Boiling River. Boiling River Our understanding of the history of the Boiling River (as it relates to humans) comes from two primitive sources: local Amazonians and oil field documents from the early stages of oilfield development. Agua Caliente. Map of the boiling regions of the Soi River, up to the range of the Boiling River merging with other rivers. Ancient history According to tradition, locals say that the Boiling River has existed since “before the days of the great-grandfathers and nuns”. The ancient name of this river is “Shanay-timpishka”, which means “Boiling in the heat of the sun”, although the heat source is likely geothermal. This is a pretty interesting name for a variety of reasons. First, the name speaks for itself as a hypothesis, illustrating how the ancients sought to explain the world around them. Second, the name is in the Amazonian-Quechua dialect which may not be archaic, likely only a few hundred years old. There is certainly a deeper history to explore, and more research will be done to truly understand what the Boiling River meant to the ancestors of the Amazons. Mr. Maestro Juan Flores, shaman of Mayantuyacu, Peru, Boiling River According to Mr. Maestro Juan Flores, shaman of the Mayantuyacu region, Peru, the Boiling River has always been considered a place of great spiritual power. In the past, locals were still afraid to go into the forest of the Boiling River, especially the Mayantuyacu area, in the province of Puerto Inca, western Peru because the jungle is home to very powerful spirits, and There are even man-eating leopards. As a result, only the most powerful magicians (some of whom are ancestors of Mr. Maestro Juan) often visit the river to live with the spirits and learn the art of healing from the spirits. Westerners come to the river In the late 1920s, Peru was looking to expand its Amazon region and better connect with cities like Pucallpa and elsewhere in the country. In 1929, American geologist Robert B. Moran conducted an aerial survey from an airplane for a railway construction project and discovered a large oval mound jutting out of the forest. He immediately identified this as a potential oil reservoir, claiming it to be a salt dome. Below the River. Moran continued to organize field expeditions in 1930, 1931, and 1932. When Moran and his colleagues first encountered the Boiling River, they were concerned that the Agua Caliente Dome was a volcano, not a volcano. are sedimentary structures because geothermal systems can “cook up” oil reserves, rendering them worthless. Fortunately, they found layers of natural oil seeping into other parts of the area (not on the Boiling River) and determined that the river was not of volcanic origin. In their early maps, they referred to the river as “Shanaya” or “Shamaya”, a variation on the name “Shanay-timpishka.” In their accounts of the 1930s, Moran’s group said that “no more than 50 people lived in the area of ​​Agua Caliente”, and that most of them were “descendants of people who came to the area during the outbreak of rubber explosion”. The account also describes “there were a small number of Indians living in the main rivers, where they were rarely seen and their numbers were practically insignificant”. This is consistent with the shaman Maestro Juan’s description that only the most powerful of magicians go to the Boiling River, so few natives live there. Take a sample of 97oC boiling water. We can only guess what the natives had to think, as the oilmen entered this dangerous land of powerful spirits. Finally, Moran and his team confirmed the potential of the Agua Caliente oil field, obtained a concession to develop and exploit the oil field, and in 1938 they successfully drilled the first oil well there. Amazon, in Peru. Over the next 80 years or so, the ownership of Agua Caliente passed through different oil companies. Currently, Maple Energy Company is exploiting this oil field. Since the early 1990s, non-Amazon native visitors have come to the Boiling River region from all over the world, visiting Mayantuyacu and Santuario Huistin for traditional healing. Magus Maestro Santiago Enrique and his wife. Shaman centers on the Boiling River A young shaman has just finished his studies to become a traditional healer and he visits the forest. While walking, he accidentally stepped into a hunter’s trap and was shot in the leg. He was taken to the hospital and the doctors told him he would never walk again. A nurse named Sandra challenged: “If you are a powerful magician, why don’t you heal yourself?” Remembering the stories his grandfather used to tell him about the powerful healing spirits present on the Boiling River, the young mage picked up his crutches and walked into the woods. Maestro shaman Don Juan Flores. At the Boiling River, there was a Came Renaco tree that crossed over the Boiling River, its roots clinging to a rock and its branches submerged in the steam of the river. The young mage healed himself using the sap, bark and leaves of the Came Renaco tree along with the river’s water, and he was able to walk again. It was here that he later founded the healing resort of Mayantuyacu and began his journey like Maestro Juan Flores, or sheripiari Asháninka (healer, shaman). He married the nurse Sandra and together, they run the healing center, helping to treat tourists with ancient Amazonian remedies. Maestro Enrrique, shaman of the Santuario