Accordingly, Pan Macmillan bought the global copyright (except for Vietnamese in the Vietnamese market) and sold the copyright to 5 countries including the US, Korea, China, Norway and Turkey. Private Wild Chang – Bear copyrighted by Kim Dong Publishing House and was released in March 2020 in Vietnam. The copyright representative of Kim Dong Publishing House said that it only took the two sides about 6 months to negotiate and come to an agreement to come up with suitable terms. The book Chang Wild – The Bear features more than 120 hand-painted paintings entirely in watercolor by artist Jeet Zdung. Photo: K.D. Wild Chang – Bear is the first volume in a series of comics by wildlife conservationist Trang Nguyen. The book tells the journey of Chang – a small girl with a burning dream and a desire to protect the survival of wild animals that are being pushed to the brink of extinction due to the bad effects of humans. . From meeting Sorya, a sun bear who was successfully rescued by the Bear Rescue Center from wildlife traffickers, Chang made up his mind to bring Sorya back to nature. Author Trang Nguyen shared: “This is a comic book about wildlife conservation that I and my artist friend were very passionate about, cherished for more than two years before starting to draw. In order to draw this first storybook, I “send” my artist friend to stay at the bear rescue center of the Free the Bears organization to observe, learn and most importantly feel about bears. rescued from farms that keep bears for bile, and even tiny cubs a few weeks old that are kidnapped and sold as pets.” And the result of more than two months of that experience is 120 vivid and realistic hand-painted watercolor paintings by artist Jeet Zdung. This book, not only tells the story of one person, but it also moves people’s hearts about the life of all species, the importance of nature, warns of the unpredictable harms of deforestation, killing of animals. wild animals. Wild Chang – Bear will be published in the UK next September with the English title Saving Sorya: Chang and the Sun Bear. The English version of Chang Wild – Bear will be published this September in the UK. Photo: K.D. The second book copyrighted by Pan Macmillan from the author Trang Nguyen is Saving H’non: Chang and the Elephants will be released in 2022. The series, based on true stories, follows the grown-up Chang rescuing an elephant that has been carrying passengers for 50 years. Russel McLean, a representative of Pan Macmillan, shared on the publisher’s website that he was excited to buy the rights to these two works by Trang Nguyen and Jeet Dzung. The stories about the little girl Chang will suit all young readers, animal lovers, those who love to explore and are ready for adventure into the natural world. Pan Macmillan is one of the major publishers in the UK as well as in the world, operating in 70 countries. Two books Wild Chang will be published under Pan Macmillan’s Macmillan Children’s Books in the UK, and Penguin Random House’s Dial Books in the US.

