Cook rice with boiling water Normally, you only cook rice with boiling water when it is urgent, but in fact, it is the most scientific way to cook. Because when cooking with boiling water, the amount of vitamin B1 contained in rice will not be lost, while ensuring the quality of rice and delicious rice. Cook rice from old rice First, you use old rice to wash it, soak it in water for 2 hours, pick it up and drain it. Then, put the rice in a pot, pour a moderate amount of boiling water, add 1 tablespoon of vegetable oil or lard, mix well, bring to a boil over high heat, then continue to use low heat to cook until cooked. If using a pressure cooker, just simmer for about 8 minutes until the rice is cooked. Cook in this way, you will find the rice as delicious as new rice. How to cook rice and porridge without spilling out – When cooking porridge, if you do not pay attention, porridge is easy to spill out. If you put a few drops of sesame oil in the pot when it starts to boil, no matter how hot the porridge is, it won’t spill out. – Using a rice cooker to cook rice may also overflow. To overcome this situation, you should wash the rice 3 hours before, use a moderate amount of water to soak, then cook. Use tea to cook rice Using tea to cook rice is not only fragrant, fancy color but also very beneficial for digestion. How to do this: Use 0.5-0.7g of tea leaves, soak in 1 liter of boiling water for 5-8 minutes, filter out the residue using a cheese cloth, pour the filtered tea water into the rice, wash it and cook as normal. Usually, wait until the rice is cooked. (Also depending on the amount of rice you can add the appropriate amount of water and tea). Handling raw rice Raw rice is a problem, especially when there are guests at home. To handle raw rice, you can follow this method: Beat raw rice, based on the ratio of 500g rice, 50g wine, pour wine into the pot, use low heat to cook until the alcohol evaporates, rice will ripen and will not smell of alcohol. Treating the smell of rice – Put cold water in a bowl, put it in the middle of the rice cooker, press down until the mouth of the bowl is equal to the rice. Next, you cover the rice cooker, after 1-2 minutes open the pot, the smell of rice will be gone. – The rice has just been cooked, you open the rice cooker, take 3-5 fresh onion stalks and cover it. After a few minutes of taking out the onion, the smell will go away. – As soon as you smell the smell, you immediately put the rice cooker in cold water about 3-6cm deep or put it on the ground and sprinkle cold water, after about 3 minutes, the rice will also stop smelly. – When you smell a bad smell, you immediately unplug the power, put a piece of bread crust on the rice, cover it, 5 minutes later the bread crust will absorb all the bad smell and burn. Processing of pasty rice When the rice is mushy, you should open the lid so that the steam on the top does not fall in. Then scoop the rice out into a bowl or plate to let the rice evaporate, which will limit the paste. Delicious fried rice First, you dip your hands to wet and then squeeze the rice to separate each grain. Put the pan on the stove, add a few tablespoons of cooking oil, let the oil boil, remove the garlic until fragrant, then pour in the rice. Use a spatula to stir the rice evenly. Then squeeze the rice down and then stir it up a few times. Add a little seasoning and sprinkle with chopped scallions. Stir-fry until the rice grains are fine. Put oil in the rice When cooking rice, if you add a few drops of oil or animal fat to the rice, the rice is not only fragrant, soft, but also not burnt at the bottom of the pot. Calcium rice Wash the eggshell, put it in a crispy roasting pot, grind it into a powder, sprinkle a little on the washed rice and cook it into rice. You’ve got “calcium rice”. Add vinegar In the summer, when cooking rice, for every 1.5kg of rice for 2-3ml of vinegar or lemon juice, the cooked rice will be white, not stale or sour. Posts: Beautiful Lifestyle

The air fryer has become a miracle appliance in the kitchen, loved by many housewives. This tool can make many dishes from baking, frying, even baking. Fried rice is also one of the dishes that an oil-free fryer can handle quickly, without having to fry with a regular pan on the stove, especially on hot summer days. You only need to prepare all the ingredients and you will have a delicious dish in just a few minutes. First, you should use cold rice instead of hot rice. This is the secret of delicious rice roasting that applies to the usual way of frying rice. It is best to put it in the refrigerator so that the rice grains will shrink, when processing fried rice will be more delicious. Basic ingredients include rice, eggs and optional toppings such as green beans, sausages, carrots, smoked meat, onions… They are all prepared as usual: washed and cut into bite-sized pieces. In addition, you need to add cooking oil, soy sauce and chili sauce. You crack the eggs, beat well and mix into the rice, then add a tablespoon of cooking oil and mix again. Compared to conventional roasting, this amount of oil is much less, good for health. Next, you need to