Buying food online and receiving goods that are completely different from the advertising image is always a common story and is discussed most actively by the sisters on groups. Recently, T. (Hanoi) spent more than 1.5 million dong to buy durian on Facebook, but it made people angry. When the shipper delivered the goods, Ms. T subjectively did not check carefully, when she opened it, she found all frozen, mushy, moldy inside. A customer buys Alaskan lobster online up to a million dong/kg, but when it’s cooked, it’s only shell and water. The shrimp meat is only 1/10 of the outside size. A mother who used to spend up to 3.5 million to buy king crab online for her children to try. However, the advertising photo is one side, the food is received a type … The advertising photo that the shop posted, the crab meat is shrunk but not significant. As for the crab received after being roasted, the crab meat is extremely shriveled, looks shriveled, and sticks to the shell. Excitedly ordered bread on the occasion of the discount and the end was indeed a hot bread but… no filling. An international student saved up pocket money to buy a pizza at the weekend and received a tiny, deformed cake in return. 50,000 VND a set of rice and get back a “night” chicken thigh. The seller advertises “bakery as delicious as home-made” but perhaps as delicious as any home depends on the skill of the chef. Photo source: Facebook, Tiktok. Video: Auchan discharges goods, consumers rush to buy discounted goods. Source: VTV24

1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. 1 carrot 5. Dried shrimp 20g 6. Coriander 10gr 7. Green onions 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, salt, seasoning, pepper a little Steps 1. Preliminary preparation of ingredients 2. Mixing the meat-shrimp filling 3. Cooking soup Prepare materials 1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. Carrot 1 tuber 5. Dried shrimp 20gr 6. Coriander 10gr 7. Scallion 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, grain salt, seasoning seeds, a little pepper The weather is hot right now. That’s probably why many women are afraid to go to the kitchen. Therefore, in this article, we will suggest you how to cook a “2 in 1” soup, in less than 20 minutes of preparation, you have both the soup and the meat dish. Delicious soup: How to cook squash soup with shrimp and meat rolls Shrimp and meat roll squash soup cuộn first Prepare the ingredients Use a scraper to peel off the squash skin, then wash 1/2 of the squash under the tap. Next, use a knife to cut the squash lengthwise into large, long pieces. Add 1/2 teaspoon of granulated salt to 600ml of water, stir to dissolve and drop the chopped pumpkin pieces to soak for 5-7 minutes. After soaking, wash the squash with water and dry. Cut the squash lengthwise! You cut off the roots, remove the yellow, shriveled leaves of the scallions and coriander and then wash them. Chop about 3-4 scallions and cilantro. The remaining onions put in a pot of boiling water or old hot water and cook for 2-3 minutes. Peeled garlic, minced. Peel carrots, wash and cut into bite-sized pieces. You can prune the carrot flowers if you want the soup to be more beautiful. Prune the flowers like this if you want. Dried shrimp you wash, soak in warm water for about 5 minutes to soften the shrimp. > With fresh shrimp, you can refer to the preliminary processing here. If using fresh shrimp, after preliminary processing is complete, you mince the fresh shrimp meat. 2 Mix meat – shrimp In a bowl: 100g minced pork, minced shrimp, minced cilantro, 1 tsp salt, 1 tbsp sugar, 1 tbsp seasoning, and 1 tsp ground pepper. Mix thoroughly to combine ingredients. Mix shrimp, pork with spices Next, you spread each piece of pre-prepared squash on a cutting board, scoop 1 tablespoon of the shrimp-meat mixture, place it in the middle and roll it up, and then tie it with a thin onion leaf. You repeat this operation until all the bowl of meat – shrimp has been mixed. 3 Cook soup You put about 2 teaspoons of cooking oil in the pot and saute the minced garlic. When the garlic is fragrant, add the dried shrimp and stir for about 2 minutes over medium heat. Then, put about 800-1000ml of water into the pot. Cover and bring to a boil. When the soup pot is boiling, add chopped carrots and squash rolls wrapped with shrimp and meat, add 2 teaspoons of fish sauce, reduce heat and cook for about 10 minutes. Before turning off the stove, add 1/2 teaspoon of pepper and chopped scallions, season to taste and stir the soup well. Don’t forget to taste again to see if the broth is just right before turning off the stove! So you have finished the squash soup with meat – shrimp already! Pour the soup into a bowl, pick up the squash rolls wrapped in meat – shrimp on a plate, prepare another bowl of chili fish sauce, and have a meal that is both cool and relaxing! Squash rolls with meat – shrimp is both delicious and cool Wish you success with how to cook this squash and shrimp soup! According to the Vietnamese life

