Illustration. Image source: Internet Resources: 6 tofu covers 120ml cooking oil 1 garlic bulb, minced; 1 little minced ginger; finely chopped scallions, keep the white part and the green part separate Sweet and sour sauce includes: 2 tablespoons ketchup; 6 tablespoons of water; 1/2 tablespoon cornstarch; 1/2 tablespoon sugar; 1/3 tablespoon soy sauce; 1/2 tablespoon vinegar Making: Mix the ingredients for the sweet and sour sauce together in a bowl. Cut the beans into small pieces, then fry them until golden brown. When done frying, put the beans on a plate. Remove the cooking oil, just put about 1 tablespoon of oil in the pan, then add the garlic, the white scallions; Stir-fry ginger until fragrant. Pour in the sweet and sour sauce mixture and bring to a boil. Return the tofu to the pan, and simmer until the sauce is evenly coated in the beans. Sprinkle green onions, put sweet and sour tofu on a plate and eat with hot rice. Fried bacon with fresh bamboo shoots Illustration. Image source: Internet Resources: 200 gr pork belly 200 gr fresh bamboo shoots Onions, turmeric leaves, purple onions Seasoning seeds, pepper, fish sauce, cooking oil. Making: Pork cut into bite-sized pieces (diced lead), marinated with 1 teaspoon seasoning, 1/2 teaspoon pepper. Bamboo shoots are cut lengthwise into pieces, soaked with light salted water, then rinsed several times to clean and drain. Scallions cut the root, cut into pieces. Finely chopped turmeric leaves. Purple onion smashed and chopped. Stir-fry onions and then stir-fry the bamboo shoots, season with 1/2 teaspoon of seasoning, stir again and then put the bamboo shoots on a plate. Still using the same pan, add oil, sauté the onions, then add the meat to stir-fry, then season the meat with 1 teaspoon of fish sauce. The meat is a bit scorched, you add the bamboo shoots to the island, the bamboo shoots and meat are cooked, taste the seasoning to your mouth, add green onions and turmeric leaves to the island and turn off the stove. Field crab rambutan soup Illustration. Image source: Internet Resources : Spinach Crab Spice How to cook: Wash the spinach and cut it into small pieces. After being washed, the crabs are pounded, then add water to the crushed crabs. Use a thin cloth or small mesh to filter the cooking water. Next, put the filtered crab water into the pot, add spices and stir well until the water boils. When the water has just come to a boil, we take out all the crab meat, avoid overcooking the bricks. After that, we put the crab bricks, spinach in the pot and boil again, pour the crab meat on the surface and turn off the stove.

The 9 girls of Twice all have beautiful beauty and impressive visuals. However, when they stand next to each other, even though they have the same style, there is one person that stands out more. That person is not Sana or Tzuyu but Dahyun. In the recently released song, Dahyun again received a lot of attention with her light skin tone compared to the other members. Despite wearing the same outfit, Dahyun was noticed with her glowing white skin, almost completely matching the color of her outfit. When standing with other members, you can see that Dahyun’s skin tone is 1-2 tones brighter. That’s why when wearing white, people liken Dahyun’s skin to the color of the outfit. Her skin color is compared to white like tofu, both bright white and ruddy. Wearing white clothes, the outfit seems to completely blend into the skin… … wearing dark clothes, the more contrasting, the more clearly the white skin tone is highlighted. Even when sitting in the stands with other members, her bright white skin helped Dahyun become the focus and stand out. The members all wore the same black clothes, but the white skin and blonde hair made Dahyun stand out more. Thanks to this enviable complexion advantage, even though Dahyun is dressed like everyone else, Dahyun still stands out. She always becomes the focus of the group thanks to the obvious difference in skin color. Dahyun’s bright white skin has even become a beauty standard that many girls try to follow. Dahyun’s palm and face have almost identical colors, so even when taking photos in low light, Dahyun still stands out immensely.

One of the main causes of melasma is food. Therefore, the first thing to note when handling or handling these foods is to wear protective gloves. At that time, the risk of allergies or other bad skin manifestations will be significantly reduced. Bread with nuts Multigrain breads are considered a popular and popular food among women today because of their palatability and convenience. But you need to know that the nuts and wheat in this food contain a lot of estrogen. And estrogen will be able to alter your hormonal balance and make melasma worse. Soymilk Soy milk is also very popular due to its low fat and calorie content. However, in contrast to these two substances, the estrogen content in soy milk is extremely high. Therefore, your body will face many problems if you consume too much soy milk. You should replace this drink with some type of nut milk (except rice milk) and hormone-free cow’s milk. Tofu Like soy milk, tofu is also made from the same ingredients, so it has a very high amount of estrogen. If you have facial tan, you should use this food less and replace it with other dishes like chicken breast with high protein and low calories. Drying fruits It seems that dried fruit is a food that is not harmful to health, but this is an extremely estrogen-rich dish. It is best to choose low-calorie fresh fruits to replace dried fruit. Fresh fruit also offers more health benefits. But not all fruits are low in estrogen, so do your research before you buy them. Sesame seeds Sesame seeds are loved for their attractive aroma and are often used as a seasoning for many dishes. But experts say sesame seeds are also high in estrogen. Peas Peas and black-eyed peas, in addition to having high estrogen, also contain a lot of starch and calories that are not good for women to lose weight. So if you want your salad to have more starch, replace the beans with corn. To take the best care of your skin, choose and combine it properly to find a rich menu that is always delicious and good for your health!

Illustration. Image source: Internet Resources: Pork shoulder 300 gr Lemongrass 7 branches Purple onion 3 pieces Garlic 4 bulbs Tapioca starch 1 tbsp Fish sauce 1 tablespoon Common seasoning 1 little Cooking oil 210 ml Making: Buy pork to remove the odor, you use salt to rub the meat until the salt dissolves, then rinse with clean water. Then use a knife to cut the meat into bite-sized pieces, put it in a meat grinder, grind until the meat is minced, then scoop it out into a bowl. Onions and garlic you peel, chop. Take 2 chopped lemongrass stalks, keep the rest. Put minced meat with onion, garlic, lemongrass, 1/2 teaspoon sugar, 1/2 teaspoon MSG, 1/2 teaspoon pepper, 1 tablespoon fish sauce, 1 tablespoon cooking oil, 1 tablespoons of flour in a bowl. Mix well and marinate for about 15 minutes for the meat to absorb the spices. Next, you smash the remaining 5 lemongrass heads, then take a sufficient amount of meat, cover the lemongrass head. Put the pan on the stove, add 200ml of cooking oil, wait until the oil is hot, put the lemongrass wrapped meat in and fry on medium heat for about 8-10 minutes. When the meat is golden brown on both sides, turn off the heat, remove the meat and enjoy. The meat wrapped with lemongrass after finishing will have the aroma of lemongrass and pork. When eating, we will feel the soft, chewy texture of the meat along with the mild aroma of lemongrass. This is a unique dish that will make you an appetizer for a family party or a great everyday dish! Melon soup cooked with clams Illustration. Image source: Internet Resources: 1 melon flavor 1 bowl of clams 1 tablespoon cooking oil 2 sprigs of scallions Some garlic cloves 1 pinch salt, seasoning powder. Making: Soak the clams in water for a few hours to release all the sand, then scrub the shells. Peel the melon and cut it into pieces. Minced garlic, chopped scallions. Put the pot on the stove with a little cooking oil, heat the oil, then add the garlic and fry until fragrant, then add the melon and stir fry briefly. Add a little salt and seasoning powder to the melon, stir well, add the right amount of water and cook until the soup boils. Next, you put the clams in and cook until the clams open, then add chopped green onions and turn off the stove. Ladle the clams into a bowl and enjoy. Mushroom bean soup Illustration. Image source: Internet Resources: purple cabbage 3 small carrots 225g fresh fat mushrooms or straw mushrooms, shiitake mushrooms…. 400g tofu 1.5 liters of filtered water or vegetable broth 7ml soy sauce 30ml rice vinegar 15ml chili garlic fish sauce 4 green onions 1 branch of ginger Cooking oil Making: Sliced ​​cabbage, scallions finely chopped leaves and onion stem. Shredded carrots. Sliced ​​mushrooms. Put cooking oil in a pot, add minced ginger and onion root and sauté over medium heat until soft. Add filtered water, soy sauce, vinegar, garlic and chili fish sauce and bring to a boil. Tofu cut into bite-sized squares. Pour the tofu into the pot of broth and boil for a few minutes. You put mushrooms, cabbage, carrots and scallions in a pot of beans and boil until soft or put cabbage, carrots, mushrooms and scallions in a bowl and scoop the tofu broth into it. Chicken with sweet and sour sauce Illustration. Image source: Internet Resources: Chicken breast: 300gr Bell peppers: 150g Garlic: 1 small bulb Cornstarch: 1 tablespoon White wine: 1/2 teaspoon Vinegar: 2 tablespoons Pineapple: 100g Onions: 100g Ginger: 1 piece Soy sauce: 3 tablespoons Tomato sauce: 60g White sugar: 2 tablespoons Seasoning: Cooking oil, salt Making Wash peppers, cut into squares. Peel onion, pineapple also peel, wash, cut into squares. Peel the ginger, wash and mince it. Wash chicken, cut into small squares with the thumb, marinate with soy sauce and wine. Crack 1 egg and mix in the cornstarch. Coat the chicken in the flour and let the flavors infuse for 15 minutes. Put the pan on the stove, add water, vinegar, soy sauce, sugar and ketchup and stir well. Add a little cornstarch and water and stir again. When the mixture thickens, turn off the heat. Heat the oil and then fry the chicken. When the chicken is golden brown, take it out and place it on a paper towel to absorb the oil to reduce the fat. Then put the pan on the stove again, add the oil. When the oil is hot, add the garlic and ginger and stir-fry quickly, then add the chili, onion and pineapple. Pour in the prepared sauce and stir quickly. Finally, add the chicken and stir well to absorb the sauce.

Egg and carrot mask helps to improve skin pigmentation. You grate the carrots and mash them. Crack an egg, beat it and add a teaspoon of carrots and mix them well. Apply this mixture on your face and neck. After 30 minutes, wash your face with clean water. You can make this mask every day, for 10 days in a row. Then you stop for a week and continue to use this mask with a frequency of 2-3 times / week. After only a month, the spots will fade, your skin will be smoother and more shiny. Banana and organic sour cream kem Take a ripe banana, crush it, add a little organic sour cream. Mix this mixture well and apply it on your face. Leave on for 20-30 minutes, then rinse off with cold water. You can apply this mask several times a week. This mask helps your skin look younger, smoother, more rosy. Papaya and Aloe Vera Puree the papaya then mix with 1 tablespoon of aloe vera oil or slime from the aloe plant. Apply the mixture evenly on the face, avoiding the eye area or open wounds. Relax for about 20 minutes then rinse with water. In papaya fruit contains many vitamins and antioxidants that help fight free radicals that destroy the collagen production of the skin. Besides, minerals and natural acids in papaya will nourish smooth, healthy skin. Aloe vera is known as a “panacea” for the skin. Besides vitamins and minerals, aloe vera also contains Anthraquinones Complex to help treat skin inflammation, Barbaloin to help moisturize and Aloe Emodin to have anti-aging effects on the skin. Then, there is no reason for us to refuse this nutritious mask, right? Tofu and honey Crush a portion of tofu just enough to cover your face, add 1 teaspoon of honey and if you have dry skin you can add 1 teaspoon of olive oil for extra moisturizing. Mix well until the mixture is smooth and then apply on the face. Relax for 20 minutes then wash your face and massage gently with warm water. Tofu contains vitamins E, B1, B2, B6 and minerals such as iron, calcium and phosphorus that not only nourish and whiten the skin but also help slow down the aging process. Meanwhile, honey is antibacterial, moisturizing and an important source of antioxidants that protect the skin from ultraviolet rays.

