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Cách Làm Khoai Lang Sấy Mật Ong Tuyệt Ngon Tại Nhà
Một ngày bạn ở nhà rảnh rỗi muốn ăn một thứ gì đó? Thì hãy thử ngay cách làm khoai lang sấy mật ong tuyệt ngon tại nhà này cùng Meme Food nhé! Một món ngon không khác gì snack hảo hạng. Nguyên liệu cần để làm khoai lang sấy mật ong: Khoai lang (600g) Mật ong (5 muỗng canh) Dầu ăn (450ml) Mè (2 muỗng canh) Muối (1 thìa cà phê) Cách chọn nguyên liệu chế biến tươi ngon: Chọn mua khoai lang ngon Để có những củ khoai ngon ít xơ, nhiều bột và cho những lát khoai rất ngon thì chọn những củ khoai có hình dáng thon dài hoặc bình tròn, có thể ấn vào được không cứng lắm và củ không có eo. Chúng ta nên chọn những củ khoai có bề mặt lành lặn, sứt, nứt cầm cảm thấy chắc tay không bị nát hay dập… Không chọn những củ có rỗ hay có màu đen, những củ khoai đó đã bị hỏng, tránh lấy những củ quá nhỏ, bị hõm vì chứa nhiều chất xơ khi thái lát để chế biến khoai lang sấy sẽ không được giòn ngon. Đó là những bước đầu trong cách làm Cách Làm Khoai Lang Sấy Mật Ong Tuyệt Ngon Tại Nhà. Tiếp theo là cách mua mật ong ngon, chất lượng Về màu sắc thì nên mua những loại mật ong có màu cam sáng hay màu vàng sáng và là mật ong nguyên chất. Không được chọn những loại mật ong trên bề mặt của nó đã nổi những bọt khí và có mùi cay nồng có vị đắng hay chua vì đây là những loại mật ong đã lên men hoặc những loại mật ong đã chuyển sang có màu đen. Đó là dấu hiệu của mật ong bị hỏng không tốt cho sức khỏe và chết biến sẽ không được ngon. Một điều đáng chú ý nữa là hiện nay bên ngoài thị trường có rất nhiều mật ong pha chế bằng các loại hóa chất độc hại, mật ong giả… Vì vậy bạn hãy lựa chọn những cơ sở kinh doanh uy tín tại siêu thị hay những nơi chuyên cung cấp mật ong uy tín để mua nhé. Đó là bước tiếp theo trong cách làm Cách Làm Khoai Lang Sấy Mật Ong Tuyệt Ngon Tại Nhà. Sau khi chọn xong nguyên liệu sẽ là bước chế biến cách làm khoai lang sấy mật ong. Sơ chế khoai lang Sau khi mua khoai lang về thì gọt bỏ vỏ và trong lúc gọt hãy ngâ, trong nước có pha muối loãng để cho khoai không bị đen. Tiếp theo rửa sạch lại với nước và dùng khăn giấy lau thật khô để ráo nước để khi chiên khoai không bị bắn dầu ra ngoài. Cuối cùng dùng dao cắt thành những lát mỏng vừa miếng ăn. Chiên khoai Bắc chảo lên bếp (chọn những loại chảo có đáy sâu cho tiện lợi dễ chiên giòn với lượng nhiều), đổ khoảng 450-500mk dầu ăn cho đến khi dầu nóng rồi cho khoai lang đã cắt sẵn vào. Lưu ý cho một lựa vừa phải chia ra làm nhiều đợt để khoai được giòn, ngon nhất có thể. Khi khoan chín, giòn và hơi cứng thì vớt ra để cho ráo dầu, thời gian này mất khoảng 5 phút. Rang mè Cho chảo lên bếp, đợi đến khi chải nóng thì cho mè đã chuẩn bị vào. Rang cùng lửa nhỏ trong khoảng 5 phút, lưu ý đảo đều tay cho đến khi mè chuyển sang màu cánh gián thì tắt bếp. Công đoạn cuối cùng Cho chảo lên bếp cùng với 4 muỗng canh nước và 4 muỗng canh mật ong có thể là 5 là 6 tùy độ bạn muốn ngọt nhiều hay ít. Nhưng khuyên bạn để cho ngọt vừa phải tốt cho sức khỏe thì nên cho 4 thìa là được. Sau đó cho hỗn hợp đó nấu với lửa vừa phải khoảng 100 độ C trong vòng 3 phút để cho hỗn hợp dạng sệt lại là được. Tiếp theo đó là cho phần khoai lang chiên sau khi đã để ráo dầu vào và dùng đũa đảo cho phần hỗn hợp mật ong và nước bám hết vào các lát khoai lang. Cuối cùng là cho mè từ từ vào khoai lang để mè được dính đều vào các miếng khoai Thành phẩm khi hoàn thành Vậy là cuối cùng sau những công đoạn trên thì món cách làm khoai lang sấy mật ong đã xong bạn có thể cho ra đĩa để cho nguội bớt và thưởng thức thành quả của mình thôi. cách làm khoai lang sấy mật ong khi xong ăn giòn có vị bùi của khoai cùng với vị thanh ngọt của mật ong cộng với vị thơm của mè rang hòa quện tạo nên hương vị vô cùng hấp dẫn, rất kích thích vị giác và có thể ăn không