In addition, sweet corn also contains many minerals such as calcium, zinc, iron, copper, manganese… especially good for the development of children. To make baby corn milk, you should choose fresh, freshly cracked sweet corn for the best taste. Ingredients for making corn milk – Sweet corn: 2 corn – Condensed milk 1 tablespoon (if you like fresh milk, you can use 200ml but pay attention to reduce the corresponding amount of water during cooking) – Granulated sugar or rock sugar, jaggery (adjust according to taste) – Clean water Put the corn milk in the refrigerator to have the best taste when used. How to cook corn milk without separation, smooth and delicious Peel the corn, use a sharp knife to cut the kernels apart. Wash corn husks and silk, cob, boil with about 500-700ml water for 15 minutes. Then filter the residue, keep the boiling water. Put the corn kernels in the blender, add the hot corn water and puree. Bring the blended mixture through the sieve thoroughly, you can use a cloth to filter it again. Then bring corn juice to cook into corn milk (corn milk). Cook corn milk over medium heat to avoid foaming from the pot, stir gently with a spoon to avoid burning the pot. When it boils, add condensed milk and sugar to taste. Boil milk for about 5 minutes, then turn off the heat. Wait for the milk to cool completely, then pour it into a jar and place it in the refrigerator to make it taste better. The finished corn milk has a smooth yellow color, blending the aroma of sweet corn and milk. This is a delicious drink that ensures food safety and hygiene for children on hot summer days. How to make corn milk is very simple, moms can make it by themselves today!

Illustration. Image source: Internet A cool smoothie made from three main ingredients: avocado, cucumber and apple. This smoothie is not only refreshing, but it also makes your stomach firm. Avocados are high in monounsaturated fats, which can help lower bad cholesterol and are good for the heart. You can use vegetables available in the kitchen. Basic ingredients include: 1 avocado, 1/2 cucumber, 1 apple. You can add spinach or ginger according to your preference. To add flavor to your smoothie, you can add fresh mint leaves, 1 teaspoon of lemon juice, and half a teaspoon of salt. Blend the above ingredients until you get a smooth puree. Refrigerate until use. Cucumber soda Illustration. Image source: Internet This cool drink will replenish you on hot days. Cucumbers contain a lot of vitamin K, which is not only good for bones but also helps wounds heal. You only need to add about 1/4 of a sliced ​​cucumber to 1 cup of mineral water or carbonated mineral water. Mint leaves can be used for decoration. Add ice and enjoy. Aloe vera with alum sugar Illustration. Image source: Internet North on the stove 1 pot of water, bring to a boil, add 200g of rock sugar, stir gently to help the sugar dissolve quickly, add the pandan leaves to cook together. When the pandan leaves turn darker, take them out and add a few drops of banana oil. Add all of the previously prepared aloe vera, mix well and turn off the heat. Squash juice Illustration. Image source: Internet Wash the squash, peel off the outer green skin, remove the seeds, cut into pieces, then put it in the juicer, squeeze out pure squash juice. If you don’t have a juicer at home, cut the squash into small pieces, put it in a blender, puree, add a little water to make it easier to grind, then filter the water and remove the residue. Pour the squash juice into 2 cups, each glass add the juice of ½ lemon, 1 tablespoon honey, ½ teaspoon salt, stir well. You can replace honey with sugar, however, honey will be good for health and weight loss is also optimal. Put fresh lemon squash juice in the refrigerator for 2 hours and then enjoy. You can also serve it right away by adding some shaved ice.

https://dulich.petrotimes.vn/ Bibimbap’s main ingredients are steamed rice, processed vegetables, chili sauce, eggs, and beef. Koreans are very delicate, they know how to make the first impression for diners by decorating the ingredients of the dish in an extremely eye-catching way. https://dulich.petrotimes.vn/ In Seoul, there are many restaurants and eateries serving Bibimbap, but one address that specializes in Bibimbap that I would like to introduce to you is Gogung located in the Insadong neighborhood. https://dulich.petrotimes.vn/ This restaurant is located on Insadong pedestrian street. If you take the subway, you go to Anguk station, Exit 6, go straight to the big intersection, look to the left, you will see a very beautiful marble pedestrian street with many traditional shops. On the right is the road to the ancient village of Bukchon. Turn left and go straight for about 500m, you will see a small shopping mall called Ssamji-gil on the right, Gogung store is located here in the basement. https://dulich.petrotimes.vn/ The menu of the restaurant is quite simple, including set meals or order each plate of rice and side dishes separately. Side dishes are always served first, including kimchi, pickled vegetables like radish, napa cabbage, or seaweed, and they’re free. https://dulich.petrotimes.vn/ Then, two bowls of mixed rice are brought out while still hot, the way to place the side dishes on top is also very delicate. Jeonju-style bibimbap is served in a golden metal bowl and Dolsot bibimbap is placed in a black earthenware bowl. https://dulich.petrotimes.vn/ Boiled egg yolk is soft, if you mix it right after you bring it out to cook, it will be slightly pasty. The sauce is made from sweet peppers and a little sesame oil to create a consistency for the rice when mixed. https://dulich.petrotimes.vn/ In general, the dish has an aesthetic score of 9/10, the taste is about 7/10, not so good as expected, if you are not used to it, you can only eat half a bowl because you may feel a bit sick. The special thing is that both bowls of Bibimbap have almost no meat, mainly eggs mixed with vegetables. But for Bibimbap fans, eating here is also quite good. This set also includes cakes made from flour and seafood, which are quite delicious. https://dulich.petrotimes.vn/ The service quality of the restaurant is generally quite good, the space is quiet and comfortable. This Gogung restaurant is also worth adding to your list of must-eat restaurants when coming to the land of Kimchi. https://dulich.petrotimes.vn/ Address : Korea, Seoul, Jung-gu, Chungmuro ​​2 (i)-ga, Myeongdong 8ga-gil, 27 2 층 Business hours : 11am – 9:30pm daily. https://dulich.petrotimes.vn/

