The four hosts took the lead. Hua Shao is very fat in the host lineup, and his physique is almost 1.5 times that of the male hosts around him.

Under the close-up lens, his double chins are stacked and his neck is almost invisible. According to this trend, he may become Qian Feng 2.0.

The queen of the sketch, Cai Ming, did not perform any programs in his field this time. She stepped on high heels of more than ten centimeters, wearing black gauze, and sang “Sister is the Queen” realistically.

Cai Ming, who is nearly 60 years old, has obvious signs of aging on his face. The lines on both sides of the nose are already very deep, but she still has a queen aura in black clothes.

After that, Cai Ming also partnered with Xiao Xianrou to sing and dance on the same stage. She swayed together on high heels, full of vitality and never lost.

Cai Ming is the Queen of Darkness, so Jing Tian is an elegant fairy. She appeared in a pure white gauze dress. Although the style is simple, it just highlights the simple and atmospheric temperament, and she has a sense of sight of a fairy.

The face of the face lens was also resisted by Sweetness, and the collagen on his face was almost flawless. The “Human World Flower” is indeed well-deserved.

Gina Langlang from the husband and wife party fit together. Gina has been in good condition after pregnancy. She wore a light-colored flower embroidered dress at the party. The tube top design showed excellent shoulder and neck lines, and the tight waist showed off again. waist.

After that, they presented the four-handed combo together, Gina changed into a red cheongsam, and the thin waist on the back was very eye-catching. However, Lang Lang around him looks very “large”, which does not match Gina’s style of painting.

Not only Lang Lang, but the actor’s state in this evening party was a bit too much.

As a frequent visitor to the show, Xue Zhiqian also appeared on time for the show. He came up with a suffocating shot of a big face, with clearly visible skin pores and worrying hairline, leaving a huge psychological shadow on the audience.

The next performance was even more confusing. Xue Zhiqian climbed up high in the air, just like Spider-Man who was slow to act after retirement. It may be affected by such difficult actions. Xue Zhiqian’s singing slots are full, not only the vibrato is obvious, but there are also several false sounds that are broken. It is simply a disaster scene.

When singing to the point of love, Xue Zhiqian also showed his deep forehead lines like the camera, and the three horizontal bars are particularly obvious on the glowing forehead.

Luo Yunxi, the former costume male god, has recently become too thin, and he has the smallest face framed by the female guests. His cheeks were visibly sunken, and his face was long and he still felt tired and exhausted.

Zhang Zhehan, a newcomer, is still in a good state. He is in a black diamond suit. He sings two songs in a row, and his performance is stable.

Huang Zitao, a top performer in the past, wears a white vest in a plaid suit, and black tights to make the legs thicker, and the long-range lens feels like a fifty-fifth figure.

Close shot, Huang Zitao’s expression was a little tired and lacking energy. In some shots, his neck is as thick as his head.

Among the groups that appeared at the party were the three generations of the TF family who sang TFBOYS’s famous work “Youth Training Manual”. This is their first foreign affairs stage. Their youthful appearance and voice make people dream about the performances of the three little ones, Wang Junkai, Wang Yuan, and Yi Yang Qianxi.

The first generation group in the TF family is difficult to fit together, and the second generation group has a group exam, so this time Fengjun Times released three generations of members who are still trainees. This combination of members with the oldest 15-year-old and the youngest 13-year-old has lowered the average age of the audience at the party, and the formation of the male team will have new blood.

There were many groups that appeared on that day. In addition to the junior team of TFBOYS, there was also INTO1, the only men’s team that debuted this year. Their way of playing was very novel and exciting. 11 people hung in the air and landed slowly. The audience at that height was shocked.

After landing, this group of men once again brought “scare” to the audience. The collective makeup is thick, and the eye makeup is thicker than that of the female celebrities.

During the performance, they bit their lips, smiled evilly, and stuck out their tongues from time to time, and their expressions were so greasy that they couldn’t bear to look straight at them.

