Chengdu Tianfu International AirportOfficially put into operation

Everyone can catch a plane at the new airport in the future

Image source: Chuanguan News

Around the airport What are the attractions?

What kind of food?

Where can I live?

Ai Xiaomei sorted out the nearby “Walk, Eat, Live” Strategy

Recommend to friends who have just landed

With friends who are going to leave

(Previously Ai Xiaomei also released Tianfu AirportTraffic strategy And boarding guide) Let’s see it together! Image source: Red Star News TRAVEL Hotel Tianfu Airport Yuexiang Yunxiang Hotel Tianfu Konggang Yunxiang Yuexiang Hotel is located in Tianfu International Airport.Divided into two buildings, one and two. Among them, one is close to the T1 terminal building, two are close to the T2 terminal building, one is constructed according to the high-star (five-star hotel standard), and the two are constructed according to the sub-high-star (mid-range economy hotel standard) . Image source: Jinguan News The entire hotel has 9 floors above ground and 1 floor underground, including 877 hotel rooms, as well as swimming pools, gymnasiums, theaters, restaurants, conference halls, etc. There will also be a baggage drop-off point in the hotel. Passengers can check their baggage before they check into the hotel, and they can enter the terminal building after getting up the next day. Image source: Jinguan News The north side overlooks the entire central interior of the hotel, and the south side faces the apron where you can see the planes taking off and landing. After Tianfu International Airport is put into use, it will become the best place to check in. Image source: Jinguan News Holiday Inn Express Chengdu Tianfu Airport Zone The hotel covers an area of ​​about 20,000 square meters and has about 300 rooms. It is a four-star hotel integrating accommodation, dining, entertainment and fitness. Image source: Hotel official website Address: Tianfu International Airport Economic Zone is 7 kilometers away from the terminal of Tianfu International Airport InterContinental Sancha Lake Changdao Paradise Surrounded by greenery, there are mountains and waters. The decoration of the hotel is elegant and elegant, and the use of parent-child elements makes the whole hotel quite warm. Image source: Hotel official website The hotel has 422 luxurious rooms and suites with panoramic views of Sancha Lake, combining local design and contemporary furnishings, including digital entertainment systems and ergonomic office space. Image source: Hotel official website address:No. 88, Huanhu West Road, Danjing Street, High-tech Zone, Jianyang City32 kilometers from the terminal of Tianfu International Airport Attractions Attractions TRAVEL Sancha Lake Sancha Lake, the second largest lake in Sichuan Province, is the back garden of Chengdu people. The lake is surrounded by mountains and rivers. Sancha Lake has 113 isolated islands and more than 160 peninsulas, with a winding shoreline of 240 kilometers. The islands here are densely covered and magnificent. They are affectionately called “Maldives” and “Qiandao Lake nearest home” by Chengdu people. Address: Jianyang City (Chengdu Tianfu Airport New City) Sancha Town, Longquan East Foot Tickets: free, if you need to take a boat tour of the lake, you need to pay TRAVEL Shiqiao Ancient Town stoneThe ancient town of Qiao, one of the four ancient towns on the Qianlituo River, once enjoyed the reputation of “Little Hankou” and left many ancient buildings. Among them, 11 ancient buildings such as Zhang Family Ancestral Hall and Shaanxi Guild Hall have been included in the protection of Chengdu historical buildings Directory. Picture source: Jian Yang release There are many buildings along the street, and most of the preserved buildings belong to the late Qing Dynasty and the early Republic of China. Buildings with western styles, unique corridors in western Sichuan, and flying chairs decorating the facades can be seen everywhere. If you want to experience the local tea house culture, you can go to the former Guangdong Guild Hall on Zhongshan Street, and now the old tea garden. Address: 4 kilometers west of Jianyang City Tickets: Free TRAVEL Wufeng Mountain Forest Park Rootless vines, mandarin duck flowers, linden trees, ancient ginkgo and other rare plants are dotted in the garden, without losing the ancient primitive ecological style. Image source: Official Weibo of Chengdu Folk Artists Association The clear and transparent lake and the quaint lush mountains and forests form a paradise-like cool realm. It has the reputation of “Xanadu Peach Garden”, so it is also called “Forest Park” by Jianyang people. Image source: Official Weibo of Chengdu Folk Artists Association Address: 200 meters south of the special highway of Wangshui Forest Farm, Jianyang City Tickets: Free TRAVEL Aoshan Park Aoshan Park is a forest park built in the past two years. It covers an area of ​​more than 3,000 acres. The green environment is quite good. The majestic white pagoda and the mountain night view are very suitable for weekend leisure activities! Image source: Visual China There are special green roads for tourists to walk and ride ~ In addition, there are multiple functional areas such as extreme sports area, parent-child development area, cultural exhibition area, citizen recreation area, and ecological transition area. Image source: Jianyang City Government official website There are still some murals from the Song Dynasty on the tower, which have a strong three-dimensional effect and are quite relic of the Tang Dynasty! Address: Renmin Road, Jianyang City Tickets: Free Delicacy Delicacy Hu Shi Lamb Soup Jianyang’s old-style mutton soup is very popular with locals. It is said that before it was light in the morning, some people lined up in front of the door with pots and pans. Image source: Tour around Chengdu It is understood that the meat of Hu Shi mutton soup is tender, fat but not greasy, warm but not hot, especially the milky white soup, which is fresh and fragrant and has a long aftertaste. It is unmatched by any dish or soup. . Image source: Tour around Chengdu In addition to mutton soup, there are mutton sausages, mutton liver with pickled peppers, mutton kidney with pickled peppers, paper-wrapped mutton, grilled lamb chops and other mutton dishes. Address: 115 South Street, Jianyang City Yueying Jelly The jelly made from authentic yellow pea flour is elastic and full of bean aroma. With the secret sea pepper oil, it is almost a match for Chuanbei jelly. Image source: Jianyang Cultural Tourism Center official micro As a time-honored brand in Jianyang, this old store on West Street has been open for many years. Although the store is not large, it is very popular. It was not dinner time, and the shop was full of diners. Image source: Jianyang Cultural Tourism Center official micro Address: No.117 West Street, Jiancheng Town It is 20 kilometers away from the T1 terminal of Tianfu International Airport, about 38 minutes by car Master Jiang Braised Goose Shop A family that has been in business for many years, Jianyang people call this restaurant “Jiang Eel”. The stewed aroma is rich and mellow, and it has a very authentic stewed taste. Braised goose is a special feature, it is good to take it home or give it away. Image source: Jian Xing Jiang Lugo official micro Address: No. 76, West Street, Jiancheng Town, Jianyang City Lee Kee Handmade Ice Powder It is said that Jianyang’s internet celebrity ice powder basically has to line up 365 days a year. The taste of Jianyang people when they were young, there are several branches, the portion is very large, all of which are fresh fruits. Address: Xiaxi Street, Jianyang City Delicious and fun You heart it? Quickly pack your luggage and set off~ -END- Red Star News Network Loves to Watch Headlines Produced Please indicate the source Editor: Chen Ling

Sunfish “invaded” Sichuan?Small but “ruthless character”, netizens have posted recipes Recently, the news that an exotic species of sunfish has invaded Sichuan has been confirmed by relevant departments: Sunfish have indeed appeared in Sichuan, but the number is not huge and will not be flooded for the time being. In this regard, many netizens are curious, are sunfish delicious? Can it be prevented by eating?

“The thorns are less like sea fish. The’garlic clove meat’ we call out is very delicious.” A fishing friend said that the sunfish are both deliciously braised and steamed. There are several relatively large reservoirs in Sichuan, as well as the urban areas, including Jinjiang Park and Donghu Park.
The staff of the Fisheries Research Institute of Sichuan Academy of Agricultural Sciences said that sunfish can be eaten, but it is definitely impossible to rely on eating to prevent flooding. In addition, there have been examples of artificial breeding of alien species for food before, such as the commonly known “barracuda”, its scientific name is channel catfish, which is native to the North American continent, and was later introduced into the country and realized artificial breeding for food. .

25 yuan a catty sold in the vegetable market
According to the boss of Guangming Road Caishi Aquatic Product District near Niuwang Temple, the sun fish is 25 yuan a catty. “Braised in braised or steamed, it’s still a bit worse than sea bass, the meat is not that fine.” The fish seller said.
Regarding the price of sunfish at 25 yuan a catty, some fishing friends said that sunfish may be expensive because it grows slowly. Crucian carp and carp can grow to half a catty in less than a year, and sunfish for several years. The biggest he has ever seen is only 7 or 8 taels. At the same time, sunfish has few small spines, like sea fish, commonly known as “garlic meat”, braised and steamed are delicious.
Both Jinjiang Park and Donghu Park in Chengdu
It is reported that sunfish is a freshwater fish native to the freshwater waters of the southern United States and northern Mexico. As the name suggests, most sunfish are brightly colored. After entering the natural waters and hybridizing, its color gradually fades, resembling a crucian carp. The spiny fin on the back is an obvious sign. It is greedy and ferocious, and can survive in water temperatures of 1℃-38℃. Even if the surface of Sichuan’s natural waters is frozen, the water temperature below it is above zero. As far as temperature is concerned, it is more suitable for sunfish to survive.
“There are several relatively large reservoirs in Sichuan, including Luban Reservoir and Sancha Lake.” According to a fishing friend, Chengdu also has Jinjiang and Donghu Parks. What needs to be reminded is that it is currently in the spring ban in Chengdu, and sport fishing is prohibited in natural waters. Although sunfish is an exotic species, it cannot be caught.
How can sunfish native to America appear in Chinese waters? The relevant person in charge of the Sichuan Fisheries Bureau said that disorderly release is the main way for alien species to invade, and captive breeding is also one of the sources. In natural waters, there are strict restrictions on whether it is official multiplication release or private release. In the case of floods during the flood season, the artificially reared alien species may also “sneak away” into natural waters. In addition to adults, such as fish eggs, it is also easy to follow the water into natural waters.
There is a precedent for the introduction of artificial breeding of alien species for food
Since it is a food, is it feasible to prevent it from spreading by eating it? “It’s definitely not enough to rely on everyone to fish for food. The amount is too small.” The staff of the Fisheries Research Institute of Sichuan Academy of Agricultural Sciences said that at present, the Yangtze River is banned from fishing and the annual fixed period of fishing is prohibited, and productive fishing cannot be carried out. Even in areas outside the ban on fishing, it is difficult to prevent sunfish from flooding by fishing. The simplest question is, who can guarantee that all sunfish are caught.
In fact, there are already artificially raised sunfish in China. Sunfish was introduced into my country’s inland farming in 1987. At present, large-scale farming has been realized in Guangdong, Fujian, Zhejiang and other places, but Sichuan has not yet. The staff of the Fisheries Research Institute of the Sichuan Academy of Agricultural Sciences said that the barracuda that everyone called is actually an exotic species. Its scientific name is Channel Catfish, which is native to the North American continent and was later introduced into China and cultivated for food. Everyone may eat it artificially, so eating and preventing it from spreading are not really relevant.
Strictly manage artificial breeding to prevent flooding
How to prevent sunfish from flooding? “Although there are a lot of exotic species, not many have truly become the dominant species,” explained the relevant person in charge of the Sichuan Fisheries Bureau.
At the same time, the relevant staff of the Fisheries Research Institute of the Sichuan Academy of Agricultural Sciences said that related science popularization and strict management of artificial breeding of exotic species are very important. At present, there are more and more non-governmental release activities. Although the amount of individual release may not be much, it is widely scattered. By reducing the artificial release of alien species through science popularization, the risk of alien species invasion can be reduced. At the same time, artificial breeding is just the opposite. The amount is larger and more concentrated. It is necessary to strictly abide by the relevant regulations to ensure that artificial breeding of foreign species does not enter natural waters.
Chengdu Commercial Daily-Chengdu Press Reporter Lin Cong

You can try making salted salmon that is easy to combine with many dishes. The ingredients to be prepared include 1 kg of salmon washed, dried with a paper towel, 400 g of sea salt with large grains, 200 g of cane sugar, 2 g of ground black pepper, washed and finely chopped dill. You mix the seasonings with salt, put half of this mixture in a plastic container covered with food wrap. Next, you arrange fresh salmon on top and spread the rest of the seasoning to cover the fish, then wrap it in the refrigerator, use a heavy object to press the fish. Incubate the fish for 12 hours, when the water is flowing, you can poke a small hole to let the water drain, the fish will not be too salty. Then continue to wrap the fish and incubate for an additional day to be able to use. If you want salmon less fishy, ​​you can try cooking it with orange sauce. You marinate the fish with salt, garlic powder and pepper, then sauté the fish with unsalted butter. Garlic is pounded, non-aromatic, put in a fish plate. To prepare the sauce, melt butter, squeeze half an orange, season with salt and sugar depending on the sweetness of the orange. After the orange juice boils, add tapioca starch mixed with water and stir until the sauce thickens. You can drizzle the sauce on top of the fish or leave it on its own. During the epidemic season, you should prepare nutritious dishes such as salmon pumpkin porridge. This dish is easy to eat and good for the digestive system. You cook oats, pumpkin in a pressure cooker for about 30 minutes. Salmon cut into bite-sized pieces, sauteed with garlic, seasoned with soy sauce and oyster sauce. When the porridge is cooked, you add spices, add salmon, herbs, sprinkle with pepper and enjoy while still hot. For a meal with a Japanese flavor, you should refer to the salmon teriyaki sauce. First, you soak the salmon with fresh milk for about 20 minutes, then wash it under running water, pat the fish dry with paper towels. Fish is marinated with garlic powder, pepper, rosemary leaves for about 20 minutes, then pan-fried evenly on both sides. To make the sauce, mix 2 tablespoons of teriyaki with one tablespoon of water, pour over the pan-fried fish. You cook until the sauce is thick and clings to the fish, sprinkle with roasted sesame and serve hot. With the salmon teriyaki sauce, in addition to eating with rice balls, you can change it up by rolling it with seaweed, brown rice and butter. This dish is suitable for people who are eating clean diet. During the epidemic season at home, there is a lot of time, housewives can practice being a professional chef, try to cook beautiful dishes like at a high-class restaurant. The dish you can refer to is avocado spagheti served with salmon with garlic butter sauce. You wash the salmon, pat dry with a paper towel, melt unsalted butter, crush the non-aromatic garlic, set aside this sauce. Then, you fry the fish until cooked on both sides and drizzle with garlic butter sauce. To prepare noodles, you boil spaghetti, mash avocado and mix with noodles to create a beautiful green color and seasoning to taste. Salmon salad with grape seaweed is simple, quick, and full of nutrients. You just need to prepare green vegetables including lettuce, spinach, cucumber, cherry tomatoes, grape seaweed and pan-fried salmon in small pieces. The sauce is prepared according to each person’s taste. However, you can consider using sesame sauce because it is convenient and quite easy to eat. Butterfly pea flower rice and garlic butter salmon make home meals less boring during the holidays. To make the rice have an eye-catching green color, you can brake the fresh butterfly pea flowers to get water and then cook the rice as usual. Next, wash the fish, pat dry with paper towels, melt unsalted butter, saute garlic and pan fry the fish until golden brown on both sides. You can use butterfly pea petals to decorate the dish more beautifully.

