You can try making salted salmon that is easy to combine with many dishes. The ingredients to be prepared include 1 kg of salmon washed, dried with a paper towel, 400 g of sea salt with large grains, 200 g of cane sugar, 2 g of ground black pepper, washed and finely chopped dill. You mix the seasonings with salt, put half of this mixture in a plastic container covered with food wrap. Next, you arrange fresh salmon on top and spread the rest of the seasoning to cover the fish, then wrap it in the refrigerator, use a heavy object to press the fish. Incubate the fish for 12 hours, when the water is flowing, you can poke a small hole to let the water drain, the fish will not be too salty. Then continue to wrap the fish and incubate for an additional day to be able to use. If you want salmon less fishy, ​​you can try cooking it with orange sauce. You marinate the fish with salt, garlic powder and pepper, then sauté the fish with unsalted butter. Garlic is pounded, non-aromatic, put in a fish plate. To prepare the sauce, melt butter, squeeze half an orange, season with salt and sugar depending on the sweetness of the orange. After the orange juice boils, add tapioca starch mixed with water and stir until the sauce thickens. You can drizzle the sauce on top of the fish or leave it on its own. During the epidemic season, you should prepare nutritious dishes such as salmon pumpkin porridge. This dish is easy to eat and good for the digestive system. You cook oats, pumpkin in a pressure cooker for about 30 minutes. Salmon cut into bite-sized pieces, sauteed with garlic, seasoned with soy sauce and oyster sauce. When the porridge is cooked, you add spices, add salmon, herbs, sprinkle with pepper and enjoy while still hot. For a meal with a Japanese flavor, you should refer to the salmon teriyaki sauce. First, you soak the salmon with fresh milk for about 20 minutes, then wash it under running water, pat the fish dry with paper towels. Fish is marinated with garlic powder, pepper, rosemary leaves for about 20 minutes, then pan-fried evenly on both sides. To make the sauce, mix 2 tablespoons of teriyaki with one tablespoon of water, pour over the pan-fried fish. You cook until the sauce is thick and clings to the fish, sprinkle with roasted sesame and serve hot. With the salmon teriyaki sauce, in addition to eating with rice balls, you can change it up by rolling it with seaweed, brown rice and butter. This dish is suitable for people who are eating clean diet. During the epidemic season at home, there is a lot of time, housewives can practice being a professional chef, try to cook beautiful dishes like at a high-class restaurant. The dish you can refer to is avocado spagheti served with salmon with garlic butter sauce. You wash the salmon, pat dry with a paper towel, melt unsalted butter, crush the non-aromatic garlic, set aside this sauce. Then, you fry the fish until cooked on both sides and drizzle with garlic butter sauce. To prepare noodles, you boil spaghetti, mash avocado and mix with noodles to create a beautiful green color and seasoning to taste. Salmon salad with grape seaweed is simple, quick, and full of nutrients. You just need to prepare green vegetables including lettuce, spinach, cucumber, cherry tomatoes, grape seaweed and pan-fried salmon in small pieces. The sauce is prepared according to each person’s taste. However, you can consider using sesame sauce because it is convenient and quite easy to eat. Butterfly pea flower rice and garlic butter salmon make home meals less boring during the holidays. To make the rice have an eye-catching green color, you can brake the fresh butterfly pea flowers to get water and then cook the rice as usual. Next, wash the fish, pat dry with paper towels, melt unsalted butter, saute garlic and pan fry the fish until golden brown on both sides. You can use butterfly pea petals to decorate the dish more beautifully.

