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

Soups or broths are common dishes in everyday life. In particular, in autumn or winter, eating a bowl of hot soup, or sipping a bowl of soup will make the body feel very comfortable. On hot days, these dishes still appear regularly on the rice tray of many families. However, many women say that when they cook their own broth at home, many times they fall into the case that the whole pot of soup or soup does not smell as fragrant as they thought, making the whole cooking session successful. If this is the case, you may have made these mistakes when seasoning. 1. Wild pepper (shovel seed, mac Khen seed, piercing pepper) Due to cultural differences, many areas in the north often use wild pepper when cooking. Unlike normal pepper, wild pepper has a very strong smell. When making dishes such as soup, stew, soup, when adding wild pepper, it will basically overwhelm the smell of meat. This causes the broth or soup to lose its natural aroma of vegetables and meat. 2. Garlic Garlic is a familiar spice in the kitchen. Many people think that when cooking the broth they will add some spices to get rid of the smell, if it is ginger, there is no problem, but if it is garlic, it will not help remove the fishy smell of the meat but also affect the whole body. flavor set of broth. Garlic has a very strong smell, it will also overwhelm the smell of other ingredients. 3. Pepper There are many people who like to add pepper when cooking soup, soup, and broth. They think this will enhance the taste, but in fact the pepper will make the fishy smell stronger, ruining the whole pot of water. If you want to add pepper, it is best to sprinkle it on top after the broth is finished cooking and processed into other dishes.

The bowl of grilled pork vermicelli is not only beautiful in color, but when you eat it, you will feel a lot of flavors at the same time. It is the greasy sweetness of roasted peanuts, the cool and sour taste of vegetables, the spicy taste of fresh chili, the cool taste of vermicelli and meat. If you want delicious grilled pork vermicelli, you must use thinly sliced ​​pork belly, grilled evenly with charcoal. Grilled meat that is too burnt or too rare will also reduce the taste of the noodle bowl. Hue grilled pork vermicelli dish looks simple, but it’s not easy to have a delicious bowl of Hue vermicelli. The hardest part is the barbecue. Thinly sliced ​​(sliced) meat in a large bowl and seasoned with lemongrass, garlic, pepper, fish sauce, salt, monosodium glutamate, oil, sugar, and a little white sesame to make the meat more fragrant when grilled. Then mix the meat well to infuse the spices and arrange the meat on a griddle. However, for those who like grilled meat with a sour taste, then squeeze the meat down to quickly absorb the spices, leave it in the refrigerator for one night, or marinate the meat in the morning or afternoon. Grilled meat must be turned continuously, the fat will melt and make the meat look more eye-catching. When the meat is just cooked, the smoke rises with a fragrant aroma, anyone who smells it will feel the stomach rumbling. Another important thing is the broth sprinkled on the vermicelli. This water must be mixed so that the taste is strong, and the consistency is just right, to help the spices blend together. When bringing grilled pork vermicelli to Hanoi, barbecue noodle shops often reduce the sweet and spicy taste like a bowl of grilled pork vermicelli in Hue to suit the taste of diners here. Eating vermicelli with grilled meat must be mixed with the new broth to be delicious. Although it is an additive water, if it is not available or replaced with other water, it cannot be delicious. The way to cook the broth is also simple but do not be impatient when cooking. Mix water into flour, soy sauce, crushed peanuts and sesame, sugar, fish sauce, a little salt, stir well, then bring to a boil, but not too thick, not too liquid, but thick and thick. Fresh, delicious, full of flavor. After completing the steps, just put some vermicelli in a bowl, add raw vegetables, arrange meat on top and put a cup of broth next to it, the bowl of vermicelli is also attractive to diners by its color and flavor. . In addition, adding a few sweet and sour stalks made from papaya, crispy grated carrots is even more interesting. Many people think that Hue grilled pork vermicelli will quickly get bored because of grilled pork belly, but the greasy taste of grilled meat, beans, and sesame blends in with the aroma of vegetables, the cool taste of vermicelli, and the crispiness of papaya , carrots make the fatty taste of meat also become much softer.

5 effective healing uses of perilla leaves Illustration Treatment of colds To treat colds, you can use perilla in 3 ways: Wash perilla leaves and cook them with porridge to feed the sick; or drink perilla leaf juice when it is still hot, then lie down covered with a blanket (suitable for the elderly and young children). In addition, you can use perilla leaf juice to steam the whole body. Improve stomach disease Perilla leaves contain tannins and glucosides, which have anti-inflammatory, astringent, and scar-healing effects. According to gastroenterologists, if used in the form of a decoction, perilla leaves not only relieve pain, reduce gastric juice to normal in patients with stomach pain, but also help patients eat well and sleep. better. Illustration Prevent recurrence of gout For people with gout, daily perilla leaves should be eaten as raw vegetables in meals to prevent recurrence. When the pain is swollen, use perilla leaves to chew and swallow immediately to block the pain. Besides, you can drink perilla leaf juice (as sharp as traditional Chinese medicine), the pain will be reduced very quickly. Cure urticaria, itchiness People with urticaria due to sun exposure, insects, exposure to cold air, cold water, food allergies, etc. can use crushed perilla leaves, squeeze out drinking water, and residue To rub on the skin rash will help a lot, the itching is also significantly reduced. Note, after rubbing the perilla leaves, when it dries, you need to remove all the residue and bathe with warm clean water. Skin beauty For areas with many skin tags and warts, crush 1 handful of fresh perilla leaves and rub them on the skin with warts and warts. Then take a gauze bandage or adhesive tape to fix the perilla residue in this skin area. Follow this method continuously for 1-2 months, then you will see the acne reduce or disappear. How to make healthy perilla leaf juice Ingredients: Prepare about 200g of perilla leaves, 2.5 liters of filtered water and 3 slices of fresh lemon. – Perilla leaves are washed, soaked in dilute salt water for about 10 minutes, then removed and drained. – Boil filtered water, add perilla leaves and cook for another 3-5 minutes, then turn off the heat. – Wait for the water to cool, extract the glass bottle and then put a few slices of lemon in, use it gradually. Divide into several times a day. Note: – When using perilla leaves, if crushed or chopped, should be used immediately, should not be left for more than 15 minutes because it will blow away all the essential oils in the leaves. – Do not use perilla leaf juice overnight because its composition will change, which can cause your skin to be irritated. Perilla leaf juice after removing the leaves – Should be taken 10-30 minutes before each meal to prevent fat absorption and reduce food intake. – If the body is completely healthy and without disease, perilla leaves should not be considered as a tonic for regular use, nor should perilla leaf juice be used to drink instead of daily filtered water. MH (th)

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!

Acne on the face makes you lose confidence. Image source: Internet No one can choose a tube of face wash indiscriminately, even less people with acne. It is the cleansers that cause dryness (which you often mistakenly think they help your skin reduce oil) that will make the skin produce more oil, thereby making acne difficult to control. To reduce acne and prevent breakouts, do not use cleansers that contain too many harsh exfoliating particles, do not use synthetic fragrances or benzoyl peroxide. Choose products that are gentle, with relative moisturizing ability. No need to use expensive acne cream You also do not need to be upset if you do not have enough money to go to the big beauty salons for acne treatment. You just need to go to a dermatologist and consult a doctor to use the appropriate affordable acne medications or creams. Currently, there are a number of acne creams that contain ingredients such as LHA, phe-resorcinol or ferulic acid to help treat acne and reduce acne scars very effectively, and at an inexpensive price. Get rid of bad habits Lazy skin care, or touching your face, arbitrarily squeezing acne incorrectly, staying up late … are bad habits that make acne worse. Therefore, get rid of these habits. Besides, maintaining a reasonable diet (limiting greasy, sweet, cow’s milk…) also contributes to disease control. Treatment requires patience All acne treatments take time to work. If you rush to use too many different treatments or products, it is possible that your skin will become irritated and create new acne. Therefore, to treat acne effectively, be persistent and strictly follow the doctor’s regimen. Do not arbitrarily treat acne Squeezing acne can be said to be an effective acne solution, but at the same time it is also a “double-edged sword” that makes the skin worse because the acne follicles are damaged so it takes more time to recover. Dr Shari Marchbein explained that the skin cells will hyperpigmentation when improperly impacted, causing acne scars to take 6-12 months to improve, even leaving pitted scars. She also emphasized that we should minimize the use of our hands to touch the acne spots.

Illustration. No one can choose a tube of face wash indiscriminately, even less people with acne. It is the cleansers that cause dryness (which you often mistakenly think they help your skin reduce oil) that will make the skin produce more oil, thereby making acne difficult to control. To reduce acne and prevent breakouts, do not use cleansers that contain too many harsh exfoliating particles, do not use synthetic fragrances or benzoyl peroxide. Choose products that are gentle, with relative moisturizing ability. No need to use expensive acne cream You also do not need to be upset if you do not have enough money to go to the big beauty salons for acne treatment. You just need to go to a dermatologist and consult a doctor to use the appropriate affordable acne medications or creams. Currently, there are a number of acne creams that contain ingredients such as LHA, phe-resorcinol or ferulic acid to help treat acne and reduce acne scars very effectively, and at an inexpensive price. Don’t eat a lot of fat A high-fat diet will affect the oil control process on the skin. Milk and dairy products also increase insulin levels, causing acne breakouts. In addition, foods high in sugar are also the cause of preventing acne treatment. Adjusting the diet by the above foods will help the acne treatment process more effectively. You can replace greasy dishes by cooking such as steaming or boiling. Moreover, plant-based milk and low-sugar foods will be more beneficial for the skin! Never touch your face with your hands Regularly engaging in the following habits will create conditions for bacteria to enter the skin. They are the main cause of increased acne. The habit of squeezing pimples with your hands can cause facial infections. No matter how free your hands are, you should immediately give up the habit of letting your hands come into contact with your face. Moreover, squeezing acne by hand is not an effective acne treatment!

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

Why does your home cooked shrimp dish often have a fishy smell, not as delicious as the restaurant even though you have tried to marinate the spices fully? Professional chefs share that when preparing boiled shrimp, especially after preliminary processing and cleaning, put the shrimp in boiling water. This will inevitably cause shrimp and shrimp to be fishy, ​​not delicious and rich enough. So the way to boil sweet and fragrant shrimp lies in the secret of soaking shrimp with white wine. After cleaning the shrimp, put in a bowl, add half a cup of white wine and marinate for about 10 minutes. This will help the shrimp to be more clean and more importantly, will eliminate all the fishy smell of the shrimp, and at the same time help the shrimp when cooked is softer and sweeter. Another important secret is that when boiling shrimp, it should be boiled in boiling water, not in cold water. This will make the shrimp lose its freshness, lose its sweetness and also make the shrimp fishy. After marinating shrimp, you put clean water in a pot to boil. Add ginger, a crushed lemongrass, half a teaspoon of sesame oil, and then add the shrimp. Boil for about 2 minutes, when the shrimp shrinks, the whole body turns pink and red, you can take it out. Pay attention not to boil shrimp for too long, this will make shrimp dry, hard, and friable. Illustration. You should pick up shrimp in a perforated basket, drain before placing on a plate. Should not be picked up immediately on the plate, the water leaking from the shrimp will make the shrimp soft, mushy, lose firmness and delicious. In addition, boiled shrimp is only best when it is hot, so make this dish last and let your family enjoy it right after boiling. The secret to beautiful red and pink boiled shrimp Why do delicious, stretchy shrimps, through your processing hands, end up becoming pale, dark in places, white in places, lacking in aesthetics and not attractive at all? The reason is because in the process you omit a very important seasoning. That is sesame oil. This spice is also the secret to boiled shrimp that is always red, evenly colored and eye-catching. In the process of boiling shrimp broth, you add spices to help bring up the smell, and at the same time eliminate the fishy smell of shrimp such as ginger and lemongrass. After the water boils, pour in the shrimp, and at the same time add a tablespoon of sesame oil. Shrimp soaked in sesame oil will have a vivid bright red color, and the shrimp flavor will also be more delicious. Notes when making boiled shrimp: – When choosing shrimp, you must first choose shrimp that must be alive. You notice that the shrimp has a shiny, smooth shell, living between the fresh and clear shrimp body, that is the delicious, firm shrimp. Only 5 minutes, you have a boiled shrimp dish that is both rustic and extremely delicious. Hope you enjoy the boiled shrimp dish.

Those who are wondering about products that “rescue” acne skin, look forward to it! first. Lotion Meishoku 90ml – 245k The feature of this product is that when you open the lid, there will be an odor of alcohol and fragrance, so those with sensitive skin or allergic to scented cosmetics may not be suitable. In the composition of this baby, there are BHA to help push hidden acne and reduce inflammation, plus alcohol to help BHA work better and stronger. Lotion Meishoku 90ml – 245k. Lotion Meishoku is quite effective at disinfecting the skin, but you should mix it with a nourishing toner to avoid irritation. Areas of skin with tiny blisters or insect bites need only be dabbed a few times. As for inflammatory acne, it is still not enough “dollar”, it should be combined with other special treatment products. 2. Anti-acne serum caryophy – Price 350k Acne treatment essence Caryophy Portulaca Ampoule has the effect of supporting acne treatment, darkening, moisturizing, skin recovery and comprehensive anti-aging. With 100% natural ingredients such as centella asiatica, purslane extract, and neem leaves, it is safe for all skin types: normal skin, oily skin, combination skin, dry skin, and sensitive skin. , acne skin. Caryophy acne treatment essence is priced at 350k. The natural ingredient panel is responsible for healing acne skin, effectively blurring dark scars, cell regeneration to help skin quickly recover and heal wounds by active ingredients of asiatic acid, brahmic acid. In addition, it also helps to increase collagen production to reduce damage caused by acne, helping to keep the skin youthful, bright and smooth. 3. La Roche-Posay Effaclar Duo+ 40g – price 409k La Roche-Posay Effaclar Duo+ has the ability to push acne to the surface for easy removal. Besides the ability to calm redness, this baby also has an ingredient panel containing Niacinamide to help fade acne, Salicylic Acid to gently exfoliate and help the skin surface to be clearer. La Roche-Posay acne cream 409k. The product is quite benign, so it is suitable for those with sensitive skin with acne according to the skin area. A few notes when using the product is that it takes 2-3 weeks to see the inflammatory acne shrink and the bruises also fade faster, and at the same time, the skin feels a bit dry, so it is necessary to add more moisturizing products to take care of the skin. skin care. 4. Eucerin Pro Acne Solution 40ml – price 490k The product has a light fragrance, an opaque yellow cream, feels like a primer and when used on acne skin areas, it feels a bit burning, the effect is also a bit slow. However, after using the skin surface is softer and less oily. Eucerin Pro Acne Solution acne cream 490k. Eucerin Pro Acne Solution is effective in regulating sebum, reducing excess oil on the skin, gently exfoliating dead skin cells.

