That day, I was treated to potato porridge cooked with snakehead fish. The difference is that, the cook also “ballasted” (seasoned) to add one or two tablespoons of delicious fish sauce to the porridge pot to add flavor, before sprinkled with onions and pepper. At first, the pot of porridge gives off an attractive aroma quite similar to rice flour cake soup. But when you taste it, you can clearly feel the bold and light sweetness from cod fish fat and the characteristic sweet aroma of fresh cassava roots. And strangely! It seems that, when swallowing porridge, people immediately feel that the nutrients are “running” there. After drinking a bowl, the person was sweating profusely, so refreshing. Nutritious, easy to digest, hybrid porridge with tapioca soup. In particular, this porridge is not served with vegetables. In particular, this porridge does not need accompanying vegetables. If it feels bland (pale), add a little fish sauce with dangerous chili peppers, it will be very harmonious. When the weather is hot, people are sluggish, so they can easily lose their appetite. However, whenever someone invites me to drink cassava porridge, I am extremely interested. Because it is strange and easy to digest. This dish can be eaten as a filling or as a soup with cold rice in the main meal. More luxurious, add a pot of braised goby with pepper or braised fish sauce with lots of fat and dotted with small dried shrimp, half the size of a chopstick. How much rice! When you eat it, you will feel the sweet, dark and light taste from copper fish fat. The “hybrid” soup of the southwestern countryside, can be cooked with a few copper fish (small, perch, choke) or a bunch of shrimp and shrimp to add sweetness. There are places, even more “playful”, cooked with bamboo chicken or young chicken. So the more I think about it, the more I love the noodle kitchen! Because in order to have the above-mentioned quality soup, the most important requirement is that there must be fresh tapioca, the form that has just been spit up is the best. Old potatoes, will reduce the characteristic sweetness. In particular, the “young” cassava variety planted in 3 months for harvest is more useful than the “old” variety, it takes 6 months to grow the tubers to be large enough. Because the tubers of the 3-month-old potato are always sweet and fragrant. Of course, cassava can be processed into many other delicious dishes, such as: grinding it, rolling it into a curry ball or pouring it into a little sweetened condensed milk pressed into a mold like a printed cake to be grilled over charcoal fire or wrapped. little cakes, steamed silkworm cakes… Shredded cassava ingredients for curry. However, still not as deeply impressed as the “hybrid” soup just described. Because this dish, not only strange and nutritious, but also makes the writer nostalgic about the interesting porridge and soup dishes he has tasted. It’s like, a thin line between really good porridge and soup. And even happier with souls that are always full of a memory of the countryside with the kitchen, the noodles… the fluttering! How to cook “hybrid” tapioca porridge with snakehead fish or chicken is basically as follows: Peel and wash the raw cassava, divide it in half. Half sliced ​​thinly, minced. Cut the other half into large, medium-sized pieces. When the water is just warm, add the minced noodles first and let it simmer. Next, add the rest of the tapioca. Clean snakehead fish, cut into long slices, the size of three adult fingers, drain. Drop the fish into the pot at the same time as the large chunks of potatoes. Soup, cooked fish, then take out. Wait to cool. Drain the lean meat, remove all the bones. Next, put about 1/3 of the amount of fish that has been poached back into the porridge pot, to make the porridge more sweet. Or cook with chicken, cut raw chicken into bite-sized pieces, marinate: salt, sugar, monosodium glutamate about 15-20 minutes before. Fry until golden brown with a pinch of purple onion, lightly stir-fry the chicken and then put it in the pot of porridge/potato soup. Finally, season to taste with common spices: sugar, salt, monosodium glutamate. And most importantly, sprinkle a pinch of finely chopped fresh green onions with a few teaspoons of aromatic pepper powder. Articles, photos: Ta Tri

Preparation materials: Beef: 2 ounces Need water: 1/2 bunch (optional) Onion: 1 piece Tomato: 1 fruit Flour Onions, garlic, chili Soy sauce, salt, sugar, monosodium glutamate, pepper, rice vinegar Illustration. Prepare to do – Minced onion and garlic. – The beef is soaked in white wine for about 10 minutes and then rinsed to remove the smell. Thinly sliced ​​across the grain, marinated with 1 teaspoon of soy sauce, 1 teaspoon of salt, 2/3 teaspoon of sugar, 1 part of minced onion and garlic, 1/2 teaspoon of tapioca starch. Mix well and marinate for 15 minutes to absorb. – Vegetables need to be cleaned, soaked in water to wash rice for 5 minutes to remove all moss, then rinse with water, cut into pieces about 5cm. Divide into separate stalks and leaves. – Onions and tomatoes each cut into 6. – Thinly sliced ​​chili. Doing: – In a pan, add some cooking oil, 1 pinch of salt, saute 1 part minced onion and garlic. Add the celery stalks and stir-fry for 1 minute, then add the leaves and stir-fry quickly, the vegetables are a bit soft, then remove to a plate, don’t let it soften. – Continue to add the remaining minced onion and garlic to the frying pan over high heat, then add the beef and tomato and stir-fry quickly, until the meat is just pale, then add the sliced ​​onions and peppers and stir-fry a few times. turn off the stove. – Put the onion beef pan on the plate of celery just now. Sprinkle some pepper and serve hot with rice. – Slice and stir fry a few times and then turn off the heat – Put the onion beef pan on the plate of celery just now. Sprinkle some pepper and serve hot with rice.

Bananas and avocados are two very suitable foods for babies to eat. Illustration According to research by nutritionists, avocado is a fruit rich in fatty acids and essential nutrients for children’s physical development such as vitamin A, vitamin C, iron, niacin, potassium, calcium, iron… Avocados are also very easy to digest because they are soft. Like avocados, bananas are easy to digest, so they are great for babies when they are learning to eat solids. Bananas contain a lot of nutrients such as calcium, potassium, phosphorus, selenium, vitamin A, vitamin C… A cup of avocado banana smoothie with delicious flavor will provide an abundant source of nutrients suitable for the development of your baby’s first years of life. Banana avocado smoothie. Illustration So, please study now how to make avocado banana smoothie Give your baby delicious weaning food but grow up fast: Prepare materials: – 1 ripe banana – 1 ripe avocado – 1 box of yogurt – 100ml of formula milk – 1 teaspoon of filtered water – How to make avocado banana smoothie: – Chopped peeled banana. Note that you should completely peel off the membrane, the fibrous layer on the banana peel, only the banana flesh. – Peel avocado, remove the avocado flesh, cut into pieces. Finely chop the avocado and banana to make it easier to puree. Illustration – Clean the blender and add all the prepared bananas, butter, yogurt, milk, filtered water. – Puree the mixture to form a delicious banana butter smoothie. Put all the prepared ingredients in the blender. Illustration – Pour the smoothie into a cup and let your child use it gradually. You can store a portion in the refrigerator for your baby to use the next day. So mom has a delicious avocado banana smoothie for her baby to eat. Illustration With a simple banana butter smoothie recipe as above, your baby will eat delicious weaning and get the maximum amount of nutrients needed for balanced development. Note when making avocado banana smoothie for your baby to eat weaning: – Choose bananas: You should choose unripe bananas and then return them to your baby to use gradually because these fruits do not contain preservatives or drugs to promote ripening. – Do not give your child too many bananas a day because it can be harmful to health. According to a study by the University of Maryland Medical Center, the amount of bananas children should eat per day by age is: Infants to 6 months old: 500 mg, infants 7 -12 months: 700 mg; 1 year old: 1,000 mg; children 2-5 years old: 1,400 mg; children 6-9 years old: 1,600 mg; 10 years old: 2,000 mg. – Choose avocado: Should choose avocado with glossy skin but still a bit rough, do not choose soft fruit because it may be rotten, gently squeeze the avocado skin to feel a bit soft, firm hand, not creaking.

