For housewives, having to “squeeze” every day to think of the menu for family meals, especially the summer menu, is what makes the sisters the most headache. Ms. Thanh Thoa (Ho Chi Minh City) shared, the hot summer weather makes many people lose their appetite and lose their appetite for rice dishes. How to be both nutritious, delicious and suitable for family members is a difficult problem every day. Here are the easy-to-make flavor-changing dishes that Ms. Thanh Thoa (Ho Chi Minh City) shares with her sisters on a hot summer day. Fish cake soup chả Resources 500g fried fish cake 500g pork ribs 500g cake soup White radish, carrot Price, cilantro, purple onion Seasoning: salt, seasoning, pepper, sugar, cooking oil Doing Step 1: Prepare ingredients – After buying white radish and carrots, wash, peel off the outer skin, then cut into bite-sized pieces. – Wash pork ribs, then soak in dilute salt water for 5 minutes, then rinse with water. – Wash rack, put in basket to drain. With cilantro, wash and finely chop. Red onions peeled and thinly sliced ​​to make fried onions Step 2: Cook broth – Get on the stove a pot of water, then add the pork ribs, simmer on low heat for about 30-45 minutes Then add the carrots and cook for another 15 minutes, then add the white radish and cook for another 10 minutes, season with spices to taste and turn off the heat. – Make fried onions: put the pan on the stove, add cooking oil. Wait until the oil is hot, then add the thinly sliced ​​purple onion and fry it until fragrant. Fried onion is yellow, then take it out. – Put banh chung, bean sprouts and fish cakes in a bowl, then scoop the broth into it, sprinkle some green onions, cilantro, pepper, fried onions and enjoy. Rose wonton with meat Ground meat: 350g Pork ribs, pork bones: 500gr Wonton leaves Carrots, mushrooms Green onions, cabbage Seasoning: seasoning, sugar, monosodium glutamate, salt, pepper. 2. How to do it – Wonton filling: Minced lean meat, soaked mushrooms in water until soft and finely chopped into ground meat. Peel carrots, wash, cut flowers to stew broth for sweetness. Leave a little to mince and marinate with minced meat. Add 1 teaspoon of seasoning, 1/2 teaspoon of MSG, a tablespoon of delicious fish sauce, chopped scallions, a little ground pepper, mix well and let it soak for about 20 minutes. – Take wonton leaves, put a little filling in the middle, wrap the wonton so that the edges of the cake stick, can use filtered water or egg white to fix the edge of the wonton leaf. The types of packages you can refer to online to package depending on your preferences. – After wrapping, put the wonton in the steamer for 20 minutes. – Broth: Marinate pork ribs or pork bones until soft. Then add the carrots to the stew until the carrots are cooked and the pork ribs are soft. Add seasonings to the broth: seasoning, salt, monosodium glutamate, sugar. Adjust seasoning to taste. – Kale pick and wash. Cut into bite-sized pieces. Boil the cabbage until cooked. Take it out to drain – Put the steamed wonton leaves in a bowl, pour the broth on top, add chopped cilantro, boiled vegetables, and a little ground pepper on top. Noodle soup Resources 400 gr ground crab 200 gr minced meat 2 chicken eggs 4 pieces of tofu 4 tomatoes Squeeze tamarind or lemon 2 tablespoons shrimp paste Fresh vermicelli Raw vegetables: Water spinach, bananas, marjoram, bean sprouts Pepper, seasoning, fish sauce, sugar, cooking oil, cashew oil How to cook – Wash vegetables, drain. – Tofu cut into small pieces and fried until golden brown. Tomatoes cut areca, stir-fry with cooking oil on high heat. – Put the ground crab in a large bowl and mix it with water, gently squeeze the crab meat into the water. Then, decant gently pour water into the pot. And so repeat these two steps about 2 times. When you see the end of the bowl, only the hard shell of the crab remains. – Add a little salt to the filtered crab juice and put it on the stove to boil over medium heat. Pay attention not to let the fire be too big, crab bricks are easy to burn or spill out. – Stir gently to combine crabs, remove and set aside in a bowl. – Making crab sauce: Add the crab sauce that has just been picked out, mix it with ground meat and 2 eggs. Add a little seasoning: seasoning, pepper, sugar, monosodium glutamate. Then mix well, and bring to steam. – Put 2 tablespoons of shrimp paste and 1 bowl of water in the pot and boil for about 10 minutes. Then wait for the shrimp fish sauce to settle down, then put it in the pot of crab sauce. – Bring the crab pot on the stove to boil, then put the fried tomatoes and fried tofu + cashew oil in the crab broth, re-season the broth with spices to taste, then turn off the stove. – Put tamarind juice in a bowl with a little boiling water, pickle tamarind to put it in a bowl of vermicelli if you like to eat sour. Or you can use fresh lemon. – Put the noodles in the bowl. Add crab broth and eat with raw vegetables. – Finished products: The crab noodle soup is finished with the characteristic aroma of shrimp paste, rich sweet crab juice and the sour taste of tomatoes. You can choose raw vegetables according to your preference. Chopped rice flour/rice flour soup cake Resources Pork bones: 0.5 kg Rice flour soup cake Fried fish cakes Coriander: a little Seasoning: Salt, pepper, sugar, seasoning, cashew oil, red onion. 2. How to do it – Thinly sliced ​​purple onion, non-aromatic. – Clean and finely chopped cilantro – Thinly sliced ​​fried fish cake according to your preference – Wash pork bones. Catch a pot of water to blanch pork bones to clean dirt and grime. – Then stew the bones to get the broth. While cooking, skim off the foam thoroughly so that the broth is clear. Simmer for 30 minutes, season the broth with salt, sugar and seasoning to taste. Put a little cashew oil in the pot of broth to make it beautiful. – Next, add the rice flour soup to the boil, when the cake comes to the surface, it is cooked. – Turn off the stove, season to taste. Ladle into a bowl, serve with sliced ​​fish cake, cilantro, lemon, fried onion and chili. Grilled meat cake Resources 300g minced meat Question cake Shallots Lemongrass, minced garlic Raw vegetables, cucumber served (depending on preference) Honey, sugar, pepper, oyster sauce, monosodium glutamate, fish sauce Lemon 2. How to do it – Washed, chopped meat marinated with 2 tablespoons mixture of lemongrass, garlic, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1/2 teaspoon pepper, 1/2 teaspoon MSG, 2 tablespoons honey, 1 tablespoon of cashew oil for about 1 hour. – Preheat the air fryer at 180 degrees Celsius for 5 minutes. Then put the meat in the oven at 180 degrees Celsius for 15 minutes. – Finely chop chives and add hot oil to cook the chives. – Fish sauce: Put in a bowl 1/2 cup boiling water, 3 tablespoons fish sauce, 3 tablespoons sugar, 2 tablespoons lemon juice. Stir well and then add minced garlic. – Arrange the cake on a plate, add shallot oil on top. Served with grilled meat Vermicelli with grilled meat in an oil-free fryer Ingredients to be prepared Lean pork: 500g (should choose lean meat) Fresh vermicelli Vegetables: lettuce, cucumber, mint, perilla, marjoram, raw bean sprouts (quantity depends on your preference) Roasted peanuts: 100g 100 Chili, lemon Condiments: fish sauce, pepper, monosodium glutamate, sugar, cashew oil, minced lemongrass and garlic, honey and oyster sauce. 2. Steps to make grilled pork vermicelli: – Washed, chopped meat marinated with 2 tablespoons mixture of lemongrass, garlic, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1/2 teaspoon pepper, 1/2 teaspoon MSG, 2 tablespoons honey, 2 teaspoons of sugar, 1 teaspoon of cashew oil for about 1 hour. – Preheat the air fryer at 180 degrees Celsius for 5 minutes. Then put the meat in the oven at 180 degrees Celsius for 15 minutes. – Rinse fresh vermicelli through boiling water to clean – Fish sauce: Put in a bowl 1/2 cup boiling water, 3 tablespoons fish sauce, 3 tablespoons sugar, 2 tablespoons lemon juice. Stir well and then add minced garlic. – Put vermicelli in a bowl, with raw vegetables, bean sprouts and cucumber, grilled pork, roasted peanuts on top, sweet and sour fish sauce on top. Oyster porridge Resources: 400g oyster milk 150g straw mushrooms 200g plain rice 1 small handful of sticky rice Green onions, cilantro, laksa leaves, bean sprouts Red onion, garlic, chili Seasoning: salt, seasoning, monosodium glutamate, pepper, cooking oil… 2. The steps are as follows: Step 1: Buy oysters, clean them. Dry Step 2: Wash the mushrooms with dilute salt water, if the mushrooms are big, split them in two. Step 3: Red onion, minced garlic, scallions, cilantro and laksa leaves, chopped and set aside. Step 4: Put 1 handful of washed rice and pour in a moderate amount of water to cook porridge. Step 5: While waiting for the porridge to cook, put oil in the pan, fry the purple onion until fragrant and add the oysters. Next, add seasoning to taste. Stir-fry until the oysters absorb the spices and slightly firm up. Do not cook for too long. Step 6: Put the sautéed mushrooms and oysters into the boiling porridge pot, cook a little more to make the porridge soft. Step 7: Season to taste, add bean sprouts, coriander, laksa leaves and green onions, then scoop out into a bowl, sprinkle with pepper and enjoy. Quang Noodles Resources 300g pork ribs 400g chicken breast with bones Quail eggs Quang Noodles Peanut Baked rice paper 1 onion Turmeric powder Cashew oil, cooking oil 5g chili powder Spices: pepper, salt, seasoning, sugar, fish sauce, cooking oil, turmeric powder, cashew oil… Garlic, purple onion Vegetables of all kinds: lettuce, herbs, basil, baby vegetables, bananas, bean sprouts, lemon and chili … depending on taste. 2. How to cook Quang Noodles – Onions peeled, washed, cut areca – Garlic, chopped red onion. – Roasted peanuts. – Vegetables served, carefully picked up and washed. – Boiled and peeled quail eggs – Chicken breast meat and bones separate and then wash. – Wash pork ribs, blanch briefly in boiling water, then rinse with water. Then marinate pork ribs with 2 tablespoons fish sauce, 2 teaspoons turmeric powder, 1 teaspoon chili powder, 1 teaspoon seasoning seeds, ½ teaspoon pepper, 2 teaspoons sugar, 1 tablespoon oyster sauce, minced onion and garlic approx. 30 minutes. – Lean chicken marinated with fish sauce, pepper, sugar, oyster sauce, turmeric powder, minced onion and garlic within 15 minutes. – Put the chicken bones in the pot and stew with the onions. Add a pinch of salt and a pinch of seasoning. Simmer the broth for about 20 minutes and filter again. – During the bone-cooking time, put another pan on the stove for cooking oil, cashew oil to boil, add minced garlic and sauté until fragrant, then add the pork ribs and stir-fry again, continue to add the chicken and stir-fry with high heat, add 1/ 2 teaspoons turmeric powder. Then pour the broth into the pot, bring to a boil over medium heat. When the meat is soft, add the quail eggs, taste the seasoning again, then turn off the heat (add the seasoning slightly to make the noodle broth taste better). Add a little bit of cashew oil to the pot for a nice color. – Cook another pot of boiling water, put the noodles in and blanch for 2 minutes, then remove and drain. – Put on a bowl of Quang noodles, chicken, pork ribs, quail eggs. Then add raw vegetables, sprinkle more roasted peanuts on top. Finally, there is a broth with ginseng noodles. – Add a plate of raw vegetables, chopped fresh chili, lemon, fish sauce, grilled rice paper … When eating, squeeze the rice paper into the bowl, mix well or leave the rice paper outside to bite each piece.