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)

1. Wash your face properly No one can choose a tube of face wash indiscriminately, even less people with acne. It is the cleansers that cause dryness (which you often mistakenly think they help your skin reduce oil) that will make the skin produce more oil, thereby making acne difficult to control. To reduce acne and prevent breakouts, do not use cleansers that contain too many harsh exfoliating particles, do not use synthetic fragrances or benzoyl peroxide. Choose products that are gentle, with relative moisturizing ability. 2. No need to use too expensive acne cream You also do not need to be upset if you do not have enough money to go to large beauty salons to treat acne. You just need to go to a dermatologist and consult a doctor to use the appropriate affordable acne medications or creams. Currently, there are a number of acne creams that contain ingredients such as LHA, phe-resorcinol or ferulic acid to help treat acne and reduce acne scars very effectively, and at an inexpensive price. 3. Birth control pills can prevent acne Birth control pills can help balance hormones, thereby reducing acne. You can also try different types of birth control pills until you find one that works for you. However, this method requires you to be very patient, as you may have to persevere for 4 months or more to see results. Should be combined with topical medications or creams containing salicylic acid to treat acne most effectively. 4. Choose the right sunscreen Some sunscreens can clog pores, causing breakouts. Choose a sunscreen specifically for oily, acne-prone skin, oil-free or fragrance-free to best protect your skin. 5. Don’t wear makeup when doing sports Exercise to lose weight and maintain health is a good habit, but it must be done in parallel with skin and hair care routine, otherwise it will affect your beauty quite a lot. You try to spend 5 minutes to remove makeup and clean your face before starting a class. If the foundation clogs the skin, sweat cannot escape, the pores will not be open, and bacteria can easily multiply, making the skin prone to acne and inflammation of the pores. 6. Always keep your body clean After exercising or just coming back from the sun, you should sit down to dry your sweat before taking a shower. While resting, you should also remove sweaty clothes, especially tight sportswear. This keeps bacteria and sebum from getting “trapped” into your pores, reducing the risk of breakouts and skin irritation. 7. Eat in moderation Do not focus on applying acne cream from the outside, but eating also greatly affects the skin. Eat lots of green vegetables and brightly colored vegetables, which provide a lot of antioxidants and reduce acne on the skin. Do not eat too much lactose and do not abuse antibiotics, these products can make acne more difficult to treat. And of course, don’t forget the standard 8 glasses of water a day. 8. All items in contact with the skin must be kept clean Many of your daily habits can cause acne, for example wearing dirty headphones can cause acne to grow around the forehead. Girls who often listen to music while exercising must pay more attention to this problem, because sweat around the headphones can cause skin infections. Please prepare a wet tissue pack in your bag, regularly clean the headset, the phone face. Remember to regularly wash pillowcases and masks, these are also acne-prone items if not kept clean. 9. Prepare mentally Don’t expect acne on your face to disappear overnight. This process can take up to a year, requires patience and faith in yourself, not to be self-deprecating when looking in the mirror or comparing with other girls. Not everyone has naturally smooth skin, you should recognize your own needs and adjust accordingly. And until the acne is gone, still maintain good habits to maintain beautiful, durable and healthy skin. Posts: Beautiful Beauty

Seasoning: Fish sauce, seasoning powder, pepper, cooking oil. Steps to make fried chicken with tamarind: -Bought chicken wings, washed thoroughly, picked up the remaining fluff. Wash thoroughly, dry, cut each chicken wing into 3 parts. – Garlic peeled, smashed, minced. – Marinate chicken wings with spices before processing, it will help to make chicken wings more flavorful. Chicken wings marinated with 1/2 teaspoon of delicious fish sauce, 1 teaspoon of seasoning, a little seasoning and 1/2 of minced garlic, 1 teaspoon of tamarind sauce. Wearing gloves, mix and squeeze well to infuse the chicken wings with spices. Marinate the chicken wings for about 1-2 hours before processing, the chicken wings will be more seasoned. Chicken should be thoroughly washed before preliminary processing (Artwork) – Chicken wings after marinating enough time, will start processing. First, fry the chicken wings so that the wings are hunted again. When the pan is hot, pour in the cooking oil (the amount of oil must be enough to fry the chicken wings). -When the oil is hot, pour in the chicken wings, fry them until golden brown on both sides, fry the chicken wings on medium heat. When the chicken wings are golden crispy on both sides, then take them out, place them on absorbent paper so that the cooking oil can be washed away. – Continue to add about 3 tablespoons of cooking oil into the pan. When the oil is hot, pour in the minced garlic and fry until fragrant. -Put tamarind sauce into the pan, 1 spoon of fish sauce, 1 spoon of sugar for the spices to be mixed together. Stir on low heat until the sauce mixture is blended into a homogeneous mass of spices, then add the chicken wings, stir well so that the tamarind sauce sticks around the chicken wings. – Cook on medium heat until the tamarind sauce adheres to the chicken wings, the dish is complete. Remove to a plate, remember to drizzle the tamarind sauce all over the chicken wings to make the dish more flavorful and eye-catching. To make tamarind fried chicken more delicious, you can refer to the following secret to choosing delicious chicken wings: The taste of chicken wings: Although frozen, the chicken wings will still have a slight flavor. Do not hesitate to smell it directly and when you see a fishy smell, it is a sign that the chicken wings are no longer fresh. Choose chicken wings with a natural aroma to buy and cook delicious dishes for the family with peace of mind. Skin color of chicken wings: If the chicken wings are new, the skin color will be slightly yellow, shiny and absolutely no dullness or darkening. And if the chicken wings are pale white, or appear small gray spots that may be moldy, absolutely stay away. Not to mention, chicken with bruises, even black, indicates that the chicken is not fresh or has a “problem” when it comes to meat, you need to stay away from this type of chicken. Freezing layer on the outside of the chicken wings: Clinging around the chicken wings is a layer of frozen water secreted from the wings. This is an important factor in affirming the freshness of chicken wings. Therefore, housewives need to carefully choose the outside ice, the thinner the better. This is explained by the thin layer of freezing in a short period of time and the chicken wings still retain their freshness. On the contrary, if the ice is too thick, the chicken wings may have been left for a long time and the meat will harden and lose a lot of nutrients. Check the elasticity of chicken wings: With fresh preserved chicken wings will have good elasticity, try pressing on it will quickly return to its original state. Chicken wings that are not fresh or frozen for too long will not be elastic and harden. They are even as hard as a rock. With this chicken wings you are best not to buy. Not to mention, after the defrosting time, the chicken wings are no longer delicious and fresh as desired by customers. In addition, there are chicken wings that have been frozen and defrosted many times, which often have a dry surface. Therefore, say no to chicken wings that are brought out and frozen many times. Xiao Fei (Synthetic)

Before skewering the meat, remember to soak the bamboo skewers in water for 30 minutes Bacon is only washed, drained and then cut into bite-sized pieces. The sisters proceed to mix the meat marinade including: galangal, lemongrass, turmeric, garlic, purple onion puree with a little pepper, white sesame. After grinding, add soy sauce, fish sauce, cooking oil, oyster sauce and mix well, marinate the meat for 30-45 minutes to infuse the spices. Remember to soak the bamboo skewers in cold water for 30 minutes before skewering to avoid burning them when baking. After marinating, take out the meat and skewer it evenly on the bamboo stick, remember to fold the meat in half to make the skewers neater and more beautiful. Finally, put it on the stove to cook evenly on both sides, fragrant yellow, then enjoy with chili sauce or ketchup as you like. Grilled meat with vermicelli Bacon is only washed, cut into thin pieces and left large. You also prepare a meat marinade including: lemongrass, chili, garlic puree mixed with soup powder, sugar, seasoning seeds, shrimp paste and broth. Then, add the pork belly to this mixture and marinate for 30 minutes for the meat to infuse the flavor. If you keep it longer, the better or leave it overnight in the refrigerator. Put the marinated meat on the grill and grill with charcoal, paying attention to turn it over so that the meat is cooked from the inside, soft and fragrant, not dry or burnt. Honey grilled meat Bacon just leave the whole piece or cut into small pieces as you like, after washing you sprinkle fine salt around the piece of meat, cover it with food wrap, and leave it overnight in the refrigerator. If you are afraid of an explosion, you can discard it. Remove the meat, wash again, pat dry and marinate with dried rosemary leaves, pepper and a little honey on the surface of the meat. Place in the freezer for about an hour to harden the meat for easier slicing. Next, you slice the meat 1cm thick and sprinkle with a thin layer of salt for 30 minutes, then rinse, marinate rosemary leaves, and pepper again. Put the meat on a charcoal grill or grill with a pan, grilled for about 3-4 minutes on each side. Bacon marinated with lemongrass Just remove the skin, wash, pat dry and then cut into thin pieces and put in a bowl to marinate with lemongrass, dried onion, chili, minced ginger, fish sauce, seasoning, sugar and salt within 30 minutes. Place the meat on the griddle and grill until the meat is almost golden, you turn the meat and grill it evenly until the meat turns golden, fragrant, the meat is cooked. Lemongrass grilled meat served with vermicelli or rice is very rich and delicious without spending too much effort on processing. Crispy fried meat Bacon just washed, blanched with hot water for 2 minutes, then removed, let cool. You use a sharp toothpick or a sharp object to tattoo the skin, just tattoo many times but do not need to tattoo for too long. After tattooing, you proceed to marinate the meat with soup powder, garlic powder, onion powder and a little lemon or vinegar. Marinate for 30 minutes to infuse the meat. Put the oil in the pan to heat up, then pick up each piece of meat to fry, put the skin down to fry first, wait a few minutes for the skin to explode and then fry the meat on both sides. Fry until golden brown. Remove the meat to a plate lined with greaseproof paper, cut into bite-sized pieces and dip it in delicious chili sauce or chili sauce. Fried meat with five flavors Bacon is only washed, blanched with hot water for about 2 minutes and then cut into small pieces, keeping the whole meat size. Mix five spices, white salt, cashew oil, white vinegar into a homogeneous mixture and then spread it directly on the prepared meat above. Finally, pour lemon over the skin and marinate for about 10 minutes for the meat to absorb the flavor, dry or dry for 1-2 hours so that the meat when fried is golden crispy, fragrant and soft. Proceed to fry with hot oil and medium heat until the meat is cooked evenly, golden brown, then turn off the heat. Remember to fry the skin first and then the meat. Remove the meat to a plate, use absorbent paper to absorb excess oil before slicing and enjoying.

We must continue to fight the epidemic one more time. However, in addition to taking care of our health, there is one more thing we need to pay attention to that is skin care. The benefits of wearing a mask are undeniable, but are you facing acne caused by wearing a mask? (Source: Internet) Dermatologists point to 3 reasons for this: – Wearing a mask continuously for a long time makes the skin secret, plus the hot and humid climate in Vietnam will increase the risk of developing acne. – The medical masks we usually use only have 3-4 layers, quite thin and therefore cannot protect the skin comprehensively. Dirt can still penetrate, especially fine dust. Most of us are wearing masks incorrectly, creating conditions for bacteria to stick to the mask. Here are 5 ways for you to overcome acne caused by wearing a mask: Always keep your skin clean and clear The first tip is to wash your face before wearing the mask and after removing the mask. The masks you use will inadvertently trap bacteria, excess oil and dirt on your face and “press” it back to your skin when you wear it. Use gentle, fragrance-free cleansers like Cerave or Cetaphil. This ensures that your skin will always be clear and clean, reducing the risk of acne. Choose the right cleanser for your skin type: moisturizing for normal to dry skin, gentle foaming for oily skin. However, you can use a cleanser with Salicylic Acid added to it if you have acne problems, like Neutrogena Oil-Free Acne Wash. Don’t forget to moisturize your skin It sounds paradoxical, if wearing a mask causes skin irritation, what does extra moisturizer do to make it more secret? But this is not entirely correct. Using a moisturizing mask every day can help prevent irritation from constant mask wearing. In addition, experts suggest using moisturizers with a water-based, fragrance-free gel texture. The gel will quickly penetrate into the skin, not causing greasy shine, but also strengthen the protective film of the skin. (Source: Internet) Avoid wearing too much makeup when wearing a mask Yes, it’s hard to admit this if you’re a makeup lover yourself, but skipping makeup while wearing a mask is the best way to keep your skin clear. In addition, ingredients in makeup can affect the effectiveness of the mask. However, if makeup is a must, make sure you use mineral oil-free or non-irritating makeup products that won’t clog pores, and remember to thoroughly remove makeup at the end of the day. COVER FX is a well-known mineral oil-free cosmetic brand Use products specifically for acne If you are still experiencing recurring or worsening acne from wearing a mask despite your best efforts, this is the time to use more specific acne products. Apply a small amount of gel containing 2% Salicylic Acid (BHA) or 2.5% Benzoyl Peroxide directly to the pimple 1-2 times per day. Neutrogena On the Spot Acne Treatment (2.5% benzoyl peroxide) or Clean & Clear Advantage Acne Spot Treatment (2% salicylic acid) are two specific acne products recommended by some experts. Always use a new mask Or wash the mask regularly if you are using a cloth mask. It is important that you pay attention to what you are using to wash your mask. Ordinary laundry detergent may be good for your clothes, but may not be good for your mask because it is also an irritant to the skin of the face. Since fragrances and dyes in detergents can leave residue on fabrics and can cause irritation, use a hypoallergenic detergent.