Ingredients for vegetarian noodle soup: – 300 grams of soybeans – 100 grams of peanuts – 10 sheets of white tofu – 100 grams of shiitake mushrooms / dried incense – 300 grams of fresh straw mushrooms – 1 kg of ripe tomatoes – 1 baro onion – Lemon, chili, cooking oil, cashew color, raw vegetables – Vegetarian seasoning powder, pepper, salt, monosodium glutamate, sugar Main ingredients include soaked beans, straw mushrooms, shiitake mushrooms, vegetarian seasoning maggi Cooking ingredients for vegetarian noodle soup: Step 1: Prepare the main ingredients 1. Soybean water: Soak the mixture of soybeans and peanuts overnight or from 6 to 8 hours. After soaking, the bean mixture is washed, pureed, and filtered to get the water. Usually get about 2 – 2.5 liters of bean juice. Tomato sauce 2. Tomato sauce: Washed ripe tomatoes, remove stems, cut into 8 segments to stir-fry for sauce. Baro onion (medium or small) washed, chopped, sauteed with a little cooking oil, then add the tomatoes and stir-fry with a little salt, stir-fry until the tomatoes are soft and the sauce from cooked tomatoes has a thick consistency, then turn off a kitchen. If you like to eat a larger piece of eggplant, leave about 2-3 fruits, cut into 4-6 depending on the size of the fruit, stir-fry, and put it in the broth last. Shiitake mushrooms soaked in bloom, cut lengthwise and fried until golden 3. Processing mushrooms and tofu: Wash shiitake mushrooms, soak them, squeeze out the water, cut them into 3-4 depending on the size of the mushrooms, fry them until golden brown with a little cooking oil. Straw mushrooms, peeled off the root, cut into 4 or cut lengthwise depending on the size of the mushrooms, sauteed with cooking oil, baro onions and a little seasoning. Tofu: 10 beans, cut into squares (1 cover cut into 10 pieces) fried evenly. Tofu cut into square pieces and fried until golden brown on all 4 sides Stir-fried sliced ​​straw mushrooms with baro onions How to make vegetarian noodle soup: 1. Broth: – Put the soy sauce into the pot, let it low heat, cook while stirring, do not settle because it is easy to burn / burn the bottom. Freshly ground bean juice – Boil the bean water, remove the foam, turn off the stove to let the water cool down (still warm at 70-80 degrees), slowly pour out all the tomato sauce (tomato juice is still warm about 70-80 degrees). Do not stir, cover for about 5 minutes to precipitate, if you like a lot of sour, you can add a little tamarind juice, you can use tamarind juice. – Open the lid of the pot of broth, see that all the rice is floating on the surface, turn on the low heat, use a shovel to stir the pot from the bottom to avoid burning under, season to taste, I usually only use vegetarian seasoning with mushrooms. If you don’t have seasoning, use salt, monosodium glutamate, and sugar. Filtered bean juice, squeezed – After the broth is seasoned, boil again, then add the shiitake mushrooms and fried tofu to cook together, remove the foam, cook for 5-7 minutes to absorb then you can enjoy. At this time, add a few large pieces of sautéed tomatoes. 2. Raw vegetables: Depending on your preferences, you can use mustard greens, so add a few herbs including basil, perilla, fish paste, marjoram. Step 3: Presenting vegetarian noodle soup: The finished product is very eye-catching and delicious – Fresh vermicelli noodles, pour boiling water, put in a bowl, scoop out the straw mushrooms, sprinkle some cilantro and then scoop the broth of shiitake mushrooms and beans on top and enjoy. Wish you success with delicious vegetarian noodle soup!

