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

Hot beef crab soup with rich broth, the occasional sour taste of vinegar mixed with the greasy taste of crab sauce, the sweetness of beef dipped up full of attraction. You can absolutely go to the kitchen to make a delicious, attractive hot pot dish, eating it is addicted with a simple way to make it at home. Vietnamese people will guide you how to cook super delicious beef and crab hot pot according to the following recipe: 1. Ingredients for cooking beef crab and beef hot pot: – Crushed copper crab: 1kg (pre-ground or bought to pound) – Beef, tofu – Vegetables: Sliced ​​banana flowers, split water spinach, spinach, melon, mushrooms… – Fried onion 2. Ingredients for growing beef crab hot pot: – Minced meat: 500gr – Raw spring rolls: 400gr – Shiitake mushrooms: 100gr – Wood ear: 100gr – Fish sauce: 1 tablespoon – Spice – Chopped dried onion (For a lot of raw ham, the wood ear will grow more crispy) 3. How to make beef crab hot pot: – The first is to clean the crabs, pound the crabs, filter the water, and keep the crab bricks separate. – Vegetables and mushrooms cleaned, cut and sliced ​​as shown – Tofu cut into bite-sized pieces and fry until golden brown on all sides. – Grow into small pieces according to your preference. – Boil crab water until the bricks float up, then take out all the bricks. This part will be served with fried onions, a part of yellow crab bricks, fish sauce and cashew oil to eat with vermicelli. – The remaining yellow crab bricks will be cooked with fried onions and tomatoes to create the color of the hot pot. Add vinegar, batch or berries for sourness depending on the family’s taste. – The more fried rice noodles, the more fried onions, the more delicious it is. The sweet and sour hotpot soup is very clear and delicious, dipping in vegetables and fruits. Wish you success with beef crab hot pot!

Canh said, the hotter the weather, the more expensive the crabs are. This is a cooling food, can cook many dishes from vermicelli, soup to hot pot. Not to mention, on this occasion, the restaurant is closed, families cook at home more. Therefore, for about a week now, the number of customers ordering crabs online has increased dramatically when Hanoi is experiencing scorching hot days. The price of copper crab is only 130,000 VND/kg, not increasing, but the amount of goods sold every day has increased sharply, she shared. At the beginning of the summer, she only sold about 50-60kg per day. Customers can buy raw crab, shredded crab or pre-ground crab. But these days, the amount of crabs sold fluctuates in the range of 1-1.5 quintals. At the peak like yesterday, 1.8 quintals of crabs were all ordered by customers. Hot weather, people race to order crabs to eat to cool off (photo: Thuy Dang) “I only sell online, but on this occasion customers flocked to order. If you buy less, 1kg, if you buy more, 2-3kg each time to eat gradually and also to save money on shipping,” she said. Most customers choose to buy ready-made crab (with the shell and bibs removed) or pre-ground crab because it’s convenient, so she has to mobilize her parents and her two children to make crabs in time for the shippers to deliver the goods. guest. “Every day I have to work from 4 am until all the crabs are sold out. Fortunately, in exchange for profits, you can earn up to several million dong/day,” she revealed. Ms. Dang Thuy – a focal point specializing in selling crabs online at lane 214 Nguyen Xien (Thanh Xuan, Hanoi), also said that before summer, she only consumed about 12-20kg of field crabs every day. But from the beginning of May until now, she has sold out 40-50kg every day, even up to 60kg of field crab every day. These days, customers often prefer to buy ready-made or pre-ground crabs for processing (photo: Thuy Dang) According to Ms. Thuy, many people are afraid to make crab because it takes a long time, so they choose to order pre-ground. Accordingly, after grinding crabs, she often divides them into small bags for customers to put in the freezer. Each meal takes 1-2 bags to cook, depending on how many or fewer people in the family. The price of raw or pre-ground crab is the same, 120,000 VND/kg. “On this occasion, when the sun is hot, people are afraid to go to the market. Due to the epidemic, they also limited going to crowded places, so the number of customers ordering online increased sharply,” she said. Ms. Hoang Thien Tam from Yen Ninh (Ba Dinh, Hanoi), shared that in the summer, field crabs are her family’s favorite cooling dish. Early in the summer, the weather was not too hot, she still worked hard to go to the market to choose each field crab and ask the seller to grind it for her. The number of crabs bought each time is only about 1kg, just enough to cook a meal. About a week ago, the heat was like fire, she switched to ordering online because she was afraid to squeeze her feet into the market. The amount of crab sold out increased 3-5 times compared to the time before summer (photo: Thuy Dang) “Today I also ordered 5kg of field crabs, thanks to them pre-ground in plastic bags. Crab bricks are also divided into small bags for easy cooking of each meal. She said and said, now that many orders, she also gets free shipping by the owner. On the market today, the price of copper crab usually ranges from 120,000-180,000 VND/kg, depending on the type. In many places, when customers require preliminary processing and ready to go, they often have to pay an additional 10,000-15,000 VND/kg. Small traders selling field crabs at traditional markets said that these days, the amount of crabs consumed has nearly doubled compared to before summer. As for online traders, it was revealed that the number of crabs sold increased 3-5 times compared to other seasons of the year. In hot weather, people are often afraid to go to the market, so they often choose to order online for convenience.

