To beautify the skin more effectively, you should take advantage of the combination of these two ingredients. It is not only good for health, but it also helps women to effectively beautify at home. In particular, when combining those two ingredients together, it will create a mixture with beautiful skin effects that you did not expect. First you need to prepare ingredients including 1kg of lettuce, a liter of white wine and a glass jar to hold this mixture, you should choose three liters. To do this, first, after buying lettuce, you pick it up, remove the shriveled, deep, rotten leaves … then proceed to wash it with water and soak in a diluted salt water solution for about 10-15 minutes. After soaking, you take out the basket to dry. After preparing the lettuce, you need to pour a little boiling water into the glass jar, rinse it again and again within three times to help remove dirt and unpleasant odors inside the jar. Finally, you put the lettuce in a glass jar, then pour a liter of white wine into it, close the lid and store it in a cool, dry place and after two months it can be used. Very simple, right? When using, you first need to clean your face with warm water, or use diluted salt water to clean your skin, help you remove dirt, and open pores. Then, you use a small amount of the mixture evenly on the skin, combined with a few massage movements for 3-5 minutes, helping the blood vessels to easily circulate. Maintaining this method regularly in the evenings before going to bed will help you beautify your skin, quickly own a bright, smooth, acne-free skin and tighten pores. Although the method is simple, the time to get this mixture is quite long (as mentioned in the article, it is soaked for two months), so after reading this article, you should prepare it right away. Good luck. According to Vietnamnet

Why does your home cooked shrimp dish often have a fishy smell, not as delicious as the restaurant even though you have tried to marinate the spices fully? Professional chefs share that when preparing boiled shrimp, especially after preliminary processing and cleaning, put the shrimp in boiling water. This will inevitably cause shrimp and shrimp to be fishy, ​​not delicious and rich enough. So the way to boil sweet and fragrant shrimp lies in the secret of soaking shrimp with white wine. After cleaning the shrimp, put in a bowl, add half a cup of white wine and marinate for about 10 minutes. This will help the shrimp to be more clean and more importantly, will eliminate all the fishy smell of the shrimp, and at the same time help the shrimp when cooked is softer and sweeter. Another important secret is that when boiling shrimp, it should be boiled in boiling water, not in cold water. This will make the shrimp lose its freshness, lose its sweetness and also make the shrimp fishy. After marinating shrimp, you put clean water in a pot to boil. Add ginger, a crushed lemongrass, half a teaspoon of sesame oil, and then add the shrimp. Boil for about 2 minutes, when the shrimp shrinks, the whole body turns pink and red, you can take it out. Pay attention not to boil shrimp for too long, this will make shrimp dry, hard, and friable. Illustration. You should pick up shrimp in a perforated basket, drain before placing on a plate. Should not be picked up immediately on the plate, the water leaking from the shrimp will make the shrimp soft, mushy, lose firmness and delicious. In addition, boiled shrimp is only best when it is hot, so make this dish last and let your family enjoy it right after boiling. The secret to beautiful red and pink boiled shrimp Why do delicious, stretchy shrimps, through your processing hands, end up becoming pale, dark in places, white in places, lacking in aesthetics and not attractive at all? The reason is because in the process you omit a very important seasoning. That is sesame oil. This spice is also the secret to boiled shrimp that is always red, evenly colored and eye-catching. In the process of boiling shrimp broth, you add spices to help bring up the smell, and at the same time eliminate the fishy smell of shrimp such as ginger and lemongrass. After the water boils, pour in the shrimp, and at the same time add a tablespoon of sesame oil. Shrimp soaked in sesame oil will have a vivid bright red color, and the shrimp flavor will also be more delicious. Notes when making boiled shrimp: – When choosing shrimp, you must first choose shrimp that must be alive. You notice that the shrimp has a shiny, smooth shell, living between the fresh and clear shrimp body, that is the delicious, firm shrimp. Only 5 minutes, you have a boiled shrimp dish that is both rustic and extremely delicious. Hope you enjoy the boiled shrimp dish.

