Processing time: 3 hours Servings: 4 people Resources – 1 kg of ox tail – Onions, carrots, celery, garlic – Madeira wine, wine – Beef broth – Spices: Cooking oil, ketchup, bay leaf, musk, juniper, cloves, pepper, cornstarch, salt Processing Step 1: – Chop the onion – Peel and cut carrots – Chop the celery – Minced garlic and thyme Step 2: – Arrange the oxtails in layers, season with salt and pepper and marinate for 4-5 minutes – Heat 3 tablespoons of oil in a large pot – When the oil is hot, saute onion, carrot, celery and minced garlic for about 10 minutes – Add ketchup and stir for about 30 seconds – Add Madeira, wine and continue cooking on the stove – Put the marinated oxtail in the pot, then add beef broth and water – Stew the oxtail with the ingredients for about 2.5 hours, occasionally skimming the surface Step 3: – Wrap thyme, bay leaves, juniper and cloves with a piece of cheesecloth, then add to the pot of broth, cook for another 30 minutes – Remove the oxtail from the pot and let it cool a bit, using your hands or fork to separate the meat from the bones – Add cornstarch to the pot to thicken the broth and enjoy

Recently, Thai jackfruit is considered a staple crop in some southern provinces. In particular, in the past 4 years, commercial jackfruit has been purchased by traders from their gardens to export to China at high prices. The high price of jackfruit means that every day, traders come to the garden to buy and collect jackfruit, and people who do “smells for hire” also appear from there. Unlike jackfruit storks, who lead into the garden to buy jackfruit, those who smell jackfruit are the people who accompany traders to the garden to determine the age of the jackfruit and take on the job of picking jackfruit for the garden owner. Thanks to these people, traders can find and buy old, delicious and quality jackfruit gardens, reducing the risk of buying young jackfruit or jackfruit with lots of black fiber. People who smell “famous” jackfruit can earn millions of dong a day. But according to Mr. Le Van Ngoc (resident in Tan Phu town, Dong Phu district, Binh Phuoc province), this profession is not for everyone, if the fruit is still young and has bad taste, no one dares to hire it anymore. . The strange profession of mixing salt into water and cooking it on a giant pan People often dry sea water to get salt. But in Ben Tre, there is a strange job that is to mix salt in water and put it on a giant pan to boil it. The fire stove cooks massive salt the size of a huge and fiery pan (Photo: Dan Tri). Ms. Nguyen Thi Ninh (owner of a salt factory in Dai Hoa Loc commune, Binh Dai, Ben Tre) told Dan Tri newspaper that from a young age she had seen her grandparents cook salt, then her mother also cooked salt, in the hamlet there were also many people. salt cook. She was taught to cook salt since she was a girl and has kept the job until now. “This job is very hard, always working with hands and feet, only taking a break when the stove is off, the only advantage is that I take the initiative, rain or shine, I have a job,” said Nhinh. Rare earth lotus species in 600-year-old pagoda in Hanoi VOV information, Boi Khe pagoda (Tam Hung commune, Thanh Oai district, Hanoi) has undergone 600 years of history and is recognized as a special national relic. Notably, in the temple grounds, there are three lotus plants with unique and rare pure white flowers. These precious lotus trees have existed for hundreds of years in the temple grounds. According to Ms. Pham Thi Quyet, a resident of Boi Khe village, lotus is grown in some places in the North of our country but rarely blooms. In Boi Khe pagoda, land lotus blooms regularly, each tree only blooms about ten flowers. For that reason, this place has attracted many visitors to visit the temple and admire this rare flower. Strange jackfruit tree in Ben Tre produces 200-300 fruits At the Ben Tre province’s delicious fruit contest in 2018, many visitors were delighted and surprised to admire a bunch of strange jackfruit 23 consecutive fruits, each weighing from 2-2.2 kg with a very special aroma. separate. The owner of the above jackfruit tree is Mr. Nguyen Van Xoi (living in Phu Phung commune, Cho Lach district). Mr. Xoi said in the Popular Science Newspaper: “This is a native jackfruit named To Tan, this jackfruit tree was given as a gift by a friend 25 years ago. Jackfruit has fruit all year round, delicious taste very strange, large, fleshy, flat seeds, very beautiful turmeric yellow color. Since planting until now, I have not applied any organic or inorganic fertilizers at all. Each year the tree gives 200 to 300 fruits”. Golden apricot tree over 100 years old with unique shape sets a record in Vietnam The yellow apricot tree over 100 years old has a very unique shape in the city. Sa Dec (Dong Thap) has just been set a record by the Vietnam Record Organization for “Single Edition in Vietnam”. The hundred-year-old golden maid (Photo: Dong Thap newspaper) According to Dong Thap newspaper, this old maid is owned by Mr. Vu Duc Dong (living in An Hoa ward, Sa Dec city). The unique feature that creates a different value in this apricot tree is that it has a single branch reaching up to 5m, a rare form in Vietnam. The apricot tree is shaped like a maiden, looking very soft with its branches reaching out as if welcoming spring, so the owner named it “Nhung Xuan Khanh Hoi”. 50-year-old pan bread shop attracts diners in Saigon Hoa Ma Bread is one of the oldest bakeries in Saigon. This brand of bread dates back to the 60s of the last century. Thanks to the unique processing method and special flavor, Hoa Ma bread makes many diners fascinated. Not only attracting the people of Saigon to eat, there are many foreign tourists who also come to enjoy this long-standing pan bread. The price of a piece of pan bread is 52,000 VND. Strangely, hot pot ‘sighs’ in the West, guests ‘sweat’ enjoy it Dan Tri newspaper said that islet hot pot (also known as breathing hot pot or coal hot pot) is a “famous” delicacy of the western provinces. The reason for this name is because people have to use a specially designed aluminum pot, specialized for cooking hot pot, is an islet pot. Attractive islet hot pot dish (Photo: @heofood). Depending on each locality and the conditions of each family, the ingredients for making hot pot are different. But regardless of the region, in the islet hot pot, there are always typical ingredients such as pork liver (or pork heart), chicken gizzard (or duck), grilled pork chop shaped like a cana, flower cake, etc. Not only is it different from other hotpot dishes in the recipe, but the islet hot pot also has some special processing secrets to create a “famous” flavor. Strange chickens like massage, drink wine, cost millions each Birdwatchers in the West have recently raised a movement to raise “athlete chickens”. This breed is quite small when an adult male weighs only about 400g, but they have a very beautiful feather color. In particular, the “athlete chicken” has an imposing posture, likes massage, and drinks garlic wine, costing tens of millions of dong/head. This breed of chicken is called Serama chicken, originating from Malaysia. About Vietnam, because of their unique standing, they are often called “athlete chickens”. Purebred Serama chickens only have yellow color, coming back to Vietnam, they are crossed with bamboo chickens, so they have many other colors. Hanh Nguyen (Synthetic)