Tran Nhung shared, cooking is both her passion. Although working during office hours is very busy, she still tries to find time to cook in the evening. “ For many singles, after work, there are many ways to relieve stress, such as going to coffee with friends, going for a walk or simply wandering the streets, I choose to go to the kitchen to cook for myself meals. Simple, palatable. I think this is also a way to love yourself and relax more.” Nhung shared. She shared, her parents are very meticulous and careful in eating. For example, when cooking, a dish’s seasoning must be bought, but cannot be left without. When she was a child, her parents opened a popular rice restaurant in the district hospital, perhaps that’s why Nhung was exposed to dishes from a very early age. The first dish she was taught by her father was fried beans. It is the manipulations to create a simple but delicious dish that makes 9X fascinated, and love the kitchen all the time. Very eye-catching dishes. Currently living alone, Nhung mainly cooks alone. 9X confided, I don’t cook too picky and I like traditional dishes. “For example, in winter, there are braised fish and braised meat. In the summer, I often cook shrimp and crab soups with salted eggplant and salted figs. Nhung said. Due to administrative work and a fixed salary, Nhung has to pay for the week, the average meal a day is about 150,000. On weekends, she often prepares tomato and salted fish dishes in advance, then keeps them in the fridge for a week. If there is meat from her parents’ hometown, 9X will divide it into meals and freeze it, otherwise she will go to the morning market to choose fresh food to cook for the day. Tran Nhung said that every time she goes to the kitchen, she will pay attention to the way she chooses food and tips so that the dish does not lose nutrients and still retains its inherent freshness. That’s why 9X often goes to the market early in the morning, choosing familiar goods to buy. “My mother also taught me some cooking tips, such as how to fry onions, keep the color beautiful and crispy for a long time, when the oil is not boiling, add a little lemon. Or the trick to stir-fry bitter melon, if you want the melon to keep its green color for a long time when it’s done, then when you cut it, you should soak it in warm water with a little salt, then pour it into a basket to drain and then saute…” , Nhung happily revealed. Nhung admits she is not picky in eating, but once cooked, it must be delicious. That’s why she doesn’t like eating out. In the hot summer, the need for food also decreases. Therefore, Nhung chooses to cook many sour soups such as fish soup, shrimp soup, side dishes such as salted eggplant, salted figs, fried beans, etc. With some dishes that take a long time to prepare like Nhung crab, they will be saved for the weekend. After finishing, 9X divides the finished product into small bags, keeps it in the refrigerator, is available to cook whenever needed. Despite being alone, 9X still regularly changes the menu to reduce boredom, but the main food still revolves around ingredients such as fish, chicken breast, seafood, beef… “I don’t eat pork often, only about one or two meals a week cook pork-related dishes.” Nhung shared about her personal interests. Normally, on weekdays, I have to go to work, so breakfast 9X mainly eats cereals or drinks nut milk. Only on weekends, she makes vermicelli and pho dishes to enjoy. When sharing her trays of rice on social networks, Nhung was praised by many people. Everyone must recognize that 9X is brave, skillful and hardworking. Perhaps this is the motivation for the single woman to love the kitchen more and love to cook every day. “The single life working away from home sometimes has a lot of stress and fatigue. But the most peaceful for those who love the kitchen like me is probably still every night after work, coming back home next to the kitchen. When I was young, I cooked for myself simple but passionate meals, but for me, loving myself is also from these small actions.” 9X said.

The way to make shrimp paste is quite rich, each locality has different recipes to suit the taste of the region. However, the processing method that we introduce below is suitable for many people. Meaty shrimp paste is a favorite dish of many people in the North. Let’s prepare the ingredients to make a very simple shrimp paste with meat: Prepared materials. – 300 g of ground lean shoulder meat – 2 lemongrass bulbs – 4 cloves of garlic – 1 dangerous chili – 2-3 spoons of shrimp paste noodle soup – 2 dried onions – A little sugar (if you like it sweet) – Cooking oil. How to make shrimp paste with meat 1. First, you take the lemongrass to wash and cut into pieces, remove the seeds, and peel the onion and garlic. Then put all the ingredients in a small blender. The first step of how to make shrimp paste with meat is to grind lemongrass, chili, onion and garlic. 2. Now, you turn on the stove, heat the non-stick pan (no need for cooking oil). Then, you add the minced meat and stir to evenly distribute the meat. Heat the stove on medium heat until the meat comes out of water and then cook until the meat juice dries up. Heat minced meat in a non-stick pan. 3. When the gravy in the pan is exhausted, add 3 tablespoons of cooking oil with the spices just ground above and stir well. Cook over medium heat until the meat is golden brown. Add cooking oil and seasoning until the meat is golden brown. 4. Now you add 2-3 tablespoons of shrimp paste to the meat. Put shrimp paste in the meat 5. You continue to keep the fire low. Stir well for meat to soak up shrimp paste for about 3-5 minutes. Cook until the meat is absorbed with the shrimp paste. Finished product Marinated shrimp paste with meat preserved in a glass jar and kept in the refrigerator, you can use it for 1 week – 10 days. This is not only a dish that brings rice, can be eaten all year round, but also very easy to make. It’s great to eat with hot rice. Shrimp sauce with meat gives you a dish with a rich sweet and salty taste of meat, combined with the characteristic aroma of shrimp paste and other spices that are extremely attractive. In the summer, just a plate of shrimp paste with a bowl of sour soup, you have a delicious meal. Cook until the meat is absorbed with the shrimp paste. In addition to how to make delicious minced shrimp paste above, you can refer to a few other dishes on Lamsao’s culinary section that are also extremely attractive for a meal:

The results showed that teenagers who used smartphones more than 2 hours a day tended to eat unhealthy compared to those who spent less time using their phones. In addition, the number of teenagers who spend more than 3 hours a day using smartphones are significantly more likely to be overweight or obese. Smartphone use may cause obesity in adolescents. Teens who use their phones to search and retrieve overall information have healthier eating behaviors than those who use phones for chatting/texting, gaming, video/music, and social networking. festival. Causes can come from exposure to unhealthy food marketing online, a tendency to mindless eating while using a smartphone, not getting enough sleep, or a change in the time spent on physical activity. … Therefore, there is a need for strict regulation of the marketing of food aimed at teenagers in digital media, and measures to prevent youth from being exposed to marketing activities. or false messages about food. In addition, smartphone features can be leveraged to improve public health through nutrition tracking apps or digital platforms to provide complete and timely information. about healthy eating. Phung Dan ( ASN June 2021 )

For Ms. Tran Thu, cooking is not only a family responsibility but also a personal hobby. “I usually cook according to my interest, sometimes I’m busy with my eyes and nose, but I still try to cook. I work while standing in the kitchen.” sister shared. Ms. Tran Thu loves to cook In particular, the person who brought her interest in cooking was her father’s uncle-in-law and father’s former accountant. Both of them cook very well, maybe that’s why she was so influential. She loves the food the two of you have cooked. Thanks to that, she can now make many delicious and attractive dishes. In her meals, she usually does not have a fixed number of dishes, but most often vegetables, meat, shrimp or fish, beans… She also rarely calculates specific time in the kitchen. If she has free time, she will cook elaborate dishes, but when she is busy, the teacher will only be in the kitchen for 15 minutes. To be quick, Ms. Thu often prepares ingredients and food and then stores them in the refrigerator, only taking them out to cook when needed. With that, cooking with her becomes a lot simpler. As a teacher, Ms. Thu’s income is very stable, so 8X doesn’t pay much attention to the cost of each meal. With sister, “If the money is not much, it is better not to buy clothes and shoes than to worry about buying food.” When cooking, the teacher is always paying attention to food safety, ensuring the health of the whole family. For example, whether the food group is going to be incompatible with each other, how long is the cooking time, how fresh the ingredients are, etc. Once you have ensured this note, the cooked dish will surely be delicious. and attractive. The family has many members, each with a different taste, so she will comply with the family’s request. Not only that, she also cares about the health of each person, who is tired and healthy will have a completely suitable diet. In the summer, it is hot and uncomfortable, affecting the atmosphere of meals and people’s taste. Therefore, teacher 8X focuses on cooking cool soups from shrimp, crab, fish, shrimp or depending on the requirements of family members. As long as everyone feels good, that’s fine. To make meals less boring, Ms. Thu often changes the menu. For example, today, if you eat fried vegetables, the next meal will eat vegetable, root and fruit soup. Today eat pork, the next day eat chicken… In addition to meals, her family also eats other dishes such as vermicelli, porridge, pho… or take each other out for snacks. Thanks to the flexibility in processing dishes, or “changing the wind” for the whole family, every meal she cooks is liked by everyone. My husband always eats all the rice his wife cooks and then says “It’s okay too!”. And my father always tells the grandchildren “why can’t anyone cook like Aunt Thu”… Although these are only gentle and simple compliments, they make Ms. Thu extremely happy. That is the motivation for her to love her kitchen more and work hard every day. According to the Vietnamese Women

What does hot weather need to add? Focus on food groups that help strengthen resistance and sleep: Food groups with cooling properties such as: Amaranth, water spinach, squash … help bring a feeling of coolness, while providing many vitamins. , add fiber, good for the digestive system; Provide protein and many important nutrients such as zinc, iron, calcium … with foods such as meat, fish, shrimp, crab, eggs, milk, oysters, oysters, mussels, beans; Strengthen the immune system, appetite and help develop skeletal muscle with foods such as fresh fruits, yogurt, onions, garlic, broccoli, tomatoes, herbs (perilla, marjoram, dill). …); Provide vitamin C, carotene and mineral salts with fruits and vegetables such as cucumbers, tomatoes, lettuce, lentils…; Helps stabilize nerves to help relax and sleep easily with milk, especially milk rich in calcium, tryptophan, taurin. What to eat to cool? Summer is very suitable for boiled dishes: boiled melon, boiled peanuts, boiled okra, red zucchini. Amaranth, water spinach, spinach, jute vegetables are cool to eat, but for people with a strong stomach (hot enough), it is good, but people with a cold stomach are easy to have wet stools. These vegetables should be cooked lightly or cooked with dried shrimp, minced meat, and tamari better than boiled. In the summer, you should eat a lot of boiled food, limit fried and spicy foods. Eat raw vegetables: Types such as ram, lettuce, cucumber, green mango, star fruit are very suitable, add a little herbs like marjoram, basil, Chinese smell, coriander very well. Lettuce is very good, has cooling properties, opens ventilation, tonic gas, gas, detoxifies inflammation. This salad can be made with mixed vegetables. In the summer, it is very good to find purslane to eat raw or boiled. Purslane has antibacterial, toxic heat dissipation properties to treat many diseases such as hand, foot and mouth disease, stomach burns, itching… Cooking dishes: This season, avoid eating fried foods that are cooked over too much fire for too long. All kinds of sour soup are very suitable. Can use star fruit, pineapple, crocodile, spoon, vertical, roasted leaves, sour tamarind … and even sour shrimp, vinegar suddenly. It is recommended to eat a lot of very good seaweed, store or cook soup. Very cool and delicious dish is miso tofu seaweed. Pumpkin is a very special fruit with many good effects. It cools without causing welding, helps clear heat, detoxifies, cools blood, nourishes yin, eliminates salt, animal protein is very good. Tea: Black bean tea is a very good and popular dish. Using rock sugar will be cooler than molasses sugar. When cooking, if you can add a little ginger will be better. Summer is very important to drink water. Drink enough so that the kidneys do not overheat. If it is too hot, the urine will be hot, drizzling, and dark yellow in color. Especially those who travel a lot, work hard. People can boil some types of leaves to make them cooler, such as bare kernels, sticky leaves, corn silk, mandarin leaves, and various types of tonic ginseng juice. Tapioca flour is also a good choice, its cooling and energizing properties help to relieve heat, ventilate, and treat itching and heat. Eating raw is cooler than stirring. Summer is full of fruits, but not all fruits are cool. There are many types of heaters. Eating too much can cause pimples. The best and most suitable fruit is avocado. Ripe mango, guava, jackfruit, durian, litchi, longan, pineapple are all hot fruits. The types of melons, melons, and cucumbers are quite cool. Watermelon is cool to eat at first, even seems cold, but eating a lot and later can cause heat… Summer should drink coconut water, salted apricot juice, lemon juice, orange juice. Foods to limit Limit fast foods, fried foods, high in fat such as fried chicken, french fries, fatty meat, sausages, canned goods, sausages… because they are both difficult to digest and require a lot of energy provide more water for metabolism; Limit eating a lot of sweets, including ice cream (to avoid respiratory infections), cakes, sweetened condensed milk…; Avoid eating frozen foods.

Britney Spears revealed to fans the meaning of the tattoo on the back of her neck. Photo: Britneyspears. Britney Spears shared on her personal page: “Have you ever seen my tattoo on the back of my neck? It’s the Hebrew language written backwards with the meaning of healing. This is my favorite tattoo.” The pattern on the back of Britney Spears’ neck is always hidden by hair. Therefore, fans cannot see it. It’s the Hebrew word Kabbalah, Britney Spears made it in 2004, according to Distractify . She got this tattoo after taking advice from singer Madonna. Madonna believes that this will be a healing force for Britney in later life. Britney has many tattoos on her body. Most of them are small in size, located on the female singer’s arms, legs, abdomen, and lower back. Britney Spears tattooed kisses on her right wrist, fairies on her lower back, butterfly wings and vines on her right foot… Britney Spears maintains a slim, healthy figure by working out and eating right. Photo: Hello Magazine. On her personal page recently, Britney Spears shared many photos and dance clips to bring a happy atmosphere during the epidemic season. Britney Spears is the type of person who likes to exercise. She once revealed in a post: “I run a lot”. According to the Eat This , running on a trail or on a treadmill is a great way to burn calories. Based on science, running also helps build muscle, reduce the risk of heart disease, improve sleep and maintain health. When it comes to diet, Britney Spears says she tries to eat clean and pay close attention to foods. In the eat clean diet, you need to choose fresh, unprocessed foods. Britney Spears spends most of her time eating healthy. She is not too strict, occasionally rewarding herself with her favorite food. King and queen tattoos for couples Beautiful tattoos help create a bond between you and your lover.

1. Beans

   Carob is one of the common vegetables in daily life. It is a vegetable with a lot of crude fiber. It is rich in B vitamins and can strengthen the body’s metabolism. The iron content is also very rich and has the effect of nourishing blood. It also has the effect of detoxification and beauty. 2. Red dates

   

   Red dates have high nutritional value. They can be eaten directly or used as a stew. They are rich in iron. They play an important role in girls with menstrual anemia or postpartum blood loss. They can also regulate the metabolism in our body. , Enhance our bone marrow hematopoietic function. 3.Corn

   

   corn

   Corn is rich in vitamin E and other antioxidant nutrients, which can delay the aging of our skin. Moreover, corn is rich in dietary fiber, which also makes our intestines cleaner and has a good therapeutic effect on constipation. Play the role of detoxification and beauty.

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1. Cantonese breakfast

To say which place in our country values ​​breakfast most, it must be a Cantonese! Cantonese people eat breakfast and call it “drinking morning tea.” There are so many varieties of morning tea that you can’t imagine. This is simply unmatched by other places. All kinds of porridge, rice noodles, wontons, and all kinds of snacks, like shrimps. The prices of dumplings, rice rolls, chicken feet, siu mai, barbecued pork buns, etc. are also very different, ranging from a few yuan to a few dozen yuan. If your breakfast standard is less than 10 yuan, you may not be full. I guess you can only choose to eat rice rolls.

Cheong Fun is a kind of breakfast made with rice milk. It is the king of local teahouses, breakfast shops, and night markets. It is one of the classic king delicacies loved by the public because of its low price and deliciousness. It is as white as snow and thin as paper. It can also be matched with ingredients at will. It has a rich and delicious taste. Among them, egg roll rolls, beef roll rolls and shrimp roll rolls are the most popular. Add sesame, sweet sauce and spicy sauce to taste. Smooth and delicious. With a cup of fragrant soy milk, it can basically satisfy ordinary people’s breakfast.

2. Henan breakfast

In Henan, almost every breakfast shop has hot and spicy soup. As the name suggests, hot and spicy soup is a local breakfast feature. Locals inevitably come to a bowl of hot spicy soup every morning. The price of a bowl of hot and spicy soup is about 5 yuan. Generally, beef soup is used as the base soup, and yuba, fungus, daylily, peanuts, gluten and other auxiliary materials are added. It tastes spicy and delicious, and the whole body is warm. Although the appearance of this spicy soup is a bit unbearable, the taste is superb. In addition, Henanese also have cold skin, braised noodles, twists and so on for breakfast.

The method of Hu spicy soup in different places is also different, the most common is beef and spicy soup. Of course, only a bowl of hot and spicy soup is not enough. It needs to be paired with staple foods such as deep-fried dough sticks, scallion pancakes, Guokui, and fried buns. This is only about ten yuan, and you can eat very comfortably.

3. Sichuan breakfast

Everyone knows that Sichuan people love to eat spicy food, and all kinds of food there are mainly spicy. All kinds of rice noodles, noodles, and souvenirs are inseparable from chili, and among the three, the souvenirs are mainly used. . In fact, it is an enlarged version of wontons. The wontons from other provinces will be smaller, but the taste is still the same. The meat filling is tender and delicious, and the soup is thick and spicy. The price is about 8 yuan, and the portion is quite sufficient. Eating a bowl in the morning is quite comfortable.

There are a total of 3 flavors for you to choose from. In the morning, eat a bowl of hand-wrapped chaoshou, which is thin and tender, hot and spicy, and wakes up a good day. But for outsiders, eating greasy and spicy food early in the morning should be very uncomfortable.