Resources – 10 industrial chicken wings – 2 tablespoons salt – White wine, ginger, 1 lemon or vinegar. Preliminary treatment How to clean chicken wings: – Squeeze salt, lemon to clean chicken wings, wash. – Cut into 3 parts (disassemble). – Boil water, beat ginger with salt, then turn off the heat, drop the chicken wings in to blanch for clean. – Remove the wings to a squeeze basket with 1 tablespoon of white wine to drain to eliminate odors. How to make fried chicken wings with fish sauce Fish sauce: (You can make a lot and then divide it into small pieces to freeze, every time you want to eat something similar, bring it out and fry it for convenience) – 3 crushed garlic bulbs – 1 chopped chili – Ground pepper – 1 tablespoon sugar – 1 tablespoon oyster sauce – 3 tablespoons of filtered water – 1 tablespoon of pickled garlic vinegar – 1 tablespoon fish sauce – Cooking oil Making: Photo: La Thu Giang. Crushed garlic, sauteed until golden crispy with a little oil, took out the garlic in a bowl, kept a little oil in the pan, then put the ingredients for the fish sauce to boil, then let it simmer until you see it. The water is a bit thick compared to the beginning, turn off the stove. Fried chicken: Heat the fat, put the wing bowl first, then add the middle part of the wing and to the pointed end, so that the wings are cooked evenly. Fry until the color of the wings is fried, we fry the wings thoroughly so that the wings are crispy, fragrant and firm. Fried fish sauce: Method 1: Once the chicken is fried, put it in the sauce pan and cook it on low heat until the sauce is thick and delicious. This method is for those who want to eat the bold taste of fish sauce, chicken soaked in sauce. Method 2: When the chicken is finished, put it in the sauce pan (cooked and do not turn on the stove) and dip it back and forth until the sauce is enough to soak into the chicken and then take it out. This method is for those who have over-pressed salt during the initial preparation of chicken. This also makes the chicken pieces retain their crispy skin (if you’ve fried them thoroughly). After placing the chicken on a plate, use fried garlic in the step of making fish sauce sprinkled on top to eat together. Eating fried chicken with fish sauce with rice, sticky rice, and bread are all very delicious. You can make it ready to eat gradually, if stored in the refrigerator, take it out without heating or re-frying, still very delicious and firm meat.