chán. Một món ngon như các loại snack hảo hạng có thể cùng nhau ăn tán chuyện khi rảnh, xem phim… cùng nhau thưởng thức cách làm khoai lang sấy mật ong ngon thì còn gì bằng. Cùng nhau thực hiện cách làm khoai lang sấy mật ong ngon tuyệt tại nhà để mọi người cùng được thưởng thức nhé. Khi ăn không hết chúng ta có thể bảo quản món ăn như sau: Đây là một số cách Meme Food mách bạn: Khi không ăn hết phần thừa chúng ta có thể cho vào hũ đậy kín lại và để trong tủ lạnh để có thể giữ được độ giòn ngon của khoai lang sấy mật ong Hoặc khi chiên xong giữ lại phần ăn còn phần thừa để nguội rồi cho vào túi zip hay hộp kín để nơi thoáng mát tránh ánh nắng trực tiếp của mặt trời Với những cách bảo quản trên chỉ có thể bảo quản được món ăn khoảng 1-2 ngày. Khuyên bạn nên chế biến vừa ăn để cho sản phẩm giữ được độ ngon nhất. Đó là Cách Làm Khoai Lang Sấy Mật Ong Tuyệt Ngon Tại Nhà. Cùng tham khảo một số cách làm món ăn ngon khác tại blog của Meme-Food . Hoặc cùng xem nhiều chương trình cùng phần quà hấp dẫn tại fanpage của Meme-Food. Cùng tham khảo một số bài viết ăn hoa quả sấy có mập không? Để biết cách ăn cho bản thân và mọi người một cách tốt nhất.
Thanh Hoa shrimp cakes - Street specialties in Thanh Hoa Vietnam
Thanh Hoa shrimp paste is a specialty that anyone who comes to this land must try at least once. If you haven't had a chance to taste this dish yet, save the recipe below so you can enjoy it at home! Thanh Hoa shrimp paste - Thanh Hoa specialties are hard to resist (Photo: Collectibles) Not only sour spring rolls, Thanh Hoa shrimp paste is also an attractive and famous dish of Thanh country thanks to the characteristic flavor of fresh shrimp from Sam Son sea. If you have not had the opportunity to enjoy this dish, you can refer to the following ways to prepare it at home. Advantage: bảng giá ống ruột gà lõi thép 1. Typical flavor of Thanh Hoa shrimp paste  If Hanoi has West Lake shrimp cakes, Saigon has shrimp rice paper rolls, etc., Thanh Hoa's specialty with shrimp paste is a delicious dish that everyone who comes here must try at least once. Thanh Hoa shrimp paste is made from the main raw material of fresh shrimp from Sam Son sea, which is rich in nutrients and minerals. Shrimp after catching will be cleaned, pounded by hand instead of being put in a blender, so the shrimp will still retain the sweetness and lightness of shrimp meat when eaten. Thanh Hoa shrimp rolls are best eaten at the beginning of autumn - early winter, when the whole family gathers around the charcoal stove, grilled each piece of fragrant shrimp paste and enjoy together, creating a beauty in the heart. Thanh Hoa cuisine. 2. How to make Thanh Hoa shrimp paste standard and attractive In fact, how to make delicious Thanh Hoa shrimp paste is not difficult, if you have not had the opportunity to directly enjoy this dish, you can refer to the method below to prepare it at home! 2.1. Ingredient: Black tiger shrimp: 500g; Pork: 300g (You should choose a piece of meat with both lean and fat to create moisture and soften the patty); Pho cake: 200g (You should choose thick and chewy cakes so that when baking the rolls do not break); Gac intestine: 1 bowl; Papaya: 100 - 200g to be used as a pickle with dipping sauce; Carrot: 1 small tuber; Onions, garlic, chili: 1 bulb each or depending on your taste you want to give more or less; Raw vegetables: lettuce, coriander, basil,... to serve as a side dish; Condiments: fish sauce, sugar, salt, soup powder, cooking oil, pepper, main noodles (if any). 2.2. Steps to process Thanh Hoa shrimp paste Step 1: Prepare shrimp Before proceeding to make Thanh Hoa shrimp paste, you need to preliminarily process the shrimp to completely eliminate the fishy smell. Shrimp after washing, soaking in salt water for 3-5 minutes, remove the head, peel the shell, remove the black thread on the back and wash the dirty part of the shrimp head. Finally, blanch in boiling water and remove to cool.  