Cucumber is a fruit that is not only fresh and nutritious, but also has many beauty effects. In the summer, cucumbers are sold more and more. Cucumbers can be processed into many delicious dishes such as salads, stir-fries, juices, decorative dishes… When shopping for cucumbers, many people have the mentality of choosing straight fruits, instead of curved but real fruits. Is this a good choice? Growers have told 4 great tips when choosing cucumbers, you can refer. The way to choose cucumbers is similar. Look at the color of the cucumber When choosing cucumbers or cucumbers, we can first look at the color of the cucumber. Normal fresh cucumbers should be green and dark green, some people think that the lighter color will be softer, this is not the case. Because mature cucumbers/cucumbers naturally have a lot of sunlight During growth, the color is darker, while cucumbers that are fertilized or stimulant, as well as cucumbers in a greenhouse, the light time is shorter and the color is much lighter than that of naturally mature cucumbers. Therefore, you should choose fruits with a darker green color. Illustration. Look at the straightness of the cucumber When you buy cucumbers, you will usually see curved and straight fruits. Vegetable farmers said that cucumber is a natural vegetable, because it belongs to the family of vines, plus many factors such as light, temperature, fertilizer … so cucumbers will be bent somewhat. With straight fruits can be enlarged with stimulants. Therefore, it is best not to buy a fruit that is too straight, so choose a fruit that is slightly curved. But note also should not choose too curved fruit, curved, round shape, uneven fruit body such as big head and small head, these fruits are often stunted and lack nutrition. Look at the flowers in the cucumber navel When buying cucumbers, if we pay attention, we will see that there are many cucumbers that still have a small flower in the center of the fruit while most of them have no flowers. Many people believe that such fruits with flowers are usually freshly picked, still fresh. In fact, when picking naturally mature cucumbers, the flowers at the navel will fall off naturally after a day, leaving a scar on the top. As for melons with flowers at the navel that look very fresh, big and bright, after picking for many days still not falling, it shows that it is used growth drugs, so it is not recommended to buy such fruits. Look at the thorns of the cucumber When buying cucumbers, we often touch the thorns on the surface of the cucumber with our hands, these thorns can protect the cucumber during growth. If it is a fresh cucumber, the thorns on the surface will Small and dense, when touching with your hand, you will see the spines fall off. However, if the surface of the fruit is relatively smooth, usually the melon is long and not fresh, avoid buying. Once you have selected delicious cucumbers, you can bring them home to process into some of the following delicious dishes: 1. Cucumber Salad Resources: – 2 cucumbers – 1 chili – 1 bulb of garlic – 30ml rice vinegar – 1 teaspoon sugar – 1 teaspoon fish sauce – 1 pinch of cornstarch – 60ml of water Making: – Cucumbers are washed and soaked in salt water for 15 minutes, then rinsed under running water. – Cut off the ends of the melons and then scrape them into thin slices. Peel and mince garlic, minced chili. – You take each slice of melon, roll it into a circle, and place it on a plate so it’s beautiful. – Put fish sauce, sugar, rice vinegar, 60ml water, a little cornstarch, garlic and minced chili into the pot and stir well to dissolve. Turn on the stove to boil the fish sauce mixture, then turn off the stove, let it cool before using, so we get a slightly viscous fish sauce mixture. – When the fish sauce mixture has cooled, sprinkle it evenly on the cucumber plate, so the cucumber salad is complete. In just a few simple steps, you have a delicious, crispy, sweet and sour cucumber salad to enjoy! 2. Cucumber cake Resources: – 140g cucumber puree, 10g cooking oil, 20g fresh milk, 110g low gluten flour, 1 egg, 20g powdered sugar Making: – Cucumbers are washed, cut into small pieces, then put in a blender, puree. Then pour into a large bowl. – Pour milk, cooking oil into the bowl of grated cucumber. Crack the egg in. – Stir everything. Then sift in the low-gluten flour and powdered sugar. The amount of sugar can be customized according to your sweetness level. – Continue to stir the mixture into a liquid, no lumpy powder. – Prepare a non-stick pan, do not put oil in the pan nor turn on the heat. Use a spoon to scoop up some flour, pour it slowly from above, about 15cm from the pan surface. Let the dough spread out naturally into a circle. Then turn on the fire. – There are small holes on the surface of the cake, but that’s because the dough has not frozen. Then, when the bottom of the cake is cooked, turn it over and continue frying. After flipping this side, cook for a little longer, you will see the cake is slightly puffed in the middle, the cake is cooked. The cake has a faint scent of cucumber, very light and pleasant. Cucumber cake is delicious when eaten with ketchup. Good luck!

