It is no coincidence that many people do not like to go to the kitchen, kitchen work takes up a lot of people’s time and energy. Some of your suggestions Xuli (a teacher at Phu Ngoc High School, Dong Nai) will help you reduce your cooking time so you can spend more time handling other jobs or taking care of your family. 1. Freeze and cool food Freezing food scientifically will preserve the nutrition of the dish Storing food in the refrigerator is something that housewives should do. As long as you just grasp a few principles, the food is always fresh and retains its nutrients. So, ladies and gentlemen, if you can afford it, go to the market every day, or collect many days to go to the market once, it will be much less difficult. 2. Prepare some common sauces Some types of ready-to-cook sauces for the refrigerator, including: grilled marinade, chili garlic fish sauce, satay. Some types of sauce commonly used daily by Vietnamese people such as garlic and chili fish sauce, satay, grilled marinade, chao sauce, tomato sauce… housewives should cook a large amount and then store it in the refrigerator to use it gradually in 7-10 days. 3. Cook more than 1 serving and freeze Some dishes take a long time, such as stews and stews, so cook more than 1 serving, and freeze the rest. The next meal just needs to be defrosted and reheated (microwave or steamer…). 4. Prepare some types of dishes Spring rolls are always rolled up and stored in the freezer compartment of the refrigerator. At meal time, just take it out and put it in an oil-free fryer, add a thin layer of oil to make it crispy and delicious. Pre-processed products help you reduce your time in the kitchen significantly because this process is the process that takes up the most time in your cooking. For vegetables before storing in the refrigerator, pick them up as soon as possible after you buy them. Some dishes such as spring rolls, fish cakes, and bay leaf rolls… you can either pre-roll them, pack them or fry them briefly… Grilled leaves or spring rolls can be fried quickly and neatly in an oil-free fryer. Grilled fish, fried spring rolls, tomato sauce or second fire frying all become simpler. 5. Exploiting the functions of kitchen support machines Machines will do a lot of kitchen work with women. Depending on the conditions of each house, how many machines to buy with great machine skill. But the machine supports the most effective kitchen work such as: an oil-free fryer for fried and grilled dishes; pressure cooker for stews and blender for grinding crab, pounding shrimp, chopping onion/garlic/pepper/chili/lemongrass/ginger… In addition, you can “buy” for your family a versatile food processor to be your assistant.The machine can cut, slice, grind, grind, juice in just a short time to help. You save a lot of time in the kitchen. 6. Plan your cooking The first secret to help you reduce kitchen time is to have a specific and reasonable cooking menu before entering the kitchen. There are many people who have to spend too much time shopping and thinking “what to buy for today’s menu?”, then when you start cooking, you think about what to cook, and finally when you make it. found that there was a shortage of food ingredients, which was a time-consuming process. So take some time over the weekend to plan out a menu for your family for a week and then list the ingredients and food you need to buy for the week. You see, instead of having to worry about going to the market every day, you just need to go to the market for a week. In addition, you will not need to think about what to eat today, just start cooking every time you go to the kitchen. 7. Choose simple dishes but full of nutrients Full nutritious 1-course meal, steamed fish with vermicelli + onions, vegetable rolls dipped in fish sauce. A meal needs 4 groups of substances: starch, protein, fiber – vitamins and fat. With “lazy” meals, I just need to choose which dish has all the above 4 groups of substances to be assured of both standard and leisure time, for example: steamed fish with vermicelli and onions; fish and fruit soup, stewed fruit and vegetables… 8. Save fancy dishes for special occasions If your ability is limited, time does not allow, or you know for sure that you will bury your head in the kitchen and be too tired to be angry with your husband and children, don’t hurry. Some sophisticated and complicated dishes I use for family gatherings, fathers take care of children, mothers cook and clean. It will be fun for the whole family.