Pancakes with spring rolls Dumplings are made of finely pounded glutinous rice, can be filled with green beans and coconut fibers with a sweet or salty taste. In Vietnamese beliefs, this white, round cake symbolizes heaven. The combination of banh day and spring rolls creates a delicious, nutritious breakfast treat. Sausage that is used can be fried rolls, silk rolls, pepper rolls, pork rolls or fried rice balls. Banh xeo sandwich is a familiar breakfast dish for Vietnamese people. Photo: Duchuongsandwiches. Pepper cake with sticky rice, beef cake Sipping the golden pepper cakes, a slightly crispy crust with roasted sesame seeds is a culinary delight for many people. To make the dish less monotonous, you can enjoy sticky sticky rice with sticky rice or fragrant peanut sticky rice. Com, green beans, coconut milk, cotton scrub are also combined to make the dish more attractive. In addition, with the people of the South, the version of pepper cake with beef cake is also quite popular breakfast food. Pepper and sticky rice cakes, beef cakes remind the taste of childhood. Photo: Hukha.foodaholic, Lua.kitchen. Tofu with laksa leaves Tofu with laksa leaves is a bit spicy thanks to laksa leaves, the rich salty taste of salt and pepper, the slight sour taste from the kumquat fruit and the aromatic fat of tofu. This is a rustic dish, easy to make. In addition to laksa leaves, the processor can also add beef jerky, quail eggs… Tofu with laksa leaves has a harmonious taste, stimulating the taste buds. Photo: Samlacareview. Meatloaf Gua bao is a meat bun with a typical Taiwanese (Chinese) flavor. In addition to stewed bacon, fresh coriander, pickles and crushed roasted peanuts are also used. When imported to Vietnam, many shops have modified the filling such as BBQ shredded meat, fried chicken, American beef, char siu… to meet the tastes of many different customer groups. Soft and fluffy dumplings with fillings awaken the taste buds of the eaters. Photo: Chicken Sunsoo Vietnam, Kaiwaii.food, Dailimmy, Utcunggg. Sandwich, cream sponge cake Singapore-style ice cream is increasingly popular throughout the provinces and cities and attracts young Vietnamese thanks to its eye-catching colors and cool taste, keeping you refreshed. If you like crispy, spongy, you should choose sandwiches. For those who prefer softness, you can choose a sandwich to eat with fresh cream. The ice cream is usually quite rich like durian, mint, chocolate, tropical fruit, coconut jelly… Each type will have a different sweetness, but in general, when combining one of the two types of cake above, it is delicious, not bitterly sweet. Ice cream sandwiches are a favorite of young people, especially in the summer. Photo: Hukha.Foodaholic. Doner kebab Originating from Turkey, doner kebab has spread to many parts of the world, including Vietnam. This type of bread stands out with its triangular shape. In the country, the dish is filled with lamb, beef, and chicken. When imported into our country, according to taste requirements, price, only chicken is kept. In addition, some restaurants also use pork instead. The meat is well marinated, grilled just enough to create softness, suitable for Vietnamese taste. The crispy crust and sauce also contribute to the delight of young people. The ingredients sandwiched in the cake also include tomatoes, cucumbers, lettuce, sprinkled with chili sauce and mayonnaise. Hot triangular bread sandwiched with rich fillings makes diners still crave. Photo: TakkiKebab. Show your talent in making delicious grilled chicken bread The recipe for grilled chicken with Greek yogurt below will surely satisfy the most fastidious diners.

Ingredients for vegetarian noodle soup: – 300 grams of soybeans – 100 grams of peanuts – 10 sheets of white tofu – 100 grams of shiitake mushrooms / dried incense – 300 grams of fresh straw mushrooms – 1 kg of ripe tomatoes – 1 baro onion – Lemon, chili, cooking oil, cashew color, raw vegetables – Vegetarian seasoning powder, pepper, salt, monosodium glutamate, sugar Main ingredients include soaked beans, straw mushrooms, shiitake mushrooms, vegetarian seasoning maggi Cooking ingredients for vegetarian noodle soup: Step 1: Prepare the main ingredients 1. Soybean water: Soak the mixture of soybeans and peanuts overnight or from 6 to 8 hours. After soaking, the bean mixture is washed, pureed, and filtered to get the water. Usually get about 2 – 2.5 liters of bean juice. Tomato sauce 2. Tomato sauce: Washed ripe tomatoes, remove stems, cut into 8 segments to stir-fry for sauce. Baro onion (medium or small) washed, chopped, sauteed with a little cooking oil, then add the tomatoes and stir-fry with a little salt, stir-fry until the tomatoes are soft and the sauce from cooked tomatoes has a thick consistency, then turn off a kitchen. If you like to eat a larger piece of eggplant, leave about 2-3 fruits, cut into 4-6 depending on the size of the fruit, stir-fry, and put it in the broth last. Shiitake mushrooms soaked in bloom, cut lengthwise and fried until golden 3. Processing mushrooms and tofu: Wash shiitake mushrooms, soak them, squeeze out the water, cut them into 3-4 depending on the size of the mushrooms, fry them until golden brown with a little cooking oil. Straw mushrooms, peeled off the root, cut into 4 or cut lengthwise depending on the size of the mushrooms, sauteed with cooking oil, baro onions and a little seasoning. Tofu: 10 beans, cut into squares (1 cover cut into 10 pieces) fried evenly. Tofu cut into square pieces and fried until golden brown on all 4 sides Stir-fried sliced ​​straw mushrooms with baro onions How to make vegetarian noodle soup: 1. Broth: – Put the soy sauce into the pot, let it low heat, cook while stirring, do not settle because it is easy to burn / burn the bottom. Freshly ground bean juice – Boil the bean water, remove the foam, turn off the stove to let the water cool down (still warm at 70-80 degrees), slowly pour out all the tomato sauce (tomato juice is still warm about 70-80 degrees). Do not stir, cover for about 5 minutes to precipitate, if you like a lot of sour, you can add a little tamarind juice, you can use tamarind juice. – Open the lid of the pot of broth, see that all the rice is floating on the surface, turn on the low heat, use a shovel to stir the pot from the bottom to avoid burning under, season to taste, I usually only use vegetarian seasoning with mushrooms. If you don’t have seasoning, use salt, monosodium glutamate, and sugar. Filtered bean juice, squeezed – After the broth is seasoned, boil again, then add the shiitake mushrooms and fried tofu to cook together, remove the foam, cook for 5-7 minutes to absorb then you can enjoy. At this time, add a few large pieces of sautéed tomatoes. 2. Raw vegetables: Depending on your preferences, you can use mustard greens, so add a few herbs including basil, perilla, fish paste, marjoram. Step 3: Presenting vegetarian noodle soup: The finished product is very eye-catching and delicious – Fresh vermicelli noodles, pour boiling water, put in a bowl, scoop out the straw mushrooms, sprinkle some cilantro and then scoop the broth of shiitake mushrooms and beans on top and enjoy. Wish you success with delicious vegetarian noodle soup!

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

1. Tofu 200gr 2. Bean sprouts 100gr 3. 2 branches along the moth 4. Pineapple 1/2 fruit 5. Tomatoes 2-3 6. Tamarind or crocodile 2-3 fruits 7. Coriander, herbs, chili pepper A few (quantity depends on preference) 8. Seasoning: Salt, Seasoning A little bit Steps 1. Preliminary preparation of ingredients 2. Cooking soup Prepare materials 1. Tofu 200gr 2. Bean sprouts 100gr 3. 2 branches 4. Pineapple 1/2 fruit 5. Tomatoes 2-3 fruits 6. Tamarind or crocodile 2-3 fruits 7. Coriander, herbs, chili horn A little (quantity depends on preference) 8. Seasoning: Salt, seasoning A little Tomorrow is the 1st of the 4th lunar month, if you have a habit of fasting on the first day of the month and the full moon day, then the vegetarian and sour soup that we suggest in this article is just what you need! How to cook vegetarian sour soup Vegetarian Soup (Illustrated) first Prepare the ingredients Wash tofu, drain and cut into small squares to eat. The cilantro, herbs and horny chili, the sisters also washed and cut into small pieces. Bean sprouts washed. Tomatoes are washed and cut into pieces. To save time, buy pre-peeled pineapple, then just wash it and cut it into small pieces. Cut the pineapple like this! With the mosquito net, please wash it, then use a knife to strip the skin and cut into bite-sized pieces. Then, soak the mosquito net with diluted salt water for about 20-30 minutes to release all the plastic along the mosquito net. Take out the mosquito net into the basket and then gently squeeze it with salt, then soak it in clean water for 15 minutes. More carefully, you can blanch along the mosquito net with boiling water for about 2 minutes if you are afraid of itchy tongue when eating. Don’t forget to wear gloves so you don’t get itchy! Beveled along the net like this for easy eating 2 Cook soup Put about 2 teaspoons of cooking oil in the pot, wait for the oil to be hot, then add the pineapple and tomatoes, stir-fry for about 1 minute. Add 1 teaspoon of seasoning, 1 teaspoon of salt and stir well. Stir-fry tomatoes and pineapple first to make the soup more sweet and sour Next, you pour into the pot about 600ml of water with 2 tamarind or crocodile, stir well, cover the lid, turn up the heat to bring the soup to a boil. Finally, add the tofu, bean sprouts and herbs and chili to the pot. Season to taste, let the soup boil for about 30 seconds, then turn off the heat. So the sisters have finished cooking a bowl of vegetarian and sour soup. Ladle the soup into bowls and enjoy! Without meat, this bowl of sour soup is guaranteed to make the rice pot fly in the blink of an eye With these information and suggestions, hopefully you will have one more suggestion in the list of vegetarian dishes as well as summer sour soup! According to the Vietnamese life

Balut Illustration. This dish is very popular in Southeast Asian countries such as Vietnam, the Philippines, Cambodia, and Laos. In which, the duck eggs are incubated for 16 to 20 days, then boiled and eaten with sliced ​​fresh vegetables and ginger. Most foreigners will not dare to eat duck eggs because it feels like a scary dish. Durian Despite its very eye-catching colors, this famous fruit of these Asian countries is not popular with Western tourists. For many people, the smell of durian is quite unpleasant, so they have to cover their noses a hundred meters away. Even some tourists cannot eat this fruit even a piece. Rotten tofu Considered a dish of the Chinese in the past. Stinky tofu tastes like rotten feces, but to the person who eats them, it tastes delicious, extremely ecstatic. This dish is usually deep fried, served with sauerkraut and soy sauce. For Western guests, trying tofu is definitely a difficult and unforgettable challenge. Tuna eyes This is one of the most exotic Japanese specialties. Tuna eyes are very hard, only the cone-like jelly can be eaten after steaming. This dish makes many Europeans dare not look, let alone eat. Shirako (fish genitals) Shirako is made with sperm sacs from fish. According to many people, shirako is not easy to eat. Its taste has a strong smell but the Japanese love to eat fresh shirako. Bat soup Although bats are also often eaten by many Asian countries, seeing black bats in a bowl of specialty Indonesian soup still makes many people feel scared. Natto Natto is a type of fermented soybean with a very unpleasant smell and sharp taste. On the surface of natto covered with viscous, silk like spider webs. Most people can’t eat natto because they can’t stand the smell of it, not because it doesn’t taste good. Raw horse meat Basashi – raw horse meat is a traditional Japanese dish. The meat is thinly sliced, easy to put in the mouth, served with grated ginger and some herbs, dipped with shoyu soy sauce. Although many people commented that the taste is not bad, for Western tourists, eating red meat is still a big challenge for them. Insect In many Asian countries such as Thailand, Cambodia… insects are an indispensable part of culinary culture. Here, insects such as spiders, scorpions, locusts… are often piled high and ready to be used as snacks. Many people who eat insects will find the food very delicious and nutritious. However, for many people, trying dishes made with insects still requires a lot of courage. Fresh octopus This is a famous Korean dish. The tentacles of the octopus are chopped and eaten as soon as they are grabbed on the plate, or if you are braver, you can eat the whole one. However, eating the whole octopus is quite dangerous because the suckers on the tentacles can stick very tightly and cause suffocation.

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!

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.

Ms. Ngoc Giau picked up the tofu tofu from the cooking pan. Uncle Ba Hoang said, the cooperative currently has 38 members, producing tofu with a medium and large scale. Particularly with his oven has a scale of up to 180 pans, an average of 300kg-500kg of tofu ships can be produced per day. Smaller ovens range in production from more than a dozen pans to a few dozen cooking pans. Thanks to this job, people set up a career right in their homeland and help solve the rural labor force with stages such as cooking, transporting, drying … We went to My Hung 1 hamlet, My Hoa commune, where there are quite a few people making tofu but with a smaller scale. Ms. Nguyen Ngoc Giau and her husband are standing cooking 18 tofu pans. Giau said this profession is “hereditary” and that she and her husband chose to establish a career over the past 20 years. Tofu and tofu of Mrs. Giau and her husband do not sell enough, mainly in the market in Tra Vinh province. “This job is not heavy, but it has a constant job, since the chickens have not crowed. Having a regular income, staying at home, having time to care for the family and cultivating to earn more ”- Mrs. Giau said. Go to the house of Uncle Nguyen Van Hai, Giau’s biological father, to hear him talk about the traditional profession. Uncle Hai said that this profession must be present for over 100 years in My Hoa, he is also “inherited from his father”, but now he is very old, so he no longer cooks but passes on to his children. At that time, Uncle Hai said, when we went to that time, when I heard that My Hoa hometown, people mentioned Nam Roi pomelo and tofu tofu. Particularly tofu in My Hoa has been famous for a long time, everyone praised it delicious. According to Uncle Hai, although the tofu cooking profession is not difficult to do, but it takes patience and hard work because if an average of 18 cooking pans is taken, a cooking shift takes more than 20 hours to complete. That is not to mention the high season such as the big full moon day of the year, the traditional New Year …, the capacity must increase. Uncle Dinh Cong Hoang said: Thanks to the reputation, My Hoa tofu is very easy to consume in the markets of the Mekong Delta cities and provinces, especially Can Tho, Vinh Long, and Tra Vinh. However, the current difficulty is that the price of soybean ingredients used to cook tofu tofu is soaring, around 17,000 VND / kg that the profit is low, although the current tofu has increased by about 92,000 VND / kg (selling price at oven). Normally, for every 90kg of raw soybeans, 35kg-38kg of finished products are produced. “If any batch of raw soybeans are imported, which are young beans, cooked without scum to salvage tofu, the risk of breaking the tofu or even loss is high” – Uncle Ba Hoang shared. However, most people think “take the credit”, so everyone is enthusiastic about keeping the traditional profession of the homeland. Tofu tofu is also known as phuoc (the sound camp from Sino-Vietnamese) or scum, because this product is made from picking up soybean scum on a cooking pan. The way to make tofu tofu is also quite simple: soak soybeans, peel the skin clean and then grind it, and cook it on a large pan. Cook until a while, the bean paste will gather on the surface, the cook will pick it up and hang it on the pole right above the pan to dry. The trend of vegetarian cuisine is increasingly popular, so tofu tofu is also “crowned” because it is easy to eat, can process many dishes, from soup, stir-fry to warehouse, rolls … Tofu is also used to cook savory dishes such as isle, la-gu, curry … Thanks to the variety of cuisine of tofu, the product is selling very well. The view of a tofu cooking oven is very beautiful, and is loved by photographers. But if you try to stand in the cooking pan, you can see that the hot temperature makes the cook easily tired and sweat a lot if you are not used to it. Yet the professors feel normal and remember when the stove stopped setting the fire.

