Bitter tomato soup often has a lot of hot and “bitter” chili peppers to enjoy, not … complain. More sophisticated, pork skin cut about two knuckles cooked in a pot of bitter tomato soup, increasing the fat, chewy and delicious taste significantly. Dried fish is a popular reserve food of the mountainous people and it is unknown when the Ede people can choose the head of a dried herring cooked with bitter eggplant – it is deliciously compatible. Perhaps the aromatic herring oil, which is often canned, is “different”, using canned fish to cook bitter tomato soup instead of crushed herring heads – still not inferior to each other. Ede people often use this dish with rice. Because they have a habit of eating quickly, they often cook this dish a bit thick to eat with rice. They often squeeze into handfuls with eggplant and eat, the bitter and spicy taste makes the dish more delicious, bitter eggplant is also a valuable medicine to help increase resistance. According to the Ede, bitter eggplant is not eaten raw like eggplant, but only cooked. Can buy a lot to cut pieces to dry, hang the kitchen truss gradually; Before cooking, soak in water for about 5-10 minutes, the eggplant is soft and the bitter taste is not lost. Bitter eggplant grows wild on upland fields and is planted in many gardens, almost every house of the Ede has bitter eggplant. The tree has thorns, has fruit all year round, has few and many thorns; The more thorns, the more bitter, bitter like bitter melon.

Celestial flower In order to buy Thien Ly flowers, you probably have to go to the market instead of just going to the supermarket because this flower is rarely sold in supermarkets, no matter how big or small. 1. Stir-fried Celestial Flowers with Eggs Stir-fried angelica flowers with eggs Ingredients to be prepared – 200g Thien Ly flower hoa – 2 eggs – 2 sprigs of scallions – Spices: Oyster oil, salt, seasoning How to make fried angelica flowers with eggs – Step 1: Prepare the ingredients You wash the flowers with water, then soak the flowers in a dilute salt water mixture for about 5 minutes. Rinse with water again and then let the vegetables drain. The flowers are very small, so soaking the flowers in dilute salt water combined with a little strong hand washing will help you remove all the dirt on the flowers. Crack 2 eggs into a bowl, add 1/2 teaspoon pepper and 1/2 teaspoon salt and stir well. Beat eggs with a little salt and pepper Onions you wash, cut into small pieces. – Step 2: Stir-fry Thien Ly flower with eggs You put 1 teaspoon of cooking oil in the pan, wait for the oil to be hot, then pour the natural flowers into 1 teaspoon of oyster sauce, stir for about 1 minute on low heat. Turn around for a while, you will see the flower of the lily collapse Next, put the bowl of beaten eggs and spices in the pan and stir until the eggs are firm. Add the chopped scallions to the pan, season to taste and stir for about 15 seconds. It is done! It only takes about 2 minutes for you to complete this egg fried natural flower dish! 2. Celery flowers stir-fried with beef Stir-fried Angelica flowers with beef Ingredients to be prepared – 300g beef – 200g Thien Ly flower hoa – 3 cloves of garlic – Seasoning: Oyster oil, sesame oil, seasoning, salt, pepper How to make stir-fried angelica flowers with beef – Step 1: Prepare the ingredients You wash the natural flowers and then soak the flowers in a dilute salt water mixture for about 5 minutes, then take them out, rinse with water and dry. Peeled garlic, minced. Wash the beef and cut it into bite-sized pieces. Put the meat in a bowl with 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil, 1/2 of the minced garlic and 1/2 teaspoon of salt, mix well and marinate for 5-8 minutes. Marinate beef with sesame oil, garlic, salt and pepper. – Step 2: Stir-fry beef with Thien Ly flower You put 1 teaspoon of cooking oil in the pan and saute the remaining minced garlic. When the garlic is fragrant, add the marinated beef bowl and stir until the meat is tender. Remove the meat to a separate bowl. Stir-fry beef first Next, you use the same pan that just turned the beef to stir-fry the heavenly flowers. Add the flowers and stir over low heat for about 1 minute for the flowers to deflate. Stir-fry beef and flowers separately Add 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning to the pan with the previously sautéed beef, stir for about 1-2 minutes over medium heat and then turn off the heat. That’s it, the fried beef with Thien Ly flower! Excluding the time to marinate the meat, this stir-fried beef with flowers will only take you 3-4 minutes. 3. Crab soup cooked with heavenly flowers Crab soup cooked with heavenly flowers is both quick and delicious Ingredients to be prepared – 200g of minced crab – 100g of Thien Ly flower – Spices: Salt, seasoning, shrimp paste How to cook crab soup with angelica flowers – Step 1: Filter crabs To save time and effort, you can buy pre-ground crab in the supermarket or in the market. Then, put the crushed crab into a large bowl with 500ml of water, stir well with chopsticks and filter through a sieve to remove the residue. You can filter the crab twice as above to get all the juice. Filter the crab twice, each time for about 400-500ml of water – Step 2: Cook crab soup Before cooking crab soup, don’t forget to wash the flowers and let them dry! You put the filtered crab juice into the pot, cover the pot and cook on medium heat for about 2 minutes. At this point, you will see pieces of crab bricks in the pot. You gently drop the washed natural herbs into the pot with 1 teaspoon of seasoning seeds, 1/2 teaspoon of salt. Use a ladle to gently stir the spices and flowers, do not stir vigorously to avoid breaking the crab bricks. Reduce the heat, cook for about 3 more minutes and you’ve finished the crab soup cooked with heavenly flowers. Before scooping the soup into the bowl, don’t forget to taste the seasoning to taste! Some of the uses of natural flowers that you may not know 1. Supports weight loss The reason why natural flowers have a weight loss effect is because this flower contains a lot of fiber, chlorophyll, and very few calories. According to the research of modern medicine: Each branch of natural flower contains 3% fiber, 2.8% protein. In addition, it also contains carbohydrates, vitamins C/B1/B2/PP and provitamin A (carotene) and other minerals such as phosphorus, iron and especially zinc. Therefore, when eating dishes made from natural flowers will bring a feeling of fullness, limit fat absorption, so it will effectively support weight loss for overweight and obese people. 2. Support people with hemorrhoids Natural flowers are a type of food that has a cooling effect. Therefore, Thien Ly flower is also known as a very good food for people with hemorrhoids. Moreover, this flower also has strong natural antiseptic properties, helping to eliminate bacteria and prevent inflammation. The components present in the flower of sage also have the effect of speeding up wound healing. With these information and suggestions, I hope you will have more ways to make Thien Ly flowers into dishes that are both delicious, easy to make and healthy! According to the Vietnamese life

Summer is the season when people eat vegetables the most because it is both cool, nutritious and easy to digest. However, eating boiled vegetables is also boring, stir-fried vegetables are also popular with many people. Stir-frying vegetables is not difficult, but how to stir-fry vegetables to make them green and delicious is not simple. Need to know the technique that a little trick. Today, I’ll show everyone how to stir-fry green vegetables that are both delicious and delicious, eating a piece will remember forever. According to the experience of an experienced Chinese chef, before stir-frying vegetables, make sure the ingredients are fresh. Next, when washing vegetables, also pay attention not to gently wash your hands to clean the material, do not use a strong rinse because it can crush vegetables, causing unsightly bruises. After washing, let the vegetables drain and prepare other seasonings such as soup powder, monosodium glutamate, cooking oil, sesame oil. Heat oil in a pan, when you feel the temperature is just right, add the vegetables and stir-fry. Remember that stir-frying vegetables must be on high heat, the vegetables will be more delicious and cooked more evenly. When the vegetables are cooked, taste the soup powder, to taste, at this time season with salt, the vegetables will be more delicious. Then stir well, put a little sesame oil in the pan and then quickly stir to absorb. Sesame oil will make stir-fried vegetables greener and more fragrant. However, be careful not to add too much sesame oil because it will affect the taste of the vegetables. Such a simple stir-fried vegetable dish is finished, have you learned it yet? According to research, sesame oil has countless health benefits, is considered the queen of oils, has a very attractive aroma and delicious taste. According to scientific research, sesame oil contains unsaturated fats, omega 3, omega 6, calcium and also contains a lot of iron and vitamin E, PP, a lignan compound, called sesamin (29 mg%) – a Plant estrogens have antioxidant and anti-cancer effects, and lecithin nourishes skin cells

