Illustration. Step 1: Clean the bottle, then use scissors to punch the top two parts of the top of the plastic bottle, into a few small holes. Use scissors to punch a few holes on the right end of the plastic bottle Step 2: Take half a ounce of green beans, soak in warm water of 30 degrees, hold for 10-12 hours until the beans crack. do Step 3: Put the soaked beans into a plastic bottle, leave for about 6-7 hours, then pour water into the bottle. Let the beans soak in water for about 5-7 minutes, turn the bottle upside down so that the water runs out through the two holes punched. Remember to drain well so that the beans do not get waterlogged. Wrap a layer of black plastic, Then put the bottle in a dark place, completely without light. Water the beans with clean water. After 3 days, the bean sprouts will grow to about 4-5 cm long. At this point, cut off the top of the plastic bottle to get the bean sprouts to eat. 2.Make green bean sprouts with sand or ash. Step 1: Preliminary raw materials, you rinse the sand through the water a few times, then decant the water in the pot to retain the sand. For beans, you soak them in warm water for 1-2 hours, pick them up and use a towel to gently rub the beans so that the shells crack slightly. Step 2: Spread a layer of sand 3 cm thick on the pot, spread the beans and then cover 10-15 cm on top of the beans before placing the pot in a cool place, without light. Every day, you gently press the sand once for the rack to grow, which will crack the sand. After about 2-3 days, you can harvest the bean sprouts to eat. When harvesting bean sprouts, you pour the whole pot into a basket with a large hole and then drain the water to let the sand go. 3.Make green bean sprouts with fresh milk cartons Step 1: Soak the beans in warm water for about 12-14 hours until the beans are cracked. Step 2: Pour the soaked beans into the milk carton with 4 corners cut and then put the box in a dark place. Twice a day, you turn the water into the box, soak for about 10-15 minutes, then decant the water and leave it in a dark place. About 2 days later, the bean sprouts have germinated, you can harvest the day or wait for 1-2 more days for the plants to grow, depending on the needs. 4.Make green bean sprouts with a basket and a cotton towel Step 1: Wash green beans and soak in warm water for about 8-10 hours, the water temperature is from 35 degrees Celsius to 38 degrees Celsius. When the peas crack and sprout, pour into a basket and rinse with cold water. Step 2: Line a cotton towel or cloth at the bottom of the basket and spread the soaked beans on top. Next, you put a bowl or plate on top for the purpose of avoiding light, then take another cotton towel soaked in water to cover it and put the basket in a dark corner. Every day, you pour water into the basket several times so that the level is always sufficiently moist. After about 2-3 days, you can safely harvest a batch of bean sprouts. 5.Make green bean sprouts with bamboo leaves and basket Step 1: Soak the beans overnight. Take the basket, put the bottom layer of bamboo leaves, then start to spread the beans on top, one layer of bamboo leaves to one layer of beans. And so on until the beans are gone, cover the top with a layer of bamboo leaves. Then, put a porcelain dish on top, put the whole pot under the faucet to rinse the beans before incubation, paying attention to tilt the basket to let the water drain out. Step 2: Put the seed basket in a shady place, as dark as possible, then take a heavy object over it, drain the water twice a day and then continue to incubate as before. Within 2 days and 2 nights from incubation, you can harvest to eat. Note: – Choose raw materials are green beans, small seeds, firm, do not use stimulants. Although Chinese beans are large, they contain preservatives and are not tasty. – Before brewing, rub the beans and treat them with water to thin the skin, remove the damaged beans, then soak the beans in hot water to bloom. – Only about 100g of green beans should be brewed at a time, just enough for 5 people to eat (just eat raw, make stir-fry dishes, mannequins) After only 3 days you will have a delicious, fat, clean basket of bean sprouts for the whole family. Wished everyone success!

