– Durian meat: 300g. – Coconut milk: 200ml. – Fresh milk without sugar: 250ml. – White granulated sugar: 100g. – Vanilla essence: 1 tsp. – Fine salt: 1 teaspoon. Durian is an addictive fruit for many people with a passionate aroma, seductive sweet taste (Photo: Viet Bao) 2. How to make durian ice cream Step 1: Wash the blender and then put the durian rice into a puree, then add fresh milk, vanilla, and salt to the mix. Step 2: Put coconut milk and sugar in a small pot and put on the stove to boil. While cooking, remember to use a spoon to stir all ingredients together, until the sugar is completely dissolved, then turn off the heat. Step 3: Mix the two parts of the mixture made in step 1 and step 2 in a large bowl. Then, you pour the ice cream mixture into each small ice cream mold or large box and put it in the freezer for about 7-8 hours to be able to eat. Step 4: When enjoying, you can scoop durian ice cream into round balls, decorate with waffles or desiccated coconut as you like to make the ice cream more eye-catching and delicious. Delicious, attractive durian ice cream. (Photo: lamkem365.com) 3. Some notes when making durian ice cream Durian is a popular fruit in Vietnam, especially in the southern provinces. However, at present, many types of durian are injected with stimulants, soaked in chemicals to have a beautiful appearance and sell at a high price. Therefore, you need to be careful to buy natural ripe durian, ensuring safety. Ideally, you should buy durian at reputable fruit sales. In addition to making ice cream, durian is also used as an ingredient for sticky rice, tea… The finished product of durian ice cream is to have a light sweet taste, with the typical taste of durian combined with the fatty taste of milk, the aroma of coconut milk and vanilla. Above is a guide on how to make simple but delicious durian ice cream at home. Good luck! Phuong Anh (Synthetic)

During the holidays, Lan Khue worked hard in the kitchen to make many delicious dishes for her family. “Miss Khue’s kitchen” entertains the whole family with many dishes from simple to sophisticated, even a taste of paint that makes people look and stunned. She once witty said that : “Posting food is afraid that people will misunderstand me as a food blogger” nice “Mrs Khue’s kitchen is open to cook during the pandemic. Cook 3 meals a day, take a bath 4 times a day.” Among those dishes, Lan Khue showed off her homemade hand rice. Hand-held rice is a typical Chinese steamed dish that not only has a unique flavor but is also easy and quick to make. It usually includes ingredients such as pork, sausages, shiitake mushrooms … or chicken hand rice with chicken, shiitake mushrooms, fresh bamboo shoots. But Lan Khue’s hand-held rice is different, it’s really “expensive” rich rice with abalone, scallops, and crab meat. Lan Khue and his rich husband. This time, the female model worked hard in the kitchen to cook for her husband and children with countless unique dishes. Here’s the hand rice dish of the beauty queen! This is abalone, scallops, crab meat / crabs. Also comes with beautiful green vegetables. Many people were surprised that they thought they bought it, but it turned out that Lan Khue cooked it herself. Friends wittily said “I thought I was watching Master Chef” or humorously “please” the beauty “Please give me 3 abalone”. Midu also admired Lan Khue’s “full topping” hand-held rice. Someone asked “Is there any dish Khue can’t cook? Dew must know how to make 1001 dishes”, the female model confessed that she did not know how to make sweets, “fruit cake is a loser”. Lan Khue’s latest dish is a European dish: Salmon with orange sauce and Minetrones soup (Italian vegetable soup). It was delicious and beautiful enough to look at, delicate, the dishes came to the dishes that she used. Looking at this attractive dish, Miss Le Au Ngan Anh had to say: “Mrs Khue’s kitchen makes a quality menu every day”. Many people also think that with this level of cooking, Lan Khue is about to open a restaurant. In addition to high-class and aristocratic dishes, Lan Khue also makes many traditional and simple dishes, but she puts a lot of effort into it. When showing off braised meat, she said it was “fat man’s favorite dish” – her husband Tuan John. The mother of one wittily expressed: “If you eat like that, why don’t you get fat. Let’s make him eat, but I eat only 1 piece. Because one person’s family is fat enough.” Bao Thy looked at Lan Khue’s braised meat, which was broken: “The color looks delicious, baby.” Lan Khue also enthusiastically passed on the secret to cooking delicious braised meat. “For delicious braised meat, everyone try marinating 600gr of meat with 4 tablespoons of fish sauce, 2 tablespoons of sugar, salt, pepper, chili and minced garlic. After making the color, put the marinated meat in the pot for a few minutes, then add coconut water/ Let’s filter it into storage. The result is not bad”, she shared. Lan Khue’s noodle dish was praised by friends: “The soup in the cooked meat is so attractive and soft”. Many people also witty asking for “ship”. Other dishes are showcased by the mother of one, including homeade rolls made from rice paper instead of flour. Broken rice. The ribs are marinated with honey until tender. Beef stew with colorful vegetables. Simple but delicious soy sauce vermicelli. Seabass coated with flour is deep fried and then fried. Stir-fried clams with cinnamon leaves. Lan Khue’s secret to making this dish delicious is to add a little chili sauce when seasoning and then add cinnamon leaves. Tofu, fried bean sprouts. Salmon head sour soup. Vegetable soup. Seaweed soup. Kimchi soup. “Fried noodles in the fridge. The fridge has grilled meat and tomatoes,” Lan Khue said. Refer to how to cook salmon head sour soup – a dish on the menu of Lan Khue’s house. This is a dish that is both nutritious and cool, and it’s not difficult to cook: Resources – 3 pieces of salmon (you can use fish heads) – 3 mint sprigs – 3 tomatoes; 1 horny chili – 1 cup of sour bamboo shoots – 2 branches of green onions; 1/3 pineapple – Spice: 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon seasoning powder; 1/2 teaspoon salt – 1 purple onion; 2 cloves of garlic – 1 small bunch of coriander – Juice of 1 lemon – 1 cup of washed racks to keep in a bowl or pot to keep warm. Note c salmon selection: Choose the meat or salmon head of the fish with a bluish silvery color, the fish meat still retains its natural pink-orange color, if the eyes are still there, the fish’s eyes are clear, not opaque. Doing: Step 1: Prepare salmon With salmon, you can use fish heads, fish fins, fish bones or fish meat. When you buy salmon, you wash it with salt and a little white wine to remove the fishy smell of the fish, then rinse with clean water, drain. If it is a salmon head, then pat dry and split the fish head into 4 small pieces, this will make the broth sweeter. Then, marinate the fish with a little salt and fish sauce. Step 2: Prepare other ingredients – Tomato cut in half – Sliced ​​scallions – Pineapple peeled and cut into pieces. – Wash and squeeze bamboo shoots – Diced cilantro – Mint sliced – Minced garlic; thinly sliced ​​purple onion. Step 3: Proceed to cook salmon sour soup – Put the pot on the stove, add 1 tablespoon of oil, wait until the oil is hot, add the red onion and garlic and fry until fragrant. – Then add pineapple, bamboo shoots, 1/3 of tomatoes and 1 tablespoon of fish sauce and stir-fry for 3-4 minutes. – Next, add about 3 bowls of boiling water and cook for 5-7 minutes, then add the fish and cook for another 4 minutes. – Finally, add the remaining tomatoes with mint and spices to boil, season to taste, when the fish is cooked, turn off the stove. Step 4: Complete the salmon sour soup pot Add lemon juice and add green onions and chili peppers. Finally, scoop the salmon sour soup into a bowl or a built-in warming pot. Sprinkle with pepper and cilantro, coriander and enjoy. This soup is very delicious with rice or vermicelli. Because it is fish soup, it is delicious to eat hot. With the way to cook sour soup as above, the whole family will praise non-stop. Finished Product Requirements: – Hot salmon sour soup, fragrant with sour, mild taste, the bar of pineapple, the aroma of spices. – Particularly, salmon is soft and fragrant, not fishy, ​​meat is not dry and friable.

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

Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

Fish balls of some large fish such as fried fish, sturgeon, peanut, sugar fish… BS. Phuong Thao (Suckhoedoisong.vn) said that the fish ball is also known as the fish bubble, the fisherman, the fishfish, etc. The fish ball of large fish such as fried fish, sturgeon, peanut, sugar fish, large goldfish in the region. sea, pangasius, basa fish in freshwater fish… are processed as medicine and high-quality food in terms of nutrition. Fish balls are rich in colloidal protid (gelatin), containing lipids, sugars, trace elements and vitamins… According to Oriental medicine, fish balls are sweet and average; into the Kidney. Uses kidney and kidney tonification, nourishing blood vessels, only blood, dissolving congestion and draining. Treatment of spermatorrhea, spermatogenesis, vomiting blood, hemoptysis, tetanus convulsion, haemorrhage, gonorrhea hemorrhoids, hemorrhagic defecation. Daily use 9 – 50g; by cooking, stewing, sautéing, frying. Here are some healing menus with fish balls. Used for people with gonorrhea, bloody stools : Fish ball 30g, white sugar 60g. Processed fish balls, sugar dissolved in water, both boiled in water until cooked. Eat once a day, continuously for 7-10 days. Used for women with leukoplakia, menorrhagia, menstrual irregularities: Processed fish balls 150g toasted to golden brown, finely powdered, 15-30g each time, mixed with 2 chicken eggs, steamed or fried. When eating, drink with warm water mixed with a little alcohol. Use 5 – 7 days Used for women with low back pain, white blood, poor appetite due to kidney failure: Fish ball 50g, sticky rice 50g. Fish balls are washed, soaked in ginger water mixed with alcohol, chopped, cooked with porridge, and added spices. Complementary kidney: Fish ball 30g, goji berry 30g, rice 50g. Cook porridge, use 15-30 days. Replenishing kidney, nourishing blood, sedating: Fish ball 30g, longan 30g, lotus seed 30g, rice 50g. Cook porridge. Fish ball cooked with lotus seed porridge, big apple goji berry (fish ball cooked with five flavors) has the effect of nourishing the kidneys, nourishing blood, and sedating. Helpful kidney supplement : 30g fish ball, 20g three sizes, 10g multiplying benefits, 10g goji berries, 2g birth, 3 big apples. Shredded big apple, add water, all stew for 3 hours. Eat during the day. Useful kidney supplement: 60g fish ball, 60g pecans, 20g sa lily, 3 big apples, 2g ginger. Shredded big apple, put it in a cloth bag, add water, and stew for 3 hours. Eat during the day. Intentional kidney supplement- Cure kidney damage, back pain, dizziness: 30g fish ball, 10g multiplier, 15g lotus root, 5 slices ginger, 60g lean pork. Add water, simmer, add spices. Eat during the day. Replenish spleen and kidney, treat back pain: 10g fish ball, chicken breast bone, 0.5kg chicken head or neck, 200g crab meat, 2 eggs, 100g tapioca starch, seasoning seeds, onion, coriander, pepper powder. Stew chicken bones with about 2.5 liters of water, then filter the bones, add seasoning seeds to the broth to taste. Soaked fish balls, drained, diced. Crab meat mixed with onion, little pepper powder and oil, stir well. Place fish balls and crab meat in a pot of broth, cook thoroughly. Mix tapioca flour with a little cold water into the soup, stir well, bring to a boil. Beat eggs, pour into soup, stir well. Pour soup into bowls, sprinkle with finely chopped coriander and pepper. Serve hot, make an appetizer soup. Fish ball soup with crab meat as an appetizer. Effect of kidney spleen and back pain treatment. Cure spermatozoa, spermatozoa, hemorrhoids, hemorrhoids, gonorrhea, hemorrhagic defecation: Fish balls 50g, 3 sausages, 1 bell pepper, green onions, 1/3 tbsp white wine, 1 bulb garlic and spices. Fish ball washed, soaked in ginger and wine, squeezed juice into pieces; sausage, sliced ​​chili; Wash and cut onions short. Fried fish ball golden, take out to dry. Garlic is smashed, chopped, non-aromatic, fried in sausages, added cashews, chili and cinnamon apricot wine, seasoning seeds to taste, fried fish balls, onions on the island quickly, turn off the stove. Appetizers, kidney function. Taboo: People with digestive disorders, diarrhea, low phlegm should not use. Note: Choose a fish ball that is opaque white or light yellow, dry, with a characteristic crunchy hardness. Avoid buying dark yellow, wet, moldy or strong fishy smell. Do not buy a lot to reserve because fish balls are easy to mold. When processing, wash, soak fish balls in ginger water mixed with a little white wine to remove the fishy smell.

– 400g lychee – 200ml fresh milk – 200ml coconut milk – 100g sugar – 50g grated coconut – Popsicle mold Lychee is a popular fruit in our country in the summer. (Photo: Knowledge and Life) 2. How to make delicious lychee ice cream Step 1: Peel the lychee skin, remove the seeds, and put the pulp in a blender. Step 2: Add fresh milk, sugar, coconut milk, grated coconut to the blender along with lychee pulp and grind for about 2 minutes until the mixture is smooth, then turn off the blender. Step 3: After grinding, pour the mixture into the mold and then insert the ice cream stick, put in the freezer for about 6-8 hours for the ice cream to harden. Step 4: When the ice cream is frozen, remove the ice cream from the mold and enjoy. Delicious coconut milk lychee ice cream (Photo: https://congthucmonngon.com) 3. Some notes when making and preserving lychee cream Lychee is a popular fruit in our country in the summer. Lychee contains many nutrients and vitamins to help fight many diseases, care for the skin, and nourish the body. When making lychee ice cream, buy fresh lychees. Cool lychee ice cream with natural sweetness from lychee fruit, delicious aroma from milk and coconut milk, will definitely be an ideal snack to help cool off on a hot day. The lychee ice cream can be kept in the freezer for many days and the quality is still delicious. Before eating, you should put it in the refrigerator for 20 minutes for the ice cream to separate or leave it out for 5-10 minutes to make it easier to eat. I wish you success in making fabric ice cream! Phuong Anh (Synthetic)

A carbonated beverage and a dish that is both spicy and sour, often served with rice, bacon, instant noodles, but also made by a fermentation method like kimchi, how can it be combined with can each other? But in Korea, yes! Even this kimchi energy drink is very popular and is enthusiastically welcomed by young Koreans. Because when you eat greasy food, carbonated drinks will make you feel less bored, combined with the taste of kimchi will be more delicious. Kimchi-flavored soft drinks are being enthusiastically welcomed by young Koreans The water can is designed in white with a very eye-catching cabbage kimchi pattern, feeling both cool and sweet. When not trying it, many young people think this is a strawberry-flavored carbonated water because it has a beautiful peach-like color. When enjoying, it does have a strawberry taste, the gas concentration is not too strong, but later on, the taste of kimchi can be felt, but not very strong, just spreading in the mouth and then melting. The content of kimchi accounts for 0.001%, only creating a feeling for the drinker. Kimchi-flavored soft drinks are also energy drinks, helping users feel more alert and energetic. A 240ml can of water is sold for 3000 won (VND 63,000) in Korea.