– 1 kg of clams – 200g of plain rice – Sticky rice, green beans are half the amount of plain rice – Green onions, laksa leaves, onions, ginger – Spices: Seasoning seeds, fish sauce, pepper, oyster sauce. Processing: – Plain rice, glutinous rice, green beans are washed, soaked in water for about 1 hour and then drained. – Soak clams in water with a few slices of chili or soak with water to wash rice, then wash and boil until the clams open their mouths. – Separate the clam meat. Clam boiled water only filters the water inside. – Green onions, laksa leaves, washed and finely chopped. Thinly sliced ​​onion. Thinly slice ginger, grate a part to get the juice. – Marinated clam meat with 1/2 tablespoon fish sauce, 1/2 teaspoon pepper, 1 teaspoon minced onion, a little chili (if you can eat spicy) and a few pieces of chopped ginger for about 30 minutes. – Using a rice cooker, choosing the porridge cooking mode will both save time, and the porridge will cook very quickly and tenderly. Pour rice, green beans along with the clam broth, add white water. If you want more delicious porridge, you can replace the clam broth with bone broth. You estimate the amount of water about 4 times the amount of rice, the porridge will match. – Take some onion oil to stir-fry clam meat until fragrant, add a little green onion, chopped laksa leaves and pour into a plate. – When the porridge is cooked, open the pot, stir well, let it boil for a while, stirring occasionally to thicken the porridge. At this time, if you like the porridge thinner, you can add more boiling water. Season the porridge to taste, add a tablespoon of ginger juice to make the porridge fragrant, not fishy and avoid cold stomach. -When the porridge is cooked, scoop out into a bowl, sprinkle laksa leaves, green onions, fried onions, fried clams with a little pepper on top and enjoy. Minh Hoa (th)

Illustration. Image source: Internet Resources: Pork shoulder 300 gr Lemongrass 7 branches Purple onion 3 pieces Garlic 4 bulbs Tapioca starch 1 tbsp Fish sauce 1 tablespoon Common seasoning 1 little Cooking oil 210 ml Making: Buy pork to remove the odor, you use salt to rub the meat until the salt dissolves, then rinse with clean water. Then use a knife to cut the meat into bite-sized pieces, put it in a meat grinder, grind until the meat is minced, then scoop it out into a bowl. Onions and garlic you peel, chop. Take 2 chopped lemongrass stalks, keep the rest. Put minced meat with onion, garlic, lemongrass, 1/2 teaspoon sugar, 1/2 teaspoon MSG, 1/2 teaspoon pepper, 1 tablespoon fish sauce, 1 tablespoon cooking oil, 1 tablespoons of flour in a bowl. Mix well and marinate for about 15 minutes for the meat to absorb the spices. Next, you smash the remaining 5 lemongrass heads, then take a sufficient amount of meat, cover the lemongrass head. Put the pan on the stove, add 200ml of cooking oil, wait until the oil is hot, put the lemongrass wrapped meat in and fry on medium heat for about 8-10 minutes. When the meat is golden brown on both sides, turn off the heat, remove the meat and enjoy. The meat wrapped with lemongrass after finishing will have the aroma of lemongrass and pork. When eating, we will feel the soft, chewy texture of the meat along with the mild aroma of lemongrass. This is a unique dish that will make you an appetizer for a family party or a great everyday dish! Melon soup cooked with clams Illustration. Image source: Internet Resources: 1 melon flavor 1 bowl of clams 1 tablespoon cooking oil 2 sprigs of scallions Some garlic cloves 1 pinch salt, seasoning powder. Making: Soak the clams in water for a few hours to release all the sand, then scrub the shells. Peel the melon and cut it into pieces. Minced garlic, chopped scallions. Put the pot on the stove with a little cooking oil, heat the oil, then add the garlic and fry until fragrant, then add the melon and stir fry briefly. Add a little salt and seasoning powder to the melon, stir well, add the right amount of water and cook until the soup boils. Next, you put the clams in and cook until the clams open, then add chopped green onions and turn off the stove. Ladle the clams into a bowl and enjoy. Mushroom bean soup Illustration. Image source: Internet Resources: purple cabbage 3 small carrots 225g fresh fat mushrooms or straw mushrooms, shiitake mushrooms…. 400g tofu 1.5 liters of filtered water or vegetable broth 7ml soy sauce 30ml rice vinegar 15ml chili garlic fish sauce 4 green onions 1 branch of ginger Cooking oil Making: Sliced ​​cabbage, scallions finely chopped leaves and onion stem. Shredded carrots. Sliced ​​mushrooms. Put cooking oil in a pot, add minced ginger and onion root and sauté over medium heat until soft. Add filtered water, soy sauce, vinegar, garlic and chili fish sauce and bring to a boil. Tofu cut into bite-sized squares. Pour the tofu into the pot of broth and boil for a few minutes. You put mushrooms, cabbage, carrots and scallions in a pot of beans and boil until soft or put cabbage, carrots, mushrooms and scallions in a bowl and scoop the tofu broth into it. Chicken with sweet and sour sauce Illustration. Image source: Internet Resources: Chicken breast: 300gr Bell peppers: 150g Garlic: 1 small bulb Cornstarch: 1 tablespoon White wine: 1/2 teaspoon Vinegar: 2 tablespoons Pineapple: 100g Onions: 100g Ginger: 1 piece Soy sauce: 3 tablespoons Tomato sauce: 60g White sugar: 2 tablespoons Seasoning: Cooking oil, salt Making Wash peppers, cut into squares. Peel onion, pineapple also peel, wash, cut into squares. Peel the ginger, wash and mince it. Wash chicken, cut into small squares with the thumb, marinate with soy sauce and wine. Crack 1 egg and mix in the cornstarch. Coat the chicken in the flour and let the flavors infuse for 15 minutes. Put the pan on the stove, add water, vinegar, soy sauce, sugar and ketchup and stir well. Add a little cornstarch and water and stir again. When the mixture thickens, turn off the heat. Heat the oil and then fry the chicken. When the chicken is golden brown, take it out and place it on a paper towel to absorb the oil to reduce the fat. Then put the pan on the stove again, add the oil. When the oil is hot, add the garlic and ginger and stir-fry quickly, then add the chili, onion and pineapple. Pour in the prepared sauce and stir quickly. Finally, add the chicken and stir well to absorb the sauce.

