Cards you may also be interested in
Refrescante Gazpacho de Sandia
Ingredientes para hacer Gazpacho de Sandía (4 vasos): 600 gramos de tomate en rama 500 gramos de sandía (con la piel ya quitada) 35 gramos de cebolla 40 gramos de pimiento verde 1 diente de ajo pequeño 1 cucharada de Aceite de Oliva Entre 1 y 3 cucharadas de vinagre de vino blanco (al gusto) 2/3 de una cuchara pequeña con sal Receta para hacer Gazpacho de Sandía (cuatro vasos): Lava bien los tomates y el pimiento. Pela la cebolla y corta un trozo de unos 35 gramos. Corta un trozo de pimiento de unos 40 gramos. No hace falta cortar fino ni la cebolla ni el pimiento, dale varios cortes y listo. Pela el ajo, córtalo a lo largo y quítale el germen que trae en el centro. Así conseguirás que el ajo amargue menos. Ahora corta los tomates en trozos pequeños (así funcionará mejor la batidora) y échalos dentro del vaso de la batidora. Añade por encima del tomate el ajo, la cebolla y el pimiento que teníamos preparado. Bate hasta que quede todo bien fino. Si quieres éste es el mejor momento para colar (filtrar) el gazpacho con un colador de malla fina, pero yo no lo hago a menos que la piel del tomate sea muy gorda o esté muy seca. Ahora preparamos la sandía que ya la tendremos sin piel. Le quitamos todas las pepitas que podamos y la cortamos en varios trozos. Echa la sandía a la batidora y añade la sal, el aceite y el vinagre. Bate durante unos minutos hasta que esté todo bien fino. Ahora prueba el gazpacho de sandía y si hace falta añade una pizca más de sal o de vinagre, a tu gusto!! Por último mete en la nevera y déjalo allí durante al menos un par de horas para que se ponga bien fresquito. Si quieres puedes decorar el vaso en el que sirvas el gazpacho con unas bolitas de sandía (como en la fotografía) y antes de servirlo siempre hay que mezclarlo un poquito con un cuchara grande o si puede ser con la batidora mejor. Fuera de la cocina y a comer!! A comer: A la hora de comprar la sandía tienes que tener en cuenta que para conseguir medio kilo de sandía sin piel tienes que partir de unos 900 gramos de sandía ;) Como te he comentado en el punto 3º el mejor momento para colar (filtrar) el gazpacho es después de batir las primeras verduras y no os recomiendo hacerlo al final del todo cuando ya se ha incorporado la sandía al gazpacho. Si lo haces al final perderás la fibra de la sandía y el gazpacho quedará muy tonto y sin textura. No os recomiendo guardar el gazpacho de sandía en un recipiente metálico ya que altera el sabor. Lo mejor es dejar el gazpacho en el vaso de la batidora y así cuando lo saques del frigorífico podrás darle un golpe de batidora para que se mezcle todo bien. Por cierto, no os preocupéis si cuando lo sacáis del frigorífico está separado en dos fases (con mucha agua abajo y el resto arriba), lo mezcláis un poco y listo para tomar.
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!
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. 
Is ghee healthy? A common dilemma of ghee users
The common notion goes like fat-based foods cause obesity and are not good for the heart. But the statement is partially true. According to modern studies, healthy fats are essential to sustain a healthy body and mind. Ghee is one such healthy fat that can keep you disease-free and healthy when you have it in moderation. Now the question arises, is ghee healthy? The answer is yes. Ghee is entirely butterfat with no milk solids or impurities. It's the upgraded version of butter, appropriate for use as a butter replacement. Here are the reasons why we call ghee a superfood - 1. Digestion-friendliness: Ghee contains short-chain fatty acids, digested quickly by our body. It can heal inflammation in the gut lining and cure gastrointestinal problems. 2. Ghee for weight loss: When you consume ghee, it works as a filler food since it is rich in calories. This superfood contains essential amino acids, which contribute to shrinking fat cells. 3. Improved memory functions: Pure cow ghee is a healthy dairy that works as a brain nourishing agent. Rich in omega-3 and omega-6 fatty acids, ghee can improve memory functions. 4. Ghee for the immune system: The clarified version of butter prevents the formation of free radicals in the body. The fat-soluble vitamins, essential healthy fats, and antioxidants boost our immunity power. One tbsp of pure ghee contains 120 calories, 99.9% of fat, and 1% moisture. Don't overconsume ghee, or else it can lead to weight gain. This was all about why is ghee healthy. Are you looking for the best ghee brand in the market? You can try grass-fed ghee products produced by Milkio Foods, a leading ghee manufacturer and exporter in New Zealand. If You Wish to partner with us to Import/Buy/Distribute/Trade Our Milkio Ghee products, or for developing Private label ghee products, or contract ghee manufacturing support, Please Feel Free To Contact Us Via Our Email, We Will Be In Touch With You Within the next 48 Hrs.
Baked Chicken Parmesan Meatballs in Tomato Cream Sauce
Meatballs in tomato sauce are the best comfort when you're fighting an unrelenting cold. This can be eaten alone with bread or they would be great over pasta, quinoa, on a sandwich or maybe even cut up and added to a pizza. Enjoy! Yield: 6-8 servings For the sauce: 1 (28 oz.) can whole tomatoes, liquid reserved 1 tbsp. butter ¼ cup finely chopped onion 1½ tbsp. tomato paste 2 cloves garlic, minced ½ tsp. red pepper flakes Salt and pepper, to taste 1/3 cup heavy cream or half-and-half For the meatballs: ½ cup dried panko 1/3 cup grated onion 1 tsp. dried parsley 1 tsp. dried basil ½ cup freshly grated Parmesan cheese 3/4 tsp. kosher salt ¼ tsp. ground black pepper 3 cloves garlic, minced 1 large egg, lightly beaten 1½ lbs. ground chicken 2 tbsp. olive oil To finish: 4 oz. shredded mozzarella 2 tbsp. freshly grated Parmesan 2-3 tbsp. minced fresh basil (optional) INSTRUCTIONS: To make the sauce, add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside. To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter. Preheat the oven to 400˚ F. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. Once all of the meatballs are browned, place them in the pan with the tomato sauce. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm.