WHO has issued a warning and classified 3 types of meat including grilled meat, processed meat, and moldy red meat on the list of types of meat that are likely to cause cancer for users. So if you want to be healthy, it’s best to keep your mouth shut. The first is barbecue: Grilled meat is one of the favorite dishes of many people. It is attractive not only in its sweet, attractive aroma but also because the taste is really delicious, sweet, hard to refuse. However, grilled meat is indeed one of those delicious but toxic dishes. During the roasting process, the fat flows down to create charcoal smoke, which clings to the meat surface. Furthermore, the proteins, sugars and muscle particles of the meat react with extreme heat to form benzopyrene, a type 1 carcinogen. Most notably, the burnt, burnt part of the meat contains heterocyclic amines with the highest carcinogenic potential. WHO also warns that grilled and fried meats have the potential to cause bowel cancer, stomach cancer, esophageal cancer, pancreatic cancer, and prostate cancer. The second is processed meat: Including meats such as canned meat, bacon, beef jerky, sausage… In fact, everyone knows that there are many types of additives that can be processed and adjusted. taste and prolong shelf life. However, it is not uncommon for additives that can produce harmful chemicals during processing or cooking. These chemicals can cause cancer. The WHO even classifies processed meat as a food group with a high cancer risk similar to tobacco and industrial smoke. Moldy meat, bacon, and salted meat for too long: Because of being stored for too long in a hot and humid environment, these meats are prone to mold growth. The moldy meat contains aflatoxin – the leading substance in the list of liver carcinogens. There are many people who like to eat meat to mold, according to them, the more moldy, the better, but do not know this meat contains countless dangers. WHO also emphasizes that aflatoxin is a strong carcinogen and can affect all organs in the body, especially the liver and kidneys. Consuming foods containing aflatoxin concentrations of 1mg/kg or more is more likely to cause acute poisoning. Not only that, the risk of liver cancer, aflatoxin is also linked to other types of cancer that are extremely difficult to treat.

In Taiwan, lychees seem to be quite a luxury. According to the share of a Vietnamese girl, in the supermarket, litchi is sold in small bunches, even the fruit is very small and green. Not only attracting attention by appearance and quality, bunches of fabric sold in supermarkets in Taiwan make everyone surprised by the price. According to what is shared, a bunch of cloth sold at a Taiwanese supermarket is equivalent to 139,000 Vietnamese Dong. Meanwhile, if in Vietnam, the amount of 139,000 VND can buy a bunch of red ripe litchi, up to 4-5kg. It is not clear where this cluster of litchi was grown in Taiwan or where, but it immediately made many Vietnamese people admire. “Can you still eat green cloth?” or “I’ll give you a bunch of red ripe lychees here. That price can buy you nearly a dozen pounds” are the comments that netizens left under the clip showing off the lychee sold in a Taiwanese supermarket. Previously, lychee fruit sold in Japan at a relatively high price also received the attention of many netizens. Vietnamese lychees are priced at expensive “noble” fruits in Japanese supermarkets. The cheapest Japanese supermarket lychee is about 80,000 VND/10 fruit, depending on the area. According to the share of Vietnamese international students in Japan, even if they want to cry, they do not dare to buy lychees because the price is too expensive. Red, sweet and fragrant Luc Ngan lychee is a favorite dish of many women, now it has been brought to a foreign country, but everyone has to turn around because the price is too expensive. Invite readers to watch the video: Looking at the small and green bunch of cloth sold in a Taiwanese supermarket, everyone is surprised at the price – Source: TikTok

Everyone is afraid of snakes, but if you visit a specialty restaurant in the West in general, in Tien Giang in particular, you will be addicted to eating. In fact, once enjoying snake meat dishes in the west of Tien Giang river, it will be very difficult to forget. The appearance of snakes scares many people. (Illustration) Despite its scary appearance, all dishes from snakes are delicious. In Tien Giang, diners can choose from a variety of dishes from snake meat such as: Boneless snake, snake porridge, snake wine, minced snake, snake stew with lemongrass,… In addition, snake hot pot is also quite popular. language. Onion cobra can be processed into many specialties. (Illustration) To cook delicious snake hot pot, people will choose big and heavy snakes with soft sweet meat. Then cut off the head and then put it over fire to dry the snake skin and then scrape off the scales, cut along the abdomen, remove the intestines and liver, and cut into pieces about 3-5cm. After preliminary processing, the snake meat does not need to be marinated, but directly into the pot, pour the water and lemongrass and boil for about 20 minutes. Then add the radish and cook for another 10 minutes, then season to taste. Snake hot pot has an irresistible delicious taste. (Illustration) The hot pot of cobra has a clear broth, rich sweetness and a very attractive aroma. Many tourists who come to the West to see this dish do not dare to try it because it looks quite “horror”. But just pick up a piece of snake meat, dip it with fish sauce or chili salt, everyone has to praise the deliciousness. The sweet snake meat and the rich taste of fish sauce and the seductive scent of vegetables are extremely attractive. (Illustration) In addition to the snake hotpot, the golden fried snake bones are also very delicious. This seemingly non-fatty dish, when put in the mouth to chew, will have the fatty aroma of snake bones, subtle salty taste of salted lemon, making our taste and smell like stretch, nothing more interesting. Crispy fried snake bones – a unique dish of the West. (Illustration) According to people in the West, the hot pot of cobra and onion is not only delicious but also very nutritious, especially for those who are tired and weak. Therefore, every time a distinguished guest comes to visit them, they often cook this specialty dish to treat. Just a popular dish with typical ingredients of the West River region, but the hot pot of cobra and onion has become a famous specialty throughout the region. For those who have ever been to the west of the river, they will certainly not be able to forget the special taste of this “strange” dish.