Huistin healing center, was originally a builder and tells how he accepted his call to become a curandero (male physician) after having a dream about the Virgin Mary in the forest. The Lady tells him to fold his tools and draw people to the rain forest to reveal its healing secrets to them. He obeyed and sought guidance from Maestro Juan Flores. After completing his training, he founded his healing center named Santuario Huistin on the Boiling River. Together with his wife Ayme, also a curandera (medicine woman) and shaman, they treat travelers with traditional Amazonian medicine. The rain forest around the Boiling River was destroyed. Why is it still a mystery? Before the oil field exploration and development program, the Soi River was a remote location known only to the locals. When the first oil field development began in the area, the rights and welfare of the indigenous peoples as well as the best for the environment were not taken into account. Moran’s accounts make it clear that the oil workers were initially troubled by the presence of the Boiling River in the area because geothermal systems could “swallow up” oil reserves, make them worthless. Fortunately for the oil miners, they found leaks of natural oil in the area (not in the Boiling River), and could see that the Agua Caliente dome was not a volcano. Although the Soi River was included in the original documents in the oil field rights document, it is reported only as a landmark, and as the original northern boundary of the oil field. Andrés Ruzo sits beside the Boiling River. Over the past 80 years, the rules, regulations and requirements related to oil development in the Amazon (especially with regard to environmental and social issues) have dramatically changed things. From the original mining concession to the present day, it is certain that the Boiling River will be identified as an important cultural site. Geothermal scientist Andrés Ruzo. In 2011, the Peruvian geophysicist’s aunt, Andrés Ruzo, introduced him to the Boiling River, as she had been a visitor to the Mayantuyacu region. The concept of this landmark quickly became clear to Andrés Ruzo through preliminary tests that the river was of geological importance; While sharing his observations with Maestro Juan, Maestro Juan then decided to bless Andrés in the process of studying the sacred river. Then Maestro Enrrique also blessed Andrés. In doing so, they allowed him to become the first geologist to make a detailed study of the Boiling River. Since this time, Andrés Zuro has worked closely with both the Mayantuyacu and Santuario Huistin treatment centers to study the river, protect it, and in the utmost sense of responsibility they have brought it to the world. world.

Boiling River. Boiling River Our understanding of the history of the Boiling River (as it relates to humans) comes from two primitive sources: local Amazonians and oil field documents from the early stages of oilfield development. Agua Caliente. Map of the boiling regions of the Boiling River, up to the range of the Boiling River merging with other rivers. Ancient history Traditionally, locals say that the Boiling River has existed since “before the days of the great-grandfathers and nuns”. The ancient name of the river was “Shanay-timpishka”, which means “Boiling in the heat of the sun”, although the heat source is likely geothermal. This is a pretty interesting name for a variety of reasons. First, the name speaks for itself as a hypothesis, illustrating how the ancients sought to explain the world around them. Second, the name is in the Amazonian-Quechua dialect which may not be archaic, likely only a few hundred years old. There is certainly a deeper history to explore, and more research will be done to truly understand what the Boiling River meant to the ancestors of the Amazons. According to Mr. Maestro Juan Flores, shaman of the Mayantuyacu region, Peru, the Boiling River has always been considered a place of great spiritual power. In the past, locals were still afraid to go into the forest of the Boiling River, especially the area of ​​Mayantuyacu, in the province of Puerto Inca, western Peru because the jungle is home to very powerful spirits, and There are even man-eating leopards. As a result, only the most powerful magicians (some of whom are ancestors of Mr. Maestro Juan) often visit the river to live with the spirits and learn the art of healing from the spirits. Westerners come to the river In the late 1920s, Peru was looking to expand its Amazon region and better connect with cities like Pucallpa and elsewhere in the country. In 1929, American geologist Robert B. Moran conducted an aerial survey from an airplane for a railway construction project and discovered a large oval mound jutting out of the forest. He immediately identified this as a potential oil reservoir, claiming it to be a salt dome. Below the River. Moran continued to organize field expeditions in 1930, 1931, and 1932. When Moran and his colleagues first encountered the Boiling River, they were concerned that the Agua Caliente Dome was a volcano and not a volcano. are sedimentary structures because geothermal systems can “cook off” oil reserves, rendering them worthless. Fortunately, they found layers of natural oil seeping into other parts of the area (not on the Boiling River) and determined that the river was not of volcanic origin. In their early