Kieu Minh Tuan is not only a famous actor, “box office star”, in everyday life he is also a family man. He worked very hard in the kitchen and cooked many delicious dishes for his longtime girlfriend, actress Cat Phuong, as well as relatives to enjoy. Recently, Kieu Minh Tuan showed off a cold snail noodle dish because he showed his talent in the kitchen. Cat Phuong quickly was the first commenter to praise “delicious” after he posted the article. Cold snail noodle dish by Kieu Minh Tuan with simple and close ingredients Hanoi cold snail vermicelli has long become a famous delicacy with soft noodles, fragrant and frugal broth, served with chewy snails and spicy chili sauce. On hot days, the delicious and rich cold snail vermicelli will be a very effective cooling dish. Normally, cold snail vermicelli is not served with vegetables, but because of his own taste, Kieu Minh Tuan eats cold snail vermicelli with perilla vegetables, lettuce, and shredded banana. Not only knows how to cook deliciously, the actor is also very skillful in decorating the dishes so that they are beautiful and attractive. Simple but very eye-catching boiled meat dish, served with raw vegetables dipped in soy sauce And his favorite is the greasy purple sweet potato stewed chicken thighs Once, Kieu Minh Tuan personally went to the market, marinated himself with fried char siu meat to cook a delicious and delicious bowl of Sa Dec noodle soup like outside. He showed off his results no less than the goods. The biggest difference of Sa Dec noodles is in the milky white noodles, large stalks, moderate softness, and not friable. In addition, Kieu Minh Tuan also makes a lot of eye-catching delicious dishes, gives rice, and shows that he is a model of a family man. Braised goby with pepper. Braised quail eggs are delicious dishes that bring rice. Pork tail stewed with nutritious vegetables. Or mixed dishes, Thai salads also do not make it difficult for Kieu Minh Tuan. To make cold snail vermicelli like Kieu Minh Tuan is very simple, you can refer to the recipe below: 1. Ingredients a) Snail part – 1 kg of stuffed snails or jackfruit. – Rice water, 1-2 sliced ​​chili, a little wine (residue) to soak snails. b) Cold snail water: – 750 – 800 grams of pork bone (should choose flying bones for clear broth) – Snail boiling water. – Vinegar suddenly sticky. c) Colored water: Made for gradual use. – 8 tablespoons lard or cooking oil (lard is more fragrant). – 4 tablespoons chili powder. – 2 tomatoes. – 2 teaspoons of salt. – 1 tbsp dried onion, minced. d) Other materials: – 1 kg of vermicelli – Vegetables served (Traditional cold snail vermicelli is not served with vegetables. Depending on each person’s taste, add): Perilla, lettuce, bananas, washed and drained. – Spices: Fish sauce, salt, seasoning. 2. How to do it: a) How to make snails: – Soak the snails in a metal bowl (it will release the mud quickly) with rice water with a few slices of fresh chili, add a little wine for 2-3 hours to let the snails release all the dirty mud, remove the fishy smell but the snails get fat. Wash the snails. – Next, put the snails in the pot, add 250ml of water and 100ml of alcohol, then bring it to a boil, then open the lid, lower the heat, then increase the fire until the snails open their mouth and scald is just cooked (delicious crispy snails) ), turn off the stove, take out. – Chop the snail (remove the black intestine), set aside in a bowl. – Keep the snail boiled water, filter to get clear water, set aside. b) How to make snail broth: It is a harmonious combination of sweet and clear pork bone broth, snail broth and vinegar – How to boil pork bone broth Soak bones with warm water (or clean rice water) and grain salt for 1 hour to remove impurities, clean blood, rinse. Continue to add the bones to blanch, rinse again. Put the bones in a deep pot with the right amount of water, add a little salt, a few purple onions, bring to a boil, skim off the foam, reduce the heat, simmer for 2.5 hours to get a natural sweet broth. inner bar. Skim off the foam from time to time. Once simmering, strain the bone broth in the bar. – Mix snail broth: Combine bone broth (filtered) with snail broth (filtered) and slowly add vinegar (according to taste), boil and seasoning (salt, fish sauce, seasoning according to taste) family taste), turn off the stove, let cool. c) How to make colored water: – Tomato halved, blanched in boiling water, peeled and chopped. – Fry the dried onion and lard, add the tomatoes and sauté until the water is less and slightly thickened, then add the chili powder to the pot, season with salt. Turn off the stove to let the chili soak in the fat for a few minutes, continue to turn on the stove again to get a natural, beautiful and fragrant aroma. d) Present and enjoy – Scoop the snails into the love extracting bowl, add the snail broth dotted with a little colored water. Next to the coin vermicelli, with colored water and herbs (optional). – How to enjoy old Hanoians: Pick up a small piece of coin vermicelli and dip it in chili peppers and put it in your mouth, scoop up the broth with snails and enjoy. The combination of opposites creates the quintessential dish of Kinh: greasy, crispy snails combined with soft vermicelli, spicy chili peppers combined with the mild sourness of vinegar suddenly won the hearts of the diners. . e) Attention: – The careful handling of bones will help the broth to be fragrant, clear, and clear. – When simmering the bone, do not add seasoning because the seasoning made from bone will melt when stewed, making the broth cloudy. – Boiling and steaming snails enough to make them crispy, fragrant and fatty. Do not boil for too long, it will be tough and broken. – Vinegar suddenly has a mild and sour taste, with a hint of alcohol, so it eliminates the fishy smell of snails to help the dish become perfect and right. – Snails are soldering, so they should be served with hot and spicy spices of chili-colored water to create harmony.

