If you bought or were given this fish today and are wondering what delicious tilapia is, please refer to the recipes below. What do tilapia make delicious? Tilapia grilled in foil Ingredients: 1 tilapia fish (about 800g), fresh lemongrass 4-5 branches; fish sauce ¼ bowl, fresh chili 1 fruit, garlic, ginger. Method: Clean fish, wash lemongrass, cut into medium pieces. Use foil to wrap the fish, put lemongrass on the bottom, then put the fish on, wrap the foil, bake on hot coals for about 15 minutes or so for the fish to be fragrant. Chili seeds removed, garlic and ginger peeled and peeled, all chopped, put in a bowl of fish sauce used to make fish sauce. What do tilapia make delicious? Baking foil is a suggestion. Tilapia cooked with pickles Ingredients: 1 large tilapia, 500g pickle, 2 tomatoes, green onion, dill, dried onion, chili, soup powder, fish sauce, seasoning, pepper… Method: Clean the fish, use a knife to cut lightly on the body to absorb the spices more evenly. Cut tomatoes into bite-sized pieces, onions into medium pieces. Chopped dry onion. Lightly fry the fish until the meat is firm. Sauté onions, add tomatoes and stir-fry until soft, then add pickles and stir-fry until just cooked, seasoning. Add the melon juice and add a little hot water to the right amount, simmer for about 10 minutes to soften the melon. Put the fish in for about 15 minutes, season with spices, add onions and dill to create aroma. Deep-fried breaded tilapia Resources : Tilapia 1 big fish (1kg). 2 eggs, deep fried flour, breadcrumbs, soup powder, fish sauce, seasoning seeds, pepper… Making : Clean fish, filter the meat, cut into bite-sized pieces, marinate spices for about 15 minutes. Put the deep-fried flour and breadcrumbs into separate bowls, beat the egg yolks with the fried flour and a little water into a thick liquid mixture. Dip each piece of fish in and then roll it back and forth in the breadcrumbs. Then, drop each piece of fish in and fry until golden crispy. Tilapia in tomato sauce Resources : Tilapia 1 fish (about 1kg, 4 tomatoes, onions, coriander, soup powder, fish sauce, seasoning seeds, pepper… Making : Fish cleaned, marinated with a little seasoning. Peel the tomatoes and chop the tomatoes. Finely minced purple onion, washed and finely chopped herbs. Fry the goldfish on both sides, put the fish on a separate plate, then make the tomato sauce. Finally, you add the fried fish with the sauce, spread the sauce evenly for the fish to infuse. Let it simmer until the sauce thickens. Use ketchup if you don’t know what tilapia makes. Braised tilapia with turmeric Resources : 2 tilapia fish, turmeric with a few bulbs, red onion, chili, soup powder, fish sauce, seasoning, pepper, sugar… Making : Clean fish, rub salt inside and outside, then wash and drain. Fresh turmeric peeled, crushed one tuber to store the fish has a beautiful color, the rest should be thinly sliced. Purple onion smashed and minced. Marinate fish for 20 minutes with minced turmeric, chili, 1 tablespoon fish sauce, 1 tablespoon soup powder, 1 teaspoon pepper, red onion. Fry the goldfish evenly on both sides, then add hot water to cover the fish’s face and sliced ​​turmeric, turn the heat to low until the water runs out. Sprinkle a little more pepper and green onions to enjoy. Grilled tilapia with ginger and lemongrass Resources : 5 perch clean the belly, not scale; 7 lemongrass plants, pounded, sliced, 1 branch of crushed ginger, sliced ​​red horn chili, 2 onions, sliced, 2 tablespoons salt, 6 tablespoons oil, 1 tablespoon broken pepper, 5 tbsp granulated salt, 1 tbsp paprika. Making : Salted fish, mixed with ginger, 1/2 crushed lemongrass, onion, 1/2 sliced ​​chili, pepper, salt. Divide the mixture evenly into 5 marinade parts into the fish belly. Use the remaining lemongrass to line the bottom so that it does not stick to the tray. Drizzle over each fish add 1 tablespoon of oil. Bake fish at 170 degrees, for about 15-20 minutes. Roast the seeds with paprika, add a little lemon for dipping.

