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

Chopsticks date from around 1,800 BC. At first, large chopsticks were often used for cooking. By about 200 BC, chopsticks began to become common utensils in Eastern meals. Traditional Vietnamese chopsticks Traditional Vietnamese chopsticks are mainly made of wood, have a round body for carpentry, are not painted or decorated, and the tip of the chopsticks is usually not too small, but somewhat longer than Japanese and Korean chopsticks. And in Vietnam alone, chopsticks also have certain differences between regions because of cultural characteristics. The northern countryside is associated with the image of the bamboo ramparts at the top of the village, so people often use old bamboo stalks to make chopsticks. Usually chopsticks in the North are somewhat shorter than in the South. In the South, where there are many rivers and rows of coconut trees, chopsticks are also made from coconut. More than an everyday item, chopsticks contain many cultural meanings Chopsticks are not only a permanent item in every daily meal, but also contain deep values ​​about Vietnamese people’s thoughts, feelings and culture. In the past, grandparents used to use the phrase “Learn to eat, learn to speak, learn to pack, learn to open” to teach children the basics of life. Accordingly, eating does not just stop at the instinctual aspect but also contains the rules people need to learn. At the beginning of the meal, it is necessary to compare the chopsticks and pay attention to whether the tip of the chopsticks is placed in the correct direction. Besides, in traditional meals, to show care and share in a subtle way, people use clean chopsticks to pick up the inviting food “a round” around the tray. During a meal, when you want to pick up food for someone else, it is usually polite to turn the end of the chopsticks to pick it up with the other end. After a meal, chopsticks should be put down neatly, should not be staggered or skewed. If you can’t hold the chopsticks properly, also pay attention to your fingers, don’t straighten your index finger when holding the chopsticks because it looks like you’re pointing directly at the opposite person. Besides, children are also taught not to suck and suck on chopsticks because this shows impoliteness on the table. When picking up food, don’t rummage through the whole plate to find something you like. When conversing during meals, do not talk while chewing, holding chopsticks while dancing and telling stories. When dipping food, you should also pay attention not to let your chopsticks touch the dipping sauce and do not let the dipping sauce get dirty on the table, nor should you use your chopsticks to stir the sauce or stir it into the soup bowl. These things are small but show the sophistication and culinary culture of the Vietnamese people. In addition, according to folklore, Vietnamese people believe that knocking chopsticks during a meal will cause hungry ghosts to come and disturb them. For a country with a long history and diverse cuisine like ours, chopsticks no longer stop at the aspect of serving food, but above all, it contains many cultural stories. hereditary life.