Celestial flower In order to buy Thien Ly flowers, you probably have to go to the market instead of just going to the supermarket because this flower is rarely sold in supermarkets, no matter how big or small. 1. Stir-fried Celestial Flowers with Eggs Stir-fried angelica flowers with eggs Ingredients to be prepared – 200g Thien Ly flower hoa – 2 eggs – 2 sprigs of scallions – Spices: Oyster oil, salt, seasoning How to make fried angelica flowers with eggs – Step 1: Prepare the ingredients You wash the flowers with water, then soak the flowers in a dilute salt water mixture for about 5 minutes. Rinse with water again and then let the vegetables drain. The flowers are very small, so soaking the flowers in dilute salt water combined with a little strong hand washing will help you remove all the dirt on the flowers. Crack 2 eggs into a bowl, add 1/2 teaspoon pepper and 1/2 teaspoon salt and stir well. Beat eggs with a little salt and pepper Onions you wash, cut into small pieces. – Step 2: Stir-fry Thien Ly flower with eggs You put 1 teaspoon of cooking oil in the pan, wait for the oil to be hot, then pour the natural flowers into 1 teaspoon of oyster sauce, stir for about 1 minute on low heat. Turn around for a while, you will see the flower of the lily collapse Next, put the bowl of beaten eggs and spices in the pan and stir until the eggs are firm. Add the chopped scallions to the pan, season to taste and stir for about 15 seconds. It is done! It only takes about 2 minutes for you to complete this egg fried natural flower dish! 2. Celery flowers stir-fried with beef Stir-fried Angelica flowers with beef Ingredients to be prepared – 300g beef – 200g Thien Ly flower hoa – 3 cloves of garlic – Seasoning: Oyster oil, sesame oil, seasoning, salt, pepper How to make stir-fried angelica flowers with beef – Step 1: Prepare the ingredients You wash the natural flowers and then soak the flowers in a dilute salt water mixture for about 5 minutes, then take them out, rinse with water and dry. Peeled garlic, minced. Wash the beef and cut it into bite-sized pieces. Put the meat in a bowl with 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil, 1/2 of the minced garlic and 1/2 teaspoon of salt, mix well and marinate for 5-8 minutes. Marinate beef with sesame oil, garlic, salt and pepper. – Step 2: Stir-fry beef with Thien Ly flower You put 1 teaspoon of cooking oil in the pan and saute the remaining minced garlic. When the garlic is fragrant, add the marinated beef bowl and stir until the meat is tender. Remove the meat to a separate bowl. Stir-fry beef first Next, you use the same pan that just turned the beef to stir-fry the heavenly flowers. Add the flowers and stir over low heat for about 1 minute for the flowers to deflate. Stir-fry beef and flowers separately Add 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning to the pan with the previously sautéed beef, stir for about 1-2 minutes over medium heat and then turn off the heat. That’s it, the fried beef with Thien Ly flower! Excluding the time to marinate the meat, this stir-fried beef with flowers will only take you 3-4 minutes. 3. Crab soup cooked with heavenly flowers Crab soup cooked with heavenly flowers is both quick and delicious Ingredients to be prepared – 200g of minced crab – 100g of Thien Ly flower – Spices: Salt, seasoning, shrimp paste How to cook crab soup with angelica flowers – Step 1: Filter crabs To save time and effort, you can buy pre-ground crab in the supermarket or in the market. Then, put the crushed crab into a large bowl with 500ml of water, stir well with chopsticks and filter through a sieve to remove the residue. You can filter the crab twice as above to get all the juice. Filter the crab twice, each time for about 400-500ml of water – Step 2: Cook crab soup Before cooking crab soup, don’t forget to wash the flowers and let them dry! You put the filtered crab juice into the pot, cover the pot and cook on medium heat for about 2 minutes. At this point, you will see pieces of crab bricks in the pot. You gently drop the washed natural herbs into the pot with 1 teaspoon of seasoning seeds, 1/2 teaspoon of salt. Use a ladle to gently stir the spices and flowers, do not stir vigorously to avoid breaking the crab bricks. Reduce the heat, cook for about 3 more minutes and you’ve finished the crab soup cooked with heavenly flowers. Before scooping the soup into the bowl, don’t forget to taste the seasoning to taste! Some of the uses of natural flowers that you may not know 1. Supports weight loss The reason why natural flowers have a weight loss effect is because this flower contains a lot of fiber, chlorophyll, and very few calories. According to the research of modern medicine: Each branch of natural flower contains 3% fiber, 2.8% protein. In addition, it also contains carbohydrates, vitamins C/B1/B2/PP and provitamin A (carotene) and other minerals such as phosphorus, iron and especially zinc. Therefore, when eating dishes made from natural flowers will bring a feeling of fullness, limit fat absorption, so it will effectively support weight loss for overweight and obese people. 2. Support people with hemorrhoids Natural flowers are a type of food that has a cooling effect. Therefore, Thien Ly flower is also known as a very good food for people with hemorrhoids. Moreover, this flower also has strong natural antiseptic properties, helping to eliminate bacteria and prevent inflammation. The components present in the flower of sage also have the effect of speeding up wound healing. With these information and suggestions, I hope you will have more ways to make Thien Ly flowers into dishes that are both delicious, easy to make and healthy! According to the Vietnamese life