Amok is a famous traditional Cambodian dish and is a symbol when it comes to the culinary quintessence of the golden pagoda country. Amok steamed fish combines many ingredients such as fish, palm sugar, coconut water, and soaked fish sauce to create a unique flavor for the dish. The main ingredient used to make this Cambodian specialty is snakehead fish or catfish, but the most delicious is still fruit fish because these fish have a lot of meat, less bones, and fish are not broken. Besides, the dish also includes other ingredients such as khong, coconut milk, eggs, palm sugar, prohock fish sauce and a few leaves (or leaves) to create color or flavor for the dish. Especially to cook this dish must have all the ingredients because without any kind of flavor, there is a lack of originality. The way to make the Amok steamed fish dish is also quite sophisticated and complex. The first is mango, beef sauce, sugar and eggs, beaten into a mixture, turmeric powder, cooked for a viscous consistency, attractive colors. Clean fish, remove the intestines and wrap the whole piece of fish into this mixture, add a few leaves and wrap it with banana leaves and steam. Before serving, people will add a scoop of coconut milk and a few slices of chili to make Amok steamed fish more fragrant. A fragrance mixed with coconut milk, chili, fish sauce, extremely attractive sugar smell makes you want to eat immediately. Peeling off the banana leaves emits a smoky and scent smell. Try a bite, anyone will be fascinated by both the taste and the taste. It is a little taste of fish, the aroma of banana leaves, the pulp of eggs and a little fat of coconut milk, the sweet sweetness of palm sugar is extremely strange. The golden color of turmeric and other cooking ingredients gives the Amok steamed fish a very beautiful color. This dish is better when eaten while still hot and must be eaten with glutinous rice and a glass of palm leaf wine that is really “extreme”. Amok steamed fish is a typical Cambodian dish not only appearing in daily meals but also in luxury restaurants. When enjoying this dish you must also slowly, slowly eat each piece so that the delicious flavors gradually dissolve in your mouth. That way, one can fully feel the quintessential, wonderful combination of two seemingly unrelated ingredients: fish and coconut. Photo: IT. Invite readers to watch the video “Fluttering the price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

Diem My is a name that is not unfamiliar to the Vietnamese audience, she is known as the ‘Queen of the Calendar Photo’ and is an idol of young people in the years 8x and 9x. At that time, Diem My was always the first choice of photographers and brands and created a fever of calendar photos. The youthful time used to “make rain and wind” The actress always has a strong foothold in the entertainment industry because of her beautiful beauty. And is the beauty “reigning” for the longest time on the covers, magazines, calendar photos … Diem My often raises her hair, revealing her delicate and graceful face. Possessing delicate Asian lines, Diem My charming face as a calendar model in 1983. In 1994, she suddenly got into a flower car with businessman Ha Ton Duc and focused more on family. In her youth, her bright colors were often chosen by her to show off her face. Diem My is loyal to her neat hairstyle to help her elegant face increase her pure and pure beauty. Beauty “timeless” Entering middle age, but Diem My still retains a radiant, noble face. Regardless of her age, from her skin to her body, Diem My takes care of her, making her beauty immutable with time. According to Diem My, to be able to maintain a good shape and beauty, it is because she has not eaten for 35 years. Instead, the actress only ate vegetables, fruits, protein supplements like grilled meat or steamed fish to limit cholesterol and harmful fats for health. In recent years, the actress has chosen a modern aristocratic style with a deep and nude color make-up that highlights her age-old temperament. Appearing at major events, Diem My always knows how to make herself become attractive with a beautiful and luxurious face. She is not afraid to change her style, choosing youthful and sexy designs. Even at the middle age, the beauty is still fascinated with eye-catching colorful sets and becomes the focus. Accompanying the outfit is a series of luxurious accessories to help beauties more splendid and arrogant. Even at the middle age, the beauty is still fascinated with eye-catching colorful sets and becomes the focus. Accompanying the outfit is a series of luxurious accessories to help beauties more splendid. She often shares on her personal page about her lifestyle: “ A happy woman is simply someone who loves herself, takes control in life and is always confident and optimistic. “. After 27 years, the actress and her husband are still together with a perfect home with two daughters. In its heyday, the pink ball has achieved many achievements. Until now, Diem My still retains her own charm. In addition to the unmatched beauty, the increasingly luxurious fashion sense, the ‘Queen of calendar photo’ style is also a remarkable highlight. Rose