Glutinous Rice with DRY SHRIMP SHRIMP MATERIALS 2 cups delicious sticky rice ½ teaspoon salt 2 tablespoons sugar 2 cloves of garlic 4 cloves scallions 100g dried shrimp 2 sausages 2 tablespoons cooking oil 4 purple onions Pepper + cornstarch, cilantro DOING Prepare Sticky rice: washed, drained, mixed with salt. Dried shrimp: wash, soak for a few more minutes to soften Sausage: washed, thinly sliced Onions: washed, sliced Green onions: washed and chopped to separate the tubers and leaves Processing Cook about 2 cups of boiling water and pour the glutinous rice into it, reduce the heat to boil, and stir well When the sticky rice is dry, remove all the fire, leaving only a little coal. Cooked glutinous rice is not mushy Heat oil, add onion + garlic and sauté, then dry shrimp, sausage and finally add green onion + pepper until fragrant. Pour everything into the sticky rice pan, mix well. Cooked glutinous rice on a plate, top with a few cilantro stalks, serve hot. Note: Sticky rice can be sticky (steamed with steam) instead of cooking, then mixed in. BATH BUU Glutinous Rice MATERIALS 2 cans of sticky rice 1 liter of broth 5 ears of shiitake mushrooms 300g char siu 200g cashew nuts Onion, garlic, pepper 200g tapioca 1 chicken 1 egg white Salt, MSG, Oil DOING Prepare Clean glutinous rice, drain Put the broth in a saucepan, bring to a boil, then add the sticky rice to cook Pomegranate shredded roti chicken thịt Diced char siu meat, peeled and diced tapioca Cashew nuts split in half, wipe away dust Thinly sliced ​​onion and garlic, finely chopped Processing Heat oil in a pan, add garlic and onions, then add shiitake mushrooms + char siu meat, chicken, and stir-fry, season to taste. Present Mix this fried filling into cooked glutinous rice, scoop out onto a braised plate to smooth the surface, attach cashews on top, cover the surface of the sticky rice plate, beat the egg whites, spread, then put in the oven, the sticky rice is golden. . Take out the sticky rice, attach cilantro in the middle of the plate to make it beautiful.

Illustration. Image source: Internet Resources: 400g of chicken meat 500g zucchini. 1 ginger, scallions, coriander, seasoning seeds, spices. Wash chicken, cut into bite-sized pieces. Peel the zucchini, wash it, and slice it thickly. Marinate the chicken with seasoning, ginger, sugar, crushed red onion. Sauté garlic until fragrant, add chicken and stir-fry. Bring water to boil. Then add the zucchini, seasoning to taste. Turn off the heat, add some scallions, coriander and scoop out into a bowl to enjoy. Green pumpkin salad Illustration. Image source: Internet Resources: Zucchini: 250 gr; 1 carrot; Roasted sesame, roasted peanuts Ginger, chili, lemon: Just enough Herbs; Necessary seasoning, cooking oil. Making: Preliminary processing of ingredients: First, you peel the zucchini, then wash it with water and cut it into small strands or you can also use a specialized tool to plan it into strands. Put all the chopped zucchini into a small bowl, then put a little salt in the bowl and mix well by hand, squeeze and squeeze out the water to remove the unpleasant pungent smell of the zucchini. Prepare a pot of boiling water, put all the zucchini in the pot, then lightly peel, squeeze dry and set aside. With carrots, you also peel off the skin, then cut or grate into small, even lengths. Chilli washed, drained. Squeeze lemon juice. Ginger, after peeling, is washed with water, then chopped, then soaked in water to reduce the spicy taste, taken out and then drained. After picking herbs, soak them in a bowl of dilute salt water for 10 minutes, then take them out, drain the water, and then chop them. Mixing water: Put in a bowl a little sugar, monosodium glutamate, salt, lemon juice, ginger and fish sauce, beat the mixture. Put the carrots and zucchini in a large bowl, add the mixed water on top, add chopped chili, herbs, peanuts and roasted sesame, mix well and can be used immediately. Finally put the mannequin on a plate, sprinkle more herbs on top. Stir-fried zucchini with chicken gizzard Illustration. Image source: Internet Resources: 1 set chicken gizzard; Green zucchini: 200g Bean sprouts: 200gr Green onions, dried onions, spices, pepper: Just enough. Stir-fried zucchini with chicken hearts, delicious and easy to eat Making: First, wash the chicken gizzard, squeeze the salt thoroughly and then wash it several times with clean water. Cut into bite-sized pieces, marinate with 1 teaspoon seasoning powder and a pinch of pepper for about 15 minutes. Green zucchini, peeled, gutted, washed, sliced ​​thin. Bean sprouts washed and dried. Then, put the pan on the stove, add 1 tablespoon of cooking oil, saute the minced onion, then add the chicken gizzards and stir-fry, then remove to a separate plate. Continue to stir-fry the squash. When the squash is ripe, add the bean sprouts and stir-fry together, seasoning to taste. Quickly stir the bean sprouts and squash, then pour the fried gizzards into the same island, add scallions, stir until the onions are cooked, then turn off the stove. When serving, remove to a plate, sprinkle pepper on top for aroma if you like. Zucchini soup cooked with dried shrimp tôm Illustration. Image source: Internet Resources: 1 zucchini, 50 g dried shrimp. Green onions, seasoning, salt and sugar. Making: Peel the zucchini, wash it, and cut it into slices. Sliced ​​scallions. Soaked dried shrimp softened. Crush slightly then marinate with seasoning seeds, salt, sugar. Sauté onion, add shrimp to the island. Next, put the zucchini on the island briefly. Add boiling water to cook, seasoning to taste.