Bat Dan crab noodle soup is famous for its delicious vermicelli and special eating style. (Illustration) Bat Dan crab noodle soup from the past up to now is not only famous as one of the delicious restaurants but also famous for its unique style of eating, so when it comes to this noodle shop, people still call it with the name. familiar name “bun rieu bung”. The shop is actually just a small shop at the beginning of a deep alley leading to the owner’s house. The space is only a few square meters, so the owner uses chairs to both save space and serve the most diners. The space of the restaurant is only a few square meters of sidewalk, so people carry bowls to eat for convenience, fast and neat. Many pregnant women are also “addicts” of the shop. (Illustration) The reason the shop is called bun rieu bung is because there are no tables here, only small and medium chairs as tables and chairs. Guests come to eat mainly with bowls for quick and neat. Moreover, under the bowl of vermicelli, there is a small tissue paper to wipe the mouth and put it under the bowl to keep the heat away, so “bump” has become the restaurant’s trademark. A well-fitted bowl of vermicelli usually has beans, beef, pork rolls and a basket of fresh green vegetables that are finely chopped. In it, pieces of golden fried beans, soft and delicious beef and pork rolls blend with the flavor of a traditional bowl of crab noodle soup. Perhaps the thing that people like to eat the most when they come to the restaurant is the clear, clean broth, no fat, and a clear sour smell of vinegar. Tomatoes are trimmed with red areca slices next to fragrant, rich pieces of yellow crab bricks that are beautifully displayed on the bowl. A well-fitted bowl of vermicelli usually has beans, beef, pork loin and a basket of fresh green vegetables that are finely chopped. (Illustration) The beef is selected with soft and sweet loin. (Illustration) The vermicelli here “eats points” in the sweet and delicious broth, everyone who has finished eating must drink the whole country to satisfy “the happiness”. The difference in the bowl of vermicelli here is that it is not accompanied by fried onions, so it is always prepared, without being overwhelmed by the aroma of onions. Besides, the restaurant’s chili seems to be crushed from chili fruit, although a little bit spicy, but it goes well with the broth to boost the flavor of the crab. Richly fragrant copper yellow crab bricks. (Illustration) For those who want to enjoy the full sweetness of the bowl of vermicelli crab noodles, they can ask not to add shrimp paste. And those who want to enjoy the rich, sweet and fragrant taste in each piece of crab brick can add a little shrimp paste to enjoy the full flavor. Not only is it unique with the style of eating, the special thing when coming here is that the restaurant does not use spoons, so it makes more people interested. There’s nothing like sitting on a low chair in front of a small alley, holding a bowl of hot and fragrant crab noodles to enjoy, then slurping until the last sip of water, closing your eyes to enjoy the taste to remember a Ha In the olden days, luxury restaurants had not “sprung up like mushrooms” like now.

The dinner menu includes: crab noodle soup, minced meat rolls, stir-fried geese with lemongrass, sweet and sour onions. Photo: Thu Uyen. 1. Minced meat rolls Resources: 300g tender lean pork Few leaves smell of ship Spring onions (you prefer to choose the leaf part over the white part) Seasoning seasoning: Soup powder, ground pepper, seasoning powder or main noodles. Making: Step 1: Clean the lean meat, then chop it into medium pieces, don’t mince it too finely so that the meatballs when eaten are still crispy and spongy. You should add a little bit of fatty meat to help the fried patties not dry out. Step 2: Pick up the onion and coriander leaves, then wash and dry. Step 3: Finely chop all the coriander leaves and scallions. Step 4: Marinate all the minced meat with 3.5 teaspoons of ground pepper, 1 tablespoon of soup powder, 0.5 teaspoons of seasoning, if you can eat noodles, you can add a little more noodles to make the meat harmonious than. Mix well the marinated meat and then add all the scent of Chinese and chopped scallions to marinate together. Let the marinade rest for about 15 minutes. Step 5: After the time for the meat to think, start the meatballs into round balls, then flatten slightly. Step 6: Put the pan on the stove, put in some cooking oil, when the oil starts to heat, drop the meat in and fry until golden brown on both sides. When frying, remember to keep the heat on medium so that the meatballs do not burn outside, or live inside! Step 7: When the meatballs are cooked, put them on a plate lined with greaseproof paper. Presenting a little more beautifully will make the meal more lively and delicious. 2. Stir-fried geese with lemongrass: Resources: Goose meat has been filtered separately: 500 grams Dried onions: 1-2 bulbs, 4 lemongrass bulbs, 2 fried chili 10 grams of white sesame Condiments: seasoning, noodles, pepper, cooking oil Making: Step 1: After filtering, you cut the swan meat into bite-sized pieces. The rest of the bones we can use to cook asparagus soup is also very delicious. Step 2: Marinate the geese with 1 teaspoon of seasoning, 1/2 teaspoon of oyster sauce, 1 teaspoon of pasta, 1 teaspoon of pepper, and a little chopped dried onion. Put on gloves, squeeze and mix well. Step 3: After the geese has marinated long enough, put the pan on the stove. When the pan is hot, put 2 tablespoons of cooking oil in the pan. Next, add the swan meat and stir-fry and then take it out on a separate plate. Still using that pan. Put 2 tablespoons of oil in the pan. When the oil is hot, pour in the lemongrass and chili. Next, add the swan meat, stir well with lemongrass and chili. Season to taste, then pour in the roasted sesame seeds, stir well and turn off the stove. Finally, we just pour the stir-fried clam with lemongrass and chili on a plate and serve with hot rice. Each piece of swan meat is fragrant, crispy, delicious, and delicious. 3. Sweet and sour onion: Resources: Onions: 3 pieces White sugar 2 tablespoons Salt Vinegar 150 ml Chili sauce 120 gr How to make sweet and sour onions: Step 1: Prepare a bowl of filtered water, add a little salt and dissolve. Onions peeled, cut into pieces to taste and put in salted water just prepared to soak for about 15 minutes. After soaking for 15 minutes, remove the onions from the basket to drain. Step 2: Take a large bowl for 2 tablespoons of sugar, 150ml of vinegar, 120ml of chili sauce and stir well. Step 3: Add the onion and mix with the prepared mixture. Then cover with cling film and place in the refrigerator. Leave for about 2 hours and you can enjoy. Decorate it beautifully. 4. Spinach crab soup: Resources: Copper crab: 200g Spinach: 1 bunch Purple onion Cooking oil Salt Seasoning seeds MSG Making: Step 1: Before making field crabs, you should soak in water for about 30 minutes to let the crabs release all the mud. Then rinse thoroughly and start making crabs. To have a delicious soup, you should choose crabs that are firm and alive. Next, you peel off the shell, and then start to poke the bricks into the cup. Step 2: Put the crab body in the mortar, add a little salt and then pound. Then filter the water and discard the residue. Decant several times so that there is no residue left in the water. You can also use a blender to do this step. Step 3: Pick up spinach. Take only the tops, fresh and free of worms. Then soak in dilute salt water for about 15 minutes, then take out and cut into small pieces. Step 4: Put the pot of crab filtered water on the stove to boil, stir well during the cooking process. Before the crab is about to boil, reduce the heat to low so that the crab meat is fused together. Because this part of crab soup is easy to overflow, you should pay close attention to not overflow, leading to loss of crab meat. Step 5: Heat cooking oil in a pan, add purple onions and saute. Then add the crab bricks and stir well for a few minutes. Step 6: When the crab broth starts to boil, add the crab bricks and the vegetable mixture. Add seasoning seeds, monosodium glutamate, try seasoning again to suit your taste and then turn off the heat. Tune (Synthetic) Photo: Collectibles

