My family’s breakfast is usually not fussy, the dishes are prepared quickly but still have enough quality. In the picture is the chicken rice cake. First, I boiled the chicken with star anise, cinnamon, crushed ginger, and a roasted onion. Chicken broth is seasoned to taste. I continue to prepare the rice paper while waiting for the boiled chicken to cool. The cake is boiled until soft, just right. Boiled rice paper in a bowl, arrange shredded chicken, add onions, add hot broth, squeeze lemon, sprinkle with pepper and enjoy. If you are on the eat clean diet, you can refer to the brown rice noodle dish. First, you prepare a pot of boiling water, drop in sliced ​​tomatoes and cook until soft. Next, you drop it in, which is available in supermarkets. The beef or pork loin is thinly sliced, blanched until cooked. You taste the broth just eaten. Finally, you put the noodles, sprouts, meat, onions, and coriander in a bowl and pour the broth. Noodles are also sold in many supermarkets. Another attractive vermicelli dish for a nutritious breakfast during the epidemic season is rib tree vermicelli. I usually stew the whole rib, the softness is just right. To save time, you should stew the ribs from the dark. In the morning, you need to prepare tomatoes, drop the pot of broth with ribs, cook until soft and season to taste. Ripe tomatoes, you arrange vermicelli, ribs, add green onions, add broth and enjoy. Beef noodle soup is also a suggestion you can refer to. I usually choose flower corn for processing. After cleaning, the beef is stewed in a pressure cooker for 30 minutes with star anise, cinnamon, cardamom and roasted onions. The broth has a five-spice aroma, you can add more spices to your taste. If you have a noodle machine available, you should prepare fresh vermicelli from the evening and keep it in the refrigerator. More convenient, you can buy dried vermicelli available in supermarkets. During avocado season, you can take advantage of this nutritious fruit to make breakfast. This quick and nutritious meal includes sliced ​​avocado, scrambled eggs, and wholemeal bread. Another quick and filling breakfast is dumplings served with nut milk. I prepared dumplings from the night before, steamed it again in the morning, let it cool and still tasted delicious. I also make my own nut milk by machine. There are many types of convenient nut milk machines you should refer to. A working day at home will be more exciting with a quality breakfast. In addition to hot dishes, I also often swap meals for my family with breakfasts of fruit and vegetable smoothies with cereal. I divide the ingredients into several groups: green vegetables (kale, spinach, lettuce…), sweet fruits (ripe bananas, ripe mangoes, red apples…), berry fruits (strawberries, raspberries, etc.) black, blueberry…), fatty seeds (chia seeds, flax seeds, almonds, walnuts, cashews…), starches (oats…), protein-rich seeds (pumpkin seeds, hemp… .), liquid (nut milk, coconut water, filtered water, fresh milk…), powder (spirulina, moringa…).

The name of banh gio comes from the key ingredient that makes this cake: ash water. (Illustration) The people who make gio cakes will burn herbs and medicinal herbs to ashes, grind them finely, then filter them to get the yellow-brown juice, soak the rice and boil the cakes. Rice to make banh gio must be delicious glutinous rice to achieve a certain plasticity. After being boiled, the finished product is a clear, moist dough, whose shape depends on the hands of the packer (in different localities). The cake is very pale at first, has a bright amber color, transparent like a block of jade. When cooled, the cake is smooth like jelly, fragrant with sesame. Banh Gio dotted with molasses or granulated sugar, becomes a snack that both young and old love. (Illustration) Summer is the time when banh gio is consumed the most. In addition, this “pure Vietnamese” cake is still loved by people all year round, especially parents and grandparents, because the cake is both fragrant, easy to eat, and easy to buy. City is also cheap. Banh gio is a dish loved by mothers and grandmothers and eaten all year round. (Illustration) However, in the era of modern social development, many people, especially young people, have “forgotten” this childhood gift, or when they eat it, they only eat it when they have a chance. However, for those who have tasted banh gio, it must be difficult to forget the fragrant taste of glutinous rice flour, mixed with sweet molasses. Only the previous generation remembers this cake. (Illustration)

