report

Mining in Bolivia Lithium rush in the Andes

As of: 06/20/2021 4:40 p.m.

The largest lithium deposits on earth are believed to be under the Uyuni salt lake in Bolivia. The planned dismantling of the metal, which is important for batteries, raises hopes, but is controversial because of the high water consumption.

By Anne Herrberg, ARD Studio Buenos Aires, and Matthias Ebert, ARD studio Rio de Janeiro

It lies dazzling white between the majestic peaks of the Bolivian Andes, an area nine times the size of Berlin: the Uyuni salt lake. Hidden underneath is a treasure: white gold, lithium, or as Panfilo Huayllas, Mayor of Rio Grande says: “our future”. He demands: “All communities around the salt lake and all Bolivians must benefit from the lithium that is under this salt crust.

Lithium, the lightest metal on earth, is required for lithium-ion batteries. They are not only found in cell phones and laptops, but also in electric cars. Without lithium there is no e-mobility – and nowhere in the world are more reserves believed than here, on the roof of the Andes.

Bolivia doesn’t just want to be a supplier of raw materials

But Bolivia wants to be more than just a supplier of raw materials. “We local residents have to share in the profits, because we will feel the effects of lithium industrialization here in Rio Grande,” says Mayor Huayllas.

Lithium is said to be a driver for Bolivia’s industrialization. The plan is to build the batteries yourself. Ex-President Evo Morales was once looking for partners for this project – and found them in a German medium-sized company: ACISA from Zimmer ob Rottweil on the edge of the Black Forest. It was a deal of the century. But it burst in 2019 , after the election overshadowed by allegations of fraud and Morales’ flight into exile. Since then, the German-Bolivian project has been on hold.

The lithium deal negotiated by ex-President Morales collapsed in 2019. Image: AFP

Not everyone is enthusiastic about it anyway. Luis Machaca is the spokesman for a citizens’ initiative that opposes the project. “The Germans wanted to mine our raw material behind our backs, with a contract for 70 years,” he says. “They may be a good partner, but they have neither the technical means nor the technology.”

Lithium mining uses up a lot of precious water

What does mining mean for people, but also for the sensitive ecosystem? It is about the most precious commodity on the roof of the Andes: water.

A look across the border into the Atacama Desert to Chile: SQM has been mining lithium there for 25 years. The brine is pumped up from 40 meters, then evaporates in basins over months until a lithium-containing slag remains. It is a very water-intensive process, of all places in one of the driest regions in the world, says the Chilean biologist Cristina Dorador. “We can see from satellite images over the past 20 years that the soil has lost moisture,” she says. At the same time, the ground is heating up and the vegetation is receding. “These changes are directly related to lithium production over the past 20 years.”

Water protection should be improved

The company promises to make mining more sustainable. In Chile’s new constitution, on which the biologist Dorador will also be co-writing, environmental and water protection should be a top priority. Local residents like Cristian Toroca remain skeptical. “The company had not previously intended to involve local residents, that bothers us about this group,” he says. “They’re pulling this mineral out of the ground to sell in Europe as a clean product, but that’s a lie.”

In Bolivia it is still unclear who will be awarded the contract: the Germans are competing with Chinese and US companies. Panfilo Huayllas continues to hope that the white gold will bring prosperity to his community. But he too says: not at any price. “Alternative ways of supplying lithium production with water in the future must be found. If they only tap our wells, we will ruin the future of our children.”

You can try making salted salmon that is easy to combine with many dishes. The ingredients to be prepared include 1 kg of salmon washed, dried with a paper towel, 400 g of sea salt with large grains, 200 g of cane sugar, 2 g of ground black pepper, washed and finely chopped dill. You mix the seasonings with salt, put half of this mixture in a plastic container covered with food wrap. Next, you arrange fresh salmon on top and spread the rest of the seasoning to cover the fish, then wrap it in the refrigerator, use a heavy object to press the fish. Incubate the fish for 12 hours, when the water is flowing, you can poke a small hole to let the water drain, the fish will not be too salty. Then continue to wrap the fish and incubate for an additional day to be able to use. If you want salmon less fishy, ​​you can try cooking it with orange sauce. You marinate the fish with salt, garlic powder and pepper, then sauté the fish with unsalted butter. Garlic is pounded, non-aromatic, put in a fish plate. To prepare the sauce, melt butter, squeeze half an orange, season with salt and sugar depending on the sweetness of the orange. After the orange juice boils, add tapioca starch mixed with water and stir until the sauce thickens. You can drizzle the sauce on top of the fish or leave it on its own. During the epidemic season, you should prepare nutritious dishes such as salmon pumpkin porridge. This dish is easy to eat and good for the digestive system. You cook oats, pumpkin in a pressure cooker for about 30 minutes. Salmon cut into bite-sized pieces, sauteed with garlic, seasoned with soy sauce and oyster sauce. When the porridge is cooked, you add spices, add salmon, herbs, sprinkle with pepper and enjoy while still hot. For a meal with a Japanese flavor, you should refer to the salmon teriyaki sauce. First, you soak the salmon with fresh milk for about 20 minutes, then wash it under running water, pat the fish dry with paper towels. Fish is marinated with garlic powder, pepper, rosemary leaves for about 20 minutes, then pan-fried evenly on both sides. To make the sauce, mix 2 tablespoons of teriyaki with one tablespoon of water, pour over the pan-fried fish. You cook until the sauce is thick and clings to the fish, sprinkle with roasted sesame and serve hot. With the salmon teriyaki sauce, in addition to eating with rice balls, you can change it up by rolling it with seaweed, brown rice and butter. This dish is suitable for people who are eating clean diet. During the epidemic season at home, there is a lot of time, housewives can practice being a professional chef, try to cook beautiful dishes like at a high-class restaurant. The dish you can refer to is avocado spagheti served with salmon with garlic butter sauce. You wash the salmon, pat dry with a paper towel, melt unsalted butter, crush the non-aromatic garlic, set aside this sauce. Then, you fry the fish until cooked on both sides and drizzle with garlic butter sauce. To prepare noodles, you boil spaghetti, mash avocado and mix with noodles to create a beautiful green color and seasoning to taste. Salmon salad with grape seaweed is simple, quick, and full of nutrients. You just need to prepare green vegetables including lettuce, spinach, cucumber, cherry tomatoes, grape seaweed and pan-fried salmon in small pieces. The sauce is prepared according to each person’s taste. However, you can consider using sesame sauce because it is convenient and quite easy to eat. Butterfly pea flower rice and garlic butter salmon make home meals less boring during the holidays. To make the rice have an eye-catching green color, you can brake the fresh butterfly pea flowers to get water and then cook the rice as usual. Next, wash the fish, pat dry with paper towels, melt unsalted butter, saute garlic and pan fry the fish until golden brown on both sides. You can use butterfly pea petals to decorate the dish more beautifully.

Honey helps you lose weight fast at home. In the first week of weight loss with natural honey, the first 3 days, you still have a full breakfast and lunch, but cut your dinner by mixing 1 tablespoon of honey with a glass of warm water to drink. At about 9 o’clock, if you feel hungry, continue to mix honey with tea to create a feeling of fullness. On the 4th day, you only eat a full breakfast, cut lunch and dinner, and replace it with honey and warm water. How to lose weight in 1 week with honey helps you lose weight effectively in 1 week, then continue to follow a scientific diet and exercise, you will achieve significant weight loss results. Note: Do not mix honey with hot boiling water or cook honey at high temperature, because improper heating will cause the nutrients in honey to be seriously damaged, causing the catalyst in honey to be lost. Reduce belly fat with salt Preparation: 1 small bowl of salt + 1 cotton cloth Perform: You roast the salt very hot and then wrap it in cotton fabric (should choose a breathable fabric but thick enough to avoid skin damage from heat). Proceed to apply the roasted salt bag to the abdomen until the heat subsides and the pack cools down. Apply how to reduce belly fat at home with this roasted salt for about 1 month you will see more or less changes.

A day of salt farmers in An Hoa commune (Quynh Luu district, Nghe An) begins at dawn, when the first rays of the new day are still shy behind the roofs. Groups of people wearing conical hats, carrying light burdens on their shoulders, and carrying locusts in their hands rushed to the salt fields. From about 6 to 10 am, when the sun is not too strong, people mainly just work the soil and water the salt fields. The harvest usually takes place in the afternoon, from 12 noon onwards, when the sun rises at noon. “Chicken egg yolk” shines through the morning dew, signaling a new day. Silhouette of a woman diligently working in the morning sunlight reflected in the clear salt fields. Salt occupation is associated with long fields, full of sunshine and salty sweat. The square salt fields, reflecting the sparkling morning sun, create a beautiful scene. At different times of the day, the salt field is beautiful in different angles, full of lyricism and nostalgia. The dawn on the salt field has a rustic and idyllic beauty that is so attractive. Over 60 years of work, Ms. Phan Thi Chinh (77 years old) is very familiar with this place. Although her children have all looked for other jobs, she still sticks to the profession alone. For Mrs. Chinh, the salty taste of the sea or the hot sun of the sky has “soaked” ever since. “This job is so hard! The sun is hot, people are in the shade, and we have to go out to dry, almost no time to rest. It’s hard work, it’s hard work, but the income is not much, just enough to live through the day”, Ms. Chinh confided. In that hardship, she still smiled beautifully. For generations, the salt people of An Hoa have attached their lives to the grain of salt, despite many hardships and bitterness.

There has not been a study stating the time period when Quang products began to be exported to other countries, only that, as early as 1925, in the study on Quang Ngai, French Ambassador Laboord wrote that day: ” The wealth and abundance of this province also lies in the cultivation of sugarcane… The harvesting of sugarcane has found a regular exit from the Chinese in Thu Xa. They will export molasses to Hong Kong… They already export up to 12,000 tons of sugar a year.” The busy Phu Tho wharf is now just a peaceful and quiet residential area. Photo: Y THUY In the editorial Quang Ngai province, advocated by Nguyen Ba Trac, printed in Nam Phong magazine in 1933, it also helps us visualize the export of goods of the Quang Ngai people in the past as follows: “Quang Ngai has 3 gates. Big sea: Son Tra estuary in Binh Son, Co Luy estuary in Tu Nghia and Sa Huynh estuary in Duc Pho. Each gate has a Department of Commerce to tax export and import goods. Regarding goods exported through seaports, Quang Ngai province also stated that: “The most important export item of Quang Ngai province is sugar. The place to export the most is Co Luy estuary carried out by Thu Xa city. Ginseng and cinnamon are sold at Son Tra gate, salt is sold at Sa Huynh gate. Particularly for Quang Ngai sugar specialties exported through 3 seaports of Co Luy, Son Tra, Sa Huynh; Quang Ngai province also detailed that, in 3 years 1929 – 1931, Quang Ngai exported 24.1 tons of sugar. In addition to the above products, in the Quang Ngai Geography also mentioned more about the export of rice: “The number of rice exported through the seaports of Co Luy, Son Tra and Sa Huynh in 1931 was still over 80 tons. This is the amount of rice sold by landowners to private traders for export. From the above documents, it can be affirmed that the ownership of large seaports has helped trade and export goods from Quang Ngai to developed countries very early. The reason why Son Tra estuary (Sa Can) is the main export place of cinnamon products is because the source of cinnamon from Tra Bong is quite conveniently transported by traders along the Tra Bong river down to the sea estuary. In Sa Huynh (Duc Pho), because salt is produced by people right next to the sea mouth, salt becomes the main export product through this estuary. As for the Co Luy gate, according to cultural researcher Cao Van Chu, this is the gateway for sugar products from the Quang Ngai plain to other parts of the country and the world, not only through China, but also through China. and through Taiwan, Hong Kong, Singapore… There are no boats now At Co Luy, from ancient times, Chinese merchant ships, after entering this seaport, often anchored at Phu Tho wharf (in the territory of Nghia Phu commune, Quang Ngai city today). Here, goods transported from China such as silk, pottery, traditional medicine… will be unloaded on small boats and transported back to Vuc Hong wharf in Thu Xa (in Nghia Hoa commune, district). Tu Nghia today) delivered to the merchants there. After that, traders in Thu Xa again unloaded Quang Ngai products such as sugar, honey, and agarwood… and then transported them down to Phu Tho wharf and loaded them on Chinese merchant ships to take them back to China. Salt is the main export product through Sa Huynh gate, but for many years, the price has always dropped, making salt farmers less interested in keeping the job. Photo: Y THUY According to the documents in the book Co Luy in the stream of Vietnamese marine culture by author Cao Chu, in the documents of Quang Ngai Province recorded in 1906 by the French colonial government, maritime transportation in Co Luy was It is clearly shown as follows: “In: 330 merchant ships in Central Vietnam entered, 8 sailing ships from Cochinchina arrived, forming a total of 3,000 tons. Ra: 430 sailing ships of China, 27 sailing ships of Cochinchina, 20 sailing ships of Tonkin, combined to a tonnage of 13,000 tons. According to Nguyen Thi Mot, 88 years old, living in Nghia Phu, in the past, Phu Tho wharf was always crowded with boats. Seeing that merchant ships bought sugar in large quantities for export, many people in Nghia Phu also went to trade in sugar in the past. After finding sugar-making villages in Nghia Dung, Nghia Dung to buy spoon sugar, people went back to work to cut the sugar into small lumps, then use a mallet to rub the sugar into powder. Finished sugar is packed into bags to sell to Chinese merchant ships, or to boats going south and north. It used to be one of the busiest trading ports in the province. However, now, Co Luy estuary is just an alluvial estuary, with few ships and boats absent. Once the most important export of Quang Ngai, but now the sugar processing factory in Quang Ngai has also ceased operations. One commodity that used to be the main export product through Sa Huynh gate is salt, which has fallen into a state of “falling in price” for many years, making salt farmers no longer interested in keeping the job… I don’t know when. , those products have regained their “position” as before?

Considering the literal teaching of the Vu Dung Group, there is no factual basis. Because if salt can keep onions from “jumping out of the mortar” when pounding, there must be a chemical effect between the two. In other words, the onion and salt must be ground together for the chemical action to take place. But once the onions and salt are mixed together, why worry about the onions “jumping” out of the mortar? In fact, pounding onions is not so difficult that it requires salt – an additive that can cause people to change the purpose of onions. After directly experimenting, we found that: pounding onions without salt or not makes no difference. Conclusion: “experience: pounding onions, you have to add a few grains of salt, otherwise the onions will jump out of the mortar” of Vu Dung Group is completely unrealistic. Regarding the explanation of the “Vietnamese proverb dictionary”: “When salt is absent, onions will immediately become cold”, in fact, just re-expressed the folk saying, not explaining the literal meaning, but also the figurative meaning. incorrect. Some other explanations: When salting onions without adding salt, onions will float, so it is called “Land lemon like onions without salt”. However, in terms of chemistry, onions are always more buoyant in salt water than in cold water. And so, the truth is quite the opposite: with salt, the onion will “float” (floating)! Another opinion is that “lime and lemon are like onions without salt”, only someone “passionate”, salted onions but forgot to put salt. But pickled onions or sauerkraut, without adding salt, what’s the difference in the degree of “ambiguity”? So, “Lime flax is like onions without salt”, or “Without salt, lemongrass” is literally understood? We think that the literal meaning of the idiom is based on the importance of salt and onions. According to this, salt is much more important than onions. Every dish can be without spices, but not without salt. The question is when is “salted onion” and when is “unsalted onion”? Onions have salt when people prepare dishes where salt and onions are removed from the beginning and removed at the same time to marinate and cook. In these cases, salt is an indispensable ingredient, and onions are just one of many spices (such as ginger, garlic, chili, MSG, sugar, etc.). Therefore, when appearing at the same time as salt, onions are secondary, nothing outstanding, even if it is okay, it is okay not to have it. Marinating onions with salted fish sauce and cooking utensils does not need to be rushed or according to a strict process. However, when “onions are not salted”, things are different. So when is the “unsalted onion”? When people have to fry onions and grease to bring up the smell of fried things, before adding salted fish sauce, or frying onions to make seasoning, cake fillings… To ensure that onions are cooked and fragrant, the fat pan must be fragrant. clean, absolutely no salty salt. Unlike when “onions have salt”, this time onions are not only the most important but also go first, salted fish becomes the last “participant”. So how do folk think “unsalted onion” is like a “lime lemon” guy? Under the anthropomorphic view of folk, “unsalted onions” are like those who are sharp, clean, zealous, always in a hurry, and want to hurry up. The interesting thing is that the same thing, phenomenon, comes from the same literal meaning, but folk have created one version is a proverb, the other is an idiom: Ban is the proverb “Without salt, the onion is fine”: summarizing a regular fact that when the main factor is absent, the secondary one suddenly emerges. Just like when “no salt”, onions have the opportunity to play an important role, but “Vietnamese Proverbs Dictionary” by Nguyen Duc Duong has interpreted in the obvious sense: “When salt is absent, onions become flax. right”. This sentence is synonymous with the sentence “There are big elephants; there are no big cows and elephants”, or “There are big mountains, there are no high hills” (without the real big, the small suddenly takes its place). The beauty of the sentence “No salt, no salt, no onion” is that the folk personify the onion to describe the gesture, the innocent personality, like to show me here of the proud, “one-eyed man is the king of the blind country”. ! Ban is the idiom “Land and lime are like onions without salt”: simply simulating, comparing someone’s appearance, wiping gesture, hasty and hasty like “onions without salt”. This sentence is synonymous with the sentence “Smooth like a newcomer”: the newcomers are enthusiastic, wipe the chau, everything is quick, enthusiastic, know the job (Variable “Lau chau like a new resident” come, waddling like a child at full five”). Folk often rely on the observation of things and phenomena around daily life to set up proverbs. Therefore, the literal meaning always corresponds to the figurative meaning. In this case, the way that “unsalted onion” participates in the dish evokes the gesture of a “lean lemon” person, exactly as the “Vietnamese Dictionary” (Vietlex) has taught: “lean lemon • t. has a hasty, hasty posture, wants to appear quick, has a cool personality ~ Address: lau chau”.

