Resources: 100g straw mushrooms 100g shiitake mushrooms 100g chicken thigh mushrooms 50g enoki mushrooms 50g shiitake mushrooms 50g pumpkin broccoli plant Green onions, coriander Cooking oil, pepper, vegetarian seasoning How to cook: Step 1: Prepare ingredients – The mushrooms you take to cut off the root and then soak with water, then wash and dry. – Pumpkin you bring peeled, cut into squares. – Cauliflower peeled, cut into pieces. – Green onions and coriander remove roots, wash and chop. Step 2: Cook soup You put the pot on the stove, then add the cooking oil and saute it, then add the shiitake, pumpkin, broccoli and stir fry. Next, you add water and bring to a boil. Then, you add the prepared mushrooms and bring to a boil again. Season to taste, then add green onions and coriander and turn off the heat. Chicken mushroom soup Resources: 300g chicken 200g straw mushrooms 1 carrot Chili, dried onion, lemongrass Seasoning: Fish sauce, salt, ground pepper, seasoning powder Making: You wash the chicken with water and add a little diluted salt. Then you cut them into smaller pieces to eat. Put the pre-cooked chicken in a bowl and marinate it with 1 tablespoon minced lemongrass, 1 tablespoon seasoning seeds, one tablespoon fish sauce, add minced onion and chili. For simple straw mushrooms, you will choose straw mushrooms with buds because it will taste better when eaten. We wash the mushrooms to clean and then put them in a basket to drain all the water. Cut the mushrooms into smaller pieces. Peel the carrots, wash them thoroughly, cut them into chunks to taste. Put the pot on the stove, you add a little oil, wait when the oil is hot, add the minced shallots and fry until fragrant, then you pour in the chicken to stir-fry for the chicken to hunt again. Continue to put into the pot 4 small bowls of water and then you will bring the water to a boil. Lower the heat to low again and simmer for 40 minutes. Cook this way so that the chicken will be cooked more tender. Add the other spices needed for the dish and then you will add carrots and mushrooms to the same. Continue to cook until all ingredients are cooked. Needle mushroom with beef Resources: 200g enoki mushrooms
300g ground beef
A handful of cinnamon
Minced red onion, minced garlic Doing: Step 1: Prepare ingredients After buying ground beef, marinate the beef with 1 teaspoon of seasoning, pepper and minced shallot, mix well and roll into bite-sized balls. You pick up the leaves of cinnamon, then wash and dry. Needle mushroom you cut off the bottom of the mushroom, then cut it in half so that the mushroom is the right length to eat. Next, you separate the mushrooms into smaller pieces, then wash and dry. Step 2: Cook soup Put the pot on the stove and add 2 tablespoons of cooking oil, when the oil is hot, add the minced garlic and saute. When the minced garlic is fragrant, add a sufficient amount of water to the pot and season to taste, cook until boiling. When the water is boiling, add the enoki mushrooms to cook. When the water starts to boil again, continue to add the beef and cook for 3 minutes to cook the beef. Season to taste, then turn off the heat, add basil leaves at the end to add more flavor to the dish. Tofu needle mushroom soup Resources: 1 ounce of ground lean meat 1 pack of enoki mushrooms 2 ripe tomatoes 3 bean covers 2 – 3 crocodiles Satay, scallions, seasoning powder Making: When you buy mushrooms, you cut off all the roots, wash them, and then cut them in half. Use your hands to gently separate the needles. Tomatoes are washed, cut off the stem (this is the part that takes the most medicine) and then cut the areca. Adding tomatoes to enoki mushroom soup will help the soup have a natural sour taste. Wash tofu, cut into bite-sized pieces. Put the tomatoes in the pot to prepare the enoki mushroom soup. Add the minced meat along with the tomatoes. Add a little oil, stir the tomatoes with the meat to heat up. When the meat is tender and the tomatoes are melted, add a little bit of satay. Let the fire simmer until the meat and tomatoes are cooked. Add a little more water if the broth is dry! Crocodile peeled, washed and dropped into the soup pot. When the water boils, pour the sliced ​​beans, enoki mushrooms, satay and a little seasoning powder to cook together. Cover and boil for a while longer. If you don’t want to eat satay, at this step you can replace it with fresh chili. After boiling evenly, drop in green onions, if pale, add a little more soup powder or seasoning powder to fit! Xiao Bao (Synthetic) Photo: Collectibles

I’m not a junk food person. For over 30 years, I haven’t even touched sweets. Not because of any abstinence, but basically because of the simple taste that doesn’t like sweet. Coffee also hand bo, no sugar. Seeing cake, candy is casually ignored. And the thing that always scares the most is the cake. I don’t understand why, just see the cake and dodge. But even if you’re not a person who likes to eat snacks, your mouth will still snap when you have the opportunity. The occasion here is when sitting with leaf tea, hanging out with friends. The little things, the little things on the table, will also make me finger. Of course, must be not sweet. Men’s thumbs-up is actually very common. Just look at a drinking table anywhere we will see. A few peanuts, a few spring rolls, a few pieces of toad, mango or even when the mouth is sad, just fingering the stalks of herbs is also a type of snack. That’s just talking about the type of man who rarely eats gifts like me. There are many other people, with different tastes, will eat “flying in the line” snack. For example, my brother “trumpeter” named Kien. This man is especially fond of fried dough. Every time you enter the city. Ho Chi Minh performed or recorded, he would have to make a good fried dough fight anyway. Many times, the brothers went out to drink together, had to order fried dough for him to eat to satisfy his cravings. When it comes to fried dough, I’m also startled. It’s something I’ve never eaten before. In the past, during the subsidy period, in the early 80’s, I remember every 3-4 o’clock in the afternoon, my father and a few colleagues working in the design room dragged home to make a few cups of wine. The bait is nothing. My son (me) is always sent to run errands to the top of the street to buy his father a few packets of roasted peanuts. “Wages” to buy is a separate package, sit out in a corner to sip. Northerners often drink snacks with roasted peanuts and basil. Southerners have other interesting snacks as bait. It’s raw shrimp noodles. One or two packages of noodles are broken, take the bundle of seasoning powder that comes with it, sprinkle it on it, squeeze a slice of lemon into it, that’s enough for a tray of four people who stay until late at night. And the way of picking up tiny raw noodles and sipping them is really interesting. It has the face, the sourness, the slightly sweet taste of seasoning there. With a sip of “crazy” beer (how to call a kind of beer of people in the South) or a little wine, tell a few crap stories, chat with neighbors, it is true to the spirit of “alley” of Saigon Very gong. Referring to that raw instant noodles, those who grew up in the North in the 80s and 90s will surely remember. Almost all children love to eat raw shrimp noodles. The smell of the burning compliment of the package of noodles that day was strangely impressive. Many children still crave raw noodles so much that every day when their parents are not at home, when the meal should be cooked, they break them and eat them raw and drink cold water. Quick and easy, as well as delicious. Noodles with water in the stomach and then it will not bloom. That is the logic of the playful and lazy children. Later, instant noodles lost the taste of the old days. Even the famous varieties of that day such as “Two shrimp”, “Miliket” still sold in the market could no longer retain the smell and taste of decades ago. Strictly speaking, today’s noodles are better, cleaner, better cooked to eat, but to eat raw, it loses the memory of instant noodles. Going back to the story of drinking and drinking with a pack of raw noodles of the Southern people, the spirit, the indigenous culture, it pops up very clearly there. Southerners, especially Westerners, have an interesting and strange way of life. “Hey Ut, what to do?” This can be a very common question to see if your friends are free. “Reprimanded for doing a few dirty things” is a catchphrase that also goes to the South. “Cun” is “free time” and “doing wrong” is… not doing bad things at all. “Doing bad things” in the inner region can be drinking, eating… It describes an action that is spontaneous, unfussy, liberal and impromptu. The word “doing it wrong”, must be said is too excellent. Living in the South for more than twenty years, living in the alley a lot, the relationship with the people in the alley is also close, so I learned a lot. I was also busy receiving a phone call from a fake neighbor that day asking the same questions as above, I asked in the correct voice “did some bottles? Where are you?” then received the answer “I’m at my house. I’m quiet”. “I’m alone” is actually “I’m alone” but for some reason, the “yen” sound evokes a very strange image and feeling. It shows loneliness but a loneliness without sadness. Referring to those typical languages ​​​​of the Southern people, we will certainly find it extremely diverse. “Mixed” for example. It is a way of drinking with a single glass for the whole table, rotating and drinking. Drinking this way is sentimental, but honestly, in this COVID-19 time, it evokes fear. Drinking from the same cup is easy to expose to diseases and surely people will criticize people in the garden to drink like that as dirty. But then again, is it dirtier than some well-dressed men smoking the same cigar? Dialects are incredibly interesting and, strictly speaking, we’re lucky to be in a country that is geographically spread out and dialects vary along that length. Of course, that difference may bring some difficulties and obstacles in economic and social development, but it brings a cultural diversity with many interesting colors. But in hindsight, there still seems to be an injustice to the dialect as the official dictionaries do not consider the way of saying certain particular words in common in a locality as an official entry. There is even a disdain as if it were a lisp. After all, writing is to record what people say, with one of its functions being the notation. So, when people in the Southwest region don’t say “perch” but instead “go fish”, why don’t we consider “Go” as an entry in the dictionary, with the caption “Perch” , in the South West parlance”?. What’s wrong with reading from father to son? Just like in the Central region, with the word “how” for “buffalo”, the word “nac” means “water”. To disregard the dialect in a rigid reference to the fact that there must be a standard of pronunciation, it seems that we are wasting a real cultural resource, because the way of speaking is not just speaking, it is also instructive. concept, culture and living spirit of a region. But sadly, when the dialect is being looked down on like that, in today’s press, the use of trendy words (following the trend) of young people is automatically accepted easily. This is not to denigrate the new words of young people because there are many extremely interesting words. However, the passed on and the new born should go hand in hand, as a recognition of the origin and development of a living language. By the way, ignore this one, get excited about that, is it a bait to catch the ball or not???

