Illustration. Follow the steps below to comfortably spruce up your look this summer: Drink water Make sure you drink enough water every day. It helps your body get rid of waste and keep your body temperature at a constant level. Dehydration makes it difficult for the body to control temperature and burn fat stores because the body needs that fat to maintain equilibrium. Here are the best times to drink water: Drink 1 cup of warm water right after waking up Drink 1 cup more before meals When training: 1 cup of cool water before exercise, drink every 15 minutes and add 1 cup at the end of the training session. Drink water when you feel hungry When you are thirsty, it is a sign of dehydration, drink as much water as you want Drink 1 cup of cold water near noon and mid-afternoon to replenish energy. Drink 1 glass of water before going to bed to boost metabolism and prevent heart problems. Use apple cider vinegar – You boil apple cider vinegar, let it cool, then use a thin cloth to soak the apple cider vinegar mixture on the abdomen until the cloth cools completely. This fast fat loss method will cause the excess fat layer to “evaporate” very quickly. – Apply this belly fat loss formula 2-3 times a week. – This method is suitable for many subjects because the effective ways to reduce belly fat from nature are very safe for the body. However, if you have a need to lose belly fat fast, you should consider it before applying. Eat a lot of salads Salad is definitely one of the healthy foods you should choose if you want to lose weight. Only use salads mixed with fresh vegetables, stay away from cheeses, dried fruits… Fresh vegetables provide vitamins and contain less fat, helping them keep their shape and beautiful skin. Some summer vegetables and fruits have positive weight loss effects such as pineapple, lemon, watermelon, tomato, cucumber… In addition to the slimming effect, these fruits also help the body detox and provide skin nutrients.

Green vegetables are on sale, some vegetables are on the rise In the Mekong Delta, the price of vegetables and fruits also continued to maintain a slight downward trend, with bok choy at 15,000 VND, down by 000 VND/kg, lettuce at 12,000 VND, down by 1,000 VND/kg, green onions at 18,000 VND/kg, down by 3,000 VND/kg. 10,000 VND/kg, a slight decrease of 1,000 VND/kg. Particularly for some vegetables, the price increased, white cabbage at 15,000 VND/kg increased by 2000 VND/kg, eggplant 24,000 VND/kg increased by 2,000 VND/kg, okra 20,000 VND/kg increased by 2000 VND/kg, bitter melon at 20,000 VND/kg. VND/kg up 2,000 VND/kg… Fruit prices continued to stay low, grade 1 green-skinned pomelos cost 20,000 VND/kg, grade 2 cost 15,000 VND/kg, jackfruit 8,000/kg reduced 1,000 VND/kg, lemon price 5,000 VND/kg decreased slightly by 1,000 VND/kg. kg compared to yesterday. Seafood prices continued to remain stable. Farmed snakehead fish is 48,000 VND/kg, white fish is 38,000 VND/kg, white fish is 34,000 VND/kg, giant freshwater prawn is 240,000 VND/kg increase, tilapia is 32,000 VND/kg, red tilapia is 43,000 VND/kg , grade 1 eel costs 240,000 dong/kg, grade 2 eel costs 180,000 dong/kg, farmed frog costs 55,000 dong/kg… Price of live hog fluctuates from 68,000 to 70,000 dong/kg, down 2,000 dong/kg, live duck 54,000 dong /kg, live chicken (industrial chicken) 55,000 – 60,000 VND/kg….

Many people have the habit of peeling off the skin of onions and garlic before processing without even knowing that it is a mistake. Many people have the habit of peeling off the skin of onions and garlic before processing without even knowing that it is a mistake. They are rich in an antioxidant, called quercetin. This substance helps reduce muscle inflammation and fight allergies. You can add the peel while cooking and remove it when eating or after it’s cooked. This antioxidant seeps into the food and makes it healthier. This is one of those super good pieces of food that shouldn’t be thrown away. Peels of citrus fruits The peels of citrus fruits such as oranges, lemons, grapefruits, and tangerines often contain a lot of nutrients. The skins of these fruits have 5 times more vitamin C than the intestines, and the peels also contain a lot of fiber, vitamins and minerals that are beneficial to health. In Oriental medicine, the peel of these dried fruits is called bare skin, which has a very good cough and cold relief effect. Therefore, you should take advantage of the skins of these fruits to make tea, salad or dry to use gradually to promote health. Watermelon rind The white rind of watermelon contains the amino acid citrulline. Most of us eat melons with the skin on. But from now on, keep the peel when eating watermelon because this part contains a lot of nutrients that are beneficial to health. The white rind of watermelon contains the amino acid citrulline. When entering the body, this substance will be converted into arginine, which improves circulatory function and increases blood flow, improves heart health, and helps reduce muscle fatigue effectively. Some suggestions for you to process watermelon rind are to mix salads, make mannequins or blend them with smoothie ingredients. Potato peel Did you know that potato skins have more benefits than potatoes. Potato skins contain about half as much fiber as a single potato. Throwing it away means you are throwing away calcium, vitamin B, vitamin C, iron, etc. So, when cooking potatoes, cook them with the skins on, but carefully wash them and soak them in warm water. You can take the peeled potatoes and puree them for cooking to help lower blood pressure.

This vegetable is described as “straw dry”, pale green in color. When used, vegetables are cut into pieces and soaked in cold water, they will bloom as fresh as if they had never been dried. According to some sellers, sea celery is not only delicious to eat but also very good for health such as anti-constipation, pregnancy care for pregnant women and suitable for dieters… Currently on the market, it is often sold in the form of king vegetables. dried king vegetables and salted and sour pickled vegetables. According to the survey, in the current market, sea salt is sold for 160,000-200,000 VND/kg, especially for dried sea celery, the price ranges from 380,000 to nearly 500,000 VND/kg, depending on the type. With dried vegetables, if you want to eat, you have to soak in water for 2-3 hours, the vegetables will bloom and look like fresh. Just need to wash, cut into 2 knuckles long pieces, it can be processed into all kinds of dishes such as sea urchin stir-fried with beef, sea cucumber salad, … Dried king’s vegetables can be preserved for years without cost. fear of mold, damage. Ms. Loan, a focal point specializing in collecting sea celery for sale in Hanoi market, said sea celery is quite difficult to buy, she also has to collect from many different clues. Therefore, the source of goods is often unstable, returning few times, returning many times. Customers order a lot, the source of goods is less, so customers who want to buy often have to “line up” to order about half a month in advance. When buying dried vegetables, customers should note that the new vegetables are light gray vegetables, the color is still fresh. If seen with the naked eye, the vegetable stalks should be even, not moldy. About scent: must have a characteristic smell of king’s vegetables, no strange smell of fungus or mold. Note when choosing packaged vegetables, you need to carefully look at the expiry date on the product packaging.

Cucumber is a fruit that is not only fresh and nutritious, but also has many beauty effects. In the summer, cucumbers are sold more and more. Cucumbers can be processed into many delicious dishes such as salads, stir-fries, juices, decorative dishes… When shopping for cucumbers, many people have the mentality of choosing straight fruits, instead of curved but real fruits. Is this a good choice? Growers have told 4 great tips when choosing cucumbers, you can refer. The way to choose cucumbers is similar. Look at the color of the cucumber When choosing cucumbers or cucumbers, we can first look at the color of the cucumber. Normal fresh cucumbers should be green and dark green, some people think that the lighter color will be softer, this is not the case. Because mature cucumbers/cucumbers naturally have a lot of sunlight During growth, the color is darker, while cucumbers that are fertilized or stimulant, as well as cucumbers in a greenhouse, the light time is shorter and the color is much lighter than that of naturally mature cucumbers. Therefore, you should choose fruits with a darker green color. Illustration. Look at the straightness of the cucumber When you buy cucumbers, you will usually see curved and straight fruits. Vegetable farmers said that cucumber is a natural vegetable, because it belongs to the family of vines, plus many factors such as light, temperature, fertilizer … so cucumbers will be bent somewhat. With straight fruits can be enlarged with stimulants. Therefore, it is best not to buy a fruit that is too straight, so choose a fruit that is slightly curved. But note also should not choose too curved fruit, curved, round shape, uneven fruit body such as big head and small head, these fruits are often stunted and lack nutrition. Look at the flowers in the cucumber navel When buying cucumbers, if we pay attention, we will see that there are many cucumbers that still have a small flower in the center of the fruit while most of them have no flowers. Many people believe that such fruits with flowers are usually freshly picked, still fresh. In fact, when picking naturally mature cucumbers, the flowers at the navel will fall off naturally after a day, leaving a scar on the top. As for melons with flowers at the navel that look very fresh, big and bright, after picking for many days still not falling, it shows that it is used growth drugs, so it is not recommended to buy such fruits. Look at the thorns of the cucumber When buying cucumbers, we often touch the thorns on the surface of the cucumber with our hands, these thorns can protect the cucumber during growth. If it is a fresh cucumber, the thorns on the surface will Small and dense, when touching with your hand, you will see the spines fall off. However, if the surface of the fruit is relatively smooth, usually the melon is long and not fresh, avoid buying. Once you have selected delicious cucumbers, you can bring them home to process into some of the following delicious dishes: 1. Cucumber Salad Resources: – 2 cucumbers – 1 chili – 1 bulb of garlic – 30ml rice vinegar – 1 teaspoon sugar – 1 teaspoon fish sauce – 1 pinch of cornstarch – 60ml of water Making: – Cucumbers are washed and soaked in salt water for 15 minutes, then rinsed under running water. – Cut off the ends of the melons and then scrape them into thin slices. Peel and mince garlic, minced chili. – You take each slice of melon, roll it into a circle, and place it on a plate so it’s beautiful. – Put fish sauce, sugar, rice vinegar, 60ml water, a little cornstarch, garlic and minced chili into the pot and stir well to dissolve. Turn on the stove to boil the fish sauce mixture, then turn off the stove, let it cool before using, so we get a slightly viscous fish sauce mixture. – When the fish sauce mixture has cooled, sprinkle it evenly on the cucumber plate, so the cucumber salad is complete. In just a few simple steps, you have a delicious, crispy, sweet and sour cucumber salad to enjoy! 2. Cucumber cake Resources: – 140g cucumber puree, 10g cooking oil, 20g fresh milk, 110g low gluten flour, 1 egg, 20g powdered sugar Making: – Cucumbers are washed, cut into small pieces, then put in a blender, puree. Then pour into a large bowl. – Pour milk, cooking oil into the bowl of grated cucumber. Crack the egg in. – Stir everything. Then sift in the low-gluten flour and powdered sugar. The amount of sugar can be customized according to your sweetness level. – Continue to stir the mixture into a liquid, no lumpy powder. – Prepare a non-stick pan, do not put oil in the pan nor turn on the heat. Use a spoon to scoop up some flour, pour it slowly from above, about 15cm from the pan surface. Let the dough spread out naturally into a circle. Then turn on the fire. – There are small holes on the surface of the cake, but that’s because the dough has not frozen. Then, when the bottom of the cake is cooked, turn it over and continue frying. After flipping this side, cook for a little longer, you will see the cake is slightly puffed in the middle, the cake is cooked. The cake has a faint scent of cucumber, very light and pleasant. Cucumber cake is delicious when eaten with ketchup. Good luck!

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!

Lemon prices fell sharply due to limited exports, mainly domestic consumption and a sharp increase in supply In the Mekong Delta, the price of vegetables and fruits also continued to maintain a slight price momentum, with bok choy 10,000 VND down 2,000 VND/kg, lettuce 11,000 VND down slightly 1000 VND/kg, scallions 20,000 VND/kg, white radish 12,000 VND/kg, spinach 10,000 VND/kg, cucumber tubers 15,000 VND/kg, a slight decrease of 1000 VND/kg, chickpeas 12,000 VND/kg, cowpeas 12,000 VND/kg… Fruit continues to keep prices low. Specifically, grade 1 green-skinned pomelo costs VND 22,000/kg, grade 2 costs VND 18,000/kg, jackfruit 8000/kg, old bananas VND 6,500/kg, bitter gourd 60,000 – 70,000 VND/kg, longan 60,000 VND/kg… Particularly, the price of lemon continued to fall sharply, in many localities in the Mekong Delta, the price of lemons decreased by more than 50% compared to about 2 months ago and is at the lowest level in many years. Currently, the price of seedless lemons and limes is sold by farmers in Can Tho city and neighboring provinces such as Hau Giang, Vinh Long, etc. to traders and collectors at only 4,000-5,000 VND/kg; and paper lemons cost about 6,000-7,000 VND/kg. Seafood prices continued to remain stable. Farmed snakehead fish is 48,000 VND/kg, white fish is 38,000 VND/kg, white fish is 34,000 VND/kg, giant freshwater prawn is 240,000 VND/kg increase, tilapia is 32,000 VND/kg, red tilapia is 43,000 VND/kg , grade 1 eels cost 240,000 dong/kg, grade 2 eels cost 180,000 dong/kg, farmed frogs cost 55,000 dong/kg… The price of live pigs remained stable at 68,000-70,000 dong/kg, but the price of meat at retail markets decreased. tends to decrease due to slow purchasing power. Specifically, pork leg 110,000 – 12,000 VND/kg reduced 10,000 VND/kg, bacon 125,000 VND/kg reduced 5000 VND/kg, lean pork 140.00 VND/kg decreased 10,000 VND/kg. Price of live duck is 54,000 VND/kg, live chicken (industrial chicken) 55,000 – 60,000 VND/kg….

1. Pig ear 400gr 2. Young toad 500gr 3. Kumquat 100gr 4. Lemongrass 2 branches 5. Sliced ​​ginger 1 piece 6. Red onion 3 bulbs7. 1 horn chili pepper 8. Minced chili, minced garlic 2 teaspoons each 9. Tamarind juice 2 tbsp 10. Fish sauce 4 tbsp 11. Salt, a little sugar 2. How to make sweet and sour pork ear salad Boiled pig ears tai First, you wash the pig’s ears with water, use a sharp razor blade to remove the dirt on the pig’s skin. Then, use a razor to shave off all the hair on the pig’s ears. You wash 1 lemongrass and smash it. Peel and slice 1/2 of the ginger root. Put the washed ginger, lemongrass and pork ears in a pot with 1/2 teaspoon of salt, and cover with water. Illustration. Turn on the stove, turn up the heat and let the pot boil for about 10 minutes, then turn off the heat. Take out the pig’s ears and soak them in a bowl of ice cold water for about 5 minutes to keep them crispy. Then, cut the pig’s ears into small pieces, long enough for the mouth. 3. How to prepare pig ears for better quality pork ear salad The first thing you need to know is how to prepare the pig’s ears so that they are clean and neat to prepare for attractive salads. When buying pig ears, you should choose ones that are bright, firm, have good elasticity, especially without strange odors, and should be purchased in places with reputable and trusted stores. When buying pig ears, you must first deal with the hair on the pig’s ears, usually outside the store, people have already handled it for you, but to ensure absolute safety, you should prepare 1 With a small razor, shave again to remove all remaining hair, stuck on the pig’s ears and then rinse with water. After that, you can choose the following popular ways to clean pig ears depending on your conditions and conditions! You use a mixture of salt and lemon or vinegar to form a thick paste, then use your hands to apply that mixture on the pig’s ears and rub it thoroughly, then rinse with water and then soak in salt water for 10-15 minutes to remove odors. You can use flour, tapioca flour to cover the whole pig’s ears and then use your hands to rub the dirt to be absorbed by flour, tapioca starch, you can observe that there is a layer of foam, you just need to wash it. The foam goes away, repeat that operation many times until you feel clean. In addition, you can use crushed alum and then dilute it with a little salt water to soak the pig’s ears for 20 minutes to release all the dirt and then wash it several times with clean water. When the preliminary steps are completed, cook a pot of water about 1 liter of water and then boil the drained pig ears for 15-25 minutes, you can add 1 tablespoon of salt during the boiling process. After the above time, you take out the pig’s ears and then cut the yarn to taste, it’s best to cut it at a length of 4-5cm, about 1 index finger is okay. Wash the kumquats, remove the stem and cut them in half. Onion peeled and sliced. Chili peppers and lemongrass washed, chopped into small circles. 4. Make salad dressing Put in the pan 4 tablespoons of sugar, 4 tablespoons of fish sauce and 2 tablespoons of tamarind juice. Cook while stirring the mixture over medium heat. When the mixture starts to boil, add 2 teaspoons of minced chili and 2 teaspoons of minced garlic, continue to stir for about 90 seconds and then turn off the heat. 5. Finish the dish You prepare a large bowl or a large deep plate. Put the boiled pork ears, toads, red onions, peppers, kumquats, the sliced ​​lemongrass into a bowl/plate and drizzle the fish sauce you just made. Use chopsticks to mix the ingredients. So you have finished the sweet and sour pork ear salad! Crispy pork ears, combined with sour toad and sweet, spicy fish sauce will definitely not disappoint you. Just thinking about it makes the salivary glands active.

Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

Many diners enjoy this dish with the outdoor space on the terrace of the restaurant in Paris, praising the food that is quite new to the European region. The ornate dish won many nods and compliments from the adventurous clientele. A chef from Paris who has just prepared a pasta dish of insects, sweet potatoes and sautéed larvae, said: “This is an ideal dish for beginners to eat insects. Their taste is quite attractive and very little. who don’t like it.” French restaurant serving food of the future is not for the faint of heart In January 2021, the European Food Safety Authority (EFSA) deemed the larvae of the beetle, Tenebrio molitor, fit for human consumption. By May 2021, this agency approved the sale of this ingredient in the food market. It is predicted that to meet the growing world population, insects will soon be included in the cuisine of the future. The European Food Safety Authority has studied more than a dozen different applications for insect food products, including crickets and locusts. Insects in general can provide a sustainable and low-carbon food source for the future. Local resident Soheil Ayari, after dining with her two daughters, said: “I feel like I’m in a traditional restaurant except for what I’m eating. But honestly, the taste is very good. like regular food”. Ayari’s young daughter is also very excited about the new dish, saying: “Insects are eco-friendly and more than that, they are also very good.” Laurent Veyet raises worms at the store, their food is porridge and vegetables. Although, at first glance, the larvae look like maggots unappealing to enjoy, they are in fact the larvae of beetles, which are rich in protein, fat and fiber. With a versatile ingredient, the beetle larvae can be used to cook curries, salads, or ground to make flour into pasta, cookies or bread. Stefan De Keersmaecker, spokesman for health and food safety at the European Commission said: “Insects are very nutritious. They really help us transition to a healthy diet and food system and more sustainable”. For chef Laurent Veyet, he faces a two-part challenge. It is about winning public opinion and learning how to create attractive insect dishes combined with a variety of foods. “You have to find the right flavors and the right accompaniments. That’s what any chef will tell you,” says Laurent Veyet.

As a mother of two children, she loves to cook and prepare nutritious dishes for her family. Therefore, female jade Tang Thanh Ha also learns a variety of foods to provide nutrition and can beautify the skin and shape for herself every day. In the past, famous beauties often had breakfast with avocado and nuts to provide good nutrition for the body. But recently, the pearl girl has used a bright red fruit for breakfast and juice for the whole family to drink to help maintain health and beauty. Accordingly, this fruit is the red pomegranate. One of the fruits with the most positive effects for the body is liked and used regularly by many international beauties. Pomegranate contains a rich source of antioxidants along with vitamins A, vitamin C, vitamin E and many other minerals. Therefore, pomegranate can limit the skin aging process. Besides, pomegranate juice also works very well in the process of treating bruises on the skin. In addition, this bright red fruit also has the ability to fight aging, effectively beautify the skin, fade dark spots and help the skin stay bright. Increase resistance, reduce blood pressure against atherosclerosis… Tang Thanh Ha recently combined eating red pomegranate in meals and drinks to beautify the skin and fight aging. The famous beauties are always young and full of life. She eats a lot of fish and vegetables to help replenish the body’s nutrients. Lemongrass and mango are two of many vegetables and fruits that Tang Thanh Ha can use right in the garden. Nut milk is also the morning drink of the pearl girl. Tang Thanh Ha always applies dishes that combine fruits and vegetables… Pomegranate is a delicious and healthy fruit, but not everyone knows how to eat pomegranate or prepare healthy dishes from pomegranate. Let’s learn from Tang Thanh Ha, to know some remarkable points when making perfect pomegranate. SHOULD REMOVE BENEFITS As you know, in addition to the flesh, the seeds of pomegranates are warm, only describe, only blood, disinfect, and are used to treat prolonged diarrhea and bloody stools. Ripe pomegranate seeds also have very high nutritional value, have anti-bacterial effects. However, do not eat too many seeds and it is best to remove the seeds, because they are very hard and can cause intestinal obstruction when eaten in large quantities. Dental problems, diabetes, heat and heat in the body should limit eating pomegranate seeds. If the average person eats the seeds, they should chew them thoroughly or puree them. It is best to remove the pomegranate seeds. Pomegranate Salad Pomegranate is not only a drink but also a great ingredient for cooking for everyone. Try making a pomegranate salad that will make your meals more colorful and attractive, stimulate the taste and help you add more health. The method is also very simple, just separate the seeds and add to the rest of the salad ingredients. Pomegranate salad is very nutritious. Pomegranate SIRO In the pomegranate season, if you want to reserve, you can make the drink into syrup. By peeling the pomegranate seeds. Next, sprinkle 1 tablespoon of white sugar into the bottom of the jar, add 1/2 of the diced pomegranate seeds, and then sprinkle on 1 tablespoon of sugar. Finally, add the remaining pomegranate seeds and sprinkle 1 tablespoon sugar and 1/4 teaspoon salt on top. Put the jar of pomegranate seeds in a cool place, leave for about 2 to 3 weeks for the pomegranate seeds to come out of the water, then extract the syrup into a clean glass jar, store it in the refrigerator for later use. Pomegranate syrup helps you use it longer.

Donating meals to doctors and nurses of Bac Giang Provincial General Hospital. The Love Meal program, implemented by the Institute of Nutrition together with the Hanoi Professional Chefs Association and the Hanoi Media Association, today started delivering the first nutritious meals to Bac Giang General Hospital. . The first 300 nutritious meals of the program are worth 50,000 VND/serving, including rice soup, nutritional value of about 800-900 kcal. These meals are all prepared by skilled chefs of the Hanoi Professional Chefs Association and its members; All food is provided from partner Mega Market and the National Institute of Nutrition advises on developing the menu. Participating in the preparation of loving meals is a member of the Hanoi Professional Chefs Association such as Sao Mai Cooking Center; Hotel Metropole, Sheraton; Megamaket supermarket; Drum Dong wedding event center… The menu includes main dishes (grilled chicken, steak, fish cakes…) and side dishes (salads, mannequins, desserts, drinks…) are changed daily, ensuring sufficient energy and appetite for the medical staff. Meals are prepared with clean ingredients. The program aims to support the frontline medical staff who are struggling against the epidemic, especially in many localities with high infection rates such as Bac Giang and Bac Ninh, helping to ensure daily nutrition for medical staff. have enough health to work and resistance to disease. The goal of the program is to provide 10,000 slots (and possibly more) in a 20-day period. The meals are nutritious and delicious. Prof. Dr. Le Danh Tuyen, Director of the National Institute of Nutrition – Head of the Organizing Committee of the program said, “The meals of the doctors are calculated to meet the nutritional needs of health workers who work with high High temperatures, extreme temperatures require health, endurance and immunity to infection. Food safety is also of special concern to us. At the same time, the menus are diversely selected for the doctors and nurses to enjoy despite being tired. Therefore, the meals are made from food of clear origin, at the production facility to ensure the requirements and stored and transported in safe temperature conditions, then heated on the spot to serve the customers. doctors on the front lines”. After five days of launching, the program has received the support and contribution of many individuals, groups and businesses. Mr. Ha Hai Doan, Chairman of the Hanoi Professional Chefs Association (HPC), said, “HPC’s members are honored to participate in preparing meals for frontline medical doctors in the fight against the pandemic. The meals are affection and thanks to the doctors and nurses participating in the fight against the epidemic.”

Appetizers, snacks to help prevent colds in the rainy season Meal 1: Strawberry + spinach salad Salad Strawberry and spinach salad This salad may be light on calories, but heavy on nutritional content. Although spinach does not have significant amounts of zinc, it does provide the body with iron – another essential mineral. This is an interesting thing to note because when spinach is served with strawberries – one of the fruits with the most vitamin C – this combination allows the iron to be absorbed more quickly. That’s because vitamin C aids in the absorption of iron – which is also important for the immune system and maintaining energy levels because it makes hemoglobin. Hemoglobin is another name for red blood cells, which are essential for carrying oxygen from the lungs to the tissues. Meal 2: Chickpeas + tomato salad Salad of chickpeas, tomatoes and some other vegetables Did you know that a serving with half a cup of chickpeas provides 2g of resistant starch? In addition to being packed with fiber, healthy fats, and a bit of protein, chickpeas also have zinc. The combination of a legume family member with a vitamin C counterpart, a fresh berry tomato, makes for a great salad. In addition to their juicy taste, tomatoes are rich in lycopene, which not only gives the red pigment but also has antioxidant-like properties that may help fight cancer. Meal 3: Cauliflower + cashews Broccoli (broccoli) baked or boiled, fried will be more interesting and nutritious when sprinkled with cashews Have you ever thought of this combination? Cauliflower contains a significant amount of vitamins, while cashews contain zinc. Not only does zinc keep your immune system strong like a warrior, but it also promotes collagen production, which helps form hair, skin, and nails. Try adding cashews to steamed cauliflower! Dish 4: Chocolate dipped cherry Chocolate-dipped cherry desserts will surely be loved by children, and also help increase resistance in the rainy season It would be a big mistake not to mention this dessert, especially since dark chocolate is chock full of zinc and one of the best foods to prevent colds. A 100g chocolate bar (about 9.6mg of zinc) provides women with more than 100% of their daily mineral needs, but does not meet men’s needs of 11mg. Cherries are full of vitamin C, especially acerola or barbados cherries, which contain a large amount of 134% vitamin C. Meal 5: Kale salad (kale) + pumpkin seeds When you cook dishes with pumpkin, keep the seeds, roast them for salads! Kale is lauded in the vegetable world with good reason. Not only does this cruciferous vegetable give you an insane amount of vitamin K (more than 1,000%, in case you wonder), but it also provides 80mg of vitamin C, more than 100% of your daily intake. Pumpkin seeds are also high in nutrients, most notably zinc. Enjoy this nutrient-dense salad with wild salmon and you’ve got a complete meal. Dish 6: Spicy papaya salad + crab meat + bean sprouts Thai style salad not only stimulates the taste buds but also provides many vitamins and minerals for the body Women need 8mg of zinc per day and men need 11mg to ensure adequate testosterone production. Crab meat is rich in zinc, one crab can meet more than half of a woman’s need for zinc. Bean sprouts also add a little extra to the dish. And sweet, spicy papaya sauce will provide a dose of vitamin C for this Thai-style salad. Dish 7: Sweet potato + grilled garlic If you have sweet potatoes in your kitchen, and you find yourself sniffling a bit because of a cold, don’t forget this wonderful remedy! Sweet potatoes not only provide vitamin C, but also contain large amounts of beta-carotene – another antioxidant that helps fight heart disease, cancer and countless chronic diseases. To make the dish more strange, garlic contributes a good amount of zinc, vitamin B6 and magnesium. This spice also has good detoxifying properties. Making: Peel sweet potatoes, cut into long strips. Crush garlic cloves. Arrange sweet potatoes and garlic on a tray, place in the oven. If you have a charcoal stove, baked sweet potatoes will be even more delicious. Main dishes increase resistance, prevent colds in the rainy season Dish 8: Beef stew with potatoes With beef and potatoes, you can add carrots and tomatoes to make a delicious ragu that goes great with bread. Beef may not be classified as a superfood, but just 85g of beef can provide 7mg of zinc, almost fulfilling the need of 8mg/day for women (not pregnant). Meanwhile, potatoes are rich in vitamin C. This duo will “double sword match” in a delicious stew, increasing the body’s resistance. Dish 9: Grilled Pork + Stir-Fried Broccoli with Shiitake Shiitake mushrooms can be processed into countless delicious and nutritious cold-preventing dishes, providing you with zinc minerals Speaking of meat, pork is another great source of zinc, although the content isn’t as impressive as beef. Shiitake mushrooms (shiitake mushrooms) not only add delicious flavor to dishes, but 1 cup of mushrooms also provides 1.9mg of zinc. Broccoli provides a huge amount of vitamin C, 42mg half a cup to be exact, about 70% of your daily vitamin C needs. On cold rainy days, grilling a few slices of pork, served with sautéed broccoli, shiitake mushrooms (or steamed if you don’t like stir-frying), sounds delicious, don’t you think! Dish 10: Grilled chicken + mango salsa You can serve grilled chicken with fruit salsa with brown rice, noodles, pasta… Chicken contains 2.4mg of zinc per 85g of meat, and just one cup (128g) of ripe, juicy mango provides about 60mg of vitamin C. That’s 100% of the daily requirement for antioxidants! You can also add some other vegetables to make the grilled chicken more perfect. Ingredients (for 4 servings – about 400 calories) 4 skinless, boneless chicken breasts 2 teaspoons olive oil A little salt and chili powder 1 cup ripe mango cut into cubes 1 cup cubed butter 1 green lemon squeezed juice ½ cup diced red bell pepper ¼ cup chopped coriander (coriander) Processing Heat the grill over medium heat. Drizzle olive oil over chicken breasts, sprinkle with chili powder and salt for flavor. Grill the chicken breasts for 4-5 minutes on each side or until cooked through. While the chicken is grilling, put the mixture of mango, avocado, red bell pepper, and coriander in a bowl. Mix lemon juice with a little salt, pour into the bowl of vegetables. Remove the grilled chicken to a plate, top with salsa. Course 11: Pasta with tomato and red bell pepper With this pasta dish, you can use it with beef, chicken, shiitake… If you do a lot of cardio like running or swimming, you need to fuel up with a decent amount of carbs. On wet, rainy days, you need to make sure you’re getting enough vitamin C and zinc because running or swimming in cold weather can make you more susceptible to colds. Tomatoes contain zinc, while red bell peppers contain a large amount of vitamin C. This pasta dish is both delicious and helps you increase your resistance. Course 12: Lobster + Asparagus The combination of asparagus and lobster makes a great cold-preventing dish to prevent colds 85g of cooked lobster provides about 32% of your daily protein needs, and contains an adequate amount of zinc and vitamin B12. Asparagus provides a bit of vitamin C. The combination of asparagus and lobster makes a great cold-preventing dish to prevent colds. So if you need an excuse to dine like royalty, here’s one! Meal 13: Stir-fried oysters with pork and Brussels sprouts (tiny cabbage) With three ingredients: oysters, pork, and Brussels sprouts, you can also make oyster porridge, served with finely chopped sprouts mixed with pork salad! Stir-fried oyster meat with spices will taste better, and just eating 6 oysters (raw) provides women with 400% of their daily zinc needs. In addition, 4 cooked Brussels sprouts provide 108% of your daily vitamin C needs. However, you should not eat a lot of Brussels sprouts because it can cause bloating. Dish 14: Tuna “poké bowl” + purple cabbage and black sesame This Hawaiian style snack turns out to have a lot of health benefits Poké (pronounced as poh-kay) is a dish originating from Hawaii, meaning “slices”, derived from the habit of cutting slices of fresh fish caught from the sea to prepare snacks. native. Called “poké bowl” because this dish is usually served in a bowl, with the main ingredients being salmon, tuna mixed with soy sauce, served with rice sprinkled with sesame seeds, mixed with butter, ginger … One serving is about 150 calories, low in fat but high in protein and zinc. Black sesame seeds are not just for decorating dishes. Just ¼ cup provides 25% of the daily zinc requirement for women. Meanwhile, purple cabbage contains 50.7mg of vitamin C, accounting for 84% of the daily requirement. Try this dish now, friends, just “catch the culinary trend” with Poké, while fighting viruses and preventing colds. Nutritional drinks Course 15: Pineapple, Avocado and Spinach Smoothie Pineapple, avocado, spinach smoothie (can add banana) not only supports weight loss but is also very useful for you during the flu season. If by chance you are also in need of a weight loss smoothie, here is a suggestion. Pineapple is not only rich in vitamin C but also provides the body with a very important ingredient called bromelain. This enzyme actually helps reduce inflammation in the body caused by infection and/or injury. It also helps relieve the pain of acid reflux. On the other hand, avocado not only makes smoothies thick and rich in zinc, but also aids in getting rid of lower belly fat. This smoothie can be called a “elixir” for the body, not only preventing colds in the rainy season but also increasing energy. Meal 16: Raspberry + kiwi + chia seed smoothie Fruit smoothies with chia seeds are a delicious dessert Smoothies are more of a drink, but this one is a little different: between the raspberries and finely ground kiwi is a thick layer of chia seeds, which you can eat with a spoon like a chia pudding with added sauce. fruit. Raspberries provide zinc, while one kiwi provides 85% of the daily requirement for vitamin C. This dessert will be a “shield” to protect you from the rainy season cold. Dish 17: Date + orange smoothie Dates added to smoothies will bring a sweet, strange taste, and provide a lot of zinc for the body Dates are used in many vegan desserts for their richness, making up for the lack of eggs and butter in dishes that require these two ingredients. Dried dates provide zinc, and oranges contain vitamin C. Sip on this immunity-boosting smoothie!