Miss Universe Vietnam 2019 Nguyen Tran Khanh Van is making many Vietnamese fans proud when participating in this year’s Miss Universe contest and entering the Top 21. One of Khanh Van’s confessions touched many people while in the US. that is: “When I’m away, I appreciate and miss the dishes of my hometown.” She said that she craves the most is the food her mother cooks. In the past, Khanh Van once praised her mother for being a very good cook, and during the previous epidemic season, she stayed at home to help her parents cook rice, learning to cook from her mother. Thanks to her mother, the Miss, born in 1995, was taught many “secrets” of processing as well as how to taste spices. Khanh Van used to cook with her mother in the kitchen with traditional dishes such as bitter melon soup, pork ribs and sautéed broccoli. She also works hard to clean up for her parents. Perhaps thanks to that, Khanh Van was once praised for showing off her cooking skills on television. In a food-related gameshow led by Truong Giang, Khanh Van tried her hand at making duck. The team with Khanh Van has Hari Won and singer ST, while the friend team has Lam Vy Da, Tuong Vi and Will. Thought the advantage would be in favor of the team with 2 seniors, while his team Hari Won could not cook, but Khanh Van reversed the situation. Looking at Khanh Van juniors processing, Hari Won had to say : “How can you be so beautiful, but you’re so good? It’s amazing to have a daughter like me!” OFFER Later, Truong Giang also said: “Miss is so beautiful, but so good, Hari!” Hari Won even more admired: “ I don’t know why, fictitious!” Khanh Van together with Hari Won and ST made duck dish on television. Miss Thai taro to cook with duck. Taro is peeled, washed with water to clean, usually cut into bite-sized pieces about 2 fingers thick. While Khanh Van’s ST teammate struggled to chop ducks. Truong Giang helped chop ducks when he saw that the male singer was not proficient in this stage. Indeed, there is a “professional chef” Truong Giang to help, a few knives are enough to handle the chopping of ducks. Khanh Van marinated with spices. Duck to cook chao can be marinated with minced garlic, minced shallot, chili paste, monosodium glutamate, seasoning and sugar. Miss said that Southerners like to eat sweet, so they add a little more sugar, but it’s still moderate. As for Lam Vy Da’s team, they gave 10 tablespoons of sugar to make everyone think… cooking tea. Khanh Van calmly cooks while the team “disturbed”. That’s why Truong Giang is good at cooking, so I have to praise this talented little sister. Khanh Van put the duck on the stove to stir-fry and absorb the spices. Then she put it in a pot of water to cook. Add the colander to the pot. When the duck is cooked, add the potatoes and cook for about 15 minutes. Finally done, Khanh Van’s team scooped out a bowl and presented it. More specifically, besides the duck bowl, Khanh Van team also decorated a cute “duck in the garden” above the bowl of vegetables and banana flowers. The duck dish of Khanh Van team was praised by the judges for being delicious and beautiful. While Lam Vy Da’s team lost the position because the duck was cooked as sweet as… taro! Khanh Van has had the opportunity to make her brothers and sisters and the audience admire more because of her bravery, although she rarely shows off her cooking. Refer to details on how to cook duck with chao: Resources: 1/2 duck Delicious chili sauce 400 gr Taro 300 gr Boiled fresh bamboo shoots 200 gr Fresh vermicelli 200 gr Vegetables served 200 gr (Water spinach, celery, banana flower…) 1/2 cup ginger Garlic 3 cloves Purple onion 2 pieces White wine 2 tablespoons Cooking oil 3 tablespoons Seasoning: Salt, sugar, seasoning, monosodium glutamate, pepper Processing: Processing duck meat To remove the fishy smell and clean the duck, when you buy it, you apply salt on both the inside and outside of the duck. Then, you use 1/2 crushed ginger and 2 tablespoons of white wine to rub all over the duck for 3-5 minutes and rinse thoroughly, drain. Next, you cut the duck into bite-sized pieces about 2 fingers. Prepare other ingredients Garlic, red onion peeled, smashed, chopped. The accompanying vegetables pick up the old leaves, the root vegetables take the young part, wash, soak in dilute salt water for 15 minutes, then rinse with water and take out to dry. Taro peeled, washed with water to clean, cut potatoes into bite-sized pieces about 2 fingers thick. Soak the potatoes in a bowl of cold water to remove the plastic and not darken. Soak for about 20 minutes, then remove and drain. After the taro is drained, you put the pan on the stove on medium heat, add 2 tablespoons of cooking oil, wait for the oil to be hot, put the potatoes in and fry for 5 minutes, then take out, drain. Fresh bamboo shoots are washed, then boiled briefly and cut lengthwise with a knife, with a thickness of about half a finger to taste. Marinated duck meat You marinate the meat with minced garlic, minced shallot, 1/2 jar of delicious chili sauce (about 400gr), 1/2 teaspoon of MSG, 1 teaspoon of seasoning, 1 tablespoon of sugar. Note: Chao is already salty, so when marinating and cooking, you need to season it just enough to avoid the dish being salty. Mix the meat mixture well and marinate for about 30 – 60 minutes for the duck meat to absorb the spices. Cooking duck You put the pot on the stove on medium heat, add 1 tablespoon gradually and add the duck meat and stir-fry for about 10 minutes for the duck meat to hunt and absorb the spices. Then you add 2 liters of water and simmer for 30 minutes until the duck is cooked, then add taro, cook for another 15 minutes and add bamboo shoots. You seasoning add 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon seasoning, 1/4 teaspoon pepper, you taste the seasoning to suit your family’s taste and then turn off. a kitchen. When eating, you scoop the duck into a bowl, eat it with fresh vermicelli or rice, water spinach, water spinach and ginger fish sauce or dipping sauce. The duck dish is delicious and eye-catching, with soft sweet duck meat soaked in spices, rich broth, adding the fleshy taste of taro, the characteristic chao is very delicious.

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

Although delicious and can be transformed into many different dishes, but because of its small size, many people are afraid to prepare dishes from this ingredient. Having to sit and peel each quail egg takes a lot of time because you have to be clever otherwise the eggs will be very fragile. In this article, New Family will share with you tips on how to boil quail eggs or eggs that are both quick to cook and easy to peel. Step 1: Put quail eggs in a pot of cold water and add about 3 tablespoons of vinegar and a pinch of salt. Adding salt and vinegar to the boiling pot will help prevent the eggshell from being broken and easier to peel after the egg is cooked. Step 2: Turn up the heat to bring the egg to a boil. When the pot of eggs boils, turn down the heat and cook for about 5 more minutes. Step 3: Remove the eggs to a bowl of ice cold water to help them cool quickly and peel them off will become a lot easier. Step 4: When the quail eggs are cool, put them in a container with a lid, cover, and shake well. This will help the entire eggshell break open for you to peel easily. Some delicious dishes from quail eggs – Braised meat with quail eggs Photo: AYUMI – Quail eggs with tomato sauce – Fried quail eggs – Quail eggs rim Quail eggs are known to be one of the most nutritious foods. According to experts, the nutritional value of quail eggs is 3 times higher than chicken eggs, so this type of egg is very good for health. Quail eggs have the ability to: Enhance memory, protect eyesight, eat quail eggs also help regulate menstruation and improve skin for women… Scientists from the University of Manchester also recommend eating from 5 to 6 quail eggs per day so that the body can absorb 100% of the nutrients in eggs.

Saffron is the most expensive raw material in the world, for sale at prices ranging from 350,000 VND to 450,000 VND per gram, equivalent to 350 – 450 million VND/kg depending on the quality and origin. Iran is currently the largest saffron-producing country in the world with an output of about 90% of the world, followed by India, Spain, Turkey, and Morocco. Saffron is a bulbous plant, belonging to the family Iridaceae, with a height of about 15-20cm and purple flowers. The plant usually only blooms from October to November. Each saffron flower has only 3 stigmas, which have a different aroma and taste than other flowers. In Vietnam, after many years of research and trial planting, Sa Pa has successfully grown saffron with strict temperature regulation techniques. On average, to get 450g of saffron, one must harvest about 75,000-250,000 saffron flowers and must be harvested entirely by hand in the morning immediately after the flowers bloom. Vanilla is a familiar flavoring to create flavor and aroma for food. However, few people know that natural vanilla is very rare and extremely expensive, about 15-20 million/kg. Natural vanilla is the crystalline coating on the seed surface of an orchid of the same name. There is a favorable growth period and better harvesting conditions than saffron, but the process is still quite laborious. To harvest vanilla, farmers will have to hand-harvest the fruit just before it’s ripe, steam-treated, and store for four weeks in an airtight container for fermentation. In Vietnam, Mr. Tran Van Minh (1981, in Binh Duong) was the first person to successfully grow natural vanilla with a farm size of more than 10,000m2. It took him 5 years to test and scale up. Aji Charapita pepper is known as the most expensive spice in the world and is less widely grown, so it becomes more and more precious and rare. This agricultural product is sought after by many high-class restaurants and the rich in some parts of the world. In some countries, the price of this chili is sold to high-end restaurants up to $ 25,000 (about VND 560 million) per kilogram. Even, there was a time when the price of Aji Charapita chili was up to 35,000 USD (more than 800 million VND). The size of this chili pepper originating from northern Peru is only about the size of a pea. This chili can be eaten raw or crushed into a powder to spice up the dish. When eaten raw, Aji Charapita peppers have a delicious fresh fruity taste that makes salads or sauces more flavorful. Mr. Cuong in Dak Nong has imported Aji Charapita from Europe and successfully planted it in his garden. He successfully propagated and sold the first chili peppers to the market. The selling price is only 10 million VND/kg for the fresh type, while the dry ones are priced at 50 million VND/kg. Please watch the video: The strangest shaped trees in the world. Source: Happy and healthy every day

People can process water spinach in many different ways, one of which is boiled water spinach. On sweltering summer days, having a pot of boiled water spinach soup served with crispy salted eggplant is a great choice to dispel fatigue. Although it is familiar, but to have a delicious, crispy, green boiled water spinach dish, not all women know it. Just like the processing of other boiled dishes, in order to have a delicious plate of boiled water spinach, it is required that you know the “divine” cooking secrets that our ancestors passed on from the past. That is adding 3 spices salt, vinegar or lemon juice and cooking oil to the pot of boiled vegetables. Why boil water spinach should add salt? You may not know, salt is one of the factors that help increase the temperature of the water, so that the cooking time of vegetables is shortened to the maximum. Thanks to that, the boiled water spinach stalks are still cooked, crispy and delicious, green and not mushy, red due to boiling for too long. Not only that, boiling water spinach with more salt is also a way to help your family’s plate of boiled vegetables become richer and more attractive. A reasonable dose of salt when boiling water spinach is about 1/2 – 1 teaspoon of salt depending on the amount of water in the pot. Add salt to the water from the beginning and wait for the old water to boil, then drop the water spinach in. When the vegetables are cooked, take them out into a bowl of ice cold water to keep them green and ensure their crispiness. Vinegar / lemon juice “magic medicine” keeps the green color of water spinach You may not know, when boiling water spinach, adding a little vinegar or lemon juice will help the plate of boiled vegetables become greener and more delicious. Just using a little vinegar/lemon juice will help keep the color of the vegetables without worrying about affecting the original flavor of the vegetables. The method is very simple, add about 2 teaspoons of lemon juice or vinegar to a pot of vegetable broth and bring to a boil. When the water is boiling, put the vegetables in and boil them and take them out when they are cooked. What is the effect of adding cooking oil to the pot of water spinach? It may sound strange, but adding cooking oil to water spinach will help the boiled vegetables to be green and shiny. Just add about 1 teaspoon of cooking oil to the pot of boiling water and bring it to a boil, then drop the vegetables in, when the vegetables are cooked, take them out to make sure the vegetable plate has a beautiful green color, extremely smooth. Above are useful tips to help you boil beautiful, delicious green spinach without spending too much time and effort. Hopefully, this tip of boiling water spinach will help you have a delicious, crispy, green vegetable dish. Wish success!

Whenever you visit a store and see some products on sale, you will immediately want to buy them. However, some things should not be bought even at a big discount, because you need to question whether they are good for your family or not. Answering this question, you will realize that the amount of money we save from this sale is really insignificant. Know what you want when you want to buy something on sale, but at the same time, you need to calculate whether the discounts offered are suitable for buying them. 1. Processed Cheese At first, everything sounds good to you: Processed cheeses are made from natural cheeses. However, the more we dig into the details, the worse it gets. They add saturated fat (to raise cholesterol levels), large amounts of salt (to extend shelf life and enhance flavor) and artificial food dyes to natural cheeses. The primary goal of processed cheese manufacturers is to increase the shelf life of the product and sell the maximum quantity. Usually, the price of this product will be the same as that of a good quality natural cheese. 2. Whole grain bread Less flour and more grains is what motivates us when it comes to buying healthy whole grain bread. In fact, whole grain bread is often regular bread disguised as “healthy”. According to the recipe, it is made with white flour combined with rye flour, some dry seeds will be added. 3. Packaged fruit puree for children Packed fruit puree will save you a lot of time. Furthermore, the advertiser consistently convinces the buyer that the ingredients inside are harmless. It is used not only by children but also by adults as a long-awaited pre-lunch snack. Note, however, that the main ingredient in these juices is apples. This is a very cheap fruit. 4. Flavored yogurt and puddings Yogurt and pudding shelves take up a lot of space in supermarkets. It has many flavors from banana, strawberry, vanilla, mango. But unfortunately most products are high in sugar, thickeners and preservatives. Also, if you compare prices, you’ll notice that natural yogurt is usually cheaper. 5. Mixed nuts for snacks It’s a very popular snack because it tastes good, looks good, and makes us confident that we’re eating something healthy. However, if you look closely at the ingredients of the package, you will see that the main part of this product is cheap fruit, peanuts and raisins. There are actually expensive nuts like almonds or cashews, but very few. These blends are expensive, but don’t rush to buy them if you notice a discount because it’s much cheaper to make your own at home. 6. Ground spices Certain spices are responsible for creating accents and aromas in dishes. These spices are best used immediately after grinding. You should not store them for many years as they will lose their taste and aroma very quickly. Of course, no one can forbid you from using pre-ground spices if you don’t have the opportunity to purchase each spice individually. However, these blends will be mixed with many ingredients, among which flavor enhancers and stabilizers may be found. 7. Fish and meat A fillet of any fish will always fetch a high price. All because the craftsman took the time and skill to clean and you have to pay for it. When buying whole fish, you will have to clean and chop it. The good thing is that it will save you a lot of money and give you confidence that the product is prepared and cooked in good hygienic conditions. The same applies to poultry meat as it is much cheaper to buy whole birds than for separate parts. 8. Rice to make sushi rice Many people love this Japanese dish but not everyone can afford ready-made sushi. That’s why they decided to cook it at home. Supermarkets often have rice that says “for sushi” on the packaging. The characteristic is that they contain a lot of starch that will make the rice sticky after boiling. You can take regular round grain rice and cook it appropriately the results will be similar. Theo brightside

Illustration. Resources – Chicken: 1 chicken – Rock sugar, soy sauce, dark soy sauce, cooking wine, sesame oil – Ginger, garlic, star anise, cinnamon, dried onion How to cook soft, delicious chicken with irresistible taste To cook delicious chicken, you need to perform the following steps: – Step 1: + The chicken is cleaned and then placed in a large pot. + Add soy sauce, black soy sauce, cooking wine, rock sugar, ginger, garlic, star anise, cinnamon, and dried onions to the pot and then use your hands to spread the spices into the chicken. + Marinate the chicken for about 3 hours so that the chicken can absorb the spices when eating the chicken will be richer and more attractive. – Step 2: + After the chicken has absorbed the seasoning, you lift the chicken into another pot and pour the chicken marinade into it, then pour the ginseng water to cover the chicken. + Bring the pot of boiling water to a boil, being careful not to let the boiling water overflow. When the chicken pot is boiling, turn down the heat and turn the chicken over about 20 minutes later. + Don’t forget to sprinkle the broth all over the chicken regularly so that the meat will be soft and fragrant with all the spices. Cook the chicken for another 15 minutes, then turn off the heat. To make the meat tender, you should let it rest for about 15 minutes before taking it out. Cool chicken, cut into bite-sized pieces. Note, a lot of women cut chicken when it’s hot, leading to unsightly broken pieces of meat. Tips to choose good raw chicken to avoid buying poor quality chicken – Pay attention to the color of the meat With pre-slaughtered chicken, you should observe the change in color on the piece of chicken. You should choose the part of chicken that is still bright pink, avoid choosing gray meat because this is the time when the chicken is spoiling. – Smell the chicken As we all know, spoiled raw chicken often has a strong smell, so with chickens that have a slightly sour smell, even a pungent smell like ammonia, it is best not to choose to avoid affecting the health of the whole family. family. – It is recommended to check the chicken by hand To know if the chicken is fresh, you should touch the meat to check. In case the chicken is viscous with an unpleasant smell, it should be discarded because the meat has been spoiled. Hopefully, with the above special recipe for boiling chicken and the above tips for choosing super standard chicken, it will help you have delicious chicken dishes for the whole family. Good luck!

AJI-NO-MOTO UP Premium Multi-Purpose Seasoning Powder enhances the taste of dishes thanks to the ideal combination of selected ingredients. The product can also be used in combination with other basic seasonings such as salt, salty seasoning, sugar, etc. to harmonize and suit the taste of the family, because of the AJI-NO-MOTO UP production process. No salt ingredients are used. AJI-NO-MOTO UP premium multi-purpose seasoning powder is easy to apply to all kinds of dishes from simple to sophisticated, ensuring “good taste” for each dish, saving time for seasoning, make everyday cooking a joy for housewives. Rich braised pork ribs, rice with premium multi-purpose seasoning powder AJI-NO-MOTO UP According to the representative of Ajinomoto Vietnam, the product is applied a closed production process according to modern Japanese technology, from the stage of selecting input materials to the final product, the quality criteria are always checked. Strict control to ensure good quality products reach consumers. AJI-NO-MOTO UP premium multi-purpose seasoning powder is now available at traditional markets and grocery stores in southern provinces and cities and supermarket chains of Co.opmart, MM Mega, Big C, Lotte, Aeon , Vinmart, E-mart nationwide. With outstanding features, AJI-NO-MOTO UP Premium Multi-Purpose Spice Powder will bring convenient and quality new seasoning experiences, becoming an effective assistant for Vietnamese housewives. in daily food processing, bringing delicious and warm meals to every family. Ajinomoto Vietnam Company was established in 1991 with the mission: “Contributing to the further development of the country of Vietnam, contributing to the happiness and health of the people in Vietnam through the culinary culture. food and develop food resources”. Currently, the Company is doing business in the main fields of spices, food and beverages. With “specific characteristics” in the field of food and health, Ajinomoto Vietnam is carrying out pioneering activities called ASV (Ajinomoto Group’s Common Value Creation Activity), to contribute to solving urgent issues of society through the company’s production and business activities. Ajinomoto Vietnam is supporting the improvement of nutritional status for healthy living, developing food sources in the agricultural sector and aiming to become a typical citizen in saving energy and natural resources. . Ajinomoto Vietnam Company has 2 production factories in Bien Hoa and Long Thanh, Dong Nai Province; 3 distribution centers in Long Thanh, Hai Duong and Da Nang and more than 60 business branches. The total number of employees working nationwide is more than 2,300 people. For more information, visit https://www.ajinomoto.com.vn/

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

Ms. Do Thi Hang, a native of Ha Tinh who sells intimate perfumes imported from Thailand, said that many women have found family happiness by using perfume for “the little girl”. Ms. Hang said that each perfume bottle she sells for 375 thousand dong, has a capacity of 5 to 15ml. Many people initially criticized it as expensive, but actually spending this amount of money to keep the sex life is not expensive. Hang sells about 20 orders every day. Origin of this perfume, Ms. Hang said that she ordered it from an acquaintance in Thailand and sent it back. According to the advertisement, intimate perfume has many effects, especially to make women more attractive, to increase excitement for the opponent to have a passionate, hot “love”. Mai Thuy Linh – sharing in the Eva Confidential group, she has been using intimate perfume for 5 years. Sometimes, Linh goes to the shop to change the smell. Thanks to the intimate perfume, Linh is more confident, not afraid of “the little girl” who smells like before. Her husband is also “addicted” to his wife because of the seductive scent, which stimulates the other party more. Up to now, Linh feels that 11 years of marriage is always like new. Some sellers lure women to use perfume for private areas to be more confident and better keep their husbands. On social networks, many women share their husband’s experience, in which some say they use perfume in the private area to keep the bedroom exciting and avoid boredom. Perfume is not only used to deodorize the “girl” area, but also can be dropped into the water when taking a bath, sprayed on the neck, nape. The product comes in a dot or roller bottle. However, obstetrician Le Thi Kim Dung – Thai Ha Labor Health Center said that there are many cases of gynecological inflammation who come to the examination, have a habit of using perfume in the private area. Dr. Dung recommends that women should not use it because intimate perfume is a product of unknown manufacturer, without certification or licensing. Products of unclear origin are difficult to ensure safety. In addition, the risk that intimate perfumes are fragrances. Poor quality fragrance products often contain many harmful chemicals such as benzene, acetone, limonene… When they are applied to sensitive areas, these substances can change the inherently self-balancing pH environment. in the vagina, thereby creating conditions for bacteria to grow, which can lead to many gynecological diseases or skin irritation, redness… If a woman abuses intimate perfume because of the scent, it is easy for a woman to forget the actual smell of the “little girl” when there are signs of infection, which is more dangerous to prolong. Dr. Dung said that every woman has a natural scent and this scent is attractive enough. Moreover, men and women have sex not only because of scent but because of gender attraction, when they are close to each other, they always have gender feelings that attract each other. Instead of being too dependent on fragranced products for sensitive areas, women should take care of the private area. Proper care of the “little girl” not only helps prevent many dangerous gynecological diseases, does not have an unpleasant odor, and helps women feel more confident when they are close to their husbands.

Spices in our country are mainly used fresh and abundant in nature, easy to find, convenient but not for long storage. Vietnamese chefs often like to mix spices in their own style, sometimes even the improvisation to give a new taste and is also very unique. In addition to the common types that each region has such as, pepper, garlic, onion, coriander, ginger, chili, fish sauce, the typical spices of the regions are as follows: Northwest region The Northwest is the land of ethnic minorities with the characteristics of the Thai, Mong … creating a very different culinary culture that no other place can have. If anyone has ever set foot in this land, they will enjoy dishes with famous spices in the Northwest such as: cocoon, diagonal with more popular varieties such as pepper, cinnamon, chili ,. .. All create a color, a very unique culinary flavor. Northeast With the view of eating combining vegetables, roots and fruits available in nature, the dishes of this place give diners a common feeling that is very unique and interesting. In the Northeast, guava seeds are a typical spice with a very attractive and attractive aroma. There is also a leaf that is molasses – a leaf used in casseroles or steaks. The North Plain The culinary feature of the Northern Delta region is the dish that has a moderate, frugal and mild taste with a slight sour taste for hot summer days, not very spicy, sweet, and fatty. The spices used in many Northern dishes are galangal, batch, lemon, vinegar, crocodile, pepper, chili, ginger, onion, garlic, basil, … Favorite ingredients of the region The North is easy to find vegetables or seafood such as shrimp, crab, fish, clams, and mussels … North Central Region North Central food with all its unique properties is reflected in its distinct flavor, more spicy, sour and salty dishes than northern and southern foods, with a rich, vibrant color blend. favors red and dark brown. The peculiarity of this regional culinary culture stands out in its very unusual spice style. You can see people stocking chicken with a handful of onion, some lemon leaves; or braised fish for turmeric or even dried mandarin shells. Highland Liberal lifestyle, close to nature, the cuisine of the community of ethnic groups in the Central Highlands is very rich and diverse. Especially, the way of combining spices together to create unique, delicious and exotic dishes is nowhere to be found. In addition to the é leaves, which are already so famous in chicken hot pot, chili is the most popular spice here. Any dish of the Central Highlands people, chili is always present, from grilled dishes, fried dishes, stir-fried dishes to boiled dishes, soup dishes. Chili helps the dish become more delicious, more flavorful and … makes rice easier. Southeast region Southeast cuisine is very diverse and plentiful, not picky in decoration but still very attractive because of the freshness and abundance of processed ingredients and has a very unique character that does not mix. The main spices that are seasoned in everyday dishes include green onion, diluted fish sauce, sour tamarind and sugar. South West The dishes of the Southeast are simple, not as picky as the people here. The dishes are diverse, unpredictable with sweet, spicy and fatty flavors due to the use of coconut water. Typical dishes that use a lot of sweet: cakes (in cakes, glazes, small cakes, beef cakes …), tea (sword tea, banana tea), sticky rice, baked rolls, chicken porridge, roasted chicken … are all used. Coconut water or coconut nuggets to increase fat, sweet taste. The specialties from the specialties to the popular, traditional or modern Vietnamese are indispensable to accompanying spices. The art of using spices also makes an impressive breakthrough in regional culinary culture.

The 1880 restaurant, located in Robertson Quay (Singapore), has officially put on the menu serving three sample dishes, made from chicken … cultured in the laboratory. With an average selling price of about 23 USD, diners will experience the unique flavors of dumplings with chicken with crispy sesame sauce and green onions, phyllo puff pastry with pureed chicken and black beans, or crispy waffles with chicken, spices and hot sauces. Although the price is relatively high, but the three items mentioned above are highly appreciated by customers for their similarity in quality, taste and structure of each muscle muscle. After all, Josh Tetrick – founder and CEO of Eat Just has succeeded in turning the idea into reality. The way to grow cells in a lab to produce chicken is different from using plant proteins to make a product. Because plant proteins are similar in taste to taste, but plant proteins differ markedly on the cellular level. Another convincing point, nutrients that are not synthesized by cells such as iron, vitamin B12 … will be added in the culture medium to create products with nutritional value equivalent to slaughter animal meat. . Singapore has been at the forefront of technology adoption, with the aim of completely transforming the food system, to replace traditional agriculture, and to develop the industry in a more sustainable and humane way. It was also the first country in the world to license the commercialization of laboratory-grown meat. “This will help us say no to deforestation, nor do we need to relocate the habitat of animals or use any antibiotic in livestock. The cooperation with the restaurant 1880 is a historic step, before the dishes are served in Europe, America, or other countries around the world “, Josh Tetrick confirmed. Singapore has been a hub for sustainable foods for many years, with a wide range of startups producing a wide range of goods, from seafood grown in the laboratory to dumplings. from tropical fruits instead of pork. The official licensing of three special chicken dishes is considered a historic landmark of cuisine with the hope of contributing to reducing the environmental damage caused by human agricultural production. Worldwide, there are now more than 20 companies testing the development of laboratory cultured chicken, beef, and fish products, in the hope of entering the slaughter meat substitute market, it is estimated. is worth up to $ 140 billion by 2029.

