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

There are many benefits to tea, but tea can also be detrimental to health if you drink the wrong way: Add more sugar Many people like to add sugar or a few drops of honey to their tea. Adding something sweet to your tea won’t do you any harm in the long run. However, if you add too much sweetener, your tea can easily switch from healthy to unhealthy beverages. The best way to enjoy tea is to drink tea alone, without adding many additional ingredients. Add more ice cream Nowadays, ice cream or milk has become a popular flavoring agent for tea cups. Similar to sugar, these two ingredients will make you absorb more calories. Therefore, you need to limit your consumption of cream and milk to avoid weight gain. Drink tea in pre-packaged bottles While there are some healthy bottled teas on the grocery shelves, most pre-packaged teas have too much sugar. If you are going to have a drink at the store, be sure to check the ingredients of your water bottle so you don’t overdo it with sugar. Incubate the tea for too long When you drink about 250 ml of tea, the average amount of caffeine you will get ranges from 20 to 40 mg (a cup of coffee has about 100 mg). However, if you’re not careful with how long your tea is brewed, the amount of caffeine in your cup can dramatically increase. If you are planning on cutting back on caffeine to ensure your health, make sure your tea brew time is not too long to avoid excessive caffeine abuse. An Yen (According to the Eat this )

The Muong’s tray The weather in Nghia Lo is very strange this season, a day consists of all 4 seasons. Spring weather in mountainous regions was cold, making that morning field steps even more eager. Around through the cool green rice mat, a complex of 2 long stilt houses appeared. It is the house of Ms. Ha Thi Chinh’s family in the village of Diem 2, Nghia An commune. Ms. Chinh is also the chef of a culinary restaurant, holding in hand the secrets of creating unique dishes, bringing the breath of the land and people of the Northwest. We gathered to watch her processing the moss. After being cleaned, the moss is cut into pieces and mixed together with spices such as pasta, soup powder, herbs such as cumin, onions, dog basil, lemongrass, ginger, and sprouts … Next she packs the moss into leaves. bananas then put on the stove to grill embers slowly. About 1 hour, the moss ripe, bring up a hot plate. The grilled moss that day had a natural sweet taste, was very strange and cool. No wonder it is something that cannot be ignored when tourists go to the Northwest. Besides grilled, steamed moss is also very delicious. Ms. Chinh said that the moss is steamed in a pot but does not add water, simmer it to allow the moss to drain and ripen. While making moss, Ms. Chinh looks after a large rice bowl cooking in the middle of the yard. It was strange that when I opened the pot, under the smoky smoke I saw the sticky “cutting boards” of green, red, purple, yellow … separated by layers of banana leaves. All colors of sticky rice are derived from plants, taken from flowers and plants. The finished sticky rice dish has 5 different colors, so it is called “five colors” sticky rice. Red color is taken from the leaves of the red rice plant (Khau Lanh tree); yellow color from crushed turmeric, or from Bop Phon flower (yellow sticky flower); Purple and Black palate leaves are processed. Green color is taken from the leaves of star fruit tree, wild pineapple, sugarcane, gerbera leaves, ginger leaves … but must be mixed together. The leaves are crushed in a stone mortar, then boil the residue, filtered to get water into 4 different pots. Paddy rice has long and flexible seeds, taken from Lao sticky rice, grown by the Mong people in Tram Tau and Mu Cang Chai districts. The rice is soaked for at least 3 hours in 4 pots of colored water above, the longer it is soaked, the more flexible the sticky rice is, then poured each type of rice that has caught the color on the wooden wooden board, separated from each other by layers of banana leaves. Boil sticky rice just over fire, about 40 minutes is fine. Lunch tray of Thai Nghia Lo people Xoi served with “Pa Pinh Tat” – (that is, grilled fish is twice as much as the tail). The fish are brought back, cleaned, pecked from the back, discarded the intestines, prepared to reduce the pieces and then chopped, mixed well, stuffed into the fish’s body, grilled with a grill, or a bamboo clip on the charcoal stove for about 1 hour. to ripen to be delicious. The rice tray for Thai guests on average has from 5 to 6 dishes, containing the philosophies according to the human life of the people here, as well as the tonic for the body in addition to nutritional value. For example, if there is a Korean dish, there must be a heat dish to balance yin and yang. In particular, in Thai