Resources: – 2 lipton tea bags filter bag – 300ml boiling water – 20g sugar (about 2 tablespoons) – 1 can of canned lychee or 10 lychees. – 1 cup of ice Making: – If it is lychee, remove the pulp and separate it into a bowl. – If it is a can, peel it off and pour it into a bowl. – Tea bags, sugar, boiling water in a cup (big glass) incubated for 10 minutes to infuse the tea into the water. – Then remove the filter bag, use a spoon to stir the sugar. – Pour ice, lychee, and tea into the shaker, cover and shake vigorously until the water is foamy. – Pour the lychee tea into a beautiful decorative glass and enjoy. Peach orange lemongrass tea Trà Resources: Yellow orange: 1 fruit Tea bags: 2 packs Fresh lemongrass: 3 plants Peach syrup: 40 ml Orange syrup: 20 ml A few pieces of pickled peaches Making: Step 1: Choose a yellow orange that is both beautiful and fragrant, although the water is not much, cut the orange in half, cut the areca half in half, and squeeze the other half to get the juice.
Step 2: Lemongrass leaves the old leaves, withered leaves, cut the root, smash and then put in the pot to cook to get water. Leave 1 tree for decoration
Step 3: Cut pieces of boxed peaches, soak tea bags in 1 cup of hot water. Step 4: Prepare a tall glass, put lemongrass juice and tea in. Add the juice of ½ orange. Add peach syrup and orange syrup to the glass and stir well with a spoon. Step 5: Add ice cubes, sliced ​​oranges, peach pieces and a lemongrass tree, stir well to complete. kumquat tea Resources: Lipton tea filter bag: 1-2 bags
Choke: 3 fruits
Honey: 10ml
Sand sugar: 30gr
Salt, ice cubes, boiling water
Tools: shaker, spoon, glass, straw…
Making: Step 1: Brew tea You put 2 Lipton tea bags into the teapot, then pour some boiling water into the pot to wash the tea first and discard the water. Next, you add boiling water to brew tea, about 100ml. Incubate for about 5 minutes. Step 2: Make the syrup Squeeze: squeeze out the juice, remove the seeds. Then, you add in the juice of granulated sugar, honey, salt and stir the mixture. The above quantity is for 1-2 cups of kumquat tea. If you do a lot, increase the quantity accordingly. Step 3: Make delicious kumquat tea Next, you use the shaker to make kumquat tea. You pour about 60ml of kumquat tea into the shaker, add ice cubes, and the syrup mixture in step 2. Shake the mixture well so that the tea is foamed and the ingredients are well blended. Finally, you pour the kumquat tea into a cup and add thinly sliced ​​kumquat to the tea cup to enhance the natural flavor. Passion fruit tea Resources: 4 bags of black tea or black tea 500 ml Boiling water 250 gr Passion fruit flesh 50 gr Sugar 480 ml Filtered water Ice Making: Brew tea bags with 500ml of boiling water for about 2-3 minutes, then remove the filter bags and let them cool. You can choose any type of tea bag you like, be it black tea or black tea. Black tea is the best. Passion fruit flesh is filtered through a sieve to get the juice, try to filter carefully to obtain about 160ml of juice. You can put the flesh of the fruit into a blender and grind it for about 2-3 beats so that the fruit pulp clings to the seeds and peels off, obtaining as much juice as possible. Note, to get the most passion fruit flesh, you need to pay attention to how to choose, buy and store passion fruit. Mix the passion fruit juice with the filtered water, stir in the sugar (if not sweet enough, you can add sugar) and then put it in the refrigerator. When the brewed tea on top has cooled, add ice cubes and also store it in the refrigerator. Put ice cubes in a cup, pour tea into 1/2 cup, pour passion fruit juice in until the cup is full. Xiao Bao (Synthetic) Photo: Collectibles

You can try making salted salmon that is easy to combine with many dishes. The ingredients to be prepared include 1 kg of salmon washed, dried with a paper towel, 400 g of sea salt with large grains, 200 g of cane sugar, 2 g of ground black pepper, washed and finely chopped dill. You mix the seasonings with salt, put half of this mixture in a plastic container covered with food wrap. Next, you arrange fresh salmon on top and spread the rest of the seasoning to cover the fish, then wrap it in the refrigerator, use a heavy object to press the fish. Incubate the fish for 12 hours, when the water is flowing, you can poke a small hole to let the water drain, the fish will not be too salty. Then continue to wrap the fish and incubate for an additional day to be able to use. If you want salmon less fishy, ​​you can try cooking it with orange sauce. You marinate the fish with salt, garlic powder and pepper, then sauté the fish with unsalted butter. Garlic is pounded, non-aromatic, put in a fish plate. To prepare the sauce, melt butter, squeeze half an orange, season with salt and sugar depending on the sweetness of the orange. After the orange juice boils, add tapioca starch mixed with water and stir until the sauce thickens. You can drizzle the sauce on top of the fish or leave it on its own. During the epidemic season, you should prepare nutritious dishes such as salmon pumpkin porridge. This dish is easy to eat and