See the outer shell The easy way to know if the lychee is delicious or not is to observe the outer skin of the lychee. When buying, you should pay attention to choose bunches of fruits with flexible branches and fresh leaves, this is a sign of fresh lychees, recently picked. Illustration. On the contrary, you should ignore the bunches with wilted, easily broken or bruised branches because those are the fruits that have been picked for a long time or exposed to the sun for a long time, so the branches and bark are dry. Delicious and ripe lychee will have a pink-red skin, round fruits. The lychee fruit is usually smaller than the hybrid lychee (only about 70%), while the lychee fruit is larger, more elongated, and the color is also darker red. Ripe litchi until the spines will be smooth, the more thorns and sharper the thorns are, the greener the fabric will be. Do not choose litchi fruit with dark spots, black spots on the skin, especially on the stem because it is easy to encounter rotten or overripe fruit. Should choose bunches of fresh lychee, the branches stick to the fruit and the leaves are still green. Do not choose to buy bunches of lychee with dried, wilted, fragile branches or dried, no longer fresh leaves. Try it with your hands Fresh lychee to the touch will have elasticity, when pressed, you will feel the fruit is a bit soft but still firm. On the other hand, if you feel the hard lychee fruit, it is still green, and if you touch it soft but not elastic, the fruit is old or overripe. Illustration. Smell it Although the fragrance is not strong, the fabric still has a characteristic smell. Fresh lychee, when you smell it, you will see a light fragrance. If you smell the lychee fruit has a sour smell, a fermented smell, or a strange smell, you should not choose it because it is likely old or too old. Peel off test Try peeling any 1-2 lychees in the bunch. If the delicious lychee is peeled off, it will have: – The stem is white, not dark, not deep. – The peel is easy to peel, has a crunchy feel, a bit dry – Does not leak bile when peeling, the pulp is quite clear and looks succulent. If the peel is tough, the stem is dark, the molasses is high, and the pulp is not clear, the lychee may be overcooked or about to spoil. Illustration. Split the pulp, see the seeds After peeling, slowly try to separate the pulp. – The pulp is soft, clear white, succulent, when peeling, it begins to molasses, has a light aroma, the pulp is thick and easy to separate, the small seeds are delicious. – If you find it difficult to separate the seeds, the seeds are large, the pulp is pasty, the smell is bad or the smell is strange, you should not choose. Illustration. Size of lychee Vietnamese standard delicious lychee is a medium sized lychee, not as beautiful as a hybrid lychee. The lychee fruit is smaller, only 70% of the hybrid lychee. The fruit is round, slightly regular, while the lychee hybrid has large berry fruit, elongated body, large seeds, sour taste. Illustration. How to preserve lychee? – The lychee, after choosing to buy the freshest fruits, should be properly preserved to ensure that the nutrition of this fruit is not lost. – Accordingly, you need to wash all purchased fabrics, remove toxins and dirt on the skin as well as remove damaged, watery lychees to better preserve them. Next, you put it in the refrigerator, best preserved from 2 to 3 degrees C. When you want to eat, you will take out each bag to enjoy, so 3 weeks later you still have fresh lychees to eat. Illustration. – You can also store lychee in a cool place to avoid moisture, moisture, etc., but you should not store it for too long, it will damage the fabric and lose nutrients. Illustration. Lychee has a sweet taste, provides many vitamins and minerals for the body, but you should not eat too much. On average, a day should only eat 200-300 grams of lychee. Adults should only eat 5-10 fruits/time, children 3-4 times/time.

How to choose delicious, standard lychee In order to choose good quality lychees, first of all, you must choose fresh fruits with branches that stick to the fruit and the leaves are still green. The branches of the lychee are small and flexible. Avoid buying fruits with brown spots (bruises) on the stem, they should not be bought because such fruits are prone to head worms. Ripe litchi has red-pink skin, round fruits, smooth spines. When touching the fruit, it must be soft but elastic, showing that the fabric is still fresh. If the lychee is soft and not elastic, it means that the fruit is overripe and not delicious to eat. If the good lychee will have a fragrance, you should peel 1-2 lychees to taste, lychee has thick pulp, small seeds and sweeter taste than hybrid lychee. How to make sugar soaked fabric How to soak your lychee Nguyen Thi Thu Huyen (living in Da Nang) is very simple, lychee meat absorbs sugar, cool but still retains the crispiness of the lychee. Ingredients for soaking 1 kg of sugar lychee: – 2 kg of fresh lychee – 800 ml of water – 600 gr of rock sugar (white sugar, jaggery) – 1 pinch of salt – Glass or porcelain jars for storage. Making Step 1: Buy lychee, cut the stalk, then wash and separate the seeds. Mix a basin of clean water with a little salt, separate where to soak the cloth to avoid darkening. After separating, rinse with clean water to reduce the salty taste, then drain. Step 2: Put 800 ml of water and sugar into the pot, stir until the sugar dissolves, then turn on the stove to boil the sugar water, then add the lychee. Wait for it to boil for 3 minutes. Step 3: Take a clean jar and put the pre-processed cloth into the jar, pour the sugar water into the jar and close the lid and wait for the cloth jar to cool completely and then put it in the refrigerator. Note: – Cloth canned as above can be stored in the refrigerator for 1 month. When needed, just open the jar and you have cool cloth water to use. When eating, scoop out the cup, break the ice, put it in. You can make tea and then add a few soaked cloths, the lychee is sweet and still retains its crispiness, the lychee juice is soaked with lychee flavor. Good luck!

The happiest day of the day is eating well and sleeping well. But there is a vegetable we eat from childhood to adulthood but do not know that this vegetable is a natural sleeping pill. That is lettuce or lettuce. The way to eat salad is also very diverse, used to wrap grilled meat with, dip in hot pot, eat raw, stir-fry garlic… all dishes have a characteristic flavor of cool and fresh. It is worth mentioning that lettuce is extremely easy to grow, encouraging people to grow their own to eat, thus ensuring the safest and most hygienic. If you don’t have time, buy lettuce at the supermarket to be assured of quality. Lettuce leaves when cut will secrete a milky white fluid (also known as plastic), so the Latin name of lettuce is Lactuca, which means milk, is considered a nutrient-rich vegetable. Today, I introduce to everyone, the fried garlic salad, which is not only delicious but also extremely nutritious, is extremely simple and easy to make. To make this dish, the ingredients only include 300 grams of lettuce, 4 cloves of garlic, chicken juice, and seasoning seeds. First, put the minced garlic in a pan of boiling oil, fry until fragrant, then pour in the lettuce, stir-fry with your hands over high heat, season with spices and chicken juice accordingly, until it’s cooked. . If you are a spicy person, you can also add chili to suit your taste. According to nutrition experts, this garlic salad has the effect of restoring deep sleep. For those of you who often feel pressured, lose sleep at night, eating a lot of salads is very useful, so keep it in mind. In addition, the source of vitamin A and beta carotene in lettuce is abundant. In the composition of lettuce also contains antioxidants, extremely good for the human body. In particular, vitamin K in lettuce plays an important role in bone metabolism, increasing bone density by promoting the activity of bone-forming cells. Lettuce also supports Alzheimer’s patients by protecting neurons from damage. An incredibly easy-to-grow vegetable that offers immense benefits, lettuce deserves to be one of the “kings” in the vegetable kingdom.

Sugar should never be omitted when marinating meat, that’s what you need to remember. Usually when marinating meat, we only care so that the meat is rich and fragrant. So what you are interested in is salt, fish sauce, monosodium glutamate, seasoning, and sugar, depending on the dish or as you like. However, few people know that sugar not only helps balance the spices, but also makes each piece of meat sweeter. Therefore, add sugar to marinated meat dishes to make it more delicious. Of course, in addition to sugar, don’t forget MSG, seasoning, which helps to neutralize the seasoning and also makes the meat more sweet and rich. Try to marinate enough time for the sugar to soak into every fiber of the meat. Marinated with beer Beef, pork, after being cut into bite-sized pieces and marinated with spices, you put in a little beer, leave it for a few minutes before stir-frying. In this way, fried, braised, grilled or stewed meat will be softer, more fragrant and especially sweeter. For chicken, after cleaning, you soak the chicken with water mixed with beer for 20 minutes, then steam or boil, the chicken will also be more fragrant and sweet. For braised and braised pork dishes, after cooking for meat, instead of using water to pour ginseng on the meat, you should use beer. This will help the pieces of meat become more fragrant, more attractive and even sweeter. Do not cook the meat too thoroughly Overcooking causes the meat to release a lot of water, the fibers are dry, fibrous and the meat loses its inherent sweetness. Therefore, when stir-frying, boiling meat, you should only cook until cooked. How long is the cooking time of meats to ensure that the meat is cooked enough but still safe? You can refer to the standard time as follows: – For pork: Boil or braise meat 20-25 minutes; Fry the meat for 10 minutes on each side; Stir fry meat for 5-7 minutes. Note: For stir-fry dishes, usually you will stir-fry the pork first, then pour in vegetables or other dishes. If the cooking time of these ingredients is too long, you can stir-fry the cooked meat first and then transfer it to a plate. Continue to stir-fry other ingredients until almost cooked, then pour in the pork. This way you usually apply with beef, but pork is also recommended. For chicken: Boiled chicken for 15-20 minutes, simmering and turning off the heat to braise for 10-15 minutes can take it out. Braised chicken requires 10-15 minutes. – For beef: Stir-fried beef for 3-5 minutes is poured into a plate, braised beef is soft for 20-25 minutes. Stir-fry/stock with vegetables with sweetness Carrots, mushrooms, onions, young corn, sugarcane, white radish, pineapple… are vegetables that have a sweet taste, during the cooking process, they will release sweetness into the water and so the pieces of meat cooked together will become should taste better. Therefore, when cooking meat with many other ingredients, you should choose at least one ingredient with sweetness to make the meat more juicy. For dishes that need more time to cook, such as stewed stock, you should apply this trick to make the dish rich and attractive. KN (th)