Beef roll with enoki mushrooms Main material: Thinly sliced ​​beef, enoki mushrooms, ginger, garlic, green onions, lettuce, fish sauce, salt, soy sauce, sugar Cooking steps – Needle mushrooms are washed, soaked in salt water for about 5 minutes. After that, you take out the needle mushroom, rinse it with cold water, and let it dry. Scallions are lightly blanched. – Marinate thinly sliced ​​beef with a little salt and pepper. Spread the beef evenly on the cutting board, put the needle mushrooms in, roll tightly, use the boiled onion stalks to tie it in place. – Place beef jerky in an oil-free fryer, set at 175 degrees Celsius for 15 minutes. – Cook the sauce including 2 tablespoons of soy sauce, 2 tablespoons of sugar, until the mixture thickens slightly, then turn off the heat. Beef needlestick rolls are served with salad, dipped with sweet and salty sauce. Photo: Chau Khoa. Note: – During the baking process, you can add a little oil to help the beef fragrant and not dry. – You should not stack the beef needle rolls in an oil-free fryer, which can be divided into several batches, helping the finished product to ripen evenly. – You can add vegetables such as carrots, asparagus… to make beef rolls more beautiful and attractive. Vinegar dipped beef hot pot Main material: Beef, bone broth, vinegar, lemon, young coconut water, pineapple, rice paper, fresh vermicelli, raw vegetables, spices of all kinds. Cooking steps: – Preliminary processing of ingredients: Chopped onion, smashed lemongrass. Pineapple is taken the juice of 3/4 fruit, the rest is chopped. Beef is marinated with fish sauce, seasoning seeds, red onion for 30 minutes. – Make hot pot: Pour pineapple juice, bone broth, fresh coconut into the pot, add onion, vinegar, lemongrass to boil, season to taste. – Mixing seasoning sauce: Add sugar, lemon, garlic, chili, minced pineapple into the bowl of fish sauce depending on your preference. You can eat nafy hot pot with vermicelli or beef rolls with rice paper, raw vegetables, and seasoning with fish sauce. Photo: Annie16_h, Quynhchaudang. Note: – You should choose tender beef tenderloin or tender fillet to make the hot pot more delicious. – The amount of vinegar should be moderate so that the hot pot is not harsh. Rare beef with lemon Main material: Beef, purple onion, carrot, lemon, garlic, chili, laksa leaves, fried onions, roasted peanuts, vinegar, sesame oil, seasoning seeds, sugar, salt, fish sauce. Cooking steps: – Buy beef, wash, dry, cut very thin. Then, you put 1/3 cup of lemon juice into the bowl of beef, mix well, soak for 3 hours to make the meat rare. – Red onion peeled, thinly sliced, add a little vinegar, sugar, marinated for 15 minutes. Carrots peeled, cut into strips, add a little salt, mix well by hand, rinse with water, drain. Chopped laksa leaves, crushed roasted peanuts, minced garlic and chili peppers. – Mix salad dressing including 3 tablespoons lemon juice, 3 tablespoons vinegar, 1/2 teaspoon seasoning, 1/2 teaspoon salt, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 3 tablespoons fish sauce, add chili and minced garlic as you like. – Take the rare beef to a bowl, add purple onion, carrot, laksa leaves and mixed fish sauce. Finally, you put the salad on a plate, add some roasted peanuts and fried onions on top. Note: With this dish, the beef is not cooked by heat, but using the re-lemon method. Therefore, you should choose fresh and hygienic meat to ensure the quality of the dish. The rare lemongrass beef dish has a mild and cool taste, suitable for enjoying in the hot season. Photo: Subtleasian.cooking, ddmau_chinatown. Beef rattles Main material: Beef tenderloin, onion, green and red bell pepper, tomato, potato, oyster sauce, olive oil, garlic, coriander, cooking oil, base seasoning Cooking steps: – Beef washed, cut into bite-sized squares, marinated with seasoning seeds, fish sauce, and pepper for 1 to 3 hours. – Cut the pieces of onion, chili, cut the areca tomato. – Peel potatoes, wash, cut into long pieces. – Heat the air fryer for 3 minutes at 180 degrees C. Then, you put the beef, potatoes, onions, peppers, tomatoes into the fryer at 180 degrees / 15 minutes. – Take the beef rattle, potatoes out of the pot, put on a plate, decorate beautifully, sprinkle some coriander and enjoy. Note: The secret to making potatoes crispy and delicious is to lightly blanch them with a little salt, then drain them. The dish has a mix of Vietnamese and Western cuisine. Photo: _cookingbya96. Beef roll with guise leaves Main material: Lean shoulder meat (200 g pureed), scallions (washed, chopped), shiitake mushrooms (5 ears washed, chopped), chopped onion, bay leaves (12 leaves washed, stem removed, drained ), seasoning (seasoning, pepper, fish sauce) Cooking steps: – Ground meat, shiitake mushrooms, onions, scallions are marinated with 2 teaspoons of seasoning, 1 teaspoon of pepper, 1 tablespoon of fish sauce for 20-30 minutes. – Put the seasoned filling mixture into the guise leaves and then wrap it up, fixed with a leaf roll. – You arrange the rolls in turn in an oil-free fryer, bake at 180 degrees C for 15 minutes. Then, you turn the rolls and bake for another 5 minutes at 200 degrees Celsius. – Lot leaf rolls are used in dishes such as grilled meat vermicelli, crab cakes… or rolled with rice paper, raw vegetables, sweet and sour sauce. Note: You should turn the green side of the bay leaves out when rolling so that when baking, the rolls turn up a nice color. The fat in the shoulder meat will help the patties to be golden and fragrant. Photo: Ven.oc, moon_foodnlife.

