Illustration Perhaps, persimmon is a fruit that brings mixed emotions. Just tasting one fruit, I feel like I can see the taste of summer and earth suddenly coming. A little bit of spicy mixed with a bit of mild sourness and left behind is a light, numbing sweetness on the tip of the tongue. The most special is the scent of ripe persimmon. When the burden of persimmons passes on the street, it must be very clear to be able to recognize the sweet, slightly pungent fragrance carried in the wind. Red envelopes are not only a gift for our children, but also used by mothers to treat diseases. Every time it was the season of persimmon, my mother carefully separated the seeds, took the peel to dry it, and used it as a dewormer for my brothers and sisters. Once, my brother caught a cold in the rain, so he coughed a lot, my mother bought some yellow rosemary, washed and steamed it with rock sugar for him to eat. Miraculously, my brother stopped coughing immediately. When the persimmons are ripe, my mother often soaks sugar in syrup to drink. The purchased persimmons are washed with boiled water to cool and then left open. When the water was drained, my mother instructed me to use scissors to cut the stalk. My mother often told me that you shouldn’t use your hands to pick it up because it will break the persimmon fruit. The glass vase was washed and dried. My mother sprinkled persimmons in the jar, and covered it with rock sugar. Then, she tied the mouth of the jar to a cool place. When the rock sugar layer dissolves, it can be used as a yellowish water. At noon in the summer, make a glass of sweet and cool persimmon water, we slowly enjoy. Oh my, the characteristic scent of persimmons rushes to the nose, spicy but not too harsh like lemon peel, orange peel. Next is the sour, sweet and cool taste that permeates the taste buds. Interestingly, when using this beverage, we can leisurely watch and enjoy pieces of brown persimmon in a glass of golden water. Because the persimmon season suddenly comes and goes, clever housewives often make jam to save. I still remember, the years I went to school away from home, me and my friends were so happy, competing for breath, cherishing the jam that my mother sent me. We shared each piece of chewy, chewy sugar-matched jam that we missed our homeland dearly. Another season of persimmons has returned. Persimmon fruit evokes nostalgia for children far from home with fond memories. The taste of red skin awakens someone’s beautiful memories of a carefree childhood gift. And… Hanoi streets are full of evocative and evocative burdens of persimmons.

With the desire to create clean and delicious products, to meet the increasing demands of consumers, Vinh Thinh commune has transformed the crop structure, planned specialized farming areas, and expanded the area of ​​female sticky rice cultivation. areca nut in the direction of concentration and large-scale, with a total area of ​​more than 200 hectares, of which 50 hectares are produced according to VietGAP standards. Output reaches 4.5-5 tons/ha. In 2020, Loc Thinh glutinous rice products are certified by Thanh Hoa Provincial People’s Committee as a 4-star provincial OCOP product… Products are sold at reputable supermarkets and e-commerce platforms.

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)

Specifically, pork belly will be fried until it’s golden crispy and beautiful, sweet potatoes are cut and fried, pork liver and stomach are cleaned and cut, then fried, and sausages are also served. When fried, duck meat is marinated with many different spices and macadamia leaves, then roasted until golden crispy and fragrant. The taste of Cao Bang sour pho is determined by the sauce, people will make the sauce with the water in the duck’s belly, roasted with honey leaves, then sauté onion, garlic and add vinegar and sugar, fish sauce, fresh garlic in a pot with water mixed with a little bit of Bang Co powder until it’s combined. When selling sour pho, people will quickly put all the ingredients in a bowl and then pour the broth last. You just need to mix the bowl of pho, then you can add herbs but basil, split morning glory, marjoram, lettuce … or add lemon, chili and soy sauce according to your taste and enjoy. When eating sour pho must be eaten when it is cold, sour pho is popular when eaten in autumn and summer for the right taste. Unlike the usual pho dishes that can be eaten at all times and seasons. When eating sour pho in Cao Bang, you will find it special because of the flexible noodles, combined with the fatness of bacon, roasted duck, and also the greasy taste of duck fat, the sourness of chili bamboo shoots…

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

Legend has it that the profession of making rice paper in Luong, Do Luong, Nghe An provinces has been passed down through generations in the village. Up to now, the age of the craft village is more than 300 years. Previously, Vinh Duc craft village was located in Lien Son commune, until 1989, Lien Son commune merged with Do Luong town. In 2005, the People’s Committee of Nghe An province recognized this place as Vinh Duc rice paper production village. The oldest person making rice paper here also does not know when the origin of this craft village was. They only remember that they were handed down by their grandparents and parents how to make the best rice paper. To make a delicious rice cake must go through many stages. The feat from selecting raw materials to processing and manufacturing. Raw materials usually use rice with little plasticity, commonly used rice is Khang Dan 18, plain rice to coat cakes. After soaking the rice for one night, the rice is cleaned and the grit is then ground into a powder, mixed with black sesame. To increase the delicious taste, people add pepper, crushed garlic, mixed with rice flour. This is also the secret to making the unique taste of Do Luong rice paper. The flour mixture, after being mixed well, will be coated with a thin layer on a griddle made of cloth, on a pot of boiling water. When the rice paper is cooked, it is gently spread on the cork grid to cool before drying. When drying the cake, about every 2 hours, the cake will be turned over once to dry evenly. If it is very sunny, you have to watch the cake, turn the cake often because it is too sunny, the cake will be hard and curved, not good looking and difficult to bake. After drying, the rice cakes will be baked on a hot coal stove or fried in oil. Bake so that the cake expands evenly, bringing up the strong aroma of pepper and garlic, the fleshy taste of rice flour, and black sesame. In 2017, Do Luong Banh Da was granted an intellectual property certificate. Currently, Vinh Duc craft village has more than 100 households producing rice paper all year round. Every house is busy, red with fire. The fragrant smoke from the baking spread over a large area. Although the rice paper is small, it has become an unforgettable home taste for many people in Nghe An.

The owners of the apartment are a young couple, have an extroverted lifestyle, like to gather with friends at home, so they want the living room space to be as large as possible. They expressed to the designer that it is necessary to turn a bedroom into an office and have a connection with the living room, and turn the second bedroom into a place for friends to stay overnight. is a backup preparation for the future third member of the family. The master bedroom must be as comfortable as possible. Master bedroom with different views and walk in closet area. Thus, the needs and solutions are also quite clear from the owner, the remaining elements are proposed by the designer. When surveying the premises, the designer found that the storage area was right outside the door and this was not aesthetically pleasing. on the other hand, the closet area in the master room is too small. The designer proposed a solution to remove the existing warehouse and expand the dressing area of ​​the master bedroom. Living room space. Living room and dining table. Notably the wallpaper array, like a painting… Office corner. With the theme given by the owner to connect the office and living room together, the designer chose frameless sliding glass, so as not to see the division of space when closing the office space, At the same time, when it is necessary to expand the living room for friends gathering, the owner can open all the sliding doors and hide them in the two corners of the wall, thus maximizing the space according to the needs of use. With the master bedroom, the dressing area is also enlarged, containing more items, which also solves the aesthetic limitations compared to the unrenovated status quo, which is the warehouse right at the entrance to the apartment. The old kitchen turned into a bar and wine cabinet. The existing kitchen is located backwards. Contributing to the atmosphere of the apartment as well as the hospitable spirit of the owner is the renovation in the kitchen area. The previous outer kitchen was completely dismantled and turned into a bar, people could gather around to chat, drink wine… similarly, the old kitchen cabinets were replaced with wine cabinets. In the living room area, the TV wall is a small challenge for the owner for the designer, because they want this area to be very simple but also have a highlight and that must be created from lighting solutions. The designer proposed to make a decorative hanging cabinet system connected to the TV cabinet system, connecting two wall panels, the left array hangs a picture showing the owner’s style and the right side hangs the TV. The cabinet system on the wall can hold a lot of things inside, but it doesn’t look messy. The light lines are placed with a small intensity to create accents, when the homeowner wants to watch TV, this light will push the TV up as if it were floating on a light system. The wall next to the bar is glued with wallpaper imported from Italy, simple but no less luxurious. Thus, the renovation and new dressing solutions for the apartment have changed the appearance, function … just right with the needs of the owner’s enjoyment, while creating a modern and luxurious image… this is indeed. is a desirable space for many young people when starting a married life. Place: D edge apartments Thao Dien, District 2 Designer: Lynhdal Nguyen Phone: 0932778637 Email: densdecor@gmail.com Posts: Ngo Dy – Photographs of: Grace Inteiors

Just type the phrase “jam cau kieng” on the internet, users can find a series of posts for sale with prices ranging from 150,000 – 160,000 VND / kg. However, this item is not available often, lucky customers ask when it is there, they can buy it right away, or else they will have to wait. The areca fruit is picked to prepare the jam. Ms. Ngoc – an online seller of areca jam, said that this item depends a lot on the weather. “This kind of jam must be dried in the middle of the sun to achieve the best consistency and dryness. If the weather is wet, the jam must be dried in the oven, it will make them very hard, the flexibility will also be lessened, ”she said. Each time, she can only make a few kilograms of jam, so she is always in a shortage. She said: “I research on the internet so I know how to make this jam and sell it because I find it to be quite good. But as a small retailer, I do not have the wholesale quantity even though sometimes there are customers who contact me to buy wholesale ”. This fruit will be crushed to get the seeds inside. Also making areca jam for sale, Ms. Hoa said when she was first sold, many curious people ordered to try it. Most of them found it very strange and always texted asking: “Areca fruit can also be eaten?”, “How will you eat?” … “Many people ask a lot and I only know how to answer it by everyone should buy it to enjoy. Yet when I made the first batch of about 2kg of jam, I sold it all within 1 note. Customers just put a half a pound “, she said. Through many stages, the new ornamental areca nut can become a jam. Talking about how to make this jam, she said areca fruit must be selected, not all fruits can be done. The too old fruit will be hard on seeds, and when eaten, they will not be able to chew, while the young ones that are too young will be soft, pasty and not delicious. The best way is that the fruits that when cut in half will find that areca nut fits well, you can use your fingernails to try it, if it’s too hard, then remove it. The next stage will pick up each fruit, use a hard object like a pestle or hit a hard log to get the seeds of the areca tree. Then, bring these seeds soaked in water mixed with lemon and salt, wash 3-4 times. Then boil 3 times with salt and lemon water so that areca seeds are no longer acrid and white seeds, each 5-10 minutes. Continue, the maker will marinate with sugar, can use yellow sugar to color up will look better. After that, they will remove and cook the pot and simmer until it is thick, take it out and dry in the sun. Jam from this fruit ranges from 150,000 to 160,000 VND / kg. According to research, areca fruit is one of the medicines that can cure diabetes. Herbalist Hua Hien Quang (District 1, Ho Chi Minh City) said he used ornamental areca fruit in combination with toad fruit to treat a patient with diabetes. Accordingly, the patient was combined with a low-protein, sugar-based diet and exercised regularly. Yet, for a while the disease can be completely cured.