Beer recipe with lemon juice Beer contains abundant vitamin B content and high antibacterial properties, combined with the amount of acid in lemon will help brighten skin quickly, and prevent the risk of acne formation effectively. OLD prepare: – 3 spoons of beer – 1 teaspoon of lemon juice. How to do it: After cleansing your face, apply a mixture of beer and lemon juice evenly on your face, gently massage so that this mixture can be evenly absorbed into the skin. After 20 minutes, wash it off with clean water. Beer recipe with potatoes This mixture is considered a “panacea” for many women with dry, flaky skin in the cold season. Mask combining beer and potatoes will help provide moisture, nourish for soft and naturally pink skin. Prepare: – Half a potato – 3 spoons of beer. How to do it: First, you take the boiled potatoes, peel them and mash them with a spoon. Then, mix well with three tablespoons of beer into a thick paste. Wash your face, then apply this mask on your skin for 20 minutes and then rinse with warm water. Finally, rinse your face again with cold water to close the pores. You only need to apply this method 2-3 times a week, your skin will no longer be dry and cracked. Instead, you will have a smooth, full of vitality skin. Beer recipe with egg whites Add a mixture that has a very good skin beautifying function. Egg whites contain ingredients that are good for the skin such as folate, B6, B12, etc. Combined with beer, it helps to increase the whitening and anti-aging effects of the skin. Prepare: – 1 egg white – 2 tablespoons of beer. Method: First, you beat the egg whites and then add the beer and mix well into a homogeneous mixture. Then apply this mixture on your face and neck, relax for 30 minutes and then rinse with warm water. Use twice a week for best results. So you’ve got an extremely effective skin-beautifying formula with easy-to-find ingredients, especially beer – a drink that sometimes many women hate due to the “brother” using it. used too much. Use these three recipes regularly to keep your skin healthy and beautiful.

If you bought or were given this fish today and are wondering what delicious tilapia is, please refer to the recipes below. What do tilapia make delicious? Tilapia grilled in foil Ingredients: 1 tilapia fish (about 800g), fresh lemongrass 4-5 branches; fish sauce ¼ bowl, fresh chili 1 fruit, garlic, ginger. Method: Clean fish, wash lemongrass, cut into medium pieces. Use foil to wrap the fish, put lemongrass on the bottom, then put the fish on, wrap the foil, bake on hot coals for about 15 minutes or so for the fish to be fragrant. Chili seeds removed, garlic and ginger peeled and peeled, all chopped, put in a bowl of fish sauce used to make fish sauce. What do tilapia make delicious? Baking foil is a suggestion. Tilapia cooked with pickles Ingredients: 1 large tilapia, 500g pickle, 2 tomatoes, green onion, dill, dried onion, chili, soup powder, fish sauce, seasoning, pepper… Method: Clean the fish, use a knife to cut lightly on the body to absorb the spices more evenly. Cut tomatoes into bite-sized pieces, onions into medium pieces. Chopped dry onion. Lightly fry the fish until the meat is firm. Sauté onions, add tomatoes and stir-fry until soft, then add pickles and stir-fry until just cooked, seasoning. Add the melon juice and add a little hot water to the right amount, simmer for about 10 minutes to soften the melon. Put the fish in for about 15 minutes, season with spices, add onions and dill to create aroma. Deep-fried breaded tilapia Resources : Tilapia 1 big fish (1kg). 2 eggs, deep fried flour, breadcrumbs, soup powder, fish sauce, seasoning seeds, pepper… Making : Clean fish, filter the meat, cut into bite-sized pieces, marinate spices for about 15 minutes. Put the deep-fried flour and breadcrumbs into separate bowls, beat the egg yolks with the fried flour and a little water into a thick liquid mixture. Dip each piece of fish in and then roll it back and forth in the breadcrumbs. Then, drop each piece of fish in and fry until golden crispy. Tilapia in tomato sauce Resources : Tilapia 1 fish (about 1kg, 4 tomatoes, onions, coriander, soup powder, fish sauce, seasoning seeds, pepper… Making : Fish cleaned, marinated with a little seasoning. Peel the tomatoes and chop the tomatoes. Finely minced purple onion, washed and finely chopped herbs. Fry the goldfish on both sides, put the fish on a separate plate, then make the tomato sauce. Finally, you add the fried fish with the sauce, spread the sauce evenly for the fish to infuse. Let it simmer until the sauce thickens. Use ketchup if you don’t know what tilapia makes. Braised tilapia with turmeric Resources : 2 tilapia fish, turmeric with a few bulbs, red onion, chili, soup powder, fish sauce, seasoning, pepper, sugar… Making : Clean fish, rub salt inside and outside, then wash and drain. Fresh turmeric peeled, crushed one tuber to store the fish has a beautiful color, the rest should be thinly sliced. Purple onion smashed and minced. Marinate fish for 20 minutes with minced turmeric, chili, 1 tablespoon fish sauce, 1 tablespoon soup powder, 1 teaspoon pepper, red onion. Fry the goldfish evenly on both sides, then add hot water to cover the fish’s face and sliced ​​turmeric, turn the heat to low until the water runs out. Sprinkle a little more pepper and green onions to enjoy. Grilled tilapia with ginger and lemongrass Resources : 5 perch clean the belly, not scale; 7 lemongrass plants, pounded, sliced, 1 branch of crushed ginger, sliced ​​red horn chili, 2 onions, sliced, 2 tablespoons salt, 6 tablespoons oil, 1 tablespoon broken pepper, 5 tbsp granulated salt, 1 tbsp paprika. Making : Salted fish, mixed with ginger, 1/2 crushed lemongrass, onion, 1/2 sliced ​​chili, pepper, salt. Divide the mixture evenly into 5 marinade parts into the fish belly. Use the remaining lemongrass to line the bottom so that it does not stick to the tray. Drizzle over each fish add 1 tablespoon of oil. Bake fish at 170 degrees, for about 15-20 minutes. Roast the seeds with paprika, add a little lemon for dipping.