That habit is also very close to nature and animals. This is how pigeons, storks, herons, and many other birds raise their young. The mother bird looks for food and temporarily swallows it into the kite, when she returns to the nest, she sees the baby birds’ beaks wide open and chirping, and then feeds them one by one. The image is very beautiful and rich in motherly love. There have been many realistic, touching photos and videos recording those scenes. At this point, I remember a very impressive passage of writer Mo Yan in his greatest novel: “Treasures of life”. In that novel, there was a mother with many children living in a time of famine, when she worked in a food processing factory, she secretly swallowed the corn kernels to fill her stomach, then when she got home, she stuck her hand out and vomited. in and out of a basin of water. Wash the corn and then the mother cooks for the children to eat so they don’t starve to death! It’s normal for Vietnamese mothers to feed their children rice for a long time, and I am the child who has grown up from those fresh pieces of rice. Rice with Vietnamese people is of course the most important food, like bread with Europeans and Americans. People eat boring rice all their life and never get bored. Breakfast, lunch, and dinner are simply called “eating rice” because the most important and most important ingredient in meals is rice. Vegetables, meat, and fish are side dishes or sometimes sticky rice is present on the occasion of the New Year’s anniversary, it is called eating for fun, changing meals. To be able to eat rice for Vietnamese people means being healthy and feeling normal. If you can’t eat rice, it means you are sick or your body has abnormal symptoms. In the past, when someone was sick, people used to ask: “Have you eaten yet?”. The answer is that if you can eat rice, everything is better, the patient gradually gets better. Cooking is one of the most important skills that signals a child’s growth. In the past, every house cooked rice with a wood stove or more expensively with a charcoal stove. Cooking skills include measuring the rice in the jar, how many bowls, cows (tubes) of rice are enough for the family to eat, that is not counting the filling of cassava, potatoes or other things. Measure out the rice and put it in a bamboo basket to wash it clean. The rice washing operation involves stirring the rice in a bowl of water to remove the grains, gravel, husks or fat weevils that live parasitically in the rice, leaving the rice a little whiter. Put the rice in the pot, you also need to measure the water level so that it is just enough. Because less water, the rice is dry, more water, the rice is mushy. Children often dip their index fingers into the rice cooker to calculate the water level according to their mother’s instructions. Put the rice cooker on the fire or charcoal stove and adjust the heat to the right degree. If the fire is too low, the rice will take a long time to boil, the rice grains will swell up into small mountains in the pot, the rice will be bland and bursting. If the fire is too big, especially when it’s boiling, the rice will burn. When the rice is completely boiled, use chopsticks to stir it once so that the water and rice are evenly mixed and cooked easily. When the rice cooker is boiling, open the lid to prevent the water from overflowing and watching the bubbles rise is very eye-catching. When the water dries up, these boils leave small suckers like squirrel holes in the mud. Rice is a rather special processed food, seventy percent of the rice is cooked when the water is boiling, the remaining thirty percent is cooked by the heat when brewing. When the rice cooker runs out of water, take out some firewood to cook the rice. Charcoal to rhyme must also be enough, too much, the rice will be burned, but too little will be raw. When the child can cook a pot of rice that is not dry and not crushed, it is considered to have met the requirements. The skill of cooking rice is not done once or twice, but must be practiced, observed and experienced. If careless, subjective, it is easy to lead to the situation: Above live, below, and all sides are squishy! People also often ask each other’s children with the question: What does your son know how to do? Yes, I already know how to cook. “Know how to cook rice” is a very proud phrase and the children of the old days, both boys and girls, had to learn to cook rice. Cooking rice with a cast iron pot, a wood stove, is more fragrant and delicious. When the rice is cooked, remove the trays and bowls, the whole family sits around. As soon as the rice cooker is opened, the heat rises up like smoke, use bamboo chopsticks to beat the rice evenly and then pour it into each bowl for everyone. The person sitting at the top of the pot is usually the parent, when the children grow up, the oldest sibling takes that position instead of the parents. The person sitting at the top of the pot is very important because it is important to regulate the amount of rice for the whole family and divide it appropriately (basically, the rice is too little and sometimes a lot of cassava is stuffed to eat to fullness). The sentence: “Eat the pot, sit and watch the direction” also arose from this fact. If there is a father in the house who likes to eat burnt rice, the person who cooks the rice needs to perform a few more steps. In order to have a golden and crispy array of burnt rice, it is necessary to cook rice in a cast iron pot because cast iron is a good heat-retaining thing and is often molded thickly, cooking rice is very convenient. In order to have a delicious fire, when the rice is cooked, it is necessary to keep the amount of charcoal a little more incubated and maintain it for a longer time. The process of creating a fire is an art because sometimes the pieces are too thin, too young or burnt black, as well as having to choose the right type of rice. It is a genuine traditional burnt rice, not like the type of burnt rice that is made by machine, puffed and fried like now. Of course, the pleasure of having a crispy layer of burnt rice for dessert is only available in wood stoves and charcoal stoves. Now, cooking rice is so easy, there is a rice cooker, just put rice and water in the pot, plug in the power, press the button and you’re done. The rice cooker has been calculated and programmed, no need to open the lid to see if the rice is boiling or cooked. When the cooking process is complete, the rice cooker will signal and eat like that. A grain of rice that is treasured by a sun and two dew to work does not leave anything behind. The rice that is not eaten is called cold rice and can be roasted the next morning for the whole family to make breakfast. Fried rice requires eggs, a little bit of fat, a little onion, and fish sauce and is also the most popular breakfast gift of hard times. Now, fried rice has entered the restaurant as a familiar delicacy because very few people roast rice at home. If not roasted, then the cold rice will be the seat for the next meal, when the rice cooker runs out of water to suck the hole, pour the cold rice on top and steam it. If you do not want to do this, the excess rice can be dried in the sun, put in a sealed jar to save as dry food, when used, add a little sugar and fat to turn into a crispy, sweet snack to eat when you are sad. . Even if the rice is completely stale, people do not throw it away, it is used to raise batches, a very typical sour and sour condiment in Vietnamese cuisine, the taste is softer and more characteristic than vinegar. In the old days, almost every house had a batch pot in the corner of the kitchen, now many people cook sour dishes without giving them a batch as if the dish has lost a significant part. Although ordinary rice is common, it goes well with almost all other dishes. The poor eat rice with sesame salt, peanut salt, salted eggplant, crab soup. Even with a bowl of white rice, just sprinkle a little fish sauce and mix well enough to warm the stomach of the poor. More than that, eat rice with braised fish, spring rolls, spring rolls, soup, braised meat. If you have a bowl of plain rice in your stomach, you will be sure, working all day without worrying, thinking about other things. That’s why there’s a saying: “If you’re hungry, you’ll want sticky rice / If you’re full of rice, then stop all the way”. Sticky rice is the main food, the most important foundation in Vietnamese meals. People eat rice every day, so familiar that it is not necessary to remember when it came from and how to cook rice. Like that for thousands of generations, rice has become a close and indispensable friend of Vietnamese people. And isn’t the grain of rice like our parents?

