Bitter melon is a fruit that, although not beautiful in appearance, is extremely nutritious. Bitter melon can be refrigerated and then eaten raw directly with very attractive, can be steamed, fried, cooked in soup… in which stir-fry is the most popular. However, not everyone dares to eat bitter melon because the bitter taste of melon causes an unpleasant feeling. Moreover, bitter melon is not easy to stir-fry, although the frying time is fast, if you don’t know how, it will make the melon soft and lose its original green color. So how to keep the crispiness of the melon, the beautiful green color and eliminate the bitter taste of the melon after stir-frying? Some people think that blanching bitter melon before stir-frying will reduce the bitter taste, but just blanching is sour enough, needing to take another step. Some people say, you should soak the melon with salt water before cooking. But we also know that salt has a very strong dehydrating ability, if you soak bitter melon with salt first, it can indeed reduce the water in the melon and remove a small part of the bitterness. But this will also make the bitter gourd lose its crispy taste, when eating the melon it will be a bit mushy. Long-time chefs share their experience, it is not difficult to process fried bitter melon with little bitterness. You can refer to the following tips: First, when buying melon, it is necessary to wash it with clean water to remove dirt on the surface of the fruit. Then use a knife to cut off the two ends, cut / remove the intestines of the loofah. Use a spoon to scrape out the white part of the bitter gourd. This white part is the cause of the bitter taste of the melon. At this time, use a knife to cut bitter melon into thin and even slices. Put bitter melon in a large bowl, add a moderate amount of sugar, stir well and marinate for about 20 minutes. When the time is up, wash the bitter melon twice with clean water. Next, pour a sufficient amount of water into the pot, turn on the heat and bring to a boil, add bitter melon to blanch quickly, blanch until the melon turns dark green, then immediately take it out and drain. Pour a little cooking oil into the pot, turn on the stove to high heat, add minced onion and garlic and fry until fragrant. Then add bitter melon and stir-fry on high heat, stir quickly. Add a little salt and seasoning powder (optional) to taste and then turn off the heat. Only stir-fry the melon for about 2-3 minutes to keep its crisp, beautiful green color, if it takes a long time to cook, the melon loses its color and becomes soft and not delicious. So when stir-frying bitter melon, you only need to remember 2 important steps, which is marinating sugar with melon. Sugar has a weaker dehydrating property (removing water from the fruit) than salt, will not soften bitter gourd, and can remove the bitter taste. Moreover, marinating sugar makes bitter melon more crispy. The second step is that after washing, it is necessary to blanch the melon, the bitter melon is both green and crispy, the bitterness is reduced again. Good luck!

Stay up late watching football, you can order night food delivered to your home at the addresses Zing suggested below. Most matches of the European Football Championship (Euro 2020) take place at 23:00 and 2:00. You can prepare your own late-night dishes or order home delivery. In Ho Chi Minh City, there are many late-night eateries with a variety of foods. Here are 5 addresses with different dishes you can refer to and order home delivery to sip, watch late night football with your family. The Italian restaurant in Thao Dien area (District 2) accepts orders from 5pm to 1pm (Monday-June 6). On Saturday and Sunday, the restaurant accepts orders in 2 time frames, from 11-15h and 17-23h. Here serves Italian flavor dishes, each dish ranges from 100,000-400,000 VND. If you’re cheering for a team from the boot-shaped country, you can order food at this restaurant when watching the match between Italy and Wales on June 20. You can choose from appetizers with beef carpacio (raw beef slices, rocket, crispy bacon, truffles, parmesan cheese and lemon sauce), caprese salad (mozzarella cheese, tomatoes, olives, basil leaves, cheese) parmesan and olive oil), a portion of lambchop (grilled lamb chops with balsamic vinegar, served with french fries), crab risotto (Italian rice with crab, seafood sauce and green onion), pizza and pasta of your choice. This portion is enough for 3-4 people. Diner M. Trung shared: “I used to order food at the restaurant through a delivery app because I saw a discount code. I don’t see many addresses to ship pizza at night. The food here is packed quite carefully. However, , the delivery time is long, I ordered at 11 pm, it took about 50 minutes to receive the food”. Diner Mai Mai commented: “The pizza here is wood-fired, so you don’t get bored. The cold cuts are full. However, the half-half pizza has a fixed price of 300,000 VND / piece, not the price of each type like like this. some other shops”. Diners can order from one of two locations in Nguyen Thai Hoc (District 1) and Nguyen Thi Thap (District 7). The shop accepts orders from 11am to 3am the next day. Chivago specializes in Korean-style fried chicken and kimchi-flavored dishes. The chicken menu here is diverse with about 22 different types. The sauces are also quite diverse from garlic sauce, orange sauce, galbi sauce, sweet sauce, onion sauce to chili sauce. A customer who ordered here said that the chicken wings with orange sauce and fried chicken wings with soy sauce were delicious, the chicken coating was crispy, soaked in the sauce, the chicken was soft, not crumbly. Meals are packed in clean boxes. “Besides fried chicken, I ordered more potatoes and salad. The potatoes were not crispy, maybe due to shipping, the salad was nothing special,” this diner added. If you’re looking for a side dish to go with your beer, you can try the fried/fried chicken gizzard and super crispy chicken skin here. This steakhouse accepts orders until 2pm at the latest. Diners can order food at One Steak on apps or call each establishment directly. 3 branches of the restaurant in Thang Long (Tan Binh district), Lo Sieu (district 11) and Nguyen Gia Tri (Binh Thanh district). The meals here are packed in simple paper boxes, the meat is pre-cut into small pieces. You can also ask the restaurant to leave the steak whole. In addition to steak, the restaurant serves a variety of dishes suitable for home football viewing such as spicy salmon noodles, rice cake with cheese, smoked sausage, chicken with cheese… Diner Nhung Mai commented: “Fast delivery, clean and well-packaged. The dishes here are seasoned to suit Vietnamese taste. One minus point of the shop is that the wrong sauce is delivered to the customer. I ordered beef. lemongrass sauce but delivered with pepper sauce”. Seafood is also a good choice for a late night football party at home. This address accepts orders until 3pm at the latest. The restaurant specializes in serving snacks, grilled foods and seafood. According to the restaurant’s suggestion, the 9-course snail tray is chosen by many diners. A tray of salted and pepper crab claws, Thai steamed clams, sauteed coconut snails, scallops with onion fat, golden coffee and spinach nails. In addition to seafood, the restaurant has other dishes such as salad dressing with vinegar oil, grilled pork chop, beef with salted egg sauce… I ordered here at 1am and got my food in 20-30 minutes. Meals are served in styrofoam boxes, still hot. Because it is a popular restaurant, the packaging is not picky, the taste of the food is still guaranteed. I ordered 9 dishes of snail tray but the portion was quite small compared to the price. If you are looking for hot food while watching football late at night, you can choose dumplings. This dumpling shop accepts orders until 1 o’clock at the latest. Sausage (mixed dumplings) is a dish that many diners order. Each part consists of dumplings, squid soaked in ash, vegetables, pork skin, filled with broth. Before the epidemic, I often visited the restaurant and enjoyed dumplings with noodles and dried dumplings with oyster sauce. The dishes are quite full, the price is about 65,000-70,000 VND. Home delivery meals are packed in plastic and styrofoam boxes, not eye-catching but clean. I ordered slow cooker and fried dumplings. Raw vegetables served with fried dumplings are slightly wilted due to being placed in the same hot container. The portion is large, and the fried dumpling dipping sauce is just right.

Resources: – 500 gr of young ribs – 1/2 red bell pepper – 1/2 green bell pepper – 1 tomato – Crispy flour – Vinegar – Chili sauce – Minced garlic Making: Step 1: Chop ribs to taste, soak in dilute salt water for 5 minutes, then rinse with water. Let dry. Step 2: Marinate the prepared ribs with 1/2 teaspoon of garlic powder, 1/2 teaspoon of main noodles, 1/2 teaspoon of salt and pepper, 1/2 teaspoon of paprika if you can use it spicy. Marinate 5 minutes. Then, put the crispy batter into the shirt evenly. Step 3: Bell peppers and diced tomatoes are not too small. Step 4: Heat oil for the ribs and fry on low heat until the ribs are cooked evenly. Crispy golden ribs, then remove to drain. Step 5: Make sweet and sour sauce Put in a bowl 2 tablespoons chili sauce, 3 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon ketchup, 1 tablespoon oyster sauce, and half a cup of water. Stirred. Sauté garlic for the bowl of mixed sauce. Taste sweet and sour, just add a little diluted tapioca starch to thicken. When the sauce boils to a moderate consistency, add the bell pepper and tomato. Stir briefly and then turn off the stove. Step 6: Put the fried ribs in the sauce, stir well, put on a plate. Serve with hot rice. Finished Products: Crispy ribs are rich on the outside, soft on the inside, sweet and sour sauce stimulates the taste buds. According to the Star

This is a pretty famous address with the best honey donuts in Hanoi. The number of customers coming to the shop every day is very crowded, so you often have to wait for a long time. The price of the cake is cheap, so people come here to buy it “dozen one” always come back to eat. Donuts with yellow cockroach wings are super attractive – Photo: Ut Vuong The cake “bathed” with honey is an undeniable delicacy – Photo: Nguyen Duy Donuts have a moderate sweet taste, not too harsh, so it takes a long time to eat. Honey donuts are slug with honey, bringing a characteristic, familiar taste. This is also a dish best-seller of the shop, in the amount given “spread out” in an uncountable day. In addition, the shop also has sweet donuts that are also worth a try. Inside the cake is the green bean paste, eating the fleshy flesh to the mouth. The filling is extremely rich with green beans and pureed – Photo: Ha Candy You can remind the seller of the cake a little longer and carefully so that the honey sticks to the cake better, eating will be “lived” Because sometimes the shop is too crowded, so the cake is turned a bit quickly. Trang Tien ice cream Trang Tien ice cream brand is too old and famous. Those who have the opportunity to visit Hanoi or take a one-way roundabout on the pedestrian street often invite each other to buy some ice cream to cool their guts. Prominent facade – Photo: Linh Ngo The “baby” ice cream cones lie neatly – Photo: Swan Lake Hồ The ice cream here still retains its traditional flavor over the years. Creamy, delicious, sweet but not boring. The taste is also quite varied. Especially the ice cream best-seller it’s ice cream cone. The cone shell is crispy, greasy, not mushy or spongy like many other types. Chocolate ice cream – Photo Viettiptop Famous delicious ice cream cone – Photo: Linh Ngo On weekday afternoons and weekends, the shop will be quite crowded. If you don’t mind being crowded and waiting, you should avoid this time frame! Ms. Am’s Shrimp Cake – Dong Xuan Alley Co Am shrimp cake is located at the beginning of Dong Xuan market lane, the intersection with Hang Chieu. The space is small, quite simple with only a few sets of plastic tables and chairs. It’s also nice to sit and eat shrimp cakes while watching the peaceful streets of Hanoi. The owner is very cute – Photo: Nguyen Van Khu The shrimp cakes here are fried to golden brown and crispy, the cakes sold to them are always fried, so they are always hot and fragrant. Each cake has 3 to 5 “uncle” of fresh shrimp and sweet potato chips. A person eats about 2 to 3 pieces and is full. Crispy shrimp cakes – Photo: Ha Thu Thao Let’s eat, wait! – Photo: Dau Thuy Trang The shop also serves more raw vegetables and herbs to help reduce boredom. The sweet and sour dipping sauce is quite suitable for the cake, even the kohlrabi is very tasty. The minus point at the shop is that you have to wait a long time, about 20 to 30 minutes to have the cake.

1. Pig ear 400gr 2. Young toad 500gr 3. Kumquat 100gr 4. Lemongrass 2 branches 5. Sliced ​​ginger 1 piece 6. Red onion 3 bulbs7. 1 horn chili pepper 8. Minced chili, minced garlic 2 teaspoons each 9. Tamarind juice 2 tbsp 10. Fish sauce 4 tbsp 11. Salt, a little sugar 2. How to make sweet and sour pork ear salad Boiled pig ears tai First, you wash the pig’s ears with water, use a sharp razor blade to remove the dirt on the pig’s skin. Then, use a razor to shave off all the hair on the pig’s ears. You wash 1 lemongrass and smash it. Peel and slice 1/2 of the ginger root. Put the washed ginger, lemongrass and pork ears in a pot with 1/2 teaspoon of salt, and cover with water. Illustration. Turn on the stove, turn up the heat and let the pot boil for about 10 minutes, then turn off the heat. Take out the pig’s ears and soak them in a bowl of ice cold water for about 5 minutes to keep them crispy. Then, cut the pig’s ears into small pieces, long enough for the mouth. 3. How to prepare pig ears for better quality pork ear salad The first thing you need to know is how to prepare the pig’s ears so that they are clean and neat to prepare for attractive salads. When buying pig ears, you should choose ones that are bright, firm, have good elasticity, especially without strange odors, and should be purchased in places with reputable and trusted stores. When buying pig ears, you must first deal with the hair on the pig’s ears, usually outside the store, people have already handled it for you, but to ensure absolute safety, you should prepare 1 With a small razor, shave again to remove all remaining hair, stuck on the pig’s ears and then rinse with water. After that, you can choose the following popular ways to clean pig ears depending on your conditions and conditions! You use a mixture of salt and lemon or vinegar to form a thick paste, then use your hands to apply that mixture on the pig’s ears and rub it thoroughly, then rinse with water and then soak in salt water for 10-15 minutes to remove odors. You can use flour, tapioca flour to cover the whole pig’s ears and then use your hands to rub the dirt to be absorbed by flour, tapioca starch, you can observe that there is a layer of foam, you just need to wash it. The foam goes away, repeat that operation many times until you feel clean. In addition, you can use crushed alum and then dilute it with a little salt water to soak the pig’s ears for 20 minutes to release all the dirt and then wash it several times with clean water. When the preliminary steps are completed, cook a pot of water about 1 liter of water and then boil the drained pig ears for 15-25 minutes, you can add 1 tablespoon of salt during the boiling process. After the above time, you take out the pig’s ears and then cut the yarn to taste, it’s best to cut it at a length of 4-5cm, about 1 index finger is okay. Wash the kumquats, remove the stem and cut them in half. Onion peeled and sliced. Chili peppers and lemongrass washed, chopped into small circles. 4. Make salad dressing Put in the pan 4 tablespoons of sugar, 4 tablespoons of fish sauce and 2 tablespoons of tamarind juice. Cook while stirring the mixture over medium heat. When the mixture starts to boil, add 2 teaspoons of minced chili and 2 teaspoons of minced garlic, continue to stir for about 90 seconds and then turn off the heat. 5. Finish the dish You prepare a large bowl or a large deep plate. Put the boiled pork ears, toads, red onions, peppers, kumquats, the sliced ​​lemongrass into a bowl/plate and drizzle the fish sauce you just made. Use chopsticks to mix the ingredients. So you have finished the sweet and sour pork ear salad! Crispy pork ears, combined with sour toad and sweet, spicy fish sauce will definitely not disappoint you. Just thinking about it makes the salivary glands active.

On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

Located on a limestone plateau, at an altitude of more than 1,000m above sea level, with a cool year-round climate, Bac Ha is famous for its plum orchards planted on hillsides and flat valleys sandwiched between mountains. toweringly high. From the first successful hybrid seedlings more than 40 years ago, up to now, the whole district of Bac Ha has about 500 ha of Tam Hoa plums, concentrated in seven communes and towns: Bac Ha town and the following communes: Ta Chai, Ban Pho, Lung Phinh, Thai Giang Pho, Na Hoi and Nam Mon. Unlike Tam Hoa plum areas in other localities in the country, Tam Hoa plum in Bac Ha has a dark purple skin, covered with white chalk, moderate sweetness, very suitable for Vietnamese taste. Depending on the size of the plum, people here classify plums with very funny and rustic names, such as: stupid plum, selected plum, big plum, plum plum and plum plum …. Tam Hoa plum season this year is fruity, high quality, is starting to be harvested, the output is estimated at more than 3,500 tons, an increase of 450 tons compared to 2020. To consume Tam Hoa plums in the context of the Covid-19 epidemic, the district Bac Ha focuses on promoting and applying e-commerce, strengthening links in product consumption. Recently, Bac Ha District Agricultural Service Center has cooperated with Lao Cai Post Office to sign a contract to bring Tam Hoa plum products of farmers in the district to be sold on Postmart. Tam Hoa plums in Bac Ha plateau (Lao Cai) begin to ripen from mid-late May, fully ripen and finish harvesting in June every year. This year, Tam Hoa plums are in season, very fruitful. A 5-6 year old plum tree like this can produce tons of fruit. Fruits clustered on low drooping branches… … clinging to the top of a tall tree. When ripe, Tam Hoa plums turn a beautiful purple-red color, with thick pulp, small seeds, sweet and sour taste. Farmers bring Tam Hoa plums to Bac Ha town to sell to tourists and traders from all over the world. Selected plums, large fruits are sold for 30-35 thousand VND/kg. Smaller plums are packed in bags and sold in buckets for 8-10 thousand VND/kg to traders. Consumers buy plums and bring them back. The whole district of Bac Ha currently has more than 500 hectares of Tam Hoa plums, with an output of more than 3,500 tons of fruit per year.

