Write an article based on this "Simmer the soup for 10 minutes. Stir in the cocoyam paste and palm oil. Cover and boil the soup until it's as thick as you want it. Stir in the oha leaves and cook the soup for 5 minutes. Adjust the salt and serve the soup."
article: Reduce the heat to medium so the liquid bubbles gently. Cook the soup and stir it occasionally so the seasonings dissolve and the soup doesn't stick to the pot. Add the cocoyam paste to the pot in spoonfuls so it dissolves before you add more. Pour in 1 tablespoon (15 ml) of palm oil and stir it to color the soup. Turn the heat to medium-high so the liquid boils. Cook the soup until the cocoyam paste thickens the soup as much as you like. If the soup thickens too much and you want thinner soup, stir in water to thin it out. Remove the lid and stir in the pieces of oha leaves. Put the lid back on the pot and cook the soup over medium-high heat for 5 minutes to soften the leaves. Taste the soup and add salt according to your taste. Ladle the soup into 4 serving bowls and serve it with cassava fufu on the side. Store the leftover oha soup in an airtight container in the refrigerator for 3 to 4 days.

Write an article based on this "Take a step back from the situation. Seek distractions. Practice self-talk. Allow yourself to experience anger."
article: If you feel tears coming on due to emotional stress, sometimes stepping back from the situation can help. Putting some distance between yourself and a stressor can help you hold back tears. If you are crying because of an argument then you need to show the person involved that you are upset about it. Tell them if you need to cool down. Say something like, "I need a minute" and leave the room. Go for a walk. Read a book. Do anything you can to distract yourself from growing emotional. If you're at work or school, leave a meeting or class to run to the bathroom. Take a quick five minute break if possible. Return to your office or cubicle and simply breathe for a few moments. You cannot always simply leave when you feel tears coming on. If you can't duck out from a meeting or a classroom, try to distract yourself from the emotional distress. Take notes. They do not have to be relevant to what's happening. You can write song lyrics, poetry, simply doodle, anything to get your mind out of the present moment. Use your phone. If you're in a situation where it's appropriate, try using your phone as a way to get your mind off the situation. Go to a funny webpage. Check your Facebook profile. Send a text to a friend. If you learn to use self-talk to ground yourself emotionally, you can avoid crying when upsetting situations arise. You can think of a positive quote or applicable song lyrics to calm yourself down. For example, you might think of a phrase your grandmother often used to say, such as "When life gives you lemons, make lemonade." Oftentimes, people use crying as a means to convey frustration and distress. This is not necessarily a conscious decision. The chemicals released in tears often quell aggression, so crying is sometimes an evolutionary means of defense. However, sometimes it's more effective to express anger when being disrespected. For example, say you arrive for a doctor's appointment to find your doctor is not in. You have a very busy schedule and today is the only day you have time for your annual physical. When you arrive, the doctor is not in and the receptionist unapologetically tells you he forgot to cancel the appointment. In such a situation, you may feel tempted to cry in frustration. However, instead express that you are angry. Express anger in a firm but non-aggressive manner. Do not curse out the receptionist or start yelling and making a scene in the office. Instead, say something like, "That's incredibly rude and I really don't appreciate it. I need you to make me another appointment." You've expressed that you are displeased with the situation in an upfront manner rather than attempting to diffuse the situation with tears.

Write an article based on this "Master the art of stir-frying. Familiarize yourself with other forms of frying. Steam your meals. Learn about red cooking. Know how to boil and stew. Practice key pre-cooking techniques, as well."