Recently, Quynh Hoa (born in 1987, content creator, currently living in Japan) made people admire when she showed off a series of boxed lunches that she prepared by herself for her husband to bring to work. At a glance, it can be seen that each rice dish that she makes is filled with all kinds of savory dishes, stir-fries, vegetables and delicious desserts, harmonious in color and properly balanced in nutrition. It can be seen that Quynh Hoa is also very diligent in changing dishes so that her husband doesn’t get bored. Contact Quynh Hoa, she shared: ”I have a husband who likes to eat his wife’s cooking, although his wife cooks for whatever he eats, he has never criticized but is a picky eater. My husband likes to eat meat, rarely eats seafood, rarely eats vegetables (especially cabbage, water spinach, green beans) so I try to put on the menu the dishes he likes but think of a different way to cook it, change the food. menu so that her husband does not get bored and try to put all kinds of fish on the menu to have enough quality. Because my husband is lazy to eat vegetables, every day besides lunch, I squeeze more vegetables for him to drink.” Just glance at the lunch boxes cooked by Quynh Hoa, anyone will immediately feel craving. The food is very diverse and colorful, so it looks very eye-catching. Each lunch box that Quynh Hoa makes for her husband to bring to work costs an average of about 100,000 VND. It is known that every week, she often goes to the supermarket to buy meat and fish at the weekend to prepare, divide and calculate the menu for each family meal to help save cooking time. Every day, after cooking dinner, she will prepare and prepare ingredients for the next morning. That’s why it usually takes her only about 30 minutes to cook a box of rice. Her lunch box menu also has enough vegetables, meat, starch and fruit for dessert, ensuring both delicious and nutritious food. She is also extremely psychological when changing dishes every day for her husband, not letting any dishes be duplicated. Normally, each lunch box made by Quynh Hoa will have enough savory dishes, vegetables and soup. Because her husband doesn’t like seafood and eats few vegetables, she usually cooks 1 meat dish and 1 fish dish, boiled or fried vegetables. When I see less green, I will squeeze more vegetables for my husband to drink. She prepares dishes according to Vietnamese spices because her husband prefers Vietnamese rice to Japanese rice. My wife cooks rice for me to bring to work, my husband is very happy, every day he texts to comment on how the rice is today and hope to have something next time. Quynh Hoa and her husband are currently living in Japan. They have been married for 9 years. Currently, Quynh Hoa is working as a content creator. Let’s see more of Quynh Hoa’s lunch boxes! Nguyen Tinh Photo: NVCC

It was Cooc Mò, a strange sounding name. The cakes are lovely, fancy but hidden deep inside are the quintessence of traditional culinary culture of a part of ethnic minorities in the northern mountainous region – the Tay, Nung … Sticking with the childhood of many children here, and then enduring until today. The small and pretty cakes are very popular with the kids Coming to Chiem Hoa, Tuyen Quang, the people here are no stranger to this cake. According to the people here, Cooc Mo in Tay language means cow horn (Cooc is horn, Mo is cow) is simply a cake with a spike like a cow’s horn. Simple as that, but once you try it, you will definitely remember forever by the rich and fragrant flavor of sticky rice and green beans or red peanuts. To get the fragrant and fragrant cakes is a whole process of wrapping people. From the process of selecting rice, choosing the seeds and leaves to wrap the cake to the way of arranging the leaves and tying the cake. Cooc Co cake is wrapped in dong or banana leaf. The people here choose green leaves that are not torn or damaged. Leaves are taken and washed, drained. Next is the process that requires the baker’s meticulousness that is splitting and making wrapping wire. The cake package is split from a Giang or Mo tree. These plants are soft, chewy and unbroken. The satisfactory grade is to be evenly small and soft so that the leaves do not tear when the package is cut. But today many people replace the split cloth with ropes for more convenience. Rice to make cakes must be fragrant glutinous glutinous rice, the seeds are milky and round. When ripe, there is a certain plasticity that is neither too sticky nor dry. After careful selection, the sticky rice is rinsed with water several times until the water is clear. Continue soaking the rice for many hours until the rice is soft. Rice meets standards, when lightly squeezed, the rice kernels will break apart. At that time, the baker will pick up the rice to drain it, then mix it with crushed green beans (or red peanuts) and add a little salt to taste. Wanting to make lovely and delicious cakes, in addition to choosing ingredients, also requires the ingenuity and meticulousness of the mothers in wrapping the cake. The process of wrapping the cake not only determines the aesthetics of the cake, but the way of wrapping it also affects the “deliciousness” of this cake. The green leaves are rolled up like a funnel, then pour the mixed rice and beans inside, gently pat the outside to let the rice down evenly or use a small chopstick to compress the rice, then fold the edge of the leaves and use plain Interlink. The hands deftly fold the leaves like artisans perfecting their artworks. Only when witnessing with their own eyes, people can see admiration for human creativity and even more delight in their hand movements. The leaves are folded into a funnel shape, and the baker will slowly pour the rice and pat it until the rice is tight enough The quality of the wrapped cake is when there are neat corners, the leaves are wrapped tightly and tied tightly enough. Ms. Ma Thi Dung, a Tay ethnic minority in Ban Rua, Chiem Hoa, Tuyen Quang shared: “The way of wrapping this cake is quite special, and not everyone can pack it well, must be skillful people. For those who are new to wrapping, they may have to fumble about a dozen cakes before they can wrap them up. According to her, the experience of making Cooc Mo cake is that when tying the cake, it should not be tied too tightly, it will make the leaves tear, the rice grain cannot bloom, it is easy to be embarrassed and not flexible. If forced loosely, the cake is absorbed much water, it is easy to be sticky and not delicious. After wrapping, the cake is soaked in cold water until the water surface does not appear, then the cake has absorbed enough water, so it will cook quickly and evenly. After finishing wrapping, the cake will be threaded into pairs or small bunches, put in a pot to boil for about two hours and the cake is cooked. Cooc Mo cake, when ripe, has the light green color of the banana leaves, the soft taste, the pure aroma of the high mountain fields. Finished wrapping, filled with water and boiled for about 2 hours Although the cake does not have a filling, the more you chew it, the more you can feel the aroma, fat, and flexibility hidden in each sticky grain. Depending on the taste of each person, the cake can be dipped with sesame salt or the sweet lover can eat the Cooc Mo cake with honey or the diameter is also very delicious. The cake comes with different kinds of dipping food depending on the preferences of each person The current Cooc Mo in Tuyen Quang has become an indispensable cake in the people’s life not only for children but also for adults. “In the past, on the occasion of the full moon festival in March, July, people used to pack this cake, nowadays, the family often packs Cooc Mo cake on a regular basis. Everyone likes to eat, so almost every house knows the package now. ” – Ms. Dung happily shared. Cooc Mo today is not only a folk food but has become a beautiful memory growing up with many childhoods. In the children’s memories here, cake is an invaluable gift that mothers often bring when shopping. This is a food used to celebrate the new rice, rewarding children in the area when obeying. During the day of the cradle, the Tay and Nung also use this specialty with the meaning of wishing the baby to grow up and be healthy. Not only famous in Tuyen Quang but in other localities such as Bac Kan, Lang Son, Thai Nguyen, Quang Ninh, … this cake is very “loved” by all diners. Although each region will have changes in taste, but Cooc Mo cake represents the culinary quintessence of Tay and Nung people all over the country. Enjoy the piece of cake, all of the local wind blends together to create a rustic, close flavor with a very distinctive mark of the mountainous people. Each childhood memory rushed back into the hearts of every child, especially with the expatriate children. Come to think of it, I feel “crave” to enjoy this wonderful cake.