In general, in this evening, the actress status is online, and the male stars have their own flaws. From the recent red carpet to the event stage, everyone can’t help but sigh at the extent of the actor’s collapse. Both the stage and the red carpet are “mirror mirrors” in the circle. I also hope that the male stars will do a good job in image management and improve their business capabilities.

Water spinach soup, tomato pickle with soy sauce… Every year, after the season of plucking the peanuts and pressing the oil, Dad uses those oil cakes to make soy sauce. Banh Dau sauce is made from the carcass of peanuts after pressing all the essential oils. The bean carcasses are packed into round, thick cakes. When making soy sauce, three chop the oil cake into pieces and then pound it, sifting to get the fine powder. The flour is roasted, mixed with hot rice, granulated sugar and salt, finely ground and incubated for fermentation, forming soy sauce. The stages of making Banh Dau sauce are not difficult, but perhaps the secret, or it is often said, that the person who has the best hands in making the best soy sauce in the village is only three.
One of the secrets of my father, I know, when making soy sauce, he never used well water but only rain water from the cement block in front of the house. This is also the type of water used to make tea, offer rice on the occasion of the full moon, or the death anniversary. In summer, it usually rains for two or three days. Rainwater from the jackfruit tree makes a faucet catch the lake, carefully covered around it. Giap weekly change the water so that it does not get dirty, swarm or leaves fall in. The most oppressive tree on the summer side, when the wind blows, only a few leaves are considered as water damage. Banh Dau sauce has a brown color of cockroach wings, fatty, aromatic taste, at first glance similar to fish sauce, but the taste is lighter and the fragrance is very characteristic.
In those years, life was still very difficult, fish and shrimp paste was not like it is now. I remember sometimes carrying fish from the sea across the sea to follow in the footsteps of thousands of women, every house buys a little bit called… to eat for fish. In order to have a more sustainable meal, many families have to pack bags and tin boxes to cycle for dozens of kilometers down to Hoi An to buy fish incubated with fish sauce to eat all winter.

At that time, my house was at the top of the village, right at the foot of the mountain. After the liberation from the North, his father spent months in the forest cutting trees to build a spacious 4-room wooden house. On the porch, close to the wall facing the rising sun, put two jars of earthenware, a jar of soy sauce and a jar of salted eggplant. Ba Bao ketchup is like a plant, it needs sunlight to be delicious. With soy sauce, each meal can be scooped into a cup and then cooked in the rice cooker when it is exhausted. Changing the taste can de-oil making the sweet potato dipping sauce great, and the pickled eggplant is also delicious.
Every day, when there is pork divided into seasonal rice, my father shows off his ability to store meat with soy sauce, which is very interesting. Pork cut into small slices, marinated with a little seasoning, sugar, main noodles, onions, garlic for about fifteen minutes for the meat to absorb the spices. Lemongrass washed, cut the white part, chopped. Heat peanut oil and then add lemongrass and stir until the lemongrass turns yellow and fragrant, then add the meat and stir-fry. When the meat is cooked, add the soy sauce and stir. Then, add a little warm water, simmer on low heat for the meat to infuse. When the water in the pot is completely exhausted, the slices of meat become dry, a layer of brown soy sauce, emitting a fragrant aroma is okay. You can also add a little roasted sesame to braised meat, rub off the silk skin to make the dish more flavorful. In particular, this delicious dish can also be preserved in a glass jar and eaten gradually for a few days and still retains its delicious taste.
Soy sauce is also used to pickle pickled tomatoes. The fish is drained, soaked with seasoned soy sauce, and eaten very well. Biting a piece of coffee, it sounds like a crackling sound, no matter how tired people are, they want to wake up. The sweet and fatty sauce mixed with the tray taste of the eggplant settles down on the tip of the tongue, it is difficult to resist when picking up the first egg, the second and third are hard to resist. And always, the ketchup meal ends with a cup of water spinach soup, or a new bowl of boiled vegetable juice. Reading “Love and miss the twelve”, writer Vu Bang once sang “how disgusting that the beloved North Vietnamese country is not richer than anyone else, not as luxurious as anyone else, but how can it produce a delicious eggplant, melon, soy sauce, and fish sauce? “The devil cries so much”.
Please tell me, the Central region of my hometown is also inferior, especially the dish of ketchup, boiled sweet vegetables dipped with soy sauce on every summer occasion that my father makes. But that’s also true, delicious food doesn’t have to wait to be rich. And then the writer and author of “Hanoi delicacies”, “Stranger dishes of the South” confessed: “Oh, it’s the compassion of people, many things don’t produce anything “dead” that they can do for themselves. But remembering the turmeric eggplant or a piece of tomato and soy sauce to eat right in the summer, it’s not just about missing coffee, it’s about remembering the wife of Cao Khang…”.