Step 2: Processing pork belly Bacon is only washed, cut into small pieces, put in the pan, slightly browned. Then pour the meat into the prepared shrimp, season with ½ teaspoon of pepper, ½ teaspoon of salt, 1 teaspoon of fish sauce and leave for 5-7 minutes to infuse the spices.  Step 3: Make Thanh Hoa shrimp paste The standard recipe for Thanh Hoa shrimp paste is to pound the meat and shrimp in a stone mortar until they blend together into a beautiful pink color. Although it takes a bit of time, pounding the rolls by hand will help retain the sweetness of the meat and shrimp and when you eat, you will still feel the full flavor than putting it in the blender. If you don't have time, you can still put the meat and shrimp in the blender, but don't grind too much or the meat will be crushed.(Photo: Collected) Step 4: Prepare fresh gac fruit Soak fresh gac with white glutinous rice wine for 3-5 minutes to slightly peel off the outer membrane, then remove the seeds, keeping the flesh. Mix half a teaspoon of sugar, add water to the gac, then grind or pound it and then mix the gac with the shrimp meat above to create a beautiful red color.  Step 5: Stir fried shrimp paste The next step in how to make Thanh Hoa shrimp cakes is to stir-fry the shrimp paste. You peel the onion, garlic, chili, mince it and put it on the pan to fry it, then pour the mixed shrimp meat and gac into the island.  At this point, you add 1 teaspoon of fish sauce, 1 teaspoon of seasoning, 1 teaspoon of pepper and stir until the meat is cooked, infuse the spices and then let it out.  Step 6: Roll cha This is the final step in making Thanh Hoa shrimp paste. You cut pho into small rectangular pieces about the palm of your hand, add the cooked fried filling and roll it into small spring rolls.  When rolling, you should try to make sure your hands are tight so that when baking the filling does not come out.(Photo: Collected) You can grill each one directly or clip it to a bamboo stick to bake several at a time. When you see that the outer shell is golden, crispy, slightly burnt with a fragrant aroma, then the shrimp paste is cooked and can be enjoyed immediately.  Step 7: How to make the right shrimp paste dipping sauce Thanh Hoa shrimp cakes are delicious thanks to the sweet and sour sauce served, this can be considered the "soul" of the dish. To make the right dipping sauce, you just need to mix 3 tablespoons of fish sauce with 2 tablespoons of sugar, 2 tablespoons of MSG, 1 tablespoon of pepper, 1 tablespoon of vinegar, 1 pinch of chili and minced garlic, add the squeezed papaya. Add salt then stir well. Thanh Hoa shrimp paste is delicious and crispy, combined with sweet and sour dipping sauce and raw vegetables, you will never get bored.(Photo: Channel 14) 2.3. How to enjoy Thanh's shrimp paste The best way to enjoy Thanh Hoa shrimp paste is when it has just been grilled, still hot and the outer shell is still golden and crispy. You can eat it to feel the full taste of the meat, the sweetness of the shrimp or the most popular way to eat it is to roll it with raw vegetables, rice paper, dipped in sweet and sour fish sauce. Another way of eating you can also try is to eat it with vermicelli to make Thanh Hoa shrimp vermicelli that is both delicious and strange.(Photo: Lao Dong Newspaper)  Shrimp fried rice is a delicious Thanh Hoa dish that you can enjoy at any time, but the best is when the weather is a bit chilly, sitting around the charcoal grill will double the deliciousness. 
Lose Weight Fast and Easy With Java Burn!
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How Can You Tell If a Wig Is Most Suitable For You?
