Van Toan immediately launched a shirt to record the “fated” moment. Recently, runner-up Huyen My excitedly shared that she was one of the first showbiz women to own this item. The beauty is excited to take a series of photos in the “expensive” shirt these days. Huyen My shared that this shirt was given to him by a male player, when he received it because he was so excited, his long legs took a photo with it right away. The beauty mixes with short shorts, creating a trend of “hidden pants” showing off her straight legs like Japanese swords. It is known that Huyen My is a Vietnamese beauty who loves to play football, she was also invited to comment on matches on television. Before the match between the Vietnam team and the UAE taking place on the evening of June 15, Huyen My predicted the result would be 1-0 in favor of the Vietnamese team. In the Vietnam – Malaysia match on June 11, Huyen My correctly predicted with the result that Vietnam won with a score of 2-1.

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:

Lungfish (Scientific name is Salamanderfish) is a freshwater fish famous for its ability to live on land. They can live for months without swimming around in the water, even years. The reason is that, with normal fish, the bubble is the part that helps the fish keep balance when swimming. But in lungfish, the bubbles develop into lungs to take oxygen directly from the air. Their fins also gradually change into swimmers. In the presence of water, lungfish swim normally, eating fish and small crustaceans. When the dry season comes, these places run out of water, lungfish will burrow into the mud by eating mud with their mouths and then excreting through the gills. When they reach a sufficient depth, they secrete mucus through their mouths to harden the mud, forming a cocoon around it. The mouth of the fish is the only part that is exposed to the air. Electric eel (electric eel) is a dangerous “water monster” in the Amazon River. They have a special ability, which is to generate electric current from cells called electrocyten located on the side. This current can reach 600 volts, enough to knock down a horse. Many electric shocks from this creature can cause heart attack or respiratory failure in humans. When attacked by electric eels, normal people will be stunned and drowned. Electric eels locate their prey by generating 10 volts of electricity before stunning them and killing them with stronger currents. Clownfish (clownfish) has an orange body with three white stripes. Most of them live in shallow waters in the Indian Ocean, the Red Sea and the western Pacific Ocean. According to the Mother Nature Network, clownfish are hermaphrodites with the ability to reproduce like both males and females. An interesting fact is that up to the right size and condition, clownfish will have the ability to change sex. Specifically, in a school, only the two largest clownfish are responsible for the reproductive function, they are the only couple in the school. If the dominant female dies, the male leader will change sex and become a breeding female. The second largest male will quickly develop into an adult male to pair with a new female. Siamese fish is one of the popular fish in Thailand. Possessing a variety of colors and beautiful round fins, Siamese fish are loved and kept as pets by many people. Besides the colorful appearance, Thai Siamese Siamese fish is also impressed by its unique ability to change color. The color of this fish’s body will change according to the environment, even if their mood is not good. Siamese fish is also known as an intelligent fish. They can be taught to swim with their fingers or push the ball into gold. They are also known to be aggressive and are often used in “fish fights”. Barrel eye fish (Scientific name is Macropinna Microstoma) is a strange fish with tubular eyes, located on the inside of the head and protected by a transparent shield filled with liquid. Their eyes are sensitive to light and contain a green pigment, which helps the barreleye fish to survive in the deep sea when hunting and hiding from predators. These eyes are even rotatable, allowing them to look straight ahead or look up to see everything overhead. The barreleye fish lives in the deep seas of temperate and tropical regions of the Atlantic, Pacific and Indian Oceans. They spend most of the day maintaining a fixed position in the water thanks to their large flat fins. Devil face fish Verrucosa , also known as coral fighting fish, are commonly found in coral reefs under Australian waters. Their bodies can be up to 50 cm long and possess 13 venomous spines on their backs. The venom of the devilfish can cause heart failure if humans accidentally touch its venomous spines. In addition, the devil face fish also has a large body, many fins on the back and rough red-brown patchy skin like rocks. Taking advantage of this advantage, they often hide in coral reefs to hunt. After identifying its prey, it launches a bite in just 0.015 seconds to swallow the opponent.

Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Phan, a guy from the U Minh forest (Ca Mau) to Ho Chi Minh City to set up a business, sometimes offends friends from far away when he shows off his trips to his hometown. Nothing, his countryside is just a forest area with straight canals from one immense to another. Eat rice with mosquito net Under the grassy banks, it is possible that the snakehead fish is fishing, the perch is panting, or pulling from the pipe a wild eel is about to “turn into weasel”; interlaced are long strings of water spinach like a fairy; is a swarm of young sprouting from the fern; water lily, water hyacinth, chopsticks, tickle, bang, tub… While upstairs, the cow skin was unwrapped to rescue the choking butterflies that were pinched under several layers of mothballs splintered by the waves of coconut leaves. How much is enough for a pot of hot pot with U Minh fish sauce – one of 100 typical dishes of Vietnam. Talking about U Minh fish sauce hot pot, don’t let’s dive into the kitchen. And anyone who has ever eaten hot pot with fish sauce in the middle of the forest must know how to feel sorry for the scene of “eating rice with mosquito net”. Because U Minh also has an easy specialty, which is mosquitoes. And mosquitoes, it likes the smell of fish sauce. When sitting next to the hot pot of fish sauce in the forest, please do not misunderstand why the mosquitoes that gather to gather around. In their eyes, you are worth nothing compared to the smell of hot pot with fish sauce next door. Many people hear the mosquitos ringing deafeningly, the mosquitoes are like ants, they have to be caught in the net to eat the fish sauce hot pot in peace. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Where to eat there It sounds like a joke, but it’s true! U Minh fish sauce hot pot is fragrant, fragrant, addictive, fragrant. They live in the middle of the rich raw material area. If you are a “where to eat” people, there are always ready-to-eat dishes such as grilled, raw fish sauce, rare… And when they have worked on cooking hot pot, everyone wants to play the role of super chef. Well said, but ten people revealed the secret to cooking fish sauce hot pot, eleven people revealed: it’s the ingredients. Like U Minh fish sauce hot pot. See how they cook like this, how can’t it be delicious. First is the main ingredient: fish sauce. Ca Mau people are connoisseurs of fish sauce. They are connoisseurs to the extreme of fish sauce, arrogant about fish sauce. Let’s ask them how many people here compliment other countries’ fish sauce? Where they hate to make fish sauce but leave out the sweet sugar and want to die, as sweet as “chè mam”; where they criticize making fish sauce that is mixed and lacks sophistication; where they criticize making fish sauce lacking hearing, not fragrant… So, when people from other countries eat fish sauce, it’s delicious. As for some brothers and sisters from Ca Mau who eat fish sauce from other countries, there are probably not many people who praise it, even if it is for perfunctory praise. They can’t even eat local fish sauce. That’s what life is like! What about them? In order to have a delicious fish sauce hot pot, chefs from U Minh will immediately say they need butterfly sauce. There are hundreds of kinds of fish sauce here, but to make the hot pot ingredients, it must be the right butterfly fish. Bring the pot of water to a boil and then add the fish sauce, gently stir, each fiber of the fish dissolves quickly with the water. After being transformed in a pot of boiling water, the choking fish sauce will immediately smell, and then report the smell of a hot, hot smell. U Minh people often tell each other to go through any house to cook a hot pot of fish sauce but do not hear the smell coming out of the street, please stop by and advise the owner to throw away the hot pot. Fish fish sauce, after cooking the meat, remove the bones, then add spices, minced lemongrass… Depending on experience and skill, each chef has his own seasoning. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION I can’t eat and then put my chopsticks away Finished the most important part is the hot pot. Go to the preparation of hot pot ingredients. U Minh people often dip hot pot with wild eel, wild snakehead fish, wild perch, snails…, products from wild fish are tough, sweet and fragrant. Everything just now will be less delicious, lacking in color if there is no plate (Ca Mau people call it a plate) of fresh cotton and vegetables that have just been picked up from the edge of the forest. To dip the hot pot, the U Minh people will break the buds, water lily, water spinach, bitter vegetables, pumpkin flowers, chopsticks, crab claws, longan buds, okra, eggplants, braised coriander … there are about a dozen types. cotton, vegetables or something on a plate. It has both sour, acrid, bitter, fleshy, aromatic, slippery or rough taste. A fragrant hot pot next to a plate of colorful vegetables. Some people will feel sorry because cotton and vegetables are so beautiful, they can’t eat. But once you’ve eaten, you can’t put your chopsticks away. If you eat hot pot with fish sauce with U Minh forest vegetables without branches, don’t say eat hot pot with fish sauce. Just understood, no matter how chaotic the work in the city is, Phan also has the motivation to cross hundreds of kilometers back to the forest. Surely his homeland is not only the vast economic forests. But that place also has snakehead fish catching fishing, panting perch, eel about to turn into a weasel, with a group of green trees on the edge of the forest, with freshly opened fish sauce… for hot pot with fish sauce and wild vegetables. Eaten with the subconscious, it is certainly the best hot pot in the world. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION

Overexploitation The researchers analyzed DNA to test eel products, including grilled eel and sushi, sold in restaurants. The results recorded that nearly 50% of the samples were identified as European eels (Anguilla anguilla) on the endangered animal list. This species is threatened by overexploitation due to increased consumer demand from Asia, especially China and Japan. These two countries consider eel a delicacy and aphrodisiac. Critically endangered and endangered eels are being sold in sushi restaurants in Hong Kong. Photo: South China Morning Post. European eels are listed in Appendix II of the Convention on International Trade in Endangered Species (Cites). The Ordinance for the Protection of Endangered Species of Fauna and Flora requires an export permit and inspection of the species upon arrival in Hong Kong. Of the 80 samples, 36 were confirmed as critically endangered European eels, 29 were American eels, and 5 were Japanese eels. Critically endangered European eel is sold in 45% of the 80 sushi restaurants surveyed in Hong Kong. Photo: South China Morning Post. Gap The World Wide Fund for Nature (WWF) said the results showed the animals were illegally existing in Hong Kong’s eel supply chain. The organization calls for urgent action to stop the illegal wildlife trade. To this day, Hong Kong remains one of the biggest hubs for the illegal wildlife industry, with a record number of wildlife seizures. In February, HKU published a study showing that thousands of species are legally trafficked through Hong Kong with inadequate traceability. At the heart of the problem lies a vague code system that customs officials around the world use to classify species. “The codes used for the eel trade are too general and only list products that are goods of the Anguilla species. However, those codes do not distinguish between different Anguilla species and their life stages,” said Jovy Chan, wildlife conservation manager at WWF. “Complete, specific and accurate commercial data are important to facilitate the implementation of conservation policies for eel species. In addition to European eels managed by Cites, some parts of Asia, for example the Philippines, Indonesia and Taiwan, have bans on the trade in European eels. Customs codes have a key role to play on issues of legality, traceability and sustainability of eels,” added Ms Jovy. David Baker, staff member of HKU’s Conservation Forensic laboratory and who led the eel study, said the results reflect the vulnerability of the retail market. “Our hope is to partner with WWF. This enhances surveillance at distribution points to prevent illegal seafood products from entering the market,” Mr. Baker said. A fisherman releases a Japanese eel in the Enshu Sea off Hamamatsu, Shizuoka Prefecture. Photo: South China Morning Post. In 2020, HKU published a study showing that nearly half of eel products retailed in supermarkets and convenience stores in Hong Kong are endangered European eels. Based on DNA testing, the study found that nearly half (45%) of retail eel products originate from critically endangered European eel species. Products are only labeled as “eels”. “Consumers have the right to know where their food comes from and whether it is sourced in ethical and sustainable ways. This problem is not limited to eels,” Mr. Baker said.