Where are the leaves and flowers – a wild plant that grows a lot in An Giang. Photo: Tourism Newspaper Prohoc sauce (prohok – boo hoc), according to my mother-in-law, the climate in the South has two seasons: rainy and sunny. In addition to the rice season, the fish season is also the main season of the Khmer farmers in the South. They catch fish in many forms such as slapping or fishing, spreading nets, fishing nets, etc. Where they can be caught, they can be dried there with large fish, while small fish are made into beef sauce. Every house makes two or three jars to eat all year round. Bo hoc sauce is almost considered as the main dish in the culinary life of the Khmer people as well as the Vietnamese people’s snakehead, choke, and roe sauces. Although their way of making prohoc fish sauce is similar to that in Cambodia, but through the stages to become bohoc sauce, it is necessary that there is no longer a musty smell, especially without maggots. Usually they use snakehead fish more than other types of fish, of course, snakehead fish to make fish sauce will be more delicious. Select suffocated snakehead fish, scrape the scales, scrape the blood on the spine, wash and soak in cold water for a day and a night (24g), then take it out and leave it in a basket to drain. Use a knife to gradually fish the fish, add a small pinch of salt and a little cold rice, mix well. Incubate in a sealed container, the next day take out the fish and place it in a thick basket, cover the basket with a piece of mocha, use a rock or heavy object to ballast the water with a fishy smell. Then, put the fish in a jar or glass glue, use your hands to receive the fish easily, cut the mo areca to fit the mouth of the jar or glue it on, use a bamboo brace to fasten it. Then proceed to cook salt water poured over the fish and then dried in the sun. About three months, the fish sauce can be eaten, but only used for making stewed, fried, seasoned soups, cooked vermicelli or cooked with potted rice noodles with shaved corn with straw mushrooms and snakehead fish or shrimp. If you want to eat it raw, you must leave it for a year or more, the longer you leave it, the more delicious it will be. Beef broth of Khmer people. Usually fish sauce is eaten raw with thinly sliced ​​​​fruit or paired with herbs of all kinds. In particular, when cooking vermicelli, fish meat is shredded, boned, put in a mortar with wormwood vermicelli, boiled, combed for water, then added fresh snakehead fish, pork, minced lemongrass into the pot of water. leo. Those who have never eaten prahoc sauce, when they heard the name mentioned, they were afraid. But if you happen to stand in the wind, someone is cooking fish sauce, the sense of smell can enjoy a faint aroma mixed between the pungent smell of brewed fish and the sweet aroma of fish sauce. That taste makes us drowsy, listening to the hungry stomach. Having a sip of spinach soup or a bowl of vermicelli, there was nothing happier than that. Happier if you can eat a piece of raw fish sauce sandwiched with the fruit, the sour and sour taste of the fish sauce mixed with the sweet and fragrant taste of the fish sauce, the warm and spicy taste of minced lemongrass, dissolved in a sip of wine cooked with rice, is nothing better. It’s like listening to the wine pushing the fish sauce and slowly drifting into the throat, slowly ripening… gradually…, falling into the stomach. Please bear with me, I don’t know what language to use to describe all that “delicious” pleasure! Where is the dried gourd salad with choke fish . Photo: Tourism Newspaper At home, my wife gently washes each bunch of young leaves, each tiny bunch of tiny aluminum flakes, drains before mixing the salad with cucumber, thinly sliced ​​tomatoes, and purple onions. Similar to the way to mix durian salad of the Vietnamese people in Sam mountain (Chau Doc, An Giang), it is mixed with dried snakehead fish, shredded grilled snakehead fish or with shrimp, tiger, boiled bacon cut into pieces and eaten together. coriander leaves. But, with the Khmer it is a little different. After washing vegetables, tomatoes are grated into thin circles; thinly sliced ​​purple onion; cilantro, chopped coriander only; chili, minced garlic. After that, my wife started to process the mixed water and put the cooked tamarind in a bowl to make boiling water, stirring to dissolve the tamarind rice. Then she began to process the mixed water, using cooked tamarind in a bowl or cup, boiling water in, stirring with chopsticks until the sour substance was diluted in the water. Prahoc sauce is also put in a bowl, add boiling water, and crumble until the meat is broken. Then, comb the water to decant the fish baits and bones. Crush garlic, chili, add a little granulated sugar and then add two kinds of tamarind juice, fish sauce, stir well, sweet and sour seasoning. When the shrimp or tiger is cooked, take it out, take out the cooked meat and cut it into thin pieces. Put both in a bowl of vegetables, add the mixed water, mix well with the leaves and flowers, then start enjoying. Unlike at home, where I sit to eat on a chair around the table, Khmer people eat on a plank, all the dishes are arranged in the heart of the board. Everyone in the family, along with my father’s two brothers and my (mother’s) brother, my wife sat cross-legged around the tray of rice. My father is the oldest person in the family, holding a cup and chopsticks to invite: “Each oot kho nia hop bai” (the whole family eats rice). I took each chopsticks of salad into my mouth, chewed slowly, the sweet and sour taste of cucumber, tomato, the spicy taste of garlic, chili, laksa leaves, coriander mixed with the sweetness of shrimp meat, the fat of pork belly. shine in the district with the sweet and bitter taste of sorrow. All of these are imbued with the sweet aroma of beef sauce, creating a delicious taste. Sorrow salad is no longer a favorite dish for men to sip with kh Kha wine, there is nothing better than telling stories in gatherings. My father-in-law holds a bottle of wine that is fermented with home-cooked glutinous rice that my uncle and I bring in according to the Khmer custom in the days of Sene Dolta (anniversary ceremony). He poured out a small glass, clear drops of wine slowly sparkling, showing a very high alcohol concentration. Picking up the glass, he said: “Onh Chon ate every ounce of happiness” (inviting everyone to drink wine). He brought a glass of wine to his lips, gulped it down, then wheezed, said: “Sê Chchanh” (good wine) and then poured a pass for each person. When I came to my circle, I refused because the wine was too strong, but my uncle said: “Num salinh top brother chon” (Ba Thuong Ba just invited). Hearing that, I couldn’t refuse and reached out to accept the wine glass. Before drinking, I picked up a chopsticks of salad, put it in my mouth, chewed it slowly, enjoying the sweet aroma, then swallowed, then gulped down the glass with my breath, the spicy alcohol on the surface of my tongue and then “swallowed” the salad pieces for them. drifting slowly, slowly, heating up as if they were ripening, softening and disintegrating. Enjoying this delicious dish, I realized that, no matter how sad, but when chewing a piece of melancholy salad, the sorrow is also broken and blended into the delicious taste that gradually drifts down to the stomach, leaving only a sweet, bitter aftertaste on the tip of the tongue that we always feel like eating more! Chau Doc (An Giang), where is known as the “kingdom” of fish sauce. Photo: Huynh LamTGTT On that day, when the cool winds swayed the surface of the Hau River, the first rain of the April season watered the fields and awakened the young shrimps that were still sleeping in spring in the shells clinging to the field or in frogs and crab burrows. , eels, snakes… At that time, the uncles started a self-reliant life. This is also the time when Khmer farmers are busy for the rice sowing season. The lush green carpets grow with the water. The shrimps are also growing up. By the middle of the eighth month of the lunar calendar, the rice begins to ripen and the fields are golden, and people are anxious for the harvest. The fields are drained and the water flows down the canals and canals. This is the season of catching shrimp. Children, adults, women, young people, anyone can participate. People use bamboo slats, walk in the deep corners of the fields or use fine nets to drag along the canals. But the most common is to use scrubbing to place the free place to drain the water flowing down the canals to catch shrimp. Shrimp is an inexpensive source of wild food, but rich in protein, calcium, and easy to prepare. Can be boiled with rice paper, raw vegetables; fried dough; warehouse; roasted… but the best is to make fish sauce. The Khmer shrimp paste, called bo-ot, is different from the type of shrimp paste we usually use. The method is also simple, but must be carefully selected, remove moss, snail shells, dead leaves, grass, garbage, etc. Most importantly, remove the ones on the head with luminous substance by putting the shrimp in the ball. dark for easy viewing. If chosen incorrectly, when making fish sauce, it is easy to be poisoned. After choosing, wash, and use 1kg of shrimp with a high concentration of base wine, 50gr of granulated salt, marinate, cover for about 30 minutes, drain water, mix in a cup of cold rice, 100g of white granulated sugar, Get the cloves into the glue. About three days later, add chopped ginger, garlic, and crushed chili, mix well into the glue. Try eating a piece of ginger, if it tastes sour, the fish sauce has been eaten. Bo-ot fish sauce is very delicious, sour, sweet, aromatic, spicy… stimulating the digestive system, it is difficult for any kind of shrimp paste to be compared with its unique flavor. Shrimp sauce is served with raw vegetables of all kinds along with fresh vermicelli, rice paper and pineapple, acrid banana, sour fruit, thin slices when the family has an anniversary, party… But it is also used as food in daily meals. family day. When eating sandwich with grilled catfish, beef sauce gives me its wonderful taste, so I can’t help but “work hard” to bring my wife back to visit her family whenever I have the opportunity. And every time, besides visiting the health of my wife’s parents, and then gathering around the family tray of rice, I often enjoy the unique taste of beef sauce and beef sauce in a meal full of love. feel dear!