maps, they referred to the river as “Shanaya” or “Shamaya,” a variation on the name “Shanay-timpishka.” In their accounts of the 1930s, Moran’s group said that “no more than 50 people lived in the area of ​​Agua Caliente”, and that the majority of them were “descendants of people who arrived in the region during the outbreak. rubber explosion”. The account also describes “there were a small number of Indians living in the main rivers, where they were rarely seen and their numbers were practically insignificant”. This is consistent with the shaman Maestro Juan’s description that only the most powerful of magicians go to the Boiling River, so few natives live there. Take a sample of 97oC boiling water. We can only guess what the natives had to think, as the oilmen entered this dangerous land of powerful spirits. Finally, Moran and his team confirmed the potential of the Agua Caliente oil field, obtained a concession to develop and exploit the oil field, and in 1938 they successfully drilled the first oil well in the area. Amazon, in Peru. Over the next 80 years or so, the ownership of Agua Caliente passed through different oil companies. Currently, Maple Energy Company is exploiting this oil field. Since the early 1990s, non-Amazon native visitors have come to the Boiling River region from all over the world, visiting Mayantuyacu and Santuario Huistin for traditional healing. Magus Maestro Santiago Enrique and his wife. Shaman centers on the Boiling River A young shaman has just finished his studies to become a traditional healer and he visits the forest. While walking, he accidentally stepped into a hunter’s trap and was shot in the leg. He was taken to the hospital and the doctors told him he would never walk again. A nurse named Sandra challenged: “If you’re such a powerful magician, why don’t you heal yourself?” Remembering the stories his grandfather used to tell him about the powerful healing spirits present on the Boiling River, the young mage picked up his crutches and walked into the woods. Maestro shaman Don Juan Flores. At the Boiling River, there was a Came Renaco tree that crossed over the Boiling River, its roots clinging to a rock and its branches submerged in the steam of the river. The young mage healed himself using the sap, bark and leaves of the Came Renaco tree along with the river’s water, and he was able to walk again. It was here that he later founded the healing resort of Mayantuyacu and began his journey like Maestro Juan Flores, or sheripiari Asháninka (healer, shaman). He married the nurse Sandra and together, they run the healing center, helping to treat tourists with ancient Amazonian remedies. Maestro Enrrique, shaman of the healing center Santuario Huistin, was originally a builder and tells how he accepted his call to become a curandero (male physician) after having a dream about the Virgin Mary in the forest. The Lady tells him to fold his tools and draw people to the rain forest to reveal its healing secrets to them. He obeyed and sought guidance from Maestro Juan Flores. After completing his training, he founded his healing center named Santuario Huistin on the Boiling River. Together with his wife Ayme, also a curandera (medicine woman) and shaman, they treat travelers with traditional Amazonian medicine. The rain forest around the Boiling River was destroyed. Why is it still a mystery? Before the oil field exploration and development program, the Soi River was a remote location known only to the locals. When the first oil field development began in the area, the rights and welfare of the indigenous peoples as well as the best for the environment were not taken into account. Moran’s accounts make it clear that the oil workers were initially troubled by the presence of the Boiling River in the area because geothermal systems could “swallow up” oil reserves, make them worthless. Fortunately for the oil miners, they found leaks of natural oil in the area (not on the Boiling River), and could see that the Agua Caliente dome was not a volcano. Although the Soi River was included in the original documents in the oil field rights document, it is reported only as a landmark, and as the original northern boundary of the oil field. Andrés Ruzo sits beside the Boiling River. Over the past 80 years, the rules, regulations and requirements related to oil development in the Amazon (especially with regard to environmental and social issues) have dramatically changed things. From the original mining concession to the present day, it is certain that the Boiling River will be identified as an important cultural site. Geothermal scientist Andrés Ruzo. In 2011, the Peruvian geophysicist’s aunt, Andrés Ruzo, introduced him to the Boiling River, as she had visited the Mayantuyacu region. The concept of this landmark quickly became clear to Andrés Ruzo through preliminary tests that the river was of geological importance; While sharing his observations with Maestro Juan, Maestro Juan then decided to bless Andrés in the process of studying the sacred river. Then Maestro Enrrique also blessed Andrés. In doing so, they allowed him to become the first geologist to make a detailed study of the Boiling River. Since this time, Andrés Zuro has worked closely with both the Mayantuyacu and Santuario Huistin treatment centers to study the river, protect it, and in the utmost responsibility they have brought it to the river. world.