Summer comes, Americans go crazy again with cicadas sweeping everywhere. Although they do not cause damage to crops like locusts and grasshoppers, their cries are extremely scary. Seeing a good opportunity, Asians in the US began to promote many dishes from cicadas, from fried, traditional grilled to pizza, stir fried, cooked with sauce.. At first, they were hesitant, but after enjoying the deliciousness of cicadas, Americans began to learn how to make many different dishes from cicadas themselves. Recently, a famous pizza restaurant in Ohio has launched a spicy Thai cicada pizza. After launching the test version, the number of customers responding is not small, those who have tasted it say that the cicada pizza is very delicious. Since then, many variations with cicada pizza have been expanded, giving customers more choices. Most people think that although it looks terrible, cicadas eat very well. Cicada pupae are more common than cicadas. Americans use onions, peas, peppers, garlic, lemons and the like to make salads with cicada pupae or stir-fries together. A rich, aromatic cicada sauce created by Americans. Pictured is a traditional Mexican tortilla with fried cicadas. Those who have tasted it say that it is more delicious than regular cakes. The main reason is because fried cicadas are very crispy and high in protein, so they have a delicious taste. Americans are now starting to add cicadas to many of the dishes they normally eat. Fried cicadas sandwiched in burgers is a typical example. Some more sophisticated people also make a delicious cicada sauce, which is to mix mashed potatoes, butter with salt and pepper, squeeze a little lemon on top, sauté red onion, jalapeno, garlic, and finally serve with tick sorrow and eat together. Many main dishes are decorated with cicadas on top, and even cicadas are wrapped in chocolate to make cicada chocolate and other desserts. However, experts from the US Food and Drug Administration recently warned Americans addicted to cicadas that it is best not to follow the cicada eating trend if they are allergic to seafood. . That’s because cicadas are close relatives of lobsters and shrimp. Invite readers to watch the video: Strange dishes of Vinh Phuc people

Tips to remove turmeric stains on skin and nails Coconut oil Coconut oil not only acts as a natural makeup remover but also effectively removes turmeric stains on skin and nails. Making: Pour 2 tablespoons of coconut oil into a bowl and microwave for 10-15 seconds.
Once the coconut oil is warm, soak a cotton ball or cotton pad in the mixture and apply it to the turmeric stain in a circular motion for one minute. Rinse with soap and dry. Fresh milk Tips to remove turmeric stains on skin and nails with fresh milk. You can use raw milk as a cleanser and toner. It also has a moisturizing effect on dry skin. Dip a cotton ball (or makeup remover) into the fresh milk solution
Rub on the yellow turmeric stain until the skin is completely clean and then rinse with water. Honey and lemon Lemon juice will remove turmeric stains from your skin, honey will moisturize and brighten your skin. Tips to remove turmeric stains on skin with honey and lemon are very simple: Mix 1 tablespoon honey with 2-3 drops of lemon juice
Apply the mixture to the skin and leave it on for 10-15 minutes
Wipe with warm towel and rinse with water Baking soda and lemon Baking soda and lemon are the perfect duo that can dislodge any stubborn stains. While baking soda acts as an abrasive, lemon has a bleaching effect. This is a particularly effective method for removing turmeric stains from skin and nails. Mix 1 teaspoon of lemon juice and 1 teaspoon of baking soda into a thick paste
Apply the mixture on your fingers and nails and then use a dry cloth to rub the mixture back and forth on the affected skin until the stain is clear.
Wash your hands with soap and water, then pat dry (remember to moisturize your skin with hand cream to avoid drying out). Hydrogen peroxide (hydrogen peroxide) Rub your hands with a little hydrogen peroxide or soak your nails in a small, shallow bowl
Between soaks, wash your hands with hot soapy water
For persistent stains, especially on nails, scrub with a toothbrush (however, it may take a few days for these stains to completely disappear). Tips to remove turmeric stains on clothes White vinegar, fresh lemon, baking soda … are familiar ingredients but very useful in treating yellow stains caused by turmeric on clothes, pillows… Tips to remove turmeric stains on clothes and fabrics with fresh lemon: You can use 2-3 lemons squeezed to get water, soak clothes with lemon juice for about 20 minutes. Then, gently rub and wash with detergent as usual.
Baking soda: Use baking soda powder mixed with water, stir the mixture, then pour it on dirty clothes and soak for 30 minutes. You will be surprised how quickly turmeric stains are removed.
White Vinegar: Using a mixture of white vinegar, water and washing powder, you can easily remove turmeric stains from clothes.
Glycerin: Pour glycerin over the stain and let it sit for 1 hour. Then use a basin of cold water and soak for the next 1 hour. Finally, wash the clothes with detergent. Note: After washing the clothes, it is recommended to dry them in the sun, especially for light clothes or white shirts for maximum effect. Tips to remove turmeric stains on dishes This method is suitable for treating turmeric stains sold on plastic, glass or enameled ceramics. Soak yellowed dishes in a solution of bleach and hot water in a ratio of 2:1. For example, soak 1 cup of stained water with 2/3 cup hot water and add 1/3 cup bleach. If you’re afraid to use bleach, use pure white vinegar.
Let the solution soak the dishes overnight
Wash off with soap and water. This is also a good way to remove traces of saffron from a food processor, blender or juicer.

Tran Nhung shared, cooking is both her passion. Although working during office hours is very busy, she still tries to find time to cook in the evening. “ For many singles, after work, there are many ways to relieve stress, such as going to coffee with friends, going for a walk or simply wandering the streets, I choose to go to the kitchen to cook for myself meals. Simple, palatable. I think this is also a way to love yourself and relax more.” Nhung shared. She shared, her parents are very meticulous and careful in eating. For example, when cooking, a dish’s seasoning must be bought, but cannot be left without. When she was a child, her parents opened a popular rice restaurant in the district hospital, perhaps that’s why Nhung was exposed to dishes from a very early age. The first dish she was taught by her father was fried beans. It is the manipulations to create a simple but delicious dish that makes 9X fascinated, and love the kitchen all the time. Very eye-catching dishes. Currently living alone, Nhung mainly cooks alone. 9X confided, I don’t cook too picky and I like traditional dishes. “For example, in winter, there are braised fish and braised meat. In the summer, I often cook shrimp and crab soups with salted eggplant and salted figs. Nhung said. Due to administrative work and a fixed salary, Nhung has to pay for the week, the average meal a day is about 150,000. On weekends, she often prepares tomato and salted fish dishes in advance, then keeps them in the fridge for a week. If there is meat from her parents’ hometown, 9X will divide it into meals and freeze it, otherwise she will go to the morning market to choose fresh food to cook for the day. Tran Nhung said that every time she goes to the kitchen, she will pay attention to the way she chooses food and tips so that the dish does not lose nutrients and still retains its inherent freshness. That’s why 9X often goes to the market early in the morning, choosing familiar goods to buy. “My mother also taught me some cooking tips, such as how to fry onions, keep the color beautiful and crispy for a long time, when the oil is not boiling, add a little lemon. Or the trick to stir-fry bitter melon, if you want the melon to keep its green color for a long time when it’s done, then when you cut it, you should soak it in warm water with a little salt, then pour it into a basket to drain and then saute…” , Nhung happily revealed. Nhung admits she is not picky in eating, but once cooked, it must be delicious. That’s why she doesn’t like eating out. In the hot summer, the need for food also decreases. Therefore, Nhung chooses to cook many sour soups such as fish soup, shrimp soup, side dishes such as salted eggplant, salted figs, fried beans, etc. With some dishes that take a long time to prepare like Nhung crab, they will be saved for the weekend. After finishing, 9X divides the finished product into small bags, keeps it in the refrigerator, is available to cook whenever needed. Despite being alone, 9X still regularly changes the menu to reduce boredom, but the main food still revolves around ingredients such as fish, chicken breast, seafood, beef… “I don’t eat pork often, only about one or two meals a week cook pork-related dishes.” Nhung shared about her personal interests. Normally, on weekdays, I have to go to work, so breakfast 9X mainly eats cereals or drinks nut milk. Only on weekends, she makes vermicelli and pho dishes to enjoy. When sharing her trays of rice on social networks, Nhung was praised by many people. Everyone must recognize that 9X is brave, skillful and hardworking. Perhaps this is the motivation for the single woman to love the kitchen more and love to cook every day. “The single life working away from home sometimes has a lot of stress and fatigue. But the most peaceful for those who love the kitchen like me is probably still every night after work, coming back home next to the kitchen. When I was young, I cooked for myself simple but passionate meals, but for me, loving myself is also from these small actions.” 9X said.

In Can Tho, Ms. Tran Van My Tram (46 years old) said she bought a lot of potatoes to help farmers in Vinh Long. “I bought a few times now, just bought another 5kg today. All week, my family eats potatoes, mainly for breakfast, just hoping to be able to partly help people” – she laughed. Ms. Tram creates many unique dishes such as meatballs with potato sauce, potato donuts filled with cheese, mochi cakes with potatoes, purple sweet potato noodle soup, Doraemon donuts filled with potatoes, … Donuts are created by Ms. Tram from purple sweet potatoes. Photo: NVCC Cake soup with noodles made from purple sweet potatoes. Photo: NVCC Mochi cake filled with purple sweet potato. Photo: NVCC Purple sweet potato soup with minced meat. Photo: NVCC Ms. Tram confided: “The dishes made from potatoes are very diverse, easy to make, but also very delicious. I hope more people know to buy potatoes to help farmers, but see that they work too hard. It’s hard to grow but still not enough. For export, they cannot be sold. Those who have no one to carry them to retail must dump the fruits of their labor.” And in Ho Chi Minh City, Nguyen Thi Kieu Diem (27 years old, district 7) also makes small cakes from glutinous rice flour and purple sweet potatoes. The purple color of the potato helps the familiar cake to become beautiful and attractive. Diem also uses this ingredient to make purple sweet potato rolls. “Purple sweet potato is both good for health and beautifies the food. This roll cake is very simple and quick to make, delicious and easy to eat. Mothers can make babies eat weaning too. I just making cakes, while filming and editing the instructional clip for making cakes so that many people who want to do it can follow, and join hands to rescue purple sweet potatoes to help people in the West,” said Kieu Diem. Two cakes are made by Kieu Diem from purple sweet potatoes. Photo: NVCC The epidemic lasted for a long time, worried that her children would be bored during the summer vacation, so Nguyen Thi Hong Quynh (32 years old, Thu Duc City) and her two daughters made cakes from sweet potatoes. She and her children boiled potatoes, used them to make tea and made fried purple sweet potatoes. These are the children’s favorite dishes, and easy to make, so Quynh let her children cook freely. The happy moment of two children of Hong Quynh’s family when they together knead purple potato flour for their mother to cook tea. Photo: NVCC She recounted: “The baby grew up after learning that farmers were having difficulties because they could not sell potatoes, told me to support buying a lot of potatoes to help them. Cooking is also her hobby. Many of my friends still have a hobby. making yoghurt, pork skin cake from potatoes, very creative”. Ms. Nguyen Thi Hong Tuyen (36 years old, Thu Duc City) also bought a lot of “relief” purple sweet potatoes. She learns how to cook online and changes to suit her and her husband’s taste. The dishes she made by steaming potatoes with vegetables, coconut milk and tea. Hong Tuyen’s purple sweet potato soup. Photo: NVCC Steamed purple sweet potato with coconut milk. Photo: NVCC Some unique dishes with purple sweet potato ingredients “rescued” from Henry Nguyen’s family (Phu Nhuan) and friends: Sweet potato vermicelli Pork skin cake from sweet potato Purple and yellow sweet potato Sweet potato cake

This dish is strange. Now I only know venison tendon, beef tendon… but have not heard of tuna tendon. In fact, vertebrates are tendons, made of collagen, that function like ligaments. Small fish also have tendons, connecting the head and body like a tiny thread. Housewives called blood tendons. After washing the fish, use a knife to cut across the body, 1cm from the head and body; both sides have veins like white thread. To make fish no longer fishy and more delicious when processing, when making fish, these two blood tendons must be pulled out. Fried tuna tendon with fish sauce. Before 1975, tuna was not popular because it was believed that leprosy was itchy. Only adults eat. Children are forbidden. I secretly tried to eat, only felt itchy because it was delicious. Later, as a tourist, I saw people from other countries eating halibut, the price was not cheap. Good new research, the tuna that was criticized for being leprosy is a net tuna, about five or three kilograms back. The world’s favorite tuna is ocean tuna, fished individually, weighing fifty or seventy kilograms or more. There are children weighing nearly half a ton. Wild tuna (humpback fish) has many types, living in warm sea, far from the shore (about 200km). In Vietnam, tuna is a type of big-eyed, yellow-fin tuna. This is a valuable source of export seafood and nutritious food, easy to process into many delicious dishes. Tuna fishing season begins at the end of the lunar year, from the waters of Quang Tri, Quang Binh. After Tet, move gradually to Da Nang to Binh Dinh, then south from Thanh Minh Tet. The most popular tuna product is a fillet, half a hand, 3-4 cm thick, red au. The next thing is fish tendon, ivory white; eggs and stomach reddish brown; dark brown eyes. Delicious dishes made from tuna such as: sashimi (eaten raw), salad (Russian salad), pan-fried, fragrant stock or tomato, spicy hot pot, water bath (fish eyes, with Chinese medicine)… Especially tuna tendon is a strange, delicious, easy to make and nutritious dish. Fried tuna tendon with lemongrass and chili. Only tuna weighing over 40 kg has ribs for food processing. Each one has two strands. The length depends on the weight of the fish and is usually the size of a thumb. Ivory white veins, looking through the fat, made of collagen, so it is very good for health and reduces the aging process of the skin. The tendon has moderate toughness, it can be fried, fried, grilled with spices or cooked in hot pot, cooked with vermicelli with fillet, eggs, tuna stomach … It is recommended to buy preliminarily processed tendons, vacuum packed, half a kilo each. When processing, just rinse, pour hot water mixed with a little wine and marinate spices. Grill the chili to keep the pieces whole. The charcoal stove is the best. Eat wherever you go, bake there. Just eat and blow fresh coffee. Fry, stir-fry, cook hot pot… then cut in half, slice lengthwise into large pieces. Grilled tuna tendon. Photo: Da Thanh Seafood Fry lemongrass and chili until crispy lemongrass, garlic, and fragrant chili. Fry the tendons separately, about a few minutes to be cooked. When fried, add a little chili sauce, the cooked veins have an eye-catching golden brown color. Mix the stir-fried tendon with lemongrass, chili, and garlic. Take cucumber, tomato, cut into half pieces, turn your back, form butterfly wings, add onion or chili fiber in the middle, and you will have butterflies around the plate of fragrant tuna tendons. Dip chili sauce, soy sauce or sweet and sour fish sauce depending on your preference. Eating with bread, vermicelli, rice are delicious. This dish is served hot, the appetizer is a bit expensive. Tuna tendon is vacuum packed, so it is easy to transport and preserve. Cook sweet and sour hot pot, cook noodles separately or with fillet, stomach, tuna roe according to the general recipe, just different ingredients. Cook separately, especially grilled, fried, and stir-fried dishes. Everyone who tried it for the first time nodded, because the taste was sweet, light, fatty, fragrant, lumpy, chewy, soft… it’s hard to describe. The eater tried to guess, but couldn’t figure it out. Not squid ink. Nor is it like beef tendons, venison tendons, or the flesh of any other animal. Just know how strange and very delicious. A company employee bought fried lemongrass and chili, invited the whole family to try it. Everyone is also full of praise. Asking the price, you jokingly said ten times, more than 1 million a kilogram. The family thought it was true, shaking their heads: “It’s a bit expensive, if you buy a few hundred you can buy it often”. In fact, the price of tuna tendon is only about 1/2 of a fillet. The price is quite cheap, perhaps because many people do not know. Hearing about tuna tendon, everyone widened their eyes and thought it was a joke. This dish is not only “delicious basket breaking” that anyone can make. As easy as frying an egg. Eat once, sometimes addicted.