Hanoi has just entered the beginning of summer, but at traditional markets and online markets, field crabs have become a popular food for many people. Photo: Vietnamese people In addition to whole fresh field crabs sold at markets for 150-180,000 VND/kg, on the online market there are also ready-made ground crabs for sale at half or even 1/3 of the price. fresh crab. Photo: Facebook. Each kg of pre-ground crab includes 1 bag of crushed crab meat and 1 bag of crab bricks, priced from 60,000 – 80,000 VND/kg. Photo: Facebook With such a startling low price, many people suspect that this type of pre-ground frozen crab may be Western crab or imported from Cambodia and Thailand. Photo: Facebook Not only pre-ground copper crab, recently Norwegian brown crab (Norwegian brick crab) is also for sale on the online market for only 290-350,000 VND/kg, half the price of Ca Mau brick crab. Photo: Facebook Norwegian brown crab, which is considered a high-class seafood line in the world, is sold at a cheap price, so housewives buy it and eat it. Photo: Facebook However, according to the owner of a high-end seafood store in Hanoi, the best quality crab must be fresh crab, so most reputable seafood supermarkets do not sell frozen imports. Photo: Facebook Norwegian brick crab is a high-class, world-famous seafood that is sold in large quantities in Vietnam at such a cheap price. Photo: Facebook Last year, on many gateway streets of Ho Chi Minh City, there were many points of sale of Ca Mau crabs on the roadside with only 50,000 VND/3 crabs. Photo: Workers However, in fact, the price of 50,000 VND for 3 crabs that the seller offers is just a way for them to attract passersby. When asking to buy, the seller pointed to the tiny crabs. Photo: Plo However, in fact, the price of 50,000 VND for 3 crabs that the seller offers is just a way for them to attract passersby. When asking to buy, the seller pointed to the tiny crabs. Photo: Plo Video: Going to the market to buy field crabs in the West. Source: VTV24

1. Duck cooked with fresh bamboo shoots Resources: – Duck meat: 1kg – Fresh shoots: 500g – Fresh onion, dried onion, ginger, Chinese aroma (cilantro) – Spices: Salt, soup powder, seasoning seeds, sugar, fish sauce. Process materials: – Use salt to rub the duck meat and then wash it again to reduce the smell of duck. (You can replace salt with wine and ginger, and the duck will be cleaner.) – Duck cut into bite-sized pieces, then marinate with 2 chopped dry onions, 1/2 teaspoon of salt, 1 teaspoon of flour, 1 teaspoon of seasoning seeds, mix well for 15-20 minutes to absorb spices. – Bamboo shoots to boil for 5 minutes, when boiling, open the lid of the pot, then bring out to wash. Then boil again 2 times as the first time to remove toxins in bamboo shoots. Next, you tear off the old part and tear it into strands, cut into bite-sized pieces. Steps to cook bamboo shoots – Put the marinated duck in a sautéed pot to tighten the meat, then pour about 1 liter of water and 1 piece of ginger to boil the duck for 15-20 minutes. When boiled, less foam to make the water clearer. – While boiling the duck, place the pan on the stove to not fragrant onions, then put the bamboo shoots in the pan, stir well with 1 tablespoon of flour, 1 teaspoon of seasoning seeds, draw 2 more teaspoons of broth in the sauté duck for about 10 minutes. – Pour sautéed bamboo shoot pan into the duck pot, add water and boil for about 10 minutes, taste the spices to medium. Add the scallions and Chinese aroma (cilantro), cut the chunks and turn off the heat. 2. Stir-fried goose meat Fried goose meat ingredients Grilled pork ribs: 500gr Lemongrass: 3 branches Chili: 1 fruit Sweet chili: 1 fruit Purple onion, garlic, roasted sesame Scallions, coriander, cilantro Spices: fish sauce, soup powder, ground pepper, monosodium glutamate, … How to make stir-fried goose at home Step 1: Preliminary processing of raw materials – Washed goose meat. Next, you use white wine and ginger beaten and rub evenly on the meat to deodorize. After that, rinse the meat with water and cut into bite size. – Purple onion, peeled garlic, chopped. – Scallion, coriander, cilantro washed, then chopped. – Lemongrass, crushed, chopped. – Washed, sliced ​​chili peppers. – Wash and cut sweet chili peppers. Step 2: Seasoning Put the goose meat in the bowl, add lemongrass, shallot, garlic, ground pepper, fish sauce, soup powder, monosodium glutamate and a small teaspoon of cooking oil and mix well. Marinate the goose meat for 30 minutes to allow the spices to penetrate the meat. Step 3: How to make stir-fried goose meat – North pan on the stove, add cooking oil and non-fragrant onion, minced garlic. – Next, you add the meat and stir-fry, stir well. – When the meat is hardened, lemongrass turns yellow, add chili and sweet pepper, stir well. – Finally, you season to taste, add scallions, coriander, coriander and sesame seeds on the island quickly and then turn off the heat. 3. Sour crab and sour soup: Ingredients for sour crab soup: + Field crab: 400gr + Tomatoes: 2-3 fruits + Cajeput / Green tamarind fruit: 2-3 fruits depending on type + Lemon juice + Cilantro + Green onion, purple onion How to make crab soup as follows: To cook the most delicious crab soup, you should choose to buy raw crab instead of the one sold at supermarkets, choose medium and strong ones, don’t choose big crabs because big crabs are usually farmed crabs! – Wash the crabs, remove the apricots, the crab meat in the blender, then take the crab bricks to separate them into a separate bowl. – For a sufficient amount of water to puree crab. Before filtering the clear water, you should add more water to the crab, this helps the crab not to be thick and easy to filter, if your family wants to eat more soup, you can add more water. – Strain the crab broth through the sieve. Each time filtered out, continue to add a moderate amount of water to the crab carcass, stirring with chopsticks to still filter the broth. You do it about 3 times. – For chopped purple onions, tomatoes in a softly ripe pan, add 2 teaspoons of seasoning seeds to tomatoes, then add crab bricks to the island and tomatoes to make a paste, then turn off the heat. – Put the filtered crab water on the stove, add 2 teaspoons of seasoning salt, 2 teaspoons of seasoning seeds to boil. Be careful not to over-boil the soup will overflow and break the crab meat. – Cut the crocodile or put tamarind in a pot of soup, when ripe finely to make the crab broth sour. – Cut cilantro and scallions into the crab soup pot, put the crab and tomato mixture in the pot. Note, you should not use chopsticks or a spoon to stir because that will break the crab meat. The cilantro will give the crab soup a distinct aroma compared to the scent of green onions. Cooked cilantro is safer than cutting raw into soup. – Boil the crab soup pot again, then turn off the heat. After that, add spices to your family’s mouth. Gently scoop the crab broth into the bowl, being very careful with the crab meat not to break. You can squeeze more lemon juice and the soup will be much more sour and fragrant. 4. Fried Thien Ly flowers with shrimp Resources: Shrimp 100 gr Natural cotton 250 gr Seasoning seeds 1 teaspoon Salt 1/2 teaspoon Cooking oil 20 ml Garlic 1/2 bulb Ginger 1/3 tubers How to cook Thien ly fried shrimp
Preliminary processing of shrimp: Cut off the shrimp head, peel off the shell, then use a small knife to cut a line along the spine to get the shrimp thread, you use your hand to gently squeeze the shrimp body so that the shrimp stick out a little, then remove it with your hand. Shrimp wash, drain. You marinate the prawns with a little bit of gum, some monosodium glutamate, and 1 teaspoon of fish sauce. Preliminary processing of other materials: Thien ly cotton you wash, drain and soak in salt water for about 10 minutes and then rinse with water. The garlic you peel is crushed and then chopped up, peeled, cut into small fibers. Carrots peel, trim the petals and cut into thin pieces about 0.2 mm. Sauteed Thien Thien: You put the oil in the pan and then fry the garlic until it is fragrant, then add the marinated shrimp and stir-fry. You in turn add ginger and carrots cut flowers to stir fry. Finally, you put the natural cotton and stir-fry and season the remaining seasoning seeds, 1/2 teaspoon of salt and a little MSG to taste. You stir-fry until natural cotton is soft and ripe, then turn off the heat. 5. Sour rib soup: Raw sweet and sour crocodile cooking ribs 600g ribs (You must choose young ribs to make the soup sweet) 5 crocodiles 2 tomatoes 1 dry onion Scallions, Chinese scent Spices: MSG, salt, pepper, cooking oil How to cook sweet and sour crocodile ribs Step 1: Ribs after buying, washed, then blanched with boiling water and salt. Rinse with cold water, then put in the casserole pot. Step 2: At this time, bring the crocodile to shave it off, wash it, and then scrape the body. Onions and scent picked up and washed, then cut into small pieces. Dried onions, peeled and sliced. Tomatoes are also washed and sliced ​​into areca zones. Step 3: Add the dried onions to fry, then add the ribs to fry. Stir fry until you see the ribs tighten, add about 1 liter of water to the pot and cook until it boils. During cooking, if you notice bubbles emerging, take them out. Next you let the crocodile cook together. Step 4: Cook for about 25 – 30 minutes, then you take the crocodile out a crushed bowl to filter the sour crocodile juice and put the filtered crocodile water into the pot, seasoning to taste the spices to taste. When the soup boils again, add the chopped onion and scent. Turn off the heat and let the bowl enjoy. Tune (Synthetic) Photo: Collectibles