1. Green tomatoes Ripe red tomatoes are delicious, but that doesn’t mean it’s unripe, you can still cook it temporarily. Because tomatoes when green contain large amounts of alkaloid elements. This substance only decreases and disappears when the tomatoes are ripe and red. So if you eat green tomatoes, the amount of alkaloids still there will cause poisoning. If it’s light, you’ll see “baby lily”, dizziness but severe can be life-threatening, so it’s better to “eat it” 2. Old pumpkin, keep for a long time Like potatoes, pumpkin is also a family favorite food, especially families with small children. However, pumpkin contains high sugar content. Moreover, if stored for a long time, it is easy to cause anaerobic respiration – fermentation and metamorphosis inside the fruit, so eating is not good for health. 3. Gourd, bitter squash In the summer, if you have a delicious soup with gourd and cooked shrimp, it will not take long to run out of rice. However, there are some gourds and squash that taste bitter when ingested, which is an alkaloid toxin such as cucurbitacin and cucurbitin B. If you eat it, the body will show symptoms such as abdominal pain, diarrhea, vomiting and diarrhea. Other, more severe reactions can cause body spasms, even death. So to be safe, before processing, you should dip a small piece of gourd and squash on the tip of your tongue first to feel the taste. If you feel bitter, leave immediately and always, but don’t regret it. 4. Sprouted Potatoes This is also a familiar food, every family eats and loves it because it is easy to prepare and good for health. But eat whatever you want, you should stay away from sprouted potatoes, but don’t regret cutting them off and cooking them with all kinds of stir-fries. Because during the sprouting process, the inside of potatoes produces a lot of solanin. If you eat a lot of this substance into the body, it can cause food poisoning. Eating regularly if there is no immediate poisoning, but in the long run, it will accumulate, increasing the risk of cancer. So better, sprouted potatoes are only planted for “green” home. 5. Pickles are still green This sour dish ensures that everyone’s tray of rice is not lacking, and every family is fascinated by eating “not the right form”. Salt cooked yellow or salt, green, are very easy to eat. But in fact, eating too much pickle is not good, but eating it when it is green, has a pungent taste, it is not good. Because the green melon is easy to contain a lot of nitrosamines, a compound that can cause cancer. You should only eat melon when it has turned bright yellow, sour, crispy, fragrant and no matter how much you crave, you should still sip a little to protect your health.

Resources – 10 industrial chicken wings – 2 tablespoons salt – White wine, ginger, 1 lemon or vinegar. Preliminary treatment How to clean chicken wings: – Squeeze salt, lemon to clean chicken wings, wash. – Cut into 3 parts (disassemble). – Boil water, beat ginger with salt, then turn off the heat, drop the chicken wings in to blanch for clean. – Remove the wings to a squeeze basket with 1 tablespoon of white wine to drain to eliminate odors. How to make fried chicken wings with fish sauce Fish sauce: (You can make a lot and then divide it into small pieces to freeze, every time you want to eat something similar, bring it out and fry it for convenience) – 3 crushed garlic bulbs – 1 chopped chili – Ground pepper – 1 tablespoon sugar – 1 tablespoon oyster sauce – 3 tablespoons of filtered water – 1 tablespoon of pickled garlic vinegar – 1 tablespoon fish sauce – Cooking oil Making: Photo: La Thu Giang. Crushed garlic, sauteed until golden crispy with a little oil, took out the garlic in a bowl, kept a little oil in the pan, then put the ingredients for the fish sauce to boil, then let it simmer until you see it. The water is a bit thick compared to the beginning, turn off the stove. Fried chicken: Heat the fat, put the wing bowl first, then add the middle part of the wing and to the pointed end, so that the wings are cooked evenly. Fry until the color of the wings is fried, we fry the wings thoroughly so that the wings are crispy, fragrant and firm. Fried fish sauce: Method 1: Once the chicken is fried, put it in the sauce pan and cook it on low heat until the sauce is thick and delicious. This method is for those who want to eat the bold taste of fish sauce, chicken soaked in sauce. Method 2: When the chicken is finished, put it in the sauce pan (cooked and do not turn on the stove) and dip it back and forth until the sauce is enough to soak into the chicken and then take it out. This method is for those who have over-pressed salt during the initial preparation of chicken. This also makes the chicken pieces retain their crispy skin (if you’ve fried them thoroughly). After placing the chicken on a plate, use fried garlic in the step of making fish sauce sprinkled on top to eat together. Eating fried chicken with fish sauce with rice, sticky rice, and bread are all very delicious. You can make it ready to eat gradually, if stored in the refrigerator, take it out without heating or re-frying, still very delicious and firm meat.