Lychee contains many nutrients such as Calories, Carbs, protein, sugar, fat, fiber… and many vitamins and minerals such as vitamin C, vitamin B3, Potassium… Besides, litchi fruit also Contains various antioxidant plant compounds. Including lychee in the daily diet can help promote appetite, boost metabolism and maintain optimal body weight, prevent cancer, boost immune function, Improve metabolism, prevent constipation… However, not everyone knows how to choose delicious lychee fruits without the common stem worm. Check out our lychee selection tips below to choose the freshest lychees! Observe the outer shell To choose good fabrics, you should look at their outer shell. Those are the fruits with red, round, pink skin. Ripe litchi until the spines will be smooth, if the thorns are more and more pointed, the cloth is still green, eating will be sour. You should choose fresh lychees, with branches sticking to the fruit. Absolutely do not choose litchi fruits with dark spots, black spots, especially in the stem, branches that are dry, wilted, easily broken because these are rotten and damaged fruits. Lightly squeeze the outside of the fabric You can also rely on the fabric to choose delicious fruits. If the touch of the lychee has a certain elasticity, is slightly soft but still quite firm, it means that the lychee is still fresh. In case you feel the lychee is hard, the lychee is still green, eating will be sour. If the fabric is soft but not elastic to the touch, the fabric is damaged. Smell Good lychee will have a slight fragrance, while damaged or too long litchi will have a sour or fermentable smell. Pare When buying fabric, you can try to peel any fruit in the bunch. When peeled off, if the stem of the fruit is white, not dark or deep, and the stem part must be easy to peel, crisp, and not leaky when peeled, it is a delicious lychee. And if when peeling the fabric, the peel is tough, the stem is dark, the molasses is a lot and the pulp is not clear, then they may be about to spoil. Test the pulp In addition to the peel, try to separate the pulp to see if it is a good lychee. If the pulp is soft, clear white, succulent, has a light aroma, and is easy to separate, the lychee is delicious. If the pulp is pasty, less fragrant or has a strange smell, it should not be chosen because it may be a damaged fabric. How to preserve fabric? After choosing to buy fresh lychees, you need to wash all the purchased lychees to remove toxins and dirt on the skin as well as remove damaged lychees. Next, put the washed cloth in a plastic bag and then put it in the refrigerator to preserve. Xiao Bao (Synthetic) Photo: Collectibles

Ngoc Huyen, born Vu Ha Ngoc Huyen is a reformed artist. She has won many major awards in Vietnam, received the title of Distinguished Artist and is considered to be the person who “brought cai luong to break through the old stereotypes to approach the rhythm of the times”. The female artist has been singing since the age of 14, won many awards such as the gold medal of the National Professional Festival in 1990 and 2000, the gold medal of Tran Huu Trang from 1995 to 1996, the most favorite actress Mai Vang 1995-1997. -2002… Ngoc Huyen was awarded the title of Excellent Artist in 2001. In mid-2002, she went to the US to tour, then got married with the son of singer Thanh Tuyen and settled down. Currently, the artist’s family is living in California, USA. Not only successful in career, Ngoc Huyen also has a full family life, obedient children. When she finished work, she would go to the kitchen to cook delicious meals for her family. Although she has been in the US for many years, perhaps it is impossible to forget the taste of her hometown, but the dishes that the female artist cooks are all Vietnamese. She shared that her cooking experience was taught by her mother since childhood and “Until now, I still study cooking with my mother, what she cooks, I learn that dish.” The dish she recently cooked with the right Vietnamese flavor is Saigon broken rice. Tam rice dish, she and her mother went to the kitchen to treat the whole family Broken rice is an idyllic rustic dish of Saigon people, a harmonious combination from tiny but fragrant broken rice grains, served with grilled pork cutlet and pork rind or omelet, creating a delicious dish. distinctive features of the cuisine of the people of the South. A portion of broken rice usually has ribs, skin, rolls, omelet, these are the 4 most popular side dishes, accompanied by a few slices of cucumber or tomato. Looking at Ngoc Huyen’s meal is enough to see that the taste of home dishes is always very clearly imprinted, never forgotten. In addition, the female artist also cooks many other hometown dishes: Quang noodles by her own hands. Her family often cooks Vietnamese dishes as a “emotional string” for her to remember Vietnam. She revealed that her children from childhood to adulthood always like to eat pho the most The family food of singer Ngoc Huyen is simple with every season, fresh and ensures nutrition and health. A tray of rice ensures enough nutrients for Ngoc Huyen’s family Ngoc Huyen changed dishes for the whole family with spring rolls To cook delicious broken rice like Ngoc Huyen, you can refer to the following recipe: Prepare: – Broken rice: 300g. – Regular rice: 60g. – Ribs pieces: 300g (4 pieces of cutlets). – Pork skin: 100g. – Tomato: 1 fruit. – White radish: 150g. Carrots: 150g. – Rice hearing. – 1 chili pepper, 4 garlic cloves, 3 purple onions. – Green onions: 1 small handful. – Lemon: One fruit. – Spices: Fish sauce, salt, seasoning seeds, monosodium glutamate, rice vinegar (100ml). – Seasoning for marinated ribs includes: 1 tablespoon honey, 1 teaspoon salt, 2 tablespoons delicious fish sauce, 1 tablespoon oyster sauce, 2 teaspoons sweetened condensed milk, 2 tablespoons cooking oil, 2 tablespoons sugar, 1 tablespoon soda water, a few drops of lemon, a little garlic and minced purple onion. Put the ribs with the prepared marinade into the bowl, mix well to absorb the seasoning. Cover the bowl with plastic wrap and let it sit for 2-3 hours. Making: – Cook rice: Mix the two types of rice well, wash it, put it in a pot and pour in water to cook normally. For delicious rice, you can refer to the following recipe: The number of cups of rice is equal to the number of cups of water adding 1/2 cup of water. For example, 1 cup of rice will add 1.5 cups of water. – Grilled ribs: You can grill ribs over charcoal or in the oven. When the ribs are almost cooked, take the ribs out and dip them back into the seasoning bowl, then grill again until the ribs are golden brown and fragrant. Note, you should keep the fire low to medium, avoid quick baking, when cooked, the ribs will be more delicious. And the secret to getting delicious ribs with a more attractive golden color is to brush a layer of honey on the surface of the meat when the meat is almost cooked. – Make pickles. Grate the carrots and white radish in a bowl. Pour into a cup of 100ml vinegar, add 3 tablespoons of sugar, half a teaspoon of salt, stir until dissolved, then pour into a bowl of grated carrots and white radish. Stir well and submerge carrots and cabbage in vinegar, cover with cling film and soak for about 1 hour. – Pork skin: Boiled with a little salt, when cooked, the pork skin will shrink. Remove the cooked skin to a cup of cold water, add a little ice to soak for 5 minutes, then remove and drain. Thinly slice the skin and mix well with the hearing. – Cucumber and tomato: Cut into pieces. – Make onion fat: You boil a small amount of cooking oil in a pan, then add a cup of finely chopped scallions and add a little sugar and salt. – Garlic, chili: Finely minced. – Prepare fish sauce: Prepare half a cup of clean water, add 2 tablespoons of sugar, 2 tablespoons of fish sauce, stir until the sugar dissolves. Then add minced garlic and chili and mix well. A small note is that garlic and chili should be added later, then it will float on the surface of the fish sauce. And the last step, you just need to present the dish to the plate so that it is beautiful.

In the delicious durian season, let’s take a quick look at 6 foreign durian varieties that are popular in Vietnam. Want to buy delicious fruit to enjoy at home. Just follow the instructions below: 1. Durian ri6 (Cambodia) Durian ri6 has long been known as a durian variety with thick flesh and dry rice. The fruit when ripe is sweet, fragrant, not fatty. How to choose durian ri6: – Choose large, balanced fruit, Ri6 durian skin should be thick, bright yellow-green, with cracks at the bottom. Thick yellow rice, small grain or completely flat. – The rice color is dark yellow, bright, fragrant, fatty, with a deep sweet taste. Ri6 durian fruit when ripe will emit a strong aroma, if the aroma is faint, you should not choose, because the fruit may not be ripe or delicious. Price: From 135 – 150,000 VND/kg. 2. Thai durian (Thailand) Compared to ri6 durian, Thai durian is lighter in weight with only 2 to 4 kg of fruit. Way Choose Thai durian: Choose fruits with strong aroma. The aroma of durian will be stronger as the fruit matures. – The sound when typing is “firm”. Fresh durian stalk, still plastic. – The color of the bark is moss green, yellow. Durian spines are round and large. – The waist of the durian is enlarged, revealing the abs. Selling price: BILLION Yes, 100 – 140,000 VND/kg. 3. Durian Musang King (Malaysia) Durian Musang King is one of the best durians in the world, dubbed the “king” of the durian line. How to choose durian Musang King: – You need to clearly check the information on the product’s packaging when choosing to buy. – Genuine Musang King durians will be saffron yellow and smooth. – Musang King durian does not have a strong smell like other durians. Price: From 400 – 500,000 VND/box of 400 grams. 4. Durian with red flesh (Malaysia) Durian red flesh like durian created a fever in the market. It stimulates the curiosity of customers because it has a very different color from the world’s best durian. How to choose durian red intestine: – The outer shell has a characteristic yellow color, which is different from the green color of yellow-ripe durians. Moderately sweet when eaten, the rich flavor closely resembles that of fermented wine. – The segments are dry, not fatty, but have a moderate sweetness. The smell is quite strong. Selling price: BILLION 86 – 200,000 VND/kg depending on the type. 5. Cai Mon durian (Cambodia) This durian fruit is usually small in shape, only about 3 kg. How to choose durian The Mon : – Observe if the fruit is divided into clear segments, divided into equal compartments and slightly convex, indicating that the fruit has a lot of flesh and rice. – Discard the hard, round balls that look like rugby balls. – Do not choose durians that have been peeled. Should choose the fruit with the durian segments are even and slightly convex. Price: 135,000 VND/kg. 6. Monthong durian (Thailand) The delicious durian variety originates from Thailand. A fruit weighing from 2 to 4.5 kg, ovoid, thick spines, super thin yellow or greenish-yellow skin. The flesh is thick and dry. How to choose Monthong durian: – Durian stalks are fresher and greener. When you touch the stem with your hand, you will feel the hardness as well as a little moist and sticky sap left. – The spines will be green and have a lot of hardness. Durian will be easier to separate even if it is peeled or separated from the pulp. Strong, strong scent. Selling price: 80,000 VND/kg.

