Rice noodle rolls: about 1kg Fresh vermicelli: 400 g Beef: 400 g Onion: 1 piece Cooking oil Fish sauce, pepper, chili, vinegar, ginger, sugar, lemon, garlic. Chinese coriander, bean sprouts, marjoram, lettuce, basil Illustration. Doing: Step 1: The raw vegetables pick up the deep leaves and then wash them, soak them in a basin of water mixed with a little salt. Then remove them, drain. Peel ginger and garlic, wash and chop finely. Peel the onion, wash it, and then chop it. Beef is washed and thinly sliced, when buying meat, you should choose the sliced ​​tenderloin, gradually the meat will absorb the spices and when eating, the meat will be softer. Then marinate the meat with ginger, spices and a little cooking oil for about 15-20 minutes for the meat to infuse and bring up the traditional flavor. Step 2: Put the pan on the stove, pour in cooking oil, heat and fry the garlic, then pour in the beef and stir-fry with the onions until cooked, then remove to a plate. To stir-fry beef well while stir-frying, you should pay attention to stir the meat quickly and on high heat so that the meat does not come out of water. Step 3: Spread 1 piece of pho on a plate or tray, put lettuce, a little vermicelli on top, beef evenly spread on the surface, a few stalks of raw vegetables and then gently roll tightly so that the meat does not fall off and The noodle piece was not torn. When rolling pho, you should leave the glossy side out so that the noodle roll looks more beautiful. Roll until the end of meat and cake, when arranged on a plate, you can leave the noodle roll whole or cut it into bite-sized pieces, when eaten with dipping sauce. Step 4: The sauce is also an important part of the dish. You mix the sauce with the following ratio: 1 teaspoon of sugar, 1 teaspoon of delicious fish sauce, 1 teaspoon of vinegar or lemon juice, about 5 tablespoons of filtered water. In the process of making dipping sauce, you need to taste it regularly to balance the spices to taste. Stir the mixture in the dipping sauce until dissolved, add a little minced garlic and a few slices of chili to the sauce. The dipping sauce will have a sour, spicy, salty, sweet taste of spices and a little spicy of chili. Have a good time!

-2 boneless chicken thighs (about 320 gr) -85 gr sweet potato flour (can be substituted with other flour) -1 bunch of basil -1 chicken egg -1 tablespoon beer -Curry powder -Condiments: Salt, white pepper, five spices, soy sauce, sugar Processing: – Wash basil, drain. – Wash chicken thighs, cut into bite-sized pieces. -Put chicken into a bowl with 1.5 tablespoons soy sauce; 1 tablespoon beer; 1 teaspoon five spices; 1 teaspoon minced garlic; 1 egg; 1 teaspoon white pepper; 1 tablespoon sugar; 2 teaspoons of salt, mix well and leave in the refrigerator for about 30 minutes to 1 hour for the meat to infuse the flavors. -Add half of the sweet potato powder to marinade and mix well. -Roll the chicken in the remaining half of the dough. -Heat the amount of cooking oil so that it just covers the surface of the chicken and fry the meat for about 3-5 minutes. Remove the chicken and let it cool for about 2-3 minutes. -Continue to heat the oil pan and fry the chicken, add basil and fry quickly for about 30 seconds. -Make seasoning sprinkle on chicken: Mix in a small bowl 1 tablespoon white pepper, half teaspoon five spices, 2 teaspoons salt, 1/4 teaspoon curry powder. – Sprinkle the mixture of salt, pepper, five spices, and curry powder just made on hot fried chicken to enjoy. Minh Hoa (th)