Ingredients of lotus root salad with shrimp and meat 400 gr lotus root
200 gr prawns
200 gr pork belly
1 carrot
Lettuce, coriander, chili, garlic
Crushed roasted peanuts, fried onions
Seasoning: Fish sauce, salt, sugar, salt, lemon, vinegar. Delicious dish every day: Lotus root salad with shrimp and meat. How to make lotus root salad with shrimp and meat Wash lotus root, tear it in half, mix with 1 teaspoon of sugar, 1 teaspoon of salt, 2 teaspoons of vinegar. Carrots peeled, washed and thinly sliced, mixed with 1 teaspoon of salt, left for about 15 minutes and then squeezed out the water. Coriander, washed, finely chopped. Chili, minced garlic.
Shrimps are washed, boiled for about 10 minutes, then taken out, washed with cold water and peeled, removed the black thread on the back and split the shrimp in half. Bacon is only washed, boiled, cut into thin pieces.
Mixing salad dressing: Mix 2 tablespoons of fish sauce, 1.5 tablespoons of sugar, 2 tablespoons of filtered water, 1 teaspoon of lemon juice with garlic and minced chili.
Put the lotus root in a large bowl, add carrots, shrimp, and meat, then add the salad dressing and mix well. Leave for about 5 minutes, then re-season the seasoning so that it is sour and sweet. Add cilantro, mixed coriander, then put the lotus root salad with shrimp and meat on a plate, sprinkle with fried onions, and roasted peanuts to complete.