Nowadays, people are no longer limited to the idea of "wigs are only sold to people with thinning hair". With the improvement of aesthetics, the value and charm of wigs are gradually being discovered. Here are five things you need to know before buying a 40 inch wig: 1. Hair color When choosing an HD lace wigs color, you first need to know what you are buying a wig for. For daily use, such as school and girls, office workers, the natural black wig is the best choice, if you prefer a colorful curly lace front wig, you can consider a dark wig, such as #1,#4,#6,#8,#99J... If you're a freelancer, like a Youtuber, beauty blogger, and not tied to a boss, you have more options than natural black, #613, #27, #Ginger, Highlight, colorful wigs... Just follow your heart! 2. Hairstyle Different hairstyles can give you different shapes. When choosing hair length and waves, it is more important to choose according to your preferences. First, length: If you like long hair, something between 26 and 32 inches is better; If you prefer shorter hair, consider a shorter 16- to 24-inch wig. If you want a shorter look, just try a short Bob wig, starting at 8-14 inches. Second, for hair waves: If you are busy with work or study (or a lazy girl like me) and don't want to spend more time on hair care, I suggest you order straight hair, Body Wave; Instead, try other textures, and loose deep waves are highly recommended! Then deep waves, curls, water waves... One thing you need to know when choosing hair length and wave is that the longer the inch, the more time it takes! The smaller the curl, the more need to care! 3. Lace Lace is the most important, choose your lace carefully, you need to know the following 2 tips: The first is the lace size you want, which directly determines the parting and style you can make. The most common lace sizes are full lace wigs, 13x6 and 13x4 lace front wigs, 6x6,5x5,4x4 lace closure wigs, more lace, more split space, and styles you can do! And the price is considerable, the lace size is land-arger, more expensive. Second is the type of lace, the best lace on the market is Swiss lace, all West Kiss hair uses good quality Swiss lace! Lace colors include light brown, medium brown, plain lace, transparent lace, and HD lace. Of course, the best for invisibility is HD lace because it is suitable for all skin tones!! Some of the new wig beginners may not be familiar with lace, if someone wants a wig without lace, there are also options for you: U/V section wig, headband wig, mechanical wig...... These wigs are lace-free, glue-free, beginner-friendly, and affordable!! 4. Density The most normal densities on the market are 180%, 200%, and 250%. For hair length, 180% or 200% density is recommended for 16-24 inches and 200% or 250 for 26-32 inches, while keeping it natural. The rule is that the longer the inches, the higher the density you need! 5. About the size The default wig size is medium and fits more than 95 percent of women. Because the wig comes with an adjustable elastic band inside, you can adjust it to your own size. But if you have any questions about the size, you can first have your head size measured and check the measurement value on the website, or ask our pre-sales colleagues to recommend a suitable size for you. Only the right wig in all aspects will make your image comprehensively improve. Life requires the courage to try, take the first step, make choices, and then gradually know where the better self is and what it will look like.
Enjoy the standard crab cake soup in Phu Quoc - Vietnam
Referring to delicious dishes made from crabs, do not ignore the famous crab soup cake. This is a nutritious dish with a delicious, cool taste of the sea that is loved by many people. Check out 4 ways to cook banh cuon with crab in each region below. ong ruot ga loi thep Cake soup cooked with crabs is a delicious and nutritious dish that is loved by diners from all over the world (Photo: @lititagram) Crab soup cake is a dish with a rustic, sweet flavor that is loved by many people. If you are also a loyal follower of this delicious dish, please immediately refer to the 4 regional cooking methods below to treat the whole family to a bowl of delicious cake soup! Depending on the region, the crab soup will have its own color depending on the taste of the local people. For people in the South, banh chung is usually delicious, sweet, and has a mild fragrance. In contrast, people in the North and Central region have a preference for bold foods, so Banh Canh is also somewhat rich, with a characteristic flavor of the sunny and windy land. 1. How to cook Southern style crab cake soup Southern people are always gentle and flutter with their fragile and sweet beauty. Saigon crab soup cake or Vung Tau crab soup cake all have an irresistible sweet and fragrant flavor. 1.1. Preparation ingredients To make delicious Southern-style crab cake soup , you need to fully prepare the following essential ingredients: Live crabs: 3 Tapioca flour: 1.5 bowls Rice flour: Half a bowl Red cashew: 2-3 nuts Ingredients for making broth: laksa leaves, green onions, coriander, lemon leaves, purple onions Seasoning: salt, pepper, seasoning, main noodles,... Crab - An important and indispensable ingredient of Southern crab soup (Photo: collectibles) 1.2. Steps to take  How to make the best Southern-style crab soup with specific steps: Step 1: Prepare ingredients To cook the best crab cake soup, you need to choose the right type of crab, still fresh, especially the bigger one. Then wash and cut off the legs and apricots. Crab eggs also need to be cleaned to make a separate bowl. Put the prepared crab meat in a bowl, add salt, pepper and seasoning just enough and mix well. You should leave the bowl for 30 minutes for the crabs to absorb the spices. Lettuce, scallions, and coriander are picked to remove dead leaves and insects. Then cut into small pieces. Peel the purple onion, chop finely. Preliminary processing of crabs is an important step in how to cook Southern crab soup (Photo: collectibles) Step 2: Make the noodle soup Mix rice flour and tapioca flour together, place in a bowl, add boiling water slowly, mix until smooth. Roll the dough out thinly and then use a knife to cut it into bite-sized pieces. To make soft and chewy banh chung, it is necessary to pay attention to the kneading step (Photo: collectibles) Step 3: Complete the Southern crab soup cake Prepared cashews are stirred in a hot oil pan until the water turns reddish brown, then remove the seeds. Sauté onion, add crab eggs and gently stir. Then pour in all the crab meat and stir-fry until cooked. When the crabs are fragrant, you add filtered water, just enough cashew water to the above mixture, seasoning to taste. Put the noodles in the bowl and then scoop the crab meat on top. Slowly add the broth until the ingredients are submerged. Finally add scallions, laksa leaves, coriander and enjoy the famous crab soup with hot Southern flavor.