We know that avocado is a fruit rich in nutritional value, with a fatty taste, very suitable for making smoothies in the summer. According to research, avocado is rich in antioxidants, contains up to 14 vitamins and minerals, including calcium, iron, copper, potassium, sodium, zinc, selenium… As a believer in avocado, Ms. Nguyen Hoang Thu shared that every year when the avocado season comes, she also has a headache about preserving avocados to eat gradually without spoiling. She said that every avocado season comes she is “zealous” from the beginning of the season and always has a “headache” when buying avocados to eat. The reason for her headache is that buying a few people does not sell, buying enough, waiting until it is ripe, but when it is ripe, the whole basket of avocados can’t be eaten in time, the ripe fruit is spoiled… Fortunately, during the trip to Bao Loc (the hometown of avocado 034), she learned how to slowly eat avocado from an acquaintance. With the way she learned, she found true love, so that at the end of the avocado season, she can rest assured to “mold” to eat gradually. Let’s learn immediately Hoang Thu’s avocado preservation tips so that you can preserve delicious avocados and still keep them for a long time! Here’s how: Ms. Hoang Thu affirmed, an immutable rule when you want to preserve any food is that the original food must always be fresh. Choose ripe avocados. How to choose a good avocado: Choose ripe old avocados that are still hard (if not old, put them in the fridge and then take them out, it will only wilt and wrinkled skin and never ripen). Long avocados are usually fleshy, the seeds are smaller than round ones, but more fibrous than round avocados. Avocado stalk: If the stem core is green, it is green avocado, if the stem core is dark brown, this avocado is overripe or even charred, yellowish avocados are ripe, eat very well. tasty. Put it in a bag and tie it up tightly. – Dry the avocado, seal it in a plastic bag. Leave the fridge freezer. Here are three avocados after 10 days in the fridge. At this time, the avocado is still hard and unripe, you must take it out, wash it, dry it and leave it in a cool place for about 2-3 days to ripen. – When you want to eat, take it out of the refrigerator, wash it with water and dry it. Leave in a ventilated place, wait two to three days, then press soft to eat. Wish you always eat avocado as delicious as you want.

Although delicious and can be transformed into many different dishes, but because of its small size, many people are afraid to prepare dishes from this ingredient. Having to sit and peel each quail egg takes a lot of time because you have to be clever otherwise the eggs will be very fragile. In this article, New Family will share with you tips on how to boil quail eggs or eggs that are both quick to cook and easy to peel. Step 1: Put quail eggs in a pot of cold water and add about 3 tablespoons of vinegar and a pinch of salt. Adding salt and vinegar to the boiling pot will help prevent the eggshell from being broken and easier to peel after the egg is cooked. Step 2: Turn up the heat to bring the egg to a boil. When the pot of eggs boils, turn down the heat and cook for about 5 more minutes. Step 3: Remove the eggs to a bowl of ice cold water to help them cool quickly and peel them off will become a lot easier. Step 4: When the quail eggs are cool, put them in a container with a lid, cover, and shake well. This will help the entire eggshell break open for you to peel easily. Some delicious dishes from quail eggs – Braised meat with quail eggs Photo: AYUMI – Quail eggs with tomato sauce – Fried quail eggs – Quail eggs rim Quail eggs are known to be one of the most nutritious foods. According to experts, the nutritional value of quail eggs is 3 times higher than chicken eggs, so this type of egg is very good for health. Quail eggs have the ability to: Enhance memory, protect eyesight, eat quail eggs also help regulate menstruation and improve skin for women… Scientists from the University of Manchester also recommend eating from 5 to 6 quail eggs per day so that the body can absorb 100% of the nutrients in eggs.

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

In mangosteen contains many proteins, calcium, iron, phosphorus, .. and antioxidants. Regular consumption of mangosteen helps reduce breath odor, control body weight, fight aging, prevent cancer, boost the immune system and are good for the heart. Mangosteen is also considered as a “miracle” for skin beauty of women such as helping to reduce acne, fungus, dermatitis, … support against skin cancer and slow skin aging process. middle-age. However, not everyone knows to choose delicious mangosteen. Here is how to choose delicious mangosteen that you can refer to. Observe the color When buying mangosteen, you should choose fruits that have a dark brown color, have a beautiful shell, and feel good elastic around the shell, and will not be crushed if you want to eat it right away. If in the case if you buy a lot, you should choose a green fruit that already has red spots on the peel. The reason is that these are ripe but not fully ripe fruits, after 2 to 3 days they can be eaten, so even if you buy a lot, you are not afraid to spoil. Besides, you should also choose mangosteen with yellow pus on the outside because these are old and sweet. In addition, fruits with brown and rough skin will also taste better than others. Squeeze the fruit gently When buying mangosteen, to choose a delicious fruit, you can gently press the peel of the mangosteen with your hand. If it’s soft and elastic, it’s fresh mangosteen and it tastes better. If the peel of the mangosteen is hard and difficult to squeeze, it means it has been stored for a long time or the fruit is not ripe, the inside will not be delicious. Weight based When buying mangosteen, you can put two mangosteen pods in your hand to feel the weight. You choose a heavier one because this is the fruit with the more abundant water and the higher the freshness. The lighter fruit has been around for a long time and the amount of water is much less. Observe the bottom of the fruit To choose delicious mangosteen, you can choose ones that have the bottom of the petals of the mangosteen petals. The petals are equal to the number of zones inside, so you should choose mangosteen with many petals, usually 4-8 petals. You should choose which fruit has the most flower-shaped underneath the most petals because those are mangosteen that has more zones and more pulp. Tieu Bao (Synthetic) Photo: Collectibles

The delicious, nutritious cups of soymilk are cooked, are attractive drinks associated with many childhoods. Photo: H. THAO Now it’s time to get the kids involved. The bean plant was dried until the pods were hardened, cracked, until about 14, 15 o’clock, while the sun was still bright, my father mobilized the whole family to use the sticks to smash the soybean tree, down. lined the canvas to let the beans fall out. Then, the soybean stalks are reserved for firewood, the seeds are sifted thoroughly. The gift we were most eagerly waiting for after the bean-beating season was that Mom left a few beans, making the whole family a soy milk dish. Although home-cooked soymilk is rustic, it has to go through many preliminary stages of preparation to make a delicious and nutritious beverage. Mom soaked a handful of beans in a tub of water for overnight. The next morning, Mom sat meticulously using her hands to peel the beans out clean. Then she treated the skin and the bean paste separately, and by doing that, the pot of milk would turn out to be a beautiful white color. Then, the mother put the peas in the mill with a little water, and blended it well. Mother used a cloth mosquito was prepared, folded it in half to filter carefully, only get bean juice, leaving the residue. The pure white filtered water is put into the pot, depending on the liquid density of the bean juice, the mother adds water and catches it on the stove to boil. Mom told us to go to the garden to pick a handful of pandan leaves and wash them, cut them in half, and tie them together carefully and put them in a pot of soybeans. During cooking, the soup should be on low heat, so that the pot of soy milk does not spill out and is not scorched under the bottom of the pot. Mom cooks the fire while using a spoon to cook the milk evenly. The aroma of soybeans, pineapple leaves spread gently throughout the kitchen. Mom put the sugar in and stirred it evenly so that the sugar melts, seasoning until the sweet taste matches the taste. So finished the pot of attractive soy milk. Mother soy milk cooked, drink hot or cold, are delicious. Wanting to drink cold, we wait for the milk to cool, then break the ice into a glass, pour in soybeans. The best thing is that in the hot weather, we come home from school, have a glass of soymilk ready, drink a gulp, it’s comfortable. In winter, a cup of hot soybeans helps us warm up in the cold weather. Remembering the soy milk my mother cooked when we were children, I also took the beans to soak. A few hours later, sitting and peeling the beans, I felt that this process needed patience because it took up a lot of time. After that, I realized that the glasses of soymilk sticking in my childhood were not only delicious, nutritious, but also filled with mother’s love for us.