– Corn: 5 corn – A bunch of pandan leaves – 300g of clean green beans – 300 ml of coconut milk – 2 tablespoons tapioca flour – 150g white diameter đường Ingredients for making corn tea (Photo: Dan Viet) 2. How to cook corn tea Step 1: Peel the corn, remove the beard, wash, use a thin knife to remove the kernels, keeping the core. Pineapple leaves are washed, picked up the yellowed parts, bundled into a bunch. Put the cobs and pandan leaves in a pot of boiling water to get the sweetness and aroma, then drain the water, discarding the residue. Step 2: Put green beans and de-seeded corn in a pot, add corn juice and pandan leaves and simmer. Pay attention to low heat so that the foam does not come out. During the cooking process, it is necessary to stir well to prevent the corn and beans from sticking to the bottom of the pot. When the beans and corn are soft, add white sugar. Step 3: Mix tapioca flour with filtered water to dilute it and then pour it slowly into the tea pot, while pouring, gently stir the tapioca flour into the tea pot. Cook for another 3-5 minutes and then turn off the heat. Step 4: Ladle the tea into a glass or bowl, pour in coconut milk and serve while still hot or add ice if you like it cold. Delicious and attractive corn soup (Photo: Vietnam Family) 3. Some notes when cooking corn tea: Corn contains many nutrients, very good for health. Corn kernels slow down the aging process, fight cancer, promote health, smooth skin. Corn kernels also contain a lot of fiber that is good for digestion. Corn is a familiar ingredient that is used to process many different dishes such as boiled, fried, and grilled corn. Corn is also the main ingredient for corn tea. Corn tea is not only a summer cooling dish, but it also has many other benefits for human health. Depending on the region and region, corn tea is varied with many different attractive flavors. There are many ways to cook corn tea, some places use coconut milk, some places don’t; Some people like to give pandan leaves but others don’t. Therefore, depending on your preferences, you can add or remove ingredients as directed. To have a delicious and attractive corn tea, you need to pay attention to a few important notes: – Should choose fresh corn, with green outer shell, feel heavy hand. – Choose the corn kernels, evenly, avoid choosing corn that is too young or too old because the tea will not be as sweet as you want it to be. – In the process of boiling corn, you only need to boil the corn until it is cooked because boiling the corn too thoroughly will make the corn kernels soft and easily crushed, making it difficult to perform the next operation. – If there is no tapioca flour, you can use tapioca starch instead to create a consistency for the dish. If you cook a lot of tea, you can keep it in the refrigerator and use it gradually in 1-2 days without affecting the quality of the tea when used. Good luck with your corn tea! Phuong Anh (Synthetic)

Cheap, even super cheap, only a few thousand dong, rich in color and attractive flavor, these ice cream sticks are sought after by many people without knowing the origin and quality. In the summer, Chinese domestic ice cream is extremely popular food, especially in the online market. At an online store specializing in selling ice cream on Giai Phong street, the ice cream is priced at 4000 VND / 1 stick with many different flavors, every day this place sells about 40 boxes of goods, equivalent to 1600 ice cream sticks. According to the seller, at this time, Vietnam’s epidemic situation is tense, goods are difficult to return, which makes these creams even more popular in the Hanoi market. In Phu Luong Ward – Ha Dong – ice cream warehouse specializes in wholesale pouring for most of the inner districts of Hanoi. Since the epidemic, Vietnam – China border gates are very limited in import and export. However, here, this product advertised as a Chinese domestic product has a very regular volume, 200 boxes of ice cream are imported and exported every day. in which the sunflower-covered chocolate ice cream is the best-selling item It is known that this Chinese ice cream has nearly a hundred different flavors depending on the source of each warehouse. Among them, there are also many products that are of poor quality that are mixed and sold by small traders. The mixing ratio is more or less, depending on the selling price of the warehouse with the price from 110k-140k/1 box of 40 ice cream sticks. In fact, all of these products are imported into Vietnam through a small quota, so there are no documents on the source of goods as well as product quality control. Therefore, many small traders in Hanoi have to open many warehouses, in order to divide the source of goods, to bypass the competent forces. After peeling off the skin, this cream is colorful, heavy with aromas. For products of unknown origin, with such vibrant colors and many flavors, there are many potential risks of additives and colors that can be harmful to users’ health. Ice cream is an indispensable product to help cool down on hot days. However, besides the guaranteed products, there are also many poor quality products that are mixed into the market. Therefore, to protect the health of themselves and their families, users should choose products of origin and should prioritize natural flavors instead of toxic and strange chemical flavors. (According to ANTV)

Illustration. In addition to the vermicelli that is smaller than the traditional Hue beef vermicelli, in the broth mixture of Phan Thiet beef noodle soup, there is no fish sauce and no rolls of any kind. In return, when cooking the broth, people often add something called beef curry to create flavor and after the noodles and broth are scooped into the bowl, people sprinkle some roasted peanuts on top, adding more. Crispy, fragrant part for a bowl of vermicelli. The special thing to create the flavor of beef noodle soup is the secret to marinating beef. The type of seasoning, dosage and marinating time will create a delicious dish with fatty, warm and tender beef just right when eaten. Along with the accompanying ingredients such as bean sprouts, bananas, spinach, herbs and squeeze a little lemon to create a scent that stimulates the taste buds, enhancing the uniqueness and deliciousness for all customers. For the people of Phan Thiet, beef noodle soup is a familiar dish. The beef noodle shops here, whether big or small, new or old, are almost always crowded. Some addresses can be mentioned such as breakfast restaurants on Tuyen Quang street, Thu Khoa Huan street, Le Hong Phong alley beef noodle shop (near old Phan Thiet station) and most recently Phan Thiet beef noodle soup at Phu Long market. … Visitors to the coastal town remember to enjoy Phan Thiet beef noodle soup, a rustic and gentle dish like the coastal people.