– Yellow sweet potato: 200g – Purple sweet potato: 200g – Tapioca flour: 150g – Pandan leaves (sticky leaves): 3-5 leaves – A small piece of ginger – A teaspoon of sugar (white or yellow sugar) – Palm sugar: 80g (adjust according to taste) – Black jelly powder: 30g – Coconut milk: 150 ml Potatoes have been peeled. 2. How to make sweet potato tea Step 1: Dissolve 30g of mist powder with 50ml of cold water, then add 240ml of boiling water. Then boil this mixture over low heat, add jaggery, stir until the mixture boils again, then turn off the heat. Next, pour the mixture into the mold to wait for the jelly to freeze, then cut into 1.5cm pieces. Step 2: Purple and yellow sweet potatoes are peeled, washed, and removed the head and tail of the potato. Next, cut the potatoes into slices 2-3 cm thick and then steam them in water for about 10 minutes. When you poke your chopsticks into the potato, it feels soft, the potato is cooked. Note that you should keep each type of potato separately to avoid mixing colors. Step 3: Put purple and yellow sweet potatoes cooked in 2 bowls, mash with a large spoon. Next, add 100g of tapioca starch to each type of potato, mix well with a spoon, then knead the dough and form it into bite-sized balls. During the kneading process, if the dough is dry, you can add more water, but note that each 5ml teaspoon should be added to avoid adding too much water to the dough. Step 4: Put the pot of water on the stove to boil until the water boils, then drop the potato starch balls into the boil. Ripe potato balls will float to the surface of the water. In order for the potato balls not to stick together, it is necessary to prepare a bowl of filtered water in advance with a few ice cubes added so that when the sweet potato is cooked, use a punctured ladle to pick it up and drop it into the bowl of water. Step 5: Put 150ml of coconut milk with 1 liter of water in a pot, add sugar and bring to a boil. While cooking, always stir. You can add glutinous leaves (washed, rolled up) and fresh ginger with sliced ​​peels to boil. Next, mix the remaining 50g of tapioca starch with a little water. When the coconut milk boils, add the flour mixture and stir until the mixture thickens. Step 6: When the pot of coconut milk boils, put the soft sweet potato in the pot, add 1 branch of pandan leaf and cook on low heat for about 10 minutes so that the tea is cooked and the aroma of pandan leaves rises. Step 7: Scoop the black jelly, purple sweet potato, yellow sweet potato into a bowl, then pour coconut water on top and enjoy. Sweet potato tea. 3. Some notes when making sweet potato tea Sweet potato soup is one of the easiest teas to cook. However, to make the sweet potato soup more delicious, you need to note a few things: First, it is necessary to choose to buy fresh, soft, and not damaged sweet potatoes. If fresh sweet potatoes are not available, they can be substituted with potato flour. In the combination ingredients, in addition to jelly, there are many other ingredients to make your tea more special such as red beans, black beans, green beans, … You can eat this tea while it is still hot or add ice as you like. Can be served with pearls or add a little roasted sesame for more flavor. Sweet potatoes are very good for health because they contain many nutrients and vitamins. Cooking sweet potato soup is also very simple. Wish you success in cooking sweet potato tea! Phuong Anh (Synthetic)

Resources: 200ml whipping cream 250ml fresh milk without sugar 80g flour 50g butter 30ml water 2 chicken eggs 1 ripe mango 3g vanilla powder 100g sugar Making: Step 1: Sift the flour with vanilla powder and 50g of sugar, then add two eggs, beat well to combine the eggs and flour. Step 2: Heat milk, water and butter in a small saucepan for 5′. Then turn off the heat and let it cool for 5 minutes/ Step 3: Slowly pour the milk mixture into the egg mixture above, mix well until the mixture is smooth and slightly thickened. Step 4: Open the stove on low heat, spread a thin layer of butter on the pan. Ladle 1 tablespoon of batter into the pan and roll into a thin cake. Pay attention to flip the cake so that the cake does not burn, the cake is thin so it will cook very quickly. Step 5: Cut the mango cheeks, and cut the mango pieces into small chess pieces. Beat whipping cream with the remaining 50g of sugar. Step 6: Put whipping cream and mango on the center of the crepe. Gently fold the mango-wrapped crepe and whipping cream into a rectangle. Mango yogurt Resources: 1 liter unsweetened fresh milk 1 box of condensed milk 2 boxes of yogurt 500g ripe mango Making: Ripe mangoes are washed, peeled, cut into small pieces and divided into 3 parts. Put 2 parts in a blender and puree, the rest are diced and put on top of yogurt if you like, otherwise you can grind them all. Put fresh milk on the stove to boil over high heat, until you see a little heart, turn off the heat and then add condensed milk, stir to dissolve. Add the mashed mango mixture and mix well. Finally, add the “female” yogurt and diced mango to the mixture, stirring until the yogurt melts. Pour the mango yogurt mixture into the jar and close the lid. This step should be done quickly to ensure that the yogurt is still hot when put in the jar, so the new fermentation process is fast and highly effective. Put the unopened milk jars in a styrofoam box lined with thick cloth around, cover the styrofoam container tightly and incubate overnight or at least 6 hours. After successfully fermenting yogurt, put it in the refrigerator to use it gradually. Mango mousse Resources: – 3 ripe mangoes – 150g fresh cream – lemon – 50g condensed milk – 20g of water – 5g gelatin powder Making: – Buy mangoes peel off the skin, then cut into small pieces. Put 2 mangoes in a blender in advance. – Squeeze the remaining mango juice to separate into a bowl. Squeeze ½ lemon to get the juice. – Pour 2 pureed mangoes into the pot, add lemon juice. Then put it on the stove and cook on medium heat for about 5 minutes. After 5 minutes, remove the pot, let the mixture cool a bit, then pour in fresh milk and stir well. Pour the above mixture into a bowl, add fresh cream and mix gently. Until the mixture thickens, mix well. – Prepare 3 beautiful small cups, then divide the above mixture evenly into each cup. Place in the fridge for about 2 hours to allow the mixture to harden slightly. – Take the bowl containing the remaining 1 mango juice, pour in the gelatin and dissolve. Pour into the pot and cook until the mixture boils for about 2 minutes, then remove. – After 2 hours, take out 3 cups, wait for the mixture of gelatin and mango juice to cool completely, then pour it over 3 cups. Then you can decorate with a little fresh cream or mango pieces on top and then put in the refrigerator. After 2 hours, you can bring it out to eat right away! Mango tea Resources: – 2 medium sized ripe mangoes – 100g Bang powder (small pearls) – 400ml coconut milk (if you can’t make your own coconut milk, you can buy 400ml pre-packed cans at supermarkets/groceries) – 500ml fresh milk without sugar – 1/2 can of sweetened condensed milk (depending on taste, the amount of condensed milk will be adjusted to increase or decrease the sweetness of the tea) – 2 sticky rice/pineapple leaves (can be omitted) Making: – Soak 100g of tapioca starch in filtered water for 30-40 minutes. – Boil a pot of water until it boils, then add the tapioca and cook for 5 minutes. When the flour in the pot is slightly expanded, turns clear and soft, take it out and soak it in a bowl of ice-cold water so that it doesn’t stick. – Mangoes are washed, peeled and cut into small pieces with fingertips. – Take 1/2 of the prepared mango above and put it in the blender. Add 200 ml of coconut milk, 2 tablespoons of condensed milk and blend together. – Heat a mixture of 400ml fresh milk, 200ml remaining coconut milk and sticky rice leaves on the stove with low heat for about 10 minutes. – Mix the mango mixture above and stir to combine. At this step, it can be filtered through a sieve to make the mango mixture the smoothest. – Take out the seeds and mix with mango milk. – Scoop out the tea into a cup/bowl. Add a little bit of sliced ​​mango to make the mango flavor in the bold tea more obvious. Xiao Bao (Synthetic) Photo: Collectibles

