Illustration. Image source: Internet Resources: Chicken 300 gr 1 chili pepper Garlic 1 bulb Leaves of jasmine 100 gr Making: Chicken is washed with dilute salt water, cut into bite-sized pieces, drained. Marinate chicken with a little pepper, salt, seasoning, sugar, minced garlic… about 15 minutes for seasoning. Bundle off the leaves, take out the leaves, wash them, take them out into the basket, and gently rub them for stamping. Put a little oil in a hot pot, then add the minced garlic and fry until golden, then add the marinated chicken and stir well until the meat is hunted again. The chicken has been hunted, put 1 amount of filtered water to eat in a large pot and bring to a boil. Boil the chicken for about 1-2 minutes, add the leaves to boil again, seasoning to taste. Seaweed chicken soup Illustration. Image source: Internet Resources: Dried seaweed Chicken (thigh or head, neck as you like) Mushrooms Carrot Making: Shiitake mushrooms and seaweed soak in hot water to bloom, then rinse. Keep some shiitake juice to add to the broth to make it fragrant. Carrots cut into small pieces. Boiled chicken with a slice of ginger and little salt. Skim to clear water. There are two ways, one is to then remove the chicken into pieces, remove the bones. Second, cut the chicken into small pieces from the very beginning, leaving the whole piece in the pot. Boil chicken broth, add to the pot of seaweed soup, shiitake mushrooms, shiitake mushroom juice, carrots. Add salt sauce to taste and wait for the soup to boil again. Can add a little paprika or pepper. Chicken soup with mushrooms Illustration. Image source: Internet Resources: Chicken: 1/2 chicken Shiitake mushrooms: 200g Straw mushroom: 200g (In addition, you can also cook with some other mushrooms such as enoki mushrooms, chicken thighs). Carrot: 1 piece Herbs: Coriander, scallions, ginger, lemongrass Seasoning: White salt, seasoning, pepper, soup powder… Making: You also clean the chicken with salt, ginger and lemongrass and then dry and cut into bite-sized pieces. After chopping, you marinate the chicken with spices + onions + dried garlic and wait for the chicken to infuse for at least 15 minutes. Mushrooms are washed, cut the legs and then soaked in dilute salt water. Fresh shiitake mushrooms, after being washed and dried, use a knife to lightly poke the top of the shiitake mushrooms as shown below to make them beautiful. Peel the carrots, cut the flowers into pieces of moderate thickness. Pickled herbs, then soaked in dilute salt water. Put the remaining garlic and dried onion into the pan and then pour in all the marinated chicken and stir-fry until it’s really good and fragrant. Note that you should stir-fry the chicken with high heat, so that the chicken pieces are slightly scorched, the food will be more delicious. Fried chicken has been hunted, you pour water and stew the chicken for about 30 minutes. When the pot of chicken water boils, add the carrots and simmer until soft, then season to taste. Continue to add the mushrooms and cook until the mushrooms are just cooked, sprinkle the smell and herbs on top of the pot. Stir to make the chicken soup more fragrant and turn off the heat. Ladle the chicken and mushroom soup into a bowl and enjoy in a family meal.

Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

Mr. Tam Co’s group was used to taking medicine in the mountains, so even though they were vegetarians, they were thin, but climbing the mountain was unharmed. I shuffled behind. Where is the medicine? I climbed up and down. Seeing flower eyes, weak legs. Wanting to complain, but afraid of being kicked back, try to keep climbing. Kick after kick and then kick again. Interspersed in the rock are flat sands planted with clover. The drug is further away. It was almost lunch time, when the group had collected a pack of cigarettes each, I caught up with the group. I hesitantly walked over to take some pictures of people taking medicine. Hesitating every step for fear of long reptiles hiding under the leaves, hidden somewhere in the rock crevices. The more wild the place, the more drugs, the more potential wild animals contain venom. Those who take medicine follow the shadow of each branch of medicine growing in the rock jam, on the cliff to reach, uproot, remove the roots… Dust leads to the other, up and up again. Taking medicine is not easy. The journey of carrying heavy packs of cigarettes down the mountain was even more difficult. The steep stone slopes are slippery, and people are crawling along each rock crevice. When taking a lot of medicine, the whole group had to climb up and down carrying medicine three or four times a day on the narrow road. Uncle Ut Egypt, the leader of the group, wore a bandana and smiled with a crisp black smile: “What’s the point of coming here? We’ve been going to get medicine since we were biking. Pedal here from home for half a day, then climb the mountain to dig for medicine and then carry the medicine down the mountain. It takes a couple of days to get medicine for a couple of days. Then the medicine dwindled, had to go all the way to the island, to Cambodia, Thailand, and Laos. Many people have died from falling ill while taking medicine in the deep forest of poisonous water. But when you see drugs, you are greedy, so go ahead without fear of extremes.” Uncle Ut Egypt is trying to fly over Ba Doi Om mountain. Uncle Ut Egypt is more than sixty years old, good at picking bones for hire. People take the salary of five million, you take two million. Then he spent that money as the cost of going to herbal medicine to collect each medicine cart and distribute it to good doctors in the area. Extremely happy to help life. Seeing the drug ham is like a farmer having a successful crop. People like the group of Uncle Ut Egypt, Mr. Tam Co turn their own lives into the miraculously healthy arms of caring doctors. They replace the hard work of doctors in planting, tending or hunting for precious medicinal plants in places where there is miasma. They replace the doctor in danger to bring back the patients the quintessential medicine that heaven and earth worked hard to mold. During this trip, the group of men looking for medicinal herbs followed the silhouette of a winged tree. Let’s fly. They have no wings but they can fly. As long as the spores are able to settle, life is formed. Looking at each hour trying to lie in the rock, with thick root clusters, containing large tubers overflowing with medicinal resin, people wonder: “How does it live in the drought?”. Drought here, even the ancient trees with large long roots crawling deep in the ground are also bare and bare. At that time, each bunch of people trying to eat on the rocks turned their heads down in the burning sun and kept cherished in small streams of life. The stream of plastic gradually dries up with the water source. Mother’s body has long withered. Before it died, it exerted its last bit of strength to multiply countless spores. The spores hide in the dry body of the mother, lying there or blowing in the wind and then leaning against the cliff to wait. Sunny, then sunny, then more sunny. The germ of life is still waiting quietly. Humans eat plants and then the corpses eventually mix with the soil to grow plants. In plants there are people, in people there are plants. Each bunch of trying to wear a living cliff waits to live like this year after month. Medicinal plants themselves aspire to live, overcome hardships to live, not to flower and bear fruit, and finally to accumulate and store medicines… Living herbs spread somewhere in the mountains, in the middle of the forest, next to the lettuce leaves. Who knows the name of the drug, who knows the use. People just call it trash or worse, a weed. The herb has been smoldering in it so much sun and wind. How many pure minerals of the wind and sky country are received and retained in each herbal body. Yet when it comes to the pharmacy, in the hands of the user, the herbal slices are no longer worth the money. People easily collect hundreds of ladders of medicine, drink it and can’t throw it away. What is wrong with herbs? Every human body is a product of nature. Every drop of herb is every drop of pure nature. For or against it, it is also reversible in nature. No matter how rapidly society develops, it must realize that what nature creates to nurture each other is perfect. Plants that flower and bear fruit feed butterflies, while the caterpillars also cultivate fertilizer for flowers and fruits. Humans eat plants and then the corpses eventually mix with the soil to grow plants. In plants there are people, in people there are plants. The flow of minerals operates like the circulation of water through all life. Herbs, the species that live quietly like flying, like ginseng, such as octopus, sand species …, live not to accumulate essences for fruit but to put all the accumulated minerals year after year for the stems and leaves of tubers. roots. The older, the more concentrated the essence, the more seasoned the drug. Mr. Dien takes care of a medicinal herb garden of about 15 people with more than 20 varieties. The cinnamon tree has been sewn for eight years and is only as tall as a human head. Herbs are a treasure of heaven and earth. But it is precious only to those who belong to it. There was a teacher in the medicine profession who said, “In the fields, people call for herbs. In the hands of a physician, the plant becomes a single element.” But a few doctors can really turn plants into lingzhi. The ominous thing is that we are still plying our trade and praying for good luck and herbs. So drugstores are still rushing to collect drugs, medicinal plants are still being cut down and herbs are still the last place to cling when the disease has reached the final stage. Each herbal treatment becomes a black and red game of chance. We understand so little about herbs. Like the old saying we die on a pile of pills. We understand very little about herbs, so many doctors prescribe them inappropriately, but patients believe that the doctor tries to take them, making the condition worse. We abuse the source of herbs because simply walking out in the summer can fill a pot of medicine with a floating prescription. Both herbs and chemicals need dosages and procedures. Physicians who truly understand their profession and have a real work ethic will monitor the patient’s daily medication use, mastering each of the properties of herbal plants to prescribe and change prescriptions according to the disease’s condition. If not carefully monitored by conscientious physicians, herbs are poisonous. A good physician is a researcher who can understand the properties of herbs, describe the symptoms, listen to the feedback. A good doctor will recognize where the patient’s disorder comes from, and how to get rid of that root. After doing a lot of research to be able to speak clearly, to create confidence in the patient, the doctor gave his prescription fifty percent effective. When the body accepts, a little medicinal properties also make the disease calm down. When the body receives, one can drink cold water and still be healthy, let alone drink the quintessential herbal lines of heaven and earth. Human life lies in the core of the proverb “eat vegetables when hungry, take medicine when sick”. Medicines of the ancients were herbs. We understand too little about herbs to have no faith in herbs. Let’s be our own teachers to accompany the doctor in the path of healing by a benign path from herbs. Don’t let ambiguity push you into the arms of charlatans and don’t let ignorance blame herbs. Herbs are as fresh as the rain and wind of heaven and earth. Herbal equity between rich and poor, good and bad. Herbs are treasures. Let’s open another life because of the old saying. Understand and be at peace with herbs. Articles and photos: Vo Dieu Thanh

