– Durian meat: 300g. – Coconut milk: 200ml. – Fresh milk without sugar: 250ml. – White granulated sugar: 100g. – Vanilla essence: 1 tsp. – Fine salt: 1 teaspoon. Durian is an addictive fruit for many people with a passionate aroma, seductive sweet taste (Photo: Viet Bao) 2. How to make durian ice cream Step 1: Wash the blender and then put the durian rice into a puree, then add fresh milk, vanilla, and salt to the mix. Step 2: Put coconut milk and sugar in a small pot and put on the stove to boil. While cooking, remember to use a spoon to stir all ingredients together, until the sugar is completely dissolved, then turn off the heat. Step 3: Mix the two parts of the mixture made in step 1 and step 2 in a large bowl. Then, you pour the ice cream mixture into each small ice cream mold or large box and put it in the freezer for about 7-8 hours to be able to eat. Step 4: When enjoying, you can scoop durian ice cream into round balls, decorate with waffles or desiccated coconut as you like to make the ice cream more eye-catching and delicious. Delicious, attractive durian ice cream. (Photo: lamkem365.com) 3. Some notes when making durian ice cream Durian is a popular fruit in Vietnam, especially in the southern provinces. However, at present, many types of durian are injected with stimulants, soaked in chemicals to have a beautiful appearance and sell at a high price. Therefore, you need to be careful to buy natural ripe durian, ensuring safety. Ideally, you should buy durian at reputable fruit sales. In addition to making ice cream, durian is also used as an ingredient for sticky rice, tea… The finished product of durian ice cream is to have a light sweet taste, with the typical taste of durian combined with the fatty taste of milk, the aroma of coconut milk and vanilla. Above is a guide on how to make simple but delicious durian ice cream at home. Good luck! Phuong Anh (Synthetic)

– 400g lychee – 200ml fresh milk – 200ml coconut milk – 100g sugar – 50g grated coconut – Popsicle mold Lychee is a popular fruit in our country in the summer. (Photo: Knowledge and Life) 2. How to make delicious lychee ice cream Step 1: Peel the lychee skin, remove the seeds, and put the pulp in a blender. Step 2: Add fresh milk, sugar, coconut milk, grated coconut to the blender along with lychee pulp and grind for about 2 minutes until the mixture is smooth, then turn off the blender. Step 3: After grinding, pour the mixture into the mold and then insert the ice cream stick, put in the freezer for about 6-8 hours for the ice cream to harden. Step 4: When the ice cream is frozen, remove the ice cream from the mold and enjoy. Delicious coconut milk lychee ice cream (Photo: https://congthucmonngon.com) 3. Some notes when making and preserving lychee cream Lychee is a popular fruit in our country in the summer. Lychee contains many nutrients and vitamins to help fight many diseases, care for the skin, and nourish the body. When making lychee ice cream, buy fresh lychees. Cool lychee ice cream with natural sweetness from lychee fruit, delicious aroma from milk and coconut milk, will definitely be an ideal snack to help cool off on a hot day. The lychee ice cream can be kept in the freezer for many days and the quality is still delicious. Before eating, you should put it in the refrigerator for 20 minutes for the ice cream to separate or leave it out for 5-10 minutes to make it easier to eat. I wish you success in making fabric ice cream! Phuong Anh (Synthetic)

– Fresh milk without sugar: 200 ml – Whipping cream: 300 ml – Gelatin powder: 20g – White sugar: 50g – Green tea powder: 3g – Rock sugar: 100g – Fresh lychee: 1kg
– Almond slices: 50g Ingredients for making Khuc Bach tea (Photo: Ngan Ha) 2. How to make Khuc Bach tea Step 1: Pour gelatin powder into fresh milk, soak for 20 minutes for gelatin to expand. Divide this mixture into 2 bowls and then steam in a water bath, stirring constantly to melt the gelatin and milk mixture. Step 2: Put 50ml of fresh milk, 125ml of whipping cream, 15g of sugar into a bowl of gelatin and boiled fresh milk and stir until dissolved. Then, pour the mixture through a sieve to filter and put into molds to form milk cream jelly. Next, wait for the jelly to cool completely, then put it in the refrigerator for about 2 hours for the jelly to solidify. Step 3: Put 15ml of boiling water and 3g of green tea powder in a bowl and stir. Then, put 50ml of fresh milk and the remaining 125ml of whipping cream in a bowl and stir well. Take the second bowl of gelatin, pour in the mixed green tea mix with 15g of sugar, stirring constantly to dissolve the mixture. Next, filter the mixture through a sieve into the mold to make the mixture smooth. Let the green tea jelly cool completely and then put it in the refrigerator for 2 hours for the jelly to solidify. Step 4: Fresh lychees are peeled and seeded. Then, boil 1 liter of water and stir in rock sugar to dissolve, let it cool, put the seeds in the lychee. Step 5: Sliced ​​almonds in a frying pan until golden, fragrant, then put in a glass jar to keep the almonds crispy. Step 6 : When the jelly has frozen, use a knife to cut the jelly into small squares to eat. Put milk cream jelly, green tea jelly, fresh lychee soaked in alum sugar water in a bowl, add shaved ice, sprinkle almonds on top and enjoy. Khuc Bach tea is delicious and helps to cool down the body. (Photo: Hung Giang) 3. Some notes when making Khuc Bach tea When cooking Khuc Bach tea, you can replace gelatin with jelly powder. If you don’t have lychee, you can replace it with other fresh fruits such as mango, strawberry, longan, peach… If you want the baijiu to melt as soon as you put it in your mouth, you can add less gelatin, but it will mean that it is difficult to freeze, difficult to cut, difficult to remove, when put in water, it dissolves very quickly, so it is difficult to keep for a long time. Do not boil gelatin on the stove, it will make the gelatin lose its freezing effect or make it difficult to freeze after being added to other mixtures. Therefore, it is advisable to melt gelatin by heating it in a water bath. You can also mix colors and flavors to your liking. If you like the taste of passion fruit, you can add a few tablespoons of passion fruit or strawberry syrup. If you want green tea, add green tea powder, if you want cocoa, add cocoa powder… If you don’t like the color smell, you can leave the original white. Another point to note is that Khuc Bach tea tastes better when refrigerated. Khuc Bach when eating, cut into pieces and eat always to avoid being easily dissolved in water for a long time. If you make a lot of it, you should put it in the refrigerator, cover it and keep it for a few days. Khuc Bach tea is delicious and helps to cool down the body. The way to cook Khuc Bach tea is also quite simple. You can cook this cool, nutritious soup for your family and friends to enjoy in your spare time. Good luck! Phuong Anh (Synthetic)

Banana buttercream has a particularly delicious taste. PANANA BUTTER CREAM Resources – Ripe bananas: 03 fruits; – Ripe avocado: 400g (02 small fruit or 01 large fruit); – Fresh coconut: 100g; – Peanuts (peanuts): 100g; – Yogurt: 02 boxes; – Fresh milk: 200ml; – Coconut milk: 160ml – Tools: Shape mold: square mold, rectangular mold, type to be frozen. Note: If you don’t like sweets, you can use unsweetened fresh milk or unsweetened yogurt. How to make banana butter cream Step 1: Prepare ingredients – Banana peeled and cut lengthwise into slices about 01 cm thick. – Peel avocado, remove seeds, cut into thin slices. – Small shredded coconut; – Crushed peanuts. – Put fresh milk, yogurt and coconut milk in a large bowl, stir the mixture. Step 2: Make ice cream – Put a layer of bananas on the bottom, followed by a layer of butter, then scoop the mixture into the banana and butter, add a layer of coconut and peanuts on top. – Layer the layers in such order until the ice cream box is full and the top layer is coconut and peanuts. – Leave the ice cream box in the refrigerator for 6-8 hours to be able to eat; Before eating, put it in the refrigerator for 30 minutes and then cut it to enjoy. Delicious and nutritious watermelon ice cream BENEFITS CREAM Resources – 2 egg yolks – 60g in diameter – 200ml of milk; – 150ml fresh cream; – 1 pinch of salt – 5-7 sticky leaves (pineapple leaves); – 5 ml vanilla – 100g melon (peeled, seeded, cut into small pieces) How to make melon ice cream – Step 1: Chop pineapple leaves/sticky leaves into small pieces, put them in a blender with a little water and squeeze out the juice. – Step 2: Beat eggs with sugar thoroughly until it turns lemon yellow. – Step3: Pureed melon with fresh milk. – Step 4: Boil melon milk with pandan leaf juice, then pour slowly into the egg-sugar mixture, stirring while pouring. – Step 5: Put on the stove to simmer for about 2 minutes, while stirring quickly. Turn off the heat, add salt, vanilla and stir well. Let cool and then add fresh cream (beaten, not necessary). Place in the fridge for about 1-2 hours. Take it out and put it in the ice cream maker. Or if you do it manually, put it in the freezer, every time the ice cream is frozen, take it out and mix or grind 1 time (about 1 hour / time x 4 times). Or you can also make popsicles with the available molds. Ice cream nuggets COM CREAM Still the same ingredients as the melon cream above, but replace 100g of melon with 100g of fresh nuggets or 50g of dried nuggets. Dried nuggets soaked in warm water until soft. The nuggets are divided in half, 1/2 is mixed with milk in step 3. The remaining 1/2 leaves the seeds whole and put in the fresh cream in step 5. That’s the delicious nuggets. Wax coconut ice cream COCONUT CREAM Still the same ingredients as melon ice cream, but replacing 100g of melon with 120-150g of waxy coconut and not giving sticky leaves we get waxed coconut cream. The steps are still the same. Good luck!

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!

Lipton mango tea 1. Lipton mango tea Ingredients: Lipton instant tea with mango flavor 1 pack, 2 ripe mangoes, 200 g ice cubes, 200 ml filtered water. Processing – Wash the mango thoroughly, then cut the mango into pieces to taste. – Put 1 pack of Lipton Ice Tea in a cup, then add about 100ml of water and stir well. – Continue to add ice and fill the glass almost full, then add the cut mango pieces and enjoy a refreshing and delicious cup of mango tea. Illustration 2. Mango pearl tea Ingredients: 2 ripe mangoes, 200g tapioca starch, 500ml fresh milk, 00ml juice, 150g rock sugar, 300g young copra, 40g pandan leaves, 200g dew, 1 small bowl of desiccated coconut . Processing – Put 500ml of fresh milk into the pot, then add 200ml of coconut milk, 150gr of rock sugar, ¼ teaspoon of salt, 40gr of pandan leaves into the milk and boil over low heat. Cook while stirring constantly to prevent the milk from burning on the bottom. After 5 minutes, take out the pandan leaves, add 300g of young copra, stir well and cook for another 5 minutes and then turn off the heat. – Put 300g of tapioca flour in a large bowl, then pour 170ml of boiling water into it and mix well until the dough is sticky, then knead the dough thoroughly to make it firm and even. When the dough is thick, flexible and does not stick to your hands, divide the dough into small balls to eat and then roll them up. – Put the pearls in boiling water. When the pearls emerge, take them out and soak them in cold water. – Mangoes are washed with water, then peeled. Cut mango and dew star into bite-sized pieces. – Put some ice in a bowl then put a few slices of ripe mango, a little dew and pearl on top. Add the coconut milk and sprinkle a little more desiccated coconut to enjoy. Mango Yogurt Smoothie 3. Mango Yogurt Smoothie Ingredients: 1 mango, 200 ml yogurt, 20 gr white sugar, 10 ml lemon juice Processing – Mangoes are washed, peeled and cut into small squares. Put the mango in a blender with 20g of sugar, 10ml of lemon juice and some ice. Close the lid and grind the mixture until smooth, no more stones are fine. – Pour yogurt into the glass first, then pour in the mango smoothie mixture. Add some remaining mango on top. The cool mango yogurt smoothie is extremely attractive. Mango coffee 4. Tropical mango coffee Ingredients: 1/2 ripe mango, 40 ml espresso, 50 ml sugar water, 100 ml filtered water, 150 ml full cream milk Processing Wash the mango, peel it, cut it into pieces and put it in a blender. Add about 50ml of sugar water, 100ml of filtered water into the blender. Blend the mixture until smooth. Put about 100 – 150ml of whole milk depending on your preference into the milk frother. Beat up and down evenly to create foam for about 1-2 minutes until the foam is full. Gently stir the mango puree in the blender, pouring in about 1/2 cup. Put a thin layer of crushed ice on top to separate the coffee and mango. Pour about 30 – 50ml of espresso into the glass depending on your taste. Use a small spoon to slowly pour the coffee onto the spoon so that when it flows down the mango cup, the coffee will spread evenly. Gently shake and tap the milk jug again. Then use a spoon to slowly scoop the milk foam into the glass. Mango crepes 5. Mango crepes Ingredients: Wheat flour 50 gr, cornstarch 30 gr, egg 3, uhipping cream 300 ml, fresh milk 240 ml, ripe mango 3, unsalted butter 10 gr, powdered sugar 25 gr, granulated sugar 1/2 tbsp ,Vanilla water 5 ml Processing – Mix flour, cornstarch and powdered sugar in a bowl, then sift the flour mixture into the bowl containing eggs and milk, mix well. Then, spread a thin layer of butter on the non-stick pan, when the pan is hot, scoop a patch of dough into the pan, swirling to make the cake round. Fry the cake on medium heat until the cake is cooked, repeat until all the dough is gone. – Cut the mango into bite-sized pieces. – Whip cream with vanilla and sugar until peaks form. – Turn 1 layer of fresh cream on the cake, then add a little mango, then cover with a little more cream and then wrap. – After the package, put in the refrigerator for about 30 minutes to be able to eat. Mango sticky rice 6. Mango sticky rice with pandan leaves Ingredients: 400g glutinous rice, 150ml coconut milk, 14ml pandan leaf juice, 400ml unsweetened fresh milk, 2 tablespoons rice flour, 130g sugar, 2 teaspoons salt, 1 little roasted peanuts Processing – Soak glutinous rice for 5-6 hours, then wash and drain. Steam glutinous rice for 45 minutes. When the sticky rice is cooked, put it in a bowl or plate. – Put in 150ml of coconut milk, 130g of sugar and 1 teaspoon of salt and cook the mixture on low heat. Continue stirring until the sugar dissolves. Add 45ml pandan leaf juice and stir until the ingredients are mixed, then turn off the heat. – Put the freshly cooked pandan coconut milk into a bowl of sticky rice. Mix until the juice is evenly absorbed into the sticky rice. Cover the bowl with foil and let it rest for 20 minutes. – Put in the pot 2 tablespoons of rice flour, 1 teaspoon of salt, 400ml of unsweetened fresh milk and stir well. Cook the milk sauce over low heat and stir continuously for about 3 minutes until the mixture thickens slightly. – Put the sticky rice on a plate, gently drizzle over the fresh milk sauce, sprinkle some roasted peanuts on top, and then add a piece of sliced ​​mango to enjoy. Kale mango salad 7. Kale mango salad Ingredients: 1 ripe mango, 150g kale, 8 cherry tomatoes (or 1 regular tomato), 50g grapes, 20g almonds, 4 tablespoons lime juice, 2 tablespoons olive oil, honey 2 tablespoons Salt/pepper 1 pinch 1 Processing – Kale, tomatoes, grapes soaked in diluted salt water for 10 minutes, then with clean water, drain. Kale cut off the hard stalks under the tail, the leaves cut into bite-sized pieces. – Cut grapes in half horizontally. Cut cherry tomatoes in half lengthwise. Peel the mango and cut it into large squares. Shredded almonds. – Put the kale in a large bowl and add the ingredients: 1/4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon olive oil. Mix gently so that the vegetables absorb the seasoning. – Mix 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 tablespoons honey, 1/4 teaspoon salt, 1/4 teaspoon ground pepper in a small bowl to make the dressing. – Pour the bowl of sauce into the bowl of kale and mix well, then add the mango, grapes, and tomatoes to the mix. – When the ingredients are soaked in the sauce, sprinkle on top of the chopped almonds and mix well one more time and you’re done. – Put a salad that is both delicious and provides a lot of fiber and vitamins on a plate and enjoy.