Pho Hoa Born in the 60-70s of the last century, Pho Hoa is a frequented address of many gourmets. Here, the broth is simmered from the bone along with the thin, chewy noodle soup to make the right bowl of pho. Compared to other restaurants, Pho Hoa has a taste closer to the taste of Saigon people. In addition to beef, the shop has many different types of pho for diners to choose from such as chicken, beef balls, pork rolls… Address: Pasteur, District 3 Opening hours: 5-23:30 Price: 85,000-95,000 VND Photo: Agirlaboutchicago Thanh Xuan noodle soup Located in a small alley in District 1, the noodle shop for more than half a century is always crowded with diners. The shop scored with dried crab noodles served with sauce and crispy pate chaud. Here, the taste of noodles is made according to the traditional recipe, so it is different from other places. My Tho noodles are boiled to keep the clarity and toughness. The bowl is full of shrimp meat, crab claws, topped with a sauce that will surely warm your stomach in the morning. Address: Ton That Thiep, District 1 Opening hours: 6:30 a.m. to 2 p.m Price: 30,000-70,000 VND Photo: Mysteriousaigon, rio.thefoodlist_ Hoa Ma Pan Bread One of the oldest “names” in Ho Chi Minh City, Hoa Ma pan bread has been around since the 60s of the last century. Here, a full mixed pan includes 2 omelets, spring rolls, fish cakes, cinnamon rolls, bacon, sausages, onions… All are heated before serving diners. . To combat boredom, the shop has an extra plate of pickles for you to eat. However, the price for each piece of bread here is relatively high. Many diners commented that because there is no dipping sauce, if you are not used to it, you will feel the dish is a bit dry. Address: Cao Thang, District 3 Opening hours: 7-10h Price: 50,000-60,000 VND Photo: Eatwithcheesie Porridge for Miss Ut Located on Co Giang Street, the shop is more than 80 years old and is a familiar stop for many diners. The bowl of porridge here is considered full. Porridge seeds are roasted before cooking to expand but not be crushed, delicious to eat. Porridge is cooked in the old Saigon style with fresh blood added directly to the pot, so eating is different from other places. In addition to porridge, liver, blood, young intestines, sausages, stomach… are handled well, so when eating, there is no smell. If you are afraid to eat some ingredients, you can tell the owner when ordering. Address: Co Giang, District 1 Opening hours: 6-14h Price: 40,000-70,000 VND Photo: Tebefood, lanwiththi Thieu Ky noodle family Starting from a simple noodle burden in the 1930s, Thieu Ky became the oldest and most famous restaurant in Ho Chi Minh City. The bowl of noodles here is appreciated for its authentic Chinese taste. The broth has a sweet, fatty taste of stewed bones, delicious hand-made noodles served with signature shrimp cakes and spicy satay. The restaurant serves char siu noodles, heirloom oyster sauce noodles, and dumplings filled with fresh shrimp. Recently, the restaurant has received many comments about the uneven quality of the food. Small space, seats and quite limited parking are the minus points of the restaurant. Address: Le Dai Hanh, District 11 Opening hours: 6:30 to 22:30 Price: 40,000-60,000 VND Photo: Ansapsaigon, im.lucass.

Spinach is a very popular vegetable in the summer. With just a few ingredients and simple operations, you can cook delicious food for your family and cool you down very well. Spinach contains a lot of vitamins, especially vitamin C, fiber and minerals, which are especially good for cooling from the inside. Bitter gourd stuffed with meat Bitter melon is not only a raw material for cooking but also a very good medicine, dishes made from bitter melon have a very good cooling and detoxifying effect, especially effective. with people with canker sores. However, some people can’t or don’t like the bitter taste of bitter melon, to reduce the bitterness you can cut the bitter melon and then soak it in water before processing. Mushroom soup: Mushroom soup is delicious in any season, in the hot season, it cools down very well, and in the cold season, the soup helps to warm the body, and provides a rich amount of nutrients. You can use different types of mushrooms depending on your family’s liking, but basically you can use enoki mushrooms and shiitake mushrooms. Depending on your taste, you can use shiitake mushrooms with only 1/2 the amount of enoki mushrooms to make the soup more fragrant and easier to eat. Sour clam soup is a favorite dish of many people, especially in the hot summer, has a very good cooling effect, is quite simple, you can immediately start processing for your family and friends. lover. Amaranth soup cooked with shrimp: According to Oriental medicine, amaranth with rice is sweet in nature. Purple amaranth is sweet and cool, has a cooling effect, cools the liver, helps gas and declares complaints. Shrimp contains a lot of protein, contains a lot of hemoglobin, has anti-anemia effect. The body will easily absorb the hemoglobin in shrimp has an effective iron supplement effect. This soup has a cooling effect, stimulating digestion. A recent study said that amaranth has the ability to increase the elimination of radioactive substances and eliminate toxins because of its high content of sterols and unsaturated fatty acids. Sour fish soup is a favorite dish of many families in the hot summer. You can use red snapper, snakehead, and carp as ingredients for this soup. Crab and jute vegetable soup is a rustic dish, with a sweet, cool taste, a very effective cooling soup in the summer. When cooking crab with jute vegetables, perhaps the step of making crab is the most difficult step, causing many people difficulties. After buying crabs, wash them thoroughly to remove the soil, remove the shells and bibs, and keep the crab bricks separately. Put the crab in the mortar and pound it, a little tip is that you should add a little salt to make the crab less likely to be shot, and help the crab meat turn yellow when cooking. After pounding, add clean water, stir well, filter the juice, remove the crab carcass. Mixed Tofu Soup If you are looking for a delicious soup, effective cooling in the summer, you should not miss the mixed tofu soup. The ingredients to make this dish are also quite simple and easy to find: sweet corn, white cabbage, carrots, broccoli, tofu and herbs. All ingredients of the dish have a very good cooling effect. Mussel soup cooked with gourd According to Oriental medicine, mussel meat is sweet and salty, cold, non-toxic, has the effect of colon, ventilation, liver cooling, detoxification, diuretic. Mussel shell (crushing the corpse): salty, warm, non-toxic, has the effect of fixing, astringent, expectorant, anti-emetic. This soup has the effect of promoting health, clearing heat, and refreshing. Pumpkin soup with minced meat: Pumpkin soup is a simple soup in the summer, also very suitable to choose as a cooling soup for the whole family. Shrimp cooked zucchini: Zucchini contains many vitamins, minerals, and calcium. According to traditional medicine, zucchini is cool, has the effect of clearing heat, quenching thirst, detoxifying, and is a very suitable vegetable for summer use. Soup with boiled water spinach is a “national dish” on summer days. Sweet and sour soup, served with hot rice and bay leaf rolls and spring rolls with herbs is the perfect recipe for a simple family meal. The heavenly lily flower grows Pork ear papaya salad: Green papaya is a popular and relatively cheap food. In addition to stewing, cooking soup, making jam, papaya is also used to process many dishes such as: papaya salad with shrimp and meat, papaya salad with beef, papaya salad with pig ears, etc. The sweet and sour taste, crispy pork ears combined with each fiber of fresh green papaya blended in a rich sauce will make you eat forever and not feel bored and cool your body effectively. Hoa Thien Ly is used a lot in summer dishes such as: cooking soup, cooking hot pot, making salad, stir-frying… Stir-fried mussels with Thien Ly flower is one of the dishes with cooling effect. very good, creating a strange feeling, bringing rice in the summer. Thien Ly flower has a sweet taste, is average, has a cooling effect, and is very good against heat rash in the summer. Mussel broth you can use to cook soup, cook porridge to cool down is also very good. Fried chickpeas with chicken intestines: Chicken intestines include many different parts such as liver, gizzard, intestines. Chicken intestines are cleaned, cut into small pieces, marinated with a little fish sauce, pepper and then fried, add green beans to stir-fry. This dish when enjoyed with rice will be very delicious with crispy green beans and spicy chicken intestines. Pick up each piece of attractive, crispy, chewy chicken intestines and put them in your mouth, then add some rice and beans, the spreading flavor will make you ecstatic. Green bean chicken porridge is a nutritious, cool, and cooling dish that is very suitable for hot summer days. Avocado Salad: A salad with a combination of many ingredients such as lettuce, corn, tomato, avocado, onion, and lean meat. herbs, … will help you stimulate your taste buds effectively. Not only helps to cool down, this dish also provides a large amount of necessary nutrients to help you regulate the body, detoxify and promote health. Fruit yogurt ice cream: Fruit yogurt ice cream is a very popular snack and dessert because of its effective cooling effect. It is loved by many people for its delicious and attractive taste, along with the freshness of the fruit because it is rich in fiber, vitamins and minerals needed by the body. Longan lotus seed tea: Longan lotus seed tea is both a snack and a favorite dessert of many people. Especially in the hot summer, this tea is even more popular. Tea is cooked from lotus seeds, longan pulp, alum sugar, so it has a sweet and easy taste, plus a little nutritive nutriment from lotus seeds, if served with ice, it will help you dispel all the heat of the day. summer.

Resources: 100g straw mushrooms 100g shiitake mushrooms 100g chicken thigh mushrooms 50g enoki mushrooms 50g shiitake mushrooms 50g pumpkin broccoli plant Green onions, coriander Cooking oil, pepper, vegetarian seasoning How to cook: Step 1: Prepare ingredients – The mushrooms you take to cut off the root and then soak with water, then wash and dry. – Pumpkin you bring peeled, cut into squares. – Cauliflower peeled, cut into pieces. – Green onions and coriander remove roots, wash and chop. Step 2: Cook soup You put the pot on the stove, then add the cooking oil and saute it, then add the shiitake, pumpkin, broccoli and stir fry. Next, you add water and bring to a boil. Then, you add the prepared mushrooms and bring to a boil again. Season to taste, then add green onions and coriander and turn off the heat. Chicken mushroom soup Resources: 300g chicken 200g straw mushrooms 1 carrot Chili, dried onion, lemongrass Seasoning: Fish sauce, salt, ground pepper, seasoning powder Making: You wash the chicken with water and add a little diluted salt. Then you cut them into smaller pieces to eat. Put the pre-cooked chicken in a bowl and marinate it with 1 tablespoon minced lemongrass, 1 tablespoon seasoning seeds, one tablespoon fish sauce, add minced onion and chili. For simple straw mushrooms, you will choose straw mushrooms with buds because it will taste better when eaten. We wash the mushrooms to clean and then put them in a basket to drain all the water. Cut the mushrooms into smaller pieces. Peel the carrots, wash them thoroughly, cut them into chunks to taste. Put the pot on the stove, you add a little oil, wait when the oil is hot, add the minced shallots and fry until fragrant, then you pour in the chicken to stir-fry for the chicken to hunt again. Continue to put into the pot 4 small bowls of water and then you will bring the water to a boil. Lower the heat to low again and simmer for 40 minutes. Cook this way so that the chicken will be cooked more tender. Add the other spices needed for the dish and then you will add carrots and mushrooms to the same. Continue to cook until all ingredients are cooked. Needle mushroom with beef Resources: 200g enoki mushrooms
300g ground beef
A handful of cinnamon
Minced red onion, minced garlic Doing: Step 1: Prepare ingredients After buying ground beef, marinate the beef with 1 teaspoon of seasoning, pepper and minced shallot, mix well and roll into bite-sized balls. You pick up the leaves of cinnamon, then wash and dry. Needle mushroom you cut off the bottom of the mushroom, then cut it in half so that the mushroom is the right length to eat. Next, you separate the mushrooms into smaller pieces, then wash and dry. Step 2: Cook soup Put the pot on the stove and add 2 tablespoons of cooking oil, when the oil is hot, add the minced garlic and saute. When the minced garlic is fragrant, add a sufficient amount of water to the pot and season to taste, cook until boiling. When the water is boiling, add the enoki mushrooms to cook. When the water starts to boil again, continue to add the beef and cook for 3 minutes to cook the beef. Season to taste, then turn off the heat, add basil leaves at the end to add more flavor to the dish. Tofu needle mushroom soup Resources: 1 ounce of ground lean meat 1 pack of enoki mushrooms 2 ripe tomatoes 3 bean covers 2 – 3 crocodiles Satay, scallions, seasoning powder Making: When you buy mushrooms, you cut off all the roots, wash them, and then cut them in half. Use your hands to gently separate the needles. Tomatoes are washed, cut off the stem (this is the part that takes the most medicine) and then cut the areca. Adding tomatoes to enoki mushroom soup will help the soup have a natural sour taste. Wash tofu, cut into bite-sized pieces. Put the tomatoes in the pot to prepare the enoki mushroom soup. Add the minced meat along with the tomatoes. Add a little oil, stir the tomatoes with the meat to heat up. When the meat is tender and the tomatoes are melted, add a little bit of satay. Let the fire simmer until the meat and tomatoes are cooked. Add a little more water if the broth is dry! Crocodile peeled, washed and dropped into the soup pot. When the water boils, pour the sliced ​​beans, enoki mushrooms, satay and a little seasoning powder to cook together. Cover and boil for a while longer. If you don’t want to eat satay, at this step you can replace it with fresh chili. After boiling evenly, drop in green onions, if pale, add a little more soup powder or seasoning powder to fit! Xiao Bao (Synthetic) Photo: Collectibles

Illustration. Image source: Internet Resources: Chicken 300 gr 1 chili pepper Garlic 1 bulb Leaves of jasmine 100 gr Making: Chicken is washed with dilute salt water, cut into bite-sized pieces, drained. Marinate chicken with a little pepper, salt, seasoning, sugar, minced garlic… about 15 minutes for seasoning. Bundle off the leaves, take out the leaves, wash them, take them out into the basket, and gently rub them for stamping. Put a little oil in a hot pot, then add the minced garlic and fry until golden, then add the marinated chicken and stir well until the meat is hunted again. The chicken has been hunted, put 1 amount of filtered water to eat in a large pot and bring to a boil. Boil the chicken for about 1-2 minutes, add the leaves to boil again, seasoning to taste. Seaweed chicken soup Illustration. Image source: Internet Resources: Dried seaweed Chicken (thigh or head, neck as you like) Mushrooms Carrot Making: Shiitake mushrooms and seaweed soak in hot water to bloom, then rinse. Keep some shiitake juice to add to the broth to make it fragrant. Carrots cut into small pieces. Boiled chicken with a slice of ginger and little salt. Skim to clear water. There are two ways, one is to then remove the chicken into pieces, remove the bones. Second, cut the chicken into small pieces from the very beginning, leaving the whole piece in the pot. Boil chicken broth, add to the pot of seaweed soup, shiitake mushrooms, shiitake mushroom juice, carrots. Add salt sauce to taste and wait for the soup to boil again. Can add a little paprika or pepper. Chicken soup with mushrooms Illustration. Image source: Internet Resources: Chicken: 1/2 chicken Shiitake mushrooms: 200g Straw mushroom: 200g (In addition, you can also cook with some other mushrooms such as enoki mushrooms, chicken thighs). Carrot: 1 piece Herbs: Coriander, scallions, ginger, lemongrass Seasoning: White salt, seasoning, pepper, soup powder… Making: You also clean the chicken with salt, ginger and lemongrass and then dry and cut into bite-sized pieces. After chopping, you marinate the chicken with spices + onions + dried garlic and wait for the chicken to infuse for at least 15 minutes. Mushrooms are washed, cut the legs and then soaked in dilute salt water. Fresh shiitake mushrooms, after being washed and dried, use a knife to lightly poke the top of the shiitake mushrooms as shown below to make them beautiful. Peel the carrots, cut the flowers into pieces of moderate thickness. Pickled herbs, then soaked in dilute salt water. Put the remaining garlic and dried onion into the pan and then pour in all the marinated chicken and stir-fry until it’s really good and fragrant. Note that you should stir-fry the chicken with high heat, so that the chicken pieces are slightly scorched, the food will be more delicious. Fried chicken has been hunted, you pour water and stew the chicken for about 30 minutes. When the pot of chicken water boils, add the carrots and simmer until soft, then season to taste. Continue to add the mushrooms and cook until the mushrooms are just cooked, sprinkle the smell and herbs on top of the pot. Stir to make the chicken soup more fragrant and turn off the heat. Ladle the chicken and mushroom soup into a bowl and enjoy in a family meal.