Purple sweet potato ice cream Resources 100g purple sweet potato, 25g condensed milk, 190g unsweetened yogurt, 50g fresh cream. How to make purple sweet potato ice cream Buy sweet potatoes, wash them and then steam them. Then use a spoon to mash the sweet potatoes. Then pour 25g of condensed milk and mix well. Next, add 190g of unsweetened yogurt and mix together. Finally, add the fresh cream and mix to get a homogeneous mixture. Have your ice cream molds and ice cream sticks ready. Scoop each scoop of ice cream into the mold. Then close the lid and insert the ice cream stick into each ice cream. Put the sweet potato ice cream in the freezer overnight and the ice cream will freeze completely. Purple sweet potato tea Resources 1 purple sweet potato, 40g tapioca starch, 60g white sugar, 250ml coconut milk. How to cook purple sweet potato tea Purple sweet potato peeled, washed and steamed. Bang powder in a pot of water, boil for about 12 minutes, then cover the pot and let stand for 10 minutes. Remove the starch from a bowl of cold water. Put coconut milk in blender, add sugar and purple sweet potato and puree. Finally, pour the purple sweet potato coconut milk into the bowl and then add the boiled tapioca flour and it’s done. Purple sweet potato cake Resources 3 purple sweet potatoes, 180g glutinous rice flour, 50g flour, 20g sugar, 90g red bean jam. Making Purple sweet potatoes are peeled, washed, cut into thin slices, then steamed for about 15 to 20 minutes or until the potatoes are cooked. Put the steamed potatoes in a bowl and mash while still hot, add a little sugar and honey to the mix. Add glutinous rice flour, flour to the bowl of sweet potatoes and mix well. Knead the dough into a smooth, non-sticky mass. If the dough is dry, add a little hot water, and if the dough is wet, add a little flour or glutinous rice flour. The red bean jam is made into small round balls. Discard the appropriate amount of sweet potato powder, flatten it, and then put the red bean jam filling into a sealed bag. Put the cake into the mold to press to shape. Put the cake on a plate and put it in the steamer, steam for about 25 minutes, then the cake is cooked. Purple sweet potato bread Resources 200g purple sweet potato, 400g flour, 10g sugar, 5g dry yeast. Making Purple sweet potato peeled, washed and then steamed. Put purple sweet potatoes in the blender, add a little water and puree. Sift flour into a bowl, add sugar, yeast, and purple sweet potato puree. Mix the ingredients well, if you find it dry, you can add a little water. The dough after mixing will have a thick texture. Cover the bowl of dough with cling film and let it rise to double in size. After the dough has doubled in size, use a spatula to mix the dough again. Prepare a pan lined with baking paper. Pour the dough into the mold. Add some raisins on top of the dough. Incubate the dough a second time until the dough has doubled in size. Put the cake mold in the steamer or steamer, steam the cake for about 30 minutes, then turn off the heat, let it sit for 5 minutes and then remove the cake. Let the cake cool down and then remove it from the mold. Cut the cake into bite-sized pieces. Purple sweet potato smoothie Resources 1 purple sweet potato, 20g instant oatmeal, 500ml unsweetened soy milk, 2 tablespoons honey. Making Boiled purple sweet potato, peeled. Then mash with a spoon. Put purple sweet potatoes, soy milk, honey, and oats in a blender. Blend until the mixture is smooth, then turn off the machine. Pour into a glass and enjoy. You can also put it in the fridge for a while and then enjoy it much more delicious. Purple sweet potatoes are rich in plant compounds, which are good for the body. Moreover, it is also rich in vitamin C, which helps keep cells in the body healthy, increases iron absorption, and protects DNA from damage. Therefore, the more purple sweet potatoes you eat, the better everyone’s health will be. Purple potatoes contain powerful antioxidants, including anthocyanin pigments and vitamin C, which protect cells from damage caused by harmful molecules, linked to cancers, heart disease, and diabetes. , neurodegenerative disorders. Consuming a lot of vitamin C can increase antioxidant levels by up to 35%. In addition, anthocyanins in purple sweet potatoes are also used to fight allergies, increase the ability to protect liver cells, prevent fatty liver and liver tissue necrosis, and regulate blood cholesterol. Besides, anthocyanin is also a strong antioxidant, helping to delay aging and improve skin texture, helping to beautify the skin. According to the Vietnamese life

Madeleine Madeleine, the shellfish cake, is known as “the muse in the French tea party”. Not only popular in luxury culinary parties in France, today this cake has appeared widely in many bakeries and coffee shops around the world. The origin story of this pastry is said to date back to the 18th century. At that time, a young girl named Madeleine Paulmier served the duke of Lorraine her “closet” cake, much to the satisfaction of the noble. King Louis XV and Queen Marie Antoinette also loved this cake and introduced it to the French court. Since then, Madeleine cake has become famous, brought to tea parties by the elite. Madeleines belong to the basic line of cakes, but with a higher percentage of butter than the traditional recipe. The right Madeleines must have a golden core, bloom evenly, soft and moist. Today, bakers also vary desserts with many different flavors such as chocolate, matcha, fruit jam… Biting a piece of cake, you will immediately feel the delicious taste of butter mixed with sweet honey, melting right at the tip of your tongue. Photo: Mads.original, parischezsharon. Victoria Sponge Cake Victoria Sponge Cake (or Victoria Sandwich) is considered the quintessential dish of UK cuisine. This type of cake appeared in the nineteenth century, in the luxurious tea parties of the Queen of England, Victoria. The story goes that Anna, Duchess of Bedford, one of Queen Victoria’s close friends, always feels hungry at dusk. Therefore, the Duchess had the idea to organize an afternoon tea party to fill the hungry stomachs of the diners in the palace. In 1885, Queen Victoria organized herself a tea party similar to that of Duchess Anna. The chefs in the court created the Victorian cake, named after the queen at that time. Royal guests, including Queen Victoria, were delighted to enjoy this cake. Traditional Victorian cake made from flour, sugar, eggs, rum… This was one of the first famous cakes that did not require fermentation. Jam and cream are mixed and placed between the two layers of cake. Today, the Victoria Sponge Cake version can add fresh fruit, chocolate on top to increase the attractiveness. Photo: Susycottage, belfast_undercover_chef. Pavlova Not only surpassing the standards of an ordinary cake, Pavlova also has an interesting story about a talented ballerina. Around 1926-1929, the leading female ballerina in the world at that time, Anna Matveyevna Pavlova, toured through New Zealand and Australia. The enchanting flexibility of the female dancer’s dance has inspired chefs in Oceania countries to create a delicate Pavlova cake. It is also known as “cloud cake” because of its ethereal and gentle look. Without using regular flour, Pavlova is simply made from beaten egg whites with sugar (this mixture is also known as meringue). Pavlova’s filling is sweet fluffy marshmallow. The cake has a floating appearance like a cloud, elegant taste, appealing to the taste buds. Photo: Djaouida_food_and_coffee, pancakesandmorebistro. Tarte Tatin Tarte Tatin apple pie appeared in 1898 in France. Many people believe that this cake was born from a “fire” phase of the sisters Stéphanie and Caroline Tatin in the process of running their Tatin hotel. Stéphanie Tatin, because she beat the apples in butter and sugar for so long, they burned them. To save the situation, she put the raw crust on the pan, then put it straight into the oven. This tart made by the “reversed” process accidentally has an attractive appearance, rich flavor after coming out of the oven. The cake has a top layer of apples soaked in caramel and butter, and the bottom is a crispy tart shell. Diners can feel this cake with all their senses. The nose-splitting aroma from the butter-sugar sauce, the crispy crust texture on the first bite, followed by the caramel layer that is carefully won for a sweet taste… Photo: Unsplash.