good for the digestive system. You cook oats, pumpkin in a pressure cooker for about 30 minutes. Salmon cut into bite-sized pieces, sauteed with garlic, seasoned with soy sauce and oyster sauce. When the porridge is cooked, you add spices, add salmon, herbs, sprinkle with pepper and enjoy while still hot. For a meal with a Japanese flavor, you should refer to the salmon teriyaki sauce. First, you soak the salmon with fresh milk for about 20 minutes, then wash it under running water, pat the fish dry with paper towels. Fish is marinated with garlic powder, pepper, rosemary leaves for about 20 minutes, then pan-fried evenly on both sides. To make the sauce, mix 2 tablespoons of teriyaki with one tablespoon of water, pour over the pan-fried fish. You cook until the sauce is thick and clings to the fish, sprinkle with roasted sesame and serve hot. With the salmon teriyaki sauce, in addition to eating with rice balls, you can change it up by rolling it with seaweed, brown rice and butter. This dish is suitable for people who are eating clean diet. During the epidemic season at home, there is a lot of time, housewives can practice being a professional chef, try to cook beautiful dishes like at a high-class restaurant. The dish you can refer to is avocado spagheti served with salmon with garlic butter sauce. You wash the salmon, pat dry with a paper towel, melt unsalted butter, crush the non-aromatic garlic, set aside this sauce. Then, you fry the fish until cooked on both sides and drizzle with garlic butter sauce. To prepare noodles, you boil spaghetti, mash avocado and mix with noodles to create a beautiful green color and seasoning to taste. Salmon salad with grape seaweed is simple, quick, and full of nutrients. You just need to prepare green vegetables including lettuce, spinach, cucumber, cherry tomatoes, grape seaweed and pan-fried salmon in small pieces. The sauce is prepared according to each person’s taste. However, you can consider using sesame sauce because it is convenient and quite easy to eat. Butterfly pea flower rice and garlic butter salmon make home meals less boring during the holidays. To make the rice have an eye-catching green color, you can brake the fresh butterfly pea flowers to get water and then cook the rice as usual. Next, wash the fish, pat dry with paper towels, melt unsalted butter, saute garlic and pan fry the fish until golden brown on both sides. You can use butterfly pea petals to decorate the dish more beautifully.

Illustration. Step 1: Clean the bottle, then use scissors to punch the top two parts of the top of the plastic bottle, into a few small holes. Use scissors to punch a few holes on the right end of the plastic bottle Step 2: Take half a ounce of green beans, soak in warm water of 30 degrees, hold for 10-12 hours until the beans crack. do Step 3: Put the soaked beans into a plastic bottle, leave for about 6-7 hours, then pour water into the bottle. Let the beans soak in water for about 5-7 minutes, turn the bottle upside down so that the water runs out through the two holes punched. Remember to drain well so that the beans do not get waterlogged. Wrap a layer of black plastic, Then put the bottle in a dark place, completely without light. Water the beans with clean water. After 3 days, the bean sprouts will grow to about 4-5 cm long. At this point, cut off the top of the plastic bottle to get the bean sprouts to eat. 2.Make green bean sprouts with sand or ash. Step 1: Preliminary raw materials, you rinse the sand through the water a few times, then decant the water in the pot to retain the sand. For beans, you soak them in warm water for 1-2 hours, pick them up and use a towel to gently rub the beans so that the shells crack slightly. Step 2: Spread a layer of sand 3 cm thick on the pot, spread the beans and then cover 10-15 cm on top of the beans before placing the pot in a cool place, without light. Every day, you gently press the sand once for the rack to grow, which will crack the sand. After about 2-3 days, you can harvest the bean sprouts to eat. When harvesting bean sprouts, you pour the whole pot into a basket with a large hole and then drain the water to let the sand go. 3.Make green bean sprouts with fresh milk cartons Step 1: Soak the beans in warm water for about 12-14 hours until the beans are cracked. Step 2: Pour the soaked beans into the milk carton with 4 corners cut and then put the box in a dark place. Twice a day, you turn the water into the box, soak for about 10-15 minutes, then decant the water and leave it in a dark place. About 2 days later, the bean sprouts have germinated, you can harvest the day or wait for 1-2 more days for the plants to grow, depending on the needs. 4.Make green bean sprouts with a basket and a cotton towel Step 1: Wash green beans and soak in warm water for about 8-10 hours, the water temperature is from 35 degrees Celsius to 38 degrees Celsius. When the peas crack and sprout, pour into a basket and rinse with cold water. Step 2: Line a cotton towel or cloth at the bottom of the basket and spread the soaked beans on top. Next, you put a bowl or plate on top for the purpose of avoiding light, then take another cotton towel soaked in water to cover it and put the basket in a dark corner. Every day, you pour water into the basket several times so that the level is always sufficiently moist. After about 2-3 days, you can safely harvest a batch of bean sprouts. 