Eggplant is very delicious and nutritious, everyone likes it, but many people do not know how to choose eggplant. When buying eggplant, you will see that there are straight, thin, and curved fruits. So is the eggplant curved or straight? The vegetable farmer said that when buying eggplant, just pay attention to the 4 points below, you will definitely buy fresh and soft fruits, don’t see any fruit. 1. Look at the shape In general, eggplant can be divided into two categories. One straight and one curved. The advice of perennial vegetable farmers is to buy a slightly curved type. Under normal circumstances, naturally growing eggplant will have a certain curvature, not straight. The curvature of each eggplant is not the same. Although the eggplant is not beautiful, it is very delicious and nutritious. If when you buy, you see that the eggplants are very straight and balanced, you should be careful, they are often planted off-season, it may also be due to manual intervention and the use of stimulants, so the appearance looks better. Illustration. 2. Look at the eggplant stalk On the eggplant fruit has a hard stem, at the junction with the flesh of the fruit we can see a white part, that is the eye of the eggplant as it is often said, this is the key to identifying the fruit. Fresh eggplant.The larger the white part, the fresher and softer the eggplant, the sweeter the taste. Conversely, the smaller or purple part of the egg white indicates that the eggplant is old, with a lot of seeds inside, the taste and texture will be poor. much, should not buy. 3. Look at the colors In addition, when buying eggplant, we can also observe the color of eggplant, in general, freshly picked eggplant has a darker color, usually dark purple, looks very shiny, bright, and reflective. This shows that they are very fresh, full of flavor. If the surface of the eggplant has a clear difference in color, is dull and appears brown, it means that the eggplant has been stored for a long time and should not be purchased. 4. Try to feel When buying eggplant, we can also distinguish if the eggplant is fresh and soft by pressing it with our hands. If the firmness is moderate and can be elastic if you gently press it, it means that the eggplant is fresher. , eat delicious.And the eggplant presses hard, so the fruit should not be old. After choosing the delicious eggplant, you can refer to a few ways to cook delicious eggplant below! Eggplant with meat Prepare: – 3 long eggplants; 2 branches of green onions; 3 cloves of garlic; 2 tablespoons soy sauce; 1 tablespoon cooking oil; 1 tablespoon corn starch; 100g minced meat; 2 slices of ginger; 1 tablespoon concentrated soy sauce; 1 tablespoon white vinegar; 1 teaspoon sugar; 1 fresh chili (optional), half a bowl of water Making: Eggplant lengthwise, cut into long strips, soaked in a bowl of light salted water to prevent darkening; chopped scallions; chopped chili; minced ginger; minced garlic. Add light soy sauce, concentrated soy sauce, vinegar, cooking oil, sugar, starch, half a bowl of water and mix well. Put a sufficient amount of cooking oil in the pot, add eggplant, fry for 2 minutes, wait until the edges of the eggplant pieces are slightly golden, then take them out. Leave a little oil in the pan, add the minced meat, sauté until the meat is cooked through. Pour the white head of scallions, ginger, onion, garlic, chili (if you can’t eat spicy, you can add it) and stir-fry until fragrant. Pour in the eggplant, then add the sauce, season to taste, simmer until the eggplant is cooked, the sauce thickens, then turn off the heat. Sprinkle with green onions and enjoy with steamed rice! Eggplant with tomato meat sauce Prepare: – 200g lean pork – 1 tablespoon oyster sauce, 1 tablespoon soy sauce, half a teaspoon of white pepper, half a teaspoon of starch – 1 long eggplant – Flour: 1 egg yolk, 100g low-gluten flour, 125g cold water in a bowl, stir to combine them evenly. – Make ketchup: 1 little cooking oil, 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water, 1 teaspoon starch mixed with 1 teaspoon coffee Making: – Minced pork, mixed with oyster sauce, soy sauce, pepper, starch. – Eggplant washed, halved. Then use a knife to divide the eggplant into small slices with a thickness of 2-3mm but do not cut them apart. By the sixth slice, it will be completely cut off from the large eggplant. – Stuff the meat into the crevices of two slices of eggplant, forming a beautiful half-lantern shape. – Dip the eggplant stuffed with meat into the bowl of flour to coat the eggplant evenly. – Heat cooking oil in a pan to 160 degrees Celsius, then fry the eggplant until golden brown. Take out the eggplant, put it on a rack to drain the oil. – Make tomato sauce: Put a little oil in a pan, heat then add 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water and 1 teaspoon Starch coffee mixed with 1 teaspoon of water. Boil the mixture. – Put the eggplant on a plate, drizzle tomato sauce on top, sprinkle some chopped scallions for a beautiful look! Good luck!