RESOURCES – Peanuts 200g – Sesame (sesame) 100g – Chao 50g – White granulated sugar: 2 tablespoons – Fish sauce (usually eaten); Soy sauce (vegetarian) – Chili powder (for spicy people) is enough to use – Garlic (usually eaten); Check (vegetarian) – Cooking oil: 3 tablespoons – Fresh lemon or cultured vinegar PREPARATION – Peanuts roasted until golden (half smashed), – Golden roasted sesame (mashed with half of the remaining peanuts) – Add hot oil, put crushed garlic / persimmon into the frying pan until fragrant (do not burn) let cool and use gradually. – Spice mixture including sugar, 1 teaspoon fish sauce/soy sauce, 1 tablespoon cooled boiled water, beat until creamy. – For chao (a meal of 4 people 10-15g), chili powder (if spicy), fish sauce/soy sauce, spice mixture, beat well with chopsticks, add beans and sesame paste, mix, and add water Boil and cool, beat a second time into a bowl of thick sauce. – Before using, add some crushed beans. Lightly salty add soy sauce or boiling water, squeeze a little lemon or vinegar so that when the dip is evenly adhered to the vegetables. HOW TO USE – Eat with salads, mixed raw vegetables, boiled/steamed and split with your fingers, cucumbers, melons eaten raw with little cinnamon or herbs, with a few slices of star fruit will be very delicious. do not mix just dot directly) – It’s great to eat without hot rice TIP YOU: make a paste, reserve pre-processed ingredients, just enough to use and eat right away. Have a good meals!

(Illustration) Unlike ordinary pork sausages, Cham sausages require ingenuity and sophistication from raw materials to processing. The outer shell is beef intestine, so that the dish has a tough, sweet and strange taste. The stuffing inside must also be pieces of shredded meat from the bones, so it has an attractive aroma. After that, people will deodorize with finely chopped ginger. (Illustration) And yet, a sausage with the right taste must have the fat and the fat. The best type of fat is sa fat, lard to make the dish more moist. The perfect ratio would be two parts meat one part fat. So mix all together with pepper, spices, star anise and secret recipes of the Cham people… to stuff the beef intestines. But the uniqueness of tossing and turning requires a unique ingredient – cold rice. Just adding a little fermented cold rice to the filling will stimulate the flavor in the strange sweet and sour taste. Each round, full, finger-sized sausage is tied into a string and dried. After 3 sun exposure, it is enough to drain, hunt meat and can be enjoyed. (Illustration) To fully feel the delicious, nutritious food of the dish, the best way is to grill beef sausages on embers, when cooked, “treat” right there. In the hot heat, just blow up and feel the melting sweetness of meat and beef fat. Mixed in is a little sourness of cold rice balanced and spicy to stimulate the taste of pepper and chili. The aroma emanating from the fire and the fat water flowing into the fire sounded like a “crack” sound. Dotted with sweet sauce, served with cinnamon is enough “standard” post. (Illustration) (Illustration) (Illustration) Tung lo ma is not only a specialty dish of the Cham people but also a precious gift that has been kept for generations. Once coming to this land, you should not miss the opportunity to experience the unique taste of beef sausages.

Recently, in the days of social distancing, Lan Khue continued to make people laugh when she showed off a series of dishes she cooked. From simple to sophisticated, she shows the skillful presentation and decoration that makes the dishes not only nutritious but also beautiful and neat. During the epidemic season, nutritious dishes that help strengthen the immune system are prioritized by Lan Khue. Fish and sour soup is cooked by her with ingredients such as salmon heads, okra, cabbage, and tomatoes. This cool dish is both nutritious and easy to eat, very suitable for hot summer days. The mother-of-one makes a vegetable soup that includes potatoes, peas, carrots, baby corn, and some minced meat. Seaweed soup cooked with minced meat is both delicious and cool and has many nutritious effects for health such as cancer prevention, good for digestion, heart, blood pressure … but processing is also quite simple. Continuing to be a delicious and easy-to-make dish made by Lan Khue, that is stir-fried clams with cinnamon leaves. This dish is very suitable to enjoy on a summer day, whether eaten alone or with white rice. Deep fried seabass dish is served with lettuce and cherry tomatoes. The supermodel chooses the next menu, which is soy sauce vermicelli. It is leaf vermicelli served with golden fried beans, spicy soy sauce and a variety of fresh vegetables such as lettuce, basil, and lettuce. The next dish on the menu of the epidemic season of the Lan Khue family is fried bean sprouts. This dish is quite frugal, both crispy and fragrant. Not only in lunch and dinner, breakfast is also focused by Lan Khue. Beef stew with vegetables served with bread was meticulously presented by her as well as a restaurant. She also makes rolls from rice paper, which saves time and doesn’t create a feeling of boredom. If you follow Lan Khue, you can see that she is very brave and skillful. From Asian dishes, European dishes do not make it difficult for a mother of one child. It is not uncommon for her to make people sob in praise when showing off her family’s dishes and trays on her personal page. The trays of rice cooked by Lan Khue usually have 3-5 dishes, including savory dishes, soups, and vegetables. The menu with 3 dishes includes dried shrimp and spinach soup, pork cooked with tomatoes, fried squid with chives leaves. And here is the menu of deep fried fish, fried green beans and soup. It can be seen that fish is a food that Lan Khue regularly adds to her home menu. She can transform many delicious dishes from fish, with many different ways of processing.