Specialty… not expensive Introduced by an acquaintance, Tran Thi Mai (living in Phu Nhuan district, Ho Chi Minh City) bought a bag of pink rice and was told to cook it like normal rice, without pre-soaking like many other colored rice. When you bring the rice home, pour the water into it and it turns pink, when cooked, the rice is light red, medium flexible but still spongy, delicious, just like the white rice the family often eats. Colored rice on the market is quite diverse According to Dr. Dao Minh So, Head of the Plant Breeding Department at the Southern Institute of Agricultural Science and Technology, the traditional colored rice varieties left by grandparents are often spongy, delicious, and the area is increasingly shrinking. due to the cultivation time of 5-6 months, only one crop can be grown per year, low yield. “The process of breeding improved rice varieties, suitable for new farming conditions, we accidentally created some colored rice varieties (pink, red, purple, black). Through nutritional analysis, especially especially iron, antioxidant content is much higher than white rice, so we really want this rice line to develop.To be honest, we can’t compare this colored rice with traditional colored rice because rice tradition has not been analyzed,” said Dr. So. Dr So said that the research process lasted for decades, by 2020 the red (or pink) rice variety named SR20 has been selected and is being tested on a large scale in many locations in the Southeast and the Mekong Delta. The authors cooperated with an enterprise in Ho Chi Minh City to process rice from the above material area to bring SR20 rice to the market, mainly consumed in Ho Chi Minh City. “Colored rice is always rich in micronutrients, high in anthocyanins antioxidants, but the market is mainly brown rice (whole rice), not everyone can eat it, before cooking. Therefore, when cooperating with DN, I asked them to process the milled form (with some bran remaining) with the goal of turning this colored rice into a daily consumer product like ordinary white rice but still retains most of the nutrients and antioxidants.Red rice with bran is more difficult to store, spoils quickly, but we overcome it by milling to where we can sell it, it is better to sell in small quantities rather than using preservatives. manage or fumigate” – Dr. So confided. The rice variety SR20 is cultivated for a short time (more than 3 months while traditional rice lasts for 5-6 months), has a good yield (5-7 tons/ha), has good resistance to pests and diseases, so the price is equivalent to many varieties. rice. Wider market According to a reporter’s survey, colored rice is sold mainly in the form of brown or milled to preserve nutrients, with the selling price ranging from 25,000 to 100,000 VND/kg. Colored rice brands sell at high prices mainly because of internationally certified organic rice; The rest average price is at 40,000 – 50,000 VND/kg. As one of the first agents to sell branded bags of rice in Ho Chi Minh City, Mr. Phan Thanh Hieu, Director of Phuong Nam Food Joint Stock Company, admitted that the consumption of colored rice is getting better and better. “If in 2015, the consumption of colored rice was only about 1 ton/month, now it’s about 5 tons/month. In addition to retail, we also wholesale to retail stores and sell to a number of units. processing with orders of several hundred kilograms Young people and office workers today are using colored rice more and more due to the application of a healthy diet to be healthier and more beautiful, not just a group of customers who have needs. In addition, now there are enterprises applying Japanese technology to process brown rice into pre-packaged rice, which is very convenient for busy young people who do not have time to cook, just need to heat up and eat immediately. “- Mr. Hieu shared. Consumers often have a stereotype that colored rice will be very dry and hard, but in fact, the colored rice that Phuong Nam Food Joint Stock Company is trading is soft and easy to eat. “This is rice from the rice variety of the author group Ho Quang Cua, who created the famous ST25 rice around the world. After the success of ST25 rice, it also created an effect for the consumption of other types of rice of the same author” – Mr. Hieu evaluated. Also just launching organic purple brown rice products for the first time to the market, Mr. Lam Anh Tu, Director of Hoa Nang Agricultural Products Co., Ltd (HCMC), said that the enterprise’s goal is to diversify products. “This is purple rice from the purple ST variety of the author group Ho Quang Cua, which is grown on the raw material of shrimp rice; it is an improved variety of colored rice, so the rice is soft, not difficult to eat as many people think. Moreover, brown rice is also very tasty. The whole bran shell should be safe during cultivation, otherwise residues of fertilizers will be left here. Therefore, the organic farming material area of ​​enterprises is an advantage,” said Mr. Tu. It is easy to confuse purple sticky rice with purple rice According to some bags trading enterprises in Ho Chi Minh City, the market for colored rice is mainly active in the domestic