The season for vegetables

I still have to go to the stationery store to buy notebooks and pencils for my sister, but the stationery store is open late. Taking Su to class, mother and daughter walked to the market.

Autumn is not the season for vegetables, and with a trolley, it is impossible to carry a lot of things. Skip the vegetables. Instead, “catch” boxes of old peaches at the end of the season and persimmons at the beginning of the season.
The green basket’s vegetables have a few branches of chestnuts. All thorns are thorns but still want to buy one. It is like bringing the whole autumn into the house.

The tofu is still hot. Next to a few boxes of beans are the mothers who are crowded. They buy dried fish. I don’t know how much cheaper the price is or because people think of a new use for dried fish, but standing for a while, I saw the owner of the restaurant upside down the empty styrofoam boxes, leaving only fish crumbs.

Further away are a few “strange” boxes, strange because that place is always for sweet potatoes and citrus. Today there are percebes, and yet there are also shrimp and crabs!
Go almost all the way to the familiar stationery store. TT needs a notebook, buys another box of pencils, and uses up all the scorecards accumulated from previous purchases. Closer to the door, you can see the price tag displaying the notice of a discount. That’s really annoying, when you fall into the stamps line, you can never leave empty-handed!
Back home, “people” are disturbed again. Food brought from the market to fill the kitchen. Chestnut branches are specially brought into the house
Mother and daughter coax each other bored. When people are good, they lie down to watch and talk to their toys, and mom reads magazines while waiting for them to be bad… more 😉
The house ran out of rice, brought back a 1.7kg bag of rice from the market (for some reason, it was an odd number), eagerly waiting to see how the rice cooker goes tonight. Rice from Kochi.
I still look forward to the new rice rice more than the shrimp, because until the end, I still can’t think of what to do. Finally had to steam and fry again in garlic butter. Season with salt and pepper lemon.
Knowing to use the milk of mammals is a big step in human evolution when moving from hunter-gatherers to farming, domesticating and developing their own livestock. It wasn’t until 1863, when Louis Pasteur invented pasteurization, a method of eliminating harmful bacteria in beverages and food, along with the advent of packaging and packaging methods. , milk can begin to be stored for a longer time, widely available, and at the same time dairy products can reach consumers everywhere more easily.

It can be said that cow’s milk is the most common type of milk, widely used and has extremely rich variations. Cow’s milk contains an average of 3.4% protein, 3.6% fat and 4.6% lactose, 0.7% minerals and vitamins, providing 66 kcal of energy per 100 grams.
Milk processing methods

Raw milk, obtained directly from dairy cows, is highly perishable and sensitive to light and temperature. To store fresh milk, it is possible through ways

Pasteurization: Dairy companies often use a way of heating milk at a relatively high temperature (85-90 degrees Celsius) for a short time from 30 seconds to 1 minute and then quickly cooling it down to 1-2 degrees Celsius. Insects usually have to be refrigerated at 3-5 degrees Celsius and have a short shelf life, within 10 days. Pasteurized milk retains the delicious taste of fresh milk and most of the minerals.
How to pasteurize milk at home:

– First, sterilize milk bottles and lids by cooking them in boiling water for 10 minutes or placing them in a preheated oven for 20 minutes at 100 degrees Celsius.

Cook the milk slowly until the milk’s temperature rises to 63 degrees Celsius or hotter, and keep at this temperature for at least 30 minutes. Stir the milk often so it doesn’t burn and let the milk heat evenly. A food thermometer can be used to ensure that the milk has reached and maintained the required temperature during pasteurization.

– Quickly cool pasteurized milk by placing the pot in a bowl of ice cold water. Stir constantly to let the milk cool faster.

– Put in a jar, store in the refrigerator at 4 degrees Celsius

Pasteurized milk this way can be used within 10 days.

Sterilization: Usually UHT (Ultra-High temperature) technology is used. Milk is processed at high temperature (135 – 150 degrees Celsius) for an extremely short time of 30 seconds. The milk is then cooled and packaged in special sterilized paper packaging, which helps the milk to keep for 6 months to 1 year.
Condensation: Milk undergoes a process to remove most of the water
Drying: Almost 100% of the water in the milk is removed
The role of milk in the confectionery industry

It helps to increase the color of the crust, increase the taste, add moisture and fat, and improve the taste and nutritional value thanks to the rich amount of minerals and vitamins in milk.
Common types of milk

Whole milk: Contains at least 3.5% fat and 8.5% milk proteins, lactose and minerals.
Low fat milk: Contains at least 2% fat and 1% protein, lactose, minerals
Skim Milk: Most of the fat will be removed
Evaporated Milk: This type of milk does not contain sugar, is milk with 60% less water. Because it doesn’t contain sugar, it seems more liquid than the familiar sugar-containing type. Convenient for people who need to diet.
Condensed Milk: Condensed milk is milk with 60% less water

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