It may seem sophisticated because of the presence of many ingredients, but the way to cook Hoi An chicken rice is very simple and can be done at home. Ms. Pham Diep (Hai Phong) shared a recipe for delicious, well-prepared chicken rice that made many women admire. Chicken Rice Ingredients: – Chicken: 1 chicken – Vegetables: carrots, onions, cucumbers, bean sprouts, spring onions, laksa leaves, herbs of all kinds, onions, garlic, ginger, turmeric, lemon, chili, sesame… – Rice How to make chicken rice: – Wash chicken, wash with salt, wash again, drain, then take turmeric powder or turmeric juice to apply all over the skin to absorb evenly. – When boiling chicken, put in the pot of onion, ginger, and spices to make the chicken more delicious and richer. – Boil the chicken until cooked so that the chicken is not broken and the skin is not torn – Chicken broth is used to cook rice and a little sauce. – After boiled chicken, cut the thighs and wings into pieces, and tear the breast meat to mix the salad. Diep’s attractive chicken rice dish. Photo: NVCC Rice -Rice is washed, soaked before about 30 minutes with turmeric water, finished soaking, drained rice. -Put the rice on the pan and stir with a little oil and turmeric water until the rice color is opaque. -Pour the roasted rice into the pot and cook with chicken broth to get a fragrant, sticky yellow rice product. Salad -In the process of waiting for the chicken to cook, we prepare the ingredients for the salad. -Onion: cut into strips and soak in ice water to reduce pungent and crunchy. – Carrots, grated cucumbers, chopped laksa leaves. -Make salad dressing: Mix sugar, lemon juice, a little soup and minced garlic and mix well. -Pour the ingredients into a bowl and mix well for the vegetables to soak up the sweet and sour seasoning, then mix in a little sesame to increase the aroma. To make chicken rice at home, you can learn how to make it simple and quick by Ms. Diep. Photo: NVCC Chickencoop -Wash with salt water to drain and finely chop (prune gizzards into beautiful flowers). Stir-fry: Add onions, minced garlic and stir-fry until golden brown, add the chicken hearts and fry until fragrant. – Stir-fried chicken hearts divided into 2 parts, 1 part to make sauce, 1 part to stir-fry bean sprouts. Sauce -Put a small portion of the fried chicken intestines in with a little chicken broth, add seasoning, and pepper to the boil (if anyone doesn’t like a lot of fat, skim off the fat in the steps) so her sauce Diep is not very fatty. Stir-fried chicken heart with bean sprouts -Take all the remaining stir-fried intestines into the pan, add bean sprouts, onions and seasonings just enough, stir-fry until cooked, then add sliced ​​scallions for aroma. Make boiled chicken dipping soup – Perfect soup, chili sauce, pepper, lemon juice. Chicken rice dish: -Prepare mam and banana leaves, washed and dried – Then arrange the dishes in each corner, put the sauce bowl and sauce plate in the middle, wash and drain the herbs to the corner. – At home, there is a mold of sticky rice, so Pham Diep put the rice in to make it beautiful – Sprinkle a little more sesame on rice and salad, finally trim some flowers and vegetables, some cucumbers, carrots to eat to help reduce boredom.

Kieu Minh Tuan is not only a famous actor, “box office star”, in everyday life he is also a family man. He worked very hard in the kitchen and cooked many delicious dishes for his longtime girlfriend, actress Cat Phuong, as well as relatives to enjoy. Recently, Kieu Minh Tuan showed off a cold snail noodle dish because he showed his talent in the kitchen. Cat Phuong quickly was the first commenter to praise “delicious” after he posted the article. Cold snail noodle dish by Kieu Minh Tuan with simple and close ingredients Hanoi cold snail vermicelli has long become a famous delicacy with soft noodles, fragrant and frugal broth, served with chewy snails and spicy chili sauce. On hot days, the delicious and rich cold snail vermicelli will be a very effective cooling dish. Normally, cold snail vermicelli is not served with vegetables, but because of his own taste, Kieu Minh Tuan eats cold snail vermicelli with perilla vegetables, lettuce, and shredded banana. Not only knows how to cook deliciously, the actor is also very skillful in decorating the dishes so that they are beautiful and attractive. Simple but very eye-catching boiled meat dish, served with raw vegetables dipped in soy sauce And his favorite is the greasy purple sweet potato stewed chicken thighs Once, Kieu Minh Tuan personally went to the market, marinated himself with fried char siu meat to