Long eyelashes with vitamin E You can help your eyelashes grow longer with vitamin E and coconut oil. Prepare 3 vitamin E capsules 2 tablespoons coconut oil dầu 1 bottle of mascara is empty, wash it off Bowls and spoons Extract the inner solution of vitamin E and mix with coconut oil, stirring until dissolved, obtain a homogeneous mixture. Take clean paper, wrap it in a funnel shape and pour the solution into the empty mascara bottle and snap the cap back on. Store the vial of the solution in the refrigerator. Using Wash your face, so that the dust on the eyelashes is washed away. Use the mascara wand to apply on the eyelashes 3-5 times to absorb the mixture evenly. Leave the mixture until morning and rinse with cold water. Note: Use the solution in the evening before going to bed and use it daily. After 1 week you will be surprised at the length and curl of your lashes.

Soak with baking soda Ths.Bs. Tran Thu Nguyet – Vietnam Institute of Applied Medicine said that bicarbonate of soda helps to soothe skin inflammation, relieve itching, and help treat sunburn. Mix a handful of baking soda in cool water and soak for 20 minutes. Or soak in bath water mixed with 2-4 cups of oatmeal, 1 cup of soda, and 1 cup of condensed milk. All three of these ingredients fight inflammation and help reduce sunburn. You will find the burning skin soothed a lot. White Vinegar White vinegar contains acetic acid, a component of aspirin that can help relieve pain, itching, and inflammation caused by sunburn. Soak a paper towel in vinegar and spread it over the burned areas of your skin, letting them dry on their own. Alternatively, you can pour a glass of white vinegar into cool water and soak for 20 minutes to visibly calm your skin. Green tea Studies show that green tea’s antioxidant compounds help prevent sunburn and skin cancer when you apply it to your skin or drink it regularly. While green tea doesn’t act as a sunscreen, it can protect against inflammation caused by the sun’s ultraviolet rays. Brew 1 cup of green tea to cool, then use a cotton ball soaked in green tea to apply to the sunburned skin. For the face or arms, using matcha green tea powder diluted with yogurt as a mask will calm the skin. Bathing or soaking in the cool water of green tea also makes your skin very cool. Lavender oil Mix 1 tablespoon of pure lavender essential oil in about 60ml of water in a mist bottle. Shake and lightly spray onto sunburned skin as often as needed. Or mix 1 tablespoon of lavender oil with 4 tablespoons of aloe vera gel, 1 tablespoon of apple cider vinegar, and 2 vitamin E tablets to give you a gel that soothes pain, reduces inflammation and fights infections. Apply white yogurt on the skin The yeasts and probiotics in plain white yogurt help heal sunburn naturally. Apply yogurt directly to sunburned areas and let it sit for at least 5 minutes. When the pain subsides, gently rinse with cool water. Drink a lot of water Sunburned skin means dehydrated skin. Drinking plenty of water will hydrate your skin and help heal wounds. Use aloe Aloe vera healed 2nd degree burns three days faster than those who received traditional silver sulfadiazine burn treatment. Aloe vera contains glycoproteins that accelerate healing by stopping pain and inflammation. Besides, aloe vera contains compounds that moisturize the skin, stimulate the growth and self-healing of the skin. The minerals in aloe vera gel also help soothe itching. You can apply aloe vera gel on sunburned skin to soothe the burning caused by the sun. At the same time, aloe vera can also soothe other skin irritations, including acne, itching, rashes. Vitamin E and C Vitamins will not relieve the pain of sunburn but will help the body heal itself faster. Taking 2,000 milligrams of vitamin C and 1,000 IU of vitamin E for eight days can help you heal melasma and potentially reduce your chances of developing skin cancer in the future. Vitamins C and E are antioxidants that help neutralize free radicals produced by the sun, protecting you from long-term skin damage, and they will also help heal and heal your skin. friend.

Illustration. Image source: Internet Resources: 400g pork leg 500g potatoes, 200g carrots 2 teaspoons seasoning seeds, 1/2 teaspoon pepper, 2 tablespoons fish sauce, green onions, coriander. Making: Buy spring rolls, wash them, squeeze them with a little salt. Green onions, coriander picked, washed. Potatoes, carrots peeled, washed, cut into cubes. Marinate pork rolls with white onion stalks, pepper, seasoning seeds. Put about 3 liters of water on the stove. When the water is almost boiling, put the pork shank in the pot, simmer on low heat for about 45 minutes. Add potatoes, carrots and continue to cook for about 15 minutes, season with fish sauce to taste. Remind down, add green onion, coriander. Fried egg with meat Illustration. Image source: Internet Resources: 3 eggs 100g of meat Green onion, purple onion Seasoning: pepper, seasoning, fish sauce, cooking oil Making: After buying pork, wash it, then mince it finely. If you don’t have time, you can buy pureed meat at supermarkets. Wash the scallions, then chop finely. Red onion peeled, washed with water, then minced. Put the meat in a small bowl with a little shallot, pepper, seasoning and fish sauce, mix well to allow the meat to absorb the spices evenly, then marinate for 20 minutes. Put the eggs in a separate bowl, then add a little seasoning, fish sauce and all the scallions, beat the yolks and whites with chopsticks. Put a pan on the stove, then add the remaining cooking oil and red onion, fry until fragrant, then add the marinated pork, stir on high heat until the meat is tender and not runny. When the meat is cooked, add the eggs, then put the eggs in the pan, use chopsticks to stir until the eggs and meat form a nice round shape, cover the lid and fry on medium heat until the eggs are just cooked, then turn off the heat. You should not turn the egg over, to prevent the egg and meat from being crushed, the meat will sink into the egg. The secret is here, you should stir-fry until the meat is cooked and then put the egg in it will help the meat float to the surface of the egg, fry until the egg is just cooked, the egg will not be dry but the meat will still be cooked evenly. Stir-fried sweet potato with garlic Illustration. Image source: Internet Resources: 1/2kg sweet potato 1 bulb of garlic Salt MSG Making: Sweet potato picks up the old part, washes and then soaks in diluted salt. Then rinse clean and dry. Bring the water to a boil, add a little salt, and cook the vegetables briefly, don’t overcook them. Heat a pan, add cooking oil, then add crushed garlic and saute until fragrant. Add the sweet potato, salt, and monosodium glutamate and stir-fry quickly, evenly, and then season to taste, then you can take it out on a plate.

One of the mushrooms that people often buy for use and processing is chicken thighs. You can cook hot pot, soup, deep fried, fried, oyster sauce… from chicken thighs. Chicken thigh mushrooms are sold a lot in markets, in food stores… but do you know how to choose them correctly? When you go to buy chicken thighs, if you pay attention, you will see that some mushrooms are very long, but some are very short, so should you buy short or long mushrooms? Which is more delicious? In fact, mushroom growers share that, when buying chicken thighs, it doesn’t matter whether the mushrooms are long or short, their quality is the same. But to choose a delicious, non-degrading mushroom, you need to pay attention to the following 3 things: 1. Touch the surface of the mushroom with your hand When touching the mushroom with your hand, if you find it dry, you should choose because these plants can be preserved for a long time. With lightly pressed mushrooms that have elasticity, it shows that it has absorbed too much water. Such plants are difficult to maintain and easily damaged. In addition, the color of the mushroom is usually white. If brown spots appear on the body with viscous discharge, a sign of spoilage, it should be avoided. The cap of a fresh mushroom is usually healthy, not crushed and viscous. 2. Smell the smell As you know, mushrooms often have a very specific smell. When you smell it, it means that the mushroom is still fresh, but if you don’t smell it, it means that it has been picked for a long time and preserved for a long time. Also avoid mushrooms that have a rotten, spoiled smell. Therefore, only plants with a characteristic mushroom smell should be selected! 3. Observe the roots and stems When buying mushrooms, observe the roots and stems, if the roots and stems are not wrinkled, withered, the stem is relatively round and plump, it means that the mushroom is still fresh and of good quality. Otherwise, the stem is not plump. a little bit and at a glance withered roots, don’t buy. These plants may have been picked a long time ago and may have been metamorphosed, very toxic. Check out more dishes from chicken thighs: Stir-Fried CHICKEN MUSHROOM WITH CHILDREN Prepare – 2 large chicken thigh mushrooms, 3 horned chili peppers for stir-frying, 2-3 cloves of garlic, – Seasoning: 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, soup powder (if light) Making: – Wash mushrooms, tear into bite-sized pieces or use a knife to cut into long strips, then cut in half. – Green chili peppers, gutted, cut into strands. – Mix the spices together in a bowl – Heat a little oil in a pan, add mushrooms and sauté, the mushrooms will come out of water. When the water is almost dry, add minced garlic and stir until fragrant. – When the garlic is fragrant, add chili, stir-fry for a while, then pour in the spice bowl, stir until the mushrooms absorb the spices, season to taste, when the mushrooms are fully cooked, turn off the heat. – This type of stir-fried mushroom dish is simple but extremely delicious. FRIED CHICKEN SHOCKET MUSHROOM Resources: – 1 large mushroom (or 2 small ones), 2 tablespoons corn starch, 4 tablespoons flour, 1g salt, 1 egg, a little pepper and seasoning. Perform: – Wash mushrooms, pat dry to remove water. Tear or chop the mushrooms into long strips along the stem. Marinate mushrooms with 1g salt. – Beat egg yolks and whites. Add flour, corn starch, salt, pepper and mix well. – Pour in the mushrooms and mix well with the flour, so that the dough wraps around each mushroom strip. – Pour oil into a pot or non-stick pan, bring to a boil to about 70% Add the mushrooms and fry until the outer part turns light yellow. Remove the mushrooms, drain the oil. – When about to eat, pour in the mushrooms and fry again on high heat for about 30 seconds so that the outside of the dough turns dark yellow, the dough is crispy. This dish can be dipped with ketchup, sesame sesame sauce or mayonnaise. Good luck!

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.