Lee Young Ae: Potatoes are true love The popular advertising face of many famous cosmetic brands, Lee Young Ae, revealed that the secret to having smooth, perfect skin is thanks to the potato mask. Twice a week, she applies a mask of potatoes mixed with fresh milk. Choose a potato peeled, boiled and then mashed, mixed with 30ml of fresh milk, applied to the face for 15-20 minutes and then rinsed with warm water. Song Hye Kyo: Natural mask care Song Hye Kyo is a “loyal fan” of natural beauty products. Song Hye Kyo washes her face and cleans her skin with rose water before applying skin care products. In addition, every week she uses 2 alternating masks for the skin. The first type, called beakgangjam, is made from powdered cocoons. This is a skin whitening mask that has been passed down through generations of Korean women. The second type is a mixture of egg whites and honey. Go Hyun Jung: Regularly drinking grapefruit tea The beauty who owns the most beautiful natural smile in the history of Miss Korea contests – Go Hyun Jung regularly massages her face to increase skin elasticity, making skin pink and smooth. Owning a white and smooth skin even at the age of 40, Go Hyun Jung shared that she has been trying very hard to keep a healthy diet to maintain her figure and skin. Every day, Go Hyun Jung diligently drinks grapefruit tea and limits sweets and overly salty foods. Kim Tae Hee: “Addicted” to honey egg mask Kim Tae Hee’s skin whitening recipe is 15g of oats, 15ml of honey, and 1 egg yolk. Mix into mixture. Apply this mixture on your face for about 20 minutes and then wash it off with water. Using this mask 2-3 times a week will help whiten skin as smooth as a baby’s skin. Kim Hee Sun: “Invest” in a rich mask Kim Hee Sun revealed that she uses 2 different types of masks to take care of her skin. The first mask includes flour, honey, lemon or lavender essential oils to help exfoliate and regenerate the skin while helping to whiten the skin. The second type of mask is pureed fruit to add vitamins C and E to the skin. With this type of mask, Kim Hee Sun said that she had to rub it continuously (sweep her hand and rub it around the eye area…) for about 10 minutes, then leave the status quo for another 5 minutes and wash her face with warm water. Han Ga In: Beauty playing fresh fruit system The secret of this beautiful actress’s smooth white skin and no blackheads is fruit juice. Han Ga In attaches great importance to fruit juice in her diet. She drinks juice every day and puts on a fruit mask to naturally whiten her skin. Posts: Beautiful Beauty

Dermatologists deny the effect of fresh milk perilla mask to treat melasma, millions of women are passing on each other The skin is red and swollen because of the stale mask On hot summer days, many hospitals and cosmetic facilities limit receiving patients, many women share the secret to treating melasma at home. Accordingly, the recipe for making a mask of fresh milk perilla to treat melasma is passed on by many sisters. It’s very simple, just wash the perilla leaves and put them in a mortar or blender with pureed fresh milk. Then clean the melasma area with warm water and then apply the mixture of perilla and fresh milk directly on the face for about 10 minutes, then rinse with clean water. Not only applying perilla masks, many women also tell each other that in order to achieve faster results, they need to drink more perilla smoothies or perilla tea. Seeing that this method is simple, according to the description of many women, “is very effective”, so Ms. Hoa also tried it. With the same work, she also grinds a 300ml mortar of mask and perilla mixture and keeps it in the refrigerator for use gradually. “The first three days, the freckles on my cheeks did not see any change. On the 4th day, when applying, I felt a stinging, hot skin. After 10 minutes, she went to wash her face and the next morning, her face was red and swollen. The doctor said she was irritated, red and swollen. The reason is that the mask of fresh milk, perilla … is stale”, Ms. Hoa complained. Does treating melasma with perilla leaves really work? Studies have shown that perilla leaves possess a good amount of Vitamins A, C and a variety of minerals: Calcium, iron, zinc, essential oils. These compounds will penetrate into the skin epidermis, stimulate the proliferation of new cells, helping the skin to be bright, smooth and even. Although perilla leaves are benign, not harmful to users, however, is the treatment of melasma with perilla leaves really effective? Ths.Bs. Nguyen Ngoc Yen, Head of Medical Examination Department, Hanoi Dermatology Hospital, confirmed to reporters Infonet “The principle that what you eat in your mouth can hardly have any effect on the skin.” Because of the antioxidants, vitamin C .. in perilla leaves, according to Dr. Thuy, “cannot penetrate the protective barrier of the skin to change the properties of the skin”. Agreeing with this point of view, another dermatologist also confirmed that natural ways to treat melasma, if effective, are also very slow and require a long, continuous time. Besides, natural ingredients only bring temporary effect with light and newly formed pigmentation. In particular, with difficult-to-treat melasma, melasma is deeply rooted in the skin, … only using natural methods such as applying natural masks has almost no results. So melasma – freckles deep in the skin, deep melasma, mixed melasma will not be able to treat the root if only perilla leaves are used. Do not buy or apply products according to rumors Analyzing more closely the mechanism of melasma generation, Colonel, Doctor of Dermatology Nguyen Xuan Truc, said that melasma is a benign hyperpigmentation disease with a complicated pathogenesis. Melasma has many causes, which can be divided into two main groups: endogenous causes and exogenous causes. Endogenous causes include familial, endocrine (puberty, pregnancy and lactation, menopause, thyroid disease, utero-ovarian) or simply aging. skin aging over time and a number of other causes. The leading exogenous cause is caused by UV rays in sunlight, followed by the abuse of many cosmetics of unknown origin, peeling cream, whitening cream, and corticosteroid cream. In addition, the polluted environment also affects the skin pigmentation. “To treat melasma safely and effectively, it is necessary to have the examination and consultation of a qualified doctor. At the same time, each person must have a basic skin care process: cleansing – moisturizing – sun protection, especially sunscreen to be able to improve as well as maintain good treatment results,” emphasized Dr. . According to him, arbitrarily treating melasma by applying alcohol, applying masks from betel leaves, fresh milk perilla… according to oral tradition is not only ineffective but even left behind. very serious consequences. Accordingly, women may face mild consequences, such as skin irritation, redness, swelling, itching, severe endocrine disorders, pigmentation disorders, skin tan, secondary melasma, loss of color. factors, skin erosion… These are all extremely difficult diseases to treat. The colonel doctor said that he had encountered countless cases of melasma treatment in the wrong way. All of these actions have very unfortunate consequences. The remedial treatment takes a lot of time, effort and money, and it is not even possible to return the original skin. Agreeing with this point of view, Dr. CKI Tran Thu Trang – In charge of Laser-Cosmetic – Dermatology Unit, Bai Chay Hospital recommends, to ensure safety, when there are facial problems such as tan, acne Acne people should not buy, apply products according to rumors, need to be examined and treated with a dermatologist. In particular, when starting to use skin care products on the face, dermatologists also recommend that you test the reaction by applying cosmetics to the skin on the inner arm for 24-48 hours, if If the skin area does not show any signs of itching, redness, or blisters, you can safely use it on your face. If unfortunately your facial skin is red, rash or acne, itching, peeling, burning pain, you must immediately stop the product and consult a specialist for timely treatment. At the same time, it is recommended to maintain a daily skin care routine including cleansing, moisturizing and sun protection while combining with a healthy lifestyle, eating and exercising, limiting stress and staying up late.

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.

Illustration. Mix 1 cup of sea salt with 1/2 cup of extra virgin olive oil and 5 – 15 drops of essential oil of your choice. Use this mixture to lighten skin 1-2 times per week. Coffee and sugar recipe Mix 1/4 cup of coffee grounds with 1/2 cup of sugar, 2 tablespoons of extra virgin olive oil, and 3 vitamin E tablets. Apply the mixture evenly on damp skin, massage gently for about 10 minutes, and then shower with Clean water. Coconut oil recipe Mix 1/4 cup of raw sugar with 1/2 cup of coconut oil, apply the mixture evenly on the skin, gently massage for about 10 minutes and then rinse with clean water. This mixture helps to effectively soften dry, rough skin. Exfoliate with lemon and alum Squeeze half a lemon with a little alum, wait until the alum dissolves, use a cotton ball to lightly absorb the solution on the skin to be removed, wait for 20 minutes, then rinse with warm water. Exfoliate with lemon and egg whites Mix well to get the most perfect home scrub recipe, not inferior to spa. Apply to the face and keep it for 20 minutes, wait until the mixture begins to dry on the skin, proceed to rinse with warm water. Fresh milk Fresh milk is a very effective way to make exfoliating masks at home and whiten skin. In fresh milk there are many substances that help pull excess skin cells from the normal layer of the skin. At the same time, the skin whitening effect of fresh milk has been scientifically proven. How to do: After washing your face with warm water. Blot your face with a damp towel (dipped in warm water), apply milk to the entire face and leave it on for 15 to 20 minutes. Then wash your face with warm water. Take a cotton pad soaked in fresh milk and wipe your face 3 times. Finally, wash your face with warm water to complete the exfoliation.