food, spice seeds are indispensable – a kind of forest seed only available in the Northwest with a fragrant aroma after grilling and pounding. This nut has the function of “odor indicator”, which is the number 1 important reduction in many dishes, dipping foods. That lunch in addition to “Pa PinhTop”, bamboo-shaped blue-fish, grilled insect plate, including rake, stink bugs, bee pupae …, also a bowl of bonito soup, was introduced as a “traditional trick” . The Thai Nghia Lo people have a saying: “Nao kin bon, thun kin pi” (that means, eat bon soup in cold, eat banana flowers in the heat – PV). Ms. Chinh said that the sweet potato plant grows wild, when picking leaves, one must read a “spell” to “turn into soup”, otherwise it will itchy when eating. The way of processing carbon soup is also quite sophisticated. Take home, wash, cut into pieces and mix with other types of discount such as Chinese coriander, cumin, cumin, ginger, lemongrass, squash, amaranth, eggplant, eggplant, shrimp paste, or soy sauce. Do not stir the bon broth when cooking, or only one side of the pot should be stirred and it must be simmered until the bon is over. A very special kind of food dish of Thai people, it is a sour, sweet “clumping” soup that helps to relieve alcohol. The way to make this kind of soup is also quite sophisticated. First to filter the beef feet, buffalo feet to get skin and tendons, remove the bones, then chopped, simmered and seasoned, sprinkle rice flour on the soup, stir well, chopped the leaves and then put them in the pot for about 5 minutes to Next nine, about to eat new. Carefully nibbling a lumpy tendon in his mouth. Ms. Ha Thi Chinh discussed with reporters During the meal, the landlord advised us to dab the sticky rice with a very strange dipping recipe, called “simmering”. Materials made from soybean seeds, boiled seeds, picked out leaves and wrapped, put upstairs in the kitchen for 5-6 days to ferment. When hanging up the kitchen, it is absolutely forbidden to cook all kinds of firewood with smell, especially burning and baking the buffalo skin underneath because it will damage the soy sauce. Next, bring the soy sauce down the mortar, crush it, make it into small pieces, wrap it in hairy leaves (like eggplant, white eggplant) so as not to rot, then put the kitchen guard to dry naturally. When eating, bring the soy sauce to grill and mix with the seeds, garlic, coriander leaves, grilled chili … into the perfect food for sticky rice, boiled meat, vegetables and fruits. This is the best dish of Thai people. In Nghia An commune, there are 2 old people who make this dish very delicious. The Thai people in the Northwest have quite a high alcohol intake. Having partyed, or met or met, there is indispensable cup of wine. The Thai girls are healthy and youthful with silver buttons, leggings, black skirts, wine cans and cups in hand. They both offered wine and sang: “This wine, I invite you, drinking from the beginning of the village at the end of the village is still fragrant. One cup of fragrant wine is like a thousand cups, for years, the wine is still fragrant, fragrant with your love”. There have been cases where guests panic because of the welcome cup, off the cup, they jumped from the window to the yard to “hide” the wine. Near the end is when the show begins. The girls who blocked us on the stairs of the stilt house to offer wine before, turned into dancers, performed ancient Thai dance such as “Khâm praise” (hand spread round); “Khap towels to open hot pot” (lift towels to invite wine); “Ripper” (circle of applause); “Destroying” (dancing for 4 people); “Falling kisses” (spread forward and backward); “Aluminum khan” (tossed scarf) … After the broadcast, the girls switched to perform the songs “Xin Le” and “Ha Oh” … Turn national customs and cuisine into tourism products Explaining the position of Thai cuisine in the local tourism economy, the director of Nghia Lo Town Culture and Communication Center Nguyen Viet Chung said that, according to the epic Quam To Muong, Muong Lo is the ancestral land of the people. Thai in Vietnam and neighboring countries. The mainstream folk culture in this land is the customs and habits of living with folk songs, folk music, folk dance … of the Thai people. Processing moss In which, traditional cuisine is a very unique culture that has been “packaged” into a typical tourism product with high economic value. Currently, there are about 20 homestay businesses owned by Thai people, providing services from eating, staying, taking tourists to visit the sights in the Muong Lo basin area, to experience making dishes, transplanting rice, harvesting agricultural products. Guests are immersed in the lives of people, cultural and cultural exchanges, so they are very interested. Many people have therefore returned to Nghia Lo during the tourist seasons and local festivals.