Legend has it that Tan Vu Emperor Sima Viem (263-290) had countless concubines and beauties. Every night, they didn’t know what to do, ie with whom. He invented a sheep cart and sat on it himself, letting the sheep drag him around the palaces of his concubine. The car stops in front of the palace gate, the emperor will spend the night there. Cards with the names of the concubines for the king to choose the palace. The famous wealthy emperor Duong Huyen Tong Ly Long Co (285 – 762) used another method, he arranged for his concubines to serve him in turn. Whenever emotions ran high, suddenly excited to think of something new, the king called every day a group of concubines into the palace, letting them roll the dice. The person who rolls the best dice will stay in the service of the emperor. Therefore, many officials in the palace often secretly call the dice “the matchmaker of the chisel”. Diameter Tong Ly Tram (809 – 826) also invented “goodbye style” , is the arrow that decides who the king sleeps with tonight. He ordered the user to bend the bamboo bark into a bow, take the paper folded into an arrow, the paper will be impregnated with musk. After calling the concubines, Duong Huyen Tong will shoot a single arrow. Those who hit the arrow will be imbued with this fragrance and spend a beautiful spring night with the king. Until the Qing Dynasty (1644-1912), the king’s regulation “lottery” c The concubine meeting before each night of marriage became a clear, regular and relatively strict regime. The apparatus that governs the nightlife of the emperor in the harem is called “Honorable Room” , the person in charge with the highest authority is the eunuch Kinh vien, who is responsible for arranging and recording the sexual life of the emperor and concubine. When the emperor and the queen spent the night together, this eunuch was forced to clearly and detailed records of the day, month, and year as evidence of later conception. The royal concubine and the queen are not the same, each concubine favored by the king has a green visitation card, the eunuch Kinh vien will bring from one to several dozen visit cards with the concubine’s name on a large silver tray, offering to the emperor for dinner. Waiting for the king to finish eating, the eunuch will kneel on the ground, waiting for the emperor “lottery” . At that time, the king will draw a lot and place it on a silver tray. The concubine whose name is engraved on it will be able to spend the night with the emperor. After retreating, the eunuch Kinh will inform the concubine to take a fragrant bath and do all the necessary preparations. When the emperor goes to bed, this eunuch will take off all his clothes and wrap a feather around the concubine, then carry him into the palace of the emperor. This is a safe way to prevent someone from hiding a weapon in their body and bringing it to the palace. After bringing the concubine in, the eunuch Jing will retreat to guard with a few other eunuchs. At the end of the allotted time, the eunuch will shout “Time is up” If the emperor does not answer, he will call again, repeat three times, must carry the other concubine back. At the same time, the eunuch eunuch would still fully record the day, month, and year as evidence of later conception. Pregnancy or not has a great influence on the high and low position of the concubines in the future. In terms of expression, the emperor decides on his own nightlife, but the specific steps range from arranging the location of the visit card, the preparation work, escorting the concubine to mastering the time, keeping records, and Supervisors can use tricks to take advantage of loopholes. The concubines, if they offend the eunuch, are extremely unlucky, so they always try to flatter and bribe this eunuch. Even though the Emperor holds the power to kill and kill, he still has to make some concessions to the eunuch, Respectfully, I hope they “Hold up high and beat softly” with its nightlife. The reason for the regime “lottery” This was maintained because the Qing emperor also considered it possible to clearly check and verify the bloodline of the princes and princesses, which was very important in deciding the selection of a successor. It can be seen that the “lottery” mode to choose non-discrimination is the product of the insatiable adultery of ancient Chinese kings. The non-gods have become toys to solve the emperor’s physiological needs and breeding tools, but in their eyes, this is a lifetime opportunity that is hard to get. This clearly shows the brutality to the extreme of the old feudal system.

During the 2009 DICE conference in Las Vegas on the development of the video game market, a representative of the market research department of the NPD group said that in the year 200, 6 million new customers have joined the game. and the percentage of online gamers also increased by 2%. These figures have stoked concerns about video game addiction. Especially in 2005, a young Korean man passed away after playing Starcraft for a long time. The guy in the above story was 28 years old then, and played continuously for 50 hours at a net cafe in Taegu. He only took a very short time to sleep and go to the bathroom. Police believe that the cause of death was a heart attack after being too tired. Died of bile This case is not just one person, but 21 people with the same cause. On a warm, sunny day in January 1919 in Boston, USA, a large dump truck exploded in a residential area at the north end of the city. The car is 15.2 meters high with a diameter of 27.4 meters located near a residential area mainly Italian immigrants. It is not clear what caused the car to explode and send debris up to 61 meters away. Illustration. The explosion sent a large 7.6-meter-high wall of bile flowing toward the residential area at a speed of 56.3 km/h and entangled residents in a thick layer of brown liquid. It took a few months to clean it all up, costing almost a million dollars in the six years after the explosion. And by 2009, the number was more than 12 million dollars. People here said they still smell molasses on hot summer days. Died by the famous Hollywood sign Hollywood has broken many famous dreams over the years. Among them, the saddest must be the case of Peg Entwistle, a young actress from Wales. Before coming to this luxuriant land, she had achieved some minor successes in her acting career and even landed a role on Broadway in New York. However, like many others, she was attracted by the light of Hollywood in the heart of Los Angeles. After a while of trying, Peg Entwistle was cast in the movie “Thirteen Women”, but most of her scenes were cut from the film. On September 16, 1932, Peg Entwistle climbed aboard the famous Hollywood sign, left his personal belongings with a letter, and jumped down to commit suicide. Her body was discovered 2 days later. The content of her letter was simply: “I’m scared, I’m just a coward. Sorry for everything. If I had done this earlier, I probably wouldn’t have suffered this much pain. PE”. Coincidentally, after her sudden death, Peg Entwistle received a letter inviting her to play the role of a woman on the verge of suicide. Died of junk Langley and Homer Collyer moved to the Harlem neighborhood of New York in 1909 when they were in their 20s. As sons in an upper-class family, the two brothers lived in seclusion and hoarded things. It is estimated that there are 180 tons of discarded items including everything from broken cribs, broken pianos, etc. in every corner of their apartment. Homer went blind in the 1930s and was bedridden with rheumatism. The younger brother took care of his brother and kept hundreds of thousands of newspapers in case the older brother could see them again. The house was again set up in traps so that others could not enter, and Langley himself was trapped and buried in a pile of junk. Homer could do nothing but slowly die with his brother. Police spent weeks searching for Langley throughout Manhattan before finding him dead in his own apartment. Died from an unidentified object What caused the deaths of 9 climbers in the Ural Mountains in Russia on February 2, 1959 is still a mystery. On January 28, 10 students of Ural Polytechnic Institute went to winter climbing together, but one of them fell ill and had to stay at the mountain house. The remaining 9 people have never come out of the forest, and the things the investigators find are very scary and confusing. Their tent was found torn from the inside, half submerged in snow with the youth’s belongings and shoes. The first two bodies were discovered on the edge of the forest, barefoot and wearing only underwear. The next three corpses were in a similar condition. Two months later, the remaining bodies were also found buried in the snow, 75 meters away from the first victim. There were four students with serious internal injuries, broken ribs and a skull fracture. One of them, lost his tongue. The strange thing is that there were no signs of struggle or external wounds. The last four victims were dressed in other people’s clothes and had high levels of radiation. Theories put forward are avalanche, alien attack and military experiment. This incident was not closed until 1990, when other climbers at the same time reported seeing orange balls in the sky that night. This and the level of radiation on the victims led people to believe that the deaths of the victims were caused by the secret army, although the Russian government did not announce anything.