It is hard to imagine that one could eat such adorable animals as kangaroos, camels or ostriches. But in Australia, they are on the popular menu. In Bangladesh, Shutki is a dried pangasius dish known for its strong fishy smell. Shutki is used to process many different dishes. Swinging coconut is a famous dish in Cameroon. Western Vietnam also has this specialty. They are very rich in nutrients, but in their appearance, many visitors must fear. Chinese blood tofu is a curd of pork blood that is often served with noodles or rice. Century egg is a dish originating from the love of Hunan, China. Quail eggs, duck eggs, chicken eggs preserved in a mixture of clay, ash, salt, lime, and hulls for weeks or months, will lead to a process of changing the smell, color and flavor of egg. Frozen cooked eel is a specialty of England. Many visitors are hesitant to try this dish. Mimolette is one of the world famous French cheeses. The special thing about this dish is fermentation thanks to the cheese ticks. Mimolette is like the traditional Casu marzu cheese in Sardinia, Italy – a “rotten cheese” with maggots that many people fear. The Germans eat Hackepeter which consists of minced raw pork served with bread, sometimes with garlic and onions. In Greece, the most common Easter dish is kokoretsi, made from viscera stuffed in the intestines of sheep or goats, and then grilled. Lampredotto is a popular street food in Florence, Italy consisting of a cow’s fourth stomach served with sandwiches. Natto, a Japanese dish that is fermented soybeans, is often served with soy sauce and karashi mustard. It is known for its strong taste, slimy texture, and sticky texture. Coming to Mexico, you will be served fried maguey worms with American aloe and guacamole sauce. Chapulines are a popular type of grasshopper prepared by frying. This is a popular snack in Oaxaca, Mexico. Flipped duck eggs are also a dish that many people do not dare to try. This dish is present in the Philippines, Vet Nam … Scottish Haggis is a pudding made from sheep’s heart, lungs and liver that is cooked inside its stomach. Haggis is usually served with turnips and potatoes.

1. Young tofu 1 box 2. Eggs 2 fruits 3. Cornstarch 2 tablespoons 4. Deep-fried flour 30g 5. Cooking oil Just enough Steps 1. Cutting beans 2. Processing beans 3. Frying beans Prepare materials 1. Young tofu 1 box 2. Eggs 2 fruits 3. Cornstarch 2 tablespoons 4. Deep-fried flour 30g 5. Cooking oil Just enough Tofu is a favorite dish that many people love, there are many ways to prepare tofu. This deep-fried tofu is extremely delicious. Since the tofu’s flavor is smooth and silky, the texture is similar to the inside of the crispy milk. Crispy crust, soft and fatty inside when enjoyed extremely enjoyable. This type of tofu frying is essentially a “jacket” around the tofu, requiring a total of 3 layers: cornstarch, eggs and fried dough (or breadcrumbs). When you bite a piece of fried tofu, you can clearly feel the flavor layers of the dish, extremely stimulating. How to fry delicious tofu 1 Cut the beans Cut the young tofu into 2cm squares. How to fry tofu delicious 2 Processing beans Put the eggs in the bowl, beat them. Have 1 bowl of cornstarch, 1 bowl of deep fried flour. How to fry tofu delicious Roll each piece of tofu over cornstarch. How to fry tofu delicious Then dipped in the egg layer. How to fry tofu delicious Finally roll through the fried dough. Do this one at a time until the beans are gone. Note the beans must be fully covered with 3 coats. 3 Fry the beans Boil oil about 60 degrees Celsius, then drop the beans and fry. Fry until tofu is golden, then take out a plate lined with oil absorbent paper is finished. Fried tofu seems to be very simple, but if you create a little creative, you will have an attractive and exotic dish. It is best to eat deep-fried tofu while still hot to ensure the crispness on the outside. You can prepare more sauces for dipping such as mayonnaise, sesame sauce … or depending on your preference! Another important note is that when frying, the fried dough is very fast, so you should not let the fire get too big, it will easily burn the dough. In addition, when you just see the yellow fried dough, take the beans out immediately because at that time the heat will continue to make this fried dough a little more yellow. Effects of young tofu Made from soybeans, isoflavones in young tofu have the ability to reduce the level of bad cholesterol or low density lipoprotein in the body. As a result, enhancing cardiovascular health helps prevent heart disease better. Similar to soybean sprout, tofu is also effective in preventing cancer. Young tofu contains abundant selenium and essential minerals for the body; helps the antioxidant system to function better. It can prevent bowel cancer, prostate cancer, but eat the right amount and the right dose to be effective; otherwise it will cause side effects. Women who eat young tofu regularly have the ability to slow down the aging process. Young women help keep skin elasticity, stretch facial muscles, prevent skin aging quite effectively. Wish you success with this delicious crispy tofu frying! According to the Vietnamese lifestyle

Illustration. Photo source: THVL Resources: 1 sweet corn 1 piece of tofu 150g pork A little salt, flour, chopped scallions Sweet corn is washed then seperated. Diced tofu. Minced washed meat. Heat a little oil in a pan, pour minced meat and sweet corn and fry until cooked. When the minced meat changes color, add the amount of water you just ate to bring to a boil. When the water is boiling, add the tofu and cover the pan and simmer for about 5 minutes. Finally, mix 1 tablespoon of flour with a little water and pour into the soup pot. Just cook while stirring to compare the soup. Add a little salt to taste, add the chopped scallions and turn off the heat. Tofu soup, kimchi Illustration. Photo source: Internet Resources: Kimchi, chicken, cabbage, young tofu Onions, garlic, Gochujang sauce Spices: Salt, pepper Making: Clean chicken, cut to taste. Prepare a little sesame oil on the stove, until the oil is hot, add the garlic to the fry. Add the chopped chicken and stir-fry the meat, then add the kimchi. Gochujang sauce to stir evenly, then add a little water to the pot, pay attention to the bunch of water Continue cooking until boiling, then add the cabbage, this time should only simmer for about 10 minutes. Finally, add the tofu to cook for another 5 minutes, and season to taste again. Decorate the scallions and chili on top to give the dish a signature spicy flavor. Tofu soup, shiitake mushroom Illustration. Photo source: Internet Resources: 1 young Japanese tofu plant or 4 covers of baby tofu. 1 pack of enoki mushrooms; 100g of abalone mushrooms; 100g of cabbage. 1 kg of tubular bone; scallions, cilantro; seasoning seeds, sugar, salt. Making: Thin sliced ​​young tofu to taste. Wash the fungus, the cabbage washed, and sliced. Scallions, cilantro washed. Wash the pork bones, put in the pressure cooker and simmer to get broth. After being simmered, add the broth to a small pot and bring to a boil. Season to taste and then add the cabbage. Next, add the mushrooms. Finally the tofu, scallions and then turn off the heat. Ladle the soup into a bowl and use it hot with white rice. This is a very easy soup to cook, you can use it for lunch or dinner.

On-Yasai Shabu Shabu Shabu-shabu is a typical Japanese hotpot, when eating, diners dip thinly sliced ​​meat into a pot of water cooked with vegetables, mushrooms, tofu … Come to this restaurant, you have the opportunity to experience hot pot 2 compartment. 8 typical hot pot flavors of the shop include Japanese special soup, fragrant dried fish, sukiyaki with raw egg, seaweed, soybeans, pork stew, tom yum, herbs or spicy soup. This place is designed in Japanese style, airy space suitable for large groups of people and has an area for private meetings. Address: Le Thanh Ton, District 1 Business hours: 10h30-22h Price: 248,000-478,000 VND / person Shabu-shabu is a traditional Japanese hotpot dish. Photo: Onyasaihochiminh. Diners commented: Michelle Phung: “The restaurant has 3 most expensive buffet prices, the most expensive set includes a full range of pork, beef, chicken and seafood. The hot pot is quite delicious, fresh meat, fresh vegetables. I ordered one more sashimi (not included in buffet set) but not very fresh. The waitress brought the wrong order many times “. Tam Minh Vo: “Diners can choose 2 hot pot flavors in the same pot to enjoy. I choose tom yum soup and Japanese soy sauce with raw egg. The dipping is not too special. The dessert has a very matcha and vanilla flavored ice cream. delicious, sweet just right. The price is quite reasonable “. Xiaolong Kitchen The restaurant is inspired by Hong Kong (China) street food. The shop serves hot pot style of embers with 3 flavors including To Hang Chrysanthemum, Cordyceps and Sichuan. Sichuan hotpot has a strong, pungent flavor. Cordyceps hotpot is outstanding with a sweet aroma, mild spicy, rich in nutrients. To Hang Chrysanthemum Hotpot has won the love of many people thanks to its sweet and fragrant chrysanthemum broth. The highlight of the broth is that when it is almost exhausted, it still retains its flavor without being salty. Diners dipped noodles and poured some hot pot water, fragrant and added some meat, tendons … while blowing and eating. Address: Bui Vien, district 1 Business hours: 16h-23h Price: 300,000 VND Charcoal hot pot style with Hong Kong culinary flavor. Photo: Chuyencuaneo. Diners commented: Lan Anh Vu: “Delicious hot pot, strange taste. Chao and satay restaurant to taste. The shop is located in the West Quarter, so after finishing eating, walking is quite convenient for weekend fun”. Tebefood: “A portion of hot pot costs 300,000 VND including beef, beef tendon, pork sausage, chicken, cabbage, bok choy, mushroom … The broth is rich, the highlight is the chash and satay. The hot pot is suitable for 2-3 people to enjoy. The restaurant is spacious, the staff can cook up quickly “. ThaiSumo This place gives diners the opportunity to experience Thai buffet hotpot. The restaurant serves a 2-compartment hotpot with 4 flavors of broth for you to choose from, including blue ocean, spicy sour, tom yum, and Korean spicy. Food comes with fresh noodles, egg noodles, instant noodles, rice vermicelli. Squid, fish fillet, vegetables, mushrooms, beef and a variety of fish balls filled with cheese, fish eggs, shrimp eggs … are the highlights in the composition. Diners should pay attention to order the food with the right food because if left over, the shop will charge a surcharge. Address: Branches in District 4, Binh Thanh, Go Vap, Tan Phu and Thu Duc City Business hours: 15h-22h Price: 179,000-219,000 VND / person Thai hotpot is suitable for diners who love the sour and spicy taste. Photo: Thaisumo.laucavien. Diners commented: Vo Dangquy: “The restaurant has a fairly popular style, cool space. You will be able to choose fish balls, fish balls, crab sticks … in the freezer area. The dots are generally not unique, only mayonnaise, tomato sauce, chili sauce The hotpot juice is sweet, mildly sour and medium spicy Raw vegetables are served mainly with jasmine and water spinach The price is consistent with the quality of the dish Serving style is quite good but need to remind the staff many new dishes “. Duong Tuyet Nhi: “The hot pot has a simple taste, but is full and delicious. The price is suitable for students and students”. Mo-Mo peach tea The shop attracts young people by popular style. Diverse hot pot menu and outstanding Korean culinary flavor. Mixed rice cake hotpot, spicy sour octopus or American beef kimchi … are some suggestions worth trying. The shop also has a giant squid hotpot that is popular with diners on rainy days. The dish has thick and fresh squid. Vegetables, mushrooms, noodles are carefully prepared, hot broth. In addition, you can also experience the new dish of young egg octopus hotpot with a rich, exotic taste. Address: Tran Phu, district 5 and extended Phan Xich Long, Phu Nhuan district Business hours: 10am-22h Price: 125,000-499,000 VND Spicy stir-fried octopus hotpot has a characteristic taste of kimchi cuisine. Photo: Tradaomomo, Meonlyfood. Diners commented: Tran Minh Truong: “My group went to 4 people to order the hotpot for 299,000 VND. The hotpot part stood out with big and fresh squid. You can order more fish balls, fish balls, eggs … The broth is rich and spicy. “. Mai: “The shop makes hot pot soup to taste. I go to a group of 2 people who order spicy hot pot including tokbokki, fish ball, chicken, fish ball, mushroom, cabbage, octopus and enjoy more other dishes. “Phuc Long milk tea and black tea for refreshments are also quite delicious. The minus point is that the space is a bit small”. Seafood hot pot recipes Seafood devotees can not ignore the hot pot full of fresh ingredients from king crabs, shrimp, fish to oysters. You can prepare your own dishes at home using the following simple recipe.