Lack of sleep is also the reason for dark circles under the eyes. Lack of sleep: This is the leading cause of dark circles under the eyes. Because, not sleeping enough, staying up late regularly makes blood not circulate, lack of oxygen, the skin is not supplied with enough nutrition, thereby forming dark circles under the eyes and gradually causing wrinkles. . What are the causes of dark circles under the eyes and how to treat them? Constantly staying up late makes the skin under the eyes dark circles Genetics: According to the results of studies, there are many people with thin skin under the eyes or with many small blood vessels, the excessive distribution of melanin is due to genetics of parents. Due to lack of water: When the body lacks water, the blood vessels under the sensitive skin in the eyes will swell, causing puffiness and darkening. Due to a lot of sun exposure: The ultraviolet rays of the sun will stimulate the melanin pigment under the skin to increase. Due to smoking and using stimulants: Excessive use of tobacco, alcohol, and coffee causes blood vessels to constrict, causing poor blood circulation, causing wrinkles and dark circles under the eyes. Due to eating nutrients: Poor diet, little water intake, the body will react and that is manifested in the dark eye area. Cure eye bags with salt water Salt water can help you get rid of dark circles under your eyes. Step 1: First, prepare 1 teaspoon of salt (you can use large-grained salt or iodized salt) and dissolve it thoroughly with 100ml of hot water. Step 2: Wait for the mixture to cool completely, take a cotton ball or cotton pad and dip it into the prepared ingredients. Step 3: Next, wash your face with warm water to remove any remaining sebum on the skin. Step 4: After completing the steps, take a cotton pad and apply it in a circular motion to help blood vessels circulate best. Note: Never let water get into your eyes. Step 5: Perform continuously for about 10-15 minutes, then use a towel wrapped with ice cubes to apply a few more times to finish the beauty process.

Explaining the mechanism of action of this method, Mr. Quang said, test participants will be gargling with salt water. This solution is then put into a test tube and placed in the test device. If in other methods, the time to return the results will take from half an hour to several hours. Meanwhile, with this method, it only takes 10 seconds to produce results, Mr. Quang shared. Bkav CEO Nguyen Tu Quang. Photo: Trong Dat To do this, Bkav uses a frequency band of light shining into the test tube containing the patient’s saline solution, which is collected by the sensor at the output. Bkav’s artificial intelligence technology will help measure how much frequency is absorbed. Different frequencies of absorption produce different types of disease, in this case Covid-19. Mr. Quang said: “The naked eye can’t recognize the difference of those absorption frequencies. We have to train the AI ​​to know which is the specimen of the Covid patient and which is the human sample. not infected with Covid-19”. According to Quang, Bkav’s method of testing for Covid-19 with saline mouthwash solution will give faster results than conventional methods. The founder of Bkav company said that compared to the method of testing Covid-19 by breath, the salt water test technology is simpler, with the investment money for a testing unit much cheaper, even almost no cost. This test method has been tested by Bkav since the end of 2020 at the Central Hospital for Tropical Diseases. “Initial results were recorded as positive with a recognition rate of over 90%,” Mr. Quang said. According to CEO of Bkav, this business is the second company in the world to develop saline testing technology. Previously, a company in Israel had developed this technology.

“The young glutinous filling is now rounder, bigger than a month ago. Biting and eating, the pulp was very thick. These are natural forest fillings, a specialty of the countryside, very clean and safe, without chemicals,” Phuong said. Currently, 1kg of green sticky rice fillings at the beginning of the season, Phuong sells for 50,000 VND/kg. Customers buy 2kg, she sells 95,000 VND. Because it’s just the beginning of the season, many people come to the store, see delicious fillings, and immediately order them for processing. Green filling at the beginning of the season is loved by many housewives “Customers who buy green fillings at the beginning of the season usually use a knife to smash the fruit, then store it with fish or meat. Because green fillings are young, the seeds are very tender. Filled with fish and meat stock, the sour taste is very delicious, but it is not acrid,” Phuong said. According to Ms. Phuong, the main harvest season must be nearly 2 months away. At that time, the filling will be ripe. There are 2 types of fillings, which are green fillings and black fillings. These types of fillings are grown a lot in the northern mountainous provinces. If the green fillings have green skin, the black fillings are dark purple. Both types of fillings are diamond-shaped, very delicious and can be used to prepare many dishes. At the beginning of the green filling season, although the selling price is still high, many housewives still rush to order fillings to eat. “There is no such fruit in the city, but only in the northern mountainous region. Therefore, seeing fillings at the beginning of the season, every housewife buys 1-2kg. Like my house, I like to marinate fish sauce. Just halve the fillings, add some delicious fish sauce with a little sugar, and eat deliciously. But many people stock it with meat, fish, and make apricots. In general, there are many ways to eat with fillings.” This small trader revealed that every day she sells from 30-50 kg of fillings at the beginning of the season. “With translation like this, many people buy online. They buy fish stock and meat stock so that they can eat less for the whole week, so they don’t have to go to the market many times and still have delicious food every day.” As far as Ha Dong, but a housewife named Thanh, 28 years old, when she saw the first season of the season on the online market, she immediately ordered 2kg to eat, even though she had lost 30,000 VND to ship. However, as long as there is filling at the beginning of the season, she will have less cravings. Fillings can be combined and processed into many dishes, such as braised with fish, meat, sticky rice Green fillings have a fleshy, fatty taste “My wife and I both like to eat green fillings and black fillings. With green fillings, I usually stock with copper perch. In turn, arrange 1 filling on the bottom of the clay pot, one layer of fish. Then put the soy sauce in the fish pot and cook on low heat until cooked. Very strange, fish stock with fillings, fish is not fishy. Perhaps the filling will take away the fishy taste of the fish. Eating fish has a rich, delicious taste of fillings. Everyone in my family loves this dish. Or if I’m bored with fish stock, I’ll put it in my mouth with bacon, “she said. Even, when buying green fillings, Ms. Thanh also beat it slightly. Then she roasted the chicken with fillings, adding a little water to infuse the spices. Finally, chop some ginger leaves and mix well to eat. Not only does she like to eat green fillings, but Thanh is also addicted to black fillings, although this type of filling cannot be processed as many dishes as green fillings. “With black fillings, I often make sticky rice with sticky rice fillings. Eating sticky rice with fillings gives a strange feeling, both fat and fleshy mixed in sticky rice seeds. This housewife said that she really wants to learn how to salt filling like the Tay people so that she can eat fillings all year round, but she doesn’t know how. “I have studied salt a few times but have not been successful. Because the processing of salt fillings has too many meticulous stages. Perhaps because the salting technique is not correct and the preservation is not good, there is no filling for the whole year,” she admitted.

Resources: Water spinach: Half a kilo Chili: 5-7 fruits (depending on the spiciness) Purple onion: 5 pieces Garlic: 5 cloves Seasoning: Vinegar, sugar, salt Perform: Step 1: Prepare water spinach First, you pick up the water spinach and remove all the leaves. After washing with water, add 2 tablespoons of salt to the pot, stir well and add the vegetables to wash again and then drain. Next, you put a cup of vinegar in another bowl of water and then put the water spinach in to soak for about 1 hour. This helps the vegetables to have a beautiful color. After soaking, you start the pot of water and put the vegetables in the blanching (quickly blanched without soft vegetables, losing their crispiness) and then take them out and put them in a bowl of ice cold water to soak for about 10 minutes. . Then take it out and cut it into bite-sized pieces. Step 2: Cook sweet and sour mixture hợp Peppers de-stemmed, onions and garlic peeled and sliced. Then, put in a pot of 500ml of water with 1 tablespoon of salt, 150g of sugar and 120ml of vinegar and then bring it to a boil until the sugar dissolves. When the mixture cools down, add the onions, peppers and garlic. You can taste it again to see that the water has a sweet and salty taste that is just right. Step 3: Soak sweet and sour water spinach When the mixture cools down, put the water spinach in a glass jar and pour the mixture into it. Close the lid tightly and soak for about 3-4 days to use. When the vegetables have reached the acidity that you have not eaten yet, they can be placed in the refrigerator to preserve and use gradually. Pickles Resources: – Cucumber (cucumber): 5 – Fresh ginger, dried onion, dried garlic, chili fruit – Spices: Table salt, sour vinegar, granulated sugar Steps to take: Step 1: Prepare cucumber (cucumber) – The cucumbers are washed in a basin of water, then soaked with a little diluted salt water solution for about half an hour. – After soaking, take out the cucumbers in a basket and put them in the faucet to rinse a few times, drain. Step 2: Prepare the accompanying seasoning – While waiting for the pickled cucumbers, bring the onion and garlic out and peel the outer skin. – Left chili should be washed, broken off the green stalk, can leave the whole fruit or cut into small slices as you like. – Fresh ginger cleaned, peeled and cut into thin slices. Step 3: Make a delicious crispy pickled cucumber – First prepare a mixture of salt water to soak cucumbers according to the following recipe: Pour about 800ml of slightly warm water into a large bowl and then add three tablespoons of salt, one tablespoon of granulated sugar and three tablespoons of sour vinegar, Use a spoon to stir until dissolved. To have a way to make delicious crispy pickled cucumbers, you need to prepare this pickling water in the right ratio. – Next, add all the dried onion and peeled garlic on top with thin slices of ginger plus chopped red chili or chili continue to stir. – Next, put the cucumbers in the prepared glass jar (remember to disinfect with boiling water before salting the cucumbers. – Finally, pour a mixture of salt water, sugar, and vinegar just dissolved in so that the cucumbers are submerged. Then put the lid on the jar, bring it to a cool place and soak it for about 3 to 5 days to have a delicious crispy salted cucumber dish. Salted figs Resources: – 500g glutinous figs – Fine salt, vinegar – Chili: 4-5 depending on the spiciness – Garlic: 1-2 bulbs – Galangal: half a tuber about 20g – Sugar: 20g – Glass jars for salt. Making: – Pickled figs soaked in salt water to dilute the plastic and reduce darkening. You can leave the whole fruit or halve it, but leaving the whole fig will be more crunchy than halving. – Soak figs in salt water and diluted vinegar for about 20-30 minutes to release all the resin. After that, rinse 2-3 times with clean water and let it dry. – Sliced ​​or smashed garlic. – Thinly sliced ​​chili. – Thinly sliced ​​galangal. – Boil about 600ml of water with 20gr of granulated salt and 15gr of sugar, taste a bit salty, sweet and sweet according to taste (note not to let the salt be too light, it will quickly sour and become scum). Bring to a boil then let cool. – Put figs in the jar, alternating garlic, chili, galangal. Fill the boiling salt water with sugar to cool, if the figs float, use a heavy object to press down. – After 1-2 days, keep the figs in the refrigerator to eat gradually. – Salted figs begin to be eaten after 2-3 days, the figs will turn yellow. Salted bean sprouts Resources: Clean bean sprouts: 500 gr Carrot: 1 medium Red onion: 2-3 bulbs Chives: 1 bunch Chili: 4-5 (can be omitted) Sugar, salt, vinegar, filtered water Clean glass jars (wash in boiling water, let dry) Steps: + Make a sweet and sour mixture consisting of three tablespoons of sugar, two teaspoons of salt, and one teaspoon of vinegar dissolved in four tablespoons of water. Boil this salt water mixture and let it boil for about 1-2 minutes, then turn off the heat and wait for it to cool. + Pick up the remaining bean sprouts and bean pods, wash and dry. Wash the carrots and peel them, grate or grate them. + Wash chives, cut into pieces about 3 cm, dry. + Peel the onion and cut it into thin slices. + Put chives, bean sprouts, carrots in a bowl, wash and mix well. Wash and slice the peppers. Wait for the brine to cool, then add the chili. + Put the bean sprouts mixture just mixed into the glass jar. Pour in the salt water and vinegar. Tie items on top so that the rack doesn’t float out of the water. + Soak the melon for about 1 day, then squeeze out the water and put it on a plate to eat with rice and other dishes. + Add 1 bowl of fish sauce to dip the melon, very delicious. Fish sauce for minced garlic, sliced ​​chili, sugar, lime juice and paprika. Xiao Bao (Synthetic) Photo: Collectibles

Cheese and potato chips are a snack that both children and adults will love. If you are not satisfied with the quality of packaged snacks at the store. You can make this snack yourself to ensure the health of your family. Ms. Nguyen Viet Ha (banker, Thai Binh) is passionate about cooking. Although the work at the office is quite busy and stressful, for her, being in the kitchen is the fastest way to relieve stress. Ms. Nguyen Viet Ha. 9X confided that she had a “evil” reputation because she never knew how to buy her child a packet of snacks. Loving my children, sometimes I add potato chips and cheese to the snack menu to make my children less hungry, especially during this sensitive epidemic season without having to go out to buy. Here’s how to make Viet Ha’s cheese-flavored potato chips, please refer to: Resources – Potato – Cheese powder – Cooking oil – Salt Making Peel potatoes and soak in salted water for 10 minutes. Use a knife to cut the potatoes into thin slices (slice horizontally) still soaked in the bowl of salted water – soak 5 minutes. Take the potato slices and wash them thoroughly in cold water, then take them out and drain the water. Soak potato slices in a bowl of ice-cold water – soak for 10 minutes, continue to take out the holes to drain, then spread the potatoes out into the basket and dry in the sun for 30 minutes. Fry the potatoes in oil until crispy, then take them out and drain the oil (if you want them to be crispy, fry them twice). Place the potatoes in a ziplock bag, then add the cheese powder and shake well. Potato chips can be stored in an airtight container and eaten gradually! Good luck!