The pork belly dish when cut on the plate (Photo: Tran Thuy) Here is how to make grilled pork belly by Tran Thuy – a Viet Kieu in Germany. Resources: 1kg fresh bacon, basil, fish sauce, main noodles, pepper, baking powder (backpulve), lemon, salt, vinegar. Making The purchased meat is washed, patted dry, turned over and sliced ​​along 4 lines, 1.5 cm deep to marinate. – 1 teaspoon of five flavors, a little pepper, a little main noodles, 1 teaspoon of fish sauce pho. Mix the mixture and then use a brush to spread evenly over the surface of the meat and around. Leave the meat face up so that the spices infuse and dry for about 45 minutes. Marinate the spices to infuse and place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat – Take a large pan, pour about 25ml of water, 1 teaspoon of salt, 1 teaspoon of white vinegar, bring to a boil. Put the meat on the skin so that the water just covers the skin, boil for 7 minutes. – Lift out, place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat, because it will not turn over. Shave the entire skin the first time to make it very thin – When the meat is still warm, use a sharp knife to scrape the entire surface of the skin for the first time to make it very thin. Remember to shave even around the edge, shave back and forth like a plow, the tip of the knife goes down quickly to form scratches on the skin surface. – Take a teaspoon of salt and sprinkle evenly on the surface of the skin. Cut a small piece of lemon close to the salt and skin, let it infuse for 45 minutes. Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, put the meat on top in the middle of the oven – Continue to shave a second time for thin skin. Take another teaspoon of salt mixed with 5g of baking powder and sprinkle evenly on the surface. Take a small piece of lemon and rub it evenly. Leave to infuse for at least 3 hours to dry. _ Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, place the meat on top in the middle of the oven. Bake for 20 minutes, then increase to 140 degrees, bake for 20 minutes so that the meat is cooked deep inside, not shriveled, when cooked, the meat is still pink. Then leave to 160 degrees for 20 minutes. Total about 1 hour (depending on the oven). Look at the underside of the cooked meat, or poke it horizontally with chopsticks and see no pink juice coming out. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. – Continue to accelerate to a straight 250 degrees. At this point, my skin exploded like popcorn, for about 10 minutes. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. In fact, the whole family can’t get bored eating right now. The skin is crispy, the meat is still pink and sweet, the taste is rich, eating with sour food is very expensive for the whole family.

“Initially, I only planned to grow vegetables and flowers to have a place for my children to admire and play. Unexpectedly, a year later, I had a green vegetable garden on an area of ​​3m2 of the balcony”, Mr. Nguyen shared. shall. Without much experience and knowledge about farming, for the past year, Nguyen has had to tinker with, learn the characteristics, and how to take care of plants. “Growing vegetables on the balcony will be much more difficult than growing on the terrace, because of the narrow area, lack of sunlight and constant cleaning. Fortunately, my balcony faces east, so it receives sunlight from morning to noon. This makes an important contribution to good green vegetables,” Nguyen said. According to Mr. Nguyen, soil is also an important factor to help plants grow well. He chose a mixed soil consisting of coconut humus, bean residue, rice husk ash and mixed with cow manure and treated vermicompost to plant trees. To create a nutrient-rich soil substrate, Nguyen mixes soil and organic fertilizer at the ratio of 60% soil plus 20% processed cow dung and 20% treated vermicompost. After that, he incubated with lime and put it in a pot. Once a week, he fertilizes vegetables once a week. “When adding fertilizer, I mix soil and fertilizer equally, absolutely no chemical fertilizers. Sometimes, I mix coffee grounds, aloe vera sap when harvesting to make fertilizer.” electromechanical engineer shared. One very important thing to keep the tree healthy is to take care and water it regularly. “If the plant lacks water, it will die or if we over-water the plant, the roots will be waterlogged,” Nguyen said. He also installed an automatic watering system for peace of mind when away from home. In addition to scallions, Mr. Nguyen’s garden also has basil, lettuce, lemon basil, mint, perilla, spinach, spinach, broccoli, aloe vera… Growing vegetables on high-rise balconies will also be attacked by insects or pests. At first, his vegetable garden had a similar situation. To protect vegetables, Mr. Nguyen uses a biological product to irrigate the plants, since then, aphids, aphids, red spiders, rollers, and snails no longer appear. Nguyen at his vegetable garden. Green butterfly pea plant. To grow a variety of plants in a narrow space, Nguyen took advantage of shelves, pots, and plastic bottles. Next, he neatly arranged the planting pots to look both beautiful and grow many different types of plants. From the day he had a balcony garden, Mr. Nguyen took advantage of the morning and afternoon to water, check for pests and diseases as well as the nutritional status of vegetables. Every weekend, his children go out to the balcony to learn about plants and how to care for them, and harvest the fruits themselves. Watch more videos: Hanoi is strangely beautiful in the rice flower season, the red color dispels the cold of Ban Tu Anh Photo: Character provided

