Illustration. Making the kimchi salted firecrackers is very simple, it only takes a little time to enjoy it with your family. How to make salted eggplant kimchi is simple, sour, crunchy and flavored Resources + 1kg of tomato cannon + 1 garlic bulb + 1/2 kg of table salt + 2 ginger roots + 200gr ground chili or depending on your reduction + Spices: Sugar, fish sauce … Making Step 1: Soak the cannon – Remove the stalk, wash, soak in dilute salt water for about 30 minutes to remove the plastic Then take out, rinse with clean water. – Peeled garlic, crushed. – Boil about 1 liter of water, add salt and garlic, stir to dissolve salt. – Let the water cool completely, put the eggplant in a jar or jar, cover with salt water and cover for 7 days. Step 2: Make seasoning sauce + Peeled ginger, washed, sliced ​​thin fibers. + Mix 300ml of boiling water to cool with 1 tablespoon of fish sauce and 200 grams of sugar, stir and boil. + When the mixture is cool, add the ground chili and ginger. Step 3: Complete the kimchi salt artillery + Soaked for 7 days, cut it in half, add the spice sauce mixture above and mix well into a closed jar, 1 day is edible. + Coffee should be stored in the refrigerator cooler.

Fish soup with dragon tongue – a specialty of Duc Pho waters. Photo: THIEN DI The ingredients are available, just boil the water and add the fish to a few slices of fresh chili to remove the fishy smell. When the fish is just cooked, put the long tongue on the island. A few minutes later, season with a little more delicious fish sauce, monosodium glutamate and eat with some cilantro. So, there was a fish soup cooked with a wild, sweet and cool tongue. The sweet aromatic fish meat blends with the mild sour taste of the dragon’s tongue, the mild broth creates the characteristic taste of this soup. This dish is characteristic of the people of Duc Pho, so the people who are far away from home also deeply remember its taste when going away. Mrs. Tra Thi Ut, in Pho Khanh commune (Duc Pho town), has reserved a small garden just to plant the dragon’s tongue. Mrs. Ut shared: “My children live and work in Canada, but each year they return to their homeland. This dragon blade garden I plant so that every time it comes back, I cook fish soup with dragon tongue. When he was bored with fish soup, Duc Pho people chose to cook fish soup, but more specifically, fish porridge had to be eaten with bread roll. Like all other types of fish porridge, the fish are boiled and removed from the bones, leaving only the white flesh. The fish meat is lightly oiled, then seasoned to taste. Fish bones are finely crushed, filtered for water, and then cooked in porridge with fish broth. Porridge cooked, add meat and fish to be finished. “But bread roll, it must be the type of bread that is coated in the bakery only in Pho Khanh or Pho Cuong,” said Pham Kim Oanh, from Pho Khanh commune. Crispy bread rolls on embers, dotted with fish porridge to leave a very special aftertaste for people to enjoy. Not only cooking soup, porridge, fish can also be baked or stored with pepper, hot chili in a clay pot, sour soup with giang leaves … Although the price is quite cheap, only from 40-70 thousand VND / kg, Depending on the size, but this fish is very popular and is a regular dish present in the meals of Duc Pho people from ancient times to now, becoming an indispensable part when it comes to the specialties of the land. south of the province.