American beef that floods the US market is a type of beef raised by CAFO (Concentrated Livestock Production), which Americans call “urban cattle”. This form of farming forces 100 million herbivores for meat to eat all ground corn. About 60% of commercial US corn is used for livestock, mostly for cattle. The cow turns into a “machine” that converts corn into steak. This beef, accordingly, cheap, quality compared to beef grazing, imported from Argentina, a sky apart. The price is of course “any money”. New Zealand beef is included in the delicacy category. The Australian beef on the market is the best beef due to its scientific farming practices. The climate in Australia is diverse, so they breed both large breed groups including temperate groups and tropical groups. People often distinguish beef from tropical beef with humpback and beef temperate without. The Australian humpback is now over 150,000 VND / kg. Westerners do not know how to eat humpback beef, in Vietnam, many restaurants sell mixed hump dishes. Beef hump is delicious thanks to the thin fatty tissue located between the layers of lean, very sweet food. The back of this neck is also ideal for cooking five fruits. Vietnamese beef is not raised on a large scale. The price is not competitive with imported beef. Especially the US CAFO beef. When the owner of the Bistro restaurant on Le Thi Rieng Street (District 1) told me: “Westerners come here like to eat Vietnamese beef”. Vietnamese beef is fragrant with milk, he explained. I also do not understand much. Until the process of raising CAFO cows is known, it will be broken. That is not to mention bovine meat imported from India. India specializes in exporting buffalo meat. Production into Vietnam is large, but consumption is not much. Because the international customs regulations that both buffalo and beef meat are collectively bovine, most of them “go from buffalo to cow” back home. Two types of meat are delicious, gourmets believe that buffalo meat is better, but buffalo meat becomes a higher “pocket money” cow. When the delicious beef is locked. We start to cook it with five fruits. Beef cooked with grapes, the dish is often on the menu of wedding parties. Photo: LANGUAGE Popular in restaurants is the beef / buffalo dish cooked with grapes. Green grapes, red grapes, black grapes are okay, as long as they are both sour and sweet. Grapes are divided into two groups, large and small. Group of small fruits peeled, seeded and minced. The large group cut in half is more decorative. If you want a fatty beef, choose rump meat – the meat has a lot of fat, slice it and marinate it with spices and a little bit of MSG to enhance the sweetness of the meat. Approximately half an hour. Stew the beef to soften with coconut water, a small glass of white wine; red wine the better. Nearly ripe for the grapes on. Now the water has a certain consistency, becoming a sauce like beef stock. Served with vermicelli or bread are both delicious. Please borrow the word Tien Dien is “tót great”. Grape flavor is stronger when eating a piece of meat with half a grape. Usually these dishes are served with 6 or more people. Luong Vi, a Chinese chef, once said: “The apprentices asked me what is culinary culmination? Are those the freshest ingredients, the most complex flavors? Is it raw, or sophisticated? All of them are not. The culmination is not about eating or cooking, but giving and sharing food. “Great” food is never eaten alone, but must be eaten with close friends … ” Beef cooked with oranges is more aromatic than beef cooked with grapes, because the essential oil in the orange peel adds minced lemongrass. These two flavors are similar, so the resonance is eternal. As long as you squeeze the orange, turn the pieces upside down to take advantage of the essential oils in the peel. Many people choose beef corn to cook oranges. Corn, also known as calendula, is like humpback, with fatty tissues mixed in the corn meat to create interesting patterns. With this dish, beef broth must be available to cook for tender meat to taste. Beef cooked with red apple is selected as brisket. It is a piece of meat on the forelegs from the legs to the mouth, half lean and half fat. This meat is fragrant and crunchy, and when cooked, the fire must be adjusted to achieve a moderate softness without being chewy because of the dense connective tissue. The meat is also stewed with beef broth. The apple must be a red apple, also known as a jujube. Middle-aged people love this dried jujube in a traditional herbal remedy. It is a remedy for insomnia. Pineapple cooked beef is also known as fragrant braised beef. Beef for this dish also chooses beef dandruff because the meat has tendons so when the meat warehouse will not dry out. Since the aroma softens the meat quickly, this dish only needs to cook on low heat for 15 minutes. This dish has a salty and sour taste and the aroma of lemongrass ginger so you can taste it (mouthfeel), the whole family is fine with rice. Beef cooked with strawberries is just a suggestion I want to give to my friend Buu Viet, the owner of a riverside restaurant in Can Tho, who always likes to invent new, unique, tried and wrong dishes a few times, to become menu items in the restaurant. When it comes to mulberry season, you can also try it. This strawberry is very sweet, so it is necessary to adjust the balance with some sour ingredients, but in Vietnam, there are so many things, there is a sour food in every season. Every locality has sour food. If you are “localvore”, Phong Dien, Can Tho, where the strawberry is the native fruit, the sour substance will be the cork fruit.

Illustration. Photo source: THVL Resources: 1 sweet corn 1 piece of tofu 150g pork A little salt, flour, chopped scallions Sweet corn is washed then seperated. Diced tofu. Minced washed meat. Heat a little oil in a pan, pour minced meat and sweet corn and fry until cooked. When the minced meat changes color, add the amount of water you just ate to bring to a boil. When the water is boiling, add the tofu and cover the pan and simmer for about 5 minutes. Finally, mix 1 tablespoon of flour with a little water and pour into the soup pot. Just cook while stirring to compare the soup. Add a little salt to taste, add the chopped scallions and turn off the heat. Tofu soup, kimchi Illustration. Photo source: Internet Resources: Kimchi, chicken, cabbage, young tofu Onions, garlic, Gochujang sauce Spices: Salt, pepper Making: Clean chicken, cut to taste. Prepare a little sesame oil on the stove, until the oil is hot, add the garlic to the fry. Add the chopped chicken and stir-fry the meat, then add the kimchi. Gochujang sauce to stir evenly, then add a little water to the pot, pay attention to the bunch of water Continue cooking until boiling, then add the cabbage, this time should only simmer for about 10 minutes. Finally, add the tofu to cook for another 5 minutes, and season to taste again. Decorate the scallions and chili on top to give the dish a signature spicy flavor. Tofu soup, shiitake mushroom Illustration. Photo source: Internet Resources: 1 young Japanese tofu plant or 4 covers of baby tofu. 1 pack of enoki mushrooms; 100g of abalone mushrooms; 100g of cabbage. 1 kg of tubular bone; scallions, cilantro; seasoning seeds, sugar, salt. Making: Thin sliced ​​young tofu to taste. Wash the fungus, the cabbage washed, and sliced. Scallions, cilantro washed. Wash the pork bones, put in the pressure cooker and simmer to get broth. After being simmered, add the broth to a small pot and bring to a boil. Season to taste and then add the cabbage. Next, add the mushrooms. Finally the tofu, scallions and then turn off the heat. Ladle the soup into a bowl and use it hot with white rice. This is a very easy soup to cook, you can use it for lunch or dinner.

That rua that sounds … long during the sun-drenched afternoon, difficult to mix with other dishes, reminiscent of a seafood specialty like only for poor coastal townspeople in the past. Snail is also known as the rice snail, because it is born as much as rice Snails are also known as rice snails, because they are born as much as rice, and can be counted for sale with old Ong Tho milk cans or by measuring rice. The first snail is small, but in the middle of the season the snail is as big as an adult’s fingernail, so big is the old snail coming, eating both sweet and fat. Thanh Binh village I was a peaceful village at that time. In fact, when I grew up, I went to many places, ate everywhere, then realized that a small village was really gentle, right name … peaceful. At noon, the whole neighborhood snail season … snail; Cheap snacks that appeal to mothers and children are fully involved in summer noon. They will not have to take a nap, a nap, but be intimidated with a beat whip next to the children lined up on the bed. Because their mothers are also … addicted to snails and only at noon is free to … celebrate. Snails from the sea are bought and soaked in salt water, diluted for the snail to release the sand in the snail mouth, then poured into a pot to remove chopped lemongrass, a little chili, a little salt, scrambled with onion oil to scent, shock on the red stove. If the fire is tightly closed, it will be cooked for only 5 minutes; Do not wait for long, the snail loses its sweetness. The snail dish is very delicious, because the small snail meat is sweet and rich. Snail eating utensils are lemon tree thorns; take the snail to the thorn, the snail will cook, and then the snail will go away with the fat tail, this tail is delicious; The snail’s nutty flavor is thanks to that fat panther tail. Snails thread the threads into curtains Remembering such a sunny noon, our children who did not go to the sun to find tamarind fruit or pick almond fruit, sour star fruit, guava … were allowed to sit with the mothers and grandmothers. When the snail is finished, the shell is also pounded with dirt; Big snails are kept, filtered, washed and dried, and threaded into curtains, curtains, and blinds in front of the altar of small houses in the small village. For a long time I could not see the curtains like that anymore, my nostalgia hurt. That day in my village, every family had a curtain; pink and gray gray snails built heavy curtains, the wind blew, the curtains collided with each other, but the sound was funny like a murmuring sea, the sound was not good enough. like the wind chimes but again the warm sound of the sea. Poor houses in the poor neighborhood, we lived in that alley, ate seasonal foods from the sea and now I realize they are gentle and honest and the lane doesn’t seem to hear anyone sick. Serious illness but premature death, the uncles and aunts live long life with their children. Snail eating is too time consuming but craving forever Snail is ranked in the lower ranks of marine dishes; because snail eating is too time consuming and men in the old days still classified snail as a woman’s food … peeking! Nowadays, snails are not up to any rank because of time, so for some people snail is still an unforgettable dish every time the season comes; A prepared can of snail costs 40 to 50 thousand. The seller boiled the boiled snail, put it on the fire; Next to it is chopped lemongrass, chili powder, fish sauce, spices, and a handful of lemon thorns. The snail dish is still unforgettable in the memory of people like me …