Recently on the Kitchen Love Association, Nguyen Thu Ha (26 years old, Hai Duong) shared a series of very delicious salads, which many women asked to learn “secrets”. ”When I went to eat, I often ordered salad. Since the epidemic, there are no restaurants anymore, sometimes I like to eat, so I do it myself to serve my hobbies, but it’s fun to do it. For me, salad is a simple dish that is easy to make, takes no time and is good for health. Ha shared. Nguyen Thu Ha (26 years old, currently a kindergarten teacher in Hai Duong). 9X’s hobbies are traveling, love to learn positive things, and love to cook. Thu Ha said that she was not a person to eat the eatclean diet before, but she also consulted and knew that eatclean is a healthy healthy diet. And from there, she began to regularly make salads and other dishes for the whole family to eat. From the day of eating eatclean, Thu Ha feels her digestion is better, her body is lighter, her skin is also a little more beautiful, especially she always feels delicious and happy because she can eat her favorite food. With Thu Ha, each dish will be felt by her with her eyes first and then enjoyed with her taste. So the beautiful garnishes, changing ingredients in dishes, and combining sauces are the secrets she uses to keep the salad from becoming bland. Thu Ha’s salads are all easy to make and don’t take much time. On average, it will take her about 15-20 minutes to complete a salad. According to her, the stage of choosing ingredients is very important because those are things that are directly loaded into our bodies. With 9X, all ingredients must be clean and healthy, especially salads must pay more attention because most vegetables and fruits are in raw form. ”I can use the ingredients from the growers, or buy them from quality stores. When buying, it should be washed and soaked in salt. And let it drain before mixing. – 9X said. When sharing the salads she made on social networks, Thu Ha received an enthusiastic response from the sisters who love the kitchen. ”At first, I just thought of sharing my favorite dishes on the group so that I could learn many new ways with you, but I didn’t expect to receive so much attention. Many of you have also messaged asking about how to make it, sharing it, tagging each other to do it together, and giving compliments to your salad. I’m happy to be able to inspire people and I’m more motivated to share more positive things. For me, eating must first be fun, so I don’t force myself to follow a strict diet. I don’t diet, I just maintain healthy eating habits. In addition to salad, I also often make smoothies from fruits. I love to eat vegetables and fruits’ – Thu Ha is excited to share. Nguyen Tinh Photo: NVCC

Illustration. Drink plenty of water to help regulate body temperature and reduce sweating. Furthermore, water helps you flush toxins from your body through urine and prevents body odor. Choose loose clothes Cool clothes will prevent sweating. Light and airy fabrics such as cotton are very suitable for summer weather. Shoes also need to be breathable to avoid foot odor or being too tight. You can put a absorbent pad in the inside of your shoe to absorb sweat. Limit hot food Experts said that alcoholic beverages, caffeine or foods containing onions, garlic … are the causes of body odor. Especially, when you eat spicy, the amount of capsaicin in chili will stimulate sweat glands and cause your body to excrete more to cool down. Eat lots of green vegetables and fruits A healthy diet cannot be complete without fruits and vegetables rich in vitamins and minerals that aid digestion, keep the body hydrated, and effectively reduce perspiration. Some foods you should choose to include in your summer menu are squash, sweet potato, lettuce, beetroot, lettuce, watermelon, apple, orange, avocado… Balance the pH of the skin According to many studies, all bacteria cannot live in an acidic environment. Therefore, on hot days, you can apply some methods to lower the pH of your skin. Specifically, for facial skin, toners and toners are an ideal choice. As for areas that sweat a lot, such as palms, feet, and underarms, you can apply a thin layer of tea tree oil or apple cider vinegar. Wear “just in case” clothes If you sweat like a shower, keep an extra set of clothes in your bag for easy changing when needed. Exfoliate dead skin cells to unclog pores To unclog pores, you should exfoliate your face. Open pores will help eliminate toxins.

Tuna ingredients: – 320g tuna fillet, cut into 8 bite-sized cubes – 80ml soy sauce – 40ml sesame oil dầu – 1 teaspoon of white sesame oil – 2 avocados – 20g fresh ginger gừng Ingredients for making coffee sauce: – 4 cups of ristretto coffee – 20g sugar – 2 lemons, peeled and juiced – 1 small bell pepper – Fresh smell – 2 green onions – 200g cream cheese phô – 4 natural chili peppers Making: – Separate the avocado flesh, drizzle with lemon juice and cut into bite-sized cubes. – Diced bell peppers, add chopped coriander, season with salt and pepper to the cut avocado meat – Marinate the tuna fillet with soy sauce, sesame oil, fresh ginger and grated lemon zest, sprinkle a little white sesame oil and finely chopped onion on top. – Make coffee sauce: Heat ristretto coffee and sugar over medium heat until the solution thickens into a syrup. Be careful not to let the sugar burn, leading to a bitter syrup. After cooking, let the syrup cool. – Presentation: Whipped cream cheese and pour into a cup, spread the prepared avocado salad on top of the cheese and place a layer of tuna on top, garnish with red pepper and drizzle with ristretto coffee syrup. Can be eaten with sweet potato cake. Perform: Chef Ngoc Quyen

It may seem sophisticated because of the presence of many ingredients, but the way to cook Hoi An chicken rice is very simple and can be done at home. Ms. Pham Diep (Hai Phong) shared a recipe for delicious, well-prepared chicken rice that made many women admire. Chicken Rice Ingredients: – Chicken: 1 chicken – Vegetables: carrots, onions, cucumbers, bean sprouts, spring onions, laksa leaves, herbs of all kinds, onions, garlic, ginger, turmeric, lemon, chili, sesame… – Rice How to make chicken rice: – Wash chicken, wash with salt, wash again, drain, then take turmeric powder or turmeric juice to apply all over the skin to absorb evenly. – When boiling chicken, put in the pot of onion, ginger, and spices to make the chicken more delicious and richer. – Boil the chicken until cooked so that the chicken is not broken and the skin is not torn – Chicken broth is used to cook rice and a little sauce. – After boiled chicken, cut the thighs and wings into pieces, and tear the breast meat to mix the salad. Diep’s attractive chicken rice dish. Photo: NVCC Rice -Rice is washed, soaked before about 30 minutes with turmeric water, finished soaking, drained rice. -Put the rice on the pan and stir with a little oil and turmeric water until the rice color is opaque. -Pour the roasted rice into the pot and cook with chicken broth to get a fragrant, sticky yellow rice product. Salad -In the process of waiting for the chicken to cook, we prepare the ingredients for the salad. -Onion: cut into strips and soak in ice water to reduce pungent and crunchy. – Carrots, grated cucumbers, chopped laksa leaves. -Make salad dressing: Mix sugar, lemon juice, a little soup and minced garlic and mix well. -Pour the ingredients into a bowl and mix well for the vegetables to soak up the sweet and sour seasoning, then mix in a little sesame to increase the aroma. To make chicken rice at home, you can learn how to make it simple and quick by Ms. Diep. Photo: NVCC Chickencoop -Wash with salt water to drain and finely chop (prune gizzards into beautiful flowers). Stir-fry: Add onions, minced garlic and stir-fry until golden brown, add the chicken hearts and fry until fragrant. – Stir-fried chicken hearts divided into 2 parts, 1 part to make sauce, 1 part to stir-fry bean sprouts. Sauce -Put a small portion of the fried chicken intestines in with a little chicken broth, add seasoning, and pepper to the boil (if anyone doesn’t like a lot of fat, skim off the fat in the steps) so her sauce Diep is not very fatty. Stir-fried chicken heart with bean sprouts -Take all the remaining stir-fried intestines into the pan, add bean sprouts, onions and seasonings just enough, stir-fry until cooked, then add sliced ​​scallions for aroma. Make boiled chicken dipping soup – Perfect soup, chili sauce, pepper, lemon juice. Chicken rice dish: -Prepare mam and banana leaves, washed and dried – Then arrange the dishes in each corner, put the sauce bowl and sauce plate in the middle, wash and drain the herbs to the corner. – At home, there is a mold of sticky rice, so Pham Diep put the rice in to make it beautiful – Sprinkle a little more sesame on rice and salad, finally trim some flowers and vegetables, some cucumbers, carrots to eat to help reduce boredom.

Bitter gourd… wild Bitter gourd has a bitter taste, that’s why many people can’t eat it, but there are also many people who get used to it… addicted to that bitter taste. Since ancient times, the use of this fruit has been recognized by Eastern medicine, which is the effect of tonic blood, does not contain toxins, promotes the detoxification mechanism of the liver, and clears heat for the body. Modern medicine also has many studies showing the effects of bitter melon on human health. Specifically, the vitamin C content in bitter melon is nearly 20 times higher than that of cucumbers; Eating bitter melon will help increase glucose metabolism, reduce blood cholesterol, strengthen the immune system, protect the heart … For those who are used to eating bitter melon, there is no need to undergo preliminary processing to reduce bitterness when processing. For those who are not used to eating, before processing, it is necessary to peel off the intestines of the melon, blanch it in boiling water, and wash it many times with cold water. By doing so, the bitterness of the dish will be much less and it will be easier to enjoy. About a dozen years ago, the source is unknown, first from a few sidewalk beer shops, a mannequin dish appeared, at that time it was called by the curiously-sounding name “crocodile crossing the river”. But actually, it’s a type that can be called salad or mannequin is not wrong. Bitter melon is thinly sliced, soaked in ice to make it crispy, the heart of the plate is left with a lot of ice, covered with a food wrapper, and on top is a display of bitter melon and shrimp. Bitter gourd soaked in ice cold water has a crunchy texture, and when eaten with salted water, it is delicious and especially not bitter. In addition, it is also possible to make a normal loofah mannequin. Bitter gourd salad includes bitter gourd, bell pepper, onion, garlic, sugar, soy sauce, sesame oil and vinegar… All ingredients are preliminarily processed, sliced ​​thinly and mixed together. The dish is especially suitable for summer people who want to lose weight. In folklore, bitter melon is always used by Vietnamese people to make food in their daily meals, in addition, bitter melon is also used as a tea to help clear heat. And according to research by Japanese nutritionists, bitter melon is a longevity food with nutritional value “full of flavor”. With simple processing methods, it will help us to have a simple dish and drink. The most common in the dishes from bitter melon is bitter melon stuffed with meat. This dish, in addition to bitter melon, also has minced lean meat, wood ear, shiitake mushrooms (you can have it but you can’t), pepper, dried onions… If you leave the whole fruit, cut it along the body, remove all the intestines of the melon and put it into a pile. meat that has mixed the above ingredients inside, otherwise it can be cut into small pieces, putting the meat inside the intestines. Bitter melon stuffed with meat can be cooked into soup, when eaten, sprinkled with spring onions or can also be eaten with tomato sauce to eat with rice. Nature’s gift Another popular dish from bitter melon is stir-fried bitter melon with eggs. Bitter gourd is gutted, finely chopped, sautéed purple onion, chopped with lard, fragrant onion, put the melon on a large fire, then break the egg and stir well. The high heat makes the cooked eggs entwine with the bitter gourd pieces. When scrambled eggs with bitter melon, the bitterness in the melon is minimized. It is also a stir-fried dish from melon that can be sautéed with beef, with pork kidney or fried with mushrooms for a vegetarian dish. Hanoi market now has almost all stalls selling strabismus. Fish bought with onions, dill, a little chopped chili, flexible fish can be stuffed into each chunk of gutted melon and then cooked in soup. You can also chop melon like stir-fry and then cook soup with scallions, sprinkle with scallions when eating. This is a refreshing and nutritious dish. Also with the soup, you can cook bitter melon fish soup. Ingredients include 2-3 bitter melons, 1 fish, green onions, coriander, spices, sugar, salt, pepper. Clean the fish, drain it, blanch it in boiling water, then take it out and let it dry. Bitter melon washed, halved, gutted, cut into pieces about 2-3cm as you like. Boil about 2-3 bowls of water and then put the fish in the stew. Tasting spices to taste. When the fish is soft, add the bitter melon and cook on medium heat until the bitter melon is soft. Season with spices, pepper to taste, then remove the scallions, chopped coriander, you can turn off the stove and scoop out the bowl. Similarly can cook bitter melon with shrimp. Raw materials include melon, cleaned and peeled shrimp, raw spring rolls with scallions, coriander, salted fish sauce just enough. Shrimps are mixed with raw spring rolls, pepper, salt and dried onions. Then leave for 10 minutes for the shrimp to infuse the spices. Boil a sufficient amount of water, when the water is boiling, put each spoon of marinated shrimp in the pot and continue to boil on high heat to bring the water to a boil. Cook until the shrimp is cooked to the surface of the water, then drop in the bitter melon. Continue cooking until the bitter melon is cooked, then season to taste and then turn off the heat. Bitter melon is also suitable for making braised dishes. Can store copper fish, bitter melon with soy sauce. Ingredients include carp or carp, carp. Big fish are cut into pieces, cleaned, put under the same layer of fatty meat or pork skin, the cleaned bitter melon layer is divided vertically into 4 layers, then the second layer, then the fish, add a layer of bitter melon and finally pork belly. , add cork sauce, a little water, salted fish sauce, and then simmer for about 1-2 hours. Braised carp with bones is the best. However, when it’s time to eat, the fish always runs out after the bitter gourd. If you don’t stock with fish, you can braise bitter melon with soy sauce, then add a few drops of sesame oil, it will be very fragrant, eat with hot rice, salty vegetarian can use. Bitter gourd can also be sliced ​​thin, dried and then boiled in boiling water to drink like tea. Bitter gourd tea has a detoxifying effect, very good for health.

Recently, in the days of social distancing, Lan Khue continued to make people laugh when she showed off a series of dishes she cooked. From simple to sophisticated, she shows the skillful presentation and decoration that makes the dishes not only nutritious but also beautiful and neat. During the epidemic season, nutritious dishes that help strengthen the immune system are prioritized by Lan Khue. Fish and sour soup is cooked by her with ingredients such as salmon heads, okra, cabbage, and tomatoes. This cool dish is both nutritious and easy to eat, very suitable for hot summer days. The mother-of-one makes a vegetable soup that includes potatoes, peas, carrots, baby corn, and some minced meat. Seaweed soup cooked with minced meat is both delicious and cool and has many nutritious effects for health such as cancer prevention, good for digestion, heart, blood pressure … but processing is also quite simple. Continuing to be a delicious and easy-to-make dish made by Lan Khue, that is stir-fried clams with cinnamon leaves. This dish is very suitable to enjoy on a summer day, whether eaten alone or with white rice. Deep fried seabass dish is served with lettuce and cherry tomatoes. The supermodel chooses the next menu, which is soy sauce vermicelli. It is leaf vermicelli served with golden fried beans, spicy soy sauce and a variety of fresh vegetables such as lettuce, basil, and lettuce. The next dish on the menu of the epidemic season of the Lan Khue family is fried bean sprouts. This dish is quite frugal, both crispy and fragrant. Not only in lunch and dinner, breakfast is also focused by Lan Khue. Beef stew with vegetables served with bread was meticulously presented by her as well as a restaurant. She also makes rolls from rice paper, which saves time and doesn’t create a feeling of boredom. If you follow Lan Khue, you can see that she is very brave and skillful. From Asian dishes, European dishes do not make it difficult for a mother of one child. It is not uncommon for her to make people sob in praise when showing off her family’s dishes and trays on her personal page. The trays of rice cooked by Lan Khue usually have 3-5 dishes, including savory dishes, soups, and vegetables. The menu with 3 dishes includes dried shrimp and spinach soup, pork cooked with tomatoes, fried squid with chives leaves. And here is the menu of deep fried fish, fried green beans and soup. It can be seen that fish is a food that Lan Khue regularly adds to her home menu. She can transform many delicious dishes from fish, with many different ways of processing.

The happiest day of the day is eating well and sleeping well. But there is a vegetable we eat from childhood to adulthood but do not know that this vegetable is a natural sleeping pill. That is lettuce or lettuce. The way to eat salad is also very diverse, used to wrap grilled meat with, dip in hot pot, eat raw, stir-fry garlic… all dishes have a characteristic flavor of cool and fresh. It is worth mentioning that lettuce is extremely easy to grow, encouraging people to grow their own to eat, thus ensuring the safest and most hygienic. If you don’t have time, buy lettuce at the supermarket to be assured of quality. Lettuce leaves when cut will secrete a milky white fluid (also known as plastic), so the Latin name of lettuce is Lactuca, which means milk, is considered a nutrient-rich vegetable. Today, I introduce to everyone, the fried garlic salad, which is not only delicious but also extremely nutritious, is extremely simple and easy to make. To make this dish, the ingredients only include 300 grams of lettuce, 4 cloves of garlic, chicken juice, and seasoning seeds. First, put the minced garlic in a pan of boiling oil, fry until fragrant, then pour in the lettuce, stir-fry with your hands over high heat, season with spices and chicken juice accordingly, until it’s cooked. . If you are a spicy person, you can also add chili to suit your taste. According to nutrition experts, this garlic salad has the effect of restoring deep sleep. For those of you who often feel pressured, lose sleep at night, eating a lot of salads is very useful, so keep it in mind. In addition, the source of vitamin A and beta carotene in lettuce is abundant. In the composition of lettuce also contains antioxidants, extremely good for the human body. In particular, vitamin K in lettuce plays an important role in bone metabolism, increasing bone density by promoting the activity of bone-forming cells. Lettuce also supports Alzheimer’s patients by protecting neurons from damage. An incredibly easy-to-grow vegetable that offers immense benefits, lettuce deserves to be one of the “kings” in the vegetable kingdom.