4. Hubei breakfast

In Hubei, eating breakfast is called “premature”, and there are many choices for breakfast. The more well-known ones include hot dry noodles, tofu skin, noodle nests, fried buns, etc. The most popular “premature food” is not hot dry Noodles are none other than. Regan noodles is one of the top ten noodles in China. The fragrant noodles are matched with the scent of sesame sauce and the sauce is blended. The color is yellow and oily, and the taste is delicious and appealing to the appetite. Due to its high calorie content, it is suitable for breakfast and helps the body to replenish energy as quickly as possible.

You can see breakfast shops everywhere in Wuhan, and each breakfast shop mainly sells hot dry noodles, and the sauces prepared by each store are different. Although hot dry noodles are delicious, it will be a little dry if you eat them alone. At this time, a bowl of egg tea is more suitable.

Having said so much about breakfast, you must be hungry, right? Which city do you like best for breakfast? Welcome to share in the comment area. Breakfast is also a source of energy for the day. I hope everyone can eat breakfast every day!

Today, I will introduce you a very nutritious and delicious homemade delicacy. It is very unique in the combination of ingredients, mainly pork liver, bell peppers and onions. It tastes very unique, crisp and smooth, and has a light fragrance, not to mention more comfortable.

Many people like to use pork liver to make soup, and the practical method of stir-frying is also very greedy. Not only is it light and refreshing, but you can also better taste the original taste of the ingredients! The more you eat, the more fragrant you are, and the more you eat, the more enjoyable you are. The whole family likes it very much! Children in the family should eat more of this dish. It is simple, refreshing and not greasy.

A nutritious and delicious home-cooked stir-fry, with a delicate and soft taste, which is more aftertaste and more than addictive! Let’s have a taste together today, the most authentic home-cooked stir-fry, will definitely make you not tired of eating!

[Fried Pork Liver with Colored Peppers]

Ingredients: 1 pig liver, 1 piece of colored pepper, 1 onion, half of garlic, 2 light soy sauce, 2 tablespoons of dark soy sauce, half a tablespoon of pepper, 1 tablespoon of ginger, 1 piece of starch, 1 tablespoon of shallots, 1 tablespoon of salt and half a spoon of salt

Production Method:

1. Prepare a piece of pork liver and soak it in clean water to clean it;

   

2. Cut the pig liver into thin slices, soak again with clean water, soak the blood until the water is clear;

   

3. Take out the pig liver soaked in blood, drain the water, add cooking wine, salt, pepper, light soy sauce, dark soy sauce, starch, ginger and marinate for about 15 minutes;

   

4. Blanch the liver again, remove it and clean it for later use;

   

5. Wash onions and colored peppers and cut into small pieces for later use;

   

6. Heat oil in the pot, add garlic slices and stir fry to get a fragrance, then add onions and colored peppers and stir fry evenly;

   

7. Add pork liver and continue to stir fry, simply adjust the taste. 1 tablespoon of light soy sauce, seasoning with appropriate amount of salt, stir-fry evenly, add a handful of green onions before serving and stir-fry evenly to get out of the pan;

   

8. Fried pork liver with colored pepper is ready. You can eat more for the children at home, to replenish qi and blood, light and refreshing, the more chewing, the more fragrant, without heavy flavor, refreshing, simple, healthy and delicious!

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Are you the type of person who is always glued to the computer while working, scrolling through the phone after work and chasing TV shows? Your eyes are definitely extremely tired. Let your eyes rest in moderation, eat in moderation, help maintain healthy eyes. Recently, famous nutritionist Cao Minh Minh shared 4 main nutrients for eyes, those who often feel tired eyes should keep in mind. The first is Lutein and Zeaxanthin. These two substances can help absorb blue light and protect the macula. Should eat more green vegetables such as spinach, broccoli and corn to fully supplement Lutein and Zeaxanthin for the body. The second is Anthocyanins, which can promote blood circulation and help reduce eye pressure. They are found in foods like blueberries, grapes, cherries, and eggplants. Regularly eating these vegetables will help your face stay healthy. Third, vitamin C, which is not only an antioxidant, but also can prevent eye aging and prevent cataracts. Oranges, lemons and green kiwis are all rich in vitamin C. Fourth, vitamins of group B, can protect the optic nerve, help the eyes self-heal, bright and clear. Oats, brown rice, green vegetables and meat are good sources of B vitamins. Pay attention to these foods. Expert Cao Minh Minh also pointed out that Lutein and Xeaxanthin are the only antioxidants that can exist in the macula. They can filter out harmful blue light to the eyes, protect eye cells and prevent pathological changes. In fact, just a few pieces of spinach or sweet potato are enough to provide Lutein for the human body. Studies have found that supplementing with 6mg of Lutein per day is helpful in preventing macular degeneration. Together with the other three nutrients, it can protect your eyes from the inside out. Invite readers to watch the video: How to increase eyesight for eyes safely and effectively

The rice tray with servings for 2 adults and 1 baby of readers Hong Nghia attracted many positive feedbacks. Simple dishes that do not take much time to prepare are often prioritized in summer days. Boiled pork leg meat, pork ball, boiled cabbage and salted eggplant are an attractive menu you can refer to for a quick and delicious meal. Sharing with Zing, reader Hong Nghia said that the epidemic situation is complicated, so she often goes to the market twice a week to limit going to crowded places and save time. Fried spring rolls, fried beans with mushrooms, boiled vegetables are dishes that are not too difficult to cook but still ensure nutrition. Instead of cooking crab soup, housewives can simply boil the spinach. Adding sour soup, steamed carp makes a tray of rice that is easy for the whole family to eat, and does not take much time to process. Boiled morning glory with a little lemon is a national dish on summer days. Lightly sour soup, served with hot rice and fried chicken with mushrooms and fried fish is the perfect family meal. Meals with easy-to-buy ingredients, simple ways to help you do not waste time thinking about what to cook today. Crab and salted eggplant soup is the favorite “couple” of every family on a hot day. To add more variety to the rice tray, you can choose stuffed beans with meat and boiled chayote. Salting tomatoes in large quantities and storing them in the refrigerator is a way many busy families apply. Housewives can save the menu including boiled cabbage, stir-fried veal with lemongrass and chili, crispy roasted meat for family meals. You should handle roast meat with an oil-free fryer to save considerable time. Another menu with grilled swans with garlic, boiled cauliflower, and sour soup is also worth showing off. When you have no idea for a home meal, the above dishes are the best choice.

Sweet potatoes The amount of starch in sweet potatoes is only 1/4 of that of rice but rich in fiber, helping to create a feeling of fullness for a long time, promoting the burning of excess fat. Not only that, sweet potatoes are also very good for skin and hair. Oat This cereal is rich in avenanthramide, an antioxidant that has cardioprotective properties. Oats also contain a lot of fiber, especially beta-glucan, which helps absorb water, making you feel full faster and longer. Therefore, oatmeal with berries is a breakfast often recommended by many nutritionists. However, to lose weight effectively, you should not use instant oats, because they are often high in calories. Brown rice Brown rice is a rich source of vitamins and minerals that help reverse the oxidation process taking place in the body. It’s also high in fiber, so you’ll feel full faster even if you only consume a small amount of brown rice. Buckwheat Rye is proven by scientists to have a very high nutritional content, especially, the fiber content of this food is 4 times higher than wheat, so it helps control weight and has a stabilizing effect. blood sugar. Potato High in vitamin C and potassium, potatoes are good for your health and won’t harm your weight. One study showed that survey participants who ate 5-7 servings of potatoes per week lost weight as effectively as they wanted. To increase the weight loss effect of potatoes, you should only eat this dish steamed or boiled, not fried because it will need more other spices as well as more oil or fat. Pumpkin Has someone ever told you, pumpkin is a safe and effective way to lose weight? If not, try it now. Because pumpkin is a great source of fiber, it helps speed up digestion while supporting effective weight loss. This food contains ingredients that help you regulate blood sugar and limit the storage of sugar in the form of fat, so it is more positive for the weight loss process that you are making.

Although Sanya is extremely comfortable in winter, Sanya in summer embodies tropical customs and passion, with soft and delicate beaches, tall and lush coconut trees, warm and unrestrained sea breeze… and the coolness and deliciousness of contracting yachts out to sea. Seafood dinner. What is the coolest thing about traveling in Sanya? I used to go to Sanya to play, I would always book a good five-star hotel, and then eat, drink and play almost in the hotel, even if you go to the beach to play, you are going to the beach near the hotel or the hotel contracted beach, although it is very relaxing, it feels like a holiday. But I always feel that something is missing? Can’t help but be confused, is my trip just to sleep in another place? Until this time I came to Sanya again, I had a new arrangement for my trip, and I contracted a yacht with my friends and went to sea! You can book different yachts at different prices in the “Dudu Sea FUN” applet. Under normal circumstances, 8-10 people, the cheapest yacht to charter is about 1,500 yuan, the yacht also has a bedroom and bathroom. This time I went out to sea, and I deeply felt that I wanted to have a better and more memorable experience in Sanya. In addition to diving, I would go out to sea with my friends and family to feel the boundlessness and vastness of the blue sea and enjoy the tranquility and joy on the sea. Then you can experience various exciting and tense marine entertainment activities, such as sea jet skiing, sea skateboarding, sea steel man, banana boat, etc. This time I have experienced almost all the projects. This feeling of being fully embraced by the sea is really true. awesome. However, this is not the happiest. When we returned from overseas, we went to a very beautiful village in Sanya to eat seafood. Before I came to Sanya, some enthusiastic netizens advised me not to eat seafood in Sanya. Although I don’t know what the other party said, but when I came to Sanya, I didn’t eat seafood. As I said before, I always felt that something was missing. Besides, I am still a foodie who has no resistance to seafood. Every time I come to Sanya, I eat seafood. I either buy it myself and find a store to process it, or go directly to a seafood store to order. Regardless of the format, every seafood journey can bring fullness and satisfaction to the taste buds. But the most cost-effective way to eat seafood at the moment is to buy seafood by yourself and then process it at the store. So, after returning from overseas, my friends and I drove to Liupan Village in Jiyang District, Sanya. Liupan Village is very close to Yalong Bay, where the environment is beautiful, the folk customs are simple, and the climate is pleasant. There are many seafood shops, tourist souvenir shops and homestays along the street. After being recommended by a friend in Sanya, our group walked into the “Mustache Sichuan Flavor” seafood shop in Liupan Village. This seems to be a newly opened branch. The shop is clean, tidy and open. It is said that the Xiaobeard Sichuan Seafood Restaurant is very famous in Sanya, and there is a store in the famous first seafood market in Sanya. It can be called “the originator of Sanya seafood processing”. It has been popular for 20 years. There is an endless stream of diners. When I walked into the store, I just put down my backpack, I couldn’t help but went to the seafood pond to choose seafood. Shrimp, crabs, marine fish, shellfish, everything, the price is also clear at a glance, it is probably the return of the sea, everyone watching these fresh The seafood is already swallowing. Large lobsters, grass shrimps, crabs, scallops, groupers…all of them were ordered, and finally a salt chicken was ordered. The next step was to wait patiently for the dinner to be served. During the period, I heard from friends in Sanya that Xiao Huo Chuan Wei Seafood was founded in 1998. It is the first batch of seafood processing shops in the first market. It is still the most active among the many seafood shops in Sanya (I have been to Sanya many times, this is Once to Xiaobeard Chuanwei to eat seafood). Seafood must be original, but spicy. In terms of seafood processing and cooking, all the ingredients in the mustache shop are original recipes, which are made by simmering dozens of ingredients. The Sichuan and Hunan flavors are blended into the seafood, and the seafood is upgraded. Therefore, when the delicious seafood we ordered was put on the table one by one, both retain the original umami flavor of the seafood, and some are full of spicy flavor, which meets the different needs of everyone. Among them, grass shrimp and grouper are my favorite; But the salty fire-grilled scallops are the most popular, and one more is added; The big lobster is hardly enough to eat, so I added one; Curry-flavored shellfish (I don’t know its name, I can’t distinguish shellfish such as oysters, mussels, clams, razor clams) very creative; The last order of salt chicken was “snatched up” by everyone, and crabs, green vegetables, and seafood soup became the delicacy that everyone clamored. Finally, guess how much we spent on this seafood meal?

On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

Everyone is afraid of snakes, but if you visit a specialty restaurant in the West in general, in Tien Giang in particular, you will be addicted to eating. In fact, once enjoying snake meat dishes in the west of Tien Giang river, it will be very difficult to forget. The appearance of snakes scares many people. (Illustration) Despite its scary appearance, all dishes from snakes are delicious. In Tien Giang, diners can choose from a variety of dishes from snake meat such as: Boneless snake, snake porridge, snake wine, minced snake, snake stew with lemongrass,… In addition, snake hot pot is also quite popular. language. Onion cobra can be processed into many specialties. (Illustration) To cook delicious snake hot pot, people will choose big and heavy snakes with soft sweet meat. Then cut off the head and then put it over fire to dry the snake skin and then scrape off the scales, cut along the abdomen, remove the intestines and liver, and cut into pieces about 3-5cm. After preliminary processing, the snake meat does not need to be marinated, but directly into the pot, pour the water and lemongrass and boil for about 20 minutes. Then add the radish and cook for another 10 minutes, then season to taste. Snake hot pot has an irresistible delicious taste. (Illustration) The hot pot of cobra has a clear broth, rich sweetness and a very attractive aroma. Many tourists who come to the West to see this dish do not dare to try it because it looks quite “horror”. But just pick up a piece of snake meat, dip it with fish sauce or chili salt, everyone has to praise the deliciousness. The sweet snake meat and the rich taste of fish sauce and the seductive scent of vegetables are extremely attractive. (Illustration) In addition to the snake hotpot, the golden fried snake bones are also very delicious. This seemingly non-fatty dish, when put in the mouth to chew, will have the fatty aroma of snake bones, subtle salty taste of salted lemon, making our taste and smell like stretch, nothing more interesting. Crispy fried snake bones – a unique dish of the West. (Illustration) According to people in the West, the hot pot of cobra and onion is not only delicious but also very nutritious, especially for those who are tired and weak. Therefore, every time a distinguished guest comes to visit them, they often cook this specialty dish to treat. Just a popular dish with typical ingredients of the West River region, but the hot pot of cobra and onion has become a famous specialty throughout the region. For those who have ever been to the west of the river, they will certainly not be able to forget the special taste of this “strange” dish.

My family’s breakfast is usually not fussy, the dishes are prepared quickly but still have enough quality. In the picture is the chicken rice cake. First, I boiled the chicken with star anise, cinnamon, crushed ginger, and a roasted onion. Chicken broth is seasoned to taste. I continue to prepare the rice paper while waiting for the boiled chicken to cool. The cake is boiled until soft, just right. Boiled rice paper in a bowl, arrange shredded chicken, add onions, add hot broth, squeeze lemon, sprinkle with pepper and enjoy. If you are on the eat clean diet, you can refer to the brown rice noodle dish. First, you prepare a pot of boiling water, drop in sliced ​​tomatoes and cook until soft. Next, you drop it in, which is available in supermarkets. The beef or pork loin is thinly sliced, blanched until cooked. You taste the broth just eaten. Finally, you put the noodles, sprouts, meat, onions, and coriander in a bowl and pour the broth. Noodles are also sold in many supermarkets. Another attractive vermicelli dish for a nutritious breakfast during the epidemic season is rib tree vermicelli. I usually stew the whole rib, the softness is just right. To save time, you should stew the ribs from the dark. In the morning, you need to prepare tomatoes, drop the pot of broth with ribs, cook until soft and season to taste. Ripe tomatoes, you arrange vermicelli, ribs, add green onions, add broth and enjoy. Beef noodle soup is also a suggestion you can refer to. I usually choose flower corn for processing. After cleaning, the beef is stewed in a pressure cooker for 30 minutes with star anise, cinnamon, cardamom and roasted onions. The broth has a five-spice aroma, you can add more spices to your taste. If you have a noodle machine available, you should prepare fresh vermicelli from the evening and keep it in the refrigerator. More convenient, you can buy dried vermicelli available in supermarkets. During avocado season, you can take advantage of this nutritious fruit to make breakfast. This quick and nutritious meal includes sliced ​​avocado, scrambled eggs, and wholemeal bread. Another quick and filling breakfast is dumplings served with nut milk. I prepared dumplings from the night before, steamed it again in the morning, let it cool and still tasted delicious. I also make my own nut milk by machine. There are many types of convenient nut milk machines you should refer to. A working day at home will be more exciting with a quality breakfast. In addition to hot dishes, I also often swap meals for my family with breakfasts of fruit and vegetable smoothies with cereal. I divide the ingredients into several groups: green vegetables (kale, spinach, lettuce…), sweet fruits (ripe bananas, ripe mangoes, red apples…), berry fruits (strawberries, raspberries, etc.) black, blueberry…), fatty seeds (chia seeds, flax seeds, almonds, walnuts, cashews…), starches (oats…), protein-rich seeds (pumpkin seeds, hemp… .), liquid (nut milk, coconut water, filtered water, fresh milk…), powder (spirulina, moringa…).