Breastfeeding regularly is the most natural way to lose belly fat after giving birth. Every hour breastfeeding you can lose up to 800 calories and do not have to exercise or apply any weight loss measures. Experts recommend that it is best for mothers to maintain an abundant supply of delicious quality milk to breastfeed for 6 months or longer as possible, because not only is the most natural way to lose belly fat after birth, it also helps to shrink uterus after birth, help the baby healthy and intelligent. Sleep on time and get enough sleep Sleep is very important for postpartum women, it helps restore energy, increase metabolism and burn fat, reduce stress and anxiety. Moreover, sleep helps control appetite because when sleeping, the brain releases the active substance leptin, which increases the feeling of fullness. Therefore, the effective way to lose weight after giving birth is to get enough sleep, about 7-8 hours/day is considered “golden sleep” to help women have ideal health and physique, while pulling youthfulness. skin. Walk Heavy exercise after giving birth is not recommended for new mothers. But if you want to exercise regularly, then walking is the right choice. Walking will not only help with weight loss after pregnancy, it will also improve your heart health, release your mood, reduce stress. How to reduce postpartum belly fat with hot salt Hot salt helps you lose belly fat safely. Hot roast ginger with salt, then use a soft towel to roll it on the abdomen, can be combined with massage to get the desired waistline. The salt can be reversed when it has cooled down, hot salt with ginger will effectively support weight loss, the heat will make the body warm up along with the weight loss effect. Cinnamon powder to reduce postpartum belly fat is really safe According to many studies, the use of cinnamon powder to reduce postpartum belly fat will help dissolve up to 300% of belly fat. Apply the most effective way to reduce postpartum belly fat by combining cinnamon powder with lemon and honey. The combination of these three ingredients will give you a delicious, sweet and sour drink that is easy to drink. Mix cinnamon powder, lemon juice, 1 teaspoon beeswax and add a little warm water. You can drink it in the morning. You do this regularly after 2 weeks you will see a change not only in weight but also in waist circumference. This is a popular way to reduce belly fat after giving birth at home.

Using fresh lemon to treat bad breath is a popular way for many people to use. Method 1: The pieces of lemon peel after use, instead of discarding, you should wash, then chew thoroughly, and swallow. Do this a few times a day to keep your breath fresh. A fairly simple and easy way to cure bad breath. So why don’t you try it now? Method 2: Lemon, a fruit that is always present in the house, has many uses for everything, including treating bad breath. Brushing your teeth and even brushing your tongue with a mixture of lemon juice and salt twice a day will significantly improve the above discomfort. Cure bad breath effectively at home simply from salt Salt is a mineral that is good for teeth and gum health. Salt also has very good antiseptic properties. So when using salt as the fastest home remedy for bad breath, you can both clean your mouth and disinfect the wounds in your mouth, especially in the gums. How to use: Just mix salt with water (note that the salt concentration is only about 0.8 – 1%) to keep in the mouth daily to effectively deodorize your teeth. Eat ginger and yogurt to help reduce bad breath Yogurt: Eating yogurt daily has been shown to reduce the level of odor caused by hydrogen sulfide in the mouth. In addition, yogurt is also highly effective in reducing plaque and harmful bacteria because it contains vitamin D – which helps create an unfavorable environment for bacteria to grow. Ginger: Ginger has long been used as a natural remedy for stomach upsets. Ginger is also capable of dispelling bad breath. You can use it the way you cut ginger to make tea, accompanied by a little lemon. How to treat bad breath quickly with Chinese coriander leaves Chinese coriander leaves can cure bad breath caused by stomach and digestive causes. The smell of China, also known as coriander leaves, has a strong, pungent taste. According to traditional medicine, these properties have the effect of averting evil spirits, reducing heat, purifying uncleanness, relieving distention, strengthening spleen and stomach, and stimulating digestion. Therefore, if you use this leaf again, you can cure bad breath due to stomach and digestive causes. How to use: Take sharp coriander leaves with very thick water, add a few grains of salt to gargle and dry your throat several times a day.

Wash your face with salt water to help clear acne. The effect of washing your face with salt water is that it does not harm the skin, does not cause irritation and especially washes your face with salt water to treat acne, reduce sebum, fade dark spots gently and effectively. First, salt water has high antiseptic properties, so it can kill acne-causing bacteria located on the skin while providing water to moisturize the skin and reduce irritation, blocking the activity of the oil glands that cause acne. In addition, salt water also works to gently remove darkened skin cells. From there, it helps stimulate the production of new skin cells, strengthens the texture of the skin, helps the skin to be bright. Salt water also helps balance moisture in the skin and prevents the skin from producing too much oil, which will also help you avoid acne. Besides, salt water is also a natural product that helps to exfoliate dead cells, unclog pores, keep skin clean and dry. How scientific is it to wash your face with physiological saline? Once you know the effects of physiological saline, do you know whether to wash your face with physiological saline or not? To promote all the benefits that washing your face with physiological saline brings, you need to follow the steps below: Step 1: Wash your face with clean water to remove dirt on your face. Step 2: Use a soft towel to gently pat your face dry. Step 3: Use a cotton pad or clean soft towel soaked in physiological saline and gently wipe on the face for about 1-2 minutes. Step 4: Repeat step 3 with a cotton pad or other clean towel, this step you need to focus on the T-zone and acne-prone skin areas. Step 5: Rinse with water. Many women wonder, “Does washing your face with physiological saline need to be washed again?” then the answer is “Yes”. After washing your face with physiological saline, you need to rinse it with water to remove the salt water on your face. If this salt water stays on the skin for too long, it will make the skin easy to dry, and can even cause skin irritation for sensitive skin. Therefore, you should not skip step 5 of the steps that we have instructed.

Giving birth to a little princess for her young husband when she was over 35 years old, but that still did not make it difficult for Thu Thuy on her journey to regain her top form. At the present time, after nearly 9 months of giving birth, the mother of two has made the sisters’ eyes red with envy every time she shows off her figure in body-challenging outfits. At the same time, Thu Thuy also put her name on the list of the sexiest mothers in the Vietnamese entertainment industry. When the little princess was born in September 2020 and only 3 weeks later, Thu Thuy revealed that she had lost 8kg by breastfeeding, even though during her pregnancy, she only gained 10kg. It is known that during pregnancy as well as after birth, vocal 8X has applied a reasonable diet, using only foods and nutrients suitable for the development of the child. After giving birth, Kin Nguyen’s wife breastfed her baby and used a belt to tighten the waist so that the abdomen would not sag. At the same time, the mother of two also practices yoga to increase the effectiveness of regaining her wonderful body. With outstanding beauty from skin to figure despite having gone through 2 births, the U40 beauty not only “levels” the age gap with her young husband but also motivates the sisters to have more faith to lose weight. . It was thought that she had reached the perfect figure and stopped losing weight, but recently, Thu Thuy continued to surprise the sisters when she shared that she was doing a detox with a 10-day course. Although it’s only been on the 3rd day, the vocalist born in 1984 has “blown away” 1kg as well as feeling healthier, the skin is also brighter and smoother. Already having a lovely figure “thousands of people love”, but Thu Thuy continues her journey to improve her beauty from the method of body purification. Sharing on her personal page, Thu Thuy confided: “ On the first day of my detox, my biggest difficulty was that every morning I had to drink 1 liter of water and 2 teaspoons of salt. I don’t have the habit of drinking a lot of water but now I am used to it because I know the effect of drinking water with salt to help my body wash out the intestines. After nearly 40 years, how much dirt remains in my intestines, I am no longer afraid of drinking water !” For those of you who do not know, detox is a method of purifying the body to improve appearance and health that is very popular recently. Some great advantages can be mentioned as easy implementation and time saving. Depending on your preferences, desire for effectiveness… but detox is very diverse. The detox regime may lie in eliminating some substances (starch, sugar, fat) and increasing vegetables, … or using drinks to completely replace meals. For Thu Thuy, she chooses to drink water with added salt every morning in combination with separate menus in the rest of the day. The use of water diluted with salt not only helps to lose weight, but also improves digestion effectively. More specifically about this method, the salt water that the women doing the detox use includes a mixture of warm water and non-iodized salt (sea salt). To keep good minerals, you should choose sea salt in clean seas that have not been refined or bleached. For those unfamiliar, the salt water cleanse can cause painful bowel movements within 30 minutes to 1 hour or longer. The salt water detox recipe can be made by dissolving 2 teaspoons of non-iodized sea salt (like pink Himalayan salt) in a quart (about 4 cups) of warm water. If you want to increase the taste, you can add some lemon juice. After that, you should lie on your right side for about 30 minutes to assist the saline water to pass through the small intestine and clean the intestines. The reason this method is still very popular and widely applied is because after 1 day of living, the food you absorb survives in the intestines through the decomposition of food, creating favorable conditions for bacteria to produce harmful substances. Therefore, drinking a glass of diluted salt water in the morning can cleanse the intestines, strengthen immunity and improve infection. Not stopping there, the purification of toxins from the body will help lose weight more effectively. Not stopping there, purifying the body with salt water in the morning will help repel bad breath thanks to its ability to clean the oral cavity and eliminate bacteria. Despite bringing so many benefits, but not everyone is suitable to apply. For people with heart problems, diabetes, edema, kidney problems, high blood pressure, gastrointestinal problems such as ulcers or inflammatory bowel disease, you should not cleanse your body with water. salt. In addition, pregnant women should also avoid this method.

The hot May sun seemed to exhaust people, but salt people in Chau Ha village, Thach Chau commune (Loc Ha – Ha Tinh) were still busy in the salt fields. For them, the sun is a privilege that nature has bestowed to make the salt crop more bountiful. The peak sunshine of May makes many people uncomfortable, but for the salt people of Chau Ha it is the favor of nature, because the hot sun means that they will have a salt season… The salt season in Chau Ha usually starts from April to August. In order to make white salt grains, the salt people in Chau Ha often start working from early morning to early evening. They go to the fields early to pour the filtered sea water from the previous day on the sun-dried umbrellas. In the midst of the sweltering sun, the wind blowing fiercely, and the salty taste in the face, Mr. Nguyen Hong Tuan (SN 1958) still worked hard at each stage. Mr. Tuan’s family makes 5 sao of salt. Every day, he and his wife start work from 5 am to 6 pm. According to Mr. Tuan, to make a batch of salt must go through many stages and every stage is hard and laborious. Starting from preparing the field, compacting the soil, taking sea water into the field, drying the sand, soaking the sand, settling and filtering the water and then scooping it up into the drying box. Just a full day in the sun, the white crystals of salt gradually appear in each box under each golden sun. Working with the profession for more than 40 years, Mr. Tuan shared: “The salt industry is very hard. If you work hard, this job also helps the salt farmers to have more money in and out of the fields, although they are not rich, but it is enough to cover their lives. This season, my family makes 5 sao, after the end of the season, the output is about 35 tons of salt. With the price of 1,200 VND/kg, this year’s salt crop my family earns a good income. The salt industry depends on the weather, so during the growing season, from morning to night, Mr. Tuan and other salt farmers in the village can only rest for more than an hour, the rest are always anxious to watch the sun and rain. , standing in the field. Mr. Tuan confided: “Good harvest is also thanks to God, bad is also because of God. There are years when the salt season comes to harvest only a few times, then it rains heavily, in a moment the salt fields become a vast, white sea of ​​water, the salt people can only stand at the door and look out.. .”. For many people, the heat is “harsh”, but for the salt people, every year there is a lot of rain and storm, and the sun is low, people are restless. Because this is a job that requires a lot of sunshine. Contrary to most other occupations, intense sunshine and prolonged sunny days are always the desire of the salt people of Chau Ha in the salt fields. Although at the age of “near the land, far from the sky”, Nguyen Thi Chat (81 years old) still tries to make 1.5 sao of salt to earn extra income. Every day, from 5 a.m., Mr. Cho’s hand had to take a handful of shovels, trailers, drinking water… to go to the fields to make salt. Holding a hydrometer to measure the salinity of water, Mr. Chot shared: “The salt profession is so arduous, when it’s sunny, people rest, I carry tools to the field to do it immediately, then my feet will be dark until dark. just homed. On sunny days, if I work hard, I can collect more than 1 quintal of salt, giving an income of more than 100,000 VND. Mr. Chot said, from 12 am to 14 pm is the time when people use a tool to measure the salinity of sea water to determine the salt concentration, when the salinity in the water reaches 20 degrees, the salt people put water into the filter system. for salt production. If it’s sunny, you can also put salt in this layer or another layer, but if it’s not sunny, it’s not too crowded. Sometimes in the middle of the main crop, the unseasonal rains suddenly come, how much effort is successful… in the wild. When he was tired and sweaty, he went to a temporary shack next to the salt field to rest and drink water to regain strength. More than 70 years of salt production, which means that Uncle Ching has gone through 70 harsh summers, but he has never tried to measure the temperature of the salt field at noon, only knowing that the more sweat he sweats, the hotter the sun. the more salt you can harvest. Salt begins to crystallize at about 2pm every day, at this time, salt people rush to start harvesting. Each square of pure white salt is like “pearls” carefully collected by the salt people. According to many salt people, the price of salt for many years has not escaped the fluctuations, up and down. The chorus of good harvests, losing prices, keeps hanging around with the salt people here. At the beginning of the season, little salt, many small traders come to the fields to ask to buy. In the middle of the season, salt is “crushed” as the price. On sunny days 39 – 40 degrees Celsius, the salt field evaporates, despite the saltiness of the salt and the heat like frying a frying pan in the face every day, the salt people of Chau Ha still persistently beam their bare feet under the salt fields. . Perhaps, there is no profession that oozes hot oil like salt making. The salty white salt is the crystallization of the taste of the sea and the sweat of the salt people in the fields. The people of Chau Ha have for many generations still buckling “carrying the sun”, carrying the hardships of life on their shoulders. And for them, making salt is not only an income but also to preserve the traditional profession… Currently, the whole village of Chau Ha has about 110 households engaged in salt production, with a total area of ​​more than 13 hectares. The salt industry here has been around for more than 50 years, since the salt industry has helped many families here stabilize their lives, raise their children to study and grow up. That said, but the salt makers in Chau Ha now only have “aged” men and women attached to the profession. Mr. Nguyen Minh Chau (SN 1961) confided: “The young people in the village when they finish high school, if they don’t go to university or college, they all go to the South to settle down, in the salt fields now there are only shadows of the old people. old person. I know that making salt is not a high income, but I and many other households in the village are not willing to give up, because I want to keep the traditional profession of my forefathers.” With more than 30 years of working with the salt industry, Ms. Le Thi Ty (born in 1962) said: “The salt industry depends on the “sunshine”, the consumption is precarious, we always expect the authorities at all levels to have policies to support farmers in finding a stable consumption market, so that the salt industry will not be lost or abandoned. According to Ms. Ty, over the years, the salt people here have tasted the bitterness of salt making, but if they don’t make salt, they don’t know what to do, because they have no agricultural land and no side jobs. How many things must be carried on the back of the salt grain, so that the output and price are stable, not being forced by traders, which is the biggest desire of the salt people today. According to many salt farmers, the price of salt goes up and down erratically, many people when the salt season ends, they have to turn to other seasonal jobs such as construction workers, porters, fishers… to make a living. Even so, all of them still did not give up the salt profession because the hard work and saltiness in the fields late at night had soon become familiar to them. With their hard work and love for their profession, the people who are “hot team, looking forward to the sky” in Chau Ha salt fields are day by day refining the essence of the sea to make a living and keep their jobs. Sticking with a grain of salt, the lives of the salt people here are still full of hardship and hardship, however, showing up on each of their faces is always an optimistic smile. Ms. Le Thi Chau (SN 1963) shared: “My family has 3 children, but none of them follow in the footsteps of their parents in doing traditional jobs. My husband often jokes: “Let’s work hard until our eyes are open and our hands are not shaken to keep the job, so that we can’t support the job that has supported our whole family for most of our lives”. As for health, my wife and I will not quit our job, quit complaining.” For the salt people of Chau Ha, the white salt warehouses are the “gift burdens” that the sea and sunshine bestowed on them. And perhaps, for that reason, although the salt industry is hard and precarious, the salt people here still do not want to give up their job, on the contrary, they see salt as a part of life.

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

In the culinary culture of Vietnamese people, boiled chicken and steamed chicken always occupy an important position. Dinners, parties at home and especially in the tray of offerings on holidays and Tet of every family cannot lack a plate of chicken. Here is how to steam and boil chicken chosen by many wise women: Steamed chicken with salt, lime leaves and lemongrass Experts point out, lemon leaves and lemongrass not only help boiled chicken have a characteristic aroma but also increase the attractiveness of chicken. In this method, you do not need to use water. Just wash the whole chicken, pound with salt, a little MSG and chili pepper and rub it around the chicken. Next, you put in the bottom of the pot a layer of granulated salt, followed by the whole tree cut into pieces, lemon leaves and the main ingredient that is chicken, the top layer you should add some lemon leaves and close the lid. You put on medium heat and steam for about 1 hour, so that the chicken is cooked quickly, you should not open the lid many times because it will reduce the temperature and steam when steaming. Steamed chicken with salt and lemon (Illustrated image) Boiled chicken with ginger and salt Instructions: You clean the chicken with water and gently rub the whole chicken with granulated salt and wait for about 2-3 minutes and rinse with clean water. You put the chicken in the pot, then add water about of the chicken (it is recommended to use hot water to help the chicken skin to be hunted and increase its toughness and delicious), add a few slices of ginger, a little salt in the pot to give the sweetness of the chicken chicken. Finally, bring the heat to a boil, then reduce the heat to low until the chicken is cooked gradually in about 10-15 minutes. After the chicken is cooked, turn off the heat and leave the chicken in the pot for another 5-10 minutes for the chicken to absorb the flavor. Finally you can take the chicken out to drain. Boiled salted ginger chicken is a favorite dish of many people (Illustration image) How to choose good chicken to boil: – The beak is sharp, there is no viscous flow in the beak. – Feather lines see thin, soft, shiny chicken skin; There are some large yellow streaks under the breast, wings. Through the skin, you can see the flesh and blood in the armpits, under the wings because the skin has no fat – The anus is pink, flashing, has good contractions, no wet, watery or abnormal stools. – When choosing chickens, you should stand far away before approaching. Because looking from a distance, seeing chickens with eyes open, bright eyes are usually healthy chickens. Approaching, the chicken seller shakes his hand or shakes the cage, the chicken will open its eyes. – When approaching, touch the chicken kite not too full, too hungry, chicken droppings like snails, crest should be red, erect, chest firm, no wheezing. The yellower and brighter the feathers, the yellower the skin and the better the chicken. – Flip the wings and check carefully under the armpit, if the chicken is injected with water, there will be a small red dot. Around the water stain the room up is black. For a while, the black color will spread widely. – A delicious chicken usually has a red crest, looks healthy and agile. Chickens must look healthy and agile. The crest must be bright red, the eyes are flexible, not lethargic. The fur is smooth, close to the body. Xiao Chien (Synthetic)

Salted lemon juice helps you own a slim waist. Lemon water is a great beverage because of its fat-burning effect. Drinking warm salted lemon water not only has a significant effect on reducing belly fat but also does not harm the stomach because of the acidic alkalinity in lemons of salt. Salted lemonade recipe: 3 green lemons (2 yellow lemons) + 1 teaspoon fine salt + 750ml warm water. Squeeze out the seeds to get the juice, then put in warm water, then add salt and stir well. Split into 3 drinks a day. Homemade ginger water helps reduce belly fat effectively Ginger contains gingerol and shogaol, which promote faster fat breakdown and act as a natural slimming agent. Therefore, if you want to lose belly fat quickly, you cannot ignore this drink. Ginger juice recipe: 1 piece of ginger + 1 teaspoon of honey + 200ml of hot water. Ginger washed, smashed; then put in water with a little honey, you can have a delicious glass of ginger juice on cold days but also have the effect of reducing belly fat. Note: Should be taken in the morning. Because ginger water inhibits sleep, it should not be taken in the evening. Honey passion fruit juice The recipe for making passion fruit juice is very simple, you just need to mix passion fruit with plain water or apply the recipe below to increase the effect. Ingredients: four passion fruit, 500 ml of warm water, two tablespoons of honey, a thin slice of lemon. Here’s how: Passion fruit take the intestines into the cup. Mix 500ml of warm water with two tablespoons of real wild honey (you can add a little more honey if you like it sweet). Pour passion fruit into the water mixed with honey and shake well, add a slice of fresh lemon and you can immediately enjoy this delicious water. Drinking honey passion fruit juice 4-5 times a week will help you lose 2-4kg within two weeks quickly. In addition, using passion fruit juice also helps prevent the growth of cancer cells, prevent cardiovascular disease and fight infections. Around the passion fruit seeds, there are rice bran with natural aroma, containing a good amount of fiber for the body, so we can eat the whole seed without removing it. Vitamin C present in passion fruit helps to improve health, increase resistance, help consume energy, burn fat effectively. The fiber, water, and acid in passion fruit help absorb fat out, and water also supports metabolism, helping to metabolize excess fat faster, limiting appetite, and reducing blood sugar. . Therefore, you will lose weight faster with passion fruit.

Illustration. Mix 1 cup of sea salt with 1/2 cup of extra virgin olive oil and 5 – 15 drops of essential oil of your choice. Use this mixture to lighten skin 1-2 times per week. Coffee and sugar recipe Mix 1/4 cup of coffee grounds with 1/2 cup of sugar, 2 tablespoons of extra virgin olive oil, and 3 vitamin E tablets. Apply the mixture evenly on damp skin, massage gently for about 10 minutes, and then shower with Clean water. Coconut oil recipe Mix 1/4 cup of raw sugar with 1/2 cup of coconut oil, apply the mixture evenly on the skin, gently massage for about 10 minutes and then rinse with clean water. This mixture helps to effectively soften dry, rough skin. Exfoliate with lemon and alum Squeeze half a lemon with a little alum, wait until the alum dissolves, use a cotton ball to lightly absorb the solution on the skin to be removed, wait for 20 minutes, then rinse with warm water. Exfoliate with lemon and egg whites Mix well to get the most perfect home scrub recipe, not inferior to spa. Apply to the face and keep it for 20 minutes, wait until the mixture begins to dry on the skin, proceed to rinse with warm water. Fresh milk Fresh milk is a very effective way to make exfoliating masks at home and whiten skin. In fresh milk there are many substances that help pull excess skin cells from the normal layer of the skin. At the same time, the skin whitening effect of fresh milk has been scientifically proven. How to do: After washing your face with warm water. Blot your face with a damp towel (dipped in warm water), apply milk to the entire face and leave it on for 15 to 20 minutes. Then wash your face with warm water. Take a cotton pad soaked in fresh milk and wipe your face 3 times. Finally, wash your face with warm water to complete the exfoliation.

Cystic acne is considered the most serious type of acne. Cystic acne originates from a blockage of a hair follicle or a blockage deep below a pore, it can appear anywhere on the body including the back, shoulders, legs, arms. Cystic acne often causes redness, swelling, pus and pain because cystic acne always causes inflammation. Therefore, acne is often stubborn, difficult to treat and leaves more serious consequences on our skin. Therefore, women must be careful with this type of acne and destroy them properly if they do not want to leave scars. Here are 4 simple and most effective ways to treat acne that you should keep in mind. Ice You can use ice to prevent blisters. It does not contain vitamins and acids, but the ice cubes are extremely effective in reducing swelling. As soon as new acne forms on the skin, if detected in time and applied an ice mask on that skin area, acne will soon be prevented. When the acne has become swollen, you should not put the ice directly on the acne, use a clean gauze or cloth to cover the small stones until the gauze and cloth begin to get wet, gently apply. on acne-prone skin. Salt Studies have proven that salt water has the ability to reduce acne and help restore skin damaged by acne. Salt water kills bacteria that reside in clogged hair follicles and speeds up the healing process. Salt water can completely treat acne and restore skin without any side effects. Before using dilute salt water, wash your face thoroughly to remove dirt. Take a cotton towel and dip it in salt water. Then, squeeze it dry and apply it gently on your face. Wait a few minutes for the salt water to work, if your acne is severe, leave it on longer. Using salt water to clean your face twice a day will help you get the desired results soon. It should be remembered that sea salt helps treat acne better than regular table salt, because table salt can irritate the skin. Toothpaste First we clean the skin. Then take a sufficient amount of toothpaste and then apply it to the acne before going to bed or leave it for 10-20 minutes and then wash it off with cool water. Do about 3-4 times a week, the swelling of acne will reduce clearly after a night of waking up. Note: Do not apply toothpaste on the face because it will easily dry the skin. Vera Take fresh aloe vera leaves, wash them, peel off the serrated edges and squeeze out the juice. Carefully filter through two layers of fine cotton cloth, we will get a pretty good pure skin care solution from the aloe vera plant. When using, drop 2-3 drops of aloe vera juice into the palm of your hand, add 4-5 drops of clean water, mix well and apply directly to the face. Then wash your face with clean water. Note: Before use, wash your face thoroughly.

The Sunday market is bustling with people, the alleys are bustling with people buying and selling; After the epidemics, both sellers and buyers had protective masks, but trading was still busy. The market is bustling with all kinds of nuances, all kinds of dishes, vegetables and melons rolling around suddenly remember the dish of pickles, a dish to change meals for a hot day with too much meat and fish. Pickled melon is a type of melon from any countryside market; poor house food. Indeed, pickles can be mixed with many dishes, tired of fish meat or want to change the taste every day. Roasted peanut pickle is the best dish, I bet with you in the tray of rice to treat the Quang people, having a plate of melon mixed with peanuts is considered the staple of the meal, like the sour chayote in the Northern rice tray. so. Pickled melon choose medium, firm fruit, washed, split in half, peeled off the soft seeds; Thinly slice, squeeze out all the water. To squeeze out the water thoroughly, take a towel and put the melon in to squeeze, the melon will be very dry and delicious. Roasted and pounded crispy beans until fragrant; pound chili fish sauce, garlic, mix with a little bit of flexible sugar; Fry peanut oil with garlic and mix everything into the melon. That ginger-colored yellow melon plate will be very eye-catching in the tray of rice, and then the sour, crunchy taste when chewing vegetables will be the most attractive, so it is not exaggerated for me to say the dish of the meal. Then the same melon cut in half and drained the intestines, thickly sliced ​​and braised with copper fish, it’s delicious, people will enjoy the soft, fragrant and fatty pieces of melon in the mouth; Braised fish with melon, the melon dish will be eaten first, so it can also be called braised fish melon. The land of Quang has many shops that make the restaurant’s name only because it has fish braised with melon. The pickle dish is simple, easy to make, easy to prepare, but the taste is unforgettable, sour, and crunchy. People from faraway Quang countries remember pickles like Koreans remember kimchi. That pickle dish I’ve treated you many times has been praised every time; Not only do you know that the plate of melon always runs out before other dishes on the table.

Implementation steps: -Bought bones to cut into pieces to eat. Then wash off the impurities and excess blood under the tap. -After washing the bones, prepare a large bowl, put the bones in. Add an appropriate amount of water and a teaspoon of salt. Use chopsticks to stir until the salt dissolves, then soak the bones for 30 minutes. When the soaking time is over, take it out and rinse it with water. It should be understood, if only soaking bones with water, it will make bones lose nutrients. If soaked in salt water, the bones not only clean the excess blood inside but also keep the nutrition. You can add more vegetables and fruits to stew together (Illustration image) After soaking, add the appropriate amount of water to the pot, bring to a boil over high heat. When the water boils, add the bones, add a few slices of ginger, boil again over low heat for about 1 hour. – Wait until the bones are soft, now you can have the vegetables you want to stew with. Cook for about 20 minutes, then add salt to taste. Seasoning with salt at this time will not make the broth cloudy like adding salt at the beginning of the stew. – Ripe fruits and vegetables, you can take them out and add onions or herbs and enjoy! Tieu Lam (Synthetic)

According to Dr. Huy, the life cycle of each epidermal cell normally lasts about 28 days. If this process is faster (2-3 weeks), more dead cells are shed and are seen as white dandruff flakes. Illustration. The hot summer weather makes the scalp quickly secrete oil and the hair quickly becomes itchy; combined with the frequent wearing of helmets causes heat, tunneling the scalp. The above factors create the ideal conditions for Malassezia – the fungus that directly causes dandruff to thrive. Like skin, hair is vulnerable to direct UV damage, thickening the scalp epidermis and creating more dandruff. In addition to sunlight, the amount of salt in sea water, the chemical chloride in the pool water all contain harmful bacteria and fungi that damage the outermost cell layer of the hair, leading to dandruff and itching. Treat dandruff with salt Folk ways to treat dandruff such as using lemon, vinegar, etc. are known and used by many people. However, few people know that salt is also a very effective remedy for dandruff. You can sprinkle salt on your head when your hair is still dry, then gently massage your scalp with salt for a few minutes and then wash it off. With its highly corrosive properties, salt makes dandruff patches quickly and easily removed. Or you can also use salt in combination with alum. This is a very effective dandruff treatment because salt has bactericidal properties and alum helps to neutralize the pH on the scalp. Mix table salt with alum, use this mixture to wet the scalp, leave for about 30 minutes and then wash with shampoo. Or you mix table salt, alum and oil into a mixed solution and then wash your head every day. This is a very simple home remedy for dandruff that doesn’t take much time

Recently, Thai jackfruit is considered a staple crop in some southern provinces. In particular, in the past 4 years, commercial jackfruit has been purchased by traders from their gardens to export to China at high prices. The high price of jackfruit means that every day, traders come to the garden to buy and collect jackfruit, and people who do “smells for hire” also appear from there. Unlike jackfruit storks, who lead into the garden to buy jackfruit, those who smell jackfruit are the people who accompany traders to the garden to determine the age of the jackfruit and take on the job of picking jackfruit for the garden owner. Thanks to these people, traders can find and buy old, delicious and quality jackfruit gardens, reducing the risk of buying young jackfruit or jackfruit with lots of black fiber. People who smell “famous” jackfruit can earn millions of dong a day. But according to Mr. Le Van Ngoc (resident in Tan Phu town, Dong Phu district, Binh Phuoc province), this profession is not for everyone, if the fruit is still young and has bad taste, no one dares to hire it anymore. . The strange profession of mixing salt into water and cooking it on a giant pan People often dry sea water to get salt. But in Ben Tre, there is a strange job that is to mix salt in water and put it on a giant pan to boil it. The fire stove cooks massive salt the size of a huge and fiery pan (Photo: Dan Tri). Ms. Nguyen Thi Ninh (owner of a salt factory in Dai Hoa Loc commune, Binh Dai, Ben Tre) told Dan Tri newspaper that from a young age she had seen her grandparents cook salt, then her mother also cooked salt, in the hamlet there were also many people. salt cook. She was taught to cook salt since she was a girl and has kept the job until now. “This job is very hard, always working with hands and feet, only taking a break when the stove is off, the only advantage is that I take the initiative, rain or shine, I have a job,” said Nhinh. Rare earth lotus species in 600-year-old pagoda in Hanoi VOV information, Boi Khe pagoda (Tam Hung commune, Thanh Oai district, Hanoi) has undergone 600 years of history and is recognized as a special national relic. Notably, in the temple grounds, there are three lotus plants with unique and rare pure white flowers. These precious lotus trees have existed for hundreds of years in the temple grounds. According to Ms. Pham Thi Quyet, a resident of Boi Khe village, lotus is grown in some places in the North of our country but rarely blooms. In Boi Khe pagoda, land lotus blooms regularly, each tree only blooms about ten flowers. For that reason, this place has attracted many visitors to visit the temple and admire this rare flower. Strange jackfruit tree in Ben Tre produces 200-300 fruits At the Ben Tre province’s delicious fruit contest in 2018, many visitors were delighted and surprised to admire a bunch of strange jackfruit 23 consecutive fruits, each weighing from 2-2.2 kg with a very special aroma. separate. The owner of the above jackfruit tree is Mr. Nguyen Van Xoi (living in Phu Phung commune, Cho Lach district). Mr. Xoi said in the Popular Science Newspaper: “This is a native jackfruit named To Tan, this jackfruit tree was given as a gift by a friend 25 years ago. Jackfruit has fruit all year round, delicious taste very strange, large, fleshy, flat seeds, very beautiful turmeric yellow color. Since planting until now, I have not applied any organic or inorganic fertilizers at all. Each year the tree gives 200 to 300 fruits”. Golden apricot tree over 100 years old with unique shape sets a record in Vietnam The yellow apricot tree over 100 years old has a very unique shape in the city. Sa Dec (Dong Thap) has just been set a record by the Vietnam Record Organization for “Single Edition in Vietnam”. The hundred-year-old golden maid (Photo: Dong Thap newspaper) According to Dong Thap newspaper, this old maid is owned by Mr. Vu Duc Dong (living in An Hoa ward, Sa Dec city). The unique feature that creates a different value in this apricot tree is that it has a single branch reaching up to 5m, a rare form in Vietnam. The apricot tree is shaped like a maiden, looking very soft with its branches reaching out as if welcoming spring, so the owner named it “Nhung Xuan Khanh Hoi”. 50-year-old pan bread shop attracts diners in Saigon Hoa Ma Bread is one of the oldest bakeries in Saigon. This brand of bread dates back to the 60s of the last century. Thanks to the unique processing method and special flavor, Hoa Ma bread makes many diners fascinated. Not only attracting the people of Saigon to eat, there are many foreign tourists who also come to enjoy this long-standing pan bread. The price of a piece of pan bread is 52,000 VND. Strangely, hot pot ‘sighs’ in the West, guests ‘sweat’ enjoy it Dan Tri newspaper said that islet hot pot (also known as breathing hot pot or coal hot pot) is a “famous” delicacy of the western provinces. The reason for this name is because people have to use a specially designed aluminum pot, specialized for cooking hot pot, is an islet pot. Attractive islet hot pot dish (Photo: @heofood). Depending on each locality and the conditions of each family, the ingredients for making hot pot are different. But regardless of the region, in the islet hot pot, there are always typical ingredients such as pork liver (or pork heart), chicken gizzard (or duck), grilled pork chop shaped like a cana, flower cake, etc. Not only is it different from other hotpot dishes in the recipe, but the islet hot pot also has some special processing secrets to create a “famous” flavor. Strange chickens like massage, drink wine, cost millions each Birdwatchers in the West have recently raised a movement to raise “athlete chickens”. This breed is quite small when an adult male weighs only about 400g, but they have a very beautiful feather color. In particular, the “athlete chicken” has an imposing posture, likes massage, and drinks garlic wine, costing tens of millions of dong/head. This breed of chicken is called Serama chicken, originating from Malaysia. About Vietnam, because of their unique standing, they are often called “athlete chickens”. Purebred Serama chickens only have yellow color, coming back to Vietnam, they are crossed with bamboo chickens, so they have many other colors. Hanh Nguyen (Synthetic)