cook a delicious and delicious bowl of Sa Dec noodle soup like outside. He showed off his results no less than the goods. The biggest difference of Sa Dec noodles is in the milky white noodles, large stalks, moderate softness, and not friable. In addition, Kieu Minh Tuan also makes a lot of eye-catching delicious dishes, gives rice, and shows that he is a model of a family man. Braised goby with pepper. Braised quail eggs are delicious dishes that bring rice. Pork tail stewed with nutritious vegetables. Or mixed dishes, Thai salads also do not make it difficult for Kieu Minh Tuan. To make cold snail vermicelli like Kieu Minh Tuan is very simple, you can refer to the recipe below: 1. Ingredients a) Snail part – 1 kg of stuffed snails or jackfruit. – Rice water, 1-2 sliced ​​chili, a little wine (residue) to soak snails. b) Cold snail water: – 750 – 800 grams of pork bone (should choose flying bones for clear broth) – Snail boiling water. – Vinegar suddenly sticky. c) Colored water: Made for gradual use. – 8 tablespoons lard or cooking oil (lard is more fragrant). – 4 tablespoons chili powder. – 2 tomatoes. – 2 teaspoons of salt. – 1 tbsp dried onion, minced. d) Other materials: – 1 kg of vermicelli – Vegetables served (Traditional cold snail vermicelli is not served with vegetables. Depending on each person’s taste, add): Perilla, lettuce, bananas, washed and drained. – Spices: Fish sauce, salt, seasoning. 2. How to do it: a) How to make snails: – Soak the snails in a metal bowl (it will release the mud quickly) with rice water with a few slices of fresh chili, add a little wine for 2-3 hours to let the snails release all the dirty mud, remove the fishy smell but the snails get fat. Wash the snails. – Next, put the snails in the pot, add 250ml of water and 100ml of alcohol, then bring it to a boil, then open the lid, lower the heat, then increase the fire until the snails open their mouth and scald is just cooked (delicious crispy snails) ), turn off the stove, take out. – Chop the snail (remove the black intestine), set aside in a bowl. – Keep the snail boiled water, filter to get clear water, set aside. b) How to make snail broth: It is a harmonious combination of sweet and clear pork bone broth, snail broth and vinegar – How to boil pork bone broth Soak bones with warm water (or clean rice water) and grain salt for 1 hour to remove impurities, clean blood, rinse. Continue to add the bones to blanch, rinse again. Put the bones in a deep pot with the right amount of water, add a little salt, a few purple onions, bring to a boil, skim off the foam, reduce the heat, simmer for 2.5 hours to get a natural sweet broth. inner bar. Skim off the foam from time to time. Once simmering, strain the bone broth in the bar. – Mix snail broth: Combine bone broth (filtered) with snail broth (filtered) and slowly add vinegar (according to taste), boil and seasoning (salt, fish sauce, seasoning according to taste) family taste), turn off the stove, let cool. c) How to make colored water: – Tomato halved, blanched in boiling water, peeled and chopped. – Fry the dried onion and lard, add the tomatoes and sauté until the water is less and slightly thickened, then add the chili powder to the pot, season with salt. Turn off the stove to let the chili soak in the fat for a few minutes, continue to turn on the stove again to get a natural, beautiful and fragrant aroma. d) Present and enjoy – Scoop the snails into the love extracting bowl, add the snail broth dotted with a little colored water. Next to the coin vermicelli, with colored water and herbs (optional). – How to enjoy old Hanoians: Pick up a small piece of coin vermicelli and dip it in chili peppers and put it in your mouth, scoop up the broth with snails and enjoy. The combination of opposites creates the quintessential dish of Kinh: greasy, crispy snails combined with soft vermicelli, spicy chili peppers combined with the mild sourness of vinegar suddenly won the hearts of the diners. . e) Attention: – The careful handling of bones will help the broth to be fragrant, clear, and clear. – When simmering the bone, do not add seasoning because the seasoning made from bone will melt when stewed, making the broth cloudy. – Boiling and steaming snails enough to make them crispy, fragrant and fatty. Do not boil for too long, it will be tough and broken. – Vinegar suddenly has a mild and sour taste, with a hint of alcohol, so it eliminates the fishy smell of snails to help the dish become perfect and right. – Snails are soldering, so they should be served with hot and spicy spices of chili-colored water to create harmony.