Using eel to make pate is not common in Vietnam. According to the traditional way of processing, eel is often stir-fried, braised with banana or cooked in porridge, soup… At Esta Eatery, eel is processed into a premium smoked pate. At first glance, the dish has an unusual form, consisting of a monochromatic milk-brown pate, accompanied by 3 slices of sourdough bread. However, smoked eel pate has always been a “superstar” on this restaurant’s menu since the first days of opening. “Currently, there is no second restaurant in Ho Chi Minh City serving this eel pate”, chef Francis Thuan introduced the dish. Eel pate is the first item on the restaurant’s menu. The dish has a modern Asian flavor when using local ingredients, applying European cooking methods. The Vietnamese flavor embodied in this dish is Phu Yen field eel meat, a cross between European cuisines through pate making and smoking techniques. This type of eel is caught wild, gives firmer and sweeter meat than conventional farmed eel. In addition to Phu Yen eel, the restaurant also uses eel caught in Nam Cat Tien. Referring to eel, most diners will think of traditional Vietnamese dishes. On the other hand, pate is a dish of French origin, usually made from pork, beef or foie gras. It is the use of pure Vietnamese ingredients to make French dishes that makes eel pate so special. Upgrading a familiar eel dish to a premium version depends a lot on the choice of ingredients. Wild-caught eels give fresh meat quality, hunting, and sweeter taste than farmed eels. In turn, the eel size is not uniform. The fat will give more meat and fat, the meat flavor is stronger. To make pate, in addition to the main ingredients, eel, there are also sour cream, olive oil, tare sauce, wasabi, wild pepper, foie gras and sourdough bread. Chef Thuan shared that foie gras is the highlight, marking the perfection of this eel pate. Originally, the eel pate recipe did not include foie gras. After 6 months of serving diners, the chef added wild pepper foie gras ingredients. This ingredient adds the missing greasy taste of the dish. At the same time, the use of foie gras represents the culinary intersection of modern fusion cuisine. Foie gras is grated to ensure that the eel pate retains the dominant flavor. The chef of Esta restaurant shared that the work of creating dishes is not standardized, so it is difficult to give a specific reason why adding this ingredient or removing another ingredient in a dish. “Creativity sometimes lies in the moment when suddenly thinking of an ingredient and forming a new dish at that moment,” said chef Francis Thuan. Making delicious food is like building a house. There are drawings with creative ideas, but the house is beautiful and good or not depends much on the construction process. Cooking is the same. The finished product is perfect, the taste conquers diners thanks largely to the processing stage. The process of making eel pate is the most elaborate in the smoking part. Before each batch of pate comes out of the oven, the eel is smoked for 4 hours. The smoking technique creates a distinctive flavor for this dish. When smoked at low temperature, eel will retain moisture, eel meat is soft, succulent, fragrant with typical smoked aroma. Before smoking, eels are carefully cleaned. Raw eel is very viscous, if not processed carefully, it will have a fishy smell, affecting the quality. The chef uses white salt to rub all over the eel, then rinse with lemon juice. The remaining oil is flushed 4-5 times until completely clean. While chatting with me, the chef shoveled charcoal to