CONTENT:::: How to choose and preserve fresh and delicious fish
1. How to choose fresh and delicious fish
1.1. For chilled fish and ready-made fish
1.2. For raw fish
2. How to preserve fresh and delicious fish
2.1. How to choose and store delicious fresh fish by the refrigerator
2.2. Preserving fish with lemon, vinegar, white wine
2.3. Store fish with wet towels or paper
3. Take a look at some easy-to-make fish delicacies Fish dishes often appear in the nutrition menu of families because this is a popular food. Not only that, but fish also brings many nutrients, helping to enhance human resistance. In order to have delicious fish dishes, the first thing is to have fresh ingredients. Therefore, how to choose and preserve fish has won the attention of most people, especially housewives. How to choose and preserve fresh and delicious fish 1. How to choose fresh and delicious fish 1.1. For chilled fish and ready-made fish With chilled and processed fish, you can rely on the signs and criteria below to choose delicious fish. 1.2. For raw fish If with pre-cooked or chilled fish, the selection of fish needs to observe many signs at the same time, the way to choose fresh and delicious fish with the living fish is much simpler. Specifically, with live fish, you should choose healthy swimming fish with transparent eyes, pink color, iridescent layers and no strange color skin. Fresh and delicious fish with transparent eyes, pink color, skin no strange color – Internet photo. 2. How to preserve fresh and delicious fish Once we have selected fresh and delicious fish, we need to know how to preserve the fish to preserve its nutrients and taste. Specifically, there are methods to preserve fish that people often use such as: – Store fish by refrigerator; – Preserve fish shop with lemon or vinegar; – Store fish with wet towels or paper; – Preserving fish with salt. 2.1. How to choose and store delicious fresh fish by the refrigerator Step 1: Cleaning, portioning and packing To store fish in the refrigerator, you must remove the fish bones (as much as possible), then rinse the fish thoroughly with water and then drain. Then, you divide the fish into several parts, preferably each portion corresponding to 1 processing. After you have finished dividing the fish meat, you can store each part of fish in the following 3 ways and then put it in the freezer of the refrigerator: – Pack the fish with wax paper or aluminum foil. – Put the fish in a zippered bag, before pulling the bag, be careful to squeeze the bag to push out the air out. – Put the fish in a large ice tray and fill the fish with water so that it covers the fish. Step 2: Adjust the refrigerator temperature accordingly One thing to keep in mind when storing fish in the refrigerator is to set the right refrigerator temperature to preserve the freshest fish. Specifically, for the freezer: fish should be stored at – 18 degrees, for storage time from a few months to 1 year depending on the type of fish. However, nutritionists recommend using it in the shortest time to ensure health safety. For refrigerator cooler: fish should be stored at a temperature of about 2 – 4 degrees C and used for 1-3 days to ensure fish quality as well as food safety and hygiene. Step 3: Thaw the fish For portions of fish stored in the freezer, you need to know how to thaw the fish. Accordingly, to thaw the fish, you need to take down the refrigerator cooler overnight or put the fish to be thawed in cool water. Alternatively, you can freeze it by soaking the fish in warm water for about 10 minutes with 2 tablespoons of salt. Note that when thawing fish, do not microwave it as this will cause one part of the fish to cook before the others are thawed. Also, do not thaw fish at room temperature. Should cut fish into pieces before storing in the refrigerator – Photo Internet. 2.2. Preserving fish with lemon, vinegar, white wine If storing fish in the refrigerator can be stored for a long time or at least 1-3 days, storing fish with lemon or vinegar can only help fish rotting longer in 3-5 hours. Accordingly, when you have prepared the fish, you use a little lemon juice or vinegar to spread it over the fish’s body, especially the belly. After that, keep the fish in a cool place away from direct sunlight. You can also substitute white wine in the same way as lemon or vinegar. If you use preserved white wine, you can store the fish for 3 days. 2.3. Store fish with wet towels or paper To help the fish stay fresher longer, you should cover the ankle with a towel or wet it so that the nerves on the ankle are permanently damaged. After that, be careful to keep the fish in a cool place, away from humid air and direct sunlight. In addition, you can preserve fish for 1 day by marinating fish with salt. 3. Take a look at some easy-to-make fish delicacies Fish and fish dishes taste appealing to most people. So you know how to process fish into different delicious dishes? Here are some simple, easy-to-make fish-based delicacies: Read more: How to cook carp porridge for pregnant women is not only delicious but also nutritious – Braised goby with pepper. – Braised snakehead fish. – Braised basa fish with ginger. – Braised tuna with fragrant aroma. – Braised salmon with fragrant aroma. Braised carp with melon. – Braised anchovies. Braised perch with turmeric. – Anabas cooked with star fruit. – Braised goby fish … Above are details on how to choose and preserve fresh fish and suggest names of some delicious fish dishes. Hopefully the information in the article on how to choose and preserve fresh fish in the above article will help you choose fresh fish for your family’s meal more delicious and nutritious.

Raw squid fried with garlic fish sauce 300gr squid

1 garlic bulb, 1 small ginger branch, fresh chili
Spices: 1 teaspoon fish sauce, 1 teaspoon sugar, pepper, chili sauce, salt, cooking oil Delicious dishes every day: Fried squid with garlic fish sauce and catching rice. How to make fried squid with garlic sauce Squid cleaning by removing all the ink bag and washing with dilute salt water (or using white wine), then rinse with clean water and put in the basket, drain. Use a knife to gently wash the squid body to soak the seasoning (or leave the whole baby as you wish).
Garlic peeled, crushed, chopped. Ginger washed, peeled, crushed or sliced. Washed chili, cut into pieces.
Mix fish sauce: Mix 1 teaspoon fish sauce, 1 teaspoon sugar in a small bowl, stir to dissolve.

