1. Wash before putting in the fridge Many women have the habit of picking up and washing vegetables and fruits thoroughly, then storing them in the refrigerator for easy eating, saving time for preliminary processing. However, as a general rule, it is advisable to limit washing fruits and vegetables before storing them in the refrigerator. We should only wash when preparing to bring out for processing. The reason is that the previous washing will increase the moisture on the surface, easy to cause mold, stimulate the growth of bacteria, so it will make vegetables and fruits spoil quickly. It’s best to leave it on after you buy it, and then put it in the fridge. It should only be washed before being processed or eaten raw. 2. Put it all in the fridge In fact, not all fruits and vegetables need to be stored in the refrigerator. Some varieties, if put in the refrigerator, may lose their taste. For example, tomatoes, the cold in the refrigerator will slow down ripening. Or watermelon in the refrigerator is easy to lose antioxidants and some other nutrients. Onions can become soft and even moldy if left in the fridge for a long time. 3. Not sorting vegetables Another bad habit can lead to a “chain reaction” that causes a variety of vegetables to be damaged or lose nutrients. Moreover, one fruit can produce ethylene (a substance that stimulates the ripening of fruits), so placing them near certain other fruits and vegetables can cause them to spoil quickly. 4. Too much substance has no space Storing too many vegetables in a layering fashion, stacking bags on top of each other in the refrigerator is really not good. Besides, the substance is not too long because depending on the type of vegetable, the preservation time is different. To ensure the nutrition of fruits and vegetables, when taken out of the refrigerator, they should be processed immediately, not in the outdoor environment for a long time. It is not beneficial to put vegetables out for a while and not use them again in the refrigerator.

Bitter gourd… wild Bitter gourd has a bitter taste, that’s why many people can’t eat it, but there are also many people who get used to it… addicted to that bitter taste. Since ancient times, the use of this fruit has been recognized by Eastern medicine, which is the effect of tonic blood, does not contain toxins, promotes the detoxification mechanism of the liver, and clears heat for the body. Modern medicine also has many studies showing the effects of bitter melon on human health. Specifically, the vitamin C content in bitter melon is nearly 20 times higher than that of cucumbers; Eating bitter melon will help increase glucose metabolism, reduce blood cholesterol, strengthen the immune system, protect the heart … For those who are used to eating bitter melon, there is no need to undergo preliminary processing to reduce bitterness when processing. For those who are not used to eating, before processing, it is necessary to peel off the intestines of the melon, blanch it in boiling water, and wash it many times with cold water. By doing so, the bitterness of the dish will be much less and it will be easier to enjoy. About a dozen years ago, the source is unknown, first from a few sidewalk beer shops, a mannequin dish appeared, at that time it was called by the curiously-sounding name “crocodile crossing the river”. But actually, it’s a type that can be called salad or mannequin is not wrong. Bitter melon is thinly sliced, soaked in ice to make it crispy, the heart of the plate is left with a lot of ice, covered with a food wrapper, and on top is a display of bitter melon and shrimp. Bitter gourd soaked in ice cold water has a crunchy texture, and when eaten with salted water, it is delicious and especially not bitter. In addition, it is also possible to make a normal loofah mannequin. Bitter gourd salad includes bitter gourd, bell pepper, onion, garlic, sugar, soy sauce, sesame oil and vinegar… All ingredients are preliminarily processed, sliced ​​thinly and mixed together. The dish is especially suitable for summer people who want to lose weight. In folklore, bitter melon is always used by Vietnamese people to make food in their daily meals, in addition, bitter melon is also used as a tea to help clear heat. And according to research by Japanese nutritionists, bitter melon is a longevity food with nutritional value “full of flavor”. With simple processing methods, it will help us to have a simple dish and drink. The most common in the dishes from bitter melon is bitter melon stuffed with meat. This dish, in addition to bitter melon, also has minced lean meat, wood ear, shiitake mushrooms (you can have it but you can’t), pepper, dried onions… If you leave the whole fruit, cut it along the body, remove all the intestines of the melon and put it into a pile. meat that has mixed the above ingredients inside, otherwise it can be cut into small pieces, putting the meat inside the intestines. Bitter melon stuffed with meat can be cooked into soup, when eaten, sprinkled with spring onions or can also be eaten with tomato sauce to eat with rice. Nature’s gift Another popular dish from bitter melon is stir-fried bitter melon with eggs. Bitter gourd is gutted, finely chopped, sautéed purple onion, chopped with lard, fragrant onion, put the melon on a large fire, then break the egg and stir well. The high heat makes the cooked eggs entwine with the bitter gourd pieces. When scrambled eggs with bitter melon, the bitterness in the melon is minimized. It is also a stir-fried dish from melon that can be sautéed with beef, with pork kidney or fried with mushrooms for a vegetarian dish. Hanoi market now has almost all stalls selling strabismus. Fish bought with onions, dill, a little chopped chili, flexible fish can be stuffed into each chunk of gutted melon and then cooked in soup. You can also chop melon like stir-fry and then cook soup with scallions, sprinkle with scallions when eating. This is a refreshing and nutritious dish. Also with the soup, you can cook bitter melon fish soup. Ingredients include 2-3 bitter melons, 1 fish, green onions, coriander, spices, sugar, salt, pepper. Clean the fish, drain it, blanch it in boiling water, then take it out and let it dry. Bitter melon washed, halved, gutted, cut into pieces about 2-3cm as you like. Boil about 2-3 bowls of water and then put the fish in the stew. Tasting spices to taste. When the fish is soft, add the bitter melon and cook on medium heat until the bitter melon is soft. Season with spices, pepper to taste, then remove the scallions, chopped coriander, you can turn off the stove and scoop out the bowl. Similarly can cook bitter melon with shrimp. Raw materials include melon, cleaned and peeled shrimp, raw spring rolls with scallions, coriander, salted fish sauce just enough. Shrimps are mixed with raw spring rolls, pepper, salt and dried onions. Then leave for 10 minutes for the shrimp to infuse the spices. Boil a sufficient amount of water, when the water is boiling, put each spoon of marinated shrimp in the pot and continue to boil on high heat to bring the water to a boil. Cook until the shrimp is cooked to the surface of the water, then drop in the bitter melon. Continue cooking until the bitter melon is cooked, then season to taste and then turn off the heat. Bitter melon is also suitable for making braised dishes. Can store copper fish, bitter melon with soy sauce. Ingredients include carp or carp, carp. Big fish are cut into pieces, cleaned, put under the same layer of fatty meat or pork skin, the cleaned bitter melon layer is divided vertically into 4 layers, then the second layer, then the fish, add a layer of bitter melon and finally pork belly. , add cork sauce, a little water, salted fish sauce, and then simmer for about 1-2 hours. Braised carp with bones is the best. However, when it’s time to eat, the fish always runs out after the bitter gourd. If you don’t stock with fish, you can braise bitter melon with soy sauce, then add a few drops of sesame oil, it will be very fragrant, eat with hot rice, salty vegetarian can use. Bitter gourd can also be sliced ​​thin, dried and then boiled in boiling water to drink like tea. Bitter gourd tea has a detoxifying effect, very good for health.