RESOURCES – Fresh passion fruit: 07 fruits; – Sugar: 100g (depending on whether you want to eat sweet or less sweet); – Flexible jelly powder: 10g; – Water: 1 liter. Tools: cooking pot, sieve (ladle) filter, scraper, sharp knife, container. HOW TO MAKE LEO LEO Step 1: Preliminary processing of passion fruit peel -Use a very sharp knife to remove the outer hard shell of the 5 passion fruit, remember to trim it thinly to leave the pink crust. You can use a scraper to scrape off this peel. If using a knife, peel the outer shell in a spiral circle, you can take advantage of this shell to roll into a very beautiful flower used to decorate the dish. – Split all 7 passion fruit fruit, take the intestines to separate into 1 bowl (this passion fruit intestine can be filtered down as desired), the peel of 2 passion fruit still has its peel, then wash to separate; Peel of 5 peeled passion fruit, put in a pot with 20g sugar and 500ml of water, cook for about 30 minutes on low heat to get a very beautiful red rose color. Step 2: Cook red rose jelly – Juice of passion fruit on the top, add 20-30g of sugar, 5g of jelly, stir well, bring to the stove to boil for 2-3 minutes, add 1/2 of passion fruit intestines, stir and then turn off the heat. Pour into the mold, wait to cool and the jelly solidifies, then cut into pieces. So we have made very beautiful pink red passion fruit jelly. Step 3: Cook yellow jelly – North the pot on the stove, add the remaining 5g of jelly mixed with 500ml and 60g of sugar, stir well, boil for 2-3 minutes, remove the foam, add the remaining 1/2 of passion fruit intestine, stir, pour. Mold, wait to cool and the jelly solidifies then cut. So we get yellow passion fruit jelly. Jelly put in a sealed box, to prevent the refrigerator from being used for about 2-3 days is the best. In the hot summer, there is nothing like enjoying the cool, sour, sweet, sweet, natural jellies that are very attractive. You can use a flower shaped silicon mold to pour the jelly into it to create very pretty jelly flowers. Wish you success in making passion fruit jelly!

– Fresh mackerel: 500g – Pineapple (pineapple): 1/2 fruit Sugar: 3 full teaspoons (5ml spoon type) – Fish sauce: 2 tablespoons (15ml spoon type) – Salt seasoning: 1/2 teaspoon – Seasoning seeds: 1 teaspoon – Scallion (or fresh ginger leaves): several branches – Dried onion: 2 large bulbs; Dried garlic: 1 bulb – Fresh chili: 2 fruits (depending on whether you taste spicy or not) Whole-grain peppercorns (if any): 1 teaspoon. MAKING Step 1: Preliminary processing of raw materials – Clean mackerel, slice, and any large piece of fish can be cut into 2 or 3 parts for easy spice absorption. – Dried garlic onion, peeled, crushed, chopped. – Pineapple peeled, remove the eyes, cut into small pieces, size 5mm thick. Marinate the pineapple with seasoning powder for about 20 minutes to infuse. – Wash the scallion and cut into 2cm pieces (or fresh ginger leaves if washed and chopped). Step 2: Marinate the fish, make the water color (stock water) – Put the sugar in a small pot, put it on the stove, turn on the hot stove on medium heat, watch for the molten sugar and turn brown, then add about 100-150 ml of water, boil the sugar to melt. obtain colored water (also known as stock water). – Put the pan on the stove, add some cooking oil, turn on the hot stove and fry the fish until it is cooked, then brown the fish, then add the following ingredients to the fish: 1/2 of the crushed dried onions, fish sauce, seasoning salt, pepper. Marinate for about 20 minutes. Step 3: Fish warehouse Put the remaining 1/2 of the dried garlic onion in the pot used as a fish storage pot, put in a pot of 1 teaspoon of cooking oil, turn on the stove of garlic onion to fragrant, then place 1/3 of the pineapple on the bottom of the pot. Place the marinated mackerel pieces on top to put the fresh pineapple and chili pieces. Pour fish marinade and stock water for ginseng on the face of fish and pineapple, seasoned fish to taste and reduce salt sauce to taste, to open the pot on low medium heat until the fish is dry, sprinkle with green onion. (or fresh ginger leaves) on top, turn off the heat. Finished products : The mackerel is soft but not crushed, whole pieces, spice absorbent, not dry, not fishy, ​​the salty taste is mild, the smell of pineapple, the color is very attractive. Enjoy with delicious hot rice. A family of rice with mackerel, braised with pineapple, clam soup cooked with pineapple, clam with laksa leaves, and oyster soup with white rice. Good luck!

