Xuan Hong nen nghe moi nguoi gop y. Noi it lai va di thang vao van de, dung nen noi long vong. Nhieu luc muon xem clip cua chi nhung nghe chi noi nhieu mat thi gio qua.
Should you still consider MSG a dangerous food additive? Yes! That’s because the effects of MSG are cumulative. Just because you don’t react to MSG now, doesn’t mean you won’t later. According to Dr. Russell Blaylock, who wrote a book on the subject called Excitotoxins: The Taste That Kills, sensitivity to MSG builds up in our bodies until we reach what he calls our “threshold of sensitivity.” That’s because MSG overstimulates our nervous system - exciting our nerves and causing an inflammatory response. With time, these repetitive inflammatory responses cause our nerves to start producing more and more nerve cells that are sensitive to this kind of stimulation. The more overly-sensitive nerve cells we have, the stronger our immediate response to MSG will be.(4)
Dear Xuan Hong, I like to cook vegetarian food, but Soup Nam Dong Co has "bot ngot." Bot ngot is translated into English "MSG". MSG stands for Monosodium Glutamate. Also MSG is in "bot nem chay." If you can google how MSG is bad for health, you will see a lot of website from scientists. I had a thesis that I wrote about MSG is not good for health. So, if you recommend vegetarian soup, you should mention people go to Jewel, Trader Joe's or Whole Food to buy organic and kosher vegetarian soup base. At Whole Food, they also sell organic and kosher vegetarian seasoning powder as well.
My Vietnamese isn't the greatest, so this was my best translation: 3-4 potatoes 3 carrots carrots and potatoes fried (to retain their shape and add extra flavour, but this step is optional) Dried mushrooms (with or without stems, but with stems give it a crispiness. Boil in 2-3 batches of water to get rid of the odour and until juices run clearer. Drain and rinse with cold water and squeeze excess water out, until you no longer see dark liquid from the mushrooms.) Leek (used in pure buddhist vegetarian cooking, because they don't use garlic or onion.) 3-4 King oyster mushroom Tofu (white or pre-fried) Green peas Vegetarian broth (storebought 2 cans like the one shown or homemade: for homemade you boil a pot of water with chopped up fruits and veggies such as corn, apples, carrots, daikon- any veggies you desire, simmer on low for about 2 hours.) Tomato Paste (1/2can - 1 can) 2 Tbsp Flour Butter and/or Oil Baguette Chop white part of leek. Cut king mushroom, rotating it like she does in the video. Cut tofu. Season the potatoes and carrots to your taste. Around 1/2 Tbsp sugar. 1/2 Tbsp salt. A bit of mushroom seasoning (maybe 1/4 Tbsp). Mix. Mix your prepped dried mushrooms, oyster mushroom and tofu in bowl. Repeat seasoning of potatoes and carrots. Add bit of of your chopped leeks. Mix. Let them marinate for about 15 minutes. Fry some butter (1tbsp) and oil (about 1 Tsp) with leeks until fragrant. (Omit butter for vegans). Stir in flour, so that it'll later thicken up the ragu. Cook the flour maybe for 1 minute. Add tomatoe paste. Stir evenly. Add mushrooom and tofu mixture. Add more oil if it's sticking or to make your mixture more "shiny." Add carrots and potatoes. Stir evenly. When you see everything is coated, add broth. Bring to boil, then simmer on low (just until your carrots and potatoes are cooked) maybe 20-45 minutes. Add peas and simmer few minutes. Taste and adjust seasoning (add more broth if too salty). Add chopped green parts of leek very last and simmer for a bit longer (maybe 1-5 minutes). Enjoy with baguette. P.S. This is what mushroom seasoning looks like: veganrus.com/home/wp-content/uploads/2012/08/poloku-mushroom-seasoning.jpg. Also Vietnamese broth can be very different from Western style vegetable broths, if you're doing storebought, so adjust your seasonings accordingly. You can watch this video to reference what she means by frying the carrots and potatoes first (although, I think you can skip the salt water part. Just watch how she chops and fries the veggies): th-cam.com/video/e567LE4GPK0/w-d-xo.html Hope this helps. Let me know if you have any questions!
Quá thích các món chay của chị Xuân Hồng. Cảm ơn chị nhiều.Kính chúc chị sức khỏe và luôn được an lành.☺
Xuan Hong nen nghe moi nguoi gop y. Noi it lai va di thang vao van de, dung nen noi long vong. Nhieu luc muon xem clip cua chi nhung nghe chi noi nhieu mat thi gio qua.
Mình cũng nghỉ vậy,nói nhiều quá
cam on xuan hong duyen dang kheo tay ma noi chuyen ngot ngao. chuc that nhieu suc khoe den ca nhop thuc hien
Gương mạt than quen
Cám ơn em ,hôm nay chị học món lagu chay của em ...cách em nấu ngon và chất lượng quá ...
xuan hong day de lam ma ngon nua Xuan hong day them nhieu mon chay nua nhe minh thich an chay lam
Should you still consider MSG a dangerous food additive?