Hops are an indispensable ingredient in beer production – a wonderful drink that is loved by every country. However, few people know that hops are also used to eat with the most expensive prices in the world. The hops, scientifically known as humulus lupulus, are shaped like the tops of asparagus and are only for the rich to enjoy. In the past, when the beer industry was new, young shoots that did not bloom into flowers were considered waste. Over time, what used to be discarded has become the most expensive vegetable in the world with a price of more than 1,000 USD/kg. The reason why the price of hops shoots is so high is because of the scarcity of this plant. Hops sprout only once in the spring, between March and April. Moreover, the life time of hops shoots is not long. Just a short time after the hops sprout, the hops will quickly perish if not harvested. The expensiveness of hops buds also comes from the sophisticated harvesting process. Hops do not grow in rows, so harvesting must be done entirely by hand. The harvester must carefully find the buds growing in the foliage. They are so small that it takes thousands of hops to fill a bag Garden owners also have to depend on the weather to have a reasonable harvest schedule within 14 days of hops sprouting. They are quite picky about habitat, so they are usually grown only in England and Belgium. Having a shape and taste similar to asparagus when eaten raw, some people think that the hops buds, if eaten raw, are quite bitter, tasting like green beans, but when cooked, it has a very distinct flavor. After being harvested, most of the hops are used by luxury restaurants to cater to privileged diners. Hops shoots can be used for salads, noodles or baked… according to the preferences of the buyer. Sautéing garlic is also an option that many people who have eaten hops appreciate. For many chefs around the world, hops are considered a great ingredient to prepare the unique dishes that make them famous. Please watch the video: The strangest shaped trees in the world. Source: Happy and healthy every day