Kieu Minh Tuan is not only a famous actor, “box office star”, in everyday life he is also a family man. He worked very hard in the kitchen and cooked many delicious dishes for his longtime girlfriend, actress Cat Phuong, as well as relatives to enjoy. Recently, Kieu Minh Tuan showed off a cold snail noodle dish because he showed his talent in the kitchen. Cat Phuong quickly was the first commenter to praise “delicious” after he posted the article. Cold snail noodle dish by Kieu Minh Tuan with simple and close ingredients Hanoi cold snail vermicelli has long become a famous delicacy with soft noodles, fragrant and frugal broth, served with chewy snails and spicy chili sauce. On hot days, the delicious and rich cold snail vermicelli will be a very effective cooling dish. Normally, cold snail vermicelli is not served with vegetables, but because of his own taste, Kieu Minh Tuan eats cold snail vermicelli with perilla vegetables, lettuce, and shredded banana. Not only knows how to cook deliciously, the actor is also very skillful in decorating the dishes so that they are beautiful and attractive. Simple but very eye-catching boiled meat dish, served with raw vegetables dipped in soy sauce And his favorite is the greasy purple sweet potato stewed chicken thighs Once, Kieu Minh Tuan personally went to the market, marinated himself with fried char siu meat to cook a delicious and delicious bowl of Sa Dec noodle soup like outside. He showed off his results no less than the goods. The biggest difference of Sa Dec noodles is in the milky white noodles, large stalks, moderate softness, and not friable. In addition, Kieu Minh Tuan also makes a lot of eye-catching delicious dishes, gives rice, and shows that he is a model of a family man. Braised goby with pepper. Braised quail eggs are delicious dishes that bring rice. Pork tail stewed with nutritious vegetables. Or mixed dishes, Thai salads also do not make it difficult for Kieu Minh Tuan. To make cold snail vermicelli like Kieu Minh Tuan is very simple, you can refer to the recipe below: 1. Ingredients a) Snail part – 1 kg of stuffed snails or jackfruit. – Rice water, 1-2 sliced ​​chili, a little wine (residue) to soak snails. b) Cold snail water: – 750 – 800 grams of pork bone (should choose flying bones for clear broth) – Snail boiling water. – Vinegar suddenly sticky. c) Colored water: Made for gradual use. – 8 tablespoons lard or cooking oil (lard is more fragrant). – 4 tablespoons chili powder. – 2 tomatoes. – 2 teaspoons of salt. – 1 tbsp dried onion, minced. d) Other materials: – 1 kg of vermicelli – Vegetables served (Traditional cold snail vermicelli is not served with vegetables. Depending on each person’s taste, add): Perilla, lettuce, bananas, washed and drained. – Spices: Fish sauce, salt, seasoning. 2. How to do it: a) How to make snails: – Soak the snails in a metal bowl (it will release the mud quickly) with rice water with a few slices of fresh chili, add a little wine for 2-3 hours to let the snails release all the dirty mud, remove the fishy smell but the snails get fat. Wash the snails. – Next, put the snails in the pot, add 250ml of water and 100ml of alcohol, then bring it to a boil, then open the lid, lower the heat, then increase the fire until the snails open their mouth and scald is just cooked (delicious crispy snails) ), turn off the stove, take out. – Chop the snail (remove the black intestine), set aside in a bowl. – Keep the snail boiled water, filter to get clear water, set aside. b) How to make snail broth: It is a harmonious combination of sweet and clear pork bone broth, snail broth and vinegar – How to boil pork bone broth Soak bones with warm water (or clean rice water) and grain salt for 1 hour to remove impurities, clean blood, rinse. Continue to add the bones to blanch, rinse again. Put the bones in a deep pot with the right amount of water, add a little salt, a few purple onions, bring to a boil, skim off the foam, reduce the heat, simmer for 2.5 hours to get a natural sweet broth. inner bar. Skim off the foam from time to time. Once simmering, strain the bone broth in the bar. – Mix snail broth: Combine bone broth (filtered) with snail broth (filtered) and slowly add vinegar (according to taste), boil and seasoning (salt, fish sauce, seasoning according to taste) family taste), turn off the stove, let cool. c) How to make colored water: – Tomato halved, blanched in boiling water, peeled and chopped. – Fry the dried onion and lard, add the tomatoes and sauté until the water is less and slightly thickened, then add the chili powder to the pot, season with salt. Turn off the stove to let the chili soak in the fat for a few minutes, continue to turn on the stove again to get a natural, beautiful and fragrant aroma. d) Present and enjoy – Scoop the snails into the love extracting bowl, add the snail broth dotted with a little colored water. Next to the coin vermicelli, with colored water and herbs (optional). – How to enjoy old Hanoians: Pick up a small piece of coin vermicelli and dip it in chili peppers and put it in your mouth, scoop up the broth with snails and enjoy. The combination of opposites creates the quintessential dish of Kinh: greasy, crispy snails combined with soft vermicelli, spicy chili peppers combined with the mild sourness of vinegar suddenly won the hearts of the diners. . e) Attention: – The careful handling of bones will help the broth to be fragrant, clear, and clear. – When simmering the bone, do not add seasoning because the seasoning made from bone will melt when stewed, making the broth cloudy. – Boiling and steaming snails enough to make them crispy, fragrant and fatty. Do not boil for too long, it will be tough and broken. – Vinegar suddenly has a mild and sour taste, with a hint of alcohol, so it eliminates the fishy smell of snails to help the dish become perfect and right. – Snails are soldering, so they should be served with hot and spicy spices of chili-colored water to create harmony.

– 1 kg of clams – 200g of plain rice – Sticky rice, green beans are half the amount of plain rice – Green onions, laksa leaves, onions, ginger – Spices: Seasoning seeds, fish sauce, pepper, oyster sauce. Processing: – Plain rice, glutinous rice, green beans are washed, soaked in water for about 1 hour and then drained. – Soak clams in water with a few slices of chili or soak with water to wash rice, then wash and boil until the clams open their mouths. – Separate the clam meat. Clam boiled water only filters the water inside. – Green onions, laksa leaves, washed and finely chopped. Thinly sliced ​​onion. Thinly slice ginger, grate a part to get the juice. – Marinated clam meat with 1/2 tablespoon fish sauce, 1/2 teaspoon pepper, 1 teaspoon minced onion, a little chili (if you can eat spicy) and a few pieces of chopped ginger for about 30 minutes. – Using a rice cooker, choosing the porridge cooking mode will both save time, and the porridge will cook very quickly and tenderly. Pour rice, green beans along with the clam broth, add white water. If you want more delicious porridge, you can replace the clam broth with bone broth. You estimate the amount of water about 4 times the amount of rice, the porridge will match. – Take some onion oil to stir-fry clam meat until fragrant, add a little green onion, chopped laksa leaves and pour into a plate. – When the porridge is cooked, open the pot, stir well, let it boil for a while, stirring occasionally to thicken the porridge. At this time, if you like the porridge thinner, you can add more boiling water. Season the porridge to taste, add a tablespoon of ginger juice to make the porridge fragrant, not fishy and avoid cold stomach. -When the porridge is cooked, scoop out into a bowl, sprinkle laksa leaves, green onions, fried onions, fried clams with a little pepper on top and enjoy. Minh Hoa (th)

Choose really fresh shrimp, wash thoroughly with water, then use scissors to cut off the antennae and the sharp tip of the shrimp. With large shrimp, you should proceed to withdraw only to clean and hygienic shrimp. Then, put the shrimp in a bowl with a little salt and shake well, leave for about 10 minutes to eliminate the fishy smell of the shrimp. Spices for roasting shrimp Only marinate shrimp with salt, absolutely do not use fish sauce to roast shrimp In addition to salt, sugar, and main noodles, dried onions and green onions are two spices that need to be prepared to roast shrimp. Dried onions are both marinated and fragrant before roasting to help the shrimp smell better. Meanwhile, chopped scallions are added last before roasting to help make the color beautiful and look more attractive. When roasting shrimp, absolutely do not use fish sauce because they both cause the shrimp to release a lot of water and affect the sweetness of the shrimp. In addition, you need to prepare more lemon leaves to add at the end. For beautiful red shrimp Hang water (distilled sugar water) will help red shrimp look beautiful The trick here is that you use water. Put the pan on the stove, add 1 tablespoon of sugar and heat until the sugar dissolves and turns yellow, then add 2 tablespoons of hot water, stir, bring to a boil, then turn off the heat. When the roasted shrimp has turned pink, you taste the seasoning and add this cup of water. You should cook the water a little thick to avoid too much water when put in the pot of roasted shrimp. So shrimp is both easy to color and quick to dry. Note that because this product is already available, you do not need to add sugar even when marinating the shrimp. Let the shrimp dry Roasted shrimp still have water secreted from the inside of the shrimp, making them wet, losing their crispiness and especially being very fishy. Therefore, to meet the requirements of roasting shrimp, the shrimp must be dry, and there is no water secreted in the shrimp body. The secret to doing this is that when marinating shrimp, you only marinate with salt, not fish sauce, which will make shrimp more watery. After marinating the shrimp, you put it in a pot and heat it up. When cooked, the shrimp will be a lot of water, you need to boil the water and then pour the shrimp out on a plate. This method helps the shrimp to drain the water and become dry, not fishy. Then fry the onions until fragrant and then fry the shrimp as usual. Continue to stir the shrimp over medium heat to dry the shrimp. During this stage and throughout the roasting process later, you should open the lid of the pot to quickly drain the water and create the necessary dryness. Pay attention to the fire when roasting shrimp Initially, when the shrimp is full of water, you need to heat it up very high to quickly drain the water. Then you bring the fire to a moderate level. If the fire is too high, the shrimp will easily burn, but if the fire is too low, the shrimp will become soft and lose the necessary crispness. Let the roasted shrimp smell attractive Sprinkle with lemon leaves and finely chopped scallions when the stove is turned off to help the shrimp smell better Frying the onion and adding the shrimp, stirring the shrimp over the heat until the shrimp are completely drained are important steps to ensure that the shrimp are roasted properly. But for shrimp to smell attractive, the secret for you is to add finely chopped lemon leaves. You may be surprised, but not only chicken, roasted shrimp also go well with the passionate aroma of lemon leaves. Note that you should only add the lemon leaves last and turn off the heat, so that the lemon leaves will smell good and not be bitter. KN (th)

Resources – 10 industrial chicken wings – 2 tablespoons salt – White wine, ginger, 1 lemon or vinegar. Preliminary treatment How to clean chicken wings: – Squeeze salt, lemon to clean chicken wings, wash. – Cut into 3 parts (disassemble). – Boil water, beat ginger with salt, then turn off the heat, drop the chicken wings in to blanch for clean. – Remove the wings to a squeeze basket with 1 tablespoon of white wine to drain to eliminate odors. How to make fried chicken wings with fish sauce Fish sauce: (You can make a lot and then divide it into small pieces to freeze, every time you want to eat something similar, bring it out and fry it for convenience) – 3 crushed garlic bulbs – 1 chopped chili – Ground pepper – 1 tablespoon sugar – 1 tablespoon oyster sauce – 3 tablespoons of filtered water – 1 tablespoon of pickled garlic vinegar – 1 tablespoon fish sauce – Cooking oil Making: Photo: La Thu Giang. Crushed garlic, sauteed until golden crispy with a little oil, took out the garlic in a bowl, kept a little oil in the pan, then put the ingredients for the fish sauce to boil, then let it simmer until you see it. The water is a bit thick compared to the beginning, turn off the stove. Fried chicken: Heat the fat, put the wing bowl first, then add the middle part of the wing and to the pointed end, so that the wings are cooked evenly. Fry until the color of the wings is fried, we fry the wings thoroughly so that the wings are crispy, fragrant and firm. Fried fish sauce: Method 1: Once the chicken is fried, put it in the sauce pan and cook it on low heat until the sauce is thick and delicious. This method is for those who want to eat the bold taste of fish sauce, chicken soaked in sauce. Method 2: When the chicken is finished, put it in the sauce pan (cooked and do not turn on the stove) and dip it back and forth until the sauce is enough to soak into the chicken and then take it out. This method is for those who have over-pressed salt during the initial preparation of chicken. This also makes the chicken pieces retain their crispy skin (if you’ve fried them thoroughly). After placing the chicken on a plate, use fried garlic in the step of making fish sauce sprinkled on top to eat together. Eating fried chicken with fish sauce with rice, sticky rice, and bread are all very delicious. You can make it ready to eat gradually, if stored in the refrigerator, take it out without heating or re-frying, still very delicious and firm meat.