The Thai people in the Northwest have occipital diagonal (or diagonal occipital) as an attractive dipping spice. The basic ingredients for making cross cuts are usually made of fenugreek seeds, salt seeds, chili peppers, garlic, main noodles, doi seeds, lemongrass, ginger, etc., pounded. People use occipital cross to dip grilled dishes, vegetables, bamboo shoots, sticky rice… Photo: Saytrip. Ban Yen Nhan ward of My Hao town, Hung Yen province has a traditional profession of making soy sauce, producing famous Ban soy sauce specialties. This is a dipping sauce that attracts many diners, made from main ingredients such as glutinous rice, soybeans, salt, and water with an elaborate process that requires its own secret. Photo: Phan Khanh. Hau Loc shrimp paste is a famous specialty of Thanh Hoa. Hau Loc is a coastal plain district of this province with a long history. According to the sources, the processing of shrimp paste in Hau Loc dates back to the 12th century, about 800 years ago, since the establishment of Diem Pho fishing village, now Ngu Loc commune of Hau Loc district. Photo: Saphavi. Phan Thiet (Binh Thuan), Phu Quoc (Kien Giang), Nam O (Da Nang)… are famous places with delicious traditional fish sauce. In these localities, the profession of making fish sauce has existed for hundreds of years. Photo: Sochaudchannel. One-day beef specialties in the provinces of Gia Lai, Lam Dong, Phu Yen … are often used with unique weaver ant salt specialties, with a characteristic slightly sour taste, said to be secreted from the ant’s abdominal fluid. To make weaver ant salt, people use both yellow ant bodies and ant eggs, combining some other ingredients such as salt, wild chili, lentil leaves… Photo: Chanchan171217. Go Cong shrimp paste is a famous specialty of Tien Giang. People use fresh ground shrimp, silver shrimp, cleaned, soaked in alcohol, pounded with garlic, chili, salt… The shrimp mixture after incubation is rubbed through a sieve to decanter the meat, then dried in the sun. When enjoying, diners will mix shrimp paste with a little lemon, sugar, garlic, chili … to make dipping sauce. Photo: Wiki-travel. Processed from the main ingredients are salt and shrimp, which are not typical products of a Southeast province like Tay Ninh, but shrimp salt is known as a famous specialty of this land. In addition to those two main ingredients, people also need garlic, chili, lemongrass … with a balanced ratio, done through many stages of grinding, roasting, drying… to produce a large-grained, colored shrimp salt. beautiful beauty, rich flavor, used to dip fruit, seafood, mix rice paper… Photo: Whiskey.95.

Illustration. The actual way to make oyster sauce is quite simple. Scallops are peeled, washed with sand, drained for about 50 minutes. Next, pour the scallops into a clean bowl, remove the raw salt and finely pound it with the ratio of 10 cups of oysters: 2 cups of salt. Then mix well the scallops, salt, chili, galangal, put in a sealed plastic bottle or box. After being put in the box for 8-10 days, the fish sauce can be eaten. When the fish sauce is cooked, the body part floats to the top, the bottom part is opaque like fish sauce. The higher the scallops, the more fish sauce underneath, indicating that the fish has been kept for a long time and can be eaten immediately. When eating, we take out a sufficient amount of fish sauce, pound a little garlic, if it is salty, we can add a little sugar, MSG depending on the taste of the person eating. Shellfish sauce is best eaten with hot rice, or used to make a dipping sauce with pork belly and raw vegetables. Oyster sauce has spicy, sour, salty and sweet flavors that harmonize all flavors in harmony to form a taste that has been eaten and then remembered forever. That is probably the reason why many people think that, if you come to Lang Co in Hue without enjoying this fish sauce, you do not know what Lang Co is.