Huong Tran is a single mother, becoming more and more beautiful and sexy after 2 years of divorce from actress Viet Anh. Recently, Viet Anh’s ex-wife has made people admire with a spectacular “makeover” in terms of beauty, appearance and style. Cutting off her long curly hair that has been attached for many years, Huong Tran “makeovers” her personality and youthfulness with a shoulder-length short hairstyle. The beauty born in 1989 also changed her style of dress. Once taking care of a stylish dress, Huong Tran now prefers youthful and dynamic outfits with shorts, white shirt or crop top. The spectacular “makeover” made Huong Tran receive a rain of compliments about the beauty of “one-child girl looks worn out”. Working hard at the gym combined with a reasonable diet, Viet Anh’s ex-wife’s body is getting hotter and hotter. Single mother owns smooth white skin thanks to know how to take care. Huong Tran’s new style makes her look 32 years younger than her age. The mother-of-one even jokingly admitted: “This year, the baby turns 15 years old”. The ex-wife of the actor “The Judge” built the image of a single, beautiful and strong woman after the divorce. Huong Tran focuses on business to take care of baby Dau – her common child and ex-husband Viet Anh. Watch the video “Actor Viet Anh in the movie of life and death”. Zing source:

Beefsteak: 700g Liver Pate: 1 box Green pepper: 10 branches Carrots: 200g Potatoes: 250g Onion: 1 bulb Butter: 50g Fresh coconut water: 1 fruit Tomato box: 1/2 box Bread Onions, minced garlic, cilantro, basil, basil, lemon, chili Spices: salt, sugar, pepper, cooking oil, five flavors, seasoning seeds, monosodium glutamate, soy sauce. Beef cooked with green pepper pate simple but surprisingly delicious (Artwork) How to make green pepper beef cook Step 1: Cut beef into a bowl, add minced garlic onion, salt, sugar, pepper, five flavors, monosodium glutamate, seasoning seeds, soy sauce and marinate for 30 minutes. The potato cuts the fried cubes. Carrots cut cubes. Pomegranate onions. Crushed green pepper. Finely ground liver pate. Chopped cilantro. Step 2: Non-aromatic minced garlic onion and a little green pepper, put the beef in the pressure cooker (soft cooked meat but still retain the delicious taste) stir-fry, add coconut water and tomatoes, cover, cook about 10 minutes, turn off the fire. Enjoy the delicious and delicious beef boiled with green pepper (Artwork) Open the pressure cooker, put carrots in uncovered cooking for about 2 minutes, cook until carrots, potatoes are soft. Put cooking oil in a hot pan, add the remaining green pepper, sautéed onion. Pate the pate and half a cup of water in the canopy to make the pate puree, add the butter to the stirring until the butter dissolves. Put the beef in the pot. Stir, taste taste, turn off the heat. Step 3: Put the beef in the bowl, sprinkle with cilantro. Served with herbs, dipping beef with lemon pepper salt is very delicious and delicious.