One of the mushrooms that people often buy for use and processing is chicken thighs. You can cook hot pot, soup, deep fried, fried, oyster sauce… from chicken thighs. Chicken thigh mushrooms are sold a lot in markets, in food stores… but do you know how to choose them correctly? When you go to buy chicken thighs, if you pay attention, you will see that some mushrooms are very long, but some are very short, so should you buy short or long mushrooms? Which is more delicious? In fact, mushroom growers share that, when buying chicken thighs, it doesn’t matter whether the mushrooms are long or short, their quality is the same. But to choose a delicious, non-degrading mushroom, you need to pay attention to the following 3 things: 1. Touch the surface of the mushroom with your hand When touching the mushroom with your hand, if you find it dry, you should choose because these plants can be preserved for a long time. With lightly pressed mushrooms that have elasticity, it shows that it has absorbed too much water. Such plants are difficult to maintain and easily damaged. In addition, the color of the mushroom is usually white. If brown spots appear on the body with viscous discharge, a sign of spoilage, it should be avoided. The cap of a fresh mushroom is usually healthy, not crushed and viscous. 2. Smell the smell As you know, mushrooms often have a very specific smell. When you smell it, it means that the mushroom is still fresh, but if you don’t smell it, it means that it has been picked for a long time and preserved for a long time. Also avoid mushrooms that have a rotten, spoiled smell. Therefore, only plants with a characteristic mushroom smell should be selected! 3. Observe the roots and stems When buying mushrooms, observe the roots and stems, if the roots and stems are not wrinkled, withered, the stem is relatively round and plump, it means that the mushroom is still fresh and of good quality. Otherwise, the stem is not plump. a little bit and at a glance withered roots, don’t buy. These plants may have been picked a long time ago and may have been metamorphosed, very toxic. Check out more dishes from chicken thighs: Stir-Fried CHICKEN MUSHROOM WITH CHILDREN Prepare – 2 large chicken thigh mushrooms, 3 horned chili peppers for stir-frying, 2-3 cloves of garlic, – Seasoning: 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, soup powder (if light) Making: – Wash mushrooms, tear into bite-sized pieces or use a knife to cut into long strips, then cut in half. – Green chili peppers, gutted, cut into strands. – Mix the spices together in a bowl – Heat a little oil in a pan, add mushrooms and sauté, the mushrooms will come out of water. When the water is almost dry, add minced garlic and stir until fragrant. – When the garlic is fragrant, add chili, stir-fry for a while, then pour in the spice bowl, stir until the mushrooms absorb the spices, season to taste, when the mushrooms are fully cooked, turn off the heat. – This type of stir-fried mushroom dish is simple but extremely delicious. FRIED CHICKEN SHOCKET MUSHROOM Resources: – 1 large mushroom (or 2 small ones), 2 tablespoons corn starch, 4 tablespoons flour, 1g salt, 1 egg, a little pepper and seasoning. Perform: – Wash mushrooms, pat dry to remove water. Tear or chop the mushrooms into long strips along the stem. Marinate mushrooms with 1g salt. – Beat egg yolks and whites. Add flour, corn starch, salt, pepper and mix well. – Pour in the mushrooms and mix well with the flour, so that the dough wraps around each mushroom strip. – Pour oil into a pot or non-stick pan, bring to a boil to about 70% Add the mushrooms and fry until the outer part turns light yellow. Remove the mushrooms, drain the oil. – When about to eat, pour in the mushrooms and fry again on high heat for about 30 seconds so that the outside of the dough turns dark yellow, the dough is crispy. This dish can be dipped with ketchup, sesame sesame sauce or mayonnaise. Good luck!

Materials to prepare: – celery – Tofu skin – carrot – garlic Doing: First, we wash the celery and then cut the celery into small and long pieces. Take some bean curd, break the bean scum into small pieces and soak in warm water for a while, add a little salt. When the bean curd is soft, cut the bean curd into pieces and set aside. Then, take some carrots, wash them and cut them into thin slices. Take some more garlic, smash it with a knife and mince it. After preparing the ingredients, blanch the ingredients. Put a sufficient amount of water in the pot, bring to a boil, then add celery and carrots to the water and blanch for 1-2 minutes. If you like a little crunch, don’t blanch it too long. If you want to eat soft, blanch longer. After blanching, take it out to drain and put the bean curd in a pot of blanching water for about a minute. After blanching the bean curd, quickly remove and rinse with cold water. If you prefer to eat crispy and softer, you can wash the above ingredients after blanching and then drain. Then, you put the celery, carrots, garlic, and bean curd into a large pot. Add a little salt to taste, a little chicken essence and white vinegar to enhance the taste of the dish. Then add a few drops of sesame oil, stir and remove the pot from the stove. If you want to make it more fragrant, you can heat the oil, add a little chili and other spices to stir-fry, then drizzle sesame oil on top of the vegetables, it will be crispy and delicious!

Chef Bun Lai prepares to make deep-fried cicada sushi at Fort Totten Park, Washington, USA. Photo: AFP Cooking cicadas is becoming fashionable in the US this summer, when billions of cicadas like Brood X have just emerged from the ground after 17 years of cyclical “hiding”. US authorities have warned curious people to think twice before eating this dish. On Twitter, the US Food and Drug Administration (FDA) warned: “Do not eat cicadas if you are allergic to seafood, because this insect is related to shrimp and shrimp. lobster”. The warning comes as people are sharing millions of recipes for ticks. At a park in Washington, people flocked to catch ticks after tasting deep-fried cicada sushi prepared by the hands of Bun Lai, a chef who supports the sustainable food movement. Cyclically, this year comes a time when billions of ticks have lived underground since 2004, when they were still larvae, swarm to the surface, molt, find a mate, lay eggs and die. The chirping sound of ticks is the male’s way of attracting females. Swarms of these fuzzy-winged red-eyed insects have appeared in US states such as Maryland, Pennsylvania, Virginia, Indiana and Tennessee. This year, the ticks appeared unevenly and later than usual due to cold weather conditions and heavy rain in some places. However, that does not reduce the love of enjoying dishes made from ticks.

Family meals for 4 people are varied with a variety of dishes. Start the new week with a tray of rice including shumai with tomato sauce, fried green beans with garlic, boiled chayote. Reader Quach Tuyet shared with Zing: “The cost of each meal is about 250,000 VND”. Changing the menu with pork rib soup cooked with pickles, braised chicken with ginger, fried eggs, boiled vegetables is a suggestion for you. Meals with easy-to-buy ingredients, simple ways to help you do not waste time thinking about what to cook today. The frugal menu for the family’s summer meal can include clam soup cooked with spinach and melon, sautéed squash with garlic, and roasted meat. Add a plate of salted eggplant to eat together to reduce boredom and immediately have a decent tray of rice for the family to gather. If you are busy, you should salt the eggplant in large quantities and store it in the refrigerator for long-term use. When ideas are stuck, housewives can show off their talents with a menu including salmon salad with vegetables, bitter melon soup cooked with shrimp, mixed fried squid, and boiled water spinach. For the salad, you need to sauté the salmon with pepper, oyster sauce, and soy sauce. Lettuce, pear, apple, chopped avocado to mix together. The sauce includes 3 tablespoons of roasted sesame sauce, 2 tablespoons of mayonnaise. Another menu with red catfish cooked in sour soup, deep-fried fish, gourd stuffed with eggs, deep-fried beans. To make a stuffed gourd, you need to separate the yolk and the white of the egg. The gourd is cut in half and the intestines removed. Then you put the steamed egg whites first. About 5 minutes later, you continue to pour the yolk on top and steam until cooked. Bitter gourd soup cooked with calamari, braised pork ribs with pineapple, boiled squash, and fried bitter gourd with eggs is a nutritious meal that helps strengthen resistance during epidemic days. To reduce the bitter taste of bitter melon, after peeling, you can wash it with salt water. The combination of salmon with orange sauce, papaya pork leg soup, okra with soy sauce sauce, asparagus sautéed with garlic makes a delicious tray of rice for family members. With many elaborately prepared dishes, this can be a weekend meal for you to treat the whole family.

Recently on the Kitchen Love Association, Nguyen Thu Ha (26 years old, Hai Duong) shared a series of very delicious salads, which many women asked to learn “secrets”. ”When I went to eat, I often ordered salad. Since the epidemic, there are no restaurants anymore, sometimes I like to eat, so I do it myself to serve my hobbies, but it’s fun to do it. For me, salad is a simple dish that is easy to make, takes no time and is good for health. Ha shared. Nguyen Thu Ha (26 years old, currently a kindergarten teacher in Hai Duong). 9X’s hobbies are traveling, love to learn positive things, and love to cook. Thu Ha said that she was not a person to eat the eatclean diet before, but she also consulted and knew that eatclean is a healthy healthy diet. And from there, she began to regularly make salads and other dishes for the whole family to eat. From the day of eating eatclean, Thu Ha feels her digestion is better, her body is lighter, her skin is also a little more beautiful, especially she always feels delicious and happy because she can eat her favorite food. With Thu Ha, each dish will be felt by her with her eyes first and then enjoyed with her taste. So the beautiful garnishes, changing ingredients in dishes, and combining sauces are the secrets she uses to keep the salad from becoming bland. Thu Ha’s salads are all easy to make and don’t take much time. On average, it will take her about 15-20 minutes to complete a salad. According to her, the stage of choosing ingredients is very important because those are things that are directly loaded into our bodies. With 9X, all ingredients must be clean and healthy, especially salads must pay more attention because most vegetables and fruits are in raw form. ”I can use the ingredients from the growers, or buy them from quality stores. When buying, it should be washed and soaked in salt. And let it drain before mixing. – 9X said. When sharing the salads she made on social networks, Thu Ha received an enthusiastic response from the sisters who love the kitchen. ”At first, I just thought of sharing my favorite dishes on the group so that I could learn many new ways with you, but I didn’t expect to receive so much attention. Many of you have also messaged asking about how to make it, sharing it, tagging each other to do it together, and giving compliments to your salad. I’m happy to be able to inspire people and I’m more motivated to share more positive things. For me, eating must first be fun, so I don’t force myself to follow a strict diet. I don’t diet, I just maintain healthy eating habits. In addition to salad, I also often make smoothies from fruits. I love to eat vegetables and fruits’ – Thu Ha is excited to share. Nguyen Tinh Photo: NVCC

If you bought or were given this fish today and are wondering what delicious tilapia is, please refer to the recipes below. What do tilapia make delicious? Tilapia grilled in foil Ingredients: 1 tilapia fish (about 800g), fresh lemongrass 4-5 branches; fish sauce ¼ bowl, fresh chili 1 fruit, garlic, ginger. Method: Clean fish, wash lemongrass, cut into medium pieces. Use foil to wrap the fish, put lemongrass on the bottom, then put the fish on, wrap the foil, bake on hot coals for about 15 minutes or so for the fish to be fragrant. Chili seeds removed, garlic and ginger peeled and peeled, all chopped, put in a bowl of fish sauce used to make fish sauce. What do tilapia make delicious? Baking foil is a suggestion. Tilapia cooked with pickles Ingredients: 1 large tilapia, 500g pickle, 2 tomatoes, green onion, dill, dried onion, chili, soup powder, fish sauce, seasoning, pepper… Method: Clean the fish, use a knife to cut lightly on the body to absorb the spices more evenly. Cut tomatoes into bite-sized pieces, onions into medium pieces. Chopped dry onion. Lightly fry the fish until the meat is firm. Sauté onions, add tomatoes and stir-fry until soft, then add pickles and stir-fry until just cooked, seasoning. Add the melon juice and add a little hot water to the right amount, simmer for about 10 minutes to soften the melon. Put the fish in for about 15 minutes, season with spices, add onions and dill to create aroma. Deep-fried breaded tilapia Resources : Tilapia 1 big fish (1kg). 2 eggs, deep fried flour, breadcrumbs, soup powder, fish sauce, seasoning seeds, pepper… Making : Clean fish, filter the meat, cut into bite-sized pieces, marinate spices for about 15 minutes. Put the deep-fried flour and breadcrumbs into separate bowls, beat the egg yolks with the fried flour and a little water into a thick liquid mixture. Dip each piece of fish in and then roll it back and forth in the breadcrumbs. Then, drop each piece of fish in and fry until golden crispy. Tilapia in tomato sauce Resources : Tilapia 1 fish (about 1kg, 4 tomatoes, onions, coriander, soup powder, fish sauce, seasoning seeds, pepper… Making : Fish cleaned, marinated with a little seasoning. Peel the tomatoes and chop the tomatoes. Finely minced purple onion, washed and finely chopped herbs. Fry the goldfish on both sides, put the fish on a separate plate, then make the tomato sauce. Finally, you add the fried fish with the sauce, spread the sauce evenly for the fish to infuse. Let it simmer until the sauce thickens. Use ketchup if you don’t know what tilapia makes. Braised tilapia with turmeric Resources : 2 tilapia fish, turmeric with a few bulbs, red onion, chili, soup powder, fish sauce, seasoning, pepper, sugar… Making : Clean fish, rub salt inside and outside, then wash and drain. Fresh turmeric peeled, crushed one tuber to store the fish has a beautiful color, the rest should be thinly sliced. Purple onion smashed and minced. Marinate fish for 20 minutes with minced turmeric, chili, 1 tablespoon fish sauce, 1 tablespoon soup powder, 1 teaspoon pepper, red onion. Fry the goldfish evenly on both sides, then add hot water to cover the fish’s face and sliced ​​turmeric, turn the heat to low until the water runs out. Sprinkle a little more pepper and green onions to enjoy. Grilled tilapia with ginger and lemongrass Resources : 5 perch clean the belly, not scale; 7 lemongrass plants, pounded, sliced, 1 branch of crushed ginger, sliced ​​red horn chili, 2 onions, sliced, 2 tablespoons salt, 6 tablespoons oil, 1 tablespoon broken pepper, 5 tbsp granulated salt, 1 tbsp paprika. Making : Salted fish, mixed with ginger, 1/2 crushed lemongrass, onion, 1/2 sliced ​​chili, pepper, salt. Divide the mixture evenly into 5 marinade parts into the fish belly. Use the remaining lemongrass to line the bottom so that it does not stick to the tray. Drizzle over each fish add 1 tablespoon of oil. Bake fish at 170 degrees, for about 15-20 minutes. Roast the seeds with paprika, add a little lemon for dipping.

