Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

– 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)

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

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!

Preliminary preparation of ingredients for grilled beef with guise leaves Beef: Wash, dry, cut into pieces and mince. Betel leaves: Wash each leaf, drain, divide into 3 parts, 2 parts are left to roll beef, 1 part is finely chopped. Lemongrass, ginger, dried onion, garlic: Clean, minced. Chili with stalks, washed, chopped 2 fruits (if you eat spicy) 1 fruit trimmed flowers. Steps to make grilled beef roll with guise leaves Marinated meat with ingredients including lemongrass, ginger, dried onion, garlic, chili, chopped bay leaves along with 1.5 teaspoons of seasoning seeds, 1 teaspoon of fish sauce, 1 teaspoon of MSG, 1 teaspoon of pepper powder, ½ spoon of cooking oil, mix well, leave for 30 minutes to fully infuse the spices. Then spread out the leaves, put 1 teaspoon of meat on the outside of the leaves, roll them up, you can use a toothpick to skewer to keep the grilled beef in position or use the onion leaves blanched in boiling water to tie. Continue until you run out of ingredients. Grilled beef roll with guise leaves: – Bake in the oven: Preheat the oven to 250 degrees for 5-10 minutes. Next, use a brush to lightly brush a layer of sesame oil or cooking oil on the tray and roll the surface and bake for 15 minutes to meet the requirements. – Grilled with charcoal: The best way to make grilled beef with lolot leaves is to grill with charcoal. Fan red coal, then arrange grilled beef with guise leaves on the grill, use a brush to brush a thin layer of oil and put it on a charcoal grill, keep the coals at a moderate temperature, turn your hands evenly when grilling so that the beef rolls are cooked evenly. without burning. It takes about 20 minutes to smell good. Cooked beef rolls with bay leaves are placed on a plate, served hot with raw vegetables, noodles, lemon garlic fish sauce or chili sauce. Grilled beef roll with guise leaves is a particularly delicious dish (Illustrated photo) How to choose good beef: You should note that you should not buy pre-ground beef at the butcher shops because it is difficult to know if it is fresh ground beef or not. It is best for mothers to choose their own piece of beef and ask the seller to grind it for you or bring it home to ensure the quality of the meat. In fact, small traders use many ways to turn pork and buffalo meat into beef. There are even pieces of rotten meat, which are “enchanted” to become delicious dishes “sloppy” in people’s daily meals without knowing anything. Through the reference process as well as the experience of housewives, it is not too difficult to distinguish what is good beef and what is bad beef. If it is real, fresh beef, it will look dark red on the outside, the meat is hunted and sliced ​​with adhesion and elasticity. When the seller is selling, you should pay attention to the cut inside. If the same color, the color is still fresh, then you can rest assured 50%. Particularly with fake beef will not look fresh, if it is pork it will be stronger than beef. If it is buffalo meat, the color of the meat is dark red, not bright red. This is an important trick in distinguishing fake or real beef that mothers should pay attention to observe. But that’s not all, the trick to choosing good beef is when you buy it, slice it thinly and soak it in water. After about 10-15 minutes, take it out and see, if the meat only loosens but the water is still white, it means that it is real beef. But if the piece of meat changes color to pink and white, and the color of the water also changes, it is 100% fake beef with pork. Eating these foods poses a huge risk to family and community health. In particular, when cooking delicious beef, it will have the aroma of beef, a bit stale, but if it is fake beef, there will be a bad smell of pork (because pork eats bran when cooking has an unpleasant odor). Xiao Chien (Synthetic)

Canh said, the hotter the weather, the more expensive the crabs are. This is a cooling food, can cook many dishes from vermicelli, soup to hot pot. Not to mention, on this occasion, the restaurant is closed, families cook at home more. Therefore, for about a week now, the number of customers ordering crabs online has increased dramatically when Hanoi is experiencing scorching hot days. The price of copper crab is only 130,000 VND/kg, not increasing, but the amount of goods sold every day has increased sharply, she shared. At the beginning of the summer, she only sold about 50-60kg per day. Customers can buy raw crab, shredded crab or pre-ground crab. But these days, the amount of crabs sold fluctuates in the range of 1-1.5 quintals. At the peak like yesterday, 1.8 quintals of crabs were all ordered by customers. Hot weather, people race to order crabs to eat to cool off (photo: Thuy Dang) “I only sell online, but on this occasion customers flocked to order. If you buy less, 1kg, if you buy more, 2-3kg each time to eat gradually and also to save money on shipping,” she said. Most customers choose to buy ready-made crab (with the shell and bibs removed) or pre-ground crab because it’s convenient, so she has to mobilize her parents and her two children to make crabs in time for the shippers to deliver the goods. guest. “Every day I have to work from 4 am until all the crabs are sold out. Fortunately, in exchange for profits, you can earn up to several million dong/day,” she revealed. Ms. Dang Thuy – a focal point specializing in selling crabs online at lane 214 Nguyen Xien (Thanh Xuan, Hanoi), also said that before summer, she only consumed about 12-20kg of field crabs every day. But from the beginning of May until now, she has sold out 40-50kg every day, even up to 60kg of field crab every day. These days, customers often prefer to buy ready-made or pre-ground crabs for processing (photo: Thuy Dang) According to Ms. Thuy, many people are afraid to make crab because it takes a long time, so they choose to order pre-ground. Accordingly, after grinding crabs, she often divides them into small bags for customers to put in the freezer. Each meal takes 1-2 bags to cook, depending on how many or fewer people in the family. The price of raw or pre-ground crab is the same, 120,000 VND/kg. “On this occasion, when the sun is hot, people are afraid to go to the market. Due to the epidemic, they also limited going to crowded places, so the number of customers ordering online increased sharply,” she said. Ms. Hoang Thien Tam from Yen Ninh (Ba Dinh, Hanoi), shared that in the summer, field crabs are her family’s favorite cooling dish. Early in the summer, the weather was not too hot, she still worked hard to go to the market to choose each field crab and ask the seller to grind it for her. The number of crabs bought each time is only about 1kg, just enough to cook a meal. About a week ago, the heat was like fire, she switched to ordering online because she was afraid to squeeze her feet into the market. The amount of crab sold out increased 3-5 times compared to the time before summer (photo: Thuy Dang) “Today I also ordered 5kg of field crabs, thanks to them pre-ground in plastic bags. Crab bricks are also divided into small bags for easy cooking of each meal. She said and said, now that many orders, she also gets free shipping by the owner. On the market today, the price of copper crab usually ranges from 120,000-180,000 VND/kg, depending on the type. In many places, when customers require preliminary processing and ready to go, they often have to pay an additional 10,000-15,000 VND/kg. Small traders selling field crabs at traditional markets said that these days, the amount of crabs consumed has nearly doubled compared to before summer. As for online traders, it was revealed that the number of crabs sold increased 3-5 times compared to other seasons of the year. In hot weather, people are often afraid to go to the market, so they often choose to order online for convenience.

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

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.

TNI King Coffee shop in the United States serves a full range of traditional Vietnamese coffees, such as filter coffee, iced coffee, iced milk coffee, etc., with the ingredients being roasted and ground products of TNI King Coffee. In particular, the shop also serves Vietnamese noodle soup and bread, providing a truly unique experience in the state of California. TNI King Coffee has also opened an office in the United States to facilitate transactions with partners in this country: 25651 Atlantic Ocean Dr Unit A15 Lake Forest California 92630. King Coffee is made from the best coffee beans, selected from famous coffee material regions such as Ethiopia, Brazil, Kenya, Indonesia…, and especially Robusta from the coffee capital of Vietnam – Buon Ma Ma Thuot, Arabica of Cau Dat area (Lam Dong). The best ingredients along with Eastern know-how, modern processing technology, love and passion for coffee, King Coffee wishes to bring the best coffee products to serve Vietnamese consumers. and the world.