1. Tattoo care from the beginning: Tattoos are permanent but that doesn’t mean you neglect to take care of it. Some tattoo styles like white ink or watercolor tend to fade or even disappear. Therefore, you must not scratch the tattoo, moisturize with lotion, apply sunscreen, avoid direct sunlight on the image or take a bath that is too hot. Image: Tyazhin. 2. Avoid places with a lot of friction: Tattoos on hands and feet will often fade over time. Because these are the parts of the body that are in contact and friction with the environment. If you exercise, you should pay attention to where the most impact is to avoid getting a tattoo there. Image: Medium. 3. Avoid the sun: Newly made tattoos should not be exposed to the sun, while healed motifs need to apply sunscreen because UV rays from the sun can fade the ink color over time. Image: Byrdie. 4. Black ink tattoo: Black ink lasts longer, while colored ink like white, red or watercolor shows signs of dullness and fades after a long time. Image: Favim. 5. Cheap Tattoos will not be of good quality and short-lived. The appearance and durability of the tattoo depends on the skill of the craftsman. Good tattooists often mark the body at a higher price. Image: Allure. 6. Small and minimalist tattoo It’s a popular trend. However, experts say large patterns will keep the color more durable. We recommend using a traditional design that features black ink with dark lines and lots of negative space. Image: Tattoo Gallery, Weheartit. 7. Dot tattoo are created with tiny dots on the skin to form a design and they tend to last longer. Because the spacing between the dots creates a nice gradient effect with the weather. Image: Tattoogrid. Tattoos will lose their luster over time. If you do not want this phenomenon to happen, you need to take care according to the advice of experts, abstaining from certain foods and alcoholic beverages to ensure the tattoo is durable. Photo: The News Minute. King and queen tattoos for couples Beautiful tattoos help create a bond between you and your lover.

Ha Tang’s braised meat pot. The two main ingredients of Chinese braised meat include: pork and eggs. Ha Tang uses bacon, cut into chunks. Meat is both lean and fat, and the skin is thick and greasy. Next, the actress marinated the meat with all kinds of spices such as shallot, pepper, garlic, fish sauce, sugar, seasoning… for at least an hour to absorb. Cooking standard Chinese braised meat is not using cashew color or colored water, but it is necessary to beat white sugar to create the color of cockroach wings. Then, you add a little filtered water and then add the marinated meat and stir-fry to hunt again. Coconut water is an important ingredient, making the dish more delicious. Therefore, in the West, people call this dish braised meat with coconut water. When the meat is hunted, the broth is boiling, add fresh coconut water, continue to cook on low heat until it dries up, then add more coconut water. Normally, a pot of braised meat includes 500 grams of meat, 4 duck eggs should use a fresh coconut. Siamese coconut will be sweeter, fatter. Store the meat for many hours, until the stock is reduced, the water penetrates the meat layer in the pot, then you add eggs, cook for about 20 – 30 minutes and you’re done. You can choose chicken eggs, quail eggs according to your preferences, or duck eggs with many yolks and fat like Ha Tang’s. According to the Star

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

Ms. Thai Ha said that her husband was addicted to traditional blood pudding, but because he was concerned about food safety issues, he said no to this dish. To pamper her husband, along with her passion for cooking, Ms. Ha has created a beetroot soup that looks like a real bowl of blood pudding. Housewives can apply the recipe below to eat blood pudding as much as they want without having to worry Process materials: Filling: 200g soft pork cartilage, 5 sets of liver gizzards (can be replaced with throat and strip meat). Wash, boil and add 2 small spoons of spices. Finish dicing cartilage and gizzards. Leave the liver to be sliced ​​thinly and sprinkled on when enjoying. A beetroot about 200g: Peel, cut into pieces and then grind almost finely with 1 teaspoon of fine salt. Pour water and squeeze out 600 ml of colored water. Peeled roasted peanuts, washed coriander and Chinese coriander, 1 part chopped Grilled dried onion, pepper, lemon Bag of 50g white flute powder as shown in the picture bought at supermarkets. Regarding the coagulant, the flute dew is the best, for the product to be soft and smooth. Mix the gizzard cartilage with basil and Chinese coriander, chopped dried onions with 1 teaspoon of spices and pepper. Boil 600ml of beetroot juice for 1 tablespoon of delicious homemade fish sauce, seasoned a bit because the blood is often rich in flavor. Then mix 1 bowl of rice with cold water with 25g of dew (half a bag) and pour it into the mix. Bring to a boil again, turn off the stove, scoop back and forth to reduce the heat and then pour into 8 bowls of filling as shown. Note: The mist has a slightly sweet taste, so it’s okay to make the fish sauce rich and overpowering. Finished products, after pouring beet juice, wait to cool, cover with food film, and store in the refrigerator. Scoop the frozen pieces as shown in the picture. When eating, sprinkle with pepper, peanuts, liver, lemon juice and enjoy with basil and Chinese flavor.