preheat the oven to 200 degrees Celsius for 5 minutes to stabilize the temperature. If you put all the ingredients in before turning on the oven, it may cause the dish to cook unevenly. You need to fry 2 times, once fried rice separately and once for extra topping. You line the tray with foil to heat the rice quickly and keep the temperature, then, put the rice in, turn on 180 degrees Celsius for 5 minutes, then take it out, stir well. Next, add sausages, beans, carrots, smoked meat to the mix and continue to turn on 180 degrees Celsius for 5 minutes to complete. Before eating, you should add a little soy sauce or fish sauce, sprinkle more pepper and serve with chili sauce. A plate of fried rice with an oil-free fryer is quick, simple, low-fat, and doesn’t smell. The taste is delicious, attractive, no less than fried in the usual way. According to the Star

Tourists experience the “privilege of a queen” aboard Emperor Cruises Ha Long. (Photo: CTV / Vietnam +) Enjoying a royal lunch in a luxurious, classical and artistic atmosphere with someone is already “formidable”. But if you put all that scene between a yacht designed according to royal architecture, it is imbued with the spirit of Vietnamese history and culture and especially floating in the midst of a wonderful natural masterpiece Bai Tu Long Bay. How will your feelings be? Personally, I just want to say “WOW is one experience has reached the end of my passion for beauty, especially my “lavishly colored” beauty before a classy party. And I call this an artistic cruise – where the beauty of artifacts fully blends with the splendor of architecture, art and especially cuisine … of a yacht. “Privileges of a queen ” Amidst the multitude of artistic values ​​on Emperor Cruises Ha Long, I want to choose for myself a “stop” is food. Because it is really different and unique in that, art seems to cover each dish. Where the beauty of the natural artifacts are fully blended with the splendor of architecture, art and especially the cuisine on the cruise. (Photo: CTV / Vietnam +) While chef Le Duc Lung modestly introduced this as A la carte menu, at that moment I thought “oh no, it’s exactly Fine Dining – exquisite culinary experience. and luxury. ” Because, right in the party, all my senses were awakened first of all with a very interesting feeling like being lost in a miniature palace. The waitress kindly arranged chairs, spread napkins, poured glasses of white wine so that I could enjoy the beautiful space with sophisticated and beautifully presented dishes appearing on the high-class ceramic dishes … together melodious, romantic music. The impression is that they are all “mobile” on the beautiful pristine Bai Tu Long bay, so that I can enjoy the delicious dishes, sip a glass of wine with numbness at the tip of the tongue while letting my mind drift along the “Slow motion nature footage” was hovering in front of her eyes, just outside the other’s glass frame yacht . Abalone appetizer soup. (Photo: Xuan Mai / Vietnam +) Our lunch started with such beautiful and impressive emotions before officially “on the tray” with abalone soup, banana flower salad with chicken, then grilled oyster with onion oil, grilled lobster served with rice. roasted and seafood sauce, ending with traditional lotus seed longan tea. Everything is fit, harmonious from taste, flavor, color and enough to stimulate all senses. So long to reaffirm one thing, all of those experiences are definitely Fine Dining. A fine dining aboard a cruise inspired by the lavish lifestyle of King Bao Dai, the last king of feudal Vietnam. To mingle between the royal but cozy space thanks to the classical architecture and the all-wood interior, especially the modern direction with the twisted wooden staircase in this architectural style. and for the dishes to feel more delicious, more standard of royal style, try to “transform” a little, immerse yourself into kings and queens with ancient-style ao dai prepared by the shipping company. . The meal continued with banana flower salad with chicken, then grilled oyster with onion oil, grilled lobster served with fried rice and seafood sauce, ending with lotus seed longan tea. (Photo: Xuan Mai / Vietnam +) In ancient times, only the rulers could enjoy abalone soup, longan lotus seed tea and wear silk robes. Each meal is often elaborated with dozens of types of precious dishes. And on this ship bearing the name of the Emperor, from clothing, cuisine, space is a story imbued with traditional culture of the South. It must have been that the owner of the ship had to be very knowledgeable in the selection of fundamental values ​​so that the Emperor himself was a different and unique destination with stories from his own cultural cues. On that journey, sometimes I had to brush away the moments of my passion for the paintings of the man known as “picasso Vietnam” Pham Luc, wandering about with the collection of old photos. Royal ceramics and antiques, or negligently drift along the heritage’s unique natural picture to focus on the cuisine. The dish is presented in a sophisticated and beautiful manner on a set of high-end ceramic dishes in