Eel farming according to new model. (Photo: Anh Tuyet/VNA) Farmers in Can Tho city are very excited because intensive farming of field eels using water circulation technology has helped them stabilize their livelihoods and get rich with typical products. This is a research achievement that has been implemented into reality by scientists of the Can Tho University . Associate Professor, Dr. Pham Thanh Liem, Head of the Department of Freshwater Aquaculture Technology, Can Tho University, Head of the project, shared from the fact that eel farming households in Can Tho are implementing two projects. farming, with soil and without soil with plant media or bamboo/nylon blisters all have limitations. Because, for the farming model with land, the stocking stock is large in size, often using natural seed, the food used is trash fish or homemade food, low density, eels hiding in the mud become a hindrance in the management of feed and health of farmed eels. In landless farming model , if it is an eel obtained from the wild, the growth and yield are lower than the land culture model. The rate of water change in both farming methods ranges from 1-1.3 times/day with 100% fresh water. Both of the above methods give low eel farming productivity of less than 10kg/m2. If the stocking density is increased, the water exchange rate will increase and increase the risk of disease, environmental pollution and food safety. Since 2018, the research team has implemented the intensive farming model field eels by water circulation technology. This is a model that meets food safety and traceability requirements, while maintaining environmental quality and protecting natural resources. The strength of the model is the application of technical and biological solutions, self-cleaning and reuse of water sources, increasing the maximum eel farming density up to 600 fish/m2 and increasing productivity to 25kg. commercial eel/m2. The productivity of farmed eel also increased from 2.5-4 times compared with conventional farming model; profit efficiency is from 36.5-60.2%. Households raising eel under the new model ensure safe operation, control of pathogens, health and quality of farmed eel products; minimize the rate of water change, increase the output of cultured eel; improve and increase the growth rate, eel quality and production efficiency; allows the treatment of contaminated water and helps control the discharge process. Thereby, contributing to environmental protection; forming and developing farming technology to create clean, high-quality products, meeting the needs of consumers. Currently, the model is starting to be transferred and deployed in a number of breeding and commercial eel farming sites in Can Tho city. Mr. Nguyen Thanh Tan, owner of Binh Thuy farm, Long Tuyen ward, Binh Thuy district has implemented the eel farming model in the form of water circulation since 2019, on a test area of ​​30m2, including 5 tanks, each tank is 6m2. The culture tank is designed to connect to the water circulation system including a biological filter tank, a solid waste settling tank and a water tank. The flow of water through the aquarium is adjusted from 0.5-0.8 liters/min. Black nylon rope is tied into a beam with a length of 20-30 cm, used for sheltering eels. This cord is cleaned daily and renewed once a month. Model of an eel tank based on water circulation technology. (Photo: Anh Tuyet/VNA) Eels are incubated for 90 days, size from 1.4-3.2g/head. Eel feed is industrial pellets, with 41% protein content. Instead of having to change the water every day like the old model, in the water recirculation model, the water is changed every 2-3 weeks. This helps farmers reduce labor costs, water costs, as well as help stabilize the water quality of the aquarium, and the eels are healthier and faster. After 8-9 months, commercial eels can reach 400g / head, farmers’ profits doubled compared to the old model. “In the commercial eel farming group of Binh Thuy district, there are currently more than 10 households out of 40 members who have switched to raising eels using water circulation technology. In general, the model is quite easy to install, the initial cost is The income is not high. The members are aware of supporting each other in farming techniques as well as product output. Therefore, most of the farming households give quite positive feedback,” said Mr. Tan. According to Associate Professor, Dr. Pham Thanh Liem, in the near future, the model will be replicated in Ninh Kieu and Phong Dien districts. The purpose is to support farmers to increase the technology content in farming and farming.