The nature of the job of a bank employee is extremely busy and often has to come home late, but Phuong Thuy (29 years old, Quang Ninh) always spends time in the kitchen. With 9X, family meals are very important, helping to strengthen the relationship between husband and wife and family. Phuong Thuy Recently, Phuong Thuy suggested how to prepare 5 delicious and attractive dishes that you can make for the weekend to enjoy. After finishing the dishes, she will freeze them, come home late from work or on weekends, she will bring these attractive dishes to fry or put them in an air fryer that is still very attractive. The dishes after being prepared are frozen by Phuong Thuy so that they only need to be processed at the weekend Here are 5 delicious dishes suggested by Phuong Thuy, you can refer to: BOOKED MEAT Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Lemongrass: 1 large tuber – Seasoning seeds, fish sauce, main noodles, honey, water: 2 teaspoons (can add a little condensed milk). – Cashew oil, soy sauce: 2 tbsp. – Cooking oil: 2 tablespoons – White sesame Making: – The shoulder meat has both lean and fat cut into thin slices to eat (choose the shoulder part that will not be dry, soft and the fat will have a very delicious crunch). – Dried onions, dried garlic, and lemongrass: minced or minced. – Put the whole onion, garlic, ground lemongrass and all the spices above into the meat and mix well and put it in the refrigerator for 2 hours or overnight, the meat will absorb better, then skewer it on a stick (the meat skewers have a high degree of quality). thick enough to cook faster and more evenly). – If you make meat to eat during the week like me, you don’t need to let the meat soak, but skewer it right on a stick and then put it in the freezer box. – When eating, defrost for about 1 hour or go to work in the morning, put it in the refrigerator and bake it in an oil-free fryer or put a little oil in the pan. DON’T MISS THE LOT Ingredients (12-15 pcs): – 200g minced beef – 100g of ground pork (ground a lot of fat to prevent the patties from drying out). – Fungus – Piper lolot – Seasoning seeds, main noodles, ground pepper, oyster sauce, fish sauce, soy sauce: about 2 teaspoons each. Making: – Wash the bay leaves, keep the big leaves to roll the rolls, the small leaves are chopped and mixed to make the filling. Wood ear is also minced. – Mix the minced beef and pork with all the remaining ingredients. – Spread out the bay leaves (greener on the lower side), scoop out a sufficient amount of meat to roll the rolls. – Put the sausage in a box, store it in the freezer. When eating, it is not necessary to defrost it first, put the patties in the oil pan as soon as the oil is cool and fry until evenly cooked (putting the rolls in hot oil is easy to splash a lot of oil, causing burns). – You can spray a layer of cooking oil around the rolls and bake in an oil-free fryer. Frying Snails OR Steaming Banana Leaves Resources: – Ground shoulder meat: 200g – Raw spring rolls: 150g – Stuffed snail or snail intestine: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Minced ginger: 1/2 tbsp – Seasoning seeds, main noodles, ground pepper, oyster sauce: 1/2 tablespoon – Minced chili (if you can eat spicy) – Minced guise leaves and perilla Making: – Preliminary processing of snails: the intestines of purchased snails are thoroughly cleaned with salt and rinsed with clean water (about 3 times) to remove the oil. Then wash 2 more times with vinegar or lemon, rinse with clean water until the snail is completely clean. Mince the snail part or grind it (so that the sausage still has the crispiness of the snail). – Mix all the snails and the above prepared ingredients well. – Then use a spoon to scoop each part evenly, round and flatten it into the box. If you want to layer more layers, you can line them with banana leaves or food film and add the next layer. When eating defrost fry or put in an oil-free fryer. – Grilled snails with banana leaves in an oil-free fryer: Withered banana leaves (microwave to reduce wilting leaves will be easier), use a deep rectangular box of moderate size to put banana leaves in, spread cooking oil on the leaves, then put snail rolls in and wrap tightly. again. (You can make small pieces of banana leaf spring rolls or as big as you like). Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until they are cooked and fragrant. SHRIMP SHRIMP with lemongrass Can be round like snail ball without wrapping lemongrass (should mix a little minced lemongrass for fragrance). This dish can be fried or baked in an air fryer. Resources: – Ground shoulder meat: 150g – Raw spring rolls: 200 grams (double or 3 times the amount of shrimp) – Shrimp pureed or chopped: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Seasoning seeds, main noodles, oyster sauce, ground pepper: 1/2 tablespoon – Cashew color: 1-2 tablespoons – Lemongrass: 8-10 bulbs Making: – Put all the ground meat, raw ham, minced shrimp and other ingredients (except lemongrass) and mix well, using gloves to make the meat even and flexible. – Lemongrass tubers remove the old outer skin, cut the tail for the tubers to be equal. – Wearing gloves, take 1 part of the mixture of shrimp and meat, roll it into a ball, flatten it in the palm of your hand, put lemongrass in the middle, and then cup your hands to shape the tree. – You can fry, bake immediately or apply a layer of cooking oil to the box, put the rolls in and separate each one and store it in the freezer. You can fry or put it in an air fryer and bake at 180 degrees until the pan is golden brown (should be lined with parchment paper before adding the rolls to avoid sticking). SHRIMP SHRIMP MEAT WITH SHRIMP Ingredients (15-18 pies): – Minced lean meat: 300g – Shrimp peeled and minced: 200 grams or seafood as you like (surface, crab, crab) – Wood ear, shiitake mushrooms: as you like – Shredded carrots: 1 small tuber – Noodles soaked in warm water: optional – Non-aromatic dried onion (if any) – Finely chopped green onions and coriander. – Chicken eggs: 1 egg – Main noodles, soft seeds: 2 teaspoons – Ground pepper – Rice paper rolls and spring rolls (you can use Ha Tinh ram shells, the cake will be more crispy). Making: – Add the whole shrimp, meat and spices and mix well. – Round spring rolls cut in half. – For each shell of regular spring rolls, add 1 piece of spring rolls, then add a sufficient amount of filling and roll spring rolls. Choose flexible spring rolls, do not need to absorb water into the shell before rolling (the water absorption of spring rolls will easily stick together when stored in the freezer). The spring rolls will help to make the fried spring rolls more crispy and also help the spring rolls to be drier after rolling. – Rolled spring rolls, if not fried right away, can be put in a box and stored in the freezer. When eating, do not need to defrost, but add spring rolls as soon as the oil is cool and at medium heat until the spring rolls are golden brown.

Ms. Tran Thi Phuong Thuy (29 years old, currently living and working in Cam Pha City, Quang Ninh Province) said that due to work taking up a lot of time, she often comes home when it’s dark, so she doesn’t have too much time. spend a lot of time in the kitchen. But the wife still has a way to take care of the small family in her own way. Ms. Thuy said that during the weekend, she spends a lot of time cooking and preparing some ready-made dishes for the next week. This way, she feels relaxed when she goes to the kitchen after every hour of work and doesn’t have to think about “What to eat tonight?”. Recently, Phuong Thuy shared in the Love Kitchen group some dishes that can be prepared in advance, which have received more than 4,000 shares. Ms. Thuy shared the menu of some dishes that can be prepared in advance such as spring rolls, snails, rolls, shrimp, grilled skewers … These dishes can be stored in the freezer, coming home from work just need to put them away. out to cook. Every night when I come home from work, I just cook soup or stir-fry vegetables… As for the savory dishes that I prepared in advance, I put them in the frying pan or fry them without oil. Recipes for foods that can be frozen to eat gradually Grilled skewers Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Drain: 1 large tuber – Seasoning seeds, fish sauce, main noodles, honey, water: 2 teaspoons (can add a little condensed milk). – Cashew oil, soy sauce: 2 tbsp. – Cooking oil: 2 tablespoons – White sesame Making: – The shoulder meat has both lean and fat cut into thin slices to eat (choose the shoulder part that will not be dry, soft and the fat will have a very delicious crunch). – Dried onions, dried garlic, drained: minced or minced (I use a hand blender of lock & lock bought 89K to grind it very conveniently, drag a few sugars to puree it without much effort). – Put the whole onion, garlic, ground lemongrass and all the spices above into the meat and mix well and put it in the refrigerator for 2 hours or overnight, the meat will absorb better, then skewer it on a stick (the meat skewers have a high degree of quality). thick enough to cook faster and more evenly). – If you make meat to eat during the week like me, you don’t need to let the meat soak, but skewer it right on a stick and then put it in the freezer box. When eating, defrost for about 1 hour or go to work in the morning, put it in the refrigerator and bake it in an oil-free fryer or add a little oil to the pan. Beef jerky with guise leaves Ingredients (12-15 pcs): – 200g minced beef – 100g of ground pork (ground a lot of fat to prevent the patties from drying out). – Fungus – Piper lolot – Seasoning seeds, main noodles, ground pepper, oyster sauce, fish sauce, soy sauce: about 2 teaspoons each. Making: – Wash the bay leaves, keep the big leaves to roll the rolls, the small leaves are chopped and mixed to make the filling. Wood ear is also minced. – Mix the minced beef and pork with all the remaining ingredients. – Spread out the bay leaves (greener on the lower side), scoop out a sufficient amount of meat to roll the rolls. – Put the sausage in a box, store it in the freezer. When eating, it is not necessary to defrost it first, put the patties in the oil pan as soon as the oil is cool and fry until evenly cooked (putting the rolls in hot oil is easy to splash a lot of oil, causing burns). You can spray a layer of cooking oil around the rolls and bake in an oil-free fryer. Fried snail rolls or steamed/baked banana leaf wrap NCKD Resources: – Ground shoulder meat: 200g – Raw spring rolls: 150g – Stuffed snail or snail intestine: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Minced ginger: 1/2 tbsp – Seasoning seeds, main noodles, ground pepper, oyster sauce: 1/2 tablespoon – Minced chili (if you can eat spicy) – Minced guise leaves and perilla Making: – Preliminary processing of snails: the intestines of purchased snails are thoroughly cleaned with salt and rinsed with clean water (about 3 times) to remove the oil. Then wash 2 more times with vinegar or lemon, rinse with clean water until the snail is completely clean. Mince the snail part or grind it (so that the sausage still has the crispiness of the snail). – Mix all the snails and the above prepared ingredients well. Then use a spoon to scoop each part evenly, round and flatten it into the box. If you want to layer more layers, you can line them with banana leaves or food film and add the next layer. When eating defrost fried or put in NCKD baking. Grilled snail with banana leaf with NCKD Withered banana leaves (microwave to reduce wilting leaves will be easier), use a deep rectangular box of moderate size to put banana leaves in, spread cooking oil on the leaves, then put snail rolls in and wrap tightly. again. (You can make each piece of banana leaf spring roll, small or big as you like.) Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until the rolls are fragrant and fragrant. Sauteed shrimp wrapped with lemongrass Fry or grill NCKD. It can be round like a snail ball without wrapping the lemongrass (should mix a little bit of minced lemongrass to make it fragrant). Original Whether: – Ground shoulder meat: 150g – Raw spring rolls: 200 grams (double or 3 times the amount of shrimp) – Shrimp pureed or chopped: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Seasoning seeds, main noodles, oyster sauce, ground pepper: 1/2 tablespoon – Cashew color: 1-2 tablespoons – Lemongrass: 8-10 pieces Making: – Put all the ground meat, raw ham, minced shrimp and other ingredients (except lemongrass) and mix well, using gloves to make the meat even and flexible. – Lemongrass tubers remove the old outer skin, cut the tail for the tubers to be equal. – Wearing gloves, take 1 part of the mixture of shrimp and meat, put it on the palm of your hand, put lemongrass in the middle, and then cup your hands to shape the tree. – You can fry, bake immediately or apply a layer of cooking oil to the box, put the rolls in and separate each one and store it in the freezer. You can fry or put in an air fryer and bake at 180 degrees until the pan is golden brown (it is recommended to line with parchment paper before adding the rolls to avoid sticking) According to Ms. Thuy, the family meal has a very important meaning, it is the rope that binds all members together. Therefore, no matter how busy she is, she goes to the kitchen by herself and never cooks.

