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Chia sẻ cách làm món yến chưng đường phèn thơm ngon
Có nhiều người hay đặt mua yến chưng sẵn bên ngoài, mặc dù đây cũng là món ăn chế biến từ yến tươi tuy nhiên giá thành sẽ cao hơn tổ yến do tự tay mình chế biến. Nếu bạn chưa biết chế biến món ăn bổ dưỡng này, hãy xem ngay cách làm món yến chưng đường phèn đơn giản mà thơm ngon nhất . Món yến chưng đường phèn là món ăn thơm ngon giàu dinh dưỡng, lại có cách làm đơn giản nên các bạn đừng bỏ lỡ. Nếu đã có sẵn tổ yến và đường phèn, hãy chưng tổ yến theo các bước sau: Bước 1: Ngâm tổ yến với nước khoảng vài chục phút để tổ yến mềm ra. Sau đó cho những sợi yến lên đĩa trắng dùng nhíp nhặt sạch lông yến cùng tạp chất. Rửa sạch lại tổ yến. Bước 2: Cho nước vào nấp sấp bát tổ yến và cho vào nồi chưng cách thủy khoảng 25 - 35 phút tùy vào độ già của tổ yến. Yến già sẽ dai hơn nên cần chưng lâu hơn. Nếu bạn có nồi chưng chuyên dụng thì canggf tốt. Bước 4: Thêm đường phèn Quảng Ngãi vào bát tổ yến, khuấy đều cho đường tan. Chưng thêm 5 phút nữa rồi tắt bếp, nhắc tổ yến xuống. Món tổ yến chưng với đường phèn ăn nóng là ngon nhất. Nếu không ăn hết, bạn có thể cho vào tủ lạnh để bảo quản. Yến chưng với đường phèn có thể bảo quản tối đa 1 tuần trong ngăn mát mà không sợ hỏng. Mùa hè có thể bỏ từ ngăn mát ra sử dụng luôn mà ko cần hâm lại, ăn vừa ngon vừa mát . Tuy nhiên bạn nên chưng vừa đủ dùng là tốt nhất, vì lúc này lượng dinh dưỡng của yến nhiều nhất và có lợi cho sức khỏe . Có thể chưng kèm một số nguyên liệu khác như táo đỏ, long nhãn, đông trùng.... Trên đây là những thông tin về món yến chưng đường phèn, bạn có thể dùng yến tinh chế để tiết kiệm thời gian. Yến chưng là món ăn giàu dinh dưỡng được rất nhiều người ưa chuộng hiện nay. Các bạn hãy tham khảo các bước chưng yến với đường phèn ở trên để chuẩn bị cho gia đình mình một bát tổ yến thật thơm ngon nhé. Chúc bạn sức khỏe! nguồn: https://thewingsviet.com/
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Caramelized Shallot Pasta This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes. •YIELD4 servings •TIME40 minutes This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes. INGREDIENTS •¼ cup olive oil •6 large shallots, very thinly sliced •5 garlic cloves, 4 thinly sliced, 1 finely chopped • Kosher salt and freshly ground black pepper •1 teaspoon red-pepper flakes, plus more to taste •1 (2-ounce) can anchovy fillets (about 12), drained •1 (4.5-ounce) tube or (6-ounce) can of tomato paste (about 1/2 to 3/4 cup) •10 ounces pasta •1 cup parsley, leaves and tender stems, finely chopped • Flaky sea salt Add to Your Grocery List Ingredient Substitution Guide PREPARATION 1.Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes. 2.Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes. 3.Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.) 4.To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes. 5.In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like. #kitchen tool#cooking tool#gadgets tool#utensils tool#bigstoneshopcom#home keeping
7 tips to make six pack abs
Byhttps://www.sachinsharma.gq/2022/01/7-tips-to-make-six-pack-abs.html 7 tips to make six pack abs  So the first step for a six-pack is to look at what you eat, and stick to lean meat, vegetables, and cut out all the sweets and carbs. The second step is to commit to a strong strength training program - not a contract you make twice a week now, but three to four times a week, with determination and focus - to see your abs change. The good news: Most movements do not require additional equipment or equipment, so you can do it at home. The final ingredient for building your six-pack is a solid daily dose of cardio. Improving your overall fitness will help train your body to use energy efficiently, and teach it to start burning calories the minute you start moving. And that is the key because you can have the strongest bellies in the world, but if they are covered with a layer of fat, you will never see them. 1. Examine your diet Getting a six!-pack requires lowering ,your  To burn fat, you need a calorie deficit, which means you eat fewer calories than you burn. The_ saying 'abs /made in the kitchen_ is very accurate to most people, Note: The way human bodies distribute fat varies, therefore, no single body fat secures the abs. However, the percentage of body fat between 14% and 24% for women and 6% and 13% for men should indicate a specific definition of ab. Although you need a calorie deficit, it is important to maintain a healthy diet. According to Yasi Ansari, RDN, a certified sports nutritionist and national media spokesperson for the Academy of Nutrition and Dietetics, here are some healthy eating tips while working to get six packets: Focus on lean proteins, such as pork, lamb, chicken, fish, milk, nuts, seeds, and vegetables. "This will improve your appetite and help your body repair and rebuild muscle after your workout," said Angel Planells, RDN, spokeswoman for the national news agency of the Academy of Nutrition and Dietetics. !=Choose~ whole grains ~over the refined carbs* which~ containa less fiber;-vitamins, and` minerals. Load fruits and vegetables, which are rich in fiber and nutrients. Manage healthy snacks to avoid the temptation of easy access to junk food. Eat light foods that include many food groups. For example, instead of just eating an apple, you can pair it with peanut butter to satisfy your appetite, says Planells. Look at portions to size, to avoid overeating. Stay hydrated. Drink about three to four liters a day, says Ansari. Time helps. Ansari recommends: https://www.sachinsharma.gq/2022/01/7-tips-to-make-six-pack-abs.html