Mussel rice Mussel rice has become a very familiar dish for every Hue citizen, a popular dish associated with the daily life of the people here. It is not known since when that mussel rice has become a typical culinary mark of Hue, just know that when coming to Hue, all visitors are impressed by the wonderful taste that this dish brings. With the main ingredient is mussels and accompanying ingredients such as deep-fried fat, fish sauce, raw vegetables, banana flowers, bean sprouts, finely chopped white taro stems, roasted peanuts… have created a dish with unforgettable taste. Bun Bo Hue As a dish that is too famous for people all over the country, Hue beef noodle soup is the culinary feature that promotes the culture and people here. A full bowl of Hue beef noodle soup includes pork legs, beef, blood, crab cakes… served with raw vegetables. All are combined with a sweet, aromatic broth that makes any gourmet nod in praise. Bun bo Hue has become a childhood dish, an unforgettable memory for every citizen here. Hue tea Besides the extremely famous savory dishes, Hue also contains extremely attractive cooling dishes, typically Hue tea. Referring to Hue tea is referring to a feature of royal cuisine that has become a cultural mark. Hue tea has many kinds of delicious tea such as: corn tea, millet tea, potato tea, bean curd, yellow wax mon tea, cotton areca tea, roasted meat filter powder… mixed with anywhere. Nem lui It is often said that to eat spring rolls properly, come to Hue. That’s right, Hue is famous for its delicious food because of its unique processing unlike anywhere else. The skewered spring rolls are the ingenuity of the chef. Each spring roll is the crystallization of the culinary culture of a capital land with unique cultural imprints. Hue cake Illustration. Hue, in addition to dishes such as vermicelli, tea, spring rolls… is also famous for cakes. Hue cake includes many delicious and attractive varieties such as ram cake, filter cake, beo cake, nam cake, wet cake…. Each type of cake contains unique flavors that make you enjoy it only once. It will also make an unforgettable impression. If you have the opportunity to visit Hue, do not forget to enjoy these wonderful cakes.

Ho Ngoc Ha is one of the Vietnamese stars who likes to share the food they enjoy every day through personal stories. Sometimes it was the simple but delicious meals of her biological mother, when it was a series of dishes sent or ordered by friends. The singer rarely shows off the dishes she cooks. Perhaps because she is busy, Kim Ly’s wife has little time to go to the kitchen. However, during this epidemic season, Ha Ho could not escape the “kitchen universe” like a series of other Vietnamese stars. Recently she enjoyed showing off her day at home: “A day of Ha’s sister. Play with her children, make cakes, cook… please finish them”. In particular, she excitedly shared the results in the kitchen, which were extremely delicious cakes and proudly held in her hands. Ho Ngoc Ha posted a scene while looking after her children and making cakes. She quickly kneaded the dough, next to it was a scale to weigh the ingredients. The singer shared: “Practice making cinnamon buns that Subeo loves. Delicious or not, but very good.” Hand-made, Ha Ho has absorbed the hard work to make the cakes. Ho Ngoc Ha bakes cakes in an oil-free fryer, the result looks quite beautiful, golden color. This type of cake has the Vietnamese name of cinnamon roll bread, a type of sweet roll cake commonly served in Northern Europe and North America. The mother of 3 is proud of her kitchen products when she pleases her son. The eldest son, Ho Ngoc Ha, seems to be very fond of Western dishes. On her personal page, Ho Ngoc Ha’s biological mother, Ngoc Huong, also showed off her daughter’s cakes and also praised her children’s other dishes. She confided: “During the anti-epidemic days at home, gardening, looking after the little angels. And she took advantage of cooking, making cakes. It’s great that the new chef of the manufacturer is full of excellent dishes, unexpected skills. .. Grilled ribs, grilled chicken, grilled fish with all kinds of sauces were brought out… didn’t have time to take pictures… just tried it. This type is finished translating the set of teeth (copy) back here, hic. Introducing a new type of cake that has not been seen with the sauce. Thank her! It’s delicious everyone… I have to have 4-5 of these at a time!” Ms. Ngoc Huong thanked her daughter. An acquaintance witty: “Only on holidays like this can we catch her moments like this, auntie. Everyone has to go to the kitchen, haha”. Earlier on the 3 children’s page, Ho Ngoc Ha captioned: “Our Saturday was very happy, mom cooked 2 meals of pumpkin and lotus seeds, mom made sponge cake for the second brother and grilled salmon for Kim’s father. And the mother eats beef cake and yogurt.” When the eldest son said he wanted steak, the “Entertainment Queen” immediately indulged, buying high-quality beef jerky to make. She is quite loyal to the air fryer, used to make many dishes for her children and family. The female singer also showed off the image of making grilled ribs for Subeo. The dish that Ho Ngoc Ha has for her husband Kim Ly: Grilled salmon with rosemary leaves with boiled sweet potatoes and tomatoes, the “healthy” quality. See how to make delicious and attractive cinnamon bread (Cinnamon buns) like Ho Ngoc Ha made for his son Subeo: Resources: 92g white granulated sugar 7 g salt (equivalent to 1 teaspoon) 78 g butter or cooking oil (at room temperature) 1 chicken egg, large size 454 g flour 2 teaspoons dry yeast 255 g whole milk, keep the temperature slightly warm (32 degrees Celsius) 113 g sugar and cinnamon powder mix (ratio: 6 tablespoons sugar and 1 tablespoon cinnamon powder) Doing: Whisk together the sugar, salt, and butter in a whisk. Add to the mixture above flour, yeast and milk. Mix well until the mixture forms a round ball. Knead until the dough is smooth, flexible but not sticky. More flour can be added if the mixture is too wet. The kneading time is about 6-8 minutes. Choose a bowl to hold the dough, spread a thin layer of cooking oil in the bowl, let the dough rest in the bowl for 1-2 hours or until the dough has doubled in size. Cover with food wrap. Roll the dough into a 35cm x 30cm rectangle. Do not roll too thin. Spread the cinnamon sugar evenly over the dough, then roll it up. Cut the dough into bite-sized portions. Let the cake rest for about 1 – 1.5 hours or until it has doubled in size Baking temperature 177 degrees Celsius, time about 20-30 minutes. Fix the baking tray in the center of the oven. Do not bake for a long time, the cake will dry. Good luck!

Illustration. Image source: Internet Resources: 6 tofu covers 120ml cooking oil 1 garlic bulb, minced; 1 little minced ginger; finely chopped scallions, keep the white part and the green part separate Sweet and sour sauce includes: 2 tablespoons ketchup; 6 tablespoons of water; 1/2 tablespoon cornstarch; 1/2 tablespoon sugar; 1/3 tablespoon soy sauce; 1/2 tablespoon vinegar Making: Mix the ingredients for the sweet and sour sauce together in a bowl. Cut the beans into small pieces, then fry them until golden brown. When done frying, put the beans on a plate. Remove the cooking oil, just put about 1 tablespoon of oil in the pan, then add the garlic, the white scallions; Stir-fry ginger until fragrant. Pour in the sweet and sour sauce mixture and bring to a boil. Return the tofu to the pan, and simmer until the sauce is evenly coated in the beans. Sprinkle green onions, put sweet and sour tofu on a plate and eat with hot rice. Fried bacon with fresh bamboo shoots Illustration. Image source: Internet Resources: 200 gr pork belly 200 gr fresh bamboo shoots Onions, turmeric leaves, purple onions Seasoning seeds, pepper, fish sauce, cooking oil. Making: Pork cut into bite-sized pieces (diced lead), marinated with 1 teaspoon seasoning, 1/2 teaspoon pepper. Bamboo shoots are cut lengthwise into pieces, soaked with light salted water, then rinsed several times to clean and drain. Scallions cut the root, cut into pieces. Finely chopped turmeric leaves. Purple onion smashed and chopped. Stir-fry onions and then stir-fry the bamboo shoots, season with 1/2 teaspoon of seasoning, stir again and then put the bamboo shoots on a plate. Still using the same pan, add oil, sauté the onions, then add the meat to stir-fry, then season the meat with 1 teaspoon of fish sauce. The meat is a bit scorched, you add the bamboo shoots to the island, the bamboo shoots and meat are cooked, taste the seasoning to your mouth, add green onions and turmeric leaves to the island and turn off the stove. Field crab rambutan soup Illustration. Image source: Internet Resources : Spinach Crab Spice How to cook: Wash the spinach and cut it into small pieces. After being washed, the crabs are pounded, then add water to the crushed crabs. Use a thin cloth or small mesh to filter the cooking water. Next, put the filtered crab water into the pot, add spices and stir well until the water boils. When the water has just come to a boil, we take out all the crab meat, avoid overcooking the bricks. After that, we put the crab bricks, spinach in the pot and boil again, pour the crab meat on the surface and turn off the stove.

Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

Dispute over ECB bond purchases Get together!

As of: June 9th, 2021 6:05 p.m.

It is understandable that the EU Commission is reacting to the Karlsruhe ECB ruling with proceedings against Germany. But that won’t resolve the dispute. Only the courts themselves can do that. A comment from Frank Bräutigam, ARD legal editors If anyone at Karlsruhe’s Schlossplatz had hoped that the high waves after the Karlsruhe ECB judgment of May 2020 would fizzle out silently, they were disappointed today. The EU Commission is initiating infringement proceedings against Germany because of a ruling by the Federal Constitutional Court. ´ That has never happened before. The relationship between Karlsruhe and Luxembourg has always been somewhat tense. But this is now a unique escalation.

Do not lose sight of questions of democracy

The starting point of the Federal Constitutional Court on EU issues is absolutely correct and important. To see that the legal limits remain an important currency at the EU level. Because one must not lose sight of the individual voter, i.e. questions of democracy. Because the individual states have not given up all their competences to the EU. With its “yes, but” approach, the court has achieved a lot in several rulings since the financial crisis in 2012 at the latest. In this specific case of the ECB bond purchase, pulling the emergency brake, accusing the ECB and ECJ of arbitrary action, went too far.

The EU Commission had to react

That was not proportionate: in terms of content, but also with a view to the possible role model effect for other states such as Poland or Hungary. What happens there in terms of content within the judiciary is of course not comparable to Germany. Nevertheless, there is this bare result: The German court does not adhere to what the ECJ says. Then why should we do this? The fact that, from its point of view, the EU Commission must therefore react and initiate a procedure – which is understandable.

Dilemma for several actors at the same time

But you also have to be aware that if you think through the process started today, it will lead several actors into a real dilemma. First of all, the federal government, which now has to take a position as a first step. What is she supposed to do? Somehow signal an independent court to correct its judgment or take other action? And in the last step, the ECJ would decide on a breach of contract. Who? Yes exactly. One of the arguing actors. He would be a kind of judge in his own case. Would that lead to a good solution?

Take “cooperation relationship” at its word

Arguing over who “has the last word” is almost always devastating. In private life, in politics and also within a network of national and European courts. It is the last thing the citizens of the EU need in these times. If the “cooperation relationship” between the courts can be heard in many speeches, this must be taken literally. Mind you: the courts cooperate with each other. Not the courts with the state and the EU. They are supposed to strictly control these two. The fact that there is often still room for improvement at the ECJ on this point has expressly contributed to this conflict.

It is the courts’ turn

An example from the two companies at issue here shows that cooperation is fundamentally possible. Because the First Senate of the Federal Constitutional Court (the Second Senate acts in the ECB conflict) has shown with important rulings from 2019 that Karlsruhe and Luxembourg can achieve control of national and European fundamental rights in the interests of the citizens together. That means: the current situation can only be defused by the courts themselves. Not from the Federal Government or the EU Commission. The actors from the judiciary know each other. Well, actually. You have to pull yourself together. It is unclear what the one solution to the specific dispute should look like, but there has been no lack of creative ideas in Karlsruhe or Luxembourg for many decades.

Editorial note Comments generally reflect the opinion of the respective author and not that of the editors.

Durian is native to Southeast Asia and is considered by the people of the region as the “King of Fruits”. Durian is characterized by its large size, thorny shell, yellow flesh with a characteristic odor The smell of durian divides the world into two halves, the likes and dislikes. If you are passionate about this fruit, many people will find durian has a sweet, pleasant aroma, the taste when enjoyed is greasy and attractive. In addition to the golden yellow durian flesh, few people know that the skin and seeds of the durian fruit can also be eaten You can refer to how to make a unique pork rib stew with durian shell soup Ingredients to make a bowl of soup for 3-4 people include: 1 durian peel, 2kg pork ribs, 300g lotus seeds, 1 piece of ginger, 300g black fungus, 100g jujube and other spices such as vinegar, sugar , salt…. First, you take a knife to separate the white pulp inside of the durian shell, then cut it into bite-sized pieces, wash and drain. Ginger is smashed Next, you bring 2kg of boiled pork ribs with boiling water. After adding an appropriate amount of water to the pot, then put 1 piece of crushed ginger, 100g of jujube and 1 teaspoon of vinegar into the stew for about 1 hour. Next, add the white pulp of durian and cook for about 30 minutes. Done, you add 300g of mushrooms and 300g of lotus seeds. Bring to a boil over low heat for another 30 minutes. Finally, season with sugar, salt and seasoning (depending on taste) This bone-in stewed durian shell soup looks very eye-catching. When enjoying, you will feel the white intestine with a very special flavor mixed with the sweet broth from pork ribs. In addition, the white pulp of durian can be deep fried The white pulp, after being cut into small pieces, will be briefly blanched with salted boiling water, then taken out and drained. You add flour, eggs, a little salt (or sugar) and filtered water and stir well (not too thin or too thick). Fill the pan with oil, when the oil is hot, dip the durian skin in the flour and fry it very crispy Remove the fried durian skin to a plate and enjoy. The dish is crispy, extremely greasy and has a characteristic durian smell. You can eat it with ketchup or chili sauce It is known that durian peel helps the kidneys remove toxins easily, helps relieve constipation, enhances blood circulation for the body… In addition, if you know how to process, the dried durian seeds can also become delicious and nutritious snacks. Durian seeds provide a lot of good nutrients for the body such as starch, fiber, zinc … Boiled durian seeds are a healthy snack that doesn’t take too long to prepare To get quality seeds, you need to choose durians that are not sprayed, have fresh stems, and have a strong aroma The method is extremely simple, you just need to wash the durian seeds and boil them in boiling water for about 15-20 minutes. Durian seeds when boiled have a characteristic aroma and are eaten with fat In addition to boiling, durian seeds can be baked. Just clean the seeds (you take a knife to make a small cut on the seeds so that the seeds are less likely to explode when baking) and bake at 200 degrees Celsius for about 20 minutes. Toasted durian seeds have a fatty, attractive taste Durian seeds after shaving the brown outer shell can be cooked with pork to make a very delicious soup

The price of small eel seed alone has reached $35,000/kg in January 2018 (about more than VND800 million/kg) – as expensive as gold at the same time. Not only that, the price of eel increases 2 or 3 times every year. In the previous article, we found out why Japanese eel is so expensive (See ). This article will delve into the cooking method of Japanese grilled eel (Kabayaki) – one of the reasons why the value of eel is greatly increased. Grilling eel seems to be an easy job, but for Japanese chefs, it takes years of practice. First, the fresh eels will be put on the cutting board by the chef, who will pin the eel’s head in place with a removable metal pin. Eel pecking is a skill that takes 8 years to learn. Photo: Tofugu Then the eel will be dissected in the Kansai style (cut open the belly but not cut off the head, leave the slices and then grilled) or the Kanto style (cut open the abdomen but cut the head, divide it into small pieces, and then put it back together to bake). The backbone of the eel will also be removed in this step, just learning to peck the eel in these two styles alone will take up to 8 years of apprenticeship! Next is to thread the eel before it is grilled (it takes another 3 years to learn), the cook will have to use metal sharp sticks to pierce the very thin slices of eel meat. This requires dexterity and finesse of the hands. Eel threading is also a skill that takes up to 3 years of apprenticeship. Photo: The Japan Times Finally, bring the eel to the grill, according to long-time chefs, after 11 years of learning to cut the eel and string it together before grilling, it will take… a lifetime to master the skill. this. The griller will have to grill the soft, golden and shiny pieces of eel with the crispy texture that has made the name and attraction in the cuisine of the Kansai region (Osaka) – Japan. To do this, the cook will spread the eel pieces with a little mirin (a rice wine similar to sake, but with a lower alcohol content and higher sugar content). When the grilled eels are done, they are dipped in tare sauce. Grilling eel is a skill that takes a lifetime to perfect. Photo: WAttention.com This is a sweet apple-flavored barbecue sauce, used to marinate grilled dishes, make a dipping sauce or stir-fry vegetables, noodles… Tare sauce will be infused with sweetness inside the eel through grilling the eel once. short time again. Finally, the grilled eel is done, the chef will cut them into small slices to put on the rice with some seaweed, Japanese people often eat eel rice during the day to provide more energy and strength. for the rest of the year. Watch animal video clips:

Purple sweet potato ice cream Resources 100g purple sweet potato, 25g condensed milk, 190g unsweetened yogurt, 50g fresh cream. How to make purple sweet potato ice cream Buy sweet potatoes, wash them and then steam them. Then use a spoon to mash the sweet potatoes. Then pour 25g of condensed milk and mix well. Next, add 190g of unsweetened yogurt and mix together. Finally, add the fresh cream and mix to get a homogeneous mixture. Have your ice cream molds and ice cream sticks ready. Scoop each scoop of ice cream into the mold. Then close the lid and insert the ice cream stick into each ice cream. Put the sweet potato ice cream in the freezer overnight and the ice cream will freeze completely. Purple sweet potato tea Resources 1 purple sweet potato, 40g tapioca starch, 60g white sugar, 250ml coconut milk. How to cook purple sweet potato tea Purple sweet potato peeled, washed and steamed. Bang powder in a pot of water, boil for about 12 minutes, then cover the pot and let stand for 10 minutes. Remove the starch from a bowl of cold water. Put coconut milk in blender, add sugar and purple sweet potato and puree. Finally, pour the purple sweet potato coconut milk into the bowl and then add the boiled tapioca flour and it’s done. Purple sweet potato cake Resources 3 purple sweet potatoes, 180g glutinous rice flour, 50g flour, 20g sugar, 90g red bean jam. Making Purple sweet potatoes are peeled, washed, cut into thin slices, then steamed for about 15 to 20 minutes or until the potatoes are cooked. Put the steamed potatoes in a bowl and mash while still hot, add a little sugar and honey to the mix. Add glutinous rice flour, flour to the bowl of sweet potatoes and mix well. Knead the dough into a smooth, non-sticky mass. If the dough is dry, add a little hot water, and if the dough is wet, add a little flour or glutinous rice flour. The red bean jam is made into small round balls. Discard the appropriate amount of sweet potato powder, flatten it, and then put the red bean jam filling into a sealed bag. Put the cake into the mold to press to shape. Put the cake on a plate and put it in the steamer, steam for about 25 minutes, then the cake is cooked. Purple sweet potato bread Resources 200g purple sweet potato, 400g flour, 10g sugar, 5g dry yeast. Making Purple sweet potato peeled, washed and then steamed. Put purple sweet potatoes in the blender, add a little water and puree. Sift flour into a bowl, add sugar, yeast, and purple sweet potato puree. Mix the ingredients well, if you find it dry, you can add a little water. The dough after mixing will have a thick texture. Cover the bowl of dough with cling film and let it rise to double in size. After the dough has doubled in size, use a spatula to mix the dough again. Prepare a pan lined with baking paper. Pour the dough into the mold. Add some raisins on top of the dough. Incubate the dough a second time until the dough has doubled in size. Put the cake mold in the steamer or steamer, steam the cake for about 30 minutes, then turn off the heat, let it sit for 5 minutes and then remove the cake. Let the cake cool down and then remove it from the mold. Cut the cake into bite-sized pieces. Purple sweet potato smoothie Resources 1 purple sweet potato, 20g instant oatmeal, 500ml unsweetened soy milk, 2 tablespoons honey. Making Boiled purple sweet potato, peeled. Then mash with a spoon. Put purple sweet potatoes, soy milk, honey, and oats in a blender. Blend until the mixture is smooth, then turn off the machine. Pour into a glass and enjoy. You can also put it in the fridge for a while and then enjoy it much more delicious. Purple sweet potatoes are rich in plant compounds, which are good for the body. Moreover, it is also rich in vitamin C, which helps keep cells in the body healthy, increases iron absorption, and protects DNA from damage. Therefore, the more purple sweet potatoes you eat, the better everyone’s health will be. Purple potatoes contain powerful antioxidants, including anthocyanin pigments and vitamin C, which protect cells from damage caused by harmful molecules, linked to cancers, heart disease, and diabetes. , neurodegenerative disorders. Consuming a lot of vitamin C can increase antioxidant levels by up to 35%. In addition, anthocyanins in purple sweet potatoes are also used to fight allergies, increase the ability to protect liver cells, prevent fatty liver and liver tissue necrosis, and regulate blood cholesterol. Besides, anthocyanin is also a strong antioxidant, helping to delay aging and improve skin texture, helping to beautify the skin. According to the Vietnamese life

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.

When choosing the right tomatoes for drying, you should pay attention to those that are medium in size, not too juicy and necessarily red, because pink or yellow tomatoes contain more moisture. Do not give priority to tomatoes grown in the greenhouse, but prefer those grown in the garden in an open space. Of course, given the conditions of city life, this is often problematic. Therefore, it is better to solve the problem of preparing tomatoes for further drying in the summer, when there is an opportunity to buy fruits in the garden. Illustration. Ingredients for making dried tomatoes include: – 1kg of fresh tomatoes – 15ml olive oil – 5g of fine salt – A little garlic, fragrant leaves as you like 1kg of fresh tomatoes will give about 200g of dried tomatoes. Preliminary treatment – You can wash the tomatoes, remove the stalks and cut them into wedges or slices. It will taste better if you peel off the tomato skin! To marinate tomatoes, we need 2 basic ingredients: salt and olive oil. Also, if you want more flavor, you can use any seasoning you like. For example: garlic, pepper, rosemary, oregano… We put olive oil, salt and coriander leaves in the tomatoes and mix well. Marinate for 10 minutes. Drying – Arrange the tomatoes on the griddle. We will have 2 ways to dry tomatoes: Dry in the sun If you use this method, you will need to dry for about 3 days. And pay attention to good preservation, leave tomatoes in a dry place at night between drying days. Oven drying: – If you use an oven to dry, then dry it at 90 degrees Celsius for about 3-4 hours! Pay attention to the tray below, because tomatoes can bleed a lot of water during the drying process. After 1 hour of drying, the tomatoes will begin to wilt. After 2 hours, the tomatoes will start to dry again. You keep drying like this until the tomatoes reach the desired dryness! Dried tomatoes are a bit flexible plus a little fatty aroma of olive oil, so it’s very flavorful Dried tomatoes served with smoked meat and bread are delicious!

Illustration. Image source: Internet Resources: 400g pork leg 500g potatoes, 200g carrots 2 teaspoons seasoning seeds, 1/2 teaspoon pepper, 2 tablespoons fish sauce, green onions, coriander. Making: Buy spring rolls, wash them, squeeze them with a little salt. Green onions, coriander picked, washed. Potatoes, carrots peeled, washed, cut into cubes. Marinate pork rolls with white onion stalks, pepper, seasoning seeds. Put about 3 liters of water on the stove. When the water is almost boiling, put the pork shank in the pot, simmer on low heat for about 45 minutes. Add potatoes, carrots and continue to cook for about 15 minutes, season with fish sauce to taste. Remind down, add green onion, coriander. Fried egg with meat Illustration. Image source: Internet Resources: 3 eggs 100g of meat Green onion, purple onion Seasoning: pepper, seasoning, fish sauce, cooking oil Making: After buying pork, wash it, then mince it finely. If you don’t have time, you can buy pureed meat at supermarkets. Wash the scallions, then chop finely. Red onion peeled, washed with water, then minced. Put the meat in a small bowl with a little shallot, pepper, seasoning and fish sauce, mix well to allow the meat to absorb the spices evenly, then marinate for 20 minutes. Put the eggs in a separate bowl, then add a little seasoning, fish sauce and all the scallions, beat the yolks and whites with chopsticks. Put a pan on the stove, then add the remaining cooking oil and red onion, fry until fragrant, then add the marinated pork, stir on high heat until the meat is tender and not runny. When the meat is cooked, add the eggs, then put the eggs in the pan, use chopsticks to stir until the eggs and meat form a nice round shape, cover the lid and fry on medium heat until the eggs are just cooked, then turn off the heat. You should not turn the egg over, to prevent the egg and meat from being crushed, the meat will sink into the egg. The secret is here, you should stir-fry until the meat is cooked and then put the egg in it will help the meat float to the surface of the egg, fry until the egg is just cooked, the egg will not be dry but the meat will still be cooked evenly. Stir-fried sweet potato with garlic Illustration. Image source: Internet Resources: 1/2kg sweet potato 1 bulb of garlic Salt MSG Making: Sweet potato picks up the old part, washes and then soaks in diluted salt. Then rinse clean and dry. Bring the water to a boil, add a little salt, and cook the vegetables briefly, don’t overcook them. Heat a pan, add cooking oil, then add crushed garlic and saute until fragrant. Add the sweet potato, salt, and monosodium glutamate and stir-fry quickly, evenly, and then season to taste, then you can take it out on a plate.

Traditional cakes The tradition of using leaves to wrap food of the Vietnamese people is shown most strongly and clearly in traditional cakes. Banana leaves are the most popular, but sometimes they can be replaced with coconut leaves, dong leaves… but the trend of using natural leaves for wrapping cakes remains unchanged. No matter how deep the history of Vietnamese cakes, the leaves have accompanied them for such a long time. The oldest can mention banh chung. Right from the first appearance in the legend, it was also introduced as a cake wrapped in dong leaves. According to the development of Vietnamese cuisine, in turn, other leaf wrap cakes gradually appeared, not limited to a certain region but almost any cake, specialties of any region will be wrapped in leaves. . From far away, from gai cake, honey cake of the North to Hue cakes such as Nam cake, filter cake. In the Southern region, we have banh ú and little cakes that are also associated with the leaves picked in the garden. Spring rolls, spring rolls, spring rolls All dishes made from meat and to be eaten for a long time, gradually eaten like spring rolls or fermented meats like spring rolls are wrapped with banana leaves. This is an old way of doing things, because banana leaves have the ability to keep fresh very well and can help preserve food in conditions where there is no refrigerator. The spring rolls and spring rolls that we often prepare during Tet holidays are wrapped in leaves. On the other hand, some spring rolls, small rolls such as spring rolls, sweet rolls… are also meticulously wrapped with banana leaves into pretty small packages. It can be seen that, even if it is a large size of spring rolls or tiny pieces of spring rolls, grandparents do not change their ways because of a word “convenient”. They still take the time to carefully wrap and tie each spring roll, one by one. Sticky rice and rice dishes No matter what kind of rice is sticky rice, what color, served with beans or coconut or savory dishes, sticky rice with banana leaves is almost never changed. Currently, there are many places that use styrofoam boxes to store, but the image of sticky rice wrapped in banana leaves – lotus leaves is so familiar that we all prefer such traditional sticky rice shops. Snacks, snacks Not only in traditional cakes, spring rolls or sticky rice dishes. Grandparents also used leaves in “seafood” dishes, such as pandan tube cake, baked sticky rice, banh xeo, and molded cake… In addition, do we have a “theorem”? The official is: any dish eaten with mam, rattan basket, that dish must be lined with banana leaves such as bean vermicelli, cakes… Along with the long history of cake culture in Vietnam, the leaves have contributed significantly to creating a delicious and close taste. It has wrapped and protected the cake to keep the perfect color, smell and taste that very few people notice.

Cuckoo electronic rice cooker is a popular brand in Korea with a 3-3.5mm thick inner pot design, exclusive X-wall enamel coating to help prevent sticking and effective heat storage. At the same time, the thick aluminum alloy helps to maximize the heat in the inner pot, saving maximum cooking time. This line of electronic rice cookers uses high pressure technology from 1.8 – 2.0 atm, this is a feature only available with Cuckoo pressure cookers, contributing to the elimination of harmful substances in food. Diverse cooking modes with up to 14 different functions, this is a rice cooker product that meets the maximum needs of users. With diverse features, saving time and safe for users’ health, Cuckoo electronic pressure rice cooker is the optimal choice for busy girls. Let’s take a look at some simple, healthy recipes from the Cuckoo electric rice cooker. Vegetable soup After preparing all the ingredients, turn on the rice cooker, select COOK mode until the pot is hot. Put the cooking oil in the pan, when the oil is hot, add the ingredients and cook for about 3-4 minutes. Add water, parsley, salt, stir well, cover for 25 – 30 minutes. If the water is about to boil, switch to WARM mode to reduce the temperature, open the lid and seasoning, cook for about 5 more minutes. Korean beef mixed rice Add the beef to the seasoning mixture and mix until the meat is fully absorbed. After 15 minutes, put the marinated meat mixture into the prepared rice in the pot, arrange the vegetables on top and add enough water. Turn on COOK mode and cook for 40 minutes until the rice is done. Open the pot lid and stir in the cheese and coriander, then turn on the steam mode for 3 minutes. So we have delicious Korean beef mixed rice. Remember to eat with a soft-boiled egg to enhance the deliciousness of the rice. Fried egg with vegetables Turn on the COOK mode until the rice cooker is hot, put 1 tablespoon of olive oil in the rice cooker, coat the inner pot with oil. Then add the vegetables and stir-fry until they are cooked enough, then put the vegetable mixture on a plate. Place eggs, cheese, salt, pepper, and vegetable mixture in the inner pot. Vegetable fried eggs will be cooked after 10-20 minutes, if you open the lid and it is not cooked, you can cook for a few more minutes. Where to buy Website Price: 1,068,000 VND – 15,550,000 VND

Madeleine Madeleine, the shellfish cake, is known as “the muse in the French tea party”. Not only popular in luxury culinary parties in France, today this cake has appeared widely in many bakeries and coffee shops around the world. The origin story of this pastry is said to date back to the 18th century. At that time, a young girl named Madeleine Paulmier served the duke of Lorraine her “closet” cake, much to the satisfaction of the noble. King Louis XV and Queen Marie Antoinette also loved this cake and introduced it to the French court. Since then, Madeleine cake has become famous, brought to tea parties by the elite. Madeleines belong to the basic line of cakes, but with a higher percentage of butter than the traditional recipe. The right Madeleines must have a golden core, bloom evenly, soft and moist. Today, bakers also vary desserts with many different flavors such as chocolate, matcha, fruit jam… Biting a piece of cake, you will immediately feel the delicious taste of butter mixed with sweet honey, melting right at the tip of your tongue. Photo: Mads.original, parischezsharon. Victoria Sponge Cake Victoria Sponge Cake (or Victoria Sandwich) is considered the quintessential dish of UK cuisine. This type of cake appeared in the nineteenth century, in the luxurious tea parties of the Queen of England, Victoria. The story goes that Anna, Duchess of Bedford, one of Queen Victoria’s close friends, always feels hungry at dusk. Therefore, the Duchess had the idea to organize an afternoon tea party to fill the hungry stomachs of the diners in the palace. In 1885, Queen Victoria organized herself a tea party similar to that of Duchess Anna. The chefs in the court created the Victorian cake, named after the queen at that time. Royal guests, including Queen Victoria, were delighted to enjoy this cake. Traditional Victorian cake made from flour, sugar, eggs, rum… This was one of the first famous cakes that did not require fermentation. Jam and cream are mixed and placed between the two layers of cake. Today, the Victoria Sponge Cake version can add fresh fruit, chocolate on top to increase the attractiveness. Photo: Susycottage, belfast_undercover_chef. Pavlova Not only surpassing the standards of an ordinary cake, Pavlova also has an interesting story about a talented ballerina. Around 1926-1929, the leading female ballerina in the world at that time, Anna Matveyevna Pavlova, toured through New Zealand and Australia. The enchanting flexibility of the female dancer’s dance has inspired chefs in Oceania countries to create a delicate Pavlova cake. It is also known as “cloud cake” because of its ethereal and gentle look. Without using regular flour, Pavlova is simply made from beaten egg whites with sugar (this mixture is also known as meringue). Pavlova’s filling is sweet fluffy marshmallow. The cake has a floating appearance like a cloud, elegant taste, appealing to the taste buds. Photo: Djaouida_food_and_coffee, pancakesandmorebistro. Tarte Tatin Tarte Tatin apple pie appeared in 1898 in France. Many people believe that this cake was born from a “fire” phase of the sisters Stéphanie and Caroline Tatin in the process of running their Tatin hotel. Stéphanie Tatin, because she beat the apples in butter and sugar for so long, they burned them. To save the situation, she put the raw crust on the pan, then put it straight into the oven. This tart made by the “reversed” process accidentally has an attractive appearance, rich flavor after coming out of the oven. The cake has a top layer of apples soaked in caramel and butter, and the bottom is a crispy tart shell. Diners can feel this cake with all their senses. The nose-splitting aroma from the butter-sugar sauce, the crispy crust texture on the first bite, followed by the caramel layer that is carefully won for a sweet taste… Photo: Unsplash.

