Resources + 200g soybeans + 1.2 liters of water + 220ml of fresh milk + 60ml whipping cream (whipped cream) + 10gr gelatine + 150g black pearl (commercially available) + 70g Korean brown sugar. Making Step 1: Preliminary processing of raw materials Illustration. + Soybeans soak in water, remove small, deep, rotten seeds … soak in clean water for about 8 – 10 hours for a double or triple hatch. + After soaking, the beans are full of water, then pour them into the basket to wash again. Step 2: Cook milk + Add 1.2 liters of water to the machine with soybeans, puree. Use a cloth to squeeze the bean juice, remove the residue. + Put the bean juice to boil, remove the foam, let it simmer for about 15 minutes. Step 3: Making tofu + Soak or water gelatine to melt. + Mix the bean milk with fresh milk and whipping cream, and bring the mixture to a boil over medium heat until it is almost boiling. + Add gelatine to stir until dissolved, then turn off the heat. + Pour the milk mixture into the mold, let it cool for 8 hours to freeze. Step 4: Cook the pearls + Buy pearls available, you just need to boil a pot of boiling water and then drop the pearls in, when the pearls float, lower the heat, cook for another 20 minutes. + North down and leave, cover and incubate for another 10 minutes. + Take out the pearls in a bowl, add brown sugar and mix well. Finished products + When eating, just pull the tofu out of the mold, sprinkle pearls and black sugar water on the surface. Tofu “cooked in green”, soft, smooth, fresh fat, melted in the mouth, then wrapped with tangerine and the fragrant, supple sweetness of black sugar pearls is sure to make you fall in love. Above is how to make a very simple black sugar pearl tofu that anyone can do. It only takes a little time to make this delicious dish. Wish you success!

How to make tofu with black sugar pearls Resources + 200g soybeans + 1.2 liters of water + 220ml of fresh milk + 60ml whipping cream (whipped cream) + 10gr gelatine + 150g black pearl (commercially available) + 70g Korean brown sugar. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3. Making: Step 1: Preliminary processing of raw materials + Soybeans soak in water, remove small, deep, rotten seeds … soak in clean water for about 8 – 10 hours for a double or triple hatch. + After soaking, the beans are full of water, then pour them into the basket to wash again. Step 2: Cook milk + Add 1.2 liters of water to the machine with soybeans, puree. Use a cloth to squeeze the bean juice, remove the residue. + Put the bean juice to boil, remove the foam, let it simmer for about 15 minutes. Step 3: Making tofu + Soak or water gelatine to melt. + Mix the bean milk with fresh milk and whipping cream, and bring the mixture to a boil over medium heat until it is almost boiling. + Add gelatine to stir until dissolved, then turn off the heat. + Pour the milk mixture into the mold, let it cool for 8 hours to freeze. Step 4: Cook the pearls + Buy pearls available, you just need to boil a pot of boiling water and then drop the pearls in, when the pearls float, lower the heat, cook for another 20 minutes. + North down and leave, cover and incubate for another 10 minutes. + Pick up the pearls in a bowl, add brown sugar and mix well. So, you have completed the delicious black sugar buffalo leg tofu. When eating, just take the tofu out of the mold, sprinkle pearls and black sugar water on the surface. Tofu “cooked”, soft and fresh, melted right in the mouth, and then wrapped with tangerine with fragrant, supple sweetness of guarantee will make you fall in love.