Banana prices are high due to strong consumption in the domestic market Similarly, in the Mekong Delta, prices of vegetables and fruits also kept flat. Sweet cabbage 17,000 VND/kg, broccoli 15,000 VND/kg, bitter melon 23,000 VND/kg, a slight increase of 1000 VND/kg, gourd 12,000 VND/kg, squash 13,000 VND/kg, water spinach 12,000 VND/kg, spinach 13,000 VND/kg, an increase of 2000 VND/kg, white radish 20,000 VND/kg, green beans 13,000 VND, an increase of 2000 VND/kg… Prices of some fruits continued their downtrend. The price of 3-color mangoes is 5000 VND/kg, the price of 3-color mangoes for buckets is 3000 VND/kg, the price of lemons is 8000 VND/kg; jackfruit 11,000 VND/kg down 1000 VND/kg, green skin pomelo grade 1 cost 28,000 VND/kg, reduce 2000 VND/kg, type 2 cost 22,000 VND, reduce 3000 VND/kg… Particularly, the price of areca and Siamese bananas in many localities in the Mekong Delta is currently maintained at a relatively high level. Currently, areca bananas are sold by farmers to traders and collectors at 100,000-110,000 VND/dozen (10 bags) and about 11,000-12,000 VND/kg. Meanwhile, the price of Siamese bananas is at 60,000-70,000 VND/dozen (10 bundles) and about 5,000-6,000 VND/kg. Seafood and fresh meat also kept the sideways trend. White meat catfish costs 35,000 VND/kg, giant freshwater shrimp 230,000 VND/kg, farmed snakehead fish 50,000 VND/kg, tilapia 32,000 VND/kg, red tilapia 46,000 VND/kg, grade 1 eel 240,000 VND/kg , grade 2 eels cost 180,000 VND/kg, farmed frogs cost 55,000 VND/kg…

Besides the familiar delicious dishes made from lotus, Ms. Phan Anh (Hanoi) shared in a group Love the kitchen a new dish made from lotus petals – eel rolls rolled with lotus petals. Many kitchen-loving sisters will be surprised and surprised by the wonderful uses of lotus petals and happily admit that they will have a new dish to add to the list of delicious dishes to bring rice in the summer. . Ms. Phan Anh said that the smell of lotus is excellent. If you combine with onion toothpick (compressed tuber) pureed with bacon and delicious fish sauce, the fishy smell is blown away, the taste of the dish hurts the nose. Resources – 300g pork belly – 2-3 large spoons of delicious fish sauce (depending on the saltiness of the fish sauce) – ¼ teaspoon pepper – 1 teaspoon minced garlic – 1 small spoon of minced compressed tubers – 2 teaspoons minced dried onion – 150g of boneless eel meat – 1 handful of steamed lotus seeds – 1 handful of pink lotus petals Making Grind the bacon with all the spices, then put the steamed lotus seeds in, use a spoon to lightly brush the lotus seeds to break them apart. Put the lotus petals on the cutting board, put the boneless eel on the lotus wing, add just enough meat, and then add the lotus root. Roll up and fry over medium heat. In order to prevent the lotus roll from unfolding, when rolling, cut off the hard white stem, roll from the white stem up, the tip of the wing is thin outside. When frying, press the tip of the wing to fry first to prevent it from falling apart. You should not wrap it too tightly, it is also easy to peel. Fry on medium heat, let the meat and eel cook slowly, hope the water is fresh, not dry. Arrange lotus petals on a plate for decoration. Photo: Phan Anh

An eel weighing several kilograms or more is normal. The bigger the fish, the better the meat, the more fat the belly is. The writer of this article has an unforgettable memory of eels. It was time to a fishing port to write articles. Before leaving, the director hung in my car a sandbag “a little homegrown plant as a gift for my sister”. When I got home, I just packed seafood, reminded my “sister” to do the kitchen, and then took a shower. While taking a shower, I suddenly heard a loud scream from behind the kitchen, and when I ran out, my wife had already passed out. How could she not faint when she had just unpacked the sandbag when a striped sea eel the size of a small python was squirming wildly! This eel weighs up to 13kg. The eel hotpot is delicious! About the strength and longevity of the eel, writer Buu Y describes: “The fish is very scary, at night he crawls ashore and then goes to the cage to catch chicks. Households near the river are experienced in catching fish. At night, every time I hear the chicken behind the coop, I know he is coming up, he crawls like a snake, but according to a rule, he crawls down that way, so people guard his way and sprinkle a lot of ashes, that’s when down, it fell into the ash nest, just lying in one place, no way to move.” Eel meat is tough, so in the countryside, women often slice rim with turmeric. This dish is great with hot red rice! At the restaurant, people often stir-fry eel with mushrooms (shiitake mushrooms, cat mushrooms, termite mushrooms) with onions, skull pepper… it’s very painful. Grilled eel dipped in ginger fish sauce or braised with acrid banana is also good. As for the eel hot pot, don’t say, the fresh water is dark, when it’s hot and sweaty, it’s already… According to architect Nguyen Trong Huan, in the list of fish, eel must be listed at the top. Also according to him, enjoying the right eel must be accompanied by the wine of Chuon village, the first famous wine in Hue.

