Opening the program was the appearance of Ha Nhi – a promising young singer of the Vietnamese music industry. She was first known to the public when she participated in the talent search contest VietNam Idol 2015. The female singer left a good impression by her voice and musical personality. At the stage greeting at “It’s so strange”, Ha Nhi was “out of breath” and confused when she stepped out on stage but did not see MC Truong Giang, it turned out that the senior deliberately “hid” behind the picture. wall to test her reaction when she saw the mysterious figure. The owner of the song “Once for each other” also revealed that before coming to the program, she spent a lot of time listening to music, especially Le Duong Bao Lam because Ha Nhi was very impressed with her “mouth shape” ” of “Dong Nai brother”; This wit also made the audience laugh. The second girl who is equally beautiful and cute, appearing in this episode, is the talented MC Mustard. She is known as the MC of the program Happy Lunch. In each broadcast, Mustard always leaves an impression by its ability to speak and youthfulness and dynamism. With her personality style, cheerfulness and eye-catching appearance, she has received a lot of attention from young people. In the conversation with the mysterious character, Mustard surprised the audience when he revealed, “Whoever goes to Hanoi, I also take him to eat hot pot”. Undeniably, carefree and vivacious are the great scoring factors of this beautiful MC. Pink ball Pham Quynh Anh also joined the program as a guest singer. Indeed, no one thinks that this beautiful girl is already the mother of two lovely princesses because she possesses an “ageless” beauty and an extremely small and slim body. Pham Quynh Anh is a name that is too familiar to Vietnamese music lovers. Before starting her solo career, she used to be a member of the group Colors and the group HAT, which is very popular with the audience, especially the 8x, 9x generation. She owns an extremely “massive” number of albums and ballad songs. The owner of the hit “It doesn’t hurt because it hurts” is also a close brother in the profession with artist Truong Giang, so when he met both, he had an extremely humorous “hacking” that made the audience extremely excited. Coming to “It’s so strange” this time, Pham Quynh Anh wore a pure white dress with the reason that “standing with a dangerous person like Truong Giang, we must be very pure”. This statement made Truong Giang laugh and officially declared “today Pham Quynh Anh will die at my hands”. The “retaliation” and the very humorous duets of the two made the audience laugh many times. Episode 16 “It’s so strange” is broadcast at 20:30 on Wednesday, June 9 on channel VTV3 (THVN Radio).

Reader Nguyen Thao shares a simple avocado recipe that takes less time to make. 9X said that she was sent by her mother a lot of home-grown avocados, so she modified new dishes from this ingredient. Avocado dishes are made according to the eat clean style, a diet that Nguyen Thao loves. The dish from avocado has an attractive green color. 1. Avocado Hamburger Resources: 2 avocados, minced beef, cheddar cheese, kale, tomato, purple cabbage, mayonnaise, chili sauce, salt, pepper, lemon, paprika, black sesame Making: – Beef marinated with salt, pepper, paprika, stir-fry quickly on high heat. – Make avocado sauce: Mix mayonnaise, chili sauce, 1/2 avocado puree, 2 tablespoons yogurt, salt, pepper, half a lemon and add some paprika. – Cut the avocado in half, remove the seed, separate the flesh to make the crust. – In turn, put ingredients such as beef, lettuce, tomato, sauce, purple cabbage in between 2 pieces of butter, garnish with some black sesame on the cake. The avocado burger is decorated like a work of art. 2. Baked avocado with eggs Resources: 1 round avocado, minced shrimp (can be substituted with bacon), 2 egg yolks, onion, pepper, lemon juice, olive oil Making: – Preheat the oven, cut the butter in half and remove the seeds, scrape some meat, mix with minced shrimp, marinate with a little pepper to bring out the smell. – Apply olive oil on the inside of the avocado, add a little lemon juice on the outside to prevent the avocado from turning black when baking. – Put the prepared mixture of butter and shrimp into the avocado intestine, add egg yolk, green onion, pepper, then cover with foil and bake for 20 minutes. You should choose ripe old avocados so that when eating, they have a fatty, not bitter taste. 3. Butter Egg Bread Resources: 2 slices of rye bread, 1 avocado, 2 eggs, lemon juice, some pepper Making: – Spread some unsalted butter on the rye bread and then bake it. – Take the pureed avocado meat, add lemon juice and mix well. – Boil eggs in a pot of boiling water for about 1 minute, remove and drain. – Bread is spread with butter, put poached egg on top, add a little pepper. The melted egg yolks combined with rich butter is a delicious breakfast dish. 4. Avocado salad, chicken breast Resources: Apple Cider Vinegar, Olive Oil, Yellow Mustard, Honey, Lettuce, American Corn, Purple Cabbage, Cherry Tomatoes, Boiled Chicken Breast, Avocado Making: – Make a sauce mixture consisting of 2 tablespoons of apple cider vinegar, 6 tablespoons of olive oil, a little yellow mustard and honey. – Put the prepared ingredients such as kale, American corn, purple cabbage, cherry tomatoes, boiled chicken breast, avocado in a bowl, add the sauce and mix well. – Garnish with thinly sliced ​​avocado, arranged in the shape of petals. Avocado salad is a refreshing cold dish that stimulates the taste buds. 5. Avocado, grapefruit salad Resources: Lemon, olive oil, yellow mustard, honey, salt, pepper, salmon, curly lettuce, sprouts, grapefruit, dried onions Making: – Salmon without skin, marinated with a little salt and pepper to absorb the spices for about 10 minutes. – Preheat the oven, put the fish in the oven for 10 minutes. – Prepare a sauce including 2 tablespoons of lemon juice, 6 tablespoons of olive oil, a little yellow mustard, honey, salt, and pepper. You can increase or decrease the sweetness of the sauce depending on your family’s taste. – Put the ingredients including dried onion (finely chopped), grapefruit (split, seeded), 1/2 avocado (sliced), some curly lettuce, sprouts in a bowl, pour the sauce mixture and mix evenly. Avocado avocado salad is cool and suitable for summer days. 6. Avocado smoothie Resources: 1 handful spinach, 1 peeled banana, 1/2 avocado, 1 teaspoon chia seeds, 300ml coconut water Making: – Put all the above ingredients in a blender. Garnish with fruit of your choice and a few chia seeds on top of a smoothie. Eat clean smoothie does not use sugar, good for health.