High-end restaurants often limit serving food delivered at home because the shipping process more or less affects the quality and appearance of the dish. However, the Covid-19 epidemic has changed the situation. Luxury restaurants also have to change their home delivery business to meet the needs of diners during the epidemic season. If you want to have a hearty meal at home as good as a restaurant, you can refer to the quality food delivery addresses below. If you are on the eat clean diet, you can choose this address to order nutritious food. Green Garden’s healthy menu is quite diverse, suitable for lunches of office workers working from home. I used to order lunch at this restaurant which consisted of pan-seared salmon with lemon butter sauce, chia seeds cooked with milk and fresh fruit. 2 servings meet my criteria of being quick and nutritious for lunch. The main dish has a sweet salmon part, mixed with a rich, aromatic lemon butter sauce that drowns out the fishy taste of the fish. The meal is neatly arranged in a paper box, the sauce is also kept separately, the green vegetables including cauliflower, collard greens, lettuce, cowpea are neatly trimmed, not crushed. The hot portion causes the container to collect moisture during transportation, but does not affect the taste of the dish. After finishing the main course, I enjoyed a dessert with chia seeds cooked with milk and fresh fruit. Before delivering the food, the restaurant told me to put the chia seeds cooked with milk in the refrigerator before enjoying. The fragrant milk is balanced by the refreshing fruit taste. The pieces of fruit are carefully cut into circles, just eaten. This is my favorite part about this dish because many places often cut the fruit into squares that are quite difficult to eat. This dessert is also placed in a paper box with a silicone lid carefully, to avoid spillage during transportation. Before the epidemic broke out again, I had the opportunity to go to this restaurant and enjoy Vietnamese dishes with strange variations. Anan Saigon is the right address for those who are looking for new flavors through familiar dishes. The menu here includes dishes that sound both strange and familiar such as wagyu beef fried rice, snail pizza, tuna tacos, one-shot vermicelli, vegetarian spring rolls… The restaurant’s dishes are carefully prepared from the start to decorate before serving diners. Therefore, when switching to delivery, restaurant owners are also concerned when the packaging and transportation process can affect the beautiful dishes. This restaurant in the top of Asia’s best still serves home delivery to adapt to the pandemic situation. The meals are neatly arranged in styrofoam boxes, the lid of the box is often marked with good wishes sent to diners. Most of the items on the menu have delivery and apply many promotions to attract diners. From May 28, Quince restaurant also announced that it will stop accepting customers to dine in, only selling takeout or online orders. This restaurant is an ideal place for diners who love European food. The typical culinary style here is that the dishes are grilled on a wood stove. The last time I went to Quince, I enjoyed the tuna foie gras. The dish has a rather strange taste, is a contrasting combination of grilled fatty foie gras, mixed with the smell of smoke from firewood and a piece of fresh tuna that is toasted through the surface. The menu here is diverse, home delivery dishes are included in the restaurant’s monthly fixed menu, ranging from 200,000 VND to more than 1 million VND. The food here is suitable for a hearty party held at home. You can order BBQ lobster, avocado salad, BBQ cauliflower, lamb tenderloin with spicy muhammara sauce… to enjoy with your loved ones. If you love the taste of Mediterranean dishes, you can order food at Amun with dishes made from sheep or beef. In addition to Mediterranean-style dishes, this restaurant also has typical Moroccan lamb stew worth trying. The dishes at Amun are also suitable for a luxurious dinner with the family. You can order Amun beef short rib (beef ribs stewed in wine with mashed potatoes), Mediterranean charcoal grilled lamb skewers or charcoal grilled composite skewers. The restaurant only accepts shipping orders at the latest until 22:30 on weekdays. This restaurant specializes in hand-crafted dishes with fresh ingredients, preserving the flavors of traditional Italy. Pasta Fresca’s signature dish is the noodles. Diners can enjoy traditional Tuscan maremmani pici, black linguine, and cappelletti pasta. The dishes here are all meticulously prepared by Italian chefs. Last house dinner, I ordered smoke salmon salad (smoked tuna salad), fries topped with rosemary Parmigiano cheese, Australian steak BBQ with pita bread for 3 people. Because the transportation from Thao Dien to my house is about 7 km, the distance is quite long, so the potato part is a bit soft, but the taste is still guaranteed. The meal I ordered is subject to the promotion of free pizza margherita.

In February 1872, a group of monks broke into the royal palace, hoping to see the emperor. As a result, half of the monks were killed by royal soldiers. They understood what was waiting for them in that infiltration but decided to do it anyway. To them, the repeal of the Emperor’s centuries-old ban on meat eating was terrible for Japan. Why did the Japanese never eat meat? According to the Atlas Obscura , for about 12 centuries, the cherry people hardly touched a piece of meat. Especially beef. This type of meat is taboo. Some temples have enacted a law that those who eat must fast for more than 100 days to atone for their sins. Prohibitions can be mentioned as people who eat wild goats, wolves, rabbits, dogs or raccoons must repent for 5 days before going to the temple. People who eat pigs and deer must repent for 60 days. Meanwhile, people who eat cows and horses must repent for up to 150 days. Eating meat of beneficial animals such as buffaloes and cows used to be taboo in Japan. Photo: Atlas Obscura. This seemingly absurd story begins in the 6th century. Buddhism was introduced to Japan from Korea. During this period, the Japanese still ate meat. They like venison, wild boar and many others. Wild meat dishes are indispensable in aristocratic banquets. However, according to the Buddhist concept, humans can be reincarnated into other beings, including animals. Therefore, when we eat meat, we are likely eating our own ancestors. This is truly horrifying for people of faith. In 675, Emperor Tenmu issued a decree banning the eating of beef, horses, dogs, chickens and monkeys in time for the farming season (April-September). Over time, this ban was extended throughout the year to all meats. In fact, even before the ban, meat was not an essential part of the lives of most people. Japan is an island nation. New fish and seafood are the most popular items. “Protein is supplied mainly by rice, not meat or milk,” historian Naomishi Ishiga once wrote. Breeding in the island nation is very difficult. Therefore, eating animals useful for agriculture is also discouraged. Although the ban was issued, not everyone obeyed it, especially the nobility. Many records show that they once sent pork, beef and milk as offerings to the emperor. In the 18th century, the Hikone clan sent a gift of beef soaked in sake to the shoguns. Gifts are packaged in packages labeled “medicine”. According to the Atlas Obscura Although banned, meat is still considered a food with medicinal properties. Even monks sometimes eat meat on prescription. In addition, certain foods such as birds, dolphins or whales are still acceptable. Fish is considered the exception. Photo: Atlas Obscura. “Buddhism has commandments about reincarnation as well as forbidding the eating of mammals. The strong faith makes many people think that if they eat mammals, after they die, they will be reincarnated as them. On the rare occasions of eating meat, the Japanese cook it in an open-air stove. After eating, they must avoid looking at the altar so as not to mistake spiritual contamination,” Ishige wrote. The Change of Emperor Meiji Around the 16th century, Portuguese missionaries set foot in the country of cherry. They tell the people here that drinking milk is like drinking blood and the ban on beef is absurd. Lord Toyotomi Hideyoshi even asked the missionaries a lot about this issue. He wondered why it was possible to eat beef when it was a useful animal for the farm. Emperor Meiji and his reforms changed long-held notions of meat in Japan. Photo: Atlas Obsucra. Change only really came at the end of the 19th century. When Emperor Meiji came to power, he advocated changing the political structure, opening up to the outside, quickly absorbing Western technology. “During this period, many people began to think that the fact that the Japanese were physically inferior to Westerners was because they did not eat meat and dairy foods,” Ishige wrote. The Meiji government began to remove taboos in the ancient diet. Meat and dairy production companies began to appear. The emperor himself also ate meat to welcome the new year (1872) to convince people to give up the concept of not eating meat. This has led to protests from Buddhists and farmers (mostly dependent on animals for farming). Also in 1872, an edict was issued. It reads: “Beef is a nutritious food. However, many people still try to thwart our efforts to Westernize by clinging to ancient beliefs. This is against the wishes of the emperor. “. The Japanese are no longer afraid to eat meat. Photo: The CEO Magazine. After a long time, the emperor’s efforts also succeeded. Japan opened its doors to the world, importing and learning the meat dishes of Korea, China and the West. Before long, Western-style meat restaurants filled the city. Japanese restaurants also started selling medicinal beef stew (which later evolved into the famous sukiyaki). Up to now, meat has become an essential part of Japanese meals, just like sushi.

Summer is scorching hot, high temperature, lots of showers, plants also compete to grow, among these is a vegetable called cucumber flower or cucumber flower. This type of cucumber flower is very fragrant, soft, crunchy, extremely cool, very suitable to eat in the hot summer. Not only that, it’s low in fat, low in calories, and doesn’t gain weight if you eat a lot. In addition, cucumber flowers are also rich in vitamins, and cucurbitacin, eaten regularly is very good for health. And yet, cucumber flowers are rich in fiber, which helps in intestinal digestion. However, picking cucumber flowers will affect the yield of cucumbers, so the cost is relatively high, even cucumber flowers are much more expensive than cucumbers. However, cucumber flowers have a cool taste and characteristic aroma, so even though they are expensive, they are still bought and loved by many people. Even children who don’t like vegetables can’t resist. Processing cucumber flowers is also very simple, fried directly, chilled or served with pork, beef is also very delicious. However, the fastest way is to stir-fry with garlic. The dish will have a fresh aroma and a green, yellow color that looks very appetizing. To make this dish, you need 350g cucumber flowers, a few cloves of garlic, and a small chili. Step 1: Cucumber flowers are washed, drained, washed and chopped garlic, chopped chili. Step 2: Heat a pan, pour oil in, add garlic and chili to fry until fragrant. Add cucumber flowers and stir-fry without adding water, stir continuously until cooked, finally season with a little salt to taste, drizzle a little chicken essence for more flavor, stir-fry evenly. When the sautéed cucumber flower with garlic is fragrant, put it on a plate, wait until it is less hot to eat. The taste is cool, crispy and has a typical aroma of stomach cucumber, very delicious to eat, especially suitable for eating on hot days. Those who can’t eat spicy can omit chili, just stir-fry cucumber flowers with garlic, still very delicious without fear of heat. Readers are invited to watch the video: Delicious food to the king in Hue

“The young glutinous filling is now rounder, bigger than a month ago. Biting and eating, the pulp was very thick. These are natural forest fillings, a specialty of the countryside, very clean and safe, without chemicals,” Phuong said. Currently, 1kg of green sticky rice fillings at the beginning of the season, Phuong sells for 50,000 VND/kg. Customers buy 2kg, she sells 95,000 VND. Because it’s just the beginning of the season, many people come to the store, see delicious fillings, and immediately order them for processing. Green filling at the beginning of the season is loved by many housewives “Customers who buy green fillings at the beginning of the season usually use a knife to smash the fruit, then store it with fish or meat. Because green fillings are young, the seeds are very tender. Filled with fish and meat stock, the sour taste is very delicious, but it is not acrid,” Phuong said. According to Ms. Phuong, the main harvest season must be nearly 2 months away. At that time, the filling will be ripe. There are 2 types of fillings, which are green fillings and black fillings. These types of fillings are grown a lot in the northern mountainous provinces. If the green fillings have green skin, the black fillings are dark purple. Both types of fillings are diamond-shaped, very delicious and can be used to prepare many dishes. At the beginning of the green filling season, although the selling price is still high, many housewives still rush to order fillings to eat. “There is no such fruit in the city, but only in the northern mountainous region. Therefore, seeing fillings at the beginning of the season, every housewife buys 1-2kg. Like my house, I like to marinate fish sauce. Just halve the fillings, add some delicious fish sauce with a little sugar, and eat deliciously. But many people stock it with meat, fish, and make apricots. In general, there are many ways to eat with fillings.” This small trader revealed that every day she sells from 30-50 kg of fillings at the beginning of the season. “With translation like this, many people buy online. They buy fish stock and meat stock so that they can eat less for the whole week, so they don’t have to go to the market many times and still have delicious food every day.” As far as Ha Dong, but a housewife named Thanh, 28 years old, when she saw the first season of the season on the online market, she immediately ordered 2kg to eat, even though she had lost 30,000 VND to ship. However, as long as there is filling at the beginning of the season, she will have less cravings. Fillings can be combined and processed into many dishes, such as braised with fish, meat, sticky rice Green fillings have a fleshy, fatty taste “My wife and I both like to eat green fillings and black fillings. With green fillings, I usually stock with copper perch. In turn, arrange 1 filling on the bottom of the clay pot, one layer of fish. Then put the soy sauce in the fish pot and cook on low heat until cooked. Very strange, fish stock with fillings, fish is not fishy. Perhaps the filling will take away the fishy taste of the fish. Eating fish has a rich, delicious taste of fillings. Everyone in my family loves this dish. Or if I’m bored with fish stock, I’ll put it in my mouth with bacon, “she said. Even, when buying green fillings, Ms. Thanh also beat it slightly. Then she roasted the chicken with fillings, adding a little water to infuse the spices. Finally, chop some ginger leaves and mix well to eat. Not only does she like to eat green fillings, but Thanh is also addicted to black fillings, although this type of filling cannot be processed as many dishes as green fillings. “With black fillings, I often make sticky rice with sticky rice fillings. Eating sticky rice with fillings gives a strange feeling, both fat and fleshy mixed in sticky rice seeds. This housewife said that she really wants to learn how to salt filling like the Tay people so that she can eat fillings all year round, but she doesn’t know how. “I have studied salt a few times but have not been successful. Because the processing of salt fillings has too many meticulous stages. Perhaps because the salting technique is not correct and the preservation is not good, there is no filling for the whole year,” she admitted.

Australia – kangaroos Kangaroo is a symbol that just hearing people think of Australia. This country is also known as “the land of kangaroos”. This species mainly lives in grasslands, savannas, forests… Theo BBC For a long time, Australians do not have the habit of eating kangaroos. However, about a decade ago, they started eating it because it’s good for the environment. Australians are encouraged to eat kangaroo meat. Photo: Hypro. The country’s ecologists say the number of kangaroos has exceeded the control level, affecting the environment. In 2010, Australia had only 27 million kangaroos. Six years later, the number has grown to 45 million. Dishes with kangaroo meat can include steak, meatballs, barbecue, sausage. Some people have said that kangaroo meat smells like beef but is tougher, has a stronger smell than lamb. In addition to kangaroos, Australians also eat the emu bird (Australian ostrich), which is also the symbol of this country. Denmark – swan The swan is a symbol of Denmark and often appears with beautiful images in fairy tales. In many European countries, eating this animal is also prohibited. However, this is not a problem for the Danes. Eating swan meat is not illegal in Denmark. Photo: Hello National. Share on Esquire , Mario Batali, who once ate swan said its meat is deep red, lean. Some people say the meat of this species is smelly and chewy. However, the Cr8ive1 account of a cooking blog countered. This person said that after processing, swan meat is quite soft. You just need to keep the heat on medium, no need to cook too thoroughly. “Its taste is very interesting and controversial,” this person shared. However, you will find it very difficult to find recipes for swan meat online. Finland – brown bear The ancient Finns worshiped brown bears. There are 200 names for this species in their language. Finns today are used to calling nalle, otso and mesikämmen… Some other common names in the past include mettä, metsä, otava and mörkö. Bear meat is expensive food. Photo: Npr. However, nowadays, you can absolutely find restaurants serving brown bear meat in Finland. It can be used as a steak or burger. In this country, about 150 bears are hunted every year. The hunter has the right to own it. Hunters often keep the feathers and sell the meat. However, bear meat needs to go through many rigorous tests before reaching users to avoid worm diseases. Usually, bear meat is sold whole, not retail. Some people have said that the bear paw cooked with goose fat is the most famous. Each piece of bear meat usually costs about 160 USD. “You’ll need a glass of red wine to savor the meat”, blog owner A Luxury Travel to speak. Saudi Arabia – camel Not many parts of the world love camel meat like Saudi Arabia. According to the World Atlas Camel meat is a staple of the country’s diet. Statistics for 2020 of Global Trade Mark shows that Saudi Arabia is the largest consumer of camel meat (113,000 tons), far ahead of the UAE (2nd place, 35,000 tons). Camel meat is consumed in huge quantities in Saudi Arabia. Photo: The Food Ranger. Camel meat is high in protein, low in fat and has almost no saturated fat. It contains many amino acids, iron, glycogen that help support the growth of nerve cells. There was a time when the MERS epidemic raged, camel meat lost its place because studies showed the animal was an intermediary that spread the virus to humans. Spain – bulls For a long time, the people of the country of gaur have not hesitated to eat the meat of their national symbol. The Spaniards are famous for letting the bulls fight each other to the death and then eat the meat. The Spanish-style stewed oxtail is very famous. Photo: Travel + Leisure. “The meat is very tough. We have to cut it first and cook it with red wine overnight. Then it needs to be stewed for another four hours before serving customers,” said a local restaurant manager. If you go to Spain, you should probably try the stewed oxtail. This is considered the most delicious dish from the gaur.