Customers buy bread at a shop on Phan Dinh Phung Street, Bien Hoa City. Photo: Huy Anh According to the document, French baguette bread appeared in Hanoi since the early 20th century. Hanoians call it “Western cake” because the cake is made by the French. People from other regions in the country call it “bread” because the baking ingredient is flour. The French baguette has many anecdotes about its origins. It is said that it was made by Napoleon’s baker in the 19th century instead of the previous round loaf for soldiers to carry conveniently. Another anecdote suggests that the baguette originated in Austria, and was introduced to France in 1839 in the form of an oval. There are also people who believe that in the 1890s, French workers in those two regions often fought and used bread knives (old type) as weapons, so the contractor made long bread. need a knife. The French historian Steven Kaplan explained that because the old bread was round, weighing over 1.2kg, it took a few days to finish, so people made baguettes more compact to break and eat during the day, and had a crust to help. delicious. On the other hand, making old-fashioned bread is very laborious and time-consuming, so the new type of cake helps less labor, and the baking time is also shorter. *** In those days, the baguette was long, so no one ate “one loaf” at one time. In addition to the shops, this type of long bread is peddled on the street by charies on motorbikes or bicycles carrying boxes of wheels and all sorts of “spare parts” behind the car. The wheelie box is usually closed in aluminum in an inverted U shape, with a lid, placed on the “boggage” of the vehicle. When stopping to sell, the car is erected with a solid footrest on the rear wheel. On the inverted U-shaped aluminum box, in addition to the loaves of bread, which are still intact or half-cut, are pork skin, chopped and thin roast pork, shumai, pork sausage, spring rolls, coriander, green onions, tomatoes , sliced ​​chili, soy sauce (soy sauce), pickles, sauces, salt and pepper… In 2021, the French Ministry of Culture submitted a dossier to UNESCO to nominate French baguettes as an intangible cultural heritage of humanity. Buyers can ask to cut the middle or top of the loaf for themselves. Depending on the purchase price, the loaf is cut into one-third or one-quarter length. The cut is usually a 30-45 degree diagonal to the cake body. Many people like to eat simple bread (but is considered to be luxurious) sandwiched with sausage or spring rolls, or fried eggs, pork rub… sprinkle with a little salt and pepper, add coriander stalks. Also a “luxury” with half or whole shumai sandwich with chili slices, chan shumai, can be sprayed with a little soy sauce for flavor. Another “luxury” class is bread with canned fish, usually sardines. If you are poor, you can eat bread with sauce, add a little soy sauce or maybe baguette. Normal and medium is bread filled with meat, tamarind. Street vendors are usually men, but rarely see women. They cut the cake, add the filling according to the customer’s request, before adding the sauce, they often ask “Can you remove the chili?”. Finally, they took a pre-cut piece of newspaper (or old school paper from the student) wrapped around the piece of cake, adding an elastic band to the outside. Receiving money, they always smile for the love of “God”, especially with the children on the way to school. Sweetened condensed milk sandwiches like “Ong Tho Milk” are children’s favorites. Many children also like to make a cup of hot milk and then break the bread to eat it. This way of eating comes from the program of the Ministry of Education that day, providing a light breakfast for elementary school students with bread and milk “Foremost” mixed in a glass. This is also a dish of patients during recovery because it is easy to digest and has nutrients. My childhood was associated with baguettes with tails, skins, chopped roast pork, pickles, sauces and no chili. On days when I had to be treated for illness, I tore bread into small pieces and put it in a glass of milk and then scooped it up with a spoon. The aftertaste of the last part of the cake is rarely mixed with the filling and sauce of ordinary bread, and the sweet aroma of the milk of the sick days at that time, as if still somewhere in me. *** Bread is processed by Vietnamese people in bakeries with the main ingredient being flour (some places add a small percentage of rice flour). After kneading the dough, adding baking powder, the cake is molded into small loaves, the top is covered with a layer of sugar water to create a light yellow color for the crust. Each loaf is also slit from 1-3 lines to allow the dough to expand and the cake after baking has 1-3 “eyes”. French bread served to delegates attending a ceremony to celebrate the Independence Day of the French Republic (July 14) at the Consulate General of France in Ho Chi Minh City. Photo: Luong Xuan Tuyen Bread now still has a French baguette-style long cake or a smaller baguette, which is limited in some supermarkets (such as Cora before, BigC…). Most bread today makes one serving, about an arm’s length in length. Depending on the bakery and the taste of the eater, there are types of bread with crispy crust, soft and hollow intestines for easy filling; bread “scented with butter”… There are also palm-sized cakes, thin slices… The filling now has butter, cheese spread on the inside of the cake before adding the filling, then the pate, sausage, western style; There are banh lou, Chinese style char siu… In addition, there are also vegetarian sandwiches to meet the needs of vegetarians. Bicycles carrying the rear bread box for sale are almost gone, instead there are bread carts with a metal frame wrapped in aluminum below, three sides of glass on the top for buyers to see. cakes, attractive “stuffing” plates are placed inside. Some bread carts also allow their brand to be painted on the front glass, or a slogan. These bread carts are often located at fixed locations with many visitors such as roadside or market gate, theater… There are also shops where customers eat and sit with decent tables and chairs, specializing in a bread dish, usually is with shumai, sausages and most commonly an “omelette” with one or two eggs, or bread served with beef steak… Many bakeries sell cakes with fillings and water. their own special sauce, put in a paper bag printed with the shop’s brand, with toothpicks or small plastic cups of coke… for customers to “take away”. There is a bakery selling online, delivering goods in the amount of a few dozen loaves, free of “chips” for customers. In tourist areas, they often sell ice cream sandwiches, in the style of ice cream sandwiches in some countries. The cake is a small loaf the size of a palm or bread slices, ice cream is of all kinds depending on the customer’s choice. Recently, bread has also appeared in special forms such as: dragon fruit bread, charcoal bread … but it seems to be just a “movement” item with no signs of lasting long… Besides the popular bread as mentioned, there are also Hamburger bread, sweet worm-shaped bread, bit-cot bread (the old bread is baked again) while chewing while listening to the sound of crispy crispy bread, bread coated with white granulated sugar or cotton wool… Bread appears in parties or in family meals, served with curry, ra-gu… (chicken, duck, goat, beef, ostrich…). At noodle shops, noodle soup has pho or beef noodle soup served with bread. Banh mi is also available in noodle shops, noodle shops, and noodle shops to satisfy some people’s taste, the rest is considered as an “anti-hunger” side dish! *** In 2011, the term “banh mi” written in Vietnamese appeared in the Oxford dictionary with the caption: “A type of bread consisting of a cake with many different ingredients, usually meat, vegetables and chili”. Bread originated from Europe and imported to our country, but today, it has returned to its original origin with a new name, “Vietnamese bread” or “Saigon bread”, in the form of a loaf with filling. just one serving. Vietnamese bread in the US is considered a sandwich of this country. Many “Vietnamese bread” and “Saigon bread” shops have been opened in the capitals of France, England, Germany, etc., showing the attraction of dishes prepared by Vietnamese hands, second only to “Vietnamese noodle soup”. oversea.