Seafood fried rice Resources: 2 bowls of cold rice, 200 grams of fresh squid, 100 grams of baby shrimp, 50 grams of sweet corn, 50 grams of peas, 2 eggs, dried onions, pepper, fish sauce, seasoning seeds How to make seafood fried rice – First we will prepare the ingredients: Clean squid, rinse with clean water several times, then drain, then cut into small pieces. Shrimp cut off the antennae, remove the black thread, wash, peel off the shell, diced. Put pre-prepared shrimp and squid into marinade with seasoning and pepper to absorb. Corn and beans are separated from the seeds, washed and then drained. Peel the carrots, then wash and diced. After the ingredients have been prepared, we will enter the main part of how to make seafood fried rice. – Put the pan on the stove with a little oil and then fry the chopped dried onions, add shrimp and squid to the island to hunt and then put on a plate. Continue to add cooking oil to the pan to stir-fry shrimp and squid, add peas and corn to stir-fry together, season with a little seasoning. Stir-fry until cooked, then add carrots and stir-fry when carrots are also cooked, then pour them out on a plate with shrimp and squid. – Pour a little cooking oil into the pan, heat it up, then put the rice in and fry it for hunting, then beat the eggs into the island and mix with the rice, season to taste, roast until the eggs are evenly coated in the dried rice and hunt. Rice used for roasting, you should use rice cooked from old rice or dry rice will taste better. If using rice with sticky rice, you should let the rice cool down and then put the rice in the refrigerator for a few hours for the rice grains to solidify. – The last of the way to make seafood fried rice is to add all the ingredients of shrimp, squid, beans, corn, and carrots that have been fried and continue to stir-fry with rice for about 1 more minute. Mixed fried rice Resources: Chicken eggs: 2 eggs; Carrot: 1/2 tuber; Cowpeas or green beans: 5 pods; Sweet corn: 1/3 box or half corn if no canned corn.; A few peas if available; Sausage : 2 pieces (if you prefer greasy, add pork loin, or spring rolls, today we use sausages); Fresh shrimp: 5-6; Dry cooked rice; Onions about 2 bulbs; Seasoning: seasoning powder, soy sauce, fish sauce, pepper. Making Dry cooked rice to cool, put in the refrigerator before bringing out to roast. Boiled shrimp, peeled and diced Boiled chopped cowpeas Carrots, peeled and diced, boiled until cooked Sweet corn, peas washed, boiled, then drained Sausage or chopped sausage (I use sausage at home, ready to use) Crack two eggs into a bowl, add a little pepper and seasoning powder, beat well, soak a soft cloth with a little cooking oil and wipe it all over the non-stick pan, pour the egg into it very thinly, if the pan is small, fry the eggs twice, When the eggs are cooked, remove to a plate, let cool. The rice is kept in the fridge to squeeze with 1 chicken egg to make it really soft (I use small chicken eggs, so not too many eggs) Stir-fry onions, pour rice in first, stir until slightly cooked, continue to add sausages or sausages, sweet corn, cowpeas, carrots, shrimp stir well, add a little fish sauce and two tablespoons of soy sauce until fragrant. , add a little pepper, the rice grains will start to shrink again, pour the sliced ​​egg, mix well again and then pour it out on a plate. Lotus rice with char siu Materials include : 250g of rice; Peas 50 g; 150 g fresh lotus seeds; Shiitake mushrooms 10 g; Carrot 50 g; Dried shrimp 50 g; Char siu meat 150 g; Fresh lotus leaves 1; Sausage 50 g; Seasoning: sugar, salt, seasoning; Garlic 10 g Processing stages: Fresh lotus seeds: washed, boiled with a little salt. Peas washed, boiled with a little salt. Shiitake mushrooms soaked with warm water to bloom, washed, diced. Dried shrimp, washed and boiled. Carrots are washed, diced, boiled with a little salt. Sausages washed, boiled, diced. Diced pork char siu. Minced garlic. Lotus leaves are cleaned and dried. Put the pan on the stove, when the pan is hot, add 2 tablespoons of cooking oil, when the oil is hot, add minced garlic and fry until fragrant, then add the pre-prepared ingredients to stir well (dried shrimp, sausage, mushrooms) coriander, char siu, carrots, peas, lotus seeds). Add 2 teaspoons of sugar, 2 teaspoons of seasoning, 1/2 teaspoon of salt, continue to stir for about 2 minutes. When the rice is cooked, use chopsticks to stir the rice until it is smooth and then put it in a clean bowl. Add in the cooked filling and mix well. Prepare a large bowl about 20cm in diameter. Dry the lotus leaf and place it in a bowl (put the side with the veins at the bottom). To make the rice more beautiful when opening, sprinkle some lotus seeds first and then add the rice. When the rice is full to the mouth of the bowl, grab the excess of the lotus leaf and use a toothpick to pin it. Although all the ingredients have been cooked, the steaming process is an indispensable step to create the flavor of this dish. Use a large glass pot, put about 1 liter of water in the pot, put the bowl with the rice pack in, cover, and steam for 12 minutes. “So cute” rice balls are delicious Ingredients: Sausage (or beef, chicken, sausage); Cucumber; Carrots (or sweet corn); Shrimp; rice Making – First, we need to cut the sausage into this diced form. – And chop the same with the vegetables. As for shrimp, you need to peel off the shell, head, and antennae, then cut it in half and boil it. – Blanch the carrots and blanch the sausage until hot. Pay attention to add a little salt to the blanching water. – Mix the rice with the prepared ingredients (except shrimp) and then grasp it. You can also add a little vinegar and sugar to the rice! The tighter you hold it, the more delicious it will be! Korean mixed rice Resources: White rice: 1 cup; Beef: 100g; Dried shiitake mushrooms: 4 ears; Price: 20g; Carrot: 1/2 tuber; Cucumber: 1/2 fruit; Chicken eggs: 1 egg.; Korean chili sauce; Common seasoning: cooking oil, sesame oil, roasted sesame. Making Shiitake mushrooms soaked in bloom, sliced ​​thin. Rack is picked up, washed, then taken out to dry. Shredded carrots. Thinly sliced ​​cucumber. Put the pan on the stove, add the cooking oil, add the red onion and saute, then add the beef and stir-fry (don’t marinate the beef). Remove the beef to a separate bowl. Still using the same pan, stir fry each vegetable separately until cooked. Add a little seasoning to make the vegetables more flavorful The price is to be blanched with hot water. Fried egg omelet. Make chili sauce: you mix chili sauce in the ratio of 3 tablespoons of Korean chili sauce, 2 tablespoons of sugar and 1 tablespoon of sesame oil. Mix Using one of these, before adding the rice, apply a thin layer of cooking oil, put the rice in, put a little of each type in. Put the mixture of chili sauce and roasted sesame on top. When serving, mix well and enjoy. Chicken rice Making Boiled chicken. Use chicken broth to cook rice (for turmeric or saffron) Chicken, removed and shredded (finely chopped) Thinly sliced ​​onion soaked in vinegar for 30 minutes to reduce pungent. Mix chicken, onions, herbs, sliced ​​carrots with fish sauce, sugar, lemon juice, garlic, and chili. Season to taste because it’s sweet and sour. Compress the rice into the bowl and then put it on the plate, mix the chicken, not the mouse, and the tomato. Sweet and sour rice balls Resources: – Rice: 2 bowls – Onion: 1/2 of a piece – Carrot: of½ – Zucchini: fruit – 4 tablespoons ketchup Making Step 1: Chop the vegetables Step 2: Stir-fry with a little salt and seasoning Step 3: Add the rice and tomato sauce and mix well. Do not cook rice too elegantly, it will go bad quickly. Step 4: Use clean food wrap to hold the rice into bite-sized handfuls. Scrambled rice with cotton balls Resources – Sticky rice: 500g – Water: 400g – Scrub cotton: 200g Sticky rice seasoning: – Finely chopped scallions: 100g – Fish sauce: 1 tablespoon – Sugar: 2 tablespoons – Seasoning seeds: 1 tablespoon – Pepper: 1 teaspoon – Cooking oil: 2 tablespoons Seasoning for spreading rice: – Water: 1 tablespoon – Sugar: 1 teaspoon – Fish sauce: 1 tablespoon – Chili powder : 1/2 teaspoon Implementation steps: Step 1: Cook glutinous rice. Wash the glutinous rice, pour it into the rice cooker, add water just to the surface of the rice, add 1 tablespoon of cooking oil and 1 teaspoon of seasoning powder, stir well and cook like normal rice. Step 2: Spread the cooked sticky rice on the tray in a thin layer. You can use your hands to force the rice or a clean bottle to roll over the sticky rice so that the rice is pressed tightly onto the tray. After the rice has cooled, cover the sticky rice tray with plastic wrap and place it in the refrigerator overnight (putting the rice in the refrigerator will make the sticky rice firm, easy to dry, and save time in drying). furnace a lot). Step 3: The next day, take out the sticky rice and cut it into bite-sized pieces, then arrange the rice on a tray, dry it in the oven at 120 degrees Celsius for about 45 minutes. Step 4: Turn the sticky rice over and then dry it for about 30-40 minutes for the sticky rice to dry completely. When drying, you use the wand to channel the oven door to let the steam escape, the rice will dry faster. If there is no drying oven, you can wrap the sticky rice tray and then expose it to the sun for 1-2 days to let the rice dry naturally. Step 5: Put oil in a deep pan and heat over medium heat. When the oil is hot, turn the heat down a little, drop each piece of sticky rice into the pan and fry until golden brown on both sides, then take the rice out and put it on a basket lined with absorbent paper (If you want to know if the oil is hot or not, wait until the oil is hot). When the oil is hot, break a small piece of glutinous rice and drop it into the oil pan. When the sticky rice expands and emerges immediately, the oil is hot enough for frying). Step 6: Mix fish sauce with sugar in the ratio of 3 tablespoons fish sauce + 3 tablespoons sugar + 3 tablespoons filtered water and stir well into a sweet and salty fish sauce mixture. Then, you add 1 tablespoon of chili powder to the mixed fish sauce and stir again. Step 7: – Wash the scallions, dry and chop finely. Then, you take 1/2 cup of oil into the pan, wait for the pan to be hot, then add the onions, quickly stir and turn off the heat as soon as the green onions turn dark green and fragrant. – Arrange the fried rice that has just been fried on the tray, drizzle 1 layer of fish sauce, sugar, 1 layer of onion fat and then sprinkle the cotton ball evenly on the top. Wishing you success!

Illustration. Image source: Internet All surfaces in the mouth are covered with a glycoprotein film. In the early hours, they have a protective effect on the teeth, smoothing the surface, preventing the surface organization from drying out. However, this membrane provides a substrate for bacteria to attach to. In the soft tissue area, because epithelial cells are constantly shedding, this membrane is destroyed. In the area of ​​hard tissue (teeth), this membrane does not peel off and bacteria continuously accumulate to create dental plaque. Plaque continues to grow due to the proliferation of bacteria already on the plaque and the attachment of other bacteria. After that, the bacteria can’t stick to the sterile membrane but stick to the bacteria already on the dental plaque… forming adult dental plaque. Therefore, not brushing or brushing improperly will lead to the formation of plaque on the teeth. How to clean plaque on teeth Brush your teeth thoroughly and slowly You probably already know that brushing your teeth a few times a day is the best way to prevent plaque. If you are someone who has a habit of brushing your teeth right after each meal, about half an hour after eating, you can significantly reduce the risk of tartar formation. Besides, you need to brush your teeth for 3 minutes each time. At the same time, you should choose a soft brush designed to easily crept into every corner of the oral cavity. Clean teeth with baking powder Baking soda has long been used as a cleaning agent and stain remover for teeth. Baking powder is mildly corrosive so it is used to smooth out plaque or tartar that has accumulated on the enamel surface. All you need to do is mix a tablespoon of baking powder with a pinch of salt. Then, moisten the brush and dip the brush in the above mixture and brush your teeth. Clean your teeth regularly with this method and rinse your mouth thoroughly. Use a mixture of aloe and glycerine For a long time, aloe vera has been prized for its amazing health benefits. However, did you know that aloe vera is also very effective in preventing plaque. Take a cup of water, add half a cup of baking powder and a tablespoon of aloe vera and mix well. Then, add a few drops of lemon essential oil and 4 tablespoons of vegetable glycerine. Brush your teeth with the above mixture and you will notice that this helps your teeth become whiter the next morning.