North the pan on the stove, heat the oil and fry the squid and fry the better. Take out a disc lined with oil absorbent paper to limit grease.
Still using the same pan, pour the fried oil into the small bowl and use a portion to fry the garlic, when the garlic is fragrant, add the squid, chilli, ginger together, stir well. After that, add the mixed fish sauce to the island to infuse spices. Boil for about 2-3 minutes for the shallow fish sauce to cling around the squid and the squid turns yellow, then turn off the heat.
Put the squid on a plate, eat with hot rice or dot with chili sauce.

Save the same delicious food every day for the whole family to enjoy. Sweet and sour squid ingredients 500 gr squid
3 tomatoes
1/2 pineapple
Bell peppers (green, red or yellow)
1 onion
Vegetables need, scallions
Dried onion, garlic, ginger
Spices: Monosodium glutamate, soup powder, salt, sugar, pepper, ketchup. Delicious dishes every day: Sweet and sour squid is very simple. How to make sweet and sour squid Squid remove the ink bag, spine and eyes, then rinse thoroughly with cold water and drain. Remove the skin and crumpled up, then cut it to taste. Boil water, add a little ginger and white wine, let the squid boil for about 1 minute to remove fishy smell. With this fresh ink, you don’t need to peel your skin or remove your eyes.

Cut tomatoes into areca pieces. Pineapple slices to taste. Green, yellow, and red bell peppers cut into square pieces. Onions cut square. Vegetables need, cut scallions. Dried onion, garlic peeled, crushed, chopped.

Sauteed sauce: Put 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of soup powder, 1 teaspoon of salt, 2 teaspoons of water, 1 teaspoon of vinegar and 2-3 teaspoons of soy sauce in a bowl and stir well.
North the pan on the stove, heat the oil, fry the onion and garlic, then quickly put the squid in the pan over high heat, then pour the squid into the bowl to continue frying the vegetables. Stir fry tomatoes and pineapple first, then add bell peppers, onions, then pour squid and sauce, stir fry, stir well to infuse spices, add a little minced ginger to smell.
Add scallions and celery vegetables, taste the spices again and turn off the heat. Place fried squid on a plate and eat with hot rice.

* Resources Banana cake with coconut milk is eye-catching, fragrant and irresistible (Photo: Thuy Tran) – Porcelain bananas: 10 large sweet ripe fruits (if not, should make 4 Affrica bananas). – Yellow sugar: 80g – Condensed milk: 100ml – Fresh milk without sugar: 150ml Coconut milk: 100 ml – Peanuts ready to crush: 40g Multi-purpose flour: 100g Chicken eggs: 2 fruits Ingredients and baking steps (Photo: Thuy Tran) – Butter 50g (10g to coat) Vanilla, honey, and 2 spoons of white wine. – 1/2 pack of Backpulve for sponge cake (if there is no problem). – 1 old bread about 50g. Put the bananas on the stove and stir fry, on medium heat until the bananas turn a little reddish brown (Photo: Thuy Tran) * How to make the banana – Banana peeled, chopped about 3mm, mixed lightly with 80g brown sugar and 2 tablespoons of white or colored wine. Overnight is best, otherwise leave about 3 hours for the sugar to dissolve into the banana. – Put the bananas on the stove and stir fry, let the medium heat until the banana turns slightly reddish brown (pay attention, just stir, gently shake the banana). * How to make the dough – Get the bowl, cut the old bread out. Add in flour, condensed milk, fresh milk, crushed peanuts, coconut milk, 40g melted butter, 1 little vanilla, 1/2 pack of Backpulve, 2 eggs. All stirring well for a smooth, viscous mixture. – Prepare a round 30 cm, or square cake mold. At the bottom of the mold cut a piece of parchment paper, around a butter or non-stick oil. – Arrange bananas in a layer at the bottom of the mold, retain a beautiful number of bananas enough to cover the surface. The excess banana and thick sugar mixture are then put in the flour and stir well. – Pour all of the powder evenly in the mold. Place the rest of the banana on the surface, gently press. * Bake – Turn on the oven hot 160 degrees, leave for 15 minutes. Put the cake to bake in the middle, heat under high heat for 80-90 minutes depending on the oven. Melt 1 teaspoon honey and 10 grams butter. Take out the cake, the cake is golden, then quickly brush the honey butter on the surface. Put in the oven for 5 minutes to make the cake shiny, the reddish brown color is very beautiful. The soft, natural sweetness of a ripe banana combined with the fat of the coconut will appeal to the children immensely (Photo: Thuy Tran) * So complete a batch of banana cake fragrant, beautiful reddish brown color. The cake to cool, put in the refrigerator, the cake will eat the best. The cake is soft, the natural sweetness of ripe bananas combined with the fat of coconut, creamy butter, fragrant peanut, vanilla, milk.

