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

Resources: – 2 lipton tea bags filter bag – 300ml boiling water – 20g sugar (about 2 tablespoons) – 1 can of canned lychee or 10 lychees. – 1 cup of ice Making: – If it is lychee, remove the pulp and separate it into a bowl. – If it is a can, peel it off and pour it into a bowl. – Tea bags, sugar, boiling water in a cup (big glass) incubated for 10 minutes to infuse the tea into the water. – Then remove the filter bag, use a spoon to stir the sugar. – Pour ice, lychee, and tea into the shaker, cover and shake vigorously until the water is foamy. – Pour the lychee tea into a beautiful decorative glass and enjoy. Peach orange lemongrass tea Trà Resources: Yellow orange: 1 fruit Tea bags: 2 packs Fresh lemongrass: 3 plants Peach syrup: 40 ml Orange syrup: 20 ml A few pieces of pickled peaches Making: Step 1: Choose a yellow orange that is both beautiful and fragrant, although the water is not much, cut the orange in half, cut the areca half in half, and squeeze the other half to get the juice.
Step 2: Lemongrass leaves the old leaves, withered leaves, cut the root, smash and then put in the pot to cook to get water. Leave 1 tree for decoration
Step 3: Cut pieces of boxed peaches, soak tea bags in 1 cup of hot water. Step 4: Prepare a tall glass, put lemongrass juice and tea in. Add the juice of ½ orange. Add peach syrup and orange syrup to the glass and stir well with a spoon. Step 5: Add ice cubes, sliced ​​oranges, peach pieces and a lemongrass tree, stir well to complete. kumquat tea Resources: Lipton tea filter bag: 1-2 bags
Choke: 3 fruits
Honey: 10ml
Sand sugar: 30gr
Salt, ice cubes, boiling water
Tools: shaker, spoon, glass, straw…
Making: Step 1: Brew tea You put 2 Lipton tea bags into the teapot, then pour some boiling water into the pot to wash the tea first and discard the water. Next, you add boiling water to brew tea, about 100ml. Incubate for about 5 minutes. Step 2: Make the syrup Squeeze: squeeze out the juice, remove the seeds. Then, you add in the juice of granulated sugar, honey, salt and stir the mixture. The above quantity is for 1-2 cups of kumquat tea. If you do a lot, increase the quantity accordingly. Step 3: Make delicious kumquat tea Next, you use the shaker to make kumquat tea. You pour about 60ml of kumquat tea into the shaker, add ice cubes, and the syrup mixture in step 2. Shake the mixture well so that the tea is foamed and the ingredients are well blended. Finally, you pour the kumquat tea into a cup and add thinly sliced ​​kumquat to the tea cup to enhance the natural flavor. Passion fruit tea Resources: 4 bags of black tea or black tea 500 ml Boiling water 250 gr Passion fruit flesh 50 gr Sugar 480 ml Filtered water Ice Making: Brew tea bags with 500ml of boiling water for about 2-3 minutes, then remove the filter bags and let them cool. You can choose any type of tea bag you like, be it black tea or black tea. Black tea is the best. Passion fruit flesh is filtered through a sieve to get the juice, try to filter carefully to obtain about 160ml of juice. You can put the flesh of the fruit into a blender and grind it for about 2-3 beats so that the fruit pulp clings to the seeds and peels off, obtaining as much juice as possible. Note, to get the most passion fruit flesh, you need to pay attention to how to choose, buy and store passion fruit. Mix the passion fruit juice with the filtered water, stir in the sugar (if not sweet enough, you can add sugar) and then put it in the refrigerator. When the brewed tea on top has cooled, add ice cubes and also store it in the refrigerator. Put ice cubes in a cup, pour tea into 1/2 cup, pour passion fruit juice in until the cup is full. Xiao Bao (Synthetic) Photo: Collectibles

Cucumber is a fruit that is not only fresh and nutritious, but also has many beauty effects. In the summer, cucumbers are sold more and more. Cucumbers can be processed into many delicious dishes such as salads, stir-fries, juices, decorative dishes… When shopping for cucumbers, many people have the mentality of choosing straight fruits, instead of curved but real fruits. Is this a good choice? Growers have told 4 great tips when choosing cucumbers, you can refer. The way to choose cucumbers is similar. Look at the color of the cucumber When choosing cucumbers or cucumbers, we can first look at the color of the cucumber. Normal fresh cucumbers should be green and dark green, some people think that the lighter color will be softer, this is not the case. Because mature cucumbers/cucumbers naturally have a lot of sunlight During growth, the color is darker, while cucumbers that are fertilized or stimulant, as well as cucumbers in a greenhouse, the light time is shorter and the color is much lighter than that of naturally mature cucumbers. Therefore, you should choose fruits with a darker green color. Illustration. Look at the straightness of the cucumber When you buy cucumbers, you will usually see curved and straight fruits. Vegetable farmers said that cucumber is a natural vegetable, because it belongs to the family of vines, plus many factors such as light, temperature, fertilizer … so cucumbers will be bent somewhat. With straight fruits can be enlarged with stimulants. Therefore, it is best not to buy a fruit that is too straight, so choose a fruit that is slightly curved. But note also should not choose too curved fruit, curved, round shape, uneven fruit body such as big head and small head, these fruits are often stunted and lack nutrition. Look at the flowers in the cucumber navel When buying cucumbers, if we pay attention, we will see that there are many cucumbers that still have a small flower in the center of the fruit while most of them have no flowers. Many people believe that such fruits with flowers are usually freshly picked, still fresh. In fact, when picking naturally mature cucumbers, the flowers at the navel will fall off naturally after a day, leaving a scar on the top. As for melons with flowers at the navel that look very fresh, big and bright, after picking for many days still not falling, it shows that it is used growth drugs, so it is not recommended to buy such fruits. Look at the thorns of the cucumber When buying cucumbers, we often touch the thorns on the surface of the cucumber with our hands, these thorns can protect the cucumber during growth. If it is a fresh cucumber, the thorns on the surface will Small and dense, when touching with your hand, you will see the spines fall off. However, if the surface of the fruit is relatively smooth, usually the melon is long and not fresh, avoid buying. Once you have selected delicious cucumbers, you can bring them home to process into some of the following delicious dishes: 1. Cucumber Salad Resources: – 2 cucumbers – 1 chili – 1 bulb of garlic – 30ml rice vinegar – 1 teaspoon sugar – 1 teaspoon fish sauce – 1 pinch of cornstarch – 60ml of water Making: – Cucumbers are washed and soaked in salt water for 15 minutes, then rinsed under running water. – Cut off the ends of the melons and then scrape them into thin slices. Peel and mince garlic, minced chili. – You take each slice of melon, roll it into a circle, and place it on a plate so it’s beautiful. – Put fish sauce, sugar, rice vinegar, 60ml water, a little cornstarch, garlic and minced chili into the pot and stir well to dissolve. Turn on the stove to boil the fish sauce mixture, then turn off the stove, let it cool before using, so we get a slightly viscous fish sauce mixture. – When the fish sauce mixture has cooled, sprinkle it evenly on the cucumber plate, so the cucumber salad is complete. In just a few simple steps, you have a delicious, crispy, sweet and sour cucumber salad to enjoy! 2. Cucumber cake Resources: – 140g cucumber puree, 10g cooking oil, 20g fresh milk, 110g low gluten flour, 1 egg, 20g powdered sugar Making: – Cucumbers are washed, cut into small pieces, then put in a blender, puree. Then pour into a large bowl. – Pour milk, cooking oil into the bowl of grated cucumber. Crack the egg in. – Stir everything. Then sift in the low-gluten flour and powdered sugar. The amount of sugar can be customized according to your sweetness level. – Continue to stir the mixture into a liquid, no lumpy powder. – Prepare a non-stick pan, do not put oil in the pan nor turn on the heat. Use a spoon to scoop up some flour, pour it slowly from above, about 15cm from the pan surface. Let the dough spread out naturally into a circle. Then turn on the fire. – There are small holes on the surface of the cake, but that’s because the dough has not frozen. Then, when the bottom of the cake is cooked, turn it over and continue frying. After flipping this side, cook for a little longer, you will see the cake is slightly puffed in the middle, the cake is cooked. The cake has a faint scent of cucumber, very light and pleasant. Cucumber cake is delicious when eaten with ketchup. Good luck!

Plum tea Resources 2 tea bags, 300ml hot water, 25g sugar, 3 lemongrass branches, 40ml plum juice, 1 lemon, ice cubes. How to make plum juice : Buy plums, wash them with salt water and then dry them. Prepare a bowl of diluted salt water, cut plums and soak in salt water for about 30 minutes. Then add sugar to soak for at least 5 hours. Pour the plum mixture into the pan and cook until the plums turn slightly dark. Take the plums out and keep the water in the pan to make the plum juice. How to make plum tea Incubate the tea with hot water, remove the residue and add sugar to stir well. Lemongrass is washed, cut into pieces and smashed. Put lemongrass in a little boiling water for about 2 to 3 minutes. Pour brewed tea into lemongrass juice, lime juice, plum juice and finally add ice and you’re done. Lychee tea Resources 200g fresh lychee, 2 tea bags, 2 teaspoons of sugar, 150ml hot water, ice cubes. How to make lychee tea Peel the lychee and remove the seeds. Put half of the lychee in a blender and puree, filter out the residue, keeping the juice. Put about 2 tablespoons of sugar in a small pot with 30ml of water, stir until the sugar dissolves. Dip 1 tea bag in 150ml of hot water. Pour the sugar syrup into the glass, then pour in the lychee juice. Pour ice into a cup and add the remaining seeded lychee. Finally, pour the tea slowly into the cup and you’re done. Pineapple tea Resources 1 pineapple, 300g sugar, 2 lemons, 300ml water, 2 tea bags, 500ml hot water. How to make pineapple tea Pineapple cut into small pieces, can be sliced ​​a few pieces for garnish. Marinate pineapple with sugar until sugar dissolves. Put pineapple on the stove, add filtered water and pineapple slug for about 10 minutes. Place the pineapple in the fridge to cool down. Then make tea with boiling water. Let the tea cool and then add pineapple jam, pineapple juice and tea. Next, squeeze half a lemon and add honey as you like. Finally, add ice cubes and pineapple to decorate. Peach tea Resources 1 peach, 1 tea bag filter, some sugar, ice cubes. How to make peach tea Wash peaches, peel and cut into small cubes. Put the peach peel and peach flesh in the pot, add the appropriate amount of sugar and a little water and cook until the peach turns transparent. Put the tea bag in a cup, pour the appropriate amount of hot water to make tea, after a few minutes, put the tea bag in. Pour the cooked peach syrup into the tea cup, add ice cubes and you’re done. Watermelon tea Resources 1 piece of watermelon, 1 tea bag filter, 250ml boiling water, 1 teaspoon honey, ice cubes. How to make watermelon tea Pour boiling water into a cup, then put the tea bags in and soak for 5 minutes, then remove the tea bags and let them cool. Watermelon is put in a juicer to get water or put in a blender to puree and filter the water. When the tea has cooled, add the honey and stir until the honey is dissolved. Add ice cubes or shaved ice to the glass then pour in the tea. Next, pour watermelon juice into the glass, stir well and enjoy. You can add or subtract honey to suit your taste. Wish you success with these delicious summer fruit tea recipes and have more quality summer drinks to quench your thirst for the whole family! According to the Vietnamese life

– Fresh milk without sugar: 200 ml – Whipping cream: 300 ml – Gelatin powder: 20g – White sugar: 50g – Green tea powder: 3g – Rock sugar: 100g – Fresh lychee: 1kg
– Almond slices: 50g Ingredients for making Khuc Bach tea (Photo: Ngan Ha) 2. How to make Khuc Bach tea Step 1: Pour gelatin powder into fresh milk, soak for 20 minutes for gelatin to expand. Divide this mixture into 2 bowls and then steam in a water bath, stirring constantly to melt the gelatin and milk mixture. Step 2: Put 50ml of fresh milk, 125ml of whipping cream, 15g of sugar into a bowl of gelatin and boiled fresh milk and stir until dissolved. Then, pour the mixture through a sieve to filter and put into molds to form milk cream jelly. Next, wait for the jelly to cool completely, then put it in the refrigerator for about 2 hours for the jelly to solidify. Step 3: Put 15ml of boiling water and 3g of green tea powder in a bowl and stir. Then, put 50ml of fresh milk and the remaining 125ml of whipping cream in a bowl and stir well. Take the second bowl of gelatin, pour in the mixed green tea mix with 15g of sugar, stirring constantly to dissolve the mixture. Next, filter the mixture through a sieve into the mold to make the mixture smooth. Let the green tea jelly cool completely and then put it in the refrigerator for 2 hours for the jelly to solidify. Step 4: Fresh lychees are peeled and seeded. Then, boil 1 liter of water and stir in rock sugar to dissolve, let it cool, put the seeds in the lychee. Step 5: Sliced ​​almonds in a frying pan until golden, fragrant, then put in a glass jar to keep the almonds crispy. Step 6 : When the jelly has frozen, use a knife to cut the jelly into small squares to eat. Put milk cream jelly, green tea jelly, fresh lychee soaked in alum sugar water in a bowl, add shaved ice, sprinkle almonds on top and enjoy. Khuc Bach tea is delicious and helps to cool down the body. (Photo: Hung Giang) 3. Some notes when making Khuc Bach tea When cooking Khuc Bach tea, you can replace gelatin with jelly powder. If you don’t have lychee, you can replace it with other fresh fruits such as mango, strawberry, longan, peach… If you want the baijiu to melt as soon as you put it in your mouth, you can add less gelatin, but it will mean that it is difficult to freeze, difficult to cut, difficult to remove, when put in water, it dissolves very quickly, so it is difficult to keep for a long time. Do not boil gelatin on the stove, it will make the gelatin lose its freezing effect or make it difficult to freeze after being added to other mixtures. Therefore, it is advisable to melt gelatin by heating it in a water bath. You can also mix colors and flavors to your liking. If you like the taste of passion fruit, you can add a few tablespoons of passion fruit or strawberry syrup. If you want green tea, add green tea powder, if you want cocoa, add cocoa powder… If you don’t like the color smell, you can leave the original white. Another point to note is that Khuc Bach tea tastes better when refrigerated. Khuc Bach when eating, cut into pieces and eat always to avoid being easily dissolved in water for a long time. If you make a lot of it, you should put it in the refrigerator, cover it and keep it for a few days. Khuc Bach tea is delicious and helps to cool down the body. The way to cook Khuc Bach tea is also quite simple. You can cook this cool, nutritious soup for your family and friends to enjoy in your spare time. Good luck! Phuong Anh (Synthetic)