Crispy fried squid stuffed with meat 1 kg of fresh squid 200 gr minced pork 20 gr shiitake mushrooms, 20 gr wood ear mushrooms, 1/2 onion, scallions 10 gr vermicelli Spices: Sugar, pepper, seasoning, soup powder. Delicious dish of the day: Squid stuffed with deep-fried meat. How to make crispy fried squid stuffed with meat Squeeze the squid with ginger ale to remove the fishy smell, then rinse. Marinate squid with 1/2 teaspoon of soup powder, stir well and leave for 15 minutes to infuse. Sliced ​​squid beard. Wood ear, soaked shiitake mushrooms, washed, chopped. Diced onion, finely chopped scallions. Soft soaked noodles, cut into small pieces. Take a large bowl for the ground pork and all the chopped ingredients and mix well to make the filling. Add 1 teaspoon of sugar, 1 teaspoon of pepper, 1/2 teaspoon of seasoning and mix well. Scoop each spoon of filling and stuff it inside the squid body (stuff it just right so that it won’t burst when steamed). Use a toothpick to secure the tip of the ink. Put the pot on the stove, put the squid in the pot and steam it for 15 minutes, then take out the squid and let it cool. Put the pan on the stove, heat the oil, put the squid in and fry on medium heat, turn all sides so that the squid is golden and scorched. Turn off the stove, remove the ink to drain the oil. When eating, can be cut into pieces, served with chili sauce and hot rice.

Resources: – 150g of butter meat – 300ml coconut milk – 50g sugar – 1 lemon Making: – Cut avocado into small pieces, put in a blender, you can keep a part of butter to cut into semicircles, just to decorate the butter cream more beautiful, and create an interesting feeling when eating. Then, add coconut milk, sugar to the butter mortar, puree. Add the juice of 1 lemon and mix well. – Pour the mixture into the ice cream mold. If you’re keeping the unground butter, place the sliced ​​butter in the mold before pouring the mixture in. Close the lid of the ice cream mold and put it in the freezer compartment of the refrigerator. Depending on the size of the ice cream stick, the time can last about 4-6 hours. Avocado smoothie Resources: 1 avocado Condensed milk: 60g Fresh milk: 50ml Coconut milk, sugar, shaved ice Making: Step 1: How to choose a good avocado To make a delicious avocado smoothie perhaps the most important step is choosing avocado. We should not choose green butter because it will make the smoothie bitter and not smooth, with small crumbs. You should also not buy overripe avocado, then the butter will become mushy and the avocado smoothie will no longer be fragrant. Should choose medium ripe avocados, avocado skin has a natural purple color, glossy glossy, firm hand, when shaking, you can hear the click of the avocado seeds inside. You can gently press on the avocado stalk, if it’s a bit soft, choose. Step 2: How to prepare butter First, halve the avocado lengthwise. Use a knife to lightly cut lines from the tip to the stem of the avocado, then peel the avocado and cut it into small pieces. Or we can cut the avocado horizontally, rotate it slightly to separate the avocado kernel from the avocado flesh, then scoop the avocado meat with a spoon or cut the avocado into small pieces for easy blending. Step 3: Blend avocado smoothie Put the just-cut avocado meat with fresh milk, condensed milk, a little coconut milk to enhance the flavor in a blender. If you like it sweeter, you can add a little more sugar. Butter tea Resources: 400g ripe avocado 180ml sweetened milk 150g condensed milk 150g coconut milk 3 leaves of gelatin (5g) Making: Step 1: Preliminary ingredients Peeled avocado, cut into small pieces Soak the gelatin leaves in cold water until soft. Step 2: the steps to take Put the sliced ​​butter in the blender. Add fresh milk, blend until smooth. At this point, remove the galatin leaves and place them in another bowl. Take 50ml of boiling water and pour it into a bowl of gelatin until it dissolves completely. Put the avocado smoothie you got in step 1 on the stove, bring to a boil. When the butter is simmering, pour in the galatin water. Stir until the gelatin is completely dissolved. Pour butter into small molds. Then wait for the butter to cool and put it in the fridge for about 3-4 hours for the butter to solidify. Put coconut milk, condensed milk in a pot, stir well to mix coconut milk and condensed milk, bring to a boil, then turn off the heat. Let cool. When eating, put avocado tea in a bowl, drizzle coconut sauce all over the avocado. Serve with shaved ice. Butter mousse Resources: 50 g biscuits or oreo 20 g Melted Butter 150 g Cream cheese 1.5 avocados 60 g Sugar 75 g Yogurt 2 tablespoons Lemon juice 75 ml whipping cream 10 g Gelatin powder 165 ml Warm water Making: Put the biscuits in a plastic bag, beat the crumbs with a pestle, then pour in the melted butter and mix well, then press the mold with a spoon to tighten it to form a cake base (use a 16cm removable mold). Put cream cheese, 1 avocado, lemon juice, yogurt, whipping cream, 45g sugar in a blender, puree, add 5g gelatin powder and mix well. Pour the blended mixture into the cookie mold in step 1, using a spatula to smooth the surface of the mixture. Then refrigerate for 3 hours for the cake to harden. Add the remaining 3g of gelatin to 15ml of warm water. 15g sugar dissolved in 150ml boiling water. Then dissolve these 2 mixtures together. Use the remaining half of the avocado, slice it thinly, and arrange it evenly on the cooled cake pan, whichever way you like. Use the cooled mixture in step 4 to pour over the buttered cake pan. Then continue to refrigerate for 2-3 hours for the cake to harden. Before taking the cake out of the mold, use a hair dryer to dry around the mold, heating the cake will automatically leave the mold. Xiao Bao (Synthetic) Photo: Collectibles