Fashion is a spiritual reflection of the times, and the 1920s trendy knee makeup is no exception. Trendy girls wear short skirts, with just below the knee, exposing the knees. In the mid-1920s, the trend of revealing the knee developed into an art form, with women adorning them with unique hand-drawn artwork. Knee makeup, the unique beauty trend of the 1920s Some people paint themselves using watercolors or oil paints, while some may hire artists to create their own designs. Designs range from simple letters like their boyfriend or lover’s initials, floral motifs, landscapes, and even detailed portraits. Some paint pictures of nature, harbors, boats, or fine details that must be seen through a magnifying glass. Notably, the knee paintings reflect the owner’s thoughts and expressions. A housewife named Clarice Wilson uses knee makeup to annoy her husband. She knew her husband did not like dogs, so she drew pictures of pet dogs on her knees. Meanwhile, the husband, Arthur, also retaliated by drawing portraits of the two most attractive women in town on his knees. Knee fashions lasted only about a decade, from then on it was forgotten, but it was still a remarkable period as a way of asserting independence, as well pleasure. Hoang Dung (translation)

Knee makeup was a strange beauty trend in the 1920s. Photo: Vintage Everyday Fashion has always been a reflection of the spirit of the times, and knee makeup is no exception, according to Oddity Center UK. Before the 1920s, women were still wearing ground-length clothing, tight waistlines with corsets, gloves and socks. But just 10 years later, since the 1920s, things have changed rapidly. The “Flappers” trend appeared and is considered a revolution in women’s fashion in this century. Flappers refer to young, fashionable and bohemian women. They are open-minded and do not want to be bound by any moral standards or overly conservative and traditional lifestyles. Girls who follow this trend often wear bold makeup, bob hair, a small hat, knee-length skirts or ankle-length skirts. The “Flappers” trend appeared and was considered a revolution in women’s fashion in the 1920s. Photo: Instagram Girls in this era often rolled their socks under their knees or didn’t wear socks at all. They want to draw people’s attention to the knees, the parts of the female body that have never been seen before. The tendency to reveal the knee has since developed into an art form. Women can create hand-drawn artwork on their knees. Some have painted themselves using watercolors or oil paints, while others have hired talented artists to help them shape. Each design has its own unique features, from simple letters, short names of boyfriend or lover, to floral motifs, landscapes and even portraits, tiny details. The girl rolled the socks down her calves to reveal the knees. Photo: Instagram Photo: Facebook Woman applying makeup to her knees with unique hand-drawn artwork. Photo: Instagram One reader told the Tampa Bay Times in 1925: “The latest fad for extremely intelligent women is drawing on their knees. Some paint pictures of nature, harbors, and boats. Others even draw elegant miniature paintings, with tiny details to have to see through a magnifying glass. ” According to Oddity Central (UK), it is worth noting that the pictures drawn on the knees reflect the thoughts and opinions of the owners. A housewife named Clarice Wilson used knee makeup to annoy her husband. She knew her husband did not like dogs, so she drew pictures of pet dogs on her knees. Meanwhile, the husband, Arthur, also retaliated by drawing portraits of the two most attractive women in town on his knees. The paintings drawn on the knee all reflect the thoughts and expressions of the owners. Photo: Facebook The knee makeup trend mainly depicts the rebellion of women in the 1920s. Even many girls are beaten by their parents, even kicked out of school because of this trend. The knee fad only lasted for about a decade and has since been forgotten. However, it is still a remarkable stage in women’s emancipation and a way of asserting their independence and enjoyment.

Meat bacon is just stir-fried with fish sauce. Meat bacon is just stir-fried with fish sauce Resources: 400g bacon; 50g shrimp sauce; 40g lemongrass, minced; 1 red pepper; 1 purple onion Seasoning: 100g sugar; Cooking oil. Perform: Step 1: Wash the bacon, cut it into small slices. Peel, mince 1 purple onion. Wash chili, minced. Place a saucepan on the stove, add some cooking oil, and turn on low heat. When the oil is hot, add minced lemongrass, shallots and chili to stir. Step 2: When the lemongrass, onions, and chili mix are fragrant, continue to stir-fry the meat. Step 3: When the meat is cooked, add the sauce and 100g of sugar in it, stir-fry for 3 more minutes and then turn off the heat. Step 4: Serve stir-fried meat with fish sauce and serve with cucumber and rice. Note: Depending on each type of fish sauce will have different salinity, note to taste to taste. Beef stew with white radish. Beef Resources: 400g of beef; 250g white radish – Salt, seasoning powder, sugar, water color, ginger, pepper. Perform: Step 1: Beef washed with a little salt, drained, sliced ​​to taste. Ginger peeled, washed, 1/2 pounded, chopped, the rest sliced. Step 2: Marinate beef with a little seasoning powder, sugar, water color, minced ginger and spoon of cooking oil for about 15-20 minutes to soak. Step 3: North the pot on the stove, add 1 teaspoon of cooking oil, add the marinated beef to stir thoroughly, when the meat is hardened, add boiling water to cover the meat, season with a little seasoning and simmer. Step 4: Peel radish, remove the head, wash, cut into square pieces to taste. Step 5: When the meat is almost cooked soft, put the radish in the same warehouse. Step 6: When the meat and radish are tender, season to taste, turn off the heat, sprinkle a little bit of ginger on the top. Braised beef with radish served hot with white rice is very delicious. The soft, rich ripe meat together with the sweetness of radish, the spicy and fragrant aroma of ginger really attracts you. Warm ginger duck dish on a cold rainy day. Ginger duck warehouse Resources : 1/2 duck cleansing feathers, 1 ginger root, 1 horn pepper, minced garlic, minced dried onion, delicious fish sauce, sugar-colored water, spices. Perform: Step 1: Peeled ginger, thinly sliced ​​or chopped fibers. Thin sliced ​​chili pepper. Step 2: The duck is scrubbed with white wine to prevent bad hair. Cut the duck into bite-sized pieces. Step 3: Marinate duck with minced garlic, minced dried onion, ½ amount ginger, 1 tablespoon delicious fish sauce, ½ tablespoon sugar. Step 4: Fry the garlic in a pan of oil and stir-fry the rest of the ginger. Step 5: When the ginger is slightly yellow (do not over yellow), add the duck meat and stir-fry. Add a little colored water, season with fish sauce, sugar, and seeds to taste. Step 6: Add water to the surface of the duck, and simmer with a simmering fire so that the duck is soft and absorbent. Step 7: Add chopped chili to the braised duck pot. Step 8: Store until the water is slightly dry. Seasoning to taste, then turn off the stove. Put the ginger duck in a bowl and enjoy with the whole family!

Yellow flower tea is a valuable medicinal herb that has been highly appreciated by many domestic and foreign experts for its quality and use. Accordingly, the compounds of yellow flower tea have the ability to inhibit the growth of tumors, help reduce cholesterol levels in the blood … In addition, camellia leaves also have anti-inflammatory and anti-allergic effects. and maintain a normal state of the thyroid gland. Yellow flower tea is sold at OCOP (One-per-commune program) nationwide and reputable e-commerce floors.

– Fresh mackerel: 500g – Pineapple (pineapple): 1/2 fruit Sugar: 3 full teaspoons (5ml spoon type) – Fish sauce: 2 tablespoons (15ml spoon type) – Salt seasoning: 1/2 teaspoon – Seasoning seeds: 1 teaspoon – Scallion (or fresh ginger leaves): several branches – Dried onion: 2 large bulbs; Dried garlic: 1 bulb – Fresh chili: 2 fruits (depending on whether you taste spicy or not) Whole-grain peppercorns (if any): 1 teaspoon. MAKING Step 1: Preliminary processing of raw materials – Clean mackerel, slice, and any large piece of fish can be cut into 2 or 3 parts for easy spice absorption. – Dried garlic onion, peeled, crushed, chopped. – Pineapple peeled, remove the eyes, cut into small pieces, size 5mm thick. Marinate the pineapple with seasoning powder for about 20 minutes to infuse. – Wash the scallion and cut into 2cm pieces (or fresh ginger leaves if washed and chopped). Step 2: Marinate the fish, make the water color (stock water) – Put the sugar in a small pot, put it on the stove, turn on the hot stove on medium heat, watch for the molten sugar and turn brown, then add about 100-150 ml of water, boil the sugar to melt. obtain colored water (also known as stock water). – Put the pan on the stove, add some cooking oil, turn on the hot stove and fry the fish until it is cooked, then brown the fish, then add the following ingredients to the fish: 1/2 of the crushed dried onions, fish sauce, seasoning salt, pepper. Marinate for about 20 minutes. Step 3: Fish warehouse Put the remaining 1/2 of the dried garlic onion in the pot used as a fish storage pot, put in a pot of 1 teaspoon of cooking oil, turn on the stove of garlic onion to fragrant, then place 1/3 of the pineapple on the bottom of the pot. Place the marinated mackerel pieces on top to put the fresh pineapple and chili pieces. Pour fish marinade and stock water for ginseng on the face of fish and pineapple, seasoned fish to taste and reduce salt sauce to taste, to open the pot on low medium heat until the fish is dry, sprinkle with green onion. (or fresh ginger leaves) on top, turn off the heat. Finished products : The mackerel is soft but not crushed, whole pieces, spice absorbent, not dry, not fishy, ​​the salty taste is mild, the smell of pineapple, the color is very attractive. Enjoy with delicious hot rice. A family of rice with mackerel, braised with pineapple, clam soup cooked with pineapple, clam with laksa leaves, and oyster soup with white rice. Good luck!