The nature of the job of a bank employee is extremely busy and often has to come home late, but Phuong Thuy (29 years old, Quang Ninh) always spends time in the kitchen. With 9X, family meals are very important, helping to strengthen the relationship between husband and wife and family. Phuong Thuy Recently, Phuong Thuy suggested how to prepare 5 delicious and attractive dishes that you can make for the weekend to enjoy. After finishing the dishes, she will freeze them, come home late from work or on weekends, she will bring these attractive dishes to fry or put them in an air fryer that is still very attractive. The dishes after being prepared are frozen by Phuong Thuy so that they only need to be processed at the weekend Here are 5 delicious dishes suggested by Phuong Thuy, you can refer to: BOOKED MEAT Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Lemongrass: 1 large tuber – Seasoning seeds, fish sauce, main noodles, honey, water: 2 teaspoons (can add a little condensed milk). – Cashew oil, soy sauce: 2 tbsp. – Cooking oil: 2 tablespoons – White sesame Making: – The shoulder meat has both lean and fat cut into thin slices to eat (choose the shoulder part that will not be dry, soft and the fat will have a very delicious crunch). – Dried onions, dried garlic, and lemongrass: minced or minced. – Put the whole onion, garlic, ground lemongrass and all the spices above into the meat and mix well and put it in the refrigerator for 2 hours or overnight, the meat will absorb better, then skewer it on a stick (the meat skewers have a high degree of quality). thick enough to cook faster and more evenly). – If you make meat to eat during the week like me, you don’t need to let the meat soak, but skewer it right on a stick and then put it in the freezer box. – When eating, defrost for about 1 hour or go to work in the morning, put it in the refrigerator and bake it in an oil-free fryer or put a little oil in the pan. DON’T MISS THE LOT Ingredients (12-15 pcs): – 200g minced beef – 100g of ground pork (ground a lot of fat to prevent the patties from drying out). – Fungus – Piper lolot – Seasoning seeds, main noodles, ground pepper, oyster sauce, fish sauce, soy sauce: about 2 teaspoons each. Making: – Wash the bay leaves, keep the big leaves to roll the rolls, the small leaves are chopped and mixed to make the filling. Wood ear is also minced. – Mix the minced beef and pork with all the remaining ingredients. – Spread out the bay leaves (greener on the lower side), scoop out a sufficient amount of meat to roll the rolls. – Put the sausage in a box, store it in the freezer. When eating, it is not necessary to defrost it first, put the patties in the oil pan as soon as the oil is cool and fry until evenly cooked (putting the rolls in hot oil is easy to splash a lot of oil, causing burns). – You can spray a layer of cooking oil around the rolls and bake in an oil-free fryer. Frying Snails OR Steaming Banana Leaves Resources: – Ground shoulder meat: 200g – Raw spring rolls: 150g – Stuffed snail or snail intestine: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Minced ginger: 1/2 tbsp – Seasoning seeds, main noodles, ground pepper, oyster sauce: 1/2 tablespoon – Minced chili (if you can eat spicy) – Minced guise leaves and perilla Making: – Preliminary processing of snails: the intestines of purchased snails are thoroughly cleaned with salt and rinsed with clean water (about 3 times) to remove the oil. Then wash 2 more times with vinegar or lemon, rinse with clean water until the snail is completely clean. Mince the snail part or grind it (so that the sausage still has the crispiness of the snail). – Mix all the snails and the above prepared ingredients well. – Then use a spoon to scoop each part evenly, round and flatten it into the box. If you want to layer more layers, you can line them with banana leaves or food film and add the next layer. When eating defrost fry or put in an oil-free fryer. – Grilled snails with banana leaves in an oil-free fryer: Withered banana leaves (microwave to reduce wilting leaves will be easier), use a deep rectangular box of moderate size to put banana leaves in, spread cooking oil on the leaves, then put snail rolls in and wrap tightly. again. (You can make small pieces of banana leaf spring rolls or as big as you like). Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until they are cooked and fragrant. SHRIMP SHRIMP with lemongrass Can be round like snail ball without wrapping lemongrass (should mix a little minced lemongrass for fragrance). This dish can be fried or baked in an air fryer. Resources: – Ground shoulder meat: 150g – Raw spring rolls: 200 grams (double or 3 times the amount of shrimp) – Shrimp pureed or chopped: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Seasoning seeds, main noodles, oyster sauce, ground pepper: 1/2 tablespoon – Cashew color: 1-2 tablespoons – Lemongrass: 8-10 bulbs Making: – Put all the ground meat, raw ham, minced shrimp and other ingredients (except lemongrass) and mix well, using gloves to make the meat even and flexible. – Lemongrass tubers remove the old outer skin, cut the tail for the tubers to be equal. – Wearing gloves, take 1 part of the mixture of shrimp and meat, roll it into a ball, flatten it in the palm of your hand, put lemongrass in the middle, and then cup your hands to shape the tree. – You can fry, bake immediately or apply a layer of cooking oil to the box, put the rolls in and separate each one and store it in the freezer. You can fry or put it in an air fryer and bake at 180 degrees until the pan is golden brown (should be lined with parchment paper before adding the rolls to avoid sticking). SHRIMP SHRIMP MEAT WITH SHRIMP Ingredients (15-18 pies): – Minced lean meat: 300g – Shrimp peeled and minced: 200 grams or seafood as you like (surface, crab, crab) – Wood ear, shiitake mushrooms: as you like – Shredded carrots: 1 small tuber – Noodles soaked in warm water: optional – Non-aromatic dried onion (if any) – Finely chopped green onions and coriander. – Chicken eggs: 1 egg – Main noodles, soft seeds: 2 teaspoons – Ground pepper – Rice paper rolls and spring rolls (you can use Ha Tinh ram shells, the cake will be more crispy). Making: – Add the whole shrimp, meat and spices and mix well. – Round spring rolls cut in half. – For each shell of regular spring rolls, add 1 piece of spring rolls, then add a sufficient amount of filling and roll spring rolls. Choose flexible spring rolls, do not need to absorb water into the shell before rolling (the water absorption of spring rolls will easily stick together when stored in the freezer). The spring rolls will help to make the fried spring rolls more crispy and also help the spring rolls to be drier after rolling. – Rolled spring rolls, if not fried right away, can be put in a box and stored in the freezer. When eating, do not need to defrost, but add spring rolls as soon as the oil is cool and at medium heat until the spring rolls are golden brown.

Ms. Tran Thi Phuong Thuy (29 years old, currently living and working in Cam Pha City, Quang Ninh Province) said that due to work taking up a lot of time, she often comes home when it’s dark, so she doesn’t have too much time. spend a lot of time in the kitchen. But the wife still has a way to take care of the small family in her own way. Ms. Thuy said that during the weekend, she spends a lot of time cooking and preparing some ready-made dishes for the next week. This way, she feels relaxed when she goes to the kitchen after every hour of work and doesn’t have to think about “What to eat tonight?”. Recently, Phuong Thuy shared in the Love Kitchen group some dishes that can be prepared in advance, which have received more than 4,000 shares. Ms. Thuy shared the menu of some dishes that can be prepared in advance such as spring rolls, snails, rolls, shrimp, grilled skewers … These dishes can be stored in the freezer, coming home from work just need to put them away. out to cook. Every night when I come home from work, I just cook soup or stir-fry vegetables… As for the savory dishes that I prepared in advance, I put them in the frying pan or fry them without oil. Recipes for foods that can be frozen to eat gradually Grilled skewers Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Drain: 1 large tuber – Seasoning seeds, fish sauce, main noodles, honey, water: 2 teaspoons (can add a little condensed milk). – Cashew oil, soy sauce: 2 tbsp. – Cooking oil: 2 tablespoons – White sesame Making: – The shoulder meat has both lean and fat cut into thin slices to eat (choose the shoulder part that will not be dry, soft and the fat will have a very delicious crunch). – Dried onions, dried garlic, drained: minced or minced (I use a hand blender of lock & lock bought 89K to grind it very conveniently, drag a few sugars to puree it without much effort). – Put the whole onion, garlic, ground lemongrass and all the spices above into the meat and mix well and put it in the refrigerator for 2 hours or overnight, the meat will absorb better, then skewer it on a stick (the meat skewers have a high degree of quality). thick enough to cook faster and more evenly). – If you make meat to eat during the week like me, you don’t need to let the meat soak, but skewer it right on a stick and then put it in the freezer box. When eating, defrost for about 1 hour or go to work in the morning, put it in the refrigerator and bake it in an oil-free fryer or add a little oil to the pan. Beef jerky with guise leaves Ingredients (12-15 pcs): – 200g minced beef – 100g of ground pork (ground a lot of fat to prevent the patties from drying out). – Fungus – Piper lolot – Seasoning seeds, main noodles, ground pepper, oyster sauce, fish sauce, soy sauce: about 2 teaspoons each. Making: – Wash the bay leaves, keep the big leaves to roll the rolls, the small leaves are chopped and mixed to make the filling. Wood ear is also minced. – Mix the minced beef and pork with all the remaining ingredients. – Spread out the bay leaves (greener on the lower side), scoop out a sufficient amount of meat to roll the rolls. – Put the sausage in a box, store it in the freezer. When eating, it is not necessary to defrost it first, put the patties in the oil pan as soon as the oil is cool and fry until evenly cooked (putting the rolls in hot oil is easy to splash a lot of oil, causing burns). You can spray a layer of cooking oil around the rolls and bake in an oil-free fryer. Fried snail rolls or steamed/baked banana leaf wrap NCKD Resources: – Ground shoulder meat: 200g – Raw spring rolls: 150g – Stuffed snail or snail intestine: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Minced ginger: 1/2 tbsp – Seasoning seeds, main noodles, ground pepper, oyster sauce: 1/2 tablespoon – Minced chili (if you can eat spicy) – Minced guise leaves and perilla Making: – Preliminary processing of snails: the intestines of purchased snails are thoroughly cleaned with salt and rinsed with clean water (about 3 times) to remove the oil. Then wash 2 more times with vinegar or lemon, rinse with clean water until the snail is completely clean. Mince the snail part or grind it (so that the sausage still has the crispiness of the snail). – Mix all the snails and the above prepared ingredients well. Then use a spoon to scoop each part evenly, round and flatten it into the box. If you want to layer more layers, you can line them with banana leaves or food film and add the next layer. When eating defrost fried or put in NCKD baking. Grilled snail with banana leaf with NCKD Withered banana leaves (microwave to reduce wilting leaves will be easier), use a deep rectangular box of moderate size to put banana leaves in, spread cooking oil on the leaves, then put snail rolls in and wrap tightly. again. (You can make each piece of banana leaf spring roll, small or big as you like.) Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until the rolls are fragrant and fragrant. Sauteed shrimp wrapped with lemongrass Fry or grill NCKD. It can be round like a snail ball without wrapping the lemongrass (should mix a little bit of minced lemongrass to make it fragrant). Original Whether: – Ground shoulder meat: 150g – Raw spring rolls: 200 grams (double or 3 times the amount of shrimp) – Shrimp pureed or chopped: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Seasoning seeds, main noodles, oyster sauce, ground pepper: 1/2 tablespoon – Cashew color: 1-2 tablespoons – Lemongrass: 8-10 pieces Making: – Put all the ground meat, raw ham, minced shrimp and other ingredients (except lemongrass) and mix well, using gloves to make the meat even and flexible. – Lemongrass tubers remove the old outer skin, cut the tail for the tubers to be equal. – Wearing gloves, take 1 part of the mixture of shrimp and meat, put it on the palm of your hand, put lemongrass in the middle, and then cup your hands to shape the tree. – You can fry, bake immediately or apply a layer of cooking oil to the box, put the rolls in and separate each one and store it in the freezer. You can fry or put in an air fryer and bake at 180 degrees until the pan is golden brown (it is recommended to line with parchment paper before adding the rolls to avoid sticking) According to Ms. Thuy, the family meal has a very important meaning, it is the rope that binds all members together. Therefore, no matter how busy she is, she goes to the kitchen by herself and never cooks.