Using eel to make pate is not common in Vietnam. According to the traditional way of processing, eel is often stir-fried, braised with banana or cooked in porridge, soup… At Esta Eatery, eel is processed into a premium smoked pate. At first glance, the dish has an unusual form, consisting of a monochromatic milk-brown pate, accompanied by 3 slices of sourdough bread. However, smoked eel pate has always been a “superstar” on this restaurant’s menu since the first days of opening. “Currently, there is no second restaurant in Ho Chi Minh City serving this eel pate”, chef Francis Thuan introduced the dish. Eel pate is the first item on the restaurant’s menu. The dish has a modern Asian flavor when using local ingredients, applying European cooking methods. The Vietnamese flavor embodied in this dish is Phu Yen field eel meat, a cross between European cuisines through pate making and smoking techniques. This type of eel is caught wild, gives firmer and sweeter meat than conventional farmed eel. In addition to Phu Yen eel, the restaurant also uses eel caught in Nam Cat Tien. Referring to eel, most diners will think of traditional Vietnamese dishes. On the other hand, pate is a dish of French origin, usually made from pork, beef or foie gras. It is the use of pure Vietnamese ingredients to make French dishes that makes eel pate so special. Upgrading a familiar eel dish to a premium version depends a lot on the choice of ingredients. Wild-caught eels give fresh meat quality, hunting, and sweeter taste than farmed eels. In turn, the eel size is not uniform. The fat will give more meat and fat, the meat flavor is stronger. To make pate, in addition to the main ingredients, eel, there are also sour cream, olive oil, tare sauce, wasabi, wild pepper, foie gras and sourdough bread. Chef Thuan shared that foie gras is the highlight, marking the perfection of this eel pate. Originally, the eel pate recipe did not include foie gras. After 6 months of serving diners, the chef added wild pepper foie gras ingredients. This ingredient adds the missing greasy taste of the dish. At the same time, the use of foie gras represents the culinary intersection of modern fusion cuisine. Foie gras is grated to ensure that the eel pate retains the dominant flavor. The chef of Esta restaurant shared that the work of creating dishes is not standardized, so it is difficult to give a specific reason why adding this ingredient or removing another ingredient in a dish. “Creativity sometimes lies in the moment when suddenly thinking of an ingredient and forming a new dish at that moment,” said chef Francis Thuan. Making delicious food is like building a house. There are drawings with creative ideas, but the house is beautiful and good or not depends much on the construction process. Cooking is the same. The finished product is perfect, the taste conquers diners thanks largely to the processing stage. The process of making eel pate is the most elaborate in the smoking part. Before each batch of pate comes out of the oven, the eel is smoked for 4 hours. The smoking technique creates a distinctive flavor for this dish. When smoked at low temperature, eel will retain moisture, eel meat is soft, succulent, fragrant with typical smoked aroma. Before smoking, eels are carefully cleaned. Raw eel is very viscous, if not processed carefully, it will have a fishy smell, affecting the quality. The chef uses white salt to rub all over the eel, then rinse with lemon juice. The remaining oil is flushed 4-5 times until completely clean. While chatting with me, the chef shoveled charcoal to heat the oven. Because it is an open kitchen, the wood stove is designed to ensure that no smoke enters the dining area. When the oven reaches the right temperature, the chef arranges the eels about 40 cm long on a metal tray. The tray is placed about 2 hands away from the charcoal, the fire is adjusted just enough for the eel to cook slowly from the inside out. The oven is covered so that the smoke does not escape, sticking to the eel meat. After 4 hours of smoking, the chef carefully filters the eel meat. The small filtered eel meat is pureed with sour cream, fish sauce, pepper and lemon juice. The finished product is a smooth, creamy, milky-white pate. Pate is placed in a light brown ceramic bowl, almost the same color as the dish, making the portion less prominent. The chef uses a spoon to make a small circular groove in the middle of the pate, then put wasabi, olive oil, tare sauce in. These condiments are hidden by a layer of grated foie gras on top. The complete dish is served with a basket of crispy hot and sour bread. The complete appetizer to diners has a simple form. “It is only when the tip of your tongue tells you that this dish is not ordinary, when you bite into a slice of hot bread spread with pate, you will understand why eel pate holds the star position in the restaurant,” said the chef. Francis Thuan describes the taste of eel pate. The highlight of the dish lies in the spices hidden in the soft pate layer. Roll a piece of pate, diners will see a layer of tare sauce overflowing, along with wasabi and olive oil. The appearance of these two ingredients in the pate by Chef Thuan is inspired by the taste of Japanese eel sushi. “It sounds unrelated, but I separate ingredients such as eel, wasabi, tare sauce of Japanese eel sushi and combine them into pate,” said Mr. Thuan. When eaten with bread, diners will clearly feel the pungent taste of wasabi, the salty taste of the brown sauce similar to soy sauce. There is another spicy taste that makes you numb the tip of your tongue, which is wild pepper soaked in grated foie gras. This seasoning helps foie gras reduce fat, suitable for Vietnamese taste. Each dish that arrives at the table will be carefully introduced to the ingredients and how to enjoy. Following the chef’s instructions, I rolled the pate from the middle so that the spices flowed out evenly on both sides. I used a knife to get the pate, not forgetting to mix it with the seasoning. Holding a slice of hot sourdough bread from the basket, I spread the pate evenly on the cake, slowly enjoying the dish. From the first bite, I felt many layers of flavors. The crispy bread is blended with the soft, fatty pate, in which there is also the salty taste of tare sauce, the taste of olive oil clinging to the tip of the tongue, the spicy aroma of wasabi and wild pepper. The aftertaste that lingers in the throat is a distinct smoked smell. After having this appetizer, the chef suggested I drink a glass of riesling (white grape wine). I can’t figure out how to look at it, that’s how I think about this dish. When I first heard the name, I imagined the fishy smell of the eel that I had eaten before, so I didn’t expect much. Moreover, the food looks really unimpressive, if not boring. However, the taste surprised me after using all 3 slices of bread with eel pate. The fishy taste of the eel is no longer due to being carefully prepared, mixed with spices to increase the smell. If you are afraid to enjoy eel in the traditional way, eel pate served with sourdough bread served at Esta restaurant is a combination worth experiencing.