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

Resources Part of flour – Wheat flour: 480g; – Dry yeast: 10g; – Sugar: 15g; – Fresh milk without sugar: 400ml; – White salt: 08g; – Cooking oil (vegetable oil): 20g Potato filling – Potatoes: 05 tubers; – White salt: 01g; – Shredded chedar cheese: 200g; – Cake dressing: Eggs: 01 yolk and 1 tablespoon of cooking oil; – Sprinkle the cake: white sesame seeds, cumin seeds (if not available, replace with black sesame seeds) – Tools: 20cm long bread mold, flat spatula, hand whisk (if any). Making Step 1: Mix the flour crust Put warmed fresh milk in a large bowl, add 15g sugar, yeast, stir well. Then pour in the flour, mix briefly, add salt, mix well with a flat spatula and continue to add vegetable oil, knead by hand until the flour blends into a uniform ball, cover the dough to make the dough. rest for about 30 minutes. Step 2: Make the potato flour filling Potatoes are peeled, cut into pieces and boiled with 1 liter of water for about 15-20 minutes until they are soft, then take them out and drain the water or you can steam them. Mash the potatoes while still hot, then add in 100ml of fresh milk, mix well, then add cheese and a little white salt and mix well. Divide this multiplier into 3 parts. Step 3: Create potato flour cubes After the flour has rested for 30 minutes, bring the dough out and knead it gently by doubling the dough from both sides a few times, forming a rectangular dough and then using a dough cutter to divide the dough into 3 parts. Each part of this flour is rolled up and then rolled out by hand to roll the potato filling made in step 2. Roll the potato dough into a circle so that the flour covers the potato flour evenly. Then use your hands to flatten the potato flour block, put it in a baking tray lined with parchment paper, cover, and incubate for about 20 minutes for the dough to rise about 80%. Step 4: Bake the cake – Beat egg yolks with cooking oil, spread evenly on the surface of the potato flour block, then press down with your fingers to form equal holes on the surface of the cake, sprinkle sesame on the surface of the cake. – Turn on the oven at 180 degrees Celsius, preheat the oven for 10 minutes, put the dough mold in step 4 into the oven to bake for 20 minutes until golden. Take the cake out and enjoy it while it’s still hot. Good luck!

Resources: – 360g condensed milk – 250ml boiling water nước – 80ml passion fruit juice – 400ml fresh milk – 2 tablespoons milk powder – 200g of ready-to-use yogurt – Yogurt container Making: – Step 1: Cut the passion fruit in half, then scoop out the lemon core, filter through the wire to get 80ml of passion fruit juice. – Step 2: Pour boiling water into a large bowl, then add condensed milk and stir until dissolved. – Step 3: Next, you add powdered milk and ready-to-use yogurt, stir the ingredients. – Step 4: Finally, you pour passion fruit juice into the same and stir once more and you’re done. – Step 5: Pour milk into sterilized and dry containers. – Step 6: Put the yoghurt jars in a pot or styrofoam container, fill 1/2 cup of yogurt with water, then close the lid and incubate for 6-8 hours, the milk will ferment. Put the yogurt in the refrigerator for a few hours for the milk to cool, then take it out and enjoy it when you eat it. Jack-fruit yogurt Resources: 300g peeled jackfruit
6 boxes of yogurt
2 pears
12 tablespoons sweetened condensed milk
Flour
Assorted colorful jellies
Coconut
Fresh copra
100g of water Making: Take 1 bowl with tapioca starch, add 1.5 bowls of boiling water, mix well by hand so that the dough does not clump into lumps. When the heat in the bowl has cooled down, use your hands to knead the dough until the dough is slightly thickened, press down to see the dough settle and then turn up without any fingerprints.
Diced fresh coconut. Take a little tapioca flour, press it down, then take a piece of diced copra in the middle, squeeze the edges of the dough, put it in the palm of your hand, and then put it in a bowl. Do the same with the remaining pearls.
Use a saucepan to pour ½ pot of water, bring to a boil, then drop the pearls into the pot and cook until the seeds are clear and floating, then take them out and drop them in cold water to make the pearls tough. Peel the pears, diced them, and then soak them in cold water so that they don’t darken and the pears still retain their natural whiteness.
Then take it out to dry and then mix it with dry tapioca flour so that the cornstarch blends in with the pear. Use a spatula to shake to remove excess powder.
Bring another saucepan to a boil, then drop the pears in, cook until the seeds are clear and float on the surface of the water. At that time, take a ladle with holes to scoop out and pour into a bowl of cold water so that the pomegranate seeds do not stick together.
Next, take the peeled jackfruit and cut it into medium length fibers, so it should not be too thin, you will not feel the sweetness of the jackfruit.
Take a large bowl for small shaved ice to the bottom of the bowl, then put the colorful jellies with pearls and cooked pomegranate seeds into the bowl. After the ingredients to eat with jackfruit yogurt are done and put in the bowl, the indispensable ingredients are yogurt and jackfruit. Put yogurt and jackfruit in a bowl then add condensed milk and coconut milk.
Finally, jackfruit yogurt is finished with delicious flavor and attractive color. Aloe vera yogurt Resources: + Fresh milk: 1 liter + Condensed milk: 200g + Female yogurt: 1 box + Sugar: 50 grams + Yogurt container + Aloe vera Making: – Aloe vera peeled and washed, then soaked the inside with salt water to remove all the oil, then cut the pomegranate seeds. – Rinse with salt water several times until less viscous. – Cook 1 pot of water until it boils for aloe vera that has been drained through salt water, stir briefly and wait for the water to boil again for 1 minute, then take it out immediately and rinse it with cold water. – Aloe vera is rinsed with cold water that has no viscosity, drained, then marinated in sugar to taste and then put in the refrigerator. Aloe vera will produce more water, you can add shaved ice to make aloe vera juice. Mix condensed milk with sugar and water and cook until foamy. – When the mixture of sugar + water + condensed milk is warm enough, let the aloe vera boil until it boils, turn off the stove and let it cool to 40-45 degrees Celsius, then add the yogurt. The aloe vera yogurt mixture is cooled and then measured into yogurt containers, then incubated these yogurt jars for about 6-8 hours. After brewing, you put the yogurt in the refrigerator to cool and enjoy! Peanut yogurt Resources: 700ml fresh milk without sugar 150 grams of condensed milk 1 jar of unsweetened yogurt 150 grams of peanuts 100 grams of granulated sugar Making: Step 1: Heat fresh milk, add condensed milk and stir until dissolved. Wait for the hot milk to froth slightly, then turn off the heat. Let cool down to about 50-60 degrees Celsius, then add yogurt, stir well. Step 2: How to prepare peeled and washed peanuts. Boil 300 ml of water with 100 grams of sugar, put the peanuts in the rim for 10-20 minutes to absorb the flavor. Pour into a clean container, place in the refrigerator. Step 3: Pour yogurt into the jar, cover. Place in the incubator. Cover and leave overnight or at least 8 hours for the yogurt to fully ferment. Step 4: Take out the yogurt, put it in the refrigerator for 2-4 hours. When eating, add peanuts together and enjoy. Xiao Bao (Synthetic) Photo: Collectibles

Ms. A. abandoned this spoiled milk carton. But the next day, when she opened another milk carton, Ms. A was surprised because the damaged milk box continued to be damaged. “I opened the milk and found it curdled, turned yellow and had a sour smell. I myself am quite careful when choosing food and beverage products for my children, I know that pasteurized fresh milk has more nutritional advantages than other lines, so the preservation of this product is more demanding. in the preservation stage and the use time is shorter” – Ms. A. said. To clarify the information that Ms. A reflected in the most objective way, on May 16, PV was present at Ms. A’s family to directly record the condition of the milk box showing signs of being damaged before its expiry date. Through direct observation, with the naked eye, PV found that the milk box for Ms. A. provided with the phenomenon: clumping, unusual concentration and unpleasant odor, unlike fresh milk products. other on the market. According to the company’s advertisement, after the launch, pasteurized fresh milk in 220ml paper bags, Dalatmilk is one of the few dairy products in paper bags made entirely from clean fresh milk of the famous dairy farming region. . This is a product line that says “no” to preservatives or synthetic ingredients, fully inheriting the value of the long-standing Dalatmilk brand – a brand beloved for its outstanding quality. Vietnamese businessmen will continue to inform about this issue!

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

Resources: – 150g of butter meat – 300ml coconut milk – 50g sugar – 1 lemon Making: – Cut avocado into small pieces, put in a blender, you can keep a part of butter to cut into semicircles, just to decorate the butter cream more beautiful, and create an interesting feeling when eating. Then, add coconut milk, sugar to the butter mortar, puree. Add the juice of 1 lemon and mix well. – Pour the mixture into the ice cream mold. If you’re keeping the unground butter, place the sliced ​​butter in the mold before pouring the mixture in. Close the lid of the ice cream mold and put it in the freezer compartment of the refrigerator. Depending on the size of the ice cream stick, the time can last about 4-6 hours. Avocado smoothie Resources: 1 avocado Condensed milk: 60g Fresh milk: 50ml Coconut milk, sugar, shaved ice Making: Step 1: How to choose a good avocado To make a delicious avocado smoothie perhaps the most important step is choosing avocado. We should not choose green butter because it will make the smoothie bitter and not smooth, with small crumbs. You should also not buy overripe avocado, then the butter will become mushy and the avocado smoothie will no longer be fragrant. Should choose medium ripe avocados, avocado skin has a natural purple color, glossy glossy, firm hand, when shaking, you can hear the click of the avocado seeds inside. You can gently press on the avocado stalk, if it’s a bit soft, choose. Step 2: How to prepare butter First, halve the avocado lengthwise. Use a knife to lightly cut lines from the tip to the stem of the avocado, then peel the avocado and cut it into small pieces. Or we can cut the avocado horizontally, rotate it slightly to separate the avocado kernel from the avocado flesh, then scoop the avocado meat with a spoon or cut the avocado into small pieces for easy blending. Step 3: Blend avocado smoothie Put the just-cut avocado meat with fresh milk, condensed milk, a little coconut milk to enhance the flavor in a blender. If you like it sweeter, you can add a little more sugar. Butter tea Resources: 400g ripe avocado 180ml sweetened milk 150g condensed milk 150g coconut milk 3 leaves of gelatin (5g) Making: Step 1: Preliminary ingredients Peeled avocado, cut into small pieces Soak the gelatin leaves in cold water until soft. Step 2: the steps to take Put the sliced ​​butter in the blender. Add fresh milk, blend until smooth. At this point, remove the galatin leaves and place them in another bowl. Take 50ml of boiling water and pour it into a bowl of gelatin until it dissolves completely. Put the avocado smoothie you got in step 1 on the stove, bring to a boil. When the butter is simmering, pour in the galatin water. Stir until the gelatin is completely dissolved. Pour butter into small molds. Then wait for the butter to cool and put it in the fridge for about 3-4 hours for the butter to solidify. Put coconut milk, condensed milk in a pot, stir well to mix coconut milk and condensed milk, bring to a boil, then turn off the heat. Let cool. When eating, put avocado tea in a bowl, drizzle coconut sauce all over the avocado. Serve with shaved ice. Butter mousse Resources: 50 g biscuits or oreo 20 g Melted Butter 150 g Cream cheese 1.5 avocados 60 g Sugar 75 g Yogurt 2 tablespoons Lemon juice 75 ml whipping cream 10 g Gelatin powder 165 ml Warm water Making: Put the biscuits in a plastic bag, beat the crumbs with a pestle, then pour in the melted butter and mix well, then press the mold with a spoon to tighten it to form a cake base (use a 16cm removable mold). Put cream cheese, 1 avocado, lemon juice, yogurt, whipping cream, 45g sugar in a blender, puree, add 5g gelatin powder and mix well. Pour the blended mixture into the cookie mold in step 1, using a spatula to smooth the surface of the mixture. Then refrigerate for 3 hours for the cake to harden. Add the remaining 3g of gelatin to 15ml of warm water. 15g sugar dissolved in 150ml boiling water. Then dissolve these 2 mixtures together. Use the remaining half of the avocado, slice it thinly, and arrange it evenly on the cooled cake pan, whichever way you like. Use the cooled mixture in step 4 to pour over the buttered cake pan. Then continue to refrigerate for 2-3 hours for the cake to harden. Before taking the cake out of the mold, use a hair dryer to dry around the mold, heating the cake will automatically leave the mold. Xiao Bao (Synthetic) Photo: Collectibles

-Mikko dumpling dough (available with yeast): 400 grams. – Fresh milk without sugar: 150ml -250 gr lean shoulder meat (remove skin and fat) -Char siu seasoning package -100 grams of Mozzarella cheese Processing: -For lean shoulder meat marinated with half a packet of char siu seasoning for 2-3 hours and then grilled or fried. Cooked meat, diced, mixed with the remaining marinade, put on the stove to boil until the water thickens. Let cool. -Fresh milk is kept at room temperature or heated to about 30-35 degrees and then mixed with the available yeast bag. -Prepare a large bowl, mix milk with yeast and flour and 2 tablespoons of cooking oil, knead the dough for about 20 minutes. Cover the dough with cling film and let it rest for about 50 minutes. After incubation, the dough will expand 3-4 times, use your fingers to press the dough to release air, put it on a flat surface and then knead it again. – Divide the dough into equal portions. Roll each part into a round shape and then flatten it with your hand to make the dough surface bigger, the easier it is to put the filling inside. A spoonful of char siu filling with 1 piece of shredded cheese in the middle and then wrap the cake. – Under each cake put a piece of clean paper so that the cake does not stick to the steamer. Incubate the molded cake for about 10 minutes before steaming. -Steamed the cake for 10 minutes is the cake is cooked (do not steam for longer than 15 minutes to avoid the cake being called). Wait for the water to boil, then put the cake into steaming and do not open the lid during the steaming process. The finished products we get are cakes with a soft, fragrant crust, rich and fragrant char siu inside, mixed with fatty leopard cheese, the more you eat, the more mashed. Minh Hoa (th)

Traditional yogurt smoothie Resources + 1 box of yogurt + 2 tablespoons condensed milk + Shaved ice + 1 lemon. Making + Lemon washed, cut a thin slice to set aside. The rest squeeze the juice, remove the seeds. + Put yogurt, condensed milk, shaved ice, 1 teaspoon of lemon juice into a blender, grind for about 30 seconds when smooth. + Pour yogurt into a cup or glass, garnish with freshly cut lemon slices, use immediately. Mango yogurt smoothie Illustration. Resources + 1 sweet, ripe mango + 1 jar of yogurt + 100ml fresh milk + 1 tablespoon condensed milk + 2 tbsp shaved ice. Making + Mangoes are washed, peeled and cut into squares. + Put yogurt, fresh milk, condensed milk, mango, shaved ice into the blender. Blend for about 30 minutes until smooth and evenly mixed. + Pour the blended smoothie into a glass and enjoy. + If you don’t like to grind together, you can separate each thing, then mix well when eating. You do the following: Put 2 tablespoons of crushed ice on the bottom and then add 1 layer of yogurt until about half a glass, then grind, add fresh milk, add a layer of mango, then add yogurt and top with a layer. thin mango. + You can decorate it beautifully and enjoy. Pineapple yogurt smoothie Resources + 1 jar of yogurt + 1/2 pineapple + 1 teaspoon chia seeds + 2 teaspoons condensed milk + Shaved ice. Making + Pineapple bought, peeled, cut off the pineapple eyes, washed, sliced, removed the pineapple pulp. + Put yogurt, pineapple, shaved ice, condensed milk into a blender, puree. + Put the blended smoothie into a glass, sprinkle with chia seeds and enjoy. Above are some delicious and attractive yogurt smoothie recipes, you can combine with any fruit you like, with a similar recipe. You can combine a variety of fruits together, which is also very delicious.