This is the oldest and most famous popular mixed jackfruit restaurant in Da Nang. (Photo: Internet) According to Mong, he opened a sidewalk shop right in front of his house since the 80s, selling all kinds of finished products and sticking with jackfruit dishes until now. With only a couple of three sets of plastic tables and chairs placed along the alley, a few sets of tables are temporarily placed in the small house, but the shop is always full of customers. With more than 30 years of selling popular mixed jackfruit in a small alley in the heart of Da Nang, the 70-year-old old lady makes diners absolutely satisfied with her skill of seasoning seasoning for her traditional jackfruit dish. Close-up of jackfruit tray mixed “ten thousand people love”. (Photo: Internet) This mixed jackfruit shop does not have a signboard, but many people call it with a very cute name: Jackfruit mix “Ba Gia”. (Photo: Internet) The shop is open all week, from 15:00 to 22:00, but it is always full of people. The number of passengers in and out is crowded, even many people have to line up on motorbikes because there is no space to leave the car. Especially during peak hours, diners have to squeeze their feet to get a seat and just a minute of hesitation you can be robbed of the last remaining plastic chair … The shop is always crowded. (Photo: Internet) It is very rare to see a table or chair left in the house and on the street. (Photo: Internet) Da Nang people like to come here because the mixed jackfruit dish is not only delicious but also cheap, especially affordable for teenage guests who like to snack. Every afternoon, students at the university “urgently” come, the girls of an elementary school in front of the restaurant often visit the “old lady” to enjoy this famous mixed jackfruit dish. Buyers have to wait a long time to buy a mixed jackfruit dish. (Photo: Internet) This mixed jackfruit shop makes many generations of Da Nang “addicted”. (Photo: Internet) Although this year is 76 years old, but Mrs. Mong is still very lucid and agile. From choosing ingredients, mixing jackfruit, seasoning … all are neatly handled by her skillful hands. Seeing her hard work, her two daughters also helped her mother carry the calf. Her hands were quick, she took some boiled jackfruit, some pork skin, vegetables, chili sauce … put in a bowl and mixed well. Just sitting and mixing the jackfruit for guests, she just shared: “ This shop I have opened for a long time, said that the shop, at first, only made a small table placed in front of the gate, gradually overcrowded, she bought more tables, more chairs … but the shop has been the same for decades. My children also told her to rest so they could do it, but it would be annoying if I didn’t do it … My children also mixed up a few times, but they all let go because they could not make it in time for the customers. She got used to it faster, so I could just sit and let the children carry her calf .. . “. All stages of making this famous mixed jackfruit dish are made by Ms. Mong by hand. (Photo: Internet) The main spices to create a deliciously mixed jackfruit dish. (Photo: Internet) The delicious, sweet, fatty and aroma of the spicy, salty, and delicious mixture of this jackfruit dish will surely conquer even the most demanding diners. (Photo: Internet) Looking at the crunchy jackfruit dish, absorbing the tower, perhaps anyone can hardly resist it. (Photo: Internet) This jackfruit shop has been famous for 30 years because it has its own secrets. According to Ms. Mong, up to now, the cooking stage is still done by her own hands with her own formula that makes jackfruit not acrid, not mortar, but must create a sweet taste of jackfruit. Pig skin must also choose a skin that is both soft and supple. Plus the spices carefully tasted by her, creating a very rich mixed jackfruit dish, both chewy and very distinctive. Jackfruit is often served with grilled rice paper. Each dish of mixed jackfruit is priced from 5,000 to 10,000 VND. (Photo: Internet) The prices here are also very soft and affordable for students. (Photo: Internet) The “Ba Gia” mixed jackfruit dish that has been branded for a long time in Da Nang, many diners every time they come to the tourist city take advantage of their visit to try, is also a very unique way to experience street food. unique.

Traditional curry. Centuries ago, the Indians migrated to bring not only recipes but also spices and spices of their homeland to Guyana to cultivate. Today, there is still a clear imprint of India in Guyana cuisine. Guyana people daily eat traditional Indian dishes such as dal bhat, roti, dal puri, parsad … To save cooking time, working families routinely make rice dishes cooked in one pot with shredded meat and vegetables, a cooking common in northern India. Guyana people especially love curry dishes made from chicken, goat, sheep, or duck. The most prominent is Guyana curry made from meat, curry leaves, some flavoring spices and cassareep (tapioca root juice) is only eaten during the holidays of the year. In Guyana, if people do not eat rice, they will eat cassava. Cassava is very popular in Guyana cuisine. Almost all housewives know how to make bread from tapioca; Restaurants are always ready to serve metamgie cassava made from boiled cassava with sweet potato, taro, coconut water and butter. The wise and resourceful Guyana people also take advantage of the juice from the roots of cassava, which is very toxic to make cassareep or kari. Both of these products are non-toxic and have a very unique sweet and bitter taste. Cakes in Guyana. Some of the popular Guyana drinks include lemon juice mixed with vanilla essence, pineapple wine, rum, tea with licorice and dried hibiscus flowers, ginger beer and milk mixed with roasted peanut powder. In the summer, Guyana people often enjoy the above drinks with some Indian and European aftermath desserts such as cassava pone (baked goods made from tapioca, coconut water, milk and sugar), coconut jam. Cakes into small cakes, peera (sweetened condensed milk and boil until thick). Since the Guyana use brown sugar more than white sugar, many of their dishes are very sweet. For those who love sweets, the experience of enjoying Guyana sweets is like going to heaven.

Resources: – 500g instant ham or bacon – 300g coconut rice, shaved off the skin – 100ml of coconut water – 2 tablespoons oyster oil, a few drops of coconut milk color, seasoning seeds, soy sauce, spices Making: The meat you shave, wash, and then cut into 2x2cm squares. Washed coconut rice cut long pieces. Marinate meat and coconut with oyster oil, coconut water, seasoning seeds and spices for 20 ‘to infuse. The meat is absorbed, you put the meat on the stove to cook the meat and then add about 2 tablespoons of soy sauce. Stir the meat to infuse the spices, then add the coconut water to the boil, then lower the heat to a simmer. When the water in the pot is almost empty and slightly greasy, the meat is soft and the fat is clear, the piece of coconut rice is sticky and greasy enough to meet the requirements of the delicious coconut stew. Braised meat finished with a characteristic golden brown color is very beautiful, can be eaten with hot rice, sticky rice or bread, white porridge is very suitable. Pork ribs rim with coconut milk Resources: – 600 grams of pork ribs – 150 ml of coconut milk – 2 tablespoons fish sauce – 1 tablespoon sugar – 3 minced garlic cloves – 1/2 teaspoon of seasoning powder – 1 chopped purple onion – 1 chopped chili pepper 1/2 teaspoon pepper Making: – Step 1: Wash the ribs into a bowl and add a little salt, seasoning powder, pepper, garlic and onion, then mix well, marinate the ribs for 15 minutes to infuse spices. – Step 2: Put 1 teaspoon of cooking oil, 1 teaspoon of sugar in a small saucepan and turn on the low heat to turn the color of the cockroach into the frying ribs. – Step 3: Add coconut milk, fish sauce and stir, then add a little water, break the lid and simmer for the ribs to boil, then turn on low heat. – Step 4: Rim until the sauce matches and the ribs are beautiful golden brown, just soft, season to taste, add chili and chopped green onions, then turn off the heat, scoop the ribs with coconut milk. to disc. Young coconut sweet soup with pandan leaf jelly Resources: – 400g copra – 1 bunch of pineapple leaves – Curettage coconut – Jelly powder – 300g white sugar – 100g of semolina Making: Step 1: Grind the pandan leaves – When you buy the pandan leaves, wash them and cut them into small pieces. – Then you put in a blender, puree with a little water. Then you filter the crushed pineapple leaves through a sieve, take out the juice and remove the body. Step 2: Cook the pandan leaf jelly – You put the jelly into a large plate and mix well with 100g of sugar. Then, you boil about 600ml of water, when the water is boiling, you add the mixture of jelly and sugar. – Note, you should slowly, just put in you while using the patch to stir until the jelly and sugar dissolve completely, otherwise it will be clumped. – Next, you add the pineapple leaf juice just ground in step 1, stir well and pour the jelly into the mold. You can use a round shape, a heart shape, or a star or put it in a plate and cut it later. You wait until the jelly is frozen, then cut the jelly into long strands. Step 3: Cook the semolina – You let the tapioca flour soak in water for about 15 minutes and then take it to drain. – Boil a pot of water, then add the semolina, cook over low heat until the semolina turns clear, no more opaque. When the semolina is cooked, remove the semolina. – While you are waiting for the semolina to be ripe, you can wash the young copra and cut it into strands. Step 4: Cook young coconut tea with pandan leaf jelly – You put the grated coconut into the bowl and then knead with warm water, squeeze the coconut milk. Or you can use a box of coconut milk as well. – After that, you put the filtered water in the pot, boil it, and then add the semolina. Next, you add 200g of sugar and squeezed coconut milk, stir well. – When the coconut water boils, add the coconut fibers to the same amount of salt to make the tea taste better and stir well. Cook tea for about 5 minutes, then turn off the heat. Step 5: Complete – You take out the jelly mold to take out the pineapple, cut it into strands like young coconut fibers to make the tea look more beautiful. – After that, wait until the tea cools, then you put the pandan leaf jelly in the pot and stir it up to be finished! – If you like, you can add crushed roasted peanuts and roasted yellow sesame seeds on the tea surface to create an attractive fragrance. Sweet coconut sweet soup Resources: – Young copra: 100g – Grated coconut: 50g – Coconut milk: 70ml – Fresh milk without sugar: 300ml – Powdered energy: 200g – Sugar: 50g – Condensed milk: 40g – Ice shavings: 1 tray Making: Heat unsweetened fresh milk in warm form 30-40 degrees C. Then turn off the heat, mix with condensed milk to create a mild sweetness. Next, blend coconut milk, 20-30g sugar and grated coconut together for a smooth consistency to create a thick consistency. Mix the milk mixture into the smoothie, stir gently. So you have a delicious coconut porridge product for the next step in coconut pickling. Do not overheat or boil the milk, the milk will lose its substance, have a burnt smell and become dizzy. Do not use up the grated coconut, you should leave a little to mix with the dish will be very delicious and create a roughness. The sugar used in smoothies is the white diameter, giving a dish milky white color. If you use brown sugar, the juice will have an unattractive yellowish-yellow color. Mix the flour with 5 – 10g of sugar to make the pearls taste slightly sweet. Boil the water very hot, pour it slowly into the flour mixture, mix gently with spatula until a smooth dough is formed. Squeeze the dough into small balls and boil for 10-15 minutes. Take out the pearls and put them in cold water to make the pearls clear and chewy. Bubble dough can only use hot water, if you use cold water, the dough will not form a block, but a thick melted mixture, not forming. Do not add too much sugar to the flour, as there will be condensation when mixing the flour. For easy mixing of dough, you can wear nylon gloves and knead lightly. The dough is when it has the same plasticity as a child’s clay, avoid kneading too long, the dough will be bottle. It is possible to boil the pearls more carefully so that when facing a cold environment, the pearl will be moderately soft without being hardened encounter ice when eating pickled coconut. Cut young copra into thin, long pieces to taste. Delicious young copra will have a very mild sweet taste, smooth but cool like a jelly, without a sour odor and has a milky white color. You turn the ingredients you just made into the bowl, add crushed ice and fill with coconut porridge. Jinn (Synthetic) Photo: Collectibles

However, for gourmet, meticulous, they will always pay attention to the taste of noodles and the order in which they are cooked. Cook noodles with seasoning first or noodles in first To find out this, a very interesting little experiment with noodles was conducted to find out how to cook the best noodles. Accordingly, the experimenters will cook the same noodle in two different ways. At the same level of water, one way is to boil the water, add the noodles and then add the spices in the noodle package and cook. Illustration. The second way is to boil water, add spices and then add noodles, cook. In the end, the results obtained that surprised many people was that the way to cook the noodles in the water first was better than the seasoning package first. Most of the experiment participants, when trying the noodles, agreed that the noodles that were eaten first were chewy and taste better. As for the seasoning package first, the noodles are broken and not delicious. The reason is found out that if you put the seasoning package in first, the boiling water will lower the temperature quickly, if you add the noodles at this time, it takes longer to boil the noodles, so the noodles are more fragile. How to cook delicious standard noodles, ensuring health Step 1: First, boil a pot of water, then drop the noodles and a pinch of salt in blanching because the salt has the effect of causing the cooking oil in the noodles to precipitate, this oil makes you feel greasy when eating noodles. Wait a moment for the noodles to be soft and ragged, then spill them out. Step 2: Put the package of herbs and spices into a pot of boiled water. This separate cooking of seasoning makes the oil contained in the noodles and the starch of the noodles not precipitate, making the broth clear, bar, and not thick. Note, the percentage of water and the rate of seasoning must be consistent. Step 3: Finally, when the pot of water is boiled, now add the poached noodles on top, add some ingredients you like to eat such as meat, vegetables, stir well and then leave out of the bowl. Note that the ingredients also need to be cooked first. Finally, just put the noodles in a bowl and enjoy!