Hien said that these were completely fresh rock crabs that her family members moved from her hometown in Nam Dinh to Hanoi for weekly sales. These crabs are carefully selected by her family members from her hometown, filtered and cleaned and then canned. Each box is usually packed 2.5 ounces. This small trader also advertised: “Although this is a cultured stone crab, the house was cleaned, separated from shells, split bibs, star fruit bags, especially no additives, no preservatives, no mixing with rice bran and self. canned grinds should eat well and lots of meat and bricks are delicious. Each 1 kg of rock crabs my family sells for 75,000 VND, divided into 4 boxes. Each box includes 1 bag of crab bricks. If you eat 2 kg of crab or more, you will ship for free ”. The field crabs are torn, washed and ground right at the market Ms. Hien also affirmed that the crabs are very delicious and can be kept in the freezer for 12 months. When eaten, the quality is no different from raw ground crab. “Frozen ground crab is easy to process, convenient and has a stable price. This type of crab can help housewives process many delicious dishes such as crab soup cooked in a hot pot or cooked with a variety of vegetables depending on the season and preferences of each family ”. According to her, customers who buy frozen crabs are mainly housewives in the city. They usually order at least 1kg to cook a crab dish on rice or eat with vermicelli, with thinly molded cakes. Along with rock crabs she sells frozen field crabs, up to tens of kilograms per day. On hot hot days, the number of sales she sells is 3 times higher than normal days and she does not sell crabs. Explaining why the price of crab is at least half cheaper than the market, Ms. Hien explained: “Crab is collected from farmers in the countryside, and my family does not have live crabs available. Besides the crab season, there is an outbreak of Covid-19, so it is cheap. Like last year, we have to sell ready-made crabs of 100,000 VND / kg ”. However, many small traders on the internet market sell frozen rock crabs, pre-ground frozen field crabs at low prices, startling However, according to a reporter survey, the price of pre-ground copper crabs is for sale online at a price that is 1/2 to 2/3 cheaper than the actual selling price in toad markets. For example, at Ha Dong toad markets, Tan Da market, Vo market, Van Phuc market (Ha Dong, Hanoi) on May 9, the price of 1kg of live crab is sold at 170,000-190,000 VND. At wholesale market 365, live crab with the lowest price is 150,000 VND / kg. Bringing this question to Ms. Tran Thi Phuong, 46 years old, a small trader specializing in selling crabs in Ha Dong market, she affirmed: “There has never been a story of live crabs selling for less than 150,000 VND / kg. Because, to have 1kg of pre-ground crab clean, you need to buy 1.3-1.4kg of raw crab. Thus, the crab price must also be calculated from 200,000-230,000 VND / kg “. “On the internet market, small traders keep advertising frozen crabs, frozen ready-made copper crabs but only cost 75,000-80,000 VND / kg, making sure that they are not genuine crabs, much less crabs. live fresh, “she stressed. Meanwhile, the price of live crab at the market is twice as expensive Many people suspect that it could be a western crab or crab imported from Cambodia, Thailand (illustration). Ms. Phuong also revealed that the frozen copper crabs, frozen pre-ground crabs are being sold at cheap prices on the internet market, most likely that the crabs with broken legs, broken legs, sick, peeled, leave bibs only to keep. The meat is then grinded. Or that is the western type crab or the ground crab imported from Cambodia. Because only these two types of crabs can be sold for a very “soft” price, only 60,000-70,000 VND / kg. The trader also warned that he has just entered the heat wave in the early summer, but there are many types of crabs sold in the market. However, not all sellers guarantee good quality at affordable prices. In fact, many small traders for profit try to import Western copper crabs or imported copper crabs with genuine copper crabs. Therefore, consumers should not be too greedy for cheap but be trapped. “In general, it’s money. Cheap crab will not be a standard crab and ensure quality. Not to mention wanting to eat delicious crab soup, housewives never buy packaged or canned frozen crabs. Because it is convenient, but the quality is not guaranteed and there are many potential risks of poisoning because it is not known how long these crab boxes are kept in the refrigerator. The seller himself may not know if the crab has been thoroughly washed and removed the dead crab before grinding ”, noted Ms. Phuong.