How to optimize your Online Grocery Store for more sales?
If you're running an Online Grocery Store and want to increase customers, sales and profits, then you're at the right place. In this article, we've covered some unique ways to optimize your online grocery store and attract more customers, sales, and profits. Let's get started! 6 Useful Ways to Optimize your Online Grocery Store 1. Using Pop-up Notifications If you're running an Online Grocery Store and want to increase customers, sales and profits, then you're at the right place. In this article, we've covered some unique ways to optimize your online grocery store and attract more customers, sales, and profits. Let's get started! 6 Useful Ways to Optimize your Online Grocery Store 1. Using Pop-up Notifications Pop-up notifications are one of the most powerful marketing strategies that many grocery stores use to promote their latest deals and attract customers. These notifications are so eye-catching that they influence customers and encourage them to make buying decisions. 2. Live Chat Live Chat allows customers to engage consistently and resolve any queries. Customers can go to your online grocery store and ask questions; an automated bot will respond and resolve customer queries. 3. Social Media Marketing Try to promote your online grocery store on social media platforms, including Instagram, Facebook, Twitter, YouTube, etc., where your potential customers spend most of their time. It helps to increase brand awareness, attract customers and increase sales. 4. Offer Buy Online or Pick up in-store You can offer two ways for customers, i.e., buy online or pick up in-store, and customers will choose an option as per their suitability. It helps both types of customers to attract and get sales and conversions. 5. Pre-book Option Pre-booking allows customers to save their precious time and let them pre-book their groceries and get them delivered at selected dates & times at their doorstep. 6. User-friendly Interface Make sure to provide customers with a very friendly experience so that customers can go to your online grocery store, pick up required groceries, and get them delivered to their doorstep within 30-mins. Try to make a 3-step process for customers to buy groceries from your online store. These are the six most useful ways to optimize your grocery store and increase sales and conversions. So if you're planning to take your grocery business online, visit Esplanda, an all-in-one solution for grocery store owners to build their fully-featured website and application with in-built smart marketing tools. So you easily handle the entire grocery business online in one place. Contact Us today and get your fully-featured grocery store solution and application for Free.