From a young age, my body has soaked in the taste of mussels, the smell of the brackish sweetness of Mai Giang river water penetrates the skin into the salty meat. The smell of a basket of freshly boiled mussels, smoke rises when I carefully separate each one into a small bowl. The smell of simple, frugal meals with mussel soup, fried mussels, mussel rice, or mussel porridge. A bowl of mussel soup cooked with vegetable soup is a favorite of both my sisters and me, never getting bored of eating. The food is also very simple to prepare. After being picked up in the river, mussels rub off all the sand. Next, put it in a pot, add a little salt and start boiling. Boiling mussels does not need to be boiled thoroughly, just boiling to be able to remove from the stove. The mussel boiling water is settled several times to clean the sand. Shell and mussel meat are poured into a clean pot, stirring repeatedly with chopsticks to let the mussels fall out. Mussel meat is washed with clean water until the sand is gone. Put the pot of mussel broth on the stove to boil, drop mussel meat and vegetables, wait for it to boil, season with spices to have a delicious pot of soup. My sisters and I grew up through hard mussel seasons and from such delicious bowls of mussel soup. Growing up, I had the opportunity to go here and there, enjoy many different delicious dishes, but I still remember the mussel dish from my hometown the most. Text: Tang Hoang Phi

– 1 kg of clams – 200g of plain rice – Sticky rice, green beans are half the amount of plain rice – Green onions, laksa leaves, onions, ginger – Spices: Seasoning seeds, fish sauce, pepper, oyster sauce. Processing: – Plain rice, glutinous rice, green beans are washed, soaked in water for about 1 hour and then drained. – Soak clams in water with a few slices of chili or soak with water to wash rice, then wash and boil until the clams open their mouths. – Separate the clam meat. Clam boiled water only filters the water inside. – Green onions, laksa leaves, washed and finely chopped. Thinly sliced ​​onion. Thinly slice ginger, grate a part to get the juice. – Marinated clam meat with 1/2 tablespoon fish sauce, 1/2 teaspoon pepper, 1 teaspoon minced onion, a little chili (if you can eat spicy) and a few pieces of chopped ginger for about 30 minutes. – Using a rice cooker, choosing the porridge cooking mode will both save time, and the porridge will cook very quickly and tenderly. Pour rice, green beans along with the clam broth, add white water. If you want more delicious porridge, you can replace the clam broth with bone broth. You estimate the amount of water about 4 times the amount of rice, the porridge will match. – Take some onion oil to stir-fry clam meat until fragrant, add a little green onion, chopped laksa leaves and pour into a plate. – When the porridge is cooked, open the pot, stir well, let it boil for a while, stirring occasionally to thicken the porridge. At this time, if you like the porridge thinner, you can add more boiling water. Season the porridge to taste, add a tablespoon of ginger juice to make the porridge fragrant, not fishy and avoid cold stomach. -When the porridge is cooked, scoop out into a bowl, sprinkle laksa leaves, green onions, fried onions, fried clams with a little pepper on top and enjoy. Minh Hoa (th)

Water spinach is known as the “king of vegetables” because they are easy to buy, easy to cook and suitable for both the elderly and children. According to Oriental medicine, water spinach is considered as “a folk medicine”, with a sweet taste, a slight coldness that goes into the heart, can, elementary schools, and universities. In the summer, this vegetable is loved because it has very good cooling properties. A tray of rice only needs a plate of boiled meat, a plate of boiled vegetables, a bowl of boiled water spinach soup is enough to have a delicious and frugal tray of rice.
In the summer, water spinach is often squeezed with a few slices of lemon to create a cool, easy-to-eat sour taste. This combination does not harm the acidity of the lemon in the hot broth, which is easily bitter. Instead, if water spinach is soaked with a few crocodiles, it will have a more special flavor. The sweet and sour taste of crocodile and water spinach soup has the effect of clearing heat, refreshing, stimulating digestion. Illustration. Crocodile contains 86% water, 1% organic acids, 1.3% protit, 8.2% glucose, 2.7% cellulose, 100mg% calcium, 44mg% Phosphorus, iron stains and 3mg% vitamin C. Crocodile is also a medicine. Healing. In Oriental medicine, crocodile is a fruit that is average, sour, acrid when the fruit is green, and sweet when ripe. It has the effect of refreshing, creating new epidemics, detoxifying, eliminating drunkenness, poisoning, vomiting due to pregnancy. In addition to being soaked in soup to cool off on a hot day, crocodile fruit can also be used to treat diseases in the following ways. Unexpected benefits from crocodile fruit Treat mouth sores, thirst, itchy neck, sore throat Take ripe crocodile fruit with sugar or salt to eat right within the day. Or take 4-6g of dried crocodile pulp and bring it sharp with 2 bowls of water and half a bowl, drink it after breakfast. Or 8g dried crocodile pulp with boiling water to drink during the day. Use for a week. Treatment of morning sickness for pregnant women Cooking crocodile with carp or duck meat also heals quickly. Or use green crocodile soaked orally to help reduce morning sickness, but should not drink much because it can cause increased blood sugar for pregnant women. Cough treatment: There are many ways to use crocodile fruit to treat cough as follows: Fresh crocodile pulp 15g, soaked with a little salt, sucked 3-5 times a day, it is best to take it in the morning and evening before going to bed. Or fresh crocodile meat 25g with 250ml of water and 100ml, divided into 2 drinks, add sugar when drinking. Drink for 3 days. Or take flowers, sharp crocodile fruit with 300ml of water and the remaining 100ml, divided into 2-3 times a day. Cough treatment for children: Take steamed crocodile flowers with honey for children to drink several times a day to be effective. Improve digestion Take steamed crocodile with sugar as a beverage to drink during the day. Or use fresh crocodile to cook sour soup to eat immediately. Cure drunkenness Use 4-6g of sharp dried crocodile pulp to drink or brake with boiling water to drink. Or use water soaked in sugar and ginger to drink very effectively.