Tub tree. To talk about this delicious and attractive dish, a resident shared about how to make a pickle dish that makes listeners crave: “In my hometown, in a popular or luxurious meal, there is a pickle dish. The salt from the rice water is delicious to eat and catch the rice. The salt bath is naturally fermented and sour, dipping it with the braised fish is really filling the stomach.” This type of weed is referred to as the plant, locally known as candle grass, this dish is delicious when eaten fresh, but if it is salted and sour, it is delicious. In the past, in the fields where water was flooded all year round, it was contaminated with alum, along the edges of ponds, rivers and lakes, there were lush green grasses shaped like rice plants. Therefore, people also consider tubs as a typical weed of the western river region. After discovering salt tolerance and special economic value, tubs were widely planted in Ca Mau regions. Because Ca Mau tub has a sweet and cool taste, it can be used to process many delicious dishes such as stir-fry or hot pot. But the most popular and favorite is still naturally fermented salt. Salt with water to wash rice, boil with salt to cool, put the tub under the water for about 3 days, it can be used well. Salted with rice water, the tub will be white and very tasty.

The Thai people in the Northwest have occipital diagonal (or diagonal occipital) as an attractive dipping spice. The basic ingredients for making cross cuts are usually made of fenugreek seeds, salt seeds, chili peppers, garlic, main noodles, doi seeds, lemongrass, ginger, etc., pounded. People use occipital cross to dip grilled dishes, vegetables, bamboo shoots, sticky rice… Photo: Saytrip. Ban Yen Nhan ward of My Hao town, Hung Yen province has a traditional profession of making soy sauce, producing famous Ban soy sauce specialties. This is a dipping sauce that attracts many diners, made from main ingredients such as glutinous rice, soybeans, salt, and water with an elaborate process that requires its own secret. Photo: Phan Khanh. Hau Loc shrimp paste is a famous specialty of Thanh Hoa. Hau Loc is a coastal plain district of this province with a long history. According to the sources, the processing of shrimp paste in Hau Loc dates back to the 12th century, about 800 years ago, since the establishment of Diem Pho fishing village, now Ngu Loc commune of Hau Loc district. Photo: Saphavi. Phan Thiet (Binh Thuan), Phu Quoc (Kien Giang), Nam O (Da Nang)… are famous places with delicious traditional fish sauce. In these localities, the profession of making fish sauce has existed for hundreds of years. Photo: Sochaudchannel. One-day beef specialties in the provinces of Gia Lai, Lam Dong, Phu Yen … are often used with unique weaver ant salt specialties, with a characteristic slightly sour taste, said to be secreted from the ant’s abdominal fluid. To make weaver ant salt, people use both yellow ant bodies and ant eggs, combining some other ingredients such as salt, wild chili, lentil leaves… Photo: Chanchan171217. Go Cong shrimp paste is a famous specialty of Tien Giang. People use fresh ground shrimp, silver shrimp, cleaned, soaked in alcohol, pounded with garlic, chili, salt… The shrimp mixture after incubation is rubbed through a sieve to decanter the meat, then dried in the sun. When enjoying, diners will mix shrimp paste with a little lemon, sugar, garlic, chili … to make dipping sauce. Photo: Wiki-travel. Processed from the main ingredients are salt and shrimp, which are not typical products of a Southeast province like Tay Ninh, but shrimp salt is known as a famous specialty of this land. In addition to those two main ingredients, people also need garlic, chili, lemongrass … with a balanced ratio, done through many stages of grinding, roasting, drying… to produce a large-grained, colored shrimp salt. beautiful beauty, rich flavor, used to dip fruit, seafood, mix rice paper… Photo: Whiskey.95.

– 300g green beans – 200ml coconut milk – 3 teaspoons tapioca flour – 100g of rock sugar or brown sugar – A bunch of pandan leaves – A little salt -100g pearls – A tube of vanilla 2. How to cook green bean tea Step 1: Put green beans in a pot, cover with water and soak for about 4 hours. Soak green beans before cooking (Photo: Eva) Step 2: When the green beans are soft, take them out, wash them and put them in a pot, pour water over the beans about 1cm and add a little salt and some washed pandan leaves. Then cook for about 20 minutes. Step 3: Add about 500ml of water to a pot and bring to a boil. When the water boils, reduce the heat to low and simmer the green beans for another 30 minutes. When the green beans bloom, drop the pearls in, simmer for another 15 minutes until the pearls are cooked. Step 4: Remove pandan leaves from tea pot and add sugar. You can increase or decrease the amount of sugar so that the sweetness of the tea fits your family’s taste. Step 5: Put tapioca flour in a bowl, add a little cold water and stir well to dissolve the powder. Next, slowly pour the tapioca juice into the pot of green bean tea, stirring while pouring so that the tapioca does not clump. Then, boil the pot of tea with low heat until the tea is thick, then turn off the stove and let it cool. Step 6: Put coconut milk in a pot, add 1 vanilla bean, stir well and turn off the heat. Step 7: Scoop the green bean tea into a bowl or cup, add some coconut milk on top and add some ice and enjoy. Delicious green bean soup to help cool down on a hot summer day (Photo: Eva) 3. Some notes when cooking green bean tea Chickpeas are a very healthy grain and contain a lot of starch as well as nutrients for health. From green beans, people can process it into many ways such as cooking tea, cooking porridge, grinding powder and roasting, to create many delicious dishes. With tea, there are many different ways to cook mung bean soup, you can cook bean soup combined with: aloe vera, pumpkin, jaggery, taro … both change the taste and increase the coolness for the dish. summer tea. If cooking in large quantities, you can scoop the tea into an airtight container with a lid, place it in the refrigerator and use it gradually within 1-2 days without affecting the quality of the tea when used. Hope you all enjoy this delicious, nutritious green bean soup! Phuong Anh (Synthetic)

Thuy Anh – the wife of singer Dang Khoi has long been admired by many women for her good housework. Sometimes, the family has a party full of luxurious dishes like a restaurant. Recently, Thuy Anh made netizens “craving” when she shared about her family’s “Delicious Chinese-style black pepper crab with fleas”. Dang Khoi’s wife said that this dish she learned from a famous crab shop chef in District 5. According to her, this is a restaurant that has been around for more than 30 years, at its peak years ago, one day it sold. both 600-700 crabs. In the past, there were not many restaurants like now, this crab shop can be called a specialty restaurant. Singer Dang Khoi and his wife. The “delicious and burnt” crab dish was introduced by Thuy Anh. “The black pepper crab dish is easy to make and the ingredients are simple. The first time I made it at home, it was delicious and identical to the store. Home made is clean and the crab I choose is also better quality, cheaper price. “, hot mom Thuy Anh said. Thuy Anh also “generously” shared the recipe so that many women can make this “specialty” crab dish at home. In the pictures, it can be seen that Dang Khoi also participated in processing with his wife. When fans praised her husband, Thuy Anh revealed more : “This chef is a bit too good”, “Your cooking is number one”. Dang Khoi is excited by the crab sauce pan. Details of how to make Chinese style black pepper crab shared by Dang Khoi’s wife: Resources: – 1 meat crab weighing 700-800g is enough for 2 people to eat. – Squeeze fat (buy 500g of fresh fat and then fry it, it is an indispensable ingredient, if you make cooking oil, the flavor of this dish will not come out) – 1 bowl of lightly crushed garlic to cover the shell – Sugar 1 bowl of rice – 3 teaspoons of pepper – 3 teaspoons of salt – 1 teaspoon of tapioca starch – 1 bowl of water – Bread served with Ingredients for Chinese style black pepper crab. Dang Anh’s son loves and fears when he carries a live crab. Making: After the crab was washed, the bibs were removed, and the shells were separated, Thuy Anh said that she cut the crabs in half lengthwise, the claws were smashed to allow the spices to absorb when cooking. Fresh fat is cut into thumb-sized pieces, lightly boiled with salt and then drained, fried until golden brown, do not let the fat shrink (The way the fat is boiled before frying also helps the fat to be more succulent). The fat is used for frying, and the fat will be added to the sauce later. Thuy Anh uses a deep pan, she finds this type of pan for frying, cooking is the best. Put the crabs in the pan, put the crab shells upside down, turn on high heat to close the water, then start adding the fat. Grease just right, about halfway through the crab, always keep the heat high when frying, everyone so that the crab has a pan-fried smell. Then flip, flip the crab face (crab shell remains the same, water the fat until cooked inside). At this time, add half a bowl of garlic to the island with the crab until fragrant. After the crab is golden, add 1 bowl of water, add salt and ground pepper, reduce the heat, cover until the crab is cooked. Cook for 7 minutes, then open the lid, add the sugar, along with the remaining garlic and fat, stir well to absorb. Adjust seasoning to taste. Bring the water to a boil and then add the flour. The finished product is cooked crab, sweet, rich in taste, fragrant with fried garlic, strong aroma of pepper. “Especially the black pepper sauce dipping the bread is delicious” , Thuy Anh plate switch. Looking at the results of husband and wife Dang Khoi – Thuy Anh, everyone complimented them on “eye-catching”, looking as standard as the restaurant made.

Content: 1. The effect of salt in reducing belly fat
2. Suggestions on how to reduce belly fat with salt at home
2.1. Tips to reduce belly fat with roasted salt
2.2. Salt combined with wormwood has the effect of reducing belly fat
2.3. Reduce belly fat with salt and ginger
2.4. Salt and vinegar effectively reduce belly fat
2.5. How to melt belly fat with salt and lemon
3. Some notes when reducing belly fat with salt at home Owning an oversized bust makes women feel less confident with their body. Therefore, many people have come to strict diets, use weight loss pills or do intense exercise, forgetting that salt can help us lose belly fat. Pocket how to reduce belly fat with salt below to own a slim waist. 1. The effect of salt in reducing belly fat Salt is a common ingredient, familiar and appearing in every family’s kitchen. Besides being an indispensable spice, salt also works in the beauty of women. Specifically, studies show that the effect of salt in reducing belly fat is shown through the following functions: Salt has the effect of exfoliating, thereby helping to unclog pores, paving the way for fat-soluble nutrients to penetrate through the skin. At the same time, salt also helps anti-aging, purifying the body. – Pure salt when heated not only produces heat but also retains heat for a long time, has the effect of melting fat, helping women quickly slim their waist. Salt has the effect of toning the skin of the abdomen, thereby preventing sagging and sagging skin. In addition, salt also has the function of keeping warm and soft abdominal muscles, helping to prevent gynecological diseases, … Salt has a very good effect in fighting belly fat – Internet Photo. 2. Suggestions on how to reduce belly fat with salt at home 2.1. Tips to reduce belly fat with roasted salt No need to abstain from suffering or go to beauty centers, you can completely reduce belly fat with roasted salt. The reason that roasted salt can reduce the belly fat that is accumulated in the belly is because when it is heated at high temperature, the salt will act on the fat accumulation area, activating the activity of two electrolytes named is the cation and nation available in the salt. In addition, hot roasted salt will stimulate blood vessels to circulate easily, support fat tissue metabolism and release to the outside of the body through sweat. The use of tooth salt compresses on the abdomen is very simple, does not cost much and contributes to effective skin tightening. Accordingly, to reduce belly fat with roasted salt, you just need to perform the following steps: – Hot roast 1kg of granulated salt, wait about 5-10 minutes for the salt to cool down. – Cover the salt with a thin cloth. – Apply the wrapped salt bag to the abdomen, massage in a clockwise direction, from top to bottom until the salt bag cools completely. You just need to apply this formula 2-3 times per week and belly fat will be blown away. Note, for the best effect, you should do this about 1 hour after dinner. 2.2. Salt combined with wormwood has the effect of reducing belly fat Salt and wormwood not only help quickly dissolve belly fat but also help increase blood circulation, which is very good for health. Do by, you take 1 handful of wormwood washed and dried. Then, put the wormwood on the stove to roast until the leaves turn dark, then add 0.5kg of granulated salt to continue roasting for 10 minutes. Finally, you just need to put the freshly roasted mixture in a thick towel, wrap it up and gently apply it to the abdomen. The secret to beautifying the skin with wormwood leaves Healing with wormwood simple but effective Hot roasting with salt and wormwood will help reduce belly fat effectively – Internet Photo. 2.3. Reduce belly fat with salt and ginger One of the methods to reduce belly fat at home with salt is highly effective that you cannot ignore is the use of salt in combination with ginger. To reduce belly fat with these two ingredients, you just need to take 1kg of fresh ginger washed, peeled, pounded. Put the crushed ginger in the pan, hot roast for about 15-20 minutes. Then, add about 0.5kg of granulated salt and then hot roast until both salt and ginger are firm. Similar to the ways to reduce belly fat above, you put a mixture of salt and roasted ginger in a towel and then apply it around the fat accumulation area. Note, you need to rub your hands evenly, gently and continuously until it cools completely to achieve the best results. 2.4. Salt and vinegar effectively reduce belly fat The combination of salt and vinegar is also a simple home remedy to reduce belly fat that you should not ignore. Accordingly, to get rid of belly fat, you follow these steps: – Mix about 20g of salt into 100ml of vinegar. Heat a mixture of salt and vinegar. – Wait for this mixture to cool down, use a thin cloth to absorb this mixture and then rub it on the abdomen. Note, you need to massage continuously and gently within 30 minutes to help this mixture penetrate deep into the abdomen, dissolving excess fat quickly. In addition, you should do this regularly 3 times a week. Read more: What is stewed salt? The process of making stewed salt and its effects on health. 2.5. How to melt belly fat with salt and lemon The combination of acid in lemon and nacl in salt will stimulate metabolism inside the body, minimizing the natural formation of excess calories into fat cells, thereby helping to burn fat. belly faster. With the way to reduce belly fat with lemon and salt, you just need to drink a glass of warm water with fresh lemon and salt every morning. Not only helps reduce belly fat, lemon juice and salt also help the digestive system work better, reduce swelling and sore throat when the weather changes. To melt belly fat with salt and lemon, follow these steps: – Prepare ingredients: Half a fresh lemon 1 teaspoon of finely ground salt 200ml warm water – Put the salt in a cup of prepared water, beat it. Squeeze half a lemon into it and drink it every morning. You should note that you should drink a mixture of lemon juice and salt about 30 minutes after eating to activate the mechanism of reducing belly fat from salt and lemon. Drinking salt water and lemon every morning can reduce belly fat quickly – Internet Photo. 3. Some notes when reducing belly fat with salt at home Thus, with only salt and common ingredients, you can completely beat belly fat at home effectively. However, to get the most out of it, there are a few things you need to keep in mind: – Persistence. – Salt must be clean, with clear origin and origin. Do not apply salt to the abdomen if there is an open wound. – Do not apply too hot salt. – Clean the abdominal area after each salt application. According to many experts, salt has the effect of stimulating the conversion of calories and excess starch, limiting the accumulation of excess fat. Therefore, using salt to reduce belly fat will be effective for small amounts of newly formed belly fat. However, in the case of thick, hard belly fat that has accumulated for many years, the above ways to reduce belly fat with salt are almost as effective as desired. Besides, for cases with the most sensitive skin, especially women who have just had a cesarean section, the wound has not yet healed, they should not apply the methods to reduce belly fat with salt above because they may cause There are many dangers such as painful skin, sores, and infections. Hopefully, you can choose for yourself a safe and effective method to lose weight with salt to quickly own a slim and attractive waist.

– Salted tomato ingredients: 1 kg eggplant, 2 garlic bulbs, 1/2 galangal root, about 10 chili peppers, chili sauce, white sugar, vinegar, fine salt, rice water. – Steps to perform: + Buy the eggplant to pick up the stalk, cut it in half or three and soak it in salt water so it doesn’t darken, after about 20 minutes, take it out and continue to put it in water to wash the rice and soak it for another 2-3 hours. The process of soaking in salt water and water to wash the rice so that the eggplant will both release plastic, not blacken, and release toxins available in the fruit. + Preliminary preparation of other ingredients: galangal peeled, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili. If you don’t have a blender, you can finely chop them as small as possible. Pay attention to the amount of chili peppers added, so just eat, don’t make it too spicy, it will lose the taste of the pickled tomato dish. + Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of table salt, 3 tablespoons of boiled white water to cool, and mix well until smooth. sugar and salt dissolved. Taste is good, but you need to remember to add more sweet and sour taste to salt and eat. Pour the previously ground chili, galangal, and garlic mixture into the mix, seeing that this brine is a bit thick, not too thin or too thick. + Put the eggplant in a bowl of salted water, mix well and let it sit for about 5 minutes. Then turn it again and put it in the refrigerator, after half a day it is ready to eat. The finished product is pickled curry Crispy, eye-catching color, with enough sweet and sour taste of sugar, vinegar and very characteristic aroma of garlic and galangal. This dish is also very delicious with crab soup or white rice, which is a favorite dish from children to adults. has the effect of stimulating digestion, helping to eat more delicious, supplementing microorganisms for the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … Invite readers to watch the video “Chaosing the tray of 1 million dishes with only a few dishes, not including rice and sticky rice”. Source: VTV TSTC. However, eggplant also contains a toxin solanin, which is available in tubers and legumes. If not cooked, this amount of solanin is even higher, so salted eggplant, especially with a short salting time, is even more advised not to eat too much. So, when salting, to be safer, you absolutely do not skip the steps of soaking the tomatoes as above to ensure less toxins in the eggplant. Besides, pregnant women, people with a history of heart disease, kidney disease, liver disease, gastritis are also advised not to eat salted eggplant.

The product is in powder form, light yellow in color, easy to apply to all kinds of dishes from simple to sophisticated, helping to highlight the natural deliciousness of food ingredients, while saving time in seasoning taste, make sure to “get up good taste” for each dish. Stir-fried bok choy with shiitake mushrooms, delicious crab flavor with premium multi-purpose seasoning powder AJI-NO-MOTO UP AJI-NO-MOTO UP premium multi-purpose seasoning powder can also be used in combination with other basic seasonings such as salt, salty spices, sugar, etc. to make the dish harmonious and suitable for the family’s taste. , because the production process of AJI-NO-MOTO UP does not use raw salt. Products are applied a closed production process according to modern technology from Japan, from the selection of input materials to the final product, the quality criteria are always strictly controlled to ensure best quality products to consumers. The production process of premium multi-purpose seasoning powder – AJI-NO-MOTO UP is strictly controlled, ensuring the best quality products to consumers. Premium multi-purpose seasoning powder – AJI-NO-MOTO UP is now available at traditional markets and grocery stores in Southern provinces and CO supermarkets. OP Mart, MM Mega, Big C, Lotte, Aeon, Vinmart, E-mart nationwide. With outstanding features, premium multi-purpose seasoning powder – AJI-NO-MOTO UP will definitely bring convenient and quality new seasoning experiences, becoming an effective assistant for consumers. Vietnamese housewives in daily cooking, bringing delicious and warm meals to every family.

When picking me, people peel the tubers and often cut the base close to the ground. And I must also know how to chop it so that it is easy to peel off, because with my trunk is rough and hard, it takes half a day to chop my bulbs. When cutting, cut each leaf sheath from the outside to the inside to get the very young and soft pulp. However, I am not always good and delicious every season. Especially when I went to the fruit-making room, I could not eat, because then I cut all the tubers. According to Ms. Ly Thi Liu, Sam Tren village, Trung Tam commune, Luc Yen district, Yen Bai province, normally in winter, people just cut me off and remove the tubers, because at that time there was little rain, I also had little water. When processing, I am fresh and sweet. “It takes winter to cut me down to eat, but in the rainy season I will soak up a lot of water, not bad and sweet. In winter, I eat my best food, this root is mainly cooked with chicken and very delicious bone stew ”- Ms. Ly Thi Liu said. My 10-year-old tree produces fruit. Tao after being cut back, will remove the hard old kernels to get the young tubers, cut small pieces about 5cm long; Then soak in a basin of water to create all the yellow plastic, when processing the new white, for beautiful and delicious color. Yen Bai Red Dao people often cook soup with chicken meat, I stew with bones, and I cook sticky rice for dipping … Especially, the dish I cook with chicken soup has a very sweet and refreshing taste. To have a delicious chicken soup, you need to prepare a chicken about 1-1.5kg. Clean chicken after pecking, cut into medium pieces, marinate with white salt for 30 minutes, and stir fry for meat hunt. When it smells good, add boiling water to cover the meat, simmer until the chicken is tender, add the pieces to the pieces and boil until I’m soft, then cut a little ginger leaves into the island, then turn off. a kitchen. “In order for my soup to be fragrant, sweet and correct, do not season with MSG, because my own roots have natural sweeteners. So I cook bone dishes only for white salt. When I cook chicken, I add some ginger leaves to create a delicious flavor ”- Ms. Dang Thi Nai, Khe Giang village, Truc Lau commune, Luc Yen district, Yen Bai province shared. Cu me is removed from the old kernels. The root is soaked in water before processing. The soup I usually eat hot, with rice is very delicious. My sweetness and the sweetness of bones and meat make my soup from a tree of this forest even more delicious. Ms. Nguyen Thi Hue, Hong Ha ward, Yen Bai city, felt: “When I first tasted this dish, I did not feel its sweet, fragrant and refreshing taste. However, after eating the second time, the third time onwards, I like it very much, the taste is very different from many dishes I have enjoyed. Especially the processing is simple, not picky about spices but very easy to eat. Now, the dishes made from me are not only popular dishes in the rice tray of Red Dao Yen Bai people, but also become specialties that many people love and want to enjoy every time they come to the villages. village here./.

1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Steps 1. Prepare potatoes 2. Marinate potatoes 3. Bake potatoes 4. Mix cheese powder Prepare materials 1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Each piece of french fries is fragrant with the aroma of spices mixed with the attractive sweet salty cheese flavor. The potato dish is fried in an oil-free fryer, so it uses very little oil. How to make cheese fries 1 Preliminary processing of potatoes Scrub potatoes clean the peel, cut into pieces into areca zone. Soak the potatoes in water for about 10 minutes then wash off the starch sticking on the surface of the potato. Let the potatoes dry and pat dry with a towel. 2 Marinate potatoes Put the potatoes in the bag, add oil, salt and fragrant seasoning leaves, then stir well. 3 Baked potatoes Put the potatoes in an oil-free fryer. Fry the potatoes at 200 degrees C for 25 minutes 4 Mix the cheese powder Ripe potatoes removed, add cheese powder to mix well. Finished products: In the coming summer days, plus the epidemic becomes tense, the babies will stay home a lot. So moms should immediately try this oil-free fryer making french fries to swap dishes for your kids to eat more from time to time! Wish you success with this cheese shaker fries! According to the Vietnamese lifestyle

Illustration. Making the kimchi salted firecrackers is very simple, it only takes a little time to enjoy it with your family. How to make salted eggplant kimchi is simple, sour, crunchy and flavored Resources + 1kg of tomato cannon + 1 garlic bulb + 1/2 kg of table salt + 2 ginger roots + 200gr ground chili or depending on your reduction + Spices: Sugar, fish sauce … Making Step 1: Soak the cannon – Remove the stalk, wash, soak in dilute salt water for about 30 minutes to remove the plastic Then take out, rinse with clean water. – Peeled garlic, crushed. – Boil about 1 liter of water, add salt and garlic, stir to dissolve salt. – Let the water cool completely, put the eggplant in a jar or jar, cover with salt water and cover for 7 days. Step 2: Make seasoning sauce + Peeled ginger, washed, sliced ​​thin fibers. + Mix 300ml of boiling water to cool with 1 tablespoon of fish sauce and 200 grams of sugar, stir and boil. + When the mixture is cool, add the ground chili and ginger. Step 3: Complete the kimchi salt artillery + Soaked for 7 days, cut it in half, add the spice sauce mixture above and mix well into a closed jar, 1 day is edible. + Coffee should be stored in the refrigerator cooler.

Tracking Thuy Anh’s personal page can see that she is the right model of a gentle bride, a good wife. Recently, she suggested to people how to make crab with Chinese black pepper sauce. With a simple recipe, sisters can learn to enrich family meals or treat guests. Although being a mother of two children and over the age of 30, Thuy Anh still retains a slim figure, attractive youthful beauty. On her personal page, Thuy Anh often shares pictures of herself and her family. In the eyes of many people, she is an intelligent, educated, smart and skillful woman. Wife Dang Khoi suggested how to make crab dish with black pepper sauce in Chinese style. Recipe to make crab dish with Chinese black pepper sauce Resources: – 1 crab meat weighs 700 – 800gr – Gather the fat (buy 500g of fresh fat and fry it, it is an indispensable ingredient, if you make cooking oil, it will not taste this dish) – 1 bowl of garlic, crushed to cover the skin – Sugar 1 bowl to eat rice – 3 teaspoons of pepper – 3 teaspoons of table salt – 1 teaspoon of flour – 1 bowl of water – Bread to serve Making: The crabs are washed, removed the bibs, separated the crab shells to separate, the crabs are cut in half along the crab’s length, the crabs are beaten just enough to absorb spices when cooking. The fresh fat is cut into large pieces as big as the thumb, boiled it with salt and then drain, fry it to medium gold, not to shrink the fat (the way to boil the fat before frying also helps the fat to be more plump). The fat is used for frying and the fat will be added to the sauce later. You should use a deep pan, then put the crabs in the pan, the crab shells to face up, turn on the high heat to seize the water and then start adding fat. Moderately fat, half-cooked on crab, always keep on high heat when frying, so that crabs smell sauté. After that, turn over the crab (crab shell remains the same, I water the fat to cook inside only). At this time, I put half a bowl of garlic on the island with crab to fragrant. After the golden crab, I put 1 bowl of water in, add salt to eat with ground pepper, reduce the heat, cover for the crab to ripen. Boil for 7 minutes and then open the lid, add sugar, along with the remaining garlic and grease, stir to absorb. Seasoning to taste. Boil the water and then add the flour. The finished product will have crab ripe, sweet meat, strong flavor, aroma of grease mixed with fried garlic, the aroma of pepper. Not only good at business, Thuy Anh is also very good at housework. Previously, the wife of singer Dang Khoi showed off a vegetarian rice tray on the full moon day, which made her admired and praised. MI The vegetarian rice that Thuy Anh makes has 6-7 dishes that are processed in many different ways such as vegetables rolled with questionnaire, mushroom beans, fried eggplant with pineapple, tomato tofu soup …

Recently, on the Love Kitchen group, netizens again had the opportunity to “learn” the recipe of making figs of toads – a dish that was played but extremely attractive, completely new from 9x Thu Uyen. Talking about her passion for cooking, Thu Uyen said: “ When I was a kid, I was very clumsy, I almost knew nothing about the kitchen when I was in the kitchen to have memories of my life “. Only when she was away from home and went to school did Uyen begin to learn to cook. All the dishes she made were taught by her mother. 9X confided that she inherited her passion for cooking from her father. Whenever she has the opportunity, she often goes into the kitchen to cook for her family by herself. Thu Uyen. Having talked with Thu Uyen that she really loves cooking. Not only learning how to cook and create her own dishes, Uyen also learns how to decorate it beautifully. Cuisine for Uyen is a delicacy, not only delicious but also delicious, put in it with enthusiasm and hard work. After making dishes, she often shares recipes and personal experiences on social networks. The popular dish is a dish Uyen recently made, which has received a lot of likes and shares from netizens. Recipe toads Resources – Toad – Sung – Garlic – Salt shrimp – Chili powder or fresh chili – Street – Lemon or kumquat Making: – Rinse and drain the figs. – Prepare a bowl of water with 1 teaspoon of large salt, 1 lemon (to prevent figs from darkening). – Figs are sliced ​​thin, the thinner the more it infuses spices. – When Thai, let figs in and soak with a bowl of prepared water so that figs out less plastic do not bruise. – Only take the figs out until you start mixing. – Toad washed, sliced ​​or sliced ​​as desired. – Crushed garlic, chopped. Put the toads in a large bowl, add 2 teaspoons of shrimp salt, 1 teaspoon of chili powder or 2 fresh chili, 3 teaspoons of sugar and 2 lemons or 4-5 kumquats. Add garlic to the bowl and mix well. – Leave for 15-20 minutes for the figs and toads to soak in the spices to be eaten. Figs that follow this recipe eat with boiled meat are also amazingly delicious! Good luck!