Bánh giầy - One of the easiest and most popular cakes in Vietnam
Bánh giày (it can also be written as written as banh day or banh chung) is a Vietnamese traditional cake. Cake is a white, flat, and round glutinous rice cake. They are wrapped in cut pieces of banana leaves. They are usually served with a type of Vietnamese sausage. Cake can be fried to a thin crispy golden crust or be eaten with pork rolls. Another variation is called banh giay bean, where ground boiled mung bean (mung bean) - salted or sweetened - is stuffed inside. It is very similar to other Asian glutinous rice cakes like Japanese mochi, Korean tteok or Chinese lo mai chi. Do you want to hear the legend of the "Bánh giầy"? Emperor Hùng Vương had many sons. Some pursued literary careers. Others excelled in martial arts. The youngest prince named Lang Liêu, however, loved neither. Instead, he and his wife and their children chose the countryside where they farmed the land. One day, toward the end of the year, the emperor met with all his sons. He told them whoever brought him the most special and unusual food would be made the new emperor. Almost immediately, the princes left for their homes and started looking for the most delicious food to offer the emperor. Some went hunting in the forests and brought home birds and animals which they prepared into the most palatable dishes. Some others sailed out to the open sea, trying to catch fish, lobsters and other much loved sea food. Neither the rough sea nor the violent weather could stop them from looking for the best gifts to please the emperor. In his search, Lang Liêu went back to the countryside. He saw that the rice in his paddy fields was ripe and ready to be harvested, Walking by a glutinous rice field, he picked some golden grains on a long stalk. He brought them close to his nose and he could smell a delicate aroma. bồn tắm đứng His entires family then set out to harvest the rice, Lang Liêu himself ground the glutinous rice grains into fine flour. His wife mixed it with water into a soft paste. His children helped by building a fire and wrapping the cakes with leaves. In no time, they finished, and in front of them lay two kinds of cakes: one was round and the other was square in shape. The round cake was made with glutinous rice dough and was called bánh dầy by Lang Liêu. He named the square shaped cake bánh chưng which he made with rice, green beans wrapped in leaves. Everybody was extremely happy with the new kind of cakes. On the first day of Spring, the princes took the gifts of their labor and love to the emperor. One carried a delicious dish of steamed fish and mushrooms. Another brought with him a roasted peacock and some lobsters. All the food was beautifully cooked. When it was Lang Liêu's turn to present his gifts, he carried the bánh chưng and his wife carried the bánh dầy to the emperor. Seeing Lang Liêu's simple offerings, other princes sneered at them. But after tasting all the food brought to court by his sons, the emperor decided that the first prize should be awarded to Lang Liêu. The emperor then said that his youngest son's gifts were not only the purest, but also the most meaningful because Lang Liêu had used nothing except rice which was the basic foodstuff of the people to make them. The emperor gave up the throne and make Lang Liêu the new emperor. All the other princes bowed to show respect and congratulated the new emperor.
PANEER TIKKA RECIPE
Tikka basically means anything that is marinated and then baked, grilled or fried, and paneer tikka is a popular vegetarian tikka dish. This tasty homemade version is similar to the dish served in restaurants, but I would say it actually tastes better! The Indian spice powders, mixed with the yoghurt (curd), make a flavorful marinade that is soaked up by the porous paneer cubes. Grilling the skewers then produces a nice, slight crispiness on the paneer. For newbies to Indian food, tandoori style cooking is when marinated ingredients or Indian flatbreads, in this case, paneer cubes, have been threaded on a skewer and grilled in a tandoor, which is a cylindrical clay oven. This produces a subtle charcoal flavour and is a popular way of cooking in Indian restaurants. In this homemade version, we grill the paneer skewers in the oven, although you can even bake them. Most of the time, for tikka recipes, the yogurt-based marinade is made, which is unique to the tandoori style of grilling. This restaurant-style paneer tikka can be easily made at home. In this delicious recipe, paneer cubes are marinated in a spiced yoghurt-based marinade, arranged on skewers, and grilled or baked in the oven. This spicy snack is a dry dish, meaning it is not in a gravy sauce, but the paneer cubes themselves are juicy and succulent. Bell peppers (capsicum) and onions have been added to the skewers in this recipe. The veggies add flavour and nutrition, and you can add as many as you like. This vegetarian dish makes great appetisers or sides. INGREDIENTS Cottage Cheese-200g Hung curd: 2 tablespoons Ginger-garlic paste Kashmiri Mirch powder or paprika. Turmeric powder 1 teaspoon dry mango powder (amchur) Black salt salt 1 teaspoon chaat masala Dried Kasturi leaves Garam masala powder Lemon juice: half a lemon Green capsicum: 1 Onion- 1 Tomato: 1 Melted butter Coriander leaves, chopped 1 teaspoon of cumin powder 1 teaspoon dry mango powder (amchur) PREPARATION This spicy snack is a dry dish, meaning it is not