Making: Dissolve 15ml of fresh milk with 1/4 teaspoon of salt and 1/2 teaspoon of pepper or you can estimate, for every two eggs, add 1 tablespoon of fresh milk. Take another bowl, beat the eggs well, then add the milk mixture to the egg bowl, stir well. Heat cooking oil, sauté a little onion, pour in the beaten egg mixture and fry on low heat without covering the pot so that the eggs are slightly drained. When the eggs are almost cooked, you skillfully roll them up. In addition, there are some tips to make white dishes more delicious and beautiful: Fragrance creation: You crack the eggs into a bowl, add a few drops of white wine and fry normally. Alcohol both helps to remove the fishy smell of eggs and enhances the smell of fried eggs. Create porosity for eggs: After whisking the eggs, put the cooking oil in the pan, heat the oil and then add the eggs to fry. You can add 1/4 teaspoon of baking powder to the egg and beat it well for the same result. Create a beautiful yellow color: Before beating the eggs, put in a bowl 2-3 drops of lemon and 1 teaspoon of cooking oil. Beat the eggs until foamy, then add to the pan. The more evenly beaten, the more golden and spongy your eggs will be. Illustration. Some notes when eating eggs Eggs are often used in the family, however, eggs should not be combined with some of the following foods: – Pig brains: Combining these two together increases blood cholesterol, causing arterial hypertension, which can be life-threatening. – Soymilk: Soy milk is rich in animal protein, fat, carbohydrates, vitamins and minerals, but the protein in eggs can combine with trypsin in soy milk, causing the protein breakdown process to be hindered, reducing the rate of protein absorption. may cause inhibition of activity, affecting the digestive system. – Tea Tannic acid in tea leaves will combine with proteins in eggs to form tannic acid protein compounds that slow down the activity of intestinal peristalsis, cause constipation, increase the risk of accumulation of harmful toxins in the body. – Street: Many housewives when storing eggs have a habit of giving sugar. But the protein, the amino acid fructose in eggs, combines with lysine to form a substance that is difficult for the body to absorb. – Do not eat boiled or baked chicken eggs overnight, because nutrients and proteins are destroyed, which will degrade, lose nutrition and cause harm to health. – Do not put MSG (monosodium glutamate) in egg dishes. – Especially should not eat eggs with turtle meat. After eating eggs, you should not eat persimmon because it is easy to get food poisoning, acute gastroenteritis after 1-2 hours.

RESOURCES Chicken eggs: 01 fruit; – Fresh milk: 110g; – Condensed milk: 10g; – Milk powder: 15g; – Purple sweet potato: 250g; – Yeast for bread making: 04g; – Sugar: 30g; – Bread flour: 280g; – Salt: 04g; – Butter to soften at room temperature: 30g. MAKING Step 1: Create dough from flour Put the above ingredients (except butter) into the mixer, knead the flour, note the fresh milk to cool. Stir the flour until it is pulled into a thick film, then add butter (softened) and continue to mix until the dough can be pulled into a very thin, flexible, tough film, then stop mixing the dough. Dough mixing time is about 25 minutes. Bring the dough covered with food wrap, incubate at room temperature (26 degrees C) for about 1 hour. Step 2: Create a dough from purple sweet potato Purple sweet potato washed, peeled, steamed and crushed with a spoon. Put the mashed potatoes in a zip bag, spread them into a thin rectangle of 18 x 27cm, about 5mm thick, put in the freezer for about 30 minutes. Step 3: Create purple sweet potato flour Wheat flour after incubation to use your hand to gently punch the dough to break the air bag, use a rolling dough to spread the dough with twice the size of the purple potato flour. Put the purple potato flour in the middle of the flour, fold the 2 ends so that the flour can cover the purple potato flour, the edges are tight, spread out a little thin and continue to fold 2 more times 2 more to create layers. of bread. Then laminate the flour for the second time, then double it, continue to laminate, cover and put in the refrigerator for 20 minutes. Bring the dough to cut into 4 long bars, 1 end of these 4 bars still stick together to braid like braid. After shaping the cake, fold the ends, put in a baking tray (size 450g) in a warm and humid place for about 1 hour until the cake is nearly full. Note: + You can take a little flour to rub your hands to prevent stickiness when rolling the dough to create purple potato flour blocks. + Tet braids the potato flour bars very gently, not too tight for the flour to continue fermentation. Step 4: Bake the cake Preheat oven to 200 degrees C (390 degrees F) before 10 minutes, bake on bottom grill for 10 minutes, then open oven and place foil on top of cake, reduce to 190 degrees C for 30 minutes. If the mold has a lid, bake 200 degrees Fahrenheit for 30 minutes, then open the lid and bake for another 3-5 minutes to make the yellow cake surface. Take out the cake, let it cool in the trench tray before cutting it into thin slices and enjoy. I wish you a successful purple sweet potato bread!

1. Watermelon 150g 2. 150g of fresh milk 3. Cut watermelon into small cubes In our country, watermelon is quite popular and has a much cheaper price than many other fruits. Watermelon can be eaten directly, processed in juices, smoothies or used in salads. With rich nutritional content and natural sweetness, watermelon is loved by many people and used in the diet. Watermelon is rich in vitamins A, B6 and C and many antioxidants, especially non-fat watermelon can prevent diseases such as diabetes, obesity and heart disease. According to traditional medicine, watermelon has cool properties, helps to cool the body, helps to clear heat to detoxify the body through increased renal excretion and more urination. Therefore, watermelon is a wonderful fruit in hot summer days. Summer drinks: How to make watermelon milkshake: Cut the watermelon Peeled watermelon into small pieces, remove watermelon seeds. Grind the watermelon Put the watermelon in the blender, add the fresh milk and puree. Finish Pour ground watermelon into a glass, add the sliced ​​watermelon. If you want to drink it cold, add some shaved ice to finish. Finished products: Watermelon is a popular summer fruit and is quite inexpensive. So, you should pocket this delicious and sweet watermelon shake milk recipe to cool off in the summer! To make a glass of watermelon shake as above, you will cost about 8,000 VND and 10 minutes of processing only. Wish you success with this watermelon milkshake!

Resources + 200g soybeans + 1.2 liters of water + 220ml of fresh milk + 60ml whipping cream (whipped cream) + 10gr gelatine + 150g black pearl (commercially available) + 70g Korean brown sugar. Making Step 1: Preliminary processing of raw materials Illustration. + Soybeans soak in water, remove small, deep, rotten seeds … soak in clean water for about 8 – 10 hours for a double or triple hatch. + After soaking, the beans are full of water, then pour them into the basket to wash again. Step 2: Cook milk + Add 1.2 liters of water to the machine with soybeans, puree. Use a cloth to squeeze the bean juice, remove the residue. + Put the bean juice to boil, remove the foam, let it simmer for about 15 minutes. Step 3: Making tofu + Soak or water gelatine to melt. + Mix the bean milk with fresh milk and whipping cream, and bring the mixture to a boil over medium heat until it is almost boiling. + Add gelatine to stir until dissolved, then turn off the heat. + Pour the milk mixture into the mold, let it cool for 8 hours to freeze. Step 4: Cook the pearls + Buy pearls available, you just need to boil a pot of boiling water and then drop the pearls in, when the pearls float, lower the heat, cook for another 20 minutes. + North down and leave, cover and incubate for another 10 minutes. + Take out the pearls in a bowl, add brown sugar and mix well. Finished products + When eating, just pull the tofu out of the mold, sprinkle pearls and black sugar water on the surface. Tofu “cooked in green”, soft, smooth, fresh fat, melted in the mouth, then wrapped with tangerine and the fragrant, supple sweetness of black sugar pearls is sure to make you fall in love. Above is how to make a very simple black sugar pearl tofu that anyone can do. It only takes a little time to make this delicious dish. Wish you success!

Illustration. Traditional yogurt bag Resources + 240 g of yogurt + 1 can of condensed milk + 1 can of boiling water (use a can of condensed milk to measure) + 400 ml of fresh milk without sugar or with sugar as desired + Carrying bag. Making + Put condensed milk in a large bowl, use the cans of condensed milk to pour 1 can of boiling water, stir well to dissolve. + Add 400ml of fresh milk, stir well. + Wait for the milk mixture to cool to about 40, 50 degrees, then let the yogurt stir to dissolve. + Filter through the sieve for smooth milk. + Put the yogurt in the bag, fasten it. + Yogurt incubation: You can brew yogurt with a rice cooker or a foam barrel. Put the yogurt bag in the pot / barrel, pour 70 degree water into the pot, cover tightly, incubate for 6-8 hours. Note: During the incubation period, the water temperature can be checked. If the water cools, add hot water to maintain the incubation temperature. Yogurt with fruit flavored bag + With fruit syrup flavored yogurt You can buy pre-cooked syrups at the supermarket or cook your own syrup from fruits such as oranges, lemons, and passion fruit … When you’re done with yogurt (like a traditional yogurt bag), just add the syrup, stir it well and put it in the bag, then bring it back to normal. + With yogurt bag from fresh fruit Meaty fruits such as mango, strawberries, peel, cut into small pieces, for every 100g of marinated fruit with 30g of sugar. Then marinate the sugar for about 15 minutes, put in the blender, then slug on the low heat until the fruit is thick. Allow the jam to cool, then add the blended yogurt (the traditional yogurt above). Then put in the bag and bring the normal incubation is complete.

Here are 3 ways to make the simplest banana ice cream Make banana ice cream with a blender Illustration. Resources + 2 bananas + 2 teaspoons of cocoa powder + 2 tablespoons peanut butter + Half a bowl of roasted peanuts pounded + Fresh milk Making You just need to put all of the above ingredients (except roasted peanuts) in a blender, puree. Pour the ground mixture into the box to prevent the freezer for 6 hours. After the banana ice cream has hardened, sprinkle some peanuts on top to be used. How to make banana ice cream Resources + 3 ripe bananas + 250ml of coconut milk + 4 teaspoons of flour + 200gr desiccated coconut + 100gr of roasted peanuts and crushed + 4 teaspoons of condensed milk 1/4 teaspoon salt Making + Put coconut milk, flour, salt, condensed milk in a pot, turn on the stove to simmer, stir well until the mixture dissolves homogeneously, then turn off the heat, let cool. + Put each fruit in a plastic bag, press down flat. + Apply the original mixture on both sides of the pressed banana, add shredded coconut and sprinkle with a few peanuts. + Put the stick in the middle, wrap the plastic bag used to press the banana before then put it in the compartment for 6 hours to complete. How to make banana ice cream Resources + 4 bananas. + 200 ml of yogurt. + 100 ml of coconut milk. + 100 ml of fresh milk. + 50 ml of condensed milk. + Roasted peanuts, crushed. + Shredded coconut rice. Making + Cut banana into thin slices lengthwise, one fruit cut about 4 slices is just right. + Roasted peanuts, pounded, smashed Put the bananas in the box, 1 layer of banana, 1 layer of thinly roasted peanuts, on top is the layer of roasted peanuts and sprinkle with a little grated coconut. + Mix yogurt, fresh milk, condensed milk, coconut milk in a large bowl, mix well then pour into the banana box arranged. Shake gently to spread the milk evenly throughout the box. + Close the lid of the box and keep the refrigerator from freeing for about 6 hours. + When you want to eat, just take it out for 1-2 minutes for the ice cream to separate from the box, cut into small pieces to taste.

