In the field of Dong Ban village, Dong Thai commune, Ba Vi district, Hanoi city, 72-year-old Mrs. Phung Thi Huong is hastily harvesting the first fields of the crop. According to her, two-thirds of her life is spent in the fields, more than at home. For Ms. Huong, the field is a blood bond, a homeland, not just an economy She shared that now her children go to the city to do business, in the house and only she is a farmer attached to the fields and gardens. In the past, her family did a lot of work, sometimes 2-3 acres, but recently because of her old age and no one to take care of her, she only kept 3 sao of field for convenience. “In these fields, I alone take care of fertilizers from the beginning of the crop until now. When will the harvested rice come home, you will be assured. Every time the harvest came, the children on the street came back to help until it was finished. This year, the rice harvest is better, from 2 to 2.5 quintals per acre,” shared Huong. My conversation with Mrs. Huong was interrupted by the sound of a large harvester According to the farmers, in the past, there were no harvesters, so the people also worked hard and had to hire laborers to reap. Some houses have to hire more than 10 workers, each 300-400 thousand VND/day. Now, having a harvester is also less difficult, only having to spend 150-170 thousand VND / one pole of field to be able to carry rice home During the harvest time, the fields are always filled with laughter and laughter, accompanied by the sound of mowers. At these times, there are 2 to 3 rice harvesters in the fields. Mr. Nguyen Van Tu, owner of a harvester, shared that he also left his hometown to go to the city to do business in the past. However, after a while in business but no progress, he returned to his hometown and invested in agricultural services. When asked about the income from the harvester, Mr. Tu shared: “During the harvest season, my partner and I go around the fields to harvest rice for our relatives, sometimes up to Thai Nguyen. Each pole of rice is from 150 to 170 thousand VND, in some crops, my relatives lost revenue, I only took 130,000 VND.” The rice fields are as golden as a picture woven from stretchable golden rice grains. This year is a good season, so everyone has a smile on their lips, even though they have to work under the hot summer sun. This is probably the happiest time of the village. As soon as she quickly tied the bag of newly harvested rice, Phuong shared: “In order to save labor, the family had to go to the field from 5am to 9am to avoid the hot midday weather.” “The heat makes harvesting difficult, because my field is located in the middle of the field, so the process of transporting rice home is more “hard” than other houses,” said Huy, Phuong’s husband. People here take advantage of all means to move rice home as quickly as possible, from rickshaws, motorbikes, or even electric bicycles being used as means of transportation. Many families take advantage of the reaper at night to both ensure the harvest and avoid the harsh summer heat.

Durian is native to Southeast Asia and is considered by the people of the region as the “King of Fruits”. Durian is characterized by its large size, thorny shell, yellow flesh with a characteristic odor The smell of durian divides the world into two halves, the likes and dislikes. If you are passionate about this fruit, many people will find durian has a sweet, pleasant aroma, the taste when enjoyed is greasy and attractive. In addition to the golden yellow durian flesh, few people know that the skin and seeds of the durian fruit can also be eaten You can refer to how to make a unique pork rib stew with durian shell soup Ingredients to make a bowl of soup for 3-4 people include: 1 durian peel, 2kg pork ribs, 300g lotus seeds, 1 piece of ginger, 300g black fungus, 100g jujube and other spices such as vinegar, sugar , salt…. First, you take a knife to separate the white pulp inside of the durian shell, then cut it into bite-sized pieces, wash and drain. Ginger is smashed Next, you bring 2kg of boiled pork ribs with boiling water. After adding an appropriate amount of water to the pot, then put 1 piece of crushed ginger, 100g of jujube and 1 teaspoon of vinegar into the stew for about 1 hour. Next, add the white pulp of durian and cook for about 30 minutes. Done, you add 300g of mushrooms and 300g of lotus seeds. Bring to a boil over low heat for another 30 minutes. Finally, season with sugar, salt and seasoning (depending on taste) This bone-in stewed durian shell soup looks very eye-catching. When enjoying, you will feel the white intestine with a very special flavor mixed with the sweet broth from pork ribs. In addition, the white pulp of durian can be deep fried The white pulp, after being cut into small pieces, will be briefly blanched with salted boiling water, then taken out and drained. You add flour, eggs, a little salt (or sugar) and filtered water and stir well (not too thin or too thick). Fill the pan with oil, when the oil is hot, dip the durian skin in the flour and fry it very crispy Remove the fried durian skin to a plate and enjoy. The dish is crispy, extremely greasy and has a characteristic durian smell. You can eat it with ketchup or chili sauce It is known that durian peel helps the kidneys remove toxins easily, helps relieve constipation, enhances blood circulation for the body… In addition, if you know how to process, the dried durian seeds can also become delicious and nutritious snacks. Durian seeds provide a lot of good nutrients for the body such as starch, fiber, zinc … Boiled durian seeds are a healthy snack that doesn’t take too long to prepare To get quality seeds, you need to choose durians that are not sprayed, have fresh stems, and have a strong aroma The method is extremely simple, you just need to wash the durian seeds and boil them in boiling water for about 15-20 minutes. Durian seeds when boiled have a characteristic aroma and are eaten with fat In addition to boiling, durian seeds can be baked. Just clean the seeds (you take a knife to make a small cut on the seeds so that the seeds are less likely to explode when baking) and bake at 200 degrees Celsius for about 20 minutes. Toasted durian seeds have a fatty, attractive taste Durian seeds after shaving the brown outer shell can be cooked with pork to make a very delicious soup

The bowl of grilled pork vermicelli is not only beautiful in color, but when you eat it, you will feel a lot of flavors at the same time. It is the greasy sweetness of roasted peanuts, the cool and sour taste of vegetables, the spicy taste of fresh chili, the cool taste of vermicelli and meat. If you want delicious grilled pork vermicelli, you must use thinly sliced ​​pork belly, grilled evenly with charcoal. Grilled meat that is too burnt or too rare will also reduce the taste of the noodle bowl. Hue grilled pork vermicelli dish looks simple, but it’s not easy to have a delicious bowl of Hue vermicelli. The hardest part is the barbecue. Thinly sliced ​​(sliced) meat in a large bowl and seasoned with lemongrass, garlic, pepper, fish sauce, salt, monosodium glutamate, oil, sugar, and a little white sesame to make the meat more fragrant when grilled. Then mix the meat well to infuse the spices and arrange the meat on a griddle. However, for those who like grilled meat with a sour taste, then squeeze the meat down to quickly absorb the spices, leave it in the refrigerator for one night, or marinate the meat in the morning or afternoon. Grilled meat must be turned continuously, the fat will melt and make the meat look more eye-catching. When the meat is just cooked, the smoke rises with a fragrant aroma, anyone who smells it will feel the stomach rumbling. Another important thing is the broth sprinkled on the vermicelli. This water must be mixed so that the taste is strong, and the consistency is just right, to help the spices blend together. When bringing grilled pork vermicelli to Hanoi, barbecue noodle shops often reduce the sweet and spicy taste like a bowl of grilled pork vermicelli in Hue to suit the taste of diners here. Eating vermicelli with grilled meat must be mixed with the new broth to be delicious. Although it is an additive water, if it is not available or replaced with other water, it cannot be delicious. The way to cook the broth is also simple but do not be impatient when cooking. Mix water into flour, soy sauce, crushed peanuts and sesame, sugar, fish sauce, a little salt, stir well, then bring to a boil, but not too thick, not too liquid, but thick and thick. Fresh, delicious, full of flavor. After completing the steps, just put some vermicelli in a bowl, add raw vegetables, arrange meat on top and put a cup of broth next to it, the bowl of vermicelli is also attractive to diners by its color and flavor. . In addition, adding a few sweet and sour stalks made from papaya, crispy grated carrots is even more interesting. Many people think that Hue grilled pork vermicelli will quickly get bored because of grilled pork belly, but the greasy taste of grilled meat, beans, and sesame blends in with the aroma of vegetables, the cool taste of vermicelli, and the crispiness of papaya , carrots make the fatty taste of meat also become much softer.

Fabric syrup: You just need to peel, remove the seeds and put the lychee in to boil with water and sugar. After boiling, reduce heat to low and cook for about 10 minutes until the fabric softens, then turn off the heat, cover and leave for 10-15 minutes. Next, you filter the fabric and put the syrup in an airtight container, store in the refrigerator. Lychee syrup can be used to make drinks, ice cream, cakes… Photo: Thespruceeats . Lychee tea: This cool, sweet drink has simple ingredients that can be customized to your liking. You can use black tea or tea bags, mix with sugar, lemon, then add seeded lychee and lemongrass, mint… Photo: Theflavorblender. Fabric Sorbet: Sorbet is a cold dessert similar to ice cream but without milk and very easy to make. You just need to peel, remove the lychee seeds, add sugar and water, then boil, let cool. Then, you add a little lemon juice, freeze before puree, freeze for another 2-3 hours to be able to use. Image: Mayandena. Sweet and sour fried chicken: Just add seeded lychee and a little lychee juice to stir-fry together, your sweet and sour chicken will have a different flavor, sweeter than usual. Image: Cookpad. Lychee shrimp salad: Steamed or boiled shrimp, lychee, lettuce and coriander mixed with chili fish sauce will give you a beautiful salad and suitable for hot summer weather. You can add mango, avocado to make the dish more refreshing. Image: Woolworths Coconut lychee jelly: The sweetness of lychee and the coolness of coconut combine wonderfully, perfect for cooling off. With the same way as making regular fruit jelly, you can add lychee pulp and young copra to make the dish more attractive. Image: Taste. Curry: Lychees are also used to cook chicken curries, duck curries or pork curries to create an interesting and different sweetness and aroma. Image: Everylastbite.