Living in Japan, in addition to focusing on studying and researching, international student Thien Duc is very passionate about cooking. Thien Duc regularly shares pictures of his meals, dishes, pastries on Facebook and is loved by many people. Thien Duc is passionate about cooking, and loves to make cakes. Recently, 9X has suggested how to make many very attractive vermicelli dishes, everyone who sees it must also crave, you can refer. FISH NOODLES Resources – Red snapper 300 grams – Head or fishbone – Noodles – Tomatoes – Bamboo shoots – Spices – Dill vegetables, scallions, … raw vegetables served Processing – Onions, dill, washed and chopped cilantro. Wash tomatoes and bamboo shoots, add pieces to taste. – Fish heads and fish bones fried gold through cooking oil, for more fatty taste as well as de-fishy. – After the frying is finished, bring it to cook broth, taste the spices to taste. – The fish meat is divided into 2 parts, one part is sliced ​​into thin pieces, the other part is used to make fish cake. – The fish is sliced ​​into seasoned chunks and then rolled over a layer of crispy fried flour, if not, it’s okay to leave it as well. Fried fish meat at this time will taste, not be broken. – The fish cakes you grind the fish meat, season with spices and chopped scallions. Finally add fennel and puree this mixture. After the mixture has stable adhesion, use a spoon to scoop 1-2 tablespoons and press it flat. Fried fish will be delicious fried. – After being simmered, the broth is filtered through the sieve to avoid fish bones. After filtering, add the tomatoes and bamboo shoots to the stew for a while. Taste one last time according to taste and then prepare to eat. – In presentation, the noodles, fried fish, fish cakes, tomato shoots, put on top, add the broth to the cilantro to have a delicious fish noodle bowl. SEARCH BUTTER Resources: – Raw crab – raw spring rolls – 1 egg yolk – tomato – tofu – vermicelli – raw vegetables – onions … How to cook: – After buying crabs, break the legs and the bigger the crabs, put in 1 cup of crabs separately to slice the scallion with onions. Then grind all the parts of the crab thoroughly, the crab shells thrown away. – After finishing grinding, mix with water, then filter the leftover crab residue. If you are afraid that the crushed crab shell is still mixed in, then filter 2 to 3 more times. After the mixture is filtered, add a little salt and cook. Slowly, the crab will float, the more boiling the water will become. – Take out the pot, this time the broth will be clear, set aside to settle down and then go to make the crab. The crab was picked out and put in raw sausages and 1 egg yolk, seasoned with salt and monosodium glutamate, then mixed well and steamed for 30 minutes. – While steaming, the onion is fragrant and then poured crab bricks, it will freeze and form an extremely sweet brick block as shown in the picture. – After the crab is steamed, wait for it to cool, pour out any leaking water while it’s finished steaming, then sprinkle a little crab-colored oil on the surface, at this time it will look as delicious as a piece of fried pies. – The hardest parts are done, now slice tomatoes with onions and pour into a pot of broth to boil, during the cooking process, fry the tofu. Finished fried beans also put in the pot of broth. Add seasoning to taste is finished. – Boil the vermicelli in a bowl, cut the crab pieces out, scoop out the broth, finally put in a spoon of crab bricks on top. Eat with vegetables as you like, if you have a little shrimp sauce will be more delicious. MUSSELS NOODLE Resources: – Clams – Pork skin to grease – Peanuts – Vermicelli, dry rice (cold rice), instant noodles, depending on your preference, whatever you want to eat, taste well, you can eat with everything. – Vegetables: subjects (along the mosquito net), cilantro, herbs of all kinds – Hue – Spices, salt, pepper, monosodium glutamate, chili … Prepare – Soak mussels with fruit chili to let them release sand, eat them clean, help pigs. – The pork skin is sliced ​​into pieces and fried, then fried carefully to avoid oil splashes. You can put the pork skin in the oven 200 degrees at 15 minutes, until it dries up, frying will have less oil splashes. – Peanuts, submerge in cooking oil and add chili powder or cashew oil to make the color more beautiful, until the oil is boiling. – Chopped vegetables into fibers. All vegetables, melons, along the mosquito net are all chopped small enough to mix. Those who have ever eaten will probably remember the mussel vegetables, so it is okay if you do not need to display it. After Thai finished, mix the whole together. Note, when slicing along the mosquito net, soak it with salt water, to avoid blacking but also to reduce itching. – Boil bean sprouts and take them out. – Boil noodles, noodles (depending on your preference). – Wash the mussels poured into 2 bowls of boiled water to get the mussel juice. When it is boiled, it will fall out on its own, just throw it away. The clam has to take its meat out, but it can’t fall off by itself, so this step needs to be patient. When you have a pot of mussel juice, add a little salt and monosodium glutamate. Tasting it sweet is okay. – For oil, garlic, stir fry, pour in mussels. Seasoning with salt, pepper, chili fruit, monosodium glutamate, a little fish sauce. Stir fry until hunted, out of water is fine. Finally, add the chopped scallions, so that the scallions are not crushed. That is done with the fried mussels. – 1 teaspoon and 2 teaspoons of mussel water, stir it up so that it drops the sediment downwards, most of it has sediment or worse than sand so stir well, wait for it to sink and pour it into a new bowl. – Let’s eat it now. 1 pinch of vegetables, vermicelli, rice, noodles (optional), 1 teaspoon of stir-fried mussels, a few pieces of fat, 1 teaspoon of peanut oil. Spices include 1 teaspoon fish sauce, a little MSG, a little fish sauce. Finally, add the cilantro with chopped cucumber, the price is to boil on top. BUTTERFLY Resources – Pig heart, heart, tongue – Vermicelli – Turmeric or turmeric powder – Cilantro, coriander, onions, garlic. – Spice Prepare – Your heart is rough and then washed many times with salt water, if possible, soak with a little white wine to deodorize. After pre-processing, then marinate with spices such as fish sauce, sugar, monosodium glutamate, pepper and turmeric powder. – Onions, garlic with cooking oil and stir-fry your heart, heart and tongue. Cook well, season it if it’s a little salty. – Vermicelli stir-fry with a little turmeric powder for golden vermicelli. In some places, people take fried water to stir-fry it with vermicelli and I encourage you to use it this way. Noodles now taste better, soft, and yellow. – Cut the green cilantro on small vegetables. – For the presentation, let the vermicelli below, stir-fry the heart above, add chopped vegetables and mix up to eat. BUN BO HUE Resources: – Spring rolls – Beef – Pork bones – Crab rolls – Spring rolls – Scallions – Lemongrass, ginger – Hue sauce – Raw vegetables, onions, cilantro Prepare: – Ninh pork bones, legs. Before simmering, boil it once with boiling water to deodorize and make the broth clearer. – While simmering, drop in 5 lemongrass plants, 1 grilled ginger root. Seasoning with fish sauce, monosodium glutamate … – After the broth is fragrant because the broth is removed, filter it through the sieve to make the broth free from sediment. Next, let the beef popcorn and simmer for 2 more hours for the soft corn and the broth to soak the beef. 2 hours later, use a spoon to scoop each ball into the water and continue to boil. – Lemongrass, garlic, chili we bring chopped, fried with cooking oil to fragrant and then put in 3 tablespoons of chili. If you eat more spicy, give more. Spoon 1 teaspoon of Hue shrimp sauce into a bowl, add water and stir to settle the sediment. Pour the broth into the cooking oil and continue to heat the mixture slightly out of water. Then filter this mixture through the sieve and pour into the pot of broth. At this time, the broth pot will have a very beautiful red color, the scent of Hue and lemongrass, especially without the smell of fish sauce. – Picked out the corn and sliced ​​it, cut it into bite-sized pieces. – Presented with vermicelli below, legs, beef and broth. Remember to taste one last time before eating. Add a few crab balls and spring rolls, served with raw vegetables as you like. Good luck!