With available ingredients and a few simple steps, housewives were able to make the perfect beef sauce for family members. The beef dish with wine sauce is said by Phuong Ruby Cherry to be very simple to cook, but the children are “in love”. My family often eats beef with wine sauce with bread, or cooks delicious shrimp noodles. The aroma of cinnamon, the sour taste of tomatoes mixed with the mild acrid taste of the wine sauce mixed with the soft and aromatic taste of beef makes the children enamored. To make beef with wine sauce to change dishes for the whole family, housewives can refer to the recipe below by Phuong Ruby Cherry! Resources: Ribs: 1000 gr Tomatoes: 4 Ketchup: 1 tablespoon Wine (red): 3 tablespoons Bay leaf: 3 small leaves (replace 2 branches of star anise, 1 branch of cinnamon) Onion: small bulb Ginger, onion, garlic, coriander Spices, turmeric, pepper, sugar. Making: Step 1: Prepare and deodorize beef Wash the beef, put it in a pot of cold water (water covers the beef) and then put it on the stove to heat up (not boiling). At this time, the surface of the meat will heat and condense, making the smell in the meat reduce. This method should only be used for beef dishes cooked, stewed, cut into large pieces such as beef with wine sauce… Or you can cut the beef and then blanch it in boiling water with a few pieces of crushed ginger. Step 2: Marinate the beef Marinate the meat with spices, sugar, turmeric, pepper, 1 tablespoon wine from 30 minutes to 2 hours. Step 3: Stir-fry beef Put the oil in the pan, add the garlic and fry until fragrant, then add the beef and stir-fry until the meat is firm. Step 4: Cook the tomatoes Take another pan to fry the onions until fragrant, then add the tomatoes and cook until soft, then mash them with a fork. Step 5: Cook beef with wine sauce Add water to the beef pot, bring to a boil and skim off foam if any. Then add in the sautéed tomatoes. Put bay leaves in, turn down the heat, keep simmering until the beef is tender (the water is dry, add more boiling water, simmer until the meat is tender, the better it is). Finally, add ketchup, add 2-3 tablespoons of wine, cook for 1 more minute and then add finely chopped coriander. Add seasoning, seasoning to taste and then turn off the heat. Good luck!

A pot of fish sauce with enough spicy, sweet, fatty, salty flavors of fat, chili, dried shrimp, pepper, fish sauce, … in harmony with each other to create a delicious rustic folk, expressing the characteristics The unmistakable display of the West River. Initially, this dish was derived from the “roughly” eating habits of people in the West River region, especially the farmers. On long rainy days, because people cannot go to the fields, people use things in the house such as grease, dried shrimp, with spices such as fish sauce, salt, monosodium glutamate, … cooked into a mixture. viscous, then go out to the garden to quickly pick a handful of boiled vegetables to eat with white rice. Because the warehouse is very salty, you can cook it once and eat it for many days without fear. The warehouse is considered to be a poor family’s dish because of its salty taste due to being stored in fish sauce, so just a few braised chopsticks can “finish” the meal. This dish is easy to process and can be stored for many days. Therefore, during the rainy and stormy season, food is scarce. Any family that has a pot of food is not worried about hunger. Starting as a folk dish, there is currently no exact explanation for the name of the match. According to some people, perhaps because it is processed by the method of warehouse, when you eat with a chopstick and eat a little, the name comes from that. The ingredients of the dish are quite cheap and easy to prepare. People only need to store fish sauce in a clay pot until it becomes thick and thick. In some places, fish sauce is still simmered to evaporate, leaving only the white salt layer. The warehouse is quite easy to make, so anyone can learn, but to make delicious food, you need a clay pot, an unglazed black pot. After buying the pot, it must be soaked in salt water, then washed, boiled with water, so in the process of processing food will not get the smell of the soil, but also avoid cracking or absorbing the pot. country. Choosing boiled vegetables to eat with braised flakes is also very important, usually a plate of mixed vegetables includes: okra, water spinach, choysum, cabbage, bitter greens, broccoli, carrots, bok choy, cut gourd into pieces. , suffering, … If you have the opportunity to visit the South, especially the western provinces, do not miss the opportunity to enjoy the delicious dishes to learn more about the specialties of your homeland and love the rustic, simple and attractive dishes of the region. River.