– 1 young coconut – 500ml fresh coconut water – 400ml coconut milk – 4g of crispy jelly – 3g of flexible jelly powder – 100g sugar – 200g condensed milk – 10g cornstarch 2. How to make pickled coconut tea Step 1: Put fresh coconut water with sugar and crispy tapioca powder, soft pearls into the pot to dissolve. Then, put it on the stove, keep the heat low. During the cooking process, continuously stir until the jelly water boils, skim the jelly to clear before turning off the heat. Then, pour the jelly into the tray, let it cool and then put it in the refrigerator to freeze. After the jelly is frozen, bring the jelly to shreds or diced. Fragrant coconut jelly (Photo: Dan Viet) Step 2: Use a knife to poke a hole in the young coconut and pour all the coconut water inside into a large bowl. Then, use a large knife to cut the coconut in half, use a metal ladle to remove all the coconut meat inside, then wash it under cold water, cut into strips. Step 3: Pour all the coconut milk into the pot and bring to a boil. When the coconut milk is just boiling, add a bowl of cornstarch water and stir well to create a slight consistency. Next, turn off the heat and add condensed milk, stir well, let cool. Step 4: Put in a bowl or cup some young copra, jelly, pearls, crushed ice, then add coconut milk and shredded coconut and enjoy. 3. Some notes when making and preserving coconut tea Coconut pickled tea is a famous dish in the city of red phoenix flowers – Hai Phong. This is an extremely attractive and delicious tea for those who love sweets with the greasy taste of coconut and the coolness of jelly. Coconut pickled tea is a famous dish in Hai Phong (Photo: Viet Q) Depending on the taste of people who like to eat crunchy or flexible jelly, choose the right type of jelly powder. The core of copra is thicker, harder, when eaten with pearls, it will be more crispy. If the copra is still slightly sticky with the brown shell, use a knife to scrape the brown shell out so that when eating the coconut beams, there is no acrid taste of the shell. In addition to pickled coconut, you can eat coconut pearls with cold Siamese coconut water, tea or drink with fruit tea is also very delicious. If you want to make the coconut soup more delicious, you can add a little roasted peanuts. However, roasted peanuts will lose the natural aroma of the coconut, so the original way to make the coconut is to not add roasted peanuts. After cooking, if not used all, the tea can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 3 days. Above are all the simplest ways to make delicious and nutritious coconut tea at home. Good luck! Phuong Anh (Synthetic)

Preliminary preparation of ingredients for grilled beef with guise leaves Beef: Wash, dry, cut into pieces and mince. Betel leaves: Wash each leaf, drain, divide into 3 parts, 2 parts are left to roll beef, 1 part is finely chopped. Lemongrass, ginger, dried onion, garlic: Clean, minced. Chili with stalks, washed, chopped 2 fruits (if you eat spicy) 1 fruit trimmed flowers. Steps to make grilled beef roll with guise leaves Marinated meat with ingredients including lemongrass, ginger, dried onion, garlic, chili, chopped bay leaves along with 1.5 teaspoons of seasoning seeds, 1 teaspoon of fish sauce, 1 teaspoon of MSG, 1 teaspoon of pepper powder, ½ spoon of cooking oil, mix well, leave for 30 minutes to fully infuse the spices. Then spread out the leaves, put 1 teaspoon of meat on the outside of the leaves, roll them up, you can use a toothpick to skewer to keep the grilled beef in position or use the onion leaves blanched in boiling water to tie. Continue until you run out of ingredients. Grilled beef roll with guise leaves: – Bake in the oven: Preheat the oven to 250 degrees for 5-10 minutes. Next, use a brush to lightly brush a layer of sesame oil or cooking oil on the tray and roll the surface and bake for 15 minutes to meet the requirements. – Grilled with charcoal: The best way to make grilled beef with lolot leaves is to grill with charcoal. Fan red coal, then arrange grilled beef with guise leaves on the grill, use a brush to brush a thin layer of oil and put it on a charcoal grill, keep the coals at a moderate temperature, turn your hands evenly when grilling so that the beef rolls are cooked evenly. without burning. It takes about 20 minutes to smell good. Cooked beef rolls with bay leaves are placed on a plate, served hot with raw vegetables, noodles, lemon garlic fish sauce or chili sauce. Grilled beef roll with guise leaves is a particularly delicious dish (Illustrated photo) How to choose good beef: You should note that you should not buy pre-ground beef at the butcher shops because it is difficult to know if it is fresh ground beef or not. It is best for mothers to choose their own piece of beef and ask the seller to grind it for you or bring it home to ensure the quality of the meat. In fact, small traders use many ways to turn pork and buffalo meat into beef. There are even pieces of rotten meat, which are “enchanted” to become delicious dishes “sloppy” in people’s daily meals without knowing anything. Through the reference process as well as the experience of housewives, it is not too difficult to distinguish what is good beef and what is bad beef. If it is real, fresh beef, it will look dark red on the outside, the meat is hunted and sliced ​​with adhesion and elasticity. When the seller is selling, you should pay attention to the cut inside. If the same color, the color is still fresh, then you can rest assured 50%. Particularly with fake beef will not look fresh, if it is pork it will be stronger than beef. If it is buffalo meat, the color of the meat is dark red, not bright red. This is an important trick in distinguishing fake or real beef that mothers should pay attention to observe. But that’s not all, the trick to choosing good beef is when you buy it, slice it thinly and soak it in water. After about 10-15 minutes, take it out and see, if the meat only loosens but the water is still white, it means that it is real beef. But if the piece of meat changes color to pink and white, and the color of the water also changes, it is 100% fake beef with pork. Eating these foods poses a huge risk to family and community health. In particular, when cooking delicious beef, it will have the aroma of beef, a bit stale, but if it is fake beef, there will be a bad smell of pork (because pork eats bran when cooking has an unpleasant odor). Xiao Chien (Synthetic)

Choose really fresh shrimp, wash thoroughly with water, then use scissors to cut off the antennae and the sharp tip of the shrimp. With large shrimp, you should proceed to withdraw only to clean and hygienic shrimp. Then, put the shrimp in a bowl with a little salt and shake well, leave for about 10 minutes to eliminate the fishy smell of the shrimp. Spices for roasting shrimp Only marinate shrimp with salt, absolutely do not use fish sauce to roast shrimp In addition to salt, sugar, and main noodles, dried onions and green onions are two spices that need to be prepared to roast shrimp. Dried onions are both marinated and fragrant before roasting to help the shrimp smell better. Meanwhile, chopped scallions are added last before roasting to help make the color beautiful and look more attractive. When roasting shrimp, absolutely do not use fish sauce because they both cause the shrimp to release a lot of water and affect the sweetness of the shrimp. In addition, you need to prepare more lemon leaves to add at the end. For beautiful red shrimp Hang water (distilled sugar water) will help red shrimp look beautiful The trick here is that you use water. Put the pan on the stove, add 1 tablespoon of sugar and heat until the sugar dissolves and turns yellow, then add 2 tablespoons of hot water, stir, bring to a boil, then turn off the heat. When the roasted shrimp has turned pink, you taste the seasoning and add this cup of water. You should cook the water a little thick to avoid too much water when put in the pot of roasted shrimp. So shrimp is both easy to color and quick to dry. Note that because this product is already available, you do not need to add sugar even when marinating the shrimp. Let the shrimp dry Roasted shrimp still have water secreted from the inside of the shrimp, making them wet, losing their crispiness and especially being very fishy. Therefore, to meet the requirements of roasting shrimp, the shrimp must be dry, and there is no water secreted in the shrimp body. The secret to doing this is that when marinating shrimp, you only marinate with salt, not fish sauce, which will make shrimp more watery. After marinating the shrimp, you put it in a pot and heat it up. When cooked, the shrimp will be a lot of water, you need to boil the water and then pour the shrimp out on a plate. This method helps the shrimp to drain the water and become dry, not fishy. Then fry the onions until fragrant and then fry the shrimp as usual. Continue to stir the shrimp over medium heat to dry the shrimp. During this stage and throughout the roasting process later, you should open the lid of the pot to quickly drain the water and create the necessary dryness. Pay attention to the fire when roasting shrimp Initially, when the shrimp is full of water, you need to heat it up very high to quickly drain the water. Then you bring the fire to a moderate level. If the fire is too high, the shrimp will easily burn, but if the fire is too low, the shrimp will become soft and lose the necessary crispness. Let the roasted shrimp smell attractive Sprinkle with lemon leaves and finely chopped scallions when the stove is turned off to help the shrimp smell better Frying the onion and adding the shrimp, stirring the shrimp over the heat until the shrimp are completely drained are important steps to ensure that the shrimp are roasted properly. But for shrimp to smell attractive, the secret for you is to add finely chopped lemon leaves. You may be surprised, but not only chicken, roasted shrimp also go well with the passionate aroma of lemon leaves. Note that you should only add the lemon leaves last and turn off the heat, so that the lemon leaves will smell good and not be bitter. KN (th)

Father and son Tran Minh Tung together take care of the vineyard. Photo:N.Son It is said that in Tan Hanh Ward there is a Ha Den vineyard planted in a safe way, many curious Bien Hoa people have come to Mr. Tung’s vineyard both to satisfy their curiosity and to save money. images with clusters of grapes laden with fruit. * Work and learn at the same time Introduced by friends, Ha Den grape is a grape variety with outstanding advantages compared to other grape varieties being grown in Vietnam such as: healthy growth, fast to harvest, sweet fruit, mild aroma and especially no taste. There were seeds, so Mr. Tran Minh Tung began to learn about the characteristics and techniques of growing this grape variety. In 2019, seeing that his son had a passion for farming, the family had land available, so Mr. Tung boldly invested in a drip irrigation system, materials for making trellis, tarpaulins, heat sinks and ordered 200 plants. Ha Den grape variety from Bac Giang University of Agriculture and Forestry for trial planting. Mr. Tran Minh Tung shared that in the coming time, he will continue to expand the area of ​​​​Ha Den grapes. In addition to selling grapes, he will develop the vineyard into a tourist attraction and experience. Mr. Tung said that when he brought the grapes to plant, everyone around him told him to take risks because grapes are often grown in the South Central coastal provinces, in Bien Hoa City, only a few families have grown as ornamentals. Planting for shade, few people grow grapes on a large scale (about 700-800m2) like him. When buying materials and equipment to build a truss, receiving grape varieties for planting, he realized that he had taken a risk when he spent 120 million VND to do something without knowing success or failure. Encouraged by his family, especially his son, and expressed his determination to successfully grow the Ha Den grape variety with his father, Mr. Tung felt empowered. However, passion and determination is one thing, the reality of growing and taking care of grapes is another. In addition to instructions from Bac Giang University of Agriculture and Forestry, in order to take care of the vineyard, he had to find books to read, go online to find articles about Ha Den grapes for reference, and even fly from South to North, find gardeners to learn from experience. The vineyard is located next to the house, so the first time he planted it, he was in the vineyard almost every day to monitor the growth of the grapes, as long as the grapes showed signs of abnormality, he would contact a number of gardeners to ask and handle. right. Thanks to that, after only 2 years of growing grapes, Mr. Tung has mastered all techniques of growing and taking care of grapes, handling problems related to Ha Den vine. Knowing the vineyard, many people in Bien Hoa City came to visit and take pictures at the vineyard. Photo: Facebook Nguyen Thuy MC According to Mr. Tung’s share, in addition to buying healthy seedlings, a prerequisite for growing Ha Den grapes is a roof. The roof is made of transparent nylon that has the effect of covering heavy rain to prevent leaf breakage, fruit loss, and pest control. The fertilizing and watering is not the same as for ordinary plants, but must use a drip irrigation system and an automatic fertilizing system on the grapevine, absolutely do not water the leaves. In the period of flowering and fruiting, the care is the most difficult because it is necessary to prune flowers, prune fruit, and cover fruit. The technique of pruning grapes needs to be very skillful so as not to scratch the fruit and cause it to crack when it grows. In the near-harvest stage, watering must be stopped to increase the sweetness of the grapes. * Add a “check-in” place for Bien Hoa people Ha Den Vineyard has only been nearly 2 years old so far, starting to generate income. Mr. Tung said that from the 2nd year onwards until the 8th year is the time when the grapes are at their strongest, so the yield will be higher, about 5kg/plant/crop (2 crops per year). Because this is the first harvest, the family wants to create conditions for customers to try Ha Den grapes, so the family only sells it for 120,000 VND/kg (while in the market, the price ranges from 150 to 170 thousand VND/kg). . Ha Den Vineyard not only brings income to Mr. Tung’s family but also becomes a destination to visit and take pictures of Bien Hoa people. Ms. Trieu Hoa Ngoc Lan, Secretary of Doan P. Tan Hanh said, Bien Hoa city has no fruit garden that can serve the needs of visiting, taking pictures and experiencing, so the grape growing model is quite new. She contributed to introduce the vineyard to friends, colleagues, and youth union members. Therefore, the first grape crop last year, although there were not many fruits, attracted many visitors to visit and take pictures. Having a hobby of traveling experiences, Ms. Nguyen Ngoc Thao An (living in Quang Vinh Ward, Bien Hoa City) has traveled to experience many gardeners inside and outside the province. According to Ms. Thao An, in Da Lat she had been to the garden of cabbage, carrots, tomatoes, lettuce, strawberries…; Coming to Ninh Thuan, she visited the vineyard and dragon fruit. In the province, she visited Tan Trieu pomelo garden, rambutan garden in Long Khanh… Most recently, when friends introduced about Ha Den vineyard in Bien Hoa city, Thao An also came and “checked in” here. Ms. Thao An shared, Ha Den vineyard is the same size as other gardeners she has been to, but has the advantage of being located in the campus of Bien Hoa city. This is a favorable condition for those living in Bien Hoa city who are passionate about garden tourism like her to take advantage of visiting and taking pictures without spending much time traveling. A special feature, besides visiting Ha Den vineyard, visitors can manually cut their favorite bunch of grapes with scissors, taste grapes right at the garden, but only pay the amount equivalent to the purchase amount. grapes.