Durian Illustration. Summer is coming, the right season for durian, mothers must be taking advantage of the delicious, fragrant and sweet taste of this fruit before it ends. But eat, eat, remember to keep fit, moms because durian contains a lot of different substances, 16% is fat, 147 calories / 100g. That’s why women who intend to wear swimwear this summer, remember to avoid durian or eat a little less. Labels Also one of the typical summer fruits, many women like it because of its succulent and sweet aroma. But studies have shown that longan can make the body hotter and easier to gain weight. No one wants hot weather but their body also shivers in heat, leading to problems that are not good for the digestive system and poor skin color. Butter The nutritionist said that avocado is a fruit rich in vitamins and minerals and is rich in natural monounsaturated fats. If you eat avocado as much as you want, the calorie content of the body will increase significantly, causing you to gain weight. Instead of eating the 6 fruits listed above, you should consider and add the following fruits to your daily menu to help the weight loss process take place effectively. Foods that make you lose weight fast Cherry tomato Tomatoes contain high levels of vitamins A, groups B, C, E and minerals such as calcium, iron, zinc, magnesium and other components such as water, protein, lipids, etc. body health and at the same time help effectively lose weight. The calories in tomatoes are very low, thanks to the fiber and amino acids in tomatoes that help promote better digestion, increase metabolism as well as reduce the accumulation of excess fat quickly. Apple In 100 grams of apples, there are only 54 calories. On average, each apple weighs more than 220 grams, can provide 0.45 grams of protein, 0.23 grams of fat and 32.85 grams of carbohydrates. According to the menu, every day you should eat a certain amount of apples, break it down into 6 meals to eat during the day. Consistently apply, you will have a beautiful standard body as you want. Strawberry Strawberries are also a very effective weight loss fruit. Strawberries contain a lot of vitamins, especially vitamin C, and a good source of fiber and manganese, which supports digestion and metabolism. Strawberries have the ability to increase the ability to burn calories, helping to lose weight effectively.

Bananas and avocados are two very suitable foods for babies to eat. Illustration According to research by nutritionists, avocado is a fruit rich in fatty acids and essential nutrients for children’s physical development such as vitamin A, vitamin C, iron, niacin, potassium, calcium, iron… Avocados are also very easy to digest because they are soft. Like avocados, bananas are easy to digest, so they are great for babies when they are learning to eat solids. Bananas contain a lot of nutrients such as calcium, potassium, phosphorus, selenium, vitamin A, vitamin C… A cup of avocado banana smoothie with delicious flavor will provide an abundant source of nutrients suitable for the development of your baby’s first years of life. Banana avocado smoothie. Illustration So, please study now how to make avocado banana smoothie Give your baby delicious weaning food but grow up fast: Prepare materials: – 1 ripe banana – 1 ripe avocado – 1 box of yogurt – 100ml of formula milk – 1 teaspoon of filtered water – How to make avocado banana smoothie: – Chopped peeled banana. Note that you should completely peel off the membrane, the fibrous layer on the banana peel, only the banana flesh. – Peel avocado, remove the avocado flesh, cut into pieces. Finely chop the avocado and banana to make it easier to puree. Illustration – Clean the blender and add all the prepared bananas, butter, yogurt, milk, filtered water. – Puree the mixture to form a delicious banana butter smoothie. Put all the prepared ingredients in the blender. Illustration – Pour the smoothie into a cup and let your child use it gradually. You can store a portion in the refrigerator for your baby to use the next day. So mom has a delicious avocado banana smoothie for her baby to eat. Illustration With a simple banana butter smoothie recipe as above, your baby will eat delicious weaning and get the maximum amount of nutrients needed for balanced development. Note when making avocado banana smoothie for your baby to eat weaning: – Choose bananas: You should choose unripe bananas and then return them to your baby to use gradually because these fruits do not contain preservatives or drugs to promote ripening. – Do not give your child too many bananas a day because it can be harmful to health. According to a study by the University of Maryland Medical Center, the amount of bananas children should eat per day by age is: Infants to 6 months old: 500 mg, infants 7 -12 months: 700 mg; 1 year old: 1,000 mg; children 2-5 years old: 1,400 mg; children 6-9 years old: 1,600 mg; 10 years old: 2,000 mg. – Choose avocado: Should choose avocado with glossy skin but still a bit rough, do not choose soft fruit because it may be rotten, gently squeeze the avocado skin to feel a bit soft, firm hand, not creaking.

1. Green tomatoes Ripe red tomatoes are delicious, but that doesn’t mean it’s unripe, you can still cook it temporarily. Because tomatoes when green contain large amounts of alkaloid elements. This substance only decreases and disappears when the tomatoes are ripe and red. So if you eat green tomatoes, the amount of alkaloids still there will cause poisoning. If it’s light, you’ll see “baby lily”, dizziness but severe can be life-threatening, so it’s better to “eat it” 2. Old pumpkin, keep for a long time Like potatoes, pumpkin is also a family favorite food, especially families with small children. However, pumpkin contains high sugar content. Moreover, if stored for a long time, it is easy to cause anaerobic respiration – fermentation and metamorphosis inside the fruit, so eating is not good for health. 3. Gourd, bitter squash In the summer, if you have a delicious soup with gourd and cooked shrimp, it will not take long to run out of rice. However, there are some gourds and squash that taste bitter when ingested, which is an alkaloid toxin such as cucurbitacin and cucurbitin B. If you eat it, the body will show symptoms such as abdominal pain, diarrhea, vomiting and diarrhea. Other, more severe reactions can cause body spasms, even death. So to be safe, before processing, you should dip a small piece of gourd and squash on the tip of your tongue first to feel the taste. If you feel bitter, leave immediately and always, but don’t regret it. 4. Sprouted Potatoes This is also a familiar food, every family eats and loves it because it is easy to prepare and good for health. But eat whatever you want, you should stay away from sprouted potatoes, but don’t regret cutting them off and cooking them with all kinds of stir-fries. Because during the sprouting process, the inside of potatoes produces a lot of solanin. If you eat a lot of this substance into the body, it can cause food poisoning. Eating regularly if there is no immediate poisoning, but in the long run, it will accumulate, increasing the risk of cancer. So better, sprouted potatoes are only planted for “green” home. 5. Pickles are still green This sour dish ensures that everyone’s tray of rice is not lacking, and every family is fascinated by eating “not the right form”. Salt cooked yellow or salt, green, are very easy to eat. But in fact, eating too much pickle is not good, but eating it when it is green, has a pungent taste, it is not good. Because the green melon is easy to contain a lot of nitrosamines, a compound that can cause cancer. You should only eat melon when it has turned bright yellow, sour, crispy, fragrant and no matter how much you crave, you should still sip a little to protect your health.

Many vegetable growers now often use pesticides to spray vegetables and fruits to fight pests and promote better crop growth. In addition to vegetables that are reported to be high in pesticides, there are also some vegetables that contain the least amount of pesticides. Parents should choose to buy clean vegetables that contain less pesticides for their children to eat. Here are some clean vegetables that contain less pesticides, mothers can rest assured to cook for their children. Spinach is one of the popular vegetables for young children thanks to its smooth, easy-to-swallow properties. Spinach and jute vegetables are not the “favorite” vegetables of insects, and are easy to grow, so they are safe for children. Mothers can use spinach to cook baby porridge dishes such as: spinach beef powder, field crab spinach powder, clam spinach porridge … Amaranth has a high germination capacity, grows easily and rarely requires the use of insecticides. Therefore, they are also approved for the list of highly pesticide-free vegetables. Not only is a vegetable that clears heat, amaranth also contains a lot of vitamins, known as the “vegetable of longevity”. Mom can cook amaranth soup with rice or amaranth porridge with rice, which is very good for the baby. Zucchini, pumpkin, melon, gourd are plants that do not have many pests and diseases, so they are less likely to be sprayed with pesticides such as some types of broccoli, cowpea, etc. The drug is also often sprayed on the stem and leaves, so the amount of medicine on the fruit is reduced. And these fruits also have a long shelf life after harvest, so they can reduce drug residues before use. Environmental organization EWG (USA) announced in the annual study, eggplant is classified as a safe food choice, because the amount of protective drug residues on the eggplant skin is very small. One cup of peas provides about 14 grams of fiber, making them one of the highest in fiber vegetables. Peas have very little pesticide residue and are very safe to buy, according to the US Environmental Working Group. Nutritionists recommend feeding babies solid foods at the age of 6 to 8 months. The most common cooking method is steaming or boiling and then mashing it for the baby to eat. Sweet potato vegetables are the top vegetables in the top vegetables to help children quickly get rid of constipation. Coincidentally, this is also the vegetable proven to contain the least amount of pesticides. Because sweet potatoes are easy to grow, the effort to care for them is usually not much, there are few insects. Therefore, growers do not have to worry too much about using pesticides. You can cook sweet potato porridge with pork, beef or shrimp, all delicious and nutritious. Soak them in clean water for about 30-60 minutes before washing. It will help reduce 10 – 60% pesticide residue. Or you can expose it to the sun for 5-10 minutes, which also helps to “eliminate” the amount of residual pesticide very well.

If you only make pate to eat, you can learn the recipe below from Hoa Lavender, a Hai Phong native who is currently living in Ho Chi Minh City. Ms. Hoa said that she was lucky to be born in Hai Phong – where there are many delicious dishes such as crab cakes, spring rolls, pate bread, che flat, banh beo, pillow cakes, bui din, crab spring rolls .. . Cooking is not her forte, but since moving to the South – there are no dishes from her homeland, so Hoa has to tinker and learn by herself. Cooking became a habit, fell in love with cooking from there. Miss Flowers Lavender. “The snack of Hai Phong, perhaps I remember the longest in my memory is Khanh Nap pate bread on Hang Kenh street. That was almost 30 years ago, when I was in middle school, I used to eat there with them. with you” – the mother shared. According to Ms. Hoa, if you want to make good pate, the ingredients need to be fresh. She often goes to the market early in the morning to choose fresh and delicious liver and meat. If you also like pate but are in the epidemic season or want to “score” with everyone, you can learn how to cook Hoa Lavender below: Resources: (The finished product is about 1 kg of pate) 500g dragon’s head pork shoulder (shoulder with fat makes it more delicious) 300g pork liver 200 ml of fresh milk without sugar (for liver detoxification) 2 pieces of cheese Laughing cow 200g pork skin 250g portion fat 1 tablespoon white wine noodle soup rượu 10 dried onions 1/2 small onion 1 bulb of garlic Just enough pepper (for the whole grain) 1 tablespoon oyster sauce 1 tablespoon fish sauce noodle Just enough soup powder 1 piece of bread with intestines to remove fishy for the liver and increase the stickiness of the pate. Making The liver is washed, sliced, poured 100ml of fresh milk in and soaked for 15 minutes to remove fishy and toxic.. 1. Liver washed, sliced, poured 100ml of fresh milk into 15 minutes to remove fishy and toxic. When choosing a liver, you have to keep a few things in mind: A healthy animal liver has a dark red or light purple color. It feels soft and smooth to the touch. Use your index finger to press on the liver surface, the liver will concave and keep the indentation when withdrawing the finger. In contrast, the livers of infected cattle often change color to brick, yellow or silver-white. The liver of animals infected with infectious diseases is often mushy like mud, absolutely do not use this liver, must be destroyed. The bread is torn into small pieces, watered with 100ml of fresh milk to soften. 2. Shredded bread core, watered with 100ml fresh milk to soften. Has the effect of reducing fishy for the liver and increasing the stickiness of the pate. 3. Clean skin, boiled soft. Remove the liver and wash it. Boiled skin is also washed. Remove 50g of fat, diced and boiled. The remaining 200g cut into large pieces to line the bottom of the bowl for steaming. 4. Remove 50g of fat, diced and then boiled. The remaining 200g cut into large pieces to line the bottom of the bowl for steaming. 5. Chop the skin into small pieces and grind it with meat, liver, cheese and bread intestines until smooth. Put the meat and liver mixture on the island. 6. Put the pan on the stove. Add the chopped onion, garlic, and onion to the pan. Put the meat and liver mixture on the island. Season to taste. North to the kitchen. Sprinkle pepper. Add wine for aroma and to remove fishy liver. (Now you can feel the taste of the pate! If you taste it medium, or salty, adjust it from now on). Pour the mixture into the blender again until smooth. 7. Pour the whole mixture into the blender again until smooth. Add fat and mix well. Then pour into a large bowl, line the bottom with fat so that when upside down to create a beautiful shape, eat the fat leopard! 8. Fill the steamer with water for 3 to 5 hours if it is a regular steamer and depends on the amount of pate you make! If steamed with a pressure cooker, only 2 hours is just delicious! (Pour water below, put steaming bowl on top). Put foil on top and cover the pot to prevent water from falling on the pate when steaming. Finished products: Smooth, fatty, delicious paste! Shelf life: Refrigerate for 1 week and freeze for several months. Good luck!

1. Diet yogurt : According to the Eat this , many people choose diet yogurt during weight loss because it has less calories, fat and sugar than normal type. However, through processing, yogurt contains more artificial ingredients and gradually loses fat. Fat helps you feel full longer, helping to limit snacking habits. Besides, eating too much diet yogurt still makes you gain weight because it can be over calorie. 2. Green tea : Some comments praise green tea as a “panacea” for weight loss. It has health benefits. However, this drink is not likely to lead to changes in body measurements or weight loss. 3. Rice cakes It is a familiar snack during weight loss because it is low in calories. However, it contains very few nutrients. When you eat foods that don’t have many nutrients, your body will be less satisfied. You have to eat large amounts of rice cakes to feel full and this directly affects the purpose of cutting calories. 4. Diet soda cho : This drink contains a lot of artificial sugar. You can find it when you really crave sweets. However, it should be limited because it increases the risk of sugar cravings and makes the body gain weight. 5. Low-calorie ice cream : Many brands market healthy ice cream products that have fewer calories or sugar than regular ice cream. However, the ultimate goal when losing weight is to control calorie intake. Instead of looking for low-calorie sweets, you need to focus on learning the nutrients found in vegetables, meat, fish… 6. Celery juice : Celery juice used to become a popular weight loss trend for Vietnamese women. However, there are no scientific studies that prove it works in keeping in shape. Meanwhile, celery loses its fiber when it is juiced. 7. Protein bars It is a quick and convenient snack option. However, many contain large amounts of calories, fat, and added sugars, which contribute to weight gain. 8. Apple Cider Vinegar : Many people claim that apple cider vinegar can reduce hunger and aid in weight loss. However, there are no scientific studies to support this idea. 9. Coconut oil It is good for health to have a lot of omega 3. However, it has a large amount of calories and this factor directly affects the weight loss process. Habits that make it difficult to lose weight Diet control is an important part of the weight loss process. However, many people often make mistakes in formulating menus.

Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Phan, a guy from the U Minh forest (Ca Mau) to Ho Chi Minh City to set up a business, sometimes offends friends from far away when he shows off his trips to his hometown. Nothing, his countryside is just a forest area with straight canals from one immense to another. Eat rice with mosquito net Under the grassy banks, it is possible that the snakehead fish is fishing, the perch is panting, or pulling from the pipe a wild eel is about to “turn into weasel”; interlaced are long strings of water spinach like a fairy; is a swarm of young sprouting from the fern; water lily, water hyacinth, chopsticks, tickle, bang, tub… While upstairs, the cow skin was unwrapped to rescue the choking butterflies that were pinched under several layers of mothballs splintered by the waves of coconut leaves. How much is enough for a pot of hot pot with U Minh fish sauce – one of 100 typical dishes of Vietnam. Talking about U Minh fish sauce hot pot, don’t let’s dive into the kitchen. And anyone who has ever eaten hot pot with fish sauce in the middle of the forest must know how to feel sorry for the scene of “eating rice with mosquito net”. Because U Minh also has an easy specialty, which is mosquitoes. And mosquitoes, it likes the smell of fish sauce. When sitting next to the hot pot of fish sauce in the forest, please do not misunderstand why the mosquitoes that gather to gather around. In their eyes, you are worth nothing compared to the smell of hot pot with fish sauce next door. Many people hear the mosquitos ringing deafeningly, the mosquitoes are like ants, they have to be caught in the net to eat the fish sauce hot pot in peace. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Where to eat there It sounds like a joke, but it’s true! U Minh fish sauce hot pot is fragrant, fragrant, addictive, fragrant. They live in the middle of the rich raw material area. If you are a “where to eat” people, there are always ready-to-eat dishes such as grilled, raw fish sauce, rare… And when they have worked on cooking hot pot, everyone wants to play the role of super chef. Well said, but ten people revealed the secret to cooking fish sauce hot pot, eleven people revealed: it’s the ingredients. Like U Minh fish sauce hot pot. See how they cook like this, how can’t it be delicious. First is the main ingredient: fish sauce. Ca Mau people are connoisseurs of fish sauce. They are connoisseurs to the extreme of fish sauce, arrogant about fish sauce. Let’s ask them how many people here compliment other countries’ fish sauce? Where they hate to make fish sauce but leave out the sweet sugar and want to die, as sweet as “chè mam”; where they criticize making fish sauce that is mixed and lacks sophistication; where they criticize making fish sauce lacking hearing, not fragrant… So, when people from other countries eat fish sauce, it’s delicious. As for some brothers and sisters from Ca Mau who eat fish sauce from other countries, there are probably not many people who praise it, even if it is for perfunctory praise. They can’t even eat local fish sauce. That’s what life is like! What about them? In order to have a delicious fish sauce hot pot, chefs from U Minh will immediately say they need butterfly sauce. There are hundreds of kinds of fish sauce here, but to make the hot pot ingredients, it must be the right butterfly fish. Bring the pot of water to a boil and then add the fish sauce, gently stir, each fiber of the fish dissolves quickly with the water. After being transformed in a pot of boiling water, the choking fish sauce will immediately smell, and then report the smell of a hot, hot smell. U Minh people often tell each other to go through any house to cook a hot pot of fish sauce but do not hear the smell coming out of the street, please stop by and advise the owner to throw away the hot pot. Fish fish sauce, after cooking the meat, remove the bones, then add spices, minced lemongrass… Depending on experience and skill, each chef has his own seasoning. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION I can’t eat and then put my chopsticks away Finished the most important part is the hot pot. Go to the preparation of hot pot ingredients. U Minh people often dip hot pot with wild eel, wild snakehead fish, wild perch, snails…, products from wild fish are tough, sweet and fragrant. Everything just now will be less delicious, lacking in color if there is no plate (Ca Mau people call it a plate) of fresh cotton and vegetables that have just been picked up from the edge of the forest. To dip the hot pot, the U Minh people will break the buds, water lily, water spinach, bitter vegetables, pumpkin flowers, chopsticks, crab claws, longan buds, okra, eggplants, braised coriander … there are about a dozen types. cotton, vegetables or something on a plate. It has both sour, acrid, bitter, fleshy, aromatic, slippery or rough taste. A fragrant hot pot next to a plate of colorful vegetables. Some people will feel sorry because cotton and vegetables are so beautiful, they can’t eat. But once you’ve eaten, you can’t put your chopsticks away. If you eat hot pot with fish sauce with U Minh forest vegetables without branches, don’t say eat hot pot with fish sauce. Just understood, no matter how chaotic the work in the city is, Phan also has the motivation to cross hundreds of kilometers back to the forest. Surely his homeland is not only the vast economic forests. But that place also has snakehead fish catching fishing, panting perch, eel about to turn into a weasel, with a group of green trees on the edge of the forest, with freshly opened fish sauce… for hot pot with fish sauce and wild vegetables. Eaten with the subconscious, it is certainly the best hot pot in the world. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION

The dashi broth is made from nutritious food ingredients. There are many types of dashi broth with different names derived from the ingredients used to make the broth, such as vegetable and fruit dashi broth; seaweed dashi broth, dried anchovies or dashi broth made from seaweed, tuna. In particular, tuna seaweed dashi broth is the top priority for Japanese mothers when preparing food for babies of weaning age because it contains seaweed – the number 1 food in Japan that helps provide iron as well as iron. other important micronutrients. Phuong Le (commonly known as Rabbit’s mother) has been a bride in Japan for many years and has two lovely children, Rabbit (nearly 2 years old) and Soc (7 months old). Baby Rabbit – Phuong Le’s daughter is now nearly 2 years old. 7 month old baby squirrel. Ms. Phuong Le said that when Rabbit was 5.5 months old, she started giving her baby Japanese-style weaning and the same for Soc. Having learned from many experts and mothers in Japan and understands the benefits of dashi broth, she always prioritizes using dashi when cooking food for her children. “ A Soc’s meal always consists of 3 dishes: thin porridge cooked in dashi broth, minced meat, small raisins and a vegetable dish. The purpose of cooking porridge, vegetables or fish meat separately is for the baby to recognize the taste, the mother knows what kind of food she likes or dislikes to adjust the processing accordingly. At the same time, processing into individual dishes will help children eat more deliciously “, shared Rabbit’s mother. Phuong Le often makes dashi broth to cook food for her children. Therefore, every time he eats, the baby squirrel is very excited. Here is a recipe for sweet, non-fishy tuna seaweed dashi that most children in Japan love shared by Rabbit’s mother: Prepare materials: – 15cm seaweed (kombu) – 10g katsuo (dried thinly sliced ​​tuna). Katsuo bags are often sold in abundance in Japanese supermarkets. Currently also present in the market of Vietnam. – 1 liter of clean water How to cook dashi stock: – Wash the seaweed, cut it into small pieces (seaweed is taken from the sea and then dried and packaged, not cleaned, so it must be washed). Seaweed needs to be washed before putting it in the cooking pot. – Put the seaweed in a pot with 1 liter of water, soak it for 30 minutes (so that the seaweed slime and the sweet flavors are absorbed into the water). Then boil. – After boiling for about 30 seconds, take out the seaweed, add the tuna. Do not simmer the seaweed for too long as it will make the dashi water fishy. Thinly sliced ​​dried tuna is now sold a lot in supermarkets. – Cook for about 30 seconds and then filter the tuna residue. Filter out the tuna residue… …remaining tuna seaweed dashi broth. – Let the dashi cool, put in the freezer tray. Every time you cook, take one out, very convenient. The dashi stock can be frozen in the freezer for about a week. – Once a week, cook the seaweed dashi broth – tuna you can use for the whole week. Good luck moms!

The best time for you to fully enjoy the scenery here is summer. September to November is the time with the most rain and storms of the year, so visitors need to be careful. Move To get to Binh Hung Island, from Cam Ranh city, you will move to Bai Kinh – about 30-45 minutes by car from Nha Trang city center. To Bai Kinh, you will need to park your car at the parking lot and buy a ticket for 10,000 VND/person. At the beach, there will be hammocks, free fresh water bathing. These services are included in the ticket price, remember to keep the ticket stub. Visitors can take a boat for 10,000 VND/person/time to go to the island. Binh Hung is famous for its clear blue beaches. Photo: Vntrip. Resort The wild beauty in Binh Hung is always a tourist attraction. Here, there are many places to stay from budget to luxury. Some references: – The Sea Rock – An Hill Binh Hung – Homestay Lost Station – Hong Nhan Hotel Destination 1. Bai Kinh Bai Kinh is the starting point from the mainland to Binh Hung Island. This place has a beautiful position, leaning back on a winding pass by the sea. Bai Kinh is only about 500 meters long. It has a beautiful beach, clean sand, clear blue sea. If you like to explore, you can rent a tent to camp overnight, early in the morning you can watch the sunrise. Note, you need to maintain general hygiene while staying. At Bai Kinh, there are also many interesting game activities. Photo: Manhtienkhoi_, Tr_minthu, Pinkiehihi. 2. Egg stone beach Egg stone beach is one of the places that attracts young people to check-in when coming to Binh Hung Island. To get to the beach, visitors walk along the way to Hon Chut lighthouse, there is a road down near the top, because it is a mountain road, so it is a bit difficult to go. Coming here, you will be impressed with the poetic scenery of the rocky beach. Below is the blue of the sea, above are giant stones, big and round, looking like dinosaur eggs stacked on top of each other. However, this is not the ideal beach. Photo: Vietnam_travel_media, Luan_nguyen126. 3. Hon Chut Lighthouse Hon Chut Lighthouse is known as the “lighthouse” of Cam Ranh Bay, with a light tower 16 m high and a light range of about 58 m. Standing on the lighthouse, the whole scene of Binh Hung island will be in your sight. Photo: Th_binh, Sothearaa. 4. Tamarind Beach Bai Cay Me is also known as Hon Rua beach. Although located right on Binh Hung island, to move to this beach you need to hire a boat, because there is no road to the beach. This beach is quite small, the sand is very clean. The water here is blue as clear as pool water, making visitors think this is an artificial beach. Here, you can also camp. Photo: Ocmedi, Bummie.baobao, Hanyyen, Trangg__. Eating Going to the sea and islands, seafood will be the top priority of tourists. Grilled lobster, grilled urchin and grilled fish (also spelled dzò fish) are dishes you can’t miss when coming to Binh Hung. Photo: Khamitruong_. Note: In the complicated situation of the Covid-19 epidemic, you need to strictly follow the 5K Message of the Ministry of Health when traveling to protect yourself and the community.

Lotus seeds contain many nutrients. For malnourished children, poor appetite, poor sleep, mentally unstable, eating lotus seed chicken porridge is extremely appropriate. This porridge has a sweet, fatty taste, so children will surely love it. Illustration. The method is also quite simple, you wash the glutinous rice and plain rice and soak it in water for about 30 minutes for the rice to bloom. If using fresh lotus seeds, remove the lotus heart to avoid bitterness. Wash green beans and soak in water for about 20 minutes. Chicken washed, boiled, shredded. Put rice, green beans, lotus seeds in and cook until the porridge is cooked, then scoop out into a bowl, add chicken, onions, coriander, and pepper to eat. Shrimp zucchini porridge On hot summer days, eating zucchini helps to cool down and reduce the harmful effects of the heat. Most children love to eat shrimp. This food is rich in protein, calcium and minerals, good for the development of children. The combination of zucchini and shrimp makes the porridge both nutritious and cool and attractive to children. First you clean the nest, remove the shell and chop it. Peel the squash, remove the intestines, wash, and slice thinly. Scallions, scallions are washed and finely chopped. Put the cooking oil in the pot, heat it up, fry the minced onion and garlic, add the shrimp shells and bring to a boil. Boil broth, remove foam and shrimp shells. Add the rice and cook until the porridge boils, then add the zucchini and cook until soft. Add shrimp meat and bring to a boil, then season to taste. Ladle the porridge into a bowl, add onions and cooking oil and mix well. Green bean brown rice porridge Mix brown rice and plain rice together and rinse well. Soak the rice in warm water for about 1 hour for the rice to swell. Bean sprouts washed. You put rice, bean sprouts, almonds, cashews in a pot of boiling water, then lower the heat. If the water in the pot is empty, you can add more water. When the rice is soft, add fresh milk and sugar and stir until the sugar dissolves. Then turn off the stove and enjoy. If the child is not used to eating raw, the mother can use a sieve or grind it.

Eating collagen-rich foods or foods that boost collagen production can also help create the building blocks (amino acids) needed for skin goals. Here are the best foods you should eat to boost collagen. Broccoli Another easy and delicious way to add vitamin C to your diet is broccoli. One cup of cooked or raw broccoli provides a full day’s worth of vitamin C, which plays an essential role in collagen building. Broccoli is rich in vitamin C, which stimulates the body to produce more collagen to maintain skin elasticity. Photo: Nhat Linh Berry Berries like blueberries, raspberries, strawberries, etc. are all a great way to add vitamin C to your diet; This is a nutrient that helps the body build collagen. Vitamin C is also a vitamin that we should eat, as the body does not make it naturally. One cup of strawberries adds 150% of your daily vitamin C goal, and one cup of raspberries adds 50% of your daily vitamin C goal. Besides, vitamin C also has its own benefits for skin health. People whose diets are rich in vitamin C have better skin and fewer wrinkles. Aloe vera juice Aloe vera has been shown to encourage collagen synthesis. In addition, it also helps in anti-aging. In a study published in the journal Clinical, Cosmetic and Investigational Dermatology, people aged 40 and over who took an aloe vera supplement for eight weeks saw their facial wrinkles shrink and appear less noticeable. Fish and shellfish Like other animals, fish and shellfish have bones and ligaments made of collagen. Several studies have confirmed that marine collagen is one of the easiest to absorb. Unlike other animal collagen sources, fish collagen is concentrated in bones, skin, head and scales; Fish meat contains less collagen than other parts. Consuming fish and shellfish can support collagen production in the body. Photo: Nhat Linh Organ meat There are many ways to add collagen to your diet. In addition to being found in skin, bones, and ligaments, collagen is also found in animal organs such as the liver, heart, brain, and kidneys. Eatingwell.

Health benefits of mango Boost immunity: Mangoes contain several nutrients such as vitamin A, folate and vitamin B. All these essential nutrients benefit your immune system, keeping it strong and healthy. Mango is a versatile fruit that can be easily included in the diet. Photo: Nhat Linh AIDS digestion: Digestive health can benefit from consuming mango as it is a rich source of fiber, water and enzymes, namely amylase which can help maintain a healthy digestive system. Beneficial for hair and skin health: Mangoes are rich in vitamin C, which helps keep hair and skin healthy. This vitamin is needed to make collagen, a protein that gives skin and hair structure. Collagen gives your skin elasticity and fights sagging and wrinkles. In addition, mango is a good source of vitamin A, which helps encourage hair growth and the production of sebum, a fluid that moisturizes the scalp to keep it healthy. Good for cardiovascular: Mangoes contain nutrients that support a healthy heart. Nutrients like potassium and magnesium help maintain a healthy pulse and relax your blood vessels, promoting lower blood pressure levels. In addition, mangoes also contain a unique antioxidant called mangiferin, which has been shown to support healthy heart function. Promotes eye health: Mangoes are a good source of vitamin A, lutein and zeaxanthin. These nutrients have been linked to promoting eye health, improving vision. It also prevents night blindness and dry eyes.