In each region, the roll dish has its own characteristics, the taste depends on the taste of the local people as well as the fresh ingredients available. Roll dishes in any land are cherished and processed with the mind of the cook, because anything can be overdone, but the dish must be clever and delicate. Pho roll – the elegance of Hanoi people This dish is always on the list of must-try specialties when you arrive in Ha Thanh land. Pho cuon is a blend of dipping sauce with fresh ingredients, moreover, it carries the typical flavor of the capital’s cuisine for generations. Pho cuon looks simple, but to cook it in the style of old Hanoians, not everyone can do it. The beef should not be cooked, but must be re-rolled and stir-fried so that the spices are absorbed into each fiber of the meat. Vegetables in pho roll include lettuce, coriander, Hanoi basil and a few mint leaves. Vegetables must be fresh, preferably vegetables picked within the day and then soaked in brine and washed. Pho is different from other rolls in the taste similar to Hanoi rolls. Thin, square-shaped rice paper is just right to wrap herbs with beef. Each roll of pho is dipped with fish sauce, all blended to create an eternal delicacy of the capital land. Pork rolls Rice paper rolls with pork bring the flavor of Da Nang city to all parts of the country and quickly become one of the favorite dishes. This dish has three main ingredients: rice paper, pork and raw vegetables. Rice paper must be dew-dried but still fragrant with rice, having a certain softness so that when rolling it does not crumble. Pork can be boiled or roasted, but it must be a piece of lean fat interwoven, both greasy and chewy. More special than pho roll, this dish has dozens of herbs, the vegetable plate is the one that takes up the most space. Eating rice paper rolls with special pork should not be rushed, gently place the pork with herbs in the rice paper and roll it gently so that the pieces are just right. Roll rice paper dipped in a bowl of viscous sauce and bring it to your mouth, slowly enjoying the fresh taste of each ingredient will make you eat forever. Southern spring rolls Goi cuon is available almost everywhere, but the most delicious and rich flavor must be the Southern salad. Like other popular rolls, spring rolls have an outer layer of rice paper made from rice flour, the cake must be soft and wet to make it easier to wrap and eat more delicious. The filling is quite special, including many ingredients such as peeled boiled shrimp, boiled meat, and pork ears. The herbs of the spring roll also have many types, the most typical are shallots, lettuce and basil. Add a bit of vermicelli to make the wrap more beautiful and easier to eat. The dipping sauce of spring rolls depends on the taste of the eater, be it black sauce, seasoning sauce, garlic chili fish sauce or peanut butter soy sauce all have their own delicious taste that makes up the brand of the salad. According to the opinion of culinary experts around the world, the measure to evaluate a good or bad dish is not only how attractive it is to the locals, but also to the taste of the diners. come from elsewhere. Vietnamese rolls have done that great thing, it not only pleases Vietnamese people but also makes tourists admire and praise.

On these days of social distancing, foodies should order food delivery services to limit gathering in crowded restaurants. Vermicelli, shrimp vermicelli, spring rolls, shallot soup, banh xeo, grilled spring rolls are culinary suggestions not to be missed during the time you work from home. Don’t lie The specialty of Cha Lui originates from the land of La Gi (Binh Thuan). The main ingredients include rice paper which is cut into small rectangular pieces, wrapped in shrimp paste with minced meat. “Lui” is a word used to refer to the practice of skewering bamboo sticks through a piece of cake and baking it on a charcoal stove. Crispy fried rice is often served with rice paper rolls with cucumber, lettuce, mango and herbs. The dipping sauce is made from sweet fish sauce mixed with tomato puree, tamarind juice, and ground peanuts. Diners commented: Nguyen Vo: “The rolls are firm, the filling is full”. About Lang: “Fresh vegetables, crispy spring rolls and delicious spring rolls. The price is quite affordable”. Citastyfood: “I ordered a meal consisting of grilled beef with guise leaves, grilled spring rolls, fried spring rolls, vermicelli, raw vegetables with attractive dipping sauce. Only about 100,000 VND, you have a full meal for 2 people.” Rice vermicelli, shrimp vermicelli Rice vermicelli and shrimp vermicelli are famous dishes in Binh Dinh. For vermicelli, a bowl of pounded rice with broth is usually served separately, and the vermicelli is served separately. When eating, people add rice water to the vermicelli little by little, adding herbs, roasted peanuts, broken rice paper … Shrimp noodles are impressed by the taste of the broth, the sweetness of fresh shrimp, fragrant from pepper and crispy of rice paper. Diners commented: Foodee_nh3e8e7i: “Brilliant rice vermicelli, frugal shrimp vermicelli. The restaurant should fry the fish cakes with less fire, it will be better”. Citastyfood: “The special bowl of rice vermicelli has a combination of vegetables, grated cucumber, peanuts, fish cakes, fried rice nuggets with rice rice soup. Strange taste, fat, mix the ingredients to create harmony. , cool bar. Vermicelli with shrimp, beef, fish cake and fresh squid. The price is suitable for the quality”. Pancakes Quang Ngai pancakes are small in size, crunchy or soft depending on customers’ requirements. The filling usually contains bean sprouts, green onions, shrimp and meat. During the time at home to avoid the epidemic, you can enjoy the dish with your loved ones by spreading rice paper, adding pancakes, cucumber, green mango, raw vegetables and then rolling it up and dipping it with chili garlic fish sauce. Diners commented: Hang Lam: “Quang Ngai style pancakes, white rice flour, not mixed with turmeric or coconut milk. The fish sauce is a bit salty. Each cake includes 1 shrimp with a little bacon, bean sprouts. Raw vegetables served with gotu kola, strange mouth. and less bored, but not very clean.” Thao Tran: “I have ordered here 3 times and the quality of the dish is stable, the right style of Quang Ngai pancakes, less oil, so I don’t get bored”. Hukha.foodaholic: “The cake is not eye-catching but fragrant, the shell is slightly burnt. The filling consists of small shrimp, meat, bean sprouts, dipped with salty fish sauce. Overall the dish is not too excellent, the shell is not very crispy.” Chives soup cake Shallot soup cake is a rustic specialty in Phu Yen. The right dish for you to recharge during “work from home” days. The broth is cooked from fish bones for a sweet taste, not much fat. Fried fish cakes, quail eggs are indispensable ingredients in a bowl of green cake soup. Diners commented: Thu Huyen: “The bowl of banh chung is full of shallots but the taste is not pungent. The filling includes fish cakes and mackerel, dipped with sweet and sour sauce, fragrant with lemon leaves. The rice flour noodles are mixed with the broth to taste.” Tran Hanh: “The restaurant uses Phu Yen chives in the soup cake. These chives have small stalks, fragrant but not pungent. The lemon peel dipping sauce is quite delicious.” Lien Khong: “The noodles are small, clear and flexible. The portion is full of green chives, sweet taste, delicious fish cakes, mackerel and quail eggs. When eating, guests can dip the fish balls with a thick green dipping sauce. the restaurant’s features. The price is right.” Baked rolls Grilled spring rolls are a specialty associated with the land of Ninh Hoa (Khanh Hoa). On hot sunny days in Saigon, a piece of thin rice paper rolls with fragrant grilled spring rolls with herbs, cucumbers, mangoes, bananas… and mixed with fish sauce, bring a culinary flavor that attracts all diners. Diners commented: Tran Thanh Gia Huy: “Delicious spring rolls, delicious dipping sauce, clean vegetables”. TrucQuynh Junmi: “Crispy hot spring rolls, lots of meat, not mushy like many other places. Rich vegetables with chives, lettuce, mango salad, chili, garlic, rice paper. The fragrant peanut sauce is the highlight. emphasis of the dish”. Make a rich cauliflower salad for dinner Cauliflower or cauliflower is a food that contains many healthy nutrients. Housewives can refer to the method below to have a new broccoli salad for the family.