In the delicious durian season, let’s take a quick look at 6 foreign durian varieties that are popular in Vietnam. Want to buy delicious fruit to enjoy at home. Just follow the instructions below: 1. Durian ri6 (Cambodia) Durian ri6 has long been known as a durian variety with thick flesh and dry rice. The fruit when ripe is sweet, fragrant, not fatty. How to choose durian ri6: – Choose large, balanced fruit, Ri6 durian skin should be thick, bright yellow-green, with cracks at the bottom. Thick yellow rice, small grain or completely flat. – The rice color is dark yellow, bright, fragrant, fatty, with a deep sweet taste. Ri6 durian fruit when ripe will emit a strong aroma, if the aroma is faint, you should not choose, because the fruit may not be ripe or delicious. Price: From 135 – 150,000 VND/kg. 2. Thai durian (Thailand) Compared to ri6 durian, Thai durian is lighter in weight with only 2 to 4 kg of fruit. Way Choose Thai durian: Choose fruits with strong aroma. The aroma of durian will be stronger as the fruit matures. – The sound when typing is “firm”. Fresh durian stalk, still plastic. – The color of the bark is moss green, yellow. Durian spines are round and large. – The waist of the durian is enlarged, revealing the abs. Selling price: BILLION Yes, 100 – 140,000 VND/kg. 3. Durian Musang King (Malaysia) Durian Musang King is one of the best durians in the world, dubbed the “king” of the durian line. How to choose durian Musang King: – You need to clearly check the information on the product’s packaging when choosing to buy. – Genuine Musang King durians will be saffron yellow and smooth. – Musang King durian does not have a strong smell like other durians. Price: From 400 – 500,000 VND/box of 400 grams. 4. Durian with red flesh (Malaysia) Durian red flesh like durian created a fever in the market. It stimulates the curiosity of customers because it has a very different color from the world’s best durian. How to choose durian red intestine: – The outer shell has a characteristic yellow color, which is different from the green color of yellow-ripe durians. Moderately sweet when eaten, the rich flavor closely resembles that of fermented wine. – The segments are dry, not fatty, but have a moderate sweetness. The smell is quite strong. Selling price: BILLION 86 – 200,000 VND/kg depending on the type. 5. Cai Mon durian (Cambodia) This durian fruit is usually small in shape, only about 3 kg. How to choose durian The Mon : – Observe if the fruit is divided into clear segments, divided into equal compartments and slightly convex, indicating that the fruit has a lot of flesh and rice. – Discard the hard, round balls that look like rugby balls. – Do not choose durians that have been peeled. Should choose the fruit with the durian segments are even and slightly convex. Price: 135,000 VND/kg. 6. Monthong durian (Thailand) The delicious durian variety originates from Thailand. A fruit weighing from 2 to 4.5 kg, ovoid, thick spines, super thin yellow or greenish-yellow skin. The flesh is thick and dry. How to choose Monthong durian: – Durian stalks are fresher and greener. When you touch the stem with your hand, you will feel the hardness as well as a little moist and sticky sap left. – The spines will be green and have a lot of hardness. Durian will be easier to separate even if it is peeled or separated from the pulp. Strong, strong scent. Selling price: 80,000 VND/kg.

How to cook bones to quickly soften, clear water Choose new bones, with the aroma of natural meat There are many types of bones from pigs that can be used to stew for delicious and sweet broth such as ribs, tubular bones, pork head bones, hoof bones, young bones, … In which, people often use tubular bones, tail bones of Beef/pork and chicken breast bone are the 3 most common bones for simmering broth when making dishes that require a lot of broth such as: vermicelli, pho, noodle soup, hot pot, soup, etc. Should choose fresh, new, delicious bones, with the aroma of natural meat. Avoid buying frozen bones, unknown origin, poor quality and unhygienic. You can go to wholesale markets or get bones right after surgery. Bone processing Blanch bones before simmering After buying pork bones, they must be washed. No need to soak in water or wash with salt and vinegar because it will affect the flavor and nutrients in the dish. This is an extremely important stage. Cut the bones into bite-sized chunks, avoid keeping the whole block because it will make it difficult to get nutrients and fresh water. Before conducting bone stew, it is recommended to blanch the bones in boiling water to remove odors and remove dirt. It is advisable to discard the first boiling water because this water easily makes the bones smell bad and the broth loses its deliciousness. Note: Do not boil oxtails, pork tails or chicken breast bones because this can easily lose the sweetness of the bones. The bone-cooking stage Skim frequently while simmering To do this step, you first put a pot of water on the stove, put the bones in to boil. Bring to a boil over high heat to bring the bone broth to a boil, then turn the heat to low. In the process of simmering bones, you need to pay attention not to cover the lid because it will make the bone juice cloudy. Keep the fire to a minimum to help the bones release the sweetness completely. At the same time, it is necessary to skim regularly to make the bone juice clearer. Other notes in the process of bone curing Marinate bones with onions to clear water – The bone-cooking time is at least 1 hour. Avoid simmering bones beyond the allowed time because it will make the broth easily sour and cloudy. However, you need to pay attention to observe so that when the meat around the bones becomes soft, stop. This is when the sweet broth tastes best. Each type of bone will have a different simmering time. For chicken and pork bones, do not simmer for more than 6 hours, beef bones do not simmer for more than 10 hours, and seafood must not be simmered for more than 45 minutes. – Put a cooked purple onion into the pot of bone broth to make the pot of water more delicious. – Instead of seasoning with seasoning powder, which makes the broth cloudy, you can use salt. Using vegetables will help the broth taste more natural than using MSG. Chilling pork bones for 1 hour is enough to make the bones soft, tender and can be eaten again. Continue simmering for 1 hour if using the simmered bones to eat, and if only taking the broth, it can be simmered for about 2 hours. The secret to stewing bones quickly Bone cellar with electric pot This is a quick and convenient way to ensure a delicious and nutritious taste for dishes that many people apply effectively. The advantage of this method of bone tunneling is that it helps to limit broken bones, takes less time and effort when stewing bones, and saves gas or electricity without losing the nutrients of the bones. Put the cleaned bones in the pressure cooker, add a little seasoning powder and pour enough water to cover the bones, cover. With an electric pot, bone water will be less volatile and not dry compared to conventional bone broth. Depending on the number of bones to be stewed, it is necessary to watch the time of bone stew so that it is most suitable and then turn off the stove to cool. Normally, the time to stew bones is about 20-25 minutes. Use vinegar To quickly cook the bones soft, delicious meat, sweet, you can add vinegar. Using vinegar is a way to quickly secrete more iron and calcium in the ribs to help take advantage of nutrients. Besides, vinegar will help avoid the breakdown of vitamins during cooking. Use other foods Using foods such as onions, pineapple (pineapple), ginger, lemongrass, potatoes, carrots … will bring delicious and sweet taste to the dish. At the same time, it helps to soften bones faster. Add these foods to the stew along with the bones. When the bones are cooked, open the pot lid, you will immediately feel the gentle aroma blending between soft cooked bones and foods. Besides, the broth will be very delicious and delicious. How to deal with cloudy broth – Use a thin cloth to comb the broth through another pan and then boil again if the water is cloudy and too much bone crumbs. – Separate the egg whites, beat them and add them to the pot of broth, stir well. When you see the foam rolling into it, skim it out, the broth will be clear again. – Continue to add chicken bones to boil if the pot of stewed chicken bones is opaque to make the water clearer. – Another way to make the broth clear again is to put in the broth a few shiitake mushrooms or a few slices of raw potato.