1. The dishes are mainly cooked with fresh ingredients liệu Due to the natural conditions in the river delta, the abundant agricultural resources, the people of the West have a variety of dishes and ways of eating. With many ways of processing, from simple rustic to sophisticated, but most of the food is cooked from fresh food caught on the spot. 2. Mainly eat fish, shrimp, eel, scorpion The daily rice dishes of Westerners are usually fish, shrimp, eel, trach, … which are easy to find, low in fat, easy to digest. Not only in the countryside but even in cities and towns, in restaurants and parties, these dishes are not absent. Westerners have a saying: “There is nothing as delicious as rice and fish / There is no love like mother and child”, this sentence shows their love and respect for their main food source, fish. 3. Variety of tastes In terms of taste, people in the Southwest generally like to eat spicy food (using chili pepper, ginger, garlic, lemongrass… to reduce the fishy smell of fish, eel, frog, turtle, snake); likes to eat salty foods (all kinds of fish sauce, dried fish…); likes to eat sour (sour soup, pickles…); likes to eat acrid (banana, acrid banana, cork fruit, cashew leaves, sesame buds) and likes to eat bitter (bitter fruit, bitter vegetables, snakehead nectar, goby bile…) 4. Favorite food is fish sauce The Southwestern people like most is copper sauce with popular salted fish such as choke, snakehead, catfish, perch, peg, Linh, shrimp, shrimp… The long-stowed fish sauce is more and more delicious, at that time there was fish sauce to make Eat, just have fish sauce as a dipping sauce with a special flavor than sea fish sauce. 5. Mam is also considered a “hunger relief” dish. Seventy years ago, when natural food sources were still abundant, in every family in the countryside, every family stocked a couple of khaps and jars of copper fish sauce. At the beginning of the rainy season, the fry just hatch, it is difficult to find food, so farmers often eat fish sauce with pumpkin stewed in coconut milk, simple but strangely delicious.

After nearly 10 years of marriage with her Swedish husband, Doan Trang’s small family decided to leave Vietnam to live in Singapore because of her foreign husband’s job and she also wanted to create more learning conditions for her daughter. While saying goodbye to her biological mother, the singer said in choking emotion, “But my mother and the whole family were assured that we would be together again soon, our whole family would hug each other, laugh and eat delicious dishes that Grandmother cooked, in any house possible.” As can be seen, on weekdays, Doan Trang rarely has to go to the kitchen because she already has her beloved Grandmother to cook delicious food for the whole family. So when she went to Singapore, after days of isolation and had to eat rice from the hotel every day and rarely changed dishes, Doan Trang had to gradually practice with cooking, she admitted that she was not good at cooking but would try every day. day. Quarantine rice of Doan Trang’s family As a result, the female singer cooked for her husband and baby Sol a Japanese-style grilled eel meal that looked extremely attractive and beautiful. Looking at the photo Doan Trang shared, many people did not guess the correct name of the dish, some people guessed grilled pork ribs rice, some people guessed grilled fish. Only those who have been in Japan can correctly guess the name of the female singer’s dish. Surprised that Doan Trang can go into the kitchen by herself, some friends don’t even believe that, “It was him who grilled ribs, Chang arranged them on a plate.” The Japanese-style grilled eel rice dish prepared by Doan Trang herself is beautifully presented and harmoniously colored Eel rice is a traditional dish of the people of the land of cherry blossoms. This delicious dish has a very high nutritional content and is loved by many people. The pieces of eel meat are grilled to a golden color, shiny, sparkling with the color of the sauce, served with hot rice. Baby Sol loves her mother’s cooking Not only cooking, Doan Trang also meticulously makes honey-soaked ginger for the whole family to drink in the morning to enhance health. The singer shared that she spent the whole evening peeling ginger, mincing ginger, pounding ginger and soaking it with honey so that the whole family could return to their morning routine: 1 glass of vitamins, 1 glass of honey with lemon and ginger… Just come to breakfast, exercise, study, work… Thanks to keeping the dark routine, Sol has health, energy to move around, and a happy spirit Doan Trang’s friends all asked about how to make ginger lemon honey, and she was not afraid to share her simple recipe. Crushed ginger for all the spicy taste, soaked with delicious honey, keep it outside in the cool or refrigerator, in the morning scoop 3 tablespoons into a glass of warm hot water, then squeeze