Illustration. Image source: Internet Resources: 400g of chicken meat 500g zucchini. 1 ginger, scallions, coriander, seasoning seeds, spices. Wash chicken, cut into bite-sized pieces. Peel the zucchini, wash it, and slice it thickly. Marinate the chicken with seasoning, ginger, sugar, crushed red onion. Sauté garlic until fragrant, add chicken and stir-fry. Bring water to boil. Then add the zucchini, seasoning to taste. Turn off the heat, add some scallions, coriander and scoop out into a bowl to enjoy. Green pumpkin salad Illustration. Image source: Internet Resources: Zucchini: 250 gr; 1 carrot; Roasted sesame, roasted peanuts Ginger, chili, lemon: Just enough Herbs; Necessary seasoning, cooking oil. Making: Preliminary processing of ingredients: First, you peel the zucchini, then wash it with water and cut it into small strands or you can also use a specialized tool to plan it into strands. Put all the chopped zucchini into a small bowl, then put a little salt in the bowl and mix well by hand, squeeze and squeeze out the water to remove the unpleasant pungent smell of the zucchini. Prepare a pot of boiling water, put all the zucchini in the pot, then lightly peel, squeeze dry and set aside. With carrots, you also peel off the skin, then cut or grate into small, even lengths. Chilli washed, drained. Squeeze lemon juice. Ginger, after peeling, is washed with water, then chopped, then soaked in water to reduce the spicy taste, taken out and then drained. After picking herbs, soak them in a bowl of dilute salt water for 10 minutes, then take them out, drain the water, and then chop them. Mixing water: Put in a bowl a little sugar, monosodium glutamate, salt, lemon juice, ginger and fish sauce, beat the mixture. Put the carrots and zucchini in a large bowl, add the mixed water on top, add chopped chili, herbs, peanuts and roasted sesame, mix well and can be used immediately. Finally put the mannequin on a plate, sprinkle more herbs on top. Stir-fried zucchini with chicken gizzard Illustration. Image source: Internet Resources: 1 set chicken gizzard; Green zucchini: 200g Bean sprouts: 200gr Green onions, dried onions, spices, pepper: Just enough. Stir-fried zucchini with chicken hearts, delicious and easy to eat Making: First, wash the chicken gizzard, squeeze the salt thoroughly and then wash it several times with clean water. Cut into bite-sized pieces, marinate with 1 teaspoon seasoning powder and a pinch of pepper for about 15 minutes. Green zucchini, peeled, gutted, washed, sliced ​​thin. Bean sprouts washed and dried. Then, put the pan on the stove, add 1 tablespoon of cooking oil, saute the minced onion, then add the chicken gizzards and stir-fry, then remove to a separate plate. Continue to stir-fry the squash. When the squash is ripe, add the bean sprouts and stir-fry together, seasoning to taste. Quickly stir the bean sprouts and squash, then pour the fried gizzards into the same island, add scallions, stir until the onions are cooked, then turn off the stove. When serving, remove to a plate, sprinkle pepper on top for aroma if you like. Zucchini soup cooked with dried shrimp tôm Illustration. Image source: Internet Resources: 1 zucchini, 50 g dried shrimp. Green onions, seasoning, salt and sugar. Making: Peel the zucchini, wash it, and cut it into slices. Sliced ​​scallions. Soaked dried shrimp softened. Crush slightly then marinate with seasoning seeds, salt, sugar. Sauté onion, add shrimp to the island. Next, put the zucchini on the island briefly. Add boiling water to cook, seasoning to taste.

The entire population has strictly followed the government’s 5K regulations on epidemic prevention, including avoiding large gatherings and limiting contact. Gyms and exercise clubs have been temporarily closed for a few weeks now and this is probably the big “nightmare” that the sisters need to face right now. It’s hard to raise the spirit to practice, but it’s even harder to go to the kitchen to make serious food. In order to completely prevent the “overflowing” fat situation, Vietnamese stars are eager to motivate each other by showing off their eye-catching food with countless “insidious” recipes: eat but not fat. Leading the healthy eating line is Miss Do Thi Ha. Since the day she took on the heavy crown on her shoulders, the Thanh beauty has always been strict with her diet to perfect the look of 10. Looking at the beauty’s white meat salad is enough to understand why the set Recent bikini photos are so cool. Runner-up Kieu Loan is no longer criticized as “elephant foot” or “fat” runner, she has changed and attached to a sexy image. On anti-epidemic days, the queen knows how to rap, practice yoga at home and cook in the kitchen. According to the beauty of Quang, “recent meals are almost green and no rice”. Tieu Vy has just appeared on the cover of the magazine and burned all eyes with her charisma and sexy body. In order to keep social distance without getting fat, she regularly plans and eats 100% homemade food. “Gym doll” Miu Le these days no longer shares her workout photos, but instead “mlem” fans with her series of recipes. Being a heavy exerciser, Miu Le loads up a lot of food, but it’s all under control. The healthiest dish she recently revealed is a sandwich spread with fresh avocado and poached eggs. Mother of two Luu Huong Giang these days pulls out the guitar to beat and take pictures for fun, but still doesn’t forget the task of eating healthy. She shares her meal is a salad with lots of toppings are fresh vegetables and fresh cheese. Diem My 9X has just had a “break through” the rating network when she released a set of photos with a super dangerous cut bikini. Looking at the actress’s figure is enough to understand how harsh her diet is. The beauty shared on the story that the lunch for her who wants to lose 2 pounds is only broccoli and boiled cabbage. It’s so pitiful! The secret to staying confident despite anti-fans is working out and eating with a plan. She usually alternates 1 week of a plant-based diet and 1 week of a normal diet. Her chill meal after a week of eating all plants is brown rice and a variety of Japanese condiments. Besides, the beauty is also flexible to change dishes for her menu, which is to make pancakes with ingredients of bananas, oats, eggs, super attractive milk. Rich kid Ngoc Thanh Tam, besides sweating profusely at the family gym, also eats very carefully and carefully. She shares an interesting and delicious way to eat clean with the recipe: fish spring rolls with brown rice paper and fried with air fryer, grilled chicken salad and brown rice vermicelli. The big sister of the village, Vo Hoang Yen, is the same every season when she is always aware that diet is important to her career. The weight loss meal that the supermodel shared included: oats, nuts, sesame seeds and a few slices of cheese. Thuy Vi works hard every day in lingerie to post on social media. After 7749 times of beating and rebuilding her body, she is now clearly aware of keeping fit by controlling calories in. On the day of the epidemic, the hot girl Ca Mau made salmon soaked in soy sauce, a dish that experts considered to be rich in protein and good fat. Si Thanh is 35 years old this year but her body is still 20 years old. To do that, she actively does yoga and plank every day. More specifically, she is a follower of vegetarianism. Although being a vegetarian, it does not mean that it is not enough and makes the eater less healthy. But perhaps all of the above cases are still not as “crazy” as the final boss, Hien Ho. She put all the ingredients of a meal such as strawberries, bananas, nut milk, chia seeds, spinach, kale and… chicken breast into a puree to make a smoothie. This recipe is suitable for hot sunny days and lazy to eat when you just need to “gour” and you’re done. The above meals are for reference only. Women who want to control their weight well need to rely on their body index such as age, gender, height, weight. The amount of food each person eats is different. She can only refer to the ingredients to flexibly change dishes, fight anorexia and stress. Although there is currently no official announcement when the gym will open, let’s keep a positive and optimistic spirit with our goals, we will never worry about gaining weight or belly fat.

Ingredients of lotus root salad with shrimp and meat 400 gr lotus root
200 gr prawns
200 gr pork belly
1 carrot
Lettuce, coriander, chili, garlic
Crushed roasted peanuts, fried onions
Seasoning: Fish sauce, salt, sugar, salt, lemon, vinegar. Delicious dish every day: Lotus root salad with shrimp and meat. How to make lotus root salad with shrimp and meat Wash lotus root, tear it in half, mix with 1 teaspoon of sugar, 1 teaspoon of salt, 2 teaspoons of vinegar. Carrots peeled, washed and thinly sliced, mixed with 1 teaspoon of salt, left for about 15 minutes and then squeezed out the water. Coriander, washed, finely chopped. Chili, minced garlic.
Shrimps are washed, boiled for about 10 minutes, then taken out, washed with cold water and peeled, removed the black thread on the back and split the shrimp in half. Bacon is only washed, boiled, cut into thin pieces.
Mixing salad dressing: Mix 2 tablespoons of fish sauce, 1.5 tablespoons of sugar, 2 tablespoons of filtered water, 1 teaspoon of lemon juice with garlic and minced chili.
Put the lotus root in a large bowl, add carrots, shrimp, and meat, then add the salad dressing and mix well. Leave for about 5 minutes, then re-season the seasoning so that it is sour and sweet. Add cilantro, mixed coriander, then put the lotus root salad with shrimp and meat on a plate, sprinkle with fried onions, and roasted peanuts to complete.

You can add lean meat to vegetable salads to make them more delicious and fuller for longer. Many people eat salad to lose weight but the result is weight gain. The reason is that some ingredients in salads contain fat and are high in calories. In addition, many people still feel hungry after eating salad, so they continue to add other dishes, so they cannot change their weight. Therefore, you must be careful when using salad dressings. In addition, you should only add a moderate amount of sauce, which has a lower fat content. Green salad The foundation of a salad that fits your diet should be green vegetables. Most dieters will choose lettuces for salads because they are very low in calories. Beans also make a great salad, they’re packed with protein and fiber. In addition, choose bok choy, spinach, watercress, broccoli, spinach… Busy people can use a handful of cabbage in a salad bowl to increase the crunchiness of the dish. You can chop the vegetables to make them more palatable. Some chefs even add herbs. Colorful vegetable salad In addition to green vegetables, colorful vegetables are also great for making delicious salads with weight loss effects. Red: Shredded or sliced ​​tomatoes, grated or sliced ​​radishes, chopped red onions, sliced ​​bell peppers… Orange: Shredded or thinly sliced ​​carrots, diced sweet potatoes. Yellow and white: Diced onions, boiled corn, seeded yellow tomatoes, finely chopped shallots, cauliflower, white asparagus, Purple: Shredded purple cabbage, eggplant Green: Thinly sliced ​​green onions, peas, broccoli, sliced ​​cucumber, celery. Venture outside your comfort zone when choosing vegetables. Sometimes combinations you never thought would be delicious turn out to be your favourites. Also, don’t worry too much about calories when you add veggies. Most vegetables are low in calories and high in nutrients. If you’re concerned about the sugar or starch content of certain vegetables (like beets or potatoes), cut back. Healthy Fats Your salad will taste better with a healthy fat source. Of course, adding fat to a salad that fits your diet will increase the calorie count. So smart dieters should supplement them in moderation. Options include avocado, olive oil, almonds, walnuts, sunflower seeds, pumpkin seeds, etc. More protein If salad is the main course of the meal, you should add a lean protein source to build muscle. You’ll also find that salads with protein help you feel fuller for longer. Remember grilled lean beef or chicken. You can choose to add salmon, tuna, shrimp… Many people add deli meats to salads, noting that some deli meats are high in sodium and saturated fat. Mix herbs and spices One of the best ways to spice up a salad is to add chopped herbs. The list includes basil, chives, cilantro, parsley… Limit sauces If you already have all the delicious and healthy ingredients, the final step is to add the salad dressing. Most sauces are high in fat and calories. You may find that you don’t even need sauce, but simply sprinkle with a pinch of salt and pepper or mix with olive oil. Some dieters add a little citrus. According to VTC News

Ordering food through apps for delivery is the first choice of foodies during the epidemic season. Kimbap, spicy rice cakes, chicken balls, mixed rice… at the restaurants below promise to satisfy your passion for enjoying Korean food. Theb6.saigon For those who love kimbap, you can choose the traditional or fried rice box with basic flavors such as yellow mustard tuna, char siu, spicy crispy chicken, spicy Korean fish cake, bulgogi beef. In addition, some food sets with a combination of Korean mixed vermicelli, spicy chicken balls, tuna salad, kimbap… are suggestions not to be missed. Diners commented: Phuongthao Mai: “Enthusiastic staff, beautifully decorated food. The quality of the food is guaranteed. Even though I bought it home about 2 hours later, I still felt delicious.” NNguyen: “The presentation of the dish is eye-catching, but most of the taste is quite bland”. Mai Thanh Tung: “I ordered a set of 10 dishes with the price of 300,000 VND for a group of 3-4 people to eat. Kimbap is firm, sticky rice seeds and quite a lot of filling. Chicken is made with 3 kinds of sauce, I like it the most. It’s spicy chicken with cheese potatoes. The staff is friendly.” Korea House – Delivery Korea Food The menu is diverse, customers have many choices from odd dishes to combos for large groups. Some food sets are suitable for 1 person to eat: – Kimchi fried rice, spicy chicken balls, fried mandu – Sausage kimbap, mixed vermicelli, cheese shake chicken, french fries – Traditional kimbap, cheese kimbap, cheese shake chicken, fried mandu Some food sets are suitable for large groups: – Kimbap, chicken balls, mixed vermicelli, vermicelli rolls, french fries – Kimbap, chicken balls with cheese sauce, chicken wings, mixed vermicelli, cheese shake tokbokki, salad – Kimbap, chicken balls with honey sauce, chicken wings with spicy sauce, mixed noodles, salad, tokbokki with garlic sauce, fried sausages, drinks Diners commented: Citastyfood: “Tokbokki or fried noodles with octopus is quite spicy. Fresh octopus, crispy meat. Tokbokki is cut into fancy large pieces. The food box is priced at 329,000 VND quite a lot, well seasoned, beautifully presented, appropriate. for 3-4 people to enjoy”. Foodee_bzd6i1il: “I ordered crispy chicken kimbap but the shop delivered deep-fried kimbap. The dish was quite oily”. Thuy Duong: “The food is not so excellent. Shipper complained that the restaurant made the dishes out of order, had to wait for an hour”. Food No need to spend time preparing, you can still enjoy a hearty meal when ordering at this online restaurant. The menu is diverse with Vietnamese flavors mixed with Korean dishes. The meals are presented in eye-catching sets, helping to stimulate the taste buds of diners. A series of delicious dishes worth trying include mixed rice, chicken tokbokki with honey sauce, spicy noodles, egg rolls, salad… Diners commented: Llickthespoon: “Spicy chicken with rice cakes is delicious, spicy chicken is sweet and sweet to the mouth and not dry. Egg rolls are full of crab sticks, sausages, beef kimbap are marinated in a rich sauce and dipped in soy sauce when eaten. Spicy octopus noodles. There are chewy noodles soaked in a spicy sauce, fresh and crispy octopus. Flexible rice cakes, fish cakes, crab sticks and cheese, spicy and salty sauce. Stir-fried vermicelli is combined with shrimp, squid, octopus, vegetables and fruits. yarn eggs”. U-Milktea Besides the familiar single Korean dishes, you have the opportunity to enjoy many different flavors in each of the restaurant’s culinary combos. Preparation time ranges from 15-20 minutes. Combo for 1 person including traditional kimbap, spicy chicken balls, french fries. Combo for 2 includes traditional kimbap and tokbokki, crab stick cheese salad, french fries. Combos for cheese lovers include cheese kimbap, cheese tokbokki, octopus noodles, spicy chicken and mandu or fries. Fried food combo includes mandu, spicy sausage, cheese shake chicken and cheese fries. Diners commented: Thanh Truc: “The buffet set for 189,000 VND includes traditional kimbap, egg roll with crab stick, chicken balls with cheese sauce, cheese salad and beef kimchi rice. Black soy sauce noodles with not much sauce but tasty, delicious food. with a variety of dishes such as meat, crab sticks, sausages, vegetables. The restaurant does not make dishes quickly but makes up for quality food.” Daisy Truong: “In general, the dishes are delicious, not too spicy. The food is hot, with mixed salads to help you get bored. You can order more fruit tea to quench your thirst. Natural peach tea, slightly sweet grape tea. The price is suitable for the quality of the dish”. The attractive cold rice cake of Koreans Sticky rice cake is a familiar dish, appearing a lot during holidays in Korea. You can follow the following recipe to have this cool cake.

Notably, this green fruit is also extremely expensive, up to 480,000-650,000 VND/kg. Ms. Nguyen Hong Hanh – a focal point selling fruit in Ho Chi Minh City, said that ripe mangosteen is familiar to many people. But few people know that the green mangosteen is still a rare specialty dish, because the collection and preliminary processing takes a lot of effort. Moreover, because there is only one season each year, the price of this fruit is not cheap. Therefore, every year in the season, Hanh also takes mangosteen in Binh Duong, Tay Ninh, … to sell. Both green and ripe mangosteen are available. Green mangosteen – a southern product that is more expensive than ripe mangosteen (photo: NT) With unpeeled green mangosteen, she is selling from 80,000-95,000 VND/kg. Particularly, peeled mangosteen is extremely expensive, up to 550,000 VND/kg. Because, it takes about 4-5kg of fruit to get 1kg of intestine, not to mention the peeling time also takes up to 1.5-2 hours. Green mangosteen pulp is often used to make salads. Because the fruit is still green, the skin is quite hard and has a lot of latex, if the buyer does not know how to prepare it, the mangosteen will be black, eating acrid. Therefore, she often peels it for customers to buy and process it and preserve it for longer. To make a delicious salad, according to Ms. Hanh, do not choose young or overripe fruit, but must choose those with green skin but old enough, the skin has a tan that is ripe enough, the mangosteen flesh inside will be crispy. Sweet, moderately sour, firm, with a strange acrid taste. In particular, when picking the fruit, it must be peeled and preserved immediately, if left 1-2 days late, the mangosteen will not be able to make salad. “This year, the mangosteen crop failed, so every day I only picked 30-40kg of green mangosteen. Customers who want to buy ready-made peeled fruits must order 1-2 days in advance, I mobilized family members to peel them in time. As a matter of fact, there was a time when I sold a few quintals of this type of mangosteen,” said Hanh. Green mangosteen flesh costs over half a million dong/kg (photo: NT) Ms. Tran Thi Hien – the focal point of selling mangosteen in Binh Duong – shared that mangosteen is grown in many localities, but the most famous delicious is Binh Duong mangosteen. This is also the place where the chicken mangosteen salad is strange, anyone who eats it once will always remember it forever. Because there is only one season each year, lasting from May to the end of June, many people take advantage of this time to order to enjoy the best green mangosteen. Ms. Hien said that the preliminary processing of green mangosteen is very elaborate because the skin is hard, easy to drain, and harder to peel than ripe mangosteen. So, just peel and wash under the tap to remove the pus. The processor must be skillful, otherwise the mangosteen will be crushed, not keeping the whiteness. While ripe mangosteen prices range from 70,000-80,000 VND/kg, pre-cut green mangosteen costs up to 480,000-650,000 VND/kg depending on the time. Even at the beginning of the fruit season, there was not much fruit, the price of mangosteen guts peaked to about 800,000 VND/kg, but there were still no goods for sale. Green mangosteen is used to make salad, but it is not always available to buy and eat (photo: NT) “Every day, I collect 15-20kg of mangosteen intestines, no matter where I peel, customers will order there, so the goods always keep their freshness and crispiness. It is estimated that I can sell about 1 quintal of mangosteen/day,” said Hien. Because it is quite expensive, people often buy 0.5-1kg of fruit pulp or buy 2-4kg of unpeeled fruit. Many guests from the North want to enjoy this specialty, she has to peel it and then send the plane out. Because if you leave the skin of the fruit, it will ripen quickly, lose the crispness and deliciousness characteristic of green mangosteen. Having enjoyed the mangosteen chicken salad for the first time during his trip to Binh Duong 2 years ago, Mr. Le Quang Chien from Duy Tan (Cau Giay, Hanoi) admitted: “The sour, sweet, and acrid taste of mangosteen has ended. Combined with salad dressing and sweet chicken meat, it is quite strange to eat, creating an unforgettable flavor. Since then, every time when mangosteen season comes, I ask my friends in it to send it out as a drink for guests.” However, in order to choose delicious green mangosteen fruits, he must order 2-3 days in advance to have them with extremely expensive prices, up to 600,000 VND/kg of mangosteen flesh. Therefore, each season he only dares to order 2-4kg of green mangosteen to spend with guests, called to enjoy a bit of Southern specialties, Mr. Chien shared.