Vegetable soup with cassava and sour fish cooked with fish – a simple dish of the people of King Hung’s land. For many people, cassava is a rustic dish, not important to the form, not a delicacy, but this dish requires elaborate and thorough processing. That shows right from the selection stage of cassava vegetables. Not all cassava can be harvested with edible leaves. According to the experience of the Phu Tho people, only green leafy white cassava vegetables can process this attractive dish. If you choose the wrong type of bamboo-leaf cassava, the color of the leaves is purple, it is easy to get drunk because this is a poisonous cassava. Cassava must choose green leafy vegetables to correct standards. In the dish of sour cassava vegetable soup, it is necessary to choose the chubby young cassava buds with the smooth chalk layer on the top of the buds, after being washed, they need to be crushed to get all the plastic. The crumpling of cassava leaves is also an important step to bring out the flavor of the dish, the torturer must be skillful so that the cassava leaves are soft, the waves are even buds, not crumbled into segments. Fresh cassava vegetables must still have new buds to taste. The cassava resin is then thoroughly crumpled to remove the cassava resin. After the crushing step is the sour salt step. At this time, cassava leaves are mixed with a bit of salt to make the vegetables more flavorful and help cassava vegetables become more sour, can not be damaged or dizzy for a long time. Therefore, when adding salt, you must choose so that the vegetables are not too salty, not too light because they easily spoil the vegetables. After the salt has been mixed, bring it to a jar or jar, and let it sit for 4 to 5 days to ferment. The fermented cassava vegetables have an even yellow color, giving up an attractive aroma, leaving a simple taste that is unforgettable. Cassava vegetables 4-5 days after sour salt have a very fragrant smell. Vegetable and sour cassava soup cooked with fish has a very strange taste, more attractive than fish cooked in the lowlands. The dish of cassava and fish cooked on the wood stove is very rich: the smell of kitchen smoke, the smell of sour taste, the aroma of fish meat, … intertwined. This dish does not need to add any seasoning vegetables to eat is still very delicious. A bowl of sour cassava and fish soup does not need to be seasoned much, it is still very “rice”. Anyone who comes to Phu Tho must try this dish, otherwise the trip is considered incomplete. Cassava vegetable soup at first glance nothing flowery. However, when eating, diners will be conquered by the delicious and strange taste. It is also the simple taste of this midland dish.

Many people only know that drinking lemon juice can aid weight loss but do not know that lemon peel also has the same effect. Lemon peel contains a compound called pectin that prevents the absorption of sugar from the gut into the bloodstream. Thereby preventing weight gain, accumulation of excess fat in the body. You only need 8 lemon peels and 200ml of water. Lemon peels are finely sliced ​​and put into pot. Add water and simmer. Let the pot boil for about 10 minutes, then turn off the heat. Greatly take the water. Lemon peel essential oil will make the water a bit bitter and taste bad. Illustration. The best time to drink lemon peel juice is about 1 hour before bedtime. Compared to drinking lemon juice, this is safe for your health and stomach. Lemon peel contains essential oils that help to clean the oral cavity. Therefore, drinking lemon peel water is also effective in dental care, helping to breathe better. Lose weight with grapefruit peel water Grapefruit can also aid your weight loss process. In the grapefruit peel contains fiber, vitamins … necessary for the body. Drinking grapefruit peel water will help reduce appetite, thereby bringing about effective weight loss. You can take 10 – 15g of dried pomelo peel and put it in a pot and boil with 3 liters of water. Cook the grapefruit peel for about 20 minutes, then turn off the heat and let cool. Grandchildren take the water to drink gradually during the day. Alternatively, you can combine grapefruit peel with squash to make an easy-to-drink weight loss liquid. Prepare the peel of 1 grapefruit, 500 grams of squash, 100 grams of rock sugar, salt. The grapefruit peel is washed, sliced ​​into thin pieces, about 3cm in length. Soak the grapefruit peel in diluted salt water for about 45 minutes to reduce the bitter taste. Place the grapefruit peel in a saucepan and cover with water. Boil for 10 minutes until the peel softens. Take out the peel of grapefruit and mix well with rock sugar. Put this mixture in a saucepan and cook over low heat for about 1 hour. Squash peeled, chopped and pressed for water. Take some grapefruit and sugar alum and mix with squash juice and drink.

The WeChat public account “CCTV Finance” reported on April 22 that with the hot sale of takeaways, a large number of takeaway kitchens that only serve takeout instead of dine-in have emerged. Are the food provided by these businesses safe and hygienic? The reporter recently conducted an investigation on a number of takeaway kitchen stores in Guangzhou.

Thirty or forty marinated chicken drumsticks are piled on an iron plate. This staff member, who is not wearing a mask and bare-handed, is preparing ingredients for the shredded chicken fast food. Making ingredients without gloves is not only present in this roasting shop in Tianhe Shipai, but also in a salad shop on a well-known takeaway app “Zhujiang New Town Light Salad Hot List”. The staff in the shop are also “bare-handed”, and more Some go directly into battle shirtless.

During the investigation, it is almost normal for the staff in the take-out kitchen not to wear masks and gloves. From April 9th ​​to 12th, the reporter conducted a survey of 48 take-away kitchen stores, including Xingxuan Lightning Kitchen on Dongfeng West Road in Guangzhou, and Ouzhuang Dafengwo United Kitchen. Statistics found that only 6 out of 111 shop assistants in 48 businesses wore masks and 2 wore gloves.

After the investigation, the reporter contacted the Guangzhou Municipal Market Supervision Administration. At about 2 o’clock in the afternoon that day, the two stores, Dafengwo United Kitchen and Siding Takeaway Sushi, which were investigated by the reporter, had their supervisory departments to investigate.

Staff of Huale Street Supervision Office, Guangzhou Municipal Market Supervision Bureau, Guangdong: Basically, they have complete licenses, but some may not wear masks or caps, which is a bit close.

Law enforcement officials said that a pickled cabbage fish shop in the Dafengwo United Kitchen that has been exposed has just finished sanitation. However, the reporter saw in other stores that the sanitation situation still needs to be improved, and cockroaches are still visible on the ground.

The reporter also noticed, These take-out kitchens are monitored all over the outside, but none of them are located inside the kitchen. In response to the reporter’s investigation and reporting of illegal activities such as poor sanitation and irregular food processing and production in some “takeaway shops” in Tianhe District and Yuexiu District, the Guangzhou Municipal Market Supervision Bureau reported that it quickly interviewed the relevant person in charge of the third-party online catering service platform that afternoon , From now on, a special rectification of the food safety of online catering services in Guangzhou will be carried out, and violations of laws and regulations will be strictly investigated.

(Originally titled “Reporter Investigation: The Takeaway Kitchen Is Shocking! Grab cooked food with bare hands, and some shops make salads like this”)

A father in America named Jeff Janes, for his son’s 9th birthday, gave him a birthday cake made entirely of meat. The outside of the cake is camouflaged with layers of bacon and mashed potatoes and inside is layers of cooked tenderloin. This cake not only makes the boy have an unforgettable birthday, but also makes social networks tumultuous. The special birthday cake is made entirely of meat. “Well…. on my child’s 9th birthday he was enjoying a steak … the first layer was the original rib, the second layer was the rolled beef, and topped with the tenderloin, all of it is slowly smoked and reverse-dried with cast iron. Mashed potatoes with bacon! Haha, I’m just a single dad who loves cooking, ”the father shared the story on social networks. The boy’s happy expression Immediately after Jeff Janes posted pictures of a unique birthday cake, he immediately received a “huge” share from netizens. The “disguised” birthday cake received the “huge” share of netizens. Some responses from netizens: “After eating, I must gain 5kg, but I want to …”. “The birthday cake that half a globe wants.” “What a wonderful dad, although the cake is a bit high in protein and fat.” Currently the “disguised” cake is still making storms on social networks Facebook. Ganoderma (Th)

Is it really necessary to excessively pursue the “appearance” of fruit and vegetable products? How are fruit and vegetable products kept fresh? Can products with high “value” be bought with confidence?

“High-value” fruits and vegetables are favored by the market

Many consumers say they are willing to pay for the “selling”

Gucheng Street, Shouguang City, Shandong Province is one of the largest tomato production and distribution centers in the country, with an annual output of 260,000 tons of tomatoes, which are sold throughout the country.

According to Wang Quanrong, deputy director of Gucheng Street, some supermarkets do have certain requirements on the quality of vegetables, and rarely allow vegetables with poor quality to be sold directly on the shelves. They started sorting a few years ago, and each region has different sorting standards. “If you don’t sort, the products will not be sold.” Wang Quanrong said, “The remaining products after sorting are sold to small supermarkets by vendors. The price difference is very large. Products with 3 or 4 yuan are only sold for 1 yuan.”

△ “Beauty fruits and vegetables” sorted in the supermarket

After visiting many supermarkets, the reporter also found that fruit and vegetable products with high “value” are indeed very marketable.

Zhou Meirong, a vegetable chain store clerk: It is convenient for both the salesperson and the customer, and the things you can see at a glance are better.

He Qinghong, a vegetable chain store clerk: The product looks different, and the price is also different. The difference is two or three yuan. Because the package is well selected, the variety and quality are good, and the preservation time is longer. Bulk products are picked up by customers, and the loss is high.