Illustration. Image source: Internet Resources: Copper perch: 500g Ginger: root Minced garlic: 1 bulb Fresh chili: 2 Lemon: 1 fruit Fragrant basil Spices: sugar, fish sauce, salt… : When buying perch, the scales are clean, the inner belly is cleaned so that it is not bitter. Then marinate the fish with a little salt and ginger so that the fish infuses the spices. Peeled ginger, washed and pounded, herbs to eat, picked up and then washed with water to dry, lemon cut into pieces. Put the pan on the stove, put the oil in the pan. Should add a little more so that when frying the fish is crispy and not burnt. When the oil is hot, fry the fish until golden brown, flip on both sides to cook evenly, fry on low heat to cook the fish from the inside. When the fish is golden crispy, take it out on a plate to absorb the oil and enjoy. Mix the dipping sauce according to the following recipe: put ginger, garlic, sugar, and chili in a bowl, then add fish sauce and a little lemon and stir until dissolved. Tomato fried egg Illustration. Image source: Internet Resources: Tomato 200 gr Onion 1 piece 4 eggs Red onion 10 gr Coriander 20 gr Water 50 ml Cooking oil 10 ml Cashew oil 10 ml Seasoning 10 gr Making: Wash tomatoes, onions and cilantro. For large tomatoes, after removing all the seeds, finely chop or diced. Diced onion, cilantro and purple onion. Crack eggs into a bowl and add seasonings including a little seasoning, pepper, sugar, fish sauce along with some onions and scallions. Then use chopsticks or a whisk to beat the mixture until evenly combined. Put 10ml of cooking oil in a pan to boil, saute 5g of red onion and a little onion. Then you add the egg mixture to fry until the eggs are slightly cooked (the surface of the eggs is still soft and wet) and then turn off the stove. Put 10ml of cashew oil in a pan and bring to a boil and add 5g of red onion and the rest of the onion. Next, you add the chopped tomatoes with a little sugar, seasoning seeds, fish sauce and chili sauce, stir-fry for 1 minute, then add 50ml of water, cover and cook for another 5 minutes on low heat. Finally, you add cherry tomatoes and lightly fried eggs into the tomato sauce, cover and cook for another 3 minutes and you’re done. Stir-fried cabbage with garlic Illustration. Image source: Internet Resources: Kale or mustard greens: 350g Garlic: 5 branches Seasoning: salt, sugar, pepper, seasoning, cooking oil Making: Pickled vegetables, remove dead leaves, remove roots, soak in dilute salt water for about 10 minutes. Remove the vegetables, rinse with cold water, drain, and cut into bite-sized pieces (about 3.4 cm). Garlic peeled, washed, smashed. Boil water with 1/2 teaspoon of salt, add the vegetables to the boil. Quickly take out the vegetables and put them in a bowl of cold water to keep the crispiness, then take them out to dry. Heat oil pan with 1 tablespoon of cooking oil, add garlic and saute until fragrant. Add vegetables to stir-fry with garlic, add 2 teaspoons of seasoning powder, 1/2 teaspoon of sugar to taste. Stir-fry the vegetables until just cooked, sprinkle a little pepper on top and then turn off the heat. Ladle vegetables onto a plate, serve hot with rice.

-2 boneless chicken thighs (about 320 gr) -85 gr sweet potato flour (can be substituted with other flour) -1 bunch of basil -1 chicken egg -1 tablespoon beer -Curry powder -Condiments: Salt, white pepper, five spices, soy sauce, sugar Processing: – Wash basil, drain. – Wash chicken thighs, cut into bite-sized pieces. -Put chicken into a bowl with 1.5 tablespoons soy sauce; 1 tablespoon beer; 1 teaspoon five spices; 1 teaspoon minced garlic; 1 egg; 1 teaspoon white pepper; 1 tablespoon sugar; 2 teaspoons of salt, mix well and leave in the refrigerator for about 30 minutes to 1 hour for the meat to infuse the flavors. -Add half of the sweet potato powder to marinade and mix well. -Roll the chicken in the remaining half of the dough. -Heat the amount of cooking oil so that it just covers the surface of the chicken and fry the meat for about 3-5 minutes. Remove the chicken and let it cool for about 2-3 minutes. -Continue to heat the oil pan and fry the chicken, add basil and fry quickly for about 30 seconds. -Make seasoning sprinkle on chicken: Mix in a small bowl 1 tablespoon white pepper, half teaspoon five spices, 2 teaspoons salt, 1/4 teaspoon curry powder. – Sprinkle the mixture of salt, pepper, five spices, and curry powder just made on hot fried chicken to enjoy. Minh Hoa (th)

Multi-purpose paper is known for its ability to absorb. Especially, it absorbs oil from fried and fried foods to make the food more crispy and delicious. But in addition to fried foods, multi-purpose paper can also absorb oil from other foods such as broth, or simply a bowl of soup. Fill the bowl with soup, then slowly place a tissue over the water. The fat on top will be sucked out and when the tissue is removed, the soup will be clearer. Illustration. Wrap vegetables to keep longer Freshly purchased vegetables only stay in the refrigerator for a few days and then begin to wilt and rot. That’s because the vegetables are in direct contact with too much cold, steam and moisture. When facing this problem, let’s use multi-purpose paper with water absorption and cold resistance to help prolong the life of these fresh vegetables. If herbs such as basil, coriander, lettuce, etc. , or even peppers, wrap in paper towels before storing in a zip-lock bag or airtight container to refrigerate. It will help extend the shelf life of these vegetables by a week. Used to replace the lid of the box in the refrigerator Before microwaved food, stains and odors from these foods will spread through the microwave. Use multi-purpose paper instead of the lid. The multi-purpose paper can absorb grease or food stains. When you’re done using it, you can immediately put it in the bin without any cleaning. Cooking meat Whether you grill meat in a pan or bake it in the oven, it always leaves behind a lot of grease. To solve this problem, you can use multi-purpose paper to help. Just place it on the bottom before placing the roast on the plate.And put on another layer before putting it in the oven.The multi-purpose paper will absorb the oil so it won’t spill.The pork belly will be dry, crispy and delicious. Not as greasy as before. So you have a delicious dish to treat the whole family. Make the sugar not clump When you open the can of sugar, you find the sugar is hard to scoop, so don’t use a spoon to press or scrape the time. Because we already have an easier way than slowly pouring the sugar into the microwaveable box, Then pull out a paper towel and gently sprinkle or pour enough water. Finally, close the lid of the box before putting it in the microwave for about 30 seconds, when you take it out, you will see that the sugar is no longer lumpy. Clean carpets and upholstery If the stain is unlucky on carpets or upholstered household items, multi-purpose paper is a great help. Because if it’s a fresh stain, use the paper to absorb it and then proceed to clean it. For long-term stains, you can combine with many different cleaning solutions by placing a paper towel on the stain and pouring the detergent in. After a while, the multi-purpose paper will gradually absorb the dirt. remaining. Make dried flowers Folding flowers in books is a popular, easy and inexpensive way to make dried flowers. All you need is a thick book and dry, oil-free paper. All-purpose paper is the perfect paper.Previous When placing the flowers on the top of the book, place 1-2 layers of tissue paper on top and bottom to absorb moisture and stains from the flowers so that they do not stain the book. After about 2 weeks, the flowers will open, dry and take shape. nice body./.

Ms. Thai Ha said that her husband was addicted to traditional blood pudding, but because he was concerned about food safety issues, he said no to this dish. To pamper her husband, along with her passion for cooking, Ms. Ha has created a beetroot soup that looks like a real bowl of blood pudding. Housewives can apply the recipe below to eat blood pudding as much as they want without having to worry Process materials: Filling: 200g soft pork cartilage, 5 sets of liver gizzards (can be replaced with throat and strip meat). Wash, boil and add 2 small spoons of spices. Finish dicing cartilage and gizzards. Leave the liver to be sliced ​​thinly and sprinkled on when enjoying. A beetroot about 200g: Peel, cut into pieces and then grind almost finely with 1 teaspoon of fine salt. Pour water and squeeze out 600 ml of colored water. Peeled roasted peanuts, washed coriander and Chinese coriander, 1 part chopped Grilled dried onion, pepper, lemon Bag of 50g white flute powder as shown in the picture bought at supermarkets. Regarding the coagulant, the flute dew is the best, for the product to be soft and smooth. Mix the gizzard cartilage with basil and Chinese coriander, chopped dried onions with 1 teaspoon of spices and pepper. Boil 600ml of beetroot juice for 1 tablespoon of delicious homemade fish sauce, seasoned a bit because the blood is often rich in flavor. Then mix 1 bowl of rice with cold water with 25g of dew (half a bag) and pour it into the mix. Bring to a boil again, turn off the stove, scoop back and forth to reduce the heat and then pour into 8 bowls of filling as shown. Note: The mist has a slightly sweet taste, so it’s okay to make the fish sauce rich and overpowering. Finished products, after pouring beet juice, wait to cool, cover with food film, and store in the refrigerator. Scoop the frozen pieces as shown in the picture. When eating, sprinkle with pepper, peanuts, liver, lemon juice and enjoy with basil and Chinese flavor.