5.Make green bean sprouts with bamboo leaves and basket Step 1: Soak the beans overnight. Take the basket, put the bottom layer of bamboo leaves, then start to spread the beans on top, one layer of bamboo leaves to one layer of beans. And so on until the beans are gone, cover the top with a layer of bamboo leaves. Then, put a porcelain dish on top, put the whole pot under the faucet to rinse the beans before incubation, paying attention to tilt the basket to let the water drain out. Step 2: Put the seed basket in a shady place, as dark as possible, then take a heavy object over it, drain the water twice a day and then continue to incubate as before. Within 2 days and 2 nights from incubation, you can harvest to eat. Note: – Choose raw materials are green beans, small seeds, firm, do not use stimulants. Although Chinese beans are large, they contain preservatives and are not tasty. – Before brewing, rub the beans and treat them with water to thin the skin, remove the damaged beans, then soak the beans in hot water to bloom. – Only about 100g of green beans should be brewed at a time, just enough for 5 people to eat (just eat raw, make stir-fry dishes, mannequins) After only 3 days you will have a delicious, fat, clean basket of bean sprouts for the whole family. Wished everyone success!

After each harvest, the amount of sweet potato string in the field in Vinh Long is very large, about 100,000 tons. Photo: Minh Dam. Vinh Long Agricultural Extension Center has successfully tested the method of producing straw mushrooms from sweet potato vine. This is one of the new ways to diversify the source of materials for growing straw mushrooms, potentially replacing rice straw. According to the Department of Agriculture and Rural Development of Vinh Long province, Binh Tan district has an annual sweet potato production area of ​​14,000 hectares. After harvesting the tubers, the amount of sweet potato wire in the field is very large, about over 100,000 tons/crop. This amount of by-products is not properly treated, which can easily pollute the environment. The beaten sweet potato string is rich in nutrients and has been studied for silage as animal feed. However, the amount used for this purpose is not much, so the remaining source of by-products is still large and has the potential to be used to grow straw mushrooms if treated appropriately. Ms. Truong Thi My Loc, Head of the Research Project on growing straw mushrooms from sweet potato vine (Vinh Long Agricultural Extension Center) said: The project committee conducted a study on the production of straw mushrooms (Volvariella volvacea) from ropes. sweet potato in Binh Tan district. The objective of the study is to study and initially test the basic method of processing sweet potato vine into a suitable substrate for the production of straw mushrooms. Since then, the study has found the most suitable substrate mixing ratio to initially propose the process of producing straw mushrooms from sweet potato vine for the best yield and quality, improving product value, contributing to achieve the goal of restructuring the agricultural sector. Research shows that during the dry season, especially the spring-summer crop, with continuous hot and sunny conditions, sweet potato strings are treated and dried for 10-15 days to reach a moisture balance of 13-15%, suitable for substrate for mushroom cultivation. Using sweet potato wire to grow straw mushrooms brings many practical effects. Photo: Huu Duc. The use of sweet potato wire to grow straw mushrooms is more effective than growing from straw when people can take advantage of the area in their potato fields to process (dry the wire), incubate the wire and grow the fungus, bringing effective results. high economic. This is suitable for households who cultivate rotation according to the structure of rice – sweet potato or sweet potato – other vegetables, both creating favorable conditions to take advantage of the source of sweet potato cords and rotating crops to cut off the source of pests and diseases in the crop. land. In addition, using sweet potato by-products to produce straw mushrooms brings many benefits such as significantly reducing soil and water pollution and protecting human health. In particular, this method also takes advantage of organic fertilizers, contributing to increasing income for farmers. At the same time, the research topic also contributes to diversifying the source of raw materials for mushroom cultivation, opening up new directions and new ways for farmers to take advantage of the abundant and stable source of sweet potato by-products to grow. develop the cultivation of straw mushrooms. According to Ms. Truong Thi My Loc, currently, the research team is continuing to perfect the research process to transfer techniques to organizations and individuals in need.

