“Investor Net” Wu Wei

On June 4, ten days before the Dragon Boat Festival in 2021, Zhejiang Wufangzhai Industrial Co., Ltd. (hereinafter referred to as “Wufangzhai”), which changed its sponsoring brokers three times in just two years, finally submitted a prospectus to the China Securities Regulatory Commission. The company officially applied for listing on the main board of the Shanghai Stock Exchange.

As a well-known zongzi product brand, Wufangzhai began accepting listing counseling as early as April 2019. The sponsoring broker at that time was GF Securities Co., Ltd. (hereinafter referred to as “GF Securities”, 000776.SZ); in January 2020, Wufangzhai replaced the sponsoring brokerage with China International Capital Corporation (hereinafter referred to as “CICC”, 601995.SH); however, the cooperation between the company and CICC has not exceeded one year. In December 2020, Wufang Zhai also replaced the securities firm with Zheshang Securities Co., Ltd. (hereinafter referred to as “Zheshang Securities”, 601878.SH).

Beginning in 1921, Wufangzhai became the first batch of “Chinese time-honored” enterprises to become famous for making zongzi. After restructuring and privatization of collective enterprises, the company is no longer just a zongzi production enterprise. After years of development, Wufangzhai also has business lines or product lines such as catering stores, moon cakes, glutinous rice balls, cakes, egg products, and other rice products.

However, like many old brands, in addition to products such as rice dumplings and finished dishes and semi-finished products, the moon cakes, glutinous rice balls, pastries, egg products, and other rice products sold in Wufangzhai are all processed and produced by OEMs. Even for the famous zongzi products, Wufangzhai is increasingly dependent on OEM production.

As a company that produces seasonal foods, in order to ensure the stability of the company’s income, Wufangzhai has established direct-operated or franchised stores in high-speed service areas, high-speed rail stations, shopping malls and other places with large numbers of people, but these stores have different profits and losses. From 2018 to 2020, the total number of the company’s directly-operated stores has declined. By entrusting processing to expand product lines and raising funds to build an e-commerce center, can “Wufangzhai” be transformed into an Internet food brand as it wishes?

The historical evolution of collective enterprise restructuring is complicated

The predecessor of Wufangzhai was the overall reorganization of the Wufangzhai Zongzi subsidiary in Jiaxing City, and was jointly established by Jiaxing Department Store, Jiaxing Meat Center, Jiaxing Brewing, Jiaxing Academy of Agricultural Sciences and 582 natural persons. From the perspective of property rights structure, Wufangzhai is a collective enterprise. At the beginning of its establishment in 1998, Wufangzhai still left 520,000 shares that were not clearly vested, and the remaining shares accounted for 4.29% of the company’s total share capital.

From 2001 to 2004, the shareholders of Wufangzhai carried out multiple equity transfers. The predecessor of the company’s controlling shareholder, Wufangzhai Group, Sino-Ocean Industrial, became the controlling party of the company through multiple transfers of the equity of Wufangzhai collective or individual shareholders. By March 2004, Sino-Ocean Industrial held 59.16% of Wufangzhai. Shares. Since then, Wufangzhai’s equity has been transferred many times. In 2010, Wufangzhai also transferred 4.29% of the remaining shares held by shareholder Zhu Zhijie, and the company paid the registered capital to incorporate the residual income into the capital reserve. The form solves the problem of remaining shares.

In 2011, Wufangzhai Group also incorporated 9 companies under the group including catering, e-commerce and rice industry into the company system of Wufangzhai through capital increase, in order to increase Wufangzhai’s business line and avoid competition in the same industry. Related questions. The following year, in 2012, Wufangzhai accepted the capital increase from 6 institutional shareholders, including Shanghai-Nanjing Expressway, Everbright Financial Holdings Venture Capital Co., Ltd. (hereinafter referred to as “Everbright Financial Holdings”), and 2 individual shareholders. The valuation is 1.3 billion yuan. In the same year, Wufangzhai Group also transferred 139 million yuan worth of equity at a valuation of 1.3 billion yuan.

Five institutional shareholders, including Everbright Financial Holdings and Ivy Investment, who invested in Wufangzhai in 2012, transferred their equity in Wufangzhai to the company’s actual controller’s related parties at an overall valuation of 1.7 billion yuan in 2016. Ocean decoration. Judging from the supplementary agreement signed between Wufangzhai Group and Ningbo Fuju, which became a shareholder in 2012, Wufangzhai introduced new shareholders in 2012 to promote the listing of the company. The trigger condition for the supplementary agreement signed by Wufangzhai Group and Ningbo Fuju is the enterprise. To be listed at the end of 2015.

Also in 2016, Wufangzhai Group acquired 1.25 million state-owned shares of Wufangzhai held by Jiaxing Meat Center at an overall valuation of 1.367 billion yuan, accounting for 2.48% of the company’s total shares. In the long history of Wufangzhai, the company’s major shareholder Wufangzhai Group has also reduced the number of natural-person shareholders of the company through the transfer of shares held by natural persons. However, as of the 2021 prospectus release date, Wufangzhai still has 165 natural person shareholders.

In the historical evolution of Wufangzhai, issues such as the transfer of state-owned shares and the handling of remaining shares may become the focus of the company’s listing review. The actual controller of the company, Li Jianping, was also involved in the case of Feng Shuixiang, the former chairman of Jiaxing Industrial Assets Investment Group Co., Ltd. and party secretary, taking bribes and illegally operating similar businesses. This has aroused further market concern about the listing of Wufangzhai.

Regarding Wufangzhai’s above question, “Investor Net” also contacted Wufangzhai’s secretary of the board for verification, but failed to get a reply from the other party.

Limited market space, unfavorable expansion of self-operated channels

Zongzi is one of the traditional Chinese delicacies with a long history, but like moon cakes, it is a typical seasonal food. After the Dragon Boat Festival, the market demand will be greatly reduced. At the same time, in the long process of development, combined with local specialties and taste preferences, Zongzi has also developed many “factions” and taste preferences. Representatives include the Jiaxing fresh meat dumplings preferred by Wufangzhai in Jiangsu and Zhejiang, and the Beijing glutinous rice dumplings eaten with sugar in the north; in addition, there are also Shanxi yellow rice dumplings, Shaanxi honey cool dumplings, and Nanning cool dumplings. Zongzi’s “sweet party” and “salty party” are also incompatible on the Internet, and they have been a hot topic of discussion during the Dragon Boat Festival for many years.

In addition to the large regional differences in taste, the price of zongzi is generally not high, so the overall scale of this market is not large. According to statistics, the scale of my country’s zongzi market was 4.916 billion yuan in 2015, and it will grow to 7.337 billion yuan in 2019, with a compound annual growth rate of 10.53%. The report cited by Wufangzhai in the prospectus estimates that by 2024, the domestic zongzi market The scale is only 10.291 billion yuan.

Unlike moon cakes, which require a mold and an oven, the rice dumplings can be made at home after simple processing of the materials, and they can be eaten after they are cooked. Also because of the convenience of making zongzi and the different tastes in different places, shopping malls and vegetable markets in many places will provide materials for making zongzi or homemade finished zongzi before the Dragon Boat Festival. Because the production of zongzi is convenient, and consumers prefer to make zongzi now, this makes the originally small zongzi market present a very fragmented status quo.

Competition is also fierce in terms of fine packaging and zongzi gift boxes. At present, there are more than a dozen brands such as Wufangzhai, Beijing Daoxiangcun, Zhenzhen Lao Lao, and Zhiweiguan. In addition to traditional rice dumplings, beverage brands such as Starbucks, Heytea, and Naixue will also make their own creative rice dumplings to further carve up this otherwise small market.

During the period from 2018 to 2020, Wufangzhai actively deployed catering or sales outlets in crowded areas such as shopping malls, high-speed service areas, and high-speed rail stations to cope with the current seasonal changes in the company’s income and further expand the scope of the company’s product radiation .

However, the expansion of Wufangzhai’s stores has not been smooth. From 2018 to 2020, the number of directly-operated stores opened by the company is lower than the number of closed direct-operated stores. Therefore, the number of directly-operated stores in Wufangzhai has increased from 203 in 2018. This has dropped to 169 in 2020. Even in 2019 without the impact of the epidemic, the number of directly-operated stores of the company is still 20 fewer than in 2018. After the Wufangzhai cooperative store opened and closed, the number of stores in 2020 has also returned to 43 in 2018. Different from the unfavorable expansion of directly-operated stores, from 2018 to 2020, Wufangzhai’s franchise stores increased from 38 to 40; dealer stores increased from 185 to 222, an increase of 20%.

It is worth mentioning that as of the end of 2020, of the 169 directly-operated stores that Wufangzhai is still operating, more than 100 have suffered losses in 2020, and a large part of the loss-making stores also have losses in 2019. Among the 42 cooperatively operated stores, more than half of the stores also suffered losses.

Zongzi sales decline, the proportion of e-commerce is low

Due to the unfavorable expansion of self-operated stores and restrictions on local tastes, as of the end of 2020, 55.82% of Wufangzhai’s income depends on the contribution of Eastern China. In the division of Wufangzhai’s sales revenue, only 18.53% comes from e-commerce retail, and this part is directly sold to end consumers. Wufangzhai did not disclose the sales target. Therefore, consumers in East China may contribute more than 55.82% of the income to Wufangzhai online and offline. In addition, compared with the 411 million zongzi sold in 2018, the total number of zongzi sold by the company in 2019 decreased by 3.131 million; affected by the epidemic, in 2020, Wufangzhai only sold 366 million zongzi.

Although the overall sales volume of Wufangzhai Zongzi has declined, and the company’s production capacity has increased, Wufangzhai’s self-produced rice dumplings accounted for a lower and lower proportion of the total number of Zongzi produced by the company during the current period. The more they rely on foundries to produce products for the company, the controllers of some foundries are still shareholders of Wufangzhai. From 2018 to 2020, the foundry produced 11.66%, 13.40% and 25.01% of zongzi for Wufangzhai.

In addition to using OEMs to produce rice dumplings, Wufangzhai has also expanded the company’s product line by producing moon cakes, glutinous rice balls, pastries, egg products and other rice products. As of the end of 2020, only Wufangzhai contributed 70.77% of the revenue, of which 17.82% of the revenue was provided by the moon cake series, egg products, pastries and other products produced by the foundry.

Among the five projects that Wufangzhai plans to raise 1.056 billion yuan to build, only less than 50% of the funds will be used for the construction and upgrading of production lines, and the other 465 million yuan will be used for the construction of digital industrial smart parks (ie, storage and e-commerce centers). ) And R&D center. The digital industry smart park construction project, Wufangzhai aims to enhance the company’s warehousing and logistics capabilities, and at the same time, through the construction of an e-commerce center, further strengthen the company’s e-commerce business development and increase e-commerce business sales revenue.

It is worth mentioning that of Wufangzhai’s 1.056 billion yuan fundraising, 90 million yuan is intended to be used to supplement working capital. However, from June 2018 to March 2021, Wufangzhai has paid dividends 4 times, with a total dividend amount of up to 253 million yuan. This also makes the outside world have certain doubts about the necessity of fundraising.

In response to the above questions, “Investor Net” also tried to ask Wufangzhai’s Secretary of the Board for verification, but failed to get a reply. (Produced by Thinking Finance)■

Recently, a netizen shared a picture of a cocoa flan product (caramel cocoa) made by herself. This person wrote : “Hello everyone! Tomorrow is my lover’s birthday, I was planning to surprise her, so I looked at Google to find a recipe for Flan cocoa. I’ve been struggling all night and now I’m done, but the cake poured out like boiling time. Should I make another batch? Can anyone give me advice.” The image the girl posted makes everyone think it’s boiling time, no one thinks it’s cocoa flan. Many netizens are bored and think that if the girl can’t do it, she can order it, but it’s hard to accept it. “If you steam, keep the fire low and open the lid every 10 minutes. Your cake is due to the high fire, it bubbles up and is about to boil, so it’s pitted.” one resident said. However, some people expressed their admiration because: “Haven’t read the caption yet, I think you intend to surprise her by using boiled blood instead of cake. It must be said that the chef’s level is not certain to make a flan like blood to each small hole, to the color. water is the same. Admiration.” “Go to the store and buy it, don’t make other people’s stomach hurt, especially the ladies who cook are bad but still like to be creative.” one netizen frankly advised. Not long ago, a netizen shared a picture of a batch of homemade cakes. This person makes a cake with a smiley face in the picture on the internet. While the picture on the internet shows a round, beautiful and attractive batch of cakes, this girl’s cake is crushed and has nothing attractive. Not to mention the original one, the other one lost an unsightly corner of the face. Many netizens also expressed sympathy and said that making a cake is not simple, just a little carelessness can destroy the whole batch of cakes. “ I’ve done it before, baked at too high of temperature so the cake is burnt black, not to mention once made, it was crushed, unable to eat. Giving it to everyone, no one dares to eat it for fear of stomachache ” said one person. Some say: “ Making these cakes must be meticulous little by little, it’s not right to do it in a way that can’t be eaten, if you look at the recipe again, something must be wrong, but how can this be. It looks so scary “.

Ho Ngoc Ha is one of the Vietnamese stars who likes to share the food they enjoy every day through personal stories. Sometimes it was the simple but delicious meals of her biological mother, when it was a series of dishes sent or ordered by friends. The singer rarely shows off the dishes she cooks. Perhaps because she is busy, Kim Ly’s wife has little time to go to the kitchen. However, during this epidemic season, Ha Ho could not escape the “kitchen universe” like a series of other Vietnamese stars. Recently she enjoyed showing off her day at home: “A day of Ha’s sister. Play with her children, make cakes, cook… please finish them”. In particular, she excitedly shared the results in the kitchen, which were extremely delicious cakes and proudly held in her hands. Ho Ngoc Ha posted a scene while looking after her children and making cakes. She quickly kneaded the dough, next to it was a scale to weigh the ingredients. The singer shared: “Practice making cinnamon buns that Subeo loves. Delicious or not, but very good.” Hand-made, Ha Ho has absorbed the hard work to make the cakes. Ho Ngoc Ha bakes cakes in an oil-free fryer, the result looks quite beautiful, golden color. This type of cake has the Vietnamese name of cinnamon roll bread, a type of sweet roll cake commonly served in Northern Europe and North America. The mother of 3 is proud of her kitchen products when she pleases her son. The eldest son, Ho Ngoc Ha, seems to be very fond of Western dishes. On her personal page, Ho Ngoc Ha’s biological mother, Ngoc Huong, also showed off her daughter’s cakes and also praised her children’s other dishes. She confided: “During the anti-epidemic days at home, gardening, looking after the little angels. And she took advantage of cooking, making cakes. It’s great that the new chef of the manufacturer is full of excellent dishes, unexpected skills. .. Grilled ribs, grilled chicken, grilled fish with all kinds of sauces were brought out… didn’t have time to take pictures… just tried it. This type is finished translating the set of teeth (copy) back here, hic. Introducing a new type of cake that has not been seen with the sauce. Thank her! It’s delicious everyone… I have to have 4-5 of these at a time!” Ms. Ngoc Huong thanked her daughter. An acquaintance witty: “Only on holidays like this can we catch her moments like this, auntie. Everyone has to go to the kitchen, haha”. Earlier on the 3 children’s page, Ho Ngoc Ha captioned: “Our Saturday was very happy, mom cooked 2 meals of pumpkin and lotus seeds, mom made sponge cake for the second brother and grilled salmon for Kim’s father. And the mother eats beef cake and yogurt.” When the eldest son said he wanted steak, the “Entertainment Queen” immediately indulged, buying high-quality beef jerky to make. She is quite loyal to the air fryer, used to make many dishes for her children and family. The female singer also showed off the image of making grilled ribs for Subeo. The dish that Ho Ngoc Ha has for her husband Kim Ly: Grilled salmon with rosemary leaves with boiled sweet potatoes and tomatoes, the “healthy” quality. See how to make delicious and attractive cinnamon bread (Cinnamon buns) like Ho Ngoc Ha made for his son Subeo: Resources: 92g white granulated sugar 7 g salt (equivalent to 1 teaspoon) 78 g butter or cooking oil (at room temperature) 1 chicken egg, large size 454 g flour 2 teaspoons dry yeast 255 g whole milk, keep the temperature slightly warm (32 degrees Celsius) 113 g sugar and cinnamon powder mix (ratio: 6 tablespoons sugar and 1 tablespoon cinnamon powder) Doing: Whisk together the sugar, salt, and butter in a whisk. Add to the mixture above flour, yeast and milk. Mix well until the mixture forms a round ball. Knead until the dough is smooth, flexible but not sticky. More flour can be added if the mixture is too wet. The kneading time is about 6-8 minutes. Choose a bowl to hold the dough, spread a thin layer of cooking oil in the bowl, let the dough rest in the bowl for 1-2 hours or until the dough has doubled in size. Cover with food wrap. Roll the dough into a 35cm x 30cm rectangle. Do not roll too thin. Spread the cinnamon sugar evenly over the dough, then roll it up. Cut the dough into bite-sized portions. Let the cake rest for about 1 – 1.5 hours or until it has doubled in size Baking temperature 177 degrees Celsius, time about 20-30 minutes. Fix the baking tray in the center of the oven. Do not bake for a long time, the cake will dry. Good luck!