in a gravy sauce, but the paneer cubes themselves are juicy and succulent. Bell peppers (capsicum) and onions have been added to the skewers in this recipe. The veggies add flavour and nutrition and you can add as many as you like. This vegetarian dish makes great appetisers or sides. Crush 1.5 inches ginger and 6 to 7 small to medium sized garlic to a fine paste in a mortar-pestle. You will need 1 tablespoon of crushed ginger-garlic or 1 tablespoon of ready ginger-garlic paste. Slice 200 to 250 grams block or paneer into cubes or squares and keep aside. Best is to use The bestmade paneer. Put 200 grams of hung curd (greek yogurt) in a bowl. With a whisk, beat the curd lightly till smooth. Now add 1 tablespoon of ginger garlic paste or 1 tablespoon of crushed ginger garlic to the curd. Also, add all the dry spice powders. Below you see the following Indian spice powders in clockwise order: 2 teaspoons kashmiri red chilli powder ½ teaspoon turmeric powder Kasturi methi ½ teaspoon garam masala powder 1 teaspoon cumin powder 1 teaspoon dry mango powder (amchur) 1 teaspoon chaat masala ½ teaspoon black pepper powder (optional) Kashmiri red chilli powder gives a nice red colour to the food but is not spicy and hot. Instead of Kashmiri red chilli powder, you can add 2 teaspoons of sweet paprika or ½ to 1 teaspoon of cayenne pepper. Add ½ teaspoon black salt and regular salt as per taste. If you do not have black salt, then skip it. Add ½ tablespoon (1.5 teaspoons) of lemon juice. Next add 1 tablespoon of mustard oil. If you do not have mustard oil, then use a neutral-tasting oil. Mix very well. Check the taste and add more seasonings if required. Add the onions, capsicum and paneer to the marinade. Slowly and gently mix them with the marinade. Cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more. This is how they look after 2 hours. Assemble and Grill Paneer Tikka Begin to thread the veggies and paneer alternately on bamboo skewers. Before you begin to thread preheat the oven to 230 or 240 degrees Celsius or 464 degrees Fahrenheit for 15 to 20 minutes. Use only the top heating element while preheating as well as grilling. Soak or rinse the bamboo skewers before threading. Place them on a tray lined with aluminum foil or parchment paper. Brush with some oil all over. Place the tray on the top rack and grill in the preheated oven for 7 to 10 minutes first at 230 to 240 degrees Celsius or 464 degrees Fahrenheit. Then remove the tray from the oven and turn the paneer tikka skewers. Again keep back on the top rack in the oven and continue to grill till the edges of the paneer and veggies are golden or slightly charred for about 3 to 5 minutes. Do not grill for a long time as the paneer becomes hard. Keep an eye on the temperature because it varies from oven to oven. You can reduce or increase the time as required. The total grilling time will be 15 to 20 minutes. Remove once done. Serve the paneer tikka sprinkled with some chaat masala and lemon juice. Also serve mint chutney, onion slices and lemon wedges as sides. Serving Suggestions Whether you have made paneer tikka in the oven or on the Tawa, it is always served with this bright Mint Chutney that is made with curd (yogurt). This chutney is the traditional sauce or dip that is served with all tandoori dishes. Onion slices and lemon wedges are also traditionally served with this appetizer dish or starter snack. They even go well as a side dish. You can even eat paneer tikka with roti, naan, or bread or make wraps or rolls with them filled with your favorite toppings and veggies. Expert Tips Barbecue: You can also cook the paneer tikka on the barbecue grill. Grilling in the oven: In the oven grill for 15 to 20 minutes at 230 or 240 degree celsius with only the top heating element on. Basically here we are broiling the dish. Marination Time: It is best to marinate the paneer cubes for 2 hours or more. You can also keep the marinated paneer overnight in the fridge. Since I made the paneer tikka for dinner, I marinated the paneer and veggies for 2 hours in the refrigerator. The longer it marinates, the better flavors get infused into the paneer and veggies. Vegetables: The veggies used can be of your choice. In the step-by-step photos, I have used onions and green bell pepper (capsicum). In the video, I used red, yellow, and green bell pepper with onions. You can use baby corn, mushrooms, cauliflower, tomatoes, broccoli, etc. For cauliflower blanch them before marinating. Adding Oil: While grilling or baking, the paneer cubes and veggies can become dry. Oil is added to the paneer and veggie mixture to prevent this from happening. The paneer cubes and veggies are also brushed with some oil to avoid them from becoming dry. Overcooking: Don’t overcook the paneer as they then become rubbery, dry, and hard. The paneer should be soft, well-cooked, and juicy. Marinade: The leftover marinade can be applied or brushed on the paneer tikka before grilling them. If you are making paneer tikka masala gravy, you can use the extra marinade in the gravy. Vegan Options: Use tofu, seitan, or tempeh in place of paneer. Use a vegan yogurt like almond or cashew yogurt in place of dairy yogurt. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on INSTAGRAM with the hashtag #sweeetchillies Leave a comment below: Your comments make my day. Thank you! If you have a question, please skim the comments section—you might find an immediate answer there. If you made the recipe, please choose a star rating, too. To know more about SWEEET CHILLIES do follow us on Facebook, Instagram and Twitter SWEEET CHILLIES tries to bring recipes to your kitchen step from every nook-corners of the streets. Sweeet chillies recipes let you stand out from the crowd, always and let you not just taste delicious food, but make an experience out of it! Contact us at info@sweeetchillies.com “This content is monitored by Scrrum Labs. For any complaints, please write to us at support@scrrum.com“