Using eel to make pate is not common in Vietnam. According to the traditional way of processing, eel is often stir-fried, braised with banana or cooked in porridge, soup… At Esta Eatery, eel is processed into a premium smoked pate. At first glance, the dish has an unusual form, consisting of a monochromatic milk-brown pate, accompanied by 3 slices of sourdough bread. However, smoked eel pate has always been a “superstar” on this restaurant’s menu since the first days of opening. “Currently, there is no second restaurant in Ho Chi Minh City serving this eel pate”, chef Francis Thuan introduced the dish. Eel pate is the first item on the restaurant’s menu. The dish has a modern Asian flavor when using local ingredients, applying European cooking methods. The Vietnamese flavor embodied in this dish is Phu Yen field eel meat, a cross between European cuisines through pate making and smoking techniques. This type of eel is caught wild, gives firmer and sweeter meat than conventional farmed eel. In addition to Phu Yen eel, the restaurant also uses eel caught in Nam Cat Tien. Referring to eel, most diners will think of traditional Vietnamese dishes. On the other hand, pate is a dish of French origin, usually made from pork, beef or foie gras. It is the use of pure Vietnamese ingredients to make French dishes that makes eel pate so special. Upgrading a familiar eel dish to a premium version depends a lot on the choice of ingredients. Wild-caught eels give fresh meat quality, hunting, and sweeter taste than farmed eels. In turn, the eel size is not uniform. The fat will give more meat and fat, the meat flavor is stronger. To make pate, in addition to the main ingredients, eel, there are also sour cream, olive oil, tare sauce, wasabi, wild pepper, foie gras and sourdough bread. Chef Thuan shared that foie gras is the highlight, marking the perfection of this eel pate. Originally, the eel pate recipe did not include foie gras. After 6 months of serving diners, the chef added wild pepper foie gras ingredients. This ingredient adds the missing greasy taste of the dish. At the same time, the use of foie gras represents the culinary intersection of modern fusion cuisine. Foie gras is grated to ensure that the eel pate retains the dominant flavor. The chef of Esta restaurant shared that the work of creating dishes is not standardized, so it is difficult to give a specific reason why adding this ingredient or removing another ingredient in a dish. “Creativity sometimes lies in the moment when suddenly thinking of an ingredient and forming a new dish at that moment,” said chef Francis Thuan. Making delicious food is like building a house. There are drawings with creative ideas, but the house is beautiful and good or not depends much on the construction process. Cooking is the same. The finished product is perfect, the taste conquers diners thanks largely to the processing stage. The process of making eel pate is the most elaborate in the smoking part. Before each batch of pate comes out of the oven, the eel is smoked for 4 hours. The smoking technique creates a distinctive flavor for this dish. When smoked at low temperature, eel will retain moisture, eel meat is soft, succulent, fragrant with typical smoked aroma. Before smoking, eels are carefully cleaned. Raw eel is very viscous, if not processed carefully, it will have a fishy smell, affecting the quality. The chef uses white salt to rub all over the eel, then rinse with lemon juice. The remaining oil is flushed 4-5 times until completely clean. While chatting with me, the chef shoveled charcoal to heat the oven. Because it is an open kitchen, the wood stove is designed to ensure that no smoke enters the dining area. When the oven reaches the right temperature, the chef arranges the eels about 40 cm long on a metal tray. The tray is placed about 2 hands away from the charcoal, the fire is adjusted just enough for the eel to cook slowly from the inside out. The oven is covered so that the smoke does not escape, sticking to the eel meat. After 4 hours of smoking, the chef carefully filters the eel meat. The small filtered eel meat is pureed with sour cream, fish sauce, pepper and lemon juice. The finished product is a smooth, creamy, milky-white pate. Pate is placed in a light brown ceramic bowl, almost the same color as the dish, making the portion less prominent. The chef uses a spoon to make a small circular groove in the middle of the pate, then put wasabi, olive oil, tare sauce in. These condiments are hidden by a layer of grated foie gras on top. The complete dish is served with a basket of crispy hot and sour bread. The complete appetizer to diners has a simple form. “It is only when the tip of your tongue tells you that this dish is not ordinary, when you bite into a slice of hot bread spread with pate, you will understand why eel pate holds the star position in the restaurant,” said the chef. Francis Thuan describes the taste of eel pate. The highlight of the dish lies in the spices hidden in the soft pate layer. Roll a piece of pate, diners will see a layer of tare sauce overflowing, along with wasabi and olive oil. The appearance of these two ingredients in the pate by Chef Thuan is inspired by the taste of Japanese eel sushi. “It sounds unrelated, but I separate ingredients such as eel, wasabi, tare sauce of Japanese eel sushi and combine them into pate,” said Mr. Thuan. When eaten with bread, diners will clearly feel the pungent taste of wasabi, the salty taste of the brown sauce similar to soy sauce. There is another spicy taste that makes you numb the tip of your tongue, which is wild pepper soaked in grated foie gras. This seasoning helps foie gras reduce fat, suitable for Vietnamese taste. Each dish that arrives at the table will be carefully introduced to the ingredients and how to enjoy. Following the chef’s instructions, I rolled the pate from the middle so that the spices flowed out evenly on both sides. I used a knife to get the pate, not forgetting to mix it with the seasoning. Holding a slice of hot sourdough bread from the basket, I spread the pate evenly on the cake, slowly enjoying the dish. From the first bite, I felt many layers of flavors. The crispy bread is blended with the soft, fatty pate, in which there is also the salty taste of tare sauce, the taste of olive oil clinging to the tip of the tongue, the spicy aroma of wasabi and wild pepper. The aftertaste that lingers in the throat is a distinct smoked smell. After having this appetizer, the chef suggested I drink a glass of riesling (white grape wine). I can’t figure out how to look at it, that’s how I think about this dish. When I first heard the name, I imagined the fishy smell of the eel that I had eaten before, so I didn’t expect much. Moreover, the food looks really unimpressive, if not boring. However, the taste surprised me after using all 3 slices of bread with eel pate. The fishy taste of the eel is no longer due to being carefully prepared, mixed with spices to increase the smell. If you are afraid to enjoy eel in the traditional way, eel pate served with sourdough bread served at Esta restaurant is a combination worth experiencing.