Illustration. It is no coincidence that masking and removing dead cells go hand in hand. Deep cleansing of the skin by exfoliating step will help remove all dirt, open pores, more open. Thereby helping the skin to receive the best nutrients from the mask. At the same time, after cleansing your skin, gently massage your face in the direction from the inside out, from the bottom to the top for a few minutes. This step both helps the skin to be firmer and “heats” so that the essence can easily penetrate into the skin. Take advantage of the eye mask To save your time, you should combine the eye and face areas at the same time. Note that you must apply the eye mask first and then the face mask. In particular, you can take advantage of the eye mask for the lips or the dragon beard line on the corner of the nose. Because the eye mask usually has a bowl-shaped design, it can fit these two areas tightly, helping to increase the effectiveness of brightening and smoothing the skin. What type of mask helps to supplement intensive nutrients? As mentioned above, sheet masks are inherently rich in essence, so you only need to use 1 to 2 times per week. However, if you sometimes want to change the color of your life, or want to give your skin a bit of a party, then you can use foil masks instead of regular paper masks. The foil layer of the mask will combine with the temperature on the skin to form a barrier to help the skin absorb nutrients and prevent the mask from evaporating and losing water. Since then, the foil mask has a superior moisturizing effect compared to the paper mask. How long should the mask be on? 15 to 20 minutes is just enough time for the skin to absorb the water and nutrients in the mask. If you leave the mask on the skin for longer, the skin cannot absorb any more, and the water in the mask also evaporates, causing the skin to lose water.

The air fryer has become a miracle appliance in the kitchen, loved by many housewives. This tool can make many dishes from baking, frying, even baking. Fried rice is also one of the dishes that an oil-free fryer can handle quickly, without having to fry with a regular pan on the stove, especially on hot summer days. You only need to prepare all the ingredients and you will have a delicious dish in just a few minutes. First, you should use cold rice instead of hot rice. This is the secret of delicious rice roasting that applies to the usual way of frying rice. It is best to put it in the refrigerator so that the rice grains will shrink, when processing fried rice will be more delicious. Basic ingredients include rice, eggs and optional toppings such as green beans, sausages, carrots, smoked meat, onions… They are all prepared as usual: washed and cut into bite-sized pieces. In addition, you need to add cooking oil, soy sauce and chili sauce. You crack the eggs, beat well and mix into the rice, then add a tablespoon of cooking oil and mix again. Compared to conventional roasting, this amount of oil is much less, good for health. Next, you need to preheat the oven to 200 degrees Celsius for 5 minutes to stabilize the temperature. If you put all the ingredients in before turning on the oven, it may cause the dish to cook unevenly. You need to fry 2 times, once fried rice separately and once for extra topping. You line the tray with foil to heat the rice quickly and keep the temperature, then, put the rice in, turn on 180 degrees Celsius for 5 minutes, then take it out, stir well. Next, add sausages, beans, carrots, smoked meat to the mix and continue to turn on 180 degrees Celsius for 5 minutes to complete. Before eating, you should add a little soy sauce or fish sauce, sprinkle more pepper and serve with chili sauce. A plate of fried rice with an oil-free fryer is quick, simple, low-fat, and doesn’t smell. The taste is delicious, attractive, no less than fried in the usual way. According to the Star