The 37-year-old man said that in his small garden, there are some plants that his family used to grow in the past, such as water lilies and begonias. That helps him remember his family, remember his childhood when looking at the garden. The person who nurtured his love of gardening was his grandmother. From a young age, he and his grandmother planted fruits and vegetables for the family. Later, when she died, he planted peach, apple, and plum trees in her memory. Later, life in the city did not have much green space but only a concrete yard, so he tried to change to have a greener environment. Ken Sparks’ garden has a variety of fruits and foods such as corn, carrots, mustard greens, squash, beans and tomatoes. He also grows some herbs and herbs such as African green basil, mint, interspersed with some flowers such as sunflower, lavender, and jasmine. The man who loves trees shared: “My favorite plant is sunflower. They are tall, sturdy, beautiful colors in addition to the traditional yellow. In Los Angeles I can grow them all year round, the tree attracts tourists. pollinators are essential for fruit development. Sunflowers also have the ability to clean contaminated soil.” Some fresh pictures of Ken Sparks’ garden. According to Ken Sparks, there are many creative ways to plant a garden and make use of space. You can plant in high beds or grow in pots, boxes. Some plants only need a small area to grow. You should choose crops according to the season. In California, cool-weather plants are planted in the fall, winter, and early spring, and hot-weather plants are planted in the summer. Examples of cool-weather crops are lettuce, peas, greens, spinach, summer crops are corn, beans, zucchini, and tomatoes. “Gardening is about experimentation, and sometimes I plant out-of-season plants to see if they work,” says Ken Sparks. One of the reasons Ken Sparks loves gardening is because, he says, the taste of fresh, home-grown foods is much better and safer than store-bought. Having your own garden is also a therapy to help you relax and enjoy life. “It’s amazing when you plant seeds, grow plants and reap the rewards after the crop. You can also know exactly where your meals come from. I grow organically and do not use pesticides.” Ken Sparks said. For him, the whole garden is a wonderful space, a place to provide food for his family and also helps him remember his childhood. Hoang Dung (translation summary)

The machine performs everything from kneading, to baking, and filling completely automatically. Customers can observe the baking process through a small glass window. It takes about 3 minutes to make a delicious pizza for guests. Raffaele Esposito, a 19th century Neapolitan who invented Italy’s most famous pizza. This is the most loved cake in Italy and the world, so the first pizza vending machines in the world receive a lot of attention. Customers give their feedback after their experience with this pizza vending machine. Some argue that pizza products are perfectly acceptable in case you are in a hurry. However, there are opinions that this is a ‘horror’ experience. Claudio Zampiga, a retiree, said: “The pizza looks pretty good but it’s much smaller than in a restaurant and has few cores.” Fabrizia Pugliese, a Neapolitan college student, now living in Rome tried the machine-made pizza. Fabrizia Pugliese shared that he didn’t like the pizza from this vending machine because it tasted like “piadina”, a super thin, soft unleavened bread that is very popular in northern Italy. “I don’t think it’s a pizza,” said Fabrizia Pugliese in his judgment. Gina, a customer who is a retiree, said: “It’s horrible. Pizza really has to be eaten hot right away. This machine I don’t see works for myself.” Unique crunchy pizza vending machine in Italy In fact, for many Italians, the classic pizza experience will involve watching and looking at the baking process, from kneading and cooking in a wood-burning brick kiln to the final product release. and. With its current position, “Mr. Go Pizza” machine will face fierce competition to win a part of the market. The reason is that nearby, Napolitano restaurant using brick oven to make cake is very crowded. Giovanni Campana, a local customer, said after taking a bite: “I don’t think I’m going to have a pizza made with a machine” It is said that Esposito created the classic “Pizza Margherita” on June 11, 1889 to welcome Queen Margherita of Savoy, wife of King Umberto I, to visit Naples, Italy. The famous chef used tomatoes, mozzarella cheese and basil leaves, representing the three colors of the unified Italian flag, red, white and green. Esposito, who made a pizza for the queen 132 years ago will probably agree with the new creation.

Recently, on a social networking group for people who like to grow clean vegetables at home, a member posted 2 pictures of “unique” roots and asked: “Has anyone eaten rubber? What out? ” Looking at the image of a tuber with brown skin, peeled white, and powdered like tapioca (tapioca) has made many netizens skeptical: “chayote have tubers?”; “Never heard of a condom”; … However, it is true that someone has made a very delicious stewed chayote soup with bone. They even shared that the rubber that was cooked up to eat had a very unique chewy taste. Latex is formed from the bulging root portion of a plant, usually planted over a year and has a new good nutrition for the tubers. Each bulb weighs 200 ounces to both pounds and is edible like any other vegetable. Perhaps it’s because people are so accustomed to how to collect fruit and rubber on a high platform without even knowing that there are edible rubber under the ground. Latex is not a surprising rare case in the online community. Before that, some other foods also made many people “eyes wide open” because they first knew the origin. County é A familiar food but perhaps few people know where “origin” gathered from, that is seed é. The é seed is a seed of the thyme family (Occimum gratissimum). This plant also has many other names such as white basil, white basil, hairy basil, hairy basil, … This is a subspecies of the familiar basil plant to us. Green basil, also known as white basil, is different from purple basil, because the stem is white and has feathers. While the basil plant is purple in color, the stem is smooth, hairless. White leaves are also an indispensable ingredient in the famous chicken hotpot in Tuy Hoa (Phu Yen), Da Lat (Lam Dong) … Potatoes Potato vines, also known as wild potatoes, are air potatoes. These potatoes do not grow into tubers underground, but bear fruit on trees. In Vietnam, there are also many families growing this plant. Potatoes with scientific name is Dioscorea bulbifera, the same family with yams and originated from Florida, USA. The tuber appearance is quite similar to the potato we often use. However, the vines have a hard outer shell, underneath the brown skin is the green skin. Peel off this blue skin and you can use it. This climbing potato has a bitter taste, but when cooked carefully removes that bitterness. They are most commonly used in the pharmaceutical industry. Watermelon climbing scaffold The image of watermelon lying crawling on the ground like “little pigs” is too familiar. So you might not have expected these round watermelons, dangling from a trellis this high. In Vietnam, the model of growing trellis watermelon was first experimentally planted in Phu Tan district (An Giang), directly cultivated by farmer Nguyen Thanh Phong. This is one of the promising models, suggesting a new transformation direction to bring high economic value to farmers. Because watermelon belongs to the gourd family, it has very good clinging ability. The trellis cucumbers are of moderate size, suitable for the consumer needs of the people. Potato melon Cucumbers potato scientific name is Cucumis sativus little potato, originated from India. Despite being like a melon, but due to the shape of the fruit is like … a potato, it has been Vietnameseized as a potato cucumber. Potato cucumbers are just as easy to grow and care as a traditional cucumber. The unique fruit shape is also loved by many people to grow as an ornamental plant and as a delicious food. This exotic cucumber has a cool taste and aroma like lemon, and is a popular food used in salads, smoothies, as food decorations. Asparagus tree Asparagus is considered the nutritional emperor of vegetables, is a favorite dish of many people because it is very healthy. Asparagus trees are shrubs, soft conifers, and shoots that grow from the ground up to be used as foods of high nutritional value. However, perhaps not many people know that the willow branches, bamboo shoots, used by flower shops to attach with roses, lotus flowers, and in the old days used to arrange flowers in weddings were the leaves of asparagus this.