Banana buttercream has a particularly delicious taste. PANANA BUTTER CREAM Resources – Ripe bananas: 03 fruits; – Ripe avocado: 400g (02 small fruit or 01 large fruit); – Fresh coconut: 100g; – Peanuts (peanuts): 100g; – Yogurt: 02 boxes; – Fresh milk: 200ml; – Coconut milk: 160ml – Tools: Shape mold: square mold, rectangular mold, type to be frozen. Note: If you don’t like sweets, you can use unsweetened fresh milk or unsweetened yogurt. How to make banana butter cream Step 1: Prepare ingredients – Banana peeled and cut lengthwise into slices about 01 cm thick. – Peel avocado, remove seeds, cut into thin slices. – Small shredded coconut; – Crushed peanuts. – Put fresh milk, yogurt and coconut milk in a large bowl, stir the mixture. Step 2: Make ice cream – Put a layer of bananas on the bottom, followed by a layer of butter, then scoop the mixture into the banana and butter, add a layer of coconut and peanuts on top. – Layer the layers in such order until the ice cream box is full and the top layer is coconut and peanuts. – Leave the ice cream box in the refrigerator for 6-8 hours to be able to eat; Before eating, put it in the refrigerator for 30 minutes and then cut it to enjoy. Delicious and nutritious watermelon ice cream BENEFITS CREAM Resources – 2 egg yolks – 60g in diameter – 200ml of milk; – 150ml fresh cream; – 1 pinch of salt – 5-7 sticky leaves (pineapple leaves); – 5 ml vanilla – 100g melon (peeled, seeded, cut into small pieces) How to make melon ice cream – Step 1: Chop pineapple leaves/sticky leaves into small pieces, put them in a blender with a little water and squeeze out the juice. – Step 2: Beat eggs with sugar thoroughly until it turns lemon yellow. – Step3: Pureed melon with fresh milk. – Step 4: Boil melon milk with pandan leaf juice, then pour slowly into the egg-sugar mixture, stirring while pouring. – Step 5: Put on the stove to simmer for about 2 minutes, while stirring quickly. Turn off the heat, add salt, vanilla and stir well. Let cool and then add fresh cream (beaten, not necessary). Place in the fridge for about 1-2 hours. Take it out and put it in the ice cream maker. Or if you do it manually, put it in the freezer, every time the ice cream is frozen, take it out and mix or grind 1 time (about 1 hour / time x 4 times). Or you can also make popsicles with the available molds. Ice cream nuggets COM CREAM Still the same ingredients as the melon cream above, but replace 100g of melon with 100g of fresh nuggets or 50g of dried nuggets. Dried nuggets soaked in warm water until soft. The nuggets are divided in half, 1/2 is mixed with milk in step 3. The remaining 1/2 leaves the seeds whole and put in the fresh cream in step 5. That’s the delicious nuggets. Wax coconut ice cream COCONUT CREAM Still the same ingredients as melon ice cream, but replacing 100g of melon with 120-150g of waxy coconut and not giving sticky leaves we get waxed coconut cream. The steps are still the same. Good luck!

Illustration. Image source: Internet A cool smoothie made from three main ingredients: avocado, cucumber and apple. This smoothie is not only refreshing, but it also makes your stomach firm. Avocados are high in monounsaturated fats, which can help lower bad cholesterol and are good for the heart. You can use vegetables available in the kitchen. Basic ingredients include: 1 avocado, 1/2 cucumber, 1 apple. You can add spinach or ginger according to your preference. To add flavor to your smoothie, you can add fresh mint leaves, 1 teaspoon of lemon juice, and half a teaspoon of salt. Blend the above ingredients until you get a smooth puree. Refrigerate until use. Cucumber soda Illustration. Image source: Internet This cool drink will replenish you on hot days. Cucumbers contain a lot of vitamin K, which is not only good for bones but also helps wounds heal. You only need to add about 1/4 of a sliced ​​cucumber to 1 cup of mineral water or carbonated mineral water. Mint leaves can be used for decoration. Add ice and enjoy. Aloe vera with alum sugar Illustration. Image source: Internet North on the stove 1 pot of water, bring to a boil, add 200g of rock sugar, stir gently to help the sugar dissolve quickly, add the pandan leaves to cook together. When the pandan leaves turn darker, take them out and add a few drops of banana oil. Add all of the previously prepared aloe vera, mix well and turn off the heat. Squash juice Illustration. Image source: Internet Wash the squash, peel off the outer green skin, remove the seeds, cut into pieces, then put it in the juicer, squeeze out pure squash juice. If you don’t have a juicer at home, cut the squash into small pieces, put it in a blender, puree, add a little water to make it easier to grind, then filter the water and remove the residue. Pour the squash juice into 2 cups, each glass add the juice of ½ lemon, 1 tablespoon honey, ½ teaspoon salt, stir well. You can replace honey with sugar, however, honey will be good for health and weight loss is also optimal. Put fresh lemon squash juice in the refrigerator for 2 hours and then enjoy. You can also serve it right away by adding some shaved ice.

– 1 young coconut – 500ml fresh coconut water – 400ml coconut milk – 4g of crispy jelly – 3g of flexible jelly powder – 100g sugar – 200g condensed milk – 10g cornstarch 2. How to make pickled coconut tea Step 1: Put fresh coconut water with sugar and crispy tapioca powder, soft pearls into the pot to dissolve. Then, put it on the stove, keep the heat low. During the cooking process, continuously stir until the jelly water boils, skim the jelly to clear before turning off the heat. Then, pour the jelly into the tray, let it cool and then put it in the refrigerator to freeze. After the jelly is frozen, bring the jelly to shreds or diced. Fragrant coconut jelly (Photo: Dan Viet) Step 2: Use a knife to poke a hole in the young coconut and pour all the coconut water inside into a large bowl. Then, use a large knife to cut the coconut in half, use a metal ladle to remove all the coconut meat inside, then wash it under cold water, cut into strips. Step 3: Pour all the coconut milk into the pot and bring to a boil. When the coconut milk is just boiling, add a bowl of cornstarch water and stir well to create a slight consistency. Next, turn off the heat and add condensed milk, stir well, let cool. Step 4: Put in a bowl or cup some young copra, jelly, pearls, crushed ice, then add coconut milk and shredded coconut and enjoy. 3. Some notes when making and preserving coconut tea Coconut pickled tea is a famous dish in the city of red phoenix flowers – Hai Phong. This is an extremely attractive and delicious tea for those who love sweets with the greasy taste of coconut and the coolness of jelly. Coconut pickled tea is a famous dish in Hai Phong (Photo: Viet Q) Depending on the taste of people who like to eat crunchy or flexible jelly, choose the right type of jelly powder. The core of copra is thicker, harder, when eaten with pearls, it will be more crispy. If the copra is still slightly sticky with the brown shell, use a knife to scrape the brown shell out so that when eating the coconut beams, there is no acrid taste of the shell. In addition to pickled coconut, you can eat coconut pearls with cold Siamese coconut water, tea or drink with fruit tea is also very delicious. If you want to make the coconut soup more delicious, you can add a little roasted peanuts. However, roasted peanuts will lose the natural aroma of the coconut, so the original way to make the coconut is to not add roasted peanuts. After cooking, if not used all, the tea can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 3 days. Above are all the simplest ways to make delicious and nutritious coconut tea at home. Good luck! Phuong Anh (Synthetic)

Lipton mango tea 1. Lipton mango tea Ingredients: Lipton instant tea with mango flavor 1 pack, 2 ripe mangoes, 200 g ice cubes, 200 ml filtered water. Processing – Wash the mango thoroughly, then cut the mango into pieces to taste. – Put 1 pack of Lipton Ice Tea in a cup, then add about 100ml of water and stir well. – Continue to add ice and fill the glass almost full, then add the cut mango pieces and enjoy a refreshing and delicious cup of mango tea. Illustration 2. Mango pearl tea Ingredients: 2 ripe mangoes, 200g tapioca starch, 500ml fresh milk, 00ml juice, 150g rock sugar, 300g young copra, 40g pandan leaves, 200g dew, 1 small bowl of desiccated coconut . Processing – Put 500ml of fresh milk into the pot, then add 200ml of coconut milk, 150gr of rock sugar, ¼ teaspoon of salt, 40gr of pandan leaves into the milk and boil over low heat. Cook while stirring constantly to prevent the milk from burning on the bottom. After 5 minutes, take out the pandan leaves, add 300g of young copra, stir well and cook for another 5 minutes and then turn off the heat. – Put 300g of tapioca flour in a large bowl, then pour 170ml of boiling water into it and mix well until the dough is sticky, then knead the dough thoroughly to make it firm and even. When the dough is thick, flexible and does not stick to your hands, divide the dough into small balls to eat and then roll them up. – Put the pearls in boiling water. When the pearls emerge, take them out and soak them in cold water. – Mangoes are washed with water, then peeled. Cut mango and dew star into bite-sized pieces. – Put some ice in a bowl then put a few slices of ripe mango, a little dew and pearl on top. Add the coconut milk and sprinkle a little more desiccated coconut to enjoy. Mango Yogurt Smoothie 3. Mango Yogurt Smoothie Ingredients: 1 mango, 200 ml yogurt, 20 gr white sugar, 10 ml lemon juice Processing – Mangoes are washed, peeled and cut into small squares. Put the mango in a blender with 20g of sugar, 10ml of lemon juice and some ice. Close the lid and grind the mixture until smooth, no more stones are fine. – Pour yogurt into the glass first, then pour in the mango smoothie mixture. Add some remaining mango on top. The cool mango yogurt smoothie is extremely attractive. Mango coffee 4. Tropical mango coffee Ingredients: 1/2 ripe mango, 40 ml espresso, 50 ml sugar water, 100 ml filtered water, 150 ml full cream milk Processing Wash the mango, peel it, cut it into pieces and put it in a blender. Add about 50ml of sugar water, 100ml of filtered water into the blender. Blend the mixture until smooth. Put about 100 – 150ml of whole milk depending on your preference into the milk frother. Beat up and down evenly to create foam for about 1-2 minutes until the foam is full. Gently stir the mango puree in the blender, pouring in about 1/2 cup. Put a thin layer of crushed ice on top to separate the coffee and mango. Pour about 30 – 50ml of espresso into the glass depending on your taste. Use a small spoon to slowly pour the coffee onto the spoon so that when it flows down the mango cup, the coffee will spread evenly. Gently shake and tap the milk jug again. Then use a spoon to slowly scoop the milk foam into the glass. Mango crepes 5. Mango crepes Ingredients: Wheat flour 50 gr, cornstarch 30 gr, egg 3, uhipping cream 300 ml, fresh milk 240 ml, ripe mango 3, unsalted butter 10 gr, powdered sugar 25 gr, granulated sugar 1/2 tbsp ,Vanilla water 5 ml Processing – Mix flour, cornstarch and powdered sugar in a bowl, then sift the flour mixture into the bowl containing eggs and milk, mix well. Then, spread a thin layer of butter on the non-stick pan, when the pan is hot, scoop a patch of dough into the pan, swirling to make the cake round. Fry the cake on medium heat until the cake is cooked, repeat until all the dough is gone. – Cut the mango into bite-sized pieces. – Whip cream with vanilla and sugar until peaks form. – Turn 1 layer of fresh cream on the cake, then add a little mango, then cover with a little more cream and then wrap. – After the package, put in the refrigerator for about 30 minutes to be able to eat. Mango sticky rice 6. Mango sticky rice with pandan leaves Ingredients: 400g glutinous rice, 150ml coconut milk, 14ml pandan leaf juice, 400ml unsweetened fresh milk, 2 tablespoons rice flour, 130g sugar, 2 teaspoons salt, 1 little roasted peanuts Processing – Soak glutinous rice for 5-6 hours, then wash and drain. Steam glutinous rice for 45 minutes. When the sticky rice is cooked, put it in a bowl or plate. – Put in 150ml of coconut milk, 130g of sugar and 1 teaspoon of salt and cook the mixture on low heat. Continue stirring until the sugar dissolves. Add 45ml pandan leaf juice and stir until the ingredients are mixed, then turn off the heat. – Put the freshly cooked pandan coconut milk into a bowl of sticky rice. Mix until the juice is evenly absorbed into the sticky rice. Cover the bowl with foil and let it rest for 20 minutes. – Put in the pot 2 tablespoons of rice flour, 1 teaspoon of salt, 400ml of unsweetened fresh milk and stir well. Cook the milk sauce over low heat and stir continuously for about 3 minutes until the mixture thickens slightly. – Put the sticky rice on a plate, gently drizzle over the fresh milk sauce, sprinkle some roasted peanuts on top, and then add a piece of sliced ​​mango to enjoy. Kale mango salad 7. Kale mango salad Ingredients: 1 ripe mango, 150g kale, 8 cherry tomatoes (or 1 regular tomato), 50g grapes, 20g almonds, 4 tablespoons lime juice, 2 tablespoons olive oil, honey 2 tablespoons Salt/pepper 1 pinch 1 Processing – Kale, tomatoes, grapes soaked in diluted salt water for 10 minutes, then with clean water, drain. Kale cut off the hard stalks under the tail, the leaves cut into bite-sized pieces. – Cut grapes in half horizontally. Cut cherry tomatoes in half lengthwise. Peel the mango and cut it into large squares. Shredded almonds. – Put the kale in a large bowl and add the ingredients: 1/4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon olive oil. Mix gently so that the vegetables absorb the seasoning. – Mix 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 tablespoons honey, 1/4 teaspoon salt, 1/4 teaspoon ground pepper in a small bowl to make the dressing. – Pour the bowl of sauce into the bowl of kale and mix well, then add the mango, grapes, and tomatoes to the mix. – When the ingredients are soaked in the sauce, sprinkle on top of the chopped almonds and mix well one more time and you’re done. – Put a salad that is both delicious and provides a lot of fiber and vitamins on a plate and enjoy.

The problem of pesticides and toxic chemicals in vegetables and fruits is also a concern of most families. To ensure food safety, prevent cancer, disease, pocket the following tips to remove pesticides in vegetables. Use vinegar Using vinegar to remove germs and pesticides from fruits and vegetables is one of the most effective ways. The method is quite simple, you just need to dilute 10% white vinegar with 90% water, then soak vegetables in it for about 10 minutes. During that time, stir the vegetables thoroughly in the water and vinegar mixture, then rinse once with boiled water to cool. Use baking soda Like vinegar, baking soda is also a great way to get rid of pesticides in vegetables. You just need to put about 1.5 liters of water in the vegetable wash basin, then add 4 teaspoons of baking soda to the bowl and stir the mixture. Then, soak vegetables and fruits in this solution for 15 minutes. Finally, using a towel to dry the fruit can be used. For vegetables, only soak the mixture for 5 minutes and then rinse with clean water. Soak in clean water This is the most common and easiest way used by many people. After washing vegetables and fruits, you can soak them in clean water with a little salt added for about 10 minutes, then rinse with clean water. By doing so you can help neutralize the toxins in the pesticides. Use turmeric powder Turmeric has strong antiseptic properties so they are very effective in getting rid of germs and pesticides on fruits and vegetables. All you need to do is take about 5 teaspoons of turmeric powder in a pot of boiling water, stir well and let the turmeric water cool down completely. Then, put fruits and vegetables in and soak for 20 minutes. Finally, just rinse again with clean water. Cook vegetables on high heat This causes the pesticide in the vegetables to break down. Some heat-resistant vegetables such as cauliflower, celery, etc., after washing, blanch with hot water for 2 minutes, which will reduce the amount of pesticides by 30%, then continue to cook at high temperature. This will reduce the amount of pesticides by 90%.

