Olive oil is a healthy fat that eliminates the “bad” fat (saturated fat) and reduces the level of cortisol that has been linked to weight gain. When heated, olive oil loses all nutrients, so to lose weight effectively, you need to drink at least 1 teaspoon of extra virgin olive oil per day, or you can add the oil to salads or soups right away. before eating. seafood Raw seafood contains monounsaturated fats that help the body avoid the risk of accumulating extra fat. In addition, seafood is also a great source of omega-3 fatty acids. Avocado Avocados contain oleic acid, an acid that keeps the stomach feeling full for a long time. In addition, avocados contain fiber and monounsaturated fats that help you manage your weight easily. Egg Eggs are rich in protein that in order to break down all protein, the body needs to burn more energy and fat than when consuming other nutrients. Therefore, the protein in eggs is the perfect choice for those who want to dissolve excess fat and lose weight effectively. However, according to nutritionists, consuming too many eggs is not healthy. Therefore, you should only consume about 1 egg a day to be safer for your health. Green tea You can drink 1-2 glasses per day but should not drink too much and drink when hungry, that will make your body tired and headache. In addition to using fresh green tea leaves or green tea bags, you can also use green tea powder to make tea. Salmon Omega 3 fats in salmon work to reduce the amount of bad fats as well as excess fat in the body. In the British Journal of Nutrition, Irene Munro – a researcher at Newcastle University, Australia, said that Omega 3 in salmon not only helps to dissolve bad fats, but also helps the body to be healthy and increase longevity. In addition to salmon, you can also replace it with mackerel, herring, tuna … at least twice a week to lose fat and keep in shape better.

– 1 kg of jackfruit snails – 400 gr of bone clump – 150 ml of vinegar suddenly – 2 tomatoes – 1 lettuce plant, 3 green onion plants – 2 peppers, 2 onions, 20 grams of purple onion – 15 gr perilla, 20 gr of banana flowers – 600 gr of mussel leaf vermicelli (or noodle soup) – Spices: Salt, seasoning seeds, chili Making: – Wash all vegetables, tomatoes, scallions with water. – Soak snails in a pot of water with cut 2 sliced ​​peppers. Must soak for at least 2 hours or overnight to remove all dirt and rinse the snail several times with water. – The pork bones are washed, boiled once to get rid of dirt. – Put 2 large bowls of water in the pot, put the bones in and boil the second time, turn on low heat until boiling, crush 2 onions, boil for about 1 hour. Then filter the broth through the sieve, seasoning to taste. – Put the snail in the pot, pour over the water and 100ml of vinegar suddenly, add a little salt then boil until the snail opens its mouth to crumble enough, turn off the heat, take out. – Cut snail meat, remove the black intestine. Water boiled snails, filter the clear water, keep separate. – Use a saucepan, add 2 tablespoons of cooking oil, add purple onion and cut areca tomatoes and stir-fry. Add 2 tablespoons seasoning seeds, 1 teaspoon distilled. – Bring 300ml snail boiled water mixed with bone broth, boil. Tasting the spices, vinegar to taste and then mix with the pot of tomato sauce just boiled. – When eating, scoop a moderate amount of snails into the bowl, fill with dipping sauce, add scallions, chili. Put each slice of mussel leaf vermicelli in the sauce, eat with raw vegetables as you like. Good luck! Ganoderma (Th)

Prepare materials: – Dried squid, delicious: 150gr (about 2). Fish sauce 2 tablespoons. – Seasoning seeds 1/3 teaspoon. – Sugar 2 tablespoons. – Garlic 3 branches. – 1 chili fruit. – Cooking oil. Illustration. Steps to be followed: Step 1: Dried squid, can be used in many different ways. You can refer to one of the following: – Option 1: Bake with gas stove. It is best to use the grill to grill squid, do not use chopsticks because it can burn the chopsticks. Put two squid on the grill, turn on the gas stove and put the grill in the middle. Remember to turn the surface to dry evenly and continuously so that they do not burn until cooked, then turn off the heat. This method is less recommended because cooking directly on gas is not healthy. – Method 2: Bake with charcoal. This is a commonly used method at barbecue parties because it is time-consuming to group the charcoal oven. Also place the squid on the baking tray until cooked similarly to method 1. – Method 3: Bake with medical alcohol. This is the quickest, safe for health and most commonly used method. You can use 70 degrees or 90 degrees alcohol poured into a pan or deep dish with just the right amount. Remember to grill in a place where there are no flammable objects. After pouring alcohol on a baking dish, take away the alcohol bottle, light up and bake squid on a plate. You can drop the whole squid in alcohol. Wait for the alcohol to burn before taking it off. Turn evenly on both sides when baking so the squid doesn’t burn. Step 2: Preliminary processing of dried and ripe squid – Peel off the hard spine in the middle of the squid body. – Use a pestle to beat the squid’s beard, head, body and tail to make the squid soft, cotton fibers are easy to eat. – Use your hands to tear each beard out. The body and head will tear along the transverse grain into about 3 mm microfiber. Remember not to shred the dish too much that won’t catch the eye. Tear apart, the fish sauce may not be absorbed evenly. Step 3: Prepare fish sauce – Peeled garlic, crushed then minced. – Capsicum removed, minced. Recipe for making fried fish sauce includes 2 teaspoons of sugar, 2 teaspoons of fish sauce, 1/3 teaspoon of seasoning seeds, 2 teaspoons of white water. – Stir the mixture to dissolve evenly. – Add garlic, minced chili to mix together. Step 4: Dried squid and fish sauce – Put a pan on the stove. Add 2 tablespoons of cooking oil to the pan, boil until the oil boils, then drop the prepared dry squid. Stir your hands until you see the ink turns yellow, then pour the mixture of fish sauce prepared above. – Turn on medium low heat until the sauce is thick, she again forms a shiny golden brown layer on the dry ink, then turn off the heat. For a presentation disc. Dried squid fried with garlic and chili fish sauce is a delicious snack that many people love, this is also an attractive wine target for gentlemen. Each crisp, chewy squid is infused with the spices you eat, the spicy taste of chili, the aroma of garlic fish sauce extremely stimulates the taste buds. Enjoying just one piece is wanting to eat it endlessly. Tips done successfully When the squid slug you avoid letting the squid get too dry, when it cools it will make the squid become hard, not delicious. Choosing fresh and delicious squid for quality products, you can feel the rich spices and sweetness from the meat. When the squid is finished, you have to let it cool before putting it in a food container, or ziploc bag and stored in a refrigerator cooler or in a cool place. If the ink is still hot when stored, it will evaporate the ink, creating moisture that is easily damaged. Since the squid does not use preservatives, it is best to make a serving amount during the week to ensure quality and safety for your health!