With available ingredients and a few simple steps, housewives were able to make the perfect beef sauce for family members. The beef dish with wine sauce is said by Phuong Ruby Cherry to be very simple to cook, but the children are “in love”. My family often eats beef with wine sauce with bread, or cooks delicious shrimp noodles. The aroma of cinnamon, the sour taste of tomatoes mixed with the mild acrid taste of the wine sauce mixed with the soft and aromatic taste of beef makes the children enamored. To make beef with wine sauce to change dishes for the whole family, housewives can refer to the recipe below by Phuong Ruby Cherry! Resources: Ribs: 1000 gr Tomatoes: 4 Ketchup: 1 tablespoon Wine (red): 3 tablespoons Bay leaf: 3 small leaves (replace 2 branches of star anise, 1 branch of cinnamon) Onion: small bulb Ginger, onion, garlic, coriander Spices, turmeric, pepper, sugar. Making: Step 1: Prepare and deodorize beef Wash the beef, put it in a pot of cold water (water covers the beef) and then put it on the stove to heat up (not boiling). At this time, the surface of the meat will heat and condense, making the smell in the meat reduce. This method should only be used for beef dishes cooked, stewed, cut into large pieces such as beef with wine sauce… Or you can cut the beef and then blanch it in boiling water with a few pieces of crushed ginger. Step 2: Marinate the beef Marinate the meat with spices, sugar, turmeric, pepper, 1 tablespoon wine from 30 minutes to 2 hours. Step 3: Stir-fry beef Put the oil in the pan, add the garlic and fry until fragrant, then add the beef and stir-fry until the meat is firm. Step 4: Cook the tomatoes Take another pan to fry the onions until fragrant, then add the tomatoes and cook until soft, then mash them with a fork. Step 5: Cook beef with wine sauce Add water to the beef pot, bring to a boil and skim off foam if any. Then add in the sautéed tomatoes. Put bay leaves in, turn down the heat, keep simmering until the beef is tender (the water is dry, add more boiling water, simmer until the meat is tender, the better it is). Finally, add ketchup, add 2-3 tablespoons of wine, cook for 1 more minute and then add finely chopped coriander. Add seasoning, seasoning to taste and then turn off the heat. Good luck!

To Hung Giang’s chicken and crab soup is quite simple, but it provides your whole family with a great nutritional content. Sweet, golden young corn with soft ivory-white chicken and crab meat creates a fragrant, irresistible soup. Housewives, prepare the necessary ingredients to learn how to make chicken crab soup for your family! Resources: FB To Hung Giang 1/2 carrot 7 shiitake mushrooms 1 chicken breast 300g chicken bones to boil for water. 2 crabs 1/2 can sweet corn or 1 popcorn. 7 tablespoons tapioca flour (spoons for pho) Seasoning: seasoning powder, pepper… Coriander, scallions 2 chicken eggs 15 scrambled quail eggs Making Wash chicken bones, boil water for 1 hour. Shredded boiled chicken breast. Boiled crabs remove the meat Boil quail eggs with a little vinegar and salt for 10 minutes, take out a bowl of ice water, wait for it to cool, take out to drain, knock around the egg to break the shell, then peel it, wash it with white water to remove the remaining shell. . Wash the sweet corn with seeds, if you use canned corn, wash it again. Shredded or diced carrots Soak the shiitake mushrooms until they bloom, then wash them and cut them into pieces. Coriander, scallions, washed and finely chopped. Put the chicken bone broth in a pot of about 1.2 liters of water, if lacking, add white water and bring to a boil. In turn, add the sweet corn first, then the carrots, shiitake mushrooms, wait for it to boil again, then skim off the foam. Next, add chicken breast, quail eggs, add 1 tablespoon seasoning seeds, 1 teaspoon soup powder, season to taste, then pour the rest of the crab meat into the pot, stir well. Put 7 tablespoons of tapioca starch in a bowl, add a little water and stir until dissolved. With one hand holding a bowl of tapioca, one hand holding a spoon, slowly pour the tapioca into the soup pot, stirring with your hand to prevent the tapioca from clumping until the soup is bright and smooth. (The thinness can be adjusted as desired by slowly pouring the tapioca flour into the pot to control the consistency) Break the eggs into a bowl, separate the yolks and whites, add a little water to the egg whites, beat until dissolved, and beat the yolks until dissolved. Place a sieve 10cm from the mouth of the pot, pour the egg whites into the sieve to let the egg whites flow into the soup pot, hold a chopstick in one hand and stir clockwise to create a beautiful pattern for the soup pot, continue with the yolk as well. so. Stir until completely dissolved and evenly, taste the seasoning again, then lower the heat, do not stir more to avoid the soup pot being grout, leave the soup pot on the stove with very low heat for about 10-15 minutes before cooking. . When eating, scoop the soup into a bowl, sprinkle cilantro and green onions on top, pepper, fried onions, if there is an egg, the soup will be even more attractive. You should eat crab soup while it is still hot. With this way of cooking soup, people can add a little chopped fresh shrimp to make it more delicious. The final step of the success of this soup is how to pour tapioca flour so that the taste is not too thin, too thick.

Traditional yogurt smoothie Resources + 1 box of yogurt + 2 tablespoons condensed milk + Shaved ice + 1 lemon. Making + Lemon washed, cut a thin slice to set aside. The rest squeeze the juice, remove the seeds. + Put yogurt, condensed milk, shaved ice, 1 teaspoon of lemon juice into a blender, grind for about 30 seconds when smooth. + Pour yogurt into a cup or glass, garnish with freshly cut lemon slices, use immediately. Mango yogurt smoothie Illustration. Resources + 1 sweet, ripe mango + 1 jar of yogurt + 100ml fresh milk + 1 tablespoon condensed milk + 2 tbsp shaved ice. Making + Mangoes are washed, peeled and cut into squares. + Put yogurt, fresh milk, condensed milk, mango, shaved ice into the blender. Blend for about 30 minutes until smooth and evenly mixed. + Pour the blended smoothie into a glass and enjoy. + If you don’t like to grind together, you can separate each thing, then mix well when eating. You do the following: Put 2 tablespoons of crushed ice on the bottom and then add 1 layer of yogurt until about half a glass, then grind, add fresh milk, add a layer of mango, then add yogurt and top with a layer. thin mango. + You can decorate it beautifully and enjoy. Pineapple yogurt smoothie Resources + 1 jar of yogurt + 1/2 pineapple + 1 teaspoon chia seeds + 2 teaspoons condensed milk + Shaved ice. Making + Pineapple bought, peeled, cut off the pineapple eyes, washed, sliced, removed the pineapple pulp. + Put yogurt, pineapple, shaved ice, condensed milk into a blender, puree. + Put the blended smoothie into a glass, sprinkle with chia seeds and enjoy. Above are some delicious and attractive yogurt smoothie recipes, you can combine with any fruit you like, with a similar recipe. You can combine a variety of fruits together, which is also very delicious.

Serving 3 people 1. 200g live rolls 2. Ground meat (lean and fat) 300g 3. Purple onion 2 bulbs 4. Garlic 1 bulb 5. Lemongrass to marinate 1 tree 6. Pepper 1 teaspoon 7. oyster oil, cooking oil, cashew oil each 1 tablespoon (15ml) 8. Unroasted sesame seeds and flour each with 1 tablespoon (15g) 9. Lemongrass to bake with 10 plants meat 10. Raw vegetables, optional 11. Noodles with optional dishes 12. Dipping sauce Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper 13. Rice paper 1 file Mix well the mixture of raw spring rolls, ground meat with shallots, garlic, lemongrass, pepper, oyster oil, cooking oil, cashew oil, and sesame seeds. Then add the flour and continue to mix well. Lemongrass trees wash, remove the bark and cut short. Then hold the meat on each citronella tree. Put spring rolls in an oil-free fryer, set at 165 o C for 15 minutes. If your pot does not cook on both sides, turn the spring rolls over after cooking for about 10 minutes. * Mix the sauce with the ingredients: Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper and seasoning depending on taste. With raw vegetables you can choose lettuce, coriander, mint, basil … as you like. Don’t forget to combine it with chopped carrot, cucumber and serve with fresh noodles too! Arrange herbs, arrange vermicelli, and finally spring rolls on rice paper. Roll it all up and dot the sweet and sour fish sauce, sweet and mildly delicious. PV (St)

Rice flour has the effect of expanding pores and removing dead cells on the skin. Turmeric has antibacterial and antiseptic properties. These two types work together to help brighten skin, remove excess oil. Illustration. Mix 1 tablespoon of rice flour, 1 teaspoon of turmeric powder and 1 teaspoon of honey, you can add a little water to create a thick, not too thick mixture. Apply this mixture on face, neck and relax. After 20 minutes of washing your face, your neck is clean with cool water. Chicken egg and honey mask Honey and egg whites are ingredients that help improve women’s beauty. Using these two ingredients regularly will help slow down the skin aging process to the maximum, giving your skin a radiant pinkish white complexion. Illustration. Mix the egg whites and honey together until a homogeneous mixture is formed. Wash your face and then apply this mixture to your skin, gently massage, relax for about 20 minutes, then rinse with cool water. Egg white and chickpea powder mask Egg whites contain vitamin A to help fade dark spots and brown spots on the skin, making the skin firmer. Chickpea meal helps to exfoliate dead cells, removing dead cells from the skin. Illustration. Mix 1 tablespoon of chickpea flour, 1 tablespoon of egg whites, 1 tablespoon of multani mitti clay, and 1 tablespoon of honey. Apply this mixture on face, neck and relax for 30 minutes. Then, wash your face and neck with cool water. Lemon juice and oatmeal masks Both oatmeal and lemon juice are used to help absorb excess oil on the skin. In addition, lemons help to remove dead cells and brighten the skin. Illustration. Mix together 2 tablespoons of oatmeal and a little lemon juice, you can add more water to make the mixture not too thick. Apply this mixture to your face, massage gently for 5 minutes and relax for about 15 minutes. Then rinse with clean water. Honey and lemon juice mask Both lemon and honey contain antioxidants that help remove tanned skin and brighten skin, while also helping to remove excess oil from the skin. Mix together 2 teaspoons of lemon juice and 1 teaspoon of honey. Apply this mixture to your skin and massage gently for a few minutes. Then, rinse your face with warm water. Yogurt and orange peel powder mask Yogurt contains lactic acid, which helps to remove dead cells and brighten the skin. Combining yogurt with orange peel powder also works to reduce the excess oil on the skin. Illustration. Mix 3 tablespoons of orange peel powder and 2 tablespoons of yogurt. Apply this mixture on face, neck and relax for 30 minutes. Then rinse with warm water. Tomato and honey mask Tomatoes help remove excess oil on the skin, while helping to exfoliate skin and prevent sunburn. Honey is also very beneficial for the skin. Illustration. Mix ¼ cup of pureed tomato and 1 teaspoon of honey. Apply the mixture to your face and relax for 20 minutes. Then, wash your face with cool water and pat dry with a clean towel. Cucumber mask Simple, economical, cucumber mask is very beneficial in treating dry skin, moisturizing and brightening skin even more. Illustration. You can cut thin slices or use a scraping knife to thin each layer of cucumber and apply it on the face. Apply cucumbers for 30 minutes and then rinse with warm water.