These days, when the Covid-19 epidemic is complicated and need to limit going out to prevent epidemics, Ms. Nguyen Thu Ha (office worker, living in Hanoi) has a habit of buying and storing food. once a week. Ms. Thu Ha shared: Usually she only goes to the market once a week on weekends. The amount of food each time she buys just enough for 7-10 days to ensure quality. According to the mother of these two children, if applying the way she is doing, the days when she comes home from work, cooking becomes idle only takes 15-20 minutes. Ms. Nguyen Thu Ha said that preliminarily processing and packing into separate boxes helps you save time when cooking. With her blood and blood experience in the first time, she did not process much, sometimes only wash and put a pound of meat in the freezer, until she only took 1 pound of meat to cook for 1 meal to see the suffering. After changing “tactics”, she began to prepare food, cut into pieces enough for one meal and then divided into small trays and boxes. Here are some food preservation tips that Ms. Ha has applied to both cook and keep the freshness, deliciousness, and ensure the food safety of the food. For sliced ​​or chopped foods (ground meat, chicken heart, oyster gut …) Ms. Ha shared that she often went to the supermarket to buy clean food and then put it in an ice tray with a lid, which helps to preserve the food in each box, easy to take, and quickly defrost. If 1 person eats 1 umbrella, 3 people can eat 3-4 plots, depending on need. For scallions, tomatoes Onions are seasoning vegetables used regularly in the meals of Mrs. Ha’s family. Wash onions, flake or roast all the water, cut into pieces or shred them into a bowl, drop the onions in boiling water. Very convenient and there will be onions at all times. With tomatoes, too, she often buys a lot and after cleaning and removing the damaged part, she chooses the areca piece to keep it in the tray in the freezer. Root onions you can plug into a bowl of water to have more fresh onions Tomato is a difficult food to preserve, but Ms. Ha is very confident with how not to spoil tomatoes. She often buys a lot, washed and cut off the damaged part, sliced ​​the areca nut and put it in the tray to prevent freezer. For fish meat: Rinse, drain, place in a tray and put in freezer. For leafy vegetables: N If you wash it, you must rotate it to drain it for a long time. If it doesn’t drain, the vegetables will quickly get boots. Lettuce should be washed and dried for 5 days. Small food in freezer. What to do if the container is large and has a small meal every meal? Use foil to prevent food layers, this prevents food from sticking together, and thinly spread foods also thaw faster. Separating the 2 layers of meat with foil prevents the meat from sticking to each other. The way to do it is very simple: Put the food in the box, spread 1 layer of foil, place the second layer of food, then put foil again, and do so until the box is full. Or you can replace foil with banana leaves, that will better protect the environment. Choose good food containers According to Ms. Ha, in order to preserve food well, fresh for a long time, the food containers must be really good. Should use a storage box suitable for the freezer. There are several types of high-end plastic containers, which when storing frozen food, are easy to remove, but the food does not stick to the side of the box. The sealed box has both good preservation and no mixed smell in the refrigerator, for 7-10 days for vegetables, and still fresh for 20 days of fruits.

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.

– 1kg of bacon – Scallion, ginger, cooking wine, anise, pepper – 3 tablespoons soy sauce – 1 teaspoon soy sauce pitcher – 1 teaspoon of oyster oil – 1 piece of soya (fermented beans) – 1 teaspoon of five flavored powder – 1 small amount of salt, white vinegar Making: Step 1: Boil the meat – Rinse the bacon with just cold water and put it in the pot. Then add scallions, ginger, cooking wine, anise, and pepper. – Boil the meat and then skim the foam in the pot. After boiling, continue to boil at low temperature for about 20 minutes. – After 20 minutes, remove the meat, absorb the water and cut into square pieces, but don’t cut off the skin. Step 2: Make sauce – Add 3 teaspoons of soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of oyster oil, 1 piece of soya, 1 teaspoon of pepper, 1 teaspoon of five flavored flour, 1 small amount of salt in a bowl, then stir well. – Spread the mixture on the meat, cut into square pieces, spread evenly anywhere. Step 3: Roast the meat in the oven – Cover the meat with aluminum foil, expose the skin, apply a layer of white vinegar to the skin and sprinkle a layer of raw salt on the surface. – Bake meat at 200 degrees C for 40 minutes. Then remove the meat, remove the salt, continue to apply 1 more layer of white vinegar and remove the foil. – Grill the meat a second time, place the meat on the grill, the skin is still facing up, and the baking tray is underneath to catch the fat from the meat. – Take the meat out of the oven, cut the meat out and enjoy, you can eat with pickles to increase the flavor. Ganoderma (Th)