-500 gr duck meat thịt -1 piece of blood -1 sweet potato (taro) -1 onion -2 lemongrass trees smashed -1 packet of curry powder -Cashew oil -3 tablespoons minced lemongrass – Garlic, red onion, ginger, chili (optional) -300ml coconut milk -Cinnamon leaves -Fresh vermicelli -Price, herbs Processing: – Clean duck meat, cut into bite-sized pieces. Marinate duck meat with 1 packet of curry powder, 2 tablespoons of cashew oil, 1 tablespoon of sugar, 2 tablespoons of seasoning, 2 tablespoons of garlic + minced shallot, leave for about 30-45 minutes to infuse the spices. (Note that when preparing duck meat, ginger and white wine should be used to eliminate odors. Squeeze the duck thoroughly with crushed ginger and alcohol, the odor will disappear. If ginger and alcohol are not available, salt can be substituted. and vinegar). – Cut into pieces just eat. Peel the potatoes, cut them into pieces, and fry them so that they don’t get crushed when they’re cooked. -Fry the minced lemongrass and garlic until fragrant, add the duck meat and stir-fry for about 10 minutes. -When the meat is cooked, continue to pour potatoes, onions, 2 lemongrass trees into it, pour a little water and seasoning to taste, then turn to low heat so that the ingredients are absorbed with the rich spices. When the potatoes are soft, pour in coconut milk and secretions, seasoning again to taste. -Put the vermicelli into a bowl, add bean sprouts, scoop the curry in, add cinnamon leaves on top, when eaten dotted with salt and pepper lemon.
Curry duck vermicelli with soft, delicious meat, not foul, with a piece of soft potato, fragrant, fatty coconut milk served with vermicelli is guaranteed to be very delicious. Minh Hoa (th)

Illustration. Image source: Internet Resources: 400g of chicken meat 500g zucchini. 1 ginger, scallions, coriander, seasoning seeds, spices. Wash chicken, cut into bite-sized pieces. Peel the zucchini, wash it, and slice it thickly. Marinate the chicken with seasoning, ginger, sugar, crushed red onion. Sauté garlic until fragrant, add chicken and stir-fry. Bring water to boil. Then add the zucchini, seasoning to taste. Turn off the heat, add some scallions, coriander and scoop out into a bowl to enjoy. Green pumpkin salad Illustration. Image source: Internet Resources: Zucchini: 250 gr; 1 carrot; Roasted sesame, roasted peanuts Ginger, chili, lemon: Just enough Herbs; Necessary seasoning, cooking oil. Making: Preliminary processing of ingredients: First, you peel the zucchini, then wash it with water and cut it into small strands or you can also use a specialized tool to plan it into strands. Put all the chopped zucchini into a small bowl, then put a little salt in the bowl and mix well by hand, squeeze and squeeze out the water to remove the unpleasant pungent smell of the zucchini. Prepare a pot of boiling water, put all the zucchini in the pot, then lightly peel, squeeze dry and set aside. With carrots, you also peel off the skin, then cut or grate into small, even lengths. Chilli washed, drained. Squeeze lemon juice. Ginger, after peeling, is washed with water, then chopped, then soaked in water to reduce the spicy taste, taken out and then drained. After picking herbs, soak them in a bowl of dilute salt water for 10 minutes, then take them out, drain the water, and then chop them. Mixing water: Put in a bowl a little sugar, monosodium glutamate, salt, lemon juice, ginger and fish sauce, beat the mixture. Put the carrots and zucchini in a large bowl, add the mixed water on top, add chopped chili, herbs, peanuts and roasted sesame, mix well and can be used immediately. Finally put the mannequin on a plate, sprinkle more herbs on top. Stir-fried zucchini with chicken gizzard Illustration. Image source: Internet Resources: 1 set chicken gizzard; Green zucchini: 200g Bean sprouts: 200gr Green onions, dried onions, spices, pepper: Just enough. Stir-fried zucchini with chicken hearts, delicious and easy to eat Making: First, wash the chicken gizzard, squeeze the salt thoroughly and then wash it several times with clean water. Cut into bite-sized pieces, marinate with 1 teaspoon seasoning powder and a pinch of pepper for about 15 minutes. Green zucchini, peeled, gutted, washed, sliced ​​thin. Bean sprouts washed and dried. Then, put the pan on the stove, add 1 tablespoon of cooking oil, saute the minced onion, then add the chicken gizzards and stir-fry, then remove to a separate plate. Continue to stir-fry the squash. When the squash is ripe, add the bean sprouts and stir-fry together, seasoning to taste. Quickly stir the bean sprouts and squash, then pour the fried gizzards into the same island, add scallions, stir until the onions are cooked, then turn off the stove. When serving, remove to a plate, sprinkle pepper on top for aroma if you like. Zucchini soup cooked with dried shrimp tôm Illustration. Image source: Internet Resources: 1 zucchini, 50 g dried shrimp. Green onions, seasoning, salt and sugar. Making: Peel the zucchini, wash it, and cut it into slices. Sliced ​​scallions. Soaked dried shrimp softened. Crush slightly then marinate with seasoning seeds, salt, sugar. Sauté onion, add shrimp to the island. Next, put the zucchini on the island briefly. Add boiling water to cook, seasoning to taste.

On the Peak, the first crest in the Nguyen Dynasty’s Nine Peaks is engraved with the image of “Agarwood”, meaning agarwood tree. Not only providing aromatherapy, frankincense is also a valuable medicine. According to Oriental medicine, agarwood has aroma, spicy, bitter, warm properties, attributed to the kidney, spleen, and taste meridians. On the occasion of the peak, the second peak in the Nine Dinhs engraved with the image of “Ky Nam” is agarwood, the highest quality and extremely rare agarwood. In Eastern medicine, the male period has similar properties and uses as frankincense. The top chapter, the third crest is engraved with the image of “Cardade” which is the nutmeg tree, the fruit of which is used medicinally. In Eastern medicine, nutmeg has a spicy and warm taste, referring to the business of the spleen and stomach. Anh Dinh, the fourth top is engraved with the image of “To Tu”, which is a fenugreek, a precious medicinal plant whose resin is used as medicine. According to Oriental medicine, tofu has a sweet, spicy, warm nature, attributed to the Pi and Taste. On the top of the UK, there is an image of “Ut Kim” which is a turmeric plant, a tuber that is used both as a spice and as a medicine. In Eastern medicine, turmeric is cool, spicy, slightly bitter, referred to in the canon, mind, and waste. At the summit, the 5th peak is engraved with the image of “Cinnamon” which is a cinnamon tree, a species of tree grown to exploit bark and wood with many uses such as spices, medicinal herbs, handicrafts… In Oriental medicine, cinnamon has properties. Warm, sweet taste, referred to the mind. The 6th peak is engraved with the image of “Sac-mac”, that is, a tree with seeds used as spices, leaves, seeds and fruits used as medicinal herbs in traditional medicine. In Eastern medicine, the sa nun has aroma, spicy taste, and warmth, which is attributed to the spleen, taste and kidney. Tuyen Dinh, the 7th top is engraved with the image of “Ba” which is a cypress tree, a plant that is both grown as an ornamental and a multi-use medicinal herb. In Eastern medicine, cypress cypress has a bitter taste, a bit cold, and is referred to as the heart, can and colon meridians. On Tuyen Peak, there is also an image of “Kuong” which is a ginger plant, a plant grown for its roots as a spice or medicine. In Oriental medicine, ginger has a spicy taste, a pungent aroma, a hot character, and is referred to as the mind, waste, spleen, and taste. For example, the 8th crest is engraved with the image of “Phu Luu” which is a betel tree, a tree grown for its leaves, closely associated with the Vietnamese custom of eating betel nut, and is also a medicinal plant. In Eastern medicine, betel nut is spicy, warm, and referred to as business waste, spleen, and taste. On the top of the hill, there is also an image of “Tzu” which is a perilla tree, a shrub with purple leaves, used as a spice and medicine. According to Oriental medicine, perilla has a spicy taste, warm nature, and is attributed to the business waste and spleen. Huyen Dinh, the last peak in the Nguyen Dynasty’s Cuu Dinh, has the image of “Nam ginseng” which is Ta ginseng, a precious medicinal herb of Vietnam. According to Oriental medicine, male ginseng has a sweet taste and is average, and is referred to as business waste and spleen. On the top of Huyen Dinh, there is also an image of “Math” which is a garlic plant, both a spice and a very useful medicinal plant. According to Oriental medicine, garlic has a spicy taste, is temperate, and is attributed to the business of spleen, taste and waste. Invite readers to watch the video: Hue – The Shadow of Kinh Do Xua | VTV Travel.