Vogue reports that designer Selina Sanders’s brand is famous for its scarf patterns. Inspired by blogger Beth Jones’ campaigns to encourage people to dress well, Sanders created a unique outfit. “I have a lot of towels at home. I took a floral pattern and paired it with an antique quilt from the 90s,” designer Selina Sanders describes the ideation process. Old, unused fabrics are her main ingredients. After the product was completed, Beth Jones shared a picture of the shirt on her personal page. Sander quickly gained a large following, many of whom loved her scarf patterns. The Filipino designer gradually develops products made from towels, blankets or tablecloths. She uses the ingredients to make puff sleeves, shirts or sundresses. The series of products quickly sold out. Born and raised in Laoag (Philippines), Sanders is used to creating from old materials. Her mother is a designer. In Sanders’ memory, her mother always created beautiful clothes from fabrics no one used. Sanders has been in the fashion industry for 15 years. However, over time, the designer realizes that large companies do not match his passion. Therefore, she decided to start her own business. Sanders’ products are all “unique”. Besides, customers can send their old fabric samples to the designer. She will create new outfits from that material. Depending on the season, the Filipino designer will change the style. She was thinking of a line for men. However, the core materials are still old fabrics and towels that are no longer usable. Girl trying to buy sexy clothes online Tina Yong spends more than 500 USD buying glamor style clothes online. However, she had trouble trying them on.

Tourists visit 100 dishes that set national records. On the afternoon of April 27, in Phu Quoc City (Kien Giang), the Center for Culture – Sports and Broadcasting in Phu Quoc City coordinated with the Professional Chefs Association of Phu Quoc City and sponsors to set a national record. 100 delicious dishes using traditional fish sauce Phu Quoc. The event of dishes using traditional Phu Quoc fish sauce – products meeting geographical indications recognized by the European Union in 2012, at the same time, is at the most part of the campaign to stimulate domestic tourism demand of Phu Quoc City and contribute to the development of traditional culinary tourism of Phu Quoc. According to the list of delicious dishes given by the Professional Chef Association of Phu Quoc, 100 of these dishes are made from the main ingredients such as shrimp, fish, squid, chicken, beef, frog, pig … The dish has long been famous in Phu Quoc, always attracts tourists every time they come to “pearl island” such as herring salad, vermicelli, fish cake soup and melaleuca mushroom soup … Mr. Duong Duy Lam Vien, Managing Director, Vietnam Record Organization – VietKings said that these are the specialties of Phu Quoc that will be introduced and promoted by VietKings with the photos. Phu Quoc tourism to domestic and foreign tourists. Mr. Duong Duy Lam Vien gave the decision to set a record. Mr. Pham Buu Viet, Chairman of Phuong Nam Delicious Kitchen, said that this event creates opportunities for organizations, individuals, business units, restaurants, hotels, and culinary clubs across the country. opportunities to exchange, learn and exchange experiences, thereby improving skills and service quality. Mr. Duong Duy Lam Vien, Managing Director of Vietnam Record Organization – VietKings, on behalf of VietWorld, announced his decision to set a global Vietnamese record for the People’s Committee of Phu Quoc City. Previously, Phu Quoc City had an additional national record that was the longest herring salad in Vietnam, contributing to the introduction of Vietnamese cuisine globally.