However, instead of the traditional white round cake plate, this year’s real Korean New Year can also “blow a new wind” for the traditional holiday by creating floating cakes with diverse colors with shapes. lovely and attractive, attracting your baby With 3 main parts are cake crust flour, cake filling and sugar water, floating cake is usually made from glutinous rice flour, non-glutinous rice flour and water. To create color for the cake, you should use natural ingredients to “dye” such as red from Gac’s intestine, yellow gardenia, matcha powder for green, brown cocoa powder or beetroot pink … With Emdep.vn skillfully show your hands with the “super” cute floating cakes below for your baby! Cat’s feet floating cake Ingredients for making cat-shaped floating cakes for 4 people to eat – 130g glutinous rice flour. – 40g black sesame. – 15g peanuts. – 45g sugar. – 25g of lard. – 100ml of boiling water. – 1 pink color food coloring. – Sugar water: white sugar, vanilla. How to make a cat-shaped floating cake for 4 people to eat Step 1: Preliminary processing of the cat-shaped floating cake dish. – Black sesame seeds you put in a pan to cook. – Then you divide that black sesame seed into two parts. One part you leave the whole grain, the rest you put in a blender and puree it into sesame powder. – The peanuts you also put in the pan to cook. – Then you peel off the peanuts and also put the peanuts in a blender to blend them into groundnut powder. Step 2: the steps to make the cat-shaped floating cake. – First, you put a pan on the stove on low heat. – Then you put black sesame seeds, sesame powder, a peanut and sugar in the island to mix them evenly. – When you see the pan heats up, add 25g of lard to the island at the same time, at this time we will be mixed sesame and peanuts together. – You put the pan down, let the mixture of black sesame and peanuts cool down then you should hold them into 16 equally small balls. – You put these bakeries in the refrigerator for about 10-15 minutes. – Next, we will proceed to knead the dough. – You put the flour in a bowl, add the hot water we have prepared slowly and stir vigorously. – Then use your hand to knead the dough to make the dough smoother and smoother. You take a little powder, add pink food color, with this powder we will use to decorate the cat’s paw. – For the rest of the white powder, mold it into a long strip, then divide the dough into 16 equal parts. – You take a portion of the flour, cut 1/4 of the flour to separate us to make cat’s toes. You divide into two small dough parts and two larger dough parts, and squeeze them into a round shape. So we have 4 toes for the cat. – 3/4 of the rest of the dough, press your thumb in the middle to create a deep indentation, you put an employee inside and curl it up so that the dough covers the filling. So we have cat paws. – You perform grafting toes on the cat’s feet, at each point of contact between your toes and feet, rub a little water so they will stick together more. – You do the same with the remaining 15 servings of flour. Next we will decorate each cat’s paw. Very simply, you divide the pink powder into small balls and press it flat. – Then please stick them on each foot as in the picture. – You put a pot of water on the stove, turn on the fire to quickly boil the water. – When the water is boiling, gently drop each cat’s paws into the boil. – When you see the pieces of cake floating on the water, leave the cake for 1-2 minutes, then take out a basin of cold water immediately so that the cake won’t be crushed. – In the last step, you put another pot of water on the stove, add white sand sugar, the sweetness depends on your preferences. – Remember to stir the water a few times to dissolve the sugar. When the sugar is boiling, turn off the heat and add a few drops of vanilla. You put the cake into small bowls, filled with sugar water and you can enjoy it! Floating cake shaped flowers, animals: Resources: – 500g of glutinous rice flour – 250ml of warm water – 200g of sugar as a filling – 10g green tea powder – 10g cocoa powder – 100g of Gac meat – 100g pumpkins – 100g purple sweet potato Making: – Pumpkin and purple sweet potato cut into thin pieces, boiled and mashed. – Dissolve green tea powder with 50ml of hot water. Slowly pour the green tea mixture into 100g of glutinous rice powder and knead until the dough is smooth, not too dry or too dough. We have green play dough. – Dissolve cocoa powder with 50ml of hot water. Slowly pour the cocoa mixture into 100g of glutinous rice powder and knead until the dough is smooth, not too dry or too dough. We have brown play dough. – Slowly pour 150ml of hot water into 300g of glutinous rice powder and knead until the dough is smooth, not too dry or too dough. We have white play dough. – Mix the puree pumpkins with one part of white play dough, add more water and flour if needed. We have orange play dough. – Mix mashed purple sweet potato well with a white play dough, add more water and flour if needed. We have purple play dough. – Mix Gac meat with one part of white play dough, add more water and flour if necessary. We have red play dough. – Use dough to play the colors to make the desired shape, filling with chopped sugar. Some suggestions below: – Small beautiful flower with 5 petals and 1 stamens are round powder. Use a toothpick to press 2 lines on each wing to create a ruffled flower. – Simple variation with eyes, nose and ears, the round cake has become a pretty pig. – Cat’s paws are too chubby, aren’t they? – With just a few basic notes with a toothpick, the monotonous shapes have become a pumpkin. – Squeeze the dough into a cylinder, press 1 end into 3 circles to make a fish tail with your hand, sticking to the eyes, a lovely fish is born. – They turn out to be a fairy peach with just a few simple steps. – The small nose, 2 long ears, this pretty rabbit will make her very excited. – From a monotonous floating cake, just gently squeeze both sides to make ears and add eyes and nose, the brown bear uncle has appeared. – Cute sandals for baby. – There is a bit of flour left, but you are tired of shaping it, then pelleting them into colorful balls is also very nice. In addition to the above images, you can also create many other shapes as you like. This is also a fun activity for you and your child to play together. Meow (Synthetic)