Implementation steps: -Bought bones to cut into pieces to eat. Then wash off the impurities and excess blood under the tap. -After washing the bones, prepare a large bowl, put the bones in. Add an appropriate amount of water and a teaspoon of salt. Use chopsticks to stir until the salt dissolves, then soak the bones for 30 minutes. When the soaking time is over, take it out and rinse it with water. It should be understood, if only soaking bones with water, it will make bones lose nutrients. If soaked in salt water, the bones not only clean the excess blood inside but also keep the nutrition. You can add more vegetables and fruits to stew together (Illustration image) After soaking, add the appropriate amount of water to the pot, bring to a boil over high heat. When the water boils, add the bones, add a few slices of ginger, boil again over low heat for about 1 hour. – Wait until the bones are soft, now you can have the vegetables you want to stew with. Cook for about 20 minutes, then add salt to taste. Seasoning with salt at this time will not make the broth cloudy like adding salt at the beginning of the stew. – Ripe fruits and vegetables, you can take them out and add onions or herbs and enjoy! Tieu Lam (Synthetic)

Strawberry leaves (illustration). In the ancient medical documents, there are many records of the care and treatment of the ancient Chinese beauties – which is considered to be the leading place in traditional medicine. Many Vietnamese traditional medicine doctors know how to refine and bring good ones to apply in our country. Excess fat is the “guy” that makes women look bad, so many women race to find ways to lose weight and lose belly fat. Now, the doctor shares the recipe for a remedy that can be considered a tea, or a very effective weight loss drink for women, with very friendly ingredients found in home gardens in all parts of the country. Lotus leaves (illustration). The original remedy in ancient documents was named “Five Diep to lose fat, lose weight quickly”. The ingredients are all benign, used instead of tea, changed water daily. Loofah leaves (illustration). Resources – Fresh loofah leaves 30-50g – Fresh bitter gourd leaves 30-50g – Fresh lotus leaf 40-50g – Lettuce leaves 30-50g – Fresh mulberry leaves 30-40g Bitter gourd leaves (illustration). Making The above leaves are picked or bought, washed and then chopped. Pour into the pot 2,500ml of water, bring to a boil, then reduce the heat. Cover the pot for a while, then turn off the stove, drink instead of water when it is still warm during the day and drink continuously until you see results. Lettuce leaves. Illustration. According to the concept of nutrition and disease treatment, the use of herbs as well as seasonal foods are valuable, effective, and highly effective. Therefore, women should take advantage of this application because it is the season of melons, bitter melons, mulberry leaves, lotus leaves… And lettuce leaves are available all year round. All 5 herbal medicines are very familiar. In general, the remedy has heat-clearing, anti-inflammatory, diuretic, detoxifying, fat-burning, and laxative properties, helping to release energy and excess fat in the body, helping to lose weight quickly and effectively.

Southern beef noodle soup is a typical dish with 2 main ingredients from fresh vermicelli and beef of the culinary culture in the South. Vermicelli is mixed with vegetables, beef, fish sauce mixed with some other ingredients to form a delicious dish and is very suitable for hot summer days. Thu Uyen (Hanoi) shared that when making dishes with Nam Bo fried beef noodle soup, your favorite is the combination of many colors and flavors of this dish. The special thing when eating Southern fried beef noodle soup, you will feel all the flavors of heaven and earth because this dish is served with a lot of vegetables. “It’s a dish that when you think of it, it is beautiful and fragrant with full of harmonious colors. Next is the ingredients that make it not fussy, does not require high technology, but when ordered If you put it all together, it’s a work of art.” – Thu Uyen added. You only need to spend about 30-40 minutes from preparing ingredients to presenting, you have a delicious bowl of vermicelli that is easy to eat, can be used for breakfast or main meal. Below is the recipe for cooking dishes according to the instructions of the beautiful 9X Thu Uyen. Resources: – Beef – Crushed roasted peanuts – Fresh noodles. – Bean sprouts – Dry onion – Herbs (basil, lettuce, marjoram…) – 1 small onion, 1 cucumber, 1 carrot. – 1 clove of minced garlic, 2 through chili. – 1 lemon. Seasoning: salt, pepper, sugar, fish sauce, seasoning, cooking oil. Making 1. Preliminary processing – Thinly sliced ​​beef, marinated with 1 teaspoon minced garlic, 1/2 teaspoon pepper, 1/2 teaspoon seasoning, 1 teaspoon fish sauce, 1 teaspoon cooking oil, let it soak for about 10 minutes. – Onions cut areca zone. – Clean herbs, cut into small pieces. – Cucumbers are washed, cut into fibers, washed and cut carrots. 2. Processing Photo: Thu Uyen. – Fry 2 tablespoons of minced garlic, add onions and saute on high heat, then pour the beef into the pan, stir-fry quickly, the beef is just cooked, then turn off the heat. – Sliced ​​onions, sauteed. – Make fish sauce: Mix the juice of 1 lemon, 2 tablespoons of sugar, 2 tablespoons of fish sauce, 2/3 bowl (eat rice) cooled boiled water, 1 teaspoon minced chili and 1 teaspoon minced garlic. When eating, arrange the ingredients of herbs, bean sprouts, cucumbers, carrots, and stir-fried beef in a bowl with fresh vermicelli, sprinkle roasted peanuts and fried onions on top and then add fish sauce. Housewives who want to show off their skills in the kitchen, try to make this dish, delicious from the first time!

1. Nha Trang grilled spring rolls Nha Trang grilled spring rolls Golden spring rolls skewers, fragrant, served with mango, pickled cucumber, salad, vermicelli, herbs… Order spring rolls, add a little vermicelli, herbs, add a little sour mango to relieve boredom, roll it all up with a piece of rice paper dotted with sauce. The deliciousness of grilled spring rolls depends on the accompanying bowl of soy sauce, which is also considered the secret of each restaurant, determining the quality and deliciousness of the dish. Take a bite of this Nha Trang specialty dish to see the wonderful flavors blend together, creating a strange attraction, making anyone who enjoys it once to remember forever. 2. Grilled Lobster Lobster is not cheap seafood, so it’s quality for any money. There are many ways to cook lobster such as baking butter, cheese, steaming beer… The grilled hero shrimp will keep the meat with the sweetest taste, firmness and the most complete nutritional value. Surely lobster will make diners eat once and remember forever. 3. Nha Trang jellyfish noodle soup Nha Trang jellyfish vermicelli is a typical dish of the sea. The broth is cooked with fish, not meat, so the jellyfish vermicelli bowl is sweet but not boring, eating a few more pieces of fish cake is all. 4. Nha Trang cake soup Nha Trang cake soup is made from rice flour, served with broth cooked from mackerel, or snakehead fish, and served with fried fish cake or steamed fish cake, made with 100% ingredients from mackerel, creating great taste.

1. Tofu 200gr 2. Bean sprouts 100gr 3. 2 branches along the moth 4. Pineapple 1/2 fruit 5. Tomatoes 2-3 6. Tamarind or crocodile 2-3 fruits 7. Coriander, herbs, chili pepper A few (quantity depends on preference) 8. Seasoning: Salt, Seasoning A little bit Steps 1. Preliminary preparation of ingredients 2. Cooking soup Prepare materials 1. Tofu 200gr 2. Bean sprouts 100gr 3. 2 branches 4. Pineapple 1/2 fruit 5. Tomatoes 2-3 fruits 6. Tamarind or crocodile 2-3 fruits 7. Coriander, herbs, chili horn A little (quantity depends on preference) 8. Seasoning: Salt, seasoning A little Tomorrow is the 1st of the 4th lunar month, if you have a habit of fasting on the first day of the month and the full moon day, then the vegetarian and sour soup that we suggest in this article is just what you need! How to cook vegetarian sour soup Vegetarian Soup (Illustrated) first Prepare the ingredients Wash tofu, drain and cut into small squares to eat. The cilantro, herbs and horny chili, the sisters also washed and cut into small pieces. Bean sprouts washed. Tomatoes are washed and cut into pieces. To save time, buy pre-peeled pineapple, then just wash it and cut it into small pieces. Cut the pineapple like this! With the mosquito net, please wash it, then use a knife to strip the skin and cut into bite-sized pieces. Then, soak the mosquito net with diluted salt water for about 20-30 minutes to release all the plastic along the mosquito net. Take out the mosquito net into the basket and then gently squeeze it with salt, then soak it in clean water for 15 minutes. More carefully, you can blanch along the mosquito net with boiling water for about 2 minutes if you are afraid of itchy tongue when eating. Don’t forget to wear gloves so you don’t get itchy! Beveled along the net like this for easy eating 2 Cook soup Put about 2 teaspoons of cooking oil in the pot, wait for the oil to be hot, then add the pineapple and tomatoes, stir-fry for about 1 minute. Add 1 teaspoon of seasoning, 1 teaspoon of salt and stir well. Stir-fry tomatoes and pineapple first to make the soup more sweet and sour Next, you pour into the pot about 600ml of water with 2 tamarind or crocodile, stir well, cover the lid, turn up the heat to bring the soup to a boil. Finally, add the tofu, bean sprouts and herbs and chili to the pot. Season to taste, let the soup boil for about 30 seconds, then turn off the heat. So the sisters have finished cooking a bowl of vegetarian and sour soup. Ladle the soup into bowls and enjoy! Without meat, this bowl of sour soup is guaranteed to make the rice pot fly in the blink of an eye With these information and suggestions, hopefully you will have one more suggestion in the list of vegetarian dishes as well as summer sour soup! According to the Vietnamese life