One of the mushrooms that people often buy for use and processing is chicken thighs. You can cook hot pot, soup, deep fried, fried, oyster sauce… from chicken thighs. Chicken thigh mushrooms are sold a lot in markets, in food stores… but do you know how to choose them correctly? When you go to buy chicken thighs, if you pay attention, you will see that some mushrooms are very long, but some are very short, so should you buy short or long mushrooms? Which is more delicious? In fact, mushroom growers share that, when buying chicken thighs, it doesn’t matter whether the mushrooms are long or short, their quality is the same. But to choose a delicious, non-degrading mushroom, you need to pay attention to the following 3 things: 1. Touch the surface of the mushroom with your hand When touching the mushroom with your hand, if you find it dry, you should choose because these plants can be preserved for a long time. With lightly pressed mushrooms that have elasticity, it shows that it has absorbed too much water. Such plants are difficult to maintain and easily damaged. In addition, the color of the mushroom is usually white. If brown spots appear on the body with viscous discharge, a sign of spoilage, it should be avoided. The cap of a fresh mushroom is usually healthy, not crushed and viscous. 2. Smell the smell As you know, mushrooms often have a very specific smell. When you smell it, it means that the mushroom is still fresh, but if you don’t smell it, it means that it has been picked for a long time and preserved for a long time. Also avoid mushrooms that have a rotten, spoiled smell. Therefore, only plants with a characteristic mushroom smell should be selected! 3. Observe the roots and stems When buying mushrooms, observe the roots and stems, if the roots and stems are not wrinkled, withered, the stem is relatively round and plump, it means that the mushroom is still fresh and of good quality. Otherwise, the stem is not plump. a little bit and at a glance withered roots, don’t buy. These plants may have been picked a long time ago and may have been metamorphosed, very toxic. Check out more dishes from chicken thighs: Stir-Fried CHICKEN MUSHROOM WITH CHILDREN Prepare – 2 large chicken thigh mushrooms, 3 horned chili peppers for stir-frying, 2-3 cloves of garlic, – Seasoning: 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, soup powder (if light) Making: – Wash mushrooms, tear into bite-sized pieces or use a knife to cut into long strips, then cut in half. – Green chili peppers, gutted, cut into strands. – Mix the spices together in a bowl – Heat a little oil in a pan, add mushrooms and sauté, the mushrooms will come out of water. When the water is almost dry, add minced garlic and stir until fragrant. – When the garlic is fragrant, add chili, stir-fry for a while, then pour in the spice bowl, stir until the mushrooms absorb the spices, season to taste, when the mushrooms are fully cooked, turn off the heat. – This type of stir-fried mushroom dish is simple but extremely delicious. FRIED CHICKEN SHOCKET MUSHROOM Resources: – 1 large mushroom (or 2 small ones), 2 tablespoons corn starch, 4 tablespoons flour, 1g salt, 1 egg, a little pepper and seasoning. Perform: – Wash mushrooms, pat dry to remove water. Tear or chop the mushrooms into long strips along the stem. Marinate mushrooms with 1g salt. – Beat egg yolks and whites. Add flour, corn starch, salt, pepper and mix well. – Pour in the mushrooms and mix well with the flour, so that the dough wraps around each mushroom strip. – Pour oil into a pot or non-stick pan, bring to a boil to about 70% Add the mushrooms and fry until the outer part turns light yellow. Remove the mushrooms, drain the oil. – When about to eat, pour in the mushrooms and fry again on high heat for about 30 seconds so that the outside of the dough turns dark yellow, the dough is crispy. This dish can be dipped with ketchup, sesame sesame sauce or mayonnaise. Good luck!

Illustration. Image source: Internet Resources: Chicken wings 1 kg Chili sauce 2 tablespoons Soy sauce 1 tbsp Oyster oil 1/2 tbsp Garlic powder 2/3 teaspoon Ginger powder 2/3 teaspoon Honey 1 tbsp Sesame oil 1/2 tbsp Seasoning seeds 1/4 teaspoon Making: Wash your chicken wings with cold water. Next, pour 2 liters of hot water about 70 degrees Celsius into the bowl, dissolve it with 2 tablespoons of salt. Soak chicken wings in a bowl of hot water mixed with salt for about 5 minutes and then use a razor to clean off dirt, grease, … on the chicken skin. Then rinse with clean water and dry. In a bowl, mix the ingredients, including: 2 tablespoons chili sauce, 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 2/3 teaspoon garlic powder, 2/3 teaspoon ginger powder, 1 tablespoon honey soup, 1/2 tablespoon sesame oil, 1/4 teaspoon seasoning. Put the chicken in a large bowl, mix well with the sauce mixture, marinate the chicken for about 1 hour for the wings to infuse the spices. Preheat the oven for 10 minutes at 210 degrees Celsius to stabilize the temperature. Place the chicken wings on a tray, place in the oven for 20 minutes at 200 degrees Celsius. The remaining chicken marinade, take out the bowl and add 1 tablespoon of honey. After 20 minutes, open the oven and spread half of this mixture evenly on the chicken wings, then continue to bake for another 5 minutes. After 10 minutes, you open the oven door, flip the chicken wings over, spread the remaining chicken marinade evenly, close the oven door, select the upper fire mode, bake for another 5 minutes and you’re done. Stir-fried melon with bean sprouts Illustration. Image source: Internet Resources: Young melons: 2 medium fruits Bean sprouts: 200 g Lean meat: 100-150 g Dried onions: 1-2 bulbs Scallion Condiments: cooking oil, seasoning seeds, soup powder, main noodles. Making: Bean sprouts, scallions are washed and dried. Peeled melon, cut into bite-sized pieces. Wash and thinly slice the pork loin. Sauté onion with cooking oil, stir-fry the meat until just cooked, season with canh teaspoon of soup powder and then put the fried meat on a plate. In the same pan, stir-fry the melon in the pan, quickly add the bean sprouts and stir-fry together. Spicy taste. (Because the melon and bean sprouts are both cooked very quickly, so you should stir-fry with high heat and should not be left for long). Finally, add the fried meat to the island again, add some spring onions and the main noodles. Turn off the stove for sauteed melon and bean sprouts on a plate or bowl of your choice. Green bean soup with lotus root Illustration. Image source: Internet Resources: 1 bowl of whole green beans ½ bowl of dried corn (bags, sold in supermarkets). 1 lotus root; Necessary seasoning. Making: Chickpeas and corn are both soaked in warm water for 2-3 hours before cooking. Lotus root is washed, peeled and grated into small fibers like making mannequins. Add enough water to the pot, if you want to quickly you can use a pressure cooker. Boil In turn, pour green beans, corn into the stew until soft. Finally, add the lotus root, season with a little salt to taste.

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

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

Summer has come, many people aspire to lose weight, regain a slim figure so that they can wear tight dresses, crop-tops showing off their small waists and long legs. In addition to exercise, it is also necessary to change the diet, how to choose foods that will help accelerate the weight loss process. Today, I introduce to everyone a stir-fried chicken breast with green chili, both delicious and weight loss. Green peppers are less spicy, mildly sweet, rich in vitamins, especially vitamin C is higher than tomatoes and strawberries. Chicken breast is soft, delicious and nutritious, but the fat is equivalent to crab and shrimp, which is also very easily absorbed by the human body. Ingredients needed: 2 green peppers, 1 chicken breast, 2 spicy millet seeds, 3 garlic cloves, half a green onion. Condiments needed: 1 spoon of cooking wine, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of starch, 15 ml of peanut oil. First, use ginger to remove the fishy and fresh taste of the chicken breast, then use a knife to cut the chicken breast into thin strips and put it in a clean bowl. Add 1 tablespoon of cooking wine, 1 teaspoon of light soy sauce, 2 grams of salt and 1 teaspoon of starch, stir well with chopsticks and marinate for more than 10 minutes. While the chicken is marinating, prepare side dishes. Wash the green peppers and remove the seeds, thinly sliced ​​green peppers, peeled garlic and cut into thin slices, sliced ​​green onions. Heat the pan, pour about 15ml of oil, add the marinated shredded chicken and stir-fry continuously until the surface is golden brown, then add the green onions, garlic and chili to make the dish fragrant. When almost cooked, add 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce and half a teaspoon of dark soy sauce and stir-fry until just cooked and then pour into a plate. Complete the chicken breast stir-fried with green chili, eating right after stir-frying will be more delicious. Nutrients in green peppers not only promote digestion but also help burn fat. It is a perfect match with chicken breast. Chicken breast is inherently the main ingredient in various slimming meals, the protein contained in chicken breast is one of the important sources in the structure of human diet. Invite readers to watch the video: 4 homemade snacks from sweet potatoes