Recently, a girl posted a photo in the kitchen haters group showing off a “kitchen disaster” she created. The performance that led to a tragic end this time called boiling purple cabbage. In the photo, the cabbage broth can be seen turning into “purple looking for sim”, and the cabbage pieces are patchy with white, purple, and green spots that look like… mutated! Commenting on this moment, many people have to admit that purple cabbage, if not processed properly, is very easy to make the dish have a horrible color. Cabbage that is purple when cooked often turns green, which doesn’t look good. Therefore, the best way to eat purple cabbage is to eat it raw. If you want to make purple cabbage, be sure to add a little vinegar or lemon juice to keep the color fresh. A good tip for boiling purple cabbage to keep its beautiful color is to add a little vinegar or lemon juice to the boiling water. A common phenomenon when you bring purple cabbage to boil. Not long ago, just because he boiled corn like no other, the husband was picked up by his young wife on MXH. The husband asked his wife to boil the cabbage, but the husband didn’t understand why he put the whole plant in instead of separating each leaf as usual. The show of boiling cabbage quickly became a hot topic of discussion among netizens. Many people said that boiling cabbage looks simple, but boiling it to make it delicious, crispy, and green, not everyone knows how to do it. Invite readers to watch the video: Is it easy to review culinary culture… to make mistakes – Source: VTV24

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

People can process water spinach in many different ways, one of which is boiled water spinach. On sweltering summer days, having a pot of boiled water spinach soup served with crispy salted eggplant is a great choice to dispel fatigue. Although it is familiar, but to have a delicious, crispy, green boiled water spinach dish, not all women know it. Just like the processing of other boiled dishes, in order to have a delicious plate of boiled water spinach, it is required that you know the “divine” cooking secrets that our ancestors passed on from the past. That is adding 3 spices salt, vinegar or lemon juice and cooking oil to the pot of boiled vegetables. Why boil water spinach should add salt? You may not know, salt is one of the factors that help increase the temperature of the water, so that the cooking time of vegetables is shortened to the maximum. Thanks to that, the boiled water spinach stalks are still cooked, crispy and delicious, green and not mushy, red due to boiling for too long. Not only that, boiling water spinach with more salt is also a way to help your family’s plate of boiled vegetables become richer and more attractive. A reasonable dose of salt when boiling water spinach is about 1/2 – 1 teaspoon of salt depending on the amount of water in the pot. Add salt to the water from the beginning and wait for the old water to boil, then drop the water spinach in. When the vegetables are cooked, take them out into a bowl of ice cold water to keep them green and ensure their crispiness. Vinegar / lemon juice “magic medicine” keeps the green color of water spinach You may not know, when boiling water spinach, adding a little vinegar or lemon juice will help the plate of boiled vegetables become greener and more delicious. Just using a little vinegar/lemon juice will help keep the color of the vegetables without worrying about affecting the original flavor of the vegetables. The method is very simple, add about 2 teaspoons of lemon juice or vinegar to a pot of vegetable broth and bring to a boil. When the water is boiling, put the vegetables in and boil them and take them out when they are cooked. What is the effect of adding cooking oil to the pot of water spinach? It may sound strange, but adding cooking oil to water spinach will help the boiled vegetables to be green and shiny. Just add about 1 teaspoon of cooking oil to the pot of boiling water and bring it to a boil, then drop the vegetables in, when the vegetables are cooked, take them out to make sure the vegetable plate has a beautiful green color, extremely smooth. Above are useful tips to help you boil beautiful, delicious green spinach without spending too much time and effort. Hopefully, this tip of boiling water spinach will help you have a delicious, crispy, green vegetable dish. Wish success!