a piece of lemon, drink warm, good for health, but delicious. Young children may not add lemon because they are worried about stomach upset. Every day, the female singer constantly explores and learns to make new dishes to change meals for the whole family. The gio cake was bought by her at the market, and the Southwestern-style coconut milk she made herself in 1 note. To be able to cook Japanese-style grilled eel rice like Doan Trang, the method is also very simple: Resources: – 2 eel fillets, pre-grilled and packaged (purchased at Japanese grocery stores and supermarkets) – Sansho pepper powder (sansho is a plant that has leaf buds in March, blooms in May and bears fruit in June. Sansho pepper fruit is picked and peeled in autumn and it becomes a seasoning with its name. order sansho pepper powder. In Vietnam, you can buy it at Japanese shops and supermarkets) – Sauce: 60ml soy sauce; 60ml of mirin (mirin is a condiment used in the preparation of dishes of Japanese cuisine); 37g sugar (2.5 tablespoons); 25ml sake. The Japanese call this sauce Unagi sauce. Making: Make the eel sauce: Put mirin and sake in a small saucepan, bring to a boil to evaporate the alcohol. Then add the sugar and stir until the sugar is completely dissolved. Add soy sauce and bring to a boil. Next reduce heat, continue to simmer for 10 minutes or until sauce thickens. Turn off the stove and let it cool down. Preheat oven to 550 degrees F (290 degrees C) for 3 minutes. Then, cut the eel in half horizontally (or you can cut it in 3 if the eel is long). Line a baking tray with aluminum foil, spread some non-stick cooking oil or spray oil on it, and place the eel on top. Place the tray in the center rack of the oven and bake for 5-7 minutes without turning the eels. After 7 minutes, take out the eel, spread the sauce on top. Continue grilling for another 30-60 seconds or until bubbles are visible on the eel. Put the rice in a bowl, then spread the sauce on top of the rice, then put the eel on top of the rice, sprinkle some sansho seasoning on it and enjoy. Dishes eel rice This grill is sure to be loved by everyone. Good luck

After pecking the chicken, the membrane surrounding the gizzard is removed, washed and dried. Good film is yellow brown, there are many vertical wrinkles on the face. When dried, the film will become brittle, fragile, and have a glossy edge. According to Oriental medicine, the chicken gizzard membrane has a sweet taste, is used in remedies for digestive disorders, to cure commitment to children, anorexia, indigestion, bloated stomach, gastritis, intestines, secretory stones. Urinary, urinary incontinence, kidney stone digestion, gallstones … Even the genital warts are considered as good as cordyceps. Illustration. Some remedies from chicken gizzard Treatment of commitment (full stomach, less food), urinary retention, burning 60 grams of dried chicken gizzard membrane, powdered. Drink 2 times a day, 4-6 grams each time with rice or warm water. Treatment of weakened stomach, welded spleen 200 grams of aloe vera, 100 grams of dried ginger, 100 grams of chicken gizzard sheath, 250 grams of jujube. Put all ingredients in a pot and cook and puree. Squeeze the mixture into thin pieces and dry on the charcoal. Then use it as a regular snack. Children not digest well Take 100 grams of cooked rice into porridge. The chicken gizzard leaves the star to bulge into powder and mix it into the porridge. Eat 2-3 times a day. Treatment of anorexia in children Chicken gizzard membrane 6g, eel meat 250g. How to prepare: Eel uses salt to pluck all the oil, remove all the viscera, wash, and cut into pieces. Star-dried chicken gizzard shredded, add a little salt and spices mixed well with steamed eel meat, used as food for children over 3 years old. Whooping cough 10 grams of yellow star chicken gizzard membrane, powdered; 50 grams of honey, 10 cloves of garlic squeezed for water, 500 grams of master code pressed for water. Put it all in the pot, add a moderate amount of water and bring to a boil. Each time drink 3 spoons, 2 times a day. Cure urinary tract stones 30 grams of chicken gizzards, 10 grams of sperm, 30 grams of lacquer. Bring all of the chopped ingredients. Each use put 3 grams in boiled water, stir well and drink. Drink 2 times a day. Chronic colitis 10 grams of yellow star chicken gizzard membrane, powdered; 100 grams of white powder. Mix all ingredients together. Each time take 4-6 grams mixed with water to drink. Drink 2 times a day. Cure stomach pain Each drink take 4 grams of chicken gizzard powder, 4 grams of squid apricot, 2 grams of fried glutinous rice flour, 0.2 grams of licorice powder, mix well. Use 2 times a day. Children with prolonged diarrhea, malnutrition 1 yellow star chicken gizzard membrane, 30 grams dry star paint (yam). All powdered. Each time use for 5 grams of flour to cook with porridge. Eat 1-2 times a day, eat immediately for 1 week.