The entire population has strictly followed the government’s 5K regulations on epidemic prevention, including avoiding large gatherings and limiting contact. Gyms and exercise clubs have been temporarily closed for a few weeks now and this is probably the big “nightmare” that the sisters need to face right now. It’s hard to raise the spirit to practice, but it’s even harder to go to the kitchen to make serious food. In order to completely prevent the “overflowing” fat situation, Vietnamese stars are eager to motivate each other by showing off their eye-catching food with countless “insidious” recipes: eat but not fat. Leading the healthy eating line is Miss Do Thi Ha. Since the day she took on the heavy crown on her shoulders, the Thanh beauty has always been strict with her diet to perfect the look of 10. Looking at the beauty’s white meat salad is enough to understand why the set Recent bikini photos are so cool. Runner-up Kieu Loan is no longer criticized as “elephant foot” or “fat” runner, she has changed and attached to a sexy image. On anti-epidemic days, the queen knows how to rap, practice yoga at home and cook in the kitchen. According to the beauty of Quang, “recent meals are almost green and no rice”. Tieu Vy has just appeared on the cover of the magazine and burned all eyes with her charisma and sexy body. In order to keep social distance without getting fat, she regularly plans and eats 100% homemade food. “Gym doll” Miu Le these days no longer shares her workout photos, but instead “mlem” fans with her series of recipes. Being a heavy exerciser, Miu Le loads up a lot of food, but it’s all under control. The healthiest dish she recently revealed is a sandwich spread with fresh avocado and poached eggs. Mother of two Luu Huong Giang these days pulls out the guitar to beat and take pictures for fun, but still doesn’t forget the task of eating healthy. She shares her meal is a salad with lots of toppings are fresh vegetables and fresh cheese. Diem My 9X has just had a “break through” the rating network when she released a set of photos with a super dangerous cut bikini. Looking at the actress’s figure is enough to understand how harsh her diet is. The beauty shared on the story that the lunch for her who wants to lose 2 pounds is only broccoli and boiled cabbage. It’s so pitiful! The secret to staying confident despite anti-fans is working out and eating with a plan. She usually alternates 1 week of a plant-based diet and 1 week of a normal diet. Her chill meal after a week of eating all plants is brown rice and a variety of Japanese condiments. Besides, the beauty is also flexible to change dishes for her menu, which is to make pancakes with ingredients of bananas, oats, eggs, super attractive milk. Rich kid Ngoc Thanh Tam, besides sweating profusely at the family gym, also eats very carefully and carefully. She shares an interesting and delicious way to eat clean with the recipe: fish spring rolls with brown rice paper and fried with air fryer, grilled chicken salad and brown rice vermicelli. The big sister of the village, Vo Hoang Yen, is the same every season when she is always aware that diet is important to her career. The weight loss meal that the supermodel shared included: oats, nuts, sesame seeds and a few slices of cheese. Thuy Vi works hard every day in lingerie to post on social media. After 7749 times of beating and rebuilding her body, she is now clearly aware of keeping fit by controlling calories in. On the day of the epidemic, the hot girl Ca Mau made salmon soaked in soy sauce, a dish that experts considered to be rich in protein and good fat. Si Thanh is 35 years old this year but her body is still 20 years old. To do that, she actively does yoga and plank every day. More specifically, she is a follower of vegetarianism. Although being a vegetarian, it does not mean that it is not enough and makes the eater less healthy. But perhaps all of the above cases are still not as “crazy” as the final boss, Hien Ho. She put all the ingredients of a meal such as strawberries, bananas, nut milk, chia seeds, spinach, kale and… chicken breast into a puree to make a smoothie. This recipe is suitable for hot sunny days and lazy to eat when you just need to “gour” and you’re done. The above meals are for reference only. Women who want to control their weight well need to rely on their body index such as age, gender, height, weight. The amount of food each person eats is different. She can only refer to the ingredients to flexibly change dishes, fight anorexia and stress. Although there is currently no official announcement when the gym will open, let’s keep a positive and optimistic spirit with our goals, we will never worry about gaining weight or belly fat.

While studying at the Aviation Academy, Quynh Nhu decided to quit to return to her hometown to continue her family business because the 20-hectare farm was her parents’ lifelong passion. Quynh Nhu’s “everything” farm makes everyone fall in love. The farm has orchards, fish ponds and many other agricultural products. Quynh Nhu in the area growing clean vegetables in a greenhouse. Quynh Nhu’s family farm has a large area of ​​cashew, rubber and fruit trees, the other part grows green vegetables and many different agricultural products. Admiring the vast farm, thousands of fruit trees make everyone excited. Some young people even have to say “or should I go back to my hometown to raise fish and grow more vegetables” to live in a peaceful space like Quynh Nhu. It is known that the main income of the farm comes from 10 hectares of cashew trees and hydroponic clean vegetable gardens, while other fruits and vegetables are grown by Quynh Nhu’s family mainly to meet the needs of the family and to donate. relatives, friends. However, every year, the family also harvests countless kinds of fruits such as durian, mangosteen, rambutan, jackfruit, guava, breast milk … In addition, Quynh Nhu’s family also uses a small area to grow apricot flowers, roses and orchids. Every tree is full of fruit and the product is delicious. Sharing about the process of farming, Quynh Nhu said: “The farm is large and far from home, so it is very difficult to manage and take care of, especially the lack of water in the dry season, or sometimes the loss of water. thieves… But with the passion and experience of my parents, the trees are still lush and beautiful until now.” Thanks to the favorable nature, most of the farm’s fruit trees grow very well, just need to add organic fertilizer. “My family has a lot of fruit trees, there are fruits all year round,” Quynh Nhu happily shared. The garden is adorned with a variety of vibrant flowers. The lush vegetable garden carries the gardener’s desire for a brand of clean agricultural products. Quynh Nhu shared, the farm has been with the family for nearly 30 years. With a passion for plants, in 2020, she established her own brand of hydroponic clean vegetables to bring products to more people. “In the past, I grew roses, planted orchids, then I started to love growing vegetables, tubers and fruits. I started growing vegetables with a 5m2 terrace on my house to have clean vegetables for my children to eat. Later, my parents facilitated me to develop a brand with an area of ​​1,000m2 from the family farm”, Quynh Nhu said. Quynh Nhu’s brand of clean vegetables specializes in providing high-quality salad vegetables, nutritious leafy vegetables such as kale, spinach, rainbow spinach, purple kale, herbs and spices and approx. More than 20 kinds of super spicy chili. The lush farm makes netizens want to leave their hometown to “raise fish and grow more vegetables”. Despite the hard work of gardening, Quynh Nhu always feels peace and happiness, she said: “Looking at the green vegetable garden, or the feeling of biting a sweet breast milk, and especially being praised by everyone for “the garden”. My family likes it so much, my fruit is so delicious, I can eat it with peace of mind”… just that much makes me happy. My family’s gardening motto is “don’t need a lot of money”. being taken care of, seeing the fruit is pleasing to the eye, and then everyone eats the fruit and says it’s delicious.” In order to continue to nurture her “fairy garden”, Quynh Nhu said she will try to learn more experiences, especially learn more about hydroponic vegetables and update new plant varieties. “I just hope the whole family will always be healthy to continue to take care of this garden, especially my brand of clean vegetables will become a friend for every family, bringing safe clean green meals, especially for babies of weaning age”, Quynh Nhu confided.

Bat Dan crab noodle soup is famous for its delicious vermicelli and special eating style. (Illustration) Bat Dan crab noodle soup from the past up to now is not only famous as one of the delicious restaurants but also famous for its unique style of eating, so when it comes to this noodle shop, people still call it with the name. familiar name “bun rieu bung”. The shop is actually just a small shop at the beginning of a deep alley leading to the owner’s house. The space is only a few square meters, so the owner uses chairs to both save space and serve the most diners. The space of the restaurant is only a few square meters of sidewalk, so people carry bowls to eat for convenience, fast and neat. Many pregnant women are also “addicts” of the shop. (Illustration) The reason the shop is called bun rieu bung is because there are no tables here, only small and medium chairs as tables and chairs. Guests come to eat mainly with bowls for quick and neat. Moreover, under the bowl of vermicelli, there is a small tissue paper to wipe the mouth and put it under the bowl to keep the heat away, so “bump” has become the restaurant’s trademark. A well-fitted bowl of vermicelli usually has beans, beef, pork rolls and a basket of fresh green vegetables that are finely chopped. In it, pieces of golden fried beans, soft and delicious beef and pork rolls blend with the flavor of a traditional bowl of crab noodle soup. Perhaps the thing that people like to eat the most when they come to the restaurant is the clear, clean broth, no fat, and a clear sour smell of vinegar. Tomatoes are trimmed with red areca slices next to fragrant, rich pieces of yellow crab bricks that are beautifully displayed on the bowl. A well-fitted bowl of vermicelli usually has beans, beef, pork loin and a basket of fresh green vegetables that are finely chopped. (Illustration) The beef is selected with soft and sweet loin. (Illustration) The vermicelli here “eats points” in the sweet and delicious broth, everyone who has finished eating must drink the whole country to satisfy “the happiness”. The difference in the bowl of vermicelli here is that it is not accompanied by fried onions, so it is always prepared, without being overwhelmed by the aroma of onions. Besides, the restaurant’s chili seems to be crushed from chili fruit, although a little bit spicy, but it goes well with the broth to boost the flavor of the crab. Richly fragrant copper yellow crab bricks. (Illustration) For those who want to enjoy the full sweetness of the bowl of vermicelli crab noodles, they can ask not to add shrimp paste. And those who want to enjoy the rich, sweet and fragrant taste in each piece of crab brick can add a little shrimp paste to enjoy the full flavor. Not only is it unique with the style of eating, the special thing when coming here is that the restaurant does not use spoons, so it makes more people interested. There’s nothing like sitting on a low chair in front of a small alley, holding a bowl of hot and fragrant crab noodles to enjoy, then slurping until the last sip of water, closing your eyes to enjoy the taste to remember a Ha In the olden days, luxury restaurants had not “sprung up like mushrooms” like now.

The pork belly dish when cut on the plate (Photo: Tran Thuy) Here is how to make grilled pork belly by Tran Thuy – a Viet Kieu in Germany. Resources: 1kg fresh bacon, basil, fish sauce, main noodles, pepper, baking powder (backpulve), lemon, salt, vinegar. Making The purchased meat is washed, patted dry, turned over and sliced ​​along 4 lines, 1.5 cm deep to marinate. – 1 teaspoon of five flavors, a little pepper, a little main noodles, 1 teaspoon of fish sauce pho. Mix the mixture and then use a brush to spread evenly over the surface of the meat and around. Leave the meat face up so that the spices infuse and dry for about 45 minutes. Marinate the spices to infuse and place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat – Take a large pan, pour about 25ml of water, 1 teaspoon of salt, 1 teaspoon of white vinegar, bring to a boil. Put the meat on the skin so that the water just covers the skin, boil for 7 minutes. – Lift out, place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat, because it will not turn over. Shave the entire skin the first time to make it very thin – When the meat is still warm, use a sharp knife to scrape the entire surface of the skin for the first time to make it very thin. Remember to shave even around the edge, shave back and forth like a plow, the tip of the knife goes down quickly to form scratches on the skin surface. – Take a teaspoon of salt and sprinkle evenly on the surface of the skin. Cut a small piece of lemon close to the salt and skin, let it infuse for 45 minutes. Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, put the meat on top in the middle of the oven – Continue to shave a second time for thin skin. Take another teaspoon of salt mixed with 5g of baking powder and sprinkle evenly on the surface. Take a small piece of lemon and rub it evenly. Leave to infuse for at least 3 hours to dry. _ Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, place the meat on top in the middle of the oven. Bake for 20 minutes, then increase to 140 degrees, bake for 20 minutes so that the meat is cooked deep inside, not shriveled, when cooked, the meat is still pink. Then leave to 160 degrees for 20 minutes. Total about 1 hour (depending on the oven). Look at the underside of the cooked meat, or poke it horizontally with chopsticks and see no pink juice coming out. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. – Continue to accelerate to a straight 250 degrees. At this point, my skin exploded like popcorn, for about 10 minutes. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. In fact, the whole family can’t get bored eating right now. The skin is crispy, the meat is still pink and sweet, the taste is rich, eating with sour food is very expensive for the whole family.

Tamarind, also known as acacia prickly, is a plant that lives in the tropics. (Illustration) It is not known when they appeared, but the shady rows of tamarind have become a familiar image of the Vietnamese countryside. The trunk is tall, coniferous and often grows wild, without needing to be nursed or fertilized. And the most attractive thing for the children is the swaying bunches of fruit at the top. Called tamarind, but this fruit grows all the way up. (Illustration) Although the water tamarind is divided into segments like normal sour tamarind, each fruit is bent into a strange curved circle. Water tamarind when young, the skin is green, flat and relatively hard. When it reaches maturity, it expands on both sides of the fruit body to reveal the white flesh and black seeds inside. But the most attractive is when they get old and turn pink and red, making all children crave. Tamarind water when ripe turns pinkish red and bends back into a ring. (Illustration) Picking tamarind is not easy, because the trunk has many thorns, so few dare to climb it. But the most “lucky” way is to throw stones to let them fall or wait until they fall, then pick them up and enjoy. They’re used to eating, so every time the fruit is ripe, they all stand under the tree “soup tamarind”. If you want to pick tamarind, you have to poke or throw stones to make the fruit fall. (Illustration) Although the layer of rice is a bit viscous, it has a very strange sweetness. There is no need to dip anything in salt and fish sauce, just chew on the white meat, wait for the aroma to spread slowly, very pleasing to the mouth. In addition, a little bit of flesh on the outside of the shell lingers in the throat, making the children want to eat again and again. The simple taste has gone into the carefree memories of many people. (Illustration) No one can resist this delicious childhood taste. (Illustration) Currently, tamarind does not seem to appear much even in the countryside. That’s why people sometimes forget the familiar food of that time, but every time they recall the image of tamarind swaying “inviting” so provocatively that all the children have to make a fuss, it’s like childhood rushing back. Such small joys are such a dear part of rural children.

An old and somewhat scary warehouse in the suburbs of Fitzroy in Melbourne (Germany) has been transformed into a fairy-tale house by EAT architects, headed by Eid Goh and Albert Mo. worker. The architect kept the outer surface of the warehouse, which was covered with vines interlaced on the walls as well as layers of dense trees in the yard so that occupants could feel one with nature. . The interior of the warehouse is redesigned in a modern style that the architect says: “The architecture is influenced by Venetian and Brazilian modernism anecdotes.” Accordingly, the main circulation space in the warehouse is divided into walkways leading to the inner courtyard, where there are dense vegetation and vines. The rust layer on the wall is also kept by the architect to create an old feeling for the warehouse. The ground floor of the warehouse is designed as a bar, where people can focus on eating and reading while the upper floor is the children’s bedroom area. “Old meets new everywhere, but the general feeling is that this is a home that has always been there. Tactile materials, natural colors and surfaces come together in a whole that feels comfortable and pleasant to the touch,” expressed the architect. A concrete core pillar in the center of the warehouse is fitted with a wooden staircase, leading to the laundry, bathroom and storage areas. The architect said that the usable details in the warehouse will be used to the fullest, combined with the interior with similar colors to create a unified whole but no less comfortable and new.

According to a seller, ginger flower buds, also known as forest ginger flowers, are picked by highland people. Therefore, many people who grow ginger downstream may never see it. About every 7 to 9 lunar month is the time to harvest ginger flowers, for mountainous people, this is a rare specialty because it only comes once a year. In recent years, this specialty flower has appeared more in Hanoi. Advertised as a strange, crispy and delicious dish with a cooling effect, in a short time, the price of this dish has increased to 60,000 – 65,000 thousand VND/kg. Many people found it strange that they bought it to try. Ginger flower buds are especially sold on online markets when in season. Housewives will also take advantage of ordering this specialty flower to eat, because there is only one season a year, and ginger flowers cannot be preserved for too long. On the cooking forum, dishes cooked from ginger flowers appear more and more. Ginger flowers are not only boiled but can also be fried with beef, seafood, roasted with chicken, and many people also stir-fry with bacon fat. However, after processing, many people were upset because they could only eat the flowers, the stem had to be discarded because it was very fibrous, not to mention the long and time consuming processing. It takes a lot of work, but when eating ginger flower buds, its taste is very difficult to eat. Not to mention, the strong smell of ginger like biting a piece of ginger into the mouth makes the eater not disappointed. Some people also have to admit, the more they eat, the more they feel like “cow chewing straw, because the body is very fibrous, the smell is black”. Feeling strange because ginger flower buds suddenly became “hot”, a person in Nghe An said that this plant is abundant in Nghe An mountains, but people rarely eat it, but often for medicine or for cattle. A wholesale dealer of ginger flower buds said that this specialty flower on the high mountain is very popular when in season, but there is only one season each year lasting about 2 months. The source of goods purchased depends entirely on the amount of flowers that people pick. Like last year, after deducting all expenses, she earns about 1.5-2 million VND/day. (According to GiadinhNet)