What is activated carbon? Only by using activated carbon can you effectively beautify your skin. Activated carbon is also known as Activated carbon, a type of carbon activated at high temperatures. Thanks to the activation process, carbon has a large capillary structure, low mass, and an increased surface area. So activated carbon has good adsorption ability to help remove dirt and sebum. Activated carbon is produced from many different materials, but the two main ingredients are still bamboo and coconut shell. Skin cleansing With excellent purifying ability, activated carbon is an ingredient that helps to effectively clean the skin. When used on the skin, charcoal acts as a magnet that sucks dirt out of pores. In addition, the activated carbon skin cleansing method also helps her “release” pores from oil sludge and dirt, making your skin “easier to breathe”, thereby fighting squash causing acne. . Currently, there are many products containing activated carbon ingredients, the popular ones are cleansers and soaps. Good for oily skin Products containing the activated charcoal are well known for their ability to absorb dirt, sebum and excess impurities on the skin’s surface. This is the reason why activated carbon is often used for cosmetic lines for oily and combination skin. The only downside of this product line is that it dries out the skin and destroys the protective oil layer on the skin. However, this situation only appears when you overdo the product. Therefore, you should consider the dosage and time of use to avoid this situation. For girls with dry skin, you can combine activated charcoal cosmetics with moisturizers to balance the skin’s moisture. Acne mask Mix the activated carbon powder, aloe vera gel, rose water, and tea tree oil and apply directly to the face. Wait for the mask to dry and the skin feels a bit tight, you can wash it off with a damp washcloth to soften the face before rinsing it off. Activated carbon binds with toxins and dirt of the environment – factors that contribute to acne. According to Knowledge

Ms. Le Thi Dieu started selling ribs porridge on Hang Bo street (Hanoi) from the date of retirement. Her youngest daughter, Lien, has been assisting her with sales since the very first days of selling. Now, her health is not the same as before, so Lien takes care of most of the work. For more than a quarter of a century, she and her daughter have kept the same recipe from day one: pork bones were carefully simmered for a sweet broth, pureed rice; The ratio of two main ingredients must be very good to have a delicious pot of porridge. The bowl of porridge is smooth and smooth, with a little meat and crispy, eating all year round still feels delicious. Despite its simplicity, the rustic taste has attracted and retained many diners. Mrs. Dieu cleaned the goods from 6:30, but only until 9am, the porridge was gone. Porridge is always kept hot for the best taste. Every time the porridge pot is gone, Mrs. Lien adds a new pot ready to serve. As a morning gift that is both healthy and light-hearted, people come to eat porridge of all ages, from the elderly to young children. Many people eat porridge here from a young age until they get married, become parents, and go back to Mrs. Dieu’s line to buy porridge for their children. She is always very gentle porridge, and gives the bowl of porridge to the guests with both hands, lovingly like a family member.

Huong has a 4-year-old boy. Since seeing the bento boxes of Japanese and Korean mothers, she has paid attention to learn to make interesting meals for her son. Seeing the dishes decorated in funny shapes, filled with childhood colors, everyone admired the craftsmanship of the cook. The beautiful plates of rice lure your children to eat the elastic of the mother who is sure to be “Each meal is like a story to increase the enjoyment of the child, so that he can eat more. When my child is excited to receive such meals, I have more and more motivation to create more meals ”, Ms. Huong said. Also according to Ms. Huong, the ingredients to shape the meal are very close to all families such as rice, boiled vegetables, meat, fish and shrimp … However, they are slightly modified to become catchy. eye more. “Usually, for each meal, I prepare the main ingredients based on the family meal, from which I have ideas to shape according to the ingredients in that meal. Once you have an idea, the implementation is quick and simple ”, said Ms. Huong. To ensure proper nutrition for children, Ms. Huong often processes food in the form of steaming, boiling or stir-frying. The cooked rice is shaped and decorated with seaweed leaves. “Actually, when you are passionate about doing, everything will be very simple, not as fussy as people imagine. It is important to step up the idea, usually after shaping, the food will cool a little, so before the child eats, I put it in the microwave for a few seconds to get hot, ”Huong revealed. The attractive dishes of Ms. Huong after being posted on social networks received praise from everyone. That seems to encourage her to actively make more lively “works”. “Although each person has an opinion, a mother thinks that it cannot be time or meticulous to do, but for me this also includes passion. I keep thinking simply, when I like to do something, I will invest my best in it, I will be successful ”, said Huong.

