Due to advanced refining techniques, it is difficult for consumers to distinguish real cooking oil from fake. To avoid buying dirty cooking oils, consumers should note the following characteristics: Cooking oil is golden brown, dark yellow Real cooking oil is usually brighter in color. If it is rapeseed oil, it will have a slight greenish yellow color, peanut oil will have a slight orange or yellow orange color. Fake cooking oil is usually dark in color, not bright but slightly dull. The usual color is golden brown, dark yellow, slightly black. Edible oil with sediment Real cooking oil has high transparency, no signs of solidification. When shaking the oil can, the oil feels smoother and easier to spread. However, fake cooking oil contains many impurities, different chemicals, so it is at the bottom of the bottle or it is deposited, solidified, the lower it is, the thicker it becomes. If you shake it gently, you will see that the oil flows smoothly, not smoothly. Cooking oil has a strange taste Real cooking oil has a greasy, characteristic aroma. If it is a specially extracted cooking oil such as peanut oil, rapeseed oil, etc., you will see its own flavor. When tasted, there is no sour or bitter taste. Fake cooking oil does not taste greasy and fragrant like real cooking oil. When tasting, there may be strange tastes due to adulterated oils or chemicals. Oil has a strange smell If you don’t want to taste it, you can also test the smell with your sense of smell. You just need to pour a little oil on the palm of your hand and smell it. Counterfeit cooking oil will have a bad smell, acrid, burnt or rancid, unpleasant. Because they contain too many impurities and are not carefully filtered, when put into plastic bottles, they will quickly react to create a burning smell like burnt plastic. In addition to distinguishing cooking oil by observing and tasting, housewives can also distinguish real cooking oil from fake by the following: – Take a small amount of iodized water into the bowl of cooking oil, if the blue color appears, it means that the cooking oil has been mixed with impurities containing starch. – Heat cooking oil to 150 degrees Celsius and then let it cool. If the oil has deposits, the oil has been adulterated. The more oil settles, the more impurities it shows.

Resources: – 1 plate of pickles – 1 tomato – 1 dried onion – 1 bowl of pork fat – 2 sprigs of scallions – Spices: fish sauce, seasoning powder, little salt Making: – Step 1: Wash the fat, pat dry and cut it into thin pieces. Put in a frying pan until all the fat is removed from the water, then remove the fat from the bowl. – Step 2: Wash tomatoes and cut into pieces of areca flowers, sliced ​​green onions, chopped dried onions. – Step 3: Put the pan on the stove, add 1-2 tablespoons of cooking oil to heat the oil, then add the dried onions and fry until fragrant, then add the tomatoes, add a little salt and sauté until the tomatoes are soft. – Step 4: When the tomatoes are soft, add the pickles and stir-fry for a few minutes, then add fish sauce, seasoning powder, and fat. Continue to stir for the melon to absorb the spices evenly, then the melon will be hunted again, then add the green onions to the island and then turn off the stove. Put the sautéed pickles on a plate to eat with hot rice. Grease with fish sauce Resources: – 1kg of fat (should choose bitter fat, not leaf fat) – 1 big spoon of fish sauce, 1 big spoon of vinegar, 1/2 big spoon of sugar, 1 big spoon of water, 1 small spoon of pasta, chili and paprika Making: – Step 1: Grease the chopped part and then put it in the frying pan and stir until it becomes a ball, then take it out. – Step 2: Fish sauce, vinegar, sugar, chili powder, chili and main noodles are dissolved in a bowl. – Step 3: Finely chop onions and add fish sauce and cook until thick. – Step 4: Put the coriander into the pot and stir well for 2 minutes. It is delicious to eat with hot rice or hot sticky rice. Fat rim me Resources: 800g pork loin fat 1.5 tablespoons delicious fish sauce 1 bulb of garlic 1.5 teaspoons of sugar 1.5 tablespoons tamarind juice 1 teaspoon chili sauce 1 teaspoon satay 1 horny chili 1 lemongrass tree 1 teaspoon seasoning seeds 1/2 teaspoon salt Some scallions Making: Buy pork fat, wash it, then soak it in water, so leave it for about 20 minutes, when frying the fat will not be splashed, then cut the fat into medium sized pieces of 2cmx1cmx0.5cm, a little thick so that The fat out of the water is medium, the piece of fat is not too small. Lemongrass washed and then sliced ​​thinly then chopped, chopped horn pepper, peeled garlic chopped, chopped scallions. You put the sliced ​​pork fat in the pan and then add 1/2 teaspoon of salt and stir well, so choose a large, flat bottom pan, so the fat will be less burnt. The time to fry the fat is about 20-25 minutes, let the fat out of the water, the fat looks shriveled, golden evenly, floating on the fat water. While frying, occasionally stir to remove the fat, remove the remaining fat and drain the oil. Put tamarind juice in a bowl, add sugar, fish sauce, chili sauce, satay, 1 teaspoon seasoning seeds, 2 tablespoons water and stir the mixture until the sugar dissolves. Put a clean pan on the stove with 1 tablespoon of cooking oil, then add minced garlic, minced lemongrass, minced chili and stir-fry until fragrant, then pour the bowl of tamarind sauce into the same, stir and bring the mixture to a boil. Next, you put the fat in and stir well to let the fat infuse the spices evenly, rim for 1-2 minutes, then put the green onions on top, then turn off the stove, scoop out the plate. Sweet and sour fried fat Resources: – 700g of pork fat – 1 slice of lemon – 2 garlic cloves + 1 crushed chili – Seasoning: 2 tablespoons fish sauce + 1.5 tablespoons sugar + 1 tablespoon chili sauce 1 Making: – Wash pork fat, pat dry and then slice. Squeeze a spoonful of lemon juice into the fat with a little salt and mix well. – Put the pork fat in a non-stick pan, put it on the stove and stir-fry on low heat, just stir-fry like that until the fat spreads out. When you see that the fat is slightly yellow in color and this time the fat is a lot, drain the fat into a bowl. Only the fat is left. – Add crushed garlic chili and spices, continue to stir-fry until all is dry, spices stick around the fat, then turn off the heat. – Put the fat in a jar with a lid or a cup covered with food film and store it in the refrigerator for later use. Xiao Bao (Synthetic) Photo: Collectibles