Seafood fried rice Resources: 2 bowls of cold rice, 200 grams of fresh squid, 100 grams of baby shrimp, 50 grams of sweet corn, 50 grams of peas, 2 eggs, dried onions, pepper, fish sauce, seasoning seeds How to make seafood fried rice – First we will prepare the ingredients: Clean squid, rinse with clean water several times, then drain, then cut into small pieces. Shrimp cut off the antennae, remove the black thread, wash, peel off the shell, diced. Put pre-prepared shrimp and squid into marinade with seasoning and pepper to absorb. Corn and beans are separated from the seeds, washed and then drained. Peel the carrots, then wash and diced. After the ingredients have been prepared, we will enter the main part of how to make seafood fried rice. – Put the pan on the stove with a little oil and then fry the chopped dried onions, add shrimp and squid to the island to hunt and then put on a plate. Continue to add cooking oil to the pan to stir-fry shrimp and squid, add peas and corn to stir-fry together, season with a little seasoning. Stir-fry until cooked, then add carrots and stir-fry when carrots are also cooked, then pour them out on a plate with shrimp and squid. – Pour a little cooking oil into the pan, heat it up, then put the rice in and fry it for hunting, then beat the eggs into the island and mix with the rice, season to taste, roast until the eggs are evenly coated in the dried rice and hunt. Rice used for roasting, you should use rice cooked from old rice or dry rice will taste better. If using rice with sticky rice, you should let the rice cool down and then put the rice in the refrigerator for a few hours for the rice grains to solidify. – The last of the way to make seafood fried rice is to add all the ingredients of shrimp, squid, beans, corn, and carrots that have been fried and continue to stir-fry with rice for about 1 more minute. Mixed fried rice Resources: Chicken eggs: 2 eggs; Carrot: 1/2 tuber; Cowpeas or green beans: 5 pods; Sweet corn: 1/3 box or half corn if no canned corn.; A few peas if available; Sausage : 2 pieces (if you prefer greasy, add pork loin, or spring rolls, today we use sausages); Fresh shrimp: 5-6; Dry cooked rice; Onions about 2 bulbs; Seasoning: seasoning powder, soy sauce, fish sauce, pepper. Making Dry cooked rice to cool, put in the refrigerator before bringing out to roast. Boiled shrimp, peeled and diced Boiled chopped cowpeas Carrots, peeled and diced, boiled until cooked Sweet corn, peas washed, boiled, then drained Sausage or chopped sausage (I use sausage at home, ready to use) Crack two eggs into a bowl, add a little pepper and seasoning powder, beat well, soak a soft cloth with a little cooking oil and wipe it all over the non-stick pan, pour the egg into it very thinly, if the pan is small, fry the eggs twice, When the eggs are cooked, remove to a plate, let cool. The rice is kept in the fridge to squeeze with 1 chicken egg to make it really soft (I use small chicken eggs, so not too many eggs) Stir-fry onions, pour rice in first, stir until slightly cooked, continue to add sausages or sausages, sweet corn, cowpeas, carrots, shrimp stir well, add a little fish sauce and two tablespoons of soy sauce until fragrant. , add a little pepper, the rice grains will start to shrink again, pour the sliced ​​egg, mix well again and then pour it out on a plate. Lotus rice with char siu Materials include : 250g of rice; Peas 50 g; 150 g fresh lotus seeds; Shiitake mushrooms 10 g; Carrot 50 g; Dried shrimp 50 g; Char siu meat 150 g; Fresh lotus leaves 1; Sausage 50 g; Seasoning: sugar, salt, seasoning; Garlic 10 g Processing stages: Fresh lotus seeds: washed, boiled with a little salt. Peas washed, boiled with a little salt. Shiitake mushrooms soaked with warm water to bloom, washed, diced. Dried shrimp, washed and boiled. Carrots are washed, diced, boiled with a little salt. Sausages washed, boiled, diced. Diced pork char siu. Minced garlic. Lotus leaves are cleaned and dried. Put the pan on the stove, when the pan is hot, add 2 tablespoons of cooking oil, when the oil is hot, add minced garlic and fry until fragrant, then add the pre-prepared ingredients to stir well (dried shrimp, sausage, mushrooms) coriander, char siu, carrots, peas, lotus seeds). Add 2 teaspoons of sugar, 2 teaspoons of seasoning, 1/2 teaspoon of salt, continue to stir for about 2 minutes. When the rice is cooked, use chopsticks to stir the rice until it is smooth and then put it in a clean bowl. Add in the cooked filling and mix well. Prepare a large bowl about 20cm in diameter. Dry the lotus leaf and place it in a bowl (put the side with the veins at the bottom). To make the rice more beautiful when opening, sprinkle some lotus seeds first and then add the rice. When the rice is full to the mouth of the bowl, grab the excess of the lotus leaf and use a toothpick to pin it. Although all the ingredients have been cooked, the steaming process is an indispensable step to create the flavor of this dish. Use a large glass pot, put about 1 liter of water in the pot, put the bowl with the rice pack in, cover, and steam for 12 minutes. “So cute” rice balls are delicious Ingredients: Sausage (or beef, chicken, sausage); Cucumber; Carrots (or sweet corn); Shrimp; rice Making – First, we need to cut the sausage into this diced