Photo: FBNV

If you go to some northwest highland provinces, you will be extremely impressed by the dishes of the Thai people, including grilled fish, also known as “pa Tỉnh top”. This is a traditional, unique, delicious, nutritious dish that is very strange to diners. To process this dish, in addition to fresh fish, you must have all the typical spices such as: Mac khén (a type of seed specific to the Northwest, like pepper in the lowlands), ginger, lemongrass, fresh chili , coriander, herbs, fresh onions, basil … After cleaning, the fish leaves its viscera to remove the bile (should be operated on the back of the fish because it will fold easily, sometimes grilled and the spices will penetrate evenly around the belly), stuffing the fish’s stomach with spices and then folded in half. The way of marinating fish is also the secret of the Northwest people to make the fish taste more special. This grilled fish does not use galangal or turmeric much because those spices will drown out the freshness of the fish. After about 5-10 minutes in the seasoning, the fish is then folded horizontally, using a grilled bamboo stick or a grill and bake over charcoal. When stuffing fish in the belly of the grilled fish on charcoal, the aroma will spread evenly into the fish. The aroma of cocoons, the hot pungency of chili, the rich taste of salt, the aroma of grilled fish mixed with the aroma of wild vegetables … all create a very unique, very attractive flavor. Each strand of ivory white fish meat blends with spices to create a complex aroma, tasting a piece also feels delicious, sweet and rich. In the past, people used thick, fresh bamboo as possible, split into two or three or four to secure the fish, then grilled the fish on charcoal. The aroma of fish mingles with the aroma of aromatic spices. PaPep is used by Thai people with sticky sticky rice. In addition, from fish, the Thai also process many different dishes, typical and delicious: Fish steamed in wooden jars, Thai people call them fish. The dish “pa lecture” is smoked fish. Closely attached to forests, rivers, streams, and fields, Thai people often take advantage of available natural products to improve family meals. In addition to pa pinh top, there is also a very special moss stone dish. Usually grows in rivers, streams, clinging to rocks. The Thai go to pick the moss when the moss is still young, then wash it, dry it, break it up to save it to eat gradually. There are many dishes cooked from stone moss, but the Thai people most often eat the “spicy pho” dish. Dry ice moss will be washed off all grit, then chopped short and stored in a banana leaf. Add onions, herbs, ginger, lemongrass, chili, salt, sprinkle a little fat, mix well, then wrap and cook. If you go to the Northwest highlands, do not forget to enjoy the dishes of the Thai ethnic people, you will surely have unforgettable aftertaste.

Mackerel: 2.5kg Pig skin, fat: 200gr (replace raw pork rolls if abstaining from fat) Fish sauce: 1 tbsp Onions: 2 bulbs, 3 purple onions, 1 bunch onions, 1 bulb garlic in top Sugar: 1/2 tbsp Seasoning seeds: 1 tbsp Salt: 1/2 teaspoon Pepper: ¼ teaspoon Lemon, chili, chili sauce Aromatic herbs of all kinds, cilantro Rice noodle Quy Nhon fish cakes soup deliciously treat the whole family (Artwork) How to cook delicious Quy Nhon fish cake soup at home Step 1: Clean the mackerel and then blot the outside of the fish with paper. Use a spoon to scrape off all the meat and fish. The fishbone and fish head in the bowl (used to put in the pot of broth) Step 2: Add the grated fish meat, pork skin and lard to the bowl, add garlic, green onion, then add sugar, salt, and fish sauce depending on taste. Refrigerate this mixture. Step 3: About 1 hour later, take out the marinated fish bowl, put it in a bowl and beat it to make it feel sticky. round into pieces of relative size. Put the pan on the stove, wait for the oil to boil and drop the fish into gold (or you can steam it if you want to eat steamed fish pies, so you should spread the egg yolks on the surface of the pies before steaming to make them yellow, looking attractive. than). Completion of Quy Nhon fish cake soup cake (Artwork) Step 4: Grilled purple onion, then put in a pot of fish bone broth with onion, salt, a little sugar until the fish bones and heads are all ripe. About 2-3 hours after tunneling the bones, filter out the clear broth, the unused fish bones are discarded. Step 5: The onion is added to the pot of broth to increase the aroma and eliminate the fishy smell. To make the water color more beautiful, add evenly color to the taste. Step 6: Take the vermicelli into the bowl, place the fish ball on top of the vermicelli and fill with broth, sprinkle with cilantro. Next to a few raw vegetables, sliced ​​and a cup of chili fish sauce to eat with vermicelli, is the complete dish of delicious and rich soup.