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

Materials to prepare: – 700g young ribs sườn – 1 tablespoon cooking oil – 1 onion – 2 teaspoons ginger, cut into thin and long slices lát – 1 tablespoon soy sauce – 1 tablespoon finely chopped scallions – 3 tablespoons homemade black bean sauce How to make black bean sauce – 70g fermented black beans – 110ml cooking oil dầu – 1 stalk of scallions, finely chopped – 3 slices of ginger – teaspoon pepper – 3 tablespoons fresh chili, finely chopped – 2 tablespoons garlic, minced – 1 tablespoon soy sauce – 1 tablespoon rice wine – teaspoon sesame oil dầu – a pinch of sugar – a pinch of salt Doing: Make black bean sauce – Wash the black beans. Dry the black beans with kitchen paper. Cut the black beans into small pieces. – Turn on the stove. Put green onion, ginger and pepper in the pan. Pour in the oil and then keep the heat on medium. When the scallions and ginger turn brown, take them out, remove all the pepper and discard. – Put the fermented black beans and all the other ingredients for the sauce into the oil pan. Saute for about 2-3 minutes. Braised pork ribs – Put the ribs in a pot of cold water. Boil pot. Use a spatula to skim off the foam on the surface of the pot. Then pour the water in the pot. Pour the ribs into a clean bowl and set aside. – Pour oil into a clean pot. Put on medium heat. Fry onion and ginger until onion and ginger are soft. – Stir-fry the ribs. Add black bean sauce and soy sauce. Pour hot water into the pot (just enough to cover the ribs). Close the pot lid. Leave on low heat for 40 minutes. – Set the heat to high, then cook until the water in the pot is reduced by half and thickened. Stir-fry the scallions and then transfer the ribs to a plate. – Enjoy. Eat with hot rice. NOTE If you have leftover black bean sauce, you can store it in an airtight container and use it within 2 weeks. – If you want, you can use store-bought black bean sauce. You may need to adjust the amount of sauce to taste.

Illustration. Photo source: Internet Resources: Ground gold oats: 3/4 cup Milk: 3 cups Virgin olive oil: 1/8 cup Butter: 1 teaspoon Chopped onions: 1 bulb Shrimp, peeled, gutted: 450 grams Spices: Salt, white pepper Tools: Pot, pan, kitchen Put the milk in a saucepan and bring to a boil, then stir the oats by stirring until the dish is smooth and cook for 10 minutes. Melt butter and heat olive oil in a saucepan, add chopped prawns and shallots, stir fry, season with salt and pepper to taste for 4-5 minutes Put the fried shrimp in the porridge pot and cook for another 10 minutes to complete. Oatmeal, black sesame cake Illustration. Photo source: Internet Resources: 200g oatmeal 3 eggs 2 boxes of unsweetened yogurt (200ml) 80ml honey 35ml lemon juice 1 pinch of lime peels 30g black sesame (roasted) 1 teaspoon baking powder 1 teaspoon of baking soda Making: Mix well egg, yogurt, honey, lemon juice, grated lemon peel. Then, add the oats to the above mixture and add the black sesame seeds, salt, baking soda, powder. Bake 180 degrees for 30-35 minutes (Or cook the rice cooker by pressing the “cook” button 2 times, total cooking time is about 30 minutes). Minced meat oat porridge Illustration. Photo source: Internet Resources: 300g rolled oats (type rolled oats) 1.5 liters of water 200g minced lean meat 50g peas and corn kernels 1 tablespoon delicious fish sauce Scallions, chopped cilantro, pepper Making: First of all is the rim of minced meat. Put the meat in a small pot with fish sauce, a little pepper powder, a mixture of peas and corn. Simmer until meat is cooked. Tasting spices. Next, add the oats and water to the pot. Bring to a boil, then turn to medium heat, continue for about 5-10 minutes until the oats are cooked and thickened (if the porridge is a bit thick, add water, if it’s liquid, boil a little more to compare). Put minced meat in the porridge pot, boil again and season to taste. Ladle porridge into a bowl, sprinkle onions and cilantro. Eat hot.