Spinach helps you to reduce hair loss. In many cases, especially for women, hair loss can be a sign of a lack of iron, protein, vitamin D, or other vitamins. Preventing this is simple with eating lots of spinach. This vegetable is an excellent source of iron, it is also full of Omega-3 fatty acids, magnesium, potassium and calcium which are natural vitamins that prevent hair loss. Greek Yogurt Have you ever noticed that all the Greek statues have a beautiful flowing hair? It may have been a choice of the sculptor, but it could also have something to do with the protein-rich yogurt the Greeks have been making since 500 BC. Greek yogurt is rich in vitamin B5, a nutrient that improves blood circulation throughout the body, as well as the scalp, which is important for healthy hair. Coriander Studies show that bone growth slows down from the age of 40, especially in women. After that, the bones tend to thin and break. Therefore, middle-aged women need to eat foods rich in the element boron to help the body absorb minerals and protect bones. Coriander contains a lot of Bo, and many other minerals such as calcium, zinc and vitamin A, which help balance blood sugar and prevent cancer. Mustard Mustard is spicy and stimulating. This food not only helps women’s fertility and sexual stimulation, but also stimulates the dilation of blood vessels, promotes blood circulation, makes the skin beautiful and smooth. In addition, mustard prevents tooth decay, has anti-cancer effects, and helps with asthma. Oat Oatmeal produces a lot of melanin, so it helps to maintain natural hair color and fight hair loss. This powder contains many important minerals such as potassium, phosphorus and magnesium and iron.

