human factors. The human resources at the Abipha CNC Pharmaceutical factory include 80% of the staff who graduated from medicine and pharmacy and 20% of the staff who graduated from other disciplines, of which about 10% of university and postgraduate pharmacists were trained at the university. Hanoi University of Pharmacy and abroad. Thanks to the full investment in personnel and facilities, production activities at Abipha CNC Pharmaceutical factory always take place under a closed production process. Before and during the production process, there is a team of pharmacists, engineers and experts in machinery with high professional qualifications to follow up and operate. As a key workshop in the campus of Abipha CNC Pharmaceutical factory, TPBVSK production workshop was built on an area of ​​nearly 2000m2, meeting a capacity of over 800 million tablets per year, including dosage forms: tablets. tablets, film-coated tablets, sugar-coated tablets, hard capsules, soft capsules,… and other dosage forms such as powdered nuggets (capacity of 6 million packs/year); Syrup line: 30 million tubes, vials, bags/year and production lines for different types of probiotics products specifically designed to meet a capacity of up to 180 million product units/year including dosage forms. nuggets, powder, hard capsules, suspension. With strict control, quality inspection from input materials, inspection of semi-finished products, inspection of finished product samples, each TPBVSK product produced at Abipha CNC Pharmaceutical factory is sold to the market. ensure quality, safety, thereby ensuring the health of consumers. Abipha CNC Pharmaceutical Factory Not only ensuring product quality when processing, Abipha CNC Pharmaceutical Factory also provides a full service for partners when processing food to protect health here. Customers will be consulted, building healthy food formulas; production processing on request; testing, building health protection food records and product registration; advice on selecting materials suitable for each product; consulting, supporting design, printing product packaging; Consulting and supporting legal issues related to… With all available potentials and strengths, Abipha CNC Pharmaceutical Factory is now ready to receive production and processing of high quality products in a short time for partners including the following dosage forms: Soft cyst: Oblong, oval tablets with different sizes depending on the content, product formula and customers’ wishes. Hard cyst: Prepared and packaged in standard sizes from 1 to 00 depending on the content of the product’s formula and the needs of partners. Tablets: Prepared in film-coated or sugar-coated form, diverse pellet shapes with different sizes and shapes: round, oblong at both ends, flat disc shape… Complete tablets hard With products prepared in the form of soft capsules, hard capsules, tablets, and complete tablets, processing partners can choose from a variety of packaging forms for products such as glass bottles, HDPE bottles, PET bottles, Alu blisters. /Alu, Alu/PVC blister according to desired box size and design. Syrup, suspension: Packed in plastic tubes, solution bags, PET bottles, glass bottles. Powdered nuggets: Prepared in the form of large granules, small granules, packed in the form of aluminum foil-wrapped nuggets or ball-packed nuggets. Products containing probiotics: Prepared in the form of powdered nuggets, suspensions, tubes, bags of nuggets, hard capsules… Partner enterprises wishing to process BVSK and industrial foods, please contact: Abipha . High-Tech Pharmaceutical Joint Stock Company Transaction office: Unit 01, Floor 33, Building C2, D’Capitale Project, No. 119 Tran Duy Hung Street, Trung Hoa Ward, Cau Giay District, Hanoi. Address of the factory: Lot CN-2, Phu Nghia Industrial Park, Phu Nghia Commune, Chuong My District, Hanoi City. Mobile: (+84) 2463 253 888 – 0867872689 Website: https://abipha.com.vn/ Email: businessanhgiacong@abipha.vn

Illustration. Image source: Internet Resources: 200g taro 1 egg 1 purple onion 3 cloves of garlic Some scallions and coriander A little flour Cooking oil, salt. Minced red onion and garlic, finely chopped scallions and coriander. Peeled taro, steamed, then put in a mortar and pounded finely, then add minced onion and garlic, coriander green onions and a little salt and mix well. Rub your hands with a little flour and then break each piece of taro dough into round balls and then flatten them. Crack the eggs into the beaten bowl, dip each potato cake into the egg. Unheat cooking oil in a pan, fry the egg-dipped cakes until golden brown on both sides. Taro cream Illustration. Image source: Internet Resources: Taro, peeled: 300g Fresh milk: 200ml Fresh cream: 100ml Condensed milk: 50ml Sugar: 2 tablespoons Vanilla Hand-held egg beater Ice cream mold Making: Potatoes are peeled, washed and cut