Practicing a moderate exercise routine, a proper diet and a healthy lifestyle is what everyone needs to achieve the belly of their dreams. What people eat plays the most important role so avoid using the following foods to reduce belly fat. Kinds of bean Legumes are a rich and nutritious source of protein, but they are also rich in carbohydrates. Therefore, if you want to get a slim belly, people should limit them in their diet. Yogurt One cup of full cream yogurt contains nearly 170 calories, one cup of fat-free yogurt is 120 calories, and one cup of full-fat cream yogurt has about 230 calories. Therefore, the decision to give up such yogurts or not is certainly not without controversy. Gas drink A small can of coke contains 140 calories and the calories also increase many times in larger soft drinks. Completely eliminating carbonated soft drinks from the diet is a step in the right direction if you want to have a toned stomach. Acoholic drink Alcohol is high in calories and has almost no nutritional value. One night of drinking can cost people thousands of calories. It’s not without reason that a lot of people with big bellies are called beer belly. White flour and processed flour Studies show that the consumption of processed white flour is one of the leading causes of obesity. Processed white flour contains almost no nutrients, no fiber, and lots of calories. People should switch to whole grain flour instead. Street The sweet taste is loved by many people, but it is definitely not good for the stomach because every 200 grams of white sugar contains 773 calories. Consuming too much sugar is a leading cause of obesity and diabetes. Fast food and mayonnaise Fast food tends to be high in saturated fat, sugar, salt, and calories. Studies have repeatedly shown a link between fast food consumption and obesity. At least 80% of mayonnaise is fat, so there is no reason to continue consuming them if you want to have a slim, low-fat belly. Potato Potatoes are delicious and nutritious and yet also very high in calories. One medium-sized potato contains about 163 calories. If everyone is striving for perfect flat abs, remember to eat them in moderation. Drying fruits Dried fruit has lost all its water and contains a lot of calories. In addition to being higher in calories per gram than fresh fruit, they are also often coated with sugar to add flavor, which increases the calorie content even more. Cereal bar Most energy bars are high in calories, so it’s not at all good for a perfectly slim waist and will negate all the hard work people put in at the gym.

1. 3 large potatoes 2. Ice cream or milk 3. Wheat flour 4. Eggs 5. Deep fried dough 6. Mozzarella cheese about 200-300g 7. Cooking oil Steps 1. Cook potatoes 2. Dip potatoes in breadcrumbs 3. Fry until golden Prepare materials 1. Potatoes 3 large 2. Cream or milk 3. Wheat flour 4. Eggs 5. Breadcrumbs 6. Mozzarella cheese about 200-300g 7. Cooking oil Dang Khoi used to be the idol of many generations of 8X, early 9X. Currently, the male singer is the father of two beautiful children. Putting aside her career of holding a mic, the vocalist “Winter Girl” now focuses on business and spends her free time with her family. In particular, hot mom Thuy Anh, Dang Khoi’s wife, showed off her extremely brave husband many times. From a popular tray of rice with a price of a few tens of thousands to a “big party” of seafood, steak… Dang Khoi can handle it. The food that the male singer makes is no less delicious than the 5-star restaurant. Recently, on the occasion of the children’s free time from school, Dang Khoi’s family went to the kitchen to make fried cheese-covered potato chips. Although not a self-made recipe, but hot mom Thuy Anh said this dish is very easy to make, children can also help their parents in the kitchen and the results are great. In particular, with chewy cheese inside, this will be a delicious weekend snack for kids. Parents, please take advantage of this weekend to go to the kitchen and make fried cheese-wrapped potato chips as suggested by Dang Khoi’s family! Dang Khoi’s family suggests how to make potato chips wrapped in deep-fried cheese 1 Potato processing – Put the potatoes in the steamer until cooked. Potatoes can be washed, peeled and steamed. When ripe, remove and peel. Or you can scrape the skin first, cut it into small pieces to cook quickly and then put it in the steaming basket. In case you don’t have a basket, you can stick 3 toothpicks into the potatoes and then put them in a pot of boiling water. Illustration – When the potatoes are cooked, remove them and mash them. Mix potatoes with flour, add a little salt. Let it cool to room temperature or wrap it up in the fridge to make it easier to shape. Illustration – Divide the potatoes into equal parts. Flatten the potato balls, stuff 1 slice of Mozzarella cheese inside. Finally round the ball. Illustration And here is the potato ball made by Dang Anh! 2 Dip the potatoes in the breadcrumbs – Prepare flour, eggs and breadcrumbs. – Dip the potato balls in flour, eggs, and then breadcrumbs. In addition, people can create a mixture of fresh milk, flour mixed with eggs. Dip the potatoes through this thick paste, then quickly dip them in the breadcrumbs. Potato balls rolled in golden breadcrumbs. Illustration 3 Fried gold – Put oil in a pan, heat until hot. – Quickly drop in the cheese coated potato balls. Fry until the outside has a golden, even, beautiful crust, then take it out. – Use tissue paper to line the plate to absorb the oil. And ten ten, this is the result… The fries wrapped with yellow cheese are eye-catching. The outside of the crispy potato skin is crispy, and the inside has chewy, greasy cheese that children will love. Hot mom Thuy Anh said, this snack is very simple to make. The finished product is a crispy potato chip on the outside, greasy on the inside. In particular, the cheese melts, the longer it lasts, is what the 2 children of Dang Khoi – Thuy Anh really like. Cheese-wrapped potato chips with ketchup, it’s a treat! “All three of us love to cook in our house. Stay at home and don’t know what to do, Ken said that he wants to make melted cheese, ok in the kitchen! Parents can let the children make this dish to prevent boredom. Let’s stay home in the summer” – hot mom Sai Thanh said. Dang Khoi and 2 kids show off the finished product! The cheese inside is already greasy and tough, the longer it lasts, why not love it? Above is a detailed guide on how to make fried cheese-wrapped potato chips, which Dang Khoi’s family made to eat right away. And ladies, what are you waiting for, why not try it this weekend? Wished everyone success! According to the Vietnamese life