article:
This is the most essential cooking technique you will need to know, so learn it as thoroughly as possible. You will heat a little oil in a wok or similar pan and cook food quickly over high heat. You will usually need to slice the food or shred it into small pieces. Small pieces cook faster and more evenly, which is why they are suitable for this technique. The oil is added to the preheated wok. Fragrant ingredients are cooked after that, followed by the main ingredients. Add the sauce and spices immediately before the meat browns, then remove the meat and cook any vegetables. Even though stir-frying is the cooking technique most commonly associated with Chinese foods, if you want to master Chinese cuisine, you should also learn a few other frying techniques. Quick stir-frying is similar to standard stir-frying, but you use a basic sauce to cook the ingredients instead of an oil. Flash-frying is also similar to stir-frying, but you use even higher heat to cook the food almost instantaneously. Meat is usually coated in eggs and starches to help contain the juices. Deep-frying is done in a heavy pot with a large amount of oil. This oil needs to be kept close to the smoke point throughout the cooking process, and the foods must be dry when submerged in the oil. The foods should also be cooked a little at a time and completely submerged. Paper wrapped deep-frying is similar to standard deep-frying, but small pieces of fish or meat are wrapped in cellophane before being submerged in the hot oil. Pan-frying or shallow frying is done with a small amount of oil and a low to moderate heat. Steaming is a fairly common technique and is often used when preparing lighter dishes without oil or sauce. For instance, you might prepare filled dumplings with a steamer. During the cooking process, the food must never come into direct contact with the boiling water below the steaming rack. Red cooking is fairly exclusive to Chinese cuisine. You would usually use it with large cuts of meat or poultry. During this method, you add dark soy sauce to the meat as it cooks, giving it a dark red tint. Usually, the dark soy sauce is added right after you add any water or stock to the wok. There are a handful of different cooking techniques used in Chinese cuisine that involve some form of boiling or simmering liquid. Stews are fairly common, but most Chinese stews only have meat in them instead of meat and vegetables. Traditionally, these stews would be cooked in an earthenware pot over a slow charcoal fire, and the result is a thick stew with meat that is nearly like jelly in terms of tenderness. You may blanch or poach food. During this process, food is quickly cooked in boiling water or boiling stock. Blanched foods are only in the liquid for a few brief moments, while poached foods are cooked until done. Boiled foods are cooked in boiling water, as would be expected. Multiple-item boils involve several different ingredients being boiled together. Quick-stewing is a cross between stewing and boiling. Foods are quickly cooked in boiling water or stock. A thickener is then mixed in and the contents of the pot are brought to a boil until thickened. In addition to the actual cooking techniques used when preparing Chinese food, you should also be aware of various pre-cooking practices you might expect to run across. Marinating is the most important to know. Standard marinating is used for fruits and vegetables in Chinese cuisine, and involves soaking these ingredients in wine, soy sauce, vinegar, and various seasonings. Wine-steeping is a specific type of marinating that uses some form of wine. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/10\/Cook-Chinese-Food-Step-18Bullet1.jpg\/v4-460px-Cook-Chinese-Food-Step-18Bullet1.jpg","bigUrl":"\/images\/thumb\/1\/10\/Cook-Chinese-Food-Step-18Bullet1.jpg\/aid4005955-v4-728px-Cook-Chinese-Food-Step-18Bullet1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Dry-marinating is usually done with meats. Dry spices and seasonings are rubbed onto the ingredients and left to bleed into the food before cooking. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/59\/Cook-Chinese-Food-Step-18Bullet2.jpg\/v4-460px-Cook-Chinese-Food-Step-18Bullet2.jpg","bigUrl":"\/images\/thumb\/5\/59\/Cook-Chinese-Food-Step-18Bullet2.jpg\/aid4005955-v4-728px-Cook-Chinese-Food-Step-18Bullet2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Marinate-in-mash is a special type of marinating that involves placing the ingredients into a fermented grain mash leftover from the wine-making process. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1a\/Cook-Chinese-Food-Step-18Bullet3.jpg\/v4-460px-Cook-Chinese-Food-Step-18Bullet3.jpg","bigUrl":"\/images\/thumb\/1\/1a\/Cook-Chinese-Food-Step-18Bullet3.jpg\/aid4005955-v4-728px-Cook-Chinese-Food-Step-18Bullet3.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"} Pounding refers to the process of pounding meat with the flat side of a cleaver or with the end of the cleaver. This tenderizes the meat before you cook it. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/67\/Cook-Chinese-Food-Step-18Bullet4.jpg\/v4-460px-Cook-Chinese-Food-Step-18Bullet4.jpg","bigUrl":"\/images\/thumb\/6\/67\/Cook-Chinese-Food-Step-18Bullet4.jpg\/aid4005955-v4-728px-Cook-Chinese-Food-Step-18Bullet4.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"<div class="mw-parser-output"><p>License: <a rel="nofollow" class="external text" href="https:\/\/en.wikipedia.org\/wiki\/Fair_use">Fair Use<\/a> (screenshot)<br>
<\/p><\/div>"}