The happiest day of the day is eating well and sleeping well. But there is a vegetable we eat from childhood to adulthood but do not know that this vegetable is a natural sleeping pill. That is lettuce or lettuce. The way to eat salad is also very diverse, used to wrap grilled meat with, dip in hot pot, eat raw, stir-fry garlic… all dishes have a characteristic flavor of cool and fresh. It is worth mentioning that lettuce is extremely easy to grow, encouraging people to grow their own to eat, thus ensuring the safest and most hygienic. If you don’t have time, buy lettuce at the supermarket to be assured of quality. Lettuce leaves when cut will secrete a milky white fluid (also known as plastic), so the Latin name of lettuce is Lactuca, which means milk, is considered a nutrient-rich vegetable. Today, I introduce to everyone, the fried garlic salad, which is not only delicious but also extremely nutritious, is extremely simple and easy to make. To make this dish, the ingredients only include 300 grams of lettuce, 4 cloves of garlic, chicken juice, and seasoning seeds. First, put the minced garlic in a pan of boiling oil, fry until fragrant, then pour in the lettuce, stir-fry with your hands over high heat, season with spices and chicken juice accordingly, until it’s cooked. . If you are a spicy person, you can also add chili to suit your taste. According to nutrition experts, this garlic salad has the effect of restoring deep sleep. For those of you who often feel pressured, lose sleep at night, eating a lot of salads is very useful, so keep it in mind. In addition, the source of vitamin A and beta carotene in lettuce is abundant. In the composition of lettuce also contains antioxidants, extremely good for the human body. In particular, vitamin K in lettuce plays an important role in bone metabolism, increasing bone density by promoting the activity of bone-forming cells. Lettuce also supports Alzheimer’s patients by protecting neurons from damage. An incredibly easy-to-grow vegetable that offers immense benefits, lettuce deserves to be one of the “kings” in the vegetable kingdom.

Shirako is the common name of a Japanese specialty dish made from the sperm sacs of cod and some other marine fish. In other words, it is the male fish testicle. Usually served with rice or eaten separately in a deep-fried way, shirako is really popular in Japan. Especially Japanese men, with the belief that “you can eat whatever you eat”, they love this dish from fish testicles with soft texture and mild fatty flavor with a hint of the sea. There are many people who are averse to this Japanese specialty dish and the initial feeling when tasting a piece of shiroka will certainly be a bit creepy, but after that, most people will be conquered by the unique taste of shiroka. instant food. According to many culinary experts, the taste and texture of shirako resembles melted cream cheese. Many people who are used to eating shirako will choose to eat it raw, with green onions and lemon, and dipping sauce. The taste is soft like butter, a bit fishy and salty but not too thick, this dish attracts right from the first bite. However, for many newcomers who want to enjoy this specialty dish, this is not an ideal choice. Should choose shirako added to soups and some other dishes or cooked with kimchi mushrooms, radish. Thus, the light fishy taste of shirako will help the dishes have more emphasis and uniqueness. The ingredients commonly used by the Japanese for this dish are the testicles of cod and puffer fish. In particular, cod testicles are the most popular because the taste of this fish makes the dish more complete. Puffer fish was also chosen because it is an easy fish to find and is popular in Japan. Another small note is that if you want to enjoy this dish with the most perfect taste, choose the winter time, around December. At this time, the cod and puffer fish come to the breeding period, so the quality of the crystal is high. Complete is also better.

And when you come to the sunny and windy land of the Central Highlands, do not miss the opportunity to discover the name that sounds scary but shows the cultural identity here, which is the deep pupa. Illustration At the beginning of summer, when the rains begin to fall, the Central Highlands region eagerly awaits this food. The caterpillars clinging to green leaves in the upland fields are considered an attractive specialty, they are processed into many unique dishes by the people here. Illustration This type of worm has a dark green color, a smooth stem that often clings to the leaves of the cassava plant. When the large round worms gradually pull the cocoons into pupae, it is also time for people to catch them to enjoy their unique flavor. It is not difficult to harvest deep pupae, just bring a plastic bag or bamboo mat and shake the branches, the worms will fall, sometimes full again. Illustration In the Central Highlands, people enjoy this dish in three ways: stir-fried, boiled and eaten raw. Those who like the thrill of biting into their round, plump pupa with their fleshy, greasy taste will often eat them raw. More sophisticated, then lightly fried and then sautéed with fish sauce and spices to add a different fatty crunch. Boiled deep pupa creates a highlight with a sweet, fatty and attractive taste. Illustration Illustration Although the pupa is rustic, it is loved by many diners. Even city people are not afraid to buy this highland specialty with the price 2-3 times more expensive than usual. Illustration Each year, the season of deep pupa appears very short, so whenever there is an opportunity, the Central Highlands people take advantage of this delicious and unique flavor. Gradually, the dish has become part of the culinary culture here.