1. Wheat flour 250g 2. 3 eggs 3. Sugar 200g 4. Baking powder 1 teaspoon 5. Fresh milk 50ml 6. Vanilla essential oil 1 teaspoon Steps 1. Beat butter and sugar well 2. Add egg, milk, vanilla 3. Add flour and baking powder and pour cake mixture into mold 4. Bake in air fryer Prepare materials 1. Wheat flour 250g 2. Eggs 3 eggs 3. Sugar 200g 4. Baking powder 1 teaspoon 5. Fresh milk 50ml 6. Vanilla essential oil 1 teaspoon Cake is a basic cake that is not only easy to eat but also easy to apply when decorating birthday cakes. If you don’t have an oven, you can still make pancakes in an oil-free fryer with the simple recipe below. How to make sponge cake with air fryer 1 Beat butter and sugar together Place butter and sugar in a bowl, beat with electric mixer until fluffy and smooth. 2 Add eggs, milk, vanilla Then add eggs, vanilla, milk and continue to use a whisk to beat well. How to make sponge cake with oil-free fryer 3 Add the flour and baking powder and pour the cake mixture into the mold Sift the flour and baking powder into the above mixture and mix well with a spatula. Brush a thin layer of butter on the inside of the pan, then pour the cake mixture into the pan. 4 Bake the cake in an oil-free fryer Preheat the air fryer at 180 degrees Celsius for 10 minutes. Bake the cake at 150 degrees Celsius for 30 minutes. Insert a toothpick into the cake if the toothpick is no longer wet, the cake is done. Take the cake out and let it cool for about 5-10 minutes. So with just a few steps, it’s not too difficult, we can make sponge cake with an oil-free fryer. This cake can be eaten right away or used as a cake base to decorate a cake! The finished product is also very “out of the box”. The inside is soft and moist, and very delicious! Using this sponge cake as the base of the birthday cake is perfect. I wish you success with how to make sponge cake with an oil-free fryer! According to the Vietnamese life

1. Wheat flour number 13 290g 2. Yeast hatching 5g 3. 2 chicken eggs 4. Sugar 40g 5. Fresh milk 40g 6. Unsalted Butter 38g 7. Salt 2g 8. Vanilla 1 teaspoon 9. Sesame, almond slices… Optional Steps 1. Mix the ingredients 2. Mix the dough 3. Knead the dough 4. Shape the cake 5. Bake the cake in an air fryer Prepare materials 1. Wheat Flour No. 13 290g 2. Yeast 5g 3. Eggs 2 eggs 4. Sugar 40g 5. Fresh milk 40g 6. Unsalted butter 38g 7. ​​Salt 2g 8. Vanilla 1 teaspoon 9. Sesame, almond slices … As you like The chrysanthemum bread scented with butter, milk and beautiful shape has captivated so many women, it turns out that it is not too difficult to make. Especially, you can make this cake with an oil-free fryer. How to make chrysanthemum bread with an oil-free fryer 1 Mix ingredients Put sugar, fresh cream, butter, fresh milk in a bowl and heat. Then let the mixture cool down. Crack 2 eggs into a small bowl and beat with salt. Leave some eggs to spread the cake. Add the remaining eggs to the above mixture. Then add vanilla and mix well. 2 Mix the flour Mix flour with 5g of yeast and add to the above mixture and mix well. Remember to mix the dough slowly until the dough is a little sticky. Incubate the dough for 1 hour. 3 Dough Take out the dough and knead for about 1 to 2 minutes, then cover with cling film, then refrigerate for 2 hours. 4 Shape the cake Brush a layer of butter into the mold, take out the dough to shape and then put it in the mold. Cover with a warm towel and continue to rest for about 30 minutes for the dough to rise. Mix the remaining egg with a little water or milk and spread it on top of the cake. Sprinkle sliced ​​almonds and sesame on top to your liking. 5 Bake the cake in an oil-free fryer Preheat the pot at 180 degrees Celsius for 5 minutes. Then bring the cake into the oven at 160 degrees Celsius for 5 minutes, cover the cake with foil and bake at 180 degrees Celsius for 20 minutes. Photo: Vu Thanh Hoan The finished products are soft fragrant chrysanthemum bread, which is more delicious than ordinary pillow bread. This cake is used for breakfast and does not need to be adjusted. The chrysanthemum bread is as beautiful as the store. Photo: Vu Thanh Hoan Making chrysanthemum bread and then having breakfast is standard without adjustment. Photo: Ha Nguyen With homemade products, you can sprinkle topping depending on your preference. Photo: Baby Wish you success with how to make chrysanthemum bread with this oil-free fryer! According to the Vietnamese life