Madeleine Madeleine, the shellfish cake, is known as “the muse in the French tea party”. Not only popular in luxury culinary parties in France, today this cake has appeared widely in many bakeries and coffee shops around the world. The origin story of this pastry is said to date back to the 18th century. At that time, a young girl named Madeleine Paulmier served the duke of Lorraine her “closet” cake, much to the satisfaction of the noble. King Louis XV and Queen Marie Antoinette also loved this cake and introduced it to the French court. Since then, Madeleine cake has become famous, brought to tea parties by the elite. Madeleines belong to the basic line of cakes, but with a higher percentage of butter than the traditional recipe. The right Madeleines must have a golden core, bloom evenly, soft and moist. Today, bakers also vary desserts with many different flavors such as chocolate, matcha, fruit jam… Biting a piece of cake, you will immediately feel the delicious taste of butter mixed with sweet honey, melting right at the tip of your tongue. Photo: Mads.original, parischezsharon. Victoria Sponge Cake Victoria Sponge Cake (or Victoria Sandwich) is considered the quintessential dish of UK cuisine. This type of cake appeared in the nineteenth century, in the luxurious tea parties of the Queen of England, Victoria. The story goes that Anna, Duchess of Bedford, one of Queen Victoria’s close friends, always feels hungry at dusk. Therefore, the Duchess had the idea to organize an afternoon tea party to fill the hungry stomachs of the diners in the palace. In 1885, Queen Victoria organized herself a tea party similar to that of Duchess Anna. The chefs in the court created the Victorian cake, named after the queen at that time. Royal guests, including Queen Victoria, were delighted to enjoy this cake. Traditional Victorian cake made from flour, sugar, eggs, rum… This was one of the first famous cakes that did not require fermentation. Jam and cream are mixed and placed between the two layers of cake. Today, the Victoria Sponge Cake version can add fresh fruit, chocolate on top to increase the attractiveness. Photo: Susycottage, belfast_undercover_chef. Pavlova Not only surpassing the standards of an ordinary cake, Pavlova also has an interesting story about a talented ballerina. Around 1926-1929, the leading female ballerina in the world at that time, Anna Matveyevna Pavlova, toured through New Zealand and Australia. The enchanting flexibility of the female dancer’s dance has inspired chefs in Oceania countries to create a delicate Pavlova cake. It is also known as “cloud cake” because of its ethereal and gentle look. Without using regular flour, Pavlova is simply made from beaten egg whites with sugar (this mixture is also known as meringue). Pavlova’s filling is sweet fluffy marshmallow. The cake has a floating appearance like a cloud, elegant taste, appealing to the taste buds. Photo: Djaouida_food_and_coffee, pancakesandmorebistro. Tarte Tatin Tarte Tatin apple pie appeared in 1898 in France. Many people believe that this cake was born from a “fire” phase of the sisters Stéphanie and Caroline Tatin in the process of running their Tatin hotel. Stéphanie Tatin, because she beat the apples in butter and sugar for so long, they burned them. To save the situation, she put the raw crust on the pan, then put it straight into the oven. This tart made by the “reversed” process accidentally has an attractive appearance, rich flavor after coming out of the oven. The cake has a top layer of apples soaked in caramel and butter, and the bottom is a crispy tart shell. Diners can feel this cake with all their senses. The nose-splitting aroma from the butter-sugar sauce, the crispy crust texture on the first bite, followed by the caramel layer that is carefully won for a sweet taste… Photo: Unsplash.

Cauldron cake It is loved by diners by its crispy crust, soft and smooth inner dough, not greasy, and full and rich filling. The old bakery on Hai Thuong Lan Ong Street (District 5) is one of the rare places serving this dish. Guests can choose to buy quail egg or salted egg cake. When enjoying the cake, you just need to add chili sauce to complete the taste. The price of each cake is only about 15,000 VND. Image: Nguyen Thanh Truc . Green bean fruit cake With beautiful shapes, bright colors, it is a familiar snack for many generations of Saigon’s childhood. Le Van Sy Street (District 3) is the address for you to find and buy this delicious dish. Diner Thanh Thao shared: “Mung bean cake, in addition to fruit, now also has the form of lovely animals. The cake is shaped quite large, inside the filling has raisins to help prevent boredom. I have the opportunity to eat again and still addicted. like when I was a kid.” Price from 90,000 VND/box. Image: Banhtraicaydauxanhchausg . Jaggery beef cake Ingredients include flour, eggs, jaggery. The mixture is put in a small aluminum pan, baked quickly so that the cake is golden, thin and fragrant. This childhood-reminiscent gift has the characteristic sweetness of jaggery, a little fat from the egg and the soft porosity of the flour. In addition to the traditional type, sellers at the shop on Nguyen Trai Street (District 5) also add green tea sauce, strawberries, chocolate or cheese. Image: Canquetsaigon . Pig skin cake With sweet green bean paste, fragrant pandan leaves have long been a familiar specialty of the people of the South. The bakery in Thanh Thai (District 10) is a suitable rendezvous for diners to order this dish, priced at 30,000 VND/box. Image: Hukha.foodaholic . Pineapple beef cake The form of spongy cotton, the sweet taste is also a suggestion not to be missed if you want to enjoy the snack of your childhood. A full piece of cake, fragrant with pandan leaves, adding a little sesame salt is suitable for morning energy. You can buy cakes in front of the Student Culture House (District 3) between 6-10pm every day. Image: Ansapsaigon . Chestnut cake It has a shell similar to a pia cake but is drier, the highlight is the toasted sesame covered on the surface and the chestnut puree. On the personal page, the account Kaiwaii.food shared: “The filling is quite dry, but still has the fatness and characteristic aroma from chestnuts”. The cake is not only suitable for children but also for adults when sipping with tea. Guests can visit the chestnut bakery on Nguyen Trai Street (District 5) or order through the app for door-to-door delivery. Image: Kaiwaii.food. Shrimp rice paper is the taste of childhood for so many people. Loan shop on Phan Dinh Phung street (Phu Nhuan district) is one of the few places attracting young people to buy this dish. Simple ingredients include rice paper served with onion fat, peanuts and dried shrimp, soft, seasoned and seasoned. Price from 5,000-10,000 VND/pack. Image: Samlacareview . How to fry crispy spiral potatoes for snacks at home Spiral-shaped crispy potato pieces are suitable for family members to enjoy at home. You can see how to do it below.

Bored of rice but born a job It was known as a purely agricultural village, but in 1347, during the reign of King Tran Du Tong, Chou village was very poor at that time, but all year round, every month, having to hang around with rice and vegetables, it became boring. Rice morning. At noon, the cake is also made from rice. At night, open the pot, and the rice is in the eye. But the habit of life, what is boring to the neck is difficult to swallow. There is a man with a gentle and pure nature who shares that feeling with the villagers of Afternoon. That is Mr. Tran Dinh Han. Just because he wanted to create a dish from the same grain of rice in the lowland countryside where he was buried and cut his navel to make it more attractive than rice, cakes and thin porridge, the man with only the grain of flour was restless and worried. endless days. Then suddenly, at one point, Mr. Tran Dinh Han’s mind suddenly came up with an idea: take the rice to soak, then drain the water and put it in a stone mortar. Packing of rice paper products. Next, the old man used a clean cloth to cover the pounded rice and filtered it into powdered water. Finally, the paste was coated on a cloth and placed on the mouth of the copper pot. The flour was steamed, then Mr. Han brought it out to dry in the sun. When that thin powder was dried, Mr. Han ordered his family to cut it into small pieces, then ordered his family to cook it. And when I eat it, it is very strange and delicious. So Mr. Han and his relatives overcame boredom. Seeing that, the people of Chieu village learned to follow suit. In addition to slicing into thin strips, Mr. Han came up with the idea of ​​​​bringing toasted dried cakes. The cake is crispy, delicious, and fatty in the mouth. People call it traditional rice paper. Mr. Han is worshiped by Chuong villagers as the ancestor of the rice paper craft. When Mr. Khan left the temporary realm and returned to the Motherland, the villagers honored him as the village’s tutelary god. The village name becomes a culinary “brand” Mr. Tran Minh Khoa, one of the “masters” of making rice spring rolls from Chuong village, confided to guests like this: “The first cake that Mr. Tran Dinh Han created, there is only one round size. , 20 centimeters in diameter, as thick as today’s pho. Then, over time, the ancestors of Afternoon village “converted” it into rice paper rolls with different sizes, shapes, and thicknesses, depending on the purpose of use such as fried spring rolls, Rolled rice paper rolls!”. The most interesting thing, from the day it appeared on the Vietnamese culinary map until now, although it is made by traditional manual methods and has not been mixed with any preservative chemicals, but rice paper rolls Afternoon village is famous for being durable with time; long-term degradation, even when stored at different temperatures and humidity. After drying a few cakes of freshly-coated and still hot cakes, Mr. Khoa suddenly could not hide his secret pride when he confessed, with his own recipe that is only passed down in the village, Banh Nem Chuong once eaten is remembered for a lifetime. , Can not forget; cannot be mixed with any other place. According to Mr. Khoa, in the past, the people of Chuong village started their work of making rice paper rolls around 5 am. Back in the day, it was “in the old days…” the dough for making rice paper rolls was hand-milled with a mortar. Until the cake is coated on the surface of the copper pot, it is still in the traditional manual way. In addition, the copper pot is heated with firewood, then with coal. So a rice paper roll was born, bringing with it the hardships and hardships of the person who made it. But now, the age of technology and machines has helped the people of Chuong village to be a bit more leisurely in the process of producing rice paper rolls with a greater number of products and better quality than the “once upon… that’s it! Each house has a secret Mr. Khoa happily shared, the process of making rice paper rolls requires careful, meticulous, thoughtful, clean and very professional to produce products that reach the “brand” of Chuong village. The first is the choice of rice. It must be the “brother” of Khang Dan rice that the people in the area cultivate to “catch the eyes” of the workers who produce rice paper rolls in Chuong village. After having the rice that “couldn’t be more satisfying”, people wash it thoroughly, drooling out the by-products. Next, soak the rice for about two hours. Mrs. Bui Thi Bich, a pure-hearted woman who is over 80 years old this year, was taught by her parents how to make rice spring rolls from the age of 6, confided: Particularly for the type of rice paper rolls for export, the soaking time takes place. less than the default “three rem”. It is thanks to the shorter soaking time than usual that the rice paper rolls made are less sour. As a result, its “output” price is always higher than the domestic market. Having fun, Bich confided: The people of Chuong village make rice paper rolls in their own way. Choosing the right type of “input” rice is already important, but the secret to preparing the ingredients after the rice has been milled into water powder plays a special role for the rice paper rolls. For hundreds of years, the people of Chuong village have never had the same recipe for the above. Because, each house, each clan has its own secret. Mr. Tran Van Loi, Bich’s son, gently added his mother’s story: One of the equally important things is the process of coating the cake, although this stage is now done very professionally by machine. modern cakes. By his special experience, one will know at what temperature boiling water will help the product to ripen. And get the bright white color, while still “preserving” the fragrance of the “brother” of Khang Dan rice. As a professional worker, Mr. Tran Van Loi is as sure as a nail that: After all, the drying process is the most difficult and strenuous because it depends on the weather. In order to have a “field in and out” thanks to the rice paper rolls, all year round the people of the afternoon village must: “Look at the sky, look at the earth, look at the clouds / Look at the rain, look at the wind, …”, otherwise they will “spoiled” only in an instant. Mrs. Bich slowly turned her teary eyes full of crow’s feet, looking into the unknown and recalling: Over the past few hundred years, the profession of making rice paper rolls of the Chu village people has experienced many ups and downs. The most difficult thing is the transition from the subsidized bureaucracy to the market mechanism. At that time, imported rice paper rolls flooded in like flood water. The goods they produced were not competitive enough, and countless households in Chuong village became depressed and thought of disbanding. But that’s what I thought would happen when someone in the village started to quit their job, causing the whole village to panic and panic. But then the market whirlwind gradually stabilized, the people of Afternoon village gradually got used to it. People clung to each other and stood up when they had recovered from a strange storm. And craft villages continue to exist, develop methodically and fundamentally until now. Tails After a few hundred years, the rice paper rolls still carry the “brand” of Chuong village. But the place name of Afternoon village is only an oral name in folklore. As for the old Chuong village of Mr. Tran Dinh Han, a rice cake maker, now part of it is in Mot village, the rest is in Nam village of Mao Cau village, Nguyen Ly commune, Ly Nhan district, Ha Nam province. Afternoon village in the 4.0 era currently has 190 households and 850 people. Of which, there are up to 150 households and about 400 people specializing in making rice paper rolls. With more than 70 tons of rice paper rolls “out of the oven” every day, the products of Chuong villagers not only have a stable market share in the domestic market but are also exported to a number of countries, such as Russia, France, and Brazil. Lan etc… His eyes suddenly became teary and with an emotional voice, Mr. Tran Van Loi confided: “In the past, every year, whether it’s highs or lows, every year on the 10th day of the second lunar month, the We, the descendants of the Chieu village people, hold the communal house festival. That is the day the descendants of the village of Afternoon expressed their gratitude to the Holy Citadel of the village Tran Dinh Han, who “birthed” the first rice paper – the “father” of rice paper rolls in the afternoon village – now – a long time ago. almost 700 years. February 10 is also the day when brothers, descendants of generations have the opportunity to meet together to discuss how to preserve, preserve and develop in a sustainable way, the basis of rice paper rolls – a cultural heritage. priceless object of the village – in the future and forever, brother!”.

Hot cakes are an afternoon gift that is very popular with Hanoians. (Photo: Internet) The molded cake has its own characteristics in the richly mixed fish sauce, the soft and elegant sponge beans, soaked in flavor, minced meat mixed with fat cake flour, fragrant with the scent of coriander. Fragrant sautéed onions and coriander contribute to making the bowl of hot cakes many times more attractive. Especially on cold days, the food will be more delicious than ever. The molded cake “fascinates” diners in the layer of flexible cake, rich minced meat, coriander and fragrant fried onions. (Photo: Internet) People spread about castor cake – “ A popular dish but it is the perfect combination of many ingredients, bringing in the fullness of the five harmonious flavors. That food is not often enough to eat, for the Ha Thanh people, it is a gift from rice that people just want to have fun, just enough to feed the intention of wandering, sometimes craving… ” Although it is simple, everyone loves this dish. (Photo: Internet) Eating a piece of hot molded cake melts in your mouth, so much of Hanoi’s love is wrapped up in it. People eat banh cuon as a way to enjoy a cultural feature of Hanoi’s cuisine, as well as a special snack of Ha Thanh people, no matter how many years have passed, it has not changed. Or as a joke, if you eat it in the afternoon, you still have a belly for dinner. It’s not difficult to find banh mi in Hanoi. (Photo: Internet) Currently in Hanoi, there are many shops selling molded cakes, each of which has its own variation, depending on the taste of each person to evaluate which goods are delicious. However, no matter what type of change, it cannot be denied, if you go to Hanoi, you have to “walk” through the cake shop to count as having visited the capital.

Quitting a thousand-dollar job, Ms. Trang Sula wades to find the quintessence of traditional cuisine to promote to Ha Thanh customers. Many people will think that she is “crazy” when she leaves her leisurely office job to travel around caves and alleys to learn about the typical dishes of each region and bring them back to Hanoi. But for Ms. Trang Sula, it is her passion, the job that makes her most excited and happy. The diverse climate and terrain help Vietnam have an extremely rich traditional cuisine. However, to promote these dishes to people at home and abroad is not an easy task. Trang Sula has traveled everywhere, searching and choosing the most delicious and attractive dishes in all parts of the country to gather in Hanoi. Her passion for traditional cuisine is the driving force for her to keep the spirit of the rustic dishes of the three regions of the country. She confided: “ I have a special fondness for regional specialties. But love alone is not enough. Must let everyone know about those specialties. Gotta show everyone how rich and wonderful our country is. Therefore, I went everywhere and brought all the specialties and quintessential dishes back to Hanoi for everyone to enjoy. “. Saigon vermicelli is transferred directly by plane from Saigon to Hanoi to serve diners. Customers favorably call her “Queen of banh gio” because of the “miracle” she has created with the delicious, rustic cake of the Northern Delta. Every day, she sells more than 1000 gio cakes to customers. Her feat, meticulousness and determination have created special and extremely interesting things. For example, vermicelli and banh chung in Saigon are very difficult to bring out of Ho Chi Minh City. Yet she was able to bring them to Hanoi. Now, diners can enjoy authentic Saigon food right in the heart of Hanoi. Many people have become loyal customers of Ms. Trang Sula. Diners will have a “food tour” throughout the three regions thanks to her ingenuity and passion for traditional cuisine. Currently, she is cherishing many bigger plans and ambitions with traditional Vietnamese cuisine. Hopefully, in the coming time, traditional Vietnamese cuisine will shine everywhere with the love and passion of “Queen of Banh Gio” Vu Huyen Trang.