Illustration. For hundreds of years, people in Malaysia and Indonesia often use materials from the stems, seeds and fruits of rambutan as traditional medicine to treat a number of diseases such as high blood pressure, diabetes… Because rambutan is rich in protein, carbohydrates, good fats, vitamin C, iron, phosphorus, calcium, copper, manganese, potassium, iron, tannins, pectin, polyphenols and flavonoids. Extra energy Because rambutan fruit contains a lot of water, carbohydrates and proteins with the function of providing energy for the body to function. Moreover, rambutan also makes you less tired and prevents bloating. Prevent cancer The abundant vitamin C content in rambutan also helps the body absorb iron and copper minerals more easily. In addition, the active ingredient gallic acid in rambutan fruit acts as a strong antioxidant, helping to eliminate free radicals that damage the body and prevent cancer. Weight loss With high fiber content and low calories, rambutan is very suitable as a diet for girls who want to lose weight. Because, eating rambutan will help you feel full for a long time, thereby controlling hunger and effectively supporting your weight loss plan. To lose fat, beautiful skin you can eat rambutan seeds raw or roasted and then mixed with other foods. Moreover, rambutan also makes you less tired and prevents bloating. Skin beauty Because rambutan contains a lot of water and antioxidants, it also works to make the skin soft, smooth and healthy. Hair beauty When your hair lacks vitality, you can fix it by crushing rambutan leaves and mixing a little water, applying this mixture to your hair for about 15 minutes. The active ingredients in rambutan leaves will help your hair to be healthy and beautiful every day if used regularly.

Raw horse meat is a popular dish in Japan. It’s called basashi, it’s thinly sliced ​​and eaten raw. A single cantaloupe (like yellow flesh melon) can sell for more than 31,473 yen ($300) in Japan. Sakura is the national flower of Japan. This is also a garnish on desserts. Dishes with cherry blossom petals are especially popular in the springtime. In Japan, keeping a pet is extremely expensive. Even the equivalent of buying a new car. Therefore, children are increasingly provided with toy robots that imitate domestic pets. Coming to the spa, you can not only swim in large pools of wine, coffee, sake, beer, etc., but you can also drink them on the spot. Different from the beauty spas in the world. Not only impressed with the dense vending machine system every 100m, but the variety of products from hot and cold drinks, ice cream, noodles, cigarettes, confectionery, … in which also surprise visitors when coming to Japan. Tsukiji is the largest fish market in Tokyo and about 2,000 tons of sea fish are consumed every day. In Japan there are cafes that sell tenderness, where men are allowed to lie down with hostesses, hug them, make eye contact or stroke their hair – but nothing more. In Japanese, the name of Kit Kat candy is similar to kitto katsu which means “surely you will win”. Kit Kat here has many exotic flavors such as chili, wasabi, green tea, pear, etc. Japanese subways are so packed with passengers during rush hour that special workers called oshiya are required to push people onto the train. The oshiya are usually students working part-time. Ice cream in Japan is very diverse in flavors such as noodles, beer or horse meat, … and can be sold on every street corner due to great demand. Japan is famous for its many unique festivals and events. For example, weddings based on popular video games or anime are often held in the land of the rising sun and have a set-up company. The Japanese want to be in harmony with nature, so they create beautiful gardens with small ponds with colored carp (koi fish) and turtles. These gardens symbolize the perfect world of nature. Please watch the video: Another great Japanese invention. Source: Yan News

Photo: Top Quang Ngai For the followers of sashimi, eating sea urchin is truly a worthwhile experience. Because the layer of meat is soft, sweet and moist with the taste of the sea, it makes me want to eat again after eating. If we are not used to eating, we can combine it with a little lemon to make it much easier to eat, this dish is contraindicated for people with weak stomachs and easy stomachaches! Photo: Nha Trang specialties An extremely popular dish at many seafood restaurants is grilled urchin. Nhum is usually grilled with onion fat or grilled quail and chicken eggs. After cleaning, only the meat is left inside. The chef will put on the grill with onion fat. When the urchin is almost cooked, the chef will drizzle the onion fat that has been pre-rolled. When eating, just sprinkle some crispy fried onions and you’re done. When baking the urchin with eggs, the eggs will be put into the urchin as soon as it is put on the grill and do not add any spices. When the eggs are cooked, add a little fragrant fried onions or roasted peanuts, and the delicious and greasy grilled egg rolls are ready. Grilled spring rolls with onion fat – Photo: Cu Lao Cham Porridge is an extremely nutritious dish, especially used to nourish the body of coastal people. The meat after preliminary cleaning is separated from the shell, combined with rice and peeled green beans and cooked into a porridge that anyone who enjoys will remember forever. Photo: Health & Life A high-class and extremely delicious dish is the soft, greasy pâté. The meager meat of each urchin is collected and processed according to each chef’s own recipe. The meat is carefully processed to reduce the slight fishy smell but still retain the attractive characteristic sea flavor. Especially, the pate Nhum will taste better when eaten cold with bread, hot rice or burnt rice. Tasting delicious food is a great part of traveling to new lands!