Lotus seeds contain many nutrients. For malnourished children, poor appetite, poor sleep, mentally unstable, eating lotus seed chicken porridge is extremely appropriate. This porridge has a sweet, fatty taste, so children will surely love it. Illustration. The method is also quite simple, you wash the glutinous rice and plain rice and soak it in water for about 30 minutes for the rice to bloom. If using fresh lotus seeds, remove the lotus heart to avoid bitterness. Wash green beans and soak in water for about 20 minutes. Chicken washed, boiled, shredded. Put rice, green beans, lotus seeds in and cook until the porridge is cooked, then scoop out into a bowl, add chicken, onions, coriander, and pepper to eat. Shrimp zucchini porridge On hot summer days, eating zucchini helps to cool down and reduce the harmful effects of the heat. Most children love to eat shrimp. This food is rich in protein, calcium and minerals, good for the development of children. The combination of zucchini and shrimp makes the porridge both nutritious and cool and attractive to children. First you clean the nest, remove the shell and chop it. Peel the squash, remove the intestines, wash, and slice thinly. Scallions, scallions are washed and finely chopped. Put the cooking oil in the pot, heat it up, fry the minced onion and garlic, add the shrimp shells and bring to a boil. Boil broth, remove foam and shrimp shells. Add the rice and cook until the porridge boils, then add the zucchini and cook until soft. Add shrimp meat and bring to a boil, then season to taste. Ladle the porridge into a bowl, add onions and cooking oil and mix well. Green bean brown rice porridge Mix brown rice and plain rice together and rinse well. Soak the rice in warm water for about 1 hour for the rice to swell. Bean sprouts washed. You put rice, bean sprouts, almonds, cashews in a pot of boiling water, then lower the heat. If the water in the pot is empty, you can add more water. When the rice is soft, add fresh milk and sugar and stir until the sugar dissolves. Then turn off the stove and enjoy. If the child is not used to eating raw, the mother can use a sieve or grind it.

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”: “The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a little hotly, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ” Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish. Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine. Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand. That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics and chemistry to the processing, altering the structure of the dish, providing an alternative culinary experience. Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs. Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, taste can change at salty, sometimes light. On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different. “Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily receive and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern. “The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes. First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp. In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients. To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color. This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauces. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce. In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. Shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the deep fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then sautéed golden. Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer. The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel. The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds. The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version. Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, and fixed the falling ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel. The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, on a table with candles, knives and forks, there is a attentive service staff. Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops. Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor. In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes. It is difficult to judge which version of the cake is better because each type of processing has its own characteristics. If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing intact shrimp with fish sauce, you should choose the original version of shrimp cake. If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine. For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail. These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners. The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right away when it touches the tip of the tongue. The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste. In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

Nestled in a small alley on Ben Van Don Street (District 4, Ho Chi Minh City), the vermicelli bag (also known as vermicelli) of Mrs. Pham Thi Luong (53 years old) is one of the places to eat. is loved by the people of Saigon. There are no sophisticated signs, only sell from 6am to 9am, the small restaurant is expensive thanks to the heirloom flavor and devotion of the owner. Ms. Luong, the owner of the 3rd generation, said that up to now, this food load is nearly 100 years old. Previously, Mrs. Luong lived in Dong Nai, and followed her husband to live in Saigon and set up a business. After that, the mother-in-law sells vermicelli, sets the table, and is passed on the secret of cooking noodles. Due to the abundance of ingredients, the owner had to get up at 2am to prepare and cook soup. In the stages, the hardest part is doing the job because it requires meticulousness and ingenuity. Suong is made from crushed shrimp meat and mixed with flour, seasoned to taste, shaped like a coconut weevil and cooked over medium heat to maintain flexibility. “Making the baby is very difficult, it looks like that, but imitating it is not sure to do it, doing it incorrectly will easily spoil, not delicious food”, the noodle shop owner told Zing. In addition to luong, the very flavor of the soup is also one of the special features that keep diners at this nameless noodle bag. According to Ms. Luong, to make the sweetness and not be salty, the broth must be cooked with pure fresh coconut, duck blood and squid. Besides keeping the recipe grandma left, the kitchen temperature soup is also very important. Some people come here out of curiosity, be introduced by friends and become regular guests of the bun. In addition to the people living nearby, many young people also often stop by to support. Phuong Thao (18 years old, District 4) accidentally stopped by to try and fell in love with the noodle dish. “Once, on the road, I saw a crowded restaurant, so I went in as well. I like the broth here, with the mild smell of coconut water, the sweetness, the soft, delicious taste. Will definitely stop by to support her long-term, ”shared the female student. Mrs. Luong’s noodle soup is decorated with eye-catching and orderly in a small space. Many customers come here like to sit near the counter to chat with the owner. Mr. Thanh Phong (30 years old, District 4) is the “gut” of this bun for more than a year. Every morning before going to work, he has to stop by to have a bowl of food, take a while to change dishes. “The owner is very cute, loves to ask questions. She knows what I like to eat, which ingredients are picky, so I don’t need to call her to make it myself ”, said Phong. With about 40,000-50,000 VND, diners can choose mixed vermicelli, shrimp, pork rolls or lean meat. Guests can dab the food with tamarind juice with sugar and sweet soy sauce. Thanks to the enthusiasm and attentiveness, the noodle shop of Mrs. Luong is always crowded, especially on weekends, it is “busy, unable to turn around”. “It is fun to be supported by guests and by guests every day. We just sell with our mind, get fresh ingredients, always with quality “, the owner confided. The thing that makes her most proud of her family’s bun is the age, no change to the way of cooking, everything is still the same as the previous recipe left behind. Many people suggested that she should buy more trolleys or open a spacious shop, but she refused. “Many people come to take pictures, take pictures, even foreign channels come to interview, but I serve people mainly so I only carry popular goods. In addition, I keep the noodles from my grandmother. making souvenirs and creating a characteristic for the restaurant “, said Ms. Luong.