Fatty convex fish is a specialty that attracts many diners when coming to Phan Thiet. Quite like a stingray, it also has smooth skin, soft and fatty meat, a lot of crispy cartilage, but the fish is smaller in size. Convex fish can be processed into many delicious dishes, the most popular is steaming, drizzled with onion fat, called slurry. When eating, you will roll fish with rice paper, raw vegetables, sour star fruit, acrid banana, dipping sauce or sweet and sour fish sauce… Photo: Vietlifetj. In the waters of Phan Thiet, fresh herring is often used to roll spring rolls, instead of meat and shrimp filling of the usual spring rolls. Herring is fillet, boneless, chopped, marinated with spices, onions, peppers, then mixed with cassava, carrots, scallions… as filling, rolled up with thin rice paper, fried until crispy golden brown. Served with herring rolls, there are also spring rolls, spring rolls, boiled eggs, skin hearing, herbs, peanut fish sauce… Photo: Nguyentuyet0302. Phan Thiet can cake dishes usually have a plate of cake, a portion of fish sauce and food of their own choice. In particular, the ingredients served with banh can are quite attractive and rich, including minced mango, fat omelette, boiled egg, shumai, boiled pork skin, especially braised fish, usually fatty pangasius. service according to customer preferences. Photo: Wheretoeat.inphanthiet. From fish such as apricot, transparent, opaque, herring… the people of Phan Thiet have processed them into attractive and flavorful fish salads. The ingredients for fish salad are usually peanut sauce mixed with a paste, lots of garlic, chili, using delicious fish sauce. When eating, you will use thin rice paper to roll fish, herbs, minced mango, cucumber… Photo: Chocolate_2992. In Phan Thiet, fish cake soup is quite popular. Fish cake is made from fresh, chewy, sweet sea fish that can be steamed or fried. In addition to fish cakes, the bowl of banh chung also has lean fish, quail eggs, pork hoof… depending on each restaurant. Photo: Dbngoc__. Phan Thiet fish sauce is a famous specialty and has protected geographical indications. According to documents of the National Office of Intellectual Property, the main source of raw materials for making traditional Phan Thiet fish sauce are white chalk striped anchovies, charcoal striped anchovies, scads, small scads, etc. Binh Thuan sea area, for fish sauce products with bright colors and high protein content. Photo: Dinh Hoa. Phan Thiet has many delicious dry specialties, which are loved by tourists to buy as gifts. Dried yellow snapper is among them. The fresh yellow snapper is split with butterfly wings and then dried and dried, usually dried or seasoned with spices. You can use dried yellow snapper to bake, fry, rim, mix salads… Photo: Bach.hoa.ngu.