“Make use of the ice cube trays with lid! Pre-ground onions, garlic and chili peppers, freezing the members are very convenient to use, each time you stir-fry, take out 1-2 pieces is enough to stir-fry, cook, make fried onions and garlic, do not rust anything It’s also convenient. You can make garlic balls, separate onion balls, or mix onions – garlic; onions, garlic and chili.”, Phan Anh shared her tip. Ms. Phan Anh also noted, these pellets do not need to be defrosted before cooking, just drop the pellets into the pot and pan, and it will fall apart right away! Tastes as good as freshly peeled. There is no need to soak in any vinegar because not all dishes need oil and vinegar. Sometimes it is necessary to marinate grilled meat, for example. Ms. Phan Anh also meticulously instructs her sisters how to freeze in the refrigerator to avoid odors. Peel onions and garlic. After peeling, wash it, let it dry completely before putting it in a small blender. If there is water, when making the pellets, they will stick together, making it difficult to chip when processing. You can grind garlic, chili, and onion separately or mix garlic, chili, and onion together for easy processing. Ms. Phan Anh made 2 trays: 1 tray of garlic and onions and 1 tray of garlic and chili One spicy tray, one non-spicy tray for convenience! Put in ice trays with lids! Lightly compress it to “mold” it and then put it in the freezer About 3-4 hours later, these pellets begin to harden slightly, then remove, put in sealed boxes, continue to freeze! Done, just use it! Phan Anh’s house “onions and garlic” saves a lot of time when cooking.

Cashew-strawberry smoothie: Replenish energy for a long day The combination of ripe berries, cashews and protein powder not only gives a fresh and refreshing taste, but also provides essential nutrients for the body such as flavonoids – cancer-preventing agents and antioxidants inflammation, anti-oxidant is very good for the body. Recipe:
– 5 ripe strawberries
– 1 serving vanilla whey protein powder (or optional protein powder)
– 15 grams of cashews (you can change your preference)
– A little grated lemon zest
– 1 cup of coconut water Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Banana – almond smoothie: Provides an abundant source of nutrients for the body This delicious smoothie is the simplest way to load up on millions of nutrients quickly. Banana and coconut water help restore electrolytes, maintain the normal functioning of the organs, especially the cardiovascular, muscular, digestive and urinary systems. Combine with almond butter cream to provide an extra dose of healthy fats, helping to increase energy for the body. Recipe:
– 1/2 cup of coconut water
– 1/2 cup of Greek yogurt (can be replaced with unsweetened yogurts)
– 3 tablespoons almond butter bơ
– 1 scoop of protein powder
– 1 tablespoon hemp seeds
– 1 banana Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Peanut butter-chocolate smoothie: Provides a lot of protein This protein-rich chocolate peanut butter smoothie is the perfect breakfast to boost your energy and mood for the day. The protein contained in the combination of these two ingredients helps to transport nutrients such as fat to the body, and potassium helps maintain healthy blood pressure. In addition, the specific use of chocolate can also help lower blood pressure, reduce blood volume and fight inflammation. This strange drink is also classified as an effective diet menu for ladies who are exercising day and night. Recipe:
– 1 glass of filtered water
– 2 tablespoons flax powder
– 1 tablespoon unsweetened cocoa powder
– 1 tablespoon peanut butter
– 1 tablespoon chocolate powder (or substitute with chocolate bars)
– Some ice cubes Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Almond-chocolate smoothie: Effective weight loss This is a great alternative whenever you have a sudden craving, the almond-chocolate smoothie is packed with protein, electrolytes, potassium and healthy fats just enough to keep your skin healthy. radiant and both help you feel hunger pangs immediately. Recipe:
– 120ml almond milk
– 1 tablespoon almond powder
– 1 scoop of protein powder
– 1 tablespoon chocolate powder (can be replaced with chocolate bars)
– Some ice cubes Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Milk – banana smoothie: Improves skin pigmentation If you have never tried this combination, do not hesitate, refresh your taste buds with this delicious banana milk smoothie drink. Raw milk contains a lot of vitamin A, and bananas possess a multitude of nutrients that have anti-aging properties and promote new cell production. Regularly enjoying this nutritious drink will help you have a rosy skin, anti-aging and prevent wrinkles. Recipe:
– 2 medium ripe bananas
– 1 box of yogurt
– 40 ml of fresh milk
– 20 ml of honey
– Ice Perform: Place all ingredients in a blender and blend until smooth. Pour into a glass to enjoy. Posts: Bao Tran

– 6 – 7 lemongrass plants – 350g minced fresh shrimp – 1 teaspoon minced garlic – 1 teaspoon minced red onion – 1 teaspoon minced ginger – teaspoon of salt – 1 teaspoon pepper – 1 teaspoon fish sauce – 1 teaspoon olive oil – 1 teaspoon cornstarch – Put the shrimp in the freezer for 20 minutes. – Cut lemongrass into pieces about 5-7 cm long. Peel off the outer skin of the lemongrass if it is dry, then make a few incisions along the lemongrass body, this will help the aroma and flavor of the lemongrass infuse into the shrimp. – Put the shrimp, garlic, shallot and ginger in a food processor and puree, stirring occasionally during the grinding process. Next, add salt, pepper, olive oil and cornstarch to the blender and continue to blend until smooth. – Grasp the shrimp mixture around the lemongrass tree skillfully and beautifully, just the right size. Should wrap evenly and tightly around the lemongrass tree. – Put a large oil pan on the stove and bring to a boil, then put each shrimp wrapped in lemongrass and fry on high heat. When the shrimp is golden brown, remove to a plate. – Served with dipping sauce or chili sauce, salad and herbs, you can also eat with vermicelli. Trick you: Shrimp soup can be made using sugarcane instead of lemongrass, but lemongrass is popular, easy to find and makes the dish more fragrant and delicious. Before wrapping the shrimp, you can pre-cook some of the minced shrimp to taste and adjust the seasoning to suit your taste. PV (St)

1. Ground meat Instead of wasting time chopping, many women after work often stop by the market to buy some pre-ground meat to process quickly and conveniently. Everyone thinks that the ground meat outside the store looks so red and fresh, how can it be silly. But in fact, that’s just the real feeling, you don’t know what they include in it. Maybe it’s made from a lot of shredded meat, fat, part of the animal, even rotten or rancid meat… that you can’t predict. So to be sure, the sisters do not want to buy cheap ground meat from the market, lest it harm the whole family. 2. Pig’s heart If you ask 10 people, 8 people will love old pig’s intestines because of the delicious taste. However, the old intestine of pigs is where the animals defecate, so they are often infected with many bacteria. If not properly cleaned, they will affect human digestion when eaten. In restaurants, due to limited time, this part is not carefully processed. They “shortcut” by using some deodorant chemicals, all kinds of spices to cover the smell. So, if you like to eat this dish, you should buy it and cook it yourself, but it’s bad luck in the store. 3. Duck head People quizzes who can ignore this duck head dish. The duck head is fragrant, the brain is sweet, crispy and soft to eat. However, ducks are animals that like to eat dirt and eat food on the ground, so their heads accumulate a lot of heavy metals, even filled with worms. So if you do not know how to prepare, the duck head is very dirty. Like an old pig’s heart, the time in the queue is limited, so the preliminary processing is often omitted, so no one can guarantee that the duck head is both delicious and clean “offering” for you to enjoy. So if you are still passionate, you should buy it yourself and prepare it for safety. 4. Ready-made braised meat, spring rolls or spring rolls Many women are too busy or simply … lazy, so they often buy braised meat, spring rolls or rolls available from the store to enjoy. The delicious meat taste, rich color, soft melt in the mouth makes so many people fascinated, but there are many potential risks of harm. Because they can be made from bad meat, stored for too long in the refrigerator, rancid and then processed by the seller, using additives to eliminate odors. So if you eat it, you will only harm your body, not gain any fat.