Chef Angel Leon is working on separating seaweed seeds for food. Photo: Time According to Aponiente’s research, lab tests have revealed the enormous potentials of seaweed seeds: Specifically, this seaweed seed is gluten-free, high in omega-6 and -9 fatty acids and high in content. 50% more protein than rice grains. And the most important thing is that this marine plant can grow all over the ocean field, giving normal yield without any conditions like fresh water or fertilizer. The discovery by Spanish three-star Michelin-certified chef Angel Leon made him wonder that the sea meadows stretching across the turquoise water near his home in Cadiz Bay in the past, are now This is an extremely valuable plant. The 44-year-old chef has become even more famous when he is known as one of the most innovative chefs in the world for his efforts to study the nutritional ingredients in seagrass or eel. considered “the rice of the sea”. Thanks to the culinary instinct that has been honed over the years at the famous restaurant and food research firm Aponiente, Mr. Leon is continuing to research and analyze each ingredient in the seeds of this seaweed that soon becomes. the new food of humanity. This discovery opened up the opportunity for three-star Michelin chef Angel Leon to continue on the mission of processing regular eel grass as a potential superfood. “In a world that is three-quarters water, it can fundamentally transform the way we think about the oceans. This will probably be the start of a new concept of the sea as a large garden in the future, “Mr. Leon said. If you first hear this, being told by a chef will be immediately skeptical. But in Spain, Mr. Leon has been known as el Chef del Mar (chef of the sea), has long crossed the boundaries of seafood from tinkering with research and processing of marine plants. discard and turn them into delicious food at restaurants near Cadiz Bay. Close-up of seaweed, also known as eel is seeding. Photo: Aponiente “When I founded Aponiente 12 years ago, my goal was to open a restaurant serving everything that was still considered worthless in the sea. The first years were really bad because no one understood why I went to serve customers with products that no one wanted to use, ”Mr. Leon said. However, he did not give up, the chef continued to pursue “the menu of the unknown of the sea” and his efforts were recorded in 2010 with the first Michelin star. . And by the time his restaurant Aponiente won its third Michenlin star in 2017, Mr. Leon has become an important, defaulted player in the Spanish cuisine as the “chef at the forefront. in an attempt to reposition the way humans treat the oceans “. What Mr. Leon and his colleagues call eel algae seeds “sea grain” or “rice of the sea” in order to continue to deepen and expand research on this issue, is still one of the ambitious projects. most of him so far. Climate change superfood After discovering eel seeds by accident in 2017, Mr. Leon began a search for any documents mentioning the count of eel seeds used as food. The experimental model of growing seaweed for seeds in the Cadiz saline swamp is highly appreciated by environmental scientists. Photo: Aponiente Fortunately, he found an article from 1973 in a scientific journal stating that the seeds of the seaweed eel are an important part of the diet of the Seri, an indigenous ethnic group in Sonora, Mexico. And that is also the only known case of this sea grain, used as a food source for humans. Shortly thereafter, Mr. Leon’s next plan was to consider developing this plant to be harvested in the current Cadiz Bay area, a plant that once grew naturally well before has now been harvested. The narrow area combined with the impacts of humans and climate change makes sea meadows in general decline sharply every year. Mr. Leon personally questioned the researchers at Cadiz University and the local government conducted a pilot eel-seaweed project in three subdivisions of 0.30 ha of salty swamp to become a place where he called “sea garden”. Juan Martín, the environmental director of Aponiente, said it took up to 18 months after batches of eel seaweed seeds to be finished and Leon performed the final tests on his own. “Then one day he asked me to come in a very serious voice and said, ‘Juan, I want to try some cereal because I don’t know what it tastes like.’ And unbelievably, he jumped into this project blindly, pocketing money to find a way to turn this sea grain into different menus, “Mr. Martin said. Mr. Leon says: It’s interesting that you eat eel seeds with the hull tires intact, like brown rice, it has a bit of the taste of the sea. But when the husk is separated, the salty taste of the sea is gone. When he cooked it, he found that the rice tasted very good, and when it was cooked, the rice took two minutes longer and simmered for a longer time, the softer it would be. The positive impact of the sea eel restoration project does not stop there, this seagrass field also has the ability to capture carbon 35 times faster than the tropical rain forest. They are described by the World Conservation Union (WWF) as an “incredible tool” in combating the climate crisis, because seagrasses absorb 10% of the ocean’s carbon each year. although it only covers 0.2% of the seabed area. The good news about Chef Leon and his team was immediately “turbulent” around the world. “When I first heard about it, I said ‘it was interesting’,” said Robert Orth, professor at the Virginia Institute of Marine Science, who has spent more than six decades studying seagrasses. What this chef did “. According to Professor Orth, seagrass has been used as roofing material, insulation and even for packaging seafood, but it has never been grown as food. It is a challenging and mysterious initiative. The wild sea meadows have been dying at an alarming rate in recent decades, while very few researchers have been able to successfully breed and develop seagrass varieties. However, with Leon’s first “sea garden” project, the average yield potential could reach about 3.5 tons per hectare. Although the yield of this eel is only one-third of what humans can achieve with rice, it is valuable that the team has shown the potential for low-cost and friendly farming. environment. “If nature gives you 3,500 kg of food without doing anything – no antibiotics, no fertilizers, only seawater and waves – then we can recommend planting plants. New food – sea cereals ”. Seaweed seeds are considered a superfood in the future because they contain 50% more protein than rice and this plant stores carbon much faster than tropical rain forests .. Photo: Aponiente Now another project is being pushed to expand the scale of the growing eel seaweed to 5 hectares and every step is carefully monitored, in the hope that researchers will better understand the conditions – from temperature. water to salinity – which this new crop needs to thrive. Mr. Leon and his colleagues envision their project to one day go global, paving the way for people to exploit the potential of this new crop to promote aquatic ecosystems, to feed. ocean populations and effectively combat climate change. “We have opened up a window,” said Léon. I believe it is a new way to feed humanity “.