Early in the morning, people lined up to buy floating cakes, vegetarian cakes at Muoi Sau tea shop on Ngo Thi Nham street (Hai Ba Trung district). Floating cakes, vegetarian cakes of a famous store are delicious, so every real Korean New Year, this is the destination of the people of the capital. With the mentality of going early to buy cakes to burn incense and then go to work, Ms. Le Thi Tuyet (Hai Ba Trung district) lined up for nearly an hour but still could not buy the cake. From the early morning, Mr. Pham Xuan Thanh, the owner, had to always hand to serve customers. Mr. Pham Xuan Thanh said: To have delicious cakes, the selection of ingredients is very important. On the Korean New Year, a lot of people come to buy cakes, so the whole family has to get up at 3am to make cakes to serve the people in time. In order for the cake to be soft and easy to squeeze, the baker must soak the sticky rice, stir well with a little salt and then grind it. A small ball of drift cake is filled with red sugar, a vegetarian cake with a larger size with green bean filling inside. The freshly boiled cake will sink at the bottom of the pot, when it is ripe it will float and be picked up, put into a plate and sprinkle with sesame seeds. Banh drift, vegetarian cake worship the ancestors on the 3rd day of the 3rd lunar month have many good meanings. Both types of cakes are made of sticky rice, a symbol of the fruits of the cotton farmer’s labor in making wet rice.

From the early morning of April 14 (the 3rd of the third lunar month), on the streets and markets in Hanoi, small merchants sold a lot of floating cakes, vegetarian cakes as well as baking ingredients to serve. citizen.

Floating cakes, vegetarian cakes are all made from fragrant sticky rice flour. Floating cakes made small balls of longan fruit, in addition to white, in red sugar filling, while vegetarian cakes are round and flat, filled with cooked green beans and pureed with sugar.

In order for the cake to be soft and easy to squeeze, the baker must soak the sticky rice, stir well with a little salt and then grind it.

After the kneading is finished, the cake is placed in a pot of boiling water. The freshly boiled cake will sink on the bottom of the pot. When cooked, it will float and be picked up and put into a plate.