When eating a squeezed lemon, then put it in the dipped rice paper, add raw vegetables including vegetables such as: bananas, dill, herbs, lettuce and some sweet and sour mango fibers … Water Undeniably, soya sauce is mixed with lemongrass chili and spicy garlic and fragrant pureed soybean paste. A person skilled in making fish salad for more than 20 years in Quy Nhon said that fish salad is one of the popular and famous fish dishes of this region. The shellfish is similar in shape to anchovies, but has a thinner, scaled texture. The apricot fish has a sweet, crunchy, and non-fishy taste, so it is very suitable as a salad. Depending on the size of the fish, the person takes the bone. If the fish is as big as two fingers, the bones must be removed. If smaller, only the half of the bone in the abdomen is needed, leaving a bit of the tail bone nib. The fish must be really fresh, each fiber still shines the color of the sea to reach the first “standard” to have a delicious salad. The most cleverness of the apricot fish maker is exposed at the fish bone removal process. The fish that is only a little bigger than the tip of the chopsticks must be removed by hand so that when eaten, it does not feel crushed and crushed. After the head, intestines, scales, bones are removed, the fish is soaked in cold water mixed with granular salt to make the flesh more firm and rich. The preparation of spices, sauces, and vegetables is also quite meticulous. Usually, fish salad with 2 cups of sauce is soy sauce mixed with lemongrass, chili and soy sauce. The most difficult way is to process soy sauce with roasted pureed peanuts and simmer with tomatoes, large chili, and spices. The dish of apricot fish salad will be different without a plate of colorful vegetables with banana flowers, young banana, star fruit, raw mango, green tomatoes, herbs, cucumbers, sesame buds, giang leaves … By taking raw, ripe rice paper, pick up vegetable chopsticks, fish pieces mixed with lemons, spices … wrapped in soy sauce or prepared soy sauce. Currently a plate of apricot fish salad is sold in seafood restaurants in Quy Nhon priced from 75,000 to 100,000 VND / plate depending on the custom. Quy Nhon is a place where natural scenery blends between majestic mountains and vast sea, creating a mixture of diverse ecosystems, providing extremely rich and attractive regional products. domestic and foreign tourists visit. (According to GiadinhNet)

It is quite common to get smelly feet sweat, especially in men. In the summer, if you regularly leave your feet open or wash your feet many times and still smell bad, then you should consult the following tips, apply the one that best suits your conditions. According to doctors, in sweat contains salt, lactic acid with an unpleasant odor. When incubated in a humid environment, wearing shoes will produce a large number of bacteria, they quickly multiply and create a “strong” smell. How to treat foot sweat with salt In fact, no studies have concluded that salt helps prevent and reduce foot sweat. However, salt can dry out the skin, thereby reducing moisture, thereby reducing odor. Illustration In addition, salt also has good antibacterial properties, while the bacteria is the real cause of the odor, not the sweat secreted; Therefore it will help reduce the smell of foot sweat. Every day before going to bed, soak your feet with warm, thin salt water for about 30 minutes, then dry. Avoid wearing socks / socks right away, and allow feet to be well ventilated. How to treat foot sweat with lemon The acids in lemons not only help prevent bacteria, but also help purify the skin by removing sebum, dead cells and dirt – essentially the cause of the smell, not sweat. out. Cut a lemon in half and rub it on the feet for 10-15 minutes, rinse with cool water. Then dry. Repeat daily, about 1-2 times a day. Alternatively, it is also possible to replace lemons with soda water. How to treat foot sweat with vinegar. Vinegar (vinegar) is similar to lemon because it contains acetic acids. Using vinegar is also quite convenient as it is a popular kitchen flavoring agent. Illustration Mix vinegar with warm water in a 1: 3 ratio and then soak your feet for 10-15 minutes a day, rinse with cool water and dry immediately. If the smell of vinegar is still strong, you can rinse it with soapy water, then rinse with water again. Treat foot sweat with green tea The tannic acid in tea can help prevent the bacteria that cause foot sweat smells, so it’s a fairly simple and effective cure. Using black tea is best, but if you don’t have one, you can use fresh tea leaves or a used tea filter bag. Illustration Do this by soaking your feet in warm tea for about 20-30 minutes a day before going to bed. This way will not only treat leg sweat but also help relieve stress, sleep better, sleep better. How to treat foot sweat with powders The powders help to keep feet dry, not damp, thereby reducing sweat odor. This is a trick that has been used since ancient times, and still has been applied many times up to now. Illustration The commonly used powders are: Cornstarch (cornstarch). Baby powder. Soda powder. Use by sprinkling a small amount on the feet, smoothing all over the feet, then gently wipe them off with a soft cloth. This can be applied any time of the day, whenever you feel your feet sweat a lot.

Hot weather makes sweat constantly pouring out or you’ve just come back from the rain and your shoes are soaked and your feet are stinking badly, but even though you’ve washed your feet, it’s not very good. This makes us very headache. You can rest assured with this extremely effective foot odor treatment with only natural ingredients available and safe for your skin. Combine ginger, salt and warm water: Salt is highly bacteriostatic, while ginger with hot essence when mixed with hot water will help the pores to expand, thereby creeping in to filter out the bacteria that cause bad odors, and help limit secretion. a lot of perspiration on the soles of the feet. This combination works to keep the feet dry and clean. The method is quite simple, just prepare 2 liters of warm water in a medium-sized brass, add 2 teaspoons of salt, a few slices of crushed ginger, stir and let your feet soak to relax for 30 minutes every day before go to bed. With this secret, not only the foot odor can be eliminated but also helps the body relax, relax, and blood circulation better. Green tea leaf: Green tea with its cool properties has an effective detoxifying and deodorizing effect thanks to its light, light scent. Using green tea leaves to fight off bad feet is a pretty effective and simple way. Just crush the green tea leaves then boil them with water. Use the same water, add a little cold water to soak your feet, take the green tea leaves gently rub all over the soles of the feet, line your toes, toenails to remove all the bacteria on the skin. Use fresh lemons: Lemons are an acidic fruit and you also know that acids are always effective when used to cleanse, deodorize, and help soften the skin. Along with that, the gentle aroma of lemons helps the skin no longer have unpleasant odors. Cut a few slices of lemon juice, gently rubbing it from between toes and toes and all over the soles of the feet. Leave for 15 minutes for the lemon to soak evenly over the skin. Then, rinse with plain water, if you want to feel cleaner you can wash with soap. Use alum: In alum there is aluminum sulfate – this is an extremely effective deodorizer. When your feet show signs of persistent odor, despite using many methods, try alum right away, ensuring good results. First, you need to crush alum into a powder and then apply it evenly on the feet, paying attention to the toes and toes, because this is a very easy place for bacteria to multiply and flourish. After 10 minutes, wash the feet back to normal, using a towel to dry. Acid alum powder contributes to dry feet, deodorizing and airy, no more squash. Use vinegar: Vinegar does the same thing as alum, except it’s water. Vinegar evaporates very quickly, so when using vinegar to soak the feet, after only a short time they will evaporate all the unpleasant odors and dry feet. Dissolve 20 ml of rice vinegar or baby vinegar in 2 liters of warm water. Let your feet soak for about 20 minutes, once a day, only about 1 week you will see unexpected results. Use white radish: You must feel that using white radish to treat foot odor may be a bit strange, but white radish is inherently welded, has a very effective detoxification effect. Using white radish to treat foot odor is both safe and effective. Buy 1 white radish, peel, wash, slice, and boil with 1 liter of water, 1 teaspoon of salt. Pour radish juice into a tub, add 1.5 liters of cold water and soak your feet 30 minutes before going to bed every day. Only after a short time you will feel the results clearly. If you do not use fresh radish, you can replace it with dried radish. Use fig leaves: Fig leaves have the same effect as green tea leaves. Just using a little fig leaf can help you get rid of the stubborn foot odor that is always persistent. You rub a handful of fig leaves about 10 to 15 leaves and put in a pot of water to boil. When you feel that the figs are out of substance, turn off the heat, pour into a brass, and add water to create a warm temperature. Then, let the feet soak for 30 minutes, 2 to 3 times a day. The effect will be evident after 3-4 days of implementation. Use loofah to insulate shoes: The foot smells because we wear our socks and shoes all day long, our feet are sweaty, we have nothing to do to keep the soles of the feet dry. You can use loofah as a soles to ensure your feet are always dry, because they have excellent absorbency. Thanks to that, no more stench comes out every time we take off our shoes or socks. Some notes to reduce foot odor back: You should limit eating foods that easily cause odors such as raw garlic, raw onions or fresh peppers because they help the smell to spread faster and stronger. Limit alcohol consumption, smoking and stimulants because they are also one of the causes of foot odor. Should wash feet after wearing shoes for a while, use a towel to dry immediately to cool feet, reduce odor. The cause of foot odor We often feel uncomfortable because feet are always wet and give off an unpleasant smell, but we still do not know where the cause is that makes you feel shy when traveling with friends or standing near people around. The most common underlying causes of bad feet are the body or external factors. – Due to the active sweat glands: this is caused by active sweat glands in the legs. Therefore, wearing socks and shoes all day will cause more sweat production and feet always in a wet state. From there, bacteria and fungi proliferate, causing your feet to emit an unpleasant odor. – Due to the skin condition: usually everyone has completely different terrain and skin is no exception. Like dry facial skin, oily skin, combination skin, the same is true of the soles of our feet. For people with oily skin, oily skin is more likely to have foot odor than people with dry skin and their odor is even more concentrated. – Due to cardiovascular diseases, diabetes, obesity, blood is not circulating well, causing infections in the legs, causing bad smell or psoriasis, keratosis is also the cause of the disease. – Due to the activity of the nervous organs: when you are always stressed, stress will cause the body to increase the secretion of the sweat glands, especially in the foot area. Not only that, but other skin areas also have the ability to increase the amount of sweat flowing out and the smell is definitely not very pleasant. – Not regularly cleaning feet: after removing shoes, very few people immediately think about washing their feet, this is also a reason that your feet easily smell bad. Therefore, you should regularly clean your feet with soap and water and wipe them with a dry cloth to keep your feet cool and clean.

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

Fish brought back is incubated with salt, sun dried. (Photo: Bich Ha-Thu Hoai / Vietnam +) Sa Chau village, Giao Chau commune, Giao Thuy district, Nam Dinh in the past is famous for its craft fish sauce traditional crafts. Not yet at the village gate, the smell of fishes rising and fragrant, jars and bottles of honey-colored fish sauce excite anyone passing by. The profession of making fish sauce in Giao Chau has been around for hundreds of years, originating Sa Chau village , the Catholic village of Sa Chau. Because the production is 100% by hand, the processing stage is extremely meticulous. The ingredients used are mainly scallop fish, pompano, and juvenile shrimp, which are still fresh, not chilled, not crushed, and must choose the time when the fish are the most fatty to process. People here divide the weather into two seasons, the dry season and the rainy season. The dry season is the production season, the middle time of the year, while the beginning and the end of the year rains a lot, they spend time to sell. Salt seeds are also selected meticulously, meticulously, the salt purchased in the last season of April to the end of May, the salt leaves any seeds into that grain, the white shade. In particular, salt needs to be in storage for more than a year before it can be used to get rid of its acrid taste. The recipe for making handmade sauce here is also more elaborate than in many other places. On average, each fish nest is marinated with 1.2-1.3kg of salt for six consecutive months to crush the fish completely, then pass the bamboo basket lined with cloth to squeeze out pure fish sauce. One stage in the process of making Sa Chau fish sauce. (Photo: Bich Ha-Thu Hoai / Vietnam +) Fish sauce is poured into thin aluminum plates, continued to be exposed to the sun so that white salt streaks float on the water surface. The fish sauce spread throughout the yard, sunlight shines through, the scent faintly. But because fish sauce cannot be sticky with water, people must cover it up carefully every day. The job of making fish sauce looks leisurely, but it is actually extremely hard. As long as the batch of marinated fish is not delicious, or to get caught in a rain, it will be considered as the effort of marinating the fish for months. Ms. Mai Thi Ty, a longtime fish sauce maker in the village, shared: “In the old days, when the elderly were hungry, the elderly made the fish sauce very salty, now we eat less salt, it is more difficult to preserve but the quality is still fragrant The traditional fish sauce in Sa Chau is only dried in the sun, not cooked, allowing the sun to slowly absorb the taste of heaven and earth. But making fish sauce is also very precarious, the fish cannot meet our needs, sometimes the fish is delicious but not sure to dry, or many families take the same batch of fish but have a good home. Partly fish, but also in the hands of people meticulously. Fish sauce each house has its own secret, not making superficiality, will reduce the prestige of the whole village. ” Currently, Sa Chau fish sauce is famous and supplied to many provinces across the country such as Dien Bien, Son La to southern provinces such as Ho Chi Minh City, Tay Ninh. Concerns with traditional jobs On average, one ton of mackerel can get 300 liters of fish sauce with a very dry formula. Sa Chau fish sauce also has many types, if it can be dried in the sun, the fish sauce is the most delicious, the price is stable, and if sun drying is not guaranteed, it must be sold at a cheaper price. Therefore, currently there are not many descendants’ class following the profession. That is also the concern of many people making sauces for many years. Ms. Nguyen Van Hai said that fish sauce here is made 100% by hand, through more stages, the filter is finished, dried, then dried again. If the fish sauce is semi-industrial, it will be finished with color, anti-rot. All flavors are natural, sun-dried to absorb from the outside into, naturally, the fish sauce is calming. When drying, it is necessary to be close to the sun, drying just enough 3 sun, but 4.5 sunshine will not fragrance anymore. Above all, making fish sauce depends on the weather, a little mistake is broken immediately, so it is so hard, children and grandchildren do not want to follow the profession. ” Sa Chau fish sauce is made 100% by hand, through many more steps, the filter is finished, dried, then dried again. (Photo: Bich Ha-Thu Hoai / Vietnam +) Sa Chau fish sauce, although famous, is facing the danger of fading. The number of customers who order mainly know through referrals, patrons or come to buy places by themselves. Many families also choose to work part-time jobs while waiting for fish sauce such as cooking wine, making shrimp paste, making tapioca flour and turmeric. This is also a way to have additional jobs while waiting for fish sauce, while earning additional income. Ms. Hai added: “My village fish sauce is bought by people by themselves, and my house doesn’t have any billboards. Now the most important is the need for young manpower. Now people follow on the mass media, I know but cannot transmit, cannot spread. Like me, despite having a reputation for making delicious fish sauce, the future has yet to find a successor. Currently, Sa Chau village has about 30 households producing and processing fish sauce, of which 10 are large-scale producers. The fish sauce production and processing households here are granted food safety certificates by the Sub-Department of Agriculture, Forestry and Fisheries of Nam Dinh province. The life of the people in the fish sauce village is hard, but everyone is familiar with the smell of sea fish sauce, everyone is enthusiastic about every drop of fish sauce, creating traditional values ​​that few places can get./.

Photo: Internet. Invite you to immediately try the secret of salt, tomato and cannon – Salt tomato ingredients: 1 kg of tomato cannon, 2 garlic bulbs, 1/2 galangal root, about 10 chili, chili sauce, white sugar, vinegar, refined salt, rice water. – Steps to be performed: Ca cannon bought to pick up stalks, cut in half or three and soak them in salt water so as not to darken, after about 20 minutes, take out and continue to wash the rice soaked for 2-3 hours. The process of soaking in brine and water to wash the rice leaves the eggplants to both remove plastic, not to darken and release toxins in the fruit. Preliminary processing other ingredients: peeled galangal, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili fruit. If you don’t have a blender, you can mince them as small as possible. Pay attention to the amount of chili into the fruit so you just eat it, don’t make it too spicy, it will lose the taste of the salted tomato dish. Photo: Internet. Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of salt, 3 tablespoons of white water, boil to cool and mix well for sugar. , the salt dissolves. Taste it to taste, but remember to taste sweeter more so that the salted eggplant can taste. Pour the mixture of chili, galangal, garlic previously ground into mix together, this salt water is a bit thick, not too thin or too thick. Put the eggplant in a bowl of mixed salt water to soak and leave for about 5 minutes. Then turn it over again and put it in the refrigerator, cool, after half a day to eat. Photo: Internet. The finished product is a crispy salted tomato dish, eye-catching color, with enough sweet and sour taste of sugar, vinegar and characteristic garlic and galangal aroma. This dish eaten with crab soup or white rice is not very delicious, it is a favorite dish from children to adults. Cauliflower has the effect of stimulating digestion, helping to eat better, adding microorganisms to the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … However, in tomato cannon also contains a number of toxins solanin is available in tubers and fruits. And if not cooked, this solanin is even higher, so salted eggplants especially with a short salt duration like guava salt are even more advised not to eat much. So, when salt guava, to ensure more safety, you absolutely do not skip the soaking steps as above to ensure the elimination of toxins in the eggplant. In addition, pregnant women, people with a history of heart, kidney, liver, gastritis are also advised not to eat salted coffee. Photo: Internet.