form. – And chop the same with the vegetables. As for shrimp, you need to peel off the shell, head, and antennae, then cut it in half and boil it. – Blanch the carrots and blanch the sausage until hot. Pay attention to add a little salt to the blanching water. – Mix the rice with the prepared ingredients (except shrimp) and then grasp it. You can also add a little vinegar and sugar to the rice! The tighter you hold it, the more delicious it will be! Korean mixed rice Resources: White rice: 1 cup; Beef: 100g; Dried shiitake mushrooms: 4 ears; Price: 20g; Carrot: 1/2 tuber; Cucumber: 1/2 fruit; Chicken eggs: 1 egg.; Korean chili sauce; Common seasoning: cooking oil, sesame oil, roasted sesame. Making Shiitake mushrooms soaked in bloom, sliced ​​thin. Rack is picked up, washed, then taken out to dry. Shredded carrots. Thinly sliced ​​cucumber. Put the pan on the stove, add the cooking oil, add the red onion and saute, then add the beef and stir-fry (don’t marinate the beef). Remove the beef to a separate bowl. Still using the same pan, stir fry each vegetable separately until cooked. Add a little seasoning to make the vegetables more flavorful The price is to be blanched with hot water. Fried egg omelet. Make chili sauce: you mix chili sauce in the ratio of 3 tablespoons of Korean chili sauce, 2 tablespoons of sugar and 1 tablespoon of sesame oil. Mix Using one of these, before adding the rice, apply a thin layer of cooking oil, put the rice in, put a little of each type in. Put the mixture of chili sauce and roasted sesame on top. When serving, mix well and enjoy. Chicken rice Making Boiled chicken. Use chicken broth to cook rice (for turmeric or saffron) Chicken, removed and shredded (finely chopped) Thinly sliced ​​onion soaked in vinegar for 30 minutes to reduce pungent. Mix chicken, onions, herbs, sliced ​​carrots with fish sauce, sugar, lemon juice, garlic, and chili. Season to taste because it’s sweet and sour. Compress the rice into the bowl and then put it on the plate, mix the chicken, not the mouse, and the tomato. Sweet and sour rice balls Resources: – Rice: 2 bowls – Onion: 1/2 of a piece – Carrot: of½ – Zucchini: fruit – 4 tablespoons ketchup Making Step 1: Chop the vegetables Step 2: Stir-fry with a little salt and seasoning Step 3: Add the rice and tomato sauce and mix well. Do not cook rice too elegantly, it will go bad quickly. Step 4: Use clean food wrap to hold the rice into bite-sized handfuls. Scrambled rice with cotton balls Resources – Sticky rice: 500g – Water: 400g – Scrub cotton: 200g Sticky rice seasoning: – Finely chopped scallions: 100g – Fish sauce: 1 tablespoon – Sugar: 2 tablespoons – Seasoning seeds: 1 tablespoon – Pepper: 1 teaspoon – Cooking oil: 2 tablespoons Seasoning for spreading rice: – Water: 1 tablespoon – Sugar: 1 teaspoon – Fish sauce: 1 tablespoon – Chili powder : 1/2 teaspoon Implementation steps: Step 1: Cook glutinous rice. Wash the glutinous rice, pour it into the rice cooker, add water just to the surface of the rice, add 1 tablespoon of cooking oil and 1 teaspoon of seasoning powder, stir well and cook like normal rice. Step 2: Spread the cooked sticky rice on the tray in a thin layer. You can use your hands to force the rice or a clean bottle to roll over the sticky rice so that the rice is pressed tightly onto the tray. After the rice has cooled, cover the sticky rice tray with plastic wrap and place it in the refrigerator overnight (putting the rice in the refrigerator will make the sticky rice firm, easy to dry, and save time in drying). furnace a lot). Step 3: The next day, take out the sticky rice and cut it into bite-sized pieces, then arrange the rice on a tray, dry it in the oven at 120 degrees Celsius for about 45 minutes. Step 4: Turn the sticky rice over and then dry it for about 30-40 minutes for the sticky rice to dry completely. When drying, you use the wand to channel the oven door to let the steam escape, the rice will dry faster. If there is no drying oven, you can wrap the sticky rice tray and then expose it to the sun for 1-2 days to let the rice dry naturally. Step 5: Put oil in a deep pan and heat over medium heat. When the oil is hot, turn the heat down a little, drop each piece of sticky rice into the pan and fry until golden brown on both sides, then take the rice out and put it on a basket lined with absorbent paper (If you want to know if the oil is hot or not, wait until the oil is hot). When the oil is hot, break a small piece of glutinous rice and drop it into the oil pan. When the sticky rice expands and emerges immediately, the oil is hot enough for frying). Step 6: Mix fish sauce with sugar in the ratio of 3 tablespoons fish sauce + 3 tablespoons sugar + 3 tablespoons filtered water and stir well into a sweet and salty fish sauce mixture. Then, you add 1 tablespoon of chili powder to the mixed fish sauce and stir again. Step 7: – Wash the scallions, dry and chop finely. Then, you take 1/2 cup of oil into the pan, wait for the pan to be hot, then add the onions, quickly stir and turn off the heat as soon as the green onions turn dark green and fragrant. – Arrange the fried rice that has just been fried on the tray, drizzle 1 layer of fish sauce, sugar, 1 layer of onion fat and then sprinkle the cotton ball evenly on the top. Wishing you success!