Soy consumption is an easy way to jump number 1 round.

According to Boldsky, soy contains a large amount of genistein and isoflavones, substances similar to the hormone estrogen help increase breast size and great effect. You can supplement your body every day in many forms such as soy flour, soy milk or soybeans.

Green papaya

Stewed green papaya with ribs, red beans or beans … stimulates the development of milk glands and fatty tissue in the chest area. This fruit also works well for nursing mothers. But pregnant women should not eat green papaya. You can change the way of processing: stir-fry, cook, boil, stew with meats (chicken, beef, pig, pigeon …) to help you taste better. Regularly eating green papaya will increase your bust measurement significantly.

Egg

Chicken eggs mixed with condensed milk can enlarge breasts.

Take a chicken egg mixed with a teaspoon of condensed milk, add as much honey (if you can not eat sweet, you can reduce) to the steamed rice cooker every day. Chicken eggs and milk will provide protein and fat for the fatty tissue formed in the chest. Should eat in the morning or noon to avoid accumulating fat in the abdomen, because this dish is very nutritious.

Carrot

This orange root contains a great amount of estrogen, which helps promote the development of the breasts. You can eat it raw, boiled or use carrot juice very effectively.

Grains

Healthy grains like rice are very helpful in building and toning breast adipose tissue. Besides, they also help prevent and prevent breast cancer.

Nuts

Nuts such as pistachios, walnuts, cashews or chestnuts are rich in phytoestrogens, female hormone-enhancing compounds capable of enlarging breasts.