Tourists visit the fish sauce production area at Khai Hoan fish sauce barrel house on Phu Quoc island. (Photo: Le Huy Hai/VNA) The profession of making fish sauce has existed for over 200 years and has been associated with the cultural life of the people of Phu Quoc island city. On May 27, the Ministry of Culture, Sports and Tourism issued Decision No. 1730/QD-BVHTTDL recognizing the profession of fish sauce making in Phu Quoc, Duong Dong ward, An Thoi ward, Phu Quoc city. Kien Giang province is a national intangible cultural heritage. It can be said that, in the context of difficulties due to the impact of the COVID-19 epidemic, this is still a great joy, a motivation for people making fish sauce in Phu Quoc to continue preserving and promoting the quintessence of fish sauce. traditional profession left by his father. Chairman of the Phu Quoc Fish Sauce Association, Ho Kim Lien, said that Phu Quoc waters have many types of seaweed and plankton which are the main food source for anchovies, the main raw material for making fish sauce. Therefore, anchovies grow abundantly in this sea. More than 200 years ago, the profession of making fish sauce existed in Phu Quoc, people caught fresh anchovies and salted them right on the ship, before bringing them back to brew in barrels. Incubating anchovies in wooden barrels is a feature of Phu Quoc fish sauce making. Boi Loi is a type of wood used to make fish sauce barrels, which are abundant in Phu Quoc forest. The longer the barrel is left, the stronger the wood, the better the quality of the fish sauce. The barrel has a round cylinder with a wide mouth, made from 55 boards of equal sizes: 2.2m long, 20cm wide, 6cm thick; The diameter of the barrel mouth is about 3.2m, the bottom is about 2.6m. The barrel is strapped with green rattan in the forest. Ms. Ho Kim Lien said that fish sauce production is based on traditional manual methods with the recipe of 3 anchovies + 1 salt. It takes 10-15 months to produce fish sauce. From the first to the last water will be divided into different types of fish sauce, with different protein levels; Depending on the ratio of protein more or less from 20-43 protein, the price of fish sauce is different. Phu Quoc fish sauce has a brown color of cockroach wings with a characteristic flavor of mild aroma, salty taste, and sweet aftertaste. According to Phu Quoc Fish Sauce Association, Phu Quoc fish sauce began to thrive and flourish from 1945 to now. Since 1998, with the support of the French Embassy in Hanoi, the Ministry of Fisheries and the province Kien Giang conducting registration dossiers for geographical indications, on June 1, 2001, Phu Quoc fish sauce was the first product to be registered in Vietnam. In July 2013, the European Union (EU) awarded the “Phu Quoc” certificate of origin for Vietnamese fish sauce products in Brussels (Belgium). In August 2013, the Ministry of Industry and Trade handed over this certificate to the representative of the People’s Committee of Phu Quoc island district and the Association Phu Quoc fish sauce Since then, Phu Quoc fish sauce products have been protected and developed up to now. Currently, Phu Quoc city has about 100 fish sauce factories, concentrated in Duong Dong and An Thoi wards. The source of raw anchovies is currently limited, from now to 2025, Phu Quoc strives to produce 12 million liters of fish sauce per year on average. Phu Quoc Fish Sauce Association was established in October 2000, currently has 53 members. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that, in addition to the advantages of being protected by geographical indications, Phu Quoc fish sauce craft villages are always respected by the People’s Committee of Kien Giang province and the People’s Committee of Phu Quoc city. focus on maintaining and developing. Over the years, consumers everywhere have known about the Phu Quoc fish sauce brand, helping to sell more traditional products of the craft village. This is also a tourism products unique in the island city of Phu Quoc, attracting tourists to visit, learn about craft village culture in particular and discover the cultural life of people on Ngoc island. According to Ms. Ho Kim Lien, the difficulty of the current Phu Quoc fish sauce industry is that a part of consumers has not yet identified the genuine Phu Quoc traditional fish sauce, so the price is not stable. Currently, there is no planning for Phu Quoc fish sauce craft village, so the craft village has not been concentrated into a sightseeing place for tourists. To meet the development of craft village , Phu Quoc Fish Sauce Association hopes that there should soon be a concentrated craft village planning to stabilize production and business, create a favorable development environment for craft villages; At the same time, there is a gathering place, serving to introduce and promote the traditional fish sauce craft to visitors. Chairman of Phu Quoc Fish Sauce Association Ho Kim Lien said that in the coming time, Phu Quoc fish sauce will focus on developing quality rather than quantity, to continue affirming the quality of the brand. After being recognized as a national intangible cultural heritage by the Ministry of Culture, Sports and Tourism, Phu Quoc fish sauce making continues towards being recognized by UNESCO as a world intangible cultural heritage. . This helps increase the brand value of Phu Quoc fish sauce, contributes to raising the local cultural heritage, and helps promote the image of the beautiful island city of Phu Quoc to international friends.