1. Chicken breast 150g 2. Cherry tomatoes 6 3. Chicory 1 plant 4. Red radish 5 pieces 5. 2 small cucumbers 6. Canned or slightly boiled sweet corn 7. Seasoning: 15ml cooking wine, 15ml soy sauce, a little pepper 8. Salad seasoning: 30ml soy sauce, 15ml olive oil, 8ml honey, 30ml rice vinegar, a little pepper Steps 1. Prepare ingredients 2. Mix water 3. Stir-fry chicken 4. Presentation Prepare materials 1. Chicken breast 150g 2. Cherry tomatoes 6 fruits 3. Chicory 1 plant 4. Red radish 5 bulbs 5. Small cucumber 2 fruits 6. Canned or slightly boiled sweet corn 7. Spices 15ml cooking wine, 15ml soy sauce, a little pepper 8. Salad seasoning: 30ml soy sauce, 15ml olive oil, 8ml honey, 30ml rice vinegar, a little pepper Chicken breast is known to be one of the foods rich in nutrients, low in calories and has the effect of building muscle, helping the body become more toned. Therefore, in the diet menu is definitely indispensable dishes made from chicken breast. However, if the chicken breast meat is processed improperly, it will make the meat dry, creating a feeling of boredom when eating. So, check out how to make chicken breast salad below! Weight loss dishes: How to make chicken breast salad 1 Process materials Wash the chicken and cut it into pieces, then put the chicken in a bowl. Add soy sauce, cooking wine, and pepper and mix well to infuse the spices. Chicory, washed and cut into pieces. 2 Mix water mix Add the salad dressing to the bowl and stir well. 3 Stir-fry chicken Heat a little oil in a pan, add the chicken and stir well. Stir fry until the chicken is cooked, then turn off the heat. 4 Present Put the chicory on a plate, add the sliced ​​cucumber and radish. Then add the sliced ​​cherry tomatoes. Pour the chicken, sweet corn into the vegetable plate, then add the salad dressing and mix well. How to make chicken breast salad – the perfect weight loss dish! Finished Products: A plate of delicious crispy chicken salad with vegetables is definitely the ideal dish for a weight loss lunch. The chicken is tender and sweet, the vegetables are cool and crispy, easy to eat and delicious to eat. Please pocket this recipe for your menu of delicious weight loss dishes. To make chicken salad, it will take you about 15 minutes to prepare and cost about 20,000 to 25,000 VND only. Hope you have success with this chicken breast salad recipe! According to the Vietnamese life