Illustration. In the hot summer, lemon is a great refreshment, lemon also has many health benefits: weight loss, skin beauty, digestive support, vitamin C supplement, etc. Many people have applied this way, they are completely surprised by the miraculous weight loss effect from this lemon. Many stars and models have chosen a natural method of losing weight with lemon: singer Beyonce or sexy girl Lee Hyo. In particular, Beyonce lost 5kg in just 2 weeks using a natural, inexpensive but highly effective lemon weight loss method. Honey lemon Materials to prepare: – 2 fresh lemons – 1 tablespoon honey – 300ml of warm water Doing: Squeeze lemon juice into a glass of warm water, then add honey and stir well to enjoy. You should drink this glass of weight loss water 45 – 60 minutes before going to sleep to achieve optimal results. Diluted lemon Preparation materials: – 2 fresh lemons – 2 liters of filtered water Doing: Put filtered water into a glass jar, squeeze lemon juice in and stir well. You drink this water throughout the day, especially, should drink 1 glass before main meals to support rapid weight loss. Note when using lemon juice to lose weight Drinking lemon water cannot help you lose weight without changing your diet. Eat less starch and sugar, increase fiber and drink plenty of water. – Do gentle exercise every day for 30 minutes to burn excess energy. – Do not snack when following a weight loss diet with lemon juice. – Do not abuse lemon juice because the acidity in lemon can cause stomach erosion. People with a history of stomach disease should pay special attention, if they see epigastric pain, heartburn, they must immediately stop.

– Yellow sweet potato: 200g – Purple sweet potato: 200g – Tapioca flour: 150g – Pandan leaves (sticky leaves): 3-5 leaves – A small piece of ginger – A teaspoon of sugar (white or yellow sugar) – Palm sugar: 80g (adjust according to taste) – Black jelly powder: 30g – Coconut milk: 150 ml Potatoes have been peeled. 2. How to make sweet potato tea Step 1: Dissolve 30g of mist powder with 50ml of cold water, then add 240ml of boiling water. Then boil this mixture over low heat, add jaggery, stir until the mixture boils again, then turn off the heat. Next, pour the mixture into the mold to wait for the jelly to freeze, then cut into 1.5cm pieces. Step 2: Purple and yellow sweet potatoes are peeled, washed, and removed the head and tail of the potato. Next, cut the potatoes into slices 2-3 cm thick and then steam them in water for about 10 minutes. When you poke your chopsticks into the potato, it feels soft, the potato is cooked. Note that you should keep each type of potato separately to avoid mixing colors. Step 3: Put purple and yellow sweet potatoes cooked in 2 bowls, mash with a large spoon. Next, add 100g of tapioca starch to each type of potato, mix well with a spoon, then knead the dough and form it into bite-sized balls. During the kneading process, if the dough is dry, you can add more water, but note that each 5ml teaspoon should be added to avoid adding too much water to the dough. Step 4: Put the pot of water on the stove to boil until the water boils, then drop the potato starch balls into the boil. Ripe potato balls will float to the surface of the water. In order for the potato balls not to stick together, it is necessary to prepare a bowl of filtered water in advance with a few ice cubes added so that when the sweet potato is cooked, use a punctured ladle to pick it up and drop it into the bowl of water. Step 5: Put 150ml of coconut milk with 1 liter of water in a pot, add sugar and bring to a boil. While cooking, always stir. You can add glutinous leaves (washed, rolled up) and fresh ginger with sliced ​​peels to boil. Next, mix the remaining 50g of tapioca starch with a little water. When the coconut milk boils, add the flour mixture and stir until the mixture thickens. Step 6: When the pot of coconut milk boils, put the soft sweet potato in the pot, add 1 branch of pandan leaf and cook on low heat for about 10 minutes so that the tea is cooked and the aroma of pandan leaves rises. Step 7: Scoop the black jelly, purple sweet potato, yellow sweet potato into a bowl, then pour coconut water on top and enjoy. Sweet potato tea. 3. Some notes when making sweet potato tea Sweet potato soup is one of the easiest teas to cook. However, to make the sweet potato soup more delicious, you need to note a few things: First, it is necessary to choose to buy fresh, soft, and not damaged sweet potatoes. If fresh sweet potatoes are not available, they can be substituted with potato flour. In the combination ingredients, in addition to jelly, there are many other ingredients to make your tea more special such as red beans, black beans, green beans, … You can eat this tea while it is still hot or add ice as you like. Can be served with pearls or add a little roasted sesame for more flavor. Sweet potatoes are very good for health because they contain many nutrients and vitamins. Cooking sweet potato soup is also very simple. Wish you success in cooking sweet potato tea! Phuong Anh (Synthetic)

Resources: – 360g condensed milk – 250ml boiling water nước – 80ml passion fruit juice – 400ml fresh milk – 2 tablespoons milk powder – 200g of ready-to-use yogurt – Yogurt container Making: – Step 1: Cut the passion fruit in half, then scoop out the lemon core, filter through the wire to get 80ml of passion fruit juice. – Step 2: Pour boiling water into a large bowl, then add condensed milk and stir until dissolved. – Step 3: Next, you add powdered milk and ready-to-use yogurt, stir the ingredients. – Step 4: Finally, you pour passion fruit juice into the same and stir once more and you’re done. – Step 5: Pour milk into sterilized and dry containers. – Step 6: Put the yoghurt jars in a pot or styrofoam container, fill 1/2 cup of yogurt with water, then close the lid and incubate for 6-8 hours, the milk will ferment. Put the yogurt in the refrigerator for a few hours for the milk to cool, then take it out and enjoy it when you eat it. Jack-fruit yogurt Resources: 300g peeled jackfruit
6 boxes of yogurt
2 pears
12 tablespoons sweetened condensed milk
Flour
Assorted colorful jellies
Coconut
Fresh copra
100g of water Making: Take 1 bowl with tapioca starch, add 1.5 bowls of boiling water, mix well by hand so that the dough does not clump into lumps. When the heat in the bowl has cooled down, use your hands to knead the dough until the dough is slightly thickened, press down to see the dough settle and then turn up without any fingerprints.
Diced fresh coconut. Take a little tapioca flour, press it down, then take a piece of diced copra in the middle, squeeze the edges of the dough, put it in the palm of your hand, and then put it in a bowl. Do the same with the remaining pearls.
Use a saucepan to pour ½ pot of water, bring to a boil, then drop the pearls into the pot and cook until the seeds are clear and floating, then take them out and drop them in cold water to make the pearls tough. Peel the pears, diced them, and then soak them in cold water so that they don’t darken and the pears still retain their natural whiteness.
Then take it out to dry and then mix it with dry tapioca flour so that the cornstarch blends in with the pear. Use a spatula to shake to remove excess powder.
Bring another saucepan to a boil, then drop the pears in, cook until the seeds are clear and float on the surface of the water. At that time, take a ladle with holes to scoop out and pour into a bowl of cold water so that the pomegranate seeds do not stick together.
Next, take the peeled jackfruit and cut it into medium length fibers, so it should not be too thin, you will not feel the sweetness of the jackfruit.
Take a large bowl for small shaved ice to the bottom of the bowl, then put the colorful jellies with pearls and cooked pomegranate seeds into the bowl. After the ingredients to eat with jackfruit yogurt are done and put in the bowl, the indispensable ingredients are yogurt and jackfruit. Put yogurt and jackfruit in a bowl then add condensed milk and coconut milk.
Finally, jackfruit yogurt is finished with delicious flavor and attractive color. Aloe vera yogurt Resources: + Fresh milk: 1 liter + Condensed milk: 200g + Female yogurt: 1 box + Sugar: 50 grams + Yogurt container + Aloe vera Making: – Aloe vera peeled and washed, then soaked the inside with salt water to remove all the oil, then cut the pomegranate seeds. – Rinse with salt water several times until less viscous. – Cook 1 pot of water until it boils for aloe vera that has been drained through salt water, stir briefly and wait for the water to boil again for 1 minute, then take it out immediately and rinse it with cold water. – Aloe vera is rinsed with cold water that has no viscosity, drained, then marinated in sugar to taste and then put in the refrigerator. Aloe vera will produce more water, you can add shaved ice to make aloe vera juice. Mix condensed milk with sugar and water and cook until foamy. – When the mixture of sugar + water + condensed milk is warm enough, let the aloe vera boil until it boils, turn off the stove and let it cool to 40-45 degrees Celsius, then add the yogurt. The aloe vera yogurt mixture is cooled and then measured into yogurt containers, then incubated these yogurt jars for about 6-8 hours. After brewing, you put the yogurt in the refrigerator to cool and enjoy! Peanut yogurt Resources: 700ml fresh milk without sugar 150 grams of condensed milk 1 jar of unsweetened yogurt 150 grams of peanuts 100 grams of granulated sugar Making: Step 1: Heat fresh milk, add condensed milk and stir until dissolved. Wait for the hot milk to froth slightly, then turn off the heat. Let cool down to about 50-60 degrees Celsius, then add yogurt, stir well. Step 2: How to prepare peeled and washed peanuts. Boil 300 ml of water with 100 grams of sugar, put the peanuts in the rim for 10-20 minutes to absorb the flavor. Pour into a clean container, place in the refrigerator. Step 3: Pour yogurt into the jar, cover. Place in the incubator. Cover and leave overnight or at least 8 hours for the yogurt to fully ferment. Step 4: Take out the yogurt, put it in the refrigerator for 2-4 hours. When eating, add peanuts together and enjoy. Xiao Bao (Synthetic) Photo: Collectibles

Passionate about cooking, enjoy making delicious food, ensuring food safety for children and families. The recipes are shared by Ms. Binh Minh (SN 1995, currently living and working in Hanoi) on social networks, in groups that are completely natural. But unexpectedly, the article sharing her experience was loved and followed by a large number of housewives and were all “successful” from the very first time. Recently, Ms. Binh Minh shared how to cook pandan corn soup, which according to her in the summer, this dish becomes the queen of snacks, making everyone admire. Ms. Binh Minh – who shared the recipe for pandan corn tea, attracted thousands of shares. 9X said: Although the way to cook pandan corn soup is extremely simple, the finished product has a very eye-catching “quality”. Pineapple corn tea is a combination of fresh corn kernels and young nuggets that are cooked soft in a thick paste with a faint aroma of pandan leaves, served with greasy coconut milk. The tea has the yellow color of corn, mixed with the green color of pandan nuggets, gentle but elegant, extremely attractive. Let’s go to the kitchen to make an attractive pandan corn soup right away with the recipe for corn tea shared by Ms. Minh that couldn’t be simpler. Ingredients for making pandan corn tea for 2 people: – Tapioca flour: 200gr – Corn: 1.5 fruits – Pandan leaves: 10g – White granulated sugar: 60g – Coconut milk: 20ml How to cook pandan corn tea: – Hold the corn upright, use a sharp knife to cut the seeds from the top, take the seeds and put them in a bowl. – The remaining half of the corn you bring to boil and then separate the bowl with intact seeds to make pearls. – The pandan leaves are put in a blender and pureed, then filtered through a sieve, then drained. – Put 50g of tapioca flour in a bowl, add a little warm water to stir well to add a little bit to the tea pot to have a thick consistency. – Add a little warm water to 150g of tapioca flour, mix well until the water runs out, then continue to knead the dough by hand until it becomes a homogeneous dough, not sticky to your hands. – Take a kneaded amount of flour into your hand, about 10g, spread evenly and put the boiled corn kernels in the middle, then roll it up. Repeat this until you run out of dough. -Next, put the pot of water on the stove, adjust the heat to medium. When the water in the pot starts to boil, add the corn pearls to boil. When the pearls float to the top, the outer shell is removed and put in a bowl of ice cold water so that the pearls are hunted again. – Put a pot on the stove, add 600ml of filtered water to the pot. When the water starts to boil, add the peeled corn kernels to the pot. Add 60g of granulated sugar to the pot, stir well, then cover with a lid, cook over medium heat for about 15 minutes until the corn kernels start to rise, then open the lid. – Pour pandan leaf juice into the pot of corn, stir well. Slowly add the mixed tapioca starch into the pot, stirring gently until the tea mixture begins to thicken. – When the corn tea mixture starts to thicken, put all the corn pearls into the pot. Cook for another 10-15 minutes for the pearls to absorb the pineapple, then turn off the heat. When the tea cools down, scoop the tea into small cups, drizzle coconut milk on top and enjoy. Wish all the success!

1. Red beans 200gr 2. Yogurt 2 boxes 3. Diameter 150-200gr 4. Tapioca starch 4 teaspoons Steps 1. Soak red beans 2. Boil red beans with tapioca flour Prepare materials 1. Red beans 200gr 2. Yogurt 2 boxes 3. Diameter 150-200gr 4. Tapioca powder 4 teaspoons Yogurt is definitely a dessert, a familiar “play” for all of us. However, eating canned yogurt forever is a bit boring. In this article, we will suggest you how to turn yogurt into a dish that is both strange and delicious, but the operation is not complicated. How to make red bean yogurt 1 Soak red beans đậu After buying red beans, please wash them thoroughly with water. Then, soak the red beans in water for about 8 hours (overnight). Soak red beans in water After soaking, please wash the red beans under the tap one more time! 2 Boil red beans with tapioca flour First, you should mix 4 teaspoons of tapioca starch with about 150ml of boiling water to cool. Stir until the flour is completely dissolved. Put the pot on the stove, pour into the pot 1.5 liters of water and the soaked red beans. Simmer the red beans over medium heat for about 45 minutes. Then, pour into the pot of red beans 150-200g in diameter, stir well, and then slowly pour the mixed tapioca water into the pot. Just pour and stir well, until the pot of water reaches the desired consistency, then stop. Remember to pour tapioca water into the pot of red beans slowly! Heat the mixture of red beans and tapioca starch for about 5 more minutes, then turn off the heat. So you have finished the red bean yogurt dish! Pour yogurt into a cup, add red beans just boiled with 1-2 ice cubes, mix well to enjoy. The finished product is quite mlem mlem! Red bean yogurt has the greasy fleshy taste of red beans, sweet and harmonious taste. If you do not like to eat too sweet, then you can choose yogurt without sugar, make sure to eat wherever you want. Some uses of red beans that you may not know 1. Helps Control Diabetes Protein contained in red beans has the ability to inhibit α-glucosidas in the intestinal tract. α-glucosidas is an enzyme responsible for breaking down complex carbohydrates such as starch and glycogen. This effect makes red beans an excellent choice to add to a regimen to treat, control, and prevent diabetes. 2. Muscle strengthening Eating protein-rich foods like red beans regularly will help you build muscle mass. Just one cup of red beans contains 17.3g of protein. The muscles in the body are formed and built from protein. Therefore, protein is an essential nutrient for the growth and maintenance of muscle mass. Combining a regular exercise regimen with an adequate intake of healthy protein is a great way to get your body toned and healthy. 3. Support to maintain a stable weight According to the “International Journal of Obesity” published in 2013, soluble fiber helps you control your appetite by promoting a feeling of fullness. Red beans are the main source of this soluble fiber. It is a form of fiber that can help maintain blood sugar levels in the body by slowing down the digestion of carbohydrates. 4. Limiting cravings for sweet foods The sweet taste combined with the high fiber content in red beans can help you fight cravings for other sweet foods high in refined sugar. You can combine red beans with brown rice, cinnamon, raisins, and skim or hot soy milk for a delicious breakfast or breakfast dish. It both helps quench your sweet tooth while providing you with adequate protein, fiber, and low-fat complex carbohydrates. 5. Improves Heart Health Red beans contain high levels of fiber, folate, potassium, magnesium and B vitamins, so it is considered a well-known food source for heart health. Eating red beans regularly as part of your diet will help you have a healthy heart while reducing your risk of coronary heart disease. The digestive fiber in red beans will help regulate cholesterol in the body at an appropriate level. In addition, the potassium in red beans also helps to dilate blood vessels, thereby enhancing blood circulation, helping to reduce blood pressure and pressure on the heart wall. Wish you success with this red bean yogurt recipe! According to the Vietnamese life