heat the oven. Because it is an open kitchen, the wood stove is designed to ensure that no smoke enters the dining area. When the oven reaches the right temperature, the chef arranges the eels about 40 cm long on a metal tray. The tray is placed about 2 hands away from the charcoal, the fire is adjusted just enough for the eel to cook slowly from the inside out. The oven is covered so that the smoke does not escape, sticking to the eel meat. After 4 hours of smoking, the chef carefully filters the eel meat. The small filtered eel meat is pureed with sour cream, fish sauce, pepper and lemon juice. The finished product is a smooth, creamy, milky-white pate. Pate is placed in a light brown ceramic bowl, almost the same color as the dish, making the portion less prominent. The chef uses a spoon to make a small circular groove in the middle of the pate, then put wasabi, olive oil, tare sauce in. These condiments are hidden by a layer of grated foie gras on top. The complete dish is served with a basket of crispy hot and sour bread. The complete appetizer to diners has a simple form. “It is only when the tip of your tongue tells you that this dish is not ordinary, when you bite into a slice of hot bread spread with pate, you will understand why eel pate holds the star position in the restaurant,” said the chef. Francis Thuan describes the taste of eel pate. The highlight of the dish lies in the spices hidden in the soft pate layer. Roll a piece of pate, diners will see a layer of tare sauce overflowing, along with wasabi and olive oil. The appearance of these two ingredients in the pate by Chef Thuan is inspired by the taste of Japanese eel sushi. “It sounds unrelated, but I separate ingredients such as eel, wasabi, tare sauce of Japanese eel sushi and combine them into pate,” said Mr. Thuan. When eaten with bread, diners will clearly feel the pungent taste of wasabi, the salty taste of the brown sauce similar to soy sauce. There is another spicy taste that makes you numb the tip of your tongue, which is wild pepper soaked in grated foie gras. This seasoning helps foie gras reduce fat, suitable for Vietnamese taste. Each dish that arrives at the table will be carefully introduced to the ingredients and how to enjoy. Following the chef’s instructions, I rolled the pate from the middle so that the spices flowed out evenly on both sides. I used a knife to get the pate, not forgetting to mix it with the seasoning. Holding a slice of hot sourdough bread from the basket, I spread the pate evenly on the cake, slowly enjoying the dish. From the first bite, I felt many layers of flavors. The crispy bread is blended with the soft, fatty pate, in which there is also the salty taste of tare sauce, the taste of olive oil clinging to the tip of the tongue, the spicy aroma of wasabi and wild pepper. The aftertaste that lingers in the throat is a distinct smoked smell. After having this appetizer, the chef suggested I drink a glass of riesling (white grape wine). I can’t figure out how to look at it, that’s how I think about this dish. When I first heard the name, I imagined the fishy smell of the eel that I had eaten before, so I didn’t expect much. Moreover, the food looks really unimpressive, if not boring. However, the taste surprised me after using all 3 slices of bread with eel pate. The fishy taste of the eel is no longer due to being carefully prepared, mixed with spices to increase the smell. If you are afraid to enjoy eel in the traditional way, eel pate served with sourdough bread served at Esta restaurant is a combination worth experiencing.