Resources: Chicken heart 300 gr Bamboo shoots 500 gr Minced garlic 2 teaspoons Minced ginger 2 teaspoons Lemon leaves cut 5 leaves Cilantro 1 a little Cooking oil 1/2 tablespoon Oyster oil 3 teaspoons Common spices 1 little m (seasoning seeds / pepper / sugar / salt) Making: When you buy the bamboo shoots, you remove the hardware cover and scrape it off, then rinse it about 3 to 4 times with water to make it very clean. Slice the bamboo shoots into bite-sized chunks and soak them in diluted salt water. Soak for about 4 hours, then put bamboo shoots in a pot and then boil it, take out and drain. The chicken heart purchased to squeeze salt carefully to remove all dirt and odor. Then, wash it thoroughly and cut into thin pieces. After preliminary processing, the chicken heart is marinated with 1/2 teaspoon of pureed pepper, 2 teaspoons of seasoning seeds and 1/2 teaspoon of sugar for about 5 minutes. Put 1/2 tablespoon of cooking oil in a pan and then put it on the stove to set on high. When the oil is boiling, add the ginger and garlic to the island until it smells and turns yellow. Next, add the marinated chicken heart and stir-fry. Stir fry until hunted again. When the heart is tightened, add all the bamboo shoots to the island, then season with 3 teaspoons of oyster oil and 1/2 teaspoon of seasoning seeds and fry for about 5 minutes. After 5 minutes when the ingredients have absorbed evenly, turn off the heat and put the sliced ​​lemon leaves in the stir fry, and turn off the heat. Bamboo shoot soup with ribs Resources: 400g baby ribs 200g of sour bamboo shoots 1-2 tomatoes Scallion, salt, sugar, seasoning seeds, fish sauce, dried onion. Making: Cut young ribs to taste, boil the pot of boiling water to boil the ribs to remove impurities. Tomatoes washed, add areca zone. The mangosteen washed thoroughly with water, cut into short pieces, and drained. Scallions washed, chopped. Put the ribs in the pot and add a little salt, cover with cold water, bring to a boil. Heat a little aromatic onion oil, stir-fry the tomatoes. Add the sour bamboo shoots and stir-fry, season with a little salt and sugar, cook for 5-7 minutes. Add the young ribs and the broth to the pot, bring to a boil, and taste the spices to taste. Turn off the heat, add chopped scallions, scoop into a large bowl to use as a soup with rice or noodles. Beef stir-fried with fresh bamboo shoots Resources: 200g beef 500g of fresh bamboo shoots 1 handful of scallions, Chinese scent, ginger, garlic, chili, purple onion Spices: Seasoning seeds, soup powder, fish sauce, oyster oil, cooking oil Making: Step 1: First, take fresh bamboo shoots and slice them into large, medium-thick pieces, then put them in a pot to boil. Step 2: With green onion and chopped Chinese scent, chopped shallot, crushed garlic and ginger, chopped chili. Step 3: Take the beef with a little garlic, then add 1 teaspoon of seasoning seeds, add a teaspoon of oyster oil, a little cooking oil, and marinate for 30 minutes. Step 4: Next, take the bamboo shoots into the basket, let it cool, and then cut the bamboo shoots into small, long pieces. Step 5: Next, heat the pan, add the oil to the ginger and garlic, then pour the beef into the fry, turn on the heat, quickly turn the beef over, then pour into a separate plate. Be careful not to stir the beef for a long time, it will make the meat chewy. Step 6: Continue to fry onions and stir fry the bamboo shoots, add 1 teaspoon of seasoning seeds, then add 1 teaspoon of fish sauce, stir fry for 2-3 minutes to infuse the bamboo shoots. Step 7: Next, pour the re-fried beef into a pan of bamboo shoots, stir fry for about 1 minute. Step 8: Add the leaves, smells of the vessel and the chili to the pan, stir evenly, about 30 seconds, then turn off the heat. Finally, present your food beautifully and enjoy it with your family. Wishing you success with your freshly fried beef bamboo shoots. Duck cooked bamboo shoots Resources: Raw duck: 1 duck, weighs about 1 – 1.5kg
Fresh shoots: 500g
Fresh lemon: 1 fruit
Scallion: 1 small bunch
Fresh ginger: 1 bulb
Cilantro: 1 small bunch
White wine: 100 ml
Dried garlic: 1 bulb
Dried onion: 3 bulbs
Fresh noodle: 1kg
The commonly used tasting spices: cooking oil, salt, seasoning seeds, sugar, pepper …
Making:
Peel off 1 fresh ginger, crush, chopped and mix with ½ cup of white wine. After pre-processing duck meat, you use lemon and salt to rub on the whole duck body, both inside and outside many times, then rinse with water. Next, you get the ginger wine mixture rubbed on the duck body thoroughly to eliminate odors, finally rinse with water and then drain. After washing the duck, you chop it into small pieces to taste. If you have duck secretions, you can cut them into pieces, blanch the boiling water to remove dirt and help the blood coagulate into cubes.
Cut the duck into bite-sized pieces. Scallion picked root, washed, chopped. The scent of the vessel picks up the root, washed it, chopped it into small pieces. Dried onions, dried garlic, peeled, crushed, chopped. 1 fresh ginger, peeled, washed, sliced. North the pan on the stove with a little cooking oil, when the oil is hot, put the duck into a saucepan until the skin is less fat, the meat is firm and has a beautiful golden brown color. Pick up the duck in the sieve, drain the oil. Put the pan-fried duck meat in a large bowl, add about 2 teaspoons of fish sauce, 2 teaspoons of salt, 2 teaspoons of sugar, ½ of minced onion, minced garlic. Mix well to make the duck wet and soak the seasoning. Marinate duck for about 30 minutes, you can stir often when marinated to absorb the duck more flavor. Wash the fresh bamboo shoots, you put them in a pot to boil to remove the bitter taste, if you find the bamboo shoots still bitter, you can blanch the boiled water a few more times. Rinse the bamboo shoots in cold water for the bamboo shoots to cool, then tear the bamboo shoots into thin strips to taste. North pan on the stove with a little cooking oil, non-aromatic minced garlic, stir-fry bamboo shoots and then season with a little seasoning seeds to make it bold. Stir frying fresh bamboo shoots before cooking will help them absorb oil and spices, while eating crispy bamboo shoots is sweet and fragrant. You place a large pot on the stove, not fragrant the remaining minced onion, then add the duck meat and stir-fry, add sliced ​​ginger to fry with duck. Stir fry the duck until the meat is cooked and firm, then add the water to boil (the amount of water is suitable for the amount of soup you want to eat). Lower the heat to low-heat to make the duck meat soft, when cooking regularly, remove the foam to make the broth clear. Cook for 20-25 minutes, the meat is soft, you pour all the fresh bamboo shoots, slice the duck blood into the pot, and boil for about 5 minutes. Finally, tasting the spices you just ate and then simmer over the heat to keep it hot. TB (Synthetic) Photo: Collectibles