How to make tofu with black sugar pearls Resources + 200g soybeans + 1.2 liters of water + 220ml of fresh milk + 60ml whipping cream (whipped cream) + 10gr gelatine + 150g black pearl (commercially available) + 70g Korean brown sugar. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3. Making: Step 1: Preliminary processing of raw materials + Soybeans soak in water, remove small, deep, rotten seeds … soak in clean water for about 8 – 10 hours for a double or triple hatch. + After soaking, the beans are full of water, then pour them into the basket to wash again. Step 2: Cook milk + Add 1.2 liters of water to the machine with soybeans, puree. Use a cloth to squeeze the bean juice, remove the residue. + Put the bean juice to boil, remove the foam, let it simmer for about 15 minutes. Step 3: Making tofu + Soak or water gelatine to melt. + Mix the bean milk with fresh milk and whipping cream, and bring the mixture to a boil over medium heat until it is almost boiling. + Add gelatine to stir until dissolved, then turn off the heat. + Pour the milk mixture into the mold, let it cool for 8 hours to freeze. Step 4: Cook the pearls + Buy pearls available, you just need to boil a pot of boiling water and then drop the pearls in, when the pearls float, lower the heat, cook for another 20 minutes. + North down and leave, cover and incubate for another 10 minutes. + Pick up the pearls in a bowl, add brown sugar and mix well. So, you have completed the delicious black sugar buffalo leg tofu. When eating, just take the tofu out of the mold, sprinkle pearls and black sugar water on the surface. Tofu “cooked”, soft and fresh, melted right in the mouth, and then wrapped with tangerine with fragrant, supple sweetness of guarantee will make you fall in love.

Stretch marks in pregnant women are quite common during pregnancy. Essentially, stretch marks are the result of the breakdown of collagen and elastic layers of the skin. Early signs may be a burning sensation in the skin, itching, or even a slight prickling sensation. People with more stretch marks are those with less resilient skin – meaning that the older you get pregnant, the greater the risk of stretch marks, especially those who give birth to children of their age. after 35 years old. Depending on the skin color, stretch marks will be pink, reddish brown or dark brown at first. Over time, the reddish-brown pigment fades away and the stretch marks will look like milky white scars. In fact, no one can know in advance whether they will stretch or not. However, genes play a significant role because everyone inherits skin samples from their parents – which means if your mother stretches while pregnant, chances are you will also have stretch marks during pregnancy. my baby. In addition, twins or triplets will be more prone to stretch marks because their belly will be bigger, the skin has to stretch more to have enough “accommodation” for the baby. Cure stretch marks for pregnant women Fresh milk – Enhances skin vitality Fresh milk and olive oil are a great combination to help repel worries about ugly stretch marks. All you need to do is prepare a teaspoon of olive oil and a cup of fresh milk, boil the milk and add a few drops of olive oil. Wait for the mixture to cool, use cotton or a clean towel to dab the mixture on the stretched skin, then wait about 15-20 minutes and rinse with cool water. Add zinc to the skin Lack of zinc skin is easy to stretch. So pregnant mothers should add zinc to the body. You can take zinc supplements if needed. However, mothers should take it according to the doctor’s prescription. Use coconut oil Coconut oil has many useful uses in preventing stretch marks, is a great use for pregnant women, not only that, coconut oil is also very good for breastfeeding women. Coconut oil is full of saturated fatty acids, consisting mainly of medium chain fatty acids. These fatty acids are not easily oxidized, so they will not damage skin stem cells. Pregnant mothers should use coconut oil during the 4-5 months of pregnancy and daily use every evening after bathing to apply on the skin of the abdomen. For women who are breastfeeding, can use coconut oil to apply nipples to avoid cracked nipples. Drinking a small teaspoon of coconut oil every morning is also good for milk and makes more milk. Pregnant women unfortunately can still use coconut oil to limit stretch marks and fade stretch marks. Mom can apply coconut oil directly on the skin to be protected. It is best to use immediately after bathing to keep moisture and let the coconut oil absorb into the skin easily.

– Crispy meat: 250g. – Coconut milk: 150ml. – Fresh milk without sugar: 200ml. – White sand sugar: 80g. – Vanilla essence: 1 teaspoon. Table salt: 1 teaspoon of coffee. Illustration. Note when choosing ingredients: How to choose delicious durian: When choosing a durian, note that the waist of the fruit must be evenly enlarged, not crooked. The fruit is divided into very large and clear zones. Durians that are old and beginning to ripen have a slightly cracked outer shell, giving off a characteristic aroma. – Do not choose durians that look too rigid, round like rugby without dividing into zones. – The old durian fruit has large, very hard thorns, but the thorns are slightly round, not pointed and tiny. When squeezing two close spines of a durian fruit, but seeing that it does not come together, it is old, on the contrary, if you squeeze these two spines, it is soft, the fruit is young or ripe, so when eaten and easy to get embarrassed. How to cut durian – Durian is like jackfruit, has a lot of spines, so when cutting like this fruit, first distinguish the zones on the durian fruit, then use a sharp knife to cut from the top to the middle of the segment. – Then, use the tip of the knife to poke in the middle from the top to the deep in the left to create a crack. Use the force in your hand to split the fruit in half. Part 2: How to make durian ice cream – First you add coconut milk + sugar mixed in a small pot and then cook. While cooking you have to use a spoon to stir all the ingredients together, until the sugar dissolves, turn off the heat (no need to boil). – Then you use a spoon to puree this durian meat. Then add fresh milk, vanilla, and salt to mix. – When you finished preparing steps 1 and 2, you put the 2 parts of this mixture together in a large bowl. Then prepare for the cream mold. – Finally, you park the ice cream mixture in small molds or big boxes and put them in the freezer for 7-8 hours to eat. Note: If you use a large box, take it out every 2 hours, use a spoon to stir once to prevent ice cream from crushing. Finished product requirement: Durian ice cream is light yellow in color, has a characteristic durian aroma, is cool and slightly greasy. Soft, smooth, spongy, non-separable ice cream. Wish you success with how to make cool durian ice cream for summer day!

Resources: Passion fruit: 6 fruits Egg yolk: 6 pcs (chicken eggs should be used) Whipping cream (fresh cream): 360ml Fresh milk without sugar: 300ml Sugar: 150g Making: – Passion fruit you wash and split, then use a spoon to filter out the seeds to get the passion fruit juice. – The egg yolk you put in a bowl, add sugar and beat. – Next, you put the milk in a pot, boil over low heat to heat. Then slowly add the beaten meringue mixture, taking care to stir while gently stirring. – You continue to stir until the mixture gently bubbles, then add the passion fruit juice to stir and then turn off the heat, let cool. – Whip the prepared whipping cream and wait until the above mixture cools, you add the whipping cream that you just beat. – After that, you put the mixture in a container and put it in the freezer in the refrigerator and take it out with a spoon to scoop up the cream, rub it smooth and then put it back in the fridge, repeat the process. This is about 3 to 4 times more delicious. Passion fruit jelly Resources: Passion fruit: 3 fruits Coconut milk: 200ml Jelly powder: 10g Sugar: 100g (you can add or remove depending on your preference) Water: 600ml The mold is optional Making: Step 1: Mix 150g of sugar with jelly powder and divide into 2 parts. Step 2: Dissolve 200ml of coconut milk with about 30ml of water and put on the stove to simmer. Step 3: When the coconut milk mixture is boiling small, pour 1/2 of the mixture of sugar water and jelly and stir. Step 4: When the above mixture boils, turn off the heat, pour coconut milk jelly into each mold. Wait for it to cool, then refrigerate it for the jelly to freeze. Step 5: Passion fruit filtered to remove the seeds to get the juice. You can eat whole seeds, you less than 1 teaspoon of lemon seeds dropped into the juice. Step 6: Put the mixture on the stove, simmer, when the mixture just boils, add the remaining sugar and jelly powder and stir to dissolve. Turn off the heat, take out the coconut milk jelly that is now frozen out of the cabinet, pour the lemon jelly on top. Cool and store in the refrigerator. Step 7: When the mixture freezes, take the passion fruit jelly out of the mold and enjoy Passion fruit mousse cake Resources: Gelatin: 10 grams (about 2 leaves) Passion fruit juice: 100 grams (about 4 fruits) Sugar: 80 grams
Fresh cream: 230 ml Mirror layer above Passion fruit juice: 80 grams (about 3 passion fruit)
Sugar: 80 grams
Gelatin: 5 grams (about 1 leaf)
A little passion fruit seeds used to decorate Making: Bring the whipped cream with the stick and the whipped cream bowl in the freezer for about 10 to 15 minutes, then whisk out to soften the whipped cream. Note that it is not allowed to whip cream to hard cotton but only soft cotton so that when mixed with passion fruit cream does not separate water. Cut the passion fruit in half, use a spoon to scrape the seeds to put into the sieve, use a spoon to remove all the water. Make all 4 fruits to make about 100g of passion fruit juice. Next, add the sugar and stir until the sugar dissolves, then remove or use a toothpick to remove the foam. Soak the gelatin in water to soften, take out, squeeze out the water, then add a little boiling water to cool, put in the microwave for about 30 seconds. Remove the gelatin, stir to cool, then pour into the lemon juice above and mix well. Then put the passion fruit juice and gelatin above into the whipped cream bowl, mix gently until the mixture is homogeneous, pour into the mold, put in the refrigerator for about 3 hours. Add a little sugar to the passion fruit juice and stir well until the sugar dissolves Gelatin you also soak softly, then add a little water to the microwave to dissolve, then pour into the passion fruit and sugar mixture above, stir to cool completely then pour on the passion fruit mousse layer (left in the cabinet for about 3 hours for the crowd already). Bring the mixture to the refrigerator. After about 30 minutes, sprinkle the seeds on top to decorate them and then put them in the refrigerator, to allow them to fully freeze to eat. Passion fruit smoothie Resources: – 4 passion fruit – 100ml of fresh milk – 1 box of condensed milk (small size) – 100ml of filtered water – Street – Grinded ice – Knife – Spoon – Sieve – European / large bowl – Blender – Ly Making: Step 1: – Cut the passion fruit in half, use a spoon to scrape the intestines, filter through the sieve to extract the passion fruit juice, then add 100ml of filtered water to the passion fruit juice. Step 2: – Put the passion fruit juice mixture in the blender with fresh milk, condensed milk and sugar (you can reduce the amount of sugar by yourself depending on your taste), blend it into a smooth mixture. Step 3: – Pour the smoothie into a glass, add a little ice to the smoothie for extra coolness and enjoy it! Tieu Bao (Synthetic) Photo: Collectibles

In particular, in the face of the dangers that modern medicine has warned against due to the excessive use of sugar and synthetic chemicals in the diet, consumers increasingly prioritize looking for foods with little or no sugar. Variable from natural ingredients. TH true YOGURT low-sugar yogurt is completely natural, does not use preservatives and synthetic additives, is the product line that meets and catches up with the nutritional trend as well as the green and clean lifestyle mentioned above. At the same time, this is a new step on the enduring path of TH Group to create an ecosystem of healthy, completely natural products, helping to balance the nutritional habits of Vietnamese people, contributing part improving physical strength and Vietnamese stature. With the use of select yeast strains including Streptococcus thermophilus and Lactobacillus bulgaricus, TH true YOGURT low-sugar yogurt promises to be an indispensable dessert, digestive aid for the whole family. TH products’ significant difference compared to other products in the same industry in the market – at the same time characteristic of TH’s dairy product ecosystem – is associated with fresh milk, made entirely of fresh milk. TH true low-sugar yogurt YOGURT is made entirely from TH farm’s pure fresh milk – the unit that has just set the World Record “The cluster of high-tech dairy farms with a closed production process. the largest scale in the world ”. Here, the cow herd is nourished with 4.0 technology and the control process “from green grass to clean milk glass” creates a perfect glass of milk, safe for health. Using raw materials is clean fresh milk, TH true YOGURT low sugar yogurt has the characteristic delicious taste of natural fresh milk. In addition, thanks to reducing sugar, the product gives the impression of a delicious and pleasant taste for users. The product is also very suitable for salads, “healthy” salad dishes and is an ideal companion for those who care about health, who need to preserve or improve their physique. TH’s family of natural yogurt products, up to now, includes 7 natural flavors: aloe vera, coconut, durian, passion fruit, natural, sugary, low in sugar. In addition, TH is also famous for the TOPKID pasteurized yogurt product that provides micronutrients for children 2-12 years old and the product line of yogurt products that are fortified with probiotics.