That habit is also very close to nature and animals. This is how pigeons, storks, herons, and many other birds raise their young. The mother bird looks for food and temporarily swallows it into the kite, when she returns to the nest, she sees the baby birds’ beaks wide open and chirping, and then feeds them one by one. The image is very beautiful and rich in motherly love. There have been many realistic, touching photos and videos recording those scenes. At this point, I remember a very impressive passage of writer Mo Yan in his greatest novel: “Treasures of life”. In that novel, there was a mother with many children living in a time of famine, when she worked in a food processing factory, she secretly swallowed the corn kernels to fill her stomach, then when she got home, she stuck her hand out and vomited. in and out of a basin of water. Wash the corn and then the mother cooks for the children to eat so they don’t starve to death! It’s normal for Vietnamese mothers to feed their children rice for a long time, and I am the child who has grown up from those fresh pieces of rice. Rice with Vietnamese people is of course the most important food, like bread with Europeans and Americans. People eat boring rice all their life and never get bored. Breakfast, lunch, and dinner are simply called “eating rice” because the most important and most important ingredient in meals is rice. Vegetables, meat, and fish are side dishes or sometimes sticky rice is present on the occasion of the New Year’s anniversary, it is called eating for fun, changing meals. To be able to eat rice for Vietnamese people means being healthy and feeling normal. If you can’t eat rice, it means you are sick or your body has abnormal symptoms. In the past, when someone was sick, people used to ask: “Have you eaten yet?”. The answer is that if you can eat rice, everything is better, the patient gradually gets better. Cooking is one of the most important skills that signals a child’s growth. In the past, every house cooked rice with a wood stove or more expensively with a charcoal stove. Cooking skills include measuring the rice in the jar, how many bowls, cows (tubes) of rice are enough for the family to eat, that is not counting the filling of cassava, potatoes or other things. Measure out the rice and put it in a bamboo basket to wash it clean. The rice washing operation involves stirring the rice in a bowl of water to remove the grains, gravel, husks or fat weevils that live parasitically in the rice, leaving the rice a little whiter. Put the rice in the pot, you also need to measure the water level so that it is just enough. Because less water, the rice is dry, more water, the rice is mushy. Children often dip their index fingers into the rice cooker to calculate the water level according to their mother’s instructions. Put the rice cooker on the fire or charcoal stove and adjust the heat to the right degree. If the fire is too low, the rice will take a long time to boil, the rice grains will swell up into small mountains in the pot, the rice will be bland and bursting. If the fire is too big, especially when it’s boiling, the rice will burn. When the rice is completely boiled, use chopsticks to stir it once so that the water and rice are evenly mixed and cooked easily. When the rice cooker is boiling, open the lid to prevent the water from overflowing and watching the bubbles rise is very eye-catching. When the water dries up, these boils leave small suckers like squirrel holes in the mud. Rice is a rather special processed food, seventy percent of the rice is cooked when the water is boiling, the remaining thirty percent is cooked by the heat when brewing. When the rice cooker runs out of water, take out some firewood to cook the rice. Charcoal to rhyme must also be enough, too much, the rice will be burned, but too little will be raw. When the child can cook a pot of rice that is not dry and not crushed, it is considered to have met the requirements. The skill of cooking rice is not done once or twice, but must be practiced, observed and experienced. If careless, subjective, it is easy to lead to the situation: Above live, below, and all sides are squishy! People also often ask each other’s children with the question: What does your son know how to do? Yes, I already know how to cook. “Know how to cook rice” is a very proud phrase and the children of the old days, both boys and girls, had to learn to cook rice. Cooking rice with a cast iron pot, a wood stove, is more fragrant and delicious. When the rice is cooked, remove the trays and bowls, the whole family sits around. As soon as the rice cooker is opened, the heat rises up like smoke, use bamboo chopsticks to beat the rice evenly and then pour it into each bowl for everyone. The person sitting at the top of the pot is usually the parent, when the children grow up, the oldest sibling takes that position instead of the parents. The person sitting at the top of the pot is very important because it is important to regulate the amount of rice for the whole family and divide it appropriately (basically, the rice is too little and sometimes a lot of cassava is stuffed to eat to fullness). The sentence: “Eat the pot, sit and watch the direction” also arose from this fact. If there is a father in the house who likes to eat burnt rice, the person who cooks the rice needs to perform a few more steps. In order to have a golden and crispy array of burnt rice, it is necessary to cook rice in a cast iron pot because cast iron is a good heat-retaining thing and is often molded thickly, cooking rice is very convenient. In order to have a delicious fire, when the rice is cooked, it is necessary to keep the amount of charcoal a little more incubated and maintain it for a longer time. The process of creating a fire is an art because sometimes the pieces are too thin, too young or burnt black, as well as having to choose the right type of rice. It is a genuine traditional burnt rice, not like the type of burnt rice that is made by machine, puffed and fried like now. Of course, the pleasure of having a crispy layer of burnt rice for dessert is only available in wood stoves and charcoal stoves. Now, cooking rice is so easy, there is a rice cooker, just put rice and water in the pot, plug in the power, press the button and you’re done. The rice cooker has been calculated and programmed, no need to open the lid to see if the rice is boiling or cooked. When the cooking process is complete, the rice cooker will signal and eat like that. A grain of rice that is treasured by a sun and two dew to work does not leave anything behind. The rice that is not eaten is called cold rice and can be roasted the next morning for the whole family to make breakfast. Fried rice requires eggs, a little bit of fat, a little onion, and fish sauce and is also the most popular breakfast gift of hard times. Now, fried rice has entered the restaurant as a familiar delicacy because very few people roast rice at home. If not roasted, then the cold rice will be the seat for the next meal, when the rice cooker runs out of water to suck the hole, pour the cold rice on top and steam it. If you do not want to do this, the excess rice can be dried in the sun, put in a sealed jar to save as dry food, when used, add a little sugar and fat to turn into a crispy, sweet snack to eat when you are sad. . Even if the rice is completely stale, people do not throw it away, it is used to raise batches, a very typical sour and sour condiment in Vietnamese cuisine, the taste is softer and more characteristic than vinegar. In the old days, almost every house had a batch pot in the corner of the kitchen, now many people cook sour dishes without giving them a batch as if the dish has lost a significant part. Although ordinary rice is common, it goes well with almost all other dishes. The poor eat rice with sesame salt, peanut salt, salted eggplant, crab soup. Even with a bowl of white rice, just sprinkle a little fish sauce and mix well enough to warm the stomach of the poor. More than that, eat rice with braised fish, spring rolls, spring rolls, soup, braised meat. If you have a bowl of plain rice in your stomach, you will be sure, working all day without worrying, thinking about other things. That’s why there’s a saying: “If you’re hungry, you’ll want sticky rice / If you’re full of rice, then stop all the way”. Sticky rice is the main food, the most important foundation in Vietnamese meals. People eat rice every day, so familiar that it is not necessary to remember when it came from and how to cook rice. Like that for thousands of generations, rice has become a close and indispensable friend of Vietnamese people. And isn’t the grain of rice like our parents?

Member Chau Ngoc recalls, not knowing if it was because it was delicious, or because it was too poor at that time, but yogurt, even with some ice chips, still felt strangely delicious. “Even if I grow up, eat many kinds of yogurt, from countless brands, but for me, any traditional yogurt – the yoghurt tied in a pocket – the old taste – is still undefeated delicious.”, Ms. Chau Ngoc is touched To return to her childhood, Ms. Chau Ngoc shared her undefeated delicious baguette recipe. The finished product is, “biting the corner of the bag slightly, sucking it cool, sour, delicious and tongue-tied.” Resources: 1 box of female yogurt (unsweetened yogurt); 1/2 box of Ong Tho’s milk; fresh milk without sugar 600ml, use sugar-free type faster; Yogurt bag, elastic band; Clean pot for cooking; Hopper & spoon to scoop yogurt into cans; Styrofoam box Making: – Rinse thoroughly, rinse with boiled water and dry cooking and pouring utensils. – The female yogurt is left outside to cool down, and not soaked in a bowl of warm water. – Put fresh milk in a pot, pour condensed milk, dissolve, then put on the stove, simmer to prevent the milk from settling down and flammable, bring to a boil, turn off the stove. During the boiling process, the protein in the milk will be rearranged, and the fermentation process will also be more perfect. Pay attention to dissolve the condensed milk so that it does not settle to the bottom of the pot. – Wait for the mixture to cool down, about 38-40 degrees, then add the female yogurt and stir well. This is the ideal temperature for yogurt fermentation. – Strain the mixture through a fine sieve.. How to brew: Childhood yoghurt dish Clean the styrofoam. Cover the pot with food wrap, pour a mixture of 2 boiling, 3 cold water to cover 2/3 of the yogurt pot. Cover tightly, wait about 8-10 hours depending on the weather. If you want it to be more sour, take it a little longer. Absolutely do not open and do not move the styrofoam during the incubation process will cause the yogurt to separate. After the incubation time is up, take it out, pour it into a bubble bag and tie it up with an elastic band. Put the yogurt bags in the freezer and enjoy.

Mon sticky rice with sweet and sour meat. Bacon is most suitable for cooking sweet and sour meat. You should choose lean meat, preferably the belly (the sole) has a very thin fatty part of the tail, close to the lean part and skin, eating without getting sick. After washing, cut the meat into bite-sized chunks. Next, you add chicken eggs and cornstarch, mix well and then deep-fry. With 500 grams of meat, you use 2 eggs, 1 tablespoon of cornstarch. No need to make sweet and sour sauce. You can use packaged sweet and sour ribs sauces for quick. You add sliced ​​ginger, scallions and sweet and sour sauce to the fried meat, mix well. At the same time, instead of cooking sticky rice, soak the sticky rice in filtered water for about 1 hour. After that, you take out the sticky rice, wash it again and check the moisture, feel that the glutinous rice seeds are slightly expanded. You put the glutinous rice in a deep dish, arrange the bacon mixed with sweet and sour sauce on top, then put it in the steamer, steam for about 30-40 minutes. Cooked sticky rice soft, flexible. Bacon has a sweet and sour taste, does not get bored, the outside is crispy and crispy due to fried corn flour, creating a fragrant aroma. According to the Star

In the culinary culture of Vietnamese people, boiled chicken and steamed chicken always occupy an important position. Dinners, parties at home and especially in the tray of offerings on holidays and Tet of every family cannot lack a plate of chicken. Here is how to steam and boil chicken chosen by many wise women: Steamed chicken with salt, lime leaves and lemongrass Experts point out, lemon leaves and lemongrass not only help boiled chicken have a characteristic aroma but also increase the attractiveness of chicken. In this method, you do not need to use water. Just wash the whole chicken, pound with salt, a little MSG and chili pepper and rub it around the chicken. Next, you put in the bottom of the pot a layer of granulated salt, followed by the whole tree cut into pieces, lemon leaves and the main ingredient that is chicken, the top layer you should add some lemon leaves and close the lid. You put on medium heat and steam for about 1 hour, so that the chicken is cooked quickly, you should not open the lid many times because it will reduce the temperature and steam when steaming. Steamed chicken with salt and lemon (Illustrated image) Boiled chicken with ginger and salt Instructions: You clean the chicken with water and gently rub the whole chicken with granulated salt and wait for about 2-3 minutes and rinse with clean water. You put the chicken in the pot, then add water about of the chicken (it is recommended to use hot water to help the chicken skin to be hunted and increase its toughness and delicious), add a few slices of ginger, a little salt in the pot to give the sweetness of the chicken chicken. Finally, bring the heat to a boil, then reduce the heat to low until the chicken is cooked gradually in about 10-15 minutes. After the chicken is cooked, turn off the heat and leave the chicken in the pot for another 5-10 minutes for the chicken to absorb the flavor. Finally you can take the chicken out to drain. Boiled salted ginger chicken is a favorite dish of many people (Illustration image) How to choose good chicken to boil: – The beak is sharp, there is no viscous flow in the beak. – Feather lines see thin, soft, shiny chicken skin; There are some large yellow streaks under the breast, wings. Through the skin, you can see the flesh and blood in the armpits, under the wings because the skin has no fat – The anus is pink, flashing, has good contractions, no wet, watery or abnormal stools. – When choosing chickens, you should stand far away before approaching. Because looking from a distance, seeing chickens with eyes open, bright eyes are usually healthy chickens. Approaching, the chicken seller shakes his hand or shakes the cage, the chicken will open its eyes. – When approaching, touch the chicken kite not too full, too hungry, chicken droppings like snails, crest should be red, erect, chest firm, no wheezing. The yellower and brighter the feathers, the yellower the skin and the better the chicken. – Flip the wings and check carefully under the armpit, if the chicken is injected with water, there will be a small red dot. Around the water stain the room up is black. For a while, the black color will spread widely. – A delicious chicken usually has a red crest, looks healthy and agile. Chickens must look healthy and agile. The crest must be bright red, the eyes are flexible, not lethargic. The fur is smooth, close to the body. Xiao Chien (Synthetic)

But recently, paleontologists have had to change this view and push the herbivorous history of dinosaurs to the early Cretaceous period, 125 million years ago, grasses began to appear. This was discovered during the study of fossils of the dinosaur Equijubus found in China. Mount Mazong is located at the northern end of the Hexi Corridor, in present-day Gansu Province, China. The mountain is named because it looks like a horse’s mane blowing in the wind. Mazong Mountain is a desolate place, but beneath that gravel are the remains of creatures that died hundreds of millions of years ago. In 2000, paleontologists from China and the United States formed a joint expedition to unearth paleontological fossils in the Mazong mountain area. During this excavation, paleontologists discovered a large number of fossils. Chinese paleontologist You – Hailu studied the fossils of a new dinosaur species and he named this dinosaur Equijubus. The genus name is derived from the Latin words “equus” meaning “horse” and “juba” meaning “mane”, the genus name meaning “horse mane” because the fossil was found in Mount Mazong. The new species was given the full name Equijubus normani, with “Normani” being named in honor of the famous British paleontologist David B. Norman. Illustration. Equijubus can be considered an intermediate dinosaur between Iguanodon and Hasrosauridae. Equijubus has a fairly large body when compared to a “basic” Hasrosauridae, but they can still run on two legs after being chased by predators. Fossil specimens of this dinosaur include skulls, lower jaw bones, cervical vertebrae, dorsal vertebrae and other parts. Through fossil analysis, it can be seen that Equijubus belongs to the primitive Hadrosauridae, it already possesses some features of Hadrosauridae, but its skull also has obvious features of Iguanodon. Paleontologists surmise that the dinosaur Equijubus could be up to 7 m long, 2 m high and weigh 2.5 tons, almost the size of a small truck. Equijubus would have had a long head, a horn beak on the front of its mouth and flat teeth on the inside of its cheeks, allowing it to chew on hard plants. Equijubus also have a robust body, they often walk on all fours and run on two legs when fleeing predators. Although there are not many fossils of this species, the discovery of Equijubus has great significance for paleontology. As a very primitive Hadrosauridae, Equijubus has shown that the Hasrosauridae may have originated in Asia and that they evolved directly from Iguanodon. 14 years after the Equijubus species was named, paleontologists are once again studying their fossils using the latest technology. They found evidence of herbivorous dinosaurs actually eating grass in fossils! On December 21, 2017, You Hailu and other paleontologists published a research paper titled “Dinosaur-related cuticles and crystals from the Chinese Gramineae family of the Cretaceous Period” on National Science Journal of China. The paper mentioned that the microstructure of primitive herbaceous plants (herbs, rice) was silicified between the teeth of the dinosaur Equijubus. This suggests that herbaceous plants were originally the food of this dinosaur. In fact, to answer the question of whether or not herbivorous dinosaurs ate grass, we need to know that the grass family is a large family of plants with more than 650 genera. Rice, wheat, corn, millet, sorghum, etc… the plants that we cannot live without are all grasses, and many other plants that we can eat are also grasses. People have always doubted the existence of the grass family, and the time period of its appearance is also quite unclear. And in the past, scientists always thought that they appeared after dinosaurs. But through the discovery of secrets from the fossils of the dinosaur Equijubus, we have learned that grass appeared on Earth 125 million years ago. This means that on Earth, dinosaurs of that time also had herbivorous habits (literally eating grass). The earliest known seed-bearing plants can be traced back to the Middle Jurassic or earlier, 164 million years ago. It was discovered during the Boda Jurassic period in Inner Mongolia. Although this plant is only a few centimeters tall, it already has roots, stems, leaves, and fruits.

This unique dish is called Paan, or many others are Fire Paan, appearing in India since 1972, ie, it has existed for more than 49 years now. To make Paan, the Indians used a very familiar ingredient in Vietnam, betel leaf. After being cleaned, betel leaves are placed on top of a mixture of spices, mukhwas (dill seeds coated with colorful sugar), dried fruit, and sugar. After the spice mixture is added, people will roll the betel leaf, or leave it as is, and pin some dried cloves and then burn it with fire. The fire only turns on the gas, so there is no need to prepare anything complicated. And after the fire has burned enough, the seller will quickly roll the burning betel leaf into the customer’s mouth. This is a sight not for the faint-hearted. However, Indians consider this a common thing because they are used to this dish, even they are addicted, so sometimes they have to wait in long lines to buy. Surely many of you will wonder if putting fire in your mouth like that is hot or burning? The heat is of course there, but maybe only to the extent that the body can withstand it, but it doesn’t cause burns because the fire after entering the mouth will turn off immediately. The most obvious evidence is that almost everyone who enjoys this dish is unharmed, on the contrary, they feel delicious and want to enjoy it again and again. In particular, according to recorded documents, this Paan dish in India is also considered a cure for many diseases such as coughs, colds and headaches, in addition, this dish also helps freshen breath and increase blood pressure. strengthen health. A Paan shop owner in India shared: “ Some people get scared as soon as they see this dish for the first time. But they all try once. It doesn’t have any side effects and it’s very safe and won’t hurt anyone “.