Not only has a unique taste, durian also has high nutritional value, replenishing energy for the body to work all day long. Durian contains a fairly high amount of B vitamins that help prevent aging, increase good cholesterol (HDL), support mood improvement and reduce stress. In addition, durian also contains a lot of Vitamin C, fiber, potassium, and pholic acid, which support the body to increase resistance and help the body feel refreshed. In Vietnam, most durian varieties were imported from Thailand and were first grown in Bien Hoa, then widely propagated to the Southern provinces and the Central Highlands. Currently, the durian growing area with the highest quality and diversity in our country is the Mekong Delta, typically the provinces of Vinh Long, Ben Tre… Delicious durian must include the following types: Durian Ri 6 When it comes to durian, one must mention the Ri 6 durian, an extremely familiar and easy-to-find durian in the market. The name Ri 6 is named after the “father” of this plant in Vietnam. Durian Ri 6 is favored by its characteristic aroma, thick rice, flat seeds, sweet taste, and moderate fat. Durian fruit has oval shape, narrow bottom, thin skin with yellow green color. The thick yellow durian rice is very beautiful, the seeds are small or flat. Sau Ri’s durian variety is now widely grown and produces high quality fruit in Vinh Long, Cai Mon, and Ben Tre provinces. Thai Monthong Durian Introduced to Vietnam in the early 90s, up to now, Thai Monthong durian has become one of the most popular durian varieties, not inferior to Ri 6 durian. Monthong durian fruit is green or gi, egg-shaped or rectangular, with thick spines, each fruit has an average weight of 2-4kg. Durian rice has a light aroma, a light yellow color, is thick and dry and can be preserved for a long time, because this feature makes Monthong the only durian variety that can be dried. Mongthong durian is characterized by a sweet, fatty taste like butter, flat or small seeds. Monthong durian is grown in many places, especially for quality fruit in the Southeast and Central Highlands. Durian is suffering Durian is a domestic variety, has long been popularly grown in the Mekong Delta, this durian variety is favored by its popularity, ease of cultivation and affordable price. Durian bitter melon consists of two varieties, yellow and green. The green bitter gourd variety with higher yield and quality should be preferred. The green bitter gourd has a long gourd like a filling, the color of the green skin is similar to the color of bitter melon, the spines are sharp and quite thick. Durian green bitter melon has yellow rice, slightly mushy, characteristic sweet and patient, very fragrant and fatty but the seeds are very large. The edible part of the fruit is relatively low, only about 16 – 18%, this percentage will be even lower in the fruit with small pits or small fruits. Cai Mon durian Legend has it that this durian variety was brought from Cambodia by a Confucian teacher named Luu in Cai Mon and planted in the land of coconuts in the 1910s and named Durian Sua Bo. Over the past 100 years, Mr. Luu’s durian variety has become a famous brand – Cai Mon durian. Bread is a familiar daily food for many people, but there is a cake that many people eat without getting bored called chrysanthemum bread. To save money and ensure your health, invite you to BlogAnChoi to learn how to make chrysanthemum bread that causes fever… Cai Mon durian fruit is not large, only 1-2kg on average, thin green skin, sparse spines. The rice is light yellow like chicken fat wrapped around flat seeds, has a characteristic aroma, the thicker the rice, the sweeter the taste, the richer the fat. (According to Viet Bao)

The mixing of Chinese strawberries and then advertising and selling them into Dalat strawberries is no longer a new story. However, many consumers are still worried because they do not know how to distinguish these two types of strawberries, if they buy poor quality Chinese strawberries, their health will be affected. To distinguish Chinese strawberries in the guise of Da Lat strawberries, you just need to observe the following characteristics. 1. Shape Da Lat strawberries have uneven fruit shape, moderate fruit size, not too big, not smooth. Meanwhile, Chinese strawberries have high uniformity, large fruits, hard and smooth to the touch. Dalat strawberries have an uneven fruit shape. Chinese berries from size to shape are very uniform. 2. Color In terms of color, Dalat strawberries have an uneven red color, dark on the stem, the stem is slightly white. Chinese strawberries give a dark red color from head to stem, which looks very beautiful. The calyx part, Da Lat strawberry has a short thin calyx, partially covered on the strawberry, with light green color. These features, consumers will not notice when buying Chinese strawberries, because the calyx of Chinese strawberries is thick, very smooth, covers more than a third of the strawberry and has a dark green color like the leaves. The color of Da Lat strawberry has a small white part covered in the calyx. Chinese strawberries are uniformly red from head to stem, looking very beautiful. 3. The meat inside With the flesh inside, Dalat strawberries will be light red, with white interlaced. The Chinese strawberry has a darker red flesh, no white interlacing. The flesh inside Da Lat strawberries will be light red, with white interlaced. The Chinese berries are absent or very pale. 4. Taste In terms of taste, Chinese strawberries have no aroma, when eaten, they have a greasy feeling, no sour taste, while strawberries of Da Lat have a characteristic aroma, when eaten soft and chewy, have a sour taste. . Dalat strawberry flavor has a characteristic aroma, when eaten, it is soft and chewy, with a sour taste. The taste of Chinese strawberry is light and not fragrant. When chewed very friable. 5. Storage time In addition, consumers also have another way of knowing that Chinese strawberries can be left for 7 to 10 days in a temperature environment of 25-32 degrees Celsius and still fresh, while Da Lat strawberries only keep up to 2 hours. day is wilted or bruised all stem. Da Lat strawberries can only be preserved for up to 2 days before they wilt or darken. Chinese strawberries can be stored for 7 to 10 days in a temperature environment of 25-32 degrees Celsius Buy traced strawberries If you want to buy Da Lat strawberries with the right standards, you should not be subjective when choosing a unit or seller. If buying at a reputable dealer or supermarket, you should choose strawberry boxes with a QR code traceability stamp. Then, you can easily trace the origin of the product to be more assured of your choice. When tracing product origin, you will know information about product origin such as product name, manufacturer, supplier, growing and processing process.

Mr. Xoi said: “This is a native jackfruit variety named To Tan, this jackfruit tree was given by a friend 25 years ago. Jackfruit has fruit all year round, delicious taste very strange, large, fleshy, flat seeds, very beautiful turmeric yellow color. Since planting until now, I have not applied any organic or inorganic fertilizers at all. Each year the tree gives 200 to 300 fruits”. This type of jackfruit from flowering to tree ripening is exactly 100 days, regardless of whether the weather is sunny or rainy. Each fruit when ripe has a weight of 2 to 2.2 kg and lies close to each other, giving off a very long aroma. Finding it strange, he tried branching with many methods to replicate but with no success. So now Mr. Xoi has only 1 strange jackfruit tree in the garden of 10,000 m2. Every year when the jackfruit is ripe, he only gives it to his neighbors to enjoy but does not sell, so the selling price has not been determined yet. (According to Popular Science Newspaper)

Crocodile soup cooked delicious snakehead fish. My house is in the suburbs of Da Nang, in recent years, the rows of crocodiles planted on the streets of Le Dai Hanh, Nguyen Phuoc Tan… have been almost “old” by the workers of the Urban Environment Company. Da Nang city planted a few decades ago has flowered and produced results. Crocodile does not give as many fruits as the northern localities, but the taste of “heritage” crocodile in Da Nang is not inferior to other localities. Crocodile fruit when still green is used to cook sour soup, soaked in drinking water… Ripe fruit is used to make crocodile apricot umbrella, pickled crocodile, vinegar sauce… The most impressive thing is the crocodile soup cooked with fish and fruit. (Tel fish, snakehead fish…). Cooking method is as follows: Fish and fruits are made and washed, drained, then marinated with seasoning powder, pepper powder, chopped red onion, paprika for aroma. After 10 minutes for the spices to infuse into the fish meat, then put the casserole on the stove, fry the cooking oil with garlic until fragrant, put the marinated fish in it for aroma. When the fish is almost cooked, add boiling water to continue cooking. When the fish is cooked, add the crocodile (cleaned and smashed) and pineapple (pineapple, pineapple), tomatoes, sour bamboo shoots… in. After the soup boils again for a few minutes, then remind and re-season to taste. Ladle the soup into a bowl and sprinkle more scallions, chopped cilantro into the bowl of soup to make it fragrant. Looking at the bowl of crocodile soup cooked with fish and fruit with the ivory white color of fish meat, the green color of the crocodile, the yellow color of the pineapple, the red color of the tomato and the moss green color of the spices, it looks very eye-catching. This bowl of crocodile soup is extremely fragrant, delicious and nutritious with the sweetness of fish mixed with the sour and sour taste, the bar, the aroma is very attractive for a meal on hot summer days. When enjoying this soup, we “have to drink it at the same time” and often jokingly say that it is a “inter-regional” sour soup. It’s really: “Crocodile sour soup, cooked calamari/He ate a bowl of all his sorrows and sorrows immediately” or “Spring with crocodiles to call summer / Cooking snakehead fish soup to eat immediately”… Crocodile sour soup cooked with fish fruit is a special “chorus” because crocodile fruit originates in the North (Hanoi), fish is most abundant in the South (Central, Southern). In the middle of summer, enjoying this soup with this “interference” flavor, we remember the “Southern onion” ancestor of a time.

Saffron is the most expensive raw material in the world, for sale at prices ranging from 350,000 VND to 450,000 VND per gram, equivalent to 350 – 450 million VND/kg depending on the quality and origin. Iran is currently the largest saffron-producing country in the world with an output of about 90% of the world, followed by India, Spain, Turkey, and Morocco. Saffron is a bulbous plant, belonging to the family Iridaceae, with a height of about 15-20cm and purple flowers. The plant usually only blooms from October to November. Each saffron flower has only 3 stigmas, which have a different aroma and taste than other flowers. In Vietnam, after many years of research and trial planting, Sa Pa has successfully grown saffron with strict temperature regulation techniques. On average, to get 450g of saffron, one must harvest about 75,000-250,000 saffron flowers and must be harvested entirely by hand in the morning immediately after the flowers bloom. Vanilla is a familiar flavoring to create flavor and aroma for food. However, few people know that natural vanilla is very rare and extremely expensive, about 15-20 million/kg. Natural vanilla is the crystalline coating on the seed surface of an orchid of the same name. There is a favorable growth period and better harvesting conditions than saffron, but the process is still quite laborious. To harvest vanilla, farmers will have to hand-harvest the fruit just before it’s ripe, steam-treated, and store for four weeks in an airtight container for fermentation. In Vietnam, Mr. Tran Van Minh (1981, in Binh Duong) was the first person to successfully grow natural vanilla with a farm size of more than 10,000m2. It took him 5 years to test and scale up. Aji Charapita pepper is known as the most expensive spice in the world and is less widely grown, so it becomes more and more precious and rare. This agricultural product is sought after by many high-class restaurants and the rich in some parts of the world. In some countries, the price of this chili is sold to high-end restaurants up to $ 25,000 (about VND 560 million) per kilogram. Even, there was a time when the price of Aji Charapita chili was up to 35,000 USD (more than 800 million VND). The size of this chili pepper originating from northern Peru is only about the size of a pea. This chili can be eaten raw or crushed into a powder to spice up the dish. When eaten raw, Aji Charapita peppers have a delicious fresh fruity taste that makes salads or sauces more flavorful. Mr. Cuong in Dak Nong has imported Aji Charapita from Europe and successfully planted it in his garden. He successfully propagated and sold the first chili peppers to the market. The selling price is only 10 million VND/kg for the fresh type, while the dry ones are priced at 50 million VND/kg. Please watch the video: The strangest shaped trees in the world. Source: Happy and healthy every day