When eating a squeezed lemon, then put it in the dipped rice paper, add raw vegetables including vegetables such as: bananas, dill, herbs, lettuce and some sweet and sour mango fibers … Water Undeniably, soya sauce is mixed with lemongrass chili and spicy garlic and fragrant pureed soybean paste. A person skilled in making fish salad for more than 20 years in Quy Nhon said that fish salad is one of the popular and famous fish dishes of this region. The shellfish is similar in shape to anchovies, but has a thinner, scaled texture. The apricot fish has a sweet, crunchy, and non-fishy taste, so it is very suitable as a salad. Depending on the size of the fish, the person takes the bone. If the fish is as big as two fingers, the bones must be removed. If smaller, only the half of the bone in the abdomen is needed, leaving a bit of the tail bone nib. The fish must be really fresh, each fiber still shines the color of the sea to reach the first “standard” to have a delicious salad. The most cleverness of the apricot fish maker is exposed at the fish bone removal process. The fish that is only a little bigger than the tip of the chopsticks must be removed by hand so that when eaten, it does not feel crushed and crushed. After the head, intestines, scales, bones are removed, the fish is soaked in cold water mixed with granular salt to make the flesh more firm and rich. The preparation of spices, sauces, and vegetables is also quite meticulous. Usually, fish salad with 2 cups of sauce is soy sauce mixed with lemongrass, chili and soy sauce. The most difficult way is to process soy sauce with roasted pureed peanuts and simmer with tomatoes, large chili, and spices. The dish of apricot fish salad will be different without a plate of colorful vegetables with banana flowers, young banana, star fruit, raw mango, green tomatoes, herbs, cucumbers, sesame buds, giang leaves … By taking raw, ripe rice paper, pick up vegetable chopsticks, fish pieces mixed with lemons, spices … wrapped in soy sauce or prepared soy sauce. Currently a plate of apricot fish salad is sold in seafood restaurants in Quy Nhon priced from 75,000 to 100,000 VND / plate depending on the custom. Quy Nhon is a place where natural scenery blends between majestic mountains and vast sea, creating a mixture of diverse ecosystems, providing extremely rich and attractive regional products. domestic and foreign tourists visit. (According to GiadinhNet)

Resources: – 200g of copper shrimp – 1 pack of fried flour – 1 teaspoon ground pepper 1/4 teaspoon salt – 1/2 teaspoon of seasoning seeds – Chopped scallions – 1 cup of filtered water Making: Shrimps bought and washed through plenty of water. Mix all ingredients including fried flour, water, salt, seasoning seeds, pepper, onions into a even mixture. Put the washed shrimp in, mix well and fry the oil in medium heat, take out to absorb the oil on the paper. Eating with raw vegetables, cucumber, sweet and sour fish sauce is very suitable. Shrimp soup with star fruit Resources: – 200g of copper shrimp – 3 sour star fruit, 2 ripe tomatoes, green onion, guise leaves – 1 teaspoon powdered soup, 1 teaspoon fish sauce, 1 teaspoon sugar Making: – The shrimps are picked and washed, stirred evenly with a pinch of salt. – Star fruit cut off the edge, sliced ​​fruit horizontally. Tomato peeled, cut areca zone. The guise leaves and green onions are chopped, the head is white and left on. – North the pot on the stove to add oil to the aromatic chopped purple onion, pour the shrimp into. After that, add tomatoes, followed by star fruit and sauteed. – Pour 1400ml of water into the pot, season to add 1 teaspoon of soup powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar. – When the soup boils evenly, turn off the heat and add the sliced ​​green onions and guise leaves on top of a few slices of fresh chili. Ladle the soup into the bowl, use it hot. Green shrimp salad Resources: 200 g Shrimps Papaya 1 / 2kg 1 lemon Chili Fried onion Roasted peanut Herbs Other spices Steps: Shrimps must be fresh, washed to drain. Marinate the shrimp with 1/2 teaspoon of salt + 1/2 teaspoon of MSG. Then bring the shrimp to high heat. When the water is depleted, lower the heat and add 1 tablespoon of water ball + 2 teaspoons of sugar and 1 tablespoon of cooking oil to make the shrimp shiny. The papaya portion of the papaya you use is shredded to grate and put in dilute salt water to soak. Then take out the papaya juice to drain the papaya, you should choose the fruit that is red but not too ripe for it to be crispy and sweet. You prepare roasted peanuts and golden onions, if not they can be ignored. Prepare the most raw vegetables, the herbs that create the scent of basil, or cinnamon. And if there is sesame rice paper to serve, the better. Make sweet and sour fish sauce to mix the salad with lemon, garlic, chili and fish sauce, adjusting by cooking a little at a time. When the papaya is finished, add the roasted shrimp. Finally, add chopped cilantro + sprinkle with peanuts and scallions wait a moment for the ingredients to infuse each other. Vegetable salad with copper shrimp Resources: – 1 bunch of water spinach
– 200g of copper shrimp
– 1 lemon
– 1-2 chili
– 1 garlic bulb
– 100 roasted peanuts
– Salt, sugar, water
– All kinds of herbs (basil, oregano, aromatic) Making: Step 1: Morning glory pick up all the leaves, wash them and drain them. Step 2: Boil a pot of water on the stove, add water spinach to boil. Take out water spinach and soak it in boiling water to cool with ice. This will keep the vegetables crispy and green. Step 3: Wash the copper shrimp, add some cooking oil and then cook it. (When roasting teaspoon of seasoning powder), roast dried shrimp and then place on a plate. Step 4: Wash all kinds of herbs, finely chopped. Step 5: Lac brings lies. Step 6: Put the dried water spinach into a clean bowl, add the cooked shrimp with herbs, then slowly add the sauce to mix well (Mix fish sauce: fresh lemon juice (2 tablespoons): 2 tablespoons of sugar : 3 tablespoons of water: 1 tablespoon of flour with minced garlic, chili. (The way to mix fish sauce is only corresponding) you should re-season the salad to taste sour – salty – sweet balance to suit the taste family seasoning). Step 7: Sprinkle roasted peanuts with the rest of the herbs and mix again. Put the spinach salad on the plate to decorate it beautifully and enjoy it. Tieu Bao (Synthetic) Photo: Collectibles

Foods that should not be refrigerated: Vegetables 1. Fresh herbs Contrary to food preservation secrets, in fact, fresh herbs are foods that should not be refrigerated. The reason is that herbs and herbs are easy to wilt if you put them directly in the refrigerator and reduce their quality. The best way is to use fresh herbs as soon as you buy them. If the herbs are stalked, plug in a small glass of water to keep them fresh longer. Some hard herbs such as rosemary, thyme, oregano … can be wrapped with a paper towel, stored in a closed box and kept in the refrigerator. Alternatively, you can cut off the leaves or chop a variety of herbs, place them in an ice cube tray with a little olive oil, and store in the freezer. This can help preserve it for a longer time and have many small servings of herbs available for you to use at any time. You can make “ice” cubes of olive oil and herbs for long-term preservation 2. Potatoes Many people tend to buy vegetables in bulk and then store them in the refrigerator to save time shopping. However. For all types of potatoes, especially potatoes, the refrigerator is not a suitable storage area. Potatoes are very starchy tubers and when stored in the refrigerator, they will easily spoil because the cold temperature turns starch into sugar. Therefore, keep the potatoes at room temperature, in a cool place, and stay out of the sun for too long. 3. Onions Onions are also one of the most popular foods used every day, so it is not difficult to understand that many families often buy large bags of onions and then refrigerate them. However, storing the refrigerator in the refrigerator is completely unsuitable for onions. These vegetables should be kept at room temperature, in a dry, cool, and shady place so that they do not ventilate or grow easily. In case you have only half an onion and want to save it for another meal, cover the remainder with foil and store in the refrigerator cooler. Foods that should not be refrigerated: Nuts and fruits 1. Types of melons Melons such as watermelon, pear melon, melon, melon … are all foods that should not be refrigerated, but many people often make this mistake. Melons should be stored on a table top, in a cool, dry place, away from the kitchen or places with direct sunlight. This is partly because when stored at room temperature, melons retain higher levels of antioxidants. Melons can be stored in a cool place without refrigeration 2. Nuts and seeds Almonds, walnuts, chestnuts … are very nutritious and often used for desserts, oat cereals or as great snacks for trainees. Nuts and nuts should not be stored in the refrigerator, or they may have reduced flavor and texture. It is better to store nuts and seeds in sealed containers, at room temperature to keep the best nutrients, oils and flavors. However, if the seeds are no longer fresh or processed and you want to keep them for more than 1 month, you can keep the container tightly closed and refrigerate it when the time is up. 3. Avocado Avocado is a fruit with a creamy, creamy texture and is most tender when it ripens. However, refrigerating avocados can slow down the ripening process, and even make butter more susceptible to clipping and not aging. You can leave the butter on a table or in dark places at room temperature without direct sunlight to ensure its flavor and quality. On the other hand, if you have too much butter and cannot use it up even though it is overcooked, mash the butter and place it in an ice cube tray, these buttercream cubes are perfect for a protein smoothie. In case you are using only half of the avocado and you will not continue using it for the day, apply some olive oil on the avocado cut area and place it down on a plate and keep in the refrigerator in the refrigerator. Leaving butter directly in the refrigerator can wilt and intensify the butter. Some other foods should not be refrigerated 1. Bread Fresh outside bread can be stored outside for 3-5 days, while homemade breads should be eaten within 3 days of baking. However, the bread is a food that should not be refrigerated and you should not continue using it if you see mold present. You can store fresh bread in bags or sealed boxes, in a cool and dry space to help keep the best quality bread every time you use. If the bread is stored in the refrigerator, it will dry out harder and become more likely to go rancid. Bread in the refrigerator is more likely to go rancid 2. Honey Do you have a habit of keeping honey in the refrigerator? Preserving this way can reduce the flavor of the honey! Pure natural honey can be stored for several months at room temperature, in a dark and cool place while still maintaining quality, be careful to store in a sealed container and not too close to the kitchen. 3. Chocolate Chocolate is one of the foods that is loved not only for its taste but also for its added nutrients and energy. Many people are afraid of melting chocolate so they keep them refrigerated for storage. In fact, it’s a common mistake that almost all of us make. When you store chocolate in the refrigerator, it can alter the taste and color of these foods. When purchased, chocolate should be stored in a sealed box, stored in a cool, shady place, only when the box is open, ventilated or the temperature rises (such as from sunlight or fire) that the chocolate will melt and lose. structure. 4. Tomato sauce Although many varieties of sauces and sauces are stored at low temperatures, ketchup is a must-have food that should not be refrigerated. In tomato ketchup there is a high content of sugar, salt and vinegar, so they can be perfectly stored at room temperature. You can freely put it on the table, shelf or kitchen shelf and easily use immediately without worrying about the ketchup drying.