into pieces. Then bring the potatoes to boil. When the potatoes are cooked, put them in a bowl with condensed milk and mash them. Fresh cream and sugar in a clean bowl, use a whisk to beat the cream mixture. Put the fresh cream mixture into the bowl of pureed taro with fresh milk, mix well. Add 2 drops of vanilla flavor and mix well. Pour the mixture into an ice cream mold, cover with a lid and place in the freezer. After about 2-3 hours, use a spoon to stir once, do about 2-3 for the cream to be smooth. When you see that the ice cream is foamy, you can take it out to enjoy. Fried taro nuggets Illustration. Image source: Internet Resources: Taro: 1/2 cup Dried nuggets: 100gr Wheat flour: 1/2 bowl Cooking oil Chili sauce or soy sauce Making: Steamed taro – How to make fried taro nuggets Potatoes are peeled, washed and cut into small pieces. Then steamed. Dry nuggets you put on a deep plate. Wheat flour add water and dissolve until a paste is obtained. Dip each piece of taro in a bowl of flour and then soak each piece of potato through dry nuggets. This operation is not difficult, but you need to roll it well so that the layer of nuggets dries around the potato, so when frying our dish will have a more beautiful color. Repeat until the end. Put the pan on the stove, add cooking oil to heat and then drop each piece of taro in turn to fry until golden brown. When the potatoes are golden on all sides, take them out to a plate lined with greaseproof paper to make the taro less greasy. Finally, put the taro on a plate and dip it with chili sauce or soy sauce.

Passionate about cooking, enjoy making delicious food, ensuring food safety for children and families. The recipes are shared by Ms. Binh Minh (SN 1995, currently living and working in Hanoi) on social networks, in groups that are completely natural. But unexpectedly, the article sharing her experience was loved and followed by a large number of housewives and were all “successful” from the very first time. Recently, Ms. Binh Minh shared how to cook pandan corn soup, which according to her in the summer, this dish becomes the queen of snacks, making everyone admire. Ms. Binh Minh – who shared the recipe for pandan corn tea, attracted thousands of shares. 9X said: Although the way to cook pandan corn soup is extremely simple, the finished product has a very eye-catching “quality”. Pineapple corn tea is a combination of fresh corn kernels and young nuggets that are cooked soft in a thick paste with a faint aroma of pandan leaves, served with greasy coconut milk. The tea has the yellow color of corn, mixed with the green color of pandan nuggets, gentle but elegant, extremely attractive. Let’s go to the kitchen to make an attractive pandan corn soup right away with the recipe for corn tea shared by Ms. Minh that couldn’t be simpler. Ingredients for making pandan corn tea for 2 people: – Tapioca flour: 200gr – Corn: 1.5 fruits – Pandan leaves: 10g – White granulated sugar: 60g – Coconut milk: 20ml How to cook pandan corn tea: – Hold the corn upright, use a sharp knife to cut the seeds from the top, take the seeds and put them in a bowl. – The remaining half of the corn you bring to boil and then separate the bowl with intact seeds to make pearls. – The pandan leaves are put in a blender and pureed, then filtered through a sieve, then drained. – Put 50g of tapioca flour in a bowl, add a little warm water to stir well to add a little bit to the tea pot to have a thick consistency. – Add a little warm water to 150g of tapioca flour, mix well until the water runs out, then continue to knead the dough by hand until it becomes a homogeneous dough, not sticky to your hands. – Take a kneaded amount of flour into your hand, about 10g, spread evenly and put the boiled corn kernels in the middle, then roll it up. Repeat this until you run out of dough. -Next, put the pot of water on the stove, adjust the heat to medium. When the water in the pot starts to boil, add the corn pearls to boil. When the pearls float to the top, the outer shell is removed and put in a bowl of ice cold water so that the pearls are hunted again. – Put a pot on the stove, add 600ml of filtered water to the pot. When the water starts to boil, add the peeled corn kernels to the pot. Add 60g of granulated sugar to the pot, stir well, then cover with a lid, cook over medium heat for about 15 minutes until the corn kernels start to rise, then open the lid. – Pour pandan leaf juice into the pot of corn, stir well. Slowly add the mixed tapioca starch into the pot, stirring gently until the tea mixture begins to thicken. – When the corn tea mixture starts to thicken, put all the corn pearls into the pot. Cook for another 10-15 minutes for the pearls to absorb the pineapple, then turn off the heat. When the tea cools down, scoop the tea into small cups, drizzle coconut milk on top and enjoy. Wish all the success!