Remember when I was a kid, remember the first time my mother taught me and my sisters how to make a fire to cook rice. In the countryside that day, starting a fire was very simple, just a little dry straw, a piece of rubber band or a little bagasse is enough. Firewood is collected around the house, stacked and interwoven, leaving a space for the fire to enter; There are times when lighting the fire first and then arranging the firewood around. The fire burned, my sisters and I happily clapped their hands in excitement. Small round eyes looked curiously at the burning sticks. The gray-white smoke followed the slits of the tree trunks flying in all directions, piercing the eyes and noses of the children who were staring at them, stinging. Yet we were still laughing and joking, using our hands to “slash” the smoke like real warriors. I remember the most days when it was raining, when the firewood was wet, my sisters and I blew the stove and coughed because of the smoke. Or on summer days, when the southwest wind blows strongly, the fire is blown to one side by the wind, the rice cooker on the stove has a ripe day. For a long time we were attached to the wood stove, with the smell of kitchen smoke. When I remember those days when I was a child, my heart feels happy again… The strong aroma of the kitchen smoke lingers here and there. From the small kitchen, that smoke followed the wind up to the dark thatched roof, crept through each wall of earth, ran to the back of the house, and flew straight to the sky with many unique shapes. In our imagination, it is sometimes a flying dragon, sometimes a leaf in the wind, or a rope stretching up to the blue clouds… There are afternoons we are busy chasing in the fields, the smell of smoke The kitchen mixed with the aroma of food made us children stop, inhale, and then hug our hungry stomachs and run straight home. In the minds of the children, the smoke from the kitchen was rising and it was time for lunch. Grilled dishes in charcoal are always attractive to any child, are the favorite dishes of children in the countryside, and arouse curiosity for children in the city today. Sometimes it’s just a hastily dug sweet potato in the garden or a cashew nut that has just been picked from the tree, immediately put in the embers on the stove, buried in the gray ash and wait. The faint aroma follows the smoke into each cell, evoking each sense, making people irresistible. Hold the potato and just poke it out from the coal stove, blow it and eat it, hot and fragrant. Memories of a small day suddenly came back so clearly and warmly. For those who grew up in the countryside, the fire is also a place of peace and a place to return to. My mother often said: “On the first day of the year, what can be forgotten, but must not forget to light a fire to warm the house, it will bring good things to us”. And that was also the first thing my father did on New Year’s Day, no matter how many years passed. My sister and I sat around the fire with our hands warmed. The strong scent of kitchen smoke wrapped us again, interspersed with children’s stories. That lovely image keeps reminding me… In modern life, the wood stove, coal stove has gradually been replaced by gas stove, electric stove. The corner of the kitchen is also clean now, no longer black on the walls, and no soot flying around. I was also reeling in society, seeming to have forgotten the smell of smoke rising from the branches of the trees. Suddenly I realized how long I had rushed through the best memories. I am grateful and grateful for the habit of cooking water every morning with my parents’ dear wood stove so that today, I can smell the smoke from the kitchen. Even though my eyes sting because of the smoke, I still feel as happy as celebrating. Apparently, it’s been a long time since I’ve had time for myself, with my mother, back to the peaceful countryside that raised me up. And to return to my childhood days with the light, fragrant smoke in the morning… MAKEUP

The dishes made from ant eggs are very diverse, in which, 3 dishes from ant eggs are the most popular and delicious, including: sticky rice with ant eggs, ant egg cake and ant egg mannequin. Sticky rice with ant eggs: is a dish made from glutinous rice, with added fat, onions, pepper, spices and ant eggs. The method is quite simple: Take the glutinous rice and wash it, soak it in warm water for about 4-5 hours, take it out to let the rice drain and then put it in the pantry. When you see the aroma of sticky rice, taste it soft, the rice grains are soft and succulent. Sauteed onions with fat (using chicken fat will create the most delicious flavor), then, add the cleaned ant eggs and stir-fry, seasoning to taste. Stir well when you see the fat aroma of ant eggs and the aroma of onions. When the sticky rice is cooked, stir it up, mix it with the ant eggs and then put it on a plate and eat it hot. The sticky rice with ant eggs has the fatty taste of fat, onions, the richness of ant eggs, and the fragrant plasticity of sticky rice. Ant egg cake. Ant egg cake: In the Tay language, it is called “pong nay”, a unique dish made from glutinous rice flour, ant eggs, and minced pork. In particular, there is an indispensable ingredient when making ant egg cake is fig leaves, which the Tay call “bà naa”. Choosing leaves to make cakes must choose the type of cake leaves, neither too young nor too old. When making cakes, you must choose small leaves that will be more fragrant and soft than the big ones. Glutinous flour can be made from dry flour or wet flour, mixed with a little flour so that the cake is not pasty or too flexible. After the dough is drained, mix it with a medium amount of soup powder. Place fig leaves in a thin bamboo mat to make cake, then thinly slice the previous layer of dough about half an inch thick. Next is the fried ant eggs with onions, minced pork spread evenly on the surface of the dough, then add a layer of glutinous rice flour, fig leaves on top. Gently press the cake to make it even and then steam it. When the cake is cooked, take it out to cool, use scissors to cut into squares just right to eat. The ant egg cake is flexible, fragrant with the smell of fig leaves, fatty and greasy with the smell of ant eggs. When eating, do not peel off the fig leaves, but the fig leaves are the factors that create the unique flavor of the ant egg cake. Ant egg salad. Ant egg salad: Made from ant eggs with banana flowers, it is very delicious and attractive. Prepare banana flowers with young sheaths washed, thinly sliced, soaked in water mixed with vinegar, then picked out and drained. Stir-fried ant eggs are mixed with banana flowers, mixed with herbs, lemongrass leaves and spices like sugar, salt, garlic… Eating this dish, you will find it spicy, acrid, sour, sweet and salty. The crispiness of banana flowers is mixed with the fragrant, fatty taste of ant eggs.

On April 26, the police of Duc Trong district (Lam Dong) discovered a shipment of smuggled fresh Chinese strawberries at Lien Khuong Airport. At the time of inspection, the entire shipment did not have invoices and documents proving the origin, the total weight was more than 200kg. In fact, many consumers have complained that they buy Chinese strawberries even though the seller advertises as Dalat strawberries. However, it is possible to distinguish between these two types based on the details on the fruit. Specifically, Da Lat strawberries have uneven fruit shape, moderate fruit size, not too big, soft fruit, not smooth. Meanwhile, the Chinese strawberry, has high uniformity, large fruit, hard and smooth fruit. In terms of color, Dalat strawberries have an uneven red color, dark on the stem, the stem is slightly white. Chinese strawberries give a dark red color from head to stem, which looks very beautiful. Da Lat strawberries have uneven fruit shape, moderate size, soft fruit, not smooth. And Chinese strawberries have large, hard, smooth fruits, the uniformity between the fruits is high In terms of color, Chinese strawberries are dark red, beautiful with the whole fruit. When eaten, Dalat strawberries have a characteristic aroma and sour taste, while Chinese strawberries are friable and have no aroma. When sliced, it can be seen that the inside of Dalat strawberries is light red with white, while Chinese strawberries are dark red and not white. Many people also mentioned how to recognize that Chinese strawberries can be left for 7 to 10 days in a temperature environment of 25-32 degrees Celsius without wilting or rotten, while Da Lat strawberries only keep for up to 2 days. . Strawberries were brought to Da Lat by the French in the 40s of the 20th century. The soil here gives the quality and taste of strawberries very special. The growth characteristics of strawberries are suitable for temperate climates. Strawberries have red color, soft fruit, sweet and sour taste, characteristic aroma, so they are very popular with many people.

Specifically, Da Lat strawberries have uneven fruit shape, moderate fruit size, not too big, soft fruit, not smooth. Meanwhile, the Chinese strawberry, has high uniformity, large fruit, hard and smooth fruit. Image distinguishing types of strawberries. In terms of color, Dalat strawberries have an uneven red color, dark on the stem, the stem is slightly white. Chinese strawberries give a dark red color from head to stem, which looks very beautiful. Da Lat strawberries have uneven fruit shape, moderate size, soft fruit, not smooth. And Chinese strawberries have large, hard, smooth fruits, the uniformity between the fruits is high. When eaten, Dalat strawberries have a characteristic aroma and sour taste, while Chinese strawberries are friable and have no aroma. When sliced, it can be seen that the inside of Dalat strawberries is light red with white, while Chinese strawberries are dark red and not white. Image when halving strawberries. Many people also mentioned how to recognize that Chinese strawberries can be left for 7 to 10 days in a temperature environment of 25-32 degrees Celsius without wilting or rotten, while Da Lat strawberries only keep for up to 2 days. . Strawberries were brought to Da Lat by the French in the 40s of the 20th century. The soil here gives the quality and taste of strawberries very special. The growth characteristics of strawberries are suitable for temperate climates. Strawberries have red color, soft fruit, sweet and sour taste, characteristic aroma, so they are very popular with many people.

Laba banana is a famous specialty banana of Lam Dong land with the advantage of being very flexible, sweet and delicious. (Photo: dacsanhanydalat.com) After hanging persimmons are air-dried naturally according to Japanese and provincial technology Lam Dong Currently, this technology has been applied to produce dried Laba banana specialties. The product has been introduced to the market with an output of about 18 tons and is mainly consumed in Ho Chi Minh City. Product Laba bananas dried of Laba Trade and Service Cooperative (Phu Son commune, Lam Ha district) is produced based on the simulation of processes such as wind drying persimmon. Harvested old bananas are carefully selected, then put through a conveyor belt washed with clean water, then put into a dedicated warehouse to incubate bananas with an incubation temperature adjusted to 40 degrees Celsius to help bananas ripen evenly within 3. day. Ripe bananas are selected by workers, cut, peeled and put through 2 times of washing, after being cleaned, they are put in a fan drying oven to dry for more than 1 hour. After 36 hours put in the air dryer, it will produce 1 batch of dried bananas. Usually 8kg of fresh bananas will yield 1kg dried banana . Nguyen Tan Play, Chairman of Laba Trade and Service Cooperative, said that in the past time, the export of fresh bananas of the unit was severely affected by the COVID-19 epidemic, only 400 tons/year, or 20%. Quantity. Therefore, he and farmers learned about Japanese wind drying technology to apply banana drying, after many trials, it produced a finished product, avoiding the abandonment of ripe bananas and increasing the value of Laba bananas. . Laba banana is also known as “ banana advance king ,” is a famous specialty of Lam Dong province with the characteristics of thick skin, and the fruit’s flesh when ripe has a very delicious, flexible aroma. During the Nguyen Dynasty, Laba bananas were moved to Hue to serve in the meals of the king and the court. Currently, Laba bananas are grown a lot in Lam Ha, Duc Trong (Da Lat) and are very popular with tourists, looking to buy fresh bananas when traveling in Da Lat city.