– 300g green beans – 200ml coconut milk – 3 teaspoons tapioca flour – 100g of rock sugar or brown sugar – A bunch of pandan leaves – A little salt -100g pearls – A tube of vanilla 2. How to cook green bean tea Step 1: Put green beans in a pot, cover with water and soak for about 4 hours. Soak green beans before cooking (Photo: Eva) Step 2: When the green beans are soft, take them out, wash them and put them in a pot, pour water over the beans about 1cm and add a little salt and some washed pandan leaves. Then cook for about 20 minutes. Step 3: Add about 500ml of water to a pot and bring to a boil. When the water boils, reduce the heat to low and simmer the green beans for another 30 minutes. When the green beans bloom, drop the pearls in, simmer for another 15 minutes until the pearls are cooked. Step 4: Remove pandan leaves from tea pot and add sugar. You can increase or decrease the amount of sugar so that the sweetness of the tea fits your family’s taste. Step 5: Put tapioca flour in a bowl, add a little cold water and stir well to dissolve the powder. Next, slowly pour the tapioca juice into the pot of green bean tea, stirring while pouring so that the tapioca does not clump. Then, boil the pot of tea with low heat until the tea is thick, then turn off the stove and let it cool. Step 6: Put coconut milk in a pot, add 1 vanilla bean, stir well and turn off the heat. Step 7: Scoop the green bean tea into a bowl or cup, add some coconut milk on top and add some ice and enjoy. Delicious green bean soup to help cool down on a hot summer day (Photo: Eva) 3. Some notes when cooking green bean tea Chickpeas are a very healthy grain and contain a lot of starch as well as nutrients for health. From green beans, people can process it into many ways such as cooking tea, cooking porridge, grinding powder and roasting, to create many delicious dishes. With tea, there are many different ways to cook mung bean soup, you can cook bean soup combined with: aloe vera, pumpkin, jaggery, taro … both change the taste and increase the coolness for the dish. summer tea. If cooking in large quantities, you can scoop the tea into an airtight container with a lid, place it in the refrigerator and use it gradually within 1-2 days without affecting the quality of the tea when used. Hope you all enjoy this delicious, nutritious green bean soup! Phuong Anh (Synthetic)

Resources: 200ml whipping cream 250ml fresh milk without sugar 80g flour 50g butter 30ml water 2 chicken eggs 1 ripe mango 3g vanilla powder 100g sugar Making: Step 1: Sift the flour with vanilla powder and 50g of sugar, then add two eggs, beat well to combine the eggs and flour. Step 2: Heat milk, water and butter in a small saucepan for 5′. Then turn off the heat and let it cool for 5 minutes/ Step 3: Slowly pour the milk mixture into the egg mixture above, mix well until the mixture is smooth and slightly thickened. Step 4: Open the stove on low heat, spread a thin layer of butter on the pan. Ladle 1 tablespoon of batter into the pan and roll into a thin cake. Pay attention to flip the cake so that the cake does not burn, the cake is thin so it will cook very quickly. Step 5: Cut the mango cheeks, and cut the mango pieces into small chess pieces. Beat whipping cream with the remaining 50g of sugar. Step 6: Put whipping cream and mango on the center of the crepe. Gently fold the mango-wrapped crepe and whipping cream into a rectangle. Mango yogurt Resources: 1 liter unsweetened fresh milk 1 box of condensed milk 2 boxes of yogurt 500g ripe mango Making: Ripe mangoes are washed, peeled, cut into small pieces and divided into 3 parts. Put 2 parts in a blender and puree, the rest are diced and put on top of yogurt if you like, otherwise you can grind them all. Put fresh milk on the stove to boil over high heat, until you see a little heart, turn off the heat and then add condensed milk, stir to dissolve. Add the mashed mango mixture and mix well. Finally, add the “female” yogurt and diced mango to the mixture, stirring until the yogurt melts. Pour the mango yogurt mixture into the jar and close the lid. This step should be done quickly to ensure that the yogurt is still hot when put in the jar, so the new fermentation process is fast and highly effective. Put the unopened milk jars in a styrofoam box lined with thick cloth around, cover the styrofoam container tightly and incubate overnight or at least 6 hours. After successfully fermenting yogurt, put it in the refrigerator to use it gradually. Mango mousse Resources: – 3 ripe mangoes – 150g fresh cream – lemon – 50g condensed milk – 20g of water – 5g gelatin powder Making: – Buy mangoes peel off the skin, then cut into small pieces. Put 2 mangoes in a blender in advance. – Squeeze the remaining mango juice to separate into a bowl. Squeeze ½ lemon to get the juice. – Pour 2 pureed mangoes into the pot, add lemon juice. Then put it on the stove and cook on medium heat for about 5 minutes. After 5 minutes, remove the pot, let the mixture cool a bit, then pour in fresh milk and stir well. Pour the above mixture into a bowl, add fresh cream and mix gently. Until the mixture thickens, mix well. – Prepare 3 beautiful small cups, then divide the above mixture evenly into each cup. Place in the fridge for about 2 hours to allow the mixture to harden slightly. – Take the bowl containing the remaining 1 mango juice, pour in the gelatin and dissolve. Pour into the pot and cook until the mixture boils for about 2 minutes, then remove. – After 2 hours, take out 3 cups, wait for the mixture of gelatin and mango juice to cool completely, then pour it over 3 cups. Then you can decorate with a little fresh cream or mango pieces on top and then put in the refrigerator. After 2 hours, you can bring it out to eat right away! Mango tea Resources: – 2 medium sized ripe mangoes – 100g Bang powder (small pearls) – 400ml coconut milk (if you can’t make your own coconut milk, you can buy 400ml pre-packed cans at supermarkets/groceries) – 500ml fresh milk without sugar – 1/2 can of sweetened condensed milk (depending on taste, the amount of condensed milk will be adjusted to increase or decrease the sweetness of the tea) – 2 sticky rice/pineapple leaves (can be omitted) Making: – Soak 100g of tapioca starch in filtered water for 30-40 minutes. – Boil a pot of water until it boils, then add the tapioca and cook for 5 minutes. When the flour in the pot is slightly expanded, turns clear and soft, take it out and soak it in a bowl of ice-cold water so that it doesn’t stick. – Mangoes are washed, peeled and cut into small pieces with fingertips. – Take 1/2 of the prepared mango above and put it in the blender. Add 200 ml of coconut milk, 2 tablespoons of condensed milk and blend together. – Heat a mixture of 400ml fresh milk, 200ml remaining coconut milk and sticky rice leaves on the stove with low heat for about 10 minutes. – Mix the mango mixture above and stir to combine. At this step, it can be filtered through a sieve to make the mango mixture the smoothest. – Take out the seeds and mix with mango milk. – Scoop out the tea into a cup/bowl. Add a little bit of sliced ​​mango to make the mango flavor in the bold tea more obvious. Xiao Bao (Synthetic) Photo: Collectibles

Ingredients of braised pork with pepper 300g pork belly
Red onion, garlic, chili, green onion
Water color
Spices: Pepper, sugar, monosodium glutamate, fish sauce How to make braised pork with pepper Daily delicacies: Braised pork with pepper. Buy meat, wash and cut into pieces. Red onion and garlic peeled, smashed, chopped. Scallions cut roots, wash and finely chop. Chilli washed, finely chopped.
If you don’t buy colored water, you can win by adding 3 tablespoons of sugar to the pot, turn on low heat, stir until the sugar turns brown, then add 1 cup of water, stir well. Continue stirring with your hands until the water is similar, then turn off the heat, let it cool, put in a separate bowl.
Put the sliced ​​meat in a marinated bowl with 1 teaspoon minced garlic, 1 teaspoon seasoning, 1 teaspoon sugar, 1 teaspoon fish sauce, 2 tablespoons color water, 1/2 teaspoon pepper, and chili and mix well and marinate for about 30-60 minutes.
Put the pot on the stove, heat up 1 tablespoon of cooking oil, then put the marinated meat on the island with medium heat, and cook until the meat is hunted, then reduce the heat. Stir the meat until it thickens. If you like to eat water, you can add a little more water.
Braise until the gravy is thickened and the meat is hunted, sprinkle with pepper and then turn off the heat. Ladle the meat onto a plate sprinkled with green onions and enjoy.

INGREDIENTS FOR POTATO COOKING – Yellow sweet potato: 250g (excluding the skin, about 1-2 tubers); – Purple sweet potato: 250g (excluding the skin, about 1-2 tubers); – Tapioca flour: 200g; – Pandan leaves (sticky leaves): 3-5 leaves; – Ginger: 1 thumb-sized piece; – Salt: – ½ teaspoon of salt; – Granulated sugar: 1 teaspoon (white or yellow sugar); – Palm sugar: 80g (adjust according to taste); Mist black jelly powder: 30g. HOW TO MAKE TAIWAN POTATO POTATO Step 1: Cook black jelly with dew Put 30g of black jelly powder in a pot and soak it with 300ml of water for about 30 minutes, then put the pot on the stove and cook on medium heat until the jelly powder boils, reduce the heat, add 20g of jaggery, stir well. Let it boil for another 3-4 minutes so that the jelly powder is cooked, then turn off the heat. Remove the jelly into the box, let it cool, when the jelly solidifies, cut into 1.5cm pieces. Step 2: Prepare potatoes – Sweet potato peeled, washed, cut into pieces and steamed for about 10 minutes, poke the chopsticks into the potato and find it soft, it is cooked. Remember to keep each type of potato separately so that the color is not mixed. Step 3: Create a shape of sweet potato – Put the steamed sweet potatoes in a bowl, while the potatoes are still hot, use a large spoon to mash the two types of sweet potatoes into 2 different bowls. Then slowly add 100g of tapioca starch to each type of potato, mix well with a spatula, then use gloves to squeeze the dough into a homogeneous mass. If you find that the powder is dry, you can add more water, note for each 5ml teaspoon to avoid adding too much water and the dough is pasty. – Divide the dough into small dough balls, then cut them into long fibers, then cut them short into 1.5-2cm long potato sticks. The parts of dough that have not been made, remember to cover so that the dough does not dry. Step 4: Boil the sweet potato balls Put the pot on the stove, put in 1 liter of cold water, bring to a boil, then drop the tapioca balls into the boiling water, the tapioca balls will float for another 2-3 minutes until the potatoes are soft, then take them out and put them in a bowl of water Drop some ice cubes. Then take the purple and yellow potatoes out into separate bowls, add ½ teaspoon of sugar to each bowl, mix well. Step 5: Boil sugar water Put the pot on the stove, add 300ml of cold water, stir in jaggery until dissolved, bring to a boil, then drop the sticky rice leaves (washed, rolled up) and sliced ​​fresh ginger and cook for another 5 minutes. turn off the stove. Present: Display a bowl of black jelly, purple sweet potato, yellow sweet potato, top with sugar and enjoy. This summer dish can be served cold to enhance its taste, and can be served with pearls for added flavor. You can make potato flour once and then store it gradually by after cutting and shaping the flexible potato balls in step 3, rub them well with a little tapioca starch and then put them in the freezer to freeze. When needed, take it out to defrost and then proceed to the next steps, the potatoes are still soft and fragrant as usual. Wish you success in cooking Taiwanese sweet potato soup!

Satisfy your indulgence in a healthy and refreshing way with these delicious Berry popsicles. Made with milk and a variety of berries like strawberries, blueberries and raspberries, this popsicle recipe is something you must try at home. This is a perfect recipe for children and these fruits are very healthy. This summer, don’t let the heat affect your health and keep yourself hydrated with this delightful sweet and sour dish! Resources: 2 cups whole milk
1 teaspoon of vanilla extract
1/2 cup blueberries
3 tablespoons honey
1/2 cup raspberries
1/2 cup strawberries Making: Step 1: Cook the mixture
To prepare this ice cream recipe, first put the mixture of milk, honey and vanilla extract in the microwave for a few minutes and stir well. Step 2: Pour and freeze
Mold and begin to divide the strawberries, blueberries, and blackberries evenly. When you’re done, pour in the milk mixture heated in the microwave. Put the stick in, refrigerate and wait until the mixture hardens.

Tip: To make delicious ice cream, you can add mint nuts and seeds. 2 / Delicious mint watermelon ice cream Ingredients (5 popsicles):
Watermelon
Lemon juice
Chopped mint leaves Making: Step 1: To start, peel the watermelon and cut the seeds. Put chopped watermelon in a blender with lemon juice and mint leaves, blend into a smooth puree. Filter the mixture through a sieve Step 2: Now, you take the mold, pour the mixture in and leave it in the freezer for an hour. Then you take the molds out and put the popsicles in the middle. Place the molds again in the freezer and freeze overnight. Step 3: Take out the mold and enjoy the refreshing taste. 3 / Orange ice cream Resources: for 4 servings
250 ml of orange juice
2 tbsp sugar
2 teaspoons lemon juice
1 teaspoon of vanilla extract Step 1: Mix orange juice, lemon juice and sugar in a bowl. Stir well until the sugar is dissolved. Add the vanilla essence and mix again. Step 2: Pour mixture into popsicles (commercially available) and keep in the freezer until it is fully frozen or overnight. Step 3: To remove the cream from the mold, dip it in a bowl of warm water and gently remove it. Tip: For flavor you can add some fresh mint leaves. 4 / Kiwi ice cream The summer heat can affect health and it is really essential to keep the body hydrated and cool to defeat the scorching heat. One of the ways you can do it is to enjoy the kiwi ice cream. This recipe will bring out a refreshing wave of flavors in your mouth. As an enticing snack and a healthy alternative to all other high-sugar processed ice creams, this recipe will be a treat for your child. So don’t waste any time and get started with these simple steps. Resources: 10 kiwifruit
5 teaspoons of honey
More than 2 tablespoons of lemon juice
1 cup and a half of pineapple juice Step 1
To start, rinse and clean the kiwifruit under running water. Then peel and use a clean cutting board, cut 8 kiwis with pomegranate seeds. For the other 2 kiwifruit, slice them into thin slices and set aside until needed. Step 2
Transfer the cut pomegranate kiwi into a mixing jar, then add 5 teaspoons of honey, pineapple juice and lemon juice, blend well to make a thick paste. Step 3
Now, take a stone mold and add a slice of kiwi to it. Once done, carefully pour the pre-mixed kiwi-honey mixture into the mold. Step 4 Finally, place the ice cube in the freezer and freeze the mixture for 4 to 5 hours or until the ice cream is frozen.