According to the famous pineapple researcher Kuan Ching-Shan up to now, Taiwan has developed and bred many varieties of pineapple that have both high yield and economic value like the Tainung variety, which has dominated many international markets. Here are some pineapple varieties that are popular in Taiwan. Pineapple yellow diamond Officially named Tainung 17, the golden diamond pineapple is the most grown and exported variety in Taiwan, with “the majority of products being used for both direct consumption and processing”. The factors contributing to the popularity of the yellow diamond pineapple varieties are its delicious quality, high sweetness, less acidity, thin fibers and no burning sensation when eaten directly, Kuan said. In addition, the very thin shell of the yellow diamond pineapple makes it easy to peel. Unlike most pineapple varieties grown in the summer, yellow diamond pineapples are planted in the spring, with an optimal production time from March to June. Pineapple honey curd Officially known as Tainung 13, pineapples are grown in winter, which is said to be very rare because tropical fruits normally require high temperatures to increase sweetness and pineapples are mainly grown in summer to reduce Less sour. Pineapple honey stands out with less pulp, so it is usually less labor intensive to grow and care. Pineapple milk Unlike most pineapples that are yellow in color, the milky pineapple is named Tainung 20 because its flesh has a unique milky white color. The milk pineapple variety is also different from most varieties in that it has smooth leaves and no thorns. The optimal production time of pineapple milk is after May and during the summer. Pineapple sugar apple According to Kuan, the Tainung 4 pineapple variety, also known as the sugar apple pineapple, was once called the “pineapple king export” of Taiwan. The reason it got its name is because the pulp inside of it, after peeling, can be eaten without cutting the eyes, just like eating an apple. However, this pineapple has many thorns on the leaves, so this may be the reason why it is no longer widely grown. Pineapple Cayenne smooth This pineapple variety was first introduced in Taiwan and became the most cultivated variety during Japan’s colonial period, mainly used in processed, canned foods. According to Mr. Kuan, this is a pineapple variety that does not originate from Taiwan. Pineapple fragrant Named Tainung 11, also known as pineapple fragrant because of its strong smell when ripe. With optimal yields from May to June, pineapple varieties do not have thorns, making it easier to grow than other varieties.

The unique pair of Mr. Nguyen Van Dai Duong. Photo: Tran The stand of Mr. Nguyen Van Dai Duong is 1.8 m high, with the widest diameter of 0.6 m. It took him four long years to combine millions of cans of beer into this single pair. A pair of unique cans are made from millions of cans of beer Mr. Duong, said that the idea of ​​making items from beer cans has sprung up since 2010. Since then, he started to collect a beer brand’s cans so that the color of the objects is homogeneous. Over the years of collection, Mr. Duong has millions of cans of beer. After a moment of thinking, he decided to turn the can of beer into a single pot. To make a pair of poisonous bottles, Mr. Duong used millions of cans of beer. Photo: Tran First, Mr. Duong created a frame for the pair of poisons. Next, he used a fine cloth, cut into thin fibers that were threaded through the cans of beer around the frame to create a unique vase. Making a circle around a unique frame takes thousands of pieces. Only one piece of fault is required to remove it again. Just like that, Mr. Duong worked diligently for 4 years to complete. The beer cans are formed. Photo: Tran According to Mr. Duong, the mouth and base are the two most difficult parts of the vase. It must be very meticulous to be able to make evenly curled, beautiful curves. “I started to finish it from 2014 to 2018 to finish it. As a result, I have to use millions of cans of beer to finish 2 pots,” said Duong. In addition to the bottle, Mr. Duong also made a number of items such as a teapot basket. Photo: Tran Mr. Duong’s unique pair of bottles from millions of cans of beer is considered “unique”. Many people came to see it very much and wanted to buy it at a fairly high price, but he had not agreed to sell.

It took more than 4 years, Mr. Nguyen Van Dai Duong completed a pair of unique bottles from millions of these cans of beer. Photo: Nguyen Ngoc A pair of unique bottles from more than 10 million pieces of beer cans of Mr. Duong is considered a “unique” product. The stand of Mr. Nguyen Van Dai Duong is 1.8 m high, with the widest diameter of 0.6 m. It took him about 4 years (2014-2018) to complete this pair of hyacinths. Photo: Nguyen Ngoc Mr. Duong said, the idea of ​​making items from beer cans has been around since 2010. Since then, he started to collect a beer brand from a beer brand to have a uniform color. Photo: Nguyen Ngoc Over the years of collection, Mr. Duong has millions of cans of beer. After a moment of thinking, he decided to turn the can of beer into a single pot. Photo: Nguyen Ngoc According to Mr. Duong, first create a frame for the pair to read the bottle. Next, he used a fine cloth, cut into thin fibers that were threaded through the cans of beer around the frame to create a unique vase. Making a circle around the frame takes thousands of cans of beer. Photo: Nguyen Ngoc “It only takes one thread to fail to disassemble and rework. The hardest part is the mouth and base. I have to be skillful and meticulous to be able to connect evenly, well-curled cans and not lose weight. It’s good to fold the cans, “said Mr. Duong. Photo: Nguyen Ngoc Mr. Duong’s unique pair of bottles from more than 10 million pieces of beer cans is considered a “unique” product. Many people came to see and offered to buy at quite a high price, but Mr. Duong did not agree to sell. Photo: Nguyen Ngoc