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

Despite being famous for that, not everyone knows how to eat properly delicious sushi but is still good for health. The following mistakes in how to eat sushi will help you enjoy them to the fullest. Eat sushi with too much soy sauce With sushi alone, soy sauce is an indispensable spice because it makes the flavor of the dish more attractive. However, many people have a habit of dipping sushi pieces with a lot of soy sauce, making the salty taste of the soy sauce overshadow the sweetness of the sushi. Not only does it affect the taste, but dipping sushi with soy sauce is also harmful to health. Therefore, you should only dab a little soy sauce when eating sushi. Eat sushi skip the appetizer Many people who enjoy sushi often forget to eat with appetizers and do not know that these dishes are both delicious and help stimulate the taste before eating sushi. Before eating sushi, you are usually served an appetizer like miso soup. This soup is made from grains such as rice, soy sauce, wheat with yeast added and fermented salt and cooked with leeks, tofu, mushrooms, clams or pork. This is a very good dish to stimulate the taste buds of the eaters due to its attractive aroma, slightly sour, sweet and salty. Besides miso soup, you can choose from a variety of appetizers such as salads, salted ginger, salted garlic and many other seasonings. Eat sushi with too much tempura fried food Tempura is a dish made from shrimp, squid, scallop, crab, fish and vegetables. Once battered, these ingredients will be deep fried. Although it is delicious, tempura is not good for health because during the frying process, tempura makes this dish contain more fat and grease. Therefore, when eating sushi, you should only order a little tempura to avoid consuming too much fat. Eat sushi that isn’t whole When eating sushi, many people have the habit of eating individual pieces of fish or rice, even some people take a double bite of sushi. This is exactly the wrong way to eat sushi. To eat sushi properly, you have to put the whole piece into your mouth and enjoy it to fully enjoy the taste. Add more mustard to your sushi With some types of sushi, the chef adds the appropriate amount of mustard to the dish before serving. Mixing mustard with soy sauce will reduce its pungent temperature. Therefore, you should not mix mustard into soy sauce, but spread a little mustard on the sushi and then dot the soy sauce so as not to lose the flavor of the dish. Tieu Bao (Synthetic) Photo: Collectibles

Sturgeon is a food with high nutritional value. Sturgeon has always been mentioned as a food with high nutritional value, easy to absorb and digest. Tough sturgeon meat, containing high nutritional content, should be processed into many attractive dishes such as salted sturgeon, sour soup, braised banana beans, sturgeon hot pot or grilled sturgeon … But for those For followers of the salad, to fully enjoy the original fresh taste of sturgeon, sturgeon salad is the number 1 choice. Sturgeon salad is the same way as other fish salad, the difference lies in the processing stage and the taste is lighter, easier to eat, so it is suitable with the taste of most diners. How to prepare sturgeon salad is also very simple, but to have enough taste and nutrients, we need to have certain knowledge about sturgeon species and that is also the secret to help us get a delicious sturgeon salad. right tune. Mr. Nguyen Huy Luc, chef of Turtle restaurant, Tien Yen town, Tien Yen district, shared: Sturgeon does not have bones like other fish but only cartilage. In particular, sturgeon have a viscous layer on the outside of the skin. To remove this viscous layer, we need to prepare a pot of boiling water, add the whole sturgeon to nine layers, then use a brush or towel to wipe off the oil. Next, we filter the cartilage lines on the sides of the abdomen with a knife and then the fins, cartilage on the back. Cut off part of the tail to make it easier to fill. Cut the sugar on the top to make it easier to separate the meat. Make a fish fillet by slitting the flesh on each spine. So we have separated the flesh from the bone cartilage. Finally, cut the fish meat into pieces and filter the meat and fish and remove the skin. Sturgeon is served with vegetables and mustard sauce. To keep the fish fresh and delicious, the thinly sliced ​​fish will be placed on an ice-coated plate. And for sturgeon salad, in addition to the main ingredient that is sturgeon, it is indispensable to serve vegetables such as: pineapple, green banana, carrot, fresh chili, ginger … and herbs. When eating, we can dip fresh fish slices in lemon juice so that the acid in the lemon will re-ripen the fish, and at the same time help the fish become sharper and more crunchy. All vegetables and fresh fish slices are wrapped in spring rolls with mustard soy sauce, the feeling of biting a mustard-flavored salad is sticking to the eternal nose and then enjoying the fresh taste of the fish. mixed with vegetables is very delicious without being fishy.

Hello, the first time I heard about BTS and eating with chopsticks, right? However, with BTS alone, just give them a pair of chopsticks, they can pick up the world to eat. People cannot help laughing at the pictures below because they are so funny and cute, but it makes sense to think about it! Pasta To eat pasta, people will often use a fork to twist the noodles into a neat, mouth-sized block. But for Jin, why do you need a fork when you have chopsticks. Eating black soy sauce and ramen with delicious chopsticks, there is no reason that chopsticks cannot be used for pasta at all. Eating pasta with chopsticks is still delicious, everyone! Hotdog Hotdog is a dish consisting of a cake on the outside, filled with sausage inside, with chili sauce, ketchup, and mustard. Hand held hotdog to eat like Vietnamese bread. But Jin and Jimin like to use hotdog chopsticks so just use them! Jin “Follow me!” – Jimin “Ok!” Pizza The dish is loved by the whole world and is very popular – pizza is also often eaten by hand. For on-site pizza restaurants, diners can use knives and forks to enjoy, but quite a few people do. But if V eats pizza, he will eat with chopsticks, he will also suffer if he does not accept it! It’s okay to eat pizza with chopsticks. If V likes it, V will eat it! Cake Cream cake but also eat with chopsticks? Why not! With BTS, eating cream cake with chopsticks not only happens once, but many times. And there is not only one member, but many members, as if the group shared the “secret” of eating a cake so that they do not get their hands dirty. Eating cream cake with chopsticks will not get your hands dirty, everyone! Jimin rolled up a chopstick! JungKook also picked up a chopstick … cream cake. The BTS group gathered their heads, raised their chopsticks, prepared to eat the cake!