Yes!
That’s because the effects of MSG are cumulative. Just because you don’t react to MSG now, doesn’t mean you won’t later. According to Dr. Russell Blaylock, who wrote a book on the subject called Excitotoxins: The Taste That Kills, sensitivity to MSG builds up in our bodies until we reach what he calls our “threshold of sensitivity.”
That’s because MSG overstimulates our nervous system - exciting our nerves and causing an inflammatory response. With time, these repetitive inflammatory responses cause our nerves to start producing more and more nerve cells that are sensitive to this kind of stimulation. The more overly-sensitive nerve cells we have, the stronger our immediate response to MSG will be.(4)
Dear Xuan Hong, I like to cook vegetarian food, but Soup Nam Dong Co has "bot ngot." Bot ngot is translated into English "MSG". MSG stands for Monosodium Glutamate. Also MSG is in "bot nem chay." If you can google how MSG is bad for health, you will see a lot of website from scientists. I had a thesis that I wrote about MSG is not good for health. So, if you recommend vegetarian soup, you should mention people go to Jewel, Trader Joe's or Whole Food to buy organic and kosher vegetarian soup base. At Whole Food, they also sell organic and kosher vegetarian seasoning powder as well.
Annie Lifson
Bh7
Cô ơi có nên dùng nước broth chay bằng rau cải hay có công ty nào sản xuất nước broth chay uy tín không thịt chưa ?
an chay rat tot chuc xuan hong tre dep mai
Is there any way you guys can translate all the recipes...I don't speak Vietnamese...thank you so much!
Dear Xuan Hong cam on xuan hong
Chú oi ! Post video nua di Chú :( tui con mong ngay nao Cung co video moi coi ! Con cam on
Nhạc ồn quá
So wished you had English subtitles or at least a list of the products and basic steps
My Vietnamese isn't the greatest, so this was my best translation:
3-4 potatoes
3 carrots
carrots and potatoes fried (to retain their shape and add extra flavour, but this step is optional)
Dried mushrooms (with or without stems, but with stems give it a crispiness. Boil in 2-3 batches of water to get rid of the odour and until juices run clearer. Drain and rinse with cold water and squeeze excess water out, until you no longer see dark liquid from the mushrooms.)
Leek (used in pure buddhist vegetarian cooking, because they don't use garlic or onion.)
3-4 King oyster mushroom
Tofu (white or pre-fried)
Green peas
Vegetarian broth (storebought 2 cans like the one shown or homemade: for homemade you boil a pot of water with chopped up fruits and veggies such as corn, apples, carrots, daikon- any veggies you desire, simmer on low for about 2 hours.)
Tomato Paste (1/2can - 1 can)
2 Tbsp Flour
Butter and/or Oil
Baguette
Chop white part of leek.
Cut king mushroom, rotating it like she does in the video.
Cut tofu.
Season the potatoes and carrots to your taste. Around 1/2 Tbsp sugar. 1/2 Tbsp salt. A bit of mushroom seasoning (maybe 1/4 Tbsp). Mix.
Mix your prepped dried mushrooms, oyster mushroom and tofu in bowl. Repeat seasoning of potatoes and carrots. Add bit of of your chopped leeks. Mix.
Let them marinate for about 15 minutes.
Fry some butter (1tbsp) and oil (about 1 Tsp) with leeks until fragrant. (Omit butter for vegans).
Stir in flour, so that it'll later thicken up the ragu. Cook the flour maybe for 1 minute. Add tomatoe paste. Stir evenly.
Add mushrooom and tofu mixture. Add more oil if it's sticking or to make your mixture more "shiny."
Add carrots and potatoes. Stir evenly.
When you see everything is coated, add broth. Bring to boil, then simmer on low (just until your carrots and potatoes are cooked) maybe 20-45 minutes. Add peas and simmer few minutes. Taste and adjust seasoning (add more broth if too salty). Add chopped green parts of leek very last and simmer for a bit longer (maybe 1-5 minutes).
Enjoy with baguette.
P.S. This is what mushroom seasoning looks like: veganrus.com/home/wp-content/uploads/2012/08/poloku-mushroom-seasoning.jpg.
Also Vietnamese broth can be very different from Western style vegetable broths, if you're doing storebought, so adjust your seasonings accordingly.
You can watch this video to reference what she means by frying the carrots and potatoes first (although, I think you can skip the salt water part. Just watch how she chops and fries the veggies):
th-cam.com/video/e567LE4GPK0/w-d-xo.html
Hope this helps. Let me know if you have any questions!
You are awesome. Thank you very much. Cam on :)
Catherine Tchen no problem! Also, a correction. It's probably soak the dried mushrooms in 2-3 batches of water, not boil
nói nhiều quá nhập đề ngay đi
xuan.hong hang.muon.hoi.xuan.hong.ve.xa.bong.goi.dau.hangmuon.mua.lam.bang.cah. nao.xaunhong.nho.cho.hang.biet.
quen.con.bo.ken.nua,xuan.hong.cho.hang.biet.luon.
She is talking too too much