The rustic brown color of the mountains – Photo: Phan Rang specialties Orangutans are collected by people from April to June every year, from big trees growing deep in the forest. Dried orangutan fruit has a rough brown color, the size is only as small as the tip of a thumb. This rustic fruit, a specialty of the mountains, is not only a great refreshment but also an effective folk medicine. Dried orangutans – Photo: Phan Rang specialties Usage is quite simple: You just need to soak the flying orangutan in warm water, the fruit will bloom, fragrant. Remember to remove the seeds and peel, keep the flesh and then mix it with alum sugar, we have a very good cooling drink, in addition to treating constipation and spine problems. Here is the finished product – Photo: Mai Khanh Huong Refreshing drink good for health – Photo: Phan Rang specialties Orangutans, if mixed with é or chia seeds, have a weight loss effect. The flying orangutan has been used by ethnic people since ancient times and the sweet fruit of this forest is still included in the work Fierce childhood by writer Phung Quan. The 8X brothers and sisters must always remember the image of a contact boy named Mung picking up orangutan seeds and bringing them back to his friend at the military medical station to soak and drink instead of beverage on a hot summer day. The mountains and forests of my hometown are very generous and there are many rare specialties that can be found elsewhere. If you have the opportunity, enjoy a special refreshment from this sweet fruit!

Everyone is afraid of snakes, but if you visit a specialty restaurant in the West in general, in Tien Giang in particular, you will be addicted to eating. In fact, once enjoying snake meat dishes in the west of Tien Giang river, it will be very difficult to forget. The appearance of snakes scares many people. (Illustration) Despite its scary appearance, all dishes from snakes are delicious. In Tien Giang, diners can choose from a variety of dishes from snake meat such as: Boneless snake, snake porridge, snake wine, minced snake, snake stew with lemongrass,… In addition, snake hot pot is also quite popular. language. Onion cobra can be processed into many specialties. (Illustration) To cook delicious snake hot pot, people will choose big and heavy snakes with soft sweet meat. Then cut off the head and then put it over fire to dry the snake skin and then scrape off the scales, cut along the abdomen, remove the intestines and liver, and cut into pieces about 3-5cm. After preliminary processing, the snake meat does not need to be marinated, but directly into the pot, pour the water and lemongrass and boil for about 20 minutes. Then add the radish and cook for another 10 minutes, then season to taste. Snake hot pot has an irresistible delicious taste. (Illustration) The hot pot of cobra has a clear broth, rich sweetness and a very attractive aroma. Many tourists who come to the West to see this dish do not dare to try it because it looks quite “horror”. But just pick up a piece of snake meat, dip it with fish sauce or chili salt, everyone has to praise the deliciousness. The sweet snake meat and the rich taste of fish sauce and the seductive scent of vegetables are extremely attractive. (Illustration) In addition to the snake hotpot, the golden fried snake bones are also very delicious. This seemingly non-fatty dish, when put in the mouth to chew, will have the fatty aroma of snake bones, subtle salty taste of salted lemon, making our taste and smell like stretch, nothing more interesting. Crispy fried snake bones – a unique dish of the West. (Illustration) According to people in the West, the hot pot of cobra and onion is not only delicious but also very nutritious, especially for those who are tired and weak. Therefore, every time a distinguished guest comes to visit them, they often cook this specialty dish to treat. Just a popular dish with typical ingredients of the West River region, but the hot pot of cobra and onion has become a famous specialty throughout the region. For those who have ever been to the west of the river, they will certainly not be able to forget the special taste of this “strange” dish.

My family’s breakfast is usually not fussy, the dishes are prepared quickly but still have enough quality. In the picture is the chicken rice cake. First, I boiled the chicken with star anise, cinnamon, crushed ginger, and a roasted onion. Chicken broth is seasoned to taste. I continue to prepare the rice paper while waiting for the boiled chicken to cool. The cake is boiled until soft, just right. Boiled rice paper in a bowl, arrange shredded chicken, add onions, add hot broth, squeeze lemon, sprinkle with pepper and enjoy. If you are on the eat clean diet, you can refer to the brown rice noodle dish. First, you prepare a pot of boiling water, drop in sliced ​​tomatoes and cook until soft. Next, you drop it in, which is available in supermarkets. The beef or pork loin is thinly sliced, blanched until cooked. You taste the broth just eaten. Finally, you put the noodles, sprouts, meat, onions, and coriander in a bowl and pour the broth. Noodles are also sold in many supermarkets. Another attractive vermicelli dish for a nutritious breakfast during the epidemic season is rib tree vermicelli. I usually stew the whole rib, the softness is just right. To save time, you should stew the ribs from the dark. In the morning, you need to prepare tomatoes, drop the pot of broth with ribs, cook until soft and season to taste. Ripe tomatoes, you arrange vermicelli, ribs, add green onions, add broth and enjoy. Beef noodle soup is also a suggestion you can refer to. I usually choose flower corn for processing. After cleaning, the beef is stewed in a pressure cooker for 30 minutes with star anise, cinnamon, cardamom and roasted onions. The broth has a five-spice aroma, you can add more spices to your taste. If you have a noodle machine available, you should prepare fresh vermicelli from the evening and keep it in the refrigerator. More convenient, you can buy dried vermicelli available in supermarkets. During avocado season, you can take advantage of this nutritious fruit to make breakfast. This quick and nutritious meal includes sliced ​​avocado, scrambled eggs, and wholemeal bread. Another quick and filling breakfast is dumplings served with nut milk. I prepared dumplings from the night before, steamed it again in the morning, let it cool and still tasted delicious. I also make my own nut milk by machine. There are many types of convenient nut milk machines you should refer to. A working day at home will be more exciting with a quality breakfast. In addition to hot dishes, I also often swap meals for my family with breakfasts of fruit and vegetable smoothies with cereal. I divide the ingredients into several groups: green vegetables (kale, spinach, lettuce…), sweet fruits (ripe bananas, ripe mangoes, red apples…), berry fruits (strawberries, raspberries, etc.) black, blueberry…), fatty seeds (chia seeds, flax seeds, almonds, walnuts, cashews…), starches (oats…), protein-rich seeds (pumpkin seeds, hemp… .), liquid (nut milk, coconut water, filtered water, fresh milk…), powder (spirulina, moringa…).

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!

Illustration. Image source: Internet Resources: Crayfish: 250g Bacon: 100g Green onion, minced purple onion, minced garlic; Sugar, salt, pepper; Fish sauce, cooking oil, cashew oil; MSG; Seasoning seeds. Making: Shrimp cut off the head, remove the legs, and the pointed part of the tail, marinate with 1m seasoning. The head of scallions is smashed and chopped, the rest is cut into pieces. Thinly sliced ​​pork belly, marinated with a little seasoning, pepper, minced onion and salt and mix well. Heat oil, saute garlic, add bacon and stir fry, add shrimp and stir well, season with 1M sugar, 1 little MSG, and 1 fish sauce. Add a little hot water if there is a lack of water while rimming the shrimp. Add 1M cashew oil, when the water thickens, remind down. When ripping shrimp, do not cover. Stir-fried beef with bean sprouts Illustration. Image source: Internet Resources: Beef 300 gr Green onion 2 branches Bean sprouts 100 gr 5 chili peppers Garlic 3 cloves Purple onion 1 piece Cooking oil 2 tablespoons Fish sauce 1.5 tbsp Soy sauce 3 tbsp Common seasoning 1 little (sugar / monosodium glutamate / salt / seasoning) Making: Beef bought to clean and deodorize, you soak with dilute salt water for about 10 minutes, then take out the meat, wash it several times with water and drain. To cook the meat, cut the meat horizontally into thin slices to eat. Onions you wash, cut into small pieces. Garlic you peeled, smashed and minced. Red onion peeled and minced. Chili you take 2 sliced ​​​​to make dipping sauce, the remaining 3 fruits are left to stir-fry. Bean sprouts you wash and dry. Put the beef with 2 teaspoons of MSG, 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of fish sauce into a plate, then use a spoon to mix it up and marinate. About 10-15 minutes for the meat to absorb the spices. Put 1 tablespoon of cooking oil with garlic and minced shallot in the pan, stir until fragrant, then add the marinated beef, stir-fry for about 5 minutes with medium heat until the beef is about 80% cooked, then take it out on a plate. . Then you turn on the heat and put 1 tablespoon of cooking oil and bean sprouts in the pan, stir-fry for about 2 minutes with medium heat until the bean sprouts are slightly flattened, then you add 1/2 teaspoon MSG, 1/3 teaspoon seasoning coffee, 1 teaspoon salt, 1/2 tablespoon sugar, 1/2 tablespoon fish sauce, reduce the heat and add beef, stir for about 3 minutes until the bean sprouts are cooked, then you add 3 fruits Add raw chili and green onions and turn off the heat. Finally, you put 2 sliced ​​chili peppers with 3 tablespoons of soy sauce in a bowl, mix well and we have 1 cup of delicious dipping sauce to eat! Needle mushroom soup Illustration. Image source: Internet Resources: 80g enoki mushrooms 50g seafood mushrooms (pearl mushrooms) 50g tea mushrooms 5 mushrooms 8 ears of dried shiitake mushrooms 1 half carrot 1 piece of young tofu 50g filet mignon Condiments: 30ml soy sauce, 5g salt, 1 green onion, cooking wine, starch, coriander, cooking oil. Making : Shiitake mushrooms and mushrooms after preliminary processing are sliced. Tenderloin washed and sliced, put in a bowl and add a little salt, cooking wine and starch, mix well with a few drops of cooking oil. Sliced ​​young tofu to taste. Heat a little oil in a pot, add mushrooms and sliced ​​carrots and stir-fry. Stir-fry until the mushrooms are soft and watery, then pour in the required amount of water, add tofu and bring to a boil, when boiling, lower the heat and simmer for about 20-30 minutes. Open the pot and pour in the marinated meat, stir well, cook until the meat is cooked, then add finely chopped scallions and finely chopped coriander to complete.

Cauldron cake It is loved by diners by its crispy crust, soft and smooth inner dough, not greasy, and full and rich filling. The old bakery on Hai Thuong Lan Ong Street (District 5) is one of the rare places serving this dish. Guests can choose to buy quail egg or salted egg cake. When enjoying the cake, you just need to add chili sauce to complete the taste. The price of each cake is only about 15,000 VND. Image: Nguyen Thanh Truc . Green bean fruit cake With beautiful shapes, bright colors, it is a familiar snack for many generations of Saigon’s childhood. Le Van Sy Street (District 3) is the address for you to find and buy this delicious dish. Diner Thanh Thao shared: “Mung bean cake, in addition to fruit, now also has the form of lovely animals. The cake is shaped quite large, inside the filling has raisins to help prevent boredom. I have the opportunity to eat again and still addicted. like when I was a kid.” Price from 90,000 VND/box. Image: Banhtraicaydauxanhchausg . Jaggery beef cake Ingredients include flour, eggs, jaggery. The mixture is put in a small aluminum pan, baked quickly so that the cake is golden, thin and fragrant. This childhood-reminiscent gift has the characteristic sweetness of jaggery, a little fat from the egg and the soft porosity of the flour. In addition to the traditional type, sellers at the shop on Nguyen Trai Street (District 5) also add green tea sauce, strawberries, chocolate or cheese. Image: Canquetsaigon . Pig skin cake With sweet green bean paste, fragrant pandan leaves have long been a familiar specialty of the people of the South. The bakery in Thanh Thai (District 10) is a suitable rendezvous for diners to order this dish, priced at 30,000 VND/box. Image: Hukha.foodaholic . Pineapple beef cake The form of spongy cotton, the sweet taste is also a suggestion not to be missed if you want to enjoy the snack of your childhood. A full piece of cake, fragrant with pandan leaves, adding a little sesame salt is suitable for morning energy. You can buy cakes in front of the Student Culture House (District 3) between 6-10pm every day. Image: Ansapsaigon . Chestnut cake It has a shell similar to a pia cake but is drier, the highlight is the toasted sesame covered on the surface and the chestnut puree. On the personal page, the account Kaiwaii.food shared: “The filling is quite dry, but still has the fatness and characteristic aroma from chestnuts”. The cake is not only suitable for children but also for adults when sipping with tea. Guests can visit the chestnut bakery on Nguyen Trai Street (District 5) or order through the app for door-to-door delivery. Image: Kaiwaii.food. Shrimp rice paper is the taste of childhood for so many people. Loan shop on Phan Dinh Phung street (Phu Nhuan district) is one of the few places attracting young people to buy this dish. Simple ingredients include rice paper served with onion fat, peanuts and dried shrimp, soft, seasoned and seasoned. Price from 5,000-10,000 VND/pack. Image: Samlacareview . How to fry crispy spiral potatoes for snacks at home Spiral-shaped crispy potato pieces are suitable for family members to enjoy at home. You can see how to do it below.