It is no coincidence that many people do not like to go to the kitchen, kitchen work takes up a lot of people’s time and energy. Some of your suggestions Xuli (a teacher at Phu Ngoc High School, Dong Nai) will help you reduce your cooking time so you can spend more time handling other jobs or taking care of your family. 1. Freeze and cool food Freezing food scientifically will preserve the nutrition of the dish Storing food in the refrigerator is something that housewives should do. As long as you just grasp a few principles, the food is always fresh and retains its nutrients. So, ladies and gentlemen, if you can afford it, go to the market every day, or collect many days to go to the market once, it will be much less difficult. 2. Prepare some common sauces Some types of ready-to-cook sauces for the refrigerator, including: grilled marinade, chili garlic fish sauce, satay. Some types of sauce commonly used daily by Vietnamese people such as garlic and chili fish sauce, satay, grilled marinade, chao sauce, tomato sauce… housewives should cook a large amount and then store it in the refrigerator to use it gradually in 7-10 days. 3. Cook more than 1 serving and freeze Some dishes take a long time, such as stews and stews, so cook more than 1 serving, and freeze the rest. The next meal just needs to be defrosted and reheated (microwave or steamer…). 4. Prepare some types of dishes Spring rolls are always rolled up and stored in the freezer compartment of the refrigerator. At meal time, just take it out and put it in an oil-free fryer, add a thin layer of oil to make it crispy and delicious. Pre-processed products help you reduce your time in the kitchen significantly because this process is the process that takes up the most time in your cooking. For vegetables before storing in the refrigerator, pick them up as soon as possible after you buy them. Some dishes such as spring rolls, fish cakes, and bay leaf rolls… you can either pre-roll them, pack them or fry them briefly… Grilled leaves or spring rolls can be fried quickly and neatly in an oil-free fryer. Grilled fish, fried spring rolls, tomato sauce or second fire frying all become simpler. 5. Exploiting the functions of kitchen support machines Machines will do a lot of kitchen work with women. Depending on the conditions of each house, how many machines to buy with great machine skill. But the machine supports the most effective kitchen work such as: an oil-free fryer for fried and grilled dishes; pressure cooker for stews and blender for grinding crab, pounding shrimp, chopping onion/garlic/pepper/chili/lemongrass/ginger… In addition, you can “buy” for your family a versatile food processor to be your assistant.The machine can cut, slice, grind, grind, juice in just a short time to help. You save a lot of time in the kitchen. 6. Plan your cooking The first secret to help you reduce kitchen time is to have a specific and reasonable cooking menu before entering the kitchen. There are many people who have to spend too much time shopping and thinking “what to buy for today’s menu?”, then when you start cooking, you think about what to cook, and finally when you make it. found that there was a shortage of food ingredients, which was a time-consuming process. So take some time over the weekend to plan out a menu for your family for a week and then list the ingredients and food you need to buy for the week. You see, instead of having to worry about going to the market every day, you just need to go to the market for a week. In addition, you will not need to think about what to eat today, just start cooking every time you go to the kitchen. 7. Choose simple dishes but full of nutrients Full nutritious 1-course meal, steamed fish with vermicelli + onions, vegetable rolls dipped in fish sauce. A meal needs 4 groups of substances: starch, protein, fiber – vitamins and fat. With “lazy” meals, I just need to choose which dish has all the above 4 groups of substances to be assured of both standard and leisure time, for example: steamed fish with vermicelli and onions; fish and fruit soup, stewed fruit and vegetables… 8. Save fancy dishes for special occasions If your ability is limited, time does not allow, or you know for sure that you will bury your head in the kitchen and be too tired to be angry with your husband and children, don’t hurry. Some sophisticated and complicated dishes I use for family gatherings, fathers take care of children, mothers cook and clean. It will be fun for the whole family.

Hanoi has just entered the beginning of summer, but at traditional markets and online markets, field crabs have become a popular food for many people. Photo: Vietnamese people In addition to whole fresh field crabs sold at markets for 150-180,000 VND/kg, on the online market there are also ready-made ground crabs for sale at half or even 1/3 of the price. fresh crab. Photo: Facebook. Each kg of pre-ground crab includes 1 bag of crushed crab meat and 1 bag of crab bricks, priced from 60,000 – 80,000 VND/kg. Photo: Facebook With such a startling low price, many people suspect that this type of pre-ground frozen crab may be Western crab or imported from Cambodia and Thailand. Photo: Facebook Not only pre-ground copper crab, recently Norwegian brown crab (Norwegian brick crab) is also for sale on the online market for only 290-350,000 VND/kg, half the price of Ca Mau brick crab. Photo: Facebook Norwegian brown crab, which is considered a high-class seafood line in the world, is sold at a cheap price, so housewives buy it and eat it. Photo: Facebook However, according to the owner of a high-end seafood store in Hanoi, the best quality crab must be fresh crab, so most reputable seafood supermarkets do not sell frozen imports. Photo: Facebook Norwegian brick crab is a high-class, world-famous seafood that is sold in large quantities in Vietnam at such a cheap price. Photo: Facebook Last year, on many gateway streets of Ho Chi Minh City, there were many points of sale of Ca Mau crabs on the roadside with only 50,000 VND/3 crabs. Photo: Workers However, in fact, the price of 50,000 VND for 3 crabs that the seller offers is just a way for them to attract passersby. When asking to buy, the seller pointed to the tiny crabs. Photo: Plo However, in fact, the price of 50,000 VND for 3 crabs that the seller offers is just a way for them to attract passersby. When asking to buy, the seller pointed to the tiny crabs. Photo: Plo Video: Going to the market to buy field crabs in the West. Source: VTV24

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

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

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.

Living in Binh Thanh district, I often go to restaurants in this area to work or meet friends on weekends. Nha Nam Cafe or Awake Coffee is the place where I give me the ideal space to read books, write articles… Meanwhile, Twilight Rooftop or Owl in the Tree is the ideal chill spot for me and my friends. In addition, Dookki is an indispensable dining address for Korean food lovers like me. Suggested dishes: Milk coffee, chrysanthemum tea, apricot juice, crocodile juice, avocado smoothie, guava juice, mint fresh milk… Located opposite the Foreign Trade University of Ho Chi Minh City, the coffee shop is the favorite address of students and young people. Coming to the shop, I was quite impressed by the quiet space, low noise, in contrast to the busy look of D5 street. The restaurant has 2 floors. The lower floor is a cool skylight area and the upper floor is a place for those who want to study, read or meet with friends. There are both open spaces and air-conditioned rooms. What impressed me the most was the design of a huge bookcase right on the stairs. Not a “nerd”, I usually choose a single desk to work when I come here. The restaurant has many types of seating, suitable for large groups or single guests. The place where the charger is less plugged in is quite inconvenient for guests coming here to work. In addition, the quiet space is not suitable for chatting with large groups. The restaurant does not allow bringing in food/drinks from outside. The menu has all kinds of coffee, tea, smoothies, yogurt, cakes. In the summer, I often choose easy-to-drink cooling dishes such as apricot or crocodile juice. The ice blended drinks I’ve tried are quite bland, not the shop’s strong point. Suggested dishes: Spicy beef jerky, sunny day deer, beef patties, fruit wine, upside down beer… Tucked away in an alley on Bach Dang Street, Twilight Rooftop is a place I often go to after work to watch Saigon transform at night. As the name implies, the shop is open to welcome guests at dusk, from 6pm to midnight. The parking space is about 10 meters from the shop, located at the end of the alley. You press the elevator on the 5th floor of the apartment building and then walk up to the 6th floor to get to the shop. The open space here is both a plus and a disadvantage when Saigon is “sunshine in the morning, rainy in the afternoon”. The last time I went to the shop was a rainy afternoon, at that time, it was cloudy so I couldn’t hunt for sunset as usual. In return, on beautiful days, you can enjoy the romantic sunset scene. Possessing a view of Landmark 81, this is one of the most beautiful viewing points of Saigon in Binh Thanh District. At night, the shop lights up to create a shimmering effect for visitors to live virtual. There’s acoustic music on Saturdays and free tarot readings every night. In addition to alcoholic beverages such as beer, cocktails, soda… the shop also has snacks for you to enjoy and “hard” to sip. Suggested dishes: Iced matcha with coconut cream, strawberry banana, carrot orange, childhood cake, dried chicken with lemon leaves, Da Lat shumai… The shop is a combination of coffee and homestay model, located at the end of Ung Van Khiem street. Every time I pass by here, the shop reminds me of a tropical garden rather than a coffee shop because of the green space of ornamental plants. Many people liken this place as “the second Da Lat”. Entering the shop, the simplicity and peace of the wooden house with many pets such as dogs, cats and birds immediately grabbed my feet. The shop has many different spaces for me to read, work or chat with friends. The outdoor space is quite hot if guests arrive at noon. The upstairs area with many insects is also a minus point here. The cool green canopy, bougainvillea, sunny patio or rustic wooden floor here give me a lot of nostalgia about the city of thousands of flowers. This is because most of the decorations are brought back from the mountain town by the owner. The menu here has quite funny names such as coffee owls, coffee owls, fragrant lips owls, sweet owls, owls, small owls… Suggested dishes: Milk coffee, tropical tea, matcha, crushed ice, juice… Awake Coffee is my usual shop when I need to study or work at night. The “wake coffee” shop is located in an alley but is quite easy to find. Parking here is quite limited. If the restaurant is crowded, you have to park your car 10 meters away. The 3-storey space at the restaurant is quite spacious, there are many types of tables to sit alone or team work. The restaurant has an elevator, making it easy for you to move. Trees arranged in many corners are also a plus. The restaurant is quite crowded day and night. Therefore, the space here is a bit noisy, not suitable for those who need a quiet place to work. Coffee is the standout drink here. Refreshing fruit teas are the ideal suggestion for a sweltering Saigon day. Suggested dishes: Fried chicken, fish cakes, rice balls, mixed noodles… Dookki is the first place that comes to mind when I crave Korean food, especially tokbokki hot pot. The restaurant space is luxurious, with many types of tables, suitable for single or group guests. The hot food line includes many of my favorite dishes such as fried chicken with spicy sauce, fish cakes, fried squid, mixed vermicelli… In addition, hot pot toppings are equally diverse such as vegetables, mushrooms, meat, seafood, and pellets. , eggs… Especially, here I can prepare hot pot sauce by myself. Out of 7 types, I like dookki sauce the most because of its harmonious taste. After the hot pot meal, if you want to eat full, you can make rice mixed with seaweed, kimchi… with the remaining sauce in the pot. Coming here, I usually order more cheese rings with tokbokki or fried food. In addition to food, the restaurant also serves free soft drinks for guests. For me, the dishes at Dookki are quite starchy, so it’s a bit boring. Another minus point is that the buffet time is limited to 90 minutes.