On summer days, hot weather causes a lot of fatigue for people. Vietnam is a tropical country, so in the summer the climate is very hot. These days, the temperature can be up to 38 degrees C. So many people want to renovate their house or if they are planning to build a new house, they will choose a good heat-resistant material. To prevent heat and cool the house, experts believe that the design should be chosen and the right building material is chosen. According to architect Khuong Van Muoi, former Chairman of Ho Chi Minh City Association of Architects, normally the west and southwest direction are hot, so houses with this direction should build houses with two-layer materials, typically double-layer glass, thick walls, There must be a cover for cooling. In addition, people can install a mist spraying system to reduce the heat on summer days. “Heat-resistant materials for ceilings are made of gypsum board, aluminum foil, and foam… These are familiar materials that people prefer to line their roofs, reducing the heat. With heat-resistant glass must use double-layer glass. For corrugated iron roofs, in my opinion, I should use the solution to create space for the wind to drain into the roof and ceiling ”- said architect Khuong Van Muoi. In addition to choosing the right materials, to reduce heat, people can plant more vines and trees around the house. During use, the door should be regularly opened to allow the air flow to circulate indoors, which will blow the heat out. Mr. Tran Manh Dat, Deputy General Director of a company operating in the field of interior design, manufacture and construction, shared that there are many materials available on the market today that have anti-heat effects for us to choose from. . Typically, such as cold sheet, insulation panels, these materials are now widely sold, easy to buy and reasonably priced. “For houses that use a lot of glass, it is possible to use insulating film to meet the requirements of preventing greenhouse heat effectively. For walls, if you want to reduce heat, you must build thick walls or add an insulation layer to prevent heat. In addition, when building a house, it is necessary to build high ceilings to create ventilation, good air circulation for the whole house “- Mr. Dat shared. For the interior part of the house, there is also a separate layout to cope with the hot summer air. In order for the house to be airy, the homeowner should not simply decorate the house, do not use cumbersome furniture, the items that are rarely used should be stored in the closet to create neatness. In addition, the selection of paint colors for the walls and interior tones and items will also greatly affect the hot and cold feeling of the house. Vietnamese homeowners should take advantage of bright colors such as white, gray, green, and pink, which will help reduce the hot feeling on a summer day. You should limit your use of colors such as red and black because they easily absorb light and create a hotter feeling.

Roast meat is a dish that many people love because of its delicious taste, attractive and simple and fast implementation. Roasted meat in an oil-free fryer retains the natural sweetness, with a golden skin, has a shiny, crispy texture and is extremely attractive.

Ms. Thu Loan will guide how to make a crispy roast meat with the following extremely simple recipe.

Resources:

• 1 block of three spears.

• 1 bowl of large grain salt.

Making

Step 1: Boil 1 pan of water, dip the cuticle down only, let it re-ripen.

Then use tissue to dry the pork skin.

Use a hair dryer to dry all over the skin for 5 minutes

Take a sharp, striped knife onto the skin.

Next use foil to cover the meat, just open the skin, and note that the foil is a little higher than the tare to keep the salt.

Step 2: Calf the meat in an oil-free fryer.

Sprinkle salt to cover the skin. (Make sure the meat is not salty.)

Note: The salt in this recipe leaves the skin dry, causing the skin to explode, making the skin crunchy.

Turn on NCKD 200 degrees 20p.

Step 3: After 20 minutes, the salt has dried up, forming a foundation. You remove all the salt from your face.

Step 4: After removing all of the skin.

You put the old foil, the new foil around the meat and also under the meat. Expose the cuticle.

Turn NCKD on again at 200 degrees C for 40 minutes (for a 1700w pot, reduce the heat accordingly).

NOTE: The second time of frying, never open the pot and watch it during the frying time.

And this is the finished product, the skin is as explosive as the cake.

Roast meat dipping recipe

Crush garlic with sugar, chili sauce into a paste, then add 1-2 tablespoons of water, soy sauce, sugar, and lemon.

The recipe for roast meat sauce is extremely standard, with both meat dipping and vermicelli.

Good luck!