Mr. Nguyen The Ky said: “I copy this poem according to my memory when I hear Mr. Cam read poetry at the Faculty of Literature, University of Hanoi and our dorm room, where he used to be. Click to “shoot” flickering pipe tobacco. This version, probably the original one, so there are quite a few differences from the current official circulation. ” VOV Electronic Newspaper is pleased to post both poems here for your convenience. THE FIRST WARNING (The record according to Mr. Nguyen The Ky’s memory) Very close to you but now far away It is the breath of time, softly My childhood, where did my childhood go I just turned eighteen this morning Dear pink phoenixes stop leaving their hands Cicadas squeak like a drop of water That cicadas sounded like a warning There is a person about to start falling in love How much want to say, how much want to cry The first sentence is to remember the old school A class of enchanted blood color The schoolyard at night falls to the night eagle The first nostalgia I miss you The nostalgia in my heart remembers with my mother My nostalgia never remember that Missing school, remembering class, remembering wisely “There is a Snow White, friends Plus the seven dwarfs are very annoying ” Ten uncle, just look in that class The class’s laughs kept buzzing What year stories, what year stories Just wake up, keep hangover with you The phoenix season blooms and the end of the summer burns On the teacher’s forehead, do not have any silver hair Through each season your braid grows longer But my heart keeps calling on old school friends The fruit was sweet on the papaya branches Flowers are yellow, my loofahs I fell in love with you, you are far away Almond tree dating waving forever I miss it, but only worry about looking back The first leaf is not seen on the school grounds./. THE FIRST WARNING ( The current “complete” version. Source: Fall dice, Writers Association Publishing House, 1992) You see, it’s all far away In the breath of time very softly That childhood passed away so arrogant Purple lilies in the eyes are very passionate Those lovely pink phoenixes left their hands The sound of cicadas tore through the lake Prophetic cicadas carelessly foretold Perhaps a person also begins to love How much want to say, how much want to cry The first song would like to sing about the old school A gloomy green classroom Night school yard – falling to a night eagle The first nostalgia I miss you The nostalgia in my heart remembers with my mother Nostalgia never remember that Do you remember the school, the class, my name “There is a Snow White, friends Plus the seven dwarves are very annoying! ” Ten, look, in that class (Oh those innocent laughter was so disturbing) What year stories, what year stories Just get emotional, just make a stir The plum blossom season, then the phoenix flower season On the teacher’s forehead, the hair should not be more gray Come on, the time for the white braids to fall asleep Time out of time holding knives to carve wandering on old tables and chairs The fruit was sweet on the papaya branches Flowers are yellow, my loofahs I fell in love with you, you are far away Almond tree dating waving forever I miss it, but only worry about looking back Not seen on the school grounds the first leaf.

1 kg of chicken breast meat (breast meat) 2 tablespoons minced garlic 5 lemongrass branches 1 fresh ginger root 1 teaspoon pepper 2 teaspoons of sugar 4 tablespoons fish sauce 1 teaspoon salt 100 grams of lemon leaves 10 grams of turmeric powder 1 teaspoon of cashew color 2 packs of five flavors 10 grams of chili powder 200 grams of fresh chili Making: – Wash the chicken, soak it with white wine to deodorize, rinse, and drain. – Lemongrass peel off old skin, cut it short, crush. – Wash the lemon leaves, divide into 3 equal parts. In which two parts remain the same. A finely chopped part. – Boil chicken with ginger and lemongrass to reduce fishy smell. – When the chicken is cooked, remove the meat from the plate and let it cool. Tear the chicken into strands. – Put the torn chicken in another pot. One by one add pepper, sugar, fish sauce, garlic, cashew color, turmeric powder, chili powder, five flavors, one part chopped lemon leaf, 100 grams of fresh chili and mix well. Let the meat soak in for about 2 hours or overnight. – After marinating, add 100 grams of fresh chili and the rest of the lime leaves. – Heat oil-free fryer for 3 minutes at 120 degrees. Then put the marinated meat in the pot. – Depending on the type of oil-free fryer in your house, it can be divided into 2-3 batches. Each batch will need to be dried 2 times. Each drying time, you set the mode for 10 minutes at 120 degrees. Note: Should not be too thick for each batch of drying, it will be difficult to dry and crispy. Finished products: – After 2 drying times, each batch of dry chicken will taste spicy, sweet, crunchy and fragrant lemongrass, lime leaves. – You can eat spicy shredded chicken or served with rice, bread, and sticky rice. Preservation: – Let the dried spicy chicken cool, put in the box to use gradually. – Store in a cool, dry place. Good luck!

Pineapple: 1/2 fruit Tomatoes: 4 fruits Vermicelli: 1.5kg Nha Trang fish cakes: 2 large pieces Mackerel head or mackerel sneeze Lettuce, banana, bean sprouts, green onions, purple onion, ground chili, pepper, lemon, cashew nuts. Seasoning seeds, sugar, salt, cooking oil and fish sauce. Tools: gas stove, pan, dishes, chopsticks, patch, … Nha Trang fish cake noodle soup, delicious and delicious to please the whole family (Artwork) Steps to make Nha Trang fish noodle soup Step 1: Rinse with dilute salt water to remove the viscosity. Marinate the head of mackerel with 1 teaspoon of seasoning seeds, 1 teaspoon of salt, 1 teaspoon of sugar and crushed shallots, all mix well and marinate for about 1 hour. Nha Trang fish cake washed, sliced ​​diagonally to taste. Onions are peeled, washed, crushed and chopped, set aside. Lettuce, banana, spring onion, bean sprouts, cilantro and chili, wash, stalk and slice. Tomato cut areca segment, fragrant cut slices diagonally to taste. Step 2: Heat 2 tablespoons of cooking oil. When the oil is boiling, add the cashew nuts and stir well. Leave for about 2 minutes when the oil is beautiful yellow, turn off the heat. Let cool, cut off the cashew nuts, and the cashew oil to separate the cup. Step 3: Heat 2 tablespoons cashew oil, non-aromatic purple onion, then fry the head of mackerel. Then add 2 liters of boiling water to the pot. Season with 1 teaspoon of seasoning seeds, 1 teaspoon of salt, 1 teaspoon of sugar, 1/2 teaspoon of fish sauce and a few slices of small chili into the pot, stir well. Cover and heat on the stove over medium heat. Enjoy Nha Trang fish noodle soup at home (Artwork) When the broth is boiling, adjust the heat to reduce, cook until the mackerel is well done (about 45 – 60 minutes). Add the sliced ​​tomatoes, pineapple and fish ball to the pot of broth. Cook for about 2 minutes, then add the chopped cilantro, stir well and turn off the heat. Step 4: Mix the sauce according to the following formula: 4 tablespoons fish sauce, 5 teaspoons of sugar, crushed garlic, minced chili. Stir well so that the fish sauce is glued and the sugar has to be dissolved. Step 5: Use the sieve to filter the meat and fish into the broth to eat with fish balls. Take the vermicelli into the bowl, scoop up fish cakes and broth. This dish is served with raw vegetables such as lettuce, banana flower and bean sprouts.