Ingredients for fried anchovies with garlic and chili 500 gr anchovies
100 gr deep fried flour or cornstarch

2 chili peppers, 2 garlic cloves, dried onion, green onion
Seasoning: 3 tablespoons fish sauce, 1 teaspoon chili sauce, 1 teaspoon sugar, 1/2 teaspoon pepper 1/2 Daily delicacies: Fried anchovies with garlic and chili. How to make fried anchovies with garlic and chili Anchovies are washed and drained, then put in a bowl with fried flour or cornstarch, add a little salt and pepper, stir well. Garlic, chili, chopped onion.
Put the oil pan on the stove, heat the oil, put a little anchovies in and fry on medium heat. When the goldfish is crispy, remove the fish to a plate lined with absorbent paper.
Make the sauce: Put 3 spoons of fish sauce, 1 spoon of sugar, 1 spoon of chili sauce, minced garlic, and minced chili into a bowl and stir to dissolve.
Put another pan on the stove, heat 1 tablespoon of oil, add green onions and dried onions, minced garlic to the island until fragrant. Pour the sauce mixture into the boil, then add all the fried fish to the island to infuse the spices. When the mixture is dry and clings evenly to the dried fish, sprinkle some pepper, then turn off the heat, put the fish on a plate to eat with hot rice. Fried anchovies with garlic and chili can be made a lot, put in a jar and preserved in the refrigerator to eat gradually.

Raw squid fried with garlic fish sauce 300gr squid

1 garlic bulb, 1 small ginger branch, fresh chili
Spices: 1 teaspoon fish sauce, 1 teaspoon sugar, pepper, chili sauce, salt, cooking oil Delicious dishes every day: Fried squid with garlic fish sauce and catching rice. How to make fried squid with garlic sauce Squid cleaning by removing all the ink bag and washing with dilute salt water (or using white wine), then rinse with clean water and put in the basket, drain. Use a knife to gently wash the squid body to soak the seasoning (or leave the whole baby as you wish).
Garlic peeled, crushed, chopped. Ginger washed, peeled, crushed or sliced. Washed chili, cut into pieces.
Mix fish sauce: Mix 1 teaspoon fish sauce, 1 teaspoon sugar in a small bowl, stir to dissolve.

North the pan on the stove, heat the oil and fry the squid and fry the better. Take out a disc lined with oil absorbent paper to limit grease.
Still using the same pan, pour the fried oil into the small bowl and use a portion to fry the garlic, when the garlic is fragrant, add the squid, chilli, ginger together, stir well. After that, add the mixed fish sauce to the island to infuse spices. Boil for about 2-3 minutes for the shallow fish sauce to cling around the squid and the squid turns yellow, then turn off the heat.
Put the squid on a plate, eat with hot rice or dot with chili sauce.

Ms. Tran Thuy, an account specializing in selling cicada nymphs in Hanoi, said this year the price of cicada nymphs has decreased compared to last year. “In 2020, there is a time when the price of cicadas up to 450,000-500,000 VND / kg, still not enough to sell, but this year the price of this item tends to be cheaper,” she said. According to her, from the end of April to the beginning of May, the cicadas are in the infancy stage and have not yet grown wings. “At this time, the nymphs are fat, soft, and fragrant,” Thuy said. In recent years, cicadas pupae have become a special specialty for many people as well as restaurants and pubs. Photo: Ha Tran. This dealer said that cicada nymphs each time in the season are very attractive to buyers, especially drinkers. “Many people buy a kilo to try and then order another 2.3 kg,” she said, saying that at the beginning of the season, the price is quite high, in the middle and the end of the season, the price will cool down. At her shop, type 1 vacuum cicadas pupae cost 400,000 VND / kg, type 2 costs 300,000 VND / kg. Explaining the reason why cicadas nymphs are quite expensive, she said: “Because the process of hunting cicadas is very complicated and takes a lot of time during the night, sometimes it takes to go all night to hunt one kg of nymphs, so there is a price. high”. Similarly, Ms. Bui Vinh (Dong Phu, Binh Phuoc) said that cicada nymphs at the beginning of the season have just molted, the cicada’s body is still very young and newly emerging wings are difficult to catch, so they are rare and high priced. “In the past, people mainly collected nymphs to eat, but gradually the market demand was increasing so they started to pupate them for sale,” she said. Ms. Vinh said that the cicadas that came from the ground up and clung to the tree trunk after 5-7 minutes will molt, then I just need to light the lamp and catch. After getting soaked in salt water for 20-30 minutes, then remove the wings, cover with boiling water once and rinse. “Every season, my neighbors and I go together to catch nymphs and sell to earn extra income. Just a flashlight and a bucket of clean water diluted with salt can go hunting nymphs,” she said. Currently a kg of cicada nymphs she sells wholesale prices ranging from 190,000 to 250,000 VND / kg, depending on the type and time. “Customers, pubs often have to pre-order to have products. Many days, I cannot sell enough goods,” said the trader. Cicada nymphs do quite a lot of delicious dishes that are loved by many people. Photo: Chu Hanh. Roasted cicada pupa with lemon leaves is a favorite dish every summer for many people drinking. “During a drink, I was introduced to this dish by a friend, so I became addicted since then, every year to season, I find people to order”, Mr. Dung (Thanh Xuan, Hanoi) shared. “One kg of young mite pupae is quite a lot, I buy 2.3 kg ready to divide into small bags for the refrigerator to eat gradually, each bag about 200-250 grams of processing up to be filled with a plate,” he said. Although it is a strange product sought by many drinkers, users should be careful when choosing, preliminarily processing and processing cicadas nymphs to avoid harm to their health. Before that, in May 2019 in Quang Ninh, a man was hospitalized with anaphylactic shock after drinking alcohol and eating cicadas. Doctors diagnose the patient with degree III anaphylaxis due to eating cicadas, emergency treatment according to anaphylactic shock regimen. Notably, a man in Binh Phuoc died from eating young cicadas in May 2014. According to some experts, cicada nymphs live in the soil environment, so there is a high risk of infection and parasitic fungus. In particular, some poisonous mushrooms are dangerous to users. Therefore, people should use caution.