Materials need to prepare: – Watermelon: 1 fruit – Jelly powder (can use white flute or gelatin): 1 pack – Water and diameter: The amount depends on the sweetness you want Doing: Step 1: Watermelon, cut in half, then use a spoon to scrape off the intestines and put them in the bowl. Pick up the seeds, remember to keep the melon peel. Step 2: Use a blender or press to make a puree of melon. Step 3: Filter off the pulp to get water only. Step 4: Mix jelly powder with sugar and water according to the ratio of flour package and desired sweetness. Step 5: Boil the jelly for about 5 minutes and add the watermelon juice prepared and stir well. Let it cool for about 5 minutes, then pour the mixture into the melon peel in step 1. Step 6: Put the agar in the refrigerator in the refrigerator compartment until the jelly is frozen and can be eaten. You can cut the jelly into pieces like when adding melons or according to your preference. Watermelon ice cream Resources: – 1 lemon – 1kg of watermelon – 100g Sugar – 150ml of water Doing: Step 1: Scrape the intestines of the melon, then grind them to get the water to remove the residue. Step 2: Lemon squeezed water. Add the sugar and lemon juice to the mixture. Step 3: Pour the mixture into the ice cream mold and leave it in the freezer compartment of the refrigerator for about 4 hours to have the cool, sweet and fresh watermelon popsicles for a hot summer day. Watermelon salad Resources: 300gr of watermelon 6 mint leaves 30ml lemon juice Cheese Olive oil Spices: Salt, pepper Doing: Step 1: Preliminary processing of raw materials Watermelon peeled, cut into small pieces, remove seeds, put in a bowl. Wash and cut mint leaves. Step 2: Mix salad Dissolve 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper in a cup, stir well. Put watermelon, mint leaves, cheese in a bowl. Pour the mixed lemon juice mix well, mix gently. Watermelon juice Resources: Watermelon: 2 medium sized pieces, about 200 grams Fresh milk: 150 ml Condensed milk: 2 tablespoons Salt: 1/5 teaspoon of coffee Fresh lemon: Prepare ½ fruit c Sugar: 2 teaspoons of coffee Ice: 1 bowl Making: Watermelon: Peel off the green skin and the white pulp. Once the peel is finished, slice the watermelon into thin slices. At this point, you will filter out the watermelon seeds (if any). If you choose seedless watermelon, you can skip this step. Fresh lemon: Squeeze 1 teaspoon of lemon juice. Note that the lemon seeds must be removed or the watermelon juice will be bitter when it is ground. Ice: If you have chosen shaved ice, you can leave it as it is. If you do not have shaved ice, before that, you crush the ice smaller to not affect the blade as well as make the smoothing process faster. For a delicious watermelon smoothie with milk, the process of putting the ingredients in the blender is also very important. You need to determine what to remove first, what to leave later or the watermelon smoothie will not be smooth and even. First, you put the shredded ice on the bottom of the jar. Next, you layered the cantaloupe. After arranging the melon, you add condensed milk and lemon juice to the mix. Finally, you pour the milk into the bowl and then cover tightly. Turn on the blender low and gradually increase to grind. When the smoothie feels smooth, you turn the camera on in low mode and then turn it off. Pour watermelon smoothie into a glass and enjoy. TB (Synthetic) Photo: Collectibles

Yogurt is very healthy. Resources: Condensed milk: 1 can – Water: 1 liter – Yogurt: 2 boxes – Fresh milk without sugar: 500 ml – Peach: 2 fruits – Kiwi: 2 fruits – Strawberries: 200 g (can be replaced with raspberry) Passion fruit: 5 fruits – Sugar (depending on taste) – Pot, gas stove or electric stove, spoon, bottle to store yogurt … Making: First, you need to boil 1 liter of filtered water. Fill a bowl with water and stir in the condensed milk and fresh milk and let the mixture cool down. Finally, add 2 yogurt boxes and mix well, incubate for 8 hours with food wrap. You can brew with a foam barrel or use a yogurt maker or rice cooker to make. Prepare the yogurt for your dish Cut prepared fruits (only passion fruit, cut the skin and take out the intestines) and place on the electric stove. For each fruit, you add 50 ml of water and 50 g of sugar (you can increase or decrease the amount of sugar depending on taste), stir until the mixture is boiling. Put the fruit jam in the bag and pump into each plastic bottle, so that they are evenly spread in the bottle. Slowly pour the brewed yogurt into the bottle. Finally refrigerate to taste better. Prepare the fruit and put it all in the cleaned jar. Yogurt when put in cute plastic bottles with many colors like this, not only adults but sure children will also love it. This is how you help children eat more fruit, a simple, easy, and effective nutritional supplement.

Usually, children’s eyelashes are about 150 strands. At birth, the baby’s eyelash length is often short and serves to shield the eyes, help prevent dust … Cutting the child’s eyelashes too soon can cause diseases such as keratitis, conjunctivitis. .. So instead of cutting eyelashes, I want you to have long and curvy lashes, add these to your daily menu. Fish Fish is a protein rich food. The structure of the eyelashes and hair both come from protein. Hence, protein supplementation is a good way to nourish eyelashes. Meat also contains protein, but fish is considered a healthier food because it contains omega-3, which improves circulation. Meanwhile, the eyelashes will also receive more nutrients and oxygen. Illustration. Egg Eggs are also a protein-rich food, helping to nourish eyelashes. In addition, eggs are low in fat, but loaded with many important nutrients. These foods will provide minerals that your child needs for healthy development of eyelashes. Walnuts Walnuts are rich in vitamin E and biotin. These are two substances that help protect the body’s cells from damage, helping young eyelashes to develop long and strong. Sweet potato Sweet potatoes contain vitamin A which works to keep baby’s eyelashes longer and healthier. Lentils Lentils contain protein, biotin, iron, and zinc. These substances all work to promote the growth of eyelashes. Citrus fruits, tangerines Fruits such as oranges, tangerines, and grapefruit are rich in vitamin C. This is an important role in helping blood circulate well, supporting small blood vessels, providing oxygen and other nutrients to help develop eyelashes. Lack of vitamin C can cause eyelash loss. Fresh milk Fresh milk contains a lot of protein and vitamins to help stimulate the growth of baby lashes, thicker. However, mothers need to note that only give babies fresh milk when they are 1 year old.

Here are ingredients that are proven to be very beneficial for beauty that you should add to your bath water to have naturally radiant beautiful skin. 1. Wine Wine has great beauty benefits, helping to keep skin soft and youthful. Because of its antioxidants, wine helps prevent the signs of premature aging on the skin. Take 5-8 teaspoons of wine into the bath water. Relaxing for a while, you will surely be satisfied with what this shower water mixture has to offer. 2. Honey One of the best things you should add to your bath water is honey. Because of its antiviral and antibacterial properties, honey benefits the skin in many ways. Adding honey to the bath water will leave your skin smooth, soft and moisturized. Adding 10-12 teaspoons of honey to medium warm water and soaking in the water for a while is an easy way to help you have more beautiful skin than expected. 3. Natural essential oils Essential oils are great for the skin so it’s definitely one of the ingredients you should add to your bath water. You can add any desired essential oil to the bath water and relax for a while. If you don’t have a natural essential oil, you can add a base oil like olive oil to your bath water to relax. However, you should remember to choose the right essential oils for the skin so that they will not cause adverse effects. 4. Fresh milk Fresh milk is not only good for the body but also for the skin. Adding this ingredient to your bath water doubles its benefits for skin and hair. Fresh milk contains vitamins and proteins that help moisturize and stay radiant. You just need to put 1 cup of fresh milk in lukewarm water and relax for 15-20 minutes. 5. Oats Oatmeal baths are one of the latest trends in the beauty industry as it helps to exfoliate and deepen the skin. Oatmeal is very gentle on the skin, so it is added to the bath water without harming the skin. Put a few tablespoons of oatmeal in the bath water and soak in the oatmeal water for as long as possible. If your skin is dry, itchy, and sensitive, a bath with oatmeal is an impossible option. 6. Bath salt Bath salt is an ingredient that should be added to your bath water to help you relax as well as to provide skin benefits in many ways. Using a bath with a salt bath will help exfoliate dead cells and deep clean the skin. This is an important step to remove dirt and residue that has accumulated under the skin. Bath salts have been shown to be very effective in getting rid of dead cells from the body. Just put 2-3 tablespoons of bath salt in the water and relax for a while, you will feel your skin clean, healthy and refreshed after bathing. 7. Herbs Adding herbs such as rose, lavender, dried mint leaves, rosemary, oregano … to the bath water is also a great way to feel your skin soft and smooth. You can choose and add herbs according to your needs to help stimulate blood circulation in the body as well as leave skin soft and radiant. Not only does it soothe the skin, but the herb also helps the body relax. 8. Coconut oil Adding coconut oil to your bath water has many benefits for the skin and body in many ways. You just need to add a few tablespoons of coconut oil to the water to shower and relax for a while. Coconut oil helps to soften the skin as well as treat irritation and inflammation. This ingredient also keeps the skin moisturized for longer. 9. Green tea Adding green tea to your bath water is beneficial for your skin and hair. Due to its high amount of antioxidants, green tea helps to lighten the skin. Soaking your hair in green tea also helps your hair grow long and healthy. If you don’t like green tea, you can add mint tea, lemon tea or any other herbal tea to the bath water.

Young corn: 2 fruits Green beans clean the shell: 300gr Coconut milk: 200g or you can replace it with canned coconut milk Fresh milk: 100ml Powdered energy: 20gr (can be replaced with tapioca) Alum sugar: 200gr Vanilla: 2 small tubes. Green bean corn sweet soup to help cool off hot summer days (Artwork) How to cook green bean corn tea Step 1: Preliminary processing of raw materials Mung beans choose to remove the worm seeds, soak them in water overnight or during the day (at least 2 hours) to allow them to bloom. Corn peeled, removed beard to catch ripe broth. After the corn is ripe, you can turn off the heat, let it cool, then stand the corn upright and slice it into pieces. Keep the corn pulp. Step 2: Processing green bean corn tea Take a new pot to add fresh milk and coconut milk to cook until it is boiling, turn off the heat. Mix the flour with about 50ml of water. Put the corn pulp, green beans in a pot and cover with water, boil until boiling, remove the corn pulp and continue to stir until the green beans are ripe. During the cooking time, the bottom of the pot must be continuously turned to avoid burning and at the same time, continuously skim the foam to make the tea clear. The steps to make simple but delicious green okra tea (Artwork) When the beans are ripe, add in corn kernels, rock sugar and a little salt and keep stirring until the mixture is ripe and seasoning again. Add the prepared flour, pour it slowly by hand to prevent the flour from clumping. Boil for about 10 minutes or until the flour swells evenly, creating a thick, thick tea dish. Put the vanilla extract in a pot to create a scent, stir your hands one last time, then turn off the heat and remove the pot. Step 3: Complete Wait for the tea to cool down then scoop out a glass, pour a little coconut milk. Or if you use it cold, you can wait for the tea to cool down, then scoop it into a glass and add ice to the shavings, fill with coconut milk.

Perhaps you do not know, milk will worsen skin problems, especially acne, enemies that do not belong to the skin. Research by Harvard University has proven that people who often get acne if you drink cow’s milk, acne will get worse. Because cow’s milk contains hormones androgen , a compound that promotes the production of acne more quickly, increases the activity of the sebaceous glands, causes the skin to increase sebum secretion, is the leading acne factor. At the same time the hormones in milk react with these testosterone in the body increases the production of sebum in the skin, clog pores that can lead to dermatitis. Not only that, but overusing milk and dairy products can also promote inflammation, making skin visibly worse. According to Dr. Joshua Zeichner, Associate Professor of Dermatology and Head of Clinical and Cosmetic Research at Mount Sinai Hospital: “Milk, especially skim milk, is associated with skin inflammation and acne. Research shows that skim milk products contain high amounts of sugar or milk whey protein Contains many active substances that stimulate our oil glands. This means that the skin is more oily and more inflamed, leading to pimples. Doctor Corey L. Hartman The Skin Wellness Dermatology explains: “ Whey protein is the mixture the protein isolated from whey , is the liquid portion of milk that is separated when cheese is made. From that, the protein This can create effects domino . Whey Increases the production of seed growth factors Insulin 1 (IGF-1). Insulin Increases oil production, which contributes to the development of acne. It also activates hormone production androgen, testosterone irritates oil and causes acne ”. Furthermore, the IGF-1 content of skim milk is much higher than that of whole milk. This compound has the ability to have an impact on the body, causing acne to grow faster than normal. And cow’s milk contains casein – a kind the protein other associated with IGF-1 – and high content progesterone is converted into acne-stimulating hormone testosterone dihydroxy in human sebaceous glands. Not only that, but also contains milk lactose – a natural sugar that provides energy, calcium … When passing through puberty, the body will find it harder to absorb and digest this substance than when it was a child. However, if you are unlucky it falls into 65% of the percentage of people who do not consume lactose acne status will “find” you faster than normal people! What is the alternative solution for our “love” and milk? Switching to other types of milk like oat milk is the opinion of many people, but it still doesn’t really change anything. Although the milk replacements may not contain casein, whey protein hormones and can help consumers avoid skin and digestive problems. But they can be prepared with gum, emulsifier, preservative, carrageenans and add sugar. These can also cause intestinal and skin problems. Milk is not completely bad for the skin. Fermented milks, such as yogurt, help provide the body with probiotics. And that also has an effect domino wait. Probiotics Bacteria that help restore a healthy microflora. Microbiota is a collection of microorganisms, including bacteria, fungi and viruses, that live in symbiosis on our body. Many people have switched to drinking skim milk for yogurt, their skin becomes whiter, sunburns fade faster, and uneven skin spots fade. And instead of cutting down on raw milk completely, we can still take care of healthy skin with nutritious whole-grain milk products and also limit acne breakouts. With nutrients good for the body such as omega-3, vitamin B, vitamin D … that help solve many health problems, soy milk will definitely be an effective alternative. At the same time, when “bow tie” regularly drink this drink, the risk of breast cancer will also be reduced, as well as preventing diabetes and even reducing osteoporosis. Contains 50% of the vitamin E needed by the body for a day, but no lactose so almond milk is extremely beneficial for the digestive tract. Not only that, almond milk also contains very little calories and fat should also aid in weight loss. Almond milk also has anti-oxidant properties to help keep skin healthy, brighten skin and strengthen muscles, so practicing the habit of drinking almond milk regularly will not only help you look beautiful, but also healthy. . Possesses the ability to protect the skin from the sun and reduce the appearance of wrinkles thanks to the compound para-aminobenzoic acid Rice milk needs to appear every day in our daughter’s “need to drink” list. In addition, rice milk also contains the same nutrient content as cow’s milk, so this is a perfect companion. Instead of completely discarding milk, with a moderate amount of milk or beans based milk will not have much impact on your sebum. Just drink milk properly, owning a beautiful skin and a healthy body is still within easy reach!