Resources + 200g soybeans + 1.2 liters of water + 220ml of fresh milk + 60ml whipping cream (whipped cream) + 10gr gelatine + 150g black pearl (commercially available) + 70g Korean brown sugar. Making Step 1: Preliminary processing of raw materials Illustration. + Soybeans soak in water, remove small, deep, rotten seeds … soak in clean water for about 8 – 10 hours for a double or triple hatch. + After soaking, the beans are full of water, then pour them into the basket to wash again. Step 2: Cook milk + Add 1.2 liters of water to the machine with soybeans, puree. Use a cloth to squeeze the bean juice, remove the residue. + Put the bean juice to boil, remove the foam, let it simmer for about 15 minutes. Step 3: Making tofu + Soak or water gelatine to melt. + Mix the bean milk with fresh milk and whipping cream, and bring the mixture to a boil over medium heat until it is almost boiling. + Add gelatine to stir until dissolved, then turn off the heat. + Pour the milk mixture into the mold, let it cool for 8 hours to freeze. Step 4: Cook the pearls + Buy pearls available, you just need to boil a pot of boiling water and then drop the pearls in, when the pearls float, lower the heat, cook for another 20 minutes. + North down and leave, cover and incubate for another 10 minutes. + Take out the pearls in a bowl, add brown sugar and mix well. Finished products + When eating, just pull the tofu out of the mold, sprinkle pearls and black sugar water on the surface. Tofu “cooked in green”, soft, smooth, fresh fat, melted in the mouth, then wrapped with tangerine and the fragrant, supple sweetness of black sugar pearls is sure to make you fall in love. Above is how to make a very simple black sugar pearl tofu that anyone can do. It only takes a little time to make this delicious dish. Wish you success!

Illustration. Making the kimchi salted firecrackers is very simple, it only takes a little time to enjoy it with your family. How to make salted eggplant kimchi is simple, sour, crunchy and flavored Resources + 1kg of tomato cannon + 1 garlic bulb + 1/2 kg of table salt + 2 ginger roots + 200gr ground chili or depending on your reduction + Spices: Sugar, fish sauce … Making Step 1: Soak the cannon – Remove the stalk, wash, soak in dilute salt water for about 30 minutes to remove the plastic Then take out, rinse with clean water. – Peeled garlic, crushed. – Boil about 1 liter of water, add salt and garlic, stir to dissolve salt. – Let the water cool completely, put the eggplant in a jar or jar, cover with salt water and cover for 7 days. Step 2: Make seasoning sauce + Peeled ginger, washed, sliced ​​thin fibers. + Mix 300ml of boiling water to cool with 1 tablespoon of fish sauce and 200 grams of sugar, stir and boil. + When the mixture is cool, add the ground chili and ginger. Step 3: Complete the kimchi salt artillery + Soaked for 7 days, cut it in half, add the spice sauce mixture above and mix well into a closed jar, 1 day is edible. + Coffee should be stored in the refrigerator cooler.

Illustration. Traditional yogurt bag Resources + 240 g of yogurt + 1 can of condensed milk + 1 can of boiling water (use a can of condensed milk to measure) + 400 ml of fresh milk without sugar or with sugar as desired + Carrying bag. Making + Put condensed milk in a large bowl, use the cans of condensed milk to pour 1 can of boiling water, stir well to dissolve. + Add 400ml of fresh milk, stir well. + Wait for the milk mixture to cool to about 40, 50 degrees, then let the yogurt stir to dissolve. + Filter through the sieve for smooth milk. + Put the yogurt in the bag, fasten it. + Yogurt incubation: You can brew yogurt with a rice cooker or a foam barrel. Put the yogurt bag in the pot / barrel, pour 70 degree water into the pot, cover tightly, incubate for 6-8 hours. Note: During the incubation period, the water temperature can be checked. If the water cools, add hot water to maintain the incubation temperature. Yogurt with fruit flavored bag + With fruit syrup flavored yogurt You can buy pre-cooked syrups at the supermarket or cook your own syrup from fruits such as oranges, lemons, and passion fruit … When you’re done with yogurt (like a traditional yogurt bag), just add the syrup, stir it well and put it in the bag, then bring it back to normal. + With yogurt bag from fresh fruit Meaty fruits such as mango, strawberries, peel, cut into small pieces, for every 100g of marinated fruit with 30g of sugar. Then marinate the sugar for about 15 minutes, put in the blender, then slug on the low heat until the fruit is thick. Allow the jam to cool, then add the blended yogurt (the traditional yogurt above). Then put in the bag and bring the normal incubation is complete.

How to make tofu with black sugar pearls Resources + 200g soybeans + 1.2 liters of water + 220ml of fresh milk + 60ml whipping cream (whipped cream) + 10gr gelatine + 150g black pearl (commercially available) + 70g Korean brown sugar. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3. Making: Step 1: Preliminary processing of raw materials + Soybeans soak in water, remove small, deep, rotten seeds … soak in clean water for about 8 – 10 hours for a double or triple hatch. + After soaking, the beans are full of water, then pour them into the basket to wash again. Step 2: Cook milk + Add 1.2 liters of water to the machine with soybeans, puree. Use a cloth to squeeze the bean juice, remove the residue. + Put the bean juice to boil, remove the foam, let it simmer for about 15 minutes. Step 3: Making tofu + Soak or water gelatine to melt. + Mix the bean milk with fresh milk and whipping cream, and bring the mixture to a boil over medium heat until it is almost boiling. + Add gelatine to stir until dissolved, then turn off the heat. + Pour the milk mixture into the mold, let it cool for 8 hours to freeze. Step 4: Cook the pearls + Buy pearls available, you just need to boil a pot of boiling water and then drop the pearls in, when the pearls float, lower the heat, cook for another 20 minutes. + North down and leave, cover and incubate for another 10 minutes. + Pick up the pearls in a bowl, add brown sugar and mix well. So, you have completed the delicious black sugar buffalo leg tofu. When eating, just take the tofu out of the mold, sprinkle pearls and black sugar water on the surface. Tofu “cooked”, soft and fresh, melted right in the mouth, and then wrapped with tangerine with fragrant, supple sweetness of guarantee will make you fall in love.

1. Peach tea Resources: 5-7 packs of tea bags, 1 liter of boiling water, 2-3 ripe peaches, 80 grams of white sugar, 1/2 ripe peaches (seeded, sliced), ice cubes. Making: – Put the tea bag in the pot, pour hot boiling water, leave for about 8-10 minutes – Dig, peel, slice, remove seeds, add sugar, let infuse for about 10 minutes – Put the peach mixture in the blender – Pour ground peach mixture into tea pot, filter out tea bag, stir well – Put the tea mixture in the jar, refrigerate it, when enjoy adding ice cubes, decorate a few thin slices of peaches, use cold Photo: Long_caphe. 2. Honey kumquat tea Resources: 4 kumquats, 50 – 60 ml of sugar water, 2 grams of green tea, 15 ml of honey, 500 ml of hot water, ice cubes Making: – Put green tea in a heat-resistant cup, add boiling water, soak the tea until it cools, then store it in the refrigerator cooler – Kumquat washed, cut in half, squeezed water, put in the jar – Add sugar water and honey to the jar. Pour chilled green tea with kumquat glass – Before drinking, add ice cubes as you like Photo: Ledouxi.bakerycafe. 3. Lychee tea Resources (for about 3 cups of lychee tea): 2 packs of Lipton tea, 300 ml of boiling water, 2 tablespoons of brown sugar, 1 can of canned litchi, ice cold. Making: – – Put sugar, tea and boiling water in a large glass, incubate for 10 minutes – Add sugar to the tea mixture according to taste – Put 3 tablespoons of lychee water, 5 canned litchi fruit, tea mixture, ice cold in a large jar, cover, shake vigorously, then pour all into a cup and decorate as you like. Photo: Foodholicvn, foodcollectionsmy. 4. Lemon Plum Lemon Tea Resources: 1 cup of tea, 1/2 lemon, 3 plum, and 4 teaspoons of diameter Making: – Use a spoon to mash plum plum with sugar – Add the plum, sugar mixture to the tea water and squeeze more lemon juice – Stir the mixture well to dissolve the sugar. Then you add ice and enjoy Photo: Anpy_tia. 5. Strawberry black tea Resources: Black tea bag, honey, fresh lemon, some strawberries, raspberries Making: – Put the black tea in the kettle, add about 500 ml of boiling water, cover, wait about 2-3 minutes, then remove the tea body. – Add honey, lemon juice, and strawberry cut in half to the brewed tea pot Strawberry black tea can be used hot or cold Photo: Us Weekly. 6. Ginger tea Resources: 2 tablespoons coriander, 2 tablespoons cardamom, 1/2 small teaspoon black pepper, 1 teaspoon grated fresh ginger, 8 tablespoons honey, 4 glasses of water, 8 fresh basil leaves, 1 sliced ​​lemon Making: – Use a small pan, add coriander, cardamom and black pepper and fry for about 5 minutes, turn off the heat until smells aroma. – Using a medium pot, pour water to boil, add honey and stir well – Add the roasted spices, grated ginger and basil to the pot of honey water, simmer for 5 minutes, then filter the tea water through the sieve. – Add a few thin slices of lemon to tea when enjoying Photo: Unsplash. 7. Honey orange tea Resources: Water, 200 grams of sugar, 2 teaspoons of honey, 2 tea bags, 1 orange Making: – Stir water, sugar and honey in a glass jar until dissolved, add tea bag and soak for 3-4 minutes. – Take out the tea bag, cut the oranges into thin slices, remove the seeds, put in the jar. You add ice as you like when you enjoy it. Photo: Pairsahaifa.

The rice cakes are fragrant and delicious, so it is always a favorite dish of many people. – 200g of rice flour – 50g cornstarch – 30g flour – teaspoon of salt – 550ml of filtered water – 600ml chicken broth – 1 tablespoon of cooking oil
Materials for making human: – 300g ground pork (both fat and lean) – 100g of purple onion – 30g dried shiitake mushrooms – 30g wood ear fungus (mushroom) * Spices: Salt, ground pepper, cooking oil, monosodium glutamate … For the leaf wrapping we will use banana leaves. Wash the banana leaves, then pour in boiling water for about 3 minutes. Then take it out and wash it well, cut it into a square size of about 1 glove. Making cake dough
Pour all the prepared cake dough into the bowl, mix well with ½ teaspoon of salt. Then, continue to add 550ml of filtered water, stir well.
After stirring, you let the dough rest for about 3 hours, thus, the new dough is fragrant and has a slightly sour taste, after steaming it will be more delicious.
Meat filling
Shiitake mushrooms and wood ear fungus are soaked in warm water for 30 minutes to soften, then chopped.
Onions peeled, chopped.
Place the pan on the stove, heat a little oil and fry the chopped shallots. When you see yellow purple onions, you continue to add wood ear fungus, shiitake mushrooms, and stir fry, season with 1 teaspoon of MSG, 1 teaspoon of salt, ½ teaspoon of ground pepper for flavor. When the mixture is done, turn off the heat and let it cool. Put ground meat in a pan of mushrooms, wood ear fungus, purple onion just made, mix well.
Stir the dough with the chicken broth
After 3 hours, boil 600ml of chicken broth and slowly pour in the flour above, while stirring constantly to prevent the dough from clumping.
When you see the paste, the plastic does not clump, add 1 tablespoon of cooking oil, stir well and lower the heat to keep warm.
Package of cake
Use 2 banana leaves placed on each other so that the veins of the two leaves are perpendicular. Take a little cooking oil and rub all over the face of the upper banana leaf, in that case, the cake after steaming will not stick to the leaves.
Continue to fold the banana leaves in the shape of a funnel.
Hold the leaf in your hand and slowly add the dough. Note using a spoon to scatter the cake dough so that they are evenly attached to the leaf. Then, add the filling and add a layer of dough to the top to cover the filling.
Use your hands to squeeze the folds of leaves in, then tie them firmly with the cotton wool. Put the cake in the tray, steam it over medium heat for about 30 minutes.
Hot spring rolls can be served with chili sauce, silk rolls, … to increase the flavor. If the cake is finished, if not used, let it cool, you should put it in the refrigerator for storage, when you want to eat, just steam it. Note, the cake should only be left in the refrigerator for 2-3 days. Attention: You should use pork bone broth or chicken to cook dough, that way, the new crust is delicious and rich. When cooking the dough, you should stir well with low heat so that the dough is soft, smooth, not bottle, burnt or lumpy. PV (St)