Especially the meat has the smell of smoke. The smoke bursts into the nose like mustard. But it is not pungent, not harsh, not spicy, not as strong as mustard. Bacon also has high antibacterial and antiseptic properties. Especially low in calories, very beneficial for health. Meat while hanging upstairs in the kitchen. During the traditional Lunar New Year holidays, my hometown’s family members all by themselves slaughter pigs for Tet. Pig New Year is given special pampering, only give it about 50 kg, no more. The people below are called swine ounces. And the Tay people call it mu ot. The meat is divided to pack banh chung, make offerings to ancestors, cook a feast to treat relatives, brothers, and friends … The extra meat is filled with hot, full of stalks, full of rice (cuoi xoi is a household item made of woven bamboo of the Tay people). Just looking at it, my eyes felt full. The oldest descendants learn according to the elders, making the meat dishes hanging from the kitchen for smoking, used to store food gradually, it seems that is the main thing. The smoked pork steak is prepared in a traditional way. The sliced ​​meat was larger, cut twice as thick as the machiner’s hand, and left as long as possible. Each piece of meat weighs about 2 to 5 pounds. To make up for a long time it loses. After seasoning with white wine, mix with refined salt, especially crushed mountain ginger. Wait for the meat to infuse spices, it will turn from white, to yellow, then tie it up to the pole, hang under the kitchen attic. Just like that. It’s easy. Anyone can do it. Then string the meat to hang on the pole. The wrong dangling meat is like a loofah. Visitors come to visit the house, always remember to lower their heads, otherwise they will touch the flesh. In the early days of hanging, the meat gave off a fishy smell, stinking, sour, stubborn … but it was attractive to men. Especially men or alcohol. The stinging smell evokes irresistible cravings. The smoked kitchen guard is a great invention of our Tay fathers. The elders told them to do so, to prevent natural disasters, storms, flash floods … suddenly crashed. In case someone in the house suddenly came to visit and so on and so forth. The owner does not have to roll up his pants and hats to the market to buy food for guests. It means that a hundred things suddenly appear, so you need to anticipate and prepare. In the remote mountainous areas, the pigs suck, half a day away from the market. In the past, there was no refrigerator in the house, the transportation was very complicated, the traffic was not convenient like in the plain and in the city. People only need less than an hour to get enough. Even at midnight, there is also someone to serve to take home. Long-smoked steaks never worry about spoilage or rotting. This meat is very strange, there is how much water and tissue is automatically squeezed out by the fire smoke, leaving only genuine lean fat meat. The meat is solid. The bacon from my hometown is different from the birch bacon of a western lady. They still have to keep the meat and fish in the refrigerator there. That means that bacon is not much different from fresh meat. Probably people smoke through the speakers to take the smoke as an example. Or to get the smell of promete … Of course, its shelf life is only a few or four months is the train theater. Saying that, I do not mean to disparage Tay for not knowing how to do like the Tay. Because of their ecological environment, they are different from themselves. Their criteria for enjoying food are also different from mine. They differ completely from each other in every way, especially in terms of inhalation and intake. Smoked meat when it is processed into a dish. And the smoked meat of the Tay’s kitchen, just using a knife to cut each slice from the pole to bring it down. Wash thoroughly with water to wash the rice, scrub it clean and dust, then slice it thinly, fry it with fresh garlic. Food will smell like grilled grass, it has the effect of lowering fat in the liver and blood sugar, lowering blood pressure. If sauteed with lemongrass leaves, it can cure cough and phlegm. If stir-fried with star fruit will aid digestion, lose weight, increase eyesight, and supplement protein. If fried with bamboo shoots will prevent cancer, anti-inflammation, good for the heart … In short, the ancestors of the Tày – Nung people knew how to rationalize daily food with medicinal plants, planted in the home garden, available in the forest. It means you want everything you want. Want to scoop at any time. Not fiddly with prelude, time consuming. What else. Like that but dysentery. Therefore, the body of the Tay-Nung boy is like a statue of David coming out. All men are tall, strong, muscular, and have few diseases. Up to this twenty-first century, but still smoked kitchen guard pork is still hanging in the house. Although many people, many families have bought new curved fridges, which are Samsung, Sharp, Hitachi, Pansonic, LG … gleaming with rows of fresh and delicious food for the whole week and month without having to worry about carrying. market lane. But let me say honestly, food no matter how fresh it is, but keeping them in the refrigerator is like embalming the quintessence of heaven and earth. It is against the law of nature. Capturing the tastes of consumers, many private establishments in Cao Bang have automatically organized mass production of smoked kitchen guard pig market, which is of commercial nature, no longer follow small seasons. flat like before again. They spend money to build an oven completely. Every oven was as big as a fourth grade house. They smoked it with charcoal and bagasse which was produced locally. Tens of tons of meat per day are licensed for release. Bagasse smoke becomes “special treatment” energy used to smoke meat. And it seems that only the Tay – Nung people can bring into play this sweet and fragrant smoke effect. The modern smoked pork also seems to be somewhat “gentle”, “in uniform” than the seniors. They are no longer “harsh” rushing into the nose like the smoke of firewood stewed by her. The Cao Bang bacon that goes with any kind of rice is strangely juicy. Remember when eating, need to chew thoroughly. Chew like to go for a walk to watch fish. While chewing while listening to the root of my teeth, fresh water is pouring out. Sweet gradually sweetened to the ears. But the best is eaten with sticky sticky rice phjng (bee sticky rice). The oldest, delicious sticky sticky rice variety remains only at Ngoc Con, Chongqing. When the sticky rice was poured out of the mouth and put it in the bowl, the cloudy white smoke immediately jumped up, covering the meat smoke. Smoke fell into the smoke like a hundred years to meet again. They immediately shut their eyes shut together. They hugged each other panting. They twisted tangerines to bite each other. They clasped together like this time was their last love. Today’s smoked kitchen guard has become a specialty brand of Cao Bang cuisine. Smoked meat is carefully and carefully preserved by the establishment’s owner, packed with cellophane, and vacuum-aspirated. One can take it anywhere, give it to anyone, any season. Bacon is ready to serve all subjects, restaurants …