old style. (Photo: Xuan Mai / Vietnam +) If the other yachts, the kitchen parts operate at a fixed time, at Emperor, the kitchen is always ready to red fire so that I or my “friends” can order food at any time, eat in the room, at the restaurant, or rooftop as you like and are enthusiastically served by the staff in the 1930s-style dresses. I suddenly found myself pampered like a queen. Because as soon as I stepped onto the Emperor’s yacht, I was given that privilege, the privilege of a queen. “Western service” prices in Vietnam dong Before COVID-19 broke out around the world, The Emperor ran across Bai Tu Long Bay – which is a territory reserved for international luxury visitors, with a very modest number of rooms (only 10 cabins, including 4 Signature rooms, 4 Stateroom rooms and 2 Royal – Royal rooms) on more floor area. 600m2. Also because yachts are made to target the high-end foreign segment with expensive prices compared to domestic consumption. But now the epidemic has caused the world to change to adapt and while it is not possible to welcome Western guests, the fleet falls into a “self-help” position first, so that Vietnamese guests have more opportunities to experience the cruise service. 5-star price Vietnam dong. The interior of the train is completely wooden. (Photo: CTV / Vietnam +) To serve domestic customers, the kitchen team had to restructure to suit the taste and needs of domestic customers. “Vietnamese people usually like dishes that are processed salty, but Europeans love to feel the authentic taste of the food. For example, Vietnamese people like a deep fried beef to eat with rice, while Europeans want to bite the beef, they must feel the taste of beef boiled all over the mouth first and then the taste of pepper, salt, butter … Because So depending on each customer line, we will reduce the processing to best suit the same menu, ”said Chef Lung. Having experience in serving both Western tourists and our guests traveling on luxury yachts, Lung concluded himself that serving the luxury flow of tourists requires meticulousness in all stages. Because they are interested in every small detail, from the way of decoration, combining the color of the ingredients to the seasoning and taste of the dish … Especially, meticulous not only in the kitchen but also in coordination with the home. restaurant, service staff in arranging the position of each knife, spoon, bowl, plate or slice of butter … Everything must be extremely standard. The menu on the train will usually change every 6 months. Each period is really a “brainstorming” occasion of the kitchen team in how to harmonize nutritional values ​​with each serving of meat, starch, and green vegetables as well as calculate how to combine spices. to accommodate different needs. The wooden staircase twisted in the style of art décor. (Photo: CTV / Vietnam +) Previously, Western visitors had to spend thousands of dollars to experience culinary arts as well as on-board services such as access to full-sized double beds, butler and private bar each room, dining and in-room spa, complimentary unlimited drinks in the wine cellar, movie on demand … now Vietnamese guests only have to pay from 3,990,000-4,990,000 VND / person. According to the chairman of Lux Group, “father” of Emperor Cruises Ha Long, Mr. Pham Ha said both the ship was individually ordered and personalized. Because Mr. Ha defines luxury as the personalization of experience, especially with cuisine, it is also enhanced to the level of art in accordance with each individual needs. With what is on the Emperor, I think this is truly a luxurious retreat worthwhile for those who enjoy enjoying Vietnamese art, culture, history, architecture, music and Vietnamese cuisine in the royal style. . Especially in the context that almost the whole world is blocked off from tourism like today, Vietnamese people travel to Vietnam and experience yachts royal style “luxury, fine, smooth” but “western quality. price “is a choice should consider. /. An artistic journey floating in the heart of world natural heritage. (Photo: CTV / Vietnam +)

In the latest broadcast, Rain went to the supermarket to buy seafood and choose king crab and sashimi for dinner. View of a kitchen corner of Bi Rain and Kim Tae Hee. After that, he returned home and went to the kitchen to prepare a dish of fried rice with crabs for dinner with his wife and children. During Rain’s cooking, the audience can observe the panoramic kitchen of the house. In another angle inside the house, onlookers see the couple have installed a protective fence on the stairs, avoiding the two little girls from falling. Next, in their home there was a crib filled with neatly arranged toys. After the host and the guests at the studio finished watching the video recording the interior of his house, the male singer revealed: “I designed and custom-made the entire interior. in the house ”. A place for the Kim Tae Hee and Bi Rain family. In the video, after cooking, Rain calls his wife and children. He also turned towards the camera and said, “Since everyone in my family is shy, today’s recording will end here. Thanks everyone”.