segment, with very little export. “The market is confused between purple rice and purple sticky rice (also known as sticky rice) due to the very similar appearance, especially with the product with the whole bran (processed brown) while the price of purple rice is high. much higher than purple sticky rice due to the different yield of the two varieties. Worryingly, purple rice has a low glycemic index and purple glutinous rice has a high glycemic index, so consumers need to be careful. The simplest way to distinguish is to break the rice grain in half, if the inside is opaque white like glutinous rice, it is purple rice, if it is white, it is purple rice “- a representative of a business revealed. According to physician Dinh Cong Bay, General Secretary of the Ho Chi Minh City Medicinal Association, it is always better to eat raw rice (whole bran or milled) than well-milled rice because it retains nutrients in the bran layer. However, when using this rice, consumers should pay attention to choose safe cultivated rice, organic rice because the bran layer on the outside is easy to be contaminated with chemical residues if farming is not good. For new varieties of rice crops, breeding units should publish the research process to create varieties as well as specific scientific evidences about the active ingredients in them for consumers to know and choose.

Despite being busy with work at the office, every day beautiful young wife Binh Minh (26 years old) still works hard in the kitchen to cook for her family. With 9X, cooking is not really the responsibility but the passion, making her feel happier and happier every day. That passion was probably passed down from his mother. She is truly a traditional woman with enough merit, righteousness, language, and virtue. “My mother cooks very well, in the past I did not have much information on the internet like now, but I think she is talented if she goes to eat something delicious and strange, she will be able to enjoy it for her father and children”, Binh Minh proudly asserted. Binh Minh loves to cook She shared that the couple’s family both brought rice to work. Therefore, every day, 9X itself will wake up early to cook breakfast and prepare decent bento boxes to bring together to the agency. In the afternoon, Binh Minh will cook dinner. Because the couple working all day tired, the 9X dinner often focuses on cooking many delicious dishes and presenting more. Currently, each meal Binh Minh will cook rice for 4 adults and 4-year-old daughter. 9X feels, cooking for more or less people are the same, it’s just adding a bowl of extra chopsticks. Just increase the amount of food. The cost of meals is well calculated by the beautiful wife. Daily meals will cost from 100-120 thousand VND for 4 adults and girls have their own diet. Sometimes, the beautiful 9X also changes the wind for the whole family with meals priced from 300-500 thousand, making everyone excited. When she cooks, her main concern is nutrition. On the tray of rice, Binh Minh always has a balance between protein and fiber, usually 2 vegetable dishes, 1 savory dish . “Because my family is very aware of providing additional fiber for the body, good digestion and especially in this hot weather, I find soup and vegetables easy to eat. I just need a bowl of soup. crab a few pieces of salted eggplant is enough to eat 3 bowls of rice “, 9X said happily. Because there are many people in the family, the eating and drinking preference will sometimes be different, perhaps so when she comes home from work, she often thinks about what to cook, most of the family can eat and then cook that dish. For example, my husband does not like to eat chicken, 9X makes meat and eggs, and chicken cooks for the children … In order for the meal to be less boring and repetitive, the beautiful wife took great effort to change the menu. 9X admits that he is very strict about food. She does not need a luxurious meal, but the ingredients must be clean, easy to eat, and delicious. For example, in the sun, eating rice is a bit more difficult than on cool days, she immediately turns to making vermicelli, shrimp paste, rice noodle, fish sauce, or bun cha … In addition to cooking meals, Binh Minh family often “changes the wind” to cooking vermicelli, vermicelli and pho with Asian and European dishes. From time to time, 9X makes her daughter’s “wardrobe” such as spaghetti, crab vermicelli, beef rolls, … on cool days, she turns to cook sticky rice, make donuts, and dumplings … Perhaps thanks to the talent and skill, the dishes that Binh Minh cooks can be enjoyed by their husbands, children and children. “My meals are all clean and rarely have leftovers. My husband often makes fun, saying that now he doesn’t like to drink, he only likes to eat rice his wife cooks, he feels better off his stomach”, Binh Minh said happily. With 9X, family meals mean a lot. She said that, no matter how much fatigue and frustration one day, just sit down on a tray of delicious food, talk together, be laughed at how tired, dispel, to regain the spirit of going to school tomorrow. , go to work. This is the driving force for the beautiful 9X to work hard in the kitchen every day.