Crab soup, a seasonal dish Then just eat a bowl of crab cake soup plump, fresh to please the god of speech, which is too dainty. In fact, living in a country where there are ten types of pho, there are dozens of styles of noodles, noodles, vermicelli, banh canh, a variety of cakes and “as much as the Nguyen army”, it’s hard to choose the right dish. most with this season’s intercourse. But why is crab cake soup? Simple, because it is a bold “seasonal” dish like the weather and the mood now. The food is delicious not because it is processed from high-quality foods, by sophisticated methods … but it is delicious only because of the circumstances, the situation. The fiber of banh canh was white as if it looked like it, taut and smooth. Banh canh made of non-glutinous rice flour (different from the kind of rice cake made from filter flour in Hue) with is a popular rice fiber, popular in the cuisine of Central and South. In the North, in the past, banh canh was not present because it could not squeeze its legs with vermicelli, pho, vermicelli, noodles, and rice cakes out here. However, there is also one thing that looks a bit like banh canh, which is the noodle noodle with a noodle the size of a rice chopstick, which is used to cook vermicelli soup with anabas and celery or crab with vegetables. spinach, onion … However, it is still vermicelli because it is not chewy, crispy, and smooth like banh canh. But between vermicelli and banh canh, there is a great sympathy, because it is the kind of rice thread of the popular people, the street. Snakehead fish soup, fish soup bone cake, fish cake soup, chives soup cakes are all delicious, cheap and bold local dishes. With its rustic rice powder nature, banh canh easily combine with many other ingredients, from simple to high-class. Therefore, we can die with a bowl of chives soup (including only bone broth and fresh chives) priced at 10,000 in Tuy Hoa or faint with a bowl of crab cake soup, luxury seafood on the sidewalk of Cho Old ( Saigon). It is the famous dish of banh canh with crab or crab and the famous seafood of the South is the way for banh canh to introduce itself to Northern cuisine. About 5 years ago, crab cake shops began to appear in Hanoi, and gradually became a favorite dish with brands such as OSON crab cake soup … On the base of the fresh, crispy and smooth rice cake, the aroma of the rice flour blends very well with the sweet, fatty, richness of the crab meat, the surface peeling and the fish ball. However, the factor that brings the above harmony is thanks to the fragrant, viscous water, the scent of salty seafood. The broth is what makes up the attractive flavor of the crab cake bowl. That is the secret to bring unique deliciousness that can not be found anywhere. Fresh soup cake, crab meat, pork belly, fish ball, herbs, green pepper is a small thing, but it is a big thing to have that broth. The broth wraps the other ingredients into a unified form, making the banh canh fibers branched and cooled under the dark yellow broth; makes the pieces of the crab meat richer and sweeter. It can be said that the broth has mixed the ingredients in the bowl of banh canh together, enriching the flavors, making the banh canh yarn the taste of seafood and the crab meat fragrant with rice and herbs. In order to get that broth, the sweetness of the pork bones and crabs must be distilled during slow simmering with low heat for several hours. Thanks to that, the sweet substances are secreted slowly, intertwined, creating a truly sweet and viscous water that no seasoning powder or monosodium glutamate can bring. Crab cake bowl is a complete combination of fresh ingredients from the sea, rivers, and forest fields. Take the first teaspoon of broth to awaken the taste cells in your mouth, then bend your face down to inhale the salty ocean flavors and see the beautiful bowl of banh canh like a picture with the main warm colors. Then lightly bite the slippery banh canh, enjoy the refreshment as it slips on the thorns to see the aroma of the rice. Discover other pieces to enjoy the crispy white crab, the sweet and chewy surface, the peppercorn flavor suddenly brightens when you bite the fish ball. Chew more pieces of green pepper to burst all the pleasure, and feel the cook’s heart that deliciousness is real. So, on one day when the weather is hovering over the spring to summer season, pamper yourself and your emotions with a bowl of crab cake soup!