Recently, the veteran actress shared one of her beauty treatments is to regularly eat soup that helps whiten, reduce pigmentation, add collagen and repel wrinkles. “I cook soup and eat it at least 4-5 days / week. People can cook according to the recipe of their choice and eat it everyday,” said the Chinese actor. Here are 3 Nourishing soup The formula shared by On Bich Ha: 1. Papaya soup, chicken feet, pork bones Wen Bich Ha said she enjoyed it very much papaya soup with chicken feet and pork bones . The ingredients in the dish are rich in collagen, can reduce melasma, strengthen the spleen and kidneys, and moisturize the skin. This soup is also very suitable to drink in the summer because it helps to cool down. Ingredients: A papaya, chicken feet, pork bones, mushrooms, 3 dates, 3 slices of ginger, water, seasoning seeds How to cook: – Cut papaya into chunks and slice ginger. – Put all ingredients in a pot of water and cook for 10-15 minutes over high heat. Chicken skin stewed chicken soup This rich in collagen, very good for the skin. In addition to skin care, it also nourishes blood, nourishes kidneys, nourishes, nourishes, and skin care, suitable for drinking all year round. Ingredients: Dried fish skin, half a bamboo chicken, 3 dates, 3 gingerbreads, yams, yams, scallions, herbs, water, spices. How to cook: – Soak fish skin in a tub of cold water from the night before. – Boil water, add fish skin, ginger, scallions and herbs. – Rinse, put the bamboo chicken in the pot, boil for 10 minutes. – Turn low to low heat, cook for about 2.5 hours. Invite readers to watch the video “Drinking green tea the right way for healthier body”. Source: VTV24. 3. Tofu soup with salmon head Ingredients: Salmon head, tofu, water, spices. How to cook: Bring salmon to salt and pepper and put in a golden frying pan. – Add wine and hot water, cover and heat on medium heat for about 30 minutes. – After adding the tofu, turn to low heat and cook for 15 minutes. – Add seasoning and then turn off the heat.

Galbi – grilled ribs. Galbi is the common name of grilled ribs in Korean cuisine. Galbi is usually beef or pork ribs soaked with soy sauce and then grilled. Bulgogi – grilled beef. Bulgogi is marinated with soy sauce and sugar, which makes the dish fragrant and softer. Beef bone soup, also known as seolleongtang, is made from hardened beef and bones. Samgyetang – Chicken ginseng. Every year in the history of Korea there are 3 hottest days called Chobok, Jungbok, Malbok. During these hot days, ginseng chicken dish is wanted by many people because it has the effect of dissipating the heat. Sindubu-jjigae is a spicy stewed tofu dish. Soft tofu is made with soaked soybeans, also known as “beef in the vegetable garden”. Naengmyeon – cold noodles. This noodle dish is used in a large bowl, has a strong smell, and has a sweet and refreshing taste like dissolving the heat of summer. However, this is not the reason why this noodle dish is rejected in the cold season. Japchae – Burmese mixed with Korea. The main ingredients are made from vermicelli and seasonally arranged vegetables (usually sliced ​​carrots, onions, spinach, mushrooms) and meat (usually beef). Korean people use sesame oil (sesame oil) to fry. The main spices of this dish are soy sauce and chili. Gimbap – Seaweed roll rice. In terms of shape, Gimbap is like Japanese Sushi, but is processed larger and inside there are many different types of foods creating unique colors. Bibimbap – Mixed rice. Normally a bowl of bibimbap rice must have at least 7 colors: white rice, egg yellow, green vegetables, brown meat … Common vegetables are chopped cucumbers, carrots, vegetables. bina, the price has been outrageous. Kimchi is a dish that should not be missed because this is a dish that Koreans respect and indispensable in daily meals. Not only is the country’s traditional dish, kimchi is also a favorite dish for many tourists.

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

Different types of soup have whitening effects, reduce pigmentation, replenish collagen and repel wrinkles. “I cook soup and eat it at least 4-5 days / week. People can cook according to the recipe of their choice and eat it everyday,” said the Chinese actor. 1. Papaya soup, chicken feet, pork bones Actor surnamed Wen said she loves this dish. The ingredients contain a lot of collagen, can reduce pigmentation spots, energize the spleen and kidneys, and moisturize the skin. This soup is also very suitable to drink in the summer because it helps to cool down. The ingredients to make this dish are simple and easy to find. Photo: Fanfan’s Xiao Xiaonian. Resources: A papaya, chicken feet, pork bones, mushrooms, 3 dates, 3 slices of ginger, water, seasoning seeds How to cook: – Cut papaya into chunks and slice ginger. – Put all ingredients in a pot of water and cook for 10-15 minutes over high heat. Chicken skin stewed chicken soup This soup is rich in collagen. In addition to skin care, it is also very good for the kidneys. Resources: Dried fish skin, half a bamboo chicken, 3 dates, 3 gingerbreads, yams, yams, scallions, herbs, water, spices. Eating soup instead of rice is a way to help On Bich Ha to nourish his skin. Photo: @josie. How to cook: – Soak fish skin in a tub of cold water from the night before. – Boil water, add fish skin, ginger, scallions and herbs. – Rinse, put the bamboo chicken in the pot, boil for 10 minutes. – Turn low to low heat, cook for about 2.5 hours. 3. Tofu soup with salmon head Compared to the above 2 dishes, this kind of soup has a taste that suits many more people. Resources: Salmon head, tofu, water, spices. How to cook: Bring salmon to salt and pepper and put in a golden frying pan. – Add wine and hot water, cover and heat on medium heat for about 30 minutes. – After adding the tofu, turn to low heat and cook for 15 minutes. – Add seasoning and then turn off the heat.

A simple, easy-to-make but delicious Chinese dish is the onion pancake. Chopped scallions, mixed with flour, then baked to create this cake. Roast duck is one of the best dishes in Beijing. The dish is a combination of tender meat and crispy skin. Peking duck is often eaten rolled with green onion, cucumber, and black soy sauce. Yu xiang rou si is the specialty of the southwestern region of Sichuan province. To make this dish, the Chinese shredded pork, then poured hot garlic sauce and sautéed with vegetables, mushrooms and chili. Dong Pha meat stew is named after a famous poet and politician of Hangzhou province, China – To Dong Pha. The delicious brown cockroach bacon is a great dish to bring rice. If you are looking for something really spicy, thenla zi ji is the dish for you. This is a Sichuan province dish with chicken breast cooked with pepper, chili and sesame. China also has Buger sandwiches with minced pork sandwiches. This street food originated in Shaanxi province, but is now quite popular anywhere across China. Dumplings soup is a specialty of Shanghai. The cake is usually filled with pork or crab with a sauce. To enjoy this dish, you scoop the cake on a spoon, take a small bite to melt the sauce into the spoon, then fully enjoy the delicious taste of the dumpling. Fermented soybeans are not very tasty, but being part of the Zha jiang mian noodles with stir-fried pork is incredibly delicious. In each region of China, the way of processing Zha jiang mian noodles is different. Chicken “beggar” is a common dish in Chinese swordplay movies. But contrary to the name, this is an extremely attractive dish. Chicken is stuffed with pork and mushrooms, then wrapped in lotus leaves and grilled in clay. Diners have to use a hammer to break the clay outside to enjoy this dish. Char siu dumplings originated from Guangdong province, China. Pork is seasoned, then stuffed in a soft sponge cake. Sichuan tofu is cooked from tofu combined with minced pork and pepper sauce, chili, when eaten with a mild spicy taste, with the cool taste of tofu. Like a white cocoon, dragon beard candy is made primarily from sugar and maltose syrup, along with peanuts, sesame seeds and coconut. Quenching is also a Chinese specialty that is quite popular in Vietnam. Kumquat is often served with porridge and is a street food found throughout China. Century egg is a dish that originated in Hunan love. Quail eggs, duck eggs, chicken eggs preserved in a mixture of clay, ash, salt, lime, and hulls for weeks or months, will lead to a process of changing the smell, color and flavor of egg. Shumai is a type of dim-sum, the dish is prepared in a thin layer of dough on the outside, inside the body. Shumai originated from Guangdong province, with a variety of fillings such as shrimp, crab, pork or vegetables …

Easy but difficult Soybean ingredients include soybeans, glutinous rice and grain salt. The cooking season usually starts around March to May. Sticky rice is cooked, dried and molded. This stage of making this milestone seems to be easy but very difficult, it must be experienced by the similar workers to calculate how the milestone is reasonable. “Horizontal hand” that goes in makes it easy to damage like playing. Soybeans are roasted in gold and crushed, then soaked with water and salt. The soy sauce maker determines the “lean soy sauce” of the roasted soybean soaking water to calculate the process of pouring mold into soaking. After the mold has been poured in, make sure to make the jars of soy sauce carefully, cover with a ceramic lid. Everyday, open the sun to make the soy sauce ripen. After the drying process is to incubate for very carefully, very tightly. Just incubated like that for about 3 months, it is similar. Soy sauce is a special sauce and has many uses in meals. In the past, ca dao used to enumerate all three “national souls” of the nation in one sentence: “You go, I miss your homeland / Remember the water spinach soup, remember the tomato sauce”. There are many ways to combine soy sauce and water spinach. The simplest is water spinach boiled with soy sauce, vegetable broth brought with crocodile vinegar, and a meal with salt-cured tomato is enough. During the subsidy period, my grandmother used to cook ginger soy sauce morning glory soup. Water spinach washed, crushed. Vegetable cooking water add a little soy sauce and a little salt, crushed ginger root, drop into the water, when the water is boiling, drop water spinach in, vegetables are cooked, then turn off the heat. Water spinach cooked with soy sauce is usually very green, giving it its own flavor. It seems to be a dish of the past, now no one can cook anymore. What about ketchup? Previously, in the countryside, every home had to have a jar of soy sauce, a pot of rice, which are almost 2 indispensable things and look at it to be assured of the time when the seeds are in front. The eggplant here is a bowl of salted eggplant with the whole fruit pressed. During the coffee season, many people buy weights, peel off the nipples skillfully, release each nipple with a pinch of salt, then compress it tightly. Usually salted eggplant takes a month to eat and salty then… draw your tongue. But there is a new salt for long The traditional way of making tomato sauce is that the tomato is soaked in salt for 20-25 days to reduce water, then soaked in a soy sauce jars for a few months. Currently in Tam Hiep, Phuc Tho still has many families producing this specialty. Sometimes sell up to 50 thousand VND / fruit. Specialty of … country Usually, families who want to eat tomato sauce will do it in a very quick way, when the salt is cooked, then tear it into small pieces. Now, there is a way of taking a knife and slicing salt into pieces (in the old days, the tools only tear their hands). no sugar is fine). Just soak for a few hours to make the soy sauce infused. In addition to water spinach and tomato, tofu is also very delicious if combined with soy sauce. Boiled tofu with soy sauce is a very affordable dish for the hot season. Crispy tofu with soy sauce is always the number one dish from generation to generation. During the subsidy period, my grandmother used to store tofu with soy sauce. Braised beans are white beans, not fried, cut into pieces, put in a pot, pour a little soy sauce, add some lard or grease and simmer on the stove, until the soy sauce is evenly adhered to the bean and is dry, then turn off the heat. Braised soybeans are both fatty and plump, eaten with rice very well. Now, when my grandfather has disappeared from the mountain, his family still maintains his old dishes. Once you came to the house and saw me stewed in the old style, you were very surprised because I had never eaten. Also somehow, this dish is less popular on a large scale, or it may also be the “personal initiative” of a housewife. Or maybe it was a dish from the subsidized and difficult times, now the society has developed, people are used to the full of high-quality dishes, so no one remembers. Referring to soy sauce, it is impossible not to mention the presence of this sauce in the stock dishes. The first to mention is the fish stock. Usually fish stocked with soy sauce is river fish, copper fish, mainly tilapia, crayfish, catfish, and carp. Rarely, people choose to store the carp with soy sauce. Crayfish eggs, a little bacon (choose the fatty part), a little ginger sliced ​​to the bottom of the pot, can store with a little star fruit, add a little water to make the fish beautiful. In the past, in many rural areas, rice husks were also cooked, and the way the fish were kept in rice husks made the fish make the bones but it was very fleshy. Talking about it, but forgetting to mention the castings is of course extremely flawed. The cake is made from non-glutinous rice soaked in clear lime water, the rice is ground into powdered water and then brought to the kitchen stirring with peanuts. Peanut molded cake is delicious, not crushed, but soft, flexible, crispy, without sticking to the hand. The molded cake is only suitable for the sauce, add a little fresh chili, eat both stick and cool. Along with the cake mold, there is also goat meat that cannot be delicious without soy sauce.