Fish sauce mixed with salad To make sure chili garlic floats, put the garlic chili in the bowl first, squeeze 1/2 of the lemon in to separate. Mix sugar with fish sauce and boiled water to cool it down, to dissolve the sugar to taste, then pour the garlic and chili in and taste the sweetness again to taste. Garlic should be chopped dry and minced so that it will always float to avoid getting wet. Seafood dipping sauce Perform Step1: Take 1 lemon, rub a little peel, then squeeze all the lemon juice (filter out the seeds if any), chili, kumquat (kumquat), chopped lemongrass. Step 2:
Add the main ingredients to the blend, including: 300g white sugar, lemon juice (you can adjust the amount of juice to suit your taste), 20g salt granules, less lemon peels, 1 teaspoon of monosodium glutamate (Can not give if not eat).
You should add less salt and a lot of sugar to avoid making the salt too salty, if it is salty, add a little sugar or lemon juice to dissolve the spices. Step 3
Use a meat grinder or blender to grind the entire original salt mixture for about 5 minutes, so that the salt is a bit cloudy, gummy and smooth.
If you do not have a blender, you can use a chopstick or a whisk to beat the mixture, but using the blender will be smooth and delicious. Step 4 After you have grinded the lemon salt mixture, add the finely ground salt to a large bowl. Then, add other ingredients such as kumquat, lemongrass, and chopped chili and mix well. Step 5 Once finished, the seafood salt has just eaten. Served with seafood dishes such as shrimp, squid, octopus, snails … or other boiled dishes such as chicken feet, boiled meat … are also very delicious. This is another great suggestion for family party dishes, friends on weekends. Snail sauce Delicious fish sauce + cool boiled water + mixed sugar, then boil it on the stove to melt the sugar to cool. Then add ginger + garlic + minced chili + lemon juice and mix well. Sprinkle coriander, finely chopped lemongrass and mix well. If you like spicy food, you should add spicy chili or chili mashed in it will taste much better. Ginger fish sauce Perform Peeled purple onion. Chopped 1 bulb, the other bulb sliced ​​thin. Chopped chili. Roasted peanuts, rub the shell, put in a mortar to crush. Heat 2 tablespoons of cooking oil. Add the sliced ​​onions, cook the yellowish slightly, then pick them up in a small cup and set aside. Continue to add the chopped onions, stir well. Onions, add 5 tablespoons of black soy sauce and mix well. Add 1 tablespoon of peanut butter, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, 1/4 teaspoon of MSG, 4 tablespoons of water, and mix well. When you see the mixture is homogeneous, just cook while stirring for about 2 minutes and then turn off the heat. For soy sauce to hold. Sprinkle with onion, peanuts, minced chili again. Thai shrimp paste with fruit sauce Step 1 70gr dried shrimp soaked with warm water to soften, take 1/2 of the dried shrimp and puree. Melt 150g of palm sugar over low heat, then add 50ml of fish sauce, pureed dried shrimp and 10 grams of shrimp paste. Stir well for all blending. Wait for the sauce to boil again, you add 1/2 of the remaining baking soda, cook for 1 more minute, then bring it down. Step 3 Pour the fish sauce into the bowl, add thin sliced ​​scallions and chopped chili and stir well. So the sauce is ready to dab with fruits already. If you are afraid of the pungent onion, you should put the scallion in one turn with the dried shrimp in step 2. I think this Thai fish sauce dish is more special when the pungent flavor of the onion is still undercooked. . Step 4 Thai sauce is a very hot sauce recently, used to dipping sour and sour fruits is delicious. Fish sauce is predominantly sweet, featuring a strong aroma of fish sauce and the pungent pungency of purple onions and chili. Dab at a piece of mango just know how to rub, inhale forever. In addition to the traditional way of dipping, I also learned that Thai people pour sauce directly on the fruit, which is also insanely delicious. Black soy sauce rolls Prepare pre-ground garlic peppers or crush them. Then put the ground chili in the bowl, which has the ground garlic available. Next, add 10 tablespoons of white sugar. The amount of sugar can be reduced according to the salad you make. Mix well with a spoon. Then squeeze the juice of 5 lemons in, the amount can also decrease according to taste. Next is to add 3 tablespoons of fish sauce. Use a spoon to stir the water to mix the salad. Seasoning according to the taste of each family to match the salad. So the salad dressing is finished, sour and sour, sweet and delicious. You can mix basil beef salad is the best! Sauce for pillow cakes, fried cakes Vinegar and sugar dissolve in 1 cup. Next, add fish sauce to the mix. Next, add cucumber, chili, and onion and mix well. Finally, add the roasted peanuts to the mix. Tasting a sweet and sour taste is okay. Dipping powder filter cake sauce Crush the chili and add the fish sauce and some lemon juice. If you do not want the sauce to be too harsh, you can add water or sugar as needed Shrimp sauce with bean vermicelli, boiled meat Making Measure the amount of shrimp paste to eat in a bowl / cup in advance, add sugar (and monosodium glutamate) and beat until the sugar dissolves. Taste again to see if the sweetness has satisfied with the taste in order to further reduce the sweetness. With 3-4 people eating, measuring about 100 ml of shrimp paste (6 tablespoons of noodles) and beaten with 60g of sugar (3 tablespoons of rice) is just fine. Place the pan on the stove, add 2 tablespoons of cooking oil, wait for it to be hot, then add a little purple onion to the fry, turn off the heat. Immediately pour hot oil into shrimp paste, stir well to make the sauce ripe, remove the strong smell of raw shrimp paste, then add lemon juice. Use chopsticks to beat shrimp sauce to foam, turn light purple. Taste again to reduce salty – sweet – sour to taste. Before eating, add chili, garlic as you like. Soybean sauce rolls Making Soak tamarind in a bowl of boiling water for about 15 minutes to make the tamarind sour, then filter the tamarind juice, remove the residue. Put 2 tablespoons of cooking oil in the pot, wait for it to be hot, then add the garlic to the fry, then add all the black sauce, peanut butter and tamarind juice, stir well. After boiling for a while, the sauce will gradually thicken, at that time, stirring your hands well while seasoning with MSG and sugar to taste. If it’s flat, add a little black soy sauce, not fish sauce or any seasoning. When the tamarind sauce has reached the desired level, turn off the heat, use 1/2 of the pounded peanuts in the pot, mix well, then pour the sauce into the cup, add pickles and spread the remaining 1/2 part of peanuts. surface Note: Tamarind sauce when dipping the spring rolls should not be too thick, tired, not too loose, it won’t taste good. If you want to eat spicy, you can add a little chili powder when not garlic or add the minced chili to the bowl when eating. Ginger sauce with duck sauce Put sugar, fish sauce, filtered water in a pot, boil and let it sit for about 5 minutes for the fish sauce to slightly match (called candy fish sauce). Wait for the candy fish sauce to cool completely, then let the ginger – crushed chili to stir, taste again to taste. If you like the ginger fish sauce has a mild sour taste, add 1 tablespoon of lemon juice.

Ms. Tran Loan CAKE Resources Multi-purpose flour: 300g – Wheat flour (wheat starch): 80g (or cake flour) – Sugar cane: 50g -60g – Dry yeast: 5g – Salt: 5g – Warm water: 60ml about 35-40 degrees – Fresh milk without sugar: 100ml – Egg whites: 1 Fruit Baking powder: 3g – Cooking oil: 1 tablespoon – Making human: 1 small handful of soft soaked noodles, ground meat; 1 teaspoon flour, 1 chopped onion, 1 small green onion; chopped shiitake mushrooms, finely chopped wood ear, peeled boiled quail eggs, spices: ground pepper, soup powder, tiny Street Making – Cake: – Wrapper: For warm water, dry yeast dissolve with rice chopsticks, cover tightly and incubate for 15-20 minutes to float like crab bricks (1). Take another bowl for flour, flour, baking powder, and salt and mix well (2). Add fresh milk, sugar, egg whites and cooking oil, stir well until the sugar dissolves (3). After 20 minutes, add mixture (1) (3) to (2). Mix until smooth when not sticky hands. If you have a batter machine, put in for 10 minutes. After that, round up to cover the resting dough to expand 2 times. When the dough is enough, take a knife to divide each part of the dough, cover with a towel gently to rest for 15 minutes, until the dough is gone. – Making filling: Put all the ingredients in a large bowl, mix well (except eggs). Then take some of the kernels out, round them up, then press flat, put 1-2 quail eggs in, round up again. After 15 minutes, take each round rolled dough (thin edge, thicker middle) to the center, shape, cover lightly, incubate for 15 to 20 minutes, depending on the weather, the cake is nearly twice as long as it will be steamed. – Steamed buns: Pour water into the pot, add 1 tablespoon of white vinegar to the high heat to boil and bring the cake to cover on top of the cake with a towel dipped in dry squeezed water. Time to steam the cake 10 minutes. Big fire. During the autoclave is not opened. FIRE FISHES IN THE RED SALMON – Oats and pumpkins put in a pressure cooker to cook porridge (size 30 minutes) – Salmon cut to taste, fried garlic, fragrant, seasoned with soy sauce and a little oyster oil. – Porridge seasoned to taste, scoop into a bowl, scoop with salmon, add herbs, sprinkle with pepper. SEARCH BUTTER How to cook crab vermicelli broth: – Dry onions for fragrant, add tomatoes and stir fry with a little fish sauce and boil water to make tomatoes soft, infused with fish sauce. – Pour 1 bowl of bone broth in (bone broth, then let it cool, remove the refrigerator to allow fat to float on the face, remove the fat from the bones, the fat of the bone is the indigestible fat good for the body). – Pour into the bowl of crushed or ground crab juice. Bring the broth to a high heat until the broth is about to boil, then season to taste. People often give out wine, which can be replaced with apple cider vinegar. Really the apple cider vinegar smell and the taste goes well with the crab water. – You can pick up the crab meat floating on the surface to a bowl when you eat it into the bowl to look nice and delicious. Colorful sticky rice Resources – Half a pound of veggies – 150gr green beans – 300gr sticky rice – 300gr of flour (the rate of 8 glutinous rice flour, 2 non-glutinous flour) – 3 ounces of bacon, I like many filling, so each one will give 2 large pieces of meat – Spices: Dried onion, pepper, fish sauce, sugar, salt. – Types of water color soaked in rice: Color of beetroot, turmeric, pea flower, pineapple leaves. However, the color of steamed vegetables will not be very durable, it will be lighter, but safe Making – Glutinous rice is divided into many parts and then each part is soaked with the color of beets, turmeric, pea flower, pineapple leaves … and soaked for 5-6 hours, then drain and mix with a little salt. – Cut the meat to taste, marinate the chopped dried onion, fish sauce, pepper, a little sugar, then stir-fry the meat over high heat, pour a little water and boil for about 20 minutes for tender meat. Take the meat to separate, the meat broth to the separate bowl, and the broth to create a rich flavor for the sticky rice to taste more delicious. – Green beans soak for 2 hours and then let them drain, steam them until they are soft. Pour beans out, crushed and add a little gravy to make it rich and soft, easy to fold. – Pick up vegetables to take leaves and young buds, and drain them. Boil 1 pot of boiling water, quickly release the vegetables for about 10 seconds, rinse cold water to cool, squeeze them dry, cut vegetables into a bowl and crush them to puree them. This step everyone can grind quickly. – Slowly add the flour, mix with the freshly pounded vegetables. Add the rest of the gravy to make the rind rich, mix until the dough is thick. – Seamless thin layer of dough, put the filling and wrap, round up. – Roll each pellet through a thin layer of rice, you can hold it back to make the rice stick firmly, then put it in the basket, each layer of cake sprinkle a turn of glutinous rice that has been soaked to make clothes. Boil the water to boil, then put the rice cakes in and steam it. BREAD ROLLS Resources (This recipe will pack 8 cakes) Wrapper: – 250gr of non-glutinous rice flour – 60gr cornstarch -25 potato powder – 1500ml water / chicken, pig / or filtered water is fine. – Salt, seasoning powder – Banana leaves to wrap the cake, blanch through hot water to make the leaves soft. Cake: – Ground pork – chopped wood ear soaked – chopped dried onions Making – Employee: Aromatic yellow onion, add the meat to the island, add wood ear, season with seeds to taste. Peeled boiled quail eggs. – Wrapper: Mix all kinds of flour with water and spices, put on the stove to medium heat, just cook while turning your hands evenly, avoiding clumping. Seeing that the chopsticks are stirring heavily, take out the pot and continue stirring. Stir well so that the dough does not clump. The banana leaves are washed, dried, and folded into the shape of a pointed tip. Just layer the dough and multiply and finally the dough. Wrap the cake. After the package is finished, put the cake in a steamed tray and steam it for 20-30 minutes. BREAD Raw materials (10x20cm mold) – 200ml of room temperature milk – 2 eggs – 325g powder number 13 – 20g of powdered milk – 30g sugar – 2g of salt – 30g unsalted butter, let soft at room temperature – 4g of yeast – A little flour to rub your hands when you knead the dough Making – Use a mixer to mix all ingredients (except butter) into the bowl, mix at low speed until the dough is soft, add butter. Continue mixing for at least 25 minutes. Cover the dough again and incubate for 60 minutes or until doubled. After incubating the dough, it feels a bit too sticky, just use a little powder to rub it on the dough and rub a few times to make it not stick. – Apply non-stick butter to the mold. Divide the dough into 3 equal parts. Vo each member round smooth. Cover with food wrap, let stand for 10 minutes. – Rub a little non-stick powder for the dough roller, roll each part of the dough into a long oval. Roll the dough from the short end of an oval, like a roll of cake. Do the same with each powder and do as much as you want, put it in the mold. Use your hand to gently press the surface of the dough rolls to smooth. – Incubate for about 30 minutes until about 80% more. – Sweep the cake surface with milk or beaten egg mixture with a little water. – Bake at 180 degrees C for 25-30 minutes, depending on which mold you use and whether the cake is taller. – Put the cake on the shelf, let it cool completely, cut it. The cake that has not been eaten yet needs to be wrapped thoroughly with a wrap, so that the temperature is usually 2-3 days. Refrigerate for longer. CHICKEN POTATO Resources – Chicken broth – Shredded chicken breast meat – Pomegranate carrots, American corn. – Flour – Mushrooms – Boiled quail eggs, peeled – Scent onion How to cook – Scented onion fried with carrot, corn, shiitake mushroom, seasoning with a little fish sauce to infuse spices. – Then pour in chicken broth, cook until vegetables and mushrooms are tender. – For the powdered energy mixed with water to pour into the soup pot, stir well and cook in low heat. – The remaining white is poured slowly into the soup pot and gently stirred. – Finally, add the chicken vs quail eggs and stir the herbs. Tasting to taste. FISH NOODLES – Boil a pot of boiling water, drop tomatoes, add a little turmeric to make the water light golden. Then season the fish sauce, seasoning seeds, apple cider vinegar to taste, and you’re done with a simple, sour, gentle pot of broth. – Sliced ​​fish, marinated for 30 minutes. – Galangal, ginger, pepper, onion, seasoning, a little turmeric juice, put in an oil-free fryer, fry at 165 degrees for 15 minutes. – Put the noodles in a bowl, place the fish on top of the noodles, add onions, dill. Then sprinkle the broth, sprinkle with pepper, add a little chili sauce. Remember to eat hot will be delicious. Serve with herbs: perilla, coriander, lettuce. BANANA COCONUT MUFFIN Resources – 50g multi-purpose flour – 1/3 of a diced apple – 2g baking powder – 1/2 crushed banana – 1g cinnamon powder – 10ml of cooking oil – 15g of unsweetened yogurt – 20ml of fresh milk without sugar. – 1 small chicken egg Making – Mix flour with flour, cinnamon powder, and sugar (A). – In another bowl, mix the banana, unsweetened fresh milk, yogurt, and cooking oil, then add the apples to the stir fry (B). – Pour (B) in (A), then mix the dough in the fold quickly evenly (about 15 seconds) – Scoop the cake dough into the mold (should only be 2/3 full because the cake is still blooming). Sprinkle as desired, sprinkle with raisins, coconut chips, almonds. – Preheat oven, bake cake 180 degrees for 20 minutes.