Never knew this fish had such a funny name. No one can explain. But let’s put the name aside for now, the important thing is that the fish makes the family meal more delicious. Like the catfish (same family, but red tail, bigger), the fish has a lot of small bones, but in return, the fish meat is fatty, soft and sweet. Unlike some other freshwater fishes, porpoises (including bream) only remove the intestines, clean the gills, cut off the fins and tail. Very quick. Absolutely do not scrape fish scales, because the fish scales are soft, crunchy, strange to eat. In addition, this fish scale should be accidentally crushed, making the fish meat bitter, so the villagers just let it be. Given the job by my mother, my brother and I quickly prepared some unpleasant fish, carefully placing them in a bamboo basket to drain. Mother gently put the basket of fish into the pot to marinate. As the name of the dish is “potato braised”, so my mother never seasoned it too salty, nor sweet. Depending on the taste of each place, each person has a different way of seasoning. But do not add cooking oil or add fat to create a very greasy taste because the nature of the meat and fish head is already fat. To color the broth, you can use coconut-colored water or molasses sugar. Marinate fish for 30 minutes for firm meat. Then, my mother brought it to the stove to cook. Wood stove has the advantage that in addition to saving money on gas, it also has the advantage that the firewood burns evenly and smoldering, so the fish cooks slowly, without having to watch. When the fish water is boiling, evenly absorbed, add one and a half cups of filtered water and cook until the fish is cooked, then season again and then turn off the stove. Do not overcook the fish, it is no longer crispy, but it is crushed. Add finely chopped scallions (or basil) and pepper to enhance the flavor and keep the stomach warm. Mom gently scooped up the broth and fish on a plate. Cut a piece of fresh lemon, mother squeezed it on the fish plate. The special braised dish there, without the sourness of the lemon is missing an important part. The basket of field vegetables picked by the father behind the dike was also placed on the dining table. The rice tray is simple but cozy. Always, after the word “invite the whole family to eat rice”, I quickly pick up the vegetables with chopsticks because I love raw vegetables. Wow, the vegetables, watercress and water need to be rolled up like a spring roll and then put into the chopsticks to dip the broth in the broth. How did the fat, slightly sour, and sweet leopard taste permeate the raw vegetables? Because this fish has many bones, it must be skillful in how to pick it up and know how to eat it to fully enjoy the delicious taste. Use a spoon or chopsticks to push the fish meat horizontally, the meat will drift along each fiber, leaving the fish skeleton intact. After eating this back side, turn over to the back side. Don’t forget to use the fish head, it’s very crunchy (but remember to leave out the two fisheye balls). Putting a piece of rice in my mouth with cod meat, I felt all sorts of flavors in the tip of my tongue – wanting to eat forever even though my stomach was full. Above all, the most delicious taste is the taste of the countryside, the sacred love of a mother for her family.

Recently, in the days of social distancing, Lan Khue continued to make people laugh when she showed off a series of dishes she cooked. From simple to sophisticated, she shows the skillful presentation and decoration that makes the dishes not only nutritious but also beautiful and neat. During the epidemic season, nutritious dishes that help strengthen the immune system are prioritized by Lan Khue. Fish and sour soup is cooked by her with ingredients such as salmon heads, okra, cabbage, and tomatoes. This cool dish is both nutritious and easy to eat, very suitable for hot summer days. The mother-of-one makes a vegetable soup that includes potatoes, peas, carrots, baby corn, and some minced meat. Seaweed soup cooked with minced meat is both delicious and cool and has many nutritious effects for health such as cancer prevention, good for digestion, heart, blood pressure … but processing is also quite simple. Continuing to be a delicious and easy-to-make dish made by Lan Khue, that is stir-fried clams with cinnamon leaves. This dish is very suitable to enjoy on a summer day, whether eaten alone or with white rice. Deep fried seabass dish is served with lettuce and cherry tomatoes. The supermodel chooses the next menu, which is soy sauce vermicelli. It is leaf vermicelli served with golden fried beans, spicy soy sauce and a variety of fresh vegetables such as lettuce, basil, and lettuce. The next dish on the menu of the epidemic season of the Lan Khue family is fried bean sprouts. This dish is quite frugal, both crispy and fragrant. Not only in lunch and dinner, breakfast is also focused by Lan Khue. Beef stew with vegetables served with bread was meticulously presented by her as well as a restaurant. She also makes rolls from rice paper, which saves time and doesn’t create a feeling of boredom. If you follow Lan Khue, you can see that she is very brave and skillful. From Asian dishes, European dishes do not make it difficult for a mother of one child. It is not uncommon for her to make people sob in praise when showing off her family’s dishes and trays on her personal page. The trays of rice cooked by Lan Khue usually have 3-5 dishes, including savory dishes, soups, and vegetables. The menu with 3 dishes includes dried shrimp and spinach soup, pork cooked with tomatoes, fried squid with chives leaves. And here is the menu of deep fried fish, fried green beans and soup. It can be seen that fish is a food that Lan Khue regularly adds to her home menu. She can transform many delicious dishes from fish, with many different ways of processing.

– 1 young coconut – 500ml fresh coconut water – 400ml coconut milk – 4g of crispy jelly – 3g of flexible jelly powder – 100g sugar – 200g condensed milk – 10g cornstarch 2. How to make pickled coconut tea Step 1: Put fresh coconut water with sugar and crispy tapioca powder, soft pearls into the pot to dissolve. Then, put it on the stove, keep the heat low. During the cooking process, continuously stir until the jelly water boils, skim the jelly to clear before turning off the heat. Then, pour the jelly into the tray, let it cool and then put it in the refrigerator to freeze. After the jelly is frozen, bring the jelly to shreds or diced. Fragrant coconut jelly (Photo: Dan Viet) Step 2: Use a knife to poke a hole in the young coconut and pour all the coconut water inside into a large bowl. Then, use a large knife to cut the coconut in half, use a metal ladle to remove all the coconut meat inside, then wash it under cold water, cut into strips. Step 3: Pour all the coconut milk into the pot and bring to a boil. When the coconut milk is just boiling, add a bowl of cornstarch water and stir well to create a slight consistency. Next, turn off the heat and add condensed milk, stir well, let cool. Step 4: Put in a bowl or cup some young copra, jelly, pearls, crushed ice, then add coconut milk and shredded coconut and enjoy. 3. Some notes when making and preserving coconut tea Coconut pickled tea is a famous dish in the city of red phoenix flowers – Hai Phong. This is an extremely attractive and delicious tea for those who love sweets with the greasy taste of coconut and the coolness of jelly. Coconut pickled tea is a famous dish in Hai Phong (Photo: Viet Q) Depending on the taste of people who like to eat crunchy or flexible jelly, choose the right type of jelly powder. The core of copra is thicker, harder, when eaten with pearls, it will be more crispy. If the copra is still slightly sticky with the brown shell, use a knife to scrape the brown shell out so that when eating the coconut beams, there is no acrid taste of the shell. In addition to pickled coconut, you can eat coconut pearls with cold Siamese coconut water, tea or drink with fruit tea is also very delicious. If you want to make the coconut soup more delicious, you can add a little roasted peanuts. However, roasted peanuts will lose the natural aroma of the coconut, so the original way to make the coconut is to not add roasted peanuts. After cooking, if not used all, the tea can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 3 days. Above are all the simplest ways to make delicious and nutritious coconut tea at home. Good luck! Phuong Anh (Synthetic)

According to Mr. Nguyen Xuan Giang, Head of Agriculture and Rural Development Department of Bac Ha district, the whole district currently has about 70 hectares of French peaches, varieties DT 2 and Micret, concentrated in communes: Ta Chai, Na Hoi, Ban Pho and Bac Ha town. . French peaches are expensive, because of their beautiful design, fresh taste, and early ripening compared to traditional native peaches, so they are easy to sell. Grown on the hills of the people of Ta Chai, Na Hoi, Ban Pho communes (Bac Ha). Mr. Nguyen Huy Trung, Chairman of Bac Ha Tourism Association said: Early ripening of French peaches has brought double benefits to Bac Ha farmers, both earning income from fruit picking and attracting tourists to visit. visit, experience… The two-year-old French peach tree has already produced a lot of fruit. Ripe fruit is very beautiful. Cool and crunchy sweet taste. In the harvest season, people bring them down to sell in Bac Ha town. Early ripening French peaches are very attractive to consumers and tourists when coming here.

Seafood Tostadas (Huitzuco, Mexico) : “Tostadas (a round and thin cake, soft or crispy shell, made from corn or wheat) combined with shrimp, oysters, clams or octopus all create a wonderful, fresh texture” , Carlos Gaytan, kitchen manager of Tzuco restaurant (Chicago, USA). Image: Taste of Home . Hot dogs (Graz, Austria): “Hot dog with sausage, sauerkraut, bread makes for a quality culinary version,” said Agustin Ferrando Balbi, chef and founder of Andō restaurant (Hong Kong, China). Image: Shutterstock. Vadai (Sri Lanka): “Vadai is a dish of deep-fried lentils with onions, sometimes also modified with deep-fried shrimp. The dish is popularly sold, along the beach or even on the train. This culinary taste makes me really happy. heart,” Samantha Fore, kitchen manager at Tuk Tuk Sri Lankan Bites (Lexington City, Kentucky, USA). Image: Shutterstock. Griot (Miami, Florida, USA): “‘While living in Miami, I had the opportunity to enjoy a griot (which consists of pork shoulder marinated with citrus fruits, braised and fried) made with flavor by a Haitian woman. original”, Brian Jupiter, kitchen manager of Ina Mae Tavern and Frontier (Chicago, USA). Image: Haitian Open, Inc. Spicy fried noodles (Bangkok, Thailand): “The food streets in Bangkok attract visitors by the aroma of fresh, hot food. In which, spicy fried noodles are the most attractive dish I have ever eaten in my life,” said Chanthy Yen, chef at Bangkok. Parliament Pub & Parlor (Montreal, Canada). Image: Shutterstock. Pastel (Brazil): “Pastel is a delicious deep-fried cake filled with cheese, ground beef or chicken… You can find this traditional culinary flavor in every street market in Sao Paulo,” said Nicolas Fagundes, sous chef of the Pichet restaurant (Dublin, Ireland). Shaved ice (Taiwan, China): “My latest favorite is a bowl of cool, sweet shaved ice topped with hot, supple sesame mochi. This delicious dish is sold at Tonghua Night Market in Taipei.” Erchen Chang, owner of Bao restaurant (London, UK). Photo: Shutterstock. Ros omelette (Goa, India): “Ros omelette is an omelette with a spicy coconut curry sauce, enjoyed with the typical local bread. The dish stands out with a spicy and sour broth, eggs and rich bread reminiscent of the taste of old. poetic, nostalgic,” said Prashant Chipkar, executive chef and culinary director of Masti restaurant (Dubai, UAE). Image: Dusty’s Foodie Adventures. Roast Pork (Jamaica): “My mom and I drove for hours just to buy the best roast pork from the Boston Jerk Centre. The meat is seasoned and smoked for hours. The dish reflects the local culinary culture.” Anthea Stephenson, co-founder of Wild Radish (UK). Image: The Barbecue Bible . Cachapa (Venezuela): “My all-time favorite is the cachapa, a thick, flat cake made with sweet corn and stuffed with fresh cheese and rich butter,” said Nelson Gonzalez, Kinship’s chef ( Hong Kong, China). Image: Shutterstock . Pincho (San Sebastian, Spain): “Pincho consists of a stick skewered into bread and ingredients such as tuna belly, braised veal cheeks, grilled anchovies… Dishes often served at bars contribute to an enjoyable dining experience for people who enjoy” Emily Yuen, executive chef of Bessou restaurant (New York, USA). Image: Shutterstock . Bunuelos (Colombia): “Bunùelos are golden brown donuts with fatty cheese ingredients. When you eat it, you can easily feel the crunchiness of the crust, soft and chewy inside. The taste is perfect”, Cesar Zapata , restaurant chef Phuc Yea and Pho Mo (Miami, Florida, USA). Image: Colombia . Tteokbokki (Seoul, South Korea): “Tteokbokki or Korean spicy rice cake stands out for its spicy, sweet and chewy taste that I once couldn’t stop eating”, said Bill Kim, kitchen manager of Urbanbelly restaurant and Bill Kim (Chicago, USA). Image: Shutterstock . Street food (Lebanon): “Shawarma (meat is thinly sliced, stacked like a cone and grilled vertically) served in crusty bread, falafel (deep-fried pellets made from chickpeas or peas), or ice cream booza with natural flavor… are the dishes that always make me fall in love,” said Marwa Alkhalaf, chef and director of Nutshell restaurant (London, UK). Image: Shutterstock . Pad Thai (Bangkok, Thailand): “Pad Thai (fried rice noodles with eggs, shrimp, meat, tamarind sauce, tofu, bean sprouts, onions… and add lemon, chili when eaten) is both simple and delicious,” said Richard Zaro, owner of Cutlets Sandwich Co. (New York, USA). Image: Hillary Levin. Grilled Crab (Veracruz, Mexico): “Food in the port city of Veracruz features a rich chili paste, often used to coat seafood dishes to create a delicate flavor. I will never forget the feeling of enjoying grilled crab marinated in the mixture. smoked peppers, herbs, spices and garlic”, Thomasina Miers, founder of restaurant Wahaca (London, UK). Image: ARS Primitive Cooking . The talent of street chefs Even if it is a street food, sellers can still create works of art through processing and arrangement techniques.

Peach “dressed” Sapa is red, round and very beautiful to look at From the beginning of May until now, on many roads in Saigon such as Cach Mang Thang Tam (Tan Binh District), Vo Thi Sau (District 3), Dien Bien Phu (District 3), Ta Uyen (District 11). ) … selling a variety of peaches in Sapa for only 16,000-20,000 VND/kg. At the small market on the side of Cho Lon Bus Station (District 6), street carts and sidewalk markets all invite customers to buy goods. “This is genuine Sapa peaches, the price is 16,000 VND/kg, guaranteed to be crispy, delicious and sweet” – the street vendor just splits the peaches for customers to try and advertise. Inside the market, rows of fruit stalls have peaches at the price of 30,000-35,000 VND/kg. “This peach, I put my acquaintances down from Sapa, not through traders. It takes about 2-3 days for new goods to arrive, so peaches are always fresh, crispy and sweet; Customers like it very much,” said Ms. Thuy, a small fruit seller. Buying 3 kg of peaches to eat, Ms. Lan Huong (living in Tan Phu District, Ho Chi Minh City) said: “Every time the peach season comes, I buy it for my family to enjoy. Sometimes when I see ripe peaches that are rejected by small traders, I buy “bags” and then soak them in sugar to make peach tea. At Hoa Binh market (District 5, Ho Chi Minh City), Mrs. C. – a small fruit seller confirmed: “The peaches sold in the carts, street vendors are “fake” peaches, and mine is the genuine Sapa. Those who sell peaches for less than 20,000 VND are not from Sapa, and I do not know where the origin is. Sapa peaches must be big and round, ripe like this to be real.” Mrs. C. is selling peaches for 30,000 VND/kg. Take about 20,000 kg per day to sell to customers. Asked Mrs. C if she got it from the wholesale market, this person shook her head and said: “All the fruits here are delivered to me to sell, not from the wholesale market”. When I tried to buy Sapa peaches to eat, with the green fruit, it was quite crispy but with acrid taste, and the ripe fruit was soft and cold; Doesn’t taste as sweet as advertised. A representative of a supermarket in Ho Chi Minh City said that currently this supermarket has Sapa peaches, but the quantity is not much. Sapa peaches do not look beautiful, nor are they pink and shiny like in markets. Currently, the selling price at this unit is about 39,000 VND/kg. However, this fruit product is constantly out of stock. Meanwhile, in the price list of fruits imported into the Thu Duc wholesale market for agricultural products (the largest wholesale market of agricultural products in Ho Chi Minh City), Sapa peaches are not present in this market. Characteristics of authentic Sapa peaches Sapa peaches have recognizable characteristics, the fruit is only as small as a tea cup, fragrant, crispy and slightly sour. In particular, the shell of Sapa peach has a soft downy layer. That’s why people here also call it “Sapa feather peach”. Meanwhile, peaches “labelled” Sapa often originate from China with the characteristics of smooth, smooth skin, little or no hair, and quite large size. Chinese peaches do not keep their crispiness for long, the pulp is yellow, when eaten, they are soft and less sweet. These large berry peaches are advertised by small traders originating from Sapa, priced at 25,000 VND / kg Cart for goods only 15,000 VND/kg The fruit is still green, squeezed hard, crunchy but no taste Ripe fruits are soft, cold to eat, not sweet and fragrant USA Although the wholesale market has no goods, but Sapa peaches have appeared in many markets, street carts The characteristic to recognize the true Sapa peach is that the fruit has many hairs, the head is slightly hooked like a crow’s beak. While this item sold in the market does not have those characteristics.