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

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

Illustration Made with green beans, famous for their special delicious taste and high nutritional value, produced in An Thai region (Nhon Phuc – An Nhon). The reason it is called “Song Than” is because when making vermicelli, people often make vermicelli into pairs. Legend has it that the kings of the Nguyen Dynasty often summoned An Thai vermicelli workers to Hue to make vermicelli, but were unsuccessful because there was no water in the Kon River, so it was also called vermicelli “river of gods”. What makes vermicelli noodles different from other popular vermicelli noodles is that the noodles are made from mung bean flour instead of rice or wheat flour. That is why this specialty noodle dish of Binh Dinh has a unique delicious taste and high nutritional value. However, it takes up to 5kg of green beans to produce 1kg of vermicelli, but the price on the market is a bit high. Bun Song Than not only requires elaborate processing, but also requires meticulousness and precision when drying the noodles. The place to dry the vermicelli must be a sandy beach along the Con River and must be under the sun and light wind. The ideal time to make vermicelli is from March to June. And only when it is dried in the sun of the Con River, will the bright white noodles, chewy and delicious, be born. Illustration. Bun song lizard can be processed into many different dishes such as: vermicelli served with broths cooked from beef, pork or shrimp, or processed into stir-fried vermicelli. Because it is made from green beans, the vermicelli fiber is tough, when processing, it is not broken. Regardless of the method of preparation, the specialty of vermicelli but lizard still brings an indescribably delicious taste ready to satisfy even the most fastidious diners.

Resources: 200ml whipping cream 250ml fresh milk without sugar 80g flour 50g butter 30ml water 2 chicken eggs 1 ripe mango 3g vanilla powder 100g sugar Making: Step 1: Sift the flour with vanilla powder and 50g of sugar, then add two eggs, beat well to combine the eggs and flour. Step 2: Heat milk, water and butter in a small saucepan for 5′. Then turn off the heat and let it cool for 5 minutes/ Step 3: Slowly pour the milk mixture into the egg mixture above, mix well until the mixture is smooth and slightly thickened. Step 4: Open the stove on low heat, spread a thin layer of butter on the pan. Ladle 1 tablespoon of batter into the pan and roll into a thin cake. Pay attention to flip the cake so that the cake does not burn, the cake is thin so it will cook very quickly. Step 5: Cut the mango cheeks, and cut the mango pieces into small chess pieces. Beat whipping cream with the remaining 50g of sugar. Step 6: Put whipping cream and mango on the center of the crepe. Gently fold the mango-wrapped crepe and whipping cream into a rectangle. Mango yogurt Resources: 1 liter unsweetened fresh milk 1 box of condensed milk 2 boxes of yogurt 500g ripe mango Making: Ripe mangoes are washed, peeled, cut into small pieces and divided into 3 parts. Put 2 parts in a blender and puree, the rest are diced and put on top of yogurt if you like, otherwise you can grind them all. Put fresh milk on the stove to boil over high heat, until you see a little heart, turn off the heat and then add condensed milk, stir to dissolve. Add the mashed mango mixture and mix well. Finally, add the “female” yogurt and diced mango to the mixture, stirring until the yogurt melts. Pour the mango yogurt mixture into the jar and close the lid. This step should be done quickly to ensure that the yogurt is still hot when put in the jar, so the new fermentation process is fast and highly effective. Put the unopened milk jars in a styrofoam box lined with thick cloth around, cover the styrofoam container tightly and incubate overnight or at least 6 hours. After successfully fermenting yogurt, put it in the refrigerator to use it gradually. Mango mousse Resources: – 3 ripe mangoes – 150g fresh cream – lemon – 50g condensed milk – 20g of water – 5g gelatin powder Making: – Buy mangoes peel off the skin, then cut into small pieces. Put 2 mangoes in a blender in advance. – Squeeze the remaining mango juice to separate into a bowl. Squeeze ½ lemon to get the juice. – Pour 2 pureed mangoes into the pot, add lemon juice. Then put it on the stove and cook on medium heat for about 5 minutes. After 5 minutes, remove the pot, let the mixture cool a bit, then pour in fresh milk and stir well. Pour the above mixture into a bowl, add fresh cream and mix gently. Until the mixture thickens, mix well. – Prepare 3 beautiful small cups, then divide the above mixture evenly into each cup. Place in the fridge for about 2 hours to allow the mixture to harden slightly. – Take the bowl containing the remaining 1 mango juice, pour in the gelatin and dissolve. Pour into the pot and cook until the mixture boils for about 2 minutes, then remove. – After 2 hours, take out 3 cups, wait for the mixture of gelatin and mango juice to cool completely, then pour it over 3 cups. Then you can decorate with a little fresh cream or mango pieces on top and then put in the refrigerator. After 2 hours, you can bring it out to eat right away! Mango tea Resources: – 2 medium sized ripe mangoes – 100g Bang powder (small pearls) – 400ml coconut milk (if you can’t make your own coconut milk, you can buy 400ml pre-packed cans at supermarkets/groceries) – 500ml fresh milk without sugar – 1/2 can of sweetened condensed milk (depending on taste, the amount of condensed milk will be adjusted to increase or decrease the sweetness of the tea) – 2 sticky rice/pineapple leaves (can be omitted) Making: – Soak 100g of tapioca starch in filtered water for 30-40 minutes. – Boil a pot of water until it boils, then add the tapioca and cook for 5 minutes. When the flour in the pot is slightly expanded, turns clear and soft, take it out and soak it in a bowl of ice-cold water so that it doesn’t stick. – Mangoes are washed, peeled and cut into small pieces with fingertips. – Take 1/2 of the prepared mango above and put it in the blender. Add 200 ml of coconut milk, 2 tablespoons of condensed milk and blend together. – Heat a mixture of 400ml fresh milk, 200ml remaining coconut milk and sticky rice leaves on the stove with low heat for about 10 minutes. – Mix the mango mixture above and stir to combine. At this step, it can be filtered through a sieve to make the mango mixture the smoothest. – Take out the seeds and mix with mango milk. – Scoop out the tea into a cup/bowl. Add a little bit of sliced ​​mango to make the mango flavor in the bold tea more obvious. Xiao Bao (Synthetic) Photo: Collectibles