Hamster fried with lemongrass and chili. https://dulich.petrotimes.vn/ Snakehead fish steamed in tank To prepare this dish, the processor will clean the snakehead fish and then cut it into pieces, season with enough seasoning and fish sauce and place it on the steam bath. The sweetness of the fish is fragrant, mixed with the characteristic scent of a crunchy and exotic tub, and it’s delicious just by smell. This dish must be eaten while still hot, served with snakehead fish roll rice paper, adding a little vermicelli and wild vegetables, and dipping with spicy and sour fish sauce will create a rich flavor. Classic flexible fish hotpot What makes this dish unique is the characteristic taste of Ganoderma lucidum fish, sweet crispy crazy cotton, pickled and sour tamarind, fatty greasy taste, mixed together with spices to make the dish wake up. The fragrant aroma makes everyone a delicious compliment. Can be eaten with fresh noodles or hot rice and indispensable a little chili fish sauce to dot the fish, making the dish more rich. Sour soup with fish Referring to Western delicacies, it will be a major omission if not mentioning the delicious fish and sour soup, not boring. The taste of crispy sweet and lumpy fish is seasoned with a little sour tamarind, a little delicious fish sauce combined with a few dangerous chili, a little coriander, eaten while still hot, will surely captivate any fastidious diners. Lemongrass warehouse imitation of coconut milk The quintessential soul of this western dish lies in its rustic ingredients and simple preparation. Westerners make imitation in a clay-fired pot on a coal fire. In particular, the delicious lemongrass flavor mixed with fatty coconut milk, a little chili, served with vegetables, banana corn to create a special dish, full of Western flavors. Steamed inside onion fat Heart tong is a popular fish, often used to store pepper or deep-fry. But few people know, the heart is also steamed with onion fat. Just fry the onion fat and season with enough seasoning. Then, sprinkle the scallion fat over the fish and put it in a steamer. After 15 minutes, you will have delicious Western dishes that are hard to resist. Hamster fried chili lemongrass This is one of the western delicacies with its own taste. The delicious hamster meat is comparable to goat meat and chicken meat. Just clean and then let the fresh lemongrass minced, remove the dangerous chili, add spices and a little delicious fish sauce and mix well. Then, in a frying pan, there is a golden rat meat dish with attractive aroma. https://dulich.petrotimes.vn/

Beefsteak: 700g

Liver Pate: 1 box

Green pepper: 10 branches

Carrots: 200g

Potatoes: 250g

Onion: 1 bulb

Butter: 50g

Fresh coconut water: 1 fruit

Tomato box: 1/2 box

Bread

Onions, minced garlic, cilantro, basil, basil, lemon, chili

Spices: salt, sugar, pepper, cooking oil, five flavors, seasoning seeds, monosodium glutamate, soy sauce.

Beef cooked with green pepper pate simple but surprisingly delicious (Artwork)

How to make green pepper beef cook

Step 1: Cut beef into a bowl, add minced garlic onion, salt, sugar, pepper, five flavors, monosodium glutamate, seasoning seeds, soy sauce and marinate for 30 minutes.

Potatoes, slice fried. Carrots cut cubes. Pomegranate onions. Crushed green pepper. Finely ground liver pate. Chopped cilantro.

Step 2: Non-aromatic minced garlic onion and a little green pepper, put the beef in the pressure cooker (soft cooked meat but still retain the delicious taste) stir-fry, add coconut water and tomatoes, cover, cook about 10 minutes, turn off the fire.

Enjoy the delicious and delicious beef boiled with green pepper (Artwork)

Open the pressure cooker, put carrots in uncovered cooking for about 2 minutes, cook until carrots, potatoes are soft.

Put cooking oil in a hot pan, add the remaining green pepper, sautéed onion.

Pate the pate and half a cup of water in the canopy to make the pate puree, add the butter to the stirring until the butter dissolves. Put the beef in the pot. Stir, taste taste, turn off the heat.

Step 3: Put the beef in the bowl, sprinkle with cilantro. Served with herbs, dipping beef with lemon pepper salt is very delicious and delicious.