After making the tofu, you can try the delicious fresh tofu with stir-fried spinach. But first you need to start making tofu. Photo: Cultures for health Ingredients to make tofu (serving for 4 people) include: – 3 cups of soaked soybeans – 3 ml of rice vinegar
– 4 garlic cloves
– 2 teaspoons of roasted peanuts
– 3 tablespoons of rice flour
– 1 teaspoon of salt
– 1 teaspoon virgin olive oil
– 150 g of spinach
– Salt, water Step 1: To prepare this vegan tofu at home, wash and soak the beans in water for about 5-6 hours. Then, peel off, rinse. Use a slow juicer to squeeze the soybeans for water. Step 2: Boil the soybean water over medium heat. During the cooking process, stir your hands well and skim off the foam. After the water is boiling, turn off the heat and add a bowl of rice vinegar mixed with water. The rice vinegar will help to precipitate the soybeans immediately. Step 3: Use a towel and filter the precipitated soy milk. Then use an object to press the precipitate of the soy milk. Leave the tofu pressed for about half an hour and now the homemade tofu is ready. Step 4: Dry the spinach Cut some spinach and wash it off. Dry the vegetables and place them in a bowl. Sprinkle rice flour on top with salt to taste. Place this dish in an oil-free fryer for 2-5 minutes. Step 5: Sauté fresh tofu with dried spinach Finally, place the pan over medium heat and heat the olive oil. When the oil is hot enough, add the finely chopped garlic and fry it. Add some crushed peanuts and homemade tofu with dried spinach. Please use the dish while it is still hot.

The French Foie Gras foie gras is an expensive specialty and is very popular. However, few people know that this unique dish cooking process is subject to much controversy. Photo: Getty Image. To produce expensive foie gras, one has to go through quite harsh, if not cruel steps of goose blanket. At birth, geese are naturally nurtured. However, people still limit their activity by keeping them in a small range and feeding them a lot. Photo: Peta. The geese were forced to eat a variety of grains with mouthballs, stuffing a metal tube and stuffing the food through it. This farming practice has been judged as barbaric by many animal welfare organizations. Photo: Getty Image. Feng Gan-ji is a specialty of dried chicken that is dried by the wind in Tibet (China). However, it is not that simple. Photo: Getty Image. In fact, people cook this dish by bringing the chickens filled with spices and spices while still alive, then hang them to dry until they are processed. Photo: Getty Image. “Hell” tofu is a horror specialty of the land of cherry blossoms. To make this dish, people drop small fish in a pot of water with a piece of pure white tofu, and some people use chopsticks to poke small holes in the tofu piece. Photo: Getty Image. Then, when the fire started, the water started to get hot, the fish in the pot became increasingly uncomfortable and instinctively tried to get inside the bean to find a hiding place. Just like that, the dish is completed when the fish is fully cooked. Photo: Getty Image. Ortolan grilled bird meat is a famous specialty of France. The way to make this dish is extremely creepy. Photo: Getty Image. Accordingly, after catching the Ortolan bird in the wild, people used pincers to hook their eyes and stuff them with millet, grapes and figs until they were 3 times larger. Photo: Getty Image. Next, the dying bird was pressed into a mixture of brandy alcohol until it was completely dead and then roasted. This preparation has made many people feel scared. Photo: Getty Image. Video: Cao Bang pork ribs – Northeast specialties. Source: VTV24

After more than 2 decades of trading, the restaurant is still loved and supported by generations of Saigon residents thanks to stable cooking skills, enthusiastic service attitude and reasonable prices even on the expensive central street. red. The chicken rice shop of Mr. Phat and his wife is located in the alley 31 of Ly Tu Trong Street (District 1, Ho Chi Minh City). Popular chicken rice Twenty years ago, the fat chicken rice shop owned by Mr. Phat (70 years old) and Mrs. Hanh (66 years old) was located under an old apartment building at 23 Ly Tu Trong Street (District 1, Ho Chi Minh City). Share with Zing , the owner revealed that at that time, the shop was just a modest sidewalk restaurant, packed with a stall, some plastic tables and chairs for diners to eat. Ten years later, when the apartment block was cleared, the couple moved to the 31st house on the same street to continue their business. In 2019, the rice shop retreated to the house inside this 31 alley. Mr. Phat (70 years old) and his wife always try to maintain an affordable price so that everyone can eat. Although located in the alley, the restaurant of Mr. Phat’s family is quite spacious, spacious, with about 11 tables in both the house and the yard. The shop only sells business at dinner time, from 16:30 to 20:30 every day because of the elderly grandparents. However, on weekends, the salon may run out sooner than usual. Many people were excited to bring their friends and relatives to dinner, but had to leave pity when the owner announced that the meal was finished. “It usually takes 20pm to run out of rice, but now weekends, families come to eat a lot! Each table 4-5 people, some families even ask for more to bring back so there is no food left. I feel so embarrassed for everyone. ! “, Mr. Phat said while seeing off his guests. The owner said the restaurant’s recipe for making fat chicken rice was not picky, but focused on the quality of ingredients. After many years in business, the most typical and favorite dish at the restaurant is the fat fried chicken rice. The boss told Zing that the recipe is not fussy, just “good quality ingredients”. “My shop usually imports chicken and vegetables from reputable local cooperatives and enterprises. Every day, my family imports about 20 kg of meat, 7-8 kg of vegetables to cook with soup.” It’s all sold out, sorry, please stop by tomorrow, “said Mr. Phat. A full plate of rice includes fatty chicken, fried rice and vegetables, served soup. In addition, the shop also has more dishes such as fish ball or beef, each plate costs 45,000 VND. Share with Zing , Mr. Phat said that even though it is located on Ly Tu Trong Street – the golden land, located in the central district of Saigon, the shop still tries to maintain the most affordable price. “Twenty years ago, my rice plate sold for 7,000 VND, then increased to 15,000 VND, and now it is 45,000 VND. All years ago, guests came to eat free cars, comfortable drinks”, the owner said. The shop of many diners More than 20 years in business, the fat chicken rice shop number 31 Ly Tu Trong has become a familiar place for generations. Customers come to the shop of all ages, all professions, all social positions. Many people know this place thanks to friends and relatives and have been with the shop for many years. Ms. Hau and her son are both customers at the restaurant for more than 10 years. Mr. Quan, who is the mainstay of Mr. Phat’s restaurant for more than 10 years, still comes back to the restaurant once or twice a month. “The first time I came here to eat was more than 10 years ago, at that time Mr. Phat was still selling at the shop on the street. The food here is very good, for years the price is still affordable, so I like it. ! “, the guest shared. Ms. Hau (born in 1974) is also a customer of the shop for more than ten years. Many years ago, when her child was still at the Children’s Hospital 2 nearby, she often bought chicken rice to make dinner for the mother and daughter. “Since then, my child has grown up and still loves the food of Mr. Phat, Mrs. Hanh has done a lot. Now she has extra lessons, so I bought it and brought it back to him. Luckily, I left early so I still have a meal there.” , she shared. In addition to the guests who have been with the restaurant for nearly a decade, many young people also follow recommendations from friends or watch reviews on social networks to experience. “I heard people say there was a delicious chicken rice shop, right in District 1, so I came to try it. Chicken is fragrant, soft, and skin is crunchy, so I like it,” said Nguyen Loc, living in Binh Thanh district. Many young people who know Mr. Phat’s chicken rice shop ask friends and relatives to recommend or review the review on social networks. Share with Zing, Mr. Phat said that he had received many guests, they later brought their family and relatives to support and gradually became close like friends. Even many young people still remember his face, when meeting on the street will greet him warmly. “Honestly, I do not remember all of my customers. But on the way, whenever anyone greeted me, I knew immediately,” said Mr. Phat with a laugh. Received a lot of support and trust, but the owners are always humble and enthusiastic to each customer. Everyone was greeted by the owner and staff from the moment they entered the shop until they left, with a warm and friendly attitude. “My wife and I have maintained their business so far, thanks to the support from our guests and thanks to their blessings. If we have been doing business for a long time, we must be more careful and attentive to not waste the money people love,” the uncle said.

Crab soup In Ho Chi Minh City, crab soup is combined with a variety of ingredients such as pork brain, fish bubbles, oysters, fried bread or whole crab … In addition, you can also sip a delicious cup of crab soup. , nutritious with shrimp, scallop, and herbs eggs … right in the heart of Saigon. The dish will be more attractive and bold when diners add soy sauce. Address: Nguyen Thi Minh Khai, District 1 Price: 25,000-55,000 VND / piece Business hours: 11am-21h Crab soup combined with scallops attracts diners who love seafood. Photo: Hukha.Foodaholic. Diners commented: Hukha.Foodaholic: “The soup is seasoned to taste. The taste is not too good but has a more exotic composition than other scallops.” Ansapsaigon: “I ordered a special soup for 55,000 VND / bowl. Servings with quail eggs, ribs, herbal eggs with fat pork brains and fresh shrimp. You should order the item to take place or buy “. Xi Ng: “The thick soup, ingredients such as mushrooms, crab meat and shrimp are all quite large pieces, so people can easily feel the taste. In particular, there are a lot of scallops in the soup. The price is relatively suitable. with the quality of the dish “. Dry noodles with char siu, squid shrimp Dried noodles are enjoyed by many people on a hot day because of its cool and easy-to-eat flavor. A portion includes egg noodles or instant noodles, seafood such as shrimp, squid and bacon, green cabbage char siu, covered with fat and onion for you to satisfy your taste after studying and working. Address: Co Giang, District 1 Price: 30,000-45,000 VND / bowl Business hours: 12h-22h30 Chewy noodles, fragrant char siu meat, fresh seafood and cool vegetables create an attractive dish. Photo: Citastyfood. Diners commented: Luong Manh Phat: “Delicious food with high prices, but full of shrimp and meat”. Citastyfood: “Noodles impresses fresh shrimp, the squid is quite thick. The soup is perfect. The mixed sauce is not as strong as before. If you want to eat spicy, you can add satay.” Chaubau: “The most delicious is the char siu and scallion. The dish may not be suitable for those who like the rich flavor because the sauce is not special, depending on the way each person tasted. Mixed bowl for 45,000 VND includes 5 pieces of char siu, 1 shrimp, 1 squid and 1 squeeze of noodles with extra vegetables “. Vermicelli with fish sauce Bun Mam is a famous dish in the West. This culinary version stands out with a broth flavored with Linh fish sauce or fish. Roast pork, shrimp, squid or fish ball are also used in the ingredients. Bun Mam served with split spinach, lily pads, bitter vegetables, banana corn … creates a rustic taste, worth a try on hot days in Ho Chi Minh City. Address: Ly Chinh Thang, District 3 Price: 65,000 VND / bowl Business hours: 11am-18h A bowl of noodles and fish sauce stands out with a whole fresh shrimp and rich ingredients. Photo: Citastyfood. Diners commented: Citastyfood: “The noodle here is quite delicious, the broth is fragrant, and the sauce is rich in fish sauce”. Tram Ho: “The dish is tasted to suit the taste. The bar space is decorated in the style of Hanoi Old Quarter, many beautiful photo angles”. Mixed rice cakes Mixed rice cakes can be varied in many ways such as crab, spring rolls, beef … The chewy red rice cake is the most important ingredient to make the dish’s soul. Peanuts, sauces, vegetables … are also combined to create an attractive taste. In the middle of Saigon, you also have the opportunity to sip the strange and delicious fried fish cakes. Address: Truong Sa, District 3 Price: 35,000-60,000 VND / bowl Business hours: 7am-9pm The mixed rice cake has a variety of toppings and is indispensable for crispy poached vegetables. Photo: Ansapsaigon. Diners commented: Ansapsaigon: “Mixed mixed rice cake bowl costs VND 60,000. The main ingredients include fried tilapia, fried tofu, ground beef, sausages, crabs. You can tell the owner to fry it again if you want to eat it hot and crunchy. The broth has a sour taste, not too strong, but it is quite harmonious with the noodles. Ham Eat Turtle: “The broth is sweet. The mixture is full enough. In addition to the rice cakes, you can also choose vermicelli or vermicelli with fried fish, crab, beef, silk rolls, spring rolls depending on your taste The restaurant is located close to the riverside, so I can eat while watching the scenery. The secret to cooking delicious vegetarian vermicelli Not less attractive compared to traditional crab vermicelli, the vegetarian version below only takes 20-30 minutes to process. A housewife can add scallions to enhance the flavor of the dish.