Jisoo loves to eat rice and dishes made from rice, although knowing that rice contains a lot of sugar, starches can easily cause weight gain. But most surprisingly, Jisoo does not like to eat seafood which is a favorite dish of many people. Especially for seafood with hard shells such as clams, clams, and snails, Jisoo will never touch it. Jennie has lived in New Zealand for a long time, so she is used to eating Western style, especially very fond of sandwiches, especially when sandwiching eggs and butter. Yet the dish Jennie hates the most is a very popular thing in Europe and America: Pizza. While many trainees and idols often order pizza to fight hunger after the late night training sessions, BLACKPINK never chooses this dish, because Jennie doesn’t like to eat. Being a genuine Thai, Lisa is very fond of Korean food, especially the stewed pork bone soup cooked with potatoes and vegetables. Lisa is easy to eat, not too picky but especially hates everything made of eel. The eel can be processed in many different dishes, but it is blacklisted by Lisa. Rosé likes to eat a salad full of fresh fruits and vegetables, mixed with sauce or yogurt is nothing better. And what Rosé hates is also a fruit: Avocado. The story that Rosé and an avocado cannot live together, BLINK already knows them, so they often “give” Rosé an avocado shape.

Looking at their ugly and slightly intimidating appearance, no one thought this fish was edible Up to now, the story of fish cleaning glass has become an interesting anecdote originating from a pile of straw. That is when the ugly fish were caught, disgusted with what threatens the survival of other farmed fish, the villagers threw them into the straw to die. Who wary, a scent of sniffles comes out that makes a fisherman dig a pile of straw to find this fish. After peeling the burnt outer shell, revealing the firm flesh inside, dipping it with salt and chili, oh how fragrant and surprisingly sweet. Since then, the glass-cleaning fish has become a specialty of the West, processed in many ways: from stuffed with grilled spices, steamed to sour hot pot, every dish attracts customers such as cooking tamarind soup, grilled fish with fish sauce. wedge, cut the cellar … One of the simplest, easiest dishes to make from a glass cleaner is grilled. Before baking, they are slaughtered, cleaned and then stuffed with lemongrass and bile leaves, before placing the fish on the grill. When making fish, cleaning the glass will retain the fish skin, making sure that when grilled, the meat inside will not be scorched. Especially, when making fish, cleaning the glass will retain the fish skin, ensuring that when grilled, it will not scorch the meat inside. Because the fish skin is very thick and hard, it must be grilled on a large charcoal stove, red to be cooked evenly, the meat is not raw. Depending on the size of the fish, the baking time varies. Charcoal grilled glass cleaning fish with the scent of lemongrass and honey, the more attractive the taste and smell, the salt and chilli mixed with the strangely pureed molasses, it is difficult to stop eating chopsticks. The next dish not to be missed is the steamed glass cleaner. To have a fish fillet for steaming, you have to use a sharp knife to pierce the two lines along the sides of the fish, then peel the skin, separate the meat from the head to the tail. Due to the large head, thick skin, many weighed 1 kg, but only one pound of fillet was separated. This meat is marinated with spices, oyster oil and then incubated in honey and sliced ​​green onions, before being cooked over low heat to allow spices and aroma of the leaves to absorb gradually. Steamed fish dish served with vegetables, vermicelli, and ginger fish sauce. One of the simplest, easiest dishes to make from a glass cleaner is grilled For “full set”, the hot pot dish she cooked with bamboo shoots and sour bamboo shoots. This dish is also made with fish fillets, served hot with fresh vermicelli and green vegetables dipped in hot pot broth. To have a delicious soup pot, clean the fish, wipe the glass with a pot of boiling water, peck the intestines, remove the hard skin, and scrape the scalp. Lemongrass shrimp cut short, crush, tie and then put in a pot of boiling water, raw peanuts can be cooked together. Wait for the water to boil, then add the fish and add spices to taste. About 10 minutes later, we have an attractive hot pot with a fragrant lemongrass scent. Fish wiping glass sandwiches with broccoli, fish lettuce, herbs … dotted with lemongrass fish sauce, is a delight to say. Eating tablespoon, the fragrant sweetness permeates the tongue, the sweetness of the fish mixed with the fatty taste of peanuts gives an unforgettable feeling. Glass cleaning fish meet the characteristics of natural fish, meat is chewy, sweet and fragrant, especially those weighing 1 kilogram or more. Because the fish cleaning the glass meat is delicious, but when alive, the smell will be very fishy, ​​so Western people think of a way to add lemongrass to the fish’s belly. Because the fish cleaning the meat glass is delicious, but when it is alive, the smell will be very fishy, ​​so Western people think of a way to add lemongrass to the fish’s belly. Thus, when the fish is ripe, it will have a natural aroma and no fishy smell. Grilled fish are often served with salt and hot pepper. Dab a piece of fish in a cup of salt and chilli and put it in your mouth, you will feel the sweet and strong taste of this special fish. It would be very lacking if not mentioning coconut water stewed fish with glassware. This dish is considered a favorite delicacy of the southwestern people. To cook fish with coconut water, you can choose to clean the fish’s skin. How to prepare fish also needs to clean all the skin of the fish and internal organs. After that, a pot of coconut water was north on the stove, boiled and added a little lemongrass and smashed. Next, the cleaned fish will continue to be added to the pot, adding a little papaya to the natural sweet dish. Finally, the cook will re-season the spices so that they can taste them. Coconut water stewed fish is often served hot with raw vegetables Coconut water stewed fish dish is often eaten hot with raw vegetables, enjoyed as hot pot. In addition, eating this dish with rice is also very delicious because the fish meat is already sweet and firm, and it is absorbed evenly with coconut water. If you have the opportunity to go to the countryside of the Southern River, you should try once to enjoy this special fish dish, you will surely enjoy a unique delicious dish that has just appeared in this place.