How to distinguish real – fake incense? Illustration Mr. Bien Quoc Dung, Vice Chairman of Khanh Hoa Agarwood Association: Raw materials for making agarwood products today are mainly natural and artificial incense. However, natural frankincense is very precious, rare, high cost, so very few establishments make products from this type of agar. The main product is made from artificial agarwood, which is gourd plant grown and cultivated with agarwood. It takes 10 years for the seedlings to be planted until the time they can be drilled. After transplanting agarwood, it takes about 5 years to create agarwood, but not every tree after transplanting produces agarwood, the success rate is relatively low. Therefore, artificial bass is also very precious and the price is quite high. One characteristic of basswood is that it is very soft, so it is difficult to use machines to mass-produce items such as bass rings that have to be done by hand. The grain is mass-produced mechanically, not of agarwood. Producers often use chemicals with a deep odor to seep into wood grains to imitate agarwood. To distinguish, the simplest way is to directly smell the product, if at first there is an alcohol smell, or a strong aroma, it is a chemical impregnated product. Because a really deep smell is usually faint, mild, it takes a new temperature to release the fragrance. Another trick often offered by the seller to lure customers is to put the series of bass rings in the water. If the circle sinks, it proves it is deep However, the agarwood wood is not only soft but also light, so it will float on the water, of course there are still pieces of wood submerged in the water, which are pieces of wood with many deep essential oils crystallized from many years. The cost of this type of submerged bass is very high, each ring made from this type of bass is the lowest at 400 million VND / chain. According to the Life science

Resources (4-person serving) – Fresh lotus seeds: 350 gr – Dragon fruit: 1 fruit – Sugar alum: 200 gr – White sugar: 100 gr – Pineapple leaves: 150 gr – Water: 2 liters Making Step 1: Fresh lotus seeds take out the lotus heart, clean and drain. Pineapple leaves washed, take 1 leaf to tie all the other leaves into bundles. Dragon fruit with red flesh peeled, cut into square shape about 1cm, then marinated dragon fruit with sugar. Illustration. Step 2: Put lotus seeds and pandan leaves in the pot and add enough filtered water (1.5 – 2 liters of water as you like). Put the lotus seeds on the stove to cook until the lotus seeds are soft. When lotus seeds are soft, then add the sugar alum and sugar-marinated dragon fruit to cook. When the pot of tea boils, the sugar is dissolved into the tea, the red dragon produces red water, turning a darker color. Ripe lotus seeds are tender and tea pot has reached. Step 3: Take out the pandan leaf roll, scoop the tea into a cup to use it hot or cold. Sweet lotus seeds plus the aroma of pineapple leaves attract, add to the red color of dragon fruit which is extremely eye-catching. Let’s cook the lotus seed tea and cook the irresistible red dragon fruit in these summer days.

In recent days, Mr. Nguyen Dinh Long in Thach That, Hanoi often sells on facebook some batches of ca cuong at an expensive price: 35,000 VND / head. On the surface, Ca cuong is no different from cockroaches, but they are sold at such a high price that startles many people. However, Mr. Long commented, the selling price of Ca cuong this year has decreased significantly compared to last year due to the Covid-19 translation. In previous years, the retail price of Ca cuong never fell below 5 million VND / kg and below 50,000 VND / unit. Ca cuong looks like a cockroach He shared that he imported Ca cuong from Laos or some areas in the South; After that, bring them to Hanoi to sell to retail customers or restaurants selling snacks. In the North, there are very few Ca cuong because people abuse plant protection drugs in the field, so Ca cuong almost rarely appears. Explaining why this thin-bodied insect resembling cockroaches and stink bugs is bought by many people, Mr. Long said: “Ca cuong lives both on the banks and ponds, under water rice fields, but carries essential oils. rare. Therefore, many customers who buy Ca cuong will wash them and then put them on the grill. Then, they cut into small pieces and put directly into the sauce or use gradually “. Or for more convenience, many customers buy Ca cuong to extract the essential oil and store it in a sealed jar. Each time they eat, they just need to bring 1-2 drops into the bowl of sauce. Due to the expensive price of Ca cuong, most retail customers only buy a few to a dozen. Particularly for the rich, the house with conditions or the restaurant or restaurant has just ordered 0.5kg to 1kg. This man added, 1kg Ca cuong usually consists of 80-100 children, depending on the big or small. Calculated, 1kg Ca cuong costs about 3.5 million. One day, Mr. Long sells at least a few dozen to 200 ca cuong. But inside the body they contain special essential oils Many customers like Ca cuong, imported goods go anywhere “On Tet holidays, Ca cuong is asked by many customers to soak fish sauce, use essential oils to spice up festival dishes such as rolls, bun cha, vermicelli … Roasting coffee stalks as bait. However, due to the scarcity of goods, our house is not much for sale. Customers who want to pick up must book at least a week to return the goods ”. In addition to selling whole fresh Ca cuong, Mr. Long also imported a few other products extracted from Ca cuong at a price that is not cheap, such as: Whole Ca cuong fish sauce (soaked 10 males) 500,000 VND / bottle Ca cuong essential oil 300,000 VND / bottle, Ca cuong wine 1.2 million / 2 liter bottle. As a construction engineer, Mr. Tran Van Kien in Cau Dien, Hanoi has just ordered 0.5 kg of male Ca cuong to soak in wine and soak fish sauce. Although their prices are expensive, he is very fond of this insect. “Male Ca cuong has an essential oil smell like cinnamon. When taking the essential oils out, my wife often let her husband soak fish sauce or wine. Eating at the dipping country house always has a familiar tomato cuong taste. Because the tomato sauce has the slight scent of cinnamon and banana oil, now without the tomato cuong, the sauce is very bland, “Kien said. Mr. Kien said that his family has Ca cuong essential oil to eat almost all year round. Therefore, when friends come to his house to eat and drink, the bowl of tomato sauce and tomato wine has an unusual smell, complimenting him because this is a unique and strange dish that few people know.

According to Ms. Nga – a small trader selling fruit at Quan Lau market (Vinh City – Nghe An), this year, the weather is quite hot early this year, so people buy many kinds of cooling fruits. The amount of melon this year, although new at the beginning of the season, is consumed quite strongly. In the early summer, business households here sell for 15,000 VND / 1kg, or sell by fruit. When in the main season, the price can be reduced from 10 -15,000 VND / 1kg. Compared to the previous year, although at the beginning of the season, the average price increased from 3,000 to 5,000 VND / fruit. However, due to the short season, fruit quality and each time of harvest, the price changes according to … The end of April is the start of the melon season and lasts only 1 to 2 months. These are fruits that are rich in nutrients, have a strange aroma, are refreshing, heat and refreshments are effective. Currently, farmers of Dien Bien block, Nghi Huong ward, Cua Lo town (Nghe An) are focusing on the field to harvest melon, excited for the good season and the good price. Ms. Nguyen Thi Hoa, a melon farmer in Dien Bien, said that melon is a traditional melon variety, sticking with the people of Nghi Huong for more than 30 years. Nghi Huong watermelon has an oblong shape, when ripe, the skin is cracked, the flesh of the melon is smooth and fragrant. This year, the weather is favorable, melons are in good season and good value. Melon here at the end of the season just need to choose the old ripe fruit, add the dried seeds, and preserve well that the next season can be planted. It is a pure local variety with little care, no pest control and short growing time, only 1.5 months (melon) and 2.5 months (main season melon) for harvesting. Each year, 2 melon crops are planted, the main crop is planted from February to early April for harvest; The fruit season starts from May to the end of June for harvest. Compared with rice, maize, melon has many times higher economic value. My family planted 1 sao of melon, except for the cost, it was about 9-10 million VND … people who planted melon this year were very excited, Ms. Hoa said. According to the experience of the farmers here, this is a traditional melon variety, so it tastes different from other regions. When ripe melons themselves crack soft, smooth flesh like sand, choose the best melon fruit with evenly cracked ends. Talking to PV, Ms. Hoang Thi Huyen – Chairman of the Farmers Association of Nghi Huong ward, said that Dien Bien block has 200 households working in agriculture, there are about 120 households growing melon. In recent years, the area of ​​growing melon of Nghi Huong people has been narrowed down due to land acquisition for construction of the coastal road. Before that, the whole ward had 10 ha of growing melon, but now it is reduced to 4ha. From the economic efficiency of melon plant brings and wants to preserve and develop local melon varieties, in the near future, Nghi Huong ward is planning to develop melon growing area on rice land. Melon is a crop rotated with wet rice, bringing high economic efficiency. In the near future, the ward will mobilize people to expand. The Association will coordinate with specialized agencies to open training courses on planting techniques, care, pest control and product consumption for farmers, for the stable development of melon trees, contributing to improving income for farmers. Local people… Ms. Huyen said more. Not only in the area of ​​Cua Lo town in Nghi Thach commune (Nghi Loc), farmers also planted 10 hectares of melon, concentrated mainly in the villages: Xuan Lac, Xuan Hoa, Xuan Tien, Xuan Thinh and Trung Khanh. The characteristics of this melon are yellow, green stripes, smooth or shiny, the flesh of the melon is yellow and smooth. Melon is in full bloom, every day on Nghi Huong melon fields, traders from all over Nghi Thach come to buy; People also actively connect with beverage shops to find a stable outlet for watermelon. Therefore, when harvested, melons are sold out. The selling price of melon is bought by traders at the field for 12,000 VND / kg or according to the fruit from 10 to 30,000 VND / fruit (depending on size). Compared with every year, each fruit increases on average from 3,000 to 5,000 VND / fruit. On average, each pickle pole yields 5 quintals, giving an income of 18-20 million dong, minus expenses and net profit of 10 million dong, 7 times higher than rice cultivation. Mr. Nguyen Van Nam, a farmer who grows melon in Xuan Tien hamlet, Nghi Thach (Nghi Loc), said: “After harvesting, people brought melon to customers across the road along National Highway 46 to Cua Lo; import for beverage bars and retail in Vinh city markets. This year, the heat comes early, so melon consumption is strong, the price is higher than every year, melon growers are very excited… ”. Cantaloupe, also known as cracked melon, melon is grown in many provinces of Nghe An, Ha Tinh and some northern provinces such as Vinh Phuc, Hoa Binh, Lang Son … This is a fruit that provides many nutrients for the muscle. can, effectively treat a number of diseases such as constipation, diuretics, sunstroke prevention, acne and pigmentation marks, smooth skin, treat insomnia, dry cough … According to the experience of farmers, when buying melon with a round shape, pick up the melon to feel firm and heavy, not soft. The stalk is new and not tarnished. Delicious melons are usually old melons, are heavy and firm with the aroma and cracks in the peel. Fresh melon is on the peel with a thin, fluffy undercoat, emitting a pleasant aroma. If the melon is young or pressed, ripe because the drug will have softness but not cracking, no characteristic aroma, no thin outer layer of undercoat …

Charcoal-grilled thorns snail makes it attractive. Thorns snail seems to be the number one grilled dish, there is no way to make the thorns snail fragrant and eat as delicious as the grilled thorn. To process delicious grilled snails, before baking we need to soak the snails to release all the dirt, especially sea sand for about 1 hour or so, it is best to soak the snail with water to wash the rice thoroughly. out of hotel. If the snail has a lot of moss sticking around the shell, it should be beaten clean. Normally when the snails are cleaned, we can take them to grill too, but according to the experience of Mr. Pham Van Giap – a chef of a restaurant specializing in seafood in Tien Yen district, let the snail roast fragrant. then we should steam a snail with lemongrass and a little beer. Lemongrass is cut, crushed, then put in a pot of water, add about half a cup of beer and then boil, let the snail steam for 3 minutes, the aroma of lemongrass and beer will blend into each snail, so when roasting the thorns will have a fragrant aroma. especially. Moreover, this way of steaming the snail will help keep the fresh water of the snail without losing it like when we boil it. Before bringing the snail to roast, we need to have one more step that is to remove the shell, doing so to avoid when roasting the snail will stick to the shell when eating, we may not get it. out of snail meat. Grilled spiny snail will be very round when dipped with sour and spicy snail sauce. Finally, set the charcoal fire to reddish and then put the snail on the grill. Because the snail has been steamed lightly, we just need to see that the mouth of the snail is dry and no more bubbling, the snail is ripe. The finished product of the steamed snail steamed with lemongrass charcoal is the fragrant snail with the smell of lemongrass and beer with a yellowish shell, when enjoying, just pick up on the plate and use it when hot, accompanied by a spicy and sour sauce. mixed with delicious snail meat is a dish that becomes irresistible.