Illustration. Not everyone knows that lemon juice is a miracle that helps women fight nasty pimples. This type of water helps open pores, disinfects to avoid inflammation and improves the skin of your girlfriend. Usage is very simple, take a cotton swab soaked in lemon juice and apply it on the acne-prone skin. Leave for 5 minutes, then repair with cleanser. Because lemons are mildly acidic, they exfoliate and regenerate the skin so they should only be used twice a week. Also, remember to use sunscreen when going out to protect against environmental aggressors. Lemon honey If you want to have smooth white skin, without acne, to prevent aging, a lemon honey formula is not a bad suggestion for you. As we all know, if lemons are effective in preventing acne, the honeydew will act as a natural antibiotic. Combining lemon and honey makes an extremely effective acne treatment. The method is as follows, you take lemon juice to squeeze the water and bring it with honey. Clean the face then apply lemon honey mixture evenly to the acne skin or can be applied over the entire face. Leave for about 15 – 20 minutes, then rinse with cleanser. Note, should use 1-2 times per week for maximum effect. Lemon egg white For women who love beauty, then surely lemon and egg whites recipe is no stranger. Lemons have the ability to prevent and treat acne, while egg whites have the effect of exfoliating, removing dirt and excess oil on the skin. In particular, the protein content in egg whites also supports healthy skin. Therefore, when combining these 2 ingredients, it will be possible to create a very effective skin care and acne treatment. To do the following, you take lemon juice and add egg whites. Use a spoon to beat the mixture evenly to impose the foam. Then, apply the mixture evenly on your skin and let it sit for 5-10 minutes. When you see the mask is starting to dry, wash your face with a cleanser. Should apply this method 1-2 times per week, avoid using a lot because it easily causes dry skin. Lemon and refined salt Masks from fresh lemon and refined salt have the ability to help clean dead cells hidden deep under the skin while increasing anti-inflammatory and antibacterial properties to help the skin effectively prevent acne. For a lemon and refined salt mask, mix the lemon juice with the salt until it is dissolved. Note to add 2 tablespoons of warm water and then put the paper mask on. Wait for the mask to penetrate evenly, then apply on the skin, leave for 10 minutes, then remove and then wash your face with cleanser. This formula helps to both exfoliate and aid in effective acne prevention. Recommended, should only be used 2 times per week to achieve the desired effect.

Recently, on the 30th anniversary of its establishment, Ajinomoto Vietnam Company has introduced to Vietnamese consumers a completely new seasoning product called AJI-NO-MOTO UP High-Quality Multi-Purpose Seasoning Powder. The product not only helps to cook more delicious dishes thanks to its ability to highlight the natural deliciousness of each ingredient, but also saves time in the seasoning process. AJI-NO-MOTO UP premium multi-purpose seasoning powder helps to cook better thanks to the ability to highlight the natural deliciousness of each ingredient. AJI-NO-MOTO UP multi-purpose seasoning powder is easy to apply to all kinds of dishes from simple to sophisticated, helping to highlight the natural deliciousness of the ingredients, ensuring “good taste”. for each dish, to make daily cooking become a joy for housewives, contributing to delicious and warm meals of every Vietnamese family. With light yellow powder, AJI-NO-MOTO UP is the perfect combination between AJI-NO-MOTO MSG, pork bone extract powder and selected ingredients such as palm oil, onion powder … can be used in combination with other basic spices such as salt, salty spices, sugar … to harmonize and match the family’s taste. Products can be combined with other basic spices, bringing harmonious taste to all dishes. AJI-NO-MOTO UP High-Quality Multi-Purpose Seasoning Powder is the perfect combination of selected ingredients and a closed production process using modern technology from Japan, from the selection of raw materials. to the final product, quality indicators are always strictly controlled to ensure the best quality products reach consumers. Products are now sold at traditional grocery and markets in the southern provinces and CO supermarkets. OP Mart, MM Mega, Big C, Lotte, Aeon, Vinmart, E-mart nationwide. With outstanding features, high quality multi-purpose seasoning powder – AJI-NO-MOTO UP will surely bring the experience of using new spice with convenience and quality, becoming a valuable assistant for people. Vietnamese housewives in preparing dishes every day, bringing delicious and warm meals to all families./. Ajinomoto Vietnam Company was established in 1991 with the mission: “Contributing to the further development of the country of Vietnam, contributing to bringing happiness and health to the people in Vietnam through a moist culture. real and develop food resources ”. Currently, the Company is trading in the main areas including spices, food and beverages. With the “unique features” in the food and health sector, we are conducting pioneering activities called ASV (Ajinomoto Group’s Shared Value Activity), to contribute to solving the urgent problems of the society through production and business activities of the Company. Ajinomoto Vietnam is helping to improve the nutritional status of a healthy life, develop food sources in the agricultural sector and aim to become a typical citizen in energy and natural resource saving activities. . Ajinomoto Vietnam Company has 2 factories in Bien Hoa and Long Thanh, Dong Nai Province; 3 distribution centers in Long Thanh, Hai Duong and Da Nang with more than 60 sales branches. The total number of employees working nationwide is more than 2,300 people. For more information, please visit https://www.ajinomoto.com.vn.

Wash your face clean One of the mistakes men make comes from thinking that all types of cleansers are the same in ingredients and use. However, each skin type is only suitable for certain types of products. According to the Mens Journal If the guy has sensitive and irritable skin, avoid scented cleansers. The skin is having problems such as acne, large pores, find suitable treatment products. Wash your face 2 times a day to make sure the skin on your face is always clean and healthy. Men need to choose the right cleanser for the skin. Photo: Ameblo. Use sunscreen Regular use of sunscreen after 3 hours is essential when taking care of skin in the summer. Sunscreen has 2 types are for face and body. Sunscreen products for the whole body are often oily, and when applied on the face, it will cause an unpleasant, greasy feeling. The sun protection recommended by experts is 30-50 SPF. This is the skin care step that must be maintained daily. Sunscreen should be used 20 minutes before leaving the house and reapply after swimming or participating in activities that excrete a lot of sweat. Sun protection is an important step in skin care. Photo: Huffington Post. Moisturizing This is an important step of care after cleansing for a fresh and healthy face. Guys should apply moisturizer after bathing. Meanwhile, the skin still retains certain moisture. However, you should only apply enough amount to penetrate the skin, do not use too much to avoid wastefulness and clogging the pores. Each week, you should exfoliate your skin about 2 times to help clean skin deeply, remove dirt from pores and dead cells. Thanks to that, the face will always be bright and absorb moisture better. Moisturizing keeps skin fresh and healthy. Photo: WWD. Do not smoke and rest properly Smoking is unhealthy and has many harmful effects on the skin. This bad habit narrows the blood vessels in the top layer, depriving the skin of oxygen and losing nutrients. Getting enough sleep will contribute very positively in improving the skin. Following a reasonable diet with lots of fruits, vegetables and whole grains will help men have healthy skin during hot weather. Eating plenty of green vegetables helps to improve men’s skin. Photo: Healthy Care.

In addition, soy sauce also contains trypsin and if combined with egg whites will greatly reduce the nutritional value of eggs. This is not good for the human body by absorbing less nutrients that eggs bring. So a little white salt sprinkled on the egg will ensure that the flavor of the dish is enhanced and retains the required nutrients of the egg. Another habit to get rid of is to beat eggs evenly with onions and then rinse them. However, by doing so, the eggs and onions will sometimes be unevenly cooked or the inside is unripe but the outside is ripe, the scent of onions will not have a chance to radiate. The best way to use the onion is to put the onions in the fat first, when the onions release a new aroma, put the eggs in so that the onions and eggs both smell good. In addition, boiling eggs too well is also a wrong way to cook. This comes from the anxiety that eating raw or undercooked eggs is unhealthy, so many people boil eggs thoroughly to eat peace of mind. However, this is a misconception that the cook should immediately discard. Over-boiled eggs make the yolks inside will have gray streaks, frumpy and slightly sulfur-smelling, the whites are as chewy as rubber. Eggs that are boiled for too long are also susceptible to protein degradation, affecting health. We should just put eggs in the pot, add cold water, boil. Then take the pot out of the stove, cover and leave for 10 minutes for the eggs to dig, for 15 minutes to make the eggs just cooked. The habit of cooking meat with braised eggs with sugar to get the color of many people is also a mistake to give up. Because doing so will cause the amino acid fructose protein in eggs to combine with lysine to create a compound that is difficult for the body to absorb, which adversely affects the digestive system. According to Family & Society

Thinly sliced ​​meat is seasoned to taste. According to the elders in the locality, tré dish appeared from the Tay Son uprising, this dish is often stuffed into a ceramic bowl, buried in the corner of the kitchen to ferment to eat during Tet. And later on that dish was called the camp to the city. Tré is made from simple and easy-to-find local ingredients such as pork head, beef or lean pork. Pork head meat (ears, nose, cheeks), cleaned and boiled, sliced ​​to absorb spices easily and when the package of meat is easy to stick. Depending on preference, in addition to head meat, someone also uses skin or bacon. Meat after slicing, taste with salt and pepper to taste. Mix the meat with galangal, garlic, crushed rice. All spices are put into the brass bowl, mixed with the meat, and squeezed to absorb. Next is the wrapping stitch. Spread the banana leaves, clean young guava leaves, lay them flat on top and spread the mixture evenly on top, then roll it up tightly, firmly then cover the outside layer of new rice straw “coat” and tighten two ends are flat. Thanks to the elaborate package, Binh Dinh can be stored for many days. According to the experience of local people, the tea package must hold hands tightly, so that when opening the leaves, the leaf curls into an eye-catching block. It sounds quite simple, but if you are not used to it, it can be difficult to squeeze the discrete meat into a ball. After completing the “packaging” stage, the tea is fermented naturally, after 2 to 3 days it will ripen by itself, the spices will be absorbed together to create a characteristic flavor of the dish. After eating, people peel the straw and leaves outside, use chopsticks to beat the pieces of meat together, and then place them on a plate. When using it can be rolled with rice paper and raw vegetables, or sour food and dipped in garlic chili sauce or chili sauce. For people in Central Vietnam who are far away from the country, getting a few blows on Tet’s day is not as meaningful. Nowadays, tea dish is very popular with Quy Nhon people, so there are quite a few shops selling specialties here. Enter the restaurant, order a little chili and fresh garlic, with a cup of wine, there is nothing more interesting.

Cooking tips with oil-free fryer First, always imagine in advance what you will cook to actively prepare. For example, every meat dish we can marinate from the night before, overnight is just enough to taste, get up in the oil-free fryer the next morning, set the time and temperature to have breakfast or lunch. . If you plan to cook many dishes at once, consider the order accordingly. Cook dishes that are not marinated first, for example fried tofu, spring rolls … then make dishes such as chicken, ribs, barbecue … to avoid the case that the pot is sticky with sauce, you must wash it to continue cooking. Sauce dishes can be lined with foil, parchment paper or banana leaves to be clean and easy to wash (but will have to turn over during cooking to be both sides). If it is a banana leaf, you should use a slightly larger leaf or lay a stack of 2 leaves is also okay, because the leaves will curl. There are many marinade recipes, but if you do not have much time, you can take advantage of some of the marinade in the bottles sold at supermarkets and stores. The oil-free fryer is no substitute for the traditional oil-frying method. Certain dishes such as spring rolls, or deep-fried dishes … should be fried with oil first to cook about 70-80%, then fry in an oil-free fryer. This way makes the dish crunchy, delicious and reduces the feeling of being fed up with grease. For large, whole meats, such as chicken drumsticks; then you should scratch on the surface of the meat to absorb the spices evenly, set low heat for a long time to cook from the inside out, then raise the heat for a short time to have a crispy surface. , glossy. For example, with grilled chicken thighs you can let 180 degrees C for 15 minutes and then increase to 200 degrees C in 3 minutes. All recipes are only relative, because each household uses a different pot, different quantities of food … so it is not possible to apply the same level of time and temperature. If you are new to using it, you should pay close attention during the baking process to draw out the right time and temperature formula, do not depend on the pot too open to burn. Here are 3 recipes with Thu Thuy’s oil-free fryer. The sisters refer together! 3 recipes with oil-free fryers Grilled meat skewers in an oil-free fryer Ingredients for skewers grilled in an oil-free fryer: 500g of meat (should choose fatty shoulder meat), 1 large spoon of chopped purple onion, 1 large spoon of chopped garlic, 3-4 chopped lemongrass plants at the beginning and the end, chopped up, 1 big spoon of oyster oil, 1 half large spoon of soup powder, 1 big spoon of sesame oil, 1 big spoon of roasted sesame seeds, 1 big teaspoon of condensed milk, 1 little water. How to make grilled skewers with an oil-free fryer: Marinate meat with all ingredients, squeeze evenly, and refrigerate for at least 2 hours or overnight. Before baking, squeeze a little lemon (about half a fruit), squeeze it to make the meat softer and then use a skewer of meat. Note that the skewers are not too thick for the meat to cook evenly. Bake the meat at 180 degrees C for 8 minutes and then turn the grill over for another 3-4 minutes. Please note that you should adjust the pot at home to draw out the most suitable time and temperature! Roasted peanuts in an oil-free fryer With peanuts you can roast 180 degrees C in 7 minutes. The finished product is a delicious crispy roasted peanut dish. If you want to make salt-roasted peanuts, you can leave it to 180 degrees C for about 4 to 5 minutes and then remove, mix with a little oil then put in an oil-free fryer for another 200 degrees 2 to 3 minutes (adjust the pot and peanuts size). After that, bring the finished product and mix with salt. Cashews, pumpkin seeds, sunflower seeds … can also be used to roast with an oil-free fryer. Grilled sweet Potato For delicious baked potatoes, you should choose a wilt potato a little, now it will produce more honey will be better. Then put the sweet potato in an oil-free fryer and let it sit at 180 degrees C for 15 minutes and then turn over for another 10 to 15 minutes. This dish has absolutely no fixed heat recipe because depending on the size of the potato, everyone can keep cooked potatoes. Wishing you success with the dishes using the oil-free fryer! According to the Vietnamese lifestyle