Aphids is a type of beetle, most commonly found in Bay Nui, in two districts of Tinh Bien, Tri Ton (An Giang) and the southwestern border region. Aphids reproduce in large numbers at the beginning of the rainy season and last for about a month. This time is usually from April to May of the lunar calendar, depending on whether the year rains sooner or later. In the past, leafhoppers were considered harmful insects for farmers because they often bite young shoots, especially in mango, mulberry, and cashew trees… But recently, people in the border areas have discovered it. how to fry aphids, turn this insect a delicious and nutritious dish. Since then, many people have sought to hunt to process aphids into a unique delicacy, notably the deep-fried mealybugs. The beetle has a beetle-like shape, the size of a thumb, brown cockroach wings, short body, wings, very hard head and legs, but soft and round body. The sage beetle is dry, does not bite like some other insects. The people of this country consider this a “unique” dish, only eating for 1-2 months a year. Therefore, new beetles become a specialty. The way to catch leafhoppers during the day is to pick up cow dung, dry buffalo dung and burn it for smoke to rise to the sky. After a while, the beetles smelled the smell and just flew away, dancing in the smoke. People kept holding brooms to beat the bugs to the ground and then put them in baskets. Hunting beetles at night is simpler and more gentle. The catcher just needs to hang a bright lantern right under the mango tree, where there are beetles gathering on the tree. Just a few minutes later, the light-loving beetles were flying and falling on the ground. The Bay Nui leafhopper is larger than a thumb with a characteristic shape of the beetle, so it looks “difficult to swallow”. However, when they have passed through the hands of the housewives in the mountains, they seem to have completely molted. In the past, beetles were considered the food of the poor. But today, this insect has become a specialty, becoming a favorite dish not to be missed in restaurants and pubs. Just like how to process rice crickets, nymphs or scorpions, hoppers only need to be cleaned by removing wings, legs and gutting, then rinsing with warm water mixed with salt. Then, the cook marinated the beetles with sugar, MSG, pepper, and garlic for about 20 minutes, then caught the pan to fry until crispy. The food stalls and restaurants will have a beautiful presentation, while the dishes of the people in the countryside are simple and rudimentary, but the taste is also crispy, fragrant, fatty, and not inferior. People who know how to make aphids when removing their intestines will not squeeze all their eggs, because the eggs are very delicious and fatty, once eaten, they will remember forever. Crispy fried beetle can be served with raw vegetables, tomatoes, cucumbers and salt and pepper with lemon. Just like eating fried scorpions, people who eat aphids for the first time often feel scared because the animal is ugly and the color is not fresh and attractive. The eater just needs to put it in his mouth to bite, the taste will immediately spread, the fat of the meat penetrates into each tooth root, not mixed with any other flavor. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Culinary style “be sure every season” When it comes to the South, people often think of the phrase “ fish in the river, vegetables on the bank “. Thanks to the endowment of nature, each season here has its own specialties. The first season fish is young, the meat is soft and sweet, almost no bones. The flower is also in bloom, golden and crunchy. Combining the sweetness from the lingzhi fish and the sour taste of the crazy cotton to create the delicious soup, the delicious crazy fish hotpot that can not be found anywhere else. The best hamster is in the harvest season. When the rice in the field is ripe and the food source is plentiful, the field mice also become fatter. This dish is grilled to golden brown, the skin is crispy and chewy and the meat is fragrant. When eating, people often sip with rice wine and listen to a few fairy tales, thus becoming a enjoyment of the West and Southeast. Cuisine shows the rustic and rustic Southern dishes also bear the imprint of their ancestors from the ancient times, the ancient times of the beginning of the world. If they catch anything, they will prepare the dish on the spot. This is a rustic and rustic feature in Southern culinary culture. There can be typical dishes such as: grilled duck, fish sauce, grilled chicken, grilled fish, grilled snake, … combined with available wild vegetables, easy to find such as lotus buds, water lilies, crazy dictionary, … Southerners are cool, natural in the way they enjoy the food. They can serve and dine on the floor. But when there are guests coming to play, they still show their solemnity to show their hospitality. Combining diverse regions Besides the rustic dishes that attract diners, Southern cuisine also makes people excited by the blending of many different cuisines. Southern cuisine is the combination of northern and central culinary culture and the influence of Khmer culture. Southern Pho is served with sweet sauce (black sauce), red chili sauce, lemon, fresh chili, cilantro, basil, bean sprouts, thin sliced ​​onions. The soup is usually not as clear as the northern pho but has a slightly cloudy color, sweeter, and fatter taste. Southern tea dishes are also very rich. In addition to receiving all kinds of tea from different regions, tea of ​​the people of the South also has more creative dishes such as sweet potato tea, banana tea, Ba Ba tea … served with coconut milk. For the southerners in general or Saigon in particular, coconut milk is just an auxiliary ingredient, but has created an appeal for many dishes. Typical sweetness in dishes Northern cuisine has a richness, Central is the pungent flavor of chili. And the sweetness is a typical spice tasting in many Southern dishes. Thanks to inheriting, promoting and continuously discovering and creating, Southern cuisine is increasingly plentiful and diversified, contributing to enriching the national culture.