RESOURCES – Potatoes: 700g (4 large bulbs); – Shredded cheese: 100g; – Cornstarch: 90g; – Fragrant leaves: Rosemary (Rosemary) or Thyme (Thyme) or Thyme (Basil) are both: 2 teaspoons full. – Cilantro (cilantro) or fresh parsley: 1 small bunch. – Sausage (or sausage): 2 pcs. – White salt, seasoning salt. HOW TO MAKE SWEETS Step 1: Preliminary processing of raw materials – Wash and finely washed cilantro; – Peel potatoes, size areca pieces, put in a pot to boil with a little white salt. – Boiled sausages, finely sliced, to be about pomegranate seeds. If made from sausage, if you want to reduce fat, then after chopping it can be sautéed for about 3 minutes or put in an oil-free fryer for 4 minutes at 170 degrees Celsius. Step 2: Create sausage shape – Potatoes are cooked until cooked, then picked up in the basket for the procession. Then place the potatoes in a large bowl, using a spoon to puree while the potatoes are still hot. – Put all the ingredients: shredded cheese, 1/2 teaspoon seasoning salt, herbs, chopped coriander, cornstarch in mashed potatoes, put on gloves and mix to blend the ingredients. . Finally, add the chopped sausage, squeeze and mix the last time to get 1 block of smooth sweet potato flour. – Divide the potato flour block into small pieces of flour, and mold it into a sausage-sized shape. – Put the sausage potatoes in an oil-free fryer (lined with parchment paper or foil), fry for 15 minutes at 170 degrees C, then turn the sausage potato stick, bake for another 5 minutes at 185 When the potatoes are ripe, they are fine. The hot sausage potatoes are delicious. Wish you all success!