Before skewering the meat, remember to soak the bamboo skewers in water for 30 minutes Bacon is only washed, drained and then cut into bite-sized pieces. The sisters proceed to mix the meat marinade including: galangal, lemongrass, turmeric, garlic, purple onion puree with a little pepper, white sesame. After grinding, add soy sauce, fish sauce, cooking oil, oyster sauce and mix well, marinate the meat for 30-45 minutes to infuse the spices. Remember to soak the bamboo skewers in cold water for 30 minutes before skewering to avoid burning them when baking. After marinating, take out the meat and skewer it evenly on the bamboo stick, remember to fold the meat in half to make the skewers neater and more beautiful. Finally, put it on the stove to cook evenly on both sides, fragrant yellow, then enjoy with chili sauce or ketchup as you like. Grilled meat with vermicelli Bacon is only washed, cut into thin pieces and left large. You also prepare a meat marinade including: lemongrass, chili, garlic puree mixed with soup powder, sugar, seasoning seeds, shrimp paste and broth. Then, add the pork belly to this mixture and marinate for 30 minutes for the meat to infuse the flavor. If you keep it longer, the better or leave it overnight in the refrigerator. Put the marinated meat on the grill and grill with charcoal, paying attention to turn it over so that the meat is cooked from the inside, soft and fragrant, not dry or burnt. Honey grilled meat Bacon just leave the whole piece or cut into small pieces as you like, after washing you sprinkle fine salt around the piece of meat, cover it with food wrap, and leave it overnight in the refrigerator. If you are afraid of an explosion, you can discard it. Remove the meat, wash again, pat dry and marinate with dried rosemary leaves, pepper and a little honey on the surface of the meat. Place in the freezer for about an hour to harden the meat for easier slicing. Next, you slice the meat 1cm thick and sprinkle with a thin layer of salt for 30 minutes, then rinse, marinate rosemary leaves, and pepper again. Put the meat on a charcoal grill or grill with a pan, grilled for about 3-4 minutes on each side. Bacon marinated with lemongrass Just remove the skin, wash, pat dry and then cut into thin pieces and put in a bowl to marinate with lemongrass, dried onion, chili, minced ginger, fish sauce, seasoning, sugar and salt within 30 minutes. Place the meat on the griddle and grill until the meat is almost golden, you turn the meat and grill it evenly until the meat turns golden, fragrant, the meat is cooked. Lemongrass grilled meat served with vermicelli or rice is very rich and delicious without spending too much effort on processing. Crispy fried meat Bacon just washed, blanched with hot water for 2 minutes, then removed, let cool. You use a sharp toothpick or a sharp object to tattoo the skin, just tattoo many times but do not need to tattoo for too long. After tattooing, you proceed to marinate the meat with soup powder, garlic powder, onion powder and a little lemon or vinegar. Marinate for 30 minutes to infuse the meat. Put the oil in the pan to heat up, then pick up each piece of meat to fry, put the skin down to fry first, wait a few minutes for the skin to explode and then fry the meat on both sides. Fry until golden brown. Remove the meat to a plate lined with greaseproof paper, cut into bite-sized pieces and dip it in delicious chili sauce or chili sauce. Fried meat with five flavors Bacon is only washed, blanched with hot water for about 2 minutes and then cut into small pieces, keeping the whole meat size. Mix five spices, white salt, cashew oil, white vinegar into a homogeneous mixture and then spread it directly on the prepared meat above. Finally, pour lemon over the skin and marinate for about 10 minutes for the meat to absorb the flavor, dry or dry for 1-2 hours so that the meat when fried is golden crispy, fragrant and soft. Proceed to fry with hot oil and medium heat until the meat is cooked evenly, golden brown, then turn off the heat. Remember to fry the skin first and then the meat. Remove the meat to a plate, use absorbent paper to absorb excess oil before slicing and enjoying.

Illustration. Image source: Internet Resources: 400 gr bok choy 1 tablespoon olive oil Black pepper 2 tablespoons soy sauce 3/4 teaspoon sugar 1/2 tbsp apple cider vinegar 1/2 teaspoon sesame oil 1/4 teaspoon white sesame seeds Preheat the oven to about 200 degrees Celsius Wash the bok choy, cut off the bottom stem, cut it in half lengthwise Make the sauce: mix soy sauce, sugar, apple cider vinegar, sesame oil, sesame seeds, stir well and set aside. Drizzle with olive oil, sprinkle with black pepper, and place in the oven. Bake for about 8 minutes. Remove from oven, drizzle with sauce and serve immediately. Fried mushroom chips Illustration. Image source: Internet Resources: 10 pieces dried shiitake mushrooms Chickpeas: 3 bunches Garlic: 1 bulb Satay: 1/2 teaspoon Seasoning seeds, monosodium glutamate: 1 teaspoon each. Oyster oil: 2 tsp. Making: Peeled garlic, minced Vegetables are picked up, washed with water, and dried. Shiitake mushrooms soaked in hot water to bloom evenly. Then take the scissors to cut off the mushroom legs, which one is big, you can cut it in half You build a pot of water, when the water boils, you put the cabbage in the ceiling briefly, then take out the basket to drain. Put the pan on the stove, add a little oil, then add the garlic and fry until fragrant. Next, add the mushrooms and stir for a minute, on high heat. Then, you add the vegetables to stir-fry, add satay, oyster sauce, monosodium glutamate, seasoning seeds, and stir well. You sauté the vegetables for about 3-5 minutes, then turn off the heat. Scoop the vegetables onto a plate and decorate to your liking. Stir-fried cabbage with chicken Illustration. Image source: Internet Resources: 180g boneless chicken, cut into small pieces 2 tablespoons oil 240g bok choy, washed and finely chopped 2.5 cm ginger, peeled, thinly sliced Spice ½ tbsp soy sauce ½ tbsp cornstarch Sauce ½ tablespoon oyster sauce 2 tablespoons water ¼ teaspoon sesame oil v White pepper 1 teaspoon white wine ½ teaspoon sugar Making: Marinate the chicken with the seasoning ingredients for 10 minutes. Mix all the sauce ingredients in a small bowl, stirring well. Heat 1/2 tablespoon of oil in a pan. Add the chicken and stir-fry quickly until the chicken is white. Remove the chicken to a plate and set aside. Heat the remaining oil in the pan. Add ginger to the pan and sauté until fragrant. Return the chicken to the pan and stir well. Add vegetables, stir well. Add the sauce to the pan and continue sautéing until the vegetables are cooked but still retain their natural green color. Put the fried chicken with cabbage on a plate and enjoy!

Serving 3 people 1. 200g live rolls 2. Ground meat (lean and fat) 300g 3. Purple onion 2 bulbs 4. Garlic 1 bulb 5. Lemongrass to marinate 1 tree 6. Pepper 1 teaspoon 7. oyster oil, cooking oil, cashew oil each 1 tablespoon (15ml) 8. Unroasted sesame seeds and flour each with 1 tablespoon (15g) 9. Lemongrass to bake with 10 plants meat 10. Raw vegetables, optional 11. Noodles with optional dishes 12. Dipping sauce Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper 13. Rice paper 1 file Mix well the mixture of raw spring rolls, ground meat with shallots, garlic, lemongrass, pepper, oyster oil, cooking oil, cashew oil, and sesame seeds. Then add the flour and continue to mix well. Lemongrass trees wash, remove the bark and cut short. Then hold the meat on each citronella tree. Put spring rolls in an oil-free fryer, set at 165 o C for 15 minutes. If your pot does not cook on both sides, turn the spring rolls over after cooking for about 10 minutes. * Mix the sauce with the ingredients: Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper and seasoning depending on taste. With raw vegetables you can choose lettuce, coriander, mint, basil … as you like. Don’t forget to combine it with chopped carrot, cucumber and serve with fresh noodles too! Arrange herbs, arrange vermicelli, and finally spring rolls on rice paper. Roll it all up and dot the sweet and sour fish sauce, sweet and mildly delicious. PV (St)