The profession of making haphazard gear in Xuan Lap commune (Tho Xuan). Referring to the “craft land” Tho Xuan, the traditional profession of making haphazard gears in Trung Lap village, Xuan Lap commune cannot help but mention it. According to local people, in the past, this kind of cake was only made on the full moon day, the death anniversary, the Lunar New Year; However, up to now, harrowing gear is made all year round to serve the needs of consumers and has become a traditional profession that brings stable income for local people. Visiting Do Viet Chung’s family’s haphazard leaf gear making facility, we witnessed the enthusiastic working atmosphere of bakers. The hands of cleverly mixing flour and leaf folding seem simple, but it requires meticulousness in each stage and the secret to create delicious cakes. Mr. Chung said: The rice used to make the cake is a grainy, shiny, fragrant 13/2 rice cultivated by the people of Xuan Lap commune, then soaked in cold water for 2-3 hours and then ground into powdered water. so that the dough is soft and smooth. Next, draining the dough is very important because it requires workers to know how to mix the amount of water in the flour and the amount of salt just right. After mixing the water, go to the kitchen to let the fire burn down, the workers must always stir, so that the dough does not clump, so on until the dough is flexible enough. The leaves for wrapping the haphazard gear are usually fresh banana leaves, neither too young nor too old; Cut banana leaves, wash them, poke all the spine, heat to increase the flexibility of the leaves, cut each leaf to wrap a cake, then wipe clean. The filling consists of minced lean pork shoulder mixed with dried onions, carpentry and seasoning with spices such as pepper, moderate white salt, then sautéed to make the kernel rich and delicious. After completing the preparation stages, the cake will be wrapped. Add a sufficient amount of flour to the banana leaf and place the cake in the middle. Spreading along banana leaves and rolled up, turning the cake gently to make the cake evenly round … Currently, Mr. Chung’s family business sells more than 20,000 cakes per month, earning more than 40 million VND / month . It is known that Xuan Lap commune currently has 240 households producing and trading in harrowing gear; each year supply to the market about 12 million cakes, turnover more than 20 billion / year; create jobs for more than 300 workers, with an average income from 3 to 3.5 million / person / month. Recently, Xuan Lap coarse gear product has been certified by the Chairman of the Provincial People’s Committee at provincial level 3. In addition to the profession of making harrows, the commune maintains and develops the traditional carpentry profession with products with diverse models; People have boldly invested in scientific and technical applications, purchased modern machines for production and the whole commune has about 50 households participating in production, with turnover from 30 to 50 billion VND / year. A representative of the commune People’s Committee said: In order to sustainably develop traditional occupations, in the coming time, the commune will actively support people to expand and develop in scale and application of scientific and technical advances. into production in order to increase the value of the product to meet the increasingly high demand of the market. To attach importance to activities of supporting vocational training, vocational transmission, skill improvement and job development, which are linked between vocational training institutions and enterprises; vocational training and vocational training establishments; invite specialists in vocational training, vocational training, skills improvement and new job development. Besides, encourage the establishment of cooperatives and cooperative groups in craft villages; mobilize capital sources to promote the application of technical advances and mechanization of a number of production stages; continue preserving and developing occupations that are active and capable of developing; research to introduce a number of new professions and products with advantages in raw materials and consumption markets.

Photo: Trang Tura. Prepare: 400g pork rump lean, so you should buy fresh meat early, and the finished product will be delicious. 150g pork fat (cut the pomegranate seeds to prevent freezing for 3-4 hours, making it more viscous and cohesive when grinding, fresher meat). Delicious fish sauce: 1.5-2 tablespoons of rice. Salt soup powder: 1/2 teaspoon of coffee (salt sauce depending on the taste of each person). Ground pepper: 1/2 teaspoon of coffee. 3-5 crushed ice cubes (making the meat more sticky and fresher when you grind) How to make silk rolls : Meat grind up to about 5 minutes. Photo: Trang Tura. Put all of the above ingredients in the blender, if the blender is small you can divide it into 2 batches! Grind up to about 5 minutes until the meat turns smooth, shiny and creamy, stop (should not be grinded too long, it will turn the ball). Photo: Trang Tura. Then put the meat in the tray, take the wooden scoop, apply some cooking oil and spread it over the surface to help smooth the meat surface, then put in the oil-free fryer. You fry the silk rolls in an oil-free fryer at a temperature of 150 degrees, within 30 minutes to finish. Photo: Trang Tura. Oil-free fryers can be replaced by steaming or using the oven. When will be extremely attractive and delicious! You can eat it hot or cold. Invite readers to watch the video “Fluttering a price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