He Qinghong also told reporters that young people prefer to buy packaged fruits and vegetables, and most of the elderly buy bulk products.

△ “Beauty fruits and vegetables” sorted in the supermarket

From a consumer’s point of view, fruit and vegetable products with high “value” are indeed more attractive.

Mr. Li: Convenience comes first, which makes my consumption experience better. It doesn’t matter how expensive it is.

Ms. Yang: The bulk package is not as good as the individually packaged package. The individual packaged package is provided by the manufacturer. The quality is guaranteed and the price is higher.

Some unscrupulous merchants “illegal beauty” of agricultural products

Expert: Consumers should not over-pursue fruits and vegetables to “sell their looks”

Due to the continuous improvement of consumers’ pursuit of quality, “fruit and vegetable sorting” has emerged in recent years.

However, some black-hearted vendors have moved their minds and used illegal means to make their products look more attractive: “injecting” watermelon, “bathing” rambutan, and “bleaching” yam.

△ “Poisonous Rambutan” case, source: CCTV.com

Previously, the media exposed the phenomenon of “taro soaking” in some areas: after the horseshoe and taro were peeled, they were illegally soaked with sodium metabisulfite to achieve the effect of bleaching and antiseptic, while also increasing the price.

It is true that consumers do have doubts about the possibility of buying agricultural products that are “good-looking”, high-priced, and of relatively average quality. Mr. Zhong from Jiangxi said that he had bought vegetables that looked good, but he didn’t find them fresh when he bought them. Mr. Hu also expressed his concern about the “illegal beauty” of fruits and vegetables. “If we buy vegetables soaked in syrup, we have no ability to distinguish. If we eat them in our stomachs, our body will be ruined.”

△ “Beauty fruits and vegetables” sorted in the supermarket

In this regard, Zhu Yi, an associate professor at the School of Food Science and Technology of China Agricultural University, said that it is human nature for consumers to pursue “good-looking” fruit and vegetable products. “The fruits and vegetables in the supermarket that are’selling’ and individually packaged are indeed a lot more expensive, which seems to be guiding consumers to pursue good-looking products.”

“But from a health point of view, they are not necessarily good.” Zhu Yi pointed out, “Food safety is the first priority, and it is understandable to pursue’presentation’ on the basis of safety, but if you sacrifice safety, or sacrifice part of your health, In terms of nutritional value, the pursuit of “presentation” is not even reasonable consumption.”

Zhu Yi also said that consumers should try their best to buy fruit and vegetable products through formal channels, and do not over-pursue the appearance of the products.

Zhu Yi: Among the “beauty agricultural products”, bleaching agents are the “big violators”. At present, there are seven kinds of bleaching agents allowed to be added to food in my country, including sulfur dioxide, sodium sulfite, sulfur, and chlorine dioxide. Among them, sulfur has clear limits on the scope of use, usage, and residues. Because this type of substance has a certain degree of toxicity, if the usage and residues cannot be strictly controlled, it may cause harm to human health.

▌Source of this article: Voice of China, Central Radio and Television Station (ID: zgzs001)

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Voice The moon cries Khanh Ngoc is living a peaceful life with her emotional son – Kuni, 9 years old. She also found a man who loves mother and daughter. In normal life, Khanh Ngoc is a woman who cooks well, making her son very interested in the mother’s food. Whenever she comes home from school, Kuni gets her mother’s favorite food. The boy confided to Khanh Ngoc that: “When I was at school, I had to eat something I didn’t like, so go home, mom, give me a good meal” . The female singer has taken care and made her many dishes not only nutritious but also beautiful. The gentleman also praised his mother for good cooking, making Khanh Ngoc “cool”. Khanh Ngoc and her 9-year-old son Kuni. Recently, however, the female singer born in 1983 said that she is a person who likes to cook but is lazy to clean. She shared: “After completing her homework, Kuni said so hungry and this picture was born. She likes to cook but is too lazy to clean up.” In the accompanying picture, Khanh Ngoc shows off the dishes for his son, including: Shrimp with cheese sauce, beef in fish sauce, meat rolls made from rice paper, vegetables served with “divine” fish sauce. Received a lot of compliments as “courageous mother”, not afraid to cook cooking, but Khanh Ngoc also expressed to her friends her obsession after cooking: “A pile of cups is waiting for fear”. I complained of hunger, Khanh Ngoc was sure to do all the delicious dishes but confessed to being lazy to clean up. Khanh Ngoc also has a very creative way to take advantage of the food: “Unfortunately, 2 loaves of bread left over at the meal, it makes this crumb”. A sandwich dish of minced meat and fresh vegetables is an attractive suggestion for when you are tired of rice. “Going to the upper garden, cut the cilantro and basil and bring them to make red shrimp with Thai sauce like Bay sister”, she wittyly shared. Everyone must admire the talent of a one-child girl. The pan-fried steak with rosemary leaves made by Khanh Ngoc made her boyfriend immediately compliment, “Who’s your wife is so good?” And called the person she loved “MasterChef”. “Break a clove of homegrown rosemary and sauté salmon, it smells good”, in addition to beef, Khanh Ngoc also likes to fry salmon with rosemary leaves. She identifies herself as a real housewife, all vermicelli noodles can be done deliciously, without going out of the shop. Khanh Ngoc was the first time trying dried shrimp and beef jerky at home and said that it was “okay”. According to her, cooking must also be done many times to draw the recipe and improve the dish more and more. Besides cooking for her son and family every day, Khanh Ngoc sometimes invites friends to gather and make delicious dishes from seafood that looks just as delicious as the restaurant. Other meals are very hearty that Khanh Ngoc treat her friends. Khanh Ngoc is also very hard at making “healthy” dishes for beautiful skin. She smoothies spinach, pineapple, macca seeds, strawberry, raspberry, sapoche and sautéed broccoli with scallops, mushrooms, and oyster oil for lunch. Refer to how to make steamed bread with minced meat like Khanh Ngoc makes for a boy: Resources: Bread: 6 pieces Ground pork: 200 gr Ground beef: 200 gr Cassava: 1/2 bulb (chopped) Carrot: 1/2 bulb (chopped) Mushroom: 50 gr (chopped) Purple onion: 1 bulb (chopped) Garlic: 2 shrimp (minced) Chili: 1 fruit (chopped) Roasted peanuts: 1 little Scallion: 3 branches (chopped) Fish sauce: 2 tbsp Cooking oil: 2 tbsp Spices: Salt, sugar, seasoning seeds Processing: Stir fry the mixture, make a sauce Place the pan on medium heat, add 1 tablespoon of cooking oil and fry the purple onion. Then, add the ground pork and ground beef and sauté for about 5 minutes to cook. Season with meat 1 tablespoon fish sauce, 1/4 teaspoon salt, 1 teaspoon seasoning seeds. Add cassava roots, carrots, mushrooms and sauté for about 5 minutes to cook, season to taste, turn off the heat. Make fish sauce and onion fat – Making fish sauce: Add 2 tablespoons of sugar, 1 tablespoon of warm water, 1 tablespoon of fish sauce, stir well. Add garlic, chili, sour food, stir well, season to taste. – Making onion fat: Put in cup scallion, 1/2 teaspoon salt, 1 teaspoon sugar, pour in 2 tablespoons boiled oil. Steamed bread and finished Cut the bread into slices to taste, then spray 2 sides of the bread with water. Then, steam for about 5 minutes. Spread minced meat on the bread, add fat onions, roasted peanuts and enjoy. Finished products: Minced pork sandwiches you can eat with raw vegetables and sweet and sour fish sauce is very delicious. In the kitchen to enjoy right away!