Meat bacon is just stir-fried with fish sauce. Meat bacon is just stir-fried with fish sauce Resources: 400g bacon; 50g shrimp sauce; 40g lemongrass, minced; 1 red pepper; 1 purple onion Seasoning: 100g sugar; Cooking oil. Perform: Step 1: Wash the bacon, cut it into small slices. Peel, mince 1 purple onion. Wash chili, minced. Place a saucepan on the stove, add some cooking oil, and turn on low heat. When the oil is hot, add minced lemongrass, shallots and chili to stir. Step 2: When the lemongrass, onions, and chili mix are fragrant, continue to stir-fry the meat. Step 3: When the meat is cooked, add the sauce and 100g of sugar in it, stir-fry for 3 more minutes and then turn off the heat. Step 4: Serve stir-fried meat with fish sauce and serve with cucumber and rice. Note: Depending on each type of fish sauce will have different salinity, note to taste to taste. Beef stew with white radish. Beef Resources: 400g of beef; 250g white radish – Salt, seasoning powder, sugar, water color, ginger, pepper. Perform: Step 1: Beef washed with a little salt, drained, sliced ​​to taste. Ginger peeled, washed, 1/2 pounded, chopped, the rest sliced. Step 2: Marinate beef with a little seasoning powder, sugar, water color, minced ginger and spoon of cooking oil for about 15-20 minutes to soak. Step 3: North the pot on the stove, add 1 teaspoon of cooking oil, add the marinated beef to stir thoroughly, when the meat is hardened, add boiling water to cover the meat, season with a little seasoning and simmer. Step 4: Peel radish, remove the head, wash, cut into square pieces to taste. Step 5: When the meat is almost cooked soft, put the radish in the same warehouse. Step 6: When the meat and radish are tender, season to taste, turn off the heat, sprinkle a little bit of ginger on the top. Braised beef with radish served hot with white rice is very delicious. The soft, rich ripe meat together with the sweetness of radish, the spicy and fragrant aroma of ginger really attracts you. Warm ginger duck dish on a cold rainy day. Ginger duck warehouse Resources : 1/2 duck cleansing feathers, 1 ginger root, 1 horn pepper, minced garlic, minced dried onion, delicious fish sauce, sugar-colored water, spices. Perform: Step 1: Peeled ginger, thinly sliced ​​or chopped fibers. Thin sliced ​​chili pepper. Step 2: The duck is scrubbed with white wine to prevent bad hair. Cut the duck into bite-sized pieces. Step 3: Marinate duck with minced garlic, minced dried onion, ½ amount ginger, 1 tablespoon delicious fish sauce, ½ tablespoon sugar. Step 4: Fry the garlic in a pan of oil and stir-fry the rest of the ginger. Step 5: When the ginger is slightly yellow (do not over yellow), add the duck meat and stir-fry. Add a little colored water, season with fish sauce, sugar, and seeds to taste. Step 6: Add water to the surface of the duck, and simmer with a simmering fire so that the duck is soft and absorbent. Step 7: Add chopped chili to the braised duck pot. Step 8: Store until the water is slightly dry. Seasoning to taste, then turn off the stove. Put the ginger duck in a bowl and enjoy with the whole family!

Poet and screenwriter Hoang Nhuan Cam This time the person who left was him – a person who was both distant and close: the poet – “Hoa Lua doctor” Hoang Nhuan Cam. Speaking Hoang Nhuan Cam is far away because we used to study in the same language class, course 20, Hanoi University (now University of Social Sciences and Humanities, Hanoi National University) but since graduating I have never seen you again. Occasionally, through poet Tran Ngoc Tuan, I hear a glimpse of Hoang Nhuan Cam, still talented and still … eccentric, different. Just that, and … over. You are like the star in my blind memory, every day farther and farther … Speaking Hoang Nhuan Cam is close because as soon as I heard the news of his death, so many memories of the poet with unique personality suddenly flooded back, as clear as day, as I could hold … At the end of 1975, class 20 of the Faculty of Literature, we welcomed poet Hoang Nhuan Cam from the battlefield and returned to the school. Soon, for some reason, he switched to another class. A young twenty-five year old boy, a pregnant face with prominent black moles, a cheeky handsome look. He is the author of the book of poems Twenty years old printed with martyr Vu Dinh Van. Literature sessions organized reading poetry, not only students of literature class, but also other classes sitting around the outside of the hall, many people with no seats left, swinging outside the window. With his Hanoi standard voice when melodious, when cooing, when resounding loud and rare expressions of eyes and faces, Hoang Nhuan Cam passionately read poems composed by himself: Army soldier and shouting music, Poems written for the sun, Age of twenties, The first leaf … Up to now, I have not heard anyone read such fascinating poems as Hoang Nhuan Cam. When he read poetry, he almost drained his guts, as if there were only him and poetry in the world. Poem Twenty years old by Hoang Nhuan Cam, there are very strange questions: Blue sky color confession . Her hair flew indifferently … Love the smell of hay. Sleep silently in the ground … Honestly, not all of our brother’s verses understand the profound meaning of it. But after all, poetry is to feel, no need to express, to discern right and wrong. Hoang Nhuan Cam is talented, always appearing with a thin, fragile appearance, clothes, hair and hair … an artist, of course, is admired by many female students. As for him, he always loves her, regardless of her, and for his own reasons … let go. We know some of your “hard-to-get” romances. Still a “virgin” but he fell in love with a dancer from the battlefield, divorced his husband, soon after he fell in love with a beautiful girl, because of her that wrote a poem. Phuong that . He often does not copy songs, because he has to let his soul into poetry. One day when my class came downstairs after school, just in time for his class to go up, Hoang Nhuan Cam shouted: “Get out of the way. Stay away. No, I’ll just… kiss one now, ”making the girls squeal, drifting away. During the exam season, he often ran down to my class, scratched his hair, and begged: “D. Oh, let me borrow a book of Western literature, or else my life will be a hit ”. Unable to borrow the notebook, he ran to another girl: “X. oh Lend me a book of Chinese literature, or else my life will be a waste ”. We nagged, did not lend him, but after that, Hoang Nhuan Cam still passed a good exam without having to go out or squash … Poet, screenwriter Hoang Nhuan Cam and four young actors in the movie The smell of fire Mischievous, daring, sometimes apathetic and difficult to talk about, but it can be said that Hoang Nhuan Cam is a poet from his own eggs, that is due to a genetic gene he inherited from his father: musician Hoang Giac. Students who do not like his beautiful, dreamy “teenage” verses: There is a Snow White girl. Besides, the seven dwarfs are very annoying (The first leaf). His poems have sparked in our hearts a fire yearning for beauty, feeling more in love, loving people and wanting to commit to do something good for life. Later, he tasted many poetic bitter flavors of Hoang Nhuan Cam gradually became deep, thoughtful, even sad, evident in the last book of poems. Fall dice. At this time, life for him is no longer bright, but like a six-sided dice, every side is difficult, thunderstorms: Fall dice in the grass. His eyes look at the six faces of the storm (Fall Dice). Poem The demining man’s words were sacrificed has made many poetic friends shed tears because of touching the compassionate domain that exists in each person: Mom before I say goodbye. I could not see where I was lying. I just remember behind the bang. Still kneeling before her mother, before the moon … End of poetry writing, turning to film script, Hoang Nhuan Cam continued to explode with famous films: Winter 1946, Long Tri Night, The smell of burning grass … Now, Hoang Nhuan Cam’s fall dice have led him to leave the temporary realm. But to me, for those who love Hoang Nhuan Cam poetry and appreciate his talent, the poet seems to have just gone somewhere, and will come back …