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!

Illustration. Making the kimchi salted firecrackers is very simple, it only takes a little time to enjoy it with your family. How to make salted eggplant kimchi is simple, sour, crunchy and flavored Resources + 1kg of tomato cannon + 1 garlic bulb + 1/2 kg of table salt + 2 ginger roots + 200gr ground chili or depending on your reduction + Spices: Sugar, fish sauce … Making Step 1: Soak the cannon – Remove the stalk, wash, soak in dilute salt water for about 30 minutes to remove the plastic Then take out, rinse with clean water. – Peeled garlic, crushed. – Boil about 1 liter of water, add salt and garlic, stir to dissolve salt. – Let the water cool completely, put the eggplant in a jar or jar, cover with salt water and cover for 7 days. Step 2: Make seasoning sauce + Peeled ginger, washed, sliced ​​thin fibers. + Mix 300ml of boiling water to cool with 1 tablespoon of fish sauce and 200 grams of sugar, stir and boil. + When the mixture is cool, add the ground chili and ginger. Step 3: Complete the kimchi salt artillery + Soaked for 7 days, cut it in half, add the spice sauce mixture above and mix well into a closed jar, 1 day is edible. + Coffee should be stored in the refrigerator cooler.

1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 eggs 8. Marjoram west marjoram leaves 4-5gr 9. Sugar, condensed milk, bread 10. Pig intestines Steps 1. Preliminary processing of ingredients 2. Blending meat 3. Mix ground meat with eggs, sugar, dried marjoram western marjoram 4. Clean pork intestines 5. Stuffing pork intestines 6. Squeeze … here is the result Prepare materials 1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 fruits 8. Marjoram western marjoram dry 4-5gr 9. Sugar, condensed milk, bread 10. Pork gut You can buy caraway nuts HERE and dried marjoram west marjoram HERE or shops selling European-style cooking ingredients! A single father and loves to cook for his children, Mr. Jens Berhausen (mechanical engineer, currently living in Germany) often goes to the kitchen to cook his skills. Recently, in a cooking forum with millions of members, Mr. Jens Berhausen has shared the secret of making sausages of the Germans. The German father shares the famous sausage dish of this country. German sausages have long been world famous. The people of this country are always proud that: “A ship carrying sausages will travel around the Earth without anything being able to stop it. Wherever important it is, there will be a fire with sausages. If there is a place where there will be a fire and a sausage. If it is missing, let us know “. German sausage is famous for its delicious variety and preparation. However, Mr. Jens Berhausen just shared how to make standard Thuringian sausages (Germany). This recipe has been slightly adjusted by him to suit the taste of the Vietnamese. Let’s see how to make the standard German sausage this father is sure to be! first Process materials – The meat is washed thoroughly and put in the freezer to harden, then cut into large pieces that fit into the meat grinder. – Mix pepper, salt, garlic, caraway seeds, sugar with the meat. Soak the bread with a little water to soften it, then squeeze it out and add the above meat mixture to grind. 2 Chopper Bring the meat mixture to the grind. Grind slowly so the meat does not get hot. 3 Mix the ground meat with eggs, sugar, and dried marjoram When the meat is finished, add the dried marjoram eggs and marjoram and knead the condensed milk (4-5 minutes). 4 Clean the pig intestines Sprinkle clean water into the pig intestines to clean. 5 Stuffed ground meat into pig intestines Note: Do not stuff the meat too tightly, during the stuffing process, if there is gas inside, need to use a needle to poke a small hole to release air. 6 Ten … and here are the results In addition to traditional German dishes, Mr. Jens Berhausen also knows how to cook many famous Vietnamese dishes! The young father shared: “ I know Vietnam about 23 years ago and have been here to travel 3 times. Every time this S-shaped country leaves a deep impression on me, especially your unique cuisine. I really like beef pho (especially Nam Dinh beef noodle soup). This dish is very rich, has a very unique flavor “. After many times visiting and traveling in Vietnam, this man has taught himself Vietnamese through books, the Internet, social networks and chat apps with friends. As a single father with a busy job, Jens Berhausen is still passionate about learning and cooking many new dishes. Along with learning Vietnamese, the young father also learned how to cook our country’s dishes. Currently, Mr. Jens Berhausen can confidently in the kitchen that he can cook more than 40 Vietnamese dishes. Because he has been studying Vietnamese cooking for over 6 years. The dishes he can cook include beef noodle soup, chicken noodle soup, Hue beef noodle soup, chicken vermicelli, rib eye vermicelli, chicken porridge, noodle soup, vermicelli thang, vermicelli noodles, shrimp sauce, Hanoi vermicelli, banh mi Tiny, rice rolls, shrimp cakes, spring rolls, rolls. .. Mr. Jens Berhausen commented that, Vietnamese dishes with many processed dishes are very difficult, but it is not difficult for him. Mr. Jens Berhausen can cook a wide variety of Vietnamese dishes. Since the Vietnamese market in Germany is quite available, he often goes to the market and cooks for his children. Okay, two of his children are also very fond of Vietnamese food. So this young father pampered his children and often treated the whole family with new dishes. Above is how to make a standard German sausage and a little sharing about the cooking skills of a young father. How to make sausage is not difficult, right? Please try to cook to see if it tastes better than Jens Berhausen did not! Good luck! According to the rhythm of Vietnamese life

Hien said that these were completely fresh rock crabs that her family members moved from her hometown in Nam Dinh to Hanoi for weekly sales. These crabs are carefully selected by her family members from her hometown, filtered and cleaned and then canned. Each box is usually packed 2.5 ounces. This small trader also advertised: “Although this is a cultured stone crab, the house was cleaned, separated from shells, split bibs, star fruit bags, especially no additives, no preservatives, no mixing with rice bran and self. canned grinds should eat well and lots of meat and bricks are delicious. Each 1 kg of rock crabs my family sells for 75,000 VND, divided into 4 boxes. Each box includes 1 bag of crab bricks. If you eat 2 kg of crab or more, you will ship for free ”. The field crabs are torn, washed and ground right at the market Ms. Hien also affirmed that the crabs are very delicious and can be kept in the freezer for 12 months. When eaten, the quality is no different from raw ground crab. “Frozen ground crab is easy to process, convenient and has a stable price. This type of crab can help housewives process many delicious dishes such as crab soup cooked in a hot pot or cooked with a variety of vegetables depending on the season and preferences of each family ”. According to her, customers who buy frozen crabs are mainly housewives in the city. They usually order at least 1kg to cook a crab dish on rice or eat with vermicelli, with thinly molded cakes. Along with rock crabs she sells frozen field crabs, up to tens of kilograms per day. On hot hot days, the number of sales she sells is 3 times higher than normal days and she does not sell crabs. Explaining why the price of crab is at least half cheaper than the market, Ms. Hien explained: “Crab is collected from farmers in the countryside, and my family does not have live crabs available. Besides the crab season, there is an outbreak of Covid-19, so it is cheap. Like last year, we have to sell ready-made crabs of 100,000 VND / kg ”. However, many small traders on the internet market sell frozen rock crabs, pre-ground frozen field crabs at low prices, startling However, according to a reporter survey, the price of pre-ground copper crabs is for sale online at a price that is 1/2 to 2/3 cheaper than the actual selling price in toad markets. For example, at Ha Dong toad markets, Tan Da market, Vo market, Van Phuc market (Ha Dong, Hanoi) on May 9, the price of 1kg of live crab is sold at 170,000-190,000 VND. At wholesale market 365, live crab with the lowest price is 150,000 VND / kg. Bringing this question to Ms. Tran Thi Phuong, 46 years old, a small trader specializing in selling crabs in Ha Dong market, she affirmed: “There has never been a story of live crabs selling for less than 150,000 VND / kg. Because, to have 1kg of pre-ground crab clean, you need to buy 1.3-1.4kg of raw crab. Thus, the crab price must also be calculated from 200,000-230,000 VND / kg “. “On the internet market, small traders keep advertising frozen crabs, frozen ready-made copper crabs but only cost 75,000-80,000 VND / kg, making sure that they are not genuine crabs, much less crabs. live fresh, “she stressed. Meanwhile, the price of live crab at the market is twice as expensive Many people suspect that it could be a western crab or crab imported from Cambodia, Thailand (illustration). Ms. Phuong also revealed that the frozen copper crabs, frozen pre-ground crabs are being sold at cheap prices on the internet market, most likely that the crabs with broken legs, broken legs, sick, peeled, leave bibs only to keep. The meat is then grinded. Or that is the western type crab or the ground crab imported from Cambodia. Because only these two types of crabs can be sold for a very “soft” price, only 60,000-70,000 VND / kg. The trader also warned that he has just entered the heat wave in the early summer, but there are many types of crabs sold in the market. However, not all sellers guarantee good quality at affordable prices. In fact, many small traders for profit try to import Western copper crabs or imported copper crabs with genuine copper crabs. Therefore, consumers should not be too greedy for cheap but be trapped. “In general, it’s money. Cheap crab will not be a standard crab and ensure quality. Not to mention wanting to eat delicious crab soup, housewives never buy packaged or canned frozen crabs. Because it is convenient, but the quality is not guaranteed and there are many potential risks of poisoning because it is not known how long these crab boxes are kept in the refrigerator. The seller himself may not know if the crab has been thoroughly washed and removed the dead crab before grinding ”, noted Ms. Phuong.