On this day, the housewives everywhere frantically invite each other to buy floating cakes or together at home making cakes. And besides the familiar white glutinous rice cakes, many women have tried the variations to make cakes with colorful and colorful cute shapes, extremely interesting. Recently, on a famous culinary group, Ms. Thu Huyen (born in 1992, Hai Phong) shared how to make a water-float cake to create a very cute animal that made netizens like and share. The water-drifting cake that Ms. Thu Huyen shared on the Love Kitchen Association was extremely excited by the housewives. Ms. Thu Huyen (Hai Phong), her current job is to teach baking and passionately pursue baking In fact, in recent years, the shaped float cake has gradually become popular, alongside the familiar traditional drifting cake. How to make floating cakes is too simple, but to have cute shapes, besides being skillful, you also need to know some little tips. According to Ms. Thu Huyen, in order to successfully boil the animal-shaped floating cake, make the shape not separated, she sprayed a thin layer of water on the surface of the cake before attaching the details, paying attention not to let the dough be Dry when forming by covering any unused dough with food wrap. And below is how to make a very beautiful animal-shaped float cake by Ms. Thu Huyen, you can refer to: Resources: – 100g Thai sticky rice flour – 10g flat animal butter, if not replaced with coconut oil – 23g non-glutinous rice flour – The water to mix the cake must be boiling water, not using cold water will melt the dough – Color: You can use food gel color or natural color from beets, gardenia, pineapple leaves, mint leaves … – Cake filling: Green beans, sugar, a pinch of salt Making: Step 1: Knead the dough Add glutinous rice flour, non-glutinous rice, and butter to mix well. Then slowly add the boiling water to knead. Let it cool slightly and then knead without burns. Note not to pour a lot of water at the same time making the dough easy to paste, for water slowly will easily adjust the amount of water. Kneading until a soft, supple, and smooth dough is fine. If you want to create the color dough to squeeze more details for the drift cake, use the colors made from beets, gardenia seeds, pineapple leaves, mint leaves … blend in the desired dough and then knead. If more colored water is added then reducing the boiling water without powder will become dough. If using food coloring, add 1-2 drops of food coloring to the dough you want to create color, then knead it over and over again. Step 2: Multiply the cake Cook green beans with a pinch of salt, then beat them, mix well with sugar to taste, then rinse the filling into balls. Step 3: Squeeze the cake Take each small portion of the pellet round, press it flat then put the green bean filling in the middle, the ball round. Step 4: Shaping Compared with shaping dumplings, floating cakes have the advantage of comfortable shaping time, not brewing. Coloring part: Optimal color is powder. It is okay to use watercolors (natural colors), however, if only the water color does not go up to the correct color and make a paste. How to shape the shape from the main to sub details. 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. Step 5: How to boil cake Prepare a pot of water, bring to a boil. When the water is boiling, let the cake boil, boil over medium heat, the cake is floating for 3 minutes, take the cake out and soak it in cool water. Broth broth: using Korean black sugar to create beautiful colors. Use 2 tablespoons of black sugar pho, add 500ml of water with just the right amount of white sugar, add ginger as you like. Boil. After boiling, you can enjoy the cake with sugar water. Nguyen Tinh Photo: NVCC

Prepare:

• Rice

• Raw pork

• Country

Making

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

Illustration.

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

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

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

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

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

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

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

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

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