If Lam Truong’s niece, singer Tieu Chau Nhu Quynh, revealed that the male singer loves to cook, the singer Katy Katy herself is delighted with the cooking wives. He once praised his wife’s cooking well with the witty sharing: “In general, I tell my wife to cook whatever I want, if my wife can cook, I don’t need to go out to eat pho.” However, due to busy work, the male singer’s family cannot often cook for each other. Recently, Yen Phuong – Lam Truong’s wife rarely had a rest at home “being a gentle mother in law”. Showing off homemade vermicelli dishes for her husband, she said: “It’s been a while since he cooked the vermicelli, his favorite dish”. Yen Phuong – Mrs. Lam Truong’s wife. Attractive vermicelli dish that Yen Phuong makes her husband look very nice with the combination of vermicelli, beans, rieu, tomatoes, split spinach and raw vegetables served. The pot of broth and hot pot is still attractive while on the stove. The famous 7x male singer has “clean the cup” with the delicious dishes of his wife. Receiving many compliments for her dexterity, Lam Truong’s wife was also “blamed” by Pham Quynh Anh for not seeing her cook. In response, Yen Phuong said she often eats in the street, so she did not have the opportunity to cook. Lam Truong sweetly complimented his wife when he was cooked for delicious pho. The male singer must be very interested in Yen Phuong’s kitchen talent. Occasionally, she shows her talent to treat her loved ones delicious dishes such as Thai hotpot and says that she has not yet “flooded the profession”. Back in the US, Yen Phuong worked very hard to cook with decent rice dishes. She once said that “Living in the US is not good if you want your lady, if you want to eat by yourself, it is not good to eat out.” Beef ball pho, shredded chicken, Hue beef vermicelli … were all deliciously made by her. She makes many traditional dishes such as ketchup with tomato sauce, beef with wine sauce … To snacks such as pancakes, lemongrass chicken feet, mango sticky rice … Salty sticky rice dish of Yen Phuong. Sometimes she cooks sticky rice and her husband makes colorful cakes. Steamed clams, shrimp and tamarind roasted crab looks as attractive as a restaurant. In addition, Yen Phuong also has a great passion for baking. She has made many different types of cakes such as flan, cupcake, and salted eggs, making everyone complimented for her reliability … Refer to how to make delicious vermicelli for the whole family to enjoy: 1. Ingredients for cooking crab vermicelli – 500 grams of crabs – 1 kg of noodles – 3 bean covers – 200 live rolls – Spinach (if you like) – 3-4 tomatoes – Suddenly vinegar, star fruit – 1 little shrimp paste – Purple onion, green onion, coriander – Raw vegetables: banana flowers, lettuce, oregano, basil – Pepper, seasoning seeds, fish sauce, sugar, cooking oil 2. How to cook delicious crab vermicelli Step 1: Preliminary processing – The field crab brings back a little more strong salt, washed, then separates the crab shells, takes bricks, the rest is crushed or ground. – If you like thick crab water, when you pound it with a bit of salt, pound the crab and filter it to get the water, it will be better when you grind. – Filter 2-3 times to get enough crab juice, then add 1 teaspoon of soup powder and gently stir, put on the stove over medium heat until the crab water is closed, then remove the crab bricks to separate. Step 2: Fry the beans – Cut tofu into small pieces to taste, put in a golden frying pan. Step 3: Preliminary processing the remaining ingredients – Tomatoes washed, add areca zone – CKhanh sour washed and sliced. – Pickled vegetables, herbs of all kinds, washed and soaked in water with a little dilute salt. Step 4: Cook the broth – North the pan on the stove, cut the purple onion, until the onion turns yellow, pour crab bricks in, stir quickly, then turn off the heat, pour crab bricks into a separate bowl. – Then add the tomatoes and stir-fry. If you like the beautiful water color you can add 1 teaspoon of turmeric powder. – After stir-frying tomatoes, pour into a pot of crab broth, add a little vinegar, a little shrimp paste, seasoning to taste and simmer. Next to the raw sausage, drop in, followed by tofu. Step 5: Enjoy – Put the poached noodles in a bowl, place 5-6 pieces of fried tofu, fried raw spring rolls, chopped crab meat, green onions, and coriander into a corner, then slowly pour crab broth on the bowl of noodles, eat with raw vegetables, Enjoy while still hot!

If you are used to chicken noodles with prices from 40-100 thousand VND or more, perhaps many diners will be surprised by the extremely cheap price of chicken noodles in An Duong area. (Photo: Minh Son / Vietnam +)

Located right in a small market near residential areas and schools, the chicken noodle shop at 31 lane 115 An Duong of Thanh and her husband, Ms. Thuy has become a familiar shop for many diners because of its reasonable price and delicious quality. . (Photo: Minh Son / Vietnam +)

Chinese traditional chicken noodle dish is very attractive to Hanoi diners, especially when the weather is cool. (Photo: Minh Son / Vietnam +)

Many diners in the capital told each other about a chicken bar in a can located in a small alley in An Duong street. The sidewalk shop is very popular with gourmets. (Photo: Minh Son / Vietnam +)

The most unique feature of this restaurant is that the food is cooked in beer cans. (Photo: Minh Son / Vietnam +)

The cans are purchased from the pubs from the pubs for 300 VND / unit, washed and dried. (Photo: Minh Son / Vietnam +)

The shop owners are Ms. Pham Thi Thuy and Mr. Trinh Ke Thanh. The couple has more than 12 years selling chicken noodles. (Photo: Minh Son / Vietnam +)

A bowl of noodles including a stew of chicken drumsticks, a little wormwood, goji berries, willow, lotus seeds and a squeeze of noodles costs 25 thousand dong. (Photo: Minh Son / Vietnam +)

The noodles are blanched through the chicken broth to sweeten then put in the bowl, at this time the chicken thighs in the can will be taken out, filled with smoky broth. (Photo: Minh Son / Vietnam +)

The bowl of noodles is simply presented, the yellow color of the noodles, the green of wormwood, the brown color of the thigh meat and a little red of the spices combine to create an attractive dish. (Photo: Minh Son / Vietnam +)

The rich broth that is just cleverly pushed with the brunettes of wormwood leaves attracts many diners to come, although the way to the restaurant is a bit difficult to find. (Photo: Minh Son / Vietnam +)

Mr. Thanh said that each day he and his wife can sell up to 1 thousand sets of chicken noodles. (Photo: Minh Son / Vietnam +)

Although it is not yet time to get off the ground, your small sidewalk eatery is always full of customers. (Photo: Minh Son / Vietnam +)

Chicken noodles are usually quite picky eaters because not everyone likes the taste of traditional Chinese medicine, but for those who like it, they will definitely be addicted. (Photo: Minh Son / Vietnam +)

Many people have become patrons at the restaurant because of the delicious chicken noodles and the hospitality of the bosses. (Photo: Minh Son / Vietnam +)

A bowl of 25,000 VND noodles with a big chicken drumstick, sweet and tender stewed meat, with bitter wormwood and fragrant Chinese herbal flavor, appealing to the taste buds. (Photo: Minh Son / Vietnam +)

Chicken noodles with extremely reasonable price and cute make everyone want to try once to know. (Photo: Minh Son / Vietnam +)

Many diners said that the restaurant has a cheap price, good taste, so they often choose it. Diners coming here are mainly students, common workers. (Photo: Minh Son / Vietnam +)

The owner said, every day to wake up from 4 am to make chicken. The shop is open for sale from 6 o’clock to the evening. On cool days, sometimes only late in the afternoon, the shop is out of stock. (Photo: Minh Son / Vietnam +)

After enjoying, surely the taste of this dish will satisfy even the most demanding stomachs. (Photo: Minh Son / Vietnam +)

According to the National Meteorological Agency, at present, the trend of temperature is gradually turning to a neutral state. With this development, the hurricane season this year is expected to come more wanted than every year, but need to be careful of strong storms; the rainy season can come early with extreme phenomena; risk occurs drought and local water shortage in Central and Central Highlands.

More information with VietnamPlus Electronic Newspaper reporter on the afternoon of April 15, Mr. Nguyen Van Huong, Head of Climate Forecast Department, National Hydrometeorological Forecast Center, said that from now until about May, it is unlikely to export storms and tropical depressions in the South China Sea. However, in the following months, storms and tropical depressions will begin to operate and increase in frequency, lasting until the end of 2021.

Specifically, in the period from June to July, storms and tropical depressions are likely to begin operating in the North East Sea and gradually increase the frequency, likely to affect the Northern region. and North Central region from August to September; affect provinces in Central and South Central from September to the end of this year.

“It is forecasted that this year there will be about 10-13 storms operating in the South China Sea, of which about half will affect the mainland. In which, strong storms will occur from September to October, “Huong said.

Also according to Mr. Huong, normally in the first half of the season (from June to September), tropical low pressure will concentrate in the North and the South China Sea, potentially affecting the North and North Central regions. ; in the second half of the season (from September to November), it will focus on the Middle and South East Sea, affecting the North Central Coast and returning to the South.

With the storm trend mentioned above, localities need to be careful of strong storms with complicated movements and cause strong winds at sea in months. stormy rainy season year 2021.

Regarding the trend of the rainy season, Mr. Huong said that this year’s rainy season is likely to come early in the Central Highlands and the South, from about the second half of April to the first half of May, thunderstorms and whirlwinds may occur. , hail, strong wind. In the last 6 months of 2021, rainfall tends to increase nationwide.

Illustration. (Source: VNA)

During the dry season months, the flow volume on most of the common rivers is approximately 15-40% lower than the average of many years in the same period, some rivers are 50% lower. Risk of drought and local water shortage in Central and Central Highlands.

In the flood season in 2021, the annual flood peak on the main rivers in the North, North Central region and Central Highlands is usually around 1-2 and above fluctuation 2; rivers in Yen Bai and Ninh Binh, from Quang Binh to Binh Thuan fluctuate 2-3, some rivers fluctuate 3.

The annual flood peak in the watershed of the Mekong River on Tien River in Tan Chau and Hau River in Chau Doc fluctuates 1-2, lower than the average flood peak of many years from 0.1-0.3m. In the dry season 2020-2021, salinity intrusion in the Mekong River Delta is at a high level but not as serious as the dry season in 2019-2020. Since May, saline intrusion in the Mekong Delta tends to decrease gradually.

The period of moderate and large floods in the North is likely to concentrate more in the second half of the flood season. On small rivers and streams, in the upstream areas, big floods, flash floods, and landslides are likely to occur; Inundation in cities and urban areas continues to be at risk from local heavy rains in the flood season months.

Before the weather trend mentioned above, the representative of Forecast Center Hydrometeorology The country said that the Ministry of Natural Resources and Environment will continue to direct hydro-meteorological forecasting and warning units, continuously monitoring, monitoring and updating daily on the website of the Ministry of Natural Resources. and Environment, General Department of Meteorology and Hydrology, soon provide detailed forecast information and warnings to functional agencies, media agencies and the people to prevent and avoid ../.