For decades, Ngau’s famous sticky rice cake (also known as amnesty) and the famous beetroot cake of Mr. Ngau’s family have become familiar snacks for people in the area. “Soft smooth, soft rice cake”, “fragrant sticky sticky rice, rich rice bran” are the compliments that customers often give to this restaurant. “People often tell me that we went to eat around Cholon and still couldn’t find a shop that had better cakes and sticky rice than my house made. After hearing that, I am glad that because of that, I sold out every few hours every day, so it has been like this for decades ”, Mr. Ngau added bread on the shelf while boasting. Zing . Mr. Ngau – owner of a famous bakery and rice cake shop in District 6 (Ho Chi Minh City). Cantonese delicacies at affordable prices Mr. Ngoi’s real name is Luong Tu, but not everyone knows it because everyone is used to calling him “uncle Ngầu”. “Sometimes people call ‘Cool Uncle’, ‘Cool old man’ is too familiar, I personally like to address this name because it is good,” the shop owner said happily. Xoi Xai Bao, radish flour cake is a dish associated with Chinese families, especially Cantonese (China). From the desire to do something of their own, he and his wife decided to sell the family’s traditional and familiar dishes. At first, Mr. and Mrs. Ngau got up early every day to prepare ingredients and open the goods in the morning. Later, when he was older, his health somewhat decreased, he and his wife switched to selling from noon to have enough time to steam the cakes and cook sticky rice. The famous radish and sticky rice cake with the famous newspaper of Mr. Ngau’s family. Talk with Zing , the boss said, it takes a lot of effort to steam a slice of delicious radish flour. It is necessary to choose standard rice flour, delicious dry shrimp, not crumbs, especially white radish must be chosen carefully to not be bitter. Soy sauce is cooked together according to a separate recipe, divided into small bags for convenience when selling. The highlight of the sticky rice dish is chopped salted radish, so the preparation process is equally elaborate. “All the main stages are done by my grandmother, I just clean and sell. She is skillful and careful, so that we always ensure the quality of the food “, Mr. Ngau shared. Over the years, Mr. Ngau and his wife have borrowed premises from relatives for sale. The shop sells mainly to bring home, so the layout is quite simple: outside, there is a cake cabinet, inside there is a small table and some chairs to serve people who want to eat on the spot. At around 13:00, his wife brought two new cakes. Mr. Ngầu started to cut the cake, slowly but neatly worked, rolled up the straight lines to divide the cake into diamond-shaped pieces. Ivory white cake, topped with chopped radish, minced meat and dried shrimp. Mr. Ngầu is always meticulous in the way of cutting and arranging the cake so that it is beautiful. After cutting in half, he arranged each piece in turn to be arranged on a glass cabinet to look as beautiful as possible because “customers first ‘eat’ with their eyes, they will enjoy more neatly arranged.” After finishing arranging the cakes, he divided the sticky rice into the bags for convenient sale for customers to take away. The price for each piece of cake is 12,000 VND, sticky rice on the spot costs 10,000 VND / plate, each box brings twice the amount of food, so he sells 20,000 VND. Food is associated with many generations Many people living in Cholon have boasted of being the guts of this restaurant for many years. “I was fed by my grandmother when a piece of cake cost 5,000 VND. Up to now, the price is a bit higher but the taste is still the same. I sell at noon, so it’s a bit difficult to buy because I’m busy working, so I invite my lover over here on weekends because they both love to eat bread dough ”, Phuong Linh (24 years old, a real estate businessman) said. Buying 10 pieces of cake and 5 servings of sticky rice once, Mrs. Cam Le (48 years old), a patrons of the restaurant for many years, excitedly said: “The children loved to eat Mr. Ngau’s dough cake, although many places sell it still asking mom to come here to buy It’s not a compliment, it’s hard to find a place that the whole family is very satisfied! “. Customers come to buy ready to wait for the new cakes to come out. “I am not Chinese, but my parents taught me how to eat Chinese food since I was a child, and my family lived in Cholon area, so the delicious restaurants I know by heart. Mr. Ngau’s radish cake biscuits are very flattering and flattering, especially he also sells taro radish cake, loves it very much! ”, My Han (20 years old, 3rd year student of University of Economics, City .HCM) humorous story. “I always ‘lure’ my grandparents to give them a job so that later on I can do my own business because every day I have to stop by to buy ‘money’,” she added. When asked about plans to trade and care for the elderly in the future, Mr. Ngau said he also wanted to transfer the profession to his children, but most of his children were married and moved to overseas. “When we are old, we do not pay much attention to interest, mainly want to work on our own, meet and chat with guests every day. That is why many restaurants want to order a large quantity separately that I do not receive. “If I sell more days, I am happy that day. Over the past few decades, maintaining the restaurant and making Chinese cuisine more popular is what my wife and I are proud of ”, shared Mr. Ngau. Mr. Ngau’s restaurant is located at the intersection of Pham Phu Thu – Pham Van Chi (District 6).