In the past, most of the waste from livestock and household waste was dumped by villagers in village 4, Hai Dong commune (Mong Cai city), into the village’s garbage dump, causing significant pollution to the environment. living. However, in recent years, people here have gradually formed a new habit. Garbage instead of being carelessly dumped into the environment now has new destinations, which are brick-built garbage pits with lids or plastic drums, holes dug in the garden lined and covered with tarpaulin, built in many areas. household. Ms. Dinh Thi Ngan, hamlet 4, Hai Dong commune, said: Composting from buffalo manure, vegetable roots with rice husks has created fertilizer. With this fertilizer, we can use it back to fertilize plants, which has a much better effect on plants than ordinary inorganic fertilizers. Model of composting waste into organic fertilizer in Ninh Duong ward, Mong Cai city Composting organic waste has become a new habit of the people here. Thanks to that, the roads become clean, no more offensive images, and no longer see the unclean smell from livestock waste or waste that previously caused pollution. As a result, the village also became more civilized. Ms. Nguyen Thi Dong, Chairwoman of the Women’s Union of Hai Dong Commune, said: Before, every day the whole village had to collect up to 3 full garbage trucks, now it is still 3 trucks but the amount of garbage has decreased a lot. Collectors can also reduce the arduous effort of collecting, sorting and treating garbage at the same time. Not only solving the problem of organic waste, to be able to compost it into manure, each family must do a good job of sorting waste at the source. This is also one of the solutions contributing to solving economic problems for farmers. “At first, we were afraid to do it, but gradually we can make compost from our own household waste, we can also save a lot of money on buying fertilizer for plants, so everyone is proud. inspirational, positive” – ​​Ms. Pham Thi Moc, village 9, Hai Dong commune, shared. This can be considered as an effective model in waste treatment in rural areas or suburbs of large cities, where people still cultivate and raise livestock. Therefore, in Mong Cai city, this model has been replicated to most communes and wards, even in Vinh Trung and Vinh Thuc island communes and is being deployed to border communes and ethnic minority areas. The army coordinated with the people of Vo Ngai commune, Binh Lieu district to clean up and protect the environment. Recently, in the province, there have appeared many models of reducing waste by women’s members and the Youth Union, typically the model of household waste sorting and turning waste into money. the model “Let the fish ask for plastic waste” implemented by the Youth Union of the provincial agencies in collaboration with the Youth Union of Cai Chien commune (Hai Ha), the model of a domestic waste incinerator… Many models have received positive feedback from residents and visitors; positively affect the awareness and social responsibility of people participating in environmental protection activities. Volunteers of Quan Lan commune (Van Don district) carried out the campaign “Let’s clean up the sea”, December 2019. Photo: Hoang Giang Strengthen handling of violations However, it should also be seen that, in environmental protection work in the province, there are still limitations, due to the lack of awareness and respect for the law of some units, organizations and individuals. Over the past time, the provincial functional forces have promptly detected, arrested and handled violations of the law on environmental protection, enhancing the efficiency of environmental management in the province. According to Senior Lieutenant Colonel Nguyen Duy Dung, Head of the Environmental Crime Prevention and Control Division (Provincial Police), there is still a situation in the province where a number of units and enterprises are engaged in industrial production, service case of violations of regulations on hazardous waste management; dumping waste not according to planning; transportation of materials without implementing environmental protection measures. In addition, there is illegal exploitation and recovery of land and sand, exploitation outside the licensed boundary; trading and transporting smuggled food that does not meet standards, especially during holidays and Tet. A seafood company in Ba Che was discovered and fined by the police force for discharging untreated wastewater into the environment. Photo taken in 2020. Most recently, on May 13, a unit specializing in large-scale ceramic production in the province was caught by the Environmental Crime Prevention Police Department (Provincial Police) red-handed discharging waste causing environmental pollution. school. According to residents, for many years, the unit has regularly discharged waste into the common drainage system of residential areas. During production activities, the police force discovered that this company discharged wastewater in excess of the national technical regulations on industrial wastewater into the environment and did not collect hazardous waste in accordance with the law. the law. Immediately after that, the Environmental Crime Prevention and Control Department advised the Provincial Police to issue a decision to impose a fine of VND 80 million and require the company to take measures to overcome the consequences of environmental pollution. Previously, in April, the Environmental Crime Prevention Police Department also issued a decision to impose an administrative fine of VND 100 million on a construction company for discharging waste in an area not approved by the competent authority. browsing, polluting the environment. Practice scenarios to respond to oil spills in Ha Long Bay, October 2020. In addition to sanctioning violating units, Quang Ninh Provincial Police also requires businesses to overcome environmental pollution incidents. Statistics of the Provincial