Resources: – 200g of copper shrimp – 1 pack of fried flour – 1 teaspoon ground pepper 1/4 teaspoon salt – 1/2 teaspoon of seasoning seeds – Chopped scallions – 1 cup of filtered water Making: Shrimps bought and washed through plenty of water. Mix all ingredients including fried flour, water, salt, seasoning seeds, pepper, onions into a even mixture. Put the washed shrimp in, mix well and fry the oil in medium heat, take out to absorb the oil on the paper. Eating with raw vegetables, cucumber, sweet and sour fish sauce is very suitable. Shrimp soup with star fruit Resources: – 200g of copper shrimp – 3 sour star fruit, 2 ripe tomatoes, green onion, guise leaves – 1 teaspoon powdered soup, 1 teaspoon fish sauce, 1 teaspoon sugar Making: – The shrimps are picked and washed, stirred evenly with a pinch of salt. – Star fruit cut off the edge, sliced ​​fruit horizontally. Tomato peeled, cut areca zone. The guise leaves and green onions are chopped, the head is white and left on. – North the pot on the stove to add oil to the aromatic chopped purple onion, pour the shrimp into. After that, add tomatoes, followed by star fruit and sauteed. – Pour 1400ml of water into the pot, season to add 1 teaspoon of soup powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar. – When the soup boils evenly, turn off the heat and add the sliced ​​green onions and guise leaves on top of a few slices of fresh chili. Ladle the soup into the bowl, use it hot. Green shrimp salad Resources: 200 g Shrimps Papaya 1 / 2kg 1 lemon Chili Fried onion Roasted peanut Herbs Other spices Steps: Shrimps must be fresh, washed to drain. Marinate the shrimp with 1/2 teaspoon of salt + 1/2 teaspoon of MSG. Then bring the shrimp to high heat. When the water is depleted, lower the heat and add 1 tablespoon of water ball + 2 teaspoons of sugar and 1 tablespoon of cooking oil to make the shrimp shiny. The papaya portion of the papaya you use is shredded to grate and put in dilute salt water to soak. Then take out the papaya juice to drain the papaya, you should choose the fruit that is red but not too ripe for it to be crispy and sweet. You prepare roasted peanuts and golden onions, if not they can be ignored. Prepare the most raw vegetables, the herbs that create the scent of basil, or cinnamon. And if there is sesame rice paper to serve, the better. Make sweet and sour fish sauce to mix the salad with lemon, garlic, chili and fish sauce, adjusting by cooking a little at a time. When the papaya is finished, add the roasted shrimp. Finally, add chopped cilantro + sprinkle with peanuts and scallions wait a moment for the ingredients to infuse each other. Vegetable salad with copper shrimp Resources: – 1 bunch of water spinach
– 200g of copper shrimp
– 1 lemon
– 1-2 chili
– 1 garlic bulb
– 100 roasted peanuts
– Salt, sugar, water
– All kinds of herbs (basil, oregano, aromatic) Making: Step 1: Morning glory pick up all the leaves, wash them and drain them. Step 2: Boil a pot of water on the stove, add water spinach to boil. Take out water spinach and soak it in boiling water to cool with ice. This will keep the vegetables crispy and green. Step 3: Wash the copper shrimp, add some cooking oil and then cook it. (When roasting teaspoon of seasoning powder), roast dried shrimp and then place on a plate. Step 4: Wash all kinds of herbs, finely chopped. Step 5: Lac brings lies. Step 6: Put the dried water spinach into a clean bowl, add the cooked shrimp with herbs, then slowly add the sauce to mix well (Mix fish sauce: fresh lemon juice (2 tablespoons): 2 tablespoons of sugar : 3 tablespoons of water: 1 tablespoon of flour with minced garlic, chili. (The way to mix fish sauce is only corresponding) you should re-season the salad to taste sour – salty – sweet balance to suit the taste family seasoning). Step 7: Sprinkle roasted peanuts with the rest of the herbs and mix again. Put the spinach salad on the plate to decorate it beautifully and enjoy it. Tieu Bao (Synthetic) Photo: Collectibles

This is a crispy roast meat vermicelli that I prepared myself with my own recipe, using an oil-free fryer. The main course of the meal is crispy roast meat served with cucumber, herbs and leaf vermicelli. The meat dish is more attractive thanks to the dipping sauce. I mix the dipping sauce with ingredients including 1-2 teaspoons of water, soy sauce, sugar, and lemon. The finished product from my recipe is the charred meat on the outside, the skin is crispy, the meat is still fat, the lean part doesn’t dry out. In order for the food to be delicious, the meat needs to be carefully selected. The bacon must only have the ratio of fat, lean evenly, the layer is about 1.5-2 cm thick. To make the food, I prepare about 1 kg of meat, a bowl of white salt. I cut a lot of fat and bring the fish stock. The rest have lean layers, fat evenly rotated. First, the meat is soaked in boiling water until it is ripe, then blot dry with a paper towel. I used a hairdryer to dry all over my skin for about 5 minutes, taking a sharp knife diagonally around the skin. Next, I covered the meat with aluminum foil, just exposing it. Note the foil is wrapped higher than the tare to spread salt on it. In the next step, the meat is placed in an oil-free fryer and sprinkled with salt to cover the skin. Salt has the effect of drying and exploding without making the meat salty. The oil-free fryer is set at 200 degrees C and cooked for 20 minutes. After 20 minutes, the salt will dry again and form a block. I removed the salt from the skin. The skin is dry and roasted at this time. I replace the foil, put it around and under the meat, leave the cuticles, continue to fry at 200 degrees C for 40 minutes. My fryer has a capacity of 1,700 w. If the fryer capacity is higher, you should reduce the heat accordingly. Note, this second time should not open the pot during frying. After 40 minutes, the result is an attractive roast pork piece. The tender flesh is sweet, fragrant, the skin is crunchy, has a salty taste of salt, and an eye-catching dark yellow color.

Vegetable soup with cassava and sour fish cooked with fish – a simple dish of the people of King Hung’s land. For many people, cassava is a rustic dish, not important to the form, not a delicacy, but this dish requires elaborate and thorough processing. That shows right from the selection stage of cassava vegetables. Not all cassava can be harvested with edible leaves. According to the experience of the Phu Tho people, only green leafy white cassava vegetables can process this attractive dish. If you choose the wrong type of bamboo-leaf cassava, the color of the leaves is purple, it is easy to get drunk because this is a poisonous cassava. Cassava must choose green leafy vegetables to correct standards. In the dish of sour cassava vegetable soup, it is necessary to choose the chubby young cassava buds with the smooth chalk layer on the top of the buds, after being washed, they need to be crushed to get all the plastic. The crumpling of cassava leaves is also an important step to bring out the flavor of the dish, the torturer must be skillful so that the cassava leaves are soft, the waves are even buds, not crumbled into segments. Fresh cassava vegetables must still have new buds to taste. The cassava resin is then thoroughly crumpled to remove the cassava resin. After the crushing step is the sour salt step. At this time, cassava leaves are mixed with a bit of salt to make the vegetables more flavorful and help cassava vegetables become more sour, can not be damaged or dizzy for a long time. Therefore, when adding salt, you must choose so that the vegetables are not too salty, not too light because they easily spoil the vegetables. After the salt has been mixed, bring it to a jar or jar, and let it sit for 4 to 5 days to ferment. The fermented cassava vegetables have an even yellow color, giving up an attractive aroma, leaving a simple taste that is unforgettable. Cassava vegetables 4-5 days after sour salt have a very fragrant smell. Vegetable and sour cassava soup cooked with fish has a very strange taste, more attractive than fish cooked in the lowlands. The dish of cassava and fish cooked on the wood stove is very rich: the smell of kitchen smoke, the smell of sour taste, the aroma of fish meat, … intertwined. This dish does not need to add any seasoning vegetables to eat is still very delicious. A bowl of sour cassava and fish soup does not need to be seasoned much, it is still very “rice”. Anyone who comes to Phu Tho must try this dish, otherwise the trip is considered incomplete. Cassava vegetable soup at first glance nothing flowery. However, when eating, diners will be conquered by the delicious and strange taste. It is also the simple taste of this midland dish.

This mixture not only whitens the skin but also effectively exfoliates the skin. First, you mix well the mixture of coconut oil, white sugar, lemon juice (fresh lemon) in the ratio of 2: 1: 1. Then proceed to gently massage in circles on the face and use warm water to wash your face thoroughly. You should do this twice a week to get the best results. Use coconut oil in combination with yogurt First, you also mix the mixture of coconut oil and yogurt in the ratio of 2: 1. Then, you proceed to apply the mixture evenly on your face and massage gently for about 30 minutes and then wash your face thoroughly with cold water. You do this regularly three times a week to beautify your face. Use coconut oil, honey, and egg yolks You bring the eggs to beat the egg whites and then beat them and add a teaspoon of honey and a teaspoon of coconut oil and mix well. Perform this mixture evenly on the face, every dry layer, continue to apply another layer on. You can just apply it evenly about three times. Then, relax for about 30 minutes and then wash your face thoroughly with warm water. Do this three times a week, your skin will be smoother and brighter. Use coconut oil in combination with green tea powder First, you also mix well: three tablespoons of green tea powder with a teaspoon of coconut oil and a teaspoon of painting juice to get a paste, proceed to apply this mixture evenly. skin. Do a gentle massage and leave the mask on your skin for about 15 minutes. Then see the mask slightly astringent, you go rinse with cool water. Use coconut oil with shower gel daily You use this method every day not only to help you whiten your skin, but also protect your skin effectively. Coconut oil is not greasy nor does it stick, you don’t have to worry! First, you mix coconut oil with daily shower gel (you can mix a separate jar and use every day). When you are finished showering, continue to use coconut oil and rub it evenly into both hands, then spread evenly over the body and do a gentle massage. Use coconut oil and bath salts You do this on a regular basis not only to help you get smooth white skin, but also effectively exfoliate and moisturize the skin. To do this, first mix well a mixture of salt and sugar-free yogurt and a few drops of coconut oil. After you shower, massage the mixture into the skin for about 10 minutes and then massage gently (do not rub too hard). After that, take a shower with clean water. With six ways to beautify skin with coconut oil above, hopefully you will choose for yourself a way to persistently pursue and have a naturally white, smooth skin. Do not forget to share if you find the article useful.

Here are tips to help you burn belly fat within a week: 1. Do aerobic exercise every day By burning more calories, your overall health improves. Therefore, start exercising vigorously with running, swimming, or aerobic exercise. Studies show that this is the most effective form of exercise to lose belly fat. Remember, frequency and duration are essential to achieving satisfactory results. If you want to burn fat fast, there’s no need to do cardio exercises. 2. Reduce refined carbs (sugars, starches) You should avoid consuming refined carbs for belly fat loss and good metabolic activity. You don’t have to follow a strict low-carb diet. However, you should consume unprocessed carbs. Skip white bread, white rice, and soda; Eat plenty of vegetables and whole grains. 3. Reduce salt intake Minimize your daily salt intake because too much salt is unhealthy and makes you feel bloated. When shopping, keep an eye out for the label because processed foods are often high in salt, sugar and unhealthy fats. 4. Eat fatty fish Artwork: Australiannewsreview Salmon, sardines or tuna are high-quality protein foods and contain omega-3 acids. By eating these fish 2-3 times per week, you can burn off visceral belly fat and reduce your risk of diseases like heart disease. 5. Protein-rich breakfast Start your day with some Greek yogurt, egg whites, or porridge. After eating enough protein in the morning, you will feel full until lunch without feeling hungry. Protein increases metabolic rate while preserving muscle mass during weight loss. You can also include protein such as eggs, fish, chicken, beans or milk at other meals. 6. Drink enough water Even if you don’t want to lose weight, getting enough water is important for general health. You should drink 4 to 5 liters of water per day and burn calories will be more effective. In addition, drinking right before meals will reduce cravings as well as calorie intake. Make sure to avoid any drinks that contain a lot of sugar and calories. Drinking warm water with lemon juice in the morning on an empty stomach will kickstart your metabolism and digestive system. 7. Consume soluble fiber Similar to protein, soluble fiber makes you feel full for several hours. Therefore, you reduce the amount of unnecessary calories in your meals. The soluble fibers absorb water and form a fat-reducing gel – good for those looking to lose weight. You can find this fiber in nuts and seeds. An Yen (According to the Jakartapost )

Tourists experience in salt mountains through the prism of photographer Mohamed Wardany. Photo: CNN The salt mountains in Port Fouad are now becoming a tourist attraction because of the amplified images that make viewers feel that you are having an extremely enjoyable experience with white snow. Egyptian photographer Mohamed Wardany told CNN that visitors can take a ferry across the Suez Canal to experience the salt city. Many tourists gather at the foot of the salt mountain. Photo: CNN According to Mr. Wardany, images of Egypt’s “snowy” mountains are part of an ongoing project to promote Egypt from a different perspective. The tourism industry of this country hopes that this idea will help visitors see a new image of Egyptian tourism instead of just thinking about the mysterious Pyramids every time they come to this country. Salt mountain destination in Egypt is becoming more popular than ever. Photo: CNN With pure white color and bright, Mr. Wardany said that the mountains are like the white snow peaks in the Arctic. Although the space may lack icy temperatures, it does not lose its special appeal to visitors. Experiencing with salt mountains will help the body feel more refreshing because salt has healing properties and removes negative energy from the body, Mr. Wardany affirmed. The mountains filled with salt. Photo: CNN The photographer also advised everyone: “Go to the salt mountain in winter to experience a real icy feeling”. Tourists enjoy the white color of “snow”. Photo: CNN

If you go to some northwest highland provinces, you will be extremely impressed by the dishes of the Thai people, including grilled fish, also known as “pa Tỉnh top”. This is a traditional, unique, delicious, nutritious dish that is very strange to diners. To process this dish, in addition to fresh fish, you must have all the typical spices such as: Mac khén (a type of seed specific to the Northwest, like pepper in the lowlands), ginger, lemongrass, fresh chili , coriander, herbs, fresh onions, basil … After cleaning, the fish leaves its viscera to remove the bile (should be operated on the back of the fish because it will fold easily, sometimes grilled and the spices will penetrate evenly around the belly), stuffing the fish’s stomach with spices and then folded in half. The way of marinating fish is also the secret of the Northwest people to make the fish taste more special. This grilled fish does not use galangal or turmeric much because those spices will drown out the freshness of the fish. After about 5-10 minutes in the seasoning, the fish is then folded horizontally, using a grilled bamboo stick or a grill and bake over charcoal. When stuffing fish in the belly of the grilled fish on charcoal, the aroma will spread evenly into the fish. The aroma of cocoons, the hot pungency of chili, the rich taste of salt, the aroma of grilled fish mixed with the aroma of wild vegetables … all create a very unique, very attractive flavor. Each strand of ivory white fish meat blends with spices to create a complex aroma, tasting a piece also feels delicious, sweet and rich. In the past, people used thick, fresh bamboo as possible, split into two or three or four to secure the fish, then grilled the fish on charcoal. The aroma of fish mingles with the aroma of aromatic spices. PaPep is used by Thai people with sticky sticky rice. In addition, from fish, the Thai also process many different dishes, typical and delicious: Fish steamed in wooden jars, Thai people call them fish. The dish “pa lecture” is smoked fish. Closely attached to forests, rivers, streams, and fields, Thai people often take advantage of available natural products to improve family meals. In addition to pa pinh top, there is also a very special moss stone dish. Usually grows in rivers, streams, clinging to rocks. The Thai go to pick the moss when the moss is still young, then wash it, dry it, break it up to save it to eat gradually. There are many dishes cooked from stone moss, but the Thai people most often eat the “spicy pho” dish. Dry ice moss will be washed off all grit, then chopped short and stored in a banana leaf. Add onions, herbs, ginger, lemongrass, chili, salt, sprinkle a little fat, mix well, then wrap and cook. If you go to the Northwest highlands, do not forget to enjoy the dishes of the Thai ethnic people, you will surely have unforgettable aftertaste.