Steamed sea bass in Hong Kong at a wedding restaurant on Kha Van Can Street, Thu Duc City Seabass is a ‘large’, salty fish (can live in fresh, brackish and salty water) but has a narrow temperature (can not live in water with high temperature fluctuations). In Saigon, when it comes to seabass – a species of white and pink fish – gourmets think of Can Gio immediately. Yes, it is the brackish water area that is rich in natural seabass. But the seabass Can Gio is not equal to the Ca Mau seabass. Ca Mau is rich in brackish water, making the fish as australian as the British model Tess Munster (Holliday). I have the opportunity to see close-up people catching seabass in Rung Sac Ecotourism Area, Can Gio. The site’s scouring service allows visitors to wade into the water to catch fish such as seabass, brown fish, mackerel, etc. Before that time the tour operator scattered piles of scrubs of aquatic things. For a while, the fish gathered to live in the scrub. Visitors come, the tour operator allows staff to cover the net in the scrub and visitors get inside the net to experience the fishing. But brown fish and seabass pose a lot of risks to catchers who are not accustomed to them. The brown fish’s fins are hard, stabbed into the hand, causing terrible pain. With seabass, in addition to the fins, the gills are also sharp, which can cause long cuts for the catcher. Later, when the natural source was scarce, in addition to the annual release of fingerlings in the sea as mentioned above, people also know how to raise this fish from wild seed. Up to now, Can Gio also has places that provide seabass services for the anglers. Consumers do not worry about lack of seabass on the table. However, the world’s consumers’ environmental awareness is increasing; they want the full story of what they consume – from a sustainability, humanistic and nutritional standpoint. Seabass is an option that meets that opinion. In many places, barramundi products are brought to the table with the rate of raising a finished fish is only one fish, compared to the past, the rate of fish loss to farmed fish was high; was condemned. But this awareness does not exist in the seabass farms in Vietnam. Wild seabass usually congregate in estuaries during the rainy season to release sperm and eggs on the day of the full moon and new moon when the tides are most active. The ‘old fishermen’ are very familiar with their behavior, choosing these times to set up sentences. Males are usually smaller than females, because when they are about 3 – 5 years old, they are males, when they reach 5-6 years old, they turn into females, about 80cm long. Seabass went into literature with two poems called the silver fisherman Lu Khe by Mac Thien Tu. An article in Chinese characters in the book Ha Tien Thap Vinh; an article in Nôm in the episode Hà Tiên Cross Cause of the Bay. Lu Khe is the name of a slot of water flowing into the sea. Lu means sea bass – also known as seabass. Seabass can do all kinds of dishes. Anything is not bad. In the past, down to Can Gio, restaurants often introduced sea bass to cook hot pot. But if the fire can’t be controlled, this dish won’t taste good on the meat. Only the sewing head is attractive thanks to the fat. The dish that the wedding reception restaurants often put in is the steamed seabass in Hong Kong. The name of the dish sounded a bit of national pride, as if the Vietnamese did not know how to steam. In this steamed dish, in addition to the fresh seabass that cleans the intestines, it fits a four-inch long plate of mango seeds, there must be plenty of carrots, onions, green onions, seeded chili, all chopped. Spices create coriander and ginger flavors. At the core of it is a delicious, solid soy sauce mixed with cold water. In fact, the meat of the fish just fits a four-inch textured plate that is not tough enough to satisfy the taste of Vietnamese people. Only the seabass caught in the wild weighing a few kilograms or more, which steamed like that, then rolled the rice paper, dipped in special fish sauce, was called excellent. If you want to taste small, only use the method of crispy skin. In this dish, in addition to purple onion, ginger, garlic, dill, there is also turmeric powder and especially Indian garam masal powder (sold at seasoning stores) stir-fried with spinach. Westerners “like the tongue” even more because this dish also has coconut milk added to the stir-fry mixture above. The fish meat is cut into fillets, cut into pieces, fried over medium heat and turned the skin down towards the pan until the skin is golden. The meat texture will now shrink and chewier than steaming soy sauce. Finished fried fish, mixed rice with spices vegetables, spinach, considered as satisfying the taste of the person. Fragrant and fatty again with coconut milk ever since. But seabass, if determined to be caught in the sea – a fish that wants to change the sex must go to the sea or is a fish that only lives in the sea – can make sashimi fish salad with mustard sauce. At this time, the sweetness of the fresh fish meat resonates with the acidity to make the re-fish in mustard mixed with soy sauce and lemon juice, increasing the umami. Mustard sticks on the nose and tears spring up, but the sweet and fleshy fish in the mouth is a ‘traumatized animal’ in cuisine. Seabass stomach is another delicious food, because the texture of the stomach is both chewy and strange. However, the stomach does not go to the buyer to buy the whole ready-made seabass. The stomach is sold separately. Surely you have not tried the fish’s stomach and coconut water? Try it! Online for sale this component is full, prices fluctuate quite. If you want to eat, you must experience places that provide quality and reputable goods. For the full set: For steamed seabass oil, delicious coconut water in the stomach!