Materials need to prepare: – Watermelon: 1 fruit – Jelly powder (can use white flute or gelatin): 1 pack – Water and diameter: The amount depends on the sweetness you want Doing: Step 1: Watermelon, cut in half, then use a spoon to scrape off the intestines and put them in the bowl. Pick up the seeds, remember to keep the melon peel. Step 2: Use a blender or press to make a puree of melon. Step 3: Filter off the pulp to get water only. Step 4: Mix jelly powder with sugar and water according to the ratio of flour package and desired sweetness. Step 5: Boil the jelly for about 5 minutes and add the watermelon juice prepared and stir well. Let it cool for about 5 minutes, then pour the mixture into the melon peel in step 1. Step 6: Put the agar in the refrigerator in the refrigerator compartment until the jelly is frozen and can be eaten. You can cut the jelly into pieces like when adding melons or according to your preference. Watermelon ice cream Resources: – 1 lemon – 1kg of watermelon – 100g Sugar – 150ml of water Doing: Step 1: Scrape the intestines of the melon, then grind them to get the water to remove the residue. Step 2: Lemon squeezed water. Add the sugar and lemon juice to the mixture. Step 3: Pour the mixture into the ice cream mold and leave it in the freezer compartment of the refrigerator for about 4 hours to have the cool, sweet and fresh watermelon popsicles for a hot summer day. Watermelon salad Resources: 300gr of watermelon 6 mint leaves 30ml lemon juice Cheese Olive oil Spices: Salt, pepper Doing: Step 1: Preliminary processing of raw materials Watermelon peeled, cut into small pieces, remove seeds, put in a bowl. Wash and cut mint leaves. Step 2: Mix salad Dissolve 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper in a cup, stir well. Put watermelon, mint leaves, cheese in a bowl. Pour the mixed lemon juice mix well, mix gently. Watermelon juice Resources: Watermelon: 2 medium sized pieces, about 200 grams Fresh milk: 150 ml Condensed milk: 2 tablespoons Salt: 1/5 teaspoon of coffee Fresh lemon: Prepare ½ fruit c Sugar: 2 teaspoons of coffee Ice: 1 bowl Making: Watermelon: Peel off the green skin and the white pulp. Once the peel is finished, slice the watermelon into thin slices. At this point, you will filter out the watermelon seeds (if any). If you choose seedless watermelon, you can skip this step. Fresh lemon: Squeeze 1 teaspoon of lemon juice. Note that the lemon seeds must be removed or the watermelon juice will be bitter when it is ground. Ice: If you have chosen shaved ice, you can leave it as it is. If you do not have shaved ice, before that, you crush the ice smaller to not affect the blade as well as make the smoothing process faster. For a delicious watermelon smoothie with milk, the process of putting the ingredients in the blender is also very important. You need to determine what to remove first, what to leave later or the watermelon smoothie will not be smooth and even. First, you put the shredded ice on the bottom of the jar. Next, you layered the cantaloupe. After arranging the melon, you add condensed milk and lemon juice to the mix. Finally, you pour the milk into the bowl and then cover tightly. Turn on the blender low and gradually increase to grind. When the smoothie feels smooth, you turn the camera on in low mode and then turn it off. Pour watermelon smoothie into a glass and enjoy. TB (Synthetic) Photo: Collectibles

Illustration. Photo source: Internet Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds, crush, stir, stir well, then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Braised goose meat Illustration. Photo source: Internet Resources: Ngan: 700gr (about 1/2 chicken) Crocodile fruit: 200gr Taro: 500gr Purple onion, garlic Scallions, cilantro Spices: fish sauce, seasoning seeds, … Making: Buy goose meat, wash. Crush ginger and white wine to grind the goose meat for a few minutes and then rinse with water to remove the smell. Then, chop the meat into bite-sized pieces. Crocodile fruit peeled and washed, taro peeled, washed and sliced ​​to taste. Purple onion and garlic peeled, chopped, scallion, coriander picked up, washed, chopped. Before marinating the meat, you put the meat in a pan and fry it briefly so that the golden skin catches the eye and makes the dish more delicious. Next, add the goose meat to the bowl, add 1 teaspoon of minced garlic, 1 teaspoon of chopped onions, 1 tablespoon of fish sauce and 1 teaspoon of seasoning seeds. Then, you mix well and marinate for about 30 minutes to infuse the meat. North pan on the stove, add oil and non-fragrant onion, minced garlic. Then, add the goose meat and sauté for about 5 to 10 minutes until the meat is firm. Next, you put the meat in the pot, fill the surface with water, then put it on the stove, set the heat to high and start brazing. When the meat is boiling, lower the heat to soften the meat. During braising, you should pay attention to remove the foam. When the meat starts to soften, add the crocodile. After about 15-20 minutes, continue adding the taro. You cook until sweet potatoes, season them to taste, then turn off the heat. You put the dish in a bowl, add scallions and coriander and enjoy, if you want to eat spicy you can add a few slices of chili. Boiled Ngan Illustration. Photo source: Internet Resources: 1 goose: about 2kg Fresh ginger: 1 branch Dried onion: 1 bulb Seasoning powder, soup powder Making: After buying goose meat, you will clean and remove odors with ginger alcohol. Then put the goose in a pot, fill the surface with water, add a little crushed ginger and then turn on the stove. When the water is boiling, use a spoon to remove the foam to make the boiled water clearer, add 1 tablespoon of flour, peeled dried onions (baked) and lower heat, cover and cook again for about 25 30. The minute is the meat will be cooked. Then take out to cool down, then chop it, add delicious fish sauce to enjoy.

Vinegar: Vinegar is a very effective home remedy for soothing diaper rash. Mix a teaspoon of vinegar with a glass of water, and use this mixture to clean your baby when changing diapers. Baking soda: Baking soda helps with diaper rash without damaging delicate, delicate skin in babies. Mix two tablespoons of baking soda in about 1 liter of water and use this mixture to clean your baby with each diaper change. Coconut oil: Coconut oil has moisturizing, anti-fungal and antibacterial properties, thereby helping to soothe and heal the diaper rash of children. You can apply coconut oil directly to the diaper rash after each diaper change, or mix a few tablespoons of coconut oil with the baby’s bath water. Shea butter: Shea butter is a component of many skin care cosmetics thanks to its high vegetable fat content, the ability to improve blood circulation and accelerate cell regeneration, hydration. and its ability to kill bacteria and fungi. After washing and wiping the child’s buttocks and groin area, rub the butter between palms until the butter has melted, applying it to the diaper area. Oatmeal: Bathing your baby with oatmeal water helps treat diaper rash and accelerate skin recovery without the need for any topical medications. Mix one tablespoon of oatmeal in your child’s bath water and let him soak in it for about 10 minutes. Cornstarch: Cornstarch is hygroscopic, thus helping to keep young skin dry, preventing bacteria and fungi from multiplying. After giving your child a warm bath and drying with a soft cloth, sprinkle some cornstarch on the diaper rash instead of powder and repeat this process each time the baby is changing diapers. Breast milk: Breast milk is not only the main source of nutrition for babies, but also has many other uses. Simply put a few drops of breastmilk on the diaper rash of your baby, gently rub it until it is absorbed and dry, and then bring the diaper. Yogurt: Yogurt is also very effective at soothing the diaper rash, provided the yogurt you use is organic, natural, sugar-free yogurt, as sugar and preservatives can Harmful to baby’s skin. Apply a thick layer of yogurt to your child’s affected skin and immediately put on the diaper. Oil wax: Oil wax acts as a protective barrier against the irritants found in dirty diapers. After cleaning your child’s buttocks and groin area with warm water, dry and apply the oil wax evenly over this area before putting on the diaper. The atmosphere: Letting your child “let go” is the simplest way to reduce diaper rash. You can use plastic pads placed on the crawling area of ​​the child to prevent them from contaminating the blankets, or you can put the baby in a potty as soon as the baby shows signs of going out.

Benefits of cinnamon: Cinnamon is effective in solving metabolic and digestive problems. Cinnamon contains polyphenols that help to regulate insulin to completely process glucose. This will help prevent the conversion of glucose into fat, thereby preventing fat accumulation and weight gain. Cinnamon and water: Use cinnamon water instead of daily drinking water to see the dramatic change in your body. You only need to boil a few cinnamon sticks with water, then drink it daily, especially before eating to support the weight loss process. Sprinkle cinnamon on food: Cinnamon is also a great spice, giving your dish more flavor and elegance. Not only does it taste delicious, but cinnamon also helps you lose weight quickly. Mix cinnamon powder with juice: If you are afraid of the difficult taste of some weight loss juices, cinnamon is your savior. Add a pinch of cinnamon powder to your cup of fresh juice and you’ve got the best weight loss drink ever. Cinnamon and Honey: A combination of cinnamon and honey is extremely effective in supporting weight loss. Boil about 500ml of water with a few cinnamon sticks, then let it boil for 5 minutes so that the cinnamon essence is absorbed into the water. When the water cools to medium warm water, mix 1 tablespoon of honey in the mixture and drink it while it’s still warm. Cinnamon and milk: Combined cinnamon and milk will give the same effect as cinnamon starch extract. You can heat the milk with a few cinnamon sticks, or simply sprinkle cinnamon powder in a cup of hot milk and enjoy. Cinnamon and oats: Oats can be considered a favorite of those who are losing weight and want to have a slim body. You can add flavor to your bowl of oats by sprinkling them with cinnamon powder, or you can cook oatmeal porridge with a few cinnamon sticks.