Hello, the first time I heard about BTS and eating with chopsticks, right? However, with BTS alone, just give them a pair of chopsticks, they can pick up the world to eat. People cannot help laughing at the pictures below because they are so funny and cute, but it makes sense to think about it! Pasta To eat pasta, people will often use a fork to twist the noodles into a neat, mouth-sized block. But for Jin, why do you need a fork when you have chopsticks. Eating black soy sauce and ramen with delicious chopsticks, there is no reason that chopsticks cannot be used for pasta at all. Eating pasta with chopsticks is still delicious, everyone! Hotdog Hotdog is a dish consisting of a cake on the outside, filled with sausage inside, with chili sauce, ketchup, and mustard. Hand held hotdog to eat like Vietnamese bread. But Jin and Jimin like to use hotdog chopsticks so just use them! Jin “Follow me!” – Jimin “Ok!” Pizza The dish is loved by the whole world and is very popular – pizza is also often eaten by hand. For on-site pizza restaurants, diners can use knives and forks to enjoy, but quite a few people do. But if V eats pizza, he will eat with chopsticks, he will also suffer if he does not accept it! It’s okay to eat pizza with chopsticks. If V likes it, V will eat it! Cake Cream cake but also eat with chopsticks? Why not! With BTS, eating cream cake with chopsticks not only happens once, but many times. And there is not only one member, but many members, as if the group shared the “secret” of eating a cake so that they do not get their hands dirty. Eating cream cake with chopsticks will not get your hands dirty, everyone! Jimin rolled up a chopstick! JungKook also picked up a chopstick … cream cake. The BTS group gathered their heads, raised their chopsticks, prepared to eat the cake!

If you want delicious boiled potatoes and ripen, you should choose medium-sized, even tubers, not to have large tubers – baby will help your potato to have tubers that are ripe first, bulbs are soft, and hard.

Illustration.

Choose potatoes that are still soil-stained, the soil is not too dry, the better. Usually potatoes with a lot of sandy soil (usually grown near river banks, with a lot of alluvium) are “genuine” sweet potatoes.

Choose potatoes that are elongated or round, and lightly squeeze to see that the tubers are not too hard. Potatoes like this will be more flour, eat less fiber and very sweet.

The tuber inside the flesh is firm and not fibrous, no tubers are devastated, there is a place called phoenix, which means the potato shows signs of sprouting or absorbing water.

2. Materials need to prepare:

• 1 kg sweet potato, medium tubers.

• Country.

• A little salt.

Perform:

• Sweet potatoes purchased and soaked in water to remove dust outside. Rinse, place the potatoes in a saucepan and add about ½ teaspoon of salt. Cover the potatoes with water.

• Boil until the water boils, continue to boil for another 15 minutes. Use chopsticks to test the sweet potato, if the chopsticks can skew easily, the potato is done.

• Drain the water, heat for a few more minutes to slightly scorch the potatoes. This is one of the great cooking tips, helping to make the sweet potato lumpy and fragrant.

Wish you success with the delicious potato boiling method shared above!

Prepare:

• 1 kg of sweet potatoes, medium sized tubers. You should choose medium-sized, even tubers, not to have large tubers – baby bulbs will “help” your potato dish to ripen first, ripe later, soft, hard.

Illustration.

Potatoes are still sticky soil, the soil is not too dry as possible. Potatoes often have a lot of sandy soil (often grown near river banks, with a lot of alluvium), they are “genuine” sweet potatoes.

The tuber inside the flesh is firm and not fibrous, no tubers are devastated, there is a place called phoenix, which means the potato shows signs of sprouting or absorbing water.

• Country

• A little salt

Making:

• Wash the sweet potato, put the potato in the pot, add a little salt (about 1/3 teaspoon) and water to cover the potato. Salt is also an important factor in making the potato feel more fluffy.

• Boil, then boil for another 10-13 minutes, or until the potatoes are tender, skewers can be tried with chopsticks and the potatoes are not crushed.

• When the potatoes are just cooked, drain off the water, cook a little more for the potato slightly scorched. This is the way to make potatoes very tender and fragrant like baked potatoes.