Recently, Miss 3 children shared a simple family meal, but said that thanks to that, she gained weight : “We have lunch at our house. Ask why we keep gaining kg”. In which there are very rustic dishes with standard flavors of North: Boiled morning glory, tomato cannon, crab soup and salty dishes are acacia scallop. Ha Kieu Anh shares her family’s rustic rice tray with crab soup, eggplant and hot rice. Besides that, there is also a dish of acacia scallop fish. Full of country feet but everyone looks craving. Many famous people look at Ha Kieu Anh’s rice tray but have to “be excited”. Anh Tho – Binh Minh’s wife commented: “Luckily, I haven’t posted all”. Actor Anh Dung “hates”: “Already on a diet, then post this item again” . Than Thuy Ha and Linh Nga a good compliment. Meanwhile, Mai Phuong Thuy said: “In my hand are 5 bowls of rice.” Examiner Vietnam’s Next Top Model Nam Trung misses these dishes of Ha Kieu Anh very much because he has not been to his friend’s house for a long time. Mai Phuong Thuy, Than Thuy Ha and the Vietnamese stars commented on Ha Kieu Anh’s rice tray. The reason why Ha Kieu Anh’s “country-of-the-country” dishes make many people crave so much because these are very “expensive” dishes. Although easy to find, not to paint the pride of the taste, these are the dishes of “national spirit and national spirit”, bearing the soul of Vietnamese people. Moreover, for those who live far away from the countryside, these are beloved dishes that make them miss their skin deeply. Especially in this early summer period, eating at home with dishes such as crab soup, eggplant, boiled water spinach, fish stock … that is very suitable. Although living in the South, Ha Kieu Anh loves Northern dishes. Since she was a child, she was taught to cook by her mother. The mother, a standard woman in Hanoi, has infused Ha Kieu Anh with a lot of love. Miss also often cooks Northern dishes for everyone. Before that, Ha Kieu Anh was praised by her cousin, singer Pham Quynh Anh, for cooking delicious chicken pho. Once, Ha Kieu Anh proudly shared Quang noodle dishes prepared by himself. Ha Kieu Anh used to wow the audience when she shared her talented video while speaking English and cooking. She teaches fans how to cook Tom Yum soup with the assistance of the Thai chef. She also showed off her cooking skills to treat the Royal Thai Consul General and many other guests. Miss Vietnam 1992 is also ready to show off her chef skills on television or at the event. Born in a prestigious family but experiencing many turbulence, Ha Kieu Anh was taught by her mother all about household chores, especially cooking. From a young age, her mother enrolled her child in the main female class. Refer to how to cook the best crab soup for all families: Resources: – Crab field: 1kg – Spinach: 100 grams – Jute: 100 grams – Melon: 100 grams – Onions: 4 bulbs – Fish sauce, salt, monosodium glutamate, cooking oil. Note: – Field crabs should choose strong ones, run fast, get bigger, shells are gray. Because of that, crab meat will be firm, fragrant and brick. If you are too busy, you can buy ground crab at supermarkets. But it’s better to make it yourself. – Vegetables should be chosen carefully, choose young green leaves, not deep, so melon should be selected for a more fragrant and sweet soup. How to make crab and filter meat – Add salt to the crab that is still alive. Cover tightly for about 20 minutes, the purpose is to clean crabs. Then take a small brush to gently brush the shell, cover, and crab to wash off all the mud, deodorizing the fishy smell. – After cleaning, remove bibs, split apricots to get crab bricks to a separate bowl. The best way to cook soup is crab meat, after cleaning, salt should be stirred before or after pounding because there is salt, then when cooking, the crab meat will freeze on the water, and there is no salt of crab meat crushed in water, not freezing. again. When cooked, it must be boiling enough for the crab soup to be thoroughly cooked without breaking the crab meat. – You can crush the crab meat or put it in a blender. Add water, use your hand to squeeze crab meat, use a small net to filter crab meat. This part should be squeezed carefully to get all the crab meat, when cooking the soup will be more fragrant and fragrant. – Spinach, jute vegetables, washed and chopped. Melon peeled, cut into pieces. – Chopped purple onion to separate. How to cook crab soup – Heat the cooking oil, add the prepared purple onions to non-aromatic, then add the crab bricks to the golden pan. Attention to the crab brick distillation step should be kept on low heat, to avoid burning crab bricks will no longer fragrant. Then leave the bowl separately. – Boil crab water. This is an important step, take care not to spill the crab meat. After boiling, it is recommended to lower the heat to make the crab meat cakes, seasoning to taste. Put the crab meat aside for the vegetables and the melon in the pot. When the vegetables are cooked, add the boiled crab bricks, and boil for 2 minutes to complete the dish. Crab soup with jute vegetables, spinach, and melon is a delicious summer soup that helps cool off very well. This crab soup is indispensable for the salted tomato dish to serve. So with the above method of cooking crab soup, you can completely cook delicious crab soup in the right tone for the whole family to enjoy. According to the Vietnamese women