The pearl dish with white coconut filling is supple. The way to make coconut pearls is very simple, you can make it for your baby to cook delicious tea. Resources: 500g tapioca flour. 200 g fresh copra. Making: Step 1: Tapioca flour into a large bowl. Boil 250 ml of water, slowly pour into the tapioca starch, just add boiling water and use a spoon to beat until 1 part is half raw and half cooked. When the dough is hot, wear gloves and knead it thoroughly until the dough is smooth. At this point the dough will be very pliable and in a half-cooked, half-cooked state. Dough. Step 2: Fresh copra peeled off brown shell, washed, diced small. Depending on your preference, many coconut kernels can be cut large or small. Using still hot tapioca flour, spread thinly for the coconut filling and roll. Make all the prepared flour and coconut filling. At this stage, you need to squeeze the pearls quickly when the dough is still warm, the dough will be flexible, easy to mold and when boiled the pearls will not be broken. If the dough is left to cool, the dough will be hard and difficult to shape. When the dough is rolled, it will not stick tightly, so boiling the pearls will easily break, dropping the coconut kernel. Squeeze pearls. Step 3: Boil 1 pot of water, put the pearls in and boil over medium heat for about 5-7 minutes depending on whether the pearls are big or small. When the pearls emerge, you have a bowl of cold water ready, pick up the pearls and drop them right into the bowl of cold water for the pearls to clear and hunt again. Boil pearls. Small tips: In case the dough is cold, put the bowl of dough into the microwave and rotate it at medium temperature for about 1 minute or steam it in a water bath for about 5 minutes and then knead it again to make the dough elastic. The secret to clear and supple pearls is that you should repeat the boiling step and soak the pearls in cold water 2 times, making sure the pearls will be clear, see the coconut inside. Pearls made this way will be crunchy, clear and delicious to eat. Depending on the purpose of use, you can take it out to drain and use it directly or you can mix a few spoons of white sugar or honey to increase the flavor.

In recent years, Chinese fresh jujube (jujube) has been sold a lot in Vietnam market. This type of apple is about the same size as a sour apple in Vietnam. Photo: Hoaquauudam When ripe, the jujube turns dark brown, making many people mistakenly think that the fruit is rotten. Photo: Hoaquauudam In the market, fresh jujubes are popularly sold for about 80,000-100,000 VND/kg. However, there are times when the price is up to 300,000 – 400,000 VND/kg. Photo: Hoaquauudam Some clues specializing in supplying fresh jujubes in Hanoi said that they usually wholesale in cartons, 10kg each. Due to the attraction of customers, every day the clues sell tons of fresh jujubes. Photo: Vietnamese people Although the appearance is not eye-catching, jujube is very delicious, crispy and sweet. Fresh jujube is said to be very nutritious and healthy. Photo: Hoaquauudam In addition to fresh jujubes, bruised, damaged apples can also be processed into delicious drinks, even bringing extremely high economic value. Photo: Chuangyejia A man in China soaked bruised apples in 10,000 large jars to create apple cider vinegar. The aroma of this vinegar is so attractive that when opening the jar, some people feel like getting drunk. Photo: Chuangyejia Every year, this apple cider vinegar dish brings this man a revenue of 7 million yuan (VND 23.8 billion). Photo: Chuangyejia Dien grapefruit is famous for its pure sweet taste and distinctive aroma. Unlike other pomelo varieties, Dien pomelo has to wait until it is wilted to taste good. Photo: Internet Although the grapefruit peel is wilted, there are moldy spots, but the grapefruit inside is still delicious and sweet. Photo: Internet Dien pomelos are sold a lot in the market with prices ranging from 20,000 to 40,000 VND/fruit. In particular, Dien pomelo from perennial trees costs up to 70,000 – 80,000 VND/fruit. Photo: Internet Video: Red ripe Japanese apple orchard. Source: Turtle

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

According to a seller, ginger flower buds, also known as forest ginger flowers, are picked by highland people. Therefore, many people who grow ginger downstream may never see it. About every 7 to 9 lunar month is the time to harvest ginger flowers, for mountainous people, this is a rare specialty because it only comes once a year. In recent years, this specialty flower has appeared more in Hanoi. Advertised as a strange, crispy and delicious dish with a cooling effect, in a short time, the price of this dish has increased to 60,000 – 65,000 thousand VND/kg. Many people found it strange that they bought it to try. Ginger flower buds are especially sold on online markets when in season. Housewives will also take advantage of ordering this specialty flower to eat, because there is only one season a year, and ginger flowers cannot be preserved for too long. On the cooking forum, dishes cooked from ginger flowers appear more and more. Ginger flowers are not only boiled but can also be fried with beef, seafood, roasted with chicken, and many people also stir-fry with bacon fat. However, after processing, many people were upset because they could only eat the flowers, the stem had to be discarded because it was very fibrous, not to mention the long and time consuming processing. It takes a lot of work, but when eating ginger flower buds, its taste is very difficult to eat. Not to mention, the strong smell of ginger like biting a piece of ginger into the mouth makes the eater not disappointed. Some people also have to admit, the more they eat, the more they feel like “cow chewing straw, because the body is very fibrous, the smell is black”. Feeling strange because ginger flower buds suddenly became “hot”, a person in Nghe An said that this plant is abundant in Nghe An mountains, but people rarely eat it, but often for medicine or for cattle. A wholesale dealer of ginger flower buds said that this specialty flower on the high mountain is very popular when in season, but there is only one season each year lasting about 2 months. The source of goods purchased depends entirely on the amount of flowers that people pick. Like last year, after deducting all expenses, she earns about 1.5-2 million VND/day. (According to GiadinhNet)

Choose really fresh shrimp, wash thoroughly with water, then use scissors to cut off the antennae and the sharp tip of the shrimp. With large shrimp, you should proceed to withdraw only to clean and hygienic shrimp. Then, put the shrimp in a bowl with a little salt and shake well, leave for about 10 minutes to eliminate the fishy smell of the shrimp. Spices for roasting shrimp Only marinate shrimp with salt, absolutely do not use fish sauce to roast shrimp In addition to salt, sugar, and main noodles, dried onions and green onions are two spices that need to be prepared to roast shrimp. Dried onions are both marinated and fragrant before roasting to help the shrimp smell better. Meanwhile, chopped scallions are added last before roasting to help make the color beautiful and look more attractive. When roasting shrimp, absolutely do not use fish sauce because they both cause the shrimp to release a lot of water and affect the sweetness of the shrimp. In addition, you need to prepare more lemon leaves to add at the end. For beautiful red shrimp Hang water (distilled sugar water) will help red shrimp look beautiful The trick here is that you use water. Put the pan on the stove, add 1 tablespoon of sugar and heat until the sugar dissolves and turns yellow, then add 2 tablespoons of hot water, stir, bring to a boil, then turn off the heat. When the roasted shrimp has turned pink, you taste the seasoning and add this cup of water. You should cook the water a little thick to avoid too much water when put in the pot of roasted shrimp. So shrimp is both easy to color and quick to dry. Note that because this product is already available, you do not need to add sugar even when marinating the shrimp. Let the shrimp dry Roasted shrimp still have water secreted from the inside of the shrimp, making them wet, losing their crispiness and especially being very fishy. Therefore, to meet the requirements of roasting shrimp, the shrimp must be dry, and there is no water secreted in the shrimp body. The secret to doing this is that when marinating shrimp, you only marinate with salt, not fish sauce, which will make shrimp more watery. After marinating the shrimp, you put it in a pot and heat it up. When cooked, the shrimp will be a lot of water, you need to boil the water and then pour the shrimp out on a plate. This method helps the shrimp to drain the water and become dry, not fishy. Then fry the onions until fragrant and then fry the shrimp as usual. Continue to stir the shrimp over medium heat to dry the shrimp. During this stage and throughout the roasting process later, you should open the lid of the pot to quickly drain the water and create the necessary dryness. Pay attention to the fire when roasting shrimp Initially, when the shrimp is full of water, you need to heat it up very high to quickly drain the water. Then you bring the fire to a moderate level. If the fire is too high, the shrimp will easily burn, but if the fire is too low, the shrimp will become soft and lose the necessary crispness. Let the roasted shrimp smell attractive Sprinkle with lemon leaves and finely chopped scallions when the stove is turned off to help the shrimp smell better Frying the onion and adding the shrimp, stirring the shrimp over the heat until the shrimp are completely drained are important steps to ensure that the shrimp are roasted properly. But for shrimp to smell attractive, the secret for you is to add finely chopped lemon leaves. You may be surprised, but not only chicken, roasted shrimp also go well with the passionate aroma of lemon leaves. Note that you should only add the lemon leaves last and turn off the heat, so that the lemon leaves will smell good and not be bitter. KN (th)

1. 3 large potatoes 2. Ice cream or milk 3. Wheat flour 4. Eggs 5. Deep fried dough 6. Mozzarella cheese about 200-300g 7. Cooking oil Steps 1. Cook potatoes 2. Dip potatoes in breadcrumbs 3. Fry until golden Prepare materials 1. Potatoes 3 large 2. Cream or milk 3. Wheat flour 4. Eggs 5. Breadcrumbs 6. Mozzarella cheese about 200-300g 7. Cooking oil Dang Khoi used to be the idol of many generations of 8X, early 9X. Currently, the male singer is the father of two beautiful children. Putting aside her career of holding a mic, the vocalist “Winter Girl” now focuses on business and spends her free time with her family. In particular, hot mom Thuy Anh, Dang Khoi’s wife, showed off her extremely brave husband many times. From a popular tray of rice with a price of a few tens of thousands to a “big party” of seafood, steak… Dang Khoi can handle it. The food that the male singer makes is no less delicious than the 5-star restaurant. Recently, on the occasion of the children’s free time from school, Dang Khoi’s family went to the kitchen to make fried cheese-covered potato chips. Although not a self-made recipe, but hot mom Thuy Anh said this dish is very easy to make, children can also help their parents in the kitchen and the results are great. In particular, with chewy cheese inside, this will be a delicious weekend snack for kids. Parents, please take advantage of this weekend to go to the kitchen and make fried cheese-wrapped potato chips as suggested by Dang Khoi’s family! Dang Khoi’s family suggests how to make potato chips wrapped in deep-fried cheese 1 Potato processing – Put the potatoes in the steamer until cooked. Potatoes can be washed, peeled and steamed. When ripe, remove and peel. Or you can scrape the skin first, cut it into small pieces to cook quickly and then put it in the steaming basket. In case you don’t have a basket, you can stick 3 toothpicks into the potatoes and then put them in a pot of boiling water. Illustration – When the potatoes are cooked, remove them and mash them. Mix potatoes with flour, add a little salt. Let it cool to room temperature or wrap it up in the fridge to make it easier to shape. Illustration – Divide the potatoes into equal parts. Flatten the potato balls, stuff 1 slice of Mozzarella cheese inside. Finally round the ball. Illustration And here is the potato ball made by Dang Anh! 2 Dip the potatoes in the breadcrumbs – Prepare flour, eggs and breadcrumbs. – Dip the potato balls in flour, eggs, and then breadcrumbs. In addition, people can create a mixture of fresh milk, flour mixed with eggs. Dip the potatoes through this thick paste, then quickly dip them in the breadcrumbs. Potato balls rolled in golden breadcrumbs. Illustration 3 Fried gold – Put oil in a pan, heat until hot. – Quickly drop in the cheese coated potato balls. Fry until the outside has a golden, even, beautiful crust, then take it out. – Use tissue paper to line the plate to absorb the oil. And ten ten, this is the result… The fries wrapped with yellow cheese are eye-catching. The outside of the crispy potato skin is crispy, and the inside has chewy, greasy cheese that children will love. Hot mom Thuy Anh said, this snack is very simple to make. The finished product is a crispy potato chip on the outside, greasy on the inside. In particular, the cheese melts, the longer it lasts, is what the 2 children of Dang Khoi – Thuy Anh really like. Cheese-wrapped potato chips with ketchup, it’s a treat! “All three of us love to cook in our house. Stay at home and don’t know what to do, Ken said that he wants to make melted cheese, ok in the kitchen! Parents can let the children make this dish to prevent boredom. Let’s stay home in the summer” – hot mom Sai Thanh said. Dang Khoi and 2 kids show off the finished product! The cheese inside is already greasy and tough, the longer it lasts, why not love it? Above is a detailed guide on how to make fried cheese-wrapped potato chips, which Dang Khoi’s family made to eat right away. And ladies, what are you waiting for, why not try it this weekend? Wished everyone success! According to the Vietnamese life

-2 boneless chicken thighs (about 320 gr) -85 gr sweet potato flour (can be substituted with other flour) -1 bunch of basil -1 chicken egg -1 tablespoon beer -Curry powder -Condiments: Salt, white pepper, five spices, soy sauce, sugar Processing: – Wash basil, drain. – Wash chicken thighs, cut into bite-sized pieces. -Put chicken into a bowl with 1.5 tablespoons soy sauce; 1 tablespoon beer; 1 teaspoon five spices; 1 teaspoon minced garlic; 1 egg; 1 teaspoon white pepper; 1 tablespoon sugar; 2 teaspoons of salt, mix well and leave in the refrigerator for about 30 minutes to 1 hour for the meat to infuse the flavors. -Add half of the sweet potato powder to marinade and mix well. -Roll the chicken in the remaining half of the dough. -Heat the amount of cooking oil so that it just covers the surface of the chicken and fry the meat for about 3-5 minutes. Remove the chicken and let it cool for about 2-3 minutes. -Continue to heat the oil pan and fry the chicken, add basil and fry quickly for about 30 seconds. -Make seasoning sprinkle on chicken: Mix in a small bowl 1 tablespoon white pepper, half teaspoon five spices, 2 teaspoons salt, 1/4 teaspoon curry powder. – Sprinkle the mixture of salt, pepper, five spices, and curry powder just made on hot fried chicken to enjoy. Minh Hoa (th)

Illustration. Image source: Internet Resources: 1 slice of bread avocado 1 chicken egg Thin bread rolls, smooth butter spread on toasted bread. The shell is the egg, then put it on the bread, sprinkle with pepper and you can use it. You can add eggs to the grill if you like. Simply, bake bread, hard-boiled eggs, sliced ​​avocado and have a healthy breakfast combo. Deep fried butter roll Illustration. Image source: Internet Resources: Butter Egg Crispy flour Lemon Cooking oil Mayonnaise Chili sauce Spices of all kinds Making: Prepare ingredients: Wash avocado, cut lengthwise to taste. Squeeze lemon juice, beat eggs with a little salt. After preparing the ingredients, drizzle the lemon juice over the avocado slices. Then sprinkle salt, pepper, seasoning seeds on the butter to absorb the flavor. Next, roll the butter over the egg, then into the deep-fried dough so that the dough sticks all over the butter. Heat the oil in a pan on the stove, then add the breaded butter and fry until golden brown and take it out to drain the oil. Finally, put 1 tablespoon of lemon juice, 3 tablespoons of chili sauce and 3 tablespoons of mayonnaise in a bowl, mix well to make a dipping sauce. Tuna Butter Roll Sandwich Illustration. Image source: Internet Resources: ½ avocado, diced and mashed. 2 slices of sandwich Steamed tuna meat, shredded and marinated with pepper, salt, and mayonnaise. Mayonnaise (50g) Salt, pepper, 1 thinly sliced ​​tomato Making: Remove the edge of the bread and roll it thin. Butter the sandwich, arrange the tomatoes to the tuna, and then roll it up. This dish is best served with ketchup/chili sauce.