Pan-fried tuna fillet Pan-fried tuna eggs Learn more about tuna is a nutritious food, easy to cook into many delicious dishes, especially tuna. The tuna fishing season starts at the end of the lunar year, from the waters of Quang Tri and Quang Binh provinces. During Tet, we will gradually move to Da Nang to Binh Dinh, then down to the South from Tet Thanh Minh. The most popular tuna product is fillet, half-hand size, 3 – 4 cm thick, red au. Second is the fish tendon, ivory-white color; reddish brown eggs and stomach; dark brown eyes. Delicious dishes made from tuna such as: sashimi (raw), salad, sautéed, braised, hot pot, vermicelli, distillation (fish eye) … The easiest and fastest way is to fry the caviar or whole fillet. Season the fish with some spices, garlic onion in hot oil, fry over medium heat. When the fish outside turns white brown, the inside is ripe and delicious. Scoop fish to a plate, eat hot with rice, bread, french fries with a little herbs, boiled vegetables … depending on your preference. Fish, eggs are sweet, sweet, creamy and fragrant. Tuna noodle soup To cook noodles or hot pot, the fish will be cut into 2 – 3 cm pieces. Ribs of fish, eggs, stomach, sliced ​​just right. Soak in dilute salt water for about 1 hour, take out, rinse, drain. Marinate fish with onion, chili, fish sauce, monosodium glutamate. Boiling water, remove fish, tendons, stomach and eggs, respectively. Let the water boil for a few minutes, let fragrant slices, cut the areca tomatoes. Let the water boil for a few more minutes, lower the heat, season just enough. Hot pot served with vermicelli boiled water, served with banana shavings, mustard greens, bean sprouts, scallions, herbs; pure fish sauce with chili sauce. The sashimi is easier to make. The tuna fillet is thinly sliced, just right. Serve with mustard, soy sauce, with kimchi, chopped ginger, and fresh onions, depending on your preference. In addition to the above dishes, tuna can bake aluminum foil, make an egg roll; warehouse tomatoes, sauerkraut, chili; tomato sauce, salad making, tuna eyes with Chinese medicine …

Vegetarian stir-fried dried radish: This delicious dish from dried radish is soft, chewy, chewy, and fragrant, and eaten with white rice is sure to make the whole family love it. To make the dish, you soak the dried radish in water for about 15 minutes. Then, rinse with water and let dry. Chili and ginger washed and chopped. Place the pan on the stove, add a little oil. When the oil is hot, add the ginger and chili to the island quickly. Next, you add the radish and stir-fry, add oyster oil, soy sauce, sugar to taste. Stir well so that the spices are evenly absorbed into the radish. When you see soft ripe radish, tighten it, turn off the heat and scoop out to enjoy. Dried radish with beef: Stir-fried veggie dried radish is delicious, but if you add a little beef you will have a nutritious dish right away. Dried radish soaked in water until soft, then picked out and rinsed. The beef is washed and sliced, marinated with a little seasoning powder and broth for about 15 minutes. Note to make the meat softer, you can add a little oil. Onions are peeled, washed, and sliced ​​long and thin. Carrots peeled, washed and sliced. Garlic peeled, minced, celery and leeks, washed and sliced ​​to taste. Prepare a saucepan of hot oil on the stove, add the garlic to the fry, then add the beef and stir-fry, then pour out the plate. Next, you put the radish in the pan, add a little oyster oil to make the dish more flavorful and fry for about 5 minutes. Then, you put the carrots, onions and sauté for about 1 minute. Finally, you put the beef separately before with celery, leek in the pan, stirring all the times to turn off the heat. Dried radish with eggs: Dried radish soaked in water until soft, picked out, washed and drained. Next, the wood ear fungus is also soaked until blooming, then rinsed and sliced. North the pan on the stove, when the oil is hot, add the garlic to the aromatic yellow, continue to stir-fry the radish, add spices to taste, stir well. Finally, break the eggs into a bowl, beat them well and then pour them into a pan and stir quickly for 1-2 minutes for the eggs to cook. To make the dish more fragrant and eye-catching colors you can add a little chopped scallions. Sweet and sour dried radish: Dried radish is boiled to make it soft. Next, you remove the radish and drain it. Then, put the radish in a bowl and marinate with 2 tablespoons of brown sugar for about 15 minutes until the seasoning is evenly absorbed. Next, you add vegetarian fish sauce, vinegar and chili to the bowl of radish and mix well for about 10 minutes. You taste it, if you find that the dish has enough sweet and sour taste. You can adjust the seasonings to suit your taste. Dry radish salad: This dish is both chewy and crunchy, really suitable for family meals. Dried radish boiled in boiling water, then rinse it with boiling water to cool, squeeze it out, use chopsticks to drain the water. Roll the ear to a plate, wash herbs, coriander, hot peppers, and drain. Roasted peanuts, peeled, crushed. Dried radish is then mixed with spices including soup powder, the main noodles are so absorbed, for a teaspoon of fish sauce is mixed to taste, taste. Then add the sugar to the mix to make it rich, while the hot peppers and the lemon juice are squeezed. After a while you mix until it is well absorbed, season the radish to taste, sweet and sour just enough. For a little crushed peanuts, mix the radish well, then add a little chopped herbs. Put the spring rolls in, mix well, add sesame seeds, herbs and mix again and enjoy on a plate. Photo: Internet. Invite readers to follow the video “Homemade Snacks From Sweet Potatoes”. Source: Youtube.