Perfect Pan-Seared Steak
The basics to any perfect steak dish is a good quality, high-grade cut of beef. Ingredients: 1 bone-in or boneless rib eye steak or sirloin steak at least 1 ½ pounds, cut to at least 1 ½ inches thick Pinch of salt Freshly ground black pepper 2 teaspoons extra-virgin olive oil 3 tablespoons butter 2 peeled garlic cloves, left whole Few sprigs fresh parsley, including stems Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce Directions: 1. Salt and pepper one side of the steak. 2. Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you don’t get splattered), and then salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes. 3. Right after you flip the steak for the first time, with a spoon or small ladle, keep basting the melted butter over the steak. Baste continually for the full two minutes (tilt pan a little if you have to, to get the butter onto the spoon). 4. After two minutes on each side, keep flipping and basting the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at about the five to six minute mark of total cooking time. Cook a minute or two longer for medium to well. A thicker steak (such as a sirloin) may take longer. 5. Turn off the heat and baste one more time. Leave the steak in the pan loosely covered with foil for 10 minutes and allow to rest before cutting. Baste one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices. 6. Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce .
Are you hungry? Let's eat dry beef salad in Hanoi - Vietnam
What is more suitable for cool Hanoi days like this than a plate of dried beef mannequin filled with meat and dozens of soft flour cakes that melt in your mouth and dip into the bowl of that divine sweet and sour sauce... ống ruột gà lõi thép bọc Inox 304 Hanoi is a land that has never been and will never be short of... places to eat. Because it seems that every step on the street, turn left, turn right a couple of steps, you will find a restaurant right away, just before you have decided what to eat today. Except for 3 main meals with countless popular shops, sidewalks to luxury restaurants, snacks in Hanoi are as "paradise" as Saigon. All dishes, all styles. So "Hungry yet?" Our team with Tuan Hai and our weekly guests just walked around Hanoi to eat and then review for you. 1 dish per week! Snails,  grilled spring rolls , eat dried beef salad this week, right? But what is more suitable for cool Hanoi days like this than a plate of dried beef mannequin filled with meat and dozens of soft flour cakes that melt in your mouth and dip into the bowl of that divine sweet and sour sauce. .. Hanoi is a land that has never been and will never be short of... places to eat. Because it seems that every step on the street, turn left, turn right a couple of steps, you will find a restaurant right away, just before you have decided what to eat today. Except for 3 main meals with countless popular shops, sidewalks to luxury restaurants, snacks in Hanoi are as "paradise" as Saigon. All dishes, all styles. So "Hungry yet?" Our team with Tuan Hai and our weekly guests just walked around Hanoi to eat and then review for you. 1 dish per week! Snails,  grilled spring rolls , eat dried beef salad this week, right? But what is more suitable for cool Hanoi days like this than a plate of dried beef mannequin filled with meat and dozens of soft flour cakes that melt in your mouth and dip into the bowl of that divine sweet and sour sauce. .. When it comes to mannequins, people automatically think of Bo Ho mannequins, even though they are sold everywhere in the market in this Hanoi. Trading with friends, selling with wards is like that, the whole street of Hoan Kiem Lake is several hundred meters long, but almost every house sells mannequins.  Usually, people rarely go to eat dried beef mannequin, just order a plate of mannequin and then return home. Why is it that one of the three famous Hanoi snack combos that only eat mannequins is boring.There's this mannequin, there's this filter cake, and spring rolls too... it sounds like a lot, but you can eat it all! The plate of dried beef salad is a combination of this papaya, herbs, dark brown brown beef spleen, thick beef, thinly sliced beef, beef tendon and most especially, the divine heirloom water is sprinkled. to the back end. Having eaten dried beef mannequin, surely you can't just go home without eating more filter cake, right?This is definitely the most perfect duo ever... The crust is soft, chewy, and the filling is full of meat, shrimp, and wood ear.When eating, dip the cake into the bowl of dipping sauce sprinkled with sesame seeds on top so divine! Spring rolls are also extremely delicious, so it's convenient to eat again.The owner of the restaurant rolled it into neat pieces with rice paper, herbs, and spring rolls. My job is just to score again, then eat again. In the afternoon of Hanoi, let's go to eat Bo Ho dried beef salad combo!