Police show that, from 2015 to now, the Provincial Police directly detected 1,678 cases against 130 organizations and 1,578 individuals; prosecuted and investigated 23 cases against 1 organization and 48 individuals for violating environmental laws; with a total fine of over 10 billion VND. Besides, the Inspector of Department of Natural Resources and Environment has also fined 109 organizations and individuals with a total amount of over 8.6 billion VND. It is the more drastic handling of environmental violations by the competent forces that has actively contributed to reducing and curbing environmental pollution, creating deterrence and raising awareness about environmental protection of the local authorities. units, enterprises, organizations and classes of people. Efforts are rewarded As a province with many risk factors for environmental pollution, in fact, it has suffered from environmental pollution in the previous period, but so far, with the drastic and right direction, Quang Ninh has achieved many achievements. positive effects from environmental protection. TKV focuses on investing, increasing the capacity of mine wastewater treatment stations, ensuring the standards of wastewater discharged into the environment. Resolution No. 12-NQ/TU, dated March 12, 2018 of the Provincial Party Executive Committee on environmental protection in the period 2018-2022 is considered as one of the guidelines for reflection in the implementation process. . In the 2016-2020 period, Quang Ninh province will continue to increase the concentration of resources for environmental protection. The state budget is arranged to increase annually, not less than 3% of the total state budget expenditure for environmental non-business activities, higher than the level prescribed by the Central Government of not less than 1% of the total expenditure of the local budget. Up to now, the targets on environmental protection under the Resolution have been achieved and exceeded by the province, creating a driving force for the province’s socio-economic development. Most notably, in 2019 and the past 2020, the Environmental Governance Index of Quang Ninh Province (including 3 component indexes: Seriousness in environmental protection, Air quality and Water quality) stands. 2/63 provinces and cities and is one of 8 indicators contributing to the ranking of the Provincial Governance and Public Administration Performance Index – PAPI of Quang Ninh province ranks 3rd in 2019 and 1st in 2020 on 63 provinces and cities in the country. Classification of hazardous waste and common waste at New Century Chemical Fiber Company, Cai Lan Industrial Park (Ha Long City). With many ways, innovative models to mobilize the participation of the people and the drastic protection of the environment, currently the proportion of urban solid waste in Quang Ninh that has been collected and treated hygienically is 950.5 tons/day, reaching 96.2%. The amount of solid waste in rural areas reached 70.7%, with the main treatment methods being hygienic burial and burning. The whole province currently has 6 concentrated solid waste treatment plants/zones with incineration technology (20 incinerators) and 5 localities are treating domestic waste by burial method. Industrial solid waste in the province is gradually decreasing in recent years with the trend of reuse and waste reduction. Currently, 91% of the total amount of hazardous waste generated has been treated by waste generators under contracts with units licensed by competent authorities; the remaining 9% of hazardous waste generated by new generation with a small volume is stored at the hazardous waste warehouse of that unit. The province has proposed many specific solutions and ways to reduce environmental pollution and drastically implemented it. Notably, the Nam Cau Trang Coal Selection Plant has stopped working since January 1, 2019, has completed the relocation of production and business facilities, manual lime kilns that cause environmental pollution or are unsuitable for use. in accordance with the planning (89/89 manual lime kilns, 77/77 manual brick kilns causing environmental pollution in the province); the percentage of concentrated industrial parks with standard wastewater treatment systems reaches 100%; the rate of hazardous waste and medical waste collected and treated reaches 100%. Moved 89/89 manual lime kilns in the province. Photo: Nguyen Thanh In addition, 100% of production, business and service establishments with wastewater discharge scale of 1,000m3/day or more, industrial parks in operation have installed automatic wastewater monitoring systems. and transmit data to the Department of Natural Resources and Environment… In order to realize the roadmap and goal of turning Quang Ninh into a “sustainably developed urban under the green growth model, adapting to climate change” requires the province to have a lot of work to do in the coming time. Quang Ninh province has and will continue to consistently implement the roadmap to transform the growth model from “brown” to “green” in a methodical manner, resolutely not trading the environment for economic growth. The province also needs to continue to strictly manage the environment and biodiversity; strictly handle organizations, businesses and people that violate the law on environmental protection. At the same time, focus on applying science and technology to treat wastewater and waste; environmental monitoring and environmental pollution control. Besides, the environmental restoration of polluted and degraded areas; Maintaining and improving the quality of the environment also needs attention. Most importantly, it is raising the awareness of complying with the provisions of the law on environmental protection and arousing the role of responsibility, the joint hand of the community to actively protect the environment to contribute to the improvement of environmental protection. capacity to adapt to climate change, for a green and safe future.