MC Bach Lan Phuong was once revealed by her fiancé Huynh Anh as a woman who knows how to take care and cook well: “She brings great energy, is a woman who knows how to nurture and care, so I feel very secure. Not to mention that she cooks very well. I always feel like I have a girlfriend. predestination”. Because of the good things that the actor felt in Bach Lan Phuong, he proposed to a single mother over 6 years old. Rarely shows off her culinary achievements, but recently, her girlfriend Huynh Anh has made people admire with her homemade cream cake in the middle of the night. She shared that she couldn’t sleep at night, so she slept a little. MC Bach Lan Phuong was praised by her fiancé – Huynh Anh for her good cooking. At 2:30 in the morning, the female MC suddenly showed off the image of the cake she was making and the result when it was completed. The cake with a lovely heart shape is covered with a layer of jelly and the slices of fresh strawberries are also shaped like a heart. The female MC also decorated with whole strawberries around the edge of the plate. Bach Lan Phuong’s cake while in the process of making, is shaped like a heart, with a layer of fruit jelly on top. Then she added sliced ​​strawberries and adorned the surrounding to look pretty and eye-catching. Many acquaintances and friends had to praise and express surprise: “You’re so clever, sister”, “If you’re pretty, but you’re smart, who can rival Phuong”, “Do you do it yourself?”, “I’m so admired”… In response, Bach Lan Phuong humbly said: “Oh my gosh, this is so easy.” When her friends joked with this bravery and ingenuity, she deserved “to have a 9th lover”, the female MC replied: “Honestly, I’m tired, because loving 1 person is equal to loving 10 people, so I don’t have the strength anymore.” In sharing with MC Hoang Linh, Bach Lan Phuong also received : “I’m clumsy, I don’t have any flowers”. Female MC We are soldiers expressed: “I have 3 and I have never made a cake, let alone as beautiful as Miss Phuong’s cake” . Bach Lan Phuong once again affirmed that this cake is very easy to make : “I swear to you, it’s super easy, you just need to shake hands to understand what it is”. Bach Lan Phuong confessed that she was clumsy and didn’t have any flowers, but still managed to make this cake because it was “super easy”. Some people think that this cake is so beautiful, “who wants to eat it, just put it in the box”, the female MC confessed that she worked late at night and left it there, but didn’t eat it right away, she thought that she still had to deal with it all because of her family. No one likes sweets. That makes many people regret, asking to “ship” because the results Bach Lan Phuong made look quite attractive. However, in the end, the female MC said that she was finally able to “mobilize” the whole family to eat together. Recently, Bach Lan Phuong was also praised by friends when making Khuc Bach tea. A friend praised: “The best, most delicious Khuc Bach ever eaten”. That makes the female MC happy, as long as you eat well, she is ready to continue. Refer to the fruit cake recipe: Ingredients for the fruit cake: – Cake core: Wheat flour 60 gr Fresh milk 55 ml Cooking oil 50 ml White sugar 80 gr Chicken eggs 5 eggs Vanilla 1/2 teaspoon Cream part: Whipping cream 200 ml – Fruit part: Strawberry 300 gr Salt 1/4 teaspoon How to make fruit cake Step 1: The cake core: – Pre-heat the oven 20 minutes at a temperature of 165-175 degrees Celsius. The bottom of the cake pan is coated with oil to prevent sticking when baking. – Separate egg yolks and egg whites. Beat egg whites until foamy, stop and add cream of tarta and 1/4 teaspoon salt. Continue to beat when you see small foam like soap bubbles, then add 40g of sugar to beat. Beat until the mixture forms a fluffy, smooth, elastic peak, then stop. Add 40g of sugar to the egg yolk. Use a mixer until the sugar and yolks are smooth and light in color. Continue to add 55ml of fresh milk into the yolk mixture. Add 1/2 teaspoon vanilla, beat well. – Sift 60g of flour into the bowl containing the yolk. Divide 1/3 of the white mixture into the yolk mixture. Mix well by hand and slowly. Finally, put the flour mixture into the cake mold coated with non-stick oil, bake. Bake the cake at 160C for about 40-45 minutes. Step 2: Cream part: Whipping cream in a clean bowl and beat with a whisk from the smallest number to increasing. Whip the cream until it has reached a foamy firmness. Spread the cream evenly over the cake. Step 3: Decorate the cake: – Strawberries, stemmed, cut into slices. – Cut the cake horizontally into 2 equal parts. Then spread a layer of cream in the middle, then arrange strawberries on top, finally arrange the remaining cake core. – Spread the cream around the cake so that it covers the whole cake. Then gently arrange strawberries on the cake to decorate. You can arrange strawberries or slice them. In addition, other fruits such as grapes, oranges, and apples can be added to the cake.

I order food online quite often, especially when working from home because of the complicated epidemic situation. In the afternoon snack from 3pm to 5pm, I usually order cakes or light snacks to recharge for afternoon work. The epidemic situation is complicated, you can stay at home and order cake delivery from the addresses below. Because of the increasing demand for online food ordering, there are many online bakeries opening on social networks. Just search for an address, I will get dozens of suggestions of similar addresses. This used to make me fall into a difficult situation not knowing which restaurant to choose, deciding whether to try a new one or stay loyal to the old address. If you have trouble choosing where to order food, you should have a list of a few restaurants with specific reviews for each criterion. Below is a list of bakeries I’ve tried and recommended by friends. In addition to 2 shops serving tea, cake and coffee, Butter by Butterman also has an online cake account with nearly 100,000 followers. The cakes featured at Butter include cupcakes, tiramisu, brownies, cookies, panna cotta, cheesecake, plus marshmallows and chocomallows. Although the bakery is famous for its colorful cookies and marshmallows, I prefer the cheesecake here. The last time I bought a cake at Bo, I ordered lime cheesecake. The core of the cake is soft, tender, melts as soon as it is put in the mouth, fragrant with greasy cheese, mixed with a cool lemon scent. This type of cake comes in 2 sizes, round and small like a cupcake. Avocado also serves some holiday themed cakes. On Mother’s Day (May 9), the shop served avocado cakes like avocado panna cotta tart. In terms of packaging, the cake is placed in bagasse box with small cakes, cookies and marshmallow, sold by kg or by jar, large loaf is packed in paper box so as not to smear the cream. Diners can order cakes directly through the shop’s social media accounts. Every day, the shop also updates the release date of new batches of cakes. I found out about this online bakery while looking for a small birthday cake for a colleague. Most of the bakeries I know before that sell 16-20 cm cakes which are small. Another bake shop serves small cheesecakes, including 3 sizes of 8 cm, 9 cm and 14 cm. The cakes are priced from 70,000-310,000 VND depending on the size and taste. Besides, you can order small cakes for snacks. The cakes in this shop are not too diverse in taste. You can try 3 flavors: Oreo cream cheesecake, Japanese strawberry cheesecake or blueberry cheesecake. What I like about the shop is the simple but unique way of wrapping the cake. When ordering a birthday cake here, I chose the size 9 cm oreo cream cheesecake. The cake is placed in a small bagasse box. The inner box lid is written with the message of the giver to the recipient. Larger ones are packaged in a cardboard box to ensure the cake doesn’t wobble. Every day, the shop will update on its personal page the cakes available for the day. Cakes that are not available are also notified for diners to order in batches. This bakery is famous for 2 types of lava cheese and jerry cheese cakes. During a colleague invited me to eat cake, I came to know this address. Being a cheese fanatic, I regularly order cakes here. Both lava cheese and jerry cheese outstanding cakes are rich in cheese flavor. However, I prefer lava cheese because it has a spongy, fragrant cake core, soft cheese, not greasy, sprinkled with many cheese fibers. Lava cheese loaf is about 16 cm, priced at 150,000 VND. Jerry cheese has a more salty cheese taste, the cake is a bit less and quite hard. Each box has 3 cakes, eye-catching creamy yellow cheese color. The price for each box of 3 is 115,000 VND. In addition, the shop also serves black sugar pearl cake, garlic cheese bread, macaron, oreo cheese cake, cream cheese… In general, the cake menu here is quite diverse, for sweet lovers. many choices. If you fall in love with small, colorful macarons, you can refer to Oris. This online bakery serves macarons, cakes sold by the box. S-size box (22 cakes) costs 86,000 VND. Box of size M (33 cakes) costs 130,000 VND. L-size box of 44 cakes costs 172,000 VND. In addition, diners can try cheesecake and tiramisu here. Cheesecake at Oris has no sugar, has oreo, green tea, strawberry, blueberry flavors. Cheesecake prices range from 45,000 VND to 135,000 VND. Ms. Ha My (Binh Thanh district) said that she had ordered a box of M size macarons, the quality of the cake was commensurate with the price. “The cake is quite small, but the quality is quite good. The crust is not hard, the cream is just right. The cake box is carefully wrapped, although 1-2 pieces are broken due to transportation,” Ms. My said. Thao Anh, an office worker in Ho Chi Minh City, also shared that because she works from home, she often orders 1-2 boxes of macarons to snack on. This is an online pastry shop that specializes in serving gateaux of all sizes. Every day, the shop makes fresh cakes such as cheese kimchi, salted egg sponge, tiramisu. According to the recommendation of friends who have ordered cakes at Cake Delight, the cake to try is salted egg sponge. This type of cake is 16-22 cm in size, priced from 80,000-240,000 VND. Hungry afternoon, you just need to order 80,000 VND round cake to be full The salted egg sponge here has a thick layer of cream cheese, the salted egg is split in half, adding cotton and a layer of golden egg cream. The cake core is relatively soft, not too sweet, the salted egg part is a bit dry. In addition to fresh cakes, the shop also serves custom-designed birthday cakes, priced from 140,000 to 410,000 VND depending on the size. Besides, tiramisu is also a type of cake that many people order here. However, according to some diners who have ordered cakes, tiramisu is quite soft, easy to flow during transportation.

After nearly 10 years of marriage with her Swedish husband, Doan Trang’s small family decided to leave Vietnam to live in Singapore because of her foreign husband’s job and she also wanted to create more learning conditions for her daughter. While saying goodbye to her biological mother, the singer said in choking emotion, “But my mother and the whole family were assured that we would be together again soon, our whole family would hug each other, laugh and eat delicious dishes that Grandmother cooked, in any house possible.” As can be seen, on weekdays, Doan Trang rarely has to go to the kitchen because she already has her beloved Grandmother to cook delicious food for the whole family. So when she went to Singapore, after days of isolation and had to eat rice from the hotel every day and rarely changed dishes, Doan Trang had to gradually practice with cooking, she admitted that she was not good at cooking but would try every day. day. Quarantine rice of Doan Trang’s family As a result, the female singer cooked for her husband and baby Sol a Japanese-style grilled eel meal that looked extremely attractive and beautiful. Looking at the photo Doan Trang shared, many people did not guess the correct name of the dish, some people guessed grilled pork ribs rice, some people guessed grilled fish. Only those who have been in Japan can correctly guess the name of the female singer’s dish. Surprised that Doan Trang can go into the kitchen by herself, some friends don’t even believe that, “It was him who grilled ribs, Chang arranged them on a plate.” The Japanese-style grilled eel rice dish prepared by Doan Trang herself is beautifully presented and harmoniously colored Eel rice is a traditional dish of the people of the land of cherry blossoms. This delicious dish has a very high nutritional content and is loved by many people. The pieces of eel meat are grilled to a golden color, shiny, sparkling with the color of the sauce, served with hot rice. Baby Sol loves her mother’s cooking Not only cooking, Doan Trang also meticulously makes honey-soaked ginger for the whole family to drink in the morning to enhance health. The singer shared that she spent the whole evening peeling ginger, mincing ginger, pounding ginger and soaking it with honey so that the whole family could return to their morning routine: 1 glass of vitamins, 1 glass of honey with lemon and ginger… Just come to breakfast, exercise, study, work… Thanks to keeping the dark routine, Sol has health, energy to move around, and a happy spirit Doan Trang’s friends all asked about how to make ginger lemon honey, and she was not afraid to share her simple recipe. Crushed ginger for all the spicy taste, soaked with delicious honey, keep it outside in the cool or refrigerator, in the morning scoop 3 tablespoons into a glass of warm hot water, then squeeze a piece of lemon, drink warm, good for health, but delicious. Young children may not add lemon because they are worried about stomach upset. Every day, the female singer constantly explores and learns to make new dishes to change meals for the whole family. The gio cake was bought by her at the market, and the Southwestern-style coconut milk she made herself in 1 note. To be able to cook Japanese-style grilled eel rice like Doan Trang, the method is also very simple: Resources: – 2 eel fillets, pre-grilled and packaged (purchased at Japanese grocery stores and supermarkets) – Sansho pepper powder (sansho is a plant that has leaf buds in March, blooms in May and bears fruit in June. Sansho pepper fruit is picked and peeled in autumn and it becomes a seasoning with its name. order sansho pepper powder. In Vietnam, you can buy it at Japanese shops and supermarkets) – Sauce: 60ml soy sauce; 60ml of mirin (mirin is a condiment used in the preparation of dishes of Japanese cuisine); 37g sugar (2.5 tablespoons); 25ml sake. The Japanese call this sauce Unagi sauce. Making: Make the eel sauce: Put mirin and sake in a small saucepan, bring to a boil to evaporate the alcohol. Then add the sugar and stir until the sugar is completely dissolved. Add soy sauce and bring to a boil. Next reduce heat, continue to simmer for 10 minutes or until sauce thickens. Turn off the stove and let it cool down. Preheat oven to 550 degrees F (290 degrees C) for 3 minutes. Then, cut the eel in half horizontally (or you can cut it in 3 if the eel is long). Line a baking tray with aluminum foil, spread some non-stick cooking oil or spray oil on it, and place the eel on top. Place the tray in the center rack of the oven and bake for 5-7 minutes without turning the eels. After 7 minutes, take out the eel, spread the sauce on top. Continue grilling for another 30-60 seconds or until bubbles are visible on the eel. Put the rice in a bowl, then spread the sauce on top of the rice, then put the eel on top of the rice, sprinkle some sansho seasoning on it and enjoy. Dishes eel rice This grill is sure to be loved by everyone. Good luck

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”: “The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a little hotly, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ” Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish. Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine. Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand. That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics and chemistry to the processing, altering the structure of the dish, providing an alternative culinary experience. Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs. Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, taste can change at salty, sometimes light. On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different. “Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily receive and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern. “The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes. First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp. In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients. To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color. This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauces. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce. In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. Shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the deep fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then sautéed golden. Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer. The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel. The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds. The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version. Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, and fixed the falling ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel. The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, on a table with candles, knives and forks, there is a attentive service staff. Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops. Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor. In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes. It is difficult to judge which version of the cake is better because each type of processing has its own characteristics. If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing intact shrimp with fish sauce, you should choose the original version of shrimp cake. If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine. For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail. These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners. The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right away when it touches the tip of the tongue. The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste. In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

From April 15, she switched to online sales, receiving ships within the district due to a blockade order. When preparing items for customers, she came up with the idea of ​​making cakes and tea to donate to the anti-epidemic forces in the area. “I saw that in other areas, many people were given water. There was no similar activity in the place where I lived, I thought I loved them so much, so I decided to make a cake and milk tea for them to eat during lunch break. On the morning of April 22, I had the opportunity to make 30 slots. Because we are busy selling goods, the bakery at home is small, so I can’t do much, ”said Ms. Nhung Zing. 30 sets of cakes and milk tea were given to the police on anti-epidemic duty in Phnom Penh by Nhung and his wife on April 22. Nhung’s husband, a Cambodian and Vietnamese, is on leave so he has time to help and drive his wife to give food by motorbike. “The police in our area besides young people, there are also elderly uncles on duty. Each post has about 5 people on duty. When they received the food, they were surprised, thank you very much and happily took a commemorative photo. I hope people in other regions will follow suit to cheer up the morale of the anti-epidemic forces, ”she said. Just eating a bowl of noodles in time to make 50 sets of cakes and lemon black tea before 12 noon 23/4, Ms. Nhung said: “It takes about 3 hours to finish. The ingredients are available because I also make a salted egg sponge for sale. I do it myself, I don’t like calling or supporting. I can take advantage of a day or that day, but I will try to do as much as I can. Tonight, Nhung and her husband will go to distribute supplies to the homeless. This is their familiar charity activity. Nhung often gives people in need with milk, cakes and canned fish that can be eaten. Meet someone who is poor, she also gives more money. Nhung made cakes by herself and gave them to the anti-epidemic force. From more than a week ago, Ms. Nhung decided to discount 5% of her supermarket items to support people in difficult times. A friend who opened a company that produced N95 masks also asked her to donate 17,500 units to the Ministry of National Defense of Cambodia. According to Nhung, a new outbreak in Cambodia broke out due to people quarantined to go to the bar. Each day this country recorded about 500 new cases, up to 1,590 a day. “I hope you all stay calm and comply with the Cambodian government’s regulations on quarantine. Each executor will make a small contribution to helping this country overcome the difficult period ”, she reminded. Nhung got married and moved to Cambodia to live for more than 3 years. Loving Vietnamese cuisine and wanting to preserve the taste of her homeland, she has opened a restaurant selling vermicelli, shrimp paste, bun cha and many other Vietnamese dishes for nearly 2 years. The raw materials are mainly sent by her biological mother in Thanh Hoa. In addition, the shop is also decorated with bold Vietnamese space with baskets, pines, lotus pots, ceramic bowls, peacock blanket. For an expatriate child, being able to preserve her hometown flavor is a happy thing for Ms. Nhung. Nhung married and settled in Cambodia for 3 years.