– Crispy meat: 250g. – Coconut milk: 150ml. – Fresh milk without sugar: 200ml. – White sand sugar: 80g. – Vanilla essence: 1 teaspoon. Table salt: 1 teaspoon of coffee. Illustration. Note when choosing ingredients: How to choose delicious durian: When choosing a durian, note that the waist of the fruit must be evenly enlarged, not crooked. The fruit is divided into very large and clear zones. Durians that are old and beginning to ripen have a slightly cracked outer shell, giving off a characteristic aroma. – Do not choose durians that look too rigid, round like rugby without dividing into zones. – The old durian fruit has large, very hard thorns, but the thorns are slightly round, not pointed and tiny. When squeezing two close spines of a durian fruit, but seeing that it does not come together, it is old, on the contrary, if you squeeze these two spines, it is soft, the fruit is young or ripe, so when eaten and easy to get embarrassed. How to cut durian – Durian is like jackfruit, has a lot of spines, so when cutting like this fruit, first distinguish the zones on the durian fruit, then use a sharp knife to cut from the top to the middle of the segment. – Then, use the tip of the knife to poke in the middle from the top to the deep in the left to create a crack. Use the force in your hand to split the fruit in half. Part 2: How to make durian ice cream – First you add coconut milk + sugar mixed in a small pot and then cook. While cooking you have to use a spoon to stir all the ingredients together, until the sugar dissolves, turn off the heat (no need to boil). – Then you use a spoon to puree this durian meat. Then add fresh milk, vanilla, and salt to mix. – When you finished preparing steps 1 and 2, you put the 2 parts of this mixture together in a large bowl. Then prepare for the cream mold. – Finally, you park the ice cream mixture in small molds or big boxes and put them in the freezer for 7-8 hours to eat. Note: If you use a large box, take it out every 2 hours, use a spoon to stir once to prevent ice cream from crushing. Finished product requirement: Durian ice cream is light yellow in color, has a characteristic durian aroma, is cool and slightly greasy. Soft, smooth, spongy, non-separable ice cream. Wish you success with how to make cool durian ice cream for summer day!

Resources: Passion fruit: 6 fruits Egg yolk: 6 pcs (chicken eggs should be used) Whipping cream (fresh cream): 360ml Fresh milk without sugar: 300ml Sugar: 150g Making: – Passion fruit you wash and split, then use a spoon to filter out the seeds to get the passion fruit juice. – The egg yolk you put in a bowl, add sugar and beat. – Next, you put the milk in a pot, boil over low heat to heat. Then slowly add the beaten meringue mixture, taking care to stir while gently stirring. – You continue to stir until the mixture gently bubbles, then add the passion fruit juice to stir and then turn off the heat, let cool. – Whip the prepared whipping cream and wait until the above mixture cools, you add the whipping cream that you just beat. – After that, you put the mixture in a container and put it in the freezer in the refrigerator and take it out with a spoon to scoop up the cream, rub it smooth and then put it back in the fridge, repeat the process. This is about 3 to 4 times more delicious. Passion fruit jelly Resources: Passion fruit: 3 fruits Coconut milk: 200ml Jelly powder: 10g Sugar: 100g (you can add or remove depending on your preference) Water: 600ml The mold is optional Making: Step 1: Mix 150g of sugar with jelly powder and divide into 2 parts. Step 2: Dissolve 200ml of coconut milk with about 30ml of water and put on the stove to simmer. Step 3: When the coconut milk mixture is boiling small, pour 1/2 of the mixture of sugar water and jelly and stir. Step 4: When the above mixture boils, turn off the heat, pour coconut milk jelly into each mold. Wait for it to cool, then refrigerate it for the jelly to freeze. Step 5: Passion fruit filtered to remove the seeds to get the juice. You can eat whole seeds, you less than 1 teaspoon of lemon seeds dropped into the juice. Step 6: Put the mixture on the stove, simmer, when the mixture just boils, add the remaining sugar and jelly powder and stir to dissolve. Turn off the heat, take out the coconut milk jelly that is now frozen out of the cabinet, pour the lemon jelly on top. Cool and store in the refrigerator. Step 7: When the mixture freezes, take the passion fruit jelly out of the mold and enjoy Passion fruit mousse cake Resources: Gelatin: 10 grams (about 2 leaves) Passion fruit juice: 100 grams (about 4 fruits) Sugar: 80 grams
Fresh cream: 230 ml Mirror layer above Passion fruit juice: 80 grams (about 3 passion fruit)
Sugar: 80 grams
Gelatin: 5 grams (about 1 leaf)
A little passion fruit seeds used to decorate Making: Bring the whipped cream with the stick and the whipped cream bowl in the freezer for about 10 to 15 minutes, then whisk out to soften the whipped cream. Note that it is not allowed to whip cream to hard cotton but only soft cotton so that when mixed with passion fruit cream does not separate water. Cut the passion fruit in half, use a spoon to scrape the seeds to put into the sieve, use a spoon to remove all the water. Make all 4 fruits to make about 100g of passion fruit juice. Next, add the sugar and stir until the sugar dissolves, then remove or use a toothpick to remove the foam. Soak the gelatin in water to soften, take out, squeeze out the water, then add a little boiling water to cool, put in the microwave for about 30 seconds. Remove the gelatin, stir to cool, then pour into the lemon juice above and mix well. Then put the passion fruit juice and gelatin above into the whipped cream bowl, mix gently until the mixture is homogeneous, pour into the mold, put in the refrigerator for about 3 hours. Add a little sugar to the passion fruit juice and stir well until the sugar dissolves Gelatin you also soak softly, then add a little water to the microwave to dissolve, then pour into the passion fruit and sugar mixture above, stir to cool completely then pour on the passion fruit mousse layer (left in the cabinet for about 3 hours for the crowd already). Bring the mixture to the refrigerator. After about 30 minutes, sprinkle the seeds on top to decorate them and then put them in the refrigerator, to allow them to fully freeze to eat. Passion fruit smoothie Resources: – 4 passion fruit – 100ml of fresh milk – 1 box of condensed milk (small size) – 100ml of filtered water – Street – Grinded ice – Knife – Spoon – Sieve – European / large bowl – Blender – Ly Making: Step 1: – Cut the passion fruit in half, use a spoon to scrape the intestines, filter through the sieve to extract the passion fruit juice, then add 100ml of filtered water to the passion fruit juice. Step 2: – Put the passion fruit juice mixture in the blender with fresh milk, condensed milk and sugar (you can reduce the amount of sugar by yourself depending on your taste), blend it into a smooth mixture. Step 3: – Pour the smoothie into a glass, add a little ice to the smoothie for extra coolness and enjoy it! Tieu Bao (Synthetic) Photo: Collectibles

1. Detox oranges and blueberries Benefits: Oranges contain a lot of vitamin C, firming skin, curbing appetite, promoting metabolism. Blueberries are rich in fiber and antioxidants. The 2 types of results combine to provide an easy-to-drink, delicious, nutritious and detoxifying detox formula for your daily use. Directions: Wash oranges and blueberries. Cut oranges with the peel cut into thin slices, and blueberries cut in half. Then, you put everything in a glass jar, fill with water, stir, put in the refrigerator for 2 hours and enjoy. 2. Detox apples and cinnamon Benefits: Apples contain antioxidants and vitamins that reduce the risk of developing diabetes, high blood pressure, cancer, and heart disease. Cinnamon has the same effect as apples and adds the ability to control food intake in the body. Implementation: Apples remove the seeds and cut thin, cinnamon for the whole stick or break into segments about the size of the hand. All put in the bottle, pour water, stir well, put in the refrigerator cooler overnight. Recipes for detox weight loss with apples and cinnamon easy to drink 3. Detox mulberries and oranges Uses: A detox formula for weight loss oranges and mulberries for a delicious taste, provides plenty of vitamin C, antioxidants, helps prevent colds and premature aging. Directions: Orange slices, mashed strawberries. All put in a glass bottle, filled with water, put in the refrigerator cooler for about 2 hours. 4. Detox mango and ginger Uses: A recipe for detox of mango and ginger to promote metabolism, support digestion, and enhance memory. Directions: Mango, peel off the skin and cut into cubes, sliced ​​ginger. All put in the bottle, pour water, stir well and put in the refrigerator cooler for 2 hours. Detox mango and ginger have the ability to increase memory, very suitable for the “golden fish brain” there 5. Detox watermelon, strawberry and mint Uses: In addition to weight loss, this detox also lowers blood pressure, reduces muscle aches, improves insulin response. Directions: Rinse the strawberries and mint leaves. Watermelons remove seeds, cut into small squares. Sliced ​​strawberries. All put in the jar in the order of alternating layers of ice cubes – strawberries – ice cubes – watermelon – ice cubes. Fill the jar with water, cover, and place in the refrigerator for 2 hours. 6. Detox lemons and raspberries Uses: An effective detox formula for weight loss, and good for detoxifying in the body. easy to drink. Directions: Blend 10 raspberries, cut lemon into 5 – 6 slices. All put in the jar, stir well, leave at room temperature for 60 minutes and then pour water, put in the refrigerator soak for 3 hours. You can replace raspberries with mulberries 7. Detox cucumber Uses: Cucumber is very good for beauty and weight loss, contains many vitamins, anti-inflammatory compounds, flavonoids, protects brain health, refreshes breath, Directions: Cucumber cut into slices, put in a glass jar and fill with water. After 2 hours soaking in the refrigerator cooler, you take it out and add a few mint leaves to increase the flavor. 8. Strawberry Detox Uses: This weight loss detox formula, though only hand-wire ingredients, is very good for weight loss, relieving muscle aches, and enhancing metabolism and anti-inflammation. Directions: Strawberry slices, fill a jar with water and add a few mint leaves and soak for 2 hours in the refrigerator. Strawberry Detox is extremely easy to make 9. Detox lemon, grapefruit, cucumber, mint Uses: The four ingredients of lemon, grapefruit, cucumber, and mint provide you with a delicious, delicious weight loss detox formula, in addition to loading the body with healthy vitamins, antioxidants, boosting metabolism. Directions: Thinly cut 1 lemon, grapefruit, 1 cucumber and place in a jar and add some fresh mint leaves. Pour water, soak in refrigerator cooler for 2 hours. 10. Detox pineapple and lemon Uses: Intense fat burning. When combined with exercise, the effect of weight loss is apparent in a short time. Directions: Slice 1 lemon and ½ pineapple then put in a jar, pour water, soak in the refrigerator for 3 hours. When drinking, you can add mint leaves. To lose weight fast, think about detox pineapple and lemon The recipe for detox weight loss is very easy to make. Choose the type of detox you like and start losing weight back in shape right now! Do not forget to regularly exercise regularly every day for the best weight loss effect. Refer to the Elipsport Sports Group website to choose the fat-melting device to return the perfect fit.

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

Yogurt is very healthy. Resources: Condensed milk: 1 can – Water: 1 liter – Yogurt: 2 boxes – Fresh milk without sugar: 500 ml – Peach: 2 fruits – Kiwi: 2 fruits – Strawberries: 200 g (can be replaced with raspberry) Passion fruit: 5 fruits – Sugar (depending on taste) – Pot, gas stove or electric stove, spoon, bottle to store yogurt … Making: First, you need to boil 1 liter of filtered water. Fill a bowl with water and stir in the condensed milk and fresh milk and let the mixture cool down. Finally, add 2 yogurt boxes and mix well, incubate for 8 hours with food wrap. You can brew with a foam barrel or use a yogurt maker or rice cooker to make. Prepare the yogurt for your dish Cut prepared fruits (only passion fruit, cut the skin and take out the intestines) and place on the electric stove. For each fruit, you add 50 ml of water and 50 g of sugar (you can increase or decrease the amount of sugar depending on taste), stir until the mixture is boiling. Put the fruit jam in the bag and pump into each plastic bottle, so that they are evenly spread in the bottle. Slowly pour the brewed yogurt into the bottle. Finally refrigerate to taste better. Prepare the fruit and put it all in the cleaned jar. Yogurt when put in cute plastic bottles with many colors like this, not only adults but sure children will also love it. This is how you help children eat more fruit, a simple, easy, and effective nutritional supplement.

One of the most common methods is to use salt to wash fruits and vegetables. This is one of the most effective alternatives to washing fruit with vinegar. Illustration You can use iodized salt or granular salt as well. Mix the salt in the right amount of water, stir to dissolve the salt completely. Then let the vegetables and fruits soak for about 10 minutes and then take out, rinse with water. Note: This method should not be applied to thin-skinned fruits as this will damage the fruit. Wash the vegetables thoroughly by adding vinegar and lemon juice The experts point out that vinegar and lemon act as antiseptics and can also help remove wax or any pesticide left on the peel. Illustration Grapefruit seed extract is a potent anti-microbial as well as anti-fungal agent. Since grapefruit seed extract is a bit bitter and can be irritating, a whole large bottle of water spray only needs to use a small amount of about 10 drops. Use 1/2 to 2 glasses of water; 2 tablespoons of white vinegar; 2 teaspoons of lemon juice; 10 drops of grapefruit seed extract (optional) Let’s mix together and pour into a spray bottle. Spray on fruits and vegetables (except mushrooms) and let stand for a few minutes. Use your hands to gently rub if necessary then rinse.

RESOURCES – Fresh passion fruit: 07 fruits; – Sugar: 100g (depending on whether you want to eat sweet or less sweet); – Flexible jelly powder: 10g; – Water: 1 liter. Tools: cooking pot, sieve (ladle) filter, scraper, sharp knife, container. HOW TO MAKE LEO LEO Step 1: Preliminary processing of passion fruit peel -Use a very sharp knife to remove the outer hard shell of the 5 passion fruit, remember to trim it thinly to leave the pink crust. You can use a scraper to scrape off this peel. If using a knife, peel the outer shell in a spiral circle, you can take advantage of this shell to roll into a very beautiful flower used to decorate the dish. – Split all 7 passion fruit fruit, take the intestines to separate into 1 bowl (this passion fruit intestine can be filtered down as desired), the peel of 2 passion fruit still has its peel, then wash to separate; Peel of 5 peeled passion fruit, put in a pot with 20g sugar and 500ml of water, cook for about 30 minutes on low heat to get a very beautiful red rose color. Step 2: Cook red rose jelly – Juice of passion fruit on the top, add 20-30g of sugar, 5g of jelly, stir well, bring to the stove to boil for 2-3 minutes, add 1/2 of passion fruit intestines, stir and then turn off the heat. Pour into the mold, wait to cool and the jelly solidifies, then cut into pieces. So we have made very beautiful pink red passion fruit jelly. Step 3: Cook yellow jelly – North the pot on the stove, add the remaining 5g of jelly mixed with 500ml and 60g of sugar, stir well, boil for 2-3 minutes, remove the foam, add the remaining 1/2 of passion fruit intestine, stir, pour. Mold, wait to cool and the jelly solidifies then cut. So we get yellow passion fruit jelly. Jelly put in a sealed box, to prevent the refrigerator from being used for about 2-3 days is the best. In the hot summer, there is nothing like enjoying the cool, sour, sweet, sweet, natural jellies that are very attractive. You can use a flower shaped silicon mold to pour the jelly into it to create very pretty jelly flowers. Wish you success in making passion fruit jelly!