https://dulich.petrotimes.vn/ https://dulich.petrotimes.vn/ What is sashimi? https://dulich.petrotimes.vn/ Sashimi is a traditional Japanese dish whose main ingredient is all kinds of fresh seafood. Traditional Japanese food has been circulating for many years, but it must be fully cleaned and sanitized or we could get sick. https://dulich.petrotimes.vn/ How to eat Sashimi? Here are the 3 basic steps on how to enjoy sashimi: Step 1: Pour soy sauce into a small dish. Do not overflow because when dipping the sashimi pieces in the sauce will easily overflow. https://dulich.petrotimes.vn/ Step 2: Put a little wasabi (wasabi) on a plate. The best way is to use chopsticks to pick up wasabi. Should not mix wasabi with soy sauce. https://dulich.petrotimes.vn/ Step 3: Dip the sashimi pieces in the soy sauce. If there is wasabi on the sashimi, you should roll the sashimi to avoid the wasabi falling into the soy sauce. https://dulich.petrotimes.vn/ https://dulich.petrotimes.vn/ Sashimi delicious or not? https://dulich.petrotimes.vn/ Sashimi tastes good, quite delicious. You may not be satisfied when you try this dish for the first time, but if you enjoy it a second or third time, you will definitely like it. So I recommend choosing a premium Japanese restaurant when you want to try Sashimi for the first time to make sure you’re served fresh fish. You should also try adding yakisoba (stir-fried noodles) to taste with sashimi. After just a few times I made sure that you can eat fresh food like a real Japanese. https://dulich.petrotimes.vn/ https://dulich.petrotimes.vn/