Whenever you visit a store and see some products on sale, you will immediately want to buy them. However, some things should not be bought even at a big discount, because you need to question whether they are good for your family or not. Answering this question, you will realize that the amount of money we save from this sale is really insignificant. Know what you want when you want to buy something on sale, but at the same time, you need to calculate whether the discounts offered are suitable for buying them. 1. Processed Cheese At first, everything sounds good to you: Processed cheeses are made from natural cheeses. However, the more we dig into the details, the worse it gets. They add saturated fat (to raise cholesterol levels), large amounts of salt (to extend shelf life and enhance flavor) and artificial food dyes to natural cheeses. The primary goal of processed cheese manufacturers is to increase the shelf life of the product and sell the maximum quantity. Usually, the price of this product will be the same as that of a good quality natural cheese. 2. Whole grain bread Less flour and more grains is what motivates us when it comes to buying healthy whole grain bread. In fact, whole grain bread is often regular bread disguised as “healthy”. According to the recipe, it is made with white flour combined with rye flour, some dry seeds will be added. 3. Packaged fruit puree for children Packed fruit puree will save you a lot of time. Furthermore, the advertiser consistently convinces the buyer that the ingredients inside are harmless. It is used not only by children but also by adults as a long-awaited pre-lunch snack. Note, however, that the main ingredient in these juices is apples. This is a very cheap fruit. 4. Flavored yogurt and puddings Yogurt and pudding shelves take up a lot of space in supermarkets. It has many flavors from banana, strawberry, vanilla, mango. But unfortunately most products are high in sugar, thickeners and preservatives. Also, if you compare prices, you’ll notice that natural yogurt is usually cheaper. 5. Mixed nuts for snacks It’s a very popular snack because it tastes good, looks good, and makes us confident that we’re eating something healthy. However, if you look closely at the ingredients of the package, you will see that the main part of this product is cheap fruit, peanuts and raisins. There are actually expensive nuts like almonds or cashews, but very few. These blends are expensive, but don’t rush to buy them if you notice a discount because it’s much cheaper to make your own at home. 6. Ground spices Certain spices are responsible for creating accents and aromas in dishes. These spices are best used immediately after grinding. You should not store them for many years as they will lose their taste and aroma very quickly. Of course, no one can forbid you from using pre-ground spices if you don’t have the opportunity to purchase each spice individually. However, these blends will be mixed with many ingredients, among which flavor enhancers and stabilizers may be found. 7. Fish and meat A fillet of any fish will always fetch a high price. All because the craftsman took the time and skill to clean and you have to pay for it. When buying whole fish, you will have to clean and chop it. The good thing is that it will save you a lot of money and give you confidence that the product is prepared and cooked in good hygienic conditions. The same applies to poultry meat as it is much cheaper to buy whole birds than for separate parts. 8. Rice to make sushi rice Many people love this Japanese dish but not everyone can afford ready-made sushi. That’s why they decided to cook it at home. Supermarkets often have rice that says “for sushi” on the packaging. The characteristic is that they contain a lot of starch that will make the rice sticky after boiling. You can take regular round grain rice and cook it appropriately the results will be similar. Theo brightside