Serving 3 people 1. 200g live rolls 2. Ground meat (lean and fat) 300g 3. Purple onion 2 bulbs 4. Garlic 1 bulb 5. Lemongrass to marinate 1 tree 6. Pepper 1 teaspoon 7. oyster oil, cooking oil, cashew oil each 1 tablespoon (15ml) 8. Unroasted sesame seeds and flour each with 1 tablespoon (15g) 9. Lemongrass to bake with 10 plants meat 10. Raw vegetables, optional 11. Noodles with optional dishes 12. Dipping sauce Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper 13. Rice paper 1 file Mix well the mixture of raw spring rolls, ground meat with shallots, garlic, lemongrass, pepper, oyster oil, cooking oil, cashew oil, and sesame seeds. Then add the flour and continue to mix well. Lemongrass trees wash, remove the bark and cut short. Then hold the meat on each citronella tree. Put spring rolls in an oil-free fryer, set at 165 o C for 15 minutes. If your pot does not cook on both sides, turn the spring rolls over after cooking for about 10 minutes. * Mix the sauce with the ingredients: Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper and seasoning depending on taste. With raw vegetables you can choose lettuce, coriander, mint, basil … as you like. Don’t forget to combine it with chopped carrot, cucumber and serve with fresh noodles too! Arrange herbs, arrange vermicelli, and finally spring rolls on rice paper. Roll it all up and dot the sweet and sour fish sauce, sweet and mildly delicious. PV (St)

1. Tea and basil A little cinnamon can be miraculous because it acts as a natural pain reliever and is especially effective in the case of headaches. Likewise, adding basil to your tea has anti-inflammatory properties and acts as a muscle relaxant for tension headaches. How to make cinnamon and basil tea Cinnamon – 1 small bar Basil – 3-4 leaves Mint – 1-2 leaves Water – 1.5 cups Boil water with cinnamon for 10 minutes. Then put basil and mint leaves in a cup and cover for 2 minutes. 2. Fermented apple juice and turmeric Adding unfiltered fermented apple juice to your tea mix can help remove excess mucus, thereby reducing pressure on your sinuses. Turmeric and ginger are both anti-inflammatory. Black pepper also acts as a natural pain reliever. Therefore, it helps to cure sinus congestion headaches. How to make tea: Lemon juice – 1/4 teaspoon Fermented apple juice – 1/4 teaspoon Chopped ginger – 1/4 teaspoon Turmeric powder (Preferably minced fresh turmeric) – 1/4 teaspoon Black pepper – 1/4 teaspoon Water – 1 cup To make this tea, boil water and let all other ingredients soak for 5-8 minutes. 3. Cloves and ginger Cloves can treat headaches and stress naturally by reducing inflammation of nerve cells and improving blood circulation. They are highly effective in controlling pain and are widely used for pain relief in dental procedures. Ginger, on the other hand, controls nausea and has been used as a long-standing headache remedy.
Mixing: Cloves – 2 pcs Ginger – 2 pieces Mint – 3-4 leaves Lemon- 1 slice Water – 1.5 cups To prepare this tea, boil water with cloves and slice ginger for 2-3 minutes and steep for 5 minutes. Then add the mint and lemon slices. 4. Hibiscus tea Hibiscus tea contains many antioxidants that help treat headaches. Furthermore, drinking hibiscus tea can also help boost immunity. • Five petals hibiscus petals • 15ml: -Fruit juice (depending on taste) • 15ml: – Sugar syrup • 30ml: – Water • 4/5 mint leaves for decoration To make this tea, wash the hibiscus flowers in cold water. Only take the petals, the buds are not used because they have a bitter taste. Pour 300ml of water into the blender and petals, puree. Pour into a glass, ice, add lemon juice, sugar syrup and mint sprout on top./.

Pho Viet has long made its mark on the world culinary map and is highly appreciated by international visitors for its taste and uniqueness. Not only going to Vietnam, you can enjoy this famous specialty. Vietnamese pho is on the menu of many restaurants around the world. Some names became famous brands in foreign countries. Pho Long Phung (Singapore) Long Phung is one of the restaurants serving Vietnamese famous dishes in Singapore. Coming here, diners will enjoy specialties such as vermicelli, vermicelli, spring rolls and pho. What do diners say? Louisa Kelly Kho: “Food is good, beautiful but the service is not good. I ask for basil but the staff is not serving. They speak Vietnamese together and then never come back again. I wish I understood what they said. After eating, I was asked to bring the food to the counter for packing. The staff was quite busy. Singapore has many other beautiful Vietnamese restaurants to visit. Chua Samantha: “I’m an ardent fan of Vietnamese coffee and other coffee-related beverages. Beef noodle soup is quite sweet compared to my taste. The herbs are a bit less, there is only a little basil in it. on. Staff was a bit noisy at the counter “. Pho Binh (USA) Pho Binh is a restaurant serving traditional Northern Pho. Each bowl of pho here is big, more meat. This dining place is a familiar destination of Vietnamese people in Houston (USA). What do diners say? Jame W: “I have enjoyed Vietnamese pho in several states. This is the best restaurant to sell this dish. One serving is full for a healthy eater. Very friendly staff”. McKinzie B: “This is my favorite pho place in Houston. Affordable price. My husband and my meals usually cost 13-14 USD. The only downside is the limited seats.” Napisarn: “The restaurant was one of Houston’s first pho stalls. Great broth. Quality meat and ingredients. Good service. Unfortunately, it doesn’t open at night.” Pho Tau Bay (Australia) Pho Tau Bay is popular with visitors by its rich and delicious taste. The shop specializes in serving all kinds of pho beef, under, encrusted, dandruff and chicken pho. What do diners say? ItsStanley: “This is one of Cabramatta’s busiest pho restaurants. The staff served the food quickly. The beef-matching pho was delicious. However, after the waiter introduced the chicken and fish noodle soup and tasted it. “I realize this is the best pho ever. In addition, the restaurant also has electronic money transfer service, a rare thing in restaurants in Cabramatta”. Oboist3: “This is one of the best places to enjoy pho in Cabramatta. On weekends, the restaurant is very crowded. You should not come on holidays if you are afraid to queue.” Miss Saigon (Brazil) The restaurant opened in 2013 by a Vietnamese couple in Moema district, Brazil. Miss Saigon serves pho, beef sandwiches and Hue beef noodle soup. The dishes often have a more salty, richer taste to suit the local taste. What do diners say? 53MarcoT: “Friendly staff. Food is delicious. Reasonable price. If you enjoy the taste of Vietnam in Brazil, this is the place to go. I suggest you finish your meal with a cup of Vietnamese coffee.” Male”. 390freddym: “I regularly come here with my wife once a month. We are always well served by the staff. Vietnamese dishes are well made with traditional flavors”.