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”:

“The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a bit impatiently, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ”

Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish.

Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine.

Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand.

That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics, chemistry in the processing, altering the structure of the dish, providing a different culinary experience.

Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs.

Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, the taste can change when salty or light.

On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different.

“Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily accept and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern.

“The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes.

First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp.

In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients.

To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color.

This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauce. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce.

In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. The shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then pan-fried.

Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer.

The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel.

The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds.

The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version.

Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, fixed the spilled ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel.

The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, candles, knives and forks on the table, there is a attentive service staff.

Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops.

Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor.

In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes.

It is difficult to judge which version of the cake is better because each type of processing has its own characteristics.

If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing an intact shrimp flavored with fish sauce, you should choose the original version of shrimp cake.

If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine.

For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail.

These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners.

The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right when it touches the tip of the tongue.

The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste.

In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

The head is the waste-bearing part of the shrimp and accumulates many heavy metals such as arsenic. So we should not eat shrimp heads. For pregnant women, the toxicity of arsenic heavy metals is often very strong, eating a lot can lead to fetal defects or miscarriage. Big shrimp need clean processing, remove the head to ensure safety.

Illustration.

To gain weight, people often pump brine shrimp, even glixerin – substances from fat hydrolysis. The impurities pumped shrimp is a suitable medium for bacteria to grow.

If you eat this type of shrimp, you will be at risk of poisoning, dangerous diseases such as cholera, diarrhea, typhoid, digestive disorders.

In addition to the first part, when buying shrimp, mothers need to observe whether the shrimp’s legs are still attached to the body or not, the shrimp meat must be firm. In addition, you should not choose to buy shrimp whose legs have turned black as this is a sign that they are no longer fresh.

Note when processing and eating shrimp

Do not process shrimp in combination with vegetables, tubers and fruits rich in vitamin C. When vitamin C meets toxins available in shrimp, it will spread leading to food poisoning.

Everyone thinks, shrimp shells contain a lot of calcium. However, this is not true. Shrimp shells are hard due to the main component of chitin, a polymer that makes up the shell for most crustaceans. The main source of calcium for shrimp is from shrimp meat. In addition, the shells of some shrimp species are relatively difficult to digest, absolutely not for children to eat because they are prone to choking.

In addition, the black or white thread on the back of the shrimp (also called the shrimp thread) is the digestive tract of the shrimp that contains the stomach and colon. This route is usually only seen in large shrimp. Eating shrimp sugar is not harmful to health, because the bacteria in shrimp thread die at high temperatures when cooked. However, you should remove the shrimp sugar to make the dish cleaner and more secure.

Use your hands to feel the shrimp, the first thing that can help housewives recognize it best is the softness of the shrimp. The impurities pumped shrimp body is usually fat, abnormally stretch, especially the joint between the head and body, so fat that the bones on the body are almost stretched.

The impurities pumped shrimp often have hard gills. Meanwhile, the ordinary shrimp without impurities has a soft and curved body.

Shrimp impurities pumped out their tail, protruding their head, and prickly spines

Illustration.

Only with the naked eye you can immediately recognize the chemically pumped shrimp with the superficial features. The impurities pumped shrimp often spread their tail, protruding head, and prickly spines, while the clean shrimp is often the opposite of the above characteristics.

When processing shrimp, there is often a lot of water flowing

Shrimp pumping impurities when cooking will melt a lot of water, shrimp meat shrinks. When the meat is eaten, the taste is paler than normal shrimp. If the shrimp is jelly pumped into you, when cooked, you peel off the shell of the shrimp, you will easily see the jelly layer between the meat and shrimp shell, especially at the top and bottom of the gills.

Before the situation of shrimp being pumped with impurities, or the residue of antibiotics is forbidden to exceed the threshold …, consumers need to be vigilant and very alert when choosing this type of seafood.

The secret to buying iron shrimp

Although iron shrimp is smaller in size compared to other shrimp, it has a delicious taste and a sweet and rich taste when processed.

• When choosing to buy iron shrimp, you should also choose to buy fresh, raw shrimp, the body is white pink and the shrimp legs are still attached to the body.

• If you see iron shrimp with a dark pink color, this shrimp has been preserved for a long time, rotting and the quality has been greatly reduced.

The secret to buying fresh shrimp (sea shrimp)

• Shrimp has a thin shell, soft and smaller head than tiger shrimp, but is rich in nutrients and has a natural sweet taste.

• When choosing to buy black shrimp, you should buy live shrimp, jumping, the body of shrimp is pink and white, with blue eyes.

• Do not choose to buy dead crayfish, the shells are dark pink.