Resources: – 1/2 carrot – 1/4 big cabbage – 3 mushrooms – 50g bean sprouts – 50g of sprouts – 1 tablespoon sesame oil – 1 teaspoon pepper – Salt, seasoning seeds – 15 spring rolls – 2 teaspoons of flour Making: – Cut cabbage 3-4mm thin, washed to drain. – Cut mushroom, erect mushroom and slice into thin slices. – Peeled carrots, finely grated. – Wash bean sprouts, drain. – Cut vegetable root, wash, drain. – Dissolve the flour in 1 bowl of water. – Heat the pan, add two tablespoons of cooking oil to the pan evenly, add cabbage and carrots to the pan, then add bean sprouts, mushrooms, and sprouts to the island for about 30 seconds. – Season with sesame oil, pepper, 1 teaspoon sugar, 1 pinch of salt, 1 teaspoon of seasoning seeds to taste, stir the vegetables to infuse the vegetables. – Spread the spring rolls on a clean, wide surface, scoop a teaspoon of the vegetarian spring roll filling mixture in the middle of the cake, fold the edges on the sides, then fold the center edge, roll the vegetarian spring rolls. – At the bottom edge, apply a little tapioca water to prevent the spring roll from coming out. – Heat the pan, add cooking oil to deep fry the spring rolls, wait for the oil to boil, then drop each piece into golden fry. Pick up the rolls to a plate lined with oil blotting paper and then use it hot. Vegetable lotus seed soup Resources: Lotus seeds: 50 grams Fresh shiitake mushrooms: 50 grams Fresh Ganoderma: 50 grams Carrots: 1/2 bulb Young tofu: 1 piece Coriander Spices: Soup powder, mushroom seasoning seeds, lotus seeds, pepper. Steps to be followed: Lotus seeds: You bring them clean and dry. If the lotus seeds have not been informed, you should remember to know how to reduce the bitterness of the lotus seeds. Carrots: Wash, peel, prune flowers and cut into pieces about 1 cm. Shiitake mushrooms, Ganoderma lucidum: Pick up, wash and take out to drain. Young Tofu: Cut into small pieces to taste. Cilantro: Pick up and wash, bring tangled. You put a small pot on the stove, add lotus seeds and pour cold water in. Bring to a boil, lower heat, simmer until the lotus seeds are tender. Don’t forget that you need to taste a little more seasoning seeds and broth powder. Soft lotus seeds, you add shiitakes and reishi mushrooms and boil for 6-7 minutes. Next will be the carrots and soft cooked. Finally, you add the tofu, tasting the spices to taste. Boil for 1-2 minutes, then add the peppercorns and turn off the heat. You spread the mushroom soup out, put the vegetables and the soup in a bowl, served with coriander. Chicken thigh mushroom mixed with satay Prepare: 3 – 6 chicken drumsticks.
1 stalk of celery + some cilantro.
2 teaspoons soy sauce.
1 teaspoon flour.
1 teaspoon ground pepper.
4 garlic cloves (depending on vegetarian taste you can add or not).
1 teaspoon sesame oil.
1 teaspoon roasted white sesame seeds.
2 tablespoons satay (you can give more if you like spicy food).
1 teaspoon of vinegar …
Perform: Chicken thigh mushrooms are washed with salt water and then tear the vertical strands into bite-sized pieces.
Boil the pot of water, let the mushrooms boil for 2-3 minutes, the mushrooms are just cooked, then north down, take out the basket to dry.
Crushed garlic, chopped. Add mushrooms, minced garlic, satay, vinegar, roasted sesame seeds, powdered wings, ground pepper into a large bowl, mix well.
Add soy sauce, sesame oil, celery into the above mixture, mix again, leave for about 5-10 minutes to absorb spices. Crispy corn pies Resources: Medium-sized corn (corn): 2 fruits Crispy flour: 2 tbsp Chicken eggs: 1 fruit Purple onion: 3 tubers peeled, minced Scallions or chives (can be substituted with cilantro) have been finely chopped Spices: Cooking oil / unsalted butter, salt, pepper Making: Corn is split into seeds, note when choosing corn, you should get the kind with moderate seeds, you can press your nails through. Grind the corn puree and add the purple onion, crispy powder, chives, pepper, and salt and mix well to make the corn infused with spices. After mixing the corn with spices, continue to add a mixture of 1 chicken egg and mix well. Place the pan on the hot stove, add 4 tablespoons of oil to the pan. When cooking oil floats, you scoop each spoon of the corn mixture into the pan (note a moderate amount), use a spoon to gently press the mixture to spread evenly and not be flat. You fry until the edges start to yellow, then turn to the back. After both sides are golden fried, you take them out to a plate, don’t forget to put oil blotting paper on the plate to make them taste better. You prepare a plate of raw vegetables, chili garlic fish sauce or chili sauce to serve with corn pies. Young tofu with shiitake mushroom sauce Resources: 1 pack of young tofu (can be purchased at the market or supermarket).
100g fresh shiitake mushrooms.
Scallion, 1 cilantro branch.
Spices: vegetarian oyster oil, soy sauce, salt, sesame oil.
1 teaspoon of flour.
Tools: Knife, cutting board, pot, kitchen … Making: Step 1: Shiitake mushrooms cut the old leg, rinse, soak in dilute salt water for about 15 minutes to clean. Then picked out thin slices to eat. Young tofu is washed, sliced ​​to taste, then steamed. Step 2: North pan on the stove, add 1 teaspoon of sesame oil. When the oil is hot, add the top part of the onion to the top and fry it. Next, add the mushrooms and stir-fry, add a little vegetarian oyster oil and soy sauce to stir thoroughly. Mix 1 teaspoon of flour with a little water, stir in a pan with mushrooms, taste to taste. Step 3: Finally, put the mushrooms with the sauce above into the plate of cooked young tofu. Spread the sauce over the beans with a spoon so that the tofu is evenly absorbed. So the food is done and ready to be enjoyed. Tieu Bao (Synthetic) Photo: Collectibles

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.

When processing shrimp, you should not season too much because shrimp already has a natural sweet taste, plus they are quite soft, so it is not necessary to add too many different spices, making the shrimp taste overwhelmed. completely. Women just need to add a little salt and pepper to get a delicious dish. Illustration. Shrimp thawed incorrectly Food, especially meat, fish and seafood, if thawed incorrectly for a few hours, will contain up to 10 billion germs / 1 gram of food at room temperature. Two common methods are quick thawing and slow thawing. Microwave Fast defrosting: The advantage is that it is quick, but susceptible to infection if you do not cook it immediately or freeze it. Take the right amount of time to avoid overcooking. Thawing time for small shrimp is about 30 seconds and large shrimp is about 1 minute. Slow defrosting: remains the best method for food flavor and texture and minimizing contamination. Thawing frozen shrimp is best kept overnight in a sieve. Limit direct immersion of shrimp in water, because shrimp will soak in water and affect muscle strength. If you are processing shrimp, you should avoid soaking the shrimp, because oil will cause burns during frying. Cook shrimp for too long Fish and seafood cook much faster than meat and poultry. The muscles in seafood are made up of bundles of fibrous protein cells. In seafood, however, these bundles are much shorter and the connective tissue that holds them together is much thinner. Overcooked shrimp will be difficult to peel, the meat will chewy and reduce the sweetness. Do not cook shrimp shells and heads Maybe you didn’t know: The head and shells of the shrimp help retain the most flavor of shrimp and also contain a lot of calcium. Keeping the shells of shrimp while cooking will help the shrimp dish taste sweet and fragrant. In addition, the shrimp head can also be used to cook various types of soup such as gourd soup, squash soup, and melon soup. To get the most out of the head, including the antennae, you just need to remove the shrimp feces. Then puree the shrimp, filter the water and use that water to cook the soup as usual. The soup is guaranteed to be sweet and very “bring rice”! In general, it only takes you a few minutes to process shrimp, namely: Boiling: When boiling shrimp depending on size: small and medium shrimp takes 3-4 minutes, large shrimp takes 5-8 minutes. When ripe shrimp look a bit cloudy, some will float on top. Bake: Great for large shrimp and seafood. For added flavor, you can marinate with a little fish sauce, salt, and pepper. Baking time takes 3-4 minutes and remember to stir shrimp while baking. Pan: Use 1 teaspoon of butter or olive oil, cooking oil in the pan, add a little seasoning, depending on you. Let the fire just turn continuously, the shrimp turn to a beautiful red color that is ripe, you will take 3-5 minutes. Frying: Flour roll shrimp, shrimp wrapped with rice or potatoes need a crispness and a golden color. Fry at a temperature of about 190 degrees Celsius, for about 3-5 minutes, depending on the size of the shrimp, the amount of oil and the temperature. Steaming: Put some seasoned shrimp into the steaming tube, depending on the quantity and size of shrimp, it will take about 3-5 minutes.

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

Grilled pork hybrid dish with bamboo tube. According to Ms. Lien, this dish is not processed too fussy but requires meticulousness, it is important that the ingredients are fresh, including the outer bamboo tube. “Meat must be delicious, fresh, with fat and lean skin, balanced and fresh. And the bamboo tube must also be very fresh, when customers order, we cut the bamboo in the morning, then the bamboo will be sweet and fragrant. And when the meat is grilled, it is delicious. After marinating and letting for about 15 minutes to soak the spices, the pork is put into a bamboo tube, the end of the tube is covered with banana leaves and grilled over embers or in the high pressure oven for about 1 hour. Pork is seasoned and left for about 15 minutes. For grilling on a charcoal stove, grill is very important. To avoid burning, the griller needs to observe to turn the tube over, so that the meat is cooked evenly. When the bamboo tube outside is scorched yellow, the aroma of meat spreads can be enjoyed. Pork grilled on bamboo tube will look like steamed pork because it is grilled through a layer of bamboo, so the meat is fragrant while keeping the softness, the skin is crispy, the fat is fat but less greasy. The cooked meat does not smell smoke, coal ash, is not too dry due to dehydration. This dish is served with salt green chili and herbs. The pungent taste of the chili and the aroma of the meat create an attractive dish for visitors. Ms. Nguyen Thi Hoai Bao, from Quang Phu town, Cu Mgar district, Dak Lak province, when enjoying this dish, feels, “The dish has a unique characteristic of the Central Highlands, the taste is very delicious and rich. Ede people are infused with spices, so it feels difficult to describe when eating, including lemongrass, galangal, pepper, and the taste of some leaves that only people have. New people in the Central Highlands have “. After seasoning, the pork is put into a fresh bamboo tube. According to Ms. Nguyen Thi Ngoc Anh, Chairman of the Board of Directors of Ko Tam Ecotourism and Community Culture Company, the steamed hybrid pork dish, grilled bamboo tube is processed according to the traditional cuisine of the Ede people in Dak Lak. and blended, marinated with natural ingredients available, so that brings its own unique flavor here. In particular, hybrid pork is an ingredient that makes the dish unique, because hybrid pigs are bred from grass pigs (piglets) with wild boars. Along with the cooking process is a story about culture and environmental protection. That is why, recently, the steamed hybrid pork dish, grilled bamboo tube in Ko Tam tourist area was selected by the Vietnam Record organization to be in the Top 100 special dishes of Vietnam in 2020-2021. The end of the tube is covered with banana leaves. Ms. Nguyen Thi Ngoc Anh shared, “The province also introduced Dak Lak’s delicacies and the Institute of Records allowed people to check and evaluate many times, then announced and decided on the steamed pork hybrid dish, Grilled with bamboo tube, I am extremely happy because we have a story and we came up with a story when we do travel to create a regional specialty dish and preserve the varieties that heaven was born with. in my country “. The Ede people often used the way of baking on charcoal stove, repeatedly turning the meat in the tube well and not being burned. Thus, along with grilled chicken rice dish was in the Top 100 specialties of Vietnam (period 2011 – 2016), up to now, Dak Lak province has 2 dishes in the Top 100 of Vietnam. Along with that, in recent years, the dishes are made from the available ingredients of the local ethnic people such as bitter tomato soup, dried fish tomato salad, dishes from rattan buds, cloves leaves, … shows more and more in the menu of restaurants, eateries and is favored by customers. From the traditional ingredients and cooking methods, many chefs have suitable variations to suit the tastes of diners, creating a rich variety of dishes while still retaining the unique features in the cuisine of the local ethnic community./.