Resources: Pig ears: 2 Green beans: 100 grams Soybeans, fragrant rice: 50 grams Salt: 1 teaspoon Fish sauce: 2 tbsp Monosodium glutamate: 1/2 teaspoon Sugar: 1/2 teaspoon Lemon juice: 2 teaspoons Chili: 20 grams Galangal: 50 grams Vegetables served: fig leaves, guava leaves, cloves, washed lemon leaves, drain. Making: – The pig ears are cleaned, washed with salt, put in a pot of boiled boiled water, then picked up and soaked in a bowl of cold water to make the pig’s ears crispy. – When the pig’s ears cool, use a knife to cut into thin fibers. – Green beans, soybeans, rice are fragrant washed, roasted crispy on the stove, let cool. Put in a fine mill to make a hearing. – Lime leaves cut thread, chili sliced. – Galangal peeled, chopped and put in a blender with a little water. Squeeze the juice. – Put the pig’s ears and hearing in a large bowl. – Season with monosodium glutamate, sugar, fish sauce, lemon juice, galangal juice to taste, mix well. – After that, add lemon leaves and chili to mix again for the same ingredients, enough seasoning to penetrate the pig’s ear. – Roll the spring rolls into a plate, sprinkle with lemon leaves and chili on top. – Spring rolls served with herbs and sweet and sour fish sauce will add a great taste. Salad roll with shrimp and meat Resources: 500g shrimp 700g bacon
1 roll of rice paper
500g of fresh noodles
Soybean sauce
Roasted peanuts (crushed)
Some types of vegetables: lettuce, raw vegetables, herbs, chives …
Some other essential spices: salt, wine, sugar, shallot, garlic, cooking oil, peanut butter, chili sauce, vinegar … Making: First, you remove the roots and leaves of the vegetable portion and wash it with diluted salt water, keep on the basket to drain. Then, you wash the shrimp several times with water, put the shrimp in a bowl and marinate with ½ teaspoon salt, 1 tablespoon alcohol, 1 teaspoon sugar. This step will help you limit the fishy smell of the shrimp and bring you a delicious spring roll. Next, you put shrimp in a pot, boil it on the stove, note, you should cover. When the shrimp turn red, take the shrimp out, then peel, split the shrimp in half along the back to remove the black thread on the back. You put shrimp on a plate. Next, you shave the bacon you just bought and wash it several times with water. You put the meat in a pot of water with 1 crushed purple onion, then boil it on the stove for 20 minutes. When the meat is cooked, take it out and put it in a bowl of cold water. Wait for the meat to cool, you cut into thin slices on a plate. Next, you put the rice paper on a plate, wet to make it easier to roll. You put shrimp, meat, vermicelli, and vegetables on top of the rice paper and roll them up. You perform them in turn for all the ingredients prepared above and presented on the plate. Then, you put the pan on the stove with 1 teaspoon of garlic, non-aromatic oil, crushed. After that, you add ground nut sauce, season with sugar, peanut butter, chili sauce to taste. When the sauce mixes, add a little vinegar to the stir fry and turn off the heat. When enjoying, you can add the roasted peanuts to the top to complete the way to make the spring roll sauce. Pig ears rolled with five spice Resources: 3 pig ears 1 crushed lemongrass branch; 1 tablespoon of cooking wine; 1/2 teaspoon five flavored powder; 1 tablespoon oyster oil; 2 garlic cloves; 2 anise petals; 1 cinnamon stick; 2 sliced ​​lemon leaves; 3 scallions; 1 piece of sliced ​​ginger; 1 teaspoon of seasoning powder; 2 teaspoons of pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water with some dried chili (if any). Implementation part: Step 1: Pig ears bought to shave clean hair. Roll the pig’s ear from the outside to the inside, use the fastener to fix the pig’s ear. Step 2: Prepare a pot large enough to boil pork ears, pour in 1 liter of cold water with 1 tablespoon of white wine, 1 crushed lemongrass branch, 1 slice ginger, 2 lemon leaves, put on the stove, and cook. Boil about 5 minutes, then let the pig’s ears are tightly tied into the pot (note the amount of water must cover the pig’s ears so that the ears do not darken). After 10 minutes, remove the pig’s ear and rinse it with cold water. Step 3: Continue to put the scallions in the pot, add the pork ears with all the spices: 1/2 teaspoon of five flavored powder; 1 tablespoon oyster oil, 1 teaspoon seasoning powder; 2 teaspoons of pepper; 3 tablespoons soy sauce; 1/3 teaspoon salt; 1 teaspoon brown sugar; 1 teaspoon black soy sauce; 500 ml of fresh coconut water with some dried chili (if any). Pour water into the pig’s face ginseng and cook over medium heat, keep cooking until the water is clear, the pig’s ears are brown, then turn off the heat. Pick the pig’s ear to a plate, wait for the pig’s ear to cool, then put it in the refrigerator for at least 4 hours (or overnight) (the purpose is to help fix the shape of the pig’s ears, the ears will be firm, when sliced, it will not be affected. unbent) After waiting enough time, the last thing to do is just take the pig’s ear to circle it and place it on the plate. Lime Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. Making: The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds roast and crush, stir well and then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Tieu Bao (Synthetic) Photo: Collectibles

If you go to some northwest highland provinces, you will be extremely impressed by the dishes of the Thai people, including grilled fish, also known as “pa Tỉnh top”. This is a traditional, unique, delicious, nutritious dish that is very strange to diners. To process this dish, in addition to fresh fish, you must have all the typical spices such as: Mac khén (a type of seed specific to the Northwest, like pepper in the lowlands), ginger, lemongrass, fresh chili , coriander, herbs, fresh onions, basil … After cleaning, the fish leaves its viscera to remove the bile (should be operated on the back of the fish because it will fold easily, sometimes grilled and the spices will penetrate evenly around the belly), stuffing the fish’s stomach with spices and then folded in half. The way of marinating fish is also the secret of the Northwest people to make the fish taste more special. This grilled fish does not use galangal or turmeric much because those spices will drown out the freshness of the fish. After about 5-10 minutes in the seasoning, the fish is then folded horizontally, using a grilled bamboo stick or a grill and bake over charcoal. When stuffing fish in the belly of the grilled fish on charcoal, the aroma will spread evenly into the fish. The aroma of cocoons, the hot pungency of chili, the rich taste of salt, the aroma of grilled fish mixed with the aroma of wild vegetables … all create a very unique, very attractive flavor. Each strand of ivory white fish meat blends with spices to create a complex aroma, tasting a piece also feels delicious, sweet and rich. In the past, people used thick, fresh bamboo as possible, split into two or three or four to secure the fish, then grilled the fish on charcoal. The aroma of fish mingles with the aroma of aromatic spices. PaPep is used by Thai people with sticky sticky rice. In addition, from fish, the Thai also process many different dishes, typical and delicious: Fish steamed in wooden jars, Thai people call them fish. The dish “pa lecture” is smoked fish. Closely attached to forests, rivers, streams, and fields, Thai people often take advantage of available natural products to improve family meals. In addition to pa pinh top, there is also a very special moss stone dish. Usually grows in rivers, streams, clinging to rocks. The Thai go to pick the moss when the moss is still young, then wash it, dry it, break it up to save it to eat gradually. There are many dishes cooked from stone moss, but the Thai people most often eat the “spicy pho” dish. Dry ice moss will be washed off all grit, then chopped short and stored in a banana leaf. Add onions, herbs, ginger, lemongrass, chili, salt, sprinkle a little fat, mix well, then wrap and cook. If you go to the Northwest highlands, do not forget to enjoy the dishes of the Thai ethnic people, you will surely have unforgettable aftertaste.

Illustration. Photo source: Internet Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds, crush, stir, stir well, then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Braised goose meat Illustration. Photo source: Internet Resources: Ngan: 700gr (about 1/2 chicken) Crocodile fruit: 200gr Taro: 500gr Purple onion, garlic Scallions, cilantro Spices: fish sauce, seasoning seeds, … Making: Buy goose meat, wash. Crush ginger and white wine to grind the goose meat for a few minutes and then rinse with water to remove the smell. Then, chop the meat into bite-sized pieces. Crocodile fruit peeled and washed, taro peeled, washed and sliced ​​to taste. Purple onion and garlic peeled, chopped, scallion, coriander picked up, washed, chopped. Before marinating the meat, you put the meat in a pan and fry it briefly so that the golden skin catches the eye and makes the dish more delicious. Next, add the goose meat to the bowl, add 1 teaspoon of minced garlic, 1 teaspoon of chopped onions, 1 tablespoon of fish sauce and 1 teaspoon of seasoning seeds. Then, you mix well and marinate for about 30 minutes to infuse the meat. North pan on the stove, add oil and non-fragrant onion, minced garlic. Then, add the goose meat and sauté for about 5 to 10 minutes until the meat is firm. Next, you put the meat in the pot, fill the surface with water, then put it on the stove, set the heat to high and start brazing. When the meat is boiling, lower the heat to soften the meat. During braising, you should pay attention to remove the foam. When the meat starts to soften, add the crocodile. After about 15-20 minutes, continue adding the taro. You cook until sweet potatoes, season them to taste, then turn off the heat. You put the dish in a bowl, add scallions and coriander and enjoy, if you want to eat spicy you can add a few slices of chili. Boiled Ngan Illustration. Photo source: Internet Resources: 1 goose: about 2kg Fresh ginger: 1 branch Dried onion: 1 bulb Seasoning powder, soup powder Making: After buying goose meat, you will clean and remove odors with ginger alcohol. Then put the goose in a pot, fill the surface with water, add a little crushed ginger and then turn on the stove. When the water is boiling, use a spoon to remove the foam to make the boiled water clearer, add 1 tablespoon of flour, peeled dried onions (baked) and lower heat, cover and cook again for about 25 30. The minute is the meat will be cooked. Then take out to cool down, then chop it, add delicious fish sauce to enjoy.

Raw beef spinach salad ingredients Delicious dishes every day: Beef spinach salad. 100 gr of beef
1 bunch of water spinach
1 onion, bean sprouts
Herbs: basil, scent, basil …
Roasted peanuts
1 fresh lemon, fresh chili, minced garlic onion
Fish sauce, sugar, vinegar, seasoning seeds, pepper, cooking oil. How to make beef spinach salad Morning glory picked clean, removed all the leaves, just took the stem, washed and chopped. Soak in water for about 10 minutes so the vegetables have a beautiful green color and curl, then take out and drain. Washed beef, thinly sliced, marinated for about 10 minutes, picked up 1/3 teaspoon pepper, minced garlic onion, 1/2 teaspoon fish sauce, 1/2 teaspoon seasoning seed, cooking oil. , washed and chopped, put in a bowl of water mixed with vinegar to reduce the pungent odor. Picked herbs, washed, drained, chopped. Chili seeds, cut into small fibers, put in a separate bowl, heat the pan on the stove, heat the oil, fry the onion and garlic, then add the marinated beef to the island quickly Make sure to set the beef on high heat so that the beef is cooked evenly, just stir-fry the salad: 2 teaspoons of water, 1 teaspoon of oil, 1 teaspoon of chopped shallot, 1 teaspoon of rice vinegar, 2 teaspoons of sugar, 1 half teaspoon of salt, 1 half teaspoon pepper, 1 teaspoon lemon juice, sweet and sour fish sauce: 1 teaspoon fish sauce, 1/2 teaspoon vinegar, 1 teaspoon sugar, 5 tablespoons water, a little minced garlic. fragrant, sliced ​​chili into a large bowl and then pour the mixed water and sweet and sour fish sauce mixed in, mix well. For 5 or 10 minutes, you can take it out and enjoy. You can add less roasted peanuts to taste better.