In addition, soy sauce also contains trypsin and if combined with egg whites will greatly reduce the nutritional value of eggs. This is not good for the human body by absorbing less nutrients that eggs bring. So a little white salt sprinkled on the egg will ensure that the flavor of the dish is enhanced and retains the required nutrients of the egg. Another habit to get rid of is to beat eggs evenly with onions and then rinse them. However, by doing so, the eggs and onions will sometimes be unevenly cooked or the inside is unripe but the outside is ripe, the scent of onions will not have a chance to radiate. The best way to use the onion is to put the onions in the fat first, when the onions release a new aroma, put the eggs in so that the onions and eggs both smell good. In addition, boiling eggs too well is also a wrong way to cook. This comes from the anxiety that eating raw or undercooked eggs is unhealthy, so many people boil eggs thoroughly to eat peace of mind. However, this is a misconception that the cook should immediately discard. Over-boiled eggs make the yolks inside will have gray streaks, frumpy and slightly sulfur-smelling, the whites are as chewy as rubber. Eggs that are boiled for too long are also susceptible to protein degradation, affecting health. We should just put eggs in the pot, add cold water, boil. Then take the pot out of the stove, cover and leave for 10 minutes for the eggs to dig, for 15 minutes to make the eggs just cooked. The habit of cooking meat with braised eggs with sugar to get the color of many people is also a mistake to give up. Because doing so will cause the amino acid fructose protein in eggs to combine with lysine to create a compound that is difficult for the body to absorb, which adversely affects the digestive system. According to Family & Society

If you go to some northwest highland provinces, you will be extremely impressed by the dishes of the Thai people, including grilled fish, also known as “pa Tỉnh top”. This is a traditional, unique, delicious, nutritious dish that is very strange to diners. To process this dish, in addition to fresh fish, you must have all the typical spices such as: Mac khén (a type of seed specific to the Northwest, like pepper in the lowlands), ginger, lemongrass, fresh chili , coriander, herbs, fresh onions, basil … After cleaning, the fish leaves its viscera to remove the bile (should be operated on the back of the fish because it will fold easily, sometimes grilled and the spices will penetrate evenly around the belly), stuffing the fish’s stomach with spices and then folded in half. The way of marinating fish is also the secret of the Northwest people to make the fish taste more special. This grilled fish does not use galangal or turmeric much because those spices will drown out the freshness of the fish. After about 5-10 minutes in the seasoning, the fish is then folded horizontally, using a grilled bamboo stick or a grill and bake over charcoal. When stuffing fish in the belly of the grilled fish on charcoal, the aroma will spread evenly into the fish. The aroma of cocoons, the hot pungency of chili, the rich taste of salt, the aroma of grilled fish mixed with the aroma of wild vegetables … all create a very unique, very attractive flavor. Each strand of ivory white fish meat blends with spices to create a complex aroma, tasting a piece also feels delicious, sweet and rich. In the past, people used thick, fresh bamboo as possible, split into two or three or four to secure the fish, then grilled the fish on charcoal. The aroma of fish mingles with the aroma of aromatic spices. PaPep is used by Thai people with sticky sticky rice. In addition, from fish, the Thai also process many different dishes, typical and delicious: Fish steamed in wooden jars, Thai people call them fish. The dish “pa lecture” is smoked fish. Closely attached to forests, rivers, streams, and fields, Thai people often take advantage of available natural products to improve family meals. In addition to pa pinh top, there is also a very special moss stone dish. Usually grows in rivers, streams, clinging to rocks. The Thai go to pick the moss when the moss is still young, then wash it, dry it, break it up to save it to eat gradually. There are many dishes cooked from stone moss, but the Thai people most often eat the “spicy pho” dish. Dry ice moss will be washed off all grit, then chopped short and stored in a banana leaf. Add onions, herbs, ginger, lemongrass, chili, salt, sprinkle a little fat, mix well, then wrap and cook. If you go to the Northwest highlands, do not forget to enjoy the dishes of the Thai ethnic people, you will surely have unforgettable aftertaste.

There are year round in our country, but bananas are also one of the regular chemical soaked fruits. According to the experience of small businesses, if a banana is ripe, but its stalk is still green or plastic, it is more likely that a banana is ripe. Photo: Vietnamnet Ripe banana peel has eye-catching yellow color, smooth. Meanwhile, naturally ripe bananas have a dark yellow skin with small black or brown spots. Photo: Hai Phong security newspaper. Around April and May are avocado in season. Avocado is sold on sidewalks, supermarkets, local markets … The avocado shell is soft and long-haul, if the fruit is ripe, it will be crushed and crushed. Therefore, small traders can chemically soak the fresh avocado with chemicals. Photo: Internet To distinguish impregnated avocado, a gardener said, green avocado, the stalk is green, the avocado stalks will turn dark. If the stalk is still green and the avocado body is soft, the avocado has been chemically aged. Photo: Internet To choose safe and delicious durian, consumers need to pay close attention to the stalk and the prickly part. The hard, green stalks will just drop, and the old stalks that are stained or withered may have been soaked with medicine to promote ripe fruit. Photo: Internet Ripe durian spines will bloom green, yellow and gray. Meanwhile, pickled durian prickles early, soaked for a long time, they will not bloom, bruise in many places. Photo: Labor capital. Mangoes are also frequently contaminated with chemicals. Ripe mangoes due to stimulant drugs often ripen unevenly, the fruit has no fragrance, and has black stalks. Photo: Internet Delicious ripe mangoes have stalks still firm, not soft. If the stem of the mango has a strong sweet aroma, the aroma of essential oils means the mango is fresh, no chemicals. Photo: Internet To distinguish ripe jackfruit and ripe jackfruit, can be based on observing the jackfruit fruit. Ripe jackfruit plants rarely have pus, while ripe jackfruit is pressed with white pus flowing in each stream. Photo: Cooky. In addition, ripe jackfruit plants often have a characteristic aroma, ripe jackfruit must smell carefully to have a faint scent. Photo: Internet Video: HCMC: 1.3 tons of snails soaked in industrial chemicals before selling. Source: PLO

Both cilantro and parsley are green in color and have long stems. They differ only from the appearance of the leaf. Cilantro has quite round leaves, parsley has pointed leaves. Taste and aroma If you find yourself confused when distinguishing between these two vegetables, pay attention to the flavor and aroma. Cilantro has a strong metallic odor and a very distinctive taste. Cilantro is said to have a mild citrus flavor. On the other hand, parsley has a very mild and mild fragrance. Using Cilantro is a vegetable that adds aroma and a fresh flavor to dishes. It has softer leaves and stems. However, you can shred both vegetables and add them to dishes. Cilantro can be used as a curry garnish, salad dressing and added to dipping sauces. Parsley is also used as an ornament. Parsley is added to soups, stews, and sauces. Parsley also has soft leaves, a slightly chewy stem and retains its flavor even when cooked. Health benefits of cilantro and parsley Both herbs help lower cholesterol, lower blood pressure, prevent kidney stones, prevent blood clots, control blood sugar and are considered miraculous remedies for pain relief. To get the maximum amount of vitamin K from these herbs for your body, include them in fatty foods, such as olive oil, avocado or coconut milk. Vitamin K helps strengthen bones and prevents blood clots.

1. Specification of each item Many studies show that a detailed and engaging description of a dish can help restaurants increase sales by up to 27%. For example, some restaurants will describe a steak served with french fries by a more luxurious name such as “premium beef tenderloin served with french fries”. 2. Do not install mirrors in the main space Most restaurants do not install mirrors in the main space. This is based on a study that has shown that when people see themselves in the mirror, they … less likely to eat again. 3. Let diners smell the aroma of the dishes in the kitchen Everyone is more likely to have more cravings when they smell the aroma of food, especially hot food. Therefore, many restaurants find ways for diners to smell the aroma of the dishes in the kitchen, even to see the processing process and the image of the finished product. That is why, dining establishments with large spaces often prioritize the design of open kitchens to serve. 4. Tips with the menu At a glance the menu, customers often choose what they intended to eat before entering the restaurant. However, some restaurants have tips to make customers change their minds: More expensive dishes (or restaurants that want to sell more) can be introduced first or highlighted. They also list prices but do not have a money symbol (dollar, dong), which makes many customers ignore the price when ordering. 5. Print pictures of dishes on the menu Often, restaurants will print pictures of expensive dishes and eye-catching decorations on the menu to stimulate the curiosity and appetite of diners. 6. Clean up the excess disk on the table The server wipes the table and cleans the leftover dishes on the table not just for wanting to be clean. The truth is that having too many plates on the table will make you feel like “have-eaten” and stop ordering. Restaurants encourage the opposite. 7. Private, cozy space suitable for introverted guests Introverts tend to find a private and cozy little corner as soon as they arrive at the restaurant. That space often makes them feel more secure and comfortable, thereby ordering more food. The reason is because no one will see and recognize them, this time customers will also feel like consuming more calories. 8. Play classical music Music in a restaurant can influence diners more than you think. Classical music, for example, can make listeners feel more affluent and generous, so they are more willing to order more food. 9. As heavy as possible Most diners are easily deceived by the feeling that weight is often proportional to quality. Therefore, many restaurants often use knives, spoons and forks made from heavy materials such as copper or silver to make the diners feel better and worth the money. 10. Use food coloring to beautify dishes Salmon is delicious and healthy, so it is a popular dish in restaurants. However, some farms can feed the fish unhealthy food that gives it a gray color. So many restaurants have soaked fish in food colors to make the fish look fresher than it really is. (According to GiadinhNet)