Recently, sea mushrooms are actively sold in the market or on the “internet market”, many women are curious to buy and enjoy. Selling sea mushrooms for more than two years, Ms. Nguyen Thi Thuy Hang in Le Trong Tan (Thanh Xuan, Hanoi) shared, she specializes in wholesaling for restaurants, pubs in Hanoi and some neighboring provinces, each days they take from 10-20kg. She only kept about ten pounds for retail sale. Calculated, she sells a few weights a day. Ms. Hang said that she collects sea mushrooms from fishermen in the fishing area of ​​Nam Dinh, Thanh Hoa or some provinces in the South, … This type of seafood has a taste of the sea. Crunchy, sweet and fragrant like eating squid tail, very suitable for drinking dishes such as salad, grilled or for dipping hot pot. Sea mushrooms are specialties that forget to fishermen, but are quite new to the people of Hanoi Sea mushrooms have stripe skin on the outside is dark brown, the flesh inside is white, when imported, have been prepared clean. Before processing, just squeeze a little salt and wash it, then slice and stir fry like stir-fry beef. Stir-fried basil with sea mushrooms is considered a specialty and is popular with many people. The retail price of variable mushrooms is 220,000 VND / kg, while the wholesale price is from 5-10 kg at 165,000 VND / kg. Guests must book 1-2 days in advance to get them, because the goods depend on the number of people caught. Sometimes, Ms. Hang had to collect a few days to have enough goods for delivery. Ms. Le Thuy Duong – a wholesaler of seafood at Nga Tu So intersection (Dong Da, Hanoi) – also said that she is preparing for the summer so she sells a lot of sea mushrooms to restaurants, pubs and sidewalk bars. Some days about a few dozen pounds, wholesalers have cleaned up, no excess weight left. Last summer, she was selling sea buckthorn every day but still had to make appointments for her customers to wait for her next trip because of overload. “I sell for 120,000 VND / kg. Normally, customers buy less than 2-3kg, buy more 4-5kg to freeze to eat gradually ”, she said. Women who buy them often process dishes such as: fried sea mushrooms with basil, grilled sea mushrooms, sea mushrooms, or used to make salads as a drink for their husbands or for guests. However, sea mushrooms should only be refrigerated for 3-4 days to ensure freshness and retain nutrients. Ideally, no matter how much you eat, you can buy it, Ms. Duong said. Many people enjoy this sea mushroom dish One day, a small trader can sell weights of sea mushrooms Mr. Tran Van Binh – a clue selling sea mushrooms in Khanh Hoa – explained, the name of sea mushrooms has existed since ancient times, only one type of seafood is very familiar in the sea, not a mushroom as many people mistakenly think. Mushrooms are harvested naturally, available all year round, so the source is quite plentiful. However, when the sea is rough, stormy and stormy, the exploitation is difficult, so the goods will not be able to return. After being caught, the sea mushrooms are preliminarily processed and then frozen and transported to other provinces, thus ensuring their freshness. Anh Binh is selling this type of seafood for 185,000 VND / kg. When she first heard about sea mushrooms, Mrs. Le Thi Lan Anh from Duy Tan (Cau Giay, Hanoi) was quite curious. At first, she thought it was a common edible mushroom growing in the sea, but when she knew it was seafood, even a specialty of the sea, she immediately bought 2kg to cook. She made stir-fried sea mushrooms with basil, chili, and garlic, according to the seller, and was crunchy, fragrant and strange. Her whole family ate all but still craved. “I researched and found that sea mushrooms contain many healthy nutrients,” she said. On culinary groups, women also compete to show off grilled, fried or salad dishes, … from sea mushrooms. People also share the way to cook and cook this mushroom for the best, and warn those with seafood allergies to be careful before eating mushrooms.

Raw beef spinach salad ingredients Delicious dishes every day: Beef spinach salad. 100 gr of beef
1 bunch of water spinach
1 onion, bean sprouts
Herbs: basil, scent, basil …
Roasted peanuts
1 fresh lemon, fresh chili, minced garlic onion
Fish sauce, sugar, vinegar, seasoning seeds, pepper, cooking oil. How to make beef spinach salad Morning glory picked clean, removed all the leaves, just took the stem, washed and chopped. Soak in water for about 10 minutes so the vegetables have a beautiful green color and curl, then take out and drain. Washed beef, thinly sliced, marinated for about 10 minutes, picked up 1/3 teaspoon pepper, minced garlic onion, 1/2 teaspoon fish sauce, 1/2 teaspoon seasoning seed, cooking oil. , washed and chopped, put in a bowl of water mixed with vinegar to reduce the pungent odor. Picked herbs, washed, drained, chopped. Chili seeds, cut into small fibers, put in a separate bowl, heat the pan on the stove, heat the oil, fry the onion and garlic, then add the marinated beef to the island quickly Make sure to set the beef on high heat so that the beef is cooked evenly, just stir-fry the salad: 2 teaspoons of water, 1 teaspoon of oil, 1 teaspoon of chopped shallot, 1 teaspoon of rice vinegar, 2 teaspoons of sugar, 1 half teaspoon of salt, 1 half teaspoon pepper, 1 teaspoon lemon juice, sweet and sour fish sauce: 1 teaspoon fish sauce, 1/2 teaspoon vinegar, 1 teaspoon sugar, 5 tablespoons water, a little minced garlic. fragrant, sliced ​​chili into a large bowl and then pour the mixed water and sweet and sour fish sauce mixed in, mix well. For 5 or 10 minutes, you can take it out and enjoy. You can add less roasted peanuts to taste better.

With the 10 mosquito repellant tips below, you will easily take advantage of natural ingredients to create substances that protect yourself from these insects without the use of chemical repellents. Natural plants You can grow a number of useful mosquito repellants like horsetail grass, basil, rosemary, garlic, kale, lavender, lemongrass or marigold. This way, the clean garden and the plants above also effectively protect you and your pets from mosquitoes. If you live in an apartment, you can grow them in foam boxes or in small, pretty pots. Body spray and lavender oil Mosquitoes hate the smell of lavender. You can use this essential oil as a body spray or as a lotion to your skin. This is not only a healthy mosquito repellent tip, but also helps keep your skin from getting irritated and allergic. Lemongrass candles Tips to repel mosquitoes with lemongrass candles. If you do not have a garden to plant trees or you are allergic to the above plants, lemongrass candles are a great solution to repel mosquitoes. Lemongrass is a popular natural insect repellent recognized by scientists. It doesn’t have any side effects and keeps your home fresh. If you like handmade things, you can make homemade citronella candles with essential oils. Apple cider vinegar Apple cider vinegar has more benefits than you might think and most people have a little at home. If your residence is suddenly attacked by mosquitoes, make your own vinegar repellent. You can also add a little lemon lemongrass essential oil for the added effect. Spray this mixture in places where insects often gather and see effect. Soapy water If you spend a lot of time sitting in the courtyard for family dinner or relaxing, place a dish with soapy water nearby. After a while, you will find that mosquitoes are attracted to soapy water and are stuck there, unable to disturb you. Garlic According to some studies, eating garlic helps to repel mosquitoes. But if you don’t like to eat garlic then just boil the garlic water and spray the mixture in places where mosquitoes gather. Essential oils, cloves, basil, eucalyptus Using aromatherapy is one of the most effective mosquito repellent tips. The essential oils of these four plants can effectively repel mosquitoes. Dilute them with water (5-10 drops per glass of water) and apply to exposed skin or spray them on heat sources such as heaters, scented lamps, and hot pans. You can also dip a cotton pad in the essential oil and place it on a window sill. Vanilla powder Mix vanilla powder with baby lotion at a ratio of 1:10 and apply on all exposed skin. You can also dissolve vanilla in water, then spray the mixture on exposed skin and clothing to combat mosquitoes. Basil leaves You can use basil leaves and flowers, or chopped cherry blossoms. Place them in the room or rub them on exposed areas of the body. This is a very effective mosquito repellent tip. Cooking oil, shampoo and vinegar Tips to repel mosquitoes with a mixture of cooking oil, shampoo and vinegar. To make an effective mosquito repellent, you need some cooking oil, shampoo and 9% vinegar. Mix these ingredients in equal quantities and stir thoroughly until white foam appears. Pour mixture into container and leave it open. The vinegar repels insects, the shampoo hides a strong odor, and this blend is safe for children, nor does it cause a strong odor.