Create a floating cake shape into your funny animals Huyen Thu. Turn the cake float into a flock of colorful carp of Minh Anh friend. How to make a carp vegetarian cake floating in the shape of a carp, shaping the cute animals and flowers Resources – 100g glutinous rice flour (usually choose packages of glutinous rice flour sold in Thailand) – 20g of non-glutinous rice flour – 70g young tofu (making the cake soft and smooth, easy to shape, when boiled, it will not lose the shape of the cake, if there is no problem) – 10g of diameter – Water mixed with cake flour if there is no young tofu, it must be boiling water, not using cold water will melt the dough. If young tofu is available, use water at room temperature. – Food colors: gardenia powder (yellow), pea flower (purple), fresh gac (orange red), coffee, cocoa (brown, black), green tea powder (green), Beetroot juice or red dragon fruit (pink), carrot juice (orange), or using color from commercially available syrup … Part battering and coloring Mix well the mixture of glutinous rice flour, non-glutinous rice, and other ingredients. Gradually add boiling water to stuffing until dough is sticky. Depending on the new powder or the old powder, there will be different moisture absorption, so if after mixing it is too wet, you can add the powder, but if it’s too dry, you can add water. Kneading it until the dough doesn’t stick to your hands is fine. Divide the dough into small blocks to mix colors depending on the purpose of use. If using watercolors from food coloring, be careful when stuffing with boiling water, let the dough dry a little more then when adding food coloring to the dough will not be dough. Cover the dough to rest while preparing the cake. Cake filling You can make bread without filling or use sugar, green beans, red beans … depending on your preference. If using green beans, soak the beans overnight to bloom, boil them and put them in a blender to puree. Add a little sugar and stir on a non-stick pan and slug until the kernel is dry, then cook it down. Divide the kernel into small cubes in accordance with the cake-forming idea. Shaping Create a simple floating cake shape, do not take time to incubate the dough. Beautiful or ugly depends on the ingenuity and creativity of each person. How to shape from the main to sub-details respectively, to attach the details, you can use a toothpick to gently press the powder to shape and increase the cohesion. Note: wrap the dough with food wrap to prevent the dough from drying out, difficult to shape, and the dough surface is not smooth. If the powder is too dry, it will make it difficult for the details to be formed together. You can spray a thin layer of water on the surface of the cake if it dries out. How to boil cake Bring the water to a boil, lower the heat to a moderate level, then add the cake to the boil. When the cake is floating for 1-3 minutes (depending on the cake to be small), take out the cake and soak it in cool water. The broth uses Korean black sugar to create a beautiful color, use 2 tablespoons of black sugar pho for 500ml of water, add white sugar until it fits, add ginger as you like. Or you can use brown sugar, palm sugar … all right. The cake after boiling, you are filled with sugar water, sprinkled with a little coconut fiber or coconut milk (depending on the type of cake) to enjoy. Invite you to refer to the beautiful vegetarian cake drifting designs of mothers to share on social networks. With the carp shaped cake, you should steam in the steamer, not like a traditional cake to keep the shape of the fish. Photo: Thu Phuong The carp float lively. Photo: Oanh Tran Vegetarian cake filled with green beans and coconut milk added green bean juice, lotus seeds … Photo: Minh Anh Your child will surely enjoy the crabs, bears, teddy rabbits, chicks … from the mother’s cake. Photo: Le Nu Xuan Thoi Can you believe these are vegetarian pancakes? Photo: Suri’s mother The hands deftly shaped the animals so sharply. Photo: Nguyen Ngoc An An The Mickey Mouse, Tiger, Chicken … are so funny and lovely. Photo: Huyen Thu The colorful cakes shared by mother Nguyen Thanh Mong. Not only the animal shape, the floating cake can also create a lotus shape. Photo: Minh Anh You can also get the first peach float cake, the fairy float cake like Yen Nhi’s mother did. This is exactly the vegetarian floating cake made from Gac flour, not the tangerines. Photo: Men The shape of the petals is very simple. If you don’t have a dough cutter, you can circle the petals and press them flat down, cutting the area with a dough knife. Or use a toothpick to press down to create a groove to increase the softness of the petals. Photo: Duyen Charmy Wish you have the “works” of floating cakes, beautiful vegetarian cakes on the upcoming Korean New Year!

The joy seems to be doubled, the teenagers are extremely excited and excited with the presence of the beautiful queen Do Thi Ha, joining the beauty queen to participate in sports activities, take pictures and chat. at extremely close range. Miss Do Thi Ha radiantly, interacting with the students of Tran Mai Ninh Secondary School. (Photo: Nguyen Hoang Thu) From the pictures taken by teenagers, Miss Do Thi Ha can be seen in very simple clothes, just white jeans, a red flag with a yellow star, no elaborate makeup but exuding a extremely beautiful, young, dynamic and equally radiant and cheerful. Despite the low-light photo angle, Do Thi Ha’s bright smile is still “outstanding”. (Photo: Nguyen Hoang Thu) The Queen also did not hesitate to participate in sports activities with the students of Tran Mai Ninh Secondary School. (Photo: Facebook Do Thi Ha) Miss Do Thi Ha’s series of photos, after being shared in a group for students, quickly attracted the attention of the online community. Everyone was fascinated by the “dead corner” beauty of the queen, some expressed interest in this simple image of Do Thi Ha. Miss Do Thi Ha took a photo with teachers and students of Tran Mai Ninh Secondary School. (Photo: Facebook Do Thi Ha) – Miss Do Thi Ha is so beautiful! It is true that there is no dead corner, so love! – Dressed simply but still stands out, the beauty is “not the right type”. – GATO is so cool, how can we bring Miss to school, OP?

The 3rd March of the lunar calendar every year is the real Korean New Year. According to the traditional custom, on this day, a tray of rice to worship ancestors is indispensable. The symbolic meanings are cold – welded foods. Resources: 1 kg of wet powder. Then divide 5 parts of flour to create different colors, 200g each color on average. Pumpkin pieces 300 g, squeeze the juice to form a yellow powder 1 teaspoon of Gac intestines to form red 300 grams of glutinous leaves, squeezed to get water to create a green color 100 ml of purple camellia forms purple. 100 ml of pea pea tea (about 10 petals) to form a pea green color In addition, people can make the beetroot pink powder, the dark kakao color, and the brown cocoa color. Street. How to make the powder color: With purple camellia leaves, dried avocado flowers, people boil cold water mixed with glutinous flour and hang it in cloth bags to dry to mold the cake. With Gac, cocoa powder, people mix with glutinous flour. As for pumpkin, glutinous leaves, and beetroot, people squeeze the juice and mix it with glutinous flour. Note: When making dough colors, everyone should darken the color from light to dark. To do that, when the dough is dough, people have to let dry towels soak in to absorb the water and then knead for the second time, the third time until the boiling test turns to the color, stop. How to make the five-color floating cake: Step 1: After you have the desired color powder, people divide the sugar into equal pellets. Step 2: Take each part of the dough, press flat, put the sugar ball in the middle and then roll the dough to round, wrap around. Step 3: Boil a pot of water on the stove, drop the powdered pellets to boil again, when you see the dough floating, leave for 2 minutes to cook. Take out the cakes and drop them in a bowl of cool water to prevent them from sticking. About 5 minutes later, take out the cake to drain and place it on a plate. Step 4: Put the five-color cake on a plate, add sesame seeds on top of the cake, sprinkle with grated coconut on top and offer. Variation of fried floating cakes, floating cakes with fresh coconut fillings for real Korean New Year If you are tired of the familiar boiled float cake, you can try making a strange fried floating cake or a floating cake filled with a little sweet coconut to change its taste on the occasion of Korean New Year. Although the traditional floating cake has its own delicious taste, if you want, you can still customize the unique recipes from this cake. Here is how to make fried floating cakes and fresh coconut floating cakes for your reference: How to make fried floating cakes: Resources: Boiled float cake Crispy fried dough Processing: If the cake floats in the refrigerator, put it in the boil again. Be sure to use your chopsticks to gently separate the floating balls so they don’t stick together. After boiling, let the cake float into cold water. Roll each cake evenly through the fried dough. Heat oil in a saucepan (not old heat, only up to 6 parts). Let the cake float and fry over low or medium heat. Fry until golden brown. Because the cake is cooked, it does not need to be fried for too long, it will infuse the oil and crush it. Pick up the cake on oil blotting paper to remove excess oil and enjoy. The outside is crispy, soft inside, has a strange taste and delicious, making sure many people like it. How to make the cake floating with the fresh coconut less sweet Resources: 500 g of ready-made dough drifting cake 200 g of fresh copra 30g cooked sesame seeds Curettage coconut White sugar, vanilla Processing: Fresh copra peel the outer shell, cut into small square balls (the same size as sugar cube). Blanch fresh coconuts through boiling water, rinse to remove the coconut oil. Let the fresh coconut marinate with a little sugar and vanilla for 1 hour to make the coconut taste sweet and fragrant. If you like darker sweet than you can snail coconut with medium heat to let the coconut taste. Take a small piece of flour, add the freshly prepared coconut, round the cake. Do it in turn until all the flour and filling are gone. (If you like, you can add color powder to the powder to look beautiful) Bring the water to a boil, gently drop each floating ball into the cake. Wait for the cake to cook, float it out then take it out, soak it in a bowl of cold water. (It is recommended to add a few ice cubes and a little oil in the bowl of soaking water to make the cake shiny and not melt or crush.) Use the patch to pick up the cake and arrange it on a plate, sprinkle with sesame (grated coconut as you like) and enjoy.

However, instead of the traditional white round cake plate, this year’s real Korean New Year can also “blow a new wind” for the traditional holiday by creating floating cakes with diverse colors with shapes. lovely and attractive, attracting your baby With 3 main parts are cake crust flour, cake filling and sugar water, floating cake is usually made from glutinous rice flour, non-glutinous rice flour and water. To create color for the cake, you should use natural ingredients to “dye” such as red from Gac’s intestine, yellow gardenia, matcha powder for green, brown cocoa powder or beetroot pink … With Emdep.vn skillfully show your hands with the “super” cute floating cakes below for your baby! Cat’s feet floating cake Ingredients for making cat-shaped floating cakes for 4 people to eat – 130g glutinous rice flour. – 40g black sesame. – 15g peanuts. – 45g sugar. – 25g of lard. – 100ml of boiling water. – 1 pink color food coloring. – Sugar water: white sugar, vanilla. How to make a cat-shaped floating cake for 4 people to eat Step 1: Preliminary processing of the cat-shaped floating cake dish. – Black sesame seeds you put in a pan to cook. – Then you divide that black sesame seed into two parts. One part you leave the whole grain, the rest you put in a blender and puree it into sesame powder. – The peanuts you also put in the pan to cook. – Then you peel off the peanuts and also put the peanuts in a blender to blend them into groundnut powder. Step 2: the steps to make the cat-shaped floating cake. – First, you put a pan on the stove on low heat. – Then you put black sesame seeds, sesame powder, a peanut and sugar in the island to mix them evenly. – When you see the pan heats up, add 25g of lard to the island at the same time, at this time we will be mixed sesame and peanuts together. – You put the pan down, let the mixture of black sesame and peanuts cool down then you should hold them into 16 equally small balls. – You put these bakeries in the refrigerator for about 10-15 minutes. – Next, we will proceed to knead the dough. – You put the flour in a bowl, add the hot water we have prepared slowly and stir vigorously. – Then use your hand to knead the dough to make the dough smoother and smoother. You take a little powder, add pink food color, with this powder we will use to decorate the cat’s paw. – For the rest of the white powder, mold it into a long strip, then divide the dough into 16 equal parts. – You take a portion of the flour, cut 1/4 of the flour to separate us to make cat’s toes. You divide into two small dough parts and two larger dough parts, and squeeze them into a round shape. So we have 4 toes for the cat. – 3/4 of the rest of the dough, press your thumb in the middle to create a deep indentation, you put an employee inside and curl it up so that the dough covers the filling. So we have cat paws. – You perform grafting toes on the cat’s feet, at each point of contact between your toes and feet, rub a little water so they will stick together more. – You do the same with the remaining 15 servings of flour. Next we will decorate each cat’s paw. Very simply, you divide the pink powder into small balls and press it flat. – Then please stick them on each foot as in the picture. – You put a pot of water on the stove, turn on the fire to quickly boil the water. – When the water is boiling, gently drop each cat’s paws into the boil. – When you see the pieces of cake floating on the water, leave the cake for 1-2 minutes, then take out a basin of cold water immediately so that the cake won’t be crushed. – In the last step, you put another pot of water on the stove, add white sand sugar, the sweetness depends on your preferences. – Remember to stir the water a few times to dissolve the sugar. When the sugar is boiling, turn off the heat and add a few drops of vanilla. You put the cake into small bowls, filled with sugar water and you can enjoy it! Floating cake shaped flowers, animals: Resources: – 500g of glutinous rice flour – 250ml of warm water – 200g of sugar as a filling – 10g green tea powder – 10g cocoa powder – 100g of Gac meat – 100g pumpkins – 100g purple sweet potato Making: – Pumpkin and purple sweet potato cut into thin pieces, boiled and mashed. – Dissolve green tea powder with 50ml of hot water. Slowly pour the green tea mixture into 100g of glutinous rice powder and knead until the dough is smooth, not too dry or too dough. We have green play dough. – Dissolve cocoa powder with 50ml of hot water. Slowly pour the cocoa mixture into 100g of glutinous rice powder and knead until the dough is smooth, not too dry or too dough. We have brown play dough. – Slowly pour 150ml of hot water into 300g of glutinous rice powder and knead until the dough is smooth, not too dry or too dough. We have white play dough. – Mix the puree pumpkins with one part of white play dough, add more water and flour if needed. We have orange play dough. – Mix mashed purple sweet potato well with a white play dough, add more water and flour if needed. We have purple play dough. – Mix Gac meat with one part of white play dough, add more water and flour if necessary. We have red play dough. – Use dough to play the colors to make the desired shape, filling with chopped sugar. Some suggestions below: – Small beautiful flower with 5 petals and 1 stamens are round powder. Use a toothpick to press 2 lines on each wing to create a ruffled flower. – Simple variation with eyes, nose and ears, the round cake has become a pretty pig. – Cat’s paws are too chubby, aren’t they? – With just a few basic notes with a toothpick, the monotonous shapes have become a pumpkin. – Squeeze the dough into a cylinder, press 1 end into 3 circles to make a fish tail with your hand, sticking to the eyes, a lovely fish is born. – They turn out to be a fairy peach with just a few simple steps. – The small nose, 2 long ears, this pretty rabbit will make her very excited. – From a monotonous floating cake, just gently squeeze both sides to make ears and add eyes and nose, the brown bear uncle has appeared. – Cute sandals for baby. – There is a bit of flour left, but you are tired of shaping it, then pelleting them into colorful balls is also very nice. In addition to the above images, you can also create many other shapes as you like. This is also a fun activity for you and your child to play together. Meow (Synthetic)

Life is busy, many people choose to buy these cakes at markets, supermarkets, shops … but also many families buy materials for processing by themselves. Making cakes by hand not only shows sincerity and increases solidarity, but also helps children in the family understand more about the culture and customs of the Vietnamese people. Floating cake for real Korean New Year. Photo: VietNamNet Readers Let’s refer to how to make floating cakes, standard vegetarian cakes through the guidance of culinary artist Pham Anh Tuyet below: According to the elite culinary arts, the main characteristic of the real Korean New Year is making floating cakes, vegetarian cakes, in the past, the elders added cakes (shaped like a ball). Ms. Anh Tuyet said that making vegetarian cakes and floating cakes are very simple. But to do well requires a sophisticated and elaborate way of processing. First of all, the ingredients for floating cakes and vegetarian cakes must be sticky yellow flowers, fragrant. We soak, drain and then bring to grind into flour. Every nine parts sticky rice for a part or two parts immature. After fine grinding, we cover the plastic bag, hang it up for 1 day, the water will run down all, at that time the powder remains. The cake is floating by sugar. The best sugar to make floating cake is Duong Lieu, Cat Que street, square pieces of sugar, sharp, crimson, solid and crunchy, with a cool aroma. The cake is finished, placed in a pot of boiling water. The cake sinks and floats. We take it out and soak it in boiled water to cool it down for hunting again, then take it out to serve on a plate. Floating cake plate is sprinkled with some fragrant roasted white sesame seeds. Vegetarian cakes are also made of glutinous rice flour and kneaded with water and filled with filling, but filled with green beans with the skin, especially green green beans. Thus, the new kernel is delicious and fragrant, with less broken seeds. Beans used to make the cake are like pepper beans, small seeds, fragrant; is steamed until cooked, finely pounded, mixed with white diameter. We soak green beans, peel them, drain them, and put them into things. When the items are on high heat, the beans are soft and soft. After that, the worker started pounding and stir-frying with sugar. Coconut, choose old coconut, shredded, stir-fried with green beans, mixed with vanilla. When making vegetarian cakes, we note the recipe for 2 parts, 1 part filling. Finally we bring to boil. Take out, we put in boiling water to cool, finally take out the vegetarian cake and put it in the bowl. Whenever you put the vegetarian cake in the bowl, you have to take your thumb, press the bowl once, creating a dent. The last step is to add a little bit of tea and sugar mixed with melon powder or tapioca flour marinated with grapefruit flowers. Especially, with the cuisine of the old Hanoi people, every March is the season of pomelo flowers, so when making vegetarian cakes for the real Korean New Year, there must be grapefruit flowers with tapioca flour. The finished product must have a sweet taste, a cool aroma of grapefruit flower when eaten. The elite culinary artist Anh Tuyet added: “Like the people of Hanoi in the past, the Han Thuc Tet Festival must have floating cakes, vegetarian cakes. the 5th day of the 5th of lunar year (Tet to kill insects). Because only in March, there will be pomelo flowers, so floating cakes, vegetarian cakes of the Korean New Year are actually marinated with grapefruit flowers, but on May 5, there will not be. Present floating cakes, vegetarian cakes to the ancestors worship committee, expressing their sincerity, praying for peace and also commemorating the deceased. Le Phuong (synthetic)

Recently when appearing at an event, the couple went hand in hand, taking care of them, making everyone jealous. Not only that, the way to dress in tune also makes the public interested. Le Quyen and Lam Bao Chau dueled together in a recent event. Both are dressed similarly, needless to say, the outsider can still see “we are each other”. The singer uses the expensive Hermes brand bag as a highlight for her outfit. Elegant, gentle white color suitable for all sexes, appearances. Before that, the two appeared many similar times together. Black tones, comfortable knitted fabrics are also used. Other times, Le Quyen and Lam Bao Chau dress elegantly, elegantly and love each other. The black dress with lace hugs the beautiful figure, while Lam Bao Chau is simple with a shirt and trousers. Even shoes and shoes are also chosen by both to claim half ownership.