Ms. Thuy in Hoang Mai, Hanoi – a small trader selling ant eggs on her personal facebook-said: “Every day in addition to all kinds of worm cake, cassava cakes in the highlands, I also sell about 300 more interesting egg tarts. called as muffin cake. These are the cakes made by their parents and children in Cao Bang. Therefore, the cake is very delicious and typical of the Cao Bang people ”. This trader said that the ants egg cake is not available for sale all year round, although it is very expensive. Ant eggs are usually available in the 2-3 months of lunar month every year This special cake is considered the specialty of the Tay people in Cao Bang, Bac Kan. The main ingredient of the cake is the ant eggs. Because of this dependence on this special ingredient, it is only possible to make cakes from the beginning of April to the end of May of the solar calendar year, equivalent to from the end of February to the end of the third lunar month. This is the period of strongest growth of the forest black ants. Ms. Thuy revealed, as the name of the cake, the main ingredient to make the ant’s egg cake is the young egg of the ant. The cake is made of glutinous rice flour, filled with ant eggs, wrapped with young leaves of the fig tree. In addition to simple ingredients, the process of making ant eggs is not too fussy. Young ant eggs are the size of rice grains, milky white from the forest and will be washed, non-fragrant with dried onions. “Many families add some minced pork, crushed roasted peanuts and a few small palanquin leaves mixed with ant eggs and onions. But our family only filled ant eggs with palanquin leaves, did not mix with pork or other ingredients, ensuring delicious cake, traditional Cao Bang ant egg cake “, Ms. Thuy said. So the ant egg cake is only available for 1-2 months The cake crust is wrapped from glutinous rice flour that has been kneaded and thinned. Then, put that piece of glutinous rice powder into a fig leaf, sprinkle the filling on the cake dough, finally put the next piece of fig leaf on the surface of the cake. The cake is steamed for about 45 to 50 minutes in a water bath. When eating ant eggs, people peel the fig leaves (honey-leaf leaves) wrapped outside if the cake has 2 layers of leaves. If the cake has a layer of leaves, you can always eat this leaf. Buying cakes just need to preserve the refrigerator, when eating and steaming, there are instant cakes. “This type of cake can be eaten hot or cold depending on the taste because you can feel its own delicious taste every way. In addition to the soft taste of sticky rice, the soft taste of fig leaves, diners also feel the fatty taste of the cake made from ant eggs “, Thuy shared. The typical ethnic cake in Bac Kan and Cao Bang is being sold by Ms. Thuy for 60,000 VND / 5 cakes, 120,000 VND / 10 cakes. Packed with young fig leaves, when eaten can eat the whole leaf wrapped cake “Customers who order egg ants are mainly from the city because of their exotic and delicious cakes. If they eat less, they deposit 10 to try them. Eat more, they buy a few stakes to eat gradually. Sales but I still recommend, women who are allergic to pupae, bees should consider before eating this kind of cake ”, Ms. Thuy noted. As a person who has been to Bac Kan many times in May of solar calendar, Mrs. Thu Hoa in La Khe, Ha Dong, Hanoi many times has enjoyed this interesting ant egg cake. This year, because she could not go to Bac Kan, Hoa saw a small trader selling this kind of cake online immediately ordered 3 piles of cakes (10 each) to the whole restaurant. “I eat this kind of cake a lot so I know well, not all ant eggs are selected for baking. Bac Kan people only find big black ants to nest on branches and high cliffs because eggs are usually delicious and clean. Our whole family is addicted to eating this kind of cake, “said Hoa.

(Source: koreaittimes)

POSCO, the world’s fifth-largest steel producer by production, said on April 14 that it would build a factory in Korea to extract lithium hydroxide, a key ingredient in electric vehicle battery (EV).

POSCO’s announcement said last week that the Board of Directors approved a plan to complete a factory in the industrial city of Gwangyang in southern Korea by 2023.

The plant, which will start construction in the first half of this year, is expected to have an annual production capacity of 43,000 tons of lithium hydroxide, enough to produce about 1 million electric vehicle batteries.

POSCO said they plan to import spodumene for the extract lithium hydroxide at the factory above from Australia.

In addition, POSCO plans to start building another plant near the Salar del Hombre Muerto salt lake in northern Argentina in the coming months. The plant is expected to have an annual capacity of 25,000 tons of lithium.

POSCO purchased lithium mining rights in Argentina from Australian mining company Galaxy Resources for $ 280 million in 2018. Currently, the steel producer has the mining rights for 22,800 hectares of the area.

According to POSCO, the site is confirmed to have lithium reserves of 13.5 million tons, enough to produce batteries for about 370 million electric cars.

The South Korean giant steel giant has stepped up its activities in the electric vehicle segment in recent years as part of its business diversification strategy.

In February 2021, POSCO Chemical, a subsidiary of POSCO, announced plans to invest 275.8 billion won ($ 248 million) to expand the production capacity of cathode, a key component for batteries. EV for a factory in Gwangyang.

In addition, POSCO Chemical also plans to set up factories in China and Europe to promptly supply cathode to EV battery manufacturers.

The EV battery market is on a strong momentum as automakers around the world are racing to convert to electric and eco-friendly vehicles.

This wave comes in the midst of tightening regulations on greenhouse gas emissions by governments – which scientists say is the cause of global warming.