Prepare refreshing drinks in just 90 seconds with the Spärkel beverage system. This kitchen appliance produces carbonated water from a beverage to which fruit, herbs or alcoholic beverages are added. The user can select the desired level of carbonation from light froth, bubbly, heavy froth, slow-soak and heavy froth. The Spärkel Beverage System has mixed water with a carbonate, creating carbon dioxide. This cycle then passes through the machine and into the bottle to create a pressure of up to 80 PSI. This amount of pressure forces the flavors of the ingredients into the drink. This is a convenient and effective way to enjoy carbonated water. And it also encourages users to increase their nutritional intake by adding fruit. Spärkel is currently on sale at sparkel.com for $119.99 and includes a reusable bottle and 10 packs of carbonators – you can find recipes on the Spärkel website. Teforia smart tea maker Are you always unhappy with a cup of homemade tea? With the smart tea maker Teforia, every cup of tea will be at its best. This system delivers the right tea flavor like never before. Combining art and science, this tea maker brings classic drinks to the modern world. Teforia can determine the best brewing method for the user’s tea. Alternatively, the online application can scan the tea packet to determine the ideal method. Next, the device will let the water and tea be mixed. It takes into account steeping time, infusion temperature, and even different types of tea. Finally, the user can enjoy the complete tea with great aroma. Teforia transforms the brewing experience so that the pure flavor of the tea leaves is not lost. Teforia is already on the market for $999. KitchenAid . cold brew coffee machine Enjoy the refreshing benefits of cold brew coffee with the KitchenAid Cold Brew coffee machine. With a large capacity of 28 ounces (828ml), this system keeps coffee fresh and cold in the fridge. In just one motion, the user can refill the cup directly from the refrigerator. In addition, the Cold Brew Coffee Machine has five level marks on the outside. All the user needs to do is get their favorite coffee into the inner slope and fill it with water. After a couple of hours, the KitchenAid Cold Brew coffee machine delivers super smooth flavor and great balance to your everyday cup of coffee. Visit eBay for KitchenAid Cold Brew for $90.99. Classic shaved ice machine Nostalgia
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Illustration However, you will have to change your mind right away because beer can also help you take care of your hair effectively. This sounds quite mythical because many women previously thought that beer only made the guys drunk. However, how to wash your hair with beer will shock you at its ability to restore damaged hair in a very special way! Beer is made from hops and malt. Both of these ingredients are essential sources of protein to help strengthen and repair damaged hair. In addition to protein, beer also has many other great nutrients such as magnesium, potassium, phosphorus, B vitamins (especially biotin, also known as vitamin H or B7) and maltose. In fact, biotin prevents hair loss and helps promote healthy hair growth. It also helps to get rid of dandruff effectively. The maltose found in beer helps smooth the scalp and tightens the hair cuticles so your hair appears more shiny and smooth. Brew your hair with beer after shampooing as it is not a hair cleanser. And, don’t worry about the smell as the beer smell will dissipate in just a few minutes once your hair is dry. Instructions on how to wash hair with beer to help beautiful hair Step 1: Pour beer into a bowl to leave overnight to remove carbon dioxide (this is a substance that interferes with the operation of shampoo, and this substance when combined with water, creates hard water that makes hair stand up, tangled, harder to comb). Step 2: Clean hair, dry hair slightly, then gently massage with beer from the roots to the ends of the hair for about 3-5 minutes for the beer to penetrate into the hair roots. Step 3: Use a warm towel to incubate your hair for about 10 minutes, then rinse with water.