Hong Kong cuisine is influenced from many regions and countries around the world. Diners can find flavors of Guangdong, Chaozhou, Fujian, Jiangsu (China) or a little bit of Europe, Southeast Asia when enjoying food in Port Thom. Hong Kong’s diverse cuisine with sophisticated processing, unique taste deserves the title “gourmet paradise”. If you want to enjoy Hong Kong cuisine in an impressive space, Bao Bei restaurant is the suggestion for you. The dining venue is on the second floor of a building in the city center, fairly easy to find and with parking right below. I “browsed” this place from the first time to drop in for lunch but didn’t have too much time lingering to check-in. Small restaurant but still airy, decorated in modern Hong Kong style. The price here is quite expensive compared to the general premises, in return, the menu has many dishes, the staff enthusiastically introduces us to help us find the desired taste. Most of the dishes I choose are beautifully decorated, taste good, thin shell dimsum and plump fillings, the little dragon dumplings are not as expected but are fine. Foods to try: Dimsum, roasted duck, Sichuan tofu … There was a time when a billionaire fried rice was famous all over social networks, many people came to eat and share about this dish that made me pay attention to ComXiu restaurant. I was curious to experience it right after that. Because few people, we did not order billionaire fried rice (costing nearly 1 million VND), instead it was Kowloon Tasting set of charcoal grilled char siu, pork skin, roasted chicken with five spices served with dumplings. In general, the char siu is quite soft, richly marinated, eaten with just the right taste of dumplings. The dishes here are tasting quite light, may not meet the requirements of diners who like rich taste. Entering the restaurant, I am impressed because the space is quite small, the kitchen is placed on the right, the left is the stairs leading up to the dining area of ​​the customers. The biggest minus point is that the staff is not professional, sometimes expressing attitudes to guests. I think this has a big impact on the user’s experience of the dish at the brand. Recommended dishes: Billionaire fried rice, crispy pork skin with Salsa … One more suggestion for HCMC diners to explore the culinary scene of Port fragrant is À Moi Kitchen. Both times I visit, the shop is quite crowded. So we see that it is essential to reserve the table so that you do not have to wait long, especially during peak hours. The space of the restaurant is quite small but decorated in Hong Kong style with warm golden electric light, improvised posters on the wall … I often choose the table area right the window because it feels more airy and convenient to admire the scenery. . Diverse menu, many dumplings. I try to choose shrimp and chives shrimp dumplings to eat quite well, shrimp rolls are not too special, fresh scallop dumplings and A Sichuan-style tofu served with strange burnt rice. After that, we ordered the longan lotus tea for dessert. Time to order is slow, we have to wait more than 20 minutes for the food. Hopefully next time I will have a more perfect experience. Recommended dishes: Scallop dumplings, chicken rice dipped in a pan, Ah That tam bao (BBQ combo) … I park my car at a location a few tens of meters from the restaurant and walk to the shop. My first impression is the restaurant’s use of youthful, bright colors and decorative pictures of cats everywhere. This space is suitable for gathering friends on weekends. With about 500,000 VND, I had a meal that was just enough, strange but not very palatable. Out of all the dishes, I like the rich, fragrant cheese scallop. The menu here is not too diverse, there are combos for customers to try a variety of cakes and tea with softer prices. The restaurant named strange dishes, for example Than Ke Dai Hiep, Qua Ngan Ngan Ha, Dong Tam Ket … Want to know what it is, you can watch English or ask the service staff. Recommended dishes: Chi Shen Nail Bullet (fried nail snail with garlic sauce, Cantonese style), Dong Tam Ket (Sichuan beef noodle), cheese scallop … Chinatown Saigon Cafe is set from 90s Hong Kong movies with colorful LED lights, retro decorations. I often see friends check-in at this address but have not had the opportunity to come to try it. The attraction of young people is not only in impressive space but also by opening hours day and night. Although it is a coffee shop, it also serves some noodles and dumplings for diners to sip and chat. Many people have come to the restaurant to comment that the food is acceptable but not too special. The most beautiful check-in area located deep inside is quite steamy and hot. Diners must park the car at a nearby location and walk to the shop. However, with the reasonable price, impressive decor and central location, this is still a place worth experiencing if you want to explore the bustling nightlife in Saigon. Recommended dishes: Chinatown Milk Tea, Char siu noodle, Hong Kong chicken noodle …

Create a floating cake shape into your funny animals Huyen Thu. Turn the cake float into a flock of colorful carp of Minh Anh friend. How to make a carp vegetarian cake floating in the shape of a carp, shaping the cute animals and flowers Resources – 100g glutinous rice flour (usually choose packages of glutinous rice flour sold in Thailand) – 20g of non-glutinous rice flour – 70g young tofu (making the cake soft and smooth, easy to shape, when boiled, it will not lose the shape of the cake, if there is no problem) – 10g of diameter – Water mixed with cake flour if there is no young tofu, it must be boiling water, not using cold water will melt the dough. If young tofu is available, use water at room temperature. – Food colors: gardenia powder (yellow), pea flower (purple), fresh gac (orange red), coffee, cocoa (brown, black), green tea powder (green), Beetroot juice or red dragon fruit (pink), carrot juice (orange), or using color from commercially available syrup … Part battering and coloring Mix well the mixture of glutinous rice flour, non-glutinous rice, and other ingredients. Gradually add boiling water to stuffing until dough is sticky. Depending on the new powder or the old powder, there will be different moisture absorption, so if after mixing it is too wet, you can add the powder, but if it’s too dry, you can add water. Kneading it until the dough doesn’t stick to your hands is fine. Divide the dough into small blocks to mix colors depending on the purpose of use. If using watercolors from food coloring, be careful when stuffing with boiling water, let the dough dry a little more then when adding food coloring to the dough will not be dough. Cover the dough to rest while preparing the cake. Cake filling You can make bread without filling or use sugar, green beans, red beans … depending on your preference. If using green beans, soak the beans overnight to bloom, boil them and put them in a blender to puree. Add a little sugar and stir on a non-stick pan and slug until the kernel is dry, then cook it down. Divide the kernel into small cubes in accordance with the cake-forming idea. Shaping Create a simple floating cake shape, do not take time to incubate the dough. Beautiful or ugly depends on the ingenuity and creativity of each person. How to shape from the main to sub-details respectively, to attach the details, you can use a toothpick to gently press the powder to shape and increase the cohesion. Note: wrap the dough with food wrap to prevent the dough from drying out, difficult to shape, and the dough surface is not smooth. If the powder is too dry, it will make it difficult for the details to be formed together. You can spray a thin layer of water on the surface of the cake if it dries out. How to boil cake Bring the water to a boil, lower the heat to a moderate level, then add the cake to the boil. When the cake is floating for 1-3 minutes (depending on the cake to be small), take out the cake and soak it in cool water. The broth uses Korean black sugar to create a beautiful color, use 2 tablespoons of black sugar pho for 500ml of water, add white sugar until it fits, add ginger as you like. Or you can use brown sugar, palm sugar … all right. The cake after boiling, you are filled with sugar water, sprinkled with a little coconut fiber or coconut milk (depending on the type of cake) to enjoy. Invite you to refer to the beautiful vegetarian cake drifting designs of mothers to share on social networks. With the carp shaped cake, you should steam in the steamer, not like a traditional cake to keep the shape of the fish. Photo: Thu Phuong The carp float lively. Photo: Oanh Tran Vegetarian cake filled with green beans and coconut milk added green bean juice, lotus seeds … Photo: Minh Anh Your child will surely enjoy the crabs, bears, teddy rabbits, chicks … from the mother’s cake. Photo: Le Nu Xuan Thoi Can you believe these are vegetarian pancakes? Photo: Suri’s mother The hands deftly shaped the animals so sharply. Photo: Nguyen Ngoc An An The Mickey Mouse, Tiger, Chicken … are so funny and lovely. Photo: Huyen Thu The colorful cakes shared by mother Nguyen Thanh Mong. Not only the animal shape, the floating cake can also create a lotus shape. Photo: Minh Anh You can also get the first peach float cake, the fairy float cake like Yen Nhi’s mother did. This is exactly the vegetarian floating cake made from Gac flour, not the tangerines. Photo: Men The shape of the petals is very simple. If you don’t have a dough cutter, you can circle the petals and press them flat down, cutting the area with a dough knife. Or use a toothpick to press down to create a groove to increase the softness of the petals. Photo: Duyen Charmy Wish you have the “works” of floating cakes, beautiful vegetarian cakes on the upcoming Korean New Year!

If Lam Truong’s niece, singer Tieu Chau Nhu Quynh, revealed that the male singer loves to cook, the singer Katy Katy herself is delighted with the cooking wives. He once praised his wife’s cooking well with the witty sharing: “In general, I tell my wife to cook whatever I want, if my wife can cook, I don’t need to go out to eat pho.” However, due to busy work, the male singer’s family cannot often cook for each other. Recently, Yen Phuong – Lam Truong’s wife rarely had a rest at home “being a gentle mother in law”. Showing off homemade vermicelli dishes for her husband, she said: “It’s been a while since he cooked the vermicelli, his favorite dish”. Yen Phuong – Mrs. Lam Truong’s wife. Attractive vermicelli dish that Yen Phuong makes her husband look very nice with the combination of vermicelli, beans, rieu, tomatoes, split spinach and raw vegetables served. The pot of broth and hot pot is still attractive while on the stove. The famous 7x male singer has “clean the cup” with the delicious dishes of his wife. Receiving many compliments for her dexterity, Lam Truong’s wife was also “blamed” by Pham Quynh Anh for not seeing her cook. In response, Yen Phuong said she often eats in the street, so she did not have the opportunity to cook. Lam Truong sweetly complimented his wife when he was cooked for delicious pho. The male singer must be very interested in Yen Phuong’s kitchen talent. Occasionally, she shows her talent to treat her loved ones delicious dishes such as Thai hotpot and says that she has not yet “flooded the profession”. Back in the US, Yen Phuong worked very hard to cook with decent rice dishes. She once said that “Living in the US is not good if you want your lady, if you want to eat by yourself, it is not good to eat out.” Beef ball pho, shredded chicken, Hue beef vermicelli … were all deliciously made by her. She makes many traditional dishes such as ketchup with tomato sauce, beef with wine sauce … To snacks such as pancakes, lemongrass chicken feet, mango sticky rice … Salty sticky rice dish of Yen Phuong. Sometimes she cooks sticky rice and her husband makes colorful cakes. Steamed clams, shrimp and tamarind roasted crab looks as attractive as a restaurant. In addition, Yen Phuong also has a great passion for baking. She has made many different types of cakes such as flan, cupcake, and salted eggs, making everyone complimented for her reliability … Refer to how to make delicious vermicelli for the whole family to enjoy: 1. Ingredients for cooking crab vermicelli – 500 grams of crabs – 1 kg of noodles – 3 bean covers – 200 live rolls – Spinach (if you like) – 3-4 tomatoes – Suddenly vinegar, star fruit – 1 little shrimp paste – Purple onion, green onion, coriander – Raw vegetables: banana flowers, lettuce, oregano, basil – Pepper, seasoning seeds, fish sauce, sugar, cooking oil 2. How to cook delicious crab vermicelli Step 1: Preliminary processing – The field crab brings back a little more strong salt, washed, then separates the crab shells, takes bricks, the rest is crushed or ground. – If you like thick crab water, when you pound it with a bit of salt, pound the crab and filter it to get the water, it will be better when you grind. – Filter 2-3 times to get enough crab juice, then add 1 teaspoon of soup powder and gently stir, put on the stove over medium heat until the crab water is closed, then remove the crab bricks to separate. Step 2: Fry the beans – Cut tofu into small pieces to taste, put in a golden frying pan. Step 3: Preliminary processing the remaining ingredients – Tomatoes washed, add areca zone – CKhanh sour washed and sliced. – Pickled vegetables, herbs of all kinds, washed and soaked in water with a little dilute salt. Step 4: Cook the broth – North the pan on the stove, cut the purple onion, until the onion turns yellow, pour crab bricks in, stir quickly, then turn off the heat, pour crab bricks into a separate bowl. – Then add the tomatoes and stir-fry. If you like the beautiful water color you can add 1 teaspoon of turmeric powder. – After stir-frying tomatoes, pour into a pot of crab broth, add a little vinegar, a little shrimp paste, seasoning to taste and simmer. Next to the raw sausage, drop in, followed by tofu. Step 5: Enjoy – Put the poached noodles in a bowl, place 5-6 pieces of fried tofu, fried raw spring rolls, chopped crab meat, green onions, and coriander into a corner, then slowly pour crab broth on the bowl of noodles, eat with raw vegetables, Enjoy while still hot!

If District 1 is home to many upscale restaurants, District 3 attracts diners because of its nostalgia mixed with newness. The eateries in this area have beautiful design space, little change, food focusing on quality.