Hot pot is always a delicious dish that attracts foodies, especially on a rainy day. When restaurants and eateries in Ho Chi Minh City closed for epidemic prevention, diners began to seek home delivery service. Food quality, discount program, free shipping or fast delivery time are factors that diners care about when ordering hot pot online. With a variety of dips, carefully packed in trays and boxes, and highly appreciated flavors, the following 5 quality hot pot restaurants are the addresses you can refer to. After a few days of limiting going out, practicing cooking habits, I craved the feeling of slurping hot hot pot with friends. I decided to order at Haidilao right away because I have been to this restaurant a few times and was impressed with the professional attitude of the staff. If eating for one person, the Hong Kong-style hot pot (China) to take home is quite expensive and the dishes are not diverse, I invite my housemates to order together. Since it was my first time buying online here, I was a bit confused in the search process. Typing the name of the restaurant, I couldn’t find the official website, so I had to go to the social networking site. Here, I was guided in detail about ordering via text message, the consultants were quite enthusiastic. Even though I had to self-serve and didn’t get to watch the unique noodle dance, I still appreciated the restaurant service, the takeaway meal included fruit, dessert jelly, sunflower seeds, candy, and hair bands. separate bag. Because there is no dedicated pot at home, I deposit 500,000 VND and borrow a 2-compartment pot from the restaurant, generally quite convenient and fast. The meal is placed in a clean, clean plastic box. The hot pot is in concentrated form, with a table of instructions on the ratio of preparation, so it is not too difficult to prepare, even for clumsy guests in the kitchen. We chose spicy tomato and Sichuan hotpot, served with tender beef, corn, fish stomach, ky tofu, bacon… At the same buffet price at the restaurant, the downside of the takeaway hotpot is that diners can’t order more side dishes if they want. However, you do not need to worry too much about it, Rakuen Hotpot prepares just enough servings for each person. Guests can book directly via text message, phone or through an intermediary app without having to leave the house. Combo 2 people from 199,000 to 325,000 VND including 5 kinds of spicy Thai hot pot, mushrooms, spicy kimchi noodles, sour bamboo shoots, Sichuan. In my first experience, I tried to order mushroom hot pot of 199,000 VND for 2 people, with vegetables, mushrooms, vegetable noodles (or instant noodles), young tofu, lean pork shoulder, clams, baby octopus, beef. The address is 5.3 km from home, shipping fee is 30,000 VND, apply a discount code, the total amount I have to pay is 203,000 VND. When I receive the order and enjoy, I rate 7/10 because the hotpot is rich, the ingredients come with a lot, it’s cheap but it’s full. At the time of the outbreak, Manwah was a brand preferred by many young people. The menu here is diverse with beef, pork, shrimp, squid, fish… fresh and delicious. The giant “meat mountain” is one of the impressive dips, which is also a feature of the Taiwanese hot pot table (China). Taiwanese people are meticulous in the presentation of food because they are strongly influenced by Japanese culture. The meat is meticulously arranged in layers on the cold stone surface to ensure freshness and aesthetics. From May 28, implementing a new directive, the restaurant only serves door-to-door delivery. In my opinion, this restaurant’s ordering website interface is quite friendly. Groups of vegetables, seafood, mushrooms, peas, pork, sauces… are clearly displayed with prices. Customers can choose and self-regulate the appropriate amount of food. After all operations, you enter your phone number and complete the order quickly. Along with many restaurants in Ho Chi Minh City to join hands to fight the epidemic, Kichi-Kichi closed stores and only served online for diners. A Japanese-style culinary address with nearly 100 dishes such as American beef, salmon, eggs, vegetables, mushrooms… is a suggestion you can refer to. Unlike buffet style when eating directly at the restaurant, diners choose to pay as much as they want for home delivery. Pork, beef, seafood split, price about 9,000-16,000 VND/piece. Corn, sprouts, mustard greens, dan wu… at 5,000-7,000 VND and dipping sauce at 15,000 VND. The servings are quite small, like on a conveyor belt, you should estimate the portion so that you don’t miss it. While Sichuan hotpot is spicy and a bit bland, crab hotpot is picky, Thai hotpot balances sour, spicy, fatty and salty the most. So, I only ordered a portion of broth (priced at 39,000 VND) just enough for 2 people to eat. Compared to the buffet package priced from 200,000 VND, buying home seems to be a more economical solution. However, the minus point is that cleaning up after a home party is quite difficult. If you are looking for a place to enjoy delicious Vietnamese beef hot pot, Ti Chuot is a reasonable suggestion for you. The broth here is rated as sweet, with rich side dishes. Sausage hotpot is a dish that impresses me. In addition to the use of sweetening water, the sausage also brings a sense of joy, sometimes biting the thin layer of meat, the fat layer or sucking the marrow in the bone. The shop serves with egg noodles, instant noodles, cabbage, spinach, chicken thighs … sauce with vinegar and a little spicy spicy satay. The price of hot pot here ranges from 215,000-265,000 VND/pot for 2-3 people to eat. During the epidemic season, the restaurant applies a 10% discount program, free shipping to encourage customers to buy home. Not only serving beef hotpot and sausage, you can order many other dishes such as grilled beef with cheese, beef salad, grilled hamster…

The name of banh gio comes from the key ingredient that makes this cake: ash water. (Illustration) The people who make gio cakes will burn herbs and medicinal herbs to ashes, grind them finely, then filter them to get the yellow-brown juice, soak the rice and boil the cakes. Rice to make banh gio must be delicious glutinous rice to achieve a certain plasticity. After being boiled, the finished product is a clear, moist dough, whose shape depends on the hands of the packer (in different localities). The cake is very pale at first, has a bright amber color, transparent like a block of jade. When cooled, the cake is smooth like jelly, fragrant with sesame. Banh Gio dotted with molasses or granulated sugar, becomes a snack that both young and old love. (Illustration) Summer is the time when banh gio is consumed the most. In addition, this “pure Vietnamese” cake is still loved by people all year round, especially parents and grandparents, because the cake is both fragrant, easy to eat, and easy to buy. City is also cheap. Banh gio is a dish loved by mothers and grandmothers and eaten all year round. (Illustration) However, in the era of modern social development, many people, especially young people, have “forgotten” this childhood gift, or when they eat it, they only eat it when they have a chance. However, for those who have tasted banh gio, it must be difficult to forget the fragrant taste of glutinous rice flour, mixed with sweet molasses. Only the previous generation remembers this cake. (Illustration)

Daily cooking has never been so simple. How to make a meal full of nutrients and delicious to suit the family’s taste is what causes many housewives a headache. Loan Tran’s account shared a tray of homemade rice for the family on a summer day on social networks, attracting more than 15,000 interactions. While the epidemic is complicated, cooking at home is even more important, so taking care of family meals is focused on many people. Ms. Loan Tran shared: “This season, it is easiest to eat crab and eggplant soup, boiled water spinach, and add a plate of roasted or boiled meat.” The dishes of these housewives are quite simple from the way of processing and suitable for hot summer days. Ms. Loan Tran shared: “This season, I always have to eat rice with a bowl of coffee to feel good. My family likes to eat vegetables, so in addition to protein, we always have soup and a plate of stir-fried vegetables.” Crab and gourd soup, deep-fried goby, rim tofu is not too difficult to cook but still ensures full nutrition for a family meal. The combination of juicy crab gourd soup with crispy goby fish is quite delicious. The next suggestion for lunch is vermicelli with boiled meat. Thinly sliced ​​boiled meat, enjoy with vermicelli, fried beans, cucumber, raw vegetables bring great taste. You should choose the boiled meat in harmony between lean and fat to eat without getting bored. Many Vietnamese families, despite being busy, still decide to cook at home. This is a delicious, cheap, and healthy option during a complicated epidemic. Housewives should change the menu variety so that the meal is not boring. On weekends, you can go to the kitchen to prepare for the whole family more sophisticated dishes such as fish noodles, pho…

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However, in order to keep the true taste of Vietnamese pho, Filet Pho has experienced many difficulties in learning pho recipes and finding ingredients to match the traditional pho style. Entrepreneur Ninh Nguyen, owner of the Filet pho brand, shared: “ Before embarking on implementation, it is necessary to prepare all the ingredients, calculate so that the taste of the finished product has the highest harmony, satisfying the taste, smell and sight of customers. “. “ As a business, you need to put your mind first to maintain the reputation and support of customers. However, in the traditional pho business, the mind must be bigger because this is not only an ordinary dish but also the quintessential Vietnamese dish. “, businessman Ninh Nguyen confided. Before Filet Pho was officially launched in the US market, businessman Ninh Nguyen said that she also had a lot of difficulties in how to harmonize the taste of her dishes to match the local people. However, she still chooses to keep the traditional flavors of this dish, so that Vietnamese communities, even though far from home, can still enjoy the specialties of their hometown, helping them to relieve some of their nostalgia. hometown. In the US, many restaurants open every day. However, there are places that have been in business for a few months and have closed. According to businessman Ninh Nguyen, in addition to the quality of the food, the service attitude and after-sales service are also extremely important in creating the success of a restaurant. Therefore, Pho Filet regularly corrects the staff’s service attitude, so that “please come, please go”. In addition, when a complaint or problem arises, the store will also quickly receive, handle and give customers the most satisfactory answer. With positive feedback from diners with Filet pho, in the near future, the Filet noodle brand of businessman Ninh Nguyen will surely expand more and more, becoming a favorite place of the overseas Vietnamese community in the US. , thereby further spreading the spirit of Vietnamese cuisine to friends and the international community.

Mixed bamboo, rice paper, fried noodles, fruit tea… are snacks that are popular with young people in Saigon. Here are 5 online service addresses to help you satisfy your cravings. Aroma Tea House This is the address that many online diners mentioned in recent culinary communities. The shop serves a variety of cool teas from fruits such as strawberry, apple, guava… The restaurant’s menu has a mixed dish that many diners suggest to try. Guest reviews : Ngoc Phuong: “I usually order juice from the shop, which is both delicious and healthy. I have tried apple and mulberry tea with good taste”. August Phan: “I ordered a portion of mixed bamboo and mulberry tea for 79,000 VND. I saw that the shop gave a lot of children, mixed well, and tasted just right. I couldn’t eat the restaurant’s fish sauce because it was too spicy. The tea part was not too sweet but slightly sour, the tea taste is quite clear”. Uncle Vien mixed rice paper This is a familiar place for snack lovers. Ordering to ship home, you can easily choose toppings according to your taste such as fried quail eggs, grated mango, black beef, dried shrimp, dried squid… The restaurant’s rice paper sauce is appreciated by many diners as quite sweet. You can choose between mixed rice paper or rolled rice paper. Guest reviews : Jun: “If you can’t eat spicy, you should remind the shipper. I ordered 2 special bags for 60,000 VND, excluding shipping.” Minh Thu: “I ordered a mixed rice paper bag to try, delivery was quite fast. The order was neatly and cleanly packed. Rice paper and toppings were plentiful, the sauce was quite strong. The minus point is that all toppings are left out. one bag, so it’s quite difficult to mix. It took me 15 minutes to mix the cake to absorb the sauce.” A Mo restaurant A Mo restaurant is the address for you to order snacks online after working and studying hours. The menu of the restaurant is diverse with a variety of drinks and savory dishes presented beautifully. The restaurant also regularly updates new dishes for you to choose from. Guest reviews : Constance Doan: “I ordered a traditional milk tea, added cheese balls. The milk tea was fragrant, not boring. Pearl 5,000 VND/tablet but quite small, the filling was not evenly mixed”. Citastyfood: “A portion of black bean noodles with eggs and kimchi is 29,000 VND. The taste is good, adding fried chicken and fried cheese is also quite good.” Young Tea & Coffee The diverse menu with many types of water and hybrid snacks is the plus point of the restaurant. You can choose from milk tea, fruit tea, silver fu… In addition, the shop also has Korean snacks such as fried noodles, chicken with cream sauce… Some combos of fried pellets with prices about 70,000-150,000 VND is another suggestion worth considering. Guest reviews : Citastyfood: “I order the chicken with greasy cheese sauce and the fried noodles are quite good. One part costs 19,000 VND, adding cheese is 6,000 VND. Those who want to find a hybrid dish can refer to it”. Tan Minh: “The drink menu is diverse. I ordered cocoa cheese cream and green apple tea, which tasted good compared to the price”. Anh Thu: “The shop’s menu is updated regularly, there are many new dishes. I think the milk tea of ​​the shop is also good, not excellent.” April tea shop The shop serves refreshing drinks from fruits such as chrysanthemum longan tea, red apple tea, pink guava tea… In addition, the shop has drinks for sweet lovers such as milk tea, silver custard… The menu has more cakes, pasta to enjoy with some toppings such as chicken balls, sausages, cheese… Guest reviews : Linh K Nguyen: “The drink price is reasonable, suitable for all audiences. The menu is mainly tropical fruit teas, in addition to milk tea. Tiramisu cake has a sharp sweetness, passion fruit cake has a mousse layer. eat chewy”. Citastyfood: “Italian noodles are spread with a lot of cheese, slightly greasy. Cream brulee is soft and melted. Spaghetti with sausage, chicken balls are normal, not much of an impression”.

Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

Since ancient times, aloe vera (also known as aloe vera) has been known as a panacea for women. Aloe vera is used for hair care, to help beautify women’s skin. Aloe vera is also used as an ingredient for many delicious dishes such as aloe vera tea, aloe vera smoothie, aloe vera yogurt. Preliminary processing of aloe vera (Photo: Dan Viet) Aloe vera tea is a very popular delicious food. Aloe vera can be processed into many different types of tea, but the most popular are green bean aloe vera tea, lotus seed aloe vera tea and alum sugar aloe vera tea. 2. How to cook green bean aloe vera tea a. Ingredients for making green bean aloe vera tea – 1 aloe leaf
– 300g green beans
– 1 bowl of tapioca flour
– Street

– Half a lemon
– 500 ml of water
– Banana oil b. How to cook green bean aloe vera tea Green bean aloe vera tea (Photo: Phunutoday) Step 1: Wash aloe vera, remove the green skin, cut into a pomegranate shape about 1cm x 0.5cm. Then, take 1 bowl of water with half a lemon and 1 teaspoon of sugar and let the aloe vera soak for about half an hour. After soaking, pick up aloe vera, squeeze out all the oil and rinse with clean water. Step 2: The peeled green beans are soaked in warm water for about 1 hour to bloom. Next, rinse the green beans with cold water. Step 3: Pour 0.5 liters of water and green beans into the pot, add a little salt and boil. When the water boils, skim off the foam. Cook until green beans are cooked, add sugar to taste. Step 4: Dissolve the tapioca flour with a little water and then slowly pour it into the pot of green bean tea with aloe vera, stirring while pouring until the tapioca is evenly dissolved, without lumps. Next, add aloe vera to the pot, wait for it to boil again, then turn off the heat. Step 5: Scoop out green bean aloe vera tea into bowls, let cool. Tea served with shaved ice will be very delicious. When eating, you can add a little banana oil to the tea bowl for aroma. 2. How to cook lotus seed aloe vera tea a. Ingredients for making lotus seed aloe vera tea – 100g fresh lotus seeds – 400g aloe vera – 100g rock sugar – A little salt b. How to cook lotus seed aloe vera tea Lotus seed aloe vera tea (Photo: Dan Viet) Step 1: Aloe vera peels off the outer green skin and then cut it into dices, add a little salt and then wash to reduce bitterness. Step 2: Wash lotus seeds, take the lotus center (or buy lotus seeds that have been taken), cook with 1 liter of water until soft. Step 3: Put aloe vera in a small fire for about 10 minutes, remove the foam so that the tea is clear. Step 4: Add rock sugar and cook for about 5 more minutes, then turn off the stove. Step 5: Scoop the tea into a bowl or cup. Cold tea will taste better. 3. How to cook aloe vera tea with rock sugar đường a. Ingredients for making aloe vera tea with rock sugar – Aloe vera: 300g – A little salt – Rock sugar (depending on taste) – A bunch of pandan leaves – Banana oil: 10g b. How to cook aloe vera tea with rock sugar Aloe vera tea with alum sugar (Photo: bachhoaxanh.com) Step 1: Peel off the green skin of aloe vera and wash it again and then cut it into pomegranate seeds. Then, soak the aloe vera for about 30 minutes with water mixed with lemon juice to remove the viscosity. Next, wash the aloe vera again. Step 2: Put 1 pot of water on the stove, bring to a boil, then add rock sugar and stir gently to help the sugar dissolve quickly. Then, add the pandan leaves to cook together. When the pandan leaves turn darker, take them out and add a few drops of banana oil. Next, add all the previously prepared aloe vera to mix well and turn off the stove. Step 3: Scoop the aloe vera tea into a bowl or cup. You can add ice or put it in the refrigerator before enjoying. 4. Some notes on how to cook and preserve aloe vera tea Before cooking aloe vera tea, you should choose fresh, large and thick aloe leaves, which will be more crispy and delicious. When soaking aloe vera with salt, do not soak it for too long because that way the salt will soak into the aloe vera, making it salty. To make aloe vera crispy, you can squeeze the aloe vera directly with salt and then rinse it with water until the viscosity is gone. In order for the aloe vera tea to not be bitter, it should be noted that the aloe vera must be carefully prepared. Preserving aloe vera tea is very simple. If you don’t eat all of it, you can pour aloe vera tea into a large bowl and store it in the refrigerator for about 1-2 days. Phuong Anh (Synthetic)