Mon sticky rice with sweet and sour meat. Bacon is most suitable for cooking sweet and sour meat. You should choose lean meat, preferably the belly (the sole) has a very thin fatty part of the tail, close to the lean part and skin, eating without getting sick. After washing, cut the meat into bite-sized chunks. Next, you add chicken eggs and cornstarch, mix well and then deep-fry. With 500 grams of meat, you use 2 eggs, 1 tablespoon of cornstarch. No need to make sweet and sour sauce. You can use packaged sweet and sour ribs sauces for quick. You add sliced ​​ginger, scallions and sweet and sour sauce to the fried meat, mix well. At the same time, instead of cooking sticky rice, soak the sticky rice in filtered water for about 1 hour. After that, you take out the sticky rice, wash it again and check the moisture, feel that the glutinous rice seeds are slightly expanded. You put the glutinous rice in a deep dish, arrange the bacon mixed with sweet and sour sauce on top, then put it in the steamer, steam for about 30-40 minutes. Cooked sticky rice soft, flexible. Bacon has a sweet and sour taste, does not get bored, the outside is crispy and crispy due to fried corn flour, creating a fragrant aroma. According to the Star

Resources – 10 industrial chicken wings – 2 tablespoons salt – White wine, ginger, 1 lemon or vinegar. Preliminary treatment How to clean chicken wings: – Squeeze salt, lemon to clean chicken wings, wash. – Cut into 3 parts (disassemble). – Boil water, beat ginger with salt, then turn off the heat, drop the chicken wings in to blanch for clean. – Remove the wings to a squeeze basket with 1 tablespoon of white wine to drain to eliminate odors. How to make fried chicken wings with fish sauce Fish sauce: (You can make a lot and then divide it into small pieces to freeze, every time you want to eat something similar, bring it out and fry it for convenience) – 3 crushed garlic bulbs – 1 chopped chili – Ground pepper – 1 tablespoon sugar – 1 tablespoon oyster sauce – 3 tablespoons of filtered water – 1 tablespoon of pickled garlic vinegar – 1 tablespoon fish sauce – Cooking oil Making: Photo: La Thu Giang. Crushed garlic, sauteed until golden crispy with a little oil, took out the garlic in a bowl, kept a little oil in the pan, then put the ingredients for the fish sauce to boil, then let it simmer until you see it. The water is a bit thick compared to the beginning, turn off the stove. Fried chicken: Heat the fat, put the wing bowl first, then add the middle part of the wing and to the pointed end, so that the wings are cooked evenly. Fry until the color of the wings is fried, we fry the wings thoroughly so that the wings are crispy, fragrant and firm. Fried fish sauce: Method 1: Once the chicken is fried, put it in the sauce pan and cook it on low heat until the sauce is thick and delicious. This method is for those who want to eat the bold taste of fish sauce, chicken soaked in sauce. Method 2: When the chicken is finished, put it in the sauce pan (cooked and do not turn on the stove) and dip it back and forth until the sauce is enough to soak into the chicken and then take it out. This method is for those who have over-pressed salt during the initial preparation of chicken. This also makes the chicken pieces retain their crispy skin (if you’ve fried them thoroughly). After placing the chicken on a plate, use fried garlic in the step of making fish sauce sprinkled on top to eat together. Eating fried chicken with fish sauce with rice, sticky rice, and bread are all very delicious. You can make it ready to eat gradually, if stored in the refrigerator, take it out without heating or re-frying, still very delicious and firm meat.

Recently, consumers were surprised when the giant octopus antennae, which is said to have originated in Japan, was sold at a Vietnamese market at a relatively cheap price. Screenshots Accordingly, on the online market, giant octopus vegetables are for sale with prices ranging from 89,000 to 130,000 VND/kg. Photo: Facebook According to the seller’s advertisement, the giant octopus beard is a limited edition super vip item. Photo: Facebook Fresh octopus whiskers have been cleaned, just defrost and can be used immediately or processed all kinds of delicious dishes according to your preferences. Photo: Facebook The seller also confirmed that the octopus beard is tough, crispy and delicious. Photo: Facebook Ms. Thu (Thanh Oai, Hanoi) said that all over the online market, she saw many people selling giant octopus beards, each article had hundreds of people ordered it, so she also ordered it to try. Photo: Facebook However, when fried or steamed, this giant octopus beard is very pale, fishy and chewy, not crispy and delicious as advertised. Ms. Thu suspects that this type of octopus beard is not Japanese. Photo: Facebook Sharing on Dan Viet, a customer said that the seller advertised as a Japanese octopus beard, but when he received the goods, he saw on the packaging that it was from China. Photo: Vietnamese people Meanwhile, a unit that imports and distributes Japanese octopus in the Vietnamese market revealed that Japanese octopus is sold quite popularly, but guaranteed goods are not many. Photo: Facebook The price of Japanese octopus whiskers arriving in Vietnam ranges from 900-1.1 million VND/kg. On official imported packages, there are enough stamps and labels in Japanese. Photo: Vietnamese people Therefore, consumers should not be cheap, buy goods of unknown origin, goods with no quality assurance. Photo: Facebook Video: How to turn dirty octopus into clean octopus. Source: News VTV24

I thought yam only appeared in family dishes, but when fried, it is one of the top street foods in Saigon. Not only keeping the purple color as well as the natural sweet flesh, this dish also has a faint fatty taste of fresh milk. Then when put on the outside of the crispy, hot fried crust, people will eat it all the time without getting bored. Illustration Fried yams do not make people feel dry but soft and moist, fragrant and easy to eat. (Illustration) Fried Sake I don’t know where this dish originated, but when combined with a layer of starch, sake is “shining” much better. Sake pieces are cut to taste and fried until they turn an eye-catching golden brown color. It’s so simple, but it has created a very “good” dish. Sake is characterized by its fat but not starchy flesh. The outside is crispy and fragrant, but the meat inside still retains its soft moisture, so you don’t have to worry about how much you eat. To increase the taste buds, people also shake with soot and cheese to make the dish delicious, sweet and sour. Illustration Sake may sound strange, but it is a popular snack for many Saigon people in the late afternoon. (Illustration) Banana Fried Pancake Fresh bananas combined with crispy crust make people want to eat forever. The banana is thick, rolled evenly and dipped in flour. After deep frying, it will create a golden crust and bring a completely new flavor. Bite into the crispy, salty crust and then touch the sweet banana inside, all intertwined to bring about a delicious and attractive flavor. The hot banana cake has just drained the oil, just blow it up and slowly sip it to feel it. The taste is popular, but it adds a special feature to Saigon street food. Illustration Fried banana cake is a popular street food in Saigon with its delicious crunchiness. (Illustration) Fried durian There are many ways to cook durian to create a flavorful dish and fried durian is one of them. People use durian meat that has been beaten into thin rice paper, then dipped in flour and deep fried in oil. The delicious and golden cake is eye-catching with a crispy crust. Although the kernel is not overwhelming, it is enough to occupy the taste buds by the characteristic passionate aroma. The dish is extremely ideal for those who are afraid of their mouth when enjoying this fruit directly. Because the cake reasonably harmonizes the crunchiness of the dough, the light fat of the durian. Illustration There is no doubt about the love of the fat people for this “passionate” delicious fruit. (Illustration)

The Sunday market is bustling with people, the alleys are bustling with people buying and selling; After the epidemics, both sellers and buyers had protective masks, but trading was still busy. The market is bustling with all kinds of nuances, all kinds of dishes, vegetables and melons rolling around suddenly remember the dish of pickles, a dish to change meals for a hot day with too much meat and fish. Pickled melon is a type of melon from any countryside market; poor house food. Indeed, pickles can be mixed with many dishes, tired of fish meat or want to change the taste every day. Roasted peanut pickle is the best dish, I bet with you in the tray of rice to treat the Quang people, having a plate of melon mixed with peanuts is considered the staple of the meal, like the sour chayote in the Northern rice tray. so. Pickled melon choose medium, firm fruit, washed, split in half, peeled off the soft seeds; Thinly slice, squeeze out all the water. To squeeze out the water thoroughly, take a towel and put the melon in to squeeze, the melon will be very dry and delicious. Roasted and pounded crispy beans until fragrant; pound chili fish sauce, garlic, mix with a little bit of flexible sugar; Fry peanut oil with garlic and mix everything into the melon. That ginger-colored yellow melon plate will be very eye-catching in the tray of rice, and then the sour, crunchy taste when chewing vegetables will be the most attractive, so it is not exaggerated for me to say the dish of the meal. Then the same melon cut in half and drained the intestines, thickly sliced ​​and braised with copper fish, it’s delicious, people will enjoy the soft, fragrant and fatty pieces of melon in the mouth; Braised fish with melon, the melon dish will be eaten first, so it can also be called braised fish melon. The land of Quang has many shops that make the restaurant’s name only because it has fish braised with melon. The pickle dish is simple, easy to make, easy to prepare, but the taste is unforgettable, sour, and crunchy. People from faraway Quang countries remember pickles like Koreans remember kimchi. That pickle dish I’ve treated you many times has been praised every time; Not only do you know that the plate of melon always runs out before other dishes on the table.

– Half a chicken (about 600g) – 400 gr of spinach – Laksa leaves – 1 onion – Pre-roasted peanuts, fried onions – Ginger, garlic, chili, red onion, lemon – Fish sauce, vinegar, sugar, salt, chili sauce Processing: – The purchased chicken is washed with water, pounded with ginger and granulated salt to rub all over the chicken skin, rinsed with clean water, and drained. – Boil water, add a little salt and 3 roasted purple onions until fragrant. Put the chicken in and boil for about 25-30 minutes. When the chicken is cooked, take it out, immediately drop it into a bowl of ice water, then take it out and drain. – Wait for the meat to cool down. Use your hands to tear or cut into bite-sized pieces. – Pickled vegetables, remove leaves, choose young vegetables, wash, cut into pieces about 4-5cm. – Boil water, add 1/2 teaspoon of salt, put the vegetables in and blanch for 1 minute. Remove the vegetables to a bowl of ice cold water and then squeeze to drain. – Thinly sliced ​​onion. Sliced ​​scallions. Put in a bowl 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon pepper. Soak the onions in the vinegar-sugar mixture. – Make fish sauce: Put 2 tablespoons of sugar, 1/2 tablespoon of chili sauce, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice in a bowl, stir well, add minced garlic and chili. – Mix salad: Put spinach, chicken, laksa leaves, scallions, onions in a large bowl. Pour in the fish sauce and mix the ingredients to absorb. Put the salad on a plate, sprinkle more peanuts, fried onions on top and enjoy. Minh Hoa (th)

Before skewering the meat, remember to soak the bamboo skewers in water for 30 minutes Bacon is only washed, drained and then cut into bite-sized pieces. The sisters proceed to mix the meat marinade including: galangal, lemongrass, turmeric, garlic, purple onion puree with a little pepper, white sesame. After grinding, add soy sauce, fish sauce, cooking oil, oyster sauce and mix well, marinate the meat for 30-45 minutes to infuse the spices. Remember to soak the bamboo skewers in cold water for 30 minutes before skewering to avoid burning them when baking. After marinating, take out the meat and skewer it evenly on the bamboo stick, remember to fold the meat in half to make the skewers neater and more beautiful. Finally, put it on the stove to cook evenly on both sides, fragrant yellow, then enjoy with chili sauce or ketchup as you like. Grilled meat with vermicelli Bacon is only washed, cut into thin pieces and left large. You also prepare a meat marinade including: lemongrass, chili, garlic puree mixed with soup powder, sugar, seasoning seeds, shrimp paste and broth. Then, add the pork belly to this mixture and marinate for 30 minutes for the meat to infuse the flavor. If you keep it longer, the better or leave it overnight in the refrigerator. Put the marinated meat on the grill and grill with charcoal, paying attention to turn it over so that the meat is cooked from the inside, soft and fragrant, not dry or burnt. Honey grilled meat Bacon just leave the whole piece or cut into small pieces as you like, after washing you sprinkle fine salt around the piece of meat, cover it with food wrap, and leave it overnight in the refrigerator. If you are afraid of an explosion, you can discard it. Remove the meat, wash again, pat dry and marinate with dried rosemary leaves, pepper and a little honey on the surface of the meat. Place in the freezer for about an hour to harden the meat for easier slicing. Next, you slice the meat 1cm thick and sprinkle with a thin layer of salt for 30 minutes, then rinse, marinate rosemary leaves, and pepper again. Put the meat on a charcoal grill or grill with a pan, grilled for about 3-4 minutes on each side. Bacon marinated with lemongrass Just remove the skin, wash, pat dry and then cut into thin pieces and put in a bowl to marinate with lemongrass, dried onion, chili, minced ginger, fish sauce, seasoning, sugar and salt within 30 minutes. Place the meat on the griddle and grill until the meat is almost golden, you turn the meat and grill it evenly until the meat turns golden, fragrant, the meat is cooked. Lemongrass grilled meat served with vermicelli or rice is very rich and delicious without spending too much effort on processing. Crispy fried meat Bacon just washed, blanched with hot water for 2 minutes, then removed, let cool. You use a sharp toothpick or a sharp object to tattoo the skin, just tattoo many times but do not need to tattoo for too long. After tattooing, you proceed to marinate the meat with soup powder, garlic powder, onion powder and a little lemon or vinegar. Marinate for 30 minutes to infuse the meat. Put the oil in the pan to heat up, then pick up each piece of meat to fry, put the skin down to fry first, wait a few minutes for the skin to explode and then fry the meat on both sides. Fry until golden brown. Remove the meat to a plate lined with greaseproof paper, cut into bite-sized pieces and dip it in delicious chili sauce or chili sauce. Fried meat with five flavors Bacon is only washed, blanched with hot water for about 2 minutes and then cut into small pieces, keeping the whole meat size. Mix five spices, white salt, cashew oil, white vinegar into a homogeneous mixture and then spread it directly on the prepared meat above. Finally, pour lemon over the skin and marinate for about 10 minutes for the meat to absorb the flavor, dry or dry for 1-2 hours so that the meat when fried is golden crispy, fragrant and soft. Proceed to fry with hot oil and medium heat until the meat is cooked evenly, golden brown, then turn off the heat. Remember to fry the skin first and then the meat. Remove the meat to a plate, use absorbent paper to absorb excess oil before slicing and enjoying.

Crayfish usually live in bays and calm seas, can be caught in Khanh Hoa, Ninh Thuan, Binh Thuan, and Phu Yen. This fish grows slowly and catches very little, so it is always considered a rare specialty that is not easy to enjoy. The meat of the cod fish is very special, white like chicken, only the backbone and no bones. This fish is firm, not fishy, ​​sweet. The meat is not only tough but also fatty, so it is loved by many diners. Cabbage is often processed into many different delicious dishes such as grilled with salt and pepper, steamed, grilled, porridge, soup, deep fried… Due to the fact that the body of the cod fish is full of white meat, not fishy, ​​chewy and delicious like chicken, it is also known as saltwater chicken. Species in the fish family have the ability to secrete surfactants through their skin. This is a chemical defense mechanism. Because of its thick scales, small fins and tail, the boarfish swims slowly. The body of the fish is almost immobile, so the weight is placed on both the tail and the fins. Its swimming form is considered quite funny. One reason that bony fish is such a rare specialty is that it takes about 2.5 years to reach adult size. Overfishing is also making this species almost extinct in some localities.