Chef talking to a passenger on an ANA plane parked at Haneda Airport (Tokyo) Airplane food used to have only two main options: chicken or beef. But now, the biggest airline in Japan started to open high-class food service on a flying plane dubbed “restaurant with wings”, with prices up to more than 12 million VND a meal. A flight attendant prepares meals for the “passengers” All Nippons Airways (ANA) ‘passengers’ can choose between first class seats with meals for 59,800 yen (12.5 million VND) or business seats for half, 29,800 yen (6 , 2 million VND), on a Boeing-777 at Haneda Airport in Tokyo. Customers are asked to pre-select their meal from a Japanese or international menu. Main courses include charcoal grilled fish with saikyo miso sauce, Wagyu beef with Kobe mustard, and sautéed sea bass and shrimp soup, served with Japanese sake, plum wine or Krug champagne. Yosuke Kimoto, 42, had a business class meal with his son. She said: “It serves delicious food here. I’m glad my kids like it too ”. They were one of 60 guests who had lunch on the opening day, along with an equal number for dinner. Her son is also very impressed. “The Business Class is very different from Economy Class in terms of both food and seats. This area is very spacious, and the seats can be turned into beds when you lean them back. ANA will provide 22 lunches and dinners this month, each lasting approximately three hours. There is no in-flight entertainment available, but customers will receive a comfortable kit and can also use the airline’s lounge at Haneda Airport. Singapore Airlines was the first airline to take advantage of the public’s in-flight dining needs last October, when the airline began offering meals on two A380 superjumbo jets parked at Singapore’s Changi Airport. Tickets were sold out in just half an hour, although prices can go up to £ 360 (11.5 million VND) to eat in a luxury flight room and watch a movie. Meanwhile, economy class meals are more affordable at just £ 30 (VND960,000) per person. The COVID-19 pandemic pushed the global aviation industry into its biggest ever crisis, with many planes around the world unable to take off due to travel and entry restrictions. Since then a few firms have to get creative to take advantage of airplanes. At ANA, the idea of ​​a “winged restaurant” was devised by the staff. A passenger enjoying a first class meal Surprisingly, the in-flight meal concept is becoming extremely popular. ANA previously opened an international service that sells economy food since December of last year. So far, they have sold more than 264 thousand meals and earned more than 1.3 billion pounds (41.5 billion VND). The airline said within a few minutes that the beef hotpot, creamy hamgburger with fried rice and eggs had been sold out. British Airways has also begun to offer first-class meals home. It includes a four-part meal for two – with fish, meat and vegetarian options. Through food delivery services Do & Co. Starters, dishes include smoked Loch Fyne salmon with mustard sauce, followed by slow-cooked British beef cheek, along with desserts options like dark chocolate, citrus sandwiches and avocado pudding. Likewise, Finland’s national carrier Finnair started selling business-class meals at a supermarket near Helsinki in October last year, and it was also a success at just 12, 9 Euro (350 thousand VND). The Australian Government has invested AD 1.2 billion (VND 21 billion) to halve the fares for 800,000 flights by July this year to assist people in domestic flights. Airlines have seen a surge in bookings as they sell tickets at a 50% discount, after Queensland’s travel restrictions were relaxed. In response to this situation, International Aviation Corporation (IAG) introduced a digital health report card for passengers to help revive the aviation industry, following a record loss of 7.4 billion euros (200.8). billion VND) by 2020. IAG is also working with the International Air Transport Association (IATA) to create a health verification application. The IATA mobile travel card allows passengers to receive COVID-19 test results and prove that they can travel. Currently, the application is being tested by some airlines.

On his personal page, MC Huyen Trang, also known as Mu Tat, released a series of sexy swimsuit photos that attracted attention on social networks. Along with that, she wittyly wrote: “Sorry, brother Chang went to the beach again ..” In the photo, female MC VTV chose a tight one-piece swimsuit, deeply piercing the waist and chest, showing off her full body curves. Not only possessing a slim body, Huyen Trang confidently “acts deeply” in front of the camera lens like a professional female model. No matter what angle she poses in, the young female MC still attracts the audience’s eyes. This set of her quickly reached nearly 10,000 likes, more than a hundred comments from the audience. MC Huyen Trang was born in 1993, known by the nickname Mu Tat. She is a beautiful MC, featured in the program Happy Lunch. With a youthful and dynamic lead style, Mu Tat is very much in love with VTV6’s audience. In addition to the young MC image, Mu Tat is a photo model, an actor who is active in showbiz world. She often chooses sexy, sexy styles, releases many sets of photos that attract “thousand hearts”. In addition, Mu Tat has appeared in many famous films and most recently the movie “Labyrinth”. In the film, she plays the character of a young lady who plays Dong Lan stone drug with a stubborn and devastating personality. However, when it comes to Mu Tat, many audiences still love and remember the beautiful, radiant image when she stands on stage as an MC.