The crux of the matter is changing real and sustainable bad eating habits so that you can accept them permanently and naturally enter your daily life. To help you lose weight without having to implement any major diet change plans, follow the tips below. Drink plenty of fluids and snack with yogurt to help control weight. Breakfast every day Studies show that dieters achieve greater success in weight loss and weight control when they don’t fast. The important advice is to try the same breakfast each week and don’t change the menu. According to research, repeating the same meal can help you lose weight by less time available and convenient preparation. For example, 1 small cake served with peanut butter and 1/2 sliced ​​banana. This meal provides only 278 modest calories but is full of fullness due to the high fiber and protein. It’s also easy to handle, so you can’t think of any excuses like “I don’t have time to eat breakfast”. Reduce the size of the serving We eat less when we use smaller food containers. The theory is that our eyes are tricked into thinking we eat more because our plate is full, small food containers make the food portions look larger. As a result, we are satisfied with less food intake. Try this tip and you will see the effect right away. Drink a lot of water You’ve probably heard it before, but here’s a friendly idiom associated with a healthy diet. Drinking 2 glasses of water before a meal can help you lose weight. Water helps you feel fuller faster, so you eat less and naturally lose your weight. Snack on yogurt Yogurt has recently been identified as Harvard’s top weight loss booster food due to its high protein content, helping you to absorb more carbs. Eat whole, fat-free yogurt with snacks and without added sugar or saturated fat. The probiotics in yogurt can help you burn fat. Researchers have tested overweight people on a diet of 1/2 cup of yogurt every night for 6 weeks. The group of people who ate yogurt with added probiotic (lactobacillus fermentum or L. amylovorus) control with another group who ate yogurt regularly but with low probiotic content. Although none of the subjects lost weight, those consuming a probiotic-rich yogurt lost 3 – 4% of their body fat compared with 1% in the other group. Enjoy some favorite food Don’t throw away all favorite foods. Doing so can lead to failure and the diet will not last as long as feeling deprived can cause you to overeat. According to one study, enjoying a small amount of delicious food every day won’t actually ruin your weight loss efforts. The point is that you keep only a small amount that makes up about 150 calories or less. Mai Huong ( (According to Health) )

Soaking in salt is one of the first moves to remember.

Potatoes are easily bruised after peeling, so when you cut them, drop them in a tub of salt water for about 15 minutes to prevent this. The salt on the outside of the potatoes also makes them delicious and richer when fried.

Soak with vinegar

Similar to how to soak in salt water. You mix a little vinegar in the vinegar for the sliced ​​potatoes to soak for about 20 then take out the apple and fry. Note, do not add too much vinegar because it will change the taste of the dish.

Illustration.

Blanch hot water

Blanching in hot water is also another way to make the potato cook faster and more crunchy.

You can put a little salt in the pot of water. When the water is boiling, let the potatoes boil quickly, not the potatoes will be crushed or boiled and lose their appetite.

Then take out the potatoes, immediately pour with cold water, drain and fry over high heat.

Put in the fridge

You need to fry the potatoes until they are ripe and only slightly yellow on the outside, let cool, put in the refrigerator cooler. If making a large amount, you can put it in the freezer for a longer shelf life, and fry the potato when you eat it.

Powder coating

Potatoes to drain, then cover with a layer of crispy fried flour, shake well so that the dough covers the potato pieces before frying.

The outer batter gives the potato a crispy crust. With this method, you may not have to fry it twice, but you should still blanch the potato to cook from the inside.

Fry 2 times

This is the restaurant’s most important secret to making the french fries always crispy.

When frying for the first time, keep on low heat and let the potatoes cook. Note to fry quickly, when the potato is ripe the surface, take out, let the fat dry for about 5 minutes.

Then you continue to fry the second time. This time, you have to put on high heat. When the shell is yellow, hard, it should be removed immediately to avoid being scorched, losing its aesthetics.

Also, if you want the potato to be crispy and evenly golden, you always have to cover it with oil.