Seafood noodle soup Seafood noodle soup is favored by many diners because of its fresh sea flavor and sweet broth. Noodles with a harmonious combination of shrimp, squid, crab bricks, squid rolls with tofu, sweet corn and blood is a suitable culinary suggestion for your trip in Vung Tau. Address: Tran Hung Dao Price: 50,000 VND / bowl Opening hours of: 6h30-11h and 17h-20h Seafood noodle soup has a strong flavor of the coastal city. Photo: Fojossi. Diners commented: Fojossi: “Fresh and clean processed ingredients. I am impressed with yellow squid, rich in marine protein and toughness. The broth is rich and clear. Seafood, the shop also has crab vermicelli and shrimp “. Banh Beo Cup, Cake Filter Enjoy the typical dishes of Hue such as banh beo, filter cake or cha in the middle of the coastal city, giving you a new experience. Duck cake is made from rice flour. Each cup of cake has a delicious taste, nutritious and outstanding appearance with minced shrimp, roasted peanuts and a little scallion. The filter cake is attractive again with a crust made from soft, tough, and delicious meat. Address: Le Hong Phong Price: 3,500 VND / item Business hours: 14h-19h30 You have the opportunity to change taste with Hue cuisine during a trip in Vung Tau. Photo: Hukha.Foodaholic. Diners commented: Thu Huyen: “You can choose water fern cake filled with shrimp powder, onion fat, with bread crumbs or minced meat. The flavor is not too strong.” Quynh Nhu: “If you go in a group of 2, you will be suggested by the seller to order a tray of 12 cups of banh beo. Filtered dumplings and rolls are available for 10 pieces / plate. Shrimp powder, peanuts, crumbs and onion fat combine to create eye-catching colors Fish sauce is mouth-watering, with carrots and white radish shredded. quite small but suitable for the price “. Bread shumai Banh mi banh mi is a popular dish in Da Lat (Lam Dong). Visitors to Vung Tau also have the opportunity to enjoy their own bread, with a small commercial pan with warm broth for you to dipping. The ration is impressed by the rich meatballs, the broth is made from bone broth. Address: Ms. Huyen Thanh Quan Price: 32,000 VND / piece Business hours: 12am-20h Diners dab the bread in a hot pot to feel the full taste. Photo: Anhsngoo. Diners commented: Koobifood: “Each pan has 2 soft, melted little balls combined with the fried egg, which is quite firm. The sauce is rich, but a bit liquid, a little thicker to make the bread will taste better”. Pasta With the harmonious combination of many ingredients, mixed noodles are street food that stimulates the taste of many diners. In Vung Tau, you have the opportunity to sip crab noodles or Sichuan spicy mixes, Taiwanese satay, and char siu. The noodles are ripe to chewy, absorbent, rich in sauce, blend with the ingredients to bring an unforgettable taste to diners for the first time. Address: Nguyen Van Troi Price: 50,000-90,000 VND / bowl Business hours: 11h-14h and 16h-22h Noodles mixed with many attractive variations to help you satisfy your taste buds. Photo: Hazi.taiwanfood. Diners commented: Thu Huyen: “The mixed noodles here are quite delicious. The sauce of the char siu noodles is a bit sweet, in return the meat is soft and flavorful, and pickled mustard greens are also combined to increase the attractiveness”. Hien Le: “The restaurant has a rich menu. I am impressed with Taiwanese beef noodles because of its rich flavor, soft simmered meat, and fat leopard eggs”. Korean style seafood fried noodles Jjamppong is a spicy seafood noodle dish that is favored by Koreans thanks to its delicious taste and simple cooking method.

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!

Da Lat (Lam Dong) is like a city of love, an indispensable meeting point in the travel checklist of lovers. With a cold climate, lyrical scenery all year round, the land of thousands of flowers scores in the eyes of couples who come here.

In the luxurious space of the restaurant, together enjoying a variety of Asian and European delicacies, relaxing in the golden light with soothing music are ideal suggestions for a date in the mountain town.

Gummy – Chicken Steak

Suggested dishes: Pan-fried chicken with spicy butter sauce, cheese chicken spaghetti, pumpkin soup, fried onion rings, smoked salmon salad

Characteristics: This is the place to enjoy Vietnamese dishes that are popular with young people. Variety of Western dishes, specializing in chicken. The shop is especially romantic at night, when it is lit up by lights and music plays. The couple can have a cozy meal indoors or eat, watch the outdoor street.

Evaluate:

Meo Cu: “The restaurant is located on the front quite prominent. The menu is varied, affordable. The decoration is beautiful. The chicken is delicious, the pasta is a bit spicy. The space is pretty, quite empty. The owner is polite”.

Bach Han Ice: “Actually the food here is not as good as in Ho Chi Minh City, the chicken is overcooked, dry and hard. I eat chicken with tomyum sauce, wine sauce and scallop crab noodles. Less salty wine sauce, tomyum is fine, the flavor of the lemon leaves is quite fragrant. The shop is deserted, so the space is a bit sad.

2bochi: “The nostalgic atmosphere in Dalat, including indoors and outdoors. I prefer to sit outdoors because of the cool cold breeze. The menu is mainly European-style chicken, the taste is quite good, the price is from 60,000 VND or more. “.

Emai Dalat

Suggested dishes: Beef with wine sauce, bacon, pizza, goat cheese, salmon cream …

Characteristics: The complex of Italian-style eateries, coffee and homestay is hidden in a pretty small house. The campus grows a variety of flowers, the restaurant often plays jazz songs, creating a romantic, intimate, warm space.

Evaluate:

Huynh Dong Phung: “Friendly and cute staff. The price is not cheap, but good compared to the quality”.

Brian Truong: “The food does not taste Italian, but it is quite good. Service is quick.”

Minh Thu: “A quiet and lovely shop. You can look out to the green garden in front of you”.

Bee Misa: “The dish is beautiful, delicious, but the outside is normal. The menu is few dishes, not attentive”.

Primavera Italian Restaurant

Suggested dishes: Firewood pizza, spaghetti, salad

Characteristics: Italian style restaurant located in the alley in Slope Nha Lang. The small old villa has a roof architecture similar to Domain De Marie church. The interior space is delicate and bold Italian style. It is an Itatly original owner, so the dishes here are quite delicious, the most famous one is wood pizza.

Evaluate:

Angie Vo Vo: “Delicious pizza crust. It is cold, sitting on the porch for dinner, drinking red wine quite chill. Upstairs there is also a seating space and a large table for the family. The restaurant sells dry noodles for guests to bring to cook. “.