Hype Beast Japan reported that Seiko cooperated with Evisen Skateboards skateboard brand to launch 3 new watch models. The designs are inspired by samurai sushi, skateboards and hats. Photo: Seiko.

Seiko 5 Sports Evisen Skateboards Limited Editions comes in 3 limited release editions for a total of 2,200 models. Meanwhile, SBSA105 product recreates the tuna sushi. The white-toned strap looks like rice. Besides, the red tone dial represents the tuna piece and the mustard back cover. Photo: Seiko.

Limited production watch with 700 pieces. The device is powered by an automatic movement. Besides, Seiko’s products are 100 meters water resistant. Photo: Hypebeast.

The watch models cost about 474 USD. Skateboard-inspired designs were launched with 1,500 units. Photo: Watch i love.

Water resistant, the movements of the 3 models are the same. The dial sizes are 42.5 mm and 13.4 mm. Photo: Hypebeast.

Different from dynamic designs, the samurai hat-inspired watch is a harmonious combination of classy and classy style. Three watch models will be available on the market on April 23. Photo: Watch i love.

To commemorate the collaboration and product release between the two brands, a pop-up store designed by Evisen Skateboards will open for a limited time in Harajuku, Tokyo, Japan. The store will open from April 16. Photo: Hypebeast.

How to choose watches for men Tim Dessaint suggests a few tips to help the guys get the model that suits the style.

Boiling delicious shrimp first depends on whether the shrimp you buy is fresh or not. In addition, the housewives boiling shrimp not in accordance with the standard recipe also makes the shrimp much less attractive. The following recipe for boiling shrimp will give you a shrimp dish:

Boiling shrimp in cold water helps shrimp to be more delicious

Resources

• You should go to the market and choose for your family fresh shrimp, clean and dry. You should prepare about 500g of fresh shrimp is enough.

• Spring onions try to wash to dry and cut into pieces to taste

Making

First, pour water into the pot, then add the shrimp, add the appropriate amount of onions and ginger, add a spoonful of salt to the shrimp broth for more flavor. Submerge the prawns in the water and turn the heat to the appropriate level. Depending on the type of shrimp large or small, choose the time to boil shrimp. If the shrimp are big, about 10-15 minutes while the small shrimp is a little less. Note: When you add seasoning to the broth, you should not add too much seasoning to make the shrimp cooked beautifully.

Delicious shrimp dish than remember this little secret

Thus, when boiling shrimp, using cold water to cook makes the shrimp more delicious, housewives note. When eating shrimp, you need to prepare shrimp sauce with lemon pepper salt mixed with mustard or soy sauce.

Hopefully, with what we send above, the housewives will have the secret of boiling shrimp deliciously.

Sugar is one of the spices that makes the dish softer and more flavorful, sugar creates a sweet taste to make the dish more delicious, especially in fried, stewed or fried dishes that are often seasoned with sugar. During processing such as frying sugary foods, when cooking at high temperatures using sugar will affect your health.

Main noodles are added while cooking

MSG is a familiar seasoning for everyone, for seasoning is MSG, you should only add it to your food after it’s done. Because if you add it too early, it will easily make the dish bitter, reducing the flavor of the dish. Should give just enough, avoid for more will have adverse effects on health causing many dangerous diseases.

Do not let pasta cook while cooking

Use mustard to marinate foods

Mustard is a spice that stimulates the taste buds and eliminates fishy smells of fish, seafood … Mustard is easily broken down at high temperatures and can cause many health risks for you.

Add cinnamon and anise in boiling cooking oil

The habit of many housewives is to have cinnamon and anise in boiling cooking oil. This is absolutely not recommended because it is easy to burn this spice, causing the dish to be bitter or have a pungent odor.

Do not marinate fish sauce for too long

Therefore, you need to be careful when using cinnamon in the form of plants, by adding it right at the time of marinating the ingredients to aroma. When using powder, you need to mix with a little water.