Is the bartender pretty? Photo: Nguyen Le Quang Vy An attractive breakfast there! – Photo: BAM Sweetbakes Café Located in the central location of the coastal city of Vung Tau, but the space of the restaurant is extremely quiet. The shop is designed in a minimalist style with bright white tones and takes full advantage of natural light. The shop has a small, lovely space in combination with black and white furniture to create a sense of luxury and sophistication to every centimeter. Photo: Nguyen Huu Nghia Do you love this minimalist style? Photo: Nguyen Huu Nghia The front glass door design helps the shop become airy, strikingly reflecting the space inside. The highlight of the restaurant is area order , the preparation of drinks and the display of cakes, all are done on the counter and you can observe it. In particular, the cakes here are changed every day, each day is a different kind of cake, fresh and easy to taste. The bar space is very quiet, you can stop by to study, read and run deadline . The drink menu is not diverse because it mainly focuses on the main types of coffee and tea, but in return the quality is extremely stable. ROUTE14 – The ideal dating place for team love virtual life The facade is very “photogenic”! – Photo: ROUT14 The space inside – Photo: ROUTE14 ROUTE14 is located right in front of the most crowded large street in the coastal city center and is the stop for many teenagers who love photography. The shop has a minimalist style, but every small corner is subtly cared for. The entire interior wall of the shop is painted white in combination with wooden tables and chairs with light yellow and medium tones vintage modern and luxurious. Right at the counter order In the shop, a lot of trees are arranged scientifically, making the space green as a small garden. Juice, coffee and cakes – Photo: ROUTE14 Or smoothie healthy? – Photo: ROUTE14 The menu of the restaurant is varied from coffee, tea, juices, smoothies, cakes to very healthy smoothies. Smoothie The combination of yogurt, fresh fruit and oats is perfect for anyone who loves a drink healthy . The shop has a small space, but not cramped, but airy and has many angles for “one-to-one instant” virtual live photography.

Vegetarian stir-fried dried radish: This delicious dish from dried radish is soft, chewy, chewy, and fragrant, and eaten with white rice is sure to make the whole family love it. To make the dish, you soak the dried radish in water for about 15 minutes. Then, rinse with water and let dry. Chili and ginger washed and chopped. Place the pan on the stove, add a little oil. When the oil is hot, add the ginger and chili to the island quickly. Next, you add the radish and stir-fry, add oyster oil, soy sauce, sugar to taste. Stir well so that the spices are evenly absorbed into the radish. When you see soft ripe radish, tighten it, turn off the heat and scoop out to enjoy. Dried radish with beef: Stir-fried veggie dried radish is delicious, but if you add a little beef you will have a nutritious dish right away. Dried radish soaked in water until soft, then picked out and rinsed. The beef is washed and sliced, marinated with a little seasoning powder and broth for about 15 minutes. Note to make the meat softer, you can add a little oil. Onions are peeled, washed, and sliced ​​long and thin. Carrots peeled, washed and sliced. Garlic peeled, minced, celery and leeks, washed and sliced ​​to taste. Prepare a saucepan of hot oil on the stove, add the garlic to the fry, then add the beef and stir-fry, then pour out the plate. Next, you put the radish in the pan, add a little oyster oil to make the dish more flavorful and fry for about 5 minutes. Then, you put the carrots, onions and sauté for about 1 minute. Finally, you put the beef separately before with celery, leek in the pan, stirring all the times to turn off the heat. Dried radish with eggs: Dried radish soaked in water until soft, picked out, washed and drained. Next, the wood ear fungus is also soaked until blooming, then rinsed and sliced. North the pan on the stove, when the oil is hot, add the garlic to the aromatic yellow, continue to stir-fry the radish, add spices to taste, stir well. Finally, break the eggs into a bowl, beat them well and then pour them into a pan and stir quickly for 1-2 minutes for the eggs to cook. To make the dish more fragrant and eye-catching colors you can add a little chopped scallions. Sweet and sour dried radish: Dried radish is boiled to make it soft. Next, you remove the radish and drain it. Then, put the radish in a bowl and marinate with 2 tablespoons of brown sugar for about 15 minutes until the seasoning is evenly absorbed. Next, you add vegetarian fish sauce, vinegar and chili to the bowl of radish and mix well for about 10 minutes. You taste it, if you find that the dish has enough sweet and sour taste. You can adjust the seasonings to suit your taste. Dry radish salad: This dish is both chewy and crunchy, really suitable for family meals. Dried radish boiled in boiling water, then rinse it with boiling water to cool, squeeze it out, use chopsticks to drain the water. Roll the ear to a plate, wash herbs, coriander, hot peppers, and drain. Roasted peanuts, peeled, crushed. Dried radish is then mixed with spices including soup powder, the main noodles are so absorbed, for a teaspoon of fish sauce is mixed to taste, taste. Then add the sugar to the mix to make it rich, while the hot peppers and the lemon juice are squeezed. After a while you mix until it is well absorbed, season the radish to taste, sweet and sour just enough. For a little crushed peanuts, mix the radish well, then add a little chopped herbs. Put the spring rolls in, mix well, add sesame seeds, herbs and mix again and enjoy on a plate. Photo: Internet. Invite readers to follow the video “Homemade Snacks From Sweet Potatoes”. Source: Youtube.

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

Photo source: Internet Resources: Hock meat 500 grams Spices, pepper The pork hock meat chooses the hind leg that has a lot of mouse tenderloin. Rinse, drain. Mix 1 teaspoon of seasoning with ½ teaspoon of pepper, rub well into the meat, not rubbing the skin. Let it sit for 15 minutes. Roll the meat so that the meat is neat inside, the skin is out, the end is equal. Use thread or cotton tightly. Boil water, let the bundle of meat blanch over odors and impurities, rinse thoroughly. Continue to cover the meat with cold water and bring to the boil. After the meat boils for about 10 minutes, lower the heat and simmer for another 30 minutes, use chopsticks to try, skew the chopsticks and the meat does not produce pink juice. The meat is cooked. The time to boil the meat depends on how big or small the meat is! Take out the meat, soak it in an ice bath right away. Let it cool down, then put the meat in a sealed container, keep it from refrigerated for 2 hours or freeze for 45 minutes. This step will help firm the meat and increase adhesion. Stir-fried pork liver with melon Photo source: Internet Resources: Pork liver 100 gr Melon 300 gr Mushroom straw 100 gr Oyster oil 2.5 tablespoons Soy sauce 2.5 tablespoons Bean sprouts 100 gr Spices 30 gr (salt / sugar / pepper / monosodium glutamate …) Making: Peel peeled melon, choose fruits not to get old, they will be fibrous. Rinse and drain and slice to taste. Crushed garlic and minced. Clean bean sprouts, dry. The pork liver is washed with salt water, then cut into thin pieces to taste. Pass the pork liver briefly with boiling water for about 30 seconds. This helps the liver when frying will soften and not become black and clean. Take out the liver and drain. Marinate the liver with 1 teaspoon of oyster oil and 1/2 teaspoon of soy sauce and a little garlic for about 15 minutes to soak. Heat cooking oil, add garlic to non-aromatic, cook the liver for about 3 minutes to cook and then add melon with bean sprouts. The remaining seasoning can be reduced according to taste. Clam noodle soup Photo source: Internet Resources: 1 kg of clams 300 g spinach Purple onion 1 bulb Spices include fish sauce, salt, soup powder, and main noodles (if the main dish is eaten). Making: Clam purchased to bring out the shell, then soak in rice water once and water for about 30 minutes, leave clam open to remove sand. Onions peeled, washed and crushed. Spinach rinses each leaf and then shredded. Put the clams in the pan and boil until the water is boiling, all the clams open their mouths, then turn off the heat. Keep clam broth to cook soup. Pick up the clam intestines from the clam shell, then bring the clam intestines to stir fry with onions and a little fish sauce. Pour clam broth back into the saucepan and place it on the stove. When the water is boiling, add the spinach and the fried clams, boil them until they boil again, season to taste and then scoop the soup into a bowl. Since clams and spinach are two welded foods, you can eat them with a hot dish such as salted eggplant or pickled bamboo shoots to help keep your stomach from getting cold.