Waterpipe tobacco is dried full of sugar in Vinh Bao The season of “harvesting” waterpipe tobacco starts from the end of May and lasts until the end of June. It is no longer as bustling as it used to be, but these days, stepping into the barn of “mutual love” in Tien Lang (Hai Phong), Everywhere is filled with the pungent smell of pipe tobacco. Many households give up planting because they work too hard In the middle of the hot summer afternoon of June, Mr. Nguyen Tien Su, in Ly Hoc commune, Vinh Bao district, Hai Phong city is still working hard with his wife and children while trying to make new Thai medicines – morning exposure. The rectangular screens have an area of ​​​​about 2m2, filled with waterpipe tobacco. The pungent smell of pipe tobacco rose in every corner. Pointing to dozens of rolls of waterpipe tobacco lying inside the house, Mr. Su said that after days of planting and caring, it was time to break the medicine and cut it. If there are drugs, they must be incubated and stored carefully in the house. In those days, people had to go out in the yard, in the summer to sleep, to make room to brew pipe tobacco. Each batch of pipe tobacco will be incubated for about 4-6 days. “Waterpipe tobacco can’t be soaked in rain, drying with dew only has time and stages, so when brewing, you have to spend an area in the house for the medicine, people can sleep outside,” said Mr. Su. According to Mr. Su, pipe tobacco is a “specialty” that is grown in many places, but the most delicious is the water pipe grown in Tien Lang, Vinh Bao. This is considered to be the land that produces tobacco to advance to the king. “The land here does not grow rice, but grows waterpipe tobacco. There are many houses growing 1-2 samples of waterpipe tobacco. If cared for well, each pipe tobacco tree also gives 50-70kg, selling at current market prices from 100-200 thousand VND/kg, special types up to 700-800 thousand VND/kg, some types up to both million VND/kg. With a value many times higher than that of growing rice, many households have given up growing waterpipe tobacco because it is too hard, “said Mr. Su. Keeping the “fire” of the profession Ms. Vinh, from the same commune of Ly Hoc, said that compared to the old days, the production of waterpipe tobacco is easier now, thanks to the machine, there is no need to cut by hand. But the stages of pressing the tops, breaking buds, watering, picking leaves, drying dew, drying in the sun, incubating … still have to be as complete and thorough as before. “Growing waterpipe tobacco is 3-4 times more economical than growing rice, one tree of medicine can give 10 million dong. But every day I have to go to the field to press the tops, break the buds, water, pick the leaves, and then spend the whole house on the potion, I go out to the yard to sleep… It’s so hard, so many people quit their jobs,” said Vinh . Mr. Su added, after hard care for about 4-5 months, it is time to harvest waterpipe tobacco. Waterpipe tobacco, after being broken, will be pulled out and rolled up. The healthy leaves are used to make clothes, and the torn leaves are used to make intestines. The roll of pipe tobacco is 2-2.5m long, about 20cm in diameter. After rolling up, is to arrange the waterpipe tobacco close to each other and keep it indoors or on a cool shelf to incubate for 4-6 days, until the tobacco leaves from the inside to the outside are golden, then proceed to cut the medicine. “Each roll of medicine must be the same length and size before it can be put on the slicer. That’s why people who make waterpipe tobacco must be very careful in rolling up the tobacco, arranging the leaves so that they do not break. It takes 45-60 minutes for each roll to manually cut medicine, now it takes only 5-10 minutes to finish one roll,” said Mr. Su. After cutting, the pipe tobacco will be shaken evenly, then dried. Waterpipe tobacco is dried on the screen, on the floor must be evenly hand, to avoid lumps, it will not dry evenly, leading to bad smell or damage. If it rains, it is not possible to dry the medicine, it must be dried, using dry straw to smoke at the bottom until the fiber dries. When the batches of waterpipe tobacco are completed, cover with blankets and nylon to keep the heat for the tobacco to dry evenly and the next day in the sun, continue to dry until it is dry and golden. “The burning will make the color of the pipe tobacco not as yellow as the sun, but it will increase the smell of smoke, making the pipe tobacco more delicious, richer and more sought after by buyers,” said Mr. Su. Ms. Vinh still remembers, more than a decade ago, every time during the tobacco season, the families exchanged labors to harvest the medicine. At the end of a working day, families will gather to have dinner with a “fun like a festival” atmosphere. Waterpipe smoke will spread in the afternoon that evening, men and even women can smoke, older women will pick up pipe tobacco, place it in betel leaves, and eat areca pieces to make them more spicy and warm. hot. “Today, wage jobs are paid, the exchange of jobs and shared meals are no longer available, so the scene of men sitting and smoking by the cup of tea at the end of the day, and women eating betel leaves and adding medicinal fibers. But every season when the water pipe comes back, I still feel happy because the cultivation of waterpipe tobacco in recent years has been stable, the medicine has a good price, and people’s lives are getting better and better,” said Mr. Su. The “capital” of medicinal plants in both area and quality belongs to Kien Thiet commune (Tien Lang district) and Ly Hoc commune (Vinh Bao district). These two communes are adjacent to each other, separated by the Han River. According to data from Hai Phong Department of Agriculture and Rural Development, the two districts have nearly 2,500 hectares of waterpipe tobacco, with a total output of 3,264.6 tons in 2020. The productivity of waterpipe tobacco reaches 1.6 tons/ha, many households earn 500-600 million VND/year from waterpipe tobacco.