Photo: Trang Tura. Prepare: 400g pork rump lean, so you should buy fresh meat early, and the finished product will be delicious. 150g pork fat (cut the pomegranate seeds to prevent freezing for 3-4 hours, making it more viscous and cohesive when grinding, fresher meat). Delicious fish sauce: 1.5-2 tablespoons of rice. Salt soup powder: 1/2 teaspoon of coffee (salt sauce depending on the taste of each person). Ground pepper: 1/2 teaspoon of coffee. 3-5 crushed ice cubes (making the meat more sticky and fresher when you grind) How to make silk rolls : Meat grind up to about 5 minutes. Photo: Trang Tura. Put all of the above ingredients in the blender, if the blender is small you can divide it into 2 batches! Grind up to about 5 minutes until the meat turns smooth, shiny and creamy, stop (should not be grinded too long, it will turn the ball). Photo: Trang Tura. Then put the meat in the tray, take the wooden scoop, apply some cooking oil and spread it over the surface to help smooth the meat surface, then put in the oil-free fryer. You fry the silk rolls in an oil-free fryer at a temperature of 150 degrees, within 30 minutes to finish. Photo: Trang Tura. Oil-free fryers can be replaced by steaming or using the oven. When will be extremely attractive and delicious! You can eat it hot or cold. Invite readers to watch the video “Fluttering a price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

The rice cakes are fragrant and delicious, so it is always a favorite dish of many people. – 200g of rice flour – 50g cornstarch – 30g flour – teaspoon of salt – 550ml of filtered water – 600ml chicken broth – 1 tablespoon of cooking oil
Materials for making human: – 300g ground pork (both fat and lean) – 100g of purple onion – 30g dried shiitake mushrooms – 30g wood ear fungus (mushroom) * Spices: Salt, ground pepper, cooking oil, monosodium glutamate … For the leaf wrapping we will use banana leaves. Wash the banana leaves, then pour in boiling water for about 3 minutes. Then take it out and wash it well, cut it into a square size of about 1 glove. Making cake dough
Pour all the prepared cake dough into the bowl, mix well with ½ teaspoon of salt. Then, continue to add 550ml of filtered water, stir well.
After stirring, you let the dough rest for about 3 hours, thus, the new dough is fragrant and has a slightly sour taste, after steaming it will be more delicious.
Meat filling
Shiitake mushrooms and wood ear fungus are soaked in warm water for 30 minutes to soften, then chopped.
Onions peeled, chopped.
Place the pan on the stove, heat a little oil and fry the chopped shallots. When you see yellow purple onions, you continue to add wood ear fungus, shiitake mushrooms, and stir fry, season with 1 teaspoon of MSG, 1 teaspoon of salt, ½ teaspoon of ground pepper for flavor. When the mixture is done, turn off the heat and let it cool. Put ground meat in a pan of mushrooms, wood ear fungus, purple onion just made, mix well.
Stir the dough with the chicken broth
After 3 hours, boil 600ml of chicken broth and slowly pour in the flour above, while stirring constantly to prevent the dough from clumping.
When you see the paste, the plastic does not clump, add 1 tablespoon of cooking oil, stir well and lower the heat to keep warm.
Package of cake
Use 2 banana leaves placed on each other so that the veins of the two leaves are perpendicular. Take a little cooking oil and rub all over the face of the upper banana leaf, in that case, the cake after steaming will not stick to the leaves.
Continue to fold the banana leaves in the shape of a funnel.
Hold the leaf in your hand and slowly add the dough. Note using a spoon to scatter the cake dough so that they are evenly attached to the leaf. Then, add the filling and add a layer of dough to the top to cover the filling.
Use your hands to squeeze the folds of leaves in, then tie them firmly with the cotton wool. Put the cake in the tray, steam it over medium heat for about 30 minutes.
Hot spring rolls can be served with chili sauce, silk rolls, … to increase the flavor. If the cake is finished, if not used, let it cool, you should put it in the refrigerator for storage, when you want to eat, just steam it. Note, the cake should only be left in the refrigerator for 2-3 days. Attention: You should use pork bone broth or chicken to cook dough, that way, the new crust is delicious and rich. When cooking the dough, you should stir well with low heat so that the dough is soft, smooth, not bottle, burnt or lumpy. PV (St)