Due to the impact of the Covid-19 epidemic, the 2021 Buddha’s birthday season will be without vegetarian meals at temples and shrines… Instead of gathering in crowded places, you should order hot pot, noodle soup, vegetarian vermicelli .. . go home. Here are the delicious vegetarian restaurants in Ho Chi Minh City, receiving a rating of 7/10 points on food delivery apps. Vegetarian Restaurant KVegetarian The menu has a variety of vegetarian and vegan dishes, including appetizers, salads, soups, stir-fries, vermicelli, vegetables, rice, soup, hot pot. 3 new dishes of the restaurant that attract diners are fresh red bean porridge cooked with mushrooms, baby mushrooms stir-fried with spicy butter, vegetarian chicken thighs stir-fried with spicy curry. The restaurant combines Vietnamese and foreign cuisine with rich flavors such as kimbap, wrap rolls, Mongolian salad, Hue vermicelli, pad Thai. Strange hotpot dishes like Thailand, mushrooms, tom yum… Evaluate: Huyen Luu: “I order food through Now, fast delivery. I like the dumplings here the most, small and delicious. However, the dumplings stuck to the paper bag. The shop should replace the paper bag with a container. “. Ngan Tran: “I ordered food to take home, strange dishes, beautifully presented, good containers. Attentive service”. Hami Van: “The vegetarian noodle soup is bad, the other dishes are good”. Vajra If you like luxurious and exotic dishes, you can order options such as Thuy bamboo Hoang Hoa, Nine Years of Face, Long Nu Tien Ngoc, Phu Van Yen Tu, Ky Vien Yen Tu, Long Hoa Hai Hoi. … Four seasons salad, four seasons meditation pizza, Vajra spring rolls… are other unique dishes that diners can experience. The shop includes many savory dishes such as Peking duck, crab spring rolls, honey grilled pork, shrimp cakes, snails with green pepper sauce… Evaluate: Phuong Lu: “The vegetarian food here is delicious but the taste is a bit strong, especially the Thai hot pot. The rice dishes are not delicious. The price is not cheap, nor too expensive”. Hango76: “The restaurant uses old vermicelli, not flexible”. Trung Nguyen: “I ordered the restaurant’s best-selling dishes such as spring rolls, lotus leaf rice and Thai hot pot. All were delicious, lotus leaf rice was delicious, Thai hot pot had a lot of food. Dessert had Italian flan, which was eaten normally. , fat leopard like pudding, fragrant almond milk tea, not too sweet”. Vegetarian Mani The menu of vegetarian dishes is not too rich, but enough choices for office lunch with main dishes, stir-fries, soup, priced at 45,000 VND, are popular with working people. The breakfast dishes are quite basic such as rice ribs, skin, rolls, rolls, wonton noodles, Nam Vang noodles for about 45,000-50,000 VND. The special dish of the day is 50,000 VND duck noodles (only served on Thursdays). Evaluate: Thao Hien: “The vegetarian rice restaurant is small, but the food is very good. In particular, the vegetarian pork ribs broken rice is not inferior to the salty food. The fried rice is also very delicious, eating well, no need to add soy sauce”. Kim Nguyen: “The shop has fixed dishes as well as changes from day to day. I’ve tried banh cuon, banh xeo, seaweed salad, all of them are delicious. Reasonable price with quality”. Tina Nguyen: “The pancakes delivered are a bit thick, not crispy, so they get bored quickly”. The Organic – Vegetarian Restaurant With clean ingredients, the restaurant is a culinary rendezvous for many vegetarians. The restaurant menu is built according to the Go – Grow – Glow formula. “Go set” helps diners replenish necessary energy daily, with dishes such as Quang noodles, pineapple fried rice, Organic curry, spaghetti… “Grow set” is for those who want toned body, The main dishes come from tofu, including spring rolls, sour soup, soup. “Glow set” provides an abundant source of vitamins for the body with salads and salads. Evaluate: Taingo1812: “The taste is quite salty, the vegetarian food that I ate saw shrimp antennae in the take-out curry”. Trandung3765: “Chao hot pot here is quite delicious. The aroma and fat of coconut milk combined with the spicy taste of satay, the richness of Chao, creates an irresistible attraction”. Thanh Nghia Ho: “Good food, dedicated service. Compared to other restaurants in District 1, such prices are very good”. An Duyen Green Kitchen The vegetarian restaurant serves a variety of appetizers, salads, salads and main dishes, but especially hot pot. The flavors that conquer diners include Thai hot pot, mushroom, chao, fish sauce, floating season flowers, miso, Thap Bao. Hotpot with fish sauce, chao, and Thai for those who like bold flavors. Mushroom, miso hotpot with sweet broth will be suitable for “eat clean” believers. Before slurping at the hot pot, you can order a variety of appetizers such as salted roasted tofu, cheese spring rolls, spring rolls, and corn cakes. The restaurant also has a menu of savory vegetarian dishes such as roasted pork with sautéed cabbage, braised mackerel, and fragrant roasted duck. Evaluate: Hieu Nguyen Trung: “Fried rice with fruit is quite delicious, just eaten. Boiled vegetables have just arrived, served with bold stew. Spicy vegetarian hotpot can be eaten.” Thuc Nhi Huynh: “I ordered pad Thai, but the shop mistakenly delivered it as pad vermicelli. The dish is sweet, not suitable for taste”. Yangtze: “The dish is seasoned to taste, light and light, low in fat. The bowl of buu soup is cool to drink, the lotus tea is rich in flavor. The rice straw is quite good here.”

Where are the leaves and flowers – a wild plant that grows a lot in An Giang. Photo: Tourism Newspaper Prohoc sauce (prohok – boo hoc), according to my mother-in-law, the climate in the South has two seasons: rainy and sunny. In addition to the rice season, the fish season is also the main season of the Khmer farmers in the South. They catch fish in many forms such as slapping or fishing, spreading nets, fishing nets, etc. Where they can be caught, they can be dried there with large fish, while small fish are made into beef sauce. Every house makes two or three jars to eat all year round. Bo hoc sauce is almost considered as the main dish in the culinary life of the Khmer people as well as the Vietnamese people’s snakehead, choke, and roe sauces. Although their way of making prohoc fish sauce is similar to that in Cambodia, but through the stages to become bohoc sauce, it is necessary that there is no longer a musty smell, especially without maggots. Usually they use snakehead fish more than other types of fish, of course, snakehead fish to make fish sauce will be more delicious. Select suffocated snakehead fish, scrape the scales, scrape the blood on the spine, wash and soak in cold water for a day and a night (24g), then take it out and leave it in a basket to drain. Use a knife to gradually fish the fish, add a small pinch of salt and a little cold rice, mix well. Incubate in a sealed container, the next day take out the fish and place it in a thick basket, cover the basket with a piece of mocha, use a rock or heavy object to ballast the water with a fishy smell. Then, put the fish in a jar or glass glue, use your hands to receive the fish easily, cut the mo areca to fit the mouth of the jar or glue it on, use a bamboo brace to fasten it. Then proceed to cook salt water poured over the fish and then dried in the sun. About three months, the fish sauce can be eaten, but only used for making stewed, fried, seasoned soups, cooked vermicelli or cooked with potted rice noodles with shaved corn with straw mushrooms and snakehead fish or shrimp. If you want to eat it raw, you must leave it for a year or more, the longer you leave it, the more delicious it will be. Beef broth of Khmer people. Usually fish sauce is eaten raw with thinly sliced ​​​​fruit or paired with herbs of all kinds. In particular, when cooking vermicelli, fish meat is shredded, boned, put in a mortar with wormwood vermicelli, boiled, combed for water, then added fresh snakehead fish, pork, minced lemongrass into the pot of water. leo. Those who have never eaten prahoc sauce, when they heard the name mentioned, they were afraid. But if you happen to stand in the wind, someone is cooking fish sauce, the sense of smell can enjoy a faint aroma mixed between the pungent smell of brewed fish and the sweet aroma of fish sauce. That taste makes us drowsy, listening to the hungry stomach. Having a sip of spinach soup or a bowl of vermicelli, there was nothing happier than that. Happier if you can eat a piece of raw fish sauce sandwiched with the fruit, the sour and sour taste of the fish sauce mixed with the sweet and fragrant taste of the fish sauce, the warm and spicy taste of minced lemongrass, dissolved in a sip of wine cooked with rice, is nothing better. It’s like listening to the wine pushing the fish sauce and slowly drifting into the throat, slowly ripening… gradually…, falling into the stomach. Please bear with me, I don’t know what language to use to describe all that “delicious” pleasure! Where is the dried gourd salad with choke fish . Photo: Tourism Newspaper At home, my wife gently washes each bunch of young leaves, each tiny bunch of tiny aluminum flakes, drains before mixing the salad with cucumber, thinly sliced ​​tomatoes, and purple onions. Similar to the way to mix durian salad of the Vietnamese people in Sam mountain (Chau Doc, An Giang), it is mixed with dried snakehead fish, shredded grilled snakehead fish or with shrimp, tiger, boiled bacon cut into pieces and eaten together. coriander leaves. But, with the Khmer it is a little different. After washing vegetables, tomatoes are grated into thin circles; thinly sliced ​​purple onion; cilantro, chopped coriander only; chili, minced garlic. After that, my wife started to process the mixed water and put the cooked tamarind in a bowl to make boiling water, stirring to dissolve the tamarind rice. Then she began to process the mixed water, using cooked tamarind in a bowl or cup, boiling water in, stirring with chopsticks until the sour substance was diluted in the water. Prahoc sauce is also put in a bowl, add boiling water, and crumble until the meat is broken. Then, comb the water to decant the fish baits and bones. Crush garlic, chili, add a little granulated sugar and then add two kinds of tamarind juice, fish sauce, stir well, sweet and sour seasoning. When the shrimp or tiger is cooked, take it out, take out the cooked meat and cut it into thin pieces. Put both in a bowl of vegetables, add the mixed water, mix well with the leaves and flowers, then start enjoying. Unlike at home, where I sit to eat on a chair around the table, Khmer people eat on a plank, all the dishes are arranged in the heart of the board. Everyone in the family, along with my father’s two brothers and my (mother’s) brother, my wife sat cross-legged around the tray of rice. My father is the oldest person in the family, holding a cup and chopsticks to invite: “Each oot kho nia hop bai” (the whole family eats rice). I took each chopsticks of salad into my mouth, chewed slowly, the sweet and sour taste of cucumber, tomato, the spicy taste of garlic, chili, laksa leaves, coriander mixed with the sweetness of shrimp meat, the fat of pork belly. shine in the district with the sweet and bitter taste of sorrow. All of these are imbued with the sweet aroma of beef sauce, creating a delicious taste. Sorrow salad is no longer a favorite dish for men to sip with kh Kha wine, there is nothing better than telling stories in gatherings. My father-in-law holds a bottle of wine that is fermented with home-cooked glutinous rice that my uncle and I bring in according to the Khmer custom in the days of Sene Dolta (anniversary ceremony). He poured out a small glass, clear drops of wine slowly sparkling, showing a very high alcohol concentration. Picking up the glass, he said: “Onh Chon ate every ounce of happiness” (inviting everyone to drink wine). He brought a glass of wine to his lips, gulped it down, then wheezed, said: “Sê Chchanh” (good wine) and then poured a pass for each person. When I came to my circle, I refused because the wine was too strong, but my uncle said: “Num salinh top brother chon” (Ba Thuong Ba just invited). Hearing that, I couldn’t refuse and reached out to accept the wine glass. Before drinking, I picked up a chopsticks of salad, put it in my mouth, chewed it slowly, enjoying the sweet aroma, then swallowed, then gulped down the glass with my breath, the spicy alcohol on the surface of my tongue and then “swallowed” the salad pieces for them. drifting slowly, slowly, heating up as if they were ripening, softening and disintegrating. Enjoying this delicious dish, I realized that, no matter how sad, but when chewing a piece of melancholy salad, the sorrow is also broken and blended into the delicious taste that gradually drifts down to the stomach, leaving only a sweet, bitter aftertaste on the tip of the tongue that we always feel like eating more! Chau Doc (An Giang), where is known as the “kingdom” of fish sauce. Photo: Huynh LamTGTT On that day, when the cool winds swayed the surface of the Hau River, the first rain of the April season watered the fields and awakened the young shrimps that were still sleeping in spring in the shells clinging to the field or in frogs and crab burrows. , eels, snakes… At that time, the uncles started a self-reliant life. This is also the time when Khmer farmers are busy for the rice sowing season. The lush green carpets grow with the water. The shrimps are also growing up. By the middle of the eighth month of the lunar calendar, the rice begins to ripen and the fields are golden, and people are anxious for the harvest. The fields are drained and the water flows down the canals and canals. This is the season of catching shrimp. Children, adults, women, young people, anyone can participate. People use bamboo slats, walk in the deep corners of the fields or use fine nets to drag along the canals. But the most common is to use scrubbing to place the free place to drain the water flowing down the canals to catch shrimp. Shrimp is an inexpensive source of wild food, but rich in protein, calcium, and easy to prepare. Can be boiled with rice paper, raw vegetables; fried dough; warehouse; roasted… but the best is to make fish sauce. The Khmer shrimp paste, called bo-ot, is different from the type of shrimp paste we usually use. The method is also simple, but must be carefully selected, remove moss, snail shells, dead leaves, grass, garbage, etc. Most importantly, remove the ones on the head with luminous substance by putting the shrimp in the ball. dark for easy viewing. If chosen incorrectly, when making fish sauce, it is easy to be poisoned. After choosing, wash, and use 1kg of shrimp with a high concentration of base wine, 50gr of granulated salt, marinate, cover for about 30 minutes, drain water, mix in a cup of cold rice, 100g of white granulated sugar, Get the cloves into the glue. About three days later, add chopped ginger, garlic, and crushed chili, mix well into the glue. Try eating a piece of ginger, if it tastes sour, the fish sauce has been eaten. Bo-ot fish sauce is very delicious, sour, sweet, aromatic, spicy… stimulating the digestive system, it is difficult for any kind of shrimp paste to be compared with its unique flavor. Shrimp sauce is served with raw vegetables of all kinds along with fresh vermicelli, rice paper and pineapple, acrid banana, sour fruit, thin slices when the family has an anniversary, party… But it is also used as food in daily meals. family day. When eating sandwich with grilled catfish, beef sauce gives me its wonderful taste, so I can’t help but “work hard” to bring my wife back to visit her family whenever I have the opportunity. And every time, besides visiting the health of my wife’s parents, and then gathering around the family tray of rice, I often enjoy the unique taste of beef sauce and beef sauce in a meal full of love. feel dear!