Bee tea is considered as a dish close to the Hanoians. The soft, sweet, honey-colored tea with the warm and fragrant spicy flavor of old ginger always makes people enjoy a feeling of passion to surprise. If you like to eat bee tea, you can refer to how to cook bee tea of ​​Tran Ly (Hanoi) below: Resources To make 2 dishes of tea, about 300g of glutinous rice should be used, so it is recommended to use sticky rice with high plasticity (sticky rice with yellow flowers). 50-60g molasses brown sugar. Some white sesame seeds. 7g fresh ginger. Making The rice is blooming, soft and juicy, but not crushed, it is sweet, sometimes ginger flavor, especially without the rice. Soak and wash rice the way we normally soak sticky rice. Rice after being washed clean, stirred with a little salt and then cooked sticky rice. Eat twice to make the sticky rice seeds bloom and plump for a long time. That will yield about 500g of sticky rice after serving. Divide the amount of sticky rice in half because 1 dish of bee tea will use 250g of sticky rice (should make each dish). Simmer 50-60g molasses sugar with 50g water to dissolve completely. When the sugar is melted, add 7g of freshly shaved peeled ginger and continue to boil. Use sugar from molasses is best because it is fragrant and beautiful in color. Put sticky rice in the ginger sugar mixture, quickly use chopsticks to spread the sticky rice and soak it evenly. Increase the heat a little and stir continuously until the sugar water is drained into the sticky rice seeds and the sticky rice seeds are slightly tightened. Quickly empty the plate. Do the same with the rest of the sticky rice. That’s it for the divine bee tea. Don’t forget to sprinkle the fragrant roasted white sesame seeds! Wish you all success with bee tea!

The above move made many Koreans angry. They think that the land of ginseng is the home of this chicken dish, Korea Times reporting. According to the Korea Rural Development Bureau, the people of this country have been cooking chicken with ginseng stew since at least the Joseon period. This dish is favored by wealthy Koreans and became popular with the popular class after the 60s. Chicken ginseng stew is the next dish in the Korean-Chinese internet copyright controversy. Photo: Getty. Sungshin Women’s University professor Seo Kyung-duk said he sent a complaint email to Baidu, asking for information to be modified about the dish. According to Professor Seo, China does not even use the HS (Harmonized System – the code to classify the goods according to the list of import and export goods) or the international name for the ginseng stewed chicken, while Korea uses the 1602.32 range. 1010. This is not the first time that netizens of the two countries have argued over copyrights of famous dishes. In early December 2020, the sheet Global Times China’s pickles reported that its sour food was ISO certified and said that ISO “is the international standard for kimchi manufacturing that China leads”. Kimchi, rice cakes used to be a controversial dish about copyright between the two countries. Photo: Getty. In China, this dish is called Pao cai, made from cabbage, mustard stalk, long beans, chili, carrot and ginger. According to the The Guardian The fact that the newspaper mentioned the word “kimchi” made Koreans think that China was trying to make kimchi its own. Last January, the controversy continued with the advertisement of Professor Seo Kyoung-duk posted on the page. New York Times. Accordingly, he gave many evidences and arguments to prove that kimchi originated in Korea to oppose China. By February, Korean-Chinese netizens continued to give evidence proving that the rice cake came from their country. Specifically, Chinese rice cake called niangao, is made from crushed rice and has toughness and toughness. In Korea, tteokbokki, literally translated as “fried rice cake” is a popular Korean street food made from small garaetteok. Garaetteok is a type of rice cake that is long, cylindrical, and usually much chewier than the Chinese version.