As an experience lover, I often look for interesting dining spots to enjoy with friends or meeting partners. One day in District 3, I choose a variety of restaurants with Vietnamese, Japanese, Chinese flavors and impressive atmosphere.

Suggested dishes: Shrimp and crab cake soup, fish cake soup, home rice dishes …

The address I often visit is Mr. Phung’s rice flour soup shop. Although this place is small, the tables and chairs look neat and clean. I like the way the shop decorated the two lotus pots in front of the door and used ancient porcelain utensils, bowls and bowls.

The banh canh here is not quite as excellent, but it is round and rich in flavor. The noodles are chewy and transparent, the ingredients for fish cakes, crab cakes, and blood rolls are introduced at home and made quite fresh and delicious. Such a portion for breakfast is just enough.

Suggested dishes: Special braised beef, braised beef with noodles, braised beef noodles …

Open from 6:30, Bo Kho Tron is the ideal place for you to enjoy breakfast in Ho Chi Minh City. A good quality part, special bowl with beef flower corn. Corn meat is tender, succulent, with alternating vein and tendons. The broth is cooked with a thick consistency, sweet and flavored with cinnamon anise, but lacks a hint of aftertaste. For a better stomach, diners often choose to eat beef stock with bread, noodles, fresh noodles or instant noodles.

The space has only one ground floor but it is airy, with high tables and chairs to sit comfortably. The menu is simple and easy to see.

Suggested dishes: Fried abalone mushroom with sesame seeds, mushroom and tofu with rice cake, fried tofu with black garlic, young tofu mushroom with Sichuan pepper sauce …

I went to Pi Vegetarian Bistro with my colleagues during lunch break. Contrary to the high outside temperature, the rustic space of the restaurant from the layout of wooden tables and chairs, Buddha statues to wall paintings makes me feel softer. In addition to the greenery, the shop also takes advantage of natural light to help users feel comfortable and delicious when dining.

The menu is varied from salads, Vietnamese cakes, vermicelli, vermicelli, hot pot … I like the most delicious crispy fried abalone mushroom, sesame seeds, tofu mushroom with hot spicy Sichuan pepper sauce. Some of the dishes here are tasting a lot of spices and grease, so they may not be suitable for those who like frugality.

The price is quite high but suitable for the space and quality, worth a visit. The point I am not satisfied with is the slow time to order, even though the service is not too many customers.

Suggested dishes: Grilled duck breast with butter orange sauce with mashed taro, lobster with Sargon lemon butter sauce, foie gras with raspberry sauce, cocktail chunk …

I came to Sargo Bistro on weekend noon, because it was just opened, so many young people stopped to check in. This place stands out with the main white tones, minimalist design and the highlight is located in the 4-storey pine wells receiving natural light. However, the shop has arranged many lights and air-conditioning is not enough capacity, so it is quite hot.

Unlike the old branch, Sargon Bistro at Nguyen Thi Minh Khai serves both food and drink, and operates in a restaurant style. The shop mainly sells European dishes, the prices are quite high compared to the general premises. In return, the food was delicious and beautifully decorated. Two dishes I appreciate are the grilled duck breast in butter orange sauce with mashed taro and a double chocolate cake.

Each floor has a supervisor, when I need something, you are very enthusiastic to support. This is a big plus.

Suggested dishes: Tai chi fish with Chongqing fever, cucumber with garlic sauce, Sichuan beef corn, grilled frog skewers, fried dumplings …

HAO YU Grilled Fish, specializing in serving Sichuan grilled fish for 2-3 people, is the right place to go with a group of friends or family.

Next time, I got a counselor to use the chongqing fish and the pumpkin fish sauce. The fish is cut in half, pre-baked and then placed in a metal tray with sauce and ingredients. The fish tray is continuously boiled so it is always hot, the meat of the fish is tender, not fishy. Sichuan food features greasy and richness, featuring the spicy taste of pepper and chili. Those who cannot eat spicy can tell the staff to adjust the appropriateness.

The space at HAO YU Grilled Fish is characterized by Chinese style from decoration to music. The tables and chairs are arranged not too close together, there is a natural distance for diners.

The restaurant is usually crowded on weekends, so you should reserve a table before you arrive to avoid waiting too long.

Suggested dishes: Wagyu sushi, grilled chicken Torimomo Aburiyaki, Kyo Watami salad, Watami Sukiyaki hotpot …

Similar to many other Japanese restaurants, Kyo Watami uses wooden decorations combined with yellow lights to bring a cozy and polite space. I choose to sit in a screened table area because it creates a sense of privacy, suitable for relaxation after a long working day.

At Kyo Watami, most dishes are prepared in a traditional way, emphasizing the original flavor. I ordered quite a lot, of which the most impressed with the grilled beef tongue Gyutan Shioyaki and grilled chicken Torimomo Aburiyaki. If I have a chance to come back, I will try the 10-course Kagoshima set from Satsuma Wagyu A5 beef, premium grade.

In addition to individual dishes, the restaurant also has many different combos for diners to choose from.

Note, there is no parking space in front of you, but the support staff arrange and pick up your car.

Seo YuJin used to have a habit of eating bluff, eating at night, eating fast food, especially in college. Her slim body made her brother return from abroad after years of not recognizing his sister.

This also greatly affects the health of Seo YuJin, she often has to go to the hospital to treat bone and joint problems because the large amount of weight puts pressure on the bones.

Facing this situation, she determined to lose weight. She does many exercises, but the most effective ones are high intensity exercises. In it, especially the Tabata method. In addition, she also exercises more weights as well as cycling and jogging to diversify exercises. She also practiced even while lying down. While reading a book, using a phone, the beauty will lean against the wall. According to her, this movement will help you beat thigh fat, beneficial for the waistline and support hip expansion.

During times of weight gain, Seo YuJin eats a lot of chicken breasts. She made it even better by eating with radish, red chili, and kimchi and was like eating grilled meat. In addition, she ate more fish, tofu to lose weight. Normally, beauties are not too strict in eating.

Thanks to the persistence in the gym with high intensity and the application of a reasonable diet, she lost 30 kg to weigh 55 kg. With a height of 1.73m and a slim body after weight loss, many commented that Yu Jin transformed into a hotgirl.

On his personal page with nearly 70,000 followers, Yu Jin regularly shares diet and exercise tips to inspire people to lose weight in a healthy way.

(Th)

Recently, on a famous culinary group, Ms. Dang Kim Ngoc (born 1981, Hanoi) shared how to make a water-float cake to create an extremely cute animal that made housewives like groggy and share.

Besides shaping drifting cakes, vegetarian cakes in the traditional way, to present them to the family altar, Ms. Ngoc created extremely lovely pets for her daughter.

The water-drifting cake that Ms. Ngoc shared on the Love Kitchen Association was extremely excited by the housewives.

Being a “horizontal hand” people, but Ms. Ngoc – Director of Ngoc Bao Chau Company, always takes the time to explore, learn and create funny and cute cakes.

Floating cake dishes, creative pet shaped vegetarian cakes

Ms. Ngoc said that last year she made a fruit-shaped vegetarian cake, so this year she changed her animal form to help reduce boredom, she was unexpectedly encouraged and praised by housewives. This is the motivation for her to strive for the next works.

Ms. Dang Kim Ngoc (born 1981, Hanoi). Her current job is Director of Ngoc Bao Chau Company but “is addicted to kitchen”.

If you want to know how that cake is done, what are the secrets to making the cake fragrant and beautiful after boiling, please refer to the sharing of this safe mother.

How to make vegetarian cakes, super fast and fragrant floating cakes

Buy Tai Ky dry sticky rice powder, fresh tofu (so it smells very fragrant when cooked)

Recipe:

Glutinous flour 100gr

Fresh tofu 100gr

Water 5gr.

Multiply sugar or coconut green beans as you like

Tapioca for water leaching (if you like)

How to mix the cake crust: Mix the glutinous rice with tofu to soften, then add a little water just enough to make it pliable and batter until smooth. Remember to add only a little water to have enough adhesion because there is already water in tofu.

Mix food colors and create shapes to your liking.

After the dough has been molded enough plasticity, divide the dough into many different blocks and mix with the color you intend to make.

How to create the shape from the main details to the sub. You can be creative as you like, just pay attention to cover the dough to prevent the dough from drying, difficult to shape, the dough is not smooth, the dry powder drops the details when boiling, you can spray a thin layer of water. on the surface of the cake if it is dry.

How to boil

When the water is boiling, lower the temperature just to roll and gently drop each one in, avoid stirring much, simmer until the cake is floating.

Take out and put in a bowl of cold water and use separately or add with tapioca if you like.

Illustration. Photo source: Internet

Resources:

Tofu 1 piece

Cordyceps 500 gr (or clams / clams)

Crocodile 3 fruits

Tomato 2 fruits

Dried onion 1 bulb

Scallion 2 branches

Lettuce 10 gr

Spices 30 gr

(Salt / pasta / cooking oil …)

Overnight soak the fungus to remove mud and sand, then wash it, pour the germs into the boiling pot until the mouth opens. Next, you take out the worm meat and take the meat and squeeze the stool bag, wash the meat again. For the boiled water, you decant the clear water.

Tofu cut into small squares. Tomato 1 finely chopped fruit, 1 sliced ​​areca fruit, chopped dried peeled onions.

Put a little cooking oil in a deep saucepan, pour minced onions and stir fry, then add chopped tomatoes and stir-fry. When the tomatoes are tender, add the meat with a bit of salt, the main noodles stirring to absorb the spices.

You pour the boiled water, which has coincided with the pot, and put the crocodile into the pot for 5 minutes. When the water is boiling, add the tofu and waxy tomatoes to the areca segment, season to taste and boil again for about 5 minutes. Then add green onions and herbs and turn off the heat.

Seaweed tofu soup

Illustration. Photo source: Internet

Resources:

200g young tofu

1 carrot

100g of peas

1 pinch of dried seaweed, big plate

150g shrimp

Salt, sugar, fish sauce, seasoning seeds, dried onions.

Making:

Wash young tofu, cut chess pieces to eat. Carrots washed, diced. Wash the peas, drain.

Seaweed soak in a bowl of cold water, until the seaweed blooms, wash it through many times to make it clean. Shrimp is washed, peeled and black thread on the back of shrimp for a very clean. Heat two small tablespoons of cooking oil, fragrant scallions, stir-fry the prawns.

Pour into a pot of broth about more than a bowl full of cold water, bring the peas and carrots to boil together.

Boil until carrots, beans are soft, add young tofu, continue to boil, taste spices to taste.

For another 5 minutes, let the seaweed soak in, let the pot of soup boil again, then turn off the heat, so if it does not boil for a long time, the sea will no longer be crispy, and scoop the soup into a large bowl to use as a soup dish with rice.

Beef broth with tofu and squash

Illustration. Photo source: Internet

Resources:

200 g of beef

1-2 bean covers

1/2 squash

1/2 onion

Spices, soy sauce, oyster sauce, peppercorns, Korean chili powder (less spicy but beautiful red), minced garlic, scallions.

Making:

Wash tofu through water, drain, cut into match-shaped pieces. Clean, cut pieces 0.5 – 1 cm thick. Onion stalks cut. Thinly sliced ​​beef, marinated with minced garlic, soy sauce, oyster sauce and a little pepper.

Mix the spicy seasoning of chili powder and chopped scallions. If you do not eat spicy, you can skip this step. Put tofu, squash, onions in a pot, top with marinated beef. Pour about 3 bowls of filtered water into the pot, turn on the stove to boil.

Add a bowl of chili powder and green onions, season to taste again, simmer over low heat for about 5 minutes, then turn off the heat.

Resources:

• 150g of ground lean meat

• 2 tofu covers

• 2 tomatoes

• 200g green onion, 1 dry onion, scallion

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

Doing:

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

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

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

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

• Peel the dried onion and chop it well.

• The price is washed.

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

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

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

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

Kimchi bean sprouts

Resources:

• 300 grams of bean sprouts

• 1/2 teaspoon salt

• 1 small teaspoon of chili powder

• 1 teaspoon minced garlic

• 2 small teaspoons of sesame oil

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

• Scallion.

Steps:

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

• Scallions washed, chopped.

• Fresh chili seeds, then chopped.

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

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

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

Stir-fried bean sprouts with beef

Resources:

300g – 400g of lean beef or sirloin beef

300 – 400g bean sprouts

1 bell pepper

Scallion, ginger

Making:

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

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

Wash bean sprouts thoroughly with salt water, drain.

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

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

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

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

Sprouts fried with chicken

Resources:

200g chicken breast meat

100g bean sprouts

30g shiitake mushrooms

1 green onion plant

45ml cooking oil

15ml sesame oil

30ml cooking wine

30ml oyster oil

Some salt and pepper

Making:

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

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

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

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

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

TB (Synthetic)

Photo: Collectibles

Gypsum is a substance whose main component is calcium sulphate which contains many heavy metal metals such as lead, cadmium, … which are dangerous to health. However, due to its fast-setting properties (often used in construction), the price is cheap, only about VND 60,000 for 40 kg, so it is very popular with manufacturers.