Full, delicious fish vermicelli tray 1. Fried fish portion Ingredients: 1 kg of tilapia; 2 tablespoons deep fried rice flour; 1 teaspoon salt; 1 teaspoon of monosodium glutamate / monosodium glutamate; 1 teaspoon pepper; 1 small fresh turmeric (crushed with a little more juice squeezed to get the juice); 1 teaspoon garlic powder or pound 5 garlic cloves add a little juice to get the juice; 1 tsp ginger powder or 1 grated ginger root; 1 tablespoon of water and fat (the more fragrant, the more fragrant the fried onion fat will be). Making: – Clean fish, filter for meat, head and fish bones to separate. The boneless meat is dropped into a bowl of ice water, add 1 tablespoon of vinegared rice, soak for 10 minutes, then take it out and pat dry, paying attention to the black membrane that must be scraped off to remove fishy, ​​then cut into pieces about 10cm long. 4cm thick to eat. The choice of fish decides for an attractive and delicious dish. Choose fresh and delicious fish with telltale signs such as: Shiny color of fish scales, clear and slightly puffy eyes, bright red gills, light pressure near the belly to see firm flesh. – Crush 1 turmeric root to extract the juice, if there is no fresh turmeric, you can use turmeric powder, but fresh turmeric will be more delicious. Marinate fish with turmeric juice, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of onion oil, squeeze well to infuse the fish with spices, marinate 15 minute. Next, squeeze 1/2 lemon to get the juice into the marinated fish, squeeze the fish pieces to infuse. Lemon helps fish hard when frying without breaking. – Put the fish pieces into a zip bag, pay attention to only pick up the fish, not add the seasoning to marinate the fish. Add 2 tablespoons of fried rice flour or tapioca flour, shake the bag well so that the flour sticks to the fish pieces. For 1 kg of fish meat, I only give 1.5-2 tablespoons of fried rice flour / tapioca, but I don’t give more. Crispy flour / tapioca will help the fish pieces when fried to stand, create crispness and keep the crispness for a long time, and at the same time make the fried fish very beautiful. However, adding a lot of flour will cause the fish to become mushy when it meets water and lose its taste as well as eat very well, reducing the taste of fish noodles. – Then deep fry in oil. Pay attention to the oil boiling over 150 degrees, drop the fish in to fry. Fry until golden brown, then take it out to absorb the oil and fry it a second time before eating, it will be crispy and delicious. 2. Processing broth Full of fish noodles with sweet broth Resources: 1 fish skeleton + fish head; 500g flying bones/tubule bones; 2.5 liters of water; 2 onions; 2 dried onions; 2 ginger root; 3-4 large tomatoes; 1/2 pineapple; Green onions, dill; Sour tamarind, cold rice or vinegar suddenly; Lemon, salt to wash fish bones to eliminate fishy smell; Seasoning: Fish sauce, salt, pepper, rock sugar, fish sauce; 1kg vermicelli noodles; Along the mosquito net or celery; Served with raw vegetables: lettuce, bananas, split water spinach… Making: – Boil a large pot of water, add 1 teaspoon of salted rice and 1 teaspoon of vinegared rice, put the bones in and boil over. Remove the bones, clean them, then boil them with 2.5 liters of water. Simmer for about 1 hour to get bone broth, pay attention to skim regularly. – Onion, ginger smashed, grilled fragrant. – Put the head and bones of the fish in the pot, put the lemon and salt in it and then wash it to remove the fishy smell, then wash it again. Put the pot of water on the stove until the water is just enough to cover the fish, put the fish bones in and boil them with onion, crushed ginger, pepper, and salt for 30 minutes. Then, remove the fish bones and grind them, filter to get the juice. – Dry the fish head, fry it until golden brown, absorb the oil, then put the fish head and fish bone filter into it and boil it with 2.5 liters of flying bone water. Total is about 3.5 liters of water. When simmering for 60 minutes, add fragrant grilled onions and ginger and take out the fish head, comb it back to make the broth very clear. – Tomato add areca pieces just eaten. Pineapple (pineapple) peeled off, cut into pieces. Put the cooking oil in the pan, fry the minced onion and garlic until fragrant, then add the tomatoes and pineapple into the pan and stir well. Then add the sautéed tomatoes and pineapple into the pot of bone broth. Season with fish sauce, salt, and sugar (optional) to suit your family’s taste. – Pick up sour tamarind into the pot or use vinegar, when it’s almost ready to eat. If you put it in early, the light scent of vinegar will disappear. 3. How to make fish cakes Attractive bowl of vermicelli – 1kg of mackerel fillet, remove the bones, scrape along the meat with a spoon, remove the skin, fishy blood and black membranes. The minced meat is mixed with 1 teaspoon of tapioca starch, 1 teaspoon of baking powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, and 1 teaspoon of fish sauce. Put everything in a ziplock bag to mix the spices, then spread it out and put it in the freezer until it’s crushed, then you take it out, break it into small pieces, and put it in a blender. Then hit hard several times on a clean surface to increase the bond to make the fish cake tough. Finally, leave it in the refrigerator for 30 minutes, then bring it out into thin round pieces, before you can add a little more dill, cut it into small pieces. Fry the surface of the mackerel until golden brown, during the frying process, you need to pay attention to low heat so that the fish cake is cooked deep. 4. Longitudinal processing – Along the mosquito net stripping, cut bevels. Boil a pot of very salty boiling water, drop along the nets and boil for about 7 minutes and then take them out. Soak in ice water for 10 minutes, then squeeze out. 5. How to make dipping sauce Sweet and sour dipping sauce with flavors of ginger, garlic and chili Mix fish sauce, sugar, vinegar and filtered water in the ratio 1:1:1:3 – 3 tablespoons of fish sauce rice – 3 tablespoons of rice and sugar – 3 tablespoons of rice vinegar/lemon juice – 9 tablespoons of filtered rice water – 5 cloves of garlic – 1/2 small ginger – 3-4 dangerous chili – Finely chopped dill if you like Put garlic, ginger, chili seeds in the mortar and pound. Next, add water and sugar and stir. Then, add fish sauce and vinegar/lemon juice, cook until the sugar dissolves. Wait for the fish sauce to cool down, add garlic, ginger, chili, and finely chopped dill to float on top. If you don’t like it, don’t put it in. 6. Prepare vermicelli and mixed vermicelli It’s hard to resist this eye-catching ‘mixed’ fish vermicelli Resources – You can use 500g of vermicelli/red rice paper or vermicelli, both are delicious – The side dish can add spring rolls / spring rolls, seven-minute spring rolls, crispy fried beans, fish cakes, lolot rolls… – Served vegetables with water spinach, spinach, celery or chopped vegetables – Assorted herbs: Lettuce, mint, bean sprouts… – 50g roasted peanuts – 1 cup of onion – 3 apricot bean covers – Condiments: main noodles, fish sauce, sugar, soy sauce/soy sauce, vinegar, lemon, pepper, fresh chili Making – Tofu cut into square pieces, deep fried – Poached vermicelli with broth until cooked – Raw vegetables, washed and chopped – Bean sprouts, water spinach/vegetables need to be blanched – Roasted peanuts, peeled, pounded – Part of fish bone broth after boiling, scoop out a part to mix water. Then add tomatoes, vinegar suddenly to make fish noodle broth or accompanying broth. – Mix sweet and sour sauce: Mix in the ratio of 1 tablespoon rice/soy sauce: 1 tablespoon rice sugar: 1/2 teaspoon rice vinegar: 3 tablespoons broth. When eating, boil the water and mix it warm, then add chopped chili and pepper. Note that the mixing water will not be too salty and sour, the taste is more sweet. – Arrange the vermicelli in a bowl, add crispy fried fish, ear rolls, fried beans, lollies, roasted peanuts, fried onions on top and sprinkle with sweet and sour mix. – Ladle a bowl of hot broth, add water spinach, blanched sprouts, and raw vegetables to serve. Fish noodle part – Spicy fish vermicelli can be eaten with shrimp or with fried fat on the surface. Shrimps are cleaned, seasoned with a little salt and pepper, then cooked in boiling broth. – Raw vegetables pick up the roots, wash, soak in dilute salt water, take out and drain – Vegetables need to pick up old roots and leaves, wash and cut into bite-sized pieces. When eating blanched celery in a pot of broth until it is cooked again. – Drop the mosquito net into the pot with tomatoes – Green onions, dill, washed and chopped – Vermicelli blanched in boiling water and arranged on a plate – 2 cloves of minced garlic, sauteed, add 3 tablespoons of cooking oil and 2 tablespoons of dried chili rice to the pot – Boil hot vermicelli, arrange celery sticks or along the net, blanched shrimp, mackerel, deep fried fish, add a few pieces of tomato, sprinkle with onions, dill, scoop hot broth on top. – When eating, add hot chili, garlic, chili 7. Making pork rolls lố Ingredients: 300g bacon or minced/grilled crispy shoulder; 50g minced nape fat; 1 dried onion; 1 small onion head; Piper lolot; Salt, cooking oil, fish sauce, main noodles, pepper, onions Making – Dried onion, chopped onion head – Small or torn guise leaves, finely chopped, mixed with a mixture of meat and spices to taste – Marinate the meat with the dried onion, onion head, chopped bay leaves. Season with 1 teaspoon of fish sauce, 1 teaspoon of main noodles, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil and 1 teaspoon of potato starch/corn flour. – Wash the guava leaves, boil 1 pot of boiling water, add 1 teaspoon of salt, blanch the leaves for about 20 seconds, then soak them in ice cold water, take them out and drain. Then proceed to roll the meat, fold the 2 edges of the leaves like a spring roll – Turn on low heat, heat the cooking oil and then fry the patties until cooked on both sides So finished the mixed fish vermicelli and spicy fish vermicelli, put it all on the table and enjoy a cozy meal with loved ones.

Bread filled with pate cha, grilled meat or fish cake… offers many choices for foodies. Sip dishes with a cup of fruit tea, iced coffee or milk tea to help you have a refreshing weekend afternoon. In the context of the complicated development of the Covid-19 epidemic, diners can choose their dishes through online food ordering applications to avoid gathering in crowded places. Khei bread This bakery in the heart of Saigon offers customers the opportunity to enjoy traditional sandwiches prepared in a modern style. The highlight is a variety of delicious accompanying sauces with distinctive flavors. The shop also wraps paper neatly and beautifully with each loaf of bread for customers to order. Bread with char siu khai with molasses, fried rice, beef with pho flavor, chicken patties with lemon leaves, shredded chicken with basil sauce, fish with laksa leaves… are some of the unique flavors worth trying here. Diners commented: Citastyfood: “Crispy loaf, full filling. The grilled meat is fragrant, soft and not chewy. The meat is tender, the sauce is slightly sour. The chicken cake with lemon leaves is fragrant and the sauce is delicious. The vegetables are delicious. sandwiched in a fresh meal, crispy and sour food. You can order more strawberry tea to cool off because of the cool taste, not too sweet.” Alley Barbeque Bread The loaf of grilled meatball sandwich is soft, with a hint of lemongrass flavor to bring the right street food taste. The sauce mixed with cucumber, cilantro and a little chili makes the dish more harmonious. Diners commented: Ansapsaigon: “The meat is marinated with lemongrass and chili, rolled into small balls and then grilled on a traditional charcoal pot, so it is rich and fragrant. The loaf is covered with diluted dark soy sauce. If you tell the seller to take the meat that has just been cooked on the grill. fire, hot is better.” MeowPham: “Delicious bread, full filling. If you have a light taste, you should tell the seller to reduce the sauce because it is quite salty”. Tran Hanh: “The loaf of bread is a bit small, there are about 5-6 meatballs. Cucumber, sour food, sauce create spicy, salty and sweet flavors”. Ba Sau – Ba Sau Pha Lau is one of the typical snacks of Saigon foodies. Pha Lau is made from the tongue, ears, intestines and stomach of pigs, cows or ducks. You can enjoy Pha Lau with instant noodles or Pha Lau with dipping sauce and bread. In addition, the dried fruit sandwiched into a crispy loaf of bread is also a mouth-watering culinary version, appealing to young people. Diners commented: Thuy Van: “The restaurant’s vegetables include liver, heart, stomach, ears, meat, eggs, pho and sausages. The owner shared that all of them are processed at home, carefully preliminarily processed, so there is no salad. smell, ensure hygiene. Seasonings taste just right”. Lan: I ordered a delivery service, the loaf only had a few pieces of meat, not as good and attractive as the pictures on the internet. Beau Le: “Bread is crispy, can be eaten temporarily, taste is a bit bland, not very rich. Pha Lau here seems to be prepared similar to Western-style pork intestines with coconut milk. Overall, the dish is not as good as Western style. I hope but it’s worth a try.” Hoang Oanh Bread The bakery has been around for more than 50 years, attracting diners with its homemade pate and sauce. Although the side dishes are not as diverse as many other bread shops, the quality is quite good in return. In addition to the pate pan that is kept hot on the stove, the restaurant prepares cold meat with its own lean tray and separate fat for diners to choose. The tray of silk rolls and cotton balls are also presented quite eye-catching. Diners commented: Ansapsaigon: “Special loaf of meat, rolls, pate, and cotton balls. The sauce is rich and fragrant. If you buy it for a long distance, you should tell the seller to put the sauce separately so that the bread is not soft and reduces the temperature. tasty”. I’m Thien: “The highlight of the bread is the fragrant, fatty pate. The sauce is cooked from meat broth, the taste is different from many other places”. Nha Trang fish cake For those who are passionate about spicy food or passionate about the sea-flavored sandwich, fish cake is a suggestion worth trying. The dish is distinguished by the hot, crispy and quite thick fish cake. The menu also has omelet, grilled meat served with equally delicious. Diners commented: Tram Hoang: “Fragrant fish cake, crispy and hot bread”. Be Noo: “The first time I tried it, I found that the fish cake was chewy and delicious, the sauce was fragrant and delicious, but the chili was too spicy”. Quoc Viet Nguyen: “The taste is different from other restaurants, the fish cake is chewy and sweet. The sauce is the best part. The minus point is that the seller is not very friendly”. Make delicious lemongrass grilled pork buns Pork marinated in soy sauce, fish sauce, sugar, and pepper and then grilled until fragrant is one of the ingredients that determine the deliciousness of Vietnamese bread.

Initially, most publishers were not interested in Kim’s idea, but that changed when cooking shows featuring many famous chefs and children became popular on television. . A woman who is passionate about food and writes children’s books Thanks to her two daughters, Kim Zachman was inspired and spent a lot of time preparing familiar dishes in the United States such as peanut butter and fruit jam sandwiches, crispy fried chicken, and hot sauce. dog or pizza. She also has a special love for children’s books. In addition to writing articles for newspapers and magazines, Kim Zachman is not afraid to try her hand at writing books for young readers. Book There’s No Ham in Hamburgers: Facts and Folklore About Our Favorite Foods (roughly translated: There’s no “cold meat” in hamburgers: Facts and Anecdotes of Popular Dishes) is her most recently published publication. Sandwiches, hamburgers, hot dogs or pizzas are favorites among Americans. Photo: AP Images. Kim Zachman shared that composing for a young age was a challenge. The author must learn how to express words in a way that is easy to understand, using simple, short and close sentences. “It’s a constant learning process,” she said. Most publishers were not in favor of the idea of ​​writing books about the history of American foods. But “now, the times are different, and children are interested in food”, she confidently asserts. Interesting things about American dishes you may not know Kim Zachman shared that she was excited to learn about the foods that people love. Each story includes many aspects of history, interesting facts, nutrients in food and even instructions or recipes. For example, you need about 128g with each serving of peanut butter and sugar, add an egg to get the perfect cookie. Divide the mixture into small portions on the cake tray, press the dough ball with a fork to flatten, and finally bake at 176 degrees Celsius for 10 minutes. The story of the first deep-fried boneless chicken (bread crumbs), also known as nugget, is also loved by the female author. The dish has been sold at McDonald’s worldwide since the early 1980s. Anyone who watches American television probably knows kids love peanut butter and jam spread between two slices of sandwich bread. In fact, the dish has a starting point that has little to do with the little ones. Peanut butter and jam sandwiches began to accompany American soldiers during World War I and became popular in the military throughout the 1940s. When soldiers returned from World War II, they started making sandwiches. peanut butter and jam for my kids. Children in America love to eat peanut butter and jam sandwiches. Photo: Pinterest. Today, there are many brands of peanut butter available everywhere. But Mrs. Kim Zachman learned that, in 1910, in Kansas alone (USA) there were 21 different brands of peanut butter. The intersection of American cuisine Some American foods are actually versions of dishes brought by immigrants. For example, hamburgers originated in Germany, but this dish only started to become popular when an American came up with the idea of ​​​​cracking ingredients into a bagel. Speaking of another dish that is also round, pizza has been the food of the poor in Italy for hundreds of years. In 1905, Gennaro Lombardi, an Italian immigrant, opened the first pizza shop in New York City (USA). Now, New York-style pizza is famous all over the world. Pepperoni (dry sausage) is not something that is added to the traditional Italian pizza. It’s an American creation, stemming from German immigrants wanting a spicy hot dog. Kim Zachman said the influx of immigrants has contributed to American food culture in many ways. “When immigrants came to the US, not all of them were able to find work. So they started a food business with small mobile food vending machines,” she added. Hamburger is one of the foods that many people argue about the origin. Photo: There’s No Ham in Hamburgers. Not every story in author Kim Zachman’s books is true, some have been passed down by word of mouth for generations and remain untested. However, it can be said that the more interesting the stories that revolve around, the more likely it is to be accurate. The book of the American “pen” has 10 parts. She said she cherished writing about more foods. Donuts, tacos, cheese and macaroni (short, straight or curved tube noodles, often called nui by Vietnamese) will probably be included in her food book later. And one thing is for sure, the work is also for children. Make cheese-soaked pizza with pan at home To make delicious pizza does not need to be too fussy. You can learn the following simple recipe and make it at home.