Antioxidant serum is ideal for use in the morning, after you wash your face, apply toner and before applying moisturizer or sunscreen. And if you are wondering which antioxidant serum to choose is the best choice, check out some of the following products. 1. Eau Thermale Avene A-Oxitive Antioxidant Defense Serum (About 1,016,000 VND) In this French-based serum bottle, vitamins C and E will help stop the attack of free radicals and prevent aging caused by the sun. Along with that, Hyaluronic Acid will help to inflate the skin, provide moisture and bring your skin a beautiful, cool glow. And like so many other Avène products, this serum also contains mineral water from the south of France, perfect for sensitive skin. 2. La Roche-Posay Anthelios AOX Daily Antioxidant Serum with Sunscreen (About VND 981,000) If you want to save time in the morning skincare, prefer to use the right products “one arrow hit two targets”, this serum will surely make you satisfied. The serum contains antioxidants such as vitamins E and Cg, baicalin along with an SPF 50 sun protection factor that will both neutralize free radicals and help protect your skin from the sun. One more thing impressive, the formula of this serum does not contain oil, nor does it contain parabens or fragrance, and does not clog pores, so oily skin, acne-prone and sensitive skin can be assured. use, not afraid of irritation or pimples. 3. Klairs Freshly Juiced Vitamin Drop (About 405,000 VND) Some products contain active ingredients that are potentially irritating to sensitive skin. However, you can rest easy using this soothing serum from Klairs. The product contains 5% vitamin C, which contributes to protect your skin from the factors that cause aging from the environment. This serum bottle will help improve skin texture even more smooth, bright. And yet, the serum also has the ability to fade acne scars, “light up” the dull areas and you will easily reach the threshold of beautiful skin without defects. 4. Olay Regenerist Regenerating Serum (About 600,000 VND) This thin, light, fragrance-free serum contains ingredients that help lift the skin including Amino-Peptide Complex II, vitamin E; Carob powder extract will help remove dead skin, moisturize the skin. The product helps to penetrate deep into the skin’s depths, improving the skin from within. The serum bottle is also suitable for almost all girls, even those with acne-prone skin can use “deliciously”. 5. Paula’s Choice Skin Recovery Super Antioxidant Serum with Retinol (About 1,150,000 VND) This antioxidant serum vial also includes retinol – ingredients that help smooth the skin, stimulate collagen production, while still doing a good job of protecting your skin from free radicals, or harmful effects. causes damage to the skin from the environment. Paula’s Choice serum bottle is friendly to dry skin as it provides a large amount of moisture, along with lots of good nutrients for the skin. 6. Eva Naturals Vitamin C Serum (About 639,000 VND) Vitamin C is a powerful antioxidant that helps to protect your skin from free radicals and helps to leave skin feeling brighter and supple. This antioxidant has a 20% concentration in the Eva Naturals serum bottle, along with ingredients such as retinol to smooth, tighten skin, niacinamide to help restore skin, hyaluronic acid hydrating and salicylic acid. remove dead cells. And with more than 21,000 5-star reviews on Amazon, this serum bottle is really an ideal choice that women should consider. Source: Bustle Photo: Internet

Grilled chicken rice is a specialty of the Central Highlands people Recently, the steamed hybrid pork with bamboo tube in Ko Tam tourist area (Dak Lak province) was selected by the Vietnam Record organization in the Top 100 special dishes of Vietnam in 2020-2021. After seasoning with pork, the pork will be put in a bamboo tube Boiled hybrid pork with bamboo tube dish is processed according to the traditional cuisine of the Ede people in Dak Lak and is mixed and marinated from the available natural ingredients, thus bringing its unique flavor here. Hybrid pork makes the dish unique, crossbred pigs are bred from grass pigs (pigs) with wild boars. Along with its processing, food is a story about culture and environmental protection. Ms. Tran Thi Kim Lien, deputy chef at Ko Tam tourist area (Buon Ma Thuot city, Dak Lak province), said that this dish main ingredients are hybrid wild boar and other natural spices can be seasonal changes. In it, the most typical spices are chili, green pepper, cilantro and white leaf. This dish processing does not need to be too fussy but requires meticulousness, it is important that the ingredients are fresh, including the bamboo tube. Chicken is marinated grilled over embers Grilled chicken served with lam rice is one of the famous mountainous specialties of the Central Highlands people. According to people here, the dish comes from the Ede ethnic group in Buon Don (Dak Lak). Later, specialties were processed by the people of the Central Highlands with many different styles. Grilled chicken served with lam rice feels the taste of the Central Highlands Chicken used to grill must be genuine backyard chickens, silk type, weighing about 1kg, if the meat is too small, the meat will smell too big. Chicken after cleaning, pecking the intestines and leaving the whole chicken, broken it flat, marinated with salt and chili, lemongrass and a little honey for about 30 minutes, brought out to grill on embers until turned yellow, aroma is to be. Grilled chicken is indispensable for a cup of green leaf salt, a leaf that smells like basil. Grilled chicken is served with soft, sticky rice.

This facility is located at address 17, group 10 Trinh Luong, Phu Luong, Ha Dong, Hanoi and was hired by Mr. Nguyen Dang Dat, born in 1992, to produce. Functional forces have seized thousands of cans of 3.5-liter laundry detergent under various brands. Along with that are hundreds of boxes of finished goods and many plastic cans, labels, cartons used to close the finished product. In addition, the interdisciplinary force also seizes a lot of raw materials and chemicals for the production process. Lot of soap was seized. This information quickly made the housewives worried. Ms. Phan Viet Phuong – Thanh Xuan, Hanoi, said that she just bought a barrel of laundry detergent online for 350 thousand 6 cans of 3.5 liter detergent. When Phuong reviewed it, the laundry water she bought was exactly the same as the seized laundry water. Every time she did this laundry with laundry detergent, she found it more viscous than the laundry detergent of the big brands, but the scent was very fond of her, so she still used it normally. Doctor Nguyen Thanh – Former Head of Examination Department, Central Dermatology Hospital said that fake laundry detergent can cause hand dermatitis, skin irritation. Those who have bought soap, who suspect that counterfeit goods are found, find that other ordinary soap is best washed again thoroughly. People with sensitive skin should also choose detergents that are suitable for their skin to avoid irritating the skin. People who directly touch the detergent and soap with their hands, and then feel the skin is wrinkled and even itchy, stop immediately without touching the soap, should use additional protective gloves. Affected hands due to abuse of detergent. According to this doctor, the stronger the chemicals have the ability to clean and disinfect, the stronger the acidity and alkalinity, the more alkaline the more acid, the more damage to the skin, contact dermatitis and other skin symptoms. Many cases come to see doctors because of rough hands, peeling skin, the main cause comes from household detergents. Associate Professor Tran Hong Con – Lecturer of Chemistry Department, Hanoi University of Natural Sciences, also said that it is necessary to find out what substances in fake soap are protected brands in Vietnam to be able to identify. affecting the health of users or not. According to Associate Professor Con, normally soap production is mainly surfactant, water softener. Some high-end companies add products that are emollients, not on the skin of the hands. However, Associate Professor Con said that if the product is too poor quality, it will rough the hand skin. Aromatherapy in soap, 90% of products are synthetic flavors. Quality of this fragrance depends on high-end or low-end products. Associate Professor Con recommends that people choose safe products with clear origins. If a product costs 200,000 VND, if it is naturally sold for a cheap price, half of it is definitely not a safe product.

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.

Prepare:

• Rice

• Raw pork

• Country

Making

To boil the meat with the rice cooker first, you wash the rice and put it in the rice cooker. Then place the washed pork, containing some sugar on the meat (for faster cooking) on ​​the rice surface. Add water, cover and press the button. However, you need to add more water than you would normally cook rice. With this cooking method, when the rice is cooked, the pork meat will also cook. Not only that, the sweeteners and nutrients from the meat will also seep into the rice grains.

Illustration.

Now you just need to take the meat out, slice it thinly and eat it. When processed in this way, the meat will not smell greasy, not too fat, not greasy. Not only that, but the grain of rice has a fatter and more aromatic taste. Such a wonderful combination.

Try this new way of cooking rice, boiling meat, you will feel new flavors instead of the already too familiar meal every day.

Alternatively, you can also steam the bacon in just the following way:

Step 1: The bacon is just washed, scrape off the skin, then squeeze it with salt to reduce the odor.

Step 2: Strain off the upper lean meat and separate it to make it easier to roll and taste better.

Step 3: Marinate the meat with: 1 teaspoon of soup powder + 1 teaspoon of pepper + 1 teaspoon of rice and sugar + 1 teaspoon of oil rice + 1 teaspoon of sesame oil + 1 teaspoon of white wine rice + a little water color, stir Keep in the refrigerator cooler for about 1 hour.

Step 4: Roll the meat and use the string to put it in the steamer for about 30 minutes. Check that the meat is not done by skewing it through the meat. It means that white water comes out, it means the meat is done.

Step 5: Take out a plate, slice the meat into circles and enjoy it hot!

Wish you success with the delicious pork cooking tips shared above!

1. Grasshopper (Takatan)

It is said that once eaten, it will be difficult to stop. This is a popular snack in Thailand, it is crunchy, delicious and is compared to popcorn. After being deep-fried, grasshoppers will be coated with chili powder, spices, creating a different flavor. Its crispy skin cracked, fragrant, and crunchy in its mouth.

2. Scorpions

You will certainly be amazed at how delicious this dish is. Don’t worry about the scorpion is poisonous, the venom is stored in the tail, and the seller gets rid of it before making it a dish. The brave guests who have tasted, said that this dish is quite similar to fried chicken wings with sweet salty sauce.

3. Flour worm

Deep fried dough is like french fries, has a delicious, crispy, fatty taste, is one of the snacks that are extremely loved by Thai people. Although it looks a bit intimidating, but the taste is delicious, it is worth a try.

4. Moo Ping (Meat skewers)

Thai street food is popular with skewers of fish, shrimp, squid and Moo Ping. Moo Ping is a dish made from pork, grilled with tamarind sauce, fish sauce, sugar, rice flour, onions, has a very sweet and spicy taste. Although this dish is extremely eye-catching and attractive, you should pay attention to buy at clean stalls.

5. Goong Ten (Dance Shrimp)

This is a famous specialty in northern Thailand. Literally, the shrimp are still alive, skipping in bowls, a dish just for the brave. After being washed, river prawns add spicy spices, mix well like salad. When you put shrimp in your mouth to chew, you will feel the pungent taste in your throat, combined with the salty taste, this combination makes many visitors love.

6. Larb Mote Daeng (Red Ant Eggs)

Red ants and its eggs are mixed with some spices, coriander, onions, chili … to create a sweet and crispy sweet and sour dish. Ant’s greasy taste combined with many other spices create an unforgettable dish.

7. Ab Ong Or (Thai roast pig brain)

Pork urchin is a strange dish in northern Thailand, requiring diners to have a little courage. Pork gourd will be seasoned with kapi (shrimp paste), lemongrass, lime leaves, dried chili, and other herbs, and then wrapped in banana leaves, grilled or roasted over low heat. Most locals will roast pork brains on a charcoal stove, making the dish very fragrant.

8. Crispy frog

This dish has a taste like chicken, the way is similar, breaded then deep fried with garlic. Although the taste is delicious, its appearance in the eyes of Western visitors is very frightening.

9. Soak chicken feet

This dish is often served with vermicelli or dumpling. Thai people make this dish very carefully, it takes hours or days for the chicken feet to soak the spices. This dish is very suitable for sitting, chatting with friends or simply as bait.

10. Luu Muu (Raw pig’s blood)

Pork blood is mixed with many spices, served with peanuts, lemon leaves. This dish very few people dare to try, often found in pubs.

• Unfortunately if you eat a piece of chili in a certain dish, tell you to seek the help of foods such as milk, ice cream, and yogurt. The casein in milk inactivates capsaicin, the chemical that makes chili peppers spicy.

• Or you can also eat a piece of sugar, which helps absorb some of the essential oils of the chili and reduces the burning sensation.

Prevent skin irritation when slicing chili

In the case of chili cut, to avoid blistering of your hands, you can apply the following tips:

Illustration.

• Cut a piece of potato applied to 2 surfaces of the knife.

• Just slice the chili, just dip the knife in the water to the side.

• Before slicing the chili, put the chili in the freezer or soak the ice in the refrigerator for about 10 minutes, then just take the chili out and cut it as usual.

• In addition, you can also use cooking oil or olive oil on the knife and hands before slicing the chili. The oil applied to your hands is the protective film for the skin of your hands.

To be extra careful, you should put on gloves when slicing chili.

Reduces burning sensation when exposed to chili

• Apply wine to the skin that is burning. Alcohol in the wine will help dissolve the capsaicin of the chili and gradually reduce the burning sensation.

• Apply cow’s milk, yogurt on the burned skin.

• Use a clean towel to dip a little cooking oil, rub it on the burned area

• You can use up to dishwashing liquid and rinse with cold water.- Dissolve baking soda in water and dip your hands in. Rinse with cold water.

Simple as that, please save and apply!

• 1 goose weighs about 3kg;

• Purple onion, ginger, lemon, chili, garlic;

• Fish sauce, salt, white wine or cooking wine.

Illustration.

Making:

Step 1: Preliminary processing of raw materials

• To make it easy to remove the feathers, when you boil the water, add a handful of salt. This is how to help remove all the hairs on the skin of the goose. If you buy pre-slaughtered goose, skip this step.

• After the hair has been cleaned, rub the alcohol and ginger mixture on the skin to remove odors. Next, use lukewarm water to rinse the clams and let them drain.

• Dried onions, peeled, ginger washed, then baked fragrant, smashed.

Step 2: Boil the goose

• Put the goose in a large pot and then fill it with water. Next, add the dried onion, roasted ginger and a pinch of salt. Add 1-2 tablespoons of white wine to the pot. Alcohol will help eliminate fishy odors and enhance the smell of the dish.

• For high heat until the water boils, turn down the heat. During the boiling process, it is necessary to remove the foam to make the broth clear and delicious. – Let the pot boil and simmer for about 25-30 minutes. To check if the goose is ripe, poke the goose meat with a chopstick if you don’t see the red water flowing, it means the goose is cooked. With large, old goose you can soak in a pot of water for a while to make the meat cooked and not chewy.

• Ngan is cooked tightly into bite-sized pieces and placed on a plate.

Step 3: Mix boiled ngan dipping sauce

You can mix the dipping sauce according to the recipe below.

Ingredients: 3 spoons of fish sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of lemon juice, 1/3 teaspoon of MSG, 2 teaspoons of boiling water, chili, garlic, minced ginger.

Put boiling water, sugar, and MSG into the bowl. Stir well to dissolve the spices. Add fish sauce, lime juice and stir gently. Finally add the chopped garlic, chili, and ginger to the bowl of dipping sauce.