Summer is scorching hot, high temperature, lots of showers, plants also compete to grow, among these is a vegetable called cucumber flower or cucumber flower. This type of cucumber flower is very fragrant, soft, crunchy, extremely cool, very suitable to eat in the hot summer. Not only that, it’s low in fat, low in calories, and doesn’t gain weight if you eat a lot. In addition, cucumber flowers are also rich in vitamins, and cucurbitacin, eaten regularly is very good for health. And yet, cucumber flowers are rich in fiber, which helps in intestinal digestion. However, picking cucumber flowers will affect the yield of cucumbers, so the cost is relatively high, even cucumber flowers are much more expensive than cucumbers. However, cucumber flowers have a cool taste and characteristic aroma, so even though they are expensive, they are still bought and loved by many people. Even children who don’t like vegetables can’t resist. Processing cucumber flowers is also very simple, fried directly, chilled or served with pork, beef is also very delicious. However, the fastest way is to stir-fry with garlic. The dish will have a fresh aroma and a green, yellow color that looks very appetizing. To make this dish, you need 350g cucumber flowers, a few cloves of garlic, and a small chili. Step 1: Cucumber flowers are washed, drained, washed and chopped garlic, chopped chili. Step 2: Heat a pan, pour oil in, add garlic and chili to fry until fragrant. Add cucumber flowers and stir-fry without adding water, stir continuously until cooked, finally season with a little salt to taste, drizzle a little chicken essence for more flavor, stir-fry evenly. When the sautéed cucumber flower with garlic is fragrant, put it on a plate, wait until it is less hot to eat. The taste is cool, crispy and has a typical aroma of stomach cucumber, very delicious to eat, especially suitable for eating on hot days. Those who can’t eat spicy can omit chili, just stir-fry cucumber flowers with garlic, still very delicious without fear of heat. Readers are invited to watch the video: Delicious food to the king in Hue

In each region, the roll dish has its own characteristics, the taste depends on the taste of the local people as well as the fresh ingredients available. Roll dishes in any land are cherished and processed with the mind of the cook, because anything can be overdone, but the dish must be clever and delicate. Pho roll – the elegance of Hanoi people This dish is always on the list of must-try specialties when you arrive in Ha Thanh land. Pho cuon is a blend of dipping sauce with fresh ingredients, moreover, it carries the typical flavor of the capital’s cuisine for generations. Pho cuon looks simple, but to cook it in the style of old Hanoians, not everyone can do it. The beef should not be cooked, but must be re-rolled and stir-fried so that the spices are absorbed into each fiber of the meat. Vegetables in pho roll include lettuce, coriander, Hanoi basil and a few mint leaves. Vegetables must be fresh, preferably vegetables picked within the day and then soaked in brine and washed. Pho is different from other rolls in the taste similar to Hanoi rolls. Thin, square-shaped rice paper is just right to wrap herbs with beef. Each roll of pho is dipped with fish sauce, all blended to create an eternal delicacy of the capital land. Pork rolls Rice paper rolls with pork bring the flavor of Da Nang city to all parts of the country and quickly become one of the favorite dishes. This dish has three main ingredients: rice paper, pork and raw vegetables. Rice paper must be dew-dried but still fragrant with rice, having a certain softness so that when rolling it does not crumble. Pork can be boiled or roasted, but it must be a piece of lean fat interwoven, both greasy and chewy. More special than pho roll, this dish has dozens of herbs, the vegetable plate is the one that takes up the most space. Eating rice paper rolls with special pork should not be rushed, gently place the pork with herbs in the rice paper and roll it gently so that the pieces are just right. Roll rice paper dipped in a bowl of viscous sauce and bring it to your mouth, slowly enjoying the fresh taste of each ingredient will make you eat forever. Southern spring rolls Goi cuon is available almost everywhere, but the most delicious and rich flavor must be the Southern salad. Like other popular rolls, spring rolls have an outer layer of rice paper made from rice flour, the cake must be soft and wet to make it easier to wrap and eat more delicious. The filling is quite special, including many ingredients such as peeled boiled shrimp, boiled meat, and pork ears. The herbs of the spring roll also have many types, the most typical are shallots, lettuce and basil. Add a bit of vermicelli to make the wrap more beautiful and easier to eat. The dipping sauce of spring rolls depends on the taste of the eater, be it black sauce, seasoning sauce, garlic chili fish sauce or peanut butter soy sauce all have their own delicious taste that makes up the brand of the salad. According to the opinion of culinary experts around the world, the measure to evaluate a good or bad dish is not only how attractive it is to the locals, but also to the taste of the diners. come from elsewhere. Vietnamese rolls have done that great thing, it not only pleases Vietnamese people but also makes tourists admire and praise.

Sugarcane juice inherently has a simple sweet taste, later mixed by many people with different types such as Saigon people or adding kumquat to make sugarcane juice more delicious. Today, many people also mix it with many different types: coconut milk, pineapple juice, strawberries, orange juice and sugarcane juice for a nutritious drink. 1. Sugarcane juice with coconut milk You may have heard of sugarcane juice with coconut milk, this is a pretty famous beverage in My Tho. Sugarcane juice with coconut milk has the sweet and fatty taste of coconut milk, the cool natural sweetness of sugarcane juice, and adds a few chewy coconut fibers to ease the pain in the mouth. To prepare the best amount of coconut milk, you should buy grated coconut from outside rather than pre-packed and squeeze the juice. Put cane juice (cane juice must be fresh and sweet) and coconut milk in turn into a blender, press the button to run the machine for about 30 seconds to get a fresh coconut milk cane dish. Putting sugarcane juice and coconut milk in the blender instead of putting it in a glass and just stirring helps to blend the coconut milk with the sugarcane juice better, and above all, you will feel the full flavor of this drink without being too much. material separation. What’s better than a breath of cool coconut milk on a hot day? 2. Fragrant sugar cane juice This fragrant sugarcane juice may be a bit new to Saigon people, but Westerners are very familiar, they often call it pineapple juice. Besides sugarcane juice with coconut milk, fragrant sugarcane juice is also a variation of the people of My Tho, Tien Giang. The effect of pineapple is also one of the reasons why people use aromatic juice in this aromatic sugarcane juice such as enhancing energy, supporting digestion… Buy fragrant, clean, use only 1/4 piece of fragrant. 1/4 piece of pineapple you cut, slice and squeeze to get aromatic juice or you can puree chopped pineapple and squeeze out the juice. Also add sugarcane juice and aromatic juice in a blender like sugar cane juice with coconut milk, wait for about 20 seconds. When enjoying this fragrant sugarcane juice, you also need to pay attention to some cases of people allergic to pineapple (swelling of lips, cheeks or tongue when eating pineapple, increased blood sugar …) to be able to enjoy Enjoy this fragrant sugarcane juice to the fullest. 3. Sugarcane juice with orange juice Have you ever enjoyed orange-squeezed sugarcane juice? Both cooling and very nutritious, the sweetness of sugarcane juice along with the characteristic sweet and sour taste of oranges make this summer drink more perfect. Oranges for making sugarcane juice should be selected yellow oranges to ensure moderate sweetness, squeeze orange juice. However, you can completely use oranges if you like the sour taste more. Put cane juice and orange juice in the blender (add 1 teaspoon of honey/sugar syrup if using oranges to adjust the sweetness accordingly) for about 20 seconds. Sugarcane juice with orange juice is also one of the drinks that are beneficial to the body, because oranges have a lot of vitamin C to add essential minerals, the taste of orange juice will make many people fall in love. 4. Strawberry cane juice Not only can be combined with coconut milk orange juice, sugarcane juice can also be combined with strawberries to produce a drink that is so delicious that it is irresistible. The taste of traditional sugarcane juice mixed with the wonderful sweet and sour taste of strawberries not only helps to cool down, delicious but also helps the body strengthen resistance. Strawberries soaked in diluted brine, washed and cut into 4 small pieces for easier blending. Put the cane juice and 2 small strawberries into the blender, with this strawberry combination, you should grind longer than the 3 recipes above so that the strawberries are pureed and blended with the sugarcane juice more evenly. The amount of strawberries depends on the weight of each fruit, if the strawberry is too big, you only need to use 1 fruit to avoid when grinding with sugarcane juice overpowering the inherent flavor of sugarcane juice. You can improve your health by combining sugarcane juice with fruits. Besides refreshing your own drink taste, you also help your family enjoy 4 new and more delicious sugarcane juices on this hot summer day.

Illustration The filling of this dish is not too picky. I usually grind the shoulder meat with dried onions, then mix it with finely chopped scallions, marinate some delicious fish sauce, main noodles, and pepper. If you want to add more “taste”, we should mince a little more young leaves mixed with meat. After letting the filling soak in the spices for a while, we can wrap the patties. There is an interesting thing, both guise leaves and river bones have different color characteristics of two-sided leaves. One side is dark green, one side is lighter in color and the petiole is quite hard. When wrapping the rolls, we should turn the light green side in, and the dark green side out so that the patty has a nice color. Spread a leaf, we put the spoonful of filling just enough with the leaf and then roll it evenly. After rolling the patty, the smart housewife often takes the leaf stalk to tighten the patty so it doesn’t fall apart. Put the pan on the stove, wait for the oil to be hot, then gently put the fried rice in it. Note that you should put the part with the edge of the leaf rolled in first. Remember to fry on low heat and turn it over with your hand so that the patties are evenly cooked. When the sausage is cooked, take it out on a plate with greaseproof paper and place it on a flat plate. Lot leaves, river bones eaten with rice and vermicelli are all suitable. Pick up a piece of golden, stretchy spring rolls, dip into a bowl of fish sauce mixed with lemon pepper and chili, we slowly enjoy. The flavor of the fragrant patties brings up the taste of the guava leaves, the river bones, the soft and fatty texture of the meat… it’s a real treat. If eaten with vermicelli, the dipping sauce is as light as the bun cha dipping sauce. Some people prefer grilled basil leaves because they don’t like the characteristic scent of river bones. However, with vermicelli with fresh bamboo sticks, the river bone cake is really delicious. This is also the “attractive” dish of some bun cha restaurants in Hanoi. In addition, river bone pork rolls are also combined by housewives with rice paper soup. The bowl of rice paper soup has a completely new flavor and color when it is dropped a few pieces of pork loin leaves on top. Cha la lot, river bones are not only made with pork, mothers also create a cute variation with beef patties. To make the patties sweeter and softer, we should blend pork with beef or mix diced pork fat into the filling. After rolling cha with guise leaves, river bones, we can bake it on a charcoal stove. When the leaves turn yellow, the meat is soft, and the fat is secreted out of the patties. Remove the patties from the blister, soak in a bowl of sweet and sour dipping sauce and pickle, we enjoy with vermicelli. If eaten with rice, beef patties with guise leaves, river bones just need to be dipped with salted fish sauce sprinkled with pepper. Although it is a simple dish, it has its own special flavor. Sometimes, I ask myself, does anyone still remember the taste of the dish with guise leaves and river bones?

Rice Field – Homecooked Vietnamese Cuisine In addition to lunch sets including main dishes, vegetables, soup and drinks, customers can order quality family meals with many individual side dishes depending on their needs. – Rice dishes: white rice, seafood fried rice, salty fish fried rice, garlic fried rice cơm – Appetizers: lettuce rolls, seafood spring rolls, grilled snail rolls with Giang leaves, fried mussels with rice paper, surf tofu, Thai steamed clams… – Main dishes: La Vong fish cake, shrimp paste, boiled meat with eggplant, fried squid with fish sauce, fried red catfish, grilled chicken with salt and pepper, beef with lemongrass… Address: Ho Tung Mau, District 1 Price: 30,000-365,000 VND Business hours: 11-22 pm A hot meal with vegetables, meat, and soup makes you delicious. Photo: Ricefieldrestaurant. Diners commented: Thanh Truc Tat: “Squid squid stuffed with meat, salted egg sauce, salty, salty, fleshy. Mussels scooped up the rice cake quite a lot, seasoned to taste. The shrimp and lotus root salad was decorated quite eye-catching. The crab soup with jute vegetables was cool and suitable. Suitable for the elderly. The restaurant’s white rice is soft and flexible. The price is quite good compared to a delicious pure Vietnamese restaurant located in the city center.” Minh Ngoc: “I ordered 3 dishes with white rice including braised cotton fish, braised braised fish and classic shrimp sour soup for 2 people. The stock is made with a thick glue, not as liquid as many restaurants I have eaten. Sour has fresh shrimp, so it’s good to eat.” La Bu: “The rice is just right. The squid with salted egg sauce is strange. The squid is big and fresh, but the bell peppers are a bit too much to drown out the smell of salted eggs. The tubers in the beef dish are a bit pungent. The burnt rice is thick, not too crispy, so eat without sticking to the teeth. The stew has minced meat, greasy, spicy and spicy to catch the taste.” Eat Rice Drink Water If you want to enjoy the taste of Thai cuisine in the days when you can’t go to a cafe because of the complicated development of the Covid-19 epidemic, you can order food at this restaurant. – Type of rice: white rice, shrimp fried rice, fragrant fried chicken rice, beef rice or cinnamon leaf pork… – Other outstanding dishes: pad Thai, crispy bacon with Thai sauce, poached egg with tamarind sauce, fried squid with lemon leaves, mango salad with catfish… Address: Pasteur, District 1 Price: 50,000-200,000 VND Business hours: 10-22:30 The culinary flavor of the “land of the Golden Temple” is loved by Saigon diners. Photo: Ancomuongnuoc. Diners commented: Queendy Phan: “The meal consists of tom yum soup, catfish mango salad, one-day pork, grilled milk-soaked pork, poached egg with tamarind sauce, raw shrimp with spicy Thai sauce and 2 servings of steamed rice. 4 persons”. Thao Hien: “Delicious fried rice, no need to add fish sauce. Mango sticky rice is soft and fragrant like in Thailand”. Hoa Tu Ky: “Peach egg with tamarind sauce has a strange and spicy taste. Pad Thai is a bit crushed, with shrimp, lemon and chili powder in a corner, so if you don’t eat spicy, don’t mix it. Oysters fried with eggs are not prepared like this. I used to eat in Thailand, the sauce is extremely spicy. Mango sticky rice with coconut milk is a bit salty, fatty and fragrant. I don’t appreciate the restaurant’s food, the dishes are just okay. clean and beautiful, spoons, chopsticks and forks are all made from bagasse material”. Truyen Ky restaurant This rice shop is famous for its Chinese cuisine. – Rice type: white rice, Yangzhou fried rice, salty fish or seafood fried rice cơm – Other outstanding dishes: steamed chicken with salt, Dong Giang tofu, deep-fried animal spirit, pork belly, roasted pork taro, sautéed pork stomach with pickled cabbage, stir-fried pork ribs with soy sauce, three-colored eggs, salted duck seeds stewed meat, pork brain soup, chicken feet, pepper… Address: Ly Thuong Kiet, District 11 Price: 30,000-300,000 VND Business hours: 11-14h and 17-20h The dishes with Chinese flavors are suitable for you to change your taste. Photo: Nhu Y, Citastyfood. Diners commented: Cuong Tran: “Strange, nutritious, authentic Chinese food”. Truong Tran Nhu Y: “Steamed chicken with salt is the most typical dish of the restaurant. The chicken is tender, succulent, dipped with salt and pepper mixed with canola oil and chicken fat. Crispy fried animal spirit without oil, special sauce for This dish is rich and delicious. Tapioca soup is sweet but slightly bland. Dong Giang tofu consists of tofu and bitter gourd and chili peppers are prepared with a thick sauce.” Hanuri Korean Fast Food The meal with the following delicacies promises to satisfy your passion for enjoying Korean food. – Type of rice: rice rolls, mixed rice, spicy chicken rice, tuna kimchi rice, fried pork rice with vegetables… – Other outstanding dishes: fried vermicelli, mandu, black soy sauce noodles, fried chicken, tokbokki, kimchi hot pot, bulgogi hot pot… Address: District 3, 10, Binh Thanh, Tan Binh Price: 30,000-90,000 VND Business hours: 9-21:30 Mixed rice, spicy rice cakes, fried vermicelli… are typical dishes of Korean cuisine. Photo: Hanurikorean. Diners commented: Tran Minh Truong: “The dish is quite diverse, well seasoned, and the quality is suitable for the price range”. Linh Linh: “Mixed rice has a slightly bland taste. Sundubu hot pot is sweet and mildly spicy. Stir-fried vermicelli is rich in flavor, worth a try”. Pooh Luv Food: “The beef rice is seasoned to taste, the rice and meat are divided quite reasonably. The chicken is bought so the skin is a bit stale. The black soy sauce noodles are a bit light, not impressive”. Korean style blood cockle mixed rice This simple Korean-style mixed rice dish is worth a try if you need a taste of dinner.

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.