Illustration. Photo source: Internet Resources: Cauliflower: 1/2 piece Broccoli: 1/2 piece Carrots: 1 bulb Mushroom: 200g Onion: 1 bulb Dried onion: 2 bulbs Garlic: 1 bulb Cooking oil, salt oyster sauce, seasoning seeds, pepper. Green, white cauliflower washed, sliced, and picked out boiling water (for green vegetables). Wash carrots, sliced ​​or pruned flowers. Onions washed and sliced ​​areca zone. Shiitake mushrooms soak, remove feet. North pan to a little cooking oil, onion, minced garlic, non aromatic. After not aromatic onions and garlic, put green and white cauliflower in turn, about 30 seconds later add carrots, onions and shiitakes, season with salt, seasoning seeds, pepper, spices just enough. . Add a little oyster oil and stir well. When the dish is cooked, take off the plate and sprinkle some pepper on it. Eggs fried with tomatoes Illustration. Photo source: Internet Resources: 2 eggs / duck eggs 1 ripe tomato Dried onion, fresh green onion Salt, monosodium glutamate Making: Wash the tomatoes, scallions. Cut tomatoes, stalk, and slice areca, chopped green onions, minced dried onions. Break the eggs into a cup, season with salt and monosodium glutamate. Beat evenly so that the yolks and whites become one. Put the pan on the stove, add some cooking oil and scent the scallion. Scent on a pan After that, we put the tomatoes in a frying pan. Wait for the tomatoes to ripen soft, let the eggs in. Be sure to stir well so that the eggs and tomatoes blend together. Continue to stir-fry until the eggs are golden, then add the scallions, stir again and then turn off the heat. Young ribs ram Illustration. Photo source: Internet Resources: 500gr of young ribs Seasoning seeds 3 tablespoons delicious fish sauce 2 tablespoons white sugar 1 teaspoon pepper ½ cup of filtered water 3 garlic cloves 1 onion branch Making: Garlic peeled, chopped, scallions picked and washed, cut roots, chopped. Separate the first part of onions. The ribs bought and washed, split into chestnuts and sliced ​​to taste, then marinate the ribs with 1 teaspoon of seasoning seeds, 1 teaspoon of sugar and chopped onion for about 10 minutes to allow the ribs to infuse spices. Place the pan on the stove, add a little cooking oil to heat and scent the garlic. Put the ribs on the island, when you see the ribs nearly edge, the ribs are hunted, then turn off the heat. Mix fish sauce with ribs: Put the prepared fish sauce, sugar, pepper, and filtered water into a bowl and stir until the sugar dissolves. Turn the stove on, pour the fish sauce just mixed into a frying pan, and cook over high heat. The fish sauce starts to boil, then lower the heat, and ram the ribs until the water is dry, the tender ribs, the ribs are our young ribs. Finally, scoop the ribs into a bowl, sprinkle a little bit of chopped green onions and use hot with white rice. Amaranth soup with shrimp Illustration. Photo source: Internet Resources: 1 bunch of amaranth. 150 g of prawn, seasoning seeds, sugar, salt, onions. Making: Amaranth pick up the deep leaves, old stalks, wash it with diluted salt water, then rinse with clean water and take out to drain. Shrimps peel off, wash, crush with onion head. Non-aromatic oil, add shrimp and stir-fry with a little seasoning, salt, and sugar. Put the water to boil, finally add the amaranth, season with season again and turn off the heat. Note that when adding vegetables, do not cover to prevent vegetables from darkening.

Cooking tips with oil-free fryer First, always imagine in advance what you will cook to actively prepare. For example, every meat dish we can marinate from the night before, overnight is just enough to taste, get up in the oil-free fryer the next morning, set the time and temperature to have breakfast or lunch. . If you plan to cook many dishes at once, consider the order accordingly. Cook dishes that are not marinated first, for example fried tofu, spring rolls … then make dishes such as chicken, ribs, barbecue … to avoid the case that the pot is sticky with sauce, you must wash it to continue cooking. Sauce dishes can be lined with foil, parchment paper or banana leaves to be clean and easy to wash (but will have to turn over during cooking to be both sides). If it is a banana leaf, you should use a slightly larger leaf or lay a stack of 2 leaves is also okay, because the leaves will curl. There are many marinade recipes, but if you do not have much time, you can take advantage of some of the marinade in the bottles sold at supermarkets and stores. The oil-free fryer is no substitute for the traditional oil-frying method. Certain dishes such as spring rolls, or deep-fried dishes … should be fried with oil first to cook about 70-80%, then fry in an oil-free fryer. This way makes the dish crunchy, delicious and reduces the feeling of being fed up with grease. For large, whole meats, such as chicken drumsticks; then you should scratch on the surface of the meat to absorb the spices evenly, set low heat for a long time to cook from the inside out, then raise the heat for a short time to have a crispy surface. , glossy. For example, with grilled chicken thighs you can let 180 degrees C for 15 minutes and then increase to 200 degrees C in 3 minutes. All recipes are only relative, because each household uses a different pot, different quantities of food … so it is not possible to apply the same level of time and temperature. If you are new to using it, you should pay close attention during the baking process to draw out the right time and temperature formula, do not depend on the pot too open to burn. Here are 3 recipes with Thu Thuy’s oil-free fryer. The sisters refer together! 3 recipes with oil-free fryers Grilled meat skewers in an oil-free fryer Ingredients for skewers grilled in an oil-free fryer: 500g of meat (should choose fatty shoulder meat), 1 large spoon of chopped purple onion, 1 large spoon of chopped garlic, 3-4 chopped lemongrass plants at the beginning and the end, chopped up, 1 big spoon of oyster oil, 1 half large spoon of soup powder, 1 big spoon of sesame oil, 1 big spoon of roasted sesame seeds, 1 big teaspoon of condensed milk, 1 little water. How to make grilled skewers with an oil-free fryer: Marinate meat with all ingredients, squeeze evenly, and refrigerate for at least 2 hours or overnight. Before baking, squeeze a little lemon (about half a fruit), squeeze it to make the meat softer and then use a skewer of meat. Note that the skewers are not too thick for the meat to cook evenly. Bake the meat at 180 degrees C for 8 minutes and then turn the grill over for another 3-4 minutes. Please note that you should adjust the pot at home to draw out the most suitable time and temperature! Roasted peanuts in an oil-free fryer With peanuts you can roast 180 degrees C in 7 minutes. The finished product is a delicious crispy roasted peanut dish. If you want to make salt-roasted peanuts, you can leave it to 180 degrees C for about 4 to 5 minutes and then remove, mix with a little oil then put in an oil-free fryer for another 200 degrees 2 to 3 minutes (adjust the pot and peanuts size). After that, bring the finished product and mix with salt. Cashews, pumpkin seeds, sunflower seeds … can also be used to roast with an oil-free fryer. Grilled sweet Potato For delicious baked potatoes, you should choose a wilt potato a little, now it will produce more honey will be better. Then put the sweet potato in an oil-free fryer and let it sit at 180 degrees C for 15 minutes and then turn over for another 10 to 15 minutes. This dish has absolutely no fixed heat recipe because depending on the size of the potato, everyone can keep cooked potatoes. Wishing you success with the dishes using the oil-free fryer! According to the Vietnamese lifestyle