Japanese rice balls for astronauts to the International Space Station Onigiri rice ball in Japan is one of the dishes with bold unique culinary culture of Japanese people. Even when Japanese astronauts on a mission on the ISS International Space Station, in zero gravity, they bring this dish with them but with a more special preparation. Japanese rice balls created by the Japan Aerospace Exploration Agency JAXA and Onishi Foods to prepare nutritious, easy-to-carry meals for astronauts in extraterrestrial environments. Since these astronaut rice balls are available in the Japanese market, there is an opportunity for everyone to know about food for astronauts on the ISS International Space Station in zero gravity. force. There are instructions for use on the back of the rice ball package Desiccant bag inside the rice ball package The product is called Space Onigiri, which makes special rice ball product without cooking it. The steps to do include tearing open the package, taking out the moisture-proof bag, filling the bag with water to the dotted line and shaking about 20 times, then waiting. Basically rice is hydrated, you can use cold water or boiling water. Rice ball can be eaten after 60 minutes. The resulting product is the plump rice with a bit of salmon. For the convenience of handling and enjoying the food, the user will cut the dotted line to create a triangle. Smart design from the product helps users to always be clean, have a beautiful shape as well as easy to eat. Ingredients rice ball has more salmon with enough nutrients Space Onigiri can be stored for one year, without refrigeration. Each meal costs about 378 yen, equivalent to about 80,000 VND. Currently, Japanese astronaut Hoshide Akihiko is the only person working on the ISS International Space Station. Recently, Hoshide Akihiko was selected as the commander of the space station and will assume the position for about six months. Astronaut Hoshide Akihiko is the second Japanese to command the ISS station, before that, Mr. Wakata Koichi held the position in 2014.

Some of the benefits of tomatoes can be mentioned as: Improve eyesight, prevent cancer, brighten skin, good for hair, reduce blood sugar, promote good sleep, keep bones strong. .. Especially tomatoes contain low cholesterol, saturated fat, sodium and calories, so many women use them in the weight loss menu. You can eat raw tomatoes sandwiched with sandwiches, salads, sauces, smoothies, and even soups. However, not everyone knows how to choose tomatoes to ensure the quality. As a result, many people often buy old, even crushed, and rotten tomatoes. In fact, to choose fresh and delicious tomatoes is not difficult, you only need to consider the following 4 points: Observe the fruit shape When choosing tomatoes, observe the shape of the fruit carefully. Choose fruits that are similar in size, rounded in shape, have a shiny shell, are not stamped or have scratches. These are usually thick, juicy fruits. In contrast, the fruit has a crooked shape, unbalanced, scratched on the surface, and has a thick skin to the touch, it has little water and a bad taste. Especially, do not choose the type with corners, edges, strange shape because it can be the type that is well-done. Consider the color Tomatoes can be reddish with a little yellow color because the surface of the fruit has different time exposure to the sun. (Illustration) Because each fruit surface location has different time to receive sunlight, the color of tomatoes is often inconsistent, may be reddish with a little yellow or red but with a little green. If a tomato has an eye-catching, very uniform red color, but looking closely at this color is unnatural, it’s best not to buy it because it may have been sprayed with ripe sprays. Use your hand to shape the fruit Use your hand to gently squeeze the fruit, the firmness of the tomato can reflect the quality of the fruit. Naturally ripe tomatoes have a soft, elastic pulp. If the fruit has an eye-catching red color but feels hard to the touch, without specific aroma, it is best to ignore it as this can be a chemically-ripened tomato. The inside is not succulent and is definitely not delicious. Observe the fruit stalk If you want to choose juicy tomatoes, thick meat and a lot of flour you can observe the stem. Tomatoes with 6 stalks on the stem are usually sweeter than tomatoes with 5 stalks. If you pay close attention, you will discover that the stalks of some tomatoes are 5 stalks, others 6 branches. It is this difference that partly determines whether the fruit is delicious or not. Tomatoes with 6 stalks are usually late ripe, absorbed enough sunlight, so more nutrients and more delicious. Therefore, prioritize tomatoes with 6-stem stalks. Note, unlike other vegetables, tubers and fruits, tomatoes are not recommended for refrigeration. Exposure to low temperature tomatoes are easy to crush, water boots, causing them to lose their characteristic delicious flavor. So should buy just enough tomatoes to use and use up in 1-2 days. Minh Hoa (th)