1. 9 eggs 2. Seasonings include yellow mustard, black pepper, and salt Depending on your taste 3. Minced meat 400g 4. Raw vegetables: scallions, parsley, ta… 5. Bread Flour and Flour About 200g each Steps 1. Boil an egg 2. Make a cover for an egg 3. Wrap and roll the meat 4. Fry a hard-boiled egg with meat Prepare materials 1. Eggs 9 eggs 2. Seasonings include yellow mustard, black pepper, salt Depending on taste 3. Minced meat 400g 4. Raw vegetables: scallions, parsley, tamarind… Optional 5. Breadcrumbs and flour noodles About 200g eachg Eggs have many ways of processing, are nutritious and cheap. Therefore, this dish often appears on the rice tray of families. However, dare to bet many housewives have never heard of “picnic eggs”. Recently, Mr. Hoang Minh shared the recipe on Love Kitchen group and received nearly 7k likes. According to the owner, this is a dish originating from England, called Scotch Eggs. This processed egg dish is very suitable for picnics, travel… Mr. Do Minh Hoang was born in 1987. Currently, the young father is working as a Food Photographer, Designer. He has a hobby of watching videos, magazines about food, travel…, likes to take pictures, take his children out. Many times he has made this picnic egg dish to bring along on trips with his children, which is loved by the children. Let’s learn how to make meat-wrapped eggs – “picnic eggs”! Ingredients for egg wrap include meat, herbs, flour and spices. first Boil the egg – 6 boiled eggs boil for about 5 minutes. Should be kept at a level where the heart is still intact. When eating, it will not be too dry. – Eggs are cooked, take out and soak in cold water. Leave for a few minutes and then peel. 2 Create a shell for an egg – Mix the ingredients of ground meat, green onion, black pepper, salt. Add a little yellow mustard. – Divide the mixed meat evenly into 6 equal parts. 3 Wrap and roll the meat – Immediately after dividing the shell into 6 parts, proceed to wrap the egg. – 3 raw eggs, break into a bowl, beat well. Prepare 2 more bowls of flour and breadcrumbs. – Roll the eggs covered with meat in turn in the order: Flour – eggs – breadcrumbs. Roll the wrapped egg over the raw egg Then through flour And through the breadcrumbs 4 Fried boiled egg wrapped with meat At the stage of cooking, you can fry it traditionally or use an air fryer. – Traditional way: Put oil in a pan, heat it up. Next, drop the meat-wrapped egg balls in, fry until golden, then take them out. Using an oil-free fryer: Apply a layer of oil around the eggs. + Bake for 20 minutes at a temperature of 200 degrees Celsius. After 10 minutes, turn over to cook the other side. Finished Products: Eggs wrapped in meat can be eaten with yellow mustard, chili sauce, ketchup… Note: 1 egg wrapped in meat is enough for 1 person to eat 1 egg. So these 6 portions can feed 6 people when going out, picnic… The delicious taste of this egg dish promises to make the little ones like it very much. I wish you success with this meat-wrapped egg recipe! According to the Vietnamese life

Looks like chocolate cookies, but in fact these are cakes made from mosquitoes. (Photo: Internet) The mosquito burger, also known as the mosquito burger, as its name suggests, this burger is made from 100% mosquitoes, not mixed with any ingredients. The cakes have ingredients from 100% mosquito meat. They also have another name, Mosquito Burger, sound and like, but few people dare to try. (Photo: Internet) The method of catching mosquitoes is also very simple. People will find a large pot or a wooden board dipped in water, then spread all over the air to get the mosquitoes to stick, in just a few moments you can catch a few kilograms of mosquitoes very easily. Africans catch mosquitoes to make a 1-0-2 cake. (Photo: Internet) The next step is to dip mosquitoes into a pot of boiled water and knead like flour, make round, flat cakes like donuts, drop on greasy cooking oil, and give off a characteristic aroma. It looks like a dough to make a ramie, but it’s actually made up of thousands of mosquitoes. (Photo: Internet) In addition, Africans still have another way of processing. They will put mosquitoes in special sauce then cook them on stone slabs. It is estimated that each mosquito cake needs from 200,000 to 500,000 mosquitoes, especially this cake has a protein content 7 times higher than beef. Although mosquito cakes are good for the body, not everyone has the courage to eat an animal that specializes in sucking human blood. This dish is very nutritious, the protein is 7 times higher than beef. (Photo: Internet)

Banh cha – a childhood snack of many people in Hanoi. (Photo: Internet) From the luscious taste of lemon leaves combined with the fragrant creamy fat of fatty meat, together with the crispness of the outer crust create a great appeal for this snack. Banh cha is a special traditional Hanoi snack cake, which always has a very specific taste. (Photo: Internet) A small pretty yellow cake, inside with a mixture of flour covered with flour, looks very similar to a minced meat ball, so it is called a banh cha. Like other pastries, banh cha is the best when enjoyed with hot tea. Just one bite, you can feel the cakes like breaking in your mouth, crunchy. The muddy taste of fried wheat flour makes people easily addicted. In addition, the fatty taste of fatty meat, sausage is called “drunk like a cigarette”. Those fragrant golden spring rolls are the perfect blend of the lime leaf stick, the fatty taste of the sausage fat, the sweetness of pumpkin jam. (Artwork: Internet) Ingredients for baking are only pork fat, sausage, lime leaves, flour, sugar, white salt. The dough for making the cake crust must be kneaded evenly, smooth, incubated for a certain time so that the dough can ferment enough to make the cake crunchy and fluffy. The ingredients are diced into small pomegranate evenly, mixed together. After being incubated, the dough is spread thin, put inside, rolled into a tube, then cut into small pieces with a knife, finally put in a golden oven. In addition to the flour layer, what makes a difference and determines the quality of the pastry is the selection of lime leaves. (Photo: Internet) Lemon leaf is the main factor that makes the aroma of the cake. Therefore, people often pick old lemon leaves and don’t leave them for too long before baking to avoid evaporation of lemon essential oil. Lemon leaf rolls deep into the culinary culture of Hanoi people, although simple and simple, it is enough to make everyone fall in love and love. Indeed, no place has this flavor. It is no shame that it is a Hanoi specialty, so that people who eat it must remember forever.