At a shop on Ngo Thi Nham street (Hai Ba Trung), people waited in a long queue to buy floating cakes, vegetarian cakes to worship.

With the mindset of wanting to buy delicious cakes to burn incense, many customers have to wait about 30-40 minutes for their turn.

Mr. Pham Xuan Thanh, the owner of the restaurant, shared that he and his family members got up at 3 a.m. to make cakes, in time to serve the people. On this day, customers are crowded from early morning to dusk, so the whole family is always in time to rest.

At the Hang Be market (Hoan Kiem), the business is also busy. Floating cakes are made on the spot, when the buyer needs, the shop will squeeze the dough to do more.

On average, vegetarian cakes cost 20,000 VND / bowl, floating cakes cost 15,000 VND / plate.

Brown rice cake.

Along with the traditional cakes, this year appeared a number of bakery products that draw attention to their appearance, and baking ingredients also “rocked” the traditional market and the online market.

Floating cake, frozen vegetarian cake

The market for floating cakes and vegetarian cakes this year does not have much change in prices.

On the occasion of the real Korean New Year (March 3 of lunar calendar) every year, the markets of people living in Hanoi are bustling with stalls selling ingredients for making floating cakes, vegetarian cakes. In particular, the traditional products of floating cakes and vegetarian cakes are still favored by consumers.

New in the market of floating cakes, vegetarian cakes this year are convenient cake sets, cakes are available, frozen, users just need to boil them to use them immediately.

The market for floating cakes and vegetarian cakes this year does not have much change in prices. Sticky flour prices range from 20,000 to 25,000 VND / kg, sugar is about 25,000 – 30,000 VND / kg, green beans from 40,000 to 50,000 VND / kg.

For some families who do not have time to make cakes, drifting cakes, ready-made vegetarian cakes are a convenient choice to present to their ancestors altar during the Korean New Year. Each plate of ready-made vegetarian and floating cakes ranges from 10,000 to 15,000 VND / kg.

These days, a Facebook account named Co Loi boat (at N6E Trung Hoa – Nhan Chinh, Thanh Xuan district) is congested because many customers choose to order.

The facebook owner shared: Because the cakes here are made continuously, there are no old goods or inventory. Just order the cake via Facebook and the time to receive the store will ship to the place. Peak time is 9-11 noon on 3/3 often have to mobilize family members to ship because the number of people who schedule this time frame is quite crowded.

The owner of the store said that since a few days, the number of orders has increased sharply, so it is necessary to mobilize family members to do it continuously to serve and deliver goods to customers. If customers order late cakes, the store does not dare to accept more for fear of not returning the goods in time.

The shop owner added that last year, due to the Covid-19 translation, people rushed to order online, but this year the Korean New Year is on weekdays so the purchase of processed goods has decreased slightly.

Brown rice cake

In addition to the five-color drift cake, the market this year also appeared floating cakes made from brown rice.

Advertised as “eating without fear of fat, not gaining weight”, the brown rice cake has attracted attention, especially to the sisters.

Ms. LH (Cau Giay) said that because she was busy with work, she ordered the cake until last night. She had to ask three places to order the cake because they all had a lot of applications and did not dare to accept more.

The price for a box of brown rice floating cakes is sold on social networks for 70,000 VND. Meanwhile, if there is a need to buy homemade flour, the price will fall between 80,000 and 90,000 for a 500 gram bag.

Ingredients for making five-color “burnt” market

Many housewives rushed to order home-made five-color cake flour, making this item a “fever”.

The influence of the Covid-19 epidemic caused people to limit their travel to the street, so many shops selling raw materials for floating cakes and vegetarian cakes on the online market were very popular.

Accordingly, for about a week now, the five-color floating cake has become a popular consumer product. Instead of going to buy ready-made cakes, many housewives rushed to order home-made five-color flour, making this market suddenly “fever”.

Ms. Linh (a small trader selling baking ingredients at Buoi market) shared on vtv.vn: “These days, my house sells a few quintals of flour because there are a certain number of patrons and this market area is also populated. so the purchasing power is very high “. Her family had to prepare a plentiful supply of goods many days ago to serve the needs of people to buy directly or order online.

The price of five-color floating cake powder for sale online ranges from 50,000-100,000 VND / set depending on type. Most of the set is cheap, usually the ingredients are only 5-color cake flour, sugar, sesame; Also with the clay cakes priced from 75,000-100,000 VND / set, in addition to the above ingredients, the flour set also has coconut, green beans pureed to make more vegetarian cakes.