It can be said, the places selling glove jelly in Hanoi today can only be counted on the fingers such as Go Wood tea (Tran Phu), Kham Thien market lane, Nghia Tan area … Among them, an address is quite good. Many young people pass each other’s hand is Goat Tea, not only the place where also sells glove jelly with jasmine sugar water, but also by “remix” this jelly with other very new things. For those who do not know, glove jelly is a type of jelly made from glove leaves (a type of leaves in the forest). People use the leaves in the water to get plastic, after being filtered, they will be poured into the tray, waiting to be frozen. Jelly glove is green, looks extremely beautiful, when eating, you will use a piece of clam shell or a cutting tool from the can to pick up very thin pieces of jelly. Jelly gloves only need to be filled with sugar water with a bit of jasmine (or banana oil), add a little ice to have a sweet, cool beverage. This is also a familiar way of the owner of the wooden tea shop on Tran Phu street – the address of eating jelly gloves of many people in Hanoi during the past 10 years. At the Wood Tea shop, this jelly dish is always at the top of the list, and is also the dish that most of the visitors come here to choose. The green jelly trays, just looking at it, you want to eat right away! A bowl of jelly glove here still retains the traditional ingredients such as jelly, sugar water with added jasmine, both sweet and fragrant. On hot summer days, having a bowl of this jelly to eat is “cool and cool”. Even more special when in this tea shop, jelly glove is mixed with other things such as green tea, aloe vera … Depending on the preferences and requirements of each person, the shopkeeper will adjust the ingredients for satisfied customers. Sugar sweetened properly, not too light, not too bold, just enough to flavor the jelly and create a pleasant beverage in the summer. Depending on the choice, jelly or mixes here are priced from 10k – 35k. Alternatively, if you want to change your taste buds a bit, you can try adding the recently added coin to the list. This jelly dish is cooked from natural seaweed and served with lung sugar juice and ginger (a famous sugar in Quang Ngai), very strange and fragrant. Summer has come again, when you want to find a cool drink, and you want to find out about your childhood, why not hesitate to make a cup of this cool jelly! The shop is open in the evenings but still sells out during the day! Wood Tea Address: No. 9 Tran Phu, Hanoi Time: 19h30 – 22h30 (shipping is available during the day) Price: 10k – 35k

According to the Russia Today report, after the sudden inspection of Russian forces stationed at the border with Ukraine on April 13, Russian Defense Minister Shoigu stated that the Russian army is ready for the worst scenario, that is is if tensions between Russia and the West escalate to the point of full-scale engagement.

Russian Defense Minister Shoigu. Source: Sina.

According to the report, after that inspection, Minister Shoigu told reporters that the soldiers had met the standards needed to respond to the situation. “The soldiers have shown that they are well prepared and fully competent to complete the task of ensuring the military security of the country,” said Mr. Shoigu.

He also added that this force is conducting an exercise in the border area.

Shoigu said the military deployment was “in response to the joint military operations that threaten Russia”. He also added, “Washington’s troops are moving from the North American continent to Europe across the Atlantic and they are crossing Europe into the Russian border. The main force is concentrated in the Black Sea area. and the Baltic Sea “.

According to the report, Mr. Shoigu also stated that the conflict between Russia and the West is forming a new front line in the Arctic: “To strengthen the defenses of the Russian Federation and protect its national interests in the North Pole. The North Pole, the Department of Defense is working systematically to improve the Northern Fleet’s Combat capabilities. “

Shoigu’s tough statement was made in the context of President Joe Biden and President Vladimir Putin held a telephone call on April 13, the two leaders discussed many regional and global issues, including the situation Ukraine, however, the two sides did not achieve any results on this issue.

The US side continued to emphasize America’s firm commitment to Ukraine’s sovereignty and territorial integrity, expressed concern about Russia’s sudden military increase in Crimea and Ukraine’s borders, and urged Russia to de-escalate. straight.

With that in mind, NATO is planning to dispatch some 40,000 troops and 15,000 different weapons, including strategic aircraft, to gather near the Russian border. NATO also recently launched its biggest 30-year drills exercise called Defender Europe 2021 near Russia. According to Mr. Shoigu, NATO’s actions clearly carry “anti-Russian tendencies”.

In particular, NATO Secretary-General Stoltenberg said on April 13 that Russia does not have the right to interfere in Ukraine’s accession to NATO, whether or not Kiev can join is due to the decision of 30 NATO member countries.

Shortly thereafter, US Secretary of State Antony Blinken continued on April 14 to emphasize that Washington would stand side by side with Kiev in tensions with Russia. Blinken also announced that he would discuss Ukraine’s desire to join NATO, despite Moscow’s objections.

On the Ukraine side, Mr. Andriy Yermak, chief of the Ukraine Presidential Office, said in an interview with Time magazine: “Ukraine is against Russia not only for itself but also for Western countries”. Therefore, it is necessary to deploy the US Patriot air defense missile system on the territory of Ukraine.

“Where does the US deploy Patriot missiles? Most recently in Poland. They should be deployed here,” said Andriy Yermak.

According to the report, in December 2014, Ukraine amended its law to give up its non-alignment. In June 2016, Ukraine saw its accession to NATO as a foreign policy goal. In February 2019, the National Assembly of Ukraine approved a constitutional amendment, which clearly defines Ukraine’s policy on joining the European Union and NATO.

These moves show that the tense situation in eastern Ukraine is on the verge of turning into a large-scale conflict between Russia and the US and NATO. Experts say that the US and Russia are playing the “craters of war” game, the party who “goes into the water” first will be the loser.