Resources: 1kg large peaches A pinch of salt. 1kg of white sugar 2-3 lemons. Glass jars (if large, only one will be needed and small ones will require more quantity) Large wooden spoon or soup ladle Making: Peaches wash through a turn of water and then soak it with dilute salt water for 10-15 minutes. During this time, bring the tools and jars to soak as above with hot water to sterilize them. You remove the peach in the basket to dry out the water. Then peel the peaches off, remove the seeds and cut the peaches into small pieces. The same is true for glassware and containers, so let the water dry out. If you want faster, you can expose them to the sun. Lemon squeezed out the juice and filtered out the seeds. Put the peaches in the blender, and the peach smoothness depends on your liking. After grinding, put all peaches in a pot, put on the stove and heat over medium heat. You put sugar in and remember to stir it evenly and continuously. When you feel the paste is thick, thick and drained, turn off the heat and add lemon juice. Stir well so that the lemon is evenly absorbed into the peaches. You let the peach jam cool and then scoop into each glass jar, tightly close the lid and put in the refrigerator to use gradually. Pickled peaches Resources: Peach: 1kg Sugar: 0.5kg Note: If you want the pieces of yellow peaches, you can choose both brown sugar and white sugar in a 1: 1 ratio. Making: Step 1: Preliminary processing of peaches After picking peaches, wash the peaches under the tap water. Cut the peaches into pieces, where they are cut, soak the peaches in salt water so that the peach pieces won’t get dark, they will look very bad. After that, you will peel the peach peel, it may take a bit of effort, but it will not darken the peaches. After cutting, you will peel, peel any pieces, then soak them in salt water. Step 2: Win the road After you finish cutting peaches, you win a little sugar with a little water until the sugar is yellow, pour water and sugar and bring to a boil. Measure out enough water to fit the jar you intend to contain peaches, and the sugar depends on your taste. But if you sweeten it, your peaches will be more infused. And the sugar water you will use later on to make tea, so don’t worry about excess. Step 3: Complete how to make pickled peaches After boiling, you pick up the peaches from the bowl of tangled salt water into a pot of sugar water and boil until the color turns clear, take it out and drop it into the bowl of ice water. Pour peach sugar pot into the jar that you have prepared to soak peaches. You put peaches in the jar and pour just enough sugar water to prepare the peach face, the rest you can store in the refrigerator to use gradually to make tea. Honey grilled peach Resources: Fresh peaches 4 Fruits Butter 80 Gr Honey 2 Tbsp Fresh milk ice cream 150 ml Cheese 250 Gr Vanilla 1 Tsp Almond 1 Tbsp Making: Turn on a 180 degree C oven. Choose 4 ripe peaches, rinse, and drain. Cut peaches in half, then peel the seeds out. Place each piece of peach in a baking tray. On the peach, put the chopped butter. Next, sprinkle honey on the peach. Place the peach tray in the oven for 20 minutes.
While waiting for the peaches to bake, make the cream mixture. Mix 250g cheese, 150ml whipped cream and 1 teaspoon vanilla in a tub, then refrigerate them. Put peaches in a plate, scoop up the cream mixture, sprinkle with almonds. Peach ice cream Resources: – About 8 peaches, peeled, seeded, cut areca zone. – 400g sugar. – 2 tablespoons of flour. 1/2 teaspoon salt. – 3 eggs, filter the yolks and beat them. – 500ml whipping cream (whipping cream). – 1 tablespoon of vanilla extract. – 1 liter of whole-cream fresh milk. Tools to use – Egg beater. – Blender. – A small pot. – 1 large bowl. Making: Step 1: You mix peaches with 200g of sugar, let soak for a few hours for the peaches to soften and the sugar can melt. You add sugar and peaches in a blender until you get a smooth, liquid mixture. Step 2: Use a small pot, add 200g of sugar, a little salt and 3 eggs and flour and cook over low heat, while stirring until the mixture is cool. Step 3: When the mixture has cooled, add whipped cream and vanilla essence until the mixture becomes fluffy. Step 4: Pour milk into the pureed peaches into the bowl, mix well until the cream is smooth. Step 5: Put it in the freezer for about 1 hour and then pour it into the ice cream maker. If you are not using an ice cream maker, you can also put it in the ice cream mold and then in the freezer of the refrigerator. About 2-3 hours, you take out the island once again and do it continuously about 2-3 times, the ice cream will be delicious. TB (Synthetic) Photo: Collectibles

Ceremony of announcement and launch of the Swedish Nutifood Research Institute of Nutrition-min This is an important milestone marking the success of the Vietnamese dairy brand on its journey to become a global health care and nutrition company, realizing the aspiration of “European Standard Nutrition, Raising Vietnamese Stature” . Nutifood Swedish Research Institute NNRIS is a gathering place for a team of leading nutrition experts, doctors in the world and leading experts in Vietnam. The Institute will research and develop European standard nutritional solutions to meet the specific needs and conditions of Vietnamese children and consumers. Mr. Tran Thanh Hai – Chairman of the Board of Directors of Nutifood Group gave the opening speech and was honored to announce the launch of Nutifood Swedish Nutrition Research Institute NNRIS Mr. Do Xuan Tuyen – Deputy Minister of Health – congratulated Nutifood’s contribution The first achievement of Nutifood Swedish Nutrition Research Institute – NNRIS is an FDI formula, helping children build a strong resistance – Good digestion foundation; is being clinically tested by the National Institute of Nutrition. In addition, the Institute has built a set of high-tech agricultural standards according to Swedish standards, helping Nutifood to have the first international high-standard fresh milk source in Vietnam – with a content of 3.5 grams of protein, 4.0 gram fat / 100 ml, equivalent to imported fresh milk. Memorandum of Understanding signing ceremony between Nutifood and the Ministry of Health Nutifood’s representative awarded the Vietnamese talent development fund At the ceremony, Nutifood also signed a strategic cooperation agreement with the Ministry of Health in the “Communication program to raise awareness about nutrition to prevent overweight and obesity among children in Vietnam” with the theme ” BMI standard-sized children system ”. Since then, continue to carry out research activities, addressing the nutritional status for all ages such as: Nutrition for the first 1,000 days of life, Prevention of stunting in children, School nutrition, Nutrition nutrition and health care for the elderly, Clinical nutrition – gastrointestinal nutrition … Concurrently signed a strategic cooperation agreement with the Ministry of Health, 7 Medical Associations and 5 Universities of Medicine and Pharmacy. standards bring high standard European nutritional solutions, suitable to the conditions and specific nutritional needs of Vietnamese children and consumers, contributing to the optimal development potential of stature and intellect of Vietnamese people.

Ceremony of announcing and launching the Swedish Nutifood Research Institute of Nutrition

Nutifood Swedish Research Institute – NNRIS is a gathering place for a team of leading nutrition experts, doctors in the world and leading experts in Vietnam. The Institute will research and develop European standard nutritional solutions to meet the specific needs and conditions of Vietnamese children and consumers.

The first achievement of Nutifood Swedish Nutrition Research Institute – NNRIS is the FDI formula, helping children build a strong resistance – Good digestion foundation; is being clinically tested by the National Institute of Nutrition. In addition, the Institute has built a set of high-tech agricultural standards according to Swedish standards, helping Nutifood to have the first international high-standard fresh milk source in Vietnam – with a content of 3.5 grams of protein, 4.0 gram fat / 100 ml, equivalent to imported fresh milk.

Mr. Do Xuan Tuyen – Deputy Minister of Health – congratulated Nutifood’s contribution

At the ceremony, Nutifood also signed a strategic cooperation agreement with the Ministry of Health in the “Communication program to raise awareness about nutrition to prevent overweight and obesity among children in Vietnam” with the theme “For a reason. BMI “high-rise children system.

Since then, continue to carry out research activities, addressing the nutritional status for all ages such as: Nutrition for the first 1,000 days of life, Prevention of stunting in children, School nutrition, Nutrition nutrition and health care for the elderly, Clinical nutrition – gastrointestinal nutrition …

Mr. Tran Thanh Hai – Chairman of the Board of Directors of Nutifood Group gave the opening speech and was honored to announce the launch of Nutifood Nutrition Research Institute, Sweden NNRIS

At the same time, Nutifood also signed a strategic cooperation agreement with the Ministry of Health, 7 Medical Associations and 5 Universities of Medicine with the goal of bringing high-standard European nutritional solutions, suitable to the condition and nutritional needs. and nutrition of Vietnamese children and consumers, optimally contributing to the development of Vietnamese stature and intellectual potential.

Website: https://nutifood.com.vn/

Fanpage: https://www.facebook.com/nutifoodvietnam

If you take away all dead skin, replace rough skin with a youthful and smooth white skin, then fresh milk provides beneficial fats, proteins, vitamins and minerals that help nourish skin cells. healthy, bright, full of life.

Illustration.

Resources:

3 tablespoons red bean powder

3 spoons

How To: Mix red bean powder and unsweetened fresh milk to create a smooth, smooth mixture. Take a shower, then use the mixture just processed to apply all over the face, which can be combined with a gentle massage to help the skin absorb nutrients more easily. After 15 minutes, take a bath again. Use it 3 times a week, you will surely be surprised by the results.

Mistakes when masking should be avoided

Every day I wear a mask

Many of you abuse the mask, apply it every day, even a day to cover many times, so it is very unscientific. Really should only apply the mask 2 to 3 times a week and only leave it for 15 to 20 minutes. After applying, you should rinse your face with warm water, massage gently so that nutrients can penetrate deeply into the skin.

Use a thin, thin mask

Sometimes because you are economical, you wear very thin masks. This causes the skin to be unevenly cared for. Nutrients that have not yet penetrated the skin will dry out. Apply a thicker mask will make skin temperature increase, promote blood circulation, making nutrients, in the cells absorb and diffuse better than the thin application. The temperature on the surface of the skin increases causing the pores to expand to push the waste out to help the skin reduce acne. Vitamins and proteins on the surface of the skin will “penetrate” deeply into the skin epidermis to help smooth, smooth skin.

4 chicken eggs

100g of condensed milk

500ml of fresh milk without sugar

100g of sugar

20ml of water

some salt

Electric cooker

How to make caramel with a rice cooker

Step 1: First, you should take a small pot for sugar and water and then put on the stove to cook with low heat just enough. Just cook while you stir until the sugar dissolves and does not stick to the bottom of the pot to make the caramel more attractive.

You cook until the sugar turns brown, then turn off the heat. Then, pour the caramel into the heat-resistant porcelain cups, gently shake the caramel with your hands to smooth the bottom of the cup.

How to make caramel with a rice cooker

Step 2: Next, break the eggs you break into a large bowl. Note: Just take the yolks and start playing with your chopsticks to puree. After that, take a small pot, add fresh milk, condensed milk and sugar, stir well and then cook on the stove with enough heat until the milk is boiling.

Step 3: Next, pour the hot milk mixture into the egg bowl and stir to mix the mixture into a uniform block. If you want to make the mixture smoother when you are finished stirring, filter through the sieve and then continue pouring the custard mixture into cups that already have caramel.

Step 4: Finally, you can bring the steamed cake with the rice cooker. Take the rice cooker and pour enough water into the pot, then place the flan cup in the pot. Take a bucket towel to cover the top of the pot and cover it tightly.

How to make caramel with a rice cooker is easy

Step 5: After that, turn on the cook button and cook for about 20 minutes, until the pot turns to incubation mode, you can use a tattoo toothpick on the cake to check, whether the custard mixture is cooked yet. If the cake is ripe, put it in the refrigerator to enjoy it gradually! With this surprisingly simple way to make caramel with a rice cooker, you will have a delicious dish made by yourself.