Ms. Tran Loan CAKE Resources Multi-purpose flour: 300g – Wheat flour (wheat starch): 80g (or cake flour) – Sugar cane: 50g -60g – Dry yeast: 5g – Salt: 5g – Warm water: 60ml about 35-40 degrees – Fresh milk without sugar: 100ml – Egg whites: 1 Fruit Baking powder: 3g – Cooking oil: 1 tablespoon – Making human: 1 small handful of soft soaked noodles, ground meat; 1 teaspoon flour, 1 chopped onion, 1 small green onion; chopped shiitake mushrooms, finely chopped wood ear, peeled boiled quail eggs, spices: ground pepper, soup powder, tiny Street Making – Cake: – Wrapper: For warm water, dry yeast dissolve with rice chopsticks, cover tightly and incubate for 15-20 minutes to float like crab bricks (1). Take another bowl for flour, flour, baking powder, and salt and mix well (2). Add fresh milk, sugar, egg whites and cooking oil, stir well until the sugar dissolves (3). After 20 minutes, add mixture (1) (3) to (2). Mix until smooth when not sticky hands. If you have a batter machine, put in for 10 minutes. After that, round up to cover the resting dough to expand 2 times. When the dough is enough, take a knife to divide each part of the dough, cover with a towel gently to rest for 15 minutes, until the dough is gone. – Making filling: Put all the ingredients in a large bowl, mix well (except eggs). Then take some of the kernels out, round them up, then press flat, put 1-2 quail eggs in, round up again. After 15 minutes, take each round rolled dough (thin edge, thicker middle) to the center, shape, cover lightly, incubate for 15 to 20 minutes, depending on the weather, the cake is nearly twice as long as it will be steamed. – Steamed buns: Pour water into the pot, add 1 tablespoon of white vinegar to the high heat to boil and bring the cake to cover on top of the cake with a towel dipped in dry squeezed water. Time to steam the cake 10 minutes. Big fire. During the autoclave is not opened. FIRE FISHES IN THE RED SALMON – Oats and pumpkins put in a pressure cooker to cook porridge (size 30 minutes) – Salmon cut to taste, fried garlic, fragrant, seasoned with soy sauce and a little oyster oil. – Porridge seasoned to taste, scoop into a bowl, scoop with salmon, add herbs, sprinkle with pepper. SEARCH BUTTER How to cook crab vermicelli broth: – Dry onions for fragrant, add tomatoes and stir fry with a little fish sauce and boil water to make tomatoes soft, infused with fish sauce. – Pour 1 bowl of bone broth in (bone broth, then let it cool, remove the refrigerator to allow fat to float on the face, remove the fat from the bones, the fat of the bone is the indigestible fat good for the body). – Pour into the bowl of crushed or ground crab juice. Bring the broth to a high heat until the broth is about to boil, then season to taste. People often give out wine, which can be replaced with apple cider vinegar. Really the apple cider vinegar smell and the taste goes well with the crab water. – You can pick up the crab meat floating on the surface to a bowl when you eat it into the bowl to look nice and delicious. Colorful sticky rice Resources – Half a pound of veggies – 150gr green beans – 300gr sticky rice – 300gr of flour (the rate of 8 glutinous rice flour, 2 non-glutinous flour) – 3 ounces of bacon, I like many filling, so each one will give 2 large pieces of meat – Spices: Dried onion, pepper, fish sauce, sugar, salt. – Types of water color soaked in rice: Color of beetroot, turmeric, pea flower, pineapple leaves. However, the color of steamed vegetables will not be very durable, it will be lighter, but safe Making – Glutinous rice is divided into many parts and then each part is soaked with the color of beets, turmeric, pea flower, pineapple leaves … and soaked for 5-6 hours, then drain and mix with a little salt. – Cut the meat to taste, marinate the chopped dried onion, fish sauce, pepper, a little sugar, then stir-fry the meat over high heat, pour a little water and boil for about 20 minutes for tender meat. Take the meat to separate, the meat broth to the separate bowl, and the broth to create a rich flavor for the sticky rice to taste more delicious. – Green beans soak for 2 hours and then let them drain, steam them until they are soft. Pour beans out, crushed and add a little gravy to make it rich and soft, easy to fold. – Pick up vegetables to take leaves and young buds, and drain them. Boil 1 pot of boiling water, quickly release the vegetables for about 10 seconds, rinse cold water to cool, squeeze them dry, cut vegetables into a bowl and crush them to puree them. This step everyone can grind quickly. – Slowly add the flour, mix with the freshly pounded vegetables. Add the rest of the gravy to make the rind rich, mix until the dough is thick. – Seamless thin layer of dough, put the filling and wrap, round up. – Roll each pellet through a thin layer of rice, you can hold it back to make the rice stick firmly, then put it in the basket, each layer of cake sprinkle a turn of glutinous rice that has been soaked to make clothes. Boil the water to boil, then put the rice cakes in and steam it. BREAD ROLLS Resources (This recipe will pack 8 cakes) Wrapper: – 250gr of non-glutinous rice flour – 60gr cornstarch -25 potato powder – 1500ml water / chicken, pig / or filtered water is fine. – Salt, seasoning powder – Banana leaves to wrap the cake, blanch through hot water to make the leaves soft. Cake: – Ground pork – chopped wood ear soaked – chopped dried onions Making – Employee: Aromatic yellow onion, add the meat to the island, add wood ear, season with seeds to taste. Peeled boiled quail eggs. – Wrapper: Mix all kinds of flour with water and spices, put on the stove to medium heat, just cook while turning your hands evenly, avoiding clumping. Seeing that the chopsticks are stirring heavily, take out the pot and continue stirring. Stir well so that the dough does not clump. The banana leaves are washed, dried, and folded into the shape of a pointed tip. Just layer the dough and multiply and finally the dough. Wrap the cake. After the package is finished, put the cake in a steamed tray and steam it for 20-30 minutes. BREAD Raw materials (10x20cm mold) – 200ml of room temperature milk – 2 eggs – 325g powder number 13 – 20g of powdered milk – 30g sugar – 2g of salt – 30g unsalted butter, let soft at room temperature – 4g of yeast – A little flour to rub your hands when you knead the dough Making – Use a mixer to mix all ingredients (except butter) into the bowl, mix at low speed until the dough is soft, add butter. Continue mixing for at least 25 minutes. Cover the dough again and incubate for 60 minutes or until doubled. After incubating the dough, it feels a bit too sticky, just use a little powder to rub it on the dough and rub a few times to make it not stick. – Apply non-stick butter to the mold. Divide the dough into 3 equal parts. Vo each member round smooth. Cover with food wrap, let stand for 10 minutes. – Rub a little non-stick powder for the dough roller, roll each part of the dough into a long oval. Roll the dough from the short end of an oval, like a roll of cake. Do the same with each powder and do as much as you want, put it in the mold. Use your hand to gently press the surface of the dough rolls to smooth. – Incubate for about 30 minutes until about 80% more. – Sweep the cake surface with milk or beaten egg mixture with a little water. – Bake at 180 degrees C for 25-30 minutes, depending on which mold you use and whether the cake is taller. – Put the cake on the shelf, let it cool completely, cut it. The cake that has not been eaten yet needs to be wrapped thoroughly with a wrap, so that the temperature is usually 2-3 days. Refrigerate for longer. CHICKEN POTATO Resources – Chicken broth – Shredded chicken breast meat – Pomegranate carrots, American corn. – Flour – Mushrooms – Boiled quail eggs, peeled – Scent onion How to cook – Scented onion fried with carrot, corn, shiitake mushroom, seasoning with a little fish sauce to infuse spices. – Then pour in chicken broth, cook until vegetables and mushrooms are tender. – For the powdered energy mixed with water to pour into the soup pot, stir well and cook in low heat. – The remaining white is poured slowly into the soup pot and gently stirred. – Finally, add the chicken vs quail eggs and stir the herbs. Tasting to taste. FISH NOODLES – Boil a pot of boiling water, drop tomatoes, add a little turmeric to make the water light golden. Then season the fish sauce, seasoning seeds, apple cider vinegar to taste, and you’re done with a simple, sour, gentle pot of broth. – Sliced ​​fish, marinated for 30 minutes. – Galangal, ginger, pepper, onion, seasoning, a little turmeric juice, put in an oil-free fryer, fry at 165 degrees for 15 minutes. – Put the noodles in a bowl, place the fish on top of the noodles, add onions, dill. Then sprinkle the broth, sprinkle with pepper, add a little chili sauce. Remember to eat hot will be delicious. Serve with herbs: perilla, coriander, lettuce. BANANA COCONUT MUFFIN Resources – 50g multi-purpose flour – 1/3 of a diced apple – 2g baking powder – 1/2 crushed banana – 1g cinnamon powder – 10ml of cooking oil – 15g of unsweetened yogurt – 20ml of fresh milk without sugar. – 1 small chicken egg Making – Mix flour with flour, cinnamon powder, and sugar (A). – In another bowl, mix the banana, unsweetened fresh milk, yogurt, and cooking oil, then add the apples to the stir fry (B). – Pour (B) in (A), then mix the dough in the fold quickly evenly (about 15 seconds) – Scoop the cake dough into the mold (should only be 2/3 full because the cake is still blooming). Sprinkle as desired, sprinkle with raisins, coconut chips, almonds. – Preheat oven, bake cake 180 degrees for 20 minutes.

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

The stone is mined from the quarry of the company, after grinding, grinding into stone 1-2. Preeminent magnetism of new building materials Being put into trial production since May 2018, up to now, the sand crushed source from stone has been promoting its superiority as well as attraction to the construction market. Mr. Mai The Tinh – Director of Phu Son Trading Company Limited (Nga Son District, Thanh Hoa Province) said: “With abundant raw materials from the limestone quarries in the province in particular, and grinding technology modern treatment of impurities before putting finished products on the market; The durability of buildings is also appreciated higher than natural sand, which is the advantages that this new building material shows. As an enterprise located in Nga Son district (Thanh Hoa), for a long time, the supply of natural sand for its construction works as well as the district market has faced many difficulties when the sand reserve in the host area. The weak point is that the salty sand can only be leveled, so it is largely limited in the construction works, to meet the demand, the construction sand has to be imported from other districts such as: Thieu Hoa, Ha Trung, Vinh Loc … Large transportation costs leading to higher costs make investment in construction face many difficulties. Mr. Tinh added: At the end of 2017, after field testing from some southern markets as well as abroad, the Company applied and invented a new investment in a production line of crushed sand from rock at a cost. only equal to 20% (about 20 billion VND) compared with the lines imported from abroad. Crushed sand products will contribute to help businesses create a closed production process. The stone is mined from the quarry of the Company after grinding, grinding finished products (stone 1-2), will be screened, classified and put into the system of crushers, small screening into sand. The next step, crushed sand will be put into the system of sedimentation tanks, wash and treat impurities before the finished product is sold to the market. In order to ensure the environment, during the production and grinding process, there is a dust misting system. The process of putting into sedimentation tanks, washing, stone dust will also be deposited and reused as bricks … Thus, the production of crushed sand will be very suitable for quarry mining enterprises, increasing the first choice. private businesses. Mr. Mai Van Nguyen – Production executive officer of Phu Son Trading Co., Ltd. said: With an output of 500m3 / day, the unit is providing for all projects and works on construction in Nga Son district. . In addition to the superiority of the product, with the automated process, only 2 workers to operate the line are contributing to reduce labor costs, reduce human labor, and lower product costs. Meanwhile, according to enterprises in Nga Son district, materials from crushed sand are the number one choice among many large construction projects as well as small construction needs. among the people. In addition to the durability of the project, sand crushed materials also help businesses, people reduce the cost of transfer, cost … Opportunities open for businesses Mr. Luu Van Hai – Head of Economic – Infrastructure Division of Nga Son district said: With the characteristics of the district bordering the sea, the sand reserve is mostly salty, the introduction of crushed sand in the area is contributing to solving the problems. difficulties for businesses in construction investment. In addition, the Provincial People’s Committee also encourages the use of crushed sand in construction works, so this source of construction materials is currently popular and popular. “One of the typical projects using crushed sand such as: The project to solidify the Hung Long canal, through the area of ​​Nga Son town, Thanh Hoa has been put into use and the durability has been proven over time”, Mr. Hai cited. Conduct sorting and put into the system of crushers, small screening into sand. However, in addition to the superiority in production as well as the durability of the buildings, the development of this building material source still faces some difficulties. Specifically, according to Mr. Hai, this new material source has not been disseminated, the number of units investing in the production line is not much, leading to the competition on product prices is not high. If it is soon popularized for construction investment and more widely, this new source of construction materials will be a gradually replacing material source for natural sand and gravel. Learning from enterprises, Mr. Nguyen Trong Cuong – Deputy Director of Nien Cuong Co., Ltd. (Nghi Son town, Thanh Hoa) exchanged: Currently, the source of crushed sand material has been one or two units in the area. production investment town. On the business side, crushed sand contributes to increasing investment choices, making use of raw materials in the mining process … However, Mr. Cuong cannot help but wonder when this product has not yet been popularized. , product cost is higher than natural sand, leading to difficulties and barriers in the selection of projects and works. According to research, the province has 2 grinding sand production lines with a capacity of 150 tons / hour of Phu Son Trading Co., Ltd. (Nga Son district) and Ha Lien Construction and Trade Co., Ltd. (Nong district). Drain). There are also a number of small production lines such as Nghi Son town … According to the construction material development plan to 2025, with a vision to 2035 of the province, crushed sand from stone will be developed in many areas. The mine sector is available with raw materials to supply the market, with a total expected capacity of 1.9 million m3 / year. This is considered an open opportunity for businesses in the province to invest and develop.