– Half a chicken (about 600g) – 400 gr of spinach – Laksa leaves – 1 onion – Pre-roasted peanuts, fried onions – Ginger, garlic, chili, red onion, lemon – Fish sauce, vinegar, sugar, salt, chili sauce Processing: – The purchased chicken is washed with water, pounded with ginger and granulated salt to rub all over the chicken skin, rinsed with clean water, and drained. – Boil water, add a little salt and 3 roasted purple onions until fragrant. Put the chicken in and boil for about 25-30 minutes. When the chicken is cooked, take it out, immediately drop it into a bowl of ice water, then take it out and drain. – Wait for the meat to cool down. Use your hands to tear or cut into bite-sized pieces. – Pickled vegetables, remove leaves, choose young vegetables, wash, cut into pieces about 4-5cm. – Boil water, add 1/2 teaspoon of salt, put the vegetables in and blanch for 1 minute. Remove the vegetables to a bowl of ice cold water and then squeeze to drain. – Thinly sliced ​​onion. Sliced ​​scallions. Put in a bowl 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon pepper. Soak the onions in the vinegar-sugar mixture. – Make fish sauce: Put 2 tablespoons of sugar, 1/2 tablespoon of chili sauce, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice in a bowl, stir well, add minced garlic and chili. – Mix salad: Put spinach, chicken, laksa leaves, scallions, onions in a large bowl. Pour in the fish sauce and mix the ingredients to absorb. Put the salad on a plate, sprinkle more peanuts, fried onions on top and enjoy. Minh Hoa (th)

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

Cake mix Mixed rice paper is a delicious, nutritious, and cheap dish, loved by office workers as well as many snackers. Flexible rice paper, combined with many ingredients such as beef jerky, young mango, squid, shrimp salt, tamarind sauce, garlic, chili, laksa leaves… In addition to mixed cakes, you can order rice paper rolls to be delivered. fried, grilled… Photo: Bachuavihe. Addresses selling mixed rice paper with delivery service: Uncle Vien mixed rice paper – Address: Nguyen Thuong Hien, District 3 – Score: 6.5/10 – Price: 25,000-35,000 VND – Recommended dishes: Mixed rice paper, rolled rice paper, mango saladỏi Thuy rice paper – Address: Nguyen Van Dau, Binh Thanh District – Score: 7.1/10 – Price: 15,000-25,000 VND – Recommended dishes: Shrimp rice paper, satay rice paper, steamed rice chà Nhat Quynh rice paper – Address: Ho Thi Ky, District 10 – Score: 7/10 – Price: 15,000-25,000 VND – Recommended dishes: Rice paper rolls, salted garlic, tamarind sauce, cheese phô Beef dry salad Beef jerky salad is one of the attractive snacks loved by young people. When enjoying, you will feel the crunchiness of papaya, rich beef jerky, roasted peanuts mixed with sweet and sour dipping sauce. Photo: T_imlee, tr.minhngoc. Shops with beef dry salad ship to their place in Ho Chi Minh City: Beef jerky salad at Le Van Tam park – Address: Hai Ba Trung, District 3 – Score: 7.2/10 – Price: 24,000 VND Mr. Nam beef dry salad – Address: Nguyen Van Thu, District 1 – Score: 7.4/10 – Price: 24,000-25,000 VND Beef Dry Salad & Mixed Rice Paper – Address: Dinh Tien Hoang, Binh Thanh District – Score: 8.1/10 – Price: 25,000-35,000 VND – Suggested dishes: Dried beef salad, dried squid salad, dried squid mango salad Mixed bamboo Mixed bamboo is a specialty of the Central region, favored by Saigon people. A box of tré, spring rolls, laksa leaves, mango, cucumber mixed with spices. The dish has a blend of the sour taste of spring rolls, kumquat juice, salty from spring rolls, fish sauce and the pungent taste of pepper and chili. You can enjoy it mixed with bread to stay full for a long time. Photo: Cookat_vietnam. Some suggestions for ordering mixed bamboo ships in Ho Chi Minh City: Milk Cock – Address: Nguyen Du, District 1 – Score: 6.8/10 – Price: 40,000-70,000 VND – Suggested dishes: Mixed spring rolls, mixed mixed pork rolls, mixed eggs with quail Mrs. Dao – Address: Rach Bung Binh, District 3 – Score: 6.9/10 – Price: 40,000-70,000 VND – Suggested dishes: mixed spring rolls, special mixed tre Miss Sau – Address: Road No. 8, Go Vap District – Score: 8.1/10 – Price: 40,000-70,000 VND – Suggested dishes: Mixed bamboo (small, medium-large), mixed (small, large) Crab soup Crab soup is a snack that is often found by diners in the late afternoon. The bowl of soup is full of toppings such as crab meat, northern herbs, shiitake mushrooms, shredded chicken, corn, carrots, mixed in a sweet broth, which will help warm your stomach after work. Photo: Maryderoux, Foodholicvn. The delivery addresses of crabs to your place you can refer to: Trang Crab Soup – Address: Van Kiep, Binh Thanh District – Score: 6.5/10 – Price: 12,000-68,000 VND – Recommended dishes: Full crab soup, chicken bone soup, whole pork brain soup Cotton crab soup – Address: Mac Dinh Chi, District 1 – Score: 7.3/10 – Price: 23,000-29,000 VND – Suggested dishes: Small crab soup, big crab soup with North Thao eggs Ut Tuyen – Address: Nguyen Thi Nho, District 11 – Score: 7.3/10 – Price: 20,000 VND – Suggested dishes: Mixed soup, Northern Thao pork brain crab soup Breaking beef zucchini Pha Lau is a dish that pushes the taste buds with many Saigonese foodies. Beef intestines are soaked in greasy coconut milk, dipped with sweet and sour kumquat sauce. You can use it with bread or break instant noodles to firm up your stomach. Photo: Trangnimtron, Ninheating. Break Laurel – Address: Suong Nguyet Anh, District 1 – Score: 6.1/10 – Price: 40,000-60,000 VND – Suggested dishes: grilled fried rice noodles, fried noodles with satay noodles, fried noodles with tamarind Phung Thien – Address: Nguyen Phuc Nguyen, District 3 – Score: 7.2/10 – Price: 25,000-55,000 VND – Suggested dishes: Breaking water noodles, fried noodles with butter, Korean noodles breaking Lau Mrs Thao – Address: Ton Dan, District 4 – Score: 6.2/10 – Price: 25,000-32,000 VND – Suggested dishes: Braised beef, fried rice Tea Tea is a dessert that is loved by many sweet lovers in the hot season. Mist tea, tapioca, red beans, grapefruit are some of the popular cooling desserts in Ho Chi Minh City that you can order to ship home. Photo: Ndh.an, something_food_09. Some addresses to order cold tea in Ho Chi Minh City: Ky Dong Tea – Address: Ky Dong, District 3 – Score: 6.4/10 – Price: 12,000-25,000 VND – Recommended dishes: Mist, longan, jaggery Sticky rice tea Bui Thi Xuan – Address: Bui Thi Xuan – Score: 6.3/10 – Price: 13,000-26,000 VND – Suggested dishes: Beaten green, corn, taro, red beans, sticky white beans My Tea – Nguyen Van Dau – Address: Nguyen Van Dau – Score: 6.1/10 – Price: 15,000-30,000 VND – Suggested dishes: Mixed, nutritious ginseng, red beans, beaten green, corn, taro

Ingredients for green mango salad with dried squid 1 green mango
1 dried squid
50g peanuts (peanuts)
1 garlic, 2 chili, laksa leaves, 1 ginger and 1 lemon (depending on the acidity of the mango)
Condiments: Fish sauce, sugar, alcohol, cooking oil Delicious dish of the day: Dried squid green mango salad. How to make green mango salad with dried squid Dried squid is washed, dried, and lightly grilled on the stove. Wrap the squid in a paper, use a mallet to crush the squid until soft, then tear it into small pieces, marinate it with 1 tablespoon of white wine, 1 tablespoon of cooking oil, minced ginger and 1/2 teaspoon of sugar for about 15-20 minutes.
Peel the mango, cut it into thin slices, then cut it into small pieces. Ginger washed, smashed, minced. Roasted peanuts, peeled, pounded. Garlic peeled, washed, smashed, minced. Pickled laksa leaves, remove the root, wash and drain. Chilli washed, chopped.
Put the pot on the stove, when the oil is hot, add the minced garlic above and fry it until fragrant. Once the garlic is golden, take it out on a plate. Then add the marinated squid and fry until golden brown, take out on a plate lined with absorbent paper to remove some oil.
Mix salad dressing: 1 tablespoon fish sauce, 1 teaspoon sugar, minced chili can add a little lemon juice (depending on the acidity of the mango) stir to dissolve.
Put the mango in a bowl, add the fish sauce mixed above, stir well for about 2-3 minutes for the mango to infuse the spices. After the mango has absorbed the spices, add dried squid, peanuts, chopped laksa leaves, mix well, put on a plate and sprinkle fried garlic on top and enjoy.

Referring to the specialty of Trang An Ninh Binh, it is definitely indispensable for the famous goat meat dish that anyone who comes to Ninh Binh will have to enjoy. Ninh Binh goats are grazed naturally, eating goat meat feels firm, low-fat, sweet and fragrant. Ninh Binh Goat In addition, goat meat here is also processed into many dishes with many different processing methods such as grilled goat, rare lemon, stir-fried, pan-fried… Processing in restaurants, people often choose 2 types. mountain goats and grass-fed goats. If it is Ninh Binh mountain goat meat, it will feel firmer and more crispy when eaten, whereas grass-fed goat meat will be softer and sweeter. To have a delicious dish, it requires the chef to be very meticulous in processing and cleaning so that the goat meat does not have a bad smell, strong or unpleasant. Each restaurant will have different recipes, but most still retain the inherent characteristic flavor. Many people also say that goat meat can also cure many diseases, so if you have the opportunity to come to Ninh Binh, don’t miss the famous mountain goat meat here. Because it is a famous specialty, it will not be too difficult for you to find a good goat restaurant in Ninh Binh, but according to many people’s experience, delicious goat shops are usually concentrated in central areas. such as Ca Cave, Truong Yen, Hoa Lu. 2. Burnt rice Ninh Binh burnt rice is different from the rice of other regions because it is carefully selected from raw materials to processing methods. If in the past Ninh Binh burnt rice was traditionally made with carpentry to eat with goat sauce, now due to the needs of diners, elder rice is processed with a variety of delicious sauces with cotton wool or shrimp paste on top. attractive momentum. Ninh Binh burnt rice The special thing about the burnt rice dish in this ancient capital is that the chef must be very meticulous in each processing stage. For delicious burnt rice, you must use fragrant glutinous rice, clear and round seeds. Rice must be cooked in a cast iron pot on a charcoal stove. When cooking rice, the fire must be kept evenly to burn evenly, the grain is neither thick nor thin. After getting rice, people take it out to dry in the sun and then bring deep fried rice with lard or cooking oil. The price of each packet of burnt rice is also quite cheap, only about 30,000 VND. You can find yourself a pack of burnt rice at delicious restaurants in Ninh Binh or stalls selling souvenirs and specialties in tourist areas. 3. Nectar salad Nec salad is a dish not everyone knows when coming to Ninh Binh, but this is a very special cuisine in Kinh Do land. The frog is a fish in the same family as the eel, long like an eel. There are species that can live in salt water, there are also species that can live in brackish water, where this fish is famous and the best salad is the salad made in Kim Son district of Ninh Binh. . Frogfish is available almost all year round, summer is the most fish season, but this fish is smooth and very strong, so it is quite difficult to catch, so people often have to use nets to catch fish. Frozen salad The processing stage requires the chef to perform meticulously. Fish is washed with lime water, ash water and bamboo leaves. Then, people cut the fish from the back like an eel, remove the bones and slice thinly. Next, people use turmeric and ginger juice to remove the fishy smell of fish, then lemon juice is used to cook fish meat. The final stage is to mix fish meat with hearing. The special secret of this salad is the dipping sauce, called in the local dialect. This dipping sauce is very special and made quite sophisticated because it is cooked from crushed fish bones, along with batches, minced galangal, garlic, chopped chili along with sugar, main noodles, pepper … when eaten, you will feel You will receive the aroma of spices mixed together and the very characteristic smell of scallions. Enjoy fish salad with rice paper rolls with wild leafy vegetables such as fig leaves, apricot leaves, clove leaves… along with a handful of fish salad, rolled up and dipped into the dipper. You will see a whole culinary sky of Kim Son in the rustic but sophisticated dishes that make diners eat once and remember forever. 4. Yen Mac sour spring rolls Ne Legend has it that the Yen Mac spring rolls were created by the daughter of the senior official Pham Than Duat, Pham Thi Thu. She made this spring rolls based on the Hue royal spring rolls of the Nguyen Dynasty. Different from Thanh Hoa’s famous spring rolls or Phung spring rolls, Yen Mac Ninh Binh’s sour spring rolls are a much more sophisticated and careful dish, that’s why when you enjoy them, you will see the taste of the dish. This dish is very special. Yen Mac sour spring rolls Making spring rolls is not too complicated, but it is picky about people, it is the same ingredient, it is the same stage that not everyone makes the typical delicious spring rolls. After peeling off the leaves, you will see that the spring rolls still retain their characteristic pink color along with the tough and crispy skin fibers that blend with the aroma of guava leaves. When eating, it will be dipped with sweet and sour sauce and added a few slices of chili or rolled with fig leaves to increase the flavor of the dish. Yen Mac spring rolls are often chosen by tourists to bring back as gifts for their loved ones. However, not anywhere in Ninh Binh can make this dish, to be able to enjoy the true traditional flavor, you must definitely visit Yen Mac land, Yen Mo district. 5. Mountain snail Not only famous fried rice or goat meat, but also Ninh Binh mountain snail dish is not inferior. Mountain snails are often found in caves in the limestone mountains of Tam Diep town, Nho Quan, but not always. Ninh Binh mountain snail Snails are only available from April to August every year, and in the rest of the time, mountain snails often bury themselves in thick rock crevices. Therefore, if you visit Ninh Binh during this time, you will have the opportunity to enjoy Ninh Binh mountain snails. The difference of mountain snails compared to other types of snails is that they often eat the main leaves of medicinal plants, so when processing, they should not be washed too thoroughly or else the herbal substances will be lost. Mountain snail meat when eaten is often crunchy, no need to remove the intestines. You have to enjoy it slowly and chew it carefully to feel the aroma of traditional Chinese medicines. Mountain snails can be processed into many different delicious dishes such as water snails, stir-fried with garlic and chili, fried with tamarind or steamed with ginger and dipped in sour and spicy dipping sauce. Come to Ninh Binh to enjoy mountain snails when you have the opportunity because not every season has this special snail

Salmon salad. Thai ethnic fish salad is made from many different types of fish such as salmon, herring, sardines, carp, catfish… each type of fish will have its own flavor when processed into a salad, but in general they are all the same. gives people a feeling of freshness and coolness, especially in summer weather. An important part of deciding whether a fish salad is delicious or not is seasoning, fish salad has many ways of processing, but Thai ethnic fish salad is often processed into mixed fish salad. Mixed fish salad is usually selected fresh fish in clean water from 2kg or more, then stripped of the skin, carefully filtered the bones, do not let the fish meat come into contact with cold water, use white paper to cover the meat in a bucket of rice to absorb the fishy , dry the meat, and then slice it thinly. Then prepare the spices including: thinly sliced ​​forest banana flowers, soaked in water, coriander, herbs, basil, water basil, perilla, fresh chili, garlic leaves, garlic bulbs, crushed roasted peanuts, mac Khen, pangolin seeds, lemon, especially indispensable sour bamboo shoot juice. When the ingredients are ready, the processor uses a reasonable dose to mix the thinly sliced ​​fish with the prepared spices. With this method, the pieces of fish meat are mixed with banana flowers, plus the spices that create the strange aroma of sour water, the rich aroma of peanuts, and the spicy taste of chili peppers. Note, after mixing, you should use it immediately, avoid it for a long time, it will not be crispy, it will not be full of flavor. Mixed fish salad The fish salad of the Thai ethnic people who eat once, they want to enjoy it many more times, has become a special dish with a distinct culinary culture that is indispensable on the solemn trays, enjoyed by many people. Culinary experts and tourists appreciate and prefer.

Ca Xiu is a unique specialty in Ha Tien (Kien Giang) that makes people curious as soon as they hear the name. Anyone who sees a scorpion has a feeling of fear, not daring to touch chopsticks. The appearance of Ca Xiu is quite similar to bivalve seafood, but also like insects with long and large antennae. If it wasn’t for the introduction of the locals, surely no diners would have the “liver” to enjoy this strange dish by themselves. Ca Xiu live mainly in river, estuary, brackish water, abundant in Dong Ho lagoon, Ha Tien town. Like clams, ca Xiu live in muddy water, so they have long antennae to plug into the ground, serving the purpose of foraging. Ca Xiu season flourishes from about June to August every year. Although it looks quite strange, once you try it, you will find that the taste of coffee is extremely attractive. When catching Ca Xiu, people bring salt similar to the three-knot salt. Since then, shops have bought salted coffee beans and reprocessed them, creating “unique” dishes for Ha Tien cuisine. In particular, the delicious, nutritious coffee is especially the beard (good for men’s vitality), crunchy crunchy, so it is very popular with men. Fishermen after catching ca Xiu come back, they wash the mud, keep the tail and make fish sauce. For each layer of tomato, sprinkle a layer of salt on it. Depending on preference, people can salt with salt water or salt, add sugar to make the sauce quickly sour. The stage requires workers to have technique, experience and ingenuity. The quality of Ca Xiu sauce is good or not thanks to this salt method. If you add less ingredients, the tomato will spoil. If the salt is too salty, the tomato will turn black. From salted coffee, people have created many delicious and attractive dishes. The most familiar is the Ca Xiu salad with its salty, fresh, and attractive flavor. People will lightly blanch salted tomato in water to reduce the salinity. Shredded mango mixed with vinegar, sugar, fish sauce and then mixed with tomato sauce. Sprinkle roasted peanuts, laksa leaves, fried onions on top of the mixture and you have completed a special appetizer salad. Ca Xiu meat is crispy and has a characteristic fresh sweetness that makes people addicted to it forever. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

The price of fruit has decreased because it is entering the harvest season Similarly, in the Mekong Delta vegetable prices also keep a sideways trend. Kale costs 18,000 VND/kg, broccoli 18,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/kg, lettuce 10,000 VND/kg , okra 10,000 VND/kg, white radish 12,000 VND/kg… Some fruits continue their downtrend as they enter the full harvest season. Currently, the retail price of fragrant mangoes, four quarters mangoes, acacia mangoes and Taiwanese mangoes are only from 5,000-10,000 VND/kg, while Australian mangoes, Cat Chu mangoes, Hoa Loc sand mangoes are priced at 15,000-30,000 VND. /kg. Meanwhile, the prices of many kinds of jackfruit, longan, strawberry, orange, tangerine, guava, dragon fruit, watermelon, pomelo, etc. are also quite low, with prices only from 5,000-20,000 VND/kg. The price of many fruits decreased not only because the supply increased because of the beginning of the season, but this year the export output of many fruits was difficult due to the impact of the epidemic, so exports decreased. In addition, the market has price competition among many types of fruit. Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg.