• 1 white radish plant

• 1anhanh leaves

• 1 chili

• Spices: salt, oyster oil, sesame oil

Illustration.

Making:

Step 1:

• Wash radish, peel, cut into thin pieces about 0.2 cm

• Put each slice into a deep plate so that it is even and beautiful.

Step 2:

• Pour a moderate amount of water into the steamer, then add the radish.

• Turn the heat to high, when the water is boiling, lower the heat and let it sit for 10 minutes.

Step 3:

• During the steaming process, radish will release a quantity of distilled water. Cut out and pour into a small bowl.

-Add the flavoring water with the following proportions: 1 salt coffee, 1 oyster sauce, fish soup with sesame oil + a few small chili slices.

• Sprinkle this sauce + green onion mixture on a radish plate and enjoy.

This dish is simple and easy to make, but it will definitely melt the tip of the tongue of family members, even good for health, especially the intelligence of children.

4 effects of white radish on human health:

1. Reducing bad cholesterol: According to a scientific study, adding more radish in the diet will significantly reduce serum cholesterol and triglyceride levels, significantly increase HDL cholesterol (good cholesterol).

2. Helps relieve pain effectively: The spicy substance in radish has antibacterial properties, significantly reduces pain, strengthens the immune system, especially children.

3. Help the liver to function well: Radish contains betaine bioactive, supporting healthy liver function.

4. Good for the brain: A study at Wake Forest University has shown that high levels of nitrates in radish can increase blood flow to the brain, enhancing brain health. Especially effective for developing intelligence of children.

Bear eat ants for a body length of 150cm but has a tongue up to 60cm long. True to its name, the bear eats ants, this bear eats ants, termites and a long, sticky tongue with small spines is a very effective “tool” in catching prey. With the speed of releasing and retracting the tongue up to 150 times / minute, ant-eating bears can catch up to 30,000 termites per day.

Ants’ stomachs have a special structure that can crush large numbers of ants and termites, helping to facilitate digestion. This stomach produces formic acid instead of the hydrochloric acid commonly found in other mammals.

Bear eat ants have poor eyesight, but the ability to smell very sharp, 40 times more than humans. They use their noses to find food. The body temperature of the ant-eating bear was 32.7 ° C, which is lower than that of other placenta, mammals. If living in the wild, ant-eating bears can last 15 years and 25 years if kept in captivity.

The bear eats pregnant ants for 190 days and gives birth to only one baby per litter. A bear that eats ants will stay with her mother for two years until the bear that eats the ant is pregnant again. In the first year of life, the bear eats the mother ants and will carry the baby on her back.

Bats suck honey

The honey-sucking bat is one of the famous bats for its long tongue. Its long tongue when retracted was hidden in the chest.

A species of bat with a tube-shaped mouth specializing in nectar absorption, or known as Anoura fistulata has the longest tongue of any mammal on the planet. The tongue of this exotic animal is about 8.5 cm long, 1.5 times its body length. According to Iflscience, this particular species of bat broke the record for the first bat species in Ecuado decades ago.

Now, according to the Association for the Conservation of Wildlife, a strange species of bat has been found for the first time in Bolivia’s Madidi National Park. This unusual tongue allows them to easily suck nectar from the ends of a funnel-shaped flower. This is also an effective way to pollinate this elongated flower.

In fact, with a tongue almost twice the length of its body, there is no animal in the natural world that has “overtaken” the long ratio of the tongue to the body of this bats.

Pangolin

Pangolins have a tongue up to 40cm long with a lot of sticky drool to easily catch prey. Its tongue stalks deep in the abdomen. This animal has no feathers, only a hard scaly covering its body, and also has no teeth. The pangolin’s food is mainly ants and termites.

British naturalist David Attenborough chose the Sunda pangolin (a species of pangolin distributed throughout Southeast Asia) as one of the 10 species he wants to rescue from the most endangered.

So what makes pangolins so special? Here are facts to help us understand more about one of the most endangered species on Earth.

Currently in the world there are about 8 species of pangolin in existence, and some species have been extinct during evolution over the past 80 million years. Four of them live in Asia: China, Malaysia, India and Palawan Island (Philippines), while the remaining 4 species are distributed in Africa.

When fully stretched, the pangolin’s tongue can be up to 40cm long and the base of the tongue is deep in the chest cavity. The pangolins use their sticky tongues to catch insects. Because pangolins have no teeth, they crush and digest food with stones in the stomach.

The scales of pangolins are mainly composed of keratin, similar to human nails, rhino horn or bird nails … The horn scales account for 20% of the weight of this animal. The very hard scales can protect pangolins from predators. However, in traditional Chinese medicine, people dry and roast pangolin scales because they believe they can cure polio, stimulate lactation for women … For that reason, the price of pangolin scales on the black market amounted to more than 3,000 USD / kg.