Honey + apple mask

Apple honey is a mask recipe that is suitable for many women. Since apples are weakly acidic, mixing apples with honey helps in moisturizing the skin. The recipe is very simple, you puree apples, mix with honey and apply on your face for 5-10 minutes.

Next, wash your face with a normal cleanser. After applying the honey + apple mask, you will see your skin clear and smooth the first time you use it.

Mask of honey + aloe vera

The honey + aloe mask is an unbelievably perfect combination. The way is very simple, you mix aloe vera gel with 1 teaspoon of honey, add a little lemon juice. Then, put the mixture in the blender and grind it until it is homogeneous.

Please put on the mask for 5 minutes and rinse with water. The mask of honey + aloe vera helps to moisturize and lighten the skin naturally, helping you to have a smooth, moist, and glowing skin instantly.

Honey + milk mask

Honey and fresh milk both have properties that help moisturize the skin. How to make this type of honey is very simple, you just need to mix honey and fresh milk in a 2: 1 ratio, stir well. Then apply this mask to your face. After a while, clean your face as usual. Honey mask + fresh milk will help your girlfriend get a youthful, firm skin.

Quynh Trang/ According to Sanook

Illustration.

Just a little fresh milk applied to the stains that are difficult to wash on clothes such as ballpoint pen stains, color stains, food stains, … overnight until morning bring to normal washing the stains will disappear again. beauty for clothes.

Helping plants grow

You can’t drink yogurt, but your plant can! Dilute the yogurt with water and pour it into a flowerpot or garden to give the plant some calcium. Just like us, the calcium in milk will help plants thrive, especially for tomato plants. If your plant is in the garden, the sour smell of the milk will keep the insects away.

Lighten silverware

Dull silver will look new with the help of some fermented milk. If yogurt is not available, a few drops of vinegar can be added to the milk. Then, just soak the silverware in milk for about half an hour to let the stains fade away, then rinse with warm soapy water and wipe with a soft cloth.

Thawing food

Food (meat, fish) kept in the refrigerator for a long time will be frozen and lose its freshness, to overcome this situation you only need to put fresh milk into the food to be thawed, ensuring the food will be thawed. Freezes quickly, effectively deodorizes and enhances food flavor during cooking.

Soothes sunburns and insect bites

If your skin is burning from long sun exposure or itching, or pain from insect bites, try using a small amount of lotion to soothe. Mix one part milk powder with two parts water and add a pinch of salt. Apply this mixture to a sunburn or insect sting. The enzymes in the formula will help neutralize the venom of the insect bite and relieve the pain of a sunburn.

Save the pottery

Your favorite drink cup unfortunately cracked or cracked small cracks, but you could not afford to leave it and do not know how to fix those cracks. Do not worry, fermented expired milk will “save” your cracked cup.

Soak the cup in the pot of expired milk and show signs of precipitation, then put the pot on the stove on low heat for about an hour, then turn off the heat, wait for the milk to cool, then take the cup out. At this time, the glass will “miraculously” return to its original healthy appearance.

One secret to making fried eggs soft and creamy is fresh milk.

Mix 15ml of fresh milk with 1/4 teaspoon salt and 1/2 teaspoon of pepper and beaten eggs. Or estimate by formula for every 2 eggs, add 1 teaspoon of fresh milk.

Break the eggs into the bowl and beat well and slowly add the milk mixture. Stir the eggs and milk together into a homogeneous mixture.

Put oil on the pan. Add scallions and non-aromatic. Then, pour the eggs in and fry over low heat to allow the eggs to cook slowly. When the eggs are nearly cooked, you pull cleverly rolled up to make an egg roll.

Beat eggs with water

Adding 1-2 teaspoons of water to beat eggs will help make a difference in the dish. The addition of water slows down the ripening process of the eggs, increasing the cooking time, helping the molecules in the eggs to relax more. As a result, you will end up with a softer fluffy egg than the conventional way of frying.

Illustration.

Add baking soda to the eggs

First, beat the eggs thoroughly, put the eggs up and foam. Then, put the pan on the stove and add the oil. At this point add 1/4 teaspoon of baking powder to the egg bowl and stir well. Put the eggs in the frying pan right away.This is a way to make the eggs more spongy, double or triple the size of the conventional frying method.

Add butter to fried eggs

You add butter to the egg and beat it to make the egg smooth and creamy when frying.

Add lemon juice to the eggs

Adding 2-3 drops of lemon juice to the egg makes the fried egg softer, has a characteristic aroma and is a beautiful yellow color.

Add wine to eggs

You break the eggs into the bowl, add a few drops of white wine, stir and fry as usual. The wine will help eliminate the fishy smell of the eggs, making the dish more fragrant. Make sure you get a signature scent.

Therefore, the short and thin eyelashes are always the worry of the sisters. Currently, there are many artificial ways to make eyelashes longer, such as mascara, false lashes, or eyelash extensions, but they are harmful by making real lashes weaker.

There are 3 types of foods: green vegetables, green tea, fresh milk – these are the “super foods” that help your eyelashes grow faster and bring you beautiful, attractive eyes.

1. Drink green tea to lengthen your eyelashes

Green tea is the food that helps you own curled eyelashes.

Green tea is the daily drink of every Vietnamese family. Drinking green tea is not only good for health, keeping your mind alert, but also has the effect of lengthening eyelashes faster thanks to the flavonoid content.

How to use green tea to lengthen eyelashes: Take a cotton ball dipped in thick green tea and dab it evenly on the eyelashes, the flavonoids will absorb and stimulate the growth of hair follicles, making eyelashes grow thicker and longer.

2. Green vegetables to help lengthen lashes

Green leafy vegetables provide a lot of health benefits for skin, hair and eyelashes. Green vegetables contain proteins, minerals, vitamins and other nutrients that benefit hair growth and make hair look healthy and beautiful, increasing the growth and thickness of hair, eyelashes, and eyebrows.

3. Fresh milk also helps to lengthen eyelashes

Regularly drinking fresh milk is a safe way to lengthen your eyelashes.

Fresh milk helps to stimulate the eyelashes to grow faster, thicker thanks to the proteins and vitamins in fresh milk that provide nourishment for the eyelashes. Fresh milk also helps to grow thicker, darker eyebrows.

How to use fresh milk to lengthen eyelashes: Prepare a bowl of fresh milk and a few cotton balls, then dip the cotton ball into the bowl of milk, then rub on the eyelashes and note that every day should drink milk to increase nutrients for lashes to grow.

Korean experts explain that, because milk has a form of protein called casein, hot temperatures will be joined together and form a coating on the surface of the pan.

The way to refresh the non-stick pan with fresh milk is quite simple, first, you pour some fresh milk into the pan. The amount of milk is enough to cover the entire pan.

Next, you boil the milk to a full boil for 5 minutes. Be sure to keep the fire on fire so that the milk won’t spill over and contaminate the kitchen. Then, you discard the milk (can be used to fertilize the plant but not for drinking). Then you use clean water to wash the pan to remove the remaining milk on the surface of the pan.

Illustration.

Note: This method only applies to pans with moderate peeling, if all the non-stick layer is peeled off, the effect is no longer noticeable.

Note using the non-stick pan so that the pan will last as long as it is new

When frying, only use a sufficient amount of grease

Conventional pans will need a lot of grease for the food to cook evenly and not to burn. However, with the non-stick pan, you should only add a sufficient amount of oil because it prevents the food from sticking.

Using less grease is both economical and healthy, good for the longevity of the non-stick pan.

Oil should be added when the pan is not too hot

The non-stick coating that encounters high temperatures in dry conditions will easily peel off, affect the quality of the dish and not good for human health.

Do not season with salt seasoning when the pan is on high

Did you know that seasoning salty spices (such as fish sauce, salt, …) when the pan is cooking at a high temperature will make the surface of the pan pitted, the non-stick layer is easier to peel.

Use a wooden utensil to stir food in a non-stick pan

Wooden mixing objects will not scratch the surface of the pan like metal tools (aluminum, stainless steel).

Do not let the fire get too loud

At high temperatures, the non-stick coating in the basin can degrade and cause health risks. Therefore, you should keep the fire low or medium to ensure the safety of the family and ensure the durability of the pan.

Do not use the pan for baking, storage, …

Baking and storing at high temperatures can cause the non-stick coating to peel off, reducing the durability of the pan.

Therefore, please apply the following 2 safe and effective ways to whiten face with fresh milk

How to whiten facial skin with fresh milk and turmeric

Materials needed:

• 20gr turmeric powder

• 500ml of fresh milk without sugar

• 5 teaspoons of honey

• Pot, cup and spoon

Making:

• Pour 500ml of milk into a pot and then heat it up (just boil) under low heat. Or you can also roast the milk in the microwave for about 1 minute.

• After warming the milk, add turmeric powder, stir well with a spoon to dissolve the turmeric in the milk.

• For honey to stir until a homogeneous mixture is obtained, turn off the heat.

• Pour mixture into cup and use.

Using:

Drink this honey-fresh turmeric powder every night before going to bed. After 2 weeks, you will feel your skin have a noticeable change.

2. How to whiten facial skin with fresh milk and honey

Materials need to prepare:

• 1 potato

• 2 tablespoons of unsweetened fresh milk

Doing:

Peel the potato and bring it to boil. Then bring the potato puree or you can use a blender to puree it.

Add fresh milk and mashed potatoes and mix well. Remember to let the potatoes cool down before adding the milk.

Wash your face with warm water to expand pores, then apply the mixture evenly on your face (avoiding the eye and nose area), you should apply in circles from the inside out and massage your face together.

Leave the mixture on your skin for 15-20 minutes. After applying, wash your face with warm water first and then rinse with cold water to minimize pores.

Apply a fresh milk potato mask twice a week to naturally brighten your face.

With the 2 ways to whiten your face with fresh milk, you will save a lot of money and effort in improving your beauty. Good luck!

Nutifood Swedish Nutrition Research Institute – NNRIS brings together more than 50 leading scientists and nutritionists in Europe and Vietnam, cooperating with major nutrition groups in the world such as BASF of Germany, Dupon of USA, Swiss DSM, … along with the Medical Associations and Universities of Medicine.

Ceremony of announcement and launch of the Swedish Nutifood Research Institute of Nutrition

On the basis of 20 years of understanding the state and nutritional needs of the Vietnamese, Nutifood Swedish Nutrition Research Institute – NNRIS will apply the latest scientific advances, comply with strict quality control standards. of Europe, to research, develop and produce nutritional solutions suitable for each age, condition and specific nutritional needs to optimize development potentials both physically and intellectually. Vietnam.

The first achievement of Nutifood Swedish Research Institute – NNRIS is an FDI formula, helping children build a strong resistance – good digestion foundation; is being clinically tested by the National Institute of Nutrition. In addition, the Institute has built a set of high-tech agricultural standards according to Swedish standards, helping Nutifood to have the first international high-standard fresh milk source in Vietnam – with a content of 3.5 grams of protein, 4.0 grams of fat. / 100ml, equivalent to imported fresh milk.

Memorandum of Understanding signing ceremony between Nutifood and the Ministry of Health

At the ceremony, Nutifood signed a communication cooperation agreement with the Ministry of Health in the “Communication program to raise awareness about nutrition to prevent overweight and obesity among Vietnamese children in the period 2021 – 2023” with the owner. title “For a generation of children as tall as BMI standards”. Communication activities, improving knowledge and understanding about appropriate nutrition; the consequences of overweight and obesity affect the comprehensive development of children; knowledge about nutrition to prevent overweight and obesity among children in Vietnam for suitable subjects. Since then, continue to deploy and open up opportunities for cooperation in research activities, solving the nutritional situation for all ages such as: Nutrition for the first 1,000 days of life; Prevention of stunting and malnutrition in children; School Nutrition …

Mr. Do Xuan Tuyen, Deputy Minister of Health, said that in Vietnam, the rate of stunting is still as high as 22.4%, the rate of overweight and obesity tends to increase fastest, especially in urban areas. , the lack of micronutrients has not been improved, and inadequate nutrition increases the risk of non-communicable diseases such as cardiovascular disease, diabetes, metabolic disorders … This will adversely affect health. healthy, physical, stature and intellectual development, hindering the comprehensive growth and development of Vietnamese children. Therefore, promoting the implementation of specialized nutritional solutions exclusively for Vietnamese people, building a healthy lifestyle and enhancing physical activity is the key solution to preventing and fighting overweight. obesity in children.

However, in order to achieve these important goals, the coordination of relevant ministries and agencies is required, the participation of individuals and mass organizations to implement many specific solutions on policies and sources. resources, technical expertise, specialized nutritional solutions…. And Nutifood Swedish Research Institute will fulfill the aspiration of “European high standard nutrition – Vietnamese stature”.

Ms. Ann Mawe – Swedish Ambassador to Vietnam:

Sweden has organic milk production in the top 10 in the world, leading in scientific research in nutrition, and strict quality control standards. Nutifood Research Institute was established in Sweden as the foundation to bring the quintessence of nutritional science to high standards in Europe for Vietnamese consumers.