The essence of melasma is an overgrowth of melanin pigments in the basal and dermis layers. The longer the skin pigmentation is, the more it tends to spread, darken and harder to treat.

Melasma with sweet potatoes – apple cider vinegar – honey

Melasma with sweet potatoes is extremely safe for the skin.

Resources:

200g sweet potato

3 tablespoons apple cider vinegar

5 teaspoons of honey

How to treat skin pigmentation with a sweet potato mask

First of all, you wash and boil the sweet potatoes. Then you smash it and mix well with apple cider vinegar and honey. Using this mixture to cover the face every day will have the effect of nourishing the skin and treating melasma very well.

This formula combines vitamins found in sweet potatoes to help nourish the skin smooth; apple cider vinegar helps to remove dead skin cells and fade freckles; Honey helps to regenerate new skin. With regular practice, you will see a significant improvement in your skin.

Melasma skin with sweet potato juice

Using raw sweet potato juice is the easiest way to treat freckles.

More simply, if you don’t have apple cider vinegar or honey in your kitchen, you can use the juice from sweet potato. Sweet potato juice not only fades the skin pigmentation but also helps the skin white, pink and smooth.

Use 1 raw sweet potato, wash it thoroughly and then squeeze the juice. Wash your face, then apply sweet potato juice to your face and areas with melasma, leave on for 10-15 minutes and then rinse your face. Do 1-2 times a week, you will see your skin improves a lot.

Blackheads are believed to be the first stage of acne.

Blackheads, acne usually develop after puberty, when hormone levels rise, which stimulates the sebaceous glands, producing sebum. The sebaceous glands secrete too much oil in the pores, build up and become trapped. When this oil is exposed to the air, it turns black. Blackheads appear on the face, making women feel insecure. Blackheads will make your face less charming

The cause of blackheads

Blackheads appear mainly on oily skin. Oil secretes too much and clogs pores, they accumulate over time and harden into lumps. The part exposed to the air (on the outer part of the skin) will be black.

Blackheads also appear when you don’t properly clean your skin. This causes oil to build up under the pores, causing acne. The cause of both blackheads is also because you do not drink enough water your body needs. Water removes toxins from the skin, making the skin clean and fresh from the inside.

Certain diseases such as anemia, constipation, thyroid disease, etc. are factors that increase the development of blackheads.

The use of harsh cleaning chemicals and makeup brushes that are too hard can irritate the skin, making blackheads worse.

Treat blackheads from boiled eggs

You can use boiled eggs to treat blackheads.

Chicken eggs are nutritious foods, and in their lives they have many uses, such as in addition to being food, acne also helps many women in beauty and skin care. Typical of which is the treatment of acne. Many women often use egg whites in combination with lemon and honey, or milk, olive oil to make skin care masks or hair masks. Not only used to improve dry skin, skin care, dandruff hair, eating a lot of eggs also helps to improve skin pigmentation, helping women to own healthy white, rosy skin.

In addition to using fresh eggs to cover acne care masks, people can refer to boiled eggs that help treat acne effectively, absorb acne and tighten pores and reduce swelling effectively. fruit. Preventing blackheads from reappearing is very good.

Preparation: Take 1 egg and boil it, and 1 thin towel

Procedure: You peel the egg after it is boiled, peel it while the eggs are still hot. Then wrap the egg in a thin towel, roll it over the affected area, and roll it over until the egg cools. The blackheads will follow over the heat and the attraction on the egg yolks. Wish you all success with this very simple method.

For this simple way, you can do it every day without worrying about irritating your skin. Certainly blackheads, acne, bran acne … will be repelled, returned to your skin smooth, perfectly beautiful.