Lan Linh: “Pretty small restaurant, European decor is very romantic, with a pizza oven located in the middle of the restaurant. The food is delicious, Italian style, quite suitable for your taste. The restaurant is not crowded so the food is fast” .

Luan Doan: “The restaurant prefers Western guests over Vietnamese guests. The price is not cheap compared to the common European restaurant in Da Lat”.

Biang Dalat Garden Restaurant

Suggested dishes: Beef noodle soup, bun cha, fried bread, green tea dumpling, Malay chicken curry, grilled squash salad, Taiwanese beef noodles.

Characteristics: Space is in harmony with nature with a small garden planted with fragrant leaves, strawberries, and flowers. Restaurant in bistro style, combining Vietnamese, Japanese, Malaysian, Taiwanese cuisine. Each serving is not much, artistic because of the meticulous decoration.

Evaluate:

Lazy: “Every corner here is beautiful and dreamy. The staff are cute and attentive. I ordered a butter smoothie, sweet, not rich in milk fat”.

Nhi Vu: “Nice view, diverse dining space. The downside is that some dishes are light, the salad is slightly sour. The menu is not Vietnamese, so it is difficult to understand”.

Quach Hoan: “The food is fresh and delicious, suitable for anyone who likes to enjoy, but not for the full eaters. The price is also affordable compared to some restaurants in Da Lat. Easy to find location, comfortable parking space roof.

Miss Ha Kieu Anh is not only admired for her beauty and wealth, but also one of the most beautiful girls. Not often showing off dishes made for her family, but she has been praised by many artists in showbiz for her cooking skills.

Recently, Miss 3 children shared a simple family meal, but said that thanks to that, she gained weight: “We have lunch at our house. Ask why we keep gaining kg”. In which there are very rustic dishes with standard flavors of North: Boiled morning glory, tomato cannon, crab soup and salty dishes are acacia scallop.

Ha Kieu Anh shares her family’s rustic rice tray with crab soup, eggplant and hot rice.

Besides that, there is also a dish of acacia scallop fish.

Full of country feet but everyone looks craving.

Many famous people look at Ha Kieu Anh’s rice tray but have to “be excited”. Anh Tho – Binh Minh’s wife commented: “Luckily, I haven’t posted all”. Actor Anh Dung “hates”: “Already on a diet, then post this item again”. Than Thuy Ha and Linh Nga a good compliment.

Meanwhile, Mai Phuong Thuy said: “In my hand are 5 bowls of rice.” Examiner Vietnam’s Next Top Model Nam Trung misses these dishes of Ha Kieu Anh very much because he has not been to his friend’s house for a long time.

Mai Phuong Thuy, Than Thuy Ha and the Vietnamese stars commented on Ha Kieu Anh’s rice tray.

The reason why Ha Kieu Anh’s “country-of-the-country” dishes make many people crave so much because these are very “expensive” dishes. Although easy to find, not to paint the pride of the taste, those are the dishes “national spirit and national spirit”, bearing the soul of Vietnamese people. Moreover, for those who live far away from the countryside, these are beloved dishes that make them miss their skin deeply.

Especially in this early summer period, eating at home with dishes such as crab soup, eggplant, boiled water spinach, fish stock … that is very suitable. Although living in the South, Ha Kieu Anh loves Northern dishes. Since she was a child, she was taught to cook by her mother. The mother, a standard woman in Hanoi, has infused Ha Kieu Anh with a lot of love. Miss also often cooks Northern dishes for everyone.

Before that, Ha Kieu Anh was praised by her cousin, singer Pham Quynh Anh, for cooking delicious chicken pho.

Once, Ha Kieu Anh proudly shared Quang noodle dishes prepared by himself.

Ha Kieu Anh used to wow the audience when she shared her talented video while speaking English and cooking. She teaches fans how to cook Tom Yum soup with the assistance of the Thai chef.

She also showed off her cooking skills to treat the Royal Thai Consul General and many other guests.

Miss Vietnam 1992 is also ready to show off her chef skills on television or at the event.

Born in a prestigious family but experiencing many turbulence, Ha Kieu Anh was taught by her mother all about household chores, especially cooking. From a young age, her mother enrolled her child in the main female class.

Refer to how to cook the best crab soup for all families:

Resources:

– Crab field: 1kg

– Spinach: 100 grams

– Jute: 100 grams

– Melon: 100 grams

– Onions: 4 bulbs

– Fish sauce, salt, monosodium glutamate, cooking oil.

Note:

– Field crabs should choose strong ones, run fast, get bigger, shells are gray. Because of that, crab meat will be firm, fragrant and more brick. If you are too busy, you can buy ground crab at supermarkets. But it’s better to make it yourself.

– Vegetables should be selected carefully, choose young green leaves, not deep, so melon should be selected for a more fragrant and sweet soup.

How to make crab and filter meat

– Add salt to the crab that is still alive. Cover tightly for about 20 minutes, the purpose is to clean crabs. Then take a small brush to gently brush the shell, cover, and crab to wash off all the mud, deodorizing the fishy smell.

– After cleaning, remove bibs, split apricots to get crab bricks to a separate bowl. The best way to cook soup is crab meat, after cleaning, salt should be stirred before or after pounding because there is salt, then when cooking, the crab meat will freeze on the water, and there is no salt of crab meat crushed in water, not freezing. again. When cooked, it must be boiling enough for the crab soup to be thoroughly cooked without breaking the crab meat.

– You can crush the crab meat or put it in a blender. Add water, use your hand to squeeze crab meat, use a small net to filter crab meat. This part should be squeezed carefully to get all the crab meat, when cooking the soup will be more fragrant and fragrant.

– Spinach, jute vegetables, washed and chopped. Melon peeled, cut into pieces.

– Chopped purple onion to separate.

How to cook crab soup

– Heat the cooking oil, add the prepared purple onions to non-aromatic, then add the crab bricks to the golden pan. Attention to the crab bricks step should be kept on low heat, avoiding burning crab bricks will no longer fragrant. Then leave the bowl separately.

– Boil crab water. This is an important step, take care not to spill the crab meat. After boiling, it is recommended to lower the heat to make the crab meat cakes, seasoning to taste. Put the crab meat aside for the vegetables and the melon in the pot. When the vegetables are cooked, add the boiled crab bricks, and boil for 2 minutes to complete the dish.

Crab soup with jute vegetables, spinach, and melon is a delicious summer soup that helps cool off very well. This crab soup is indispensable for the salted tomato dish to serve. So with the above method of cooking crab soup, you can completely cook delicious crab soup in the right tone for the whole family to enjoy.