– 6 – 7 lemongrass plants – 350g minced fresh shrimp – 1 teaspoon minced garlic – 1 teaspoon minced red onion – 1 teaspoon minced ginger – teaspoon of salt – 1 teaspoon pepper – 1 teaspoon fish sauce – 1 teaspoon olive oil – 1 teaspoon cornstarch – Put the shrimp in the freezer for 20 minutes. – Cut lemongrass into pieces about 5-7 cm long. Peel off the outer skin of the lemongrass if it is dry, then make a few incisions along the lemongrass body, this will help the aroma and flavor of the lemongrass infuse into the shrimp. – Put the shrimp, garlic, shallot and ginger in a food processor and puree, stirring occasionally during the grinding process. Next, add salt, pepper, olive oil and cornstarch to the blender and continue to blend until smooth. – Grasp the shrimp mixture around the lemongrass tree skillfully and beautifully, just the right size. Should wrap evenly and tightly around the lemongrass tree. – Put a large oil pan on the stove and bring to a boil, then put each shrimp wrapped in lemongrass and fry on high heat. When the shrimp is golden brown, remove to a plate. – Served with dipping sauce or chili sauce, salad and herbs, you can also eat with vermicelli. Trick you: Shrimp soup can be made using sugarcane instead of lemongrass, but lemongrass is popular, easy to find and makes the dish more fragrant and delicious. Before wrapping the shrimp, you can pre-cook some of the minced shrimp to taste and adjust the seasoning to suit your taste. PV (St)

When it comes to summer drinks, orange and lemongrass peach tea deserves first place. In a glass of cool water, you can enjoy all the flavors of tea, orange, lemongrass, plus the sweet and crunchy taste of peaches. Let’s start to beat the summer heat by making a delicious and crunchy fresh pot of soaked peaches – an indispensable ingredient for a cup of orange lemongrass peach tea. Resources: – Peaches: 1kg. To get a delicious pot of peaches, you should choose peaches that are just ripe, still hard. – Sugar: 300g- 500g sugar depending on how sweet you want. Made with apricot sugar (yellow sugar), the color of the soaked water will be more beautiful. – Lemon: 1/2 fruit for juice lấy – White salt: 50g – Filtered water: 800ml Making Step 1: Preliminary processing of peaches – Buy peaches, wash them thoroughly, remove the stalks. – Mix filtered water with a little salt, use a knife to separate the peaches into pieces along the areca-shaped fruits, soak them in a bowl of salt water. – After separating into pieces, begin to peel off the skin on the peach and then soak it in another bowl of diluted salt water so that the peaches don’t darken (you can peel them before separating but so the fruit will be very slippery and difficult to separate). Then take out the peaches to drain. Step 2: Processing – Take 1/2 of the sugar, add 1 cup of water for ginseng to face. North on the stove to boil until the sugar changes color of cockroach wings, then add all 800ml of filtered water and the remaining sugar to boil again. – Put peaches in a pot of sugar water, boil for about 3-5 minutes, then turn off the heat, add lemon juice and 2-3g of white salt to make the water cool and flavorful. If you like softer peaches, you can cook longer. When the peaches change color, take them out and immediately soak them in a bowl of ice water to prevent the peaches from becoming more ripe and soften the peaches. Keep the pot of sugar water just boiled peaches. – Take out the peaches, put them in a plastic bag or sealed box, and put them in the freezer for about 20-30 minutes. While waiting for the sugar water to cool, prepare a clean box to soak the peaches. – When the sugar water cools down, take the peaches out of the freezer and put them in a jar to soak in the sugar water. You can put the whole jar in the fridge. After 2 days, you can use this soaked peach to make tea or make your favorite dishes. – Want to keep the water soaked for a long time without scum, take out the peaches and boil the water again, let it cool and then soak it again, store it in the refrigerator to use it gradually. – The finished product is soaked in a beautiful yellow color, the water is a transparent cockroach color syrup with a sweet and cool taste. Peach pieces have a crunchy, sweet and sour taste that gently stimulates the taste buds. Refrigeration is the best way to preserve the flavor and crispiness of peaches. How to make peach orange lemongrass tea Resources: – Tea bag filter: 01 pack. (For the delicious taste of restaurant standards, please use peach tea bags) – Lemongrass: 02 plants – Pickled peaches: 2-3 pieces depending on preference – Orange: 1 fruit – Honey: 1 teaspoon Mixing: – Smash 1 lemongrass tree, cut into pieces. – Boil water to make tea, drop the lemongrass in and cook for the essential oil – Put tea bags in until you see enough tea, then drain the tea. – Squeeze orange juice into a cup of tea along with pickled peach syrup, teaspoon of honey. Add lemongrass and thinly sliced ​​orange slices for garnish. So you have a delicious, safe and very cool cup of peach orange lemongrass tea for a hot summer day. You can replace oranges with kumquats for a delicious cup of lemongrass peach tea. Good luck!

Ca Xiu is a unique specialty in Ha Tien (Kien Giang) that makes people curious as soon as they hear the name. Anyone who sees a scorpion has a feeling of fear, not daring to touch chopsticks. The appearance of Ca Xiu is quite similar to bivalve seafood, but also like insects with long and large antennae. If it wasn’t for the introduction of the locals, surely no diners would have the “liver” to enjoy this strange dish by themselves. Ca Xiu live mainly in river, estuary, brackish water, abundant in Dong Ho lagoon, Ha Tien town. Like clams, ca Xiu live in muddy water, so they have long antennae to plug into the ground, serving the purpose of foraging. Ca Xiu season flourishes from about June to August every year. Although it looks quite strange, once you try it, you will find that the taste of coffee is extremely attractive. When catching Ca Xiu, people bring salt similar to the three-knot salt. Since then, shops have bought salted coffee beans and reprocessed them, creating “unique” dishes for Ha Tien cuisine. In particular, the delicious, nutritious coffee is especially the beard (good for men’s vitality), crunchy crunchy, so it is very popular with men. Fishermen after catching ca Xiu come back, they wash the mud, keep the tail and make fish sauce. For each layer of tomato, sprinkle a layer of salt on it. Depending on preference, people can salt with salt water or salt, add sugar to make the sauce quickly sour. The stage requires workers to have technique, experience and ingenuity. The quality of Ca Xiu sauce is good or not thanks to this salt method. If you add less ingredients, the tomato will spoil. If the salt is too salty, the tomato will turn black. From salted coffee, people have created many delicious and attractive dishes. The most familiar is the Ca Xiu salad with its salty, fresh, and attractive flavor. People will lightly blanch salted tomato in water to reduce the salinity. Shredded mango mixed with vinegar, sugar, fish sauce and then mixed with tomato sauce. Sprinkle roasted peanuts, laksa leaves, fried onions on top of the mixture and you have completed a special appetizer salad. Ca Xiu meat is crispy and has a characteristic fresh sweetness that makes people addicted to it forever. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Pressed cake. Pressed cakes are sold “abundantly” on every corner of Hue, but the taste of the cake is not the same as any other shop. The cake is small but contains many special things: the greasy, chewy taste of the cake, the crunchy sourness of pickled papaya, the aroma of green onions, meat, eggs… Pressed cake is actually an improved filter cake, not fussy in processing. The main ingredients include filter powder and many different types of fillings such as eggs, dried beef, bacon, meat, etc., depending on the style of each restaurant. All ingredients are processed individually. The cake is pressed between two pieces of cast iron on a charcoal oven. In turn, put the filter powder into thin press and then add the filling to press again. Its name is also derived from this way of processing – pressing the dough in a cast iron plate. The fragrant aroma and the pleasant sound of the dough sizzling make diners waiting for the cake everyone wants to eat. Cakes are pressed or crunchy depending on the customer’s request. While waiting for the cake, the diners can make their own fish sauce, adjust the amount of spicy accordingly. Perhaps thanks to the time waiting for the cake to cook, adding homemade dipping sauce makes the dish even more delicious. The cake is more delicious when eaten hot and must be eaten with sweet and sour, laksa leaves, cucumbers, etc. The chewy taste of the filter powder, the fatty taste of the filling, and the freshness of vegetables and melons make diners eat forever until they eat. full but still not bored. In addition, pressed cakes also have a “dry pressed cake” version for customers to buy as gifts. Dry pressed cake at first glance, you will see it looks like an omelette but the ingredients and taste are completely different. Fat meat is spread evenly, add a little scallions and crunchy, served with very flavorful chili sauce. There is a very interesting way to eat dried pressed cakes that is to spread a little pate and chili sauce on the cake and sandwich it together. When eating, you will feel the crispy taste of the cake, the fatty taste of the pate, the spicy taste of the chili sauce.

Pork is considered a basic ingredient of Asian cuisine. In many ways of processing, roasted dishes win the hearts of diners. To have a crispy, fatty and delicious finished product from the outside to the inside, the selection of meat is very important. The most standard is the meat in the lower belly of the pig, not sticking to the ribs, with 3-5 layers of fat and lean, all thin, alternating. You should only choose three with good elasticity, light pink flesh without hematoma or spots like rice grains. Pork is washed, slit diagonally across the width and evenly spaced about 2 knuckles. – Lemongrass, onion, garlic, pepper, chili, fine salt, anise powder, vinegar. Lemongrass is smashed, garlic is peeled and chopped. Marinate the ingredients with anise powder, fine salt, and pepper and rub well to infuse the meat with spices. Turn the meat upside down and use the applicator to prick the skin continuously. This step helps the pork when grilled to have a crispy skin, soft and succulent inside. Massage with vinegar so that the pork is cooked evenly and beautifully. – Crushed lemongrass, minced onion and garlic. If you eat spicy, you can sprinkle more fresh chili, paprika or dried chili. Roll meat and ingredients and secure with wire before grilling. Note, this operation needs to be done tightly and evenly so that the meat is round. Dishes after being marinated and fixed can be boiled, but the option of baking or roasting creates a different, crunchy and strange flavor. Hang the meat in the coal bowl, at 220 o about 45 minutes and then rotate, leave for another 45 minutes to cook evenly, crispy skin. Housewives can try roasting meat in an oil-free fryer, just regularly check with a sharp stick until the meat is crispy enough. When the meat is cooked, take it out and let it cool for about 15-20 minutes, cut it into small pieces about 1 cm and enjoy. The finished product still retains its softness and is not dry inside. Meat dishes can be served with rice vermicelli or rice paper rolls, adding a cup of chili garlic fish sauce or chili salt. PV (St)

Ice saves the soup with a lot of oil and fat and helps the cold rice become more flexible. Reduce bruises When you have just been bumped and bruised, do not apply heat or oil. At this time, ice should be placed on the wound to reduce bruising and swelling. When applying, you should cover the ice with a soft cloth, avoid placing it directly on the skin. Make green boiled vegetables more crispy In order for boiled vegetables to keep their beautiful green color, when cooked, remove the vegetables and immediately drop them into a bowl of ice cold water. Low temperatures will cool vegetables quickly and retain their beautiful green color. Such vegetables will also be more crispy. This method can be applied to tubers, beans, asparagus… With meat dishes such as chicken, boiled duck, soaked in ice cold water after cooked to help the meat become firmer and not darken. Make cold rice more flexible When reheating cooled rice, add an ice cube on top. Cover the pot and press the cook button as usual, and wait until the pot switches to keep warm mode. During the process of heating the rice, the ice cold water will melt and make the rice grains soft, not dry. Steam also prevents the rice from burning at the bottom of the pot. Help bitter melon more crispy You just need to put a few ice cubes under the plate and arrange thinly sliced ​​bitter melon on top, it will make the bitter taste of the melon reduce, the piece of melon is also more crispy. When eating raw bitter melon with shrimp, it will be more fleshy and sweeter. Rescue for a soup with a lot of oil and fat When your soup is too oily or greasy, you can simply place ice inside a large ladle or . Then, gently glide the bottom of the ladle over the surface of the soup pot. The scum layer that encounters low temperatures will stick to the ladle. As a result, your soup pot is clear, without any fat. Kill death celk In addition to exfoliating cosmetics, there is also a natural beauty method at home that is using cucumber or fresh milk. These ingredients you grind with a little water and put in an ice tray in the refrigerator, wait a few hours. Then take out the ice and massage it on your face gently, the rough surface of the stone will help remove dead cells, and provide nutrients to the skin contained in the stone. Because the stone also has a great use to help rejuvenate the skin, remove wrinkles and make your face more radiant. Therefore, in the morning, instead of washing your face with normal cold water, use ice cubes to clean, try and feel the difference on your face. Reduce toilet clogs According to the experience of many women, putting ice cubes in the toilet will help limit the blockage of pipes, minimizing the amount of bacteria that can penetrate. This method is used quite commonly in public toilets because of the large number of people using it.

Ha Tang’s braised meat pot. The two main ingredients of Chinese braised meat include: pork and eggs. Ha Tang uses bacon, cut into chunks. Meat is both lean and fat, and the skin is thick and greasy. Next, the actress marinated the meat with all kinds of spices such as shallot, pepper, garlic, fish sauce, sugar, seasoning… for at least an hour to absorb. Cooking standard Chinese braised meat is not using cashew color or colored water, but it is necessary to beat white sugar to create the color of cockroach wings. Then, you add a little filtered water and then add the marinated meat and stir-fry to hunt again. Coconut water is an important ingredient, making the dish more delicious. Therefore, in the West, people call this dish braised meat with coconut water. When the meat is hunted, the broth is boiling, add fresh coconut water, continue to cook on low heat until it dries up, then add more coconut water. Normally, a pot of braised meat includes 500 grams of meat, 4 duck eggs should use a fresh coconut. Siamese coconut will be sweeter, fatter. Store the meat for many hours, until the stock is reduced, the water penetrates the meat layer in the pot, then you add eggs, cook for about 20 – 30 minutes and you’re done. You can choose chicken eggs, quail eggs according to your preferences, or duck eggs with many yolks and fat like Ha Tang’s. According to the Star

As a kitchen lover, passionate about cooking, Ms. Thu Phuong (Hanoi) always explores and prepares dishes according to her own experience. She shared: Although she is busy with work, she still cleverly arranges to spend time in the kitchen. To save time, with many dishes, especially fried spring rolls, which are quite elaborately processed, she makes hundreds of them each time, then put them in the freezer to eat gradually. Ms. Thu Phuong. To be able to pack hundreds of spring rolls at a time and keep them in the freezer, but still delicious and crispy when eating, please immediately pocket a few tips shared by Ms. Package of spring rolls According to Phuong’s experience, when wrapping spring rolls, you should not roll them too tightly, this will cause when fried spring rolls, the filling with vermicelli and eggs inside expand a little, the rice paper (rice paper) will be torn. will be revealed. How to make spring rolls crispy You can mix a bowl of diluted sugar water and then spread it on unfried spring rolls. This will make spring rolls yellow, crispy and delicious. Or you can use vinegar water to spread it on rice paper rolls. Take ½ cup of water, add about 1 tablespoon of rice vinegar, stir well, this mixture is used to soften the rice paper when wrapping and has the effect of making spring rolls more crispy and beautiful when frying. How to fry spring rolls Method 1: Fry 2 times After rolling spring rolls, sisters proceed to fry spring rolls into oil twice. For the first time, heat the oil on low heat and then fry the spring rolls for a short time, then take them out and put them on paper towels. After the first round of frying, you can change the oil and fry the spring rolls until they are fully cooked and the spring rolls will be golden and crispy. Method 2: Deep fry in oil In this way, the fried spring rolls will cook faster and the golden color will be evenly distributed on all sides of the spring rolls. To save oil, you can use a deep pan or a small pan to fry. Method 3: Add lemon juice When the oil is put in the pan, add a few drops of lemon juice, fry it without oil splashing but also help the spring rolls to be crispy. Remove and place on absorbent paper. How to preserve spring rolls to eat gradually Method 1: – Fried spring rolls – Then you let it cool, put it in a box and should not be too tight – When eating, defrost. Remember to fry in hot oil, or in an oil-free fryer, it will always be crispy. – You should buy a sealed box. If the box is not sealed, spring rolls are easily stuck with ice after being removed from the freezer. – If defrosting by microwave, do not defrost completely, spring rolls will be broken. In addition, always let the cooking oil really boil before dropping the spring rolls in. Method 2: – You mix spring rolls as usual but do not add eggs. Mix well and store in an airtight container in the refrigerator. – When needed, put it from the freezer to the fridge for 8-10 hours. When the filling is defrosted, then add the eggs and roll the spring rolls. This way, spring rolls will not be crushed and fresher than fried spring rolls first and then frozen.