Known as the royal flower associated with the image of the Nguyen dynasty in Hue, the cornflower every year blooms in late March and early April, creating beautiful images for visitors to visit. In ancient times, the sycamore tree was a precious tree only grown in the Imperial Citadel and the tombs of the Nguyen Dynasty kings. Maize tree was also allowed by King Minh Mang to carve the image on Nhon Dinh in Dai Noi. Cornflower color is characterized by a gentle pastel pink color. When flowering, the corn leaves all the leaves and then displays small, dense inflorescences on the branches, and the flowers are light purple. Seen from above, the cornflower tree blooms with beautiful flower beds on the ancient tile floor of the imperial city of Hue. The cornfield stems rise straight in the middle of the blue sky, attracting the attention of residents and visitors. Hue Citadel is a rare place in Vietnam that has special cornflowers with stunning flower colors. According to the book Dai Nam Thong Chi, there were two corn field trees brought from Guangdong (China), King Minh Mang planted on both sides of the corner of Can Chanh (Dai Noi). Then, because he was in love with this beautiful flower, the king sent someone who knew about plants to find a native tree. In the mountainous area of ​​Vietnam at that time, there were many species of plants with the same morphology as corn, so it took people who were really good at plants to choose native maize to plant in the Imperial City. At this time, visitors to Hue citadel will be able to see the blooming corn plants with their own eyes. Considered as one of the rare “herbaceous flowers” especially rare, the sycamore tree is being propagated by Hue Monuments Conservation Center for conservation.

As a large continent, Asia possesses diverse culinary cultures from many countries. The breakfast partly reflects that richness. In the list of the best breakfast dishes in Asia above SCMP This page recommends Hue sandwiches, pho, and vermicelli. Bread Bread was introduced as a popular fast meal in Vietnam. This dish is no stranger to Vietnamese and international diners. Wherever you go along the S-shaped strip, you will also find bread. Cakes are sold in large stores and on small street trolleys. SCMP describes Vietnamese bread as a “flavor bomb”. The regular bread is made from familiar ingredients such as silk rolls, cilantro, cucumber, pickled carrots, pickled pickles, pate and mayonnaise. Additional dishes may include minced meat, cheese, eggs and spicy sauces. Bread is a famous dish recorded in the Oxford dictionary. Photo: Thhsandwiches, hawaiisbestkitchens. Noodle Soup In addition to bread, pho is also a popular breakfast dish in Vietnam. Pho is often paired with beef or chicken. In it, beef noodle soup is a popular choice, loved by many people and once on the list of the best soup in the world. A complete bowl of pho consists of broth, undercooked beef slices or dandruff, ribs. The broth must be simmered for many hours with cinnamon, anise and typical spices. Not only in Vietnam, this dish also appears on the world cuisine map when shops serving pho appear in many countries such as Singapore, the US, UK … Pho is one of the Vietnamese dishes that are loved by many foreigners. Photo: Schlutergay. Bun Bo Hue Along with pho, Hue beef vermicelli is not only a breakfast dish but also can be enjoyed at any meal of the day. Bun beef Hue is a famous specialty of the Central people. You can enjoy this dish in all 3 regions. How to make Hue beef noodle soup is quite a feat. The main ingredients include vermicelli, pork rolls, beef, broth, herbs. Depending on the region and the cook’s preference, the dish can be added with ground beef, crab rolls and many other ingredients. Broth is one of the deciding factors for the delicious taste of Hue beef vermicelli. Photo: Confessionsofalittlepiggy, cookingwithmamamui.

Vegetables should be soaked in running water several times before processing Asparagus. In asparagus also contains a special enzyme, which helps it remove the pesticides that humans spray on. This is the reason that almost asparagus contains very few harmful chemicals, even 100% clean. Peas. One of the strong points of peas is its thick outer shell. They not only protect the beans from the air, but also prevent pesticides from entering. You just need to peel off beans to be eaten immediately, not soaking too thoroughly like other foods. Papaya. Like peas, papaya’s thick skin will prevent chemicals and pesticides from entering and causing harm. Not to mention this fruit is also easy to grow, easy to bear fruit, so many places do not spray. Corn (corn). The thick crust protects the corn from environmental influences, including pesticides and harmful chemicals. Avocado. Avocados have a fairly thick shell, and the pesticides left on the shell are removed during processing before being consumed. Pineapple. In a test of 360 pineapples, up to 90% contained no residues of pesticides. This is partly due to the fact that pineapples have a rather thick shell that acts as a natural protective barrier. Tubers. Sweet potatoes, carrots, onions, beets, .. contain very low levels of pesticides compared to other foods because they grow deep in the ground, pesticides are difficult to penetrate into tubers because covered by soil. These tubers are less susceptible to pests and have a long storage time, reducing the amount of pesticides. Gourd, squash, melon, eggplant. With vines, the content of pesticides on the fruit is very little, so it is considered one of the safe foods for health. Gourd, squash, and melon have a thick shell, minimizing the penetration of the drug inside. Types of herbs, natural flowers. These are quite safe vegetables because insects are rarely eaten, so they do not have to use pesticides as much as other vegetables such as vegetables or cowpeas. In particular, herbs are fragrant vegetables, this is also a natural insect repellent. These vegetables can be grown naturally without the need for pesticides. Jute, spinach, amaranth. Because they are insectivorous vegetables that are rarely eaten, they themselves are less likely to use pesticides compared to many other vegetables. Kiwi. Most people usually remove the skin of kiwi when eaten, but in fact they are completely edible, in addition to providing an abundant amount of fiber for the body. Cantaloupe. Because cantaloupe usually has a rather thick peel, it forms a protective film against pesticides. The skin of the melon is like a net, along with the low acidity content creates a favorable environment for bacteria. Broccoli. Broccoli is less susceptible to pests and diseases because they can secrete a plant compound that helps fight harmful insects. Mushrooms. Fungi have almost no residues of pesticides. Many people use mushrooms instead of meat, which is both safe and also provides a large amount of nutrients. Sweet potatoes. This is an easy vegetable to grow. Just plug the stem in the moist soil and the plant can thrive. It also does not take much effort to take care of the sweet vegetables, and there are few pests, so growers do not need to spray pesticides.

Referring to the chicken dish, Saigon Everywhere restaurant can not be missed, one of the places that can be considered to have the best chicken dish in Saigon. First of all, Anh Ga Rice, with the choice of steamed or roasted. Chicken is marinated with yellow flower sticky rice wine, spices and sauces according to mother’s typical secret. The preparation of this dish is very unique, the chicken is steamed with rice, so it retains the natural sweetness with the mild aroma of rice and broth. Another delicious chicken dish is Dip Chicken Anh Chicken Vinegar. This dish is a very unique creation from the chef, with vinegar broth taken in the process of making glutinous wine, fresh chicken, spices, herbs, and sour food to create a blend of flavors. complete for the dish. Or Ngoc Bich Chicken Rice is also worth a taste with a very beautiful green rice dish made from pineapple leaves and spinach and shredded chicken is very rich. It can be said that Hu Tieu is a very familiar dish to Saigonese. However, at this restaurant, diners will hardly forget the taste of “Hu Tieu Mixed Ngu Sac” which is very tasty and good for health. Noodles are handcrafted from a family of traditional crafts for generations. In addition, the restaurant’s menu also introduces favorite Vietnamese dishes such as spring rolls, pancakes, grilled meat vermicelli, beefsteak rice, salted crab fried rice and seafood fried noodles, or some more Delicious dishes from countries such as Black Tuong Noodles, Korean Spicy Noodles or Malay Stir-fried Hu Tieu to change the taste for diners. The restaurant is applying many promotion programs when enjoying at home and for door-to-door orders. Every Saturday and Sunday we donate ginseng water and soup when ordering roasted chicken rice. Discount 10% on total bill, order 5 get get 1 free and free delivery within 2km. Posts: Nice Food

100% imported ornamental plants Hidden behind green vegetable farms in Xuan Thoi Son commune (Hoc Mon district, Ho Chi Minh City), the unique bonsai garden of artist Le Thanh Tam made visitors go from surprise to surprise. The 1-hectare garden is covered by Mr. Tam with countless kinds of poisonous and strange bonsai, almost none in Vietnam. Mr. Tam asserted that 100% of the plants here are collected and imported from many countries around the world. Ornamental garden with 100% plants imported from abroad. In order to have a garden containing thousands of different kinds of ornamental plants, Mr. Tam does not regret his efforts and money to continuously go abroad to collect for many years. One of the valuable monstera trees in Mr. Tam’s ornamental garden. “Before, when there was no outbreak of Covid-19, I went abroad almost every month to listen to the world’s bonsai forums and exhibitions. From these exhibitions, I have grasped information about popular and rare plants … From there, I selected and brought trees to Vietnam to plant and care for, ”he added. Mr. Tam introduced valuable leaf ornamental plants collected and imported from Thailand. Most of the poisonous and exotic plants he owns are imported from Taiwan and Thailand because these two countries have a climate similar to that of Vietnam, trees are easy to grow and grow. The new species that are