400g pre-mixed pancakes flour 200g shrimp 200g bacon 200g green beans Mushrooms (if you like) Scallions, bean sprouts Herbs Step 1: Preliminary processing of raw materials Take onions, bean sprouts, scallions, raw vegetables, lettuce, … pick them up thoroughly, soak them in diluted salt water, rinse it again and then drain. Head-cut shrimp, you can peel it too. Thinly sliced ​​beef. Marinate shrimp and beef separately with a little spice so that when we pour pancakes, it will absorb more. Onion peeled, cut into areca zone, scallion is also chopped. Step 2: Mix the flour Add rice flour, turmeric powder, a little salt and mix well. Then you add water and coconut milk to another bowl. Next, add the water mixture to the dough and stir well until the mixture is aqueous, smooth and free of clumping. Note should not mix the dough too loose or too thick will affect the quality of the cake when making. After you have mixed the water mixture, add a little oil and cut green onions. Add rice flour, turmeric powder, a little salt and mix well Step 3: Stir fry the cake Add cooking oil to the pan, then add the onions and fry to make fragrant, then stir-fry the shrimp and meat in turn. Initially we were marinated with spices so before adding more you remember to taste again. Add cooking oil to the pan, then add the onions and fry to make fragrant, then stir-fry the shrimp and meat in turn Step 4: Fry the cake Take a saucepan, add oil and heat. Then pour the dough very thin, cover for 30 seconds. Then add the meat or shrimp and add a little bean sprouts. You cover within 2 minutes, the cake is already golden crispy. Remember to come back and forth to make the golden cake evenly. Take a saucepan, add oil and heat. Then pour the dough very thin, cover for 30 seconds. Just do the same until all the flour and filling are gone. How to make fish sauce Resources: Fish sauce: 3 teaspoons Boiling water: 1/2 teaspoon Sugar: 1 teaspoon Monosodium glutamate: 1/2 teaspoon Chili: 1 fruit Garlic: 4-5 cloves Lemon juice: 1 teaspoon Resources Doing: Minced garlic, chili. Mix fish sauce, boiling water, sugar, and monosodium glutamate. After stirring, add the minced garlic and chili mixture. Next you add the lemon juice and stir well. Season to fit your taste. Chili garlic fish sauce So you have completed the special pancakes of Central Vietnam plus dipping sauce for you to eat well. Serve with raw vegetables, add mango if you like, the dish will not be bored.

Resources: 1kg large peaches A pinch of salt. 1kg of white sugar 2-3 lemons. Glass jars (if large, only one will be needed and small ones will require more quantity) Large wooden spoon or soup ladle Making: Peaches wash through a turn of water and then soak it with dilute salt water for 10-15 minutes. During this time, bring the tools and jars to soak as above with hot water to sterilize them. You remove the peach in the basket to dry out the water. Then peel the peaches off, remove the seeds and cut the peaches into small pieces. The same is true for glassware and containers, so let the water dry out. If you want faster, you can expose them to the sun. Lemon squeezed out the juice and filtered out the seeds. Put the peaches in the blender, and the peach smoothness depends on your liking. After grinding, put all peaches in a pot, put on the stove and heat over medium heat. You put sugar in and remember to stir it evenly and continuously. When you feel the paste is thick, thick and drained, turn off the heat and add lemon juice. Stir well so that the lemon is evenly absorbed into the peaches. You let the peach jam cool and then scoop into each glass jar, tightly close the lid and put in the refrigerator to use gradually. Pickled peaches Resources: Peach: 1kg Sugar: 0.5kg Note: If you want the pieces of yellow peaches, you can choose both brown sugar and white sugar in a 1: 1 ratio. Making: Step 1: Preliminary processing of peaches After picking peaches, wash the peaches under the tap water. Cut the peaches into pieces, where they are cut, soak the peaches in salt water so that the peach pieces won’t get dark, they will look very bad. After that, you will peel the peach peel, it may take a bit of effort, but it will not darken the peaches. After cutting, you will peel, peel any pieces, then soak them in salt water. Step 2: Win the road After you finish cutting peaches, you win a little sugar with a little water until the sugar is yellow, pour water and sugar and bring to a boil. Measure out enough water to fit the jar you intend to contain peaches, and the sugar depends on your taste. But if you sweeten it, your peaches will be more infused. And the sugar water you will use later on to make tea, so don’t worry about excess. Step 3: Complete how to make pickled peaches After boiling, you pick up the peaches from the bowl of tangled salt water into a pot of sugar water and boil until the color turns clear, take it out and drop it into the bowl of ice water. Pour peach sugar pot into the jar that you have prepared to soak peaches. You put peaches in the jar and pour just enough sugar water to prepare the peach face, the rest you can store in the refrigerator to use gradually to make tea. Honey grilled peach Resources: Fresh peaches 4 Fruits Butter 80 Gr Honey 2 Tbsp Fresh milk ice cream 150 ml Cheese 250 Gr Vanilla 1 Tsp Almond 1 Tbsp Making: Turn on a 180 degree C oven. Choose 4 ripe peaches, rinse, and drain. Cut peaches in half, then peel the seeds out. Place each piece of peach in a baking tray. On the peach, put the chopped butter. Next, sprinkle honey on the peach. Place the peach tray in the oven for 20 minutes.
While waiting for the peaches to bake, make the cream mixture. Mix 250g cheese, 150ml whipped cream and 1 teaspoon vanilla in a tub, then refrigerate them. Put peaches in a plate, scoop up the cream mixture, sprinkle with almonds. Peach ice cream Resources: – About 8 peaches, peeled, seeded, cut areca zone. – 400g sugar. – 2 tablespoons of flour. 1/2 teaspoon salt. – 3 eggs, filter the yolks and beat them. – 500ml whipping cream (whipping cream). – 1 tablespoon of vanilla extract. – 1 liter of whole-cream fresh milk. Tools to use – Egg beater. – Blender. – A small pot. – 1 large bowl. Making: Step 1: You mix peaches with 200g of sugar, let soak for a few hours for the peaches to soften and the sugar can melt. You add sugar and peaches in a blender until you get a smooth, liquid mixture. Step 2: Use a small pot, add 200g of sugar, a little salt and 3 eggs and flour and cook over low heat, while stirring until the mixture is cool. Step 3: When the mixture has cooled, add whipped cream and vanilla essence until the mixture becomes fluffy. Step 4: Pour milk into the pureed peaches into the bowl, mix well until the cream is smooth. Step 5: Put it in the freezer for about 1 hour and then pour it into the ice cream maker. If you are not using an ice cream maker, you can also put it in the ice cream mold and then in the freezer of the refrigerator. About 2-3 hours, you take out the island once again and do it continuously about 2-3 times, the ice cream will be delicious. TB (Synthetic) Photo: Collectibles

A frozen piece of meat

Salt, vinegar

A clean pot or bowl

Making:

Step 1: Please put clean water in a pot or a clean bowl. Next, add 1 teaspoon of salt and a few drops of white vinegar, stir to dissolve.

Step 2: You put the frozen meat in, soak it for 5-7 minutes, you will see the meat soften gradually, helping the food to thaw, fresh and delicious meat makes your dish more attractive.

Effective thawing

Step 3: When you want to thaw meat, remember to put the 2 ingredients salt and vinegar in the broth, they both help to remove bacteria, but also make the meat soft quickly, the taste of the meat is also more attractive.

Microwave the meat

One of the safest and effective ways to defrost it is by microwave it. Proper thawing will prevent the meat from multiplying by exposure to room temperature, which can lead to poisoning and diarrhea. In addition, to allow food to defrost easily, you should put meat in a ceramic bowl or glass bowl should not be placed in easily contaminated plastic.

Using salt and vinegar helps to defrost meat quickly

Thaw meat in the refrigerator cooler

If you have time you can find a way to slowly thaw meat in the refrigerator cooler, which is commonly used by many housewives, if you intend to prepare a dish with frozen meat, you should remove the meat from the freezer. Down the refrigerator compartment overnight, so that the meat can slowly thaw to help soften the meat when women can easily process them into effective dishes.

4 chicken eggs

100g of condensed milk

500ml of fresh milk without sugar

100g of sugar

20ml of water

some salt

Electric cooker

How to make caramel with a rice cooker

Step 1: First, you should take a small pot for sugar and water and then put on the stove to cook with low heat just enough. Just cook while you stir until the sugar dissolves and does not stick to the bottom of the pot to make the caramel more attractive.

You cook until the sugar turns brown, then turn off the heat. Then, pour the caramel into the heat-resistant porcelain cups, gently shake the caramel with your hands to smooth the bottom of the cup.

How to make caramel with a rice cooker

Step 2: Next, break the eggs you break into a large bowl. Note: Just take the yolks and start playing with your chopsticks to puree. After that, take a small pot, add fresh milk, condensed milk and sugar, stir well and then cook on the stove with enough heat until the milk is boiling.

Step 3: Next, pour the hot milk mixture into the egg bowl and stir to mix the mixture into a uniform block. If you want to make the mixture smoother when you are finished stirring, filter through the sieve and then continue pouring the custard mixture into cups that already have caramel.

Step 4: Finally, you can bring the steamed cake with the rice cooker. Take the rice cooker and pour enough water into the pot, then place the flan cup in the pot. Take a bucket towel to cover the top of the pot and cover it tightly.

How to make caramel with a rice cooker is easy

Step 5: After that, turn on the cook button and cook for about 20 minutes, until the pot turns to incubation mode, you can use a tattoo toothpick on the cake to check, whether the custard mixture is cooked yet. If the cake is ripe, put it in the refrigerator to enjoy it gradually! With this surprisingly simple way to make caramel with a rice cooker, you will have a delicious dish made by yourself.

• 3 eggs, 5 crab sticks, 10 shrimp, appropriate amount of water, 1 gram of salt, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, a moderate amount of warm water, 1 scallion.

Making:

Step 1: Preliminary processing

• Break the eggs into a bowl.

• Shrimps peeled and washed, marinated for 15 minutes with cooking wine, pepper and salt.

Illustration.

Step 2: Stir the eggs

• Beat the eggs, add 1.5 times more warm water than the eggs, stir well.

• Use a sieve to filter eggs into a bowl.

Step 3: Steam the dish

• Add the lowest water level to the rice cooker. Then put the egg bowl, cover, steam for 15 minutes.

• Then, open the rice cooker, put the chopped shrimp and crab stick on top of the egg bowl, cover, and steam for another 5 minutes.

• Take out the steamed eggs with shrimp, sprinkle some chopped green onions, sprinkle with soy sauce and a little sesame oil evenly on the surface. You should eat hot and delicious.

This dish is not only delicious but also very nutritious, children will surely love it!

In addition, you can also steam eggs with the following foods:

Mushroom steamed eggs

Prepare:

5 chicken eggs

85g pork: washed and diced

120g straw mushrooms: cut off the head and soak with tapioca

1 purple onion: minced

1 scallion: chopped

Spices: fish sauce, seasoning seeds, pepper and cooking oil

Making:

Step 1: Marinate meat with little salt and seasoning. Then, put in a pan that has been stir-fried until the meat is hardened.

Step 2: Put the mushrooms in the meat pan and continue to fry for about 4 minutes.

Step 3: Break the eggs into the steaming bowl, beat them well with 1 teaspoon of fish sauce so that they don’t foam and continue to add the stir-fried meat and mushrooms to the same. Sprinkle more onions into the egg bowl and steam in a water bath.

Step 4: After about 20 minutes the eggs are fully cooked. You can use a tattoo toothpick to check. If the eggs are cooked, they will not get wet and dirty.

After the eggs are done, you can put them in a steamer. When used, take it out so that the egg does not cool.

Young tofu steamed eggs

Prepare:

4 young beans: chopped, drained, then put in a bowl of puree

3 eggs

50g dried shrimp: soak in water and crush

1 tbsp chicken broth (can be replaced with water or fresh milk)

A few green onions

Seasoning: salt and seasoning

Making:

Step 1: Break the eggs and beat them well. Then use a sieve to allow the eggs to flow slowly into the bowl of the scattered young beans.

Step 2: Continue to add the chicken broth to the egg, bean mixture and beat well. Then add the crushed shrimp and scallions and stir gently.

Step 3: Cover the egg bowl with a ceramic dish and steam it in the water for about 20 minutes.

So you have finished the nutritious steamed egg dish for your baby!

One secret to making fried eggs soft and creamy is fresh milk.

Mix 15ml of fresh milk with 1/4 teaspoon salt and 1/2 teaspoon of pepper and beaten eggs. Or estimate by formula for every 2 eggs, add 1 teaspoon of fresh milk.

Break the eggs into the bowl and beat well and slowly add the milk mixture. Stir the eggs and milk together into a homogeneous mixture.

Put oil on the pan. Add scallions and non-aromatic. Then, pour the eggs in and fry over low heat to allow the eggs to cook slowly. When the eggs are nearly cooked, you pull cleverly rolled up to make an egg roll.

Beat eggs with water

Adding 1-2 teaspoons of water to beat eggs will help make a difference in the dish. The addition of water slows down the ripening process of the eggs, increasing the cooking time, helping the molecules in the eggs to relax more. As a result, you will end up with a softer fluffy egg than the conventional way of frying.

Illustration.

Add baking soda to the eggs

First, beat the eggs thoroughly, put the eggs up and foam. Then, put the pan on the stove and add the oil. At this point add 1/4 teaspoon of baking powder to the egg bowl and stir well. Put the eggs in the frying pan right away.This is a way to make the eggs more spongy, double or triple the size of the conventional frying method.

Add butter to fried eggs

You add butter to the egg and beat it to make the egg smooth and creamy when frying.

Add lemon juice to the eggs

Adding 2-3 drops of lemon juice to the egg makes the fried egg softer, has a characteristic aroma and is a beautiful yellow color.

Add wine to eggs

You break the eggs into the bowl, add a few drops of white wine, stir and fry as usual. The wine will help eliminate the fishy smell of the eggs, making the dish more fragrant. Make sure you get a signature scent.

Therefore, please apply the following 2 safe and effective ways to whiten face with fresh milk

How to whiten facial skin with fresh milk and turmeric

Materials needed:

• 20gr turmeric powder

• 500ml of fresh milk without sugar

• 5 teaspoons of honey

• Pot, cup and spoon

Making:

• Pour 500ml of milk into a pot and then heat it up (just boil) under low heat. Or you can also roast the milk in the microwave for about 1 minute.

• After warming the milk, add turmeric powder, stir well with a spoon to dissolve the turmeric in the milk.

• For honey to stir until a homogeneous mixture is obtained, turn off the heat.

• Pour mixture into cup and use.

Using:

Drink this honey-fresh turmeric powder every night before going to bed. After 2 weeks, you will feel your skin have a noticeable change.

2. How to whiten facial skin with fresh milk and honey

Materials need to prepare:

• 1 potato

• 2 tablespoons of unsweetened fresh milk

Doing:

Peel the potato and bring it to boil. Then bring the potato puree or you can use a blender to puree it.

Add fresh milk and mashed potatoes and mix well. Remember to let the potatoes cool down before adding the milk.

Wash your face with warm water to expand pores, then apply the mixture evenly on your face (avoiding the eye and nose area), you should apply in circles from the inside out and massage your face together.

Leave the mixture on your skin for 15-20 minutes. After applying, wash your face with warm water first and then rinse with cold water to minimize pores.

Apply a fresh milk potato mask twice a week to naturally brighten your face.

With the 2 ways to whiten your face with fresh milk, you will save a lot of money and effort in improving your beauty. Good luck!