Ho Tay embankment, section passing Quang Khanh street, is used by people to grow clean vegetables. Every day, Ms. Nguyen Thi Hoa, a native of Vinh Phuc (a housekeeper for a family on Quang Khanh street) regularly 2 times to water and care for the vegetable garden in the morning and afternoon. The vegetable garden here is very convenient for watering because it is close to the edge of the lake. The soil is poured into concrete holes like the rock-hole cultivation of the Ha Giang people. The guard of a villa on Quang Khanh street also takes advantage of his free time to grow vegetables to improve daily meals. There are all kinds of vegetables such as amaranth, water spinach, spinach, basil, cabbage … depending on the season. Ms. Hoa said that in order to have land to grow vegetables, she had to buy 5,000 VND / bucket, then put it in each concrete hole. Planting right on the edge of the lake, vegetables are always green because water is always enough. Without using plant protection drugs, vegetables here are only fertilized with microbiological fertilizers, so every day, Ms. Hoa has to pull grass by herself and catch worms. Harvest time depends on the growth rate of each vegetable. Water spinach will be harvested after about 1 month from sowing, amaranth after 2 weeks, vegetables usually just over 1 week are already picked … Taking advantage of about 100 meters of the embankment to grow vegetables, Ms. Hoa has enough vegetables for herself and her host family. Sometimes the vegetables grow too fast, she even has to give. Unlike vegetable gardens grown in the style of cultivation on Ha Giang rocky plateau, vegetable gardens on the bank of West Lake embankment, passing Tu Hoa street, are divided into beds like normal vegetable gardens.

If the good use of spices brings positive effects, but when the wrong is used, the wrong use can also have many potential health risks.

Spices are an indispensable ingredient in cuisine, the contribution of spices creates a multi-colored “culinary picture”. According to the definition of scientists and biology, spices are foods, herbs or chemical compounds added to dishes. Spices make food have a characteristic taste, attractive color, taste better, stimulate the digestive system of people to make the food easier to digest, and can be processed according to the principles of the East. y (welding food, heat) or the yin and yang principle with special foods.

There are many types of spices such as: fish sauce and salt (creating a salty taste); Housing, pepper, ginger, garlic, lemongrass, … (creating a spicy taste and characteristic smell), herbs such as coriander, basil, cumin, turmeric, … are eaten raw or added to food when marinated, Processing. Each type of spice, which can be processed with different doses, reductions, even different recipes suitable for each dish, reflects the ingenuity and sophistication of a culinary art with the chef. .

The role of spices: Spices are very important to season, locate food effectively, increase flavor, flavor, attractive color, stimulate digestion, make the dish more lively and attractive. enjoyers. Some spices are also used for the purpose of processing dishes according to the principles of Oriental medicine, similarity and incompatibility (the dish causes cold stomach, welding with spicy, hot spices). The mix of spices (dosage, proportion, type of seasoning) is associated with the housewives’ experience and culinary level, often there is not a common recipe for all dishes. Each dish has one or several typical spices (some meat comes with shrimp paste, chili, galangal root, lemongrass root, dog basil; fish soup must be cooked with a spoon; boiled chicken must be dipped in lime salt. and lime leaves, flipped duck eggs served with sliced ​​ginger and coriander, …).

Many familiar spices such as lemon basil, mint … have positive effects on health

Herbs: Lettuce, basil, smell, oregano, fresh onions, chili, garlic …) provide vitamins, minerals, fiber, are very good plant “antibiotics”. Green vegetables (cauliflower, celery, leeks, tomatoes, …) and fruits (oranges, lemons, mandarins …) are a source of vitamin C, vitamin C in the fruit is not lost due to processing. Out. B – Carotene is found in yellow, orange or dark green vegetables such as red pepper, carrots, tomatoes, mango, gac, red rose, greens, water spinach, green onions … Green vegetables are also a good source of folic acid, vitamin K. Legumes are rich in B vitamins (B1, B2). In addition, spices “natural antibiotics” are effective in preventing flu and viruses such as onions, garlic, lemongrass, ginger, turmeric, apricot leaves, perilla, oregano, basil, mint, herbs, basil, …

But if raw vegetables are not hygienic (while using fertilizers: fresh manure, composted manure, using improper pesticides, …) is a carry-on dish. pathogen for the user: susceptible to gastrointestinal infections, helminthiasis, acute and chronic pesticide poisoning.

To ensure safety when using, it is necessary to pre-process and wash many times with clean water, it is best to wash each leaf directly under running water is the most effective method to remove worm eggs, pathogenic bacteria. and residues of pesticides still on the leaves of vegetables. Soaking raw vegetables in a dilute solution of potassium permanganate (usually a 1% solution of potassium permanganate) or dilute saline is often not hygienic. Through a number of experiments showed that, in the purple, dilute salt water, there is no effect on worm eggs and some pathogenic bacteria. The amount of plant protection chemicals is not significantly reduced if not rinsed many times.

Overuse of spices can have many potential health risks

So should apply the way to wash raw vegetables with clean water several times, then pick up the vegetables, drain before eating.

Salty spices such as fish sauce, salt, soup powder, … should be extremely limited, so eat them lightly because it is associated with a number of diseases. One 5g teaspoon of salt contains about 2000 mg of sodium, which is equivalent to the amount of salt that should only be consumed during the day for a normal adult without high blood pressure. Abandoning the habit of consuming foods containing a lot of salt such as salted eggplant, pickles, shrimp paste, shrimp paste, canned foods …

For a salt-restricted diet, individuals and families can reduce their salt intake with the following simple measures:

– Reduce the amount of salt, soup powder, fish sauce … added to food when cooking. The maximum is no more than one-fifth of a teaspoon of salt per one’s meal a day.

– Limit the use of products with high salt content such as french fries, pizza, canned foods …

Choose products with a low salt content when buying processed foods.

Read the labels when buying processed foods to check the salt content.

– Children should eat natural foods and strictly control the addition of salty spices.