To eat the best eggs, nutritionists recommend adults should eat only 3-4 eggs a week. People with high blood pressure and high cholesterol should only eat 2-3 eggs a week. In addition, when consuming boiled eggs, avoid the following mistakes because they can cause poisoning or loss of nutrition of the dish. Eat boiled eggs overnight Boiled eggs are easy to eat by many people, rich in nutrients, but when left boiled for too long, it can be harmful to body health. Contrary to popular belief, hard-boiled eggs are no safer than raw eggs. In fact, boiled eggs are more susceptible to bacterial contamination, as cooking damages the protective film on the eggshell. Both raw and cooked eggs should be refrigerated. Therefore, if you keep the boiled eggs in the refrigerator, you can eat them the next day. If left at room temperature, absolutely should not eat more. Wash eggs several days before preparing them Many families have a habit of rinsing the eggshell, then storing eggs in the refrigerator for many days without knowing this is a wrong way. On the raw egg shell there is a small coating that makes the egg shiny. This membrane works to prevent dirt, bacteria in the outside environment from entering the egg’s lumen. Washing the eggs can break this membrane and cause bacteria from the eggshell to enter, making it dangerous to eat. The best practice is to just wipe or wash the eggs right before preparing them. You should only use eggs within 30 days of purchase, if too long will lose nutrients. Boil undercooked eggs The best practice is to just wipe or wash the eggs right before preparing them. You should only use eggs within 30 days of purchase, if too long will lose nutrients. Eggs are usually soft and creamy, and are loved by many people. However, you need to limit your intake of these eggs because it is difficult for your body to absorb nutrients. Moreover, the habit of eating undercooked hard-boiled eggs can cause us to become infected with Salmonella bacteria, causing infections, indigestion, even food poisoning or life-threatening. Boil eggs too long Unripe eggs are dangerous, but overcooking is not good either. Everyone thinks that the longer it is boiled, the safer it is, which can kill off bacteria outside the eggshell. However, this will cause the iron and sulfur in the egg to work together, reducing the nutrients the body can absorb. In addition, boiling eggs for too long causes eggs to easily crack, the yolks will appear gray covered. Although this is not harmful to the health, it makes the dish not very beautiful. Therefore, if you want the eggs to cook more thoroughly, just boiling for 10-12 minutes is enough. According to VietNamnet

During summer days, pickled dishes are eaten by many people with rice or processed with other foods such as shrimp, meat, fish … to create many other delicious dishes. However, be careful when using pickles because it can cause poisoning for people to eat Experts recommend eating melons only when they turn bright yellow, medium sour, crunchy and fragrant. Avoid eating pickles while still green, with a pungent taste, so melons are easy to contain many nitrosamines that are harmful to health. Users should also avoid using pickles that have been aged for too long, have appeared scum or residue on the surface … to not be poisoned. In addition, proper storage of pickles will help limit the risk of food poisoning. Accordingly, if the leftovers of pickles should not be put back into the jar because they easily damage the available melons, also need to use a clean spoon to pick up the melon, cover the jar and should be stored in the refrigerator’s cooler … During the summer trips, most families are eager to be able to enjoy grilled oysters, greasy raw oysters … However, be wary because the dish can cause food poisoning. Because oysters are susceptible to Vibrio parahaemolyticus and Vibrio vulnificus from the water they live in. So if not processed properly, enjoyers may experience symptoms of poisoning such as diarrhea, vomiting, abdominal pain … People with liver disease, diabetes, cancer, stomach disorders or any other disease that affects the immune system … ingesting contaminated oysters can be life-threatening. In the summer, jellyfish are widely used by people to process a number of dishes such as salad, jellyfish salad, hot pot, soup, jellyfish vermicelli … However, raw jellyfish contain many toxins, so if not processed properly. way will be toxic to the user To prevent summer food poisoning caused by sea jellyfish, the Department of Food Safety recommends that people do not use fresh (unprocessed) sea jellyfish as food, raw