Illustration. Image source: Internet Resources: Shrimp Pumpkin Garlic, dried onions, cooking oil, seasoning seeds, main noodles. Pickled squash and washed with water. Then gently rub the vegetables until they are soft but still crispy. Shrimp washed, peeled, cut back to remove the black thread, marinated with a little seasoning seeds, main noodles. Dried onions, peeled garlic, smashed. Add a little oil and dry onions to the pan. Stir in the shrimp. When shrimp is cooked, scoop into separate plate. Add the remaining dried onions and garlic to the pan. Add the squash and stir well, add seasoning seeds and main noodles to taste. When vegetables are cooked, add shrimp to the island for about 2 minutes. Stir-fried squash with beef Illustration. Image source: Internet Resources: Pumpkin vegetables Garlic, beef, soy sauce, chili sauce. Making: Thinly sliced ​​beef marinated in soy sauce. Heat the cooking oil in a pan, then add the garlic and saute until fragrant, then add the beef and stir-fry quickly over high heat. When the meat is rare, drop the vegetables in and stir-fry, flip the pan to catch the fire, the stir-fry dish when it is on fire will create a very characteristic aroma. Add some chili sauce and turn off the heat. Do not stir-fry for too long, the vegetables will become watery and tasteless. Pumpkin vegetable soup with mussels Illustration. Image source: Internet Resources: Pumpkin tops: 1 bunch Mussels: 1kg (or use clams, donkeys) Ginger: 1 small piece Garlic: 2-3 branches Dried onion: 1 small bulb Dill, seasoning, fish sauce, seasoning. Making: The mussels (or don) bought are soaked in water with a few slices of chili cut to let the mussels (or don) release the sand. Then rinse the shell with water. Boil 1 pot of water with 1 pinch of salt, add mussels (or don). Bring to a boil again, stirring with chopsticks until the mussel gut (or don) peels off the shell. Pickled squash, washed, dried. Decant the mussels (or don) broth into a large bowl, to allow the sediment to settle. Remove the mussel shell (or don), remove the intestines. Onions, ginger, garlic peeled and chopped. Dill pickled, washed, cut into small pieces. Fry ½ of the onion, ginger, and garlic, then add the mussel (or don) intestines and sauté until fragrant with a little fish sauce. Stir fry the remaining ½ of the onion, ginger, and garlic, then add the squash and stir-fry until cooked with a little spice. Add mussels (or don) intestines to the pot of squash. Decant the mussels (or don) broth into the pot, leaving the residue. Bring the soup to a boil, then drop the dill in, season with a little more seasoning to taste. Stir-fried squash with pork belly Illustration. Image source: Internet Resources: 200g squash tops 150g pork belly Garlic 1 tablespoon cooking oil, 1 teaspoon sugar, 1 teaspoon fish sauce, 1 teaspoon seasoning. Making: The pork belly is chopped into small pieces for easy eating, marinated with fish sauce, seasoning seeds, cooking oil, and sugar for about 5-10 minutes to absorb the spices. The squash is lightly blanched in boiling water. Heat the cooking oil, fry the garlic with fragrant oil, add the meat and sauté over high heat until the meat is cooked. Add the squash and stir-fry, add the crushed garlic and stir-fry until cooked, then remove to a plate.

Stir-fried morning glory is a familiar dish in every family’s rice tray. No need to be too fussy, just a few ingredients that are easy to find in the kitchen and you have an excellent and delicious garlic spinach dish. Although it is easy to do, not all women know how to stir-fry the crispy green water spinach without turning black. Illustration. Here is the secret to having a delicious crispy green spinach plate. – Choose water spinach To have a delicious sauteed water spinach plate, you need to choose fresh vegetables, fat and young stems. Wash water spinach with clean water and then briefly put it in a pot of boiling water. Do not forget to add a little salt to the pot of boiling water to make the vegetables green and crispy. When the vegetables are rare, quickly take them out and put them in a bowl of cold water and drain. – Stir-fry water spinach When you see the vegetables are drained, bring them to stir-fry. You should choose an aluminum or cast iron pan because this type of pan conducts heat well and evenly so the vegetables cook quickly and still retain their green color. – Flame is the key element You may not know, for delicious stir-fried water spinach requires a large, strong fire. Put the pan on the stove, then add the cooking oil and saute the crushed garlic. Add the blanched water spinach in the previous step and stir well. Season to taste and then turn the pan of vegetables down as soon as the vegetables are cooked. If you leave vegetables on the stove for too long, it will make the vegetables dark and mushy, both unsightly and not crispy. – Lemon juice is the secret to crispy green spinach According to professional chefs, when stir-frying water spinach, adding a little lemon juice will make the dish more delicious and richer. How to make delicious crispy garlic fried water spinach – Materials needed: + Water spinach + Dried garlic + Cooking oil + Spices: Seasoning seeds, lemon – How to make stir-fried morning glory with garlic + Step 1: Water spinach bought and picked up, washed, cut into pieces about 10cm. Remove all yellow leaves and drain. + Step 2: Put a pot of clean water on the stove and bring to a boil. Drop the water spinach in to blanch it and then take it out into a bowl of ice water to make the greens crunchier. + Step 3: Peel the garlic, smash it and chop it finely. Put the oil pan on the stove, wait until the oil is hot, then fry the garlic. Next, add water spinach to the island. Season to taste. Note, you should stir-fry water spinach with high flame, stir well to cook evenly. When the vegetables are cooked, turn off the stove so the vegetables will be green and crispy. Add a little lemon juice to the water spinach to make the vegetables richer and more delicious. Just follow a few simple steps and you have a delicious stir-fried morning glory with garlic. Good luck!