This is a particularly important step. To have a delicious meal, the ingredients always need to be fresh and hygienic. When choosing crabs, the secret is to choose those that are firm, when squeezed on the lower abdomen and tomorrow does not see rickety, soft. After buying, put it in the freezer or ice basin to let the crabs get cold, then whether you cook it right away or cook and let the next meal, the crab will still retain its sweet taste and nutrients. . After about 10 minutes, the crabs are lethargic, not moving, then take them off, cut the lanyard and use an old toothbrush to scrub and clean the shell. Photo: Internet Photo: Internet This is a small but extremely effective secret that not every mother knows to cook delicious steamed crab. Because when put in too cold, the crab will shrink, the more sure will be. Don’t be afraid of crabs moving so you cannot clean the whole baby and when you steam it, you will not be afraid of them because of the heat, they will struggle and break the more. Steamed way Put crabs in the steamer in the direction of them (belly down, apricot up), no need to add any seasoning because crabs have the salty taste of sea salt, adding spices will make the crab water lose its sweetness. and still salty. Add a few branches of lemongrass and crushed ginger and steam together to make the crab fragrant and less weld when eaten. Photo: Internet Large lighter, steam about 7-10 minutes after boiling water, turn off the heat (at this time crab has turned red and thanks to the heat absorbed by the hard shell, the meat is cooked inside). Do not steam too long lest crab lose its substance. Enjoy hot to prevent crabs from being fishy and most delicious. Photo: Internet If you do not eat all, want to leave the next day, put the cooled crab in a sealed box and store in the freezer. You should not buy crabs and put them in the freezer the next day to be processed into dishes, seafood is not like livestock and poultry, they should be eaten fresh to keep both nutrients and flavor. best. If you let the crabs freeze, they will have less meat, and when eaten, the crab will be very rickety.

Sweets and fatty foods if eaten too much affect the general health, of course the skin is also affected, the skin not only blemishes but also rapidly aging.

This is because animal fats are very unhealthy for the skin, especially if you eat excess fat. The reason is that the fat will put pressure on the sebaceous glands under the skin, causing inhibition, poor excretion, making the skin prone to acne.

Fried foods are greasy, hard to digest, losing nutrients, eating a lot often cause constipation, so it’s not good for your skin. Those with oily skin or combination skin, eating fried foods, fried skin will be more “rebellious”.

On the other hand, if you eat too much, you are more susceptible to cancer. When eating a lot of sweets that increase blood sugar, the pancreas increases the secretion of the hormone insulin to stabilize blood sugar. Insulin is very important for the body, but if it is too much, it causes the sebaceous glands on the face to increase, stimulating the body to produce more hormone IGF-1, stimulating the body to produce more androgens, which are secretory hormones sebum.

Eating plenty of sugar promotes inflammation, but inflammation is a key factor in acne formation. Eating a lot of sugar makes ingredients such as: Elastin and collagen are proteins involved in the regeneration and maintenance of the elasticity of broken skin causing wrinkles, sagging skin, dark circles under the eyes.