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

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

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

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

Beat eggs with water

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

Illustration.

Add baking soda to the eggs

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

Add butter to fried eggs

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

Add lemon juice to the eggs

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

Add wine to eggs

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

• 1 goose weighs about 3kg;

• Purple onion, ginger, lemon, chili, garlic;

• Fish sauce, salt, white wine or cooking wine.

Illustration.

Making:

Step 1: Preliminary processing of raw materials

• To make it easy to remove the feathers, when you boil the water, add a handful of salt. This is how to help remove all the hairs on the skin of the goose. If you buy pre-slaughtered goose, skip this step.

• After the hair has been cleaned, rub the alcohol and ginger mixture on the skin to remove odors. Next, use lukewarm water to rinse the clams and let them drain.

• Dried onions, peeled, ginger washed, then baked fragrant, smashed.

Step 2: Boil the goose

• Put the goose in a large pot and then fill it with water. Next, add the dried onion, roasted ginger and a pinch of salt. Add 1-2 tablespoons of white wine to the pot. Alcohol will help eliminate fishy odors and enhance the smell of the dish.

• For high heat until the water boils, turn down the heat. During the boiling process, it is necessary to remove the foam to make the broth clear and delicious. – Let the pot boil and simmer for about 25-30 minutes. To check if the goose is ripe, poke the goose meat with a chopstick if you don’t see the red water flowing, it means the goose is cooked. With large, old goose you can soak in a pot of water for a while to make the meat cooked and not chewy.

• Ngan is cooked tightly into bite-sized pieces and placed on a plate.

Step 3: Mix boiled ngan dipping sauce

You can mix the dipping sauce according to the recipe below.

Ingredients: 3 spoons of fish sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of lemon juice, 1/3 teaspoon of MSG, 2 teaspoons of boiling water, chili, garlic, minced ginger.

Put boiling water, sugar, and MSG into the bowl. Stir well to dissolve the spices. Add fish sauce, lime juice and stir gently. Finally add the chopped garlic, chili, and ginger to the bowl of dipping sauce.

When you want the duck meat to stop stinking, this is an important step, although you have cleaned the feathers and removed the fishing line, but the duck meat will still have a characteristic smell, if not prepared, it will have a slightly unpleasant smell when eaten.

You use salt seeds and rub both the inside and outside of the duck and wash it, then cut a few slices of ginger rub on and then rinse again, ginger effectively eliminates duck odor and helps the duck smell better when boiled.

The duck is delicious when using lemongrass to boil

If you are more careful, you can use white wine or ginger wine, rice vinegar to wash the duck and then rinse with water, surely the duck will no longer smell and remove some of the weight that is often enriched by the breeder. gain weight for ducks.

How to boil the duck deliciously all the smell

This is important to have a delicious boiled duck plate here. After the duck has been cleaned, women prepare one of the following ingredients:

• 1 ginger root washed, crushed and dropped into the pot of broth.

Put a little ginger lemongrass in a pot of duck meat broth will stop stinking

Duck meat is more fragrant when using vinegar or alcohol

When the heat is not too high, turn down the heat after boiling. Boil for about 10 minutes, skew the chopsticks into the duck body. If it is still red, cook for a few more minutes for the duck to ripen. If you do not eat immediately, you can turn off the heat, let the duck braised in the pot, the duck meat will be soft and hot.

If you want to eat cold, when the duck is cooked, you just need to remove the duck and put it in a bowl of cool water, the duck skin will be crispy and chewy like eating at a genuine restaurant.