Raw materials for Thien Thien fried beef 200 gr beef fillet
100 gr of natural cotton
Purple onion: 1 bulb
Garlic 1 small bulb
Cooking oil, oyster oil, pepper, soup powder Delicious dishes every day: Thien Thien fried beef. How to make natural fried beef Thien ly flowers remove the old stem, the flower is chlorinated or yellow, wash it and take it out to the basket to dry. Garlic, purple onion peeled, minced.
Cut beef into thin pieces and marinate with 1 teaspoon oyster oil and chopped purple onion, 1/2 min minced garlic, 1/2 teaspoon powdered soup and 1 teaspoon pepper, mix well and marinate in about 15 minutes for the beef to infuse spices.
Place the pan on the stove, heat the pan with a little oil and then add the remaining 1/2 of the minced garlic to the non-aromatic, stir-fry all the beef over high heat and then transfer to the plate.
Still using the same pan, add a little oil to fry the natural flowers over high heat. When the flowers are ripe, add the beef to the island quickly, season to taste and then turn off the heat, pour the stir-fry dishes into a plate.

– 1kg of bacon – Scallion, ginger, cooking wine, anise, pepper – 3 tablespoons soy sauce – 1 teaspoon soy sauce pitcher – 1 teaspoon of oyster oil – 1 piece of soya (fermented beans) – 1 teaspoon of five flavored powder – 1 small amount of salt, white vinegar Making: Step 1: Boil the meat – Rinse the bacon with just cold water and put it in the pot. Then add scallions, ginger, cooking wine, anise, and pepper. – Boil the meat and then skim the foam in the pot. After boiling, continue to boil at low temperature for about 20 minutes. – After 20 minutes, remove the meat, absorb the water and cut into square pieces, but don’t cut off the skin. Step 2: Make sauce – Add 3 teaspoons of soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of oyster oil, 1 piece of soya, 1 teaspoon of pepper, 1 teaspoon of five flavored flour, 1 small amount of salt in a bowl, then stir well. – Spread the mixture on the meat, cut into square pieces, spread evenly anywhere. Step 3: Roast the meat in the oven – Cover the meat with aluminum foil, expose the skin, apply a layer of white vinegar to the skin and sprinkle a layer of raw salt on the surface. – Bake meat at 200 degrees C for 40 minutes. Then remove the meat, remove the salt, continue to apply 1 more layer of white vinegar and remove the foil. – Grill the meat a second time, place the meat on the grill, the skin is still facing up, and the baking tray is underneath to catch the fat from the meat. – Take the meat out of the oven, cut the meat out and enjoy, you can eat with pickles to increase the flavor. Ganoderma (Th)

• 1 white radish plant

• 1anhanh leaves

• 1 chili

• Spices: salt, oyster oil, sesame oil

Illustration.

Making:

Step 1:

• Wash radish, peel, cut into thin pieces about 0.2 cm

• Put each slice into a deep plate so that it is even and beautiful.

Step 2:

• Pour a moderate amount of water into the steamer, then add the radish.

• Turn the heat to high, when the water is boiling, lower the heat and let it sit for 10 minutes.

Step 3:

• During the steaming process, radish will release a quantity of distilled water. Cut out and pour into a small bowl.

-Add the flavoring water with the following proportions: 1 salt coffee, 1 oyster sauce, fish soup with sesame oil + a few small chili slices.

• Sprinkle this sauce + green onion mixture on a radish plate and enjoy.

This dish is simple and easy to make, but it will definitely melt the tip of the tongue of family members, even good for health, especially the intelligence of children.

4 effects of white radish on human health:

1. Reducing bad cholesterol: According to a scientific study, adding more radish in the diet will significantly reduce serum cholesterol and triglyceride levels, significantly increase HDL cholesterol (good cholesterol).

2. Helps relieve pain effectively: The spicy substance in radish has antibacterial properties, significantly reduces pain, strengthens the immune system, especially children.

3. Help the liver to function well: Radish contains betaine bioactive, supporting healthy liver function.

4. Good for the brain: A study at Wake Forest University has shown that high levels of nitrates in radish can increase blood flow to the brain, enhancing brain health. Especially effective for developing intelligence of children.

Clean ink, squeeze many horizontal lines on the back and then cut into small pieces. Celery washed, cut into pieces. Non-aromatic garlic onion, cook the squid and sauté first over high heat, add a little cooking wine, pepper, oyster oil, salt, then add the celery to the stirring. Finally tasting the spices to taste and then turn off the heat.

Stir-fried pork liver with garlic

Pork liver cut into small pieces, washed, put in a pot with 2 teaspoons of cooking wine, blanched for a while and then picked out to drain. Clean garlic, cut into small pieces, heat a little oil in a pan and then add ginger to sauté, followed by adding pork liver, adding pepper, cooking wine, salt, pepper, stirring to avoid sticking the pan.

Ribs with tomato sauce

Boil the ribs, pick up hot water, take out and drain. Put the ribs in a 2-sided golden frying pan, take out and drain. Cut tomatoes, add a little ginger and minced garlic, put in a pan to make sauce.

When you see a lot of tomatoes, add soy sauce, oyster oil, salt, sugar, and stir. Pour a little water into the tomato sauce pot, turn to medium heat, add the ribs, stir well, cook the pot for 20 minutes, then taste the spices for the last time.

Natural flower soup cooked clam

Thien Ly flowers washed, drained. Soak clams first in water, add a few drops of oil to remove sand. Put the clams in the pot, add ginger, cooking wine, boil over high heat, when you see the clam is full, add natural flowers, seasoning, seasoning again.

To have a delicious stir-fried melon, you must first choose fresh green melon fruit. Fruits with yellow or dark green peel are old melon. In addition, using your hand to press lightly, you can see soft crispy melon. Should not choose wilted fruit, when cooked, it will not be delicious.

To keep the fried melon in its beautiful green, after peeling, washing and slicing, you let the melon soak in dilute salt water for about 5 minutes.This step is very important to prevent the process of adding or blackening the fruit. . Therefore, when cooking, sisters should add this step. This is also a way to help remove water in the fruit.

In addition, when stir-frying, you should add a small white vinegar. Add vinegar to keep the melon green.

Illustration.

How to make zucchini fried with garlic

Resources

• Melon: 1 fruit

• Dry garlic: 10gr

• Fish sauce, salt, seasoning powder, vinegar, cooking oil, cilantro

• Making:

• Melon peeled, sliced ​​to taste, soaked in salt water.

• Crushed garlic without aromatic oil, put melon in, season with spices to taste.

• Fry in high heat, stir quickly.

How to make fried melon and bean paste

Resources:

1 melon

2 strips of scum beans

10g dried shrimp

3 garlic cloves

4g of salt

15ml oyster oil

Cooking oil

Making:

• Take peeled, cut pieces to taste, cut bean paste to taste and soak in water to soften; washed and soaked shrimp; Peeled garlic, minced.

-Put a little oil into the pan. When the oil is hot, add the garlic to the fry. Add shrimp to the island until it is ripe.

• Add soft soaked bean scum into the island and pour the amount of water into the lid to boil. Then add a little salt, oyster oil to the island to absorb spices.

• Pour the melon into the island, cook for about 1 minute or until the melon is ripe.