Nestled in a small alley on Ben Van Don Street (District 4, Ho Chi Minh City), the vermicelli bag (also known as vermicelli) of Mrs. Pham Thi Luong (53 years old) is one of the places to eat. is loved by the people of Saigon. There are no sophisticated signs, only sell from 6am to 9am, the small restaurant is expensive thanks to the heirloom flavor and devotion of the owner. Ms. Luong, the owner of the 3rd generation, said that up to now, this food load is nearly 100 years old. Previously, Mrs. Luong lived in Dong Nai, and followed her husband to live in Saigon and set up a business. After that, the mother-in-law sells vermicelli, sets the table, and is passed on the secret of cooking noodles. Due to the abundance of ingredients, the owner had to get up at 2am to prepare and cook soup. In the stages, the hardest part is doing the job because it requires meticulousness and ingenuity. Suong is made from crushed shrimp meat and mixed with flour, seasoned to taste, shaped like a coconut weevil and cooked over medium heat to maintain flexibility. “Making the baby is very difficult, it looks like that, but imitating it is not sure to do it, doing it incorrectly will easily spoil, not delicious food”, the noodle shop owner told Zing. In addition to luong, the very flavor of the soup is also one of the special features that keep diners at this nameless noodle bag. According to Ms. Luong, to make the sweetness and not be salty, the broth must be cooked with pure fresh coconut, duck blood and squid. Besides keeping the recipe grandma left, the kitchen temperature soup is also very important. Some people come here out of curiosity, be introduced by friends and become regular guests of the bun. In addition to the people living nearby, many young people also often stop by to support. Phuong Thao (18 years old, District 4) accidentally stopped by to try and fell in love with the noodle dish. “Once, on the road, I saw a crowded restaurant, so I went in as well. I like the broth here, with the mild smell of coconut water, the sweetness, the soft, delicious taste. Will definitely stop by to support her long-term, ”shared the female student. Mrs. Luong’s noodle soup is decorated with eye-catching and orderly in a small space. Many customers come here like to sit near the counter to chat with the owner. Mr. Thanh Phong (30 years old, District 4) is the “gut” of this bun for more than a year. Every morning before going to work, he has to stop by to have a bowl of food, take a while to change dishes. “The owner is very cute, loves to ask questions. She knows what I like to eat, which ingredients are picky, so I don’t need to call her to make it myself ”, said Phong. With about 40,000-50,000 VND, diners can choose mixed vermicelli, shrimp, pork rolls or lean meat. Guests can dab the food with tamarind juice with sugar and sweet soy sauce. Thanks to the enthusiasm and attentiveness, the noodle shop of Mrs. Luong is always crowded, especially on weekends, it is “busy, unable to turn around”. “It is fun to be supported by guests and by guests every day. We just sell with our mind, get fresh ingredients, always with quality “, the owner confided. The thing that makes her most proud of her family’s bun is the age, no change to the way of cooking, everything is still the same as the previous recipe left behind. Many people suggested that she should buy more trolleys or open a spacious shop, but she refused. “Many people come to take pictures, take pictures, even foreign channels come to interview, but I serve people mainly so I only carry popular goods. In addition, I keep the noodles from my grandmother. making souvenirs and creating a characteristic for the restaurant “, said Ms. Luong.

Every year on the lunar new year (March 3 of lunar calendar), Vietnamese people often make floating cakes and vegetarian cakes to worship their ancestors. On this occasion, the sisters raced to show off delicious and beautiful cakes, showing off their main female talent. Photo: Vu Thanh Hoan

Just walking around on Facebook to see the sisters showing off their “booty” are extremely attractive vegetarian cakes. Photo: Vu Thanh Hoan

Ms. Vu Thanh Hoan, one of the guaranteed mothers of the Kitchen Love Association, said that to have an unbeaten delicious vegetarian cake is to mix sticky rice with non-glutinous rice in a 5: 1 ratio so that the crust is not too sticky, difficult to create picture and for the best taste. Photo: Vu Thanh Hoan

All colors of the cake are made from natural women such as Gac, pineapple leaves, beetroot, garden seeds, … so they are both beautiful and safe. Photo: Vu Thi Thu Trang

See the eye-catching floating cakes with all colors but still retain the basics of shape, composition and flexibility, who can hold it. Photo: Vu Thi Thu Trang

It’s an easy-to-make dish with simple ingredients like flour, rock sugar and sesame seeds. However, it also takes the skillful hands of the maker to make regular, round cakes. Photo: Vu Thi Thu Trang

This year, many brave mothers are still creative, change shape, and put on new clothes that everyone must enjoy. Photo: Kim Ngoc Dang

A sure mother personally added many funny details on the round cake to serve the children. Photo: Kim Ngoc Dang

Making this kind of cake is a bit time consuming, but everyone is enjoying it. Photo: Kim Ngoc Dang

On this day, housewives are busy showing off the floating cakes and vegetarian cakes that I personally prepare for the family. Photo: Le Thu Huong

Although the cakes are eye-catching in color, they are all made from natural ingredients, which are very safe. Photo: Le Thu Huong

Many mothers shared that although the family ate very little, they still bought flour to make cakes, mainly for their children to understand about a traditional national holiday. Photo: Le Thu Huong

Invite readers to watch the video: Floating cakes, vegetarian cakes – the cultural beauty of the Korean New Year – Source: VTV24