Choosing delicious watermelon is not too difficult if you know the following simple way. First, you take the watermelon about 5cm away from your ear and flap it.
If it detects a crackling noise, it is a delicious watermelon. A delicious watermelon fruit has smooth skin, clear patterns on the skin, sharp lines, and yellow color on the bottom. On the contrary, watermelon that has been injected with chemicals will be pressed to ripen quickly, so there is no soft velvet outer layer, the skin is dark, and the pattern is fuzzy because it is not ripe. Illustration. Illustration. Illustration. 2. How to choose papaya: 15,000 – 25,000 VND / kg Choosing to buy papaya is also quite simple. You should choose a fruit whose knob has turned yellow, which indicates that this is a naturally ripe papaya. In addition, papaya should be heavy, long enough, hold firmly, and have sticky plastic stalks. These characteristics determine the sweetness of the fruit, not only that it is also delicious, few seeds, thick pulp. The papaya fruit is irregular in color, the ripeness of the fruit is not even, often appears a layer of white fungus on top, sometimes a few black spots or small indentations on the surface are fruits. ripe papaya naturally. Note: You should not buy papaya that is shiny, hard to touch even though the outer shell has turned yellow. Papaya should be heavy, long enough, hold firmly, and have a sticky plastic stalk. Illustration. Do not buy papaya that is shiny, hard to touch. Illustration. 3. How to choose mango: 20 – 60,000 VND / kg When choosing a mango, you should choose fresh fruit that is not scratched. You can check this by pinching the stem of the mango and sniffing it with your nose. If the stalk has an aromatic resin, the oil secretes it is fresh fruit, do not use preservatives. Should choose a beautiful shell, not rough, bruised. Illustration. As for mangoes, you should not pay too much attention to the color when choosing because depending on the type of mango, the green and yellow are different. Color does not accurately represent the ripeness and quality of many mangoes. You should not pay too much attention to the color when choosing because depending on the type of mango, green and yellow are different. Color does not accurately represent the ripeness and quality of many mangoes. Illustration. It is best to choose fruit with a glossy, uniform color, the part right at the base of the stalk must sink down. A delicious ripe mango will have a firm stalk, not a soft one. Note that the belly of the mango near the end of the tail will have a small eye, the smaller the eye, the smaller the seed will be. The belly of the mango near the end of the tail will have a small eye, the smaller the eye, the smaller the seed will be. Illustration. 4. How to choose apples: 40 – 100,000 VND / kg When choosing to buy apples, you should choose fruits with bright colors, apple peel must be shiny, when touching your hands do not feel rough. If your family’s preference is to buy small, sweet apples, choose a dark-colored fruit with small white seeds on the shell. Avoid buying fruit that is dull, dark, crushed or pests. Avoid buying fruit that is dull, dark, crushed or pests. Don’t be tempted to buy large apples, you should choose a medium sized apple that is just a little bigger than a tennis ball. Do not choose too small or too large fruit. Because apples that are too large can be sprayed with growth stimulants, apples that are too small are often sour or pressed. Freshly harvested apples are those with new, fresh stalks attached to the fruit. Don’t choose apples that have their stalks dropped or have dried stems. A succulent, tasty apple will be round, firm, and heavy in hand. You use your hand to press on a hard, juicy apple, it is a delicious apple. Try using your thumb and point to flick the apple, the sound is loud and clear, it is crispy and sweet, so buy. Choose apples that have their stalks intact and stick to them. Don’t choose fruits with broken stems or with dead stalks. Naturally ripe apples are fragrant. On the contrary, an unripe apple is less fragrant, often sour and slightly acrid. If possible, choose to buy from a garden or farm that will guarantee apple quality. Tips: One little tip when checking if an apple is seasoned with preservatives is to try pouring hot water over the apple. If the apple peel appears a white film, it is likely that the seller has waxed it to preserve it. Cheap waxes often contain fungicides, preservatives that can affect health. Choosing to buy fruit on summer days seems simple, but there are many things to pay attention to to avoid “money loss and disability”. We hope the housewives are always skillful and wise in choosing food for their family. Choose to buy fruits that are carefully packaged and should only be purchased at reputable stores that guarantee the origin. According to the Vietnamese / Fatherland Life

Body condition Factors like skin pH, hormonal balance, acidity, and diet can all affect a fragrance’s aroma. Age, type of sweat, and moisture on the skin are also factors that make a perfume bottle smell different on each body. On hydrated skin, for example, the use of perfume will evaporate more quickly and the fragrance can quickly disappear. Food, the hormone balance also affects the smell of perfume. Photo: PopSugar. Different skin types Differences in skin type greatly affect the scent of the fragrance used. People with dry skin should choose products with strong scents to help keep the ability longer. Alternatively, you can choose perfumes with a pungent scent, from flowers. A layer of moisturizer helps the fragrance to last longer on dry skin. Meanwhile, oily people can use perfumes that have a fruity scent like oranges. You need to be subtle in choosing the right perfume for your skin condition. Photo: India Deets. Clothes deodorant Fabric fragrance spray works to remove unpleasant odors with a refreshing scent. Beautynesia assume that the deodorant has gotten onto clothing and is in direct skin contact. As a result, your body will smell a mixture of perfume and fabric scent spray. So the difference in the fabric fragrance spray could also be the reason everyone’s fragrances smell different. Time to use perfume Perfumes have 3 distinct aroma phases after being applied to the skin. The first stage – first scent – lasts about 15 minutes after spraying and you will smell the surface of the perfume. Middle scent takes place about 2 hours after spraying. You can feel the product’s core fragrance. After 5 hours of use, stage 3 is the base fragrance of the fragrance, which is different from the previous 2 stages and allows the fragrance to continue to emit throughout the day. The perfect fragrance is a product that can last through all 3 of these stages. Photo: WedPro. Environmental conditions You can smell the perfume at the store. But when you buy it, the product has a different aroma from the previous experience you experience. This difference occurs due to environmental conditions. The scent of a perfume can be easily affected by the smell of the soil or where you smell it. So, in 2 different locations, you will experience 2 dissimilar smells even though it’s the same type. The perfume will smell different when you spray it in a different location. Photo: Totally Vegan Buzz.

Grilled chicken rice is a specialty of the Central Highlands people Recently, the steamed hybrid pork with bamboo tube in Ko Tam tourist area (Dak Lak province) was selected by the Vietnam Record organization in the Top 100 special dishes of Vietnam in 2020-2021. After seasoning with pork, the pork will be put in a bamboo tube Boiled hybrid pork with bamboo tube dish is processed according to the traditional cuisine of the Ede people in Dak Lak and is mixed and marinated from the available natural ingredients, thus bringing its unique flavor here. Hybrid pork makes the dish unique, crossbred pigs are bred from grass pigs (pigs) with wild boars. Along with its processing, food is a story about culture and environmental protection. Ms. Tran Thi Kim Lien, deputy chef at Ko Tam tourist area (Buon Ma Thuot city, Dak Lak province), said that this dish main ingredients are hybrid wild boar and other natural spices can be seasonal changes. In it, the most typical spices are chili, green pepper, cilantro and white leaf. This dish processing does not need to be too fussy but requires meticulousness, it is important that the ingredients are fresh, including the bamboo tube. Chicken is marinated grilled over embers Grilled chicken served with lam rice is one of the famous mountainous specialties of the Central Highlands people. According to people here, the dish comes from the Ede ethnic group in Buon Don (Dak Lak). Later, specialties were processed by the people of the Central Highlands with many different styles. Grilled chicken served with lam rice feels the taste of the Central Highlands Chicken used to grill must be genuine backyard chickens, silk type, weighing about 1kg, if the meat is too small, the meat will smell too big. Chicken after cleaning, pecking the intestines and leaving the whole chicken, broken it flat, marinated with salt and chili, lemongrass and a little honey for about 30 minutes, brought out to grill on embers until turned yellow, aroma is to be. Grilled chicken is indispensable for a cup of green leaf salt, a leaf that smells like basil. Grilled chicken is served with soft, sticky rice.

Refrigerate when there is an odor, very unpleasant, affecting the preservation of food. The acid content in lemon juice combined with the essential oils in the lemon peel is extremely effective in both killing bacteria and effectively deodorizing. Cut fresh lemons in half, refrigerate them in half – another way to get rid of odors.

Bread

In fact, bread can completely eliminate odors in the refrigerator. Just placing a few thin slices of bread in the refrigerator can eliminate the odor for 1-2 months depending on the amount of food being preserved. Because bread has a hygroscopic effect, it will absorb any kind of odor in the refrigerator.

Orange peel, tangerine

Orange peel or tangerine peel contains natural aromatic oils, so you can wash and dry the peels of oranges and tangerines, then put them in the corners in the refrigerator.

Tangerine peel has the effect of eliminating odors in the refrigerator. Photo: Le Thu

Scent of orange peel, tangerine will fight away bad odors in the refrigerator. This simple way can be repeatedly done to keep the fridge free of odors. For higher efficiency, you can bring orange peels, mandarin oranges to dry and dry and then put in the refrigerator.

The coffee

Just put the powder or coffee grounds in a cloth bag or cup and put it in the freezer, the ability to absorb the dehumidifier plus the aroma of coffee will help to remove the unpleasant odor quickly.

Pineapple

Deodorizing with pineapple is a method of eliminating natural odors. Cut 1/4 pineapple into thin slices, place on plate and refrigerate. Take about 10 pineapple leaves, wash them, drain. Then crush and tie into a bundle, put into the bag to form a scent bag is also an effective way to deodorize.

According to Laodong

Lavender plants do not need too much water. Photo: Guardian

The Guardian (UK) reported that at the end of June and the fields in the village of Lehrote in Doda in Jammu were filled with purple with a characteristic strong scent of lavender. More than 200 farmers here have turned to lavender, starting the local “purple revolution”.

Lavender plants can be grown and grown in nutrient-poor soil, do not need much water but love the sun.

The Indian Agricultural Research Institute has presented the prestigious Bharat Bhushan farmer (43 years old) award in the village of Lehrote. Mr. Bharat Bhushan said: “Lavender is very easy to grow and does not require much watering. I also only use cow manure to fertilize the plants ”. In just 2 years, his income was 4 times higher than the previous time when growing corn.

“Seeing my success, many people followed and now there are over 500 farmers in the area growing lavender,” said Mr. Bhushan. He now has a machine to extract essential oils from lavender. One hectare of lavender land can help farmers get 30-45 liters of essential oil.

Mr. Bhushan also shared: “Domestic demand for lavender essential oil is still quite high. We sell distilled essential oils directly to industrial customers in cities in India such as Mumbai and New Delhi. We also sell lavender to the dried flower dealer or to soaps and room fragrances.

Mr. Bhushan was inspired to grow lavender from a video of a 2016 conference in which Indian Prime Minister Narendra Modi and the Council for Scientific and Industrial Research (CSIR) launched a program called “Mission Scents” to encourage Farmers affected by climate change cultivate crops such as lavender, lemongrass, rosemary and medicinal plants like ashwagandha …