Resources: – Fish fruit 700g – Along the day of 200g – Me 2 results – That’s a bunch – 50g tap water – Dried onion 1 bulb – Turmeric 1 bulb – Scallion 50g – Vegetables cilantro 1 bundle – Fish sauce, salt, pasta just enough. Making: The fish is clean from scales, gills, cut pieces, gutted, rubbed with salt, washed. Stripping fiber along the net, slicing, squeezing salt for about 30 minutes, lemongrass water several times, squeeze it dry. Turmeric washed, crushed, put a tablespoon of water in and squeezed the juice. Scallions, dill, cilantro washed, chopped, drained. In the pan of hot old fat, add the onion to the scent, pour the fried fish with a pot of turmeric water and a little salt, a little fish sauce to soak it evenly. Then add boiling water and boil the fish, add the tamarind fruit, until the tamarind is ripe, the chilli is crushed, filtered to get the powdered water into the saucepan. Put along the mosquito net to boil thoroughly. Season with fish sauce, salt, main noodles, add scallions, dill, and cilantro and stir well. North down to eat hot with rice. Beef soup with mushroom Resources: – 1-2 bags of mushrooms – 500g beef scoop – 2 tofu covers – 1 carrot, scallion – Salt, seasoning powder Recipe: Step 1: Preliminary processing of ingredients for beef soup with kimchi: + Beef washed, sliced ​​into thin slices. + Wash the needle fungus. + Carrots peeled, trimmed flowers, sliced ​​thin. + Tofu washed, chopped into small pieces. + Scallions only take the long leaves, leave them to wash, blanch through boiling water. Step 2: Beef roll + Spread the slices of beef, put a little pineapple in the middle and then roll the meat together, tie the onion tightly. Step 3: Cook beef soup + First you put the pot of water on the stove to boil, add beans and carrots. + You cook for about 5 minutes, then add the beef roll, add seasoning seeds and salt to taste, cook for 3 more minutes, then turn off the heat. + At the end you scoop the soup into a bowl and the hot food with rice will be delicious. Melon soup cooked with mushrooms Resources: 1 melon 50g mushrooms 50g peeled fresh shrimp Scallion 2 teaspoons flour soup 1 teaspoon of seasoning seeds Making: Mushrooms peel off the legs, soak in thin salt water for about 15 minutes. Melon soup cooked with mushrooms is strange and attractive Peel off the shell, cut into pieces to taste. North the pot on the stove, add the oil to the aromatic minced purple onion, pour the shrimp into and fry it, add water, boil. When the water is boiling, add 2 teaspoons of flour to the pot. Put the melon and mushrooms in the pot. Bring the pot to a boil over high heat, turn off the heat and add 1 teaspoon of seasoning seeds to your mouth. Ladle soup into a bowl, sprinkle chopped green onions on top, eat hot. Vegetable soup cooked with shrimp and meat Resources: – Vegetables: 1 pack about 400g – Ground pork: 200g – Fresh shrimp: 200g – Chopped dried onions: 1 bulb Salt: 1 teaspoon – Seasoning seeds: 1 teaspoon Pepper: 1/3 teaspoon – Cooking oil: 2 tablespoons Preliminary treatment: Vegetables plucking leaves, washed, lightly crumpled. Shrimp peeled, head off, tail. Dry onions, clean, minced. You marinate shrimp and meat with spices: 1 teaspoon of seasoning seeds, 1 teaspoon of salt, 1/3 teaspoon of pepper for 30 minutes to infuse the spices. You put some cooking oil in the pan and then bring the aromatic dried onions, add the ground pork and shrimp and stir-fry. After that, add the vegetables to stir-fry, let the seasoning seeds soak up with vegetables and shrimp and meat. You put about 2 bowls of filtered water in the pot of vegetables, boil until boiling, add seasoning to taste, turn off the heat and scoop out the bowl. Clam soup with sour Resources: – Raw clams: 1kg – This is: 3g – Pineapple: 1 fruit Tomatoes: 2 fruits – Me: 1 result – 1 onion, 1 ginger branch – A little laksa leaves, spring onions. – Spices include: fish sauce, cooking oil, seasoning powder, monosodium glutamate Making: You bought clams soaked in salt water, add a sliced ​​chili to remove sand and soil. Wash tomatoes, slice the pomegranate seeds Pineapple cut into small pieces to taste, Washed crocodile fruit in half. Dried onions, washed, chopped. Ginger washed, chopped. Put the clams in the pot, add more water to just enough, bring to a boil. When you see the pot of clam water, stir well with chopsticks to open the mouth, then turn off the heat. Take the clams out to a plate to cool, filter the water for the clam to separate, when you find the clams cool, separate the clam meat from the shell. You pour oil into a pot, add onions, ginger to non-aromatic, then pour the tomatoes and stir-fry. When you see the tomatoes are a bit stubborn, then add the clams to fry for about 2-3 minutes, then draw them into a bowl. Pour the bowl of clam broth into the pot, then drop 2 crocodiles and pineapples with a little ginger and cook for about 10 minutes. Next, add tomatoes and clams to cook for about 5 more minutes, taste spices to taste, add scallions, coriander, fennel, and then turn off the heat. Jinn (Synthetic) Photo: Collectibles

Pork steak

Resources:

• 500g bacon

• 1 teaspoon of salt

• 1 teaspoon pepper

• 1 teaspoon of onion powder

• 1 teaspoon of garlic powder

• 1 teaspoon soy sauce

• 75-100g of table salt to grill meat

• The ingredients you can marinate can change freely to suit the taste of the family.

Making:

-Wash the pork, use a knife to cut the meat into pieces about 2cm x 2cm (do not cut off the skin), by doing so, the meat will be more absorbed, when it is done, it will be easier to cut.

Mix the marinade ingredients and rub evenly over the meat (do not rub the cuticle).

Use a paper towel to dry the cuticles thoroughly. Put the meat in a plate, the skin is facing up, put in the refrigerator for 2-3 hours so the pork can soak in the spices and the pork skin is completely dry (not covered or wrapped).

Preheat oven at 180 ° C, place a baking tray in the bottom groove of the oven, fill with water about 1 knuckle. Place the pork on the slotted baking tray, sprinkle salt evenly over the pork skin, then place the baking tray in the oven in the groove of the upper half of the oven. During baking, the pork will slowly shrink, and the salt will steam the water to form a thick, hard salt layer.

• Bake for about 40 minutes, then take out the pork, increase the oven heat to 230 ° C, check if the water tray is empty, add more water. At this point the salt layer has formed a hard block. Remove the salt, use a paper towel to wipe the skin off again. When the oven is hot enough, put the pork back in the oven, put it in the groove closest to the heat bar, and bake for another 30-40 minutes until the skin has exploded and golden evenly.

Take out the crispy roast pork skin, let it cool down for about 10 minutes (and let the fat re-infuse into the meat, eating will taste better), then just cut the meat and enjoy it.

HOI AN CHICKEN RICE

Resources:

• Chicken is free from the garden, eggs of young chickens

• Turmeric powder

• Ginger, garlic, chili, purple onion, scallion, onion, cilantro

• White radish, turnip (carrot)

• Laksa leaves

• Kumquat

• Pepper

• Fried onion

• Spice

Making:

Step 1: Preliminary processing of raw materials

• The chicken is cleaned, washed with salt and ginger to remove the fishy smell.

• Vegetables and tubers cleaned, washed and drained.

Step 2: Boil the chicken

• Boil a pot of water with enough water to cover the chicken, add 1 teaspoon of salt, 1 teaspoon of seasoning seeds and a few purple onions to sweeten the broth.

• Add a little turmeric powder or fresh turmeric juice to create a distinctive golden color for the dish as well as make this dish more turmeric aroma.

• Boil hot water to 80 degrees, hold the chicken leg to stir the chicken evenly into the water so that the skin of the chicken gets used to the temperature of the pot, when it is boiled, the skin will not crack, if there is a crack, it’s a little bit.

Then, boil the chicken in boiling water and over high heat for 10 minutes. Continue boiling over medium heat for 15 minutes and then turn off the heat. Leave the chicken in the pot and cover like that for about 30 minutes to let the chicken cook evenly.

• As soon as you turn off the heat, put the chicken’s egg and egg to cook with chicken.

Step 3: Soak rice, cook rice

• When you start to boil the chicken, take the rice and soak it for 30 minutes and then let it drain.

• Use a pan, boil with a little cooking oil, let the rice dry and fry for about 1 minute.

• Put the rice in the rice cooker, mix with a little salt (about ½ teaspoon).

• Fill the rice with chicken broth and start cooking.

Step 4: Tear the chicken

After the chicken is cooked, tear the chicken to eat and mix the salad.

Step 5: Cook chicken soup

• Use chicken broth to cook soup.

• Put the chicken bones torn in step 4 into the pot and cook together.

• Put the chicken blood in the pot.

• Put white radish, red radish trimmed flowers, cut into pieces and cook together for sweet (use only one, the rest to make salad).

• Should taste to taste.

Step 6: Make chicken salad

Thinly slice the onion and add it to ice cold water.

• Mix salad dressing: 1 teaspoon sugar 2 teaspoons kumquat juice (kumquat) teaspoon salt ½ teaspoon pepper. Everyone can taste it to better suit their taste.

• Mix well shredded chicken with onion and onion mixed with salad.

Step 7: Make pickles to serve

In addition to Hoi An, people use papaya and red radish, and in this article replace papaya with white radish.

• Grate white radish fibers, turnip red radish and soak in ice water.

• Make the mixture of: 1 teaspoon of sugar 2 teaspoons of kumquat juice.

• Mix the mixture of shredded radish and green onion.

Step 8: Make sauce

The sauce of this dish includes salt and pepper, chili sauce to eat Hoi An chicken rice, fish sauce and soy sauce. Because there is no chili sauce to eat Hoi An chicken rice, so in the article we use the homemade chili sauce.

Step 9: Present and enjoy

Take turns presenting the ingredients of Hoi An chicken rice dish on top and enjoy it!

COOKING BOUNCING

Resources:

• 300gr beef tenderloin

• 2 green bananas

• 2 star fruit

• 1/2 onion

• 1/2 pineapple (if any)

• Roasted sesame

• Dry onion

• Fried garlic garlic (whoever likes to eat, they will do it)

• Roasted peanuts

• Herbs: basil (dog basil), serrated coriander (Chinese coriander), coriander.

• Spices: fish sauce, sugar, lemon, garlic, onion

• Chili, pepper, seasoning, salt, vinegar …

Making:

Step 1: Marinate the meat

Thinly sliced ​​beef marinated with: 2 teaspoons minced garlic, 1 teaspoon seasoning powder, 1 teaspoon oyster oil, 1/2 teaspoon pepper, 1 tablespoon oil, 1 tablespoon pineapple juice (with pineapple and beef juice will be softer and more delicious), mix well with marinade for 10-15 minutes. (Spoon of soup: use a tablespoon to eat pho).

Step 2: Preliminary processing of other ingredients

• Roasted peanuts and crushed

• Thinly cut onion, not yellow

• Thinly sliced ​​garlic and crispy yellow (if you do not like to eat fried garlic, you can skip this step, just fried onion, roasted peanuts, roasted sesame is delicious).

• Onions remove the core, thinly soak with ice to make the onion less spicy and crispy.

• Green bananas remove tendons, peel thinly cut soaked in salt water, add a little vinegar to reduce acrid and reduce dark spots.

• Starfruit cut thinly soaked in water mixed with a little vinegar and salt to help prevent bruising.

• Thinly chopped pineapple (if any).

• Wash the herbs and cut into small pieces to taste.

Step 3: Mix water to mix salad

• 2 tablespoons sugar 1 tablespoon lemon juice 2 tablespoons fish sauce dissolve sugar, add minced garlic chili.

Step 4: Stir fry the meat

• After marinating beef, soak the seasoning, place the pan on the stove, wait for the hot pan to let the beef cook until it is cooked, no need to add cooking oil because it was marinated with cooking oil before. The cooked meat is poured into a bowl to cool.

Note: You can blanch the beef if you do not like to stir-fry, but it will taste more delicious.

Step 5: Mix salad

• Take out star fruit, banana, onions and drain.

• Starfruit cinnamon squeezed out the water to reduce the acidity.

• Mix 1 tablespoon of water mixed with salad into the bowl of beef and wait for it to infuse.

• Then pour the bowl of beef into a bowl of banana, star fruit, onion, pineapple … pour the water to mix the salad, gently, evenly, season to taste.

• Finally, add the herbs and mix well and sprinkle with peanuts, sesame, dried onions, and crispy garlic on top.

Beef salad can be used as a dish to play, eaten with rice, served with shrimp puff is also very delicious!

CANDIDETS WITH FRIENDS

Resources:

• Veal: 500-600g, umbrella or string.

• 4-5 lemongrass trees, 1 ginger branch, 1 garlic bulb, 2 chili.

• 1/2 pineapple (pineapple), 2 bananas, 2 star fruit, 1/2 lemon.