Illustration.

According to the traditional way of making tofu, often using sour vinegar or manually fermented tofu itself will produce a little amount of scum and is quite time-consuming and unprofitable for the producer. As for plaster, the scum will float faster, precipitate faster, double the amount of scum and make it possible to use less beans to make much more profit. Thus, the bargain from using gypsum to make tofu has made production establishments blurred.

Delicious and safe tofu

First, a piece of delicious tofu is usually ivory-white, very soft.

Second, the characteristic aroma and fatty taste of soybeans, like when eating whey, will prove that it is quality tofu, safe for people to eat.

Tofu mixed with plaster

Due to being mixed with gypsum, it is certain that the taste of tofu will be markedly different, in particular, the taste is slightly acrid, holding heavy hands than the weight before mixing it.

In addition, the tofu with tofu is usually yellowish, the more yellow you can confirm the more plaster of the tofu. At the same time, the hardness and firmness of the “witty” tofu is twice that of the normal fresh tofu.

Hopefully these sharing will help you choose a quality tofu piece for processing delicious dishes, everyone who eats it will also commend it!

Illustration. Photo source: Internet

Resources

River leaves: 20-25 leaves

Pork shoulder: 400g

Onion: 1 handful

Dried garlic: 1 bulb

Seasoning seeds, pepper, cooking oil, fish sauce

Pork chooses lean shoulder pieces mixed with fat to prevent dryness. Minced or minced. River leaves and bones washed, cut old stalks, let drain. Dried garlic, peeled, minced.

Prepare a large bowl and add minced meat, 1/2 small teaspoon of seasoning seeds, 1/2 teaspoon of fish sauce, 1/2 teaspoon of pepper, a little oil with chopped onion and minced garlic and mix well. up, leave for about 5 – 10 minutes for the meat to infuse spices.

Spread the leaves of the river bones, scoop each spoon of meat into it and roll it up. Use the base of the pin on the pie to fix it so it won’t come off. Do this until the meat is finished.

North the pan on the stove and then add cooking oil to the old heat, then drop each piece of cha. With this riverbones, you should not add too much oil because the pork inside will melt.

Let the fire level just then fry the pork roll to cook evenly on both sides, when you see the leaves of the river bones turn dark green and the meat inside is golden at 2 ends, then pick up the saucer with oil blotting paper.

Fried tofu

Illustration. Photo source: Internet

Resources:

Tofu

Cooking oil

Non-stick pan

Making:

Buy tofu, wash through water, then drain, then put in the refrigerator for about 30 minutes. In this way, the fried beans will be beautifully square, unbroken, and extremely swollen and crunchy. Take the beans out and cut them into pieces, then take the blotting paper to dry. This helps to prevent the oil from splattering and from sticking to the pan.

Wash the pan thoroughly and definitely not be used for frying while the pan is still covered with salt, this will be very close. Heat the non-stick pan thoroughly, then add a lot of vegetable oil to heat, then slowly drop each piece of tofu into it.

When you just put the beans in, use chopsticks to push the beans to smooth the grease before leaving it in a fixed position. Pieces of beans must not stick together. During the frying process, keep on medium heat otherwise it will burn.

When the beans are golden-fried, turn the other side over, fry them until golden ripe all over the side and then see a plate.

If the tofu gets stuck in the pan, don’t rush up with your chopsticks either. Just set the pan on one side, turn off the heat, wait until the pan cools, the beans will come off by itself, now just use a shovel to push the beans out of the pan easily.

Morning glory salad

Illustration. Photo source: Internet

Resources:

1 bunch of water spinach

50gr roasted peanuts

50gr dried shrimp

1 teaspoon salt

1/2 lemon

1-2 chili

1 garlic bulb

Fish sauce, 1 teaspoon of sugar

1 teaspoon of cooking oil

1 bowl of ice cold water

Making:

Morning glory picked up young tops and cut them into long pieces, washed them thoroughly with cold water. Chili take out all the seeds and then chopped, minced garlic, lime removed the seeds and squeezed the juice. Dried shrimp are washed and then soaked for 10 minutes to soften, take out to drain.

Put the pan on the stove with 1 teaspoon of cooking oil, when the oil is hot, add 1/2 of the minced garlic and fry the fragrant, followed by the dried shrimp and stir-fry the shrimp to get a new fragrance for a little sugar, a little water Fish sauce and island are turned off the kitchen. Shovel shrimp on a plate to cool.

Pour water into the pot to prepare to boil water spinach, when the water is boiling, add 1 teaspoon of salt to the pot of water, then add the water spinach to boil until the vegetables are just cooked, then turn off the heat. Quickly pick up water spinach and put it in a bowl of cold water for about 5-7 minutes, then take it out to drain.

Mix the salad dressing mixture, You put sugar, fish sauce, lemon juice in a bowl and stir well until the sugar dissolves, then add minced chili, minced garlic and stir, we get mixed salad dressing.

You put water spinach in a bowl with dried shrimp, salad dressing, crushed roasted peanuts, then mix the ingredients well and put the dried shrimp spinach salad on a plate to enjoy.

Potato, tomato, egg soup

Illustration. Photo source: Internet

Resources:

2 tomatoes

2 eggs

1 potato

2 green onion plants

Spices: Salt, seasoning powder, cooking oil.

Making:

Break the eggs into the bowl to beat them; chopped scallions; peel potatoes, wash them, and slice them into lead shapes, about 1 cm thick.

Use a knife to cut 2 lines to create a cross on the top of the tomato, the stem of the tomato uses a fork. Heat the tomatoes on a gas stove for about 10 seconds, then peel. Slice the tomatoes into small pieces.

Add 5ml of cooking oil to the pot, add scallions to the stir fry then add tomatoes and stir fry. Pour the amount of water just eaten, add the potatoes and 6g salt, chicken seasoning powder then boil over high heat, then lower heat until the potatoes are soft.

Pour the eggs and stir well until the eggs are cooked, then add the chopped scallions to complete.

Below the post, many people leave comments with the desire to be instructed by this mother on how to make beautiful and delicious food for her baby.

The sure mother being talked about here is the sister Pham Thi Luyen (Hanoi) is currently a preschool teacher.

According to Ms. Luyen, normally she is not an excellent person in cooking, but from the time her child reaches the age of weaning, she also learns and learns by herself to make the dishes that her child loves.

“I joined the weaning groups on facebook and saw other mothers making young tofu from oats, so I tried to try it myself, and came up with a way to mix and feed the baby”, Luyen shared.

When her beautiful dishes received many compliments from everyone, Ms. Luyen herself felt very happy and had more motivation to take care of her child more carefully.

According to Ms. Luyen, the baby snacks made by her are extremely simple, fatty, delicious and nutritious. Called the dish “young tofu” but has nothing to do with beans, but the main ingredient is oats.

Ms. Luyen shares the recipe for this “young tofu” dish, which includes 1 part oatmeal, 3 parts water, mixes the flavor of other tubers and grind them. Then, sift the ground oats twice to filter out the pulp, bring to a boil, while stirring while the oats are thick.

The last step is to apply 1 layer of baby’s cooking oil to the mold, add the boiled oats, wait for it to cool, then put it in the refrigerator cooler.

“During the making process, you should pay attention to the mixing ratio is relatively standard because if it is too thin, it will not freeze. Mothers pay a little attention that the baby will have delicious food and still be beautiful “, Ms. Luyen said excitedly.

Hot Pot

Hotpot is one of the favorite dishes that many people choose in rainy days. Ho Chi Minh City has no shortage of restaurants serving different hot pot dishes from many regions. Beef hot pot, fish sauce hotpot, crab hot pot … are some suggestions for you to choose from.

Photo: T_imlee_, nhiso1008.

Some references:

1. Ms. Thao beef hotpot

Address: Ho Thi Ky, District 10

Opening hours: 10-23h

Characteristics: Perennial shop, with large space. Here, a set of hot pot with a variety of ingredients including beef, corn, tendons … served with mushrooms, tofu, taro, vegetables, noodles, pho.

1. Hot pot of Ms. Sen’s sauce

Address: Vinh Khanh, District 4

Opening hours: 16-24h

Characteristics: The shop is not too wide. A set of hot pot includes fresh seafood, vermicelli, vegetables … You can order free vegetables. The broth is quite salty, and eaten with vegetables will reduce the taste.

1. Homemade Beans

Address: Nguyen Van Trang, District 1; Hong Ha, Tan Binh district; Hoa Lan, Phu Nhuan district

Opening hours: 10-22h

Features: Crab hotpot with beef cartilage ribs with true North flavor. A hot pot costs about 350,000 VND, for 3-4 people.

Noodle soup

Hot noodle soup is a suggestion for you to save an empty stomach on a rainy day changing seasons in Ho Chi Minh City. A full bowl usually includes tofu, blood, sausages, sliced ​​meat, crab meat, grilled rice … served with raw or cooked vegetables.

Photo: rio.thefoodlist, ansapsaigon.

Some references:

1. Thu Nga rice noodle soup

Address: Nguyen Huu Hao, District 4

Opening hours: 11h30-18h

Features: The shop has been sold for more than 30 years. The broth has a mixture of boiled shrimp juice, which is rich and sweet.

1. Bun rieu Bay

Address: Hau Giang, District 6

Opening hours: 18-24h

Characteristics: The restaurant is located on the sidewalk, open until late at night. The broth in and the bar adds tamarind fish sauce, fish sauce, ground chili, and mixed vegetables will be more attractive.

1. Phan Rang snail crab vermicelli

Address: Nguyen Thai Binh, District 1

Opening hours: 6h30-21h30

Features: Snail is separate, stir-fried with spicy taste. Wide space of the restaurant, located in the heart of District 1.

Porridge

Porridge is one of the favorite dishes of Saigonese on a rainy day. You can choose to enjoy a bowl of hot porridge at a variety of restaurants around the city. Each store attracts customers in different porridge dishes.

Photo: Thichanthichuong, diadiemanuong.

Some references:

1. Tieu Co Ut porridge

Address: Cao Thang, District 3

Opening hours: 15h30-22h

Location: Perennial restaurant. The porridge is processed in the Tieu style with toppings such as pork bones, hearts, eggs, meatballs …

1. Ms. Hao rib porridge

Address: Tran Khac Chan, District 1

Opening hours: 15h30-9h30

Characteristics: A familiar nightclub of Ho Chi Minh City people. Various dishes include eggs, squid, puff, tongue, stomach, pork skin, pork skin … Porridge is soft and smooth.

1. Pho Duc Chinh squid porridge

Address: Pho Duc Chinh, District 1

Opening hours: 7-21h

Features: The shop has been selling for more than 30 years. Porridge is cooked with dried squid, dried shrimp and sticky rice to increase the sweetness. In addition to porridge, you can enjoy banh canh, wonton here.

Crab soup cake

Soft chewy banh canh, hot and sweet soup is one of the reasons why many people choose this dish on a rainy day. The taste is easy to eat and rich in nutrition, you can choose to enjoy this dish in luxury restaurants or street vendors.

Photo: Lanwiththi, chanlovefoods.

Some references:

1. Crab cake soup 14

Address: Tran Binh Trong, District 4

Opening hours: 7h30-24h

Characteristics: Small space. Bread soup is big and chewy, eaten with thick, dark broth. The quality of crab meat is not uniform.

1. Crab cakes with Tran Khac Chan

Address: Tran Khac Chan, District 1

Opening hours: 11-20h

Characteristics: Affordable restaurant in the center of Saigon. The broth is quite liquid and has a pale taste. Canh cake blooms quickly, if you do not eat it, it will lose your taste.

1. Hoang Lan crab cake soup

Address: Vinh Vien, District 10

Opening hours: 10h30-22h30

Characteristics: The broth is stewed from bones, so it has a sweet taste, eaten with shrimp, peeled crab, lean meat …

Beef grill

The fragrant and smoky grilled beef stalls are always the culinary meeting point of many groups of friends on a rainy day. The spiced beef steak mixed with the salted egg sauce served with the salad will surprise you with the taste. It is not difficult for you to find delicious grilled beef shops in Ho Chi Minh City.

Photo: Thonfoodie, grabfoodvietnam.

Some references:

1. Street grilled beef

Address: Nguyen Chi Thanh, District 5

Opening hours: 17-23h

Features: The restaurant’s grilled beef dish with salted egg sauce attracts diners. Beef dish marinated with honey grilled with cheese, beef cheese oyster with spicy sauce … quite attractive

1. Cows evade Ut

Address: Tran Hung Dao, District 5

Opening hours: 10-22h

Characteristics: Wide space of the bar. The shop is famous for its grilled beef with salted egg sauce. Come here, you can also enjoy the hot pot.

1. Bake the Saigon tile

Address: Pham Van Dong, Go Vap district

Opening hours: 16h30-23h30

Features: Instead of using an iron grill, you will enjoy the taste of roast beef on the tile. With this special way of baking, the meat is evenly cooked and not scorched.