1. Chicken breast 150g 2. Cherry tomatoes 6 3. Chicory 1 plant 4. Red radish 5 pieces 5. 2 small cucumbers 6. Canned or slightly boiled sweet corn 7. Seasoning: 15ml cooking wine, 15ml soy sauce, a little pepper 8. Salad seasoning: 30ml soy sauce, 15ml olive oil, 8ml honey, 30ml rice vinegar, a little pepper Steps 1. Prepare ingredients 2. Mix water 3. Stir-fry chicken 4. Presentation Prepare materials 1. Chicken breast 150g 2. Cherry tomatoes 6 fruits 3. Chicory 1 plant 4. Red radish 5 bulbs 5. Small cucumber 2 fruits 6. Canned or slightly boiled sweet corn 7. Spices 15ml cooking wine, 15ml soy sauce, a little pepper 8. Salad seasoning: 30ml soy sauce, 15ml olive oil, 8ml honey, 30ml rice vinegar, a little pepper Chicken breast is known to be one of the foods rich in nutrients, low in calories and has the effect of building muscle, helping the body become more toned. Therefore, in the diet menu is definitely indispensable dishes made from chicken breast. However, if the chicken breast meat is processed improperly, it will make the meat dry, creating a feeling of boredom when eating. So, check out how to make chicken breast salad below! Weight loss dishes: How to make chicken breast salad 1 Process materials Wash the chicken and cut it into pieces, then put the chicken in a bowl. Add soy sauce, cooking wine, and pepper and mix well to infuse the spices. Chicory, washed and cut into pieces. 2 Mix water mix Add the salad dressing to the bowl and stir well. 3 Stir-fry chicken Heat a little oil in a pan, add the chicken and stir well. Stir fry until the chicken is cooked, then turn off the heat. 4 Present Put the chicory on a plate, add the sliced ​​cucumber and radish. Then add the sliced ​​cherry tomatoes. Pour the chicken, sweet corn into the vegetable plate, then add the salad dressing and mix well. How to make chicken breast salad – the perfect weight loss dish! Finished Products: A plate of delicious crispy chicken salad with vegetables is definitely the ideal dish for a weight loss lunch. The chicken is tender and sweet, the vegetables are cool and crispy, easy to eat and delicious to eat. Please pocket this recipe for your menu of delicious weight loss dishes. To make chicken salad, it will take you about 15 minutes to prepare and cost about 20,000 to 25,000 VND only. Hope you have success with this chicken breast salad recipe! According to the Vietnamese life

Ha Tang’s braised meat pot. The two main ingredients of Chinese braised meat include: pork and eggs. Ha Tang uses bacon, cut into chunks. Meat is both lean and fat, and the skin is thick and greasy. Next, the actress marinated the meat with all kinds of spices such as shallot, pepper, garlic, fish sauce, sugar, seasoning… for at least an hour to absorb. Cooking standard Chinese braised meat is not using cashew color or colored water, but it is necessary to beat white sugar to create the color of cockroach wings. Then, you add a little filtered water and then add the marinated meat and stir-fry to hunt again. Coconut water is an important ingredient, making the dish more delicious. Therefore, in the West, people call this dish braised meat with coconut water. When the meat is hunted, the broth is boiling, add fresh coconut water, continue to cook on low heat until it dries up, then add more coconut water. Normally, a pot of braised meat includes 500 grams of meat, 4 duck eggs should use a fresh coconut. Siamese coconut will be sweeter, fatter. Store the meat for many hours, until the stock is reduced, the water penetrates the meat layer in the pot, then you add eggs, cook for about 20 – 30 minutes and you’re done. You can choose chicken eggs, quail eggs according to your preferences, or duck eggs with many yolks and fat like Ha Tang’s. According to the Star

Filling the empty stomach with fruit is a wise dietary strategy. Organic nutrients in fruit can quickly solve the cravings of the owner and tolerate saturated fat in moderation. Here are the fruits that are very beneficial for the waistline that you should prioritize. For the campaign to reduce belly fat smoothly, the following fruits need to be included in your daily diet right away. Papaya Papaya contains a lot of B vitamins, fiber and antioxidants, very good for metabolism. A few pieces of papaya will help calm you down during sugar cravings. Papaya juice, papaya smoothie or fruit salad are other options that make your menu less boring. Pineapple Pineapple is the secret weapon for a flat stomach and a “smooth” body. The acid in pineapple eliminates excess calories, while the sweetness and rich aroma easily make your taste and smell satisfied, the stomach does not require to be filled with other types of fat anymore. Butter Avocado is one of the most loved fruits by women, and fortunately it is also in the top 5 fruits that are beneficial for the waistline. Thanks to the high content of monounsaturated fats, avocados are good for the digestive process, reducing harmful cholesterol. Vitamins A, B, C, E and minerals in avocado are very good for health, increase energy for the body, help women still have the strength to work effectively even though the diet is very strict. Coconut Coconut milk helps the body fight harmful factors outside the environment, and is a valuable medicine for digestion and metabolism. Copra contains many essential proteins for the body. Organic ingredients in coconut also have antibacterial effects, protect the liver against the harmful effects of alcohol and stimulants. Consider, on your upcoming trip to the beach, you can order a coconut for dinner instead of continuing to join the family at the seafood dinner table. A seafood meal at noon is probably enough for women on a diet. Olive Similar to butter, the fat in olives is a form of monounsaturated fat. Diets with this type of fat will promote the ratio of bad cholesterol to good cholesterol, reducing the risk of cardiovascular disease. In particular, olives are also effective in preventing breast cancer. There are many dishes from olives for you to choose from: olive salad, pickled olives, olives mixed with garlic, or replacing animal fat with olive oil in food processing, so the second round also reduces fat mass. Don’t forget that when eating these fruits, reduce your usual dishes. Don’t wonder why the belly is still “continuously growing” if you eat these fruits vigorously after eating other dishes. Posts: Beautiful Beauty

Building a diet that ensures both maintenance and fitness is not an easy task. “I believe a plant-based diet will help prolong life. It helps you become a happier person,” – Ariana Grande once told the Mirror. The nature of her job makes Ari often have to attend parties outside. When dining with friends, it is difficult for her to refuse greasy dishes. But at home, Ari almost exclusively eats vegetables, fruits and salads. Since she doesn’t have much time, she prefers easy-to-make dishes like soups, smoothies and salads. In addition, she also does not eat junk food. Ari once posted on her personal page the menu for a day. Her breakfast consists of whole grain oats combined with almond milk. Accompanying drinks are smoothies like strawberries, bananas, blueberries and pears. For lunch she eats a salad with kale, cashews, avocado, and teriyaki sauce. In the evening, Ari likes to eat rice with tofu and stir-fried vegetables. To improve fitness, maintain flexibility and create body contours, Ari works hard on pilates. The exercises are not simple, but Ari is passionate about this subject, she loves every minute and every second of the practice. The 27-year-old singer said she is practicing at Forma Pilates – a pilates brand based in Los Angeles. In addition, Ari also learns many other exercises related to endurance. In an interview with Pop Sugar, Ari’s personal trainer – Harley Pasternak – revealed that Ari takes walking very seriously. “I set her a goal of the number of steps to complete each day. Now she has reached 12,000 steps / day” – he said. Harley Pasternak joked that Ari has a petite appearance but her physical strength is not small at all.

Gaxeo Chicken The chicken shop has 4 branches in District 1, 2, 3 and Binh Thanh. The restaurant specializes in serving dishes from chicken, in which the highlight is grilled chicken with cheese. In addition, the shop also has many other dishes such as fried chicken, tuna salad, mixed vermicelli, rice balls … are all Korean dishes you should try. Price : 50,000-300,000 VND. Point : 7.1/10. Attractive chicken portions, diverse styles. Photo: Shizi.lifestyle, Homnay_tuiangi. Evaluate: Nguyen Vuong Huy Hieu: “Seeing that there is a strange brand, I ordered 2 dishes to try, including: Chicken with edible spicy sauce, mildly spicy with 8 points and boneless chicken with honey sauce, which is strange, but delicious but seems a bit boring”. Kurea Hasumi: “Delicious but the portion size is a bit small. I ordered 1 set of Jack Daniel’s Grilled Chicken and 1 set of Cajun Chicken Salad. The chicken is still hot, the sauce is sweet, not too spicy, not too salty, the chicken is tender. Muscle Chicken The chicken shop is located right in the center on Tran Van Dang street, ward 11, district 3. The shop has a free delivery service within a radius of 10 km, if it is further away, there will be an additional fee but it is not significant. The menu of the restaurant is diverse and rich, with a full range of dishes made from chicken. In particular, the dishes here are evaluated with bold central cuisine through the way of processing and seasoning. Price : 58,000-300,000 VND Point : 7.8/10 The chicken portion is carefully and beautifully packaged. Photo: Chamiee.channel, Saigon_tiger333. Evaluate: Mai Catery: “My group has 5 people, order 1 piece of chicken on a large tray including: five-spice chicken, char siu, lemon leaves, salted chili chicken, sticky rice, salad, young egg and chicken gizzard for 268,000 VND and 1 heart Young chicken eggs with garlic butter sauce 58,000 VND. The seasonings are just delicious, fragrant sticky rice, especially the char siu chicken I ate tastes like boiled chicken without char siu, my favorite group is the chicken intestines and eggs with garlic butter sauce. You should give it a try.” Minutes: “The chicken is delicious, the sticky rice is delicious, the salad is delicious, the eggs and gizzard are delicious. Neatly presented and beautifully packaged.” Chicken Delichi Spinach chicken and strange-tasting chicken with fish sauce are two dishes you can’t miss when enjoying at Delichi. Chicken is left whole and then wrapped by a layer of deep fried crispy sticky rice. A portion of spinach chicken about 4-5 people eat as much as you like. In addition, the shop also has many other dishes such as chicken rice with garlic sauce, chicken rice with tamarind sauce… Another plus point of the restaurant is that the home delivery food is carefully packed and cared for. Price : 30,000-350,000 VND. Point : 6.5/10. Photo: Loveoffoods, Delichi.vn, Saigonyummy. Evaluate: Jenny Truong: “Delivery was very fast, it was still hot when it arrived, ordered half a child for 4 people to try but not full… even though it was served with fried sticky rice included in the combo. Quality I give 7 points, grilled chicken with five flavors is better than chicken with fish sauce, will order again when craving.” Vy vy: “The meal is wrapped in foil, clean and tidy. The chicken dish consists of half a chicken with fish sauce and half a roasted chicken. There are also pickles, little sticky rice with corn, 2 servings of fried sticky rice. The salad will be kept in a separate bag so that I can mix it myself. Chicken is also ok, not too dry and not too chewy. The meat is also absorbed, adding a little sauce will be more delicious.”

Bee salad. “Eating bees” is the local way of saying about the journey to get honey from the hive. Mr. Pham Duy Khanh, a resident of U Minh Ha and a tourist from the profession of guarding bee hive, said: “When workers collect honey from the beehive, they often enjoy a part of honey and young honeycomb on the spot to assess the quality. amount of honey as well as reward yourself. Because eating bees in the forest is always better than taking them home.” U Minh Ha wild honey is a specialty of Ca Mau, famous for its quality that is hard to match. Because only bees that suck nectar of Melaleuca flowers can give clear yellow honey with a gentle floral scent and pure sweetness. In particular, the bees only come to nest when the Melaleuca forest is planted close to nature on a large and dense area. With lush green melaleuca forests all year round, U Minh Ha National Forest is an ideal habitat for bees. Especially, at the time when Melaleuca flowers bloom, a lot of honey bees fly back to make nests. Capturing this behavior, Mr. Pham Duy Khanh’s family planted Melaleuca on an area of ​​60ha, creating a living environment to attract bees and preserve the profession of guarding bees. According to local people, the “eating bee” season usually starts from about March onwards, when the weather is dry and hot, suitable for melaleuca flowers to bloom and bees to make honey. A few weeks before this time, people have prepared to set aside the truss for the bees to make a nest. This truss set is usually made from melaleuca tree, straight body, with a diameter of 10-15cm, peeled off, dry. The truss is pitched in the shape of a roof and is suitable for locations where the sun shines through. The time for bees to nest is about 20-30 days. After that, people will visit and collect honey at the right time when the hive has formed. To collect honey, workers must carry a smoker or a torch made of coconut fiber, long-sleeved clothes, a hood, gloves, a knife and other tools to store honeycombs and honeycombs. Usually, the worker uses a knife to cut and separate the honey from the hive, leaving about 1/3 of the hive for the bees to make a new nest. Pham Duy Khanh shared: “The habit of bees when growing up will separate the colony to make new nests, so it will continue to give honey. A nest like this, if exploited well, can get honey 3-4 times.” After cutting the honeycomb out of the nest, squeeze or squeeze the honey. Each hive on average gives about 3-5 liters of honey, with nests up to 10 liters. In the dry season, honey is more abundant and of better quality than in the rainy season. When beekeeping is exploited as a tourist product, visitors will experience the journey into the forest to collect honey with local workers. This journey brings many interesting things, not only the thrill of weaving through the forests and lagoons; visitors can also enjoy honey on the spot. Young bees are also processed into unique dishes. It is young bee salad, young bee pancakes, young bee porridge, young bee sauce or deep-fried young bees. This is a special feature that can only be experienced directly in U Minh Ha forest. Beekeeping is a typical profession of the U Minh Ha forest area, which is not only valuable in terms of economy but also imbued with local cultural identity. Since then formed a tourism product that is attracting more and more tourists to Ca Mau.

Here are 10 refreshing salads to enjoy this summer. Citrus Salad Cool off with a juicy citrus salad, made with red oranges, avocado, arugula, and pistachios, mixed with a delicious jar of grapefruit vinegar. Caprese Salad Tomatoes are the star on the plate when you make this classic, simple, yet flavorful caprese salad. Cucumber Salad Spicy, salty and sweet in the same dish. This is the perfect dish to use as an accompaniment to a barbecue. Grilled corn and zucchini salad with Vinaigrette with dried tomatoes Fire up the flames because this is about to become one of your favorite summer meals. Bean salad If you’re looking for a healthy summer salad that’s also filling, try this recipe that includes feta, spiced almonds, and fava beans. Beetroot salad with dill, lemon and yogurt Next time you want to impress your friends at a dinner party, make this colorful, unique and refreshing dish. Salad with chopped purple onions Vinaigrette, Feta and dill Here’s another hearty salad that looks as good as it tastes. Quinoa salad with peas, green onions and mint This salad is filling enough as a light lunch or dinner. This salad would be perfect with a cocktail một Creamy potato salad The creamy potato salad uses yogurt as a snack according to the classic recipe. NOTE: 1. Use simple, calorie-free salad dressings like apple cider vinegar, vinegared curd, guacamole, herbs, lemon, nuts, seeds, and olive oil. 2. Use a desired amount of herbs, remembering that they have medicinal properties and help reduce inflammation and help heal the body. 3. Good sources of protein can be added to salads like eggs and even beans. 4. Eat fruit salad in the morning to reduce calories and fat ratio. 5. It is also possible to add a moderate amount of good carbs like quinoa and brown rice in salads.

Coming to Tam Ky, you should once try the delicious and simple jackfruit dish that makes many people who eat once have to flutter. It is a familiar snack, proud of many generations of Tam Ky people or students who have studied here. Ms. Nguyen Thi Nhan (84 years old, owner of Ba Nam jackfruit shop) has been selling jackfruit for nearly 40 years. At that time, she saw people making this dish and selling it on the side of the road, then went home to try it and everyone praised it, and then sold it until now. Because of her advanced age, she now mainly helps her 2 daughters to sell. Jackfruit is sprinkled with a little crushed roasted peanuts, grated coconut, and fragrant fried peanut oil According to Ms. Nhan, in order to get a delicious piece of jackfruit, one must know how to choose the jackfruit that has begun to “return” (nearly ripe) rather than choosing the old, overripe fruit. After that, the ripe jackfruit tree is split in half, separates each segment, and then uses a knife to make a vertical cut to get the jackfruit seeds as the filling. Take jackfruit seeds and steamed green beans, puree, mix spices, stuff the jackfruit and hips (ie steamed) again, serve with roasted peanuts and grated coconut rice, very mouth-watering. A batch of jackfruit is not ripe for about 40 minutes. Eaten when hot, the smell of jackfruit is sweet, giving off a fragrant aroma that blends and spreads with sweet, fatty, and fleshy flavors. To taste delicious jackfruit, it takes a few hours with dozens of different stages. What makes the difference, the heart of the jackfruit dish is the secret to making the filling of the people of Tam Ky. From familiar spices every day but through the hands of seasoners, applying experience through many years of processing, plus the smell of compressed phi to make up the fragrant aroma that holds diners. A plate of six-pack jackfruit costs only 10,000 VND but has a rustic taste, reminiscent of generations of Tam Ky people and tourists who have had the opportunity to enjoy. I don’t know since when, jackfruit has become a famous snack in Tam Ky city. If you try to eat one piece, you will have to eat 2, 3, 4 more pieces. If you have the opportunity to visit Tam Ky, don’t forget to try this jackfruit dish with the flavor of your hometown and people of Quang Nam!