• Forest vegetables or herbs of all kinds, scallions, rice paper,

• Fish sauce, salt, sugar, cooking oil

Making:

Step 1: Preliminary processing

• Lemongrass washed, cut into pieces, the tubers left 2 bulbs, the rest were smashed. Ginger peeled, washed, leaving 1 small piece, the rest smashed.

• Veal you can choose from corn or three just as you like. Meat is washed, drained, using umbrella or string to curl tightly to make the meat boil better.

Step 2: Boil the meat

• Then boil the veal with lemongrass, ginger, and crush above. Note that when boiling meat, adding 1/3 teaspoon of salt, 1/2 teaspoon of sugar and 1 teaspoon of cooking oil will help your veal meat become richer and more delicious.

• Bring the water to a high heat to boil. When the water is boiling, remove the foam, lower the heat to boil for about 30-40 minutes until the meat is soft. Using chopsticks to skew the meat, it can be easily skewered and when withdrawn, no red water is coming out. Turn off the heat, soak for 5-7 minutes, take out to cool.

Step 3: Prepare accompanying vegetables

While waiting for meat to cook, prepare all kinds of vegetables to eat. This dish is best eaten with wild vegetables. Without use of lettuce, herbs.

• Remove root vegetables, old leaves, crush, wash, soak in salt water for about 30 minutes. After that, take it out, splash it to drain. Scallion leaves roots, leaves crushed, washed, cut into pieces.

• Pineapple peeled, remove eyes, 1/4 sliced ​​fruit to eat with star fruit, banana, the rest chopped. Garlic peeled, washed, crushed, chopped. Chili stalks removed, washed, sliced.

Step 4: Prepare seasoning sauce

• North pan on the stove, add 1 teaspoon of cooking oil, add the minced garlic above to non-aromatic. Then add 3-4 teaspoons of seasoned fish sauce, finely chopped aromatic into the island. Add 1 teaspoon sugar, season to taste. Turn off the heat, put in a bowl, add chili. Can be replaced with ginger fish sauce or ketchup. However, the seasoning fish sauce will bring an attractive flavor to this dish.

• Starfruit washed, peeled off the edge, sliced ​​thin. Bananas peeled, sliced. Banana and starfruit after slicing, soak in a bowl of water mixed with salt and lemon to avoid darkening.

• Cucumber peeled, cut, chopped. The remaining ginger is sliced, then sliced. Thinly sliced ​​lemongrass. Arrange pineapple, star fruit, banana, cucumber on a plate to eat with.

Step 5: Enjoy

Meat after being cooked, sliced ​​thin, arranged into a plate. For ginger, lemongrass and scallion blanch on top to eat together and decorate for attractive. Meat can also be boiled in the refrigerator. When eating, steam again if desired.

Spread out the rice paper, place on a few slices of boiled veal, rolled with forest vegetables, add a slice of star fruit, banana, cucumber, pineapple, lemongrass slices and a few ginger strands, fish sauce seasoning with garlic chili, take a bite Chew, chew thoroughly to feel all the sweetness of veal plus the sour taste of vegetables, add the delicious salty taste of seasoning fish sauce.

COCONUT BOOKS

Prepare:

• 200-300g of cleaned beef stomach, 3 green horn chili, 1 red horn pepper, 1 small handful of garlic, 1 piece of ginger, 2 garlic bulbs, 1 teaspoon of light soy sauce (if you don’t like soy sauce, substitute with salt or soup powder), 1 teaspoon vinegar, pepper, salt, chicken seasoning powder

Making:

Stomach bought beef bought and squeezed with salt and vinegar and then washed again many times to remove the smell of anise, cut pieces to taste.

Pick up the garlic, remove the old part, wash it with water and break it into bite-sized pieces.

Green and red chili peppers washed off the intestines, sliced ​​or sliced ​​diagonally. Shredded ginger. Minced garlic.

Heat cooking oil in a pan, add garlic, ginger to fry, then add the beef stomach, add a spoonful of light soy sauce (if you don’t like soy sauce, replace it with a pinch of salt), 1 teaspoon of vinegar, pepper and sauté until when the stomach is infused with spices.

Add green and red pepper and sauté a little.

Then add in garlic, stir-fry.

Season to taste a little more chicken seasoning powder, then fry over high heat for a while, then turn off the heat. Note should not be fried for too long to make the cow’s stomach chewy and difficult to eat. Let beef stomach stir-fry with garlic to a hot plate with rice is very delicious.

Beef stomach can be stir-fried with herb leaves, pineapple, star fruit, green onions … are also delicious.

You should prepare a small amount of salt for roasting, 1 pan

400g pig bone

How to make roasted salt

Step 1: First, prepare a little salt of 1 tablespoon roasted.

The roasted salt helps the bone broth taste sweet

Step 2: With the bone, proceed to wash to dry, then fill the pot with water. Next, you put salt in the pot of water placed on the stove to get the soup as you like.

Step 3: Next, you should boil the bone pot on the stove with the highest heat until it boils, then turn it down to make the sticky rice roll. You absolutely should not add any spices, such as monosodium glutamate or fish sauce, at this time. You can simmer with low heat will help the sweet water in the bones to secretly be more delicious, making the broth so rich, much more attractive.

Wait until the bone is stewed, do not forget to skim the foam regularly to make the broth clear. You can depend on each type of bone, there will be a different set time and you should open it when setting bones.

Step 4: When you see the soft bone, the fresh water is clear, each type of bone, each dish to continue processing in accordance with your mouth.

With pork bones: First, after simmering with salt until it is really good, then you can add dried onions or green papaya to make the water more sweet and clear.

Tips for sweet bone soup

With beef bones: If you plan to stew beef bone broth more sophisticated than other types of bones in preliminary processing and the setting time will usually be longer. Next, you should preliminarily process, the beef ribs are cut in half, soaked in water for all the time to make the soup sweet. Then, you cook the bones at 250 degrees for 20-30 minutes. Then you put the bones and bare about 2 times and then simmer them with water for the salt to roast to make the soup delicious.

Resources:

• 150g of ground lean meat

• 2 tofu covers

• 2 tomatoes

• 200g green onion, 1 dry onion, scallion

• Soup powder, monosodium glutamate, cooking oil, seasoning seeds

Doing:

• Wash the beans, wait for the tofu to dry, then cut the beans into small squares to taste them best.

• Add some seasoning seeds to the bowl of tofu and gently shock.

• Lean meat, marinated in spices, seasoning powder, seasoning, monosodium glutamate.

• Wash the tomatoes and cut the areca zone, wash the scallions and finely chop them.

• Peel the dried onion and chop it well.

• The price is washed.

• Put two tablespoons of cooking oil in a saucepan, then add the dried onions and sauté fragrant, then add the tomatoes and fry until soft.

• Add the marinated minced meat to the island, stir the meat well.

• Add enough water and boil, then add the tofu, followed by bean sprouts.

• Take the soup to the bowl and remove some green onions to have a bowl of sweet tofu bean sprouts soup for family meals.

Kimchi bean sprouts

Resources:

• 300 grams of bean sprouts

• 1/2 teaspoon salt

• 1 small teaspoon of chili powder

• 1 teaspoon minced garlic

• 2 small teaspoons of sesame oil

• 1 tablespoon soy sauce used to cook Korean soup (you can find it at a Korean food store)

• Scallion.

Steps:

• Bean sprouts soak and wash, remove the roots. Blanch the bean sprouts through boiling water to soften and clean the bacteria.

• Scallions washed, chopped.

• Fresh chili seeds, then chopped.

• Add in bean sprouts, 1/2 teaspoon of salt, 1 teaspoon of minced garlic, onions, and chili.

• Add 2 small tablespoons of sesame oil, 1 tablespoon of soy sauce used to cook Korean soups in the bean sprouts,

• Finally, mix the ingredients together, let stand for about 15-30 minutes to soak the spices then can be used.

Stir-fried bean sprouts with beef

Resources:

300g – 400g of lean beef or sirloin beef

300 – 400g bean sprouts

1 bell pepper

Scallion, ginger

Making:

You bring the thinly sliced ​​beef and marinate with 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1/2 teaspoon sugar, 1 teaspoon cooking oil, 1 teaspoon pepper. Next, mix well and marinate for at least 30 minutes to allow the meat to spice up.

And bell peppers, ginger and scallions you will take them to slice.

Wash bean sprouts thoroughly with salt water, drain.

You put the pan on the stove, wait for the pan to be hot, then you add 1 tablespoon of cooking oil, add the ginger and fry it until fragrant, then pour the beef and fry it over high heat.

You continue to stir-fry until the color changes, ripe, add bell peppers, wait for the bell peppers to soften, then add the bean sprouts. You stir quickly over high heat so that the ingredients are blended together.

Once the food has just cooked, you should taste the spices so that you can eat them.

Finally, you add 2 tablespoons of soy sauce and pour the scallions into the island to finish the dish.

Sprouts fried with chicken

Resources:

200g chicken breast meat

100g bean sprouts

30g shiitake mushrooms

1 green onion plant

45ml cooking oil

15ml sesame oil

30ml cooking wine

30ml oyster oil

Some salt and pepper

Making:

The chicken breast is washed and sliced, marinated with a little soy sauce, cooking wine for about 20 minutes. Spring onion, sliced ​​shiitake. Clean bean sprouts.

Heat a little oil in a pan, stir-fry the chicken and then pour it into a bowl. Put some cooking oil in a hot pan, add mushrooms and onions and fry for about 20 seconds.

Pour bean sprouts and cooking wine into the island quickly then add oyster oil, salt, sesame oil, and pepper to the island evenly.

Pour the chicken into stir fry for about 10 seconds for all ingredients to combine.

Chicken with bean sprouts is an easy-to-make and nutritious dish. Each piece of sweet, fat white bean sprouts served with chicken and mushrooms is very fragrant.

TB (Synthetic)

Photo: Collectibles

Stir-fried pork is a familiar dish in every family’s rice tray. However, many women complain that no matter what ingredients they cook with, the meat is often chewy, not soft and delicious as expected. All of this is because, while in the seasoning, the sisters have ignored the following ingredients.

Many women have a habit of marinating before stir frying. This will help the meat soak in even more spice. However, sisters should add 1 tablespoon of flour in this step, which will make the meat softer. Or not, sisters can add egg whites. Specific ways are as follows:

Step 1: Cut pork or beef into thin slices, add egg whites + spices to taste, mix well. The egg whites will limit the toughness of the meat during processing, helping to increase the moisture content of the meat, thereby making the meat taste better.

Illustration.

Step 2: When stir-frying meat, to avoid freezing the egg whites when exposed to high temperatures, stir fry the meat and oil at the same time the pan is not hot, when the meat changes color, pour out the plate to separate. In the case, just stir fry the meat, let it cook for a while, do not overcook it then the meat will become chewy.

Here is the recipe for stir-fried pork with bean sprouts, women can refer to:

Resources:

• 300 grams of bean sprouts

• 150 grams of lean meat

• Dried onion, green onion, fish sauce, seasoning seeds, pepper.

Doing:

• Bean sprouts, green onions, pork, and drain. Chopped onions, meat sliced ​​to taste, marinated in the way above, seasoning according to the proportions: 3 teaspoons of fish sauce + 1 teaspoon of seasoning seeds.

• Dried onions, peeled, crushed, chopped, non-fragrant and then poured into and stir-fry.

• Quickly stir-fry the bean sprouts, season with spices to taste, when the meat is ripe, add the meat, stir fry well for a while, then sprinkle green onions, pepper and then turn off the heat.