Crispy fried squid stuffed with meat 1 kg of fresh squid 200 gr minced pork 20 gr shiitake mushrooms, 20 gr wood ear mushrooms, 1/2 onion, scallions 10 gr vermicelli Spices: Sugar, pepper, seasoning, soup powder. Delicious dish of the day: Squid stuffed with deep-fried meat. How to make crispy fried squid stuffed with meat Squeeze the squid with ginger ale to remove the fishy smell, then rinse. Marinate squid with 1/2 teaspoon of soup powder, stir well and leave for 15 minutes to infuse. Sliced ​​squid beard. Wood ear, soaked shiitake mushrooms, washed, chopped. Diced onion, finely chopped scallions. Soft soaked noodles, cut into small pieces. Take a large bowl for the ground pork and all the chopped ingredients and mix well to make the filling. Add 1 teaspoon of sugar, 1 teaspoon of pepper, 1/2 teaspoon of seasoning and mix well. Scoop each spoon of filling and stuff it inside the squid body (stuff it just right so that it won’t burst when steamed). Use a toothpick to secure the tip of the ink. Put the pot on the stove, put the squid in the pot and steam it for 15 minutes, then take out the squid and let it cool. Put the pan on the stove, heat the oil, put the squid in and fry on medium heat, turn all sides so that the squid is golden and scorched. Turn off the stove, remove the ink to drain the oil. When eating, can be cut into pieces, served with chili sauce and hot rice.

Aphids is a type of beetle, most commonly found in Bay Nui, in two districts of Tinh Bien, Tri Ton (An Giang) and the southwestern border region. Aphids reproduce in large numbers at the beginning of the rainy season and last for about a month. This time is usually from April to May of the lunar calendar, depending on whether the year rains sooner or later. In the past, leafhoppers were considered harmful insects for farmers because they often bite young shoots, especially in mango, mulberry, and cashew trees… But recently, people in the border areas have discovered it. how to fry aphids, turn this insect a delicious and nutritious dish. Since then, many people have sought to hunt to process aphids into a unique delicacy, notably the deep-fried mealybugs. The beetle has a beetle-like shape, the size of a thumb, brown cockroach wings, short body, wings, very hard head and legs, but soft and round body. The sage beetle is dry, does not bite like some other insects. The people of this country consider this a “unique” dish, only eating for 1-2 months a year. Therefore, new beetles become a specialty. The way to catch leafhoppers during the day is to pick up cow dung, dry buffalo dung and burn it for smoke to rise to the sky. After a while, the beetles smelled the smell and just flew away, dancing in the smoke. People kept holding brooms to beat the bugs to the ground and then put them in baskets. Hunting beetles at night is simpler and more gentle. The catcher just needs to hang a bright lantern right under the mango tree, where there are beetles gathering on the tree. Just a few minutes later, the light-loving beetles were flying and falling on the ground. The Bay Nui leafhopper is larger than a thumb with a characteristic shape of the beetle, so it looks “difficult to swallow”. However, when they have passed through the hands of the housewives in the mountains, they seem to have completely molted. In the past, beetles were considered the food of the poor. But today, this insect has become a specialty, becoming a favorite dish not to be missed in restaurants and pubs. Just like how to process rice crickets, nymphs or scorpions, hoppers only need to be cleaned by removing wings, legs and gutting, then rinsing with warm water mixed with salt. Then, the cook marinated the beetles with sugar, MSG, pepper, and garlic for about 20 minutes, then caught the pan to fry until crispy. The food stalls and restaurants will have a beautiful presentation, while the dishes of the people in the countryside are simple and rudimentary, but the taste is also crispy, fragrant, fatty, and not inferior. People who know how to make aphids when removing their intestines will not squeeze all their eggs, because the eggs are very delicious and fatty, once eaten, they will remember forever. Crispy fried beetle can be served with raw vegetables, tomatoes, cucumbers and salt and pepper with lemon. Just like eating fried scorpions, people who eat aphids for the first time often feel scared because the animal is ugly and the color is not fresh and attractive. The eater just needs to put it in his mouth to bite, the taste will immediately spread, the fat of the meat penetrates into each tooth root, not mixed with any other flavor. Photo: IT. Invite readers to watch the video “Smoked land – Strange dishes of Vinh Phuc people”. Source: VTV3.

Full, delicious fish vermicelli tray 1. Fried fish portion Resources: 1 kg of tilapia; 2 tablespoons deep fried rice flour; 1 teaspoon salt; 1 teaspoon of monosodium glutamate/monosodium glutamate; 1 teaspoon pepper; 1 small fresh turmeric (crushed with a little more juice squeezed to get the juice); 1 teaspoon garlic powder or pound 5 garlic cloves add a little juice to get the juice; 1 tsp ginger powder or 1 grated ginger root; 1 tablespoon of water and fat (the more fragrant, the more fragrant the fried onion fat will be). Making: – Clean fish, filter for meat, head and fish bones to separate. The boneless meat is dropped into a bowl of ice water, add 1 tablespoon of vinegared rice, soak for 10 minutes, then take it out and pat dry, paying attention to the black membrane that must be scraped off to remove fishy, ​​then cut into pieces about 10cm long. 4cm thick to eat. The choice of fish decides for an attractive and delicious dish. Choose fresh and delicious fish with telltale signs such as: Shiny color of fish scales, clear and slightly puffy eyes, bright red gills, light pressure near the belly to see firm flesh. – Crush 1 turmeric root to extract the juice, if there is no fresh turmeric, you can use turmeric powder, but fresh turmeric will be more delicious. Marinate fish with turmeric juice, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of onion oil, squeeze well to infuse the fish with spices, marinate 15 minute. Next, squeeze 1/2 lemon to get the juice into the marinated fish, squeeze the fish pieces to infuse. Lemon helps fish hard when frying without breaking. – Put the fish pieces into a zip bag, pay attention to only pick up the fish, not add the seasoning to marinate the fish. Add 2 tablespoons of fried rice flour or tapioca flour, shake the bag well so that the flour sticks to the fish pieces. For 1 kg of fish meat, I only give 1.5-2 tablespoons of fried rice flour / tapioca, but I don’t give more. Crispy flour / tapioca will help the fish pieces when fried to stand, create crispness and keep the crispness for a long time, and at the same time make the fried fish very beautiful. However, adding a lot of flour will cause the fish to become mushy when it meets water and lose its taste as well as eat very well, reducing the taste of fish noodles. – Then deep fry in oil. Pay attention to the oil boiling over 150 degrees, drop the fish in to fry. Fry until golden brown, then take it out to absorb the oil and fry it a second time before eating, it will be crispy and delicious. 2. Processing broth Full of fish noodles with sweet broth Resources: 1 fish skeleton + fish head; 500g flying bones/tubule bones; 2.5 liters of water; 2 onions; 2 dried onions; 2 ginger root; 3-4 large tomatoes; 1/2 pineapple; Green onions, dill; Sour tamarind, cold rice or vinegar suddenly; Lemon, salt to wash fish bones to eliminate fishy smell; Seasoning: Fish sauce, salt, pepper, rock sugar, fish sauce; 1kg vermicelli noodles; Along the mosquito net or celery; Served with raw vegetables: lettuce, bananas, split water spinach… Making: – Boil a large pot of water, add 1 teaspoon of salted rice and 1 teaspoon of vinegared rice, put the bones in and boil over. Remove the bones, clean them, then boil them with 2.5 liters of water. Simmer for about 1 hour to get bone broth, pay attention to skim regularly. – Onion, ginger smashed, grilled fragrant. – Put the head and bones of the fish in a pot, put lemon and salt in it, then wash it to remove the fishy smell, then wash it again. Put the pot of water on the stove until the water is just enough to cover the fish, put the fish bones in and boil them with onion, crushed ginger, pepper, and salt for 30 minutes. Then, remove the fish bones and grind them, filter to get the juice. – Dry the fish head, fry it until golden brown, absorb the oil, then put the fish head and fish bone filter into it and boil it with 2.5 liters of flying bone water. Total is about 3.5 liters of water. When simmering for 60 minutes, add fragrant grilled onions and ginger and take out the fish head, comb it back to make the broth very clear. – Tomato add areca pieces just eaten. Pineapple (pineapple) peeled off, cut into pieces. Put the cooking oil in the pan, fry the minced onion and garlic until fragrant, then add the tomatoes and pineapple into the pan and stir well. Then add the sautéed tomatoes and pineapple into the pot of bone broth. Season with fish sauce, salt, and sugar (optional) to suit your family’s taste. – Pick up sour tamarind into the pot or use vinegar, when it is almost ready to eat, it will be given. If you put it in early, the light scent of vinegar will disappear. 3. How to make fish cakes Attractive bowl of vermicelli – 1kg of mackerel fillet, remove the bones, scrape along the meat with a spoon, remove the skin, fishy blood and black membranes. The minced meat is mixed with 1 teaspoon of tapioca starch, 1 teaspoon of baking powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, and 1 teaspoon of fish sauce. Put everything in a ziplock bag to mix the spices, then spread it out and put it in the freezer until it’s crushed, then you take it out, break it into small pieces, and put it in a blender. Then hit hard several times on a clean surface to increase the bond to make the fish cake tough. Finally, leave it in the refrigerator for 30 minutes, then bring it out into thin round pieces, before you can add a little more dill, cut it into small pieces. Fry the surface of the mackerel until golden brown, during the frying process, you need to pay attention to low heat so that the fish cake is cooked deep. 4. Longitudinal processing – Along the mosquito net stripping, cut bevels. Boil a pot of very salty boiling water, drop along the nets and boil for about 7 minutes and then take them out. Soak in ice water for 10 minutes, then squeeze out. 5. How to make dipping sauce Sweet and sour dipping sauce with flavors of ginger, garlic and chili Mix fish sauce, sugar, vinegar and filtered water in the ratio 1:1:1:3 – 3 tablespoons of fish sauce rice – 3 tablespoons of rice and sugar – 3 tablespoons of rice vinegar/lemon juice – 9 tablespoons of filtered rice water – 5 cloves of garlic – 1/2 small ginger – 3-4 dangerous chili – Finely chopped dill if you like Put garlic, ginger, chili seeds in the mortar and pound. Next, add water and sugar and stir. Then, add fish sauce and vinegar/lime juice, cook until the sugar dissolves. Wait for the fish sauce to cool down, add garlic, ginger, chili, and finely chopped dill to float on top. If you don’t like it, don’t put it in. 6. Prepare vermicelli and mixed vermicelli It’s hard to resist this eye-catching ‘mixed’ fish vermicelli Making mixed vermicelli – You can use 500g of vermicelli/red rice paper or vermicelli, both are delicious – The side dish can add spring rolls / spring rolls, seven-minute spring rolls, crispy fried beans, fish cakes, lolot rolls… – Served vegetables with water spinach, spinach, celery or chopped vegetables – Assorted herbs: Lettuce, mint, bean sprouts… – 50g roasted peanuts – 1 cup of onion – 3 apricot bean covers – Condiments: main noodles, fish sauce, sugar, soy sauce/soy sauce, vinegar, lemon, pepper, fresh chili Making – Tofu cut into square pieces, deep fried – Poached vermicelli with broth until cooked – Raw vegetables, washed and chopped – Bean sprouts, water spinach/vegetables need to be blanched – Roasted peanuts, peeled, pounded – Part of fish bone broth after boiling, scoop out a part to mix water. Then add tomatoes, vinegar suddenly to make fish noodle broth or accompanying broth. – Mix sweet and sour sauce: Mix in the ratio of 1 tablespoon rice/soy sauce: 1 tablespoon rice sugar: 1/2 teaspoon rice vinegar: 3 tablespoons broth. When eating, boil the water and mix it warm, then add chopped chili and pepper. Note that the mixing water will not be too salty and sour, the taste is more sweet. – Arrange the vermicelli in a bowl, add crispy fried fish, ear rolls, fried beans, lollies, roasted peanuts, fried onions on top and sprinkle with sweet and sour mix. – Ladle a bowl of hot broth, add water spinach, blanched sprouts, and raw vegetables to serve. Fish noodle part – Spicy fish vermicelli can be eaten with shrimp or with fried fat on the surface. Shrimps are cleaned, seasoned with a little salt and pepper, then cooked in boiling broth. – Raw vegetables pick up the roots, wash, soak in dilute salt water, take out and drain – Vegetables need to pick up old roots and leaves, wash and cut into bite-sized pieces. When eating blanched celery in a pot of broth until it is cooked again. – Drop the mosquito net into the pot with tomatoes – Green onions, dill, washed and chopped – Vermicelli blanched in boiling water and arranged on a plate – 2 cloves of minced garlic, sauteed, add 3 tablespoons of cooking oil and 2 tablespoons of dried chili rice to the pot – Boil hot vermicelli, arrange celery sticks or along the net, blanched shrimp, mackerel, deep fried fish, add a few pieces of tomato, sprinkle with onions, dill, scoop hot broth on top. – When eating, add hot chili, garlic, chili 7. Making pork rolls lố Resources: 300g bacon or minced/grilled crispy shoulder; 50g minced nape fat; 1 dried onion; 1 small onion head; Piper lolot; Salt, cooking oil, fish sauce, main noodles, pepper, onions Making – Dried onion, chopped onion head – Small or torn guise leaves, finely chopped, mixed with a mixture of meat and spices to taste – Marinate the meat with the dried onion, onion head, chopped bay leaves. Season with 1 teaspoon of fish sauce, 1 teaspoon of main noodles, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil and 1 teaspoon of potato starch/corn flour. – Wash the guava leaves, boil 1 pot of boiling water, add 1 teaspoon of salt, blanch the leaves for about 20 seconds, then soak them in ice cold water, take them out and drain. Then proceed to roll the meat, fold the 2 edges of the leaves like a spring roll – Turn on low heat, heat the cooking oil and then fry the patties until cooked on both sides So finished the mixed fish vermicelli and spicy fish vermicelli, put it all on the table and enjoy a cozy meal with loved ones.

– Salted tomato ingredients: 1 kg eggplant, 2 garlic bulbs, 1/2 galangal root, about 10 chili peppers, chili sauce, white sugar, vinegar, fine salt, rice water. – Steps to perform: + Buy the eggplant to pick up the stalk, cut it in half or three and soak it in salt water so it doesn’t darken, after about 20 minutes, take it out and continue to put it in water to wash the rice and soak it for another 2-3 hours. The process of soaking in salt water and water to wash the rice so that the eggplant will both release plastic, not blacken, and release toxins available in the fruit. + Preliminary preparation of other ingredients: galangal peeled, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili. If you don’t have a blender, you can finely chop them as small as possible. Pay attention to the amount of chili peppers added, so just eat, don’t make it too spicy, it will lose the taste of the pickled tomato dish. + Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of table salt, 3 tablespoons of boiled white water to cool, and mix well until smooth. sugar and salt dissolved. Taste is good, but you need to remember to add more sweet and sour taste to salt and eat. Pour the previously ground chili, galangal, and garlic mixture into the mix, seeing that this brine is a bit thick, not too thin or too thick. + Put the eggplant in a bowl of salted water, mix well and let it sit for about 5 minutes. Then turn it again and put it in the refrigerator, after half a day it is ready to eat. The finished product is pickled curry Crispy, eye-catching color, with enough sweet and sour taste of sugar, vinegar and very characteristic aroma of garlic and galangal. This dish is also very delicious with crab soup or white rice, which is a favorite dish from children to adults. has the effect of stimulating digestion, helping to eat more delicious, supplementing microorganisms for the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … Invite readers to watch the video “Chaosing the tray of 1 million dishes with only a few dishes, not including rice and sticky rice”. Source: VTV TSTC. However, eggplant also contains a toxin solanin, which is available in tubers and legumes. If not cooked, this amount of solanin is even higher, so salted eggplant, especially with a short salting time, is even more advised not to eat too much. So, when salting, to be safer, you absolutely do not skip the steps of soaking the tomatoes as above to ensure less toxins in the eggplant. Besides, pregnant women, people with a history of heart disease, kidney disease, liver disease, gastritis are also advised not to eat salted eggplant.