Noodle soup, “soul mate” of Hue beef noodle soup Noodle soup like vermicelli. This noodle soup has two strange things. First, in the world of vermicelli, every vermicelli girl stands first with her name, only this woman is humble and humble for her to stand in front. Secondly, her origin is currently unknown. The speaker originated in the North, because he had a verse with a northern accent: “Noodle soup that cooks anchovies / Grandmother, eat all the bowls, dear”. And, the northerners like to eat water spinach, the vermicelli soup is eaten with boiled spinach, so the origin is from the North. But, in the North, in the past, in the old days, looking for red the left eye, the red one on the right, until both eyes were red, both eyes could not find the restaurant selling noodle soup; Today it is still there, still very few, so the above two arguments are not convincing. Some say noodle soup is originally from Saigon, prepared by the Northern migrants from vermicelli. Migrants still prefer water spinach and keep a northern accent. Noodle soup is widely sold in Saigon. Some of this sounds more reasonable, but it is not exactly determined, there is no evidence. Saunhi leaned towards “conspiracy theory” later, went to ask Uncle Nam Diem, he exclaimed: “Ah, I … I … don’t know”, Six is ​​also … deaf. Someone also said: In the past Saigon has not seen vermicelli soup. Well then let it go, but do not dare to say in the style “Deaf not afraid of guns”, just wait for researchers. Vermicelli with wedge sauce. Photo: Ansapbmt. Noodle soup has another strange thing, because there is a “soul mate” that is Hue beef noodle soup. The two noodles of the two are equally large. The vermicelli stalk of the vermicelli soup is not white but also has a red color. Vermicelli soup is only different from vermicelli that is eaten with boiled water spinach and a big vermicelli stalk, the rest is mostly like Southern vermicelli soup, including cooking method and ingredients along with variations. Noodle soup has more variation is eaten with light vegetables. Although there are only a few differences, the taste between the two is different, not the same. This is also quite a strange thing, perhaps the vegetables make the flavor different and the noodles too. Famous origin of Quang Hai Hotot exclaimed: – Ah, the meal, remember the guy Tam Tuong Tu at Bay Hien Crossroad laments: “He complains about eating in the fields, eating handcuffs / Rooster in the market eating fish sauce.” Eight very well-known fish sauce, probably also familiar with seasoning vermicelli, to “master learning degree”. Pulling to Tam Tu Tu’s house, Tam snapped his fingers: – His job. Talk about cocoon background. The origin of the noodles is probably in the Central region, because the Central people eat a lot of seasoning and have eaten since ancient times. Every place in the Central region has rice noodle seasoning, but the most delicious is Quang Nam, Da Nang, a time called Quang Da. Vermicelli fish sauce has been introduced to Saigon for a long time, because the people of Quang Da are also residents to explore the first new land, one of the Ngu Quang people departing to the South. Prudently speaking. Now we both start working together and have fun. First boil pork ears, then boil with pork too. When done, slice the bacon, cut the crispy pork ears into beautiful stalks, then leave it here, a little calculation. Next, those who plan to rip green papaya into fibers will choke, those who strip boiled young jackfruit out of the pulp and chopped it up. Mix papaya fiber with vinegar and a little sugar. These two things also leave there, a little calculation. Another thing that counts is roasting peanuts, rubbing the skin and crushing it. Chopped grilled pork pieces, roasted pork pieces, peeled sour spring rolls. Next to make raw vegetables. Cut basil (the central region calls for herbs) and lettuce for small, the price is also chopped, but do not leave the long stem, how to chopped cucumber, thinly sliced ​​or small like eating grilled meat vermicelli, star fruit thinly sliced ​​bananas and sour bananas. Then, now I am going to fill out and put things in, at the bottom of it is “lining the nest”, which is vegetables, put vermicelli on top of vegetables, then turn to roast pork, boiled pork, pork ears, spring rolls, rolls, Jackfruit and papaya grated on top, sprinkle with roasted peanuts and add a few stalks of cilantro for a green, beautiful look is done. If you take out the seasoning sauce and pour it into it, it’s “dumb”, said in the Quang A way. Genuine seasoning sauce: “Pho Hoi high floor, Cam Ha wedge sauce”. Cam Ha is also a commune belonging to Hoi An. The seasoning sauce is delicious. Ui, but kidding? Leave the fish sauce intact and eat the salt water. Processing this already. Take chopped fragrant pieces, divide into two, half squeeze water and mix with sugar, chopped garlic chili and lemon juice, half in a pan of non-fragrant purple onion and fry. Stir fry it to fragrant, then add fish sauce to season, cook it to a boil, then filter the dead body. Next, mixing these two types of water is to have the seasoning sauce to eat vermicelli. Ui chu cha, seasoning to eat vermicelli it permeates and is very happy with the instructions of the name Tam Tu Tu. Ms. Hai broke up and said again: – I want to compare the noodle dish seasoning and then lose it. Private name Ca Khau Khau: – Similar to Eight, say great. Ms. Hai smiled “hi hi”: Similar to both.

Illustration.

Resources:

4-5 pieces peeled.

1 teaspoon of turmeric powder.

1 tbsp.

Making:

Put all of the above ingredients in a blender, puree it for easy drinking. After you are pureed, pour out a cup and you can enjoy it. This healthy drink should be taken every morning on an empty stomach.

Bitter melon has a bitter taste and is difficult to eat for those who are not familiar with it, but is considered a high-value fruit. Bitter gourd contains a lot of nutrients, 2 times more beta-carotene found in broccoli, twice the calcium in spinach, twice the potassium of bananas, vitamins C, B1, B2, B3, phosphorus and substances. fiber. Therefore, losing weight with bitter melon is a scientific method, at the same time helping to beautify the skin as well as detoxify the body. Meanwhile, turmeric and honey increase the body’s metabolic rate and increase fat burning.

Drinking this water regularly combined with a healthy diet and exercise, your weight can lose up to 5 kg in 2 weeks.

Fresh ginger juice and mint

Resources:

1 small ginger root

1 fresh lemon

10 – 12 mint leaves

1 small cucumber

Water

Doing:

First you need to peel off the skin of the ginger, then wash it with water and chop it well.

Next, cut the lemon into small slices and squeeze the lemon juice.

The mint leaves are washed, then minced.

Cucumbers after washing them you will chop them up.

Place the mint and cucumber leaves in a blender, puree it, and filter the water.

Pour 1 glass of filtered water into the mug, add ginger, lemon juice, mint juice and cucumber, stir well and place in the refrigerator cooler.

Soaking in salt is one of the first moves to remember.

Potatoes are easily bruised after peeling, so when you cut them, drop them in a tub of salt water for about 15 minutes to prevent this. The salt on the outside of the potatoes also makes them delicious and richer when fried.

Soak with vinegar

Similar to how to soak in salt water. You mix a little vinegar in the vinegar for the sliced ​​potatoes to soak for about 20 then take out the apple and fry. Note, do not add too much vinegar because it will change the taste of the dish.

Illustration.

Blanch hot water

Blanching in hot water is also another way to make the potato cook faster and more crunchy.

You can put a little salt in the pot of water. When the water is boiling, let the potatoes boil quickly, not the potatoes will be crushed or boiled and lose their appetite.

Then take out the potatoes, immediately pour with cold water, drain and fry over high heat.

Put in the fridge

You need to fry the potatoes until they are ripe and only slightly yellow on the outside, let cool, put in the refrigerator cooler. If making a large amount, you can put it in the freezer for a longer shelf life, and fry the potato when you eat it.

Powder coating

Potatoes to drain, then cover with a layer of crispy fried flour, shake well so that the dough covers the potato pieces before frying.

The outer batter gives the potato a crispy crust. With this method, you may not have to fry it twice, but you should still blanch the potato to cook from the inside.

Fry 2 times

This is the restaurant’s most important secret to making the french fries always crispy.

When frying for the first time, keep on low heat and let the potatoes cook. Note to fry quickly, when the potato is ripe the surface, take out, let the fat dry for about 5 minutes.

Then you continue to fry the second time. This time, you have to put on high heat. When the shell is yellow, hard, it should be removed immediately to avoid being scorched, losing its aesthetics.

Also, if you want the potato to be crispy and evenly golden, you always have to cover it with oil.