Coach Chu Dinh Nghiem is the most successful military leader in the V-League but is still fired After only 10 rounds, V-League 2021 has seen 5 leaders leave their seats, accounting for more than a third of the total number of coaches working in the No.1 tournament in Vietnam. What is behind these departures? Is it merely due to poor performance? The “grinder” coach is activated After the 9th round of V-League 2021, coach Phan Thanh Hung announced his farewell to Becamex Binh Duong club to treat newly discovered heart disease. However, this is not necessarily the whole cause. The recent unfavorable results have made the atmosphere in the Thu land team tense. There was even information appearing that there was an internal problem with Becamex Binh Duong. However, Mr. Hung asserted that his leave was simply due to health factors. Putting aside the obstacles surrounding Mr. Hung’s departure, fans must be surprised when he is the 5th captain in the V-League 2021 to leave from the beginning of the season. So far, the Saigon Club has said goodbye to two coaches, including Mr. Vu Tien Thanh and Mr. Masahiro Shimoda (Japan). Coach Pham Minh Duc, who has been with the Hong Linh Ha Tinh club for many years, has also gone away. More remarkable is the case of coach Chu Dinh Nghiem, who helped Hanoi FC win 3 V-League championships, 2 National Cups and 3 National Super Cups were also fired. Except for coach Vu Tien Thanh, who had to leave his chair due to the team’s change of strategy, the common point of these rulers is poor performance. Becamex Binh Duong stopped, winning only 2 of the last 7 matches and was far behind in the championship race by HAGL. Hong Linh Ha Tinh, after the 2020 season, made a strong impression, having failed, won only 6 points (up to round 9), ranked last on the rankings. Hanoi FC as usual still started off quite slowly but it felt like the capital team was arrested, while coach Chu Dinh Nghiem could not make a change. In the midst of that context, changing the general is inevitable. Saigon club is no exception. Last season, the team in pink ran for the championship to the final rounds, but this season it was in the bottom half of the rankings. Coach Shimoda’s football philosophy is not considered suitable for the current Saigon staff. What is the cause? The fact that 4/14 V-League 2021 teams changed captains shows that the number one tournament in Vietnam is becoming a coaching furnace. Commentator Vu Quang Huy admits, the main reason is due to the high competitiveness in V-League 2021. “With the old format, each team has 26 rounds of effort so there can be errors or breaks in terms of performance. But this new format made the situation even more tense, teams only had 13 laps to race to stage 1. Losing a game or two was seen near the danger round. If we want to make an immediate change, there is only a way to change the general because this often brings a positive effect, at least mentally for the player, ”Mr. Huy analyzed. Former player Nguyen Hong Son has the same opinion. He emphasized that the current level of the V-League teams is not too far apart, so the tension in each match and each round is pushed up. In addition, Mr. Son also said that the expectation of the bosses and investors in the team is growing and when the coach cannot bring about high achievements, the departure is inevitable. From a broader perspective, expert Le The Tho affirmed that most of the coaches working in the V-League possess moderate professional qualifications. “Some people are not capable, they are not well-educated, refuse to learn and apply the achievements of world football, since there is no modern coaching method but only by experience. You try to count if there are teams that have won the V-League, there is a team that does not thanks to strong forces, excellent foreign soldiers, the role of the coach is very weak. If the coaching force does not upgrade, the V-League is difficult to develop professionally “, Mr. Tho commented. Former player Nguyen Hong Son also shared the assessment that some coaches in the V-League have not met the requirements for the development of Vietnamese football. “Whatever you say, although there are still limitations, the V-League is going up. Professional requirements are higher and higher, but very few V-League coaches can meet them. Here, we must understand that the training or competition cycle must consist of several phases. How to prepare, what to build, how to staff, how to enter the tournament and how to kick, after 5 rounds of playing or what should be changed next season. Not many V-League coaches have such a vision, so if the pressure increases, they will find it difficult to work, ”said the former Vietnamese midfielder. For his part, commentator Vu Quang Huy again said that the V-League coach team is not bad. According to Mr. Huy, the No. 1 football tournament in Vietnam has a good young coach, personality and know how to update from international documents. “Of course, a good coach does not necessarily have a good record, football is like that. Mostly, the coaches do not have enough staff to implement their ideas ”, Mr. Huy affirmed. In addition to the 5 coaches who have lost their positions, some other rulers in the V-League 2021 are also in a dangerous situation such as coach Nguyen Anh Tuan of the Hai Phong club and coach Alexandre Polking of the HCM City club. These two teams have played wildly over the past time and both stand near the group holding the red light.

That is why rice has many good uses for health, beauty, especially the use of cleaning household utensils. Here are the uses of rice.

Ripe fruit: This is a folk tip that has been around for a long time. According to scientific explanations, the rice barrel is always covered so it is able to hold ethylene gas (a gas emitted to ripen the fruit) very well. When the fruits are placed in the rice barrel, they will ripen faster. However, you should not leave it for too long, 2 days is reasonable.

Deodorant for coffee mortar / grinder or seasoning:Rice has the ability to absorb moisture, absorb flavors very well, so it is also capable of deodorizing from coffee / spices still on your jar / mill.

To deodorize, just put the rice in a bowl or mill and press run until the rice is pureed, the coffee smell or spices attached to the bowl / machine will be blown away. You can take advantage of rice flour after grinding for beauty, such as combining coconut oil or olive oil for bathing, exfoliating, masking …

Make a hot pack: You put the rice in a clean cloth bag, then in the microwave for about 30 seconds. Next, you can use it as a hot pack, and apply it to the sore spots only.

Rice also helps with hot compresses (Artwork)

Keep silverware bright: Furniture made of silver material, silver jewelry … is often prone to tarnishing and must be polished regularly. You can keep the silver shining beautifully by boiling thick rice with water and then dropping silver jewelry in it. After that, taking out the jewelry and washing it with soap will be bright and beautiful like new.

“First aid” in time for the phone: Unfortunately, causing the phone to fall into the water, remove the battery immediately and put the phone in the rice bin, and leave it overnight.

Rice has a very good ability to absorb moisture. And this treatment is safer than using a dryer because the strong wind force or the heat of the dryer can damage electronic components inside.

Metal tool storage: Instead of leaving the outside to be ravaged by nature, to prevent rust for metal items such as pliers or screwdrivers … plug the metal part of the object into the rice.

Rice can absorb moisture and slow down oxidation, prevent tarnishing of these utensils and prolong their service life.

Little Phi (Synthetic)

First of all, mothers prepare, clean and chop food.

Then cook food by steaming, boiling … Steaming is a method of processing food that helps retain the most nutrients.

Put the food in the machine and puree or finely sieve, mothers can add boiled vegetable juice, breast milk, formula or water to grind or sieve together to loosen the mixture.

Note, when preparing snacks for babies, mothers should not add salt and sugar.

Illustration.

How to preserve weaning food

After grinding and grinding the food into a liquid, the mothers will pour them into a mold and store them in the freezer for freezing.

Cover the mold with plastic wrap or the lid included with the tray and store in the freezer.

When the pellets were frozen, mothers took them out and put them in a zip bag.

Note, do not leave food in the refrigerator for too long. Only use frozen food for 1 week for best results.

You also need to note that you must regularly clean the refrigerator to remove bacteria in it. The temperature of the refrigerator must be kept stable, limiting the opening and opening continuously because it will easily spoil the food.

How to thaw food weaning

When needed, the mother takes the necessary amount of food on a plate, wrapped it and put it in a cool compartment overnight.

Another way to thaw faster is to place a sealed bag of frozen food in warm water, which can be changed if needed. Or take out the food from the ice tray and place it in a ceramic bowl and cook in a water bath.

If you have a microwave, you can use it to heat your child’s food. Thaw in the microwave for the allotted time. Stir and stir regularly, making sure the food is completely thawed before serving.

Below the post, many people leave comments with the desire to be instructed by this mother on how to make beautiful and delicious food for her baby.

The sure mother being talked about here is the sister Pham Thi Luyen (Hanoi) is currently a preschool teacher.

According to Ms. Luyen, normally she is not an excellent person in cooking, but from the time her child reaches the age of weaning, she also learns and learns by herself to make the dishes that her child loves.

“I joined the weaning groups on facebook and saw other mothers making young tofu from oats, so I tried to try it myself, and came up with a way to mix and feed the baby”, Luyen shared.

When her beautiful dishes received many compliments from everyone, Ms. Luyen herself felt very happy and had more motivation to take care of her child more carefully.

According to Ms. Luyen, the baby snacks made by her are extremely simple, fatty, delicious and nutritious. Called the dish “young tofu” but has nothing to do with beans, but the main ingredient is oats.

Ms. Luyen shares the recipe for this “young tofu” dish, which includes 1 part oatmeal, 3 parts water, mixes the flavor of other tubers and grind them. Then, sift the ground oats twice to filter out the pulp, bring to a boil, while stirring while the oats are thick.

The last step is to apply 1 layer of baby’s cooking oil to the mold, add the boiled oats, wait for it to cool, then put it in the refrigerator cooler.

“During the making process, you should pay attention to the mixing ratio is relatively standard because if it is too thin, it will not freeze. Mothers pay a little attention that the baby will have delicious food and still be beautiful “, Ms. Luyen said excitedly.