However, the choice of potatoes is also extremely important. Therefore, when shopping for potatoes, women pay attention to choosing potatoes with a moderate size, evenly tubers. If the potatoes are mixed with large or small tubers, the tubers will be ripe first when boiled, the tubers will ripen later, the potatoes are not evenly friable.

Boil potatoes with sugarcane

Spread the eyes of the sugar cane on the bottom of the pot and then place the potatoes on top, cover the potatoes with water about 5cm and then boil. Boil for 15 – 20 minutes, use chopsticks to test, if it feels soft. Drain the water out, cook for about 3-5 minutes for the potato to scorch. With this way the potato will be much sweeter.

Steamed potatoes

Alternatively, to make the sweet potato more flavorful, instead of boiling it, you can steam it in a water bath. Put the potatoes in the pot to steam, arrange the big ones below, the small ones on top, and set the heat to high. When the water in the pot boils for a while, sprinkle it over the low-salt potatoes, steam for a few more minutes and then use chopsticks to check, the potatoes are ripe.

One of the easiest things you can use in a microwave is boiled corn.

Boiling in a microwave does not require water, nor does it need a pot or pot or a pot or a pot that doesn’t take much time. It only takes about 3 minutes to have corn ready to eat.

Illustration.

To make corn in the microwave is very simple, just do the following:

• Put clean corn with its layers in the microwave, turn on for 3 minutes at the highest temperature. Corn wrapped in a mantle will ripen very quickly.Some large or slightly older corn will be more difficult to ripen, people can adjust for a little longer time.

• When taking out of the microwave, you only need to use a knife to cut a layer of the corn stalk about 3cm from the corn stalk.

• Use the handle on the top of the corn to shake vigorously to let the corn slip out of the coat, then enjoy.

There is also another way to boil corn in the microwave you can refer:

• Blot a tissue in the water and squeeze the water away.

• Wrap corn with wet paper towels. Put corn on a plate. In the microwave, turn on the highest heat setting for about 3-5 minutes depending on the size of the corn.

• When the corn is ripe, carefully use the chopsticks to remove the paper from the corn.

However, this method must have a clean paper towel, if in doubt the quality of the tissue, people should not try.

Braised potato bud is a traditional dish of the people.

Potato buds here are not sweet potato buds, but buds of varieties with vertical (some places also known as sheaths or sepals) such as yams, galangal potatoes, sweet potatoes, spotted potatoes … which are common in the village. Every countryside has it, easy to grow, easy to take care of, and has many economic benefits and values.

The tuber is used for boiling or stir-frying to make soup. Along the way, potatoes are used to raise pigs, they often eat quickly. And the potato buds (except for the speckled potato, which is a very itchy potato that few users use) bring the soy sauce warehouse for us to eat very delicious soup, with a strong flavor of the countryside.

Potato buds that are not available all year round are only seasonal and for a very short time. Potatoes are usually grown from November of the previous lunar year to May next year, then harvest. The time from when the potato grows to mid-April, the potato grows and gives birth, so it is not picking buds. It was not until early May 1-2 weeks before harvest that they picked potato buds to both feed and for the dwarf potatoes to focus on nourishing the fat tubers.

To have sweet and non-itchy sweet potato buds, from preparation to cooking operations must be very meticulous, careful and attentive. Experience when picking potato buds is to choose the leaf buds that are still tightly wrapped and then bring them out to dry in the light sun for a little re (usually picking in the early morning, drying at noon to cook).

Before cooking, wash it and then fold it into a clay pot in layers, on the bow spread a turn of copper crabs, peeling off the bib and muzzle. Take 2 bamboo cross-pinned crossbones on the top of the pot so that the buds are not inflated when they boil. Take a delicious scoop of soy sauce, dilute with water, add the potato buds and cook. When effervescent, pay attention to reduce the heat, only give effervescent five. Absolutely do not immerse the chopsticks.

Watching when the water in the pot is exhausted gradually, use a water bath to dilute it with water with a little more lard (called row water), sometimes using a scoop to water it gradually. Just boil it almost dry and water the goods in, doing so from 4 to 5 times is nine. At this time, you can take the chopsticks dipped in to check the light salinity to adjust to fit. Then, depending on the large or small soup pot, more or less, you can add 1 or 2 longitudinal fruits that have been cooked, wash off the shells, seeds, then strip on top and add a little more water to cook. shallow is fine.

Lift down the pot and open the pot to cool down. When using the pin to lift the chopsticks, carefully pick each potato bud in the bowl, it looks like each potato bud on the outside is still hunted, but the inside is softly ripe, giving off a sweet aroma of vertical, crab, sweetness and flavor. typical taste of copper potatoes, it is unforgettable to eat.