This is a product of a pastry shop on Cao Lo Street, District 8, Ho Chi Minh City. True to its name, the bread has the same color, shape and size as honeycomb charcoal. Many diners enjoy seeing this unique design. Photo: To Linh. Share with Zing Ms. To Linh Nghi, the owner of a bakery, said the finished product making process takes about 2 hours. The process of shaping the cake to bloom evenly and beautifully is difficult. There are no specialized cake molds on the market. “I have to make the iron bars to skew on the cake to create round holes like honeycomb charcoal”. With this type of cake, the shop has 2 types, black and yellow charcoal bread filled with cheese or salted egg cheese. “The black color of the cake is made from bamboo charcoal, the yellow color is made from toast,” said the shop owner. According to the owner, they sell about 100 units per day. Each cake costs 95,000-110,000 VND. “The yellow cake filled with delicious cheese. However, I can only eat one because I’m afraid of being fat,” said diner Phan Cuc, 25 years old (HCMC). “The restaurant has more tropical food for those who want to eat but fear being fat. The price is quite high,” said Minh Anh, 20 years old, (HCMC). This is not the first time a variation of a familiar bread has caused a stir. Before that, dragon fruit bread, “darkness” bread, Fatherland bread … also attracted the attention of many domestic and foreign diners.

Ms. Huong, a small trader selling floating cake flour, longtime vegetarian cakes in Ha Dong market, shared that she often sells spring rolls and chicken cereal every day. But on occasions such as the full moon of January, the Han Thuc New Year, her family took advantage of selling floating dough and fresh vegetarian cakes. “My house has been sold here for many years, so it has a certain number of patrons. Moreover, Ha Dong market is a central market, with a lot of people around here, so every afternoon comes a crowded market. Not to mention, on the 3rd March of the lunar calendar, most families still keep the custom of making floating cakes and vegetarian cakes to make offerings to their ancestors. Because of that, my house is always full of customers these days, ”Ms. Huong said. In the evening before the real Korean New Year, people still take advantage of buying flour to make floating cakes, vegetarian cakes. (Photo: Thao Nguyen) Many people remain loyal to the traditional white sticky rice powder. (Photo: Thao Nguyen) Thanks to that, many small businesses can sell even weights on this Tet holiday. (Photo: Thao Nguyen) This small trader said that the vegetarian cake dough is made entirely from fresh glutinous rice flour. In addition, Ms. Huong also sells other ingredients such as sugar filling, green bean paste, sesame seeds, grated coconut … Customers who buy just shape as they like, then bring the boiled dough to have a plate of cake. drifting, delicious vegetarian cake. Ms. Huong confided that a day earlier, and on the Han Thuc New Year, every day, her family sold about 2 quintals of flour to make floating cakes and vegetarian cakes. “On the 1st, my family sold 1 quintal of flour, on the second day, we sold 2 quintals. On the 3rd, my family plans to sell 2 more quintals of flour. This year, the 3rd March of the lunar calendar falls on a weekday, everyone still has to go to work. But because baking is very fast, the ingredients are simple and complete, so most families still buy flour to make incense in the early morning or evening, ”she said. In addition to selling floating cake flour and perennial vegetarian cakes at Ha Dong market, Ms. Huong’s family also sells ready-made sticky rice and chicken offerings to serve the needs of customers. So on this occasion, to serve customers quickly, she had to mobilize the whole family to sell goods so that customers did not have to wait long. Although there are no stalls to sell like Ms. Huong, but Ms. Le Thi Nghi, another small merchant, always sells floating cakes and vegetarian cakes at a corner of Ha Dong market. In addition to glutinous rice flour, housewives often buy more sugar, coconut, sesame seeds, … (Photo: Thao Nguyen) These are indispensable ingredients when making floating cakes, vegetarian cakes. (Photo: Thao Nguyen) Ms. Nghi shared that, although she does not sell regular goods at the market, every year she also sells floating cake flour and vegetarian cakes. Although nowadays, there are many eye-catching types of floating five-color floating cakes, floating cakes with funny shapes, but the floating dough and traditional white vegetarian cakes are still popular with many people. She explained, many customers are still afraid that the five-color powder available at online stores contains color products, which do not ensure food safety and hygiene and are difficult to control the origin. Therefore, customers in local markets still like to buy the traditional white vegetarian pastry pastry flour. A kilogram of white floating cake flour in Ha Dong market is currently priced at 35,000 VND. If customers want to buy more sugar cane, sesame, fresh coconut, green bean paste, vegetarian cake cooking water, depending on their needs, they will have to pay about 15,000-30,000 VND more to have enough ingredients to make floating cakes. Ms. Hoang Thi Van from Le Hong Phong (Ha Dong, Hanoi) this afternoon, coming home from work, went to Ha Dong market to buy 2kg of flour for making floating cakes, and vegetarian cakes to worship the Han Thuc Tet holiday. “I bought 2 kg of fresh white sticky rice powder for 70,000 VND and another 30,000 VND to buy some sugar cane, sesame, fresh coconut, green bean paste. I put the glutinous dough in the fridge and soon tomorrow, all I have to do is get up and squeeze it and boil it. Due to the early morning of the 3rd March of the lunar calendar, the market was very crowded, so she took the opportunity to buy it right from the evening before. This year, although the vegetarian cake flour market has many designs and colors, Ms. Van is still loyal to the traditional white dough of a longtime cake stall to ensure food safety.