salad, especially do not use jellyfish ( processed jellyfish) as baby food Only use properly processed jellyfish, according to the Food Safety Bureau. The process of processing fresh jellyfish must be soaked 3 times in salt and alum water, when the jellyfish meat turns light red or light yellow, it can be used for food processing. Bean sprouts with cool properties are used quite a lot in the summer for cooking However, the beans need warm and humid conditions to grow, which are also ideal conditions for the growth of bacteria, including Salmonella, Listeria and E. coli … Even home-grown bean sprouts that are in good hygienic conditions can become contaminated because the seeds have become contaminated. So we should preliminarily process bean sprouts instead of just rinsing and eating them raw Milk and dairy products contain Lactobacillus bacteria. When the temperature is hot, the bacteria multiply faster and cause the milk to spoil Using spoiled milk and dairy products, consumers may experience symptoms such as diarrhea, gastrointestinal disturbances …

One sunny afternoon, surfing through Facebook, I accidentally saw an article selling digging seeds. Childhood memories with peach picking summer noonas appeared right in front of my eyes. That day, in Pho Cuong (Duc Pho), my hometown, each house had at least a few trees. Peaches are easy to grow, with little maintenance, so it is especially suitable for the arid land of my hometown. The Lunar New Year has passed. In the February of lunar year every year, when the weather is warm, it is also the time for the trees to bear fruit. Although not sweet and easy to eat like other fruits, peaches are very attractive. Then when summer comes, our children are again eagerly facing the plump peach bunches, dangling from the branches. When ripe, peaches emit a very attractive aroma. So instead of getting tired of looking for peaches, we often walk around the garden, stand under the peaches to inhale to, where there is a fragrant peach smell, we know there are delicious fruits waiting for us to enjoy. The nut is divided into two parts: the seed and the fruit. Fruit eaten will have a sour taste, sweet sweet, slightly acrid. If you eat a lot, you still feel your tongue hurt. Especially eating peaches is easy to choke. Every time I saw me picking peach trees, my grandmother always told me to cut peaches into small pieces and squeeze out the water to remove choking and not to eat too much, lest my tongue get sick. However, my joy is to hold a large peach, dab in a bowl of salt and chilli and bite a piece of the teeth, then choke many times because of the peach juice. Although not sweet and easy to eat like other fruits, peaches are very attractive. Nuts are initially green, but when ripe, they can be yellow, pink, or red, depending on the variety. Whatever the color, the peach flavor is the same. The tree is planted with nuts mainly. Many ripe fruit trees fall in the orchard and whoever wants to eat the fruit, they just need to leave the seeds. So our children back then often gathered around the neighborhood to look for a basket of peaches of all kinds of beautiful colors to bring back. After eating, many new children discovered that they did not carefully fill the clothes with water, and then they were full because the clothes with peach pus did not come out much wash. Besides the fruit, peach seeds are also a very high-class dish. Every time she goes around the garden, she picks up peach seeds and waits for the day to sell, I often spend a small handful of fresh peach seeds. Put the peach seeds in the stove to burn back ashes. After little by little of the peach oil was burned and sizzled, the aroma gradually emitted that the seeds were ripe. Use a pearberry tree to hold peach seeds from the fire and then smash the outer shell to have a crisp, fragrant, delicious cashew nut that people often process canned and sold at a high price. A special feature of the peach tree that I like very much is the melted sap tree. In the summer noon, besides picking fruit and picking peaches, I often go to the big old peach stumps, a hug can’t help. Then notice if any ticks are disguising themselves on the peach stump or if there is a tree stump that is melting sap. The beautiful, frozen, orange-yellow peach resin droplets as well as the cicadas are a precious gift that any child would love at that time. Now, the children who used to walk around looking for peaches in the past have all grown up. The child is still in the countryside, who has moved to other cities for a living. The old peach gardens have also gradually thinned, giving way to other fruit trees or trees. But those years of peaches will forever be engraved in our memories with each sweet, sour, acrid and faint aroma of acerola.

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