Content:: 1. What effect does salad have in weight loss?
2. Safe and effective weight loss salads
2.1. Salad of boiled vegetables mixed with mayonnaise
2.2. How to make salad dressing with vinegar to lose weight
2.3. How to make salad dressing for weight loss
2.4. How to make a very simple fat-free salad
2.5. Make your own shrimp salad, olive oil and avocado Vegetable salads with a cool, bold taste are one of the ideal dishes for the whole family on a summer day. Not only easy to eat, many vitamins, salad can also help women lose weight safely and effectively. But not everyone knows how to prepare salads to lose weight so that salads will bring weight loss in the shortest time. The following salads will help you: 1. What effect does salad have in weight loss? Salad is a dish with the main ingredients from raw vegetables, fresh fruits, combined with eggs and available grains. As a result, salads often contain very few calories, so they have an effective weight loss effect. Besides, the high fiber content in salad ingredients makes you feel full for a long time. As well as limit the intake of foods that contain a lot of fat, which is not good for health. At the same time, the content of vitamins and minerals in salads is very large. In addition to helping women get a good shape, vegetable salad also helps women get a fresh, bright and smooth skin. 2. Safe and effective weight loss salads 2.1. Salad of boiled vegetables mixed with mayonnaise Although this weight loss salad is not too picky, the execution time is quick. In just 15 minutes, you have yourself a delicious meal and highly effective weight loss. Prepare materials: – Fresh vegetables of your choice. – Mayonnaise. – Spice. Doing: To make weight loss salad from boiled vegetables with mayonnaise you need to do the following. – Wash and chop the prepared ingredients. Weight loss salads with vinegar and shrimp help women have a slim and toned waistline (Photo: Internet) – Then, boil the vegetables, take them out and put them in a bowl. At the same time, add seasoning to taste. – Add mayonnaise, then mix well. – Arrange on a plate, decorate it beautifully and enjoy. 2.2. How to make salad dressing with vinegar to lose weight Spinach salad mixed with vinegar is one of the indispensable dishes in the daily weight loss menu of women. With the sour taste of vinegar, fiber from lettuce, even when used regularly, it does not create a feeling of boredom. Prepare materials – Salad. – Cucumber. – Cherry tomato. – Onion. – Vinegar. – Sesame oil. – Spice. How to make salad dressing with vinegar to lose weight – First, wash the lettuce, cucumber. Then cut the tomato in half and slice it thinly like a cucumber. – Sauce recipe: Use 3 tablespoons of vinegar, 2 tablespoons of sesame oil, 2 tablespoons of sugar, season with salt and pepper to your liking. – Then put the sauce and all the vegetables prepared above into the bowl. Mix well to infuse flavors for about 3 minutes. – Arrange on a plate and enjoy. 2.3. How to make salad dressing for weight loss With salads, people often use sprouts because it brings high efficiency in a short period of time. However, if you do not have sprouts or you do not like to use this vegetable, you can still use other vegetables of your choice such as lettuce to stimulate appetite. Use vegetables to make salad dressings to lose weight – Internet Photo Prepare materials – Sprouts or lettuce. – Cherry tomato. – Olive oil. – Vinegar. – Minced garlic. – Spices needed. Doing – Wash sprouts and tomatoes, remove stems. Then drain the water. – Cut the tomatoes in half, fry the minced garlic until golden yellow. – Mix vinegar sugar by: 1 tablespoon sugar, 1 teaspoon corn pepper. – Put all the above mixture in a large bowl. Then drizzle the sauce and mix well. – Serve on plate, decorate and enjoy. 2.4. How to make a very simple fat-free salad A fat-free salad is not only easy to eat, but also very eye-catching with natural colors from vegetables, tubers and fruits. Besides, the high folate content in tuna meat will help your weight loss be effective faster. Prepare materials – Japanese green beans. – Salad. – Canned tuna. – Potato. – Purple cabbage. – Tomato. – Eggs. – Mayonnaise. – Spices needed. Fat-free salad helps women quickly regain their slim figure – Internet Photo How to make a very simple fat-free salad at home – Preliminary preparation of ingredients: Cut the beans into small pieces, blanch them with boiling water, wash and boil the potatoes with the skin on. Hard-boiled eggs, peeled and quartered, and shredded cabbage. – Make the sauce: Put ⅓ can of tuna, 2 tablespoons of mayonnaise, 1 teaspoon of sugar, 1 teaspoon of vinegar, 1 teaspoon of seasoning and 50 ml of filtered water. Then put in the blender thoroughly and puree. – Mix the sauce and vegetables with the sauce just made. – Arrange on a plate, decorate with eggs and tomatoes on top. 2.5. Make your own shrimp salad, olive oil and avocado In the composition of shrimp contains a lot of protein, mineral salts. So it can provide you with all the necessary content and not feel tired. When applying them to the diet menu, lose weight daily. Moreover, the natural fat in avocado has the effect of removing blood cholesterol, stabilizing weight, and slimming the body for women very well. Prepare materials – Salad. – Butter. – Fresh peeled shrimp. – Olive oil. – Lemon. – Honey. – Condiments included. Doing – First, wash all the ingredients prepared above, peel the avocado, cut it into bite-sized pieces. – Then, bring the shrimp to steam and cut in half. – Make the sauce: 2 tablespoons of honey, 2 tablespoons of lemon juice, 1 teaspoon of minced chili, 3 tablespoons of olive oil. – Mix avocado, lettuce with real shrimp and vinegar and keep for 10 minutes to infuse. – Arrange on a plate, decorate and enjoy a weight loss salad. Here are the most popular weight loss salads today. Hopefully, the above sharing has helped you make your own weight loss salads at home in a simple way. From there, get the shape, youthful and smooth skin as you desire.

The dishes made from ant eggs are very diverse, in which, 3 dishes from ant eggs are the most popular and delicious, including: sticky rice with ant eggs, ant egg cake and ant egg mannequin. Sticky rice with ant eggs: is a dish made from glutinous rice, with added fat, onions, pepper, spices and ant eggs. The method is quite simple: Take the glutinous rice and wash it, soak it in warm water for about 4-5 hours, take it out to let the rice drain and then put it in the pantry. When you see the aroma of sticky rice, taste it soft, the rice grains are soft and succulent. Sauteed onions with fat (using chicken fat will create the most delicious flavor), then, add the cleaned ant eggs and stir-fry, seasoning to taste. Stir well when you see the fat aroma of ant eggs and the aroma of onions. When the sticky rice is cooked, stir it up, mix it with the ant eggs and then put it on a plate and eat it hot. The sticky rice with ant eggs has the fatty taste of fat, onions, the richness of ant eggs, and the fragrant plasticity of sticky rice. Ant egg cake. Ant egg cake: In the Tay language, it is called “pong nay”, a unique dish made from glutinous rice flour, ant eggs, and minced pork. In particular, there is an indispensable ingredient when making ant egg cake is fig leaves, which the Tay call “bà naa”. Choosing leaves to make cakes must choose the type of cake leaves, neither too young nor too old. When making cakes, you must choose small leaves that will be more fragrant and soft than the big ones. Glutinous flour can be made from dry flour or wet flour, mixed with a little flour so that the cake is not pasty or too flexible. After the dough is drained, mix it with a medium amount of soup powder. Place fig leaves in a thin bamboo mat to make cake, then thinly slice the previous layer of dough about half an inch thick. Next is the fried ant eggs with onions, minced pork spread evenly on the surface of the dough, then add a layer of glutinous rice flour, fig leaves on top. Gently press the cake to make it even and then steam it. When the cake is cooked, take it out to cool, use scissors to cut into squares just right to eat. The ant egg cake is flexible, fragrant with the smell of fig leaves, fatty and greasy with the smell of ant eggs. When eating, do not peel off the fig leaves, but the fig leaves are the factors that create the unique flavor of the ant egg cake. Ant egg salad. Ant egg salad: Made from ant eggs with banana flowers, it is very delicious and attractive. Prepare banana flowers with young sheaths washed, thinly sliced, soaked in water mixed with vinegar, then picked out and drained. Stir-fried ant eggs are mixed with banana flowers, mixed with herbs, lemongrass leaves and spices like sugar, salt, garlic… Eating this dish, you will find it spicy, acrid, sour, sweet and salty. The crispiness of banana flowers is mixed with the fragrant, fatty taste of ant eggs.

Watermelon salad is a nutritious dish suitable for summer. This salad recipe features watermelon, cucumber, pineapple, roasted peanuts, non-spicy green peppers, and coriander. Watermelon popsicle: Ice cream is a refreshing watermelon-based drink that helps beat the summer heat and helps improve mood. You can show off your watermelon ice cream making skills to treat the whole family with just available ingredients like watermelon, sesame, strawberries, sugar, and fresh lemon. Watermelon cocktail: Watermelon is a great fruit for the diet because it contains a lot of water and helps improve digestion. Eating watermelon is always better than drinking juice. However, if you want to change the taste, you can make a delicious watermelon cocktail. Watermelon and yogurt smoothie: You can make a delicious summer smoothie by blending watermelon with yogurt. Watermelon smoothie is very good for health. Watermelon hydrates the body and yogurt is rich in calcium and beneficial bacteria, which aid in digestion. Watermelon Smoothie: Use half a small watermelon to make this drink. Add ingredients such as coconut milk, lemon and honey, use a hand blender to blend and enjoy. Watermelon jelly: Ingredients include half a watermelon without core, watermelon jelly powder, and vodka. This jelly is sure to appeal to everyone. Watermelon ice cubes: Instead of using regular ice cubes for your soda, you can use iced watermelon cubes to make the drink taste more unique. “BBQ” watermelon: This is a great dessert for an outdoor party with an eye-catching decoration and can enjoy many fruits at the same time. Watermelon rind salad: When eating watermelon, few think about taking advantage of the watermelon rind, but in fact, the melon rind makes a very delicious salad. Just peel off the outer green skin, keep the white pulp, grate it thinly, squeeze it out, and then mix shrimp, meat (or can be vegetarian) with a mixture of vinegar, sugar, garlic, and chili peppers, then sprinkle with water. Add peanuts, chopped herbs and you have a delicious salad right away. Watermelon tea: Boil water and pour into a pitcher. Soak the tea bag in a pot of boiled water. When the tea is dissolved, remove the tea bags, cool and store in the refrigerator. When serving, add a few pieces of watermelon per glass, along with ice and basil. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Illustration. Image source: Internet Resources: Sausage 500g Cheese slices 3 slices Cheese yarn 200 gr Cabbage 150 gr Baro onion 20 gr Chilli powder 1 tbsp Soy sauce 2 tablespoons Chili sauce 1 tbsp Ketchup 1 tbsp Green onion 1 branch Cooking oil 2 tablespoons Sugar 1 tbsp Cabbage, baro onion, scallions washed and drained. Then cut the cabbage into bite-sized pieces, the baro onion is sliced, and the green onion is finely chopped. Cut the sausage in half and then cut parallel lines on the face. Put in a bowl 1 tablespoon sugar, 1 tablespoon chili powder, 2 tablespoons soy sauce, 1 tablespoon chili sauce, 1 tablespoon ketchup and 100ml water, stir well to dissolve the mixture. Heat a pan on the stove with 2 tablespoons of cooking oil over medium heat. Heat oil for 500g sausage and fry until golden brown on both sides. Then continue to add the prepared sauce, 150g of cabbage, 3 slices of cheese and 20g of baro onions and stir well. All the ingredients have been soaked in seasoning, then evenly cover 200g of shredded cheese on the surface of the sausage on medium heat. Then close the lid for 5-7 minutes until the cheese melts, then taste the seasoning and turn off the heat. Sausage salad Illustration. Image source: Internet Resources 2 cups sausage 1/2 cup sliced ​​tomatoes 1/2 cup diced onion 1 teaspoon green onion 2 tablespoons finely chopped chili 1 tablespoon delicious fish sauce 1.5 teaspoons of sugar Juice of 1 lemon, 1 teaspoon finely chopped coriander Making: Sausage in a pot of boiling water boiled for a few minutes, cut the sausage diagonally into thick pieces. Put sausage, onion, green onion, chili, tomato in a bowl Mix sugar, fish sauce and lemon juice in another bowl, stir until dissolved. Pour water and mix well on the bowl of sausage, mix gently, scoop out onto a plate, sprinkle coriander on top and enjoy. Spaghetti with tomato sauce Illustration. Image source: Internet Resources: 1 pack of noodles 1 box of ketchup Sausage 1 onion, minced garlic Spices, seasoning, pepper Making: Make small slits at one end of the sausage, so that the new sauce is delicious and the spices are absorbed. Bring the water to a boil and drop the noodles on the ceiling Add oil and saute garlic until fragrant. Then add the minced onion to the island, add a little seasoning. Next, add the sausages to the island, then pour the ketchup over. Then immediately add noodles, stir, add seasoning just enough, about 5-10 minutes is okay. Remember to sprinkle pepper when you take it out. If you like the greasy taste, before you add the noodles to the sauce, you can add some fresh cream. And to be more Italian, I can also buy some special seasoning for making pasta.

Love elegant fashion Talk with Zing Khanh Van said she prefers swimsuit models with outstanding colors. “For me, two-piece and one-piece swimsuits have their own beauty, so I like both,” she emphasized. Khanh Van performed the catwalk in a sexy cut-out swimsuit. Khanh Van shared that as long as she feels confident, any outfit will help her shine. Since the coronation Miss Universe Vietnam 2019 , she often experiences many different dress styles. The beauty said: “I can wear many styles of clothes because I don’t want to frame myself in one style. Every time I appear, each image is different. Sweet or personality, sharp, I can show it. I want to always change so I don’t get bored.” Competition Miss Universe Vietnam 2021 is in the process of looking for a successor to Khanh Van. Exchange with Zing About the style orientation after the end of the Miss term, Khanh Van shared: “Maybe I will change the image or keep it the same. Currently, I pursue an elegant and sweet look.” Want to help young people who are passionate about fashion Talking about the development orientation in the Vietnamese fashion industry, Khanh Van said: “If I have the opportunity, I would like to try my hand at being a judge or coach in a certain program. I really want to help young people who have passion and desire for fashion and beauty contests. I used to be a beginner, so I understand the thoughts and feelings of young people. I hope I can help them with what they need to do to achieve their dreams.” Khanh Van hopes to be able to accompany young people on the journey to conquer fashion and beauty dreams. Khanh Van is urgently preparing for Miss Universe 2020 It is expected to take place in mid-May. Miss Miss shared: “Dense work makes me not have much time to go to the gym, eating is also erratic. However, this only happens for a period of time. I have arranged and balanced my time. reasonable. I think it’s good to stay in good shape, help me become healthy. Many viewers who saw me working out at the gym texted me. They say, ‘I go to the gym to be as beautiful as you’ (laughs)”. Actively building a beautiful body Khanh Van now has more gym sessions than before. Every day, she spends about an hour practicing. The coach also gives difficult exercises to help the beauty exercise her body in the best way. The beauty queen works hard at the gym to build a beautiful body and good health. “There are days when I’m exhausted, but I still have to work hard because I don’t have much time left,” she confided. Miss Universe Vietnam 2019 focuses on building muscle groups. Her weight is currently around 57-58 kg. The beauty who shared with Zing She belongs to the type of person who has difficulty gaining weight. Khanh Van said: “I used to set a goal to reach 60 kg to have a harmonious body, but it was very difficult for my body to gain weight. So, my coach and I decided to choose exercises that develop abs and build better fitness.” Every day, Khanh Van eats a lot of salads and vegetables. Her mother helps her prepare food and supplement nutrients. In addition, the beauty queen also pays attention to drink a lot of water, avoid using carbonated drinks. She added fruit to provide vitamins, helping the body not get tired. Khanh Van emphasized the issue of not skipping meals. Besides, she also divides many small meals during the day to avoid hunger and maintain good health. Regarding the daily skin care process, Miss Universe Vietnam 2019 emphasizes minimalism. Her face and lip skin is often dry, so it is indispensable for creams and balms in the cosmetic bag. Khanh Van likes Asian-style makeup, the eyes are drawn a bit long. If she doesn’t go to events, she usually wears light, natural makeup. Beautiful people prefer to use lip balm over color lipstick because their lips are often dry “Smooth, rosy lips will make my smile more radiant”, the Miss emphasized. Impressive catwalk of famous supermodels Heidi Klum, Tyra Banks or Kate Moss are old names with strong influence in the fashion industry.

1. Watermelon 150g 2. 150g of fresh milk 3. Cut watermelon into small cubes In our country, watermelon is quite popular and has a much cheaper price than many other fruits. Watermelon can be eaten directly, processed in juices, smoothies or used in salads. With rich nutritional content and natural sweetness, watermelon is loved by many people and used in the diet. Watermelon is rich in vitamins A, B6 and C and many antioxidants, especially non-fat watermelon can prevent diseases such as diabetes, obesity and heart disease. According to traditional medicine, watermelon has cool properties, helps to cool the body, helps to clear heat to detoxify the body through increased renal excretion and more urination. Therefore, watermelon is a wonderful fruit in hot summer days. Summer drinks: How to make watermelon milkshake: Cut the watermelon Peeled watermelon into small pieces, remove watermelon seeds. Grind the watermelon Put the watermelon in the blender, add the fresh milk and puree. Finish Pour ground watermelon into a glass, add the sliced ​​watermelon. If you want to drink it cold, add some shaved ice to finish. Finished products: Watermelon is a popular summer fruit and is quite inexpensive. So, you should pocket this delicious and sweet watermelon shake milk recipe to cool off in the summer! To make a glass of watermelon shake as above, you will cost about 8,000 VND and 10 minutes of processing only. Wish you success with this watermelon milkshake!