On this day, the housewives everywhere frantically invite each other to buy floating cakes or together at home making cakes. And besides the familiar white glutinous rice cakes, many women have tried the variations to make cakes with colorful and colorful cute shapes, extremely interesting. Recently, on a famous culinary group, Ms. Thu Huyen (born in 1992, Hai Phong) shared how to make a water-float cake to create a very cute animal that made netizens like and share. The water-drifting cake that Ms. Thu Huyen shared on the Love Kitchen Association was extremely excited by the housewives. Ms. Thu Huyen (Hai Phong), her current job is to teach baking and passionately pursue baking In fact, in recent years, the shaped float cake has gradually become popular, alongside the familiar traditional drifting cake. How to make floating cakes is too simple, but to have cute shapes, besides being skillful, you also need to know some little tips. According to Ms. Thu Huyen, in order to successfully boil the animal-shaped floating cake, make the shape not separated, she sprayed a thin layer of water on the surface of the cake before attaching the details, paying attention not to let the dough be Dry when forming by covering any unused dough with food wrap. And below is how to make a very beautiful animal-shaped float cake by Ms. Thu Huyen, you can refer to: Resources: – 100g Thai sticky rice flour – 10g flat animal butter, if not replaced with coconut oil – 23g non-glutinous rice flour – The water to mix the cake must be boiling water, not using cold water will melt the dough – Color: You can use food gel color or natural color from beets, gardenia, pineapple leaves, mint leaves … – Cake filling: Green beans, sugar, a pinch of salt Making: Step 1: Knead the dough Add glutinous rice flour, non-glutinous rice, and butter to mix well. Then slowly add the boiling water to knead. Let it cool slightly and then knead without burns. Note not to pour a lot of water at the same time making the dough easy to paste, for water slowly will easily adjust the amount of water. Kneading until a soft, supple, and smooth dough is fine. If you want to create the color dough to squeeze more details for the drift cake, use the colors made from beets, gardenia seeds, pineapple leaves, mint leaves … blend in the desired dough and then knead. If more colored water is added then reducing the boiling water without powder will become dough. If using food coloring, add 1-2 drops of food coloring to the dough you want to create color, then knead it over and over again. Step 2: Multiply the cake Cook green beans with a pinch of salt, then beat them, mix well with sugar to taste, then rinse the filling into balls. Step 3: Squeeze the cake Take each small portion of the pellet round, press it flat then put the green bean filling in the middle, the ball round. Step 4: Shaping Compared with shaping dumplings, floating cakes have the advantage of comfortable shaping time, not brewing. Coloring part: Optimal color is powder. It is okay to use watercolors (natural colors), however, if only the water color does not go up to the correct color and make a paste. How to shape the shape from the main to sub details. You can be creative as you like, just pay attention to cover the dough to prevent the dough from drying, difficult to shape, the dough is not smooth, the dry powder drops the details when boiling, you can spray a thin layer of water. on the surface of the cake if it is dry. Step 5: How to boil cake Prepare a pot of water, bring to a boil. When the water is boiling, let the cake boil, boil over medium heat, the cake is floating for 3 minutes, take the cake out and soak it in cool water. Broth broth: using Korean black sugar to create beautiful colors. Use 2 tablespoons of black sugar pho, add 500ml of water with just the right amount of white sugar, add ginger as you like. Boil. After boiling, you can enjoy the cake with sugar water. Nguyen Tinh Photo: NVCC

Vegetarian cakes are two indispensable cakes in the real Korean New Year Vegetarian cakes are two indispensable cakes in the real Korean New Year 3/3 of the lunar calendar. On this occasion, the dough set for making vegetarian cakes with all the ingredients from the pre-mixed flour to the filling of sugar, beans, and roasted sesame … are sold at prices from 60,000 VND to 99,000 VND. Depending on your preference, you can choose white flour to make traditional vegetarian cake floaters, the dough is mixed with color to make the five-color vegetarian cake, or brown rice cakes, cheese cake, salted egg … However, from the available ingredients, how to squeeze and boil the cake to make the cake round, with a beautiful shiny color, it is necessary to have your own secret. With many years of experience in producing traditional cakes, Ms. Thoa Vu (owner of BenCo kitchen, Tu Son town, Bac Ninh province) shares some tips to have delicious and delicious vegetarian cake float. Cold Food Festival. The secret of making beautiful vegetarian cake floating cakes to welcome the real Korean New Year Vegetarian Cake Flour Flour is made entirely from glutinous rice. With five-color cakes, the flour will be mixed with natural color ingredients (such as green tea, gardenia, red rice, purple potatoes, pea flowers, Gac …). When you buy all kinds of ready-made dough, you can use it immediately to squeeze the vegetarian cake. Many convenient sets of ingredients are available to make vegetarian cakes in the Lunar New Year The secret to shaping vegetarian cake float beautifully : – Use your hands to gently knead the wet powder bought. Time to knead the dough from 5-10 minutes to make the dough soft, easy to squeeze. Note: knead each color of dough separately. Prepare a clean and dry towel. The floating cake and the vegetarian cake will be placed immediately on a dry towel to absorb the water in the dough. Thanks to this action, after boiling, the cake will not melt. Squeezing the cake properly will help the cake float to be beautiful and delicious The secret of boiling delicious and delicious vegetarian cakes to welcome the real Korean New Year Boiling the cake properly is an important step to make the plate look beautiful. When it is left, the cake still keeps its circle shape, not melted, its color is shiny and beautiful. How to boil vegetarian cakes: Prepare a large pot of water. Bring the water to a boil. Drop each cake into boil. Note: If you make five-color cakes, you should boil each color separately. – Boil until the cake floats to the surface of the water, simmer for about 1-2 minutes to make the dough fully cooked. Boiling the cake is an important step to make it delicious and beautiful Prepare a bowl of cold ice water. Add 1-2 tablespoons of oil to the water. Putting the cake in cold water will help reduce the heat and then shrink, keeping the shape as when it was freshly molded and not dough. Cooking oil will help the surface of the cake to be shiny, not stick when eating; for a long time the cake is still soft. – When the cake is cooked, take the cake out and drop it right into a bowl of ice cold water, stir gently with mosquitoes to prevent the cake from sticking to each other. – Then take the cake and float it to the plate. Present according to taste and sesame seeds on the cake. With the above simple tips, you can completely show your own talent to make beautiful and delicious vegetarian cakes at home to celebrate the Korean Eater New Year with your family.

How to make a vegetarian cake Resources 200 gr of glutinous rice powder
200 gr of unshelled green beans

100 gr of tapioca flour or tapioca

200 gr of sugar
Grapefruit or banana oil

Roasted white sesame seeds Steps to be taken Making the cake crust: Put the glutinous rice powder in a large bowl, then add a little warm water and mix well. When you see the dough just enough moisture, stop and stuff until the dough has become a smooth, smooth mass.
Making vegetarian cake filling: Green beans are washed, soaked in water for 2 – 4 hours for the beans to soften, then poured and washed again. Put the beans in the bamboo basket and steam until soft, then turn off the heat. Pour beans into the pan and add sugar, turn on the stove to stir the beans to dissolve evenly with sugar, smooth and dry, you can wash the pellets and turn off the heat. Add a little grapefruit flower oil and stir well and let the bean paste cool. Divide the bean paste into even pieces, then roll the pellets to round, cover to prevent the kernel from drying out.
Shaping the vegetarian cake: Break a piece of flour just right and then round. Then press flat the dough, put the filling in the center and re-wrap, then roll the cake evenly. Next, you press the cake flat and create a hollow in the middle so that it looks like a vegetarian cake.

Cook cake: Pour water into a pot to boil, then drop the cake to boil. When the cake is cooked, boil it for 1-2 minutes, then turn off the heat, take out the cake and drop it in a bowl of cold water for 3 minutes to cool.
Cooking tea: Take advantage of the pot of water to boil the vegetarian cake to cook tea, add sugar to make it sweet enough, and bring to a boil. Put tapioca flour or tapioca flour in a bowl and add water to dissolve, then slowly cook into the pot, stirring while cooking so that the tea does not clump. When you see a pot of tea with a thick consistency, turn off the heat, add a little grapefruit oil or banana oil to make it fragrant.
Finished product: Take out the vegetarian cake and put it in a bowl, then you scoop the cooked tea into it, sprinkle with roasted white sesame on top to complete. How to make the cake float Resources 500g of glutinous rice flour 50 gr of non-glutinous rice flour 100 gr of pre-cut red sugar pellets 1 bowl of roasted sesame seeds Curettage coconut 1 teaspoon of grapefruit perfume. Steps to be taken Use a spatula to mix the glutinous rice powder and non-glutinous flour, slowly pour water into the dough, mix well to mix the flour and water completely. Let the mixture rest for about 3 hours for the dough to settle, separate the flour and water into 2 parts. Pour out the water and put the powder in a bucket towel, tie it up and hang up to drain the water. After about 1 hour, you open the towel to check, if the dough is smooth, not sticky, you can start to squeeze the cake. Divide the dough into long fibers, 1.5-2cm in diameter, cut them about a knuckle length with a knife. Round and press the dough flat, then place a piece of red sugar in the center. Cover the dough so that the dough covers the sugar pellet and then round it up. Bring to a boil, turn to medium heat, then gently drop the squeezed loafs. The cooked cake will float to the surface of the water. At this point, take out the cake and put it in a pot of cool boiled water to reduce the stickiness. Then, put the cake on a plate and decant off the water.
Use wet fingers to dot the bowl of roasted sesame seeds and dab on the surface of the cake to make your plate float more beautiful.

On the occasion of the 3rd March of the lunar calendar every year, also known as the real Korean New Year, housewives go to the kitchen and make beautiful colorful vegetarian cakes to worship their ancestors. On the annual Korean New Year, people everywhere make floats and vegetarian cakes to present to their ancestors. The tradition of making floating cakes, real Korean New Year vegetarian cakes has been ingrained in the consciousness of the Vietnamese people for many generations. Instead of making simple white cakes like every year, you can blow a new wind for this year’s traditional family holiday by creating colorful vegetarian cakes. The colorful and unique cake patterns are loved by housewives on this occasion. You can refer to creative models to prepare attractive vegetarian cake floats in the real Korean New Year. All colors of the cake are made from natural women such as Gac, pineapple leaves, beetroot, garden seeds … To create more eye-catching colors, you use all-natural ingredients for dyeing such as red from Gac’s gut, green pea flower, matcha powder for green, brown cocoa or pink amaranth … The cake making process shows ingenuity and creativity. You can freely create a unique flower, fruit or animal shape or combine many powder colors that you have prepared. The vegetarian cake floats with unique shape, fancy color make everyone excited. Photo: Internet, FB. Invite readers to watch the video “Banh Chung personal warehouse in Vu Dai village”. Source: VTV TSTC.

This Tet holiday not only appears in Vietnam but also in China as well as the Chinese community around the world. For Vietnamese people, the real Korean New Year is still bold. These days, Vietnamese people will eat cold cooked dishes to commemorate the deceased. The fried cake variation is quite delicious and strange. Illustration Regarding the ritual of worshiping this day, books like 100 things to know about Vietnamese custom or Van vow nôm at home – The family ancestor worship practice, instructions: “The real Korean New Year worship ceremony includes incense, flowers, Betel areca and 5 or 3 bowls of floating cake with 5 or 3 bowls of vegetarian cake ”. In addition to the 2 typical floating cakes and vegetarian cakes of this Korean festival, today, in some places, people can also cook sticky rice and tea. In some suburbs of Hanoi and in Hat Mon (Phuc Tho, Hanoi), people here also make cakes to worship Buddha and worship their ancestors. Banh Nhot is also made from glutinous rice flour, but banh xeo has no fillings. Depending on each place, after boiling, the cake will be stir-fried with honey or stick a few peanuts on the outside. In addition to the traditional floating cakes – vegetarian cakes, people also create many variations of floating cakes with extremely funny shapes. In addition, people also mix cake flour with Gac, pineapple leaves to have a beautiful color. Vegetarian cakes instead of green beans can be pumpkin vegetarian cakes, red bean vegetarian cakes … In addition, some people also change fried floating cakes, fresh coconut floating cakes are also quite delicious and strange.

As noted by PV, right from the early morning, many vegetarian cake drifting shops opened. On the sidewalk of Ngo Thi Nham street (Hanoi, people in the capital line up in a long queue to buy floating cakes, vegetarian cakes at the shop that is praised for having the “best in Hanoi”. It takes about 30-40 minutes for each customer to wait in line before they can buy it. “Every year I line up to buy cakes here from the early morning. I also want to buy delicious cakes, I also go home early to light incense so that I can go to work in time,” shared Ms. Huyen (Hai Ba Trung district, Hanoi). It is known that cake prices this year also do not increase compared to other years, on average, vegetarian cakes cost 20,000 VND / bowl, floating cakes cost 15,000 VND / plate. Mr. Thanh, the owner of this famous vegetarian cake shop, said, “I have to mobilize the whole family to teach from an early age to serve everyone. On this day, customers are crowded from early morning to almost dawn, so the whole family is ready to serve everyone. Always have no time to rest “. Video: People in the capital line up to buy floating cakes, vegetarian cakes from the morning Right from the early morning of the real Korean New Year (March 3 of the lunar calendar), vegetarian rice cakes were sold on the streets as well as in Hanoi markets. From the big street to the small street, from the big market to the small market, people are always busy with buyers and sellers. At Ngo Thi Nham Street, many people lined up from 5-6 am to buy floating cakes, vegetarian cakes. It takes about 30-40 minutes for each customer to wait in line before they can buy it. It is known that the price of cake this year has not increased compared to every year … … on average vegetarian cakes cost 20,000 VND / bowl, floating cakes cost 15,000 VND / plate Many people flock to this store to own delicious cakes. Mr. Thanh, the owner of the restaurant, said that he had to mobilize his family, and even stayed up all night in time to make enough cakes to sell to everyone on this day. Ready-to-cook dough for making floating cakes, vegetarian cakes right on the sidewalk. Traditionally, to have the best dough, the baker often soaked sticky rice to bloom, stirred it with a little salt and then brought it to smooth grinding, ensuring flexibility, not cracking. The cake floats into small balls, the inside is red sugar. The vegetarian cake is round and flat, in which there are beans. After kneading, they will be put in a pot of water to boil the cake. On this Korean New Year, there are shops that sell thousands of plates, even a few thousand dishes of vegetarian cakes.

Early in the morning, people lined up to buy floating cakes, vegetarian cakes at Muoi Sau tea shop on Ngo Thi Nham street (Hai Ba Trung district). Floating cakes, vegetarian cakes of a famous store are delicious, so every real Korean New Year, this is the destination of the people of the capital. With the mentality of going early to buy cakes to burn incense and then go to work, Ms. Le Thi Tuyet (Hai Ba Trung district) lined up for nearly an hour but still could not buy the cake. From the early morning, Mr. Pham Xuan Thanh, the owner, had to always hand to serve customers. Mr. Pham Xuan Thanh said: To have delicious cakes, the selection of ingredients is very important. On the Korean New Year, a lot of people come to buy cakes, so the whole family has to get up at 3am to make cakes to serve the people in time. In order for the cake to be soft and easy to squeeze, the baker must soak the sticky rice, stir well with a little salt and then grind it. A small ball of drift cake is filled with red sugar, a vegetarian cake with a larger size with green bean filling inside. The freshly boiled cake will sink at the bottom of the pot, when it is ripe it will float and be picked up, put into a plate and sprinkle with sesame seeds. Banh drift, vegetarian cake worship the ancestors on the 3rd day of the 3rd lunar month have many good meanings. Both types of cakes are made of sticky rice, a symbol of the fruits of the cotton farmer’s labor in making wet rice.

Ms. Huong, a small trader selling floating cake flour, longtime vegetarian cakes in Ha Dong market, shared that she often sells spring rolls and chicken cereal every day. But on occasions such as the full moon of January, the Han Thuc New Year, her family took advantage of selling floating dough and fresh vegetarian cakes. “My house has been sold here for many years, so it has a certain number of patrons. Moreover, Ha Dong market is a central market, with a lot of people around here, so every afternoon comes a crowded market. Not to mention, on the 3rd March of the lunar calendar, most families still keep the custom of making floating cakes and vegetarian cakes to make offerings to their ancestors. Because of that, my house is always full of customers these days, ”Ms. Huong said. In the evening before the real Korean New Year, people still take advantage of buying flour to make floating cakes, vegetarian cakes. (Photo: Thao Nguyen) Many people remain loyal to the traditional white sticky rice powder. (Photo: Thao Nguyen) Thanks to that, many small businesses can sell even weights on this Tet holiday. (Photo: Thao Nguyen) This small trader said that the vegetarian cake dough is made entirely from fresh glutinous rice flour. In addition, Ms. Huong also sells other ingredients such as sugar filling, green bean paste, sesame seeds, grated coconut … Customers who buy just shape as they like, then bring the boiled dough to have a plate of cake. drifting, delicious vegetarian cake. Ms. Huong confided that a day earlier, and on the Han Thuc New Year, every day, her family sold about 2 quintals of flour to make floating cakes and vegetarian cakes. “On the 1st, my family sold 1 quintal of flour, on the second day, we sold 2 quintals. On the 3rd, my family plans to sell 2 more quintals of flour. This year, the 3rd March of the lunar calendar falls on a weekday, everyone still has to go to work. But because baking is very fast, the ingredients are simple and complete, so most families still buy flour to make incense in the early morning or evening, ”she said. In addition to selling floating cake flour and perennial vegetarian cakes at Ha Dong market, Ms. Huong’s family also sells ready-made sticky rice and chicken offerings to serve the needs of customers. So on this occasion, to serve customers quickly, she had to mobilize the whole family to sell goods so that customers did not have to wait long. Although there are no stalls to sell like Ms. Huong, but Ms. Le Thi Nghi, another small merchant, always sells floating cakes and vegetarian cakes at a corner of Ha Dong market. In addition to glutinous rice flour, housewives often buy more sugar, coconut, sesame seeds, … (Photo: Thao Nguyen) These are indispensable ingredients when making floating cakes, vegetarian cakes. (Photo: Thao Nguyen) Ms. Nghi shared that, although she does not sell regular goods at the market, every year she also sells floating cake flour and vegetarian cakes. Although nowadays, there are many eye-catching types of floating five-color floating cakes, floating cakes with funny shapes, but the floating dough and traditional white vegetarian cakes are still popular with many people. She explained, many customers are still afraid that the five-color powder available at online stores contains color products, which do not ensure food safety and hygiene and are difficult to control the origin. Therefore, customers in local markets still like to buy the traditional white vegetarian pastry pastry flour. A kilogram of white floating cake flour in Ha Dong market is currently priced at 35,000 VND. If customers want to buy more sugar cane, sesame, fresh coconut, green bean paste, vegetarian cake cooking water, depending on their needs, they will have to pay about 15,000-30,000 VND more to have enough ingredients to make floating cakes. Ms. Hoang Thi Van from Le Hong Phong (Ha Dong, Hanoi) this afternoon, coming home from work, went to Ha Dong market to buy 2kg of flour for making floating cakes, and vegetarian cakes to worship the Han Thuc Tet holiday. “I bought 2 kg of fresh white sticky rice powder for 70,000 VND and another 30,000 VND to buy some sugar cane, sesame, fresh coconut, green bean paste. I put the glutinous dough in the fridge and soon tomorrow, all I have to do is get up and squeeze it and boil it. Due to the early morning of the 3rd March of the lunar calendar, the market was very crowded, so she took the opportunity to buy it right from the evening before. This year, although the vegetarian cake flour market has many designs and colors, Ms. Van is still loyal to the traditional white dough of a longtime cake stall to ensure food safety.

Every year, every 3-3 of the lunar calendar, housewives begin to work in the kitchen to make vegetarian cakes to show their respect to their ancestors. Traditionally, floating cakes are white glutinous balls covered with sugar and put into a pot of boiling water, boiled until the cake is cooked, then picked out, immediately put in a pot of clean water for the cake to cool.

The traditional drifting cake is fragrant with fresh rice, white, mixed with sweet and attractive sugar. But for many years now, floating cakes not only stop at pure white, but instead are colorful cakes. Floating cakes with blue, red, purple, yellow, orange … all appear on the altar during this Korean New Year.

Not only that, housewives are really talented people, rich in imagination … from colorful floating cakes, women continue to produce floating cakes shaped like flowers, or animal image is extremely lively and funny.

A floating cake shape, beautiful animal vegetarian cake (Ms. Dang Kim Ngoc)

It can be seen that the culinary world is not merely a variety of delicious dishes, but there has never been an end to the creativity in taste and form for the dishes. Vegetarian cakes are one of the typical examples. From a traditional floating cake, simple, white, through its ingenious transformation, it has put on new colors, new shapes that anyone who sees, must love, must like.

After making floating cakes, vegetarian cakes, and doing a real Korean New Year ceremony, women share their meaningful images and achievements and spread their passion for cooking to many people all over the social network.

Every year, when going to the real Korean New Year, To Hung Giang (Hanoi) goes to the kitchen to prepare floating cakes, vegetarian cakes to worship her ancestors. This year, she also created a very beautiful cake shape, from a flower shape to a vivid and beautiful mandarin oranges shape.

Hung Giang’s flower vegetarian cake floating cake

The fruit-shaped drifters were made by Ms. Hung Giang as the real thing

Let’s see more pictures of floating cakes, vegetarian cakes of other sisters:

Floating cake, vegetarian five-color cake by Ms. Vu Thanh Hoan In the morning, she only took 1 hour to finish this tray

Attractive vegetarian cake floating cakes of Ms. Dang Viet Huong (Vinh, Nghe An)

Floating cakes of all kinds of beautiful colors, including cakes mixed with 2-3 very attractive colors of Ms. Thu Hang (Hanoi)

The cake floats the beautiful, funny animal of Dang Kim Ngoc. According to Ngoc, making the cake to float the animal is not difficult or takes time

Although she is abroad, Mrs. Men Nguyen still does not forget this traditional Korean New Year. Her floating cake is also colorful and beautiful shape

Floating cake shaped a very beautiful animal of Ms. Huyen Thu

Beautiful five-color floating cake, creating a flower shape of Ms. Hoang Minh Thuy (Hanoi)

In addition to the colorful cakes, sparkling shapes according to the new trends of this year, there are super products that are properly transformed in the “online and real” style.

From Mother Suri’s funny animal prototypes …

Go to the cute works of the children during the festival on the real Korean New Year kitchen (photo: Ly Nguyen).

Inspired by funny cartoon characters (photo: Huyen Thu) …

… and this is the reality (photo: Ly Nguyen)

Vibrant carp floating cakes … (photo: Minh Anh)

… suddenly became a strange fish and also knew how to lay eggs (photo: Ly Nguyen)

Floating cakes create a sharp and beautiful fruit shape … (photo: Thanh Mong)

And this is the real life version. (Photo: Ly Nguyen)

Lovely round five-color floating cakes (photo: Hà Việt Anh)

Become a cake with a unique format unlike anyone else.

Usually, the standard traditional floppy diskette will have to be separated, round and white cakes on the plate. So when admiring these super products on social networks, netizens laughed.

Black sugar pearl water-drift cake in accordance with the trend of young people?

These cakes are for those who love to eat a lot of sesame!

This is a water-drift cake that only looks at the thought of longan tea!

These floats of all sizes are for sure for those who don’t like boredom!

The cake is flowing … literally

The cakes always have an inseparable, homogeneous relationship.

This is the product of the boundless creativity of the women who love the kitchen: Floating cakes baked in an oil-free fryer, they have turned into pistachios. (Photo: Tiramisu Hang La)

Humorous netizens commented:

“The right kind of online and home-made products. It’s too different, but hopefully the taste is still right”;

“Floating cakes are easy to make for the children in the new class, they are made by the teacher. Don’t laugh at me because it’s good to be creative. But I wonder if you cry when you see the finished product”;

“Not everyone is skillful to create beautiful fruits and animals. Just give them 10 points for creativity.”

Many people also share experiences when seeing the best products with errors:

“If you want the cake to be easy to shape, people add young tofu powder to the dough according to the ratio of 10 rice and 7 young tofu, moms”;

“Experience is to mix the flour with boiling water, boiling water will cook the flour and when squeezed will not melt”;

“The traditional floating cake uses rice flour. Soak the rice well, grind the flour and then hang it up to drain the water. When making the cake, it is not allowed to leave the filling, otherwise the shape will be distorted when boiling”;

“Mix the flour just enough, not too much water or too little water. If you can’t squeeze the cake with enough water, it will melt when you try to boil it, as shown in the picture”.

As noted by PV, on streets and markets in Hanoi, small merchants sold a lot of floating cakes, vegetarian cakes as well as baking ingredients very early to serve the people.

This year, the real Korean New Year falls on Wednesday, so the housewives also get up early to buy floating cakes, and offer them to the family altar.

From the big street to the small street, from the big market to the toad market, people are always busy with buyers and sellers.

There are also a number of people who are not in the profession, but take advantage of the large facade and available cooking space to make vegetarian cakes for profit.

Ms. Hoa, who sells floating cakes at Nghia Tan market, shared: “The Korean New Year is really a special holiday of the year. Knowing I make cakes for sale, the sisters in the two paternal and maternal families also joined in to help. I love this traditional cultural beauty, so I just like the white cake to serve visitors and the people around “.

To prepare for the main holiday, Ms. Hang (Hanoi) and everyone in her family decided to make cakes overnight. “My sisters and I stayed up all night making cakes. Because this year Korean New Year really does not fall on a weekend, we have to take advantage of making it so that customers order cakes early, then they even take advantage of work to make it in time. “, Ms. Hang shared.

As noted, the shopping atmosphere at the local markets is much more bustling than this day.

Every row of floating cakes must have up to 2-3 people to serve.

Everyone hurriedly took advantage of buying ceremonies early in the morning so that they could work on time.

Carrying armpit bags carrying large and small bags of floating cakes, vegetarian food.

The set of floating cakes, vegetarian cakes have been cooked, customers just need to buy and arrange them to the altar.

According to research, the price of floating cakes, vegetarian cakes today are still the same price compared to normal days. A plate of floating cake costs 10,000-15,000 VND depending on the size of the plate. Vegetarian cakes cost 15,000 VND / plate.

With five colors drift cake will cost 20,000 VND / plate.

In addition to buying floating cakes and boiled vegetarian cakes, many housewives also buy ready-made cake dough to go home to cook for themselves.

The batches of cakes are continuously made evenly by the small trader to provide for customers.

Every Korean New Year is the same, despite the hard work, everyone, everyone in the family is always trying to make this holiday special, gather with family, join in the direction of the roots and express their sincerity. respect to the deceased./.

From the early morning of April 14 (the 3rd of the third lunar month), on the streets and markets in Hanoi, small merchants sold a lot of floating cakes, vegetarian cakes as well as baking ingredients to serve. citizen.

Floating cakes, vegetarian cakes are all made from fragrant sticky rice flour. Floating cakes made small balls of longan fruit, in addition to white, in red sugar filling, while vegetarian cakes are round and flat, filled with cooked green beans and pureed with sugar.

In order for the cake to be soft and easy to squeeze, the baker must soak the sticky rice, stir well with a little salt and then grind it.

After the kneading is finished, the cake is placed in a pot of boiling water. The freshly boiled cake will sink on the bottom of the pot. When cooked, it will float and be picked up and put into a plate.

At a shop on Ngo Thi Nham street (Hai Ba Trung), people waited in a long queue to buy floating cakes, vegetarian cakes to worship.

With the mindset of wanting to buy delicious cakes to burn incense, many customers have to wait about 30-40 minutes for their turn.

Mr. Pham Xuan Thanh, the owner of the restaurant, shared that he and his family members got up at 3 a.m. to make cakes, in time to serve the people. On this day, customers are crowded from early morning to dusk, so the whole family is always in time to rest.

At the Hang Be market (Hoan Kiem), the business is also busy. Floating cakes are made on the spot, when the buyer needs, the shop will squeeze the dough to do more.

On average, vegetarian cakes cost 20,000 VND / bowl, floating cakes cost 15,000 VND / plate.

Floating cake stall, vegetarian cake at Phung Khoang market.

This year, the market for floating cakes and vegetarian cakes has also been created with many eye-catching colors by the sellers. A bakery trader at Ha Dong market said: This year, she mixed the flour with the colors of vegetables, roots, fruits such as Gac, sticky leaves, and mint leaves, for making cakes float, vegetarian cakes more lively. color, usually 5 colors corresponding to 5 colors of the five elements of feng shui. The prices of colored bakery products are also more expensive than those of white cakes.
The price for each plate, cup of white cake is from 7,000 – 10,000 VND / plate, cup, depending on the market and the plate is big or small. If the cake is colored, it will be more expensive from 3,000 – 5,000 VND / plate and cup.
In addition to selling cakes, small businesses also sell flour and the accompanying ingredients such as broken sugar, green beans, grated coconut, and roasted sesame seeds. Each kg of flour with accompanying ingredients is priced from 65,000 – 70,000 VND.

In this day, people in addition to buy or make floating cakes, vegetarian cakes also cook bee tea, or the grandmother’s tea to offer to their ancestors. To meet this demand of customers, some products also sell sweetened tea …

Some pictures of floating cakes, vegetarian cakes on the real Korean New Year:

Floating cakes, vegetarian cakes at Ha Dong market. Traders put goods in glass cases to ensure food safety.

Making colorful cakes to serve the consumer needs of customers.

The natural color cake is more expensive than the white one.

A businessman selling vegetarian cakes and vegetarian cakes in Thanh Cong.

White cake flour, colored cakes are enough to meet the buying needs of customers.

Each cup / plate of cake costs from 7,000 – 10,000 VND, depending on the market, and according to the cup / plate big or small.

In addition to making cakes for sale, many small businesses also make sweet soup to meet the consumption needs of customers.

Although there are many options in today’s life for young people to entertain every day, somewhere in the mind of every person, especially with the people of Hanoi capital, the holidays are still intact. . Including the real Korean New Year (the 3rd of the third lunar month) is an opportunity for Vietnamese people to present their ancestors with floating cakes, vegetarian cakes to pay their respects and also a time for families to gather together to eat tea cakes.

And with the trend of needing newness even in traditional rituals, today’s young people have ways to make the Lunar New Year not boring every year, one of which is making cakes. drifting nicely and creatively while still retaining traditional values. Let’s take a tour of the instagram to see what young people are transforming with this unique cake!

Fried floating cake, floating cake filled with fresh coconut

Although the traditional floating cake has its own delicious taste, if you want, you can still customize the unique recipes from this cake. Here is how to make fried floating cakes and fresh coconut floating cakes for your reference:

How to make fried floating cakes:

• Boiled drift cake

• Crispy fried flour

• If the cake is left in the refrigerator, let it boil again. Be sure to use your chopsticks to gently separate the floating balls so they don’t stick together. After boiling, let the cake float into cold water.

• Roll each cake evenly through the fried dough.

• Heat oil in a pan (not old heat but only 6 parts). Let the cake float and fry over low or medium heat.

• Fry until golden brown. Because the cake is cooked, it does not need to be fried for too long, it will infuse the oil and crush it.

• Pick the cake into oil absorbent paper to remove excess oil and enjoy.

The outside is crispy, soft inside, has a strange taste and delicious, making sure many people like it.

How to make the cake floating with the fresh coconut less sweet

• 500g of ready-made dough drifting cake

• 200g of fresh copra

• 30g cooked sesame seeds

• Curettage coconut

• White sugar, vanilla

• Fresh copra peel the outside, cut into small square balls (the size is equivalent to sugar tablets). Blanch fresh coconuts through boiling water, rinse to remove the coconut oil.

• Let the fresh coconut marinated with a little sugar and vanilla within 1 hour to make the coconut taste sweet and fragrant. If you like darker sweet than you can snail coconut with medium heat to let the coconut taste.

• Take a small piece of flour, add the freshly prepared coconut, round the cake. Do it in turn until all the flour and filling are gone. (If you like, you can add color powder to the powder to look beautiful)

• Bring the water to a boil, gently drop each floating ball into it. Wait for the cake to cook, float it out then take it out, soak it in a bowl of cold water. (It is recommended to add a few ice cubes and a little oil in the bowl of soaking water to make the cake shiny and not melt or crush.)

• Use the patch to pick up the cake and arrange it on a plate, sprinkle with sesame (grated coconut as you like) and enjoy.

Five flavor drift cake

Instead of making the traditional crust from glutinous rice flour, the cake only has the white color of the dough, we can mix the dough with water from the pineapple leaves (green), beetroot (red), and pumpkin (color). yellow), purple cabbage (purple) … to create a natural color for the dish. This method is both safe for health and makes the cake more eye-catching and its flavor is much more unique and attractive.

@ lilymay1905

@ linhhyn92

Young people have turned traditional food into a “color picture” (@h_thu_dao)

@phuongvcci

The floating cake plate will look much more beautiful and fancy, let’s try it out! (@vshimpinky)

Pandan leaf water floating tea

If you love green, make yourself a pineapple leaf floating cake (sticky rice) or green tea that is being spread by many people every Korean New Year. A little variation of the traditional drifting cake with the green of the pineapple leaves, this will be a delicious and nutritious dessert dish to help you and your family change the taste during this Korean New Year.

@bakeitglamorous

@bakeitglamorous

If you love green, you can customize the green tea drink too (@ pdlinh97)

Red bean water float cake

Instead of making the traditional green bean paste, we can use the red bean paste to change its taste while still extremely delicious and easy to eat. Depending on the taste of each person, we can make the red bean paste sweet or medium sweet, and note that you should eat with ginger juice to get the fullest taste of the floating cake bowl. It is believed that at the beginning of the first year of the month, if you eat a cake with red bean juice, it will be extremely smooth and successful to do anything.

The red bean paste is not difficult to make, but the taste is extremely “addictive”.

Eat with ginger juice to see all the deliciousness.

Cake drifting way

If you still want to keep the traditional flavor of cakes with white skin and green beans, but you have to express the personality of your youth, then as long as you have a little skill, you can transform the round balls into shapes. very cute. Or more simply, with just a little investment in the setup, you will have the image of the floating cake bearing the imprint of young people.

Floating cake … love !!! (@linnhii)

Unique combination (@thepetitechef)

@bibongc

Enjoy a new style (@ louis_g201)

(@____nhim____)

This is perfect, who can eat … (@ladychopstick)

Traditional and Modern (@gindabest)

To surprise family, friends and loved ones on this Korean Lunar New Year, let’s get creative with new ideas. Hopefully you will have a happy Korean Lunar New Year with your loved ones with both “delicious” and delicious cakes!

Illustration.

The actual Korean New Year takes place on the 3rd of the 3rd lunar month. Thus, in 2021, the real Korean New Year will fall on April 14 of the solar calendar. The Korean New Year actually appears in some provinces of China, northern Vietnam and some Chinese communities around the world.

In the Chinese sense, “Han” means cold, “real” is to eat, the real Korean New Year is to eat cold food. Although originating from China, the real Korean New Year of the Vietnamese still has its own nuances. In addition, this custom also has changes in accordance with the culture and customs of the Vietnamese people.

Every year on this day, many families grind flour, green beans, make floating cakes, vegetarian cakes, cook sticky rice to Buddha and worship their ancestors, perhaps it is also a way of commemorating relatives in the last days. spring

The Vietnamese Lunar New Year has a deep national significance and has fundamental differences with this holiday in China.

The custom of making floating cakes, vegetarian cakes in the Han Thuc New Year

Floating cakes and vegetarian cakes on Han Thuc New Year are often said to originate from China, but there are also many stories that float and vegetarian cakes date from the Hung Vuong dynasty. The custom of making floating cakes, vegetarian cakes to recall the legend of Mrs. Au Co “wrapped a hundred eggs”.

The floating cake is made of glutinous rice flour, kneaded with water, and filled with sugar. Rice makes rice cakes, vegetarian cakes must be picky when they are sticky yellow flowers. Every nine parts sticky rice for a part or two parts immature. The best sugar to make floating cake is Duong Lieu, Cat Que street, square pieces of sugar, sharp, crimson, solid and crunchy, with a cool aroma.

Who should not eat floating cakes, vegetarian cakes?

Floating cakes, vegetarian cakes contain a lot of starch and sugar, so those with stomach, heart, kidney, obesity, diabetes, indigestion, pregnant women … should pay attention. when eating these two types of cakes.

The cake is finished, placed in a pot of boiling water. The cake sinks and floats, “three sinks seven, nine floating” then picked out and soaked in boiled water to cool for hunting again, then picked out again to display on a plate. Floating cake plate is sprinkled with some fragrant roasted white sesame seeds.

The vegetarian cake is also made of glutinous rice flour, kneaded with water and filled with, but filled with cooked green beans. The beans for the filling must also be the same as the pepper beans, small, fragrant, steamed until finely pounded, mixed with white diameter. Vegetarian cake is placed in a bowl, filled with a little sugar tea mixed with melon flour or tapioca flour marinated with grapefruit flowers.

The two cakes are made of glutinous rice flour together, but each has its own special flavor.

Illustration. Source: Internet.

What is the Chinese New Year taboo against?

Abstain from fire

In the olden days, during the Korean New Year, people did not light a fire to cook hot food, but prepared cold food. However, today, Vietnamese people still cook normally and use floating cakes, vegetarian cakes with a symbolic meaning that is cold food (Korean food).

Abstain from salty food

In the first days of the third month of the lunar calendar, families often abstain from a salty and vegetarian diet in order not to kill, the souls of their deceased relatives will easily escape.

Abstain from offering floating cakes, five-color vegetarian cakes

Vietnamese drift cake is also different from Chinese drift cake. Traditional drift cake is made from pure, round, white glutinous rice flour, covered with sugar inside.

Since ancient times, this white cake has also entered the poems of poet Ho Xuan Huong, associated with the status and good qualities of Vietnamese women such as algae, purity, sacrifice. Therefore, in addition to the sense of the origin, the real Korean New Year in Vietnam is also considered a Tet celebrating the beauty of women.

Today, many families often “prefer” vegetarian floating cakes, with many colors to burn incense and offer them to their ancestors, but this is not true to the original and the meaning of the Korean eclipse.

It is not necessary to worship the full platter

On this holiday, families do not need to prepare a “high tray, a full deck”, draw costly procedures, but only need to be sincere, offer floating cakes, vegetarian meals to the ancestors, grandparents, and prayers. good, peaceful in life.

Abstain from moving

Vietnamese people think that “earth is so negative”, when relatives die, their spirits still exist closely with their loved ones on earth, and moving house will have an effect on “spirits. “The deceased. Therefore, during the real Korean New Year (related to Thanh Minh period), Vietnamese people abstain from moving house.

Every year, on March 3 of lunar calendar, according to his father, he guides the Lunar New Year, including: Huong, flower, betel and 5 (or 3) floating cake bowls, 3 (or 5 bowls) of vegetarian cakes, neatly put up. Ancestor altar.

When we worship our ancestors on the Lunar New Year (March 3 of lunar calendar), we must pray to the god of the ancestors first, the god of the ancestors.

Below is the real Korean New Year vows in Vietnamese traditional vows – Culture and Information Publishing House:

Male model Amitabha Buddha!

Male model Amitabha Buddha!

Male model Amitabha Buddha!

I bow to the nine directions of God, the ten directions of the Buddhas, the Buddhas of the ten directions.

I respectfully bow to the Queen of Hau Tho and Gods I respectfully bow to you, Mr. Ban Canh Thanh Hoang, Mr. Aboriginal Land, Mr. Gia Gia Troi and the gods.

I respectfully bow to Cao Cao To To Gao, Cao Cao To To Co, promote, brothers, sisters, sisters in the paternal family.

Our trustee is … I lie in …

Today is March 3, meeting Han Thuc period.

We invite you to the scene of the royal family, the great kings, the local god of the local god, the royal family, the five directions, the dragon, the god of wealth, before the testimony of witnessing your sincerity to enjoy the gifts.

We invite the Patriarchs, the Patriarchs, and the ancestors of the ancestors of their ancestors … (the family name) to bow with mercy for their children and grandchildren descending on the witness of spirituality to enjoy the gifts.

Believers, I would like to invite you to the spirits of the Precursors, the Late owners, who live in this house, this land has money, mixed synergy, bless our whole family to be always healthy, all peace. All things are good, family is in harmony, above and below listen.

Male model Amitabha Buddha!

Male model Amitabha Buddha!

Male model Amitabha Buddha!

Hanoi specialty shrimp cakes in the perception of many diners are golden pieces of shrimp wrapped with shrimp, served with sweet and sour sauce like the sentences described by Thach Lam in the book “Hanoi chopped six streets”:

“The intestines tightened first, we watched the cake gradually yellow, gradually yellow, the shrimp shrank, the sweet potato hatched, and the cake curled up a bit impatiently, wanting to lie on the plate. A faint scent floats into the air, which we take in a refreshing breath along with the cold north wind … ”

Looking for the taste of Hanoi shrimp cakes in Ho Chi Minh City, I happened to know that Bom Gastronomy restaurant also serves this cake, but it is an alternative version, out of the shape of the original dish.

Not following the traditional processing steps, the shrimp cakes at this restaurant have been completely redone thanks to a new cooking method called: Molecular Cuisine.

Bom Gastronomy has refreshed the shrimp cake by shrinking and consolidating the ingredients from the powder coating, to the shrimp filling, dipping sauce and raw vegetables, the small ingredients in the palm of the hand.

That fusion is one of the techniques of a modern cooking method called: Molecular gastronomy. This method is a cross between cuisine, science and art. In each dish, the chef will apply the rules of physics, chemistry in the processing, altering the structure of the dish, providing a different culinary experience.

Compared with the traditional version, the ingredients for shrimp cakes in the molecular cuisine version are almost unchanged, including fresh shrimp, eggs, flour, fried flour, fish sauce, purple onion, garlic, herbs.

Sharing about the difference between traditional cakes and molecular-style shrimp cakes, Mr. Do Bao Duong, founder of Bom Gastronomy restaurant, said that the traditional cooking method is somewhat relative, the cook tasting based on experience and senses. For example, dipping sauces are mixed not according to specific quantities, the taste can change when salty or light.

On the contrary, molecular cuisine is about the precision when weighing ingredients, which is one of the rules of this cooking method. Each ingredient in the culinary version of shrimp cakes is calculated to balance the flavor and nutritional value. Some diners may not be familiar with the recipe-based accuracy, as each person’s taste is different.

“Bom introduces molecular cuisine into traditional dishes, using familiar ingredients to suit a wide range of Vietnamese diners. The restaurant also wants young guests to feel the traditional taste from a modern perspective. The dishes here apply basic techniques so that customers can easily accept and learn about this interesting culinary trend ”, Mr. Duong shared about the innovation of traditional dishes by processing methods. modern.

“The kitchen becomes a miniature laboratory when chefs create dishes according to the method of molecular cuisine”, Mr. Duong said. At the “laboratory” in Bom Gastronomy, chefs apply desconstructed and faux caves techniques to create the modern version of shrimp cakes.

First of all, it must be deconstructed. This is a technique that changes the structure and shape of the original dish, creating a completely new version but still ensuring the original taste. When applied deconstructed, the chef does not wrap the whole shrimp in the dough but chopped and divided it into 2 parts. The base of the cake is minced shrimp coated with crispy flour, the top layer is sautéed minced shrimp.

In the traditional version, the sauce is the liquid in a bowl to add seasoning. To the molecular culinary version, fish sauce is condensed into a fixed gel layer directly onto the cake thanks to the faux caves technique. Here’s how to make a solution in the form of a liquid glue. The liquid is held by a thin, viscous, non-melting gel film. Instead of dipping shrimp cakes with their own sweet and sour fish sauce, the molecular cuisine version has fused the sauce with the other ingredients.

To make fish sauce gel, the chef uses normal fish sauce, adding gelatin to thicken. The ingredients are carefully weighed so that the gel layer is not too loose or too thick, has a transparent texture, a deep yellow honey color.

This way of processing is completely different from the traditional shrimp cake making steps. The original dish consists of 3 separate crust, filling and sauce. When processing, the chef will prepare the ingredients in pieces, the cake is wrapped in dough and then fried until golden crispy. Cake is served with sweet and sour fish sauce.

In the molecular culinary version, the chef prepares fresh shrimp, peels and then purees it. The shrimp meat is mixed with eggs, purple onion, garlic, salt and pepper spices, shaped into a flat circle, rolled over the fried dough and deep fried until both sides are golden. The remaining ground shrimp meat is also rounded, flat, steamed, then pan-fried.

Separating 2 parts of shrimp is lettuce. The top part is carrot and perilla leaves. All are fixed with a bamboo toothpick. The dish’s molecular culinary spirit lies in the fish sauce gel droplets decorated on the perilla leaf layer.

The innovative version of the shrimp cake is simply decorated with layers of ingredients stacked on top of each other. The crust is the crispy fried shrimp, followed by the rounded lettuce layer, followed by the pan-fried shrimp. The top layer is perilla leaf dotted with 3 drops of honey-colored, transparent fish sauce gel.

The fish sauce gel drops on the perilla leaves make the dish more prominent, stimulating the taste buds.

The chef instructed me to eat by holding a bamboo toothpick, bringing the whole piece of cake into my mouth in one go. If chopped or eaten separately, it will be difficult to recognize the flavor of this dish like the original version.

Even though it’s finger food (the appetizer is small in size), I found the shrimp cake to be quite large to eat in one piece. I cut the cake in half from the top with a knife, fixed the spilled ingredients with a fork. The chopped portion is still 2 layers of shrimp, raw vegetables and fish sauce gel.

The taste of the dish reminded me of the times I sat down to eat shrimp cakes at the West Lake sidewalk restaurant. This time I also eat shrimp cakes, but in a more luxurious place with dark space, yellow lights, candles, knives and forks on the table, there is a attentive service staff.

Unlike a plate of golden yellow cake on a plastic plate, with a basket of raw vegetables and a bowl of garlic and chili sauce, the shrimp cake at Bom Gastronomy is placed in a polite white ceramic plate, neatly trimmed vegetables, dipping sauce. are beautiful gel drops.

Before enjoying it, I expect the taste of the dish to be similar to the original version. However, this cake does not have the traditional sweet potato so the new flavor lacks sweetness. In return, the shrimp meat tastes well even though it has been minced. Deep-fried shrimp coated with flour, pan-fried shrimp reminds me of fried dishes. The dish does not create a greasy feeling because raw vegetables balance the flavor.

In the traditional version, the delicious shrimp cake or not depends largely on the dipping sauce. Likewise, the fish sauce gel portion forms the soul of a molecular cuisine version of shrimp cake. This gel layer has a strong taste of salty fish sauce, clear the smell of garlic and chili spices, adding sweetness of sugar. It is this gel sauce that makes me feel similar to traditional shrimp cakes.

It is difficult to judge which version of the cake is better because each type of processing has its own characteristics.

If you like the feeling of eating hot cakes, biting crunchy dough blended with sweet potato pulp, chewing an intact shrimp flavored with fish sauce, you should choose the original version of shrimp cake.

If you are curious about the modern culinary trend, want to experience a dish that exceeds the standards of traditional rules, dine in a luxurious space, you should immediately try shrimp cake in molecular cuisine.

For diners who choose to enjoy the taste of modern cuisine, chef Bom Gastronomy suggests that after appetizing with shrimp cakes, diners can order more Bom Iberico, Mushroom Ravioli and a glass of Bom signature cocktail.

These are all typical dishes of the molecular culinary approach. Iberico pork dish is served with sweet potato and melon jelly (cantaloupe jelly). This type of jelly was made from the edible paper method. Jelly includes potato powder, soybeans, fresh fruit color and flavor, creating a combination that is not ideal but the opposite flavor stimulates the taste of diners.

The Mushroom Ravitol is the wonton soup of Italy. The texture of this dish is just foam. There is also another cooking technique of molecular cuisine called foam (sauce whisk). The foam has a fragrant, smoked, smoked meat flavor that melts right when it touches the tip of the tongue.

The chef introduces the restaurant’s signature cocktail, inspired by his trip to Da Lat (Lam Dong). The glass of water brings a familiar tamarind scent in the new wine taste, creating an attractive sweet and sour taste.

In a modern space with traditional features from the image of Bom, mo fan to bronze drums decorated in the restaurant, Bom Gastronomy is the ideal place for diners to explore the taste of Vietnamese food, refreshing by modern cooking method.

From early in the morning, people flocked to the famous vegetarian cake shop in Ha Thanh, waited in line for an hour to buy cakes to worship their ancestors.

On Korean New Year’s Day, vegetarian rice cakes are sold out the most. Bakery cooks appear throughout the market lane, street

On Ngo Thi Nham Street, there is a row of very famous vegetarian cakes

On the 3rd of the 3rd lunar month, people lined up to buy cakes again

The people living next to this store said that from the previous afternoon, the shop was crowded with customers to buy vegetarian cakes to celebrate the real Korean New Year.

Until this morning (3rd March of lunar calendar), someone even came from 6am to wait in line to buy

Many people have their money ready to buy quickly

However, everyone still had to wait in long queues for their turn

Inside the store, the staff worked at their full capacity, quickly scooping cakes into boxes for customers

The store also pre-packaged cakes into plastic bags convenient for customers to buy

Guests raised their hands to make a palanquin to buy 2 vegetarian cakes

There are people who buy only 1 set of cake, but also some people buy up to several sets

Some customers said that for many years, when they actually come to the Korean New Year, they come here to buy cakes

Someone travels tens of kilometers to buy vegetarian cakes here

After an hour of waiting, everyone was excited to buy a bag of vegetarian cakes like that

According to folk beliefs, the 3rd day of the third lunar month is called the real Korean New Year. On this day, people often make floating cakes, vegetarian cakes to make offerings to their ancestors. This is an opportunity for children and grandchildren to look to the roots of the tradition of “when drinking water, remember its source”.

As noted by the reporter of the To Quoc e-newspaper earlier this morning, many people flocked to a famous store on Ngo Thi Nham street to buy floating cakes, vegetarian cakes for the ceremony.

In the Chinese sense, “Han” means cold, “real” is to eat, the real Korean New Year is to eat cold food. Although originating from China, the real Korean New Year of the Vietnamese still has its own nuances. In addition, this custom also has changes in accordance with the culture and customs of the Vietnamese people.

The use of floating cakes, vegetarian cakes to worship also has many good meanings. This custom represents the long rice culture of the Vietnamese people. Both cakes are made from fragrant glutinous rice flour, the fruits of hard work can be offered to grandparents and ancestors. The cake floats into small balls, the inside is red sugar.

And the vegetarian cake is round and flat, with bean filling. Want to fill the green beans in the cake is more fragrant, the worker will choose the type of pepper, small seeds. In recent years, to serve the tastes of customers many people have used natural ingredients with colors to mix to make dough.

The owner of a shop on Ngo Thi Nham street shared: “According to experience from previous years, from the beginning of the third month of the lunar calendar, until March 3, the number of customers coming to buy goods is very large, so we had to command the whole family got up early in the morning to make the cakes. The most crowded peak period starts from 7am, lasts until afternoon and leaves customers gradually into the evening. Each customer usually has to queue from 30 minutes to 1 hour to buy cake ”.

According to observations, in the market for floating cakes, vegetarian cakes this year are convenient and ready-made cakes, users just need to boil them to use them immediately. Although there are more models, the price for each floating cake plate ranges from 15,000 to 20,000 VND.

“Every year, my family has gotten used to it here, so even if I have to wait a long time, I accept it. The cake here still retains the traditional taste of Hanoi, so the food is delicious” – Ms. Huong (Hai Ba Trung , Hanoi) share.

Recognized on many food streets, the air markets for people to go to the season of floating cakes, vegetarian cakes are bustling from the early morning.

“Our family has mobilized all the human resources in the house from last night to deliver goods to customers. This year, people mainly order cakes through home delivery technology applications, so they also reduce the number of customers. to the shop “- said a shop owner on Gia Ngu street.

Not only selling cakes, but small traders here also sell fresh flour for baking. These flour packages include all ingredients, customers just have to mold, shape to their liking and boil.

According to PV VTC News, from 6 a.m. on April 14 (March 3 of lunar calendar), many people were present at some places of making floating cakes, vegetarian cakes to buy cakes for the ceremony.

At Ngo Thi Nham street, a long line of people squeezed their feet to buy floating cakes and vegetarian cakes.

Many people cry to heaven because they have been waiting for an hour but still have not been able to buy the cake.

Sharing with PV, the owner of a floating cake shop on Ngo Thi Nham street said: “The number of visitors this year is higher than last year. We have to constantly add flour and mold to serve the customers buying ”.

“To serve the needs of customers, the store has prepared about 90kg of cake flour. Right from last night, the store has soaked cake dough. At 3 am, the store staff gets up early to do the dough, ready to serve every stage to serve customers ”, said the store owner.

Chen feet in the sea of ​​people waiting to buy floating cakes, vegetarian cakes on the real Korean New Year, Mr. Nguyen Manh Hung (in Ngo Thi Nham street, Hanoi) said: “I wait in line here for about 30-40 minutes. This year, I bought 2 kinds of whole vegetarian cakes. In my opinion, buying floating cakes, vegetarian cakes is a beautiful custom of my country. On this day, my family often eat the two types of cakes above instead of cooking as usual ”.

Glad to be able to buy floating cakes to worship the family, Ms. Thoa (in Cau Giay district, Hanoi) shared: “Every year, I come here to buy floating cakes and vegetarian cakes for my family every year. This year does not wait as long as every year “.

Floating cakes at stores cost about 15,000 VND / plate, vegetarian cakes 20,000 VND / bowl. Most of the stores sell both cooked cakes and pastries to customers who buy them to make them themselves.

Beautiful five-color floating cake attracts the attention of many customers.

However, the white floating cake is still the type most customers choose to buy.

On this day, many families also buy sugar, green beans, glutinous rice flour, sesame … to make their own floating cakes, vegetarian cakes to offer to their ancestors.

The Vietnamese custom of offering floating cakes and vegetarian cakes reminds the story of “wrapping a hundred eggs of Au Co’s mother”. Floating cake represents 50 eggs hatched into 50 children to the forest following their mother. Vegetarian cake represents 50 eggs that hatch into 50 children following their father into the sea.

Therefore, the real Korean New Year of the Vietnamese people mainly means towards the origin, commemorating the merits of the dead.

According to cultural experts, when March comes, the weather starts to heat up, preparing to turn into summer. Vietnamese people in the past have created floating cakes, vegetarian cakes which are cool and cool dishes. This dish is sweet, very suitable for hot days.

The use of floating cakes, vegetarian cakes to worship also brings many good meanings, showing the wet rice culture. Both cakes are made from fragrant glutinous rice flour, the fruits of hard work can be offered to grandparents and ancestors.

Ingredients for making floating cakes usually include glutinous rice flour, non-glutinous rice flour, grated coconut, sesame seeds (sesame seeds), rock sugar, a little salt, green beans …

Responding to the real Korean New Year, today the whole social network is treated with many images of floating cakes, vegetarian cakes, most of which are made at home by people.

It is worth mentioning that many works are taken care of very carefully, just looking at the photos can clearly see the mind the baker puts on.

Every year, when going to the real Korean New Year, To Hung Giang (Hanoi) goes to the kitchen to prepare floating cakes, vegetarian cakes to worship her ancestors. This year, she also created a very beautiful cake shape, from a flower shape to a vivid and beautiful mandarin oranges shape. (Photo: To Hung Giang)

Floating cake, vegetarian five-color cake by Ms. Vu Thanh Hoan In the morning, she only took 1 hour to finish this colorful cake tray. (Photo: Vu Thanh Hoan)

Attractive 6-color vegetarian floating cake by Ms. Dang Viet Huong (Vinh, Nghe An). To create color for the cake, she uses all natural ingredients: pea flower, amaranth, glutinous leaves, gac … (Photo: Dang Viet Huong)

Floating cakes of all kinds of beautiful colors, including cakes mixed with 2-3 very attractive colors of Ms. Thu Hang (Hanoi). Looks like I want to eat right away. (Photo: Thu Hang)

Beautiful five-color floating cake, creating a flower shape of Ms. Hoang Minh Thuy (Hanoi). (Photo: Minh Thuy)

One of the most beautiful and sophisticated floating cakes is shared by a Facebook account. (Photo: Ngoc Vu)

Netizens show off their achievements in shaping extremely beautiful vegetarian cakes (Photo: Hanh Nguyen, Thao Le)

Viet Huong (Th)

According to traditional beliefs of Vietnamese people, on this day, families prepare plates of floating cakes, vegetarian cakes and respectfully present them to the altar to pray to ancestors and the gods for their blessings.

Accordingly, many women mold floating cakes, vegetarian cakes to offer them to their ancestors.

The cakes are carefully molded by housewives to every detail Photo: Duyen Nguyen.

Instead of the traditional white cake plates, in recent years, the sisters have created a variety of colored cakes. Photo: Vu Thi Thu Trang.

Not only safe and beautiful, the cake is also meticulously decorated with plates with unique shapes. Photo: Vu Minh Diep.

In addition to the vegetarian rice cake, in addition to the vegetarian cake float, there is a plate of sticky sticky rice and a jelly cake of Mrs. Phung Ha. Photo: Phung Ha.

The flower-shaped drift cake is usually not very sharp, but if the color is harmonious, it will still be very eye-catching. Photo: Le Thu Huong.

The real Korean New Year’s trays for worshiping you, Me Nguyen

The most impressive impression in the offering tray is the drifting plate, the vegetarian cake shaped like a real fruit (Gac fragrant plasticity). Photo: Men.

Instead of the traditional white round cake plate, many housewives have passed on a recipe to create pigments with natural ingredients and molded colorful vegetarian cakes with beautiful and attractive shapes. .

Han Eclipse Tet of the kindergartens. Photo: Nguyen Ha.

Floating cake shaped pets. Photo: Huyen Thu.

Photo: Huyen Thu.

Photo: Dang Kim Ngoc.

The vegetarian cake floating under the hands of the mothers is not only a simple round shape, but also molded funny animal shapes to attract children.

Photo: Tran Thanh.

Floating cake must also be beautiful to bear. Photo: Nguyen Thuy.

After making vegetarian cakes and performing the real Korean New Year rituals, housewives share their photos of their achievements and spread the love of cooking to many other people in the community. Each person has their own creative idea, creating an extremely rich culinary world that has never ended.

These eye-catching colors are processed by mothers from very safe and natural ingredients such as: Gac, dried pea flowers, gardenia seeds, mint leaves, green tea matcha powder …

Like playing clay and making delicious cakes! Photo: Suri’s mother.

Water floating cake shaped fruit and flowers. Photo: Learning to bake.

Although originating from China, the real Korean New Year of the Vietnamese still has its own nuances. This is an opportunity for Vietnamese people to turn to their roots, to commemorate their ancestors’ grace and virtue. On this day, Vietnamese people do not abstain from fire, and still cook normally. Especially, Vietnamese people also create floating cakes, vegetarian cakes, which are cold foods symbolizing the real Korean New Year. In addition to floating cakes and vegetarian cakes, families can also buy more fruit and other fruit cakes. After presenting the ceremony to the altar, families often burn incense and pray to the first family according to the Han Thuc Tet Ceremony which has been handed down from ancient times to present.

Floating cake, vegetarian cake shaped cartoon characters.

Come to the appointment again, before and during the Korean New Year, the housewives again show their talents of cooking floating cakes and vegetarian cakes. In recent years, this cake has also had many variations. In addition to the traditional cakes made from glutinous rice flour, rice flour filled with sugar, many housewives also show their talents to color the cakes from natural ingredients such as red made from Gac, purple made from pea flowers, color. Light green from pandan leaves, red from beetroot … The filling is not only a traditional circle, but also has all sorts of interesting shapes such as dogs, cats, bears, flowers, watermelon … This is also an opportunity to the whole family gathered, gathered, the children were happy to enjoy the delicious cake their mother made.

Ms. Ngoc, a housewife in Hanoi revealed how to make delicious and delicious vegetarian cakes: “When I was a child, every time I wanted to eat floating cakes, my mother had to grind the flour and put it in a cloth bag to pour water. Now it’s quick, I buy Tai Ky’s dry sticky rice powder, fresh tofu (so it smells very fragrant when it cooks), add sugar and green beans as you like ”. Last year, she made a picture of a fruit and a flower for her children, this year more creative, she created a cake shape into a cartoon character Tsum Tsum, so her children love the cake their mother made.

Floating cakes, vegetarian cakes at Mr. Hoang Tuan’s agency.

Floating cakes, vegetarian cakes are not only “hot” in each kitchen. Many agencies and offices also put floating cakes and vegetarian cakes on the dinner menu to create a friendly atmosphere for the staff. Mr. Hoang Tuan, 35 years old in Hoan Kiem district, Hanoi, said that although he was abstaining from sugar and starch, he could not hold back before the small “party” filled with delicious vegetarian cakes and delicious vegetarian cakes prepared by the chef. processing agency.

These days, on the streets and markets in Hanoi have sold a lot of floating cakes, vegetarian cakes as well as baking ingredients from early morning to serve the people. Many small businesses said that they had to stay up all night making cakes to serve the customers who ordered them early.

People take advantage of buying cakes for the real Korean New Year.

Despite many changes and variations, real Korean New Year has become a meaningful cultural feature in every Vietnamese family. This is also an opportunity for each person who travels away to try to return to their family together to enjoy a plate of cake, sit beside a family reunion tray./.

Brown rice cake.

Along with the traditional cakes, this year appeared a number of bakery products that draw attention to their appearance, and baking ingredients also “rocked” the traditional market and the online market.

Floating cake, frozen vegetarian cake

The market for floating cakes and vegetarian cakes this year does not have much change in prices.

On the occasion of the real Korean New Year (March 3 of lunar calendar) every year, the markets of people living in Hanoi are bustling with stalls selling ingredients for making floating cakes, vegetarian cakes. In particular, the traditional products of floating cakes and vegetarian cakes are still favored by consumers.

New in the market of floating cakes, vegetarian cakes this year are convenient cake sets, cakes are available, frozen, users just need to boil them to use them immediately.

The market for floating cakes and vegetarian cakes this year does not have much change in prices. Sticky flour prices range from 20,000 to 25,000 VND / kg, sugar is about 25,000 – 30,000 VND / kg, green beans from 40,000 to 50,000 VND / kg.

For some families who do not have time to make cakes, drifting cakes, ready-made vegetarian cakes are a convenient choice to present to their ancestors altar during the Korean New Year. Each plate of ready-made vegetarian and floating cakes ranges from 10,000 to 15,000 VND / kg.

These days, a Facebook account named Co Loi boat (at N6E Trung Hoa – Nhan Chinh, Thanh Xuan district) is congested because many customers choose to order.

The facebook owner shared: Because the cakes here are made continuously, there are no old goods or inventory. Just order the cake via Facebook and the time to receive the store will ship to the place. Peak time is 9-11 noon on 3/3 often have to mobilize family members to ship because the number of people who schedule this time frame is quite crowded.

The owner of the store said that since a few days, the number of orders has increased sharply, so it is necessary to mobilize family members to do it continuously to serve and deliver goods to customers. If customers order late cakes, the store does not dare to accept more for fear of not returning the goods in time.

The shop owner added that last year, due to the Covid-19 translation, people rushed to order online, but this year the Korean New Year is on weekdays so the purchase of processed goods has decreased slightly.

Brown rice cake

In addition to the five-color drift cake, the market this year also appeared floating cakes made from brown rice.

Advertised as “eating without fear of fat, not gaining weight”, the brown rice cake has attracted attention, especially to the sisters.

Ms. LH (Cau Giay) said that because she was busy with work, she ordered the cake until last night. She had to ask three places to order the cake because they all had a lot of applications and did not dare to accept more.

The price for a box of brown rice floating cakes is sold on social networks for 70,000 VND. Meanwhile, if there is a need to buy homemade flour, the price will fall between 80,000 and 90,000 for a 500 gram bag.

Ingredients for making five-color “burnt” market

Many housewives rushed to order home-made five-color cake flour, making this item a “fever”.

The influence of the Covid-19 epidemic caused people to limit their travel to the street, so many shops selling raw materials for floating cakes and vegetarian cakes on the online market were very popular.

Accordingly, for about a week now, the five-color floating cake has become a popular consumer product. Instead of going to buy ready-made cakes, many housewives rushed to order home-made five-color flour, making this market suddenly “fever”.

Ms. Linh (a small trader selling baking ingredients at Buoi market) shared on vtv.vn: “These days, my house sells a few quintals of flour because there are a certain number of patrons and this market area is also populated. so the purchasing power is very high “. Her family had to prepare a plentiful supply of goods many days ago to serve the needs of people to buy directly or order online.

The price of five-color floating cake powder for sale online ranges from 50,000-100,000 VND / set depending on type. Most of the set is cheap, usually the ingredients are only 5-color cake flour, sugar, sesame; Also with the clay cakes priced from 75,000-100,000 VND / set, in addition to the above ingredients, the flour set also has coconut, green beans pureed to make more vegetarian cakes.

The Vietnamese custom of offering floating cakes and vegetarian cakes reminds the story of “wrapping a hundred eggs of Au Co’s mother”. Floating cake represents 50 eggs hatched into 50 children to the forest following their mother. Vegetarian cake represents 50 eggs that hatch into 50 children following their father into the sea. Therefore, the real Korean New Year of the Vietnamese people mainly means towards the origin, commemorating the merits of the dead.

However, with a rather busy, hustle and bustle life due to the current work reel, many families choose to buy drifting cakes, ready-made vegetarian cakes to worship their ancestors. Recorded by PV on the morning of April 14 (March 3 of lunar calendar), on the streets and markets in Hanoi, small merchants sold a lot of floating cakes, vegetarian cakes as well as baking ingredients. to serve the people.

Sharing with PV, a baker at the Nghia Tan market area said: “These days, the demand of people coming to buy ready-made cakes is relatively high, so most small businesses trading this item have to Prepare ingredients such as sugar, green beans from early and carefully, after being bought, rice for baking, after being bought, must soak enough time, then grind and then go through many other stages to make cake dough. In actual welding, the baker has to get up at about 4:00 am to make it to have the cake for customers to buy … “.

Floating cakes, vegetarian cakes are all made from fragrant glutinous rice flour. Floating cakes made small balls of longan fruit, in addition to white, in red sugar filling, while vegetarian cakes are round and flat, filled with cooked green beans and pureed with sugar.

A cake floats after it is finished with the filling by the baker.

After the kneading is finished, the cake is placed in a pot of boiling water. The freshly boiled cake will sink on the bottom of the pot. When cooked, it will float and be picked up and put into a plate.

Vietnamese people in the past have created floating cakes, vegetarian cakes which are cool and cool dishes. This dish is sweet, very suitable for hot days.

People wait in line to buy floating cakes, vegetarian cakes at Nghia Tan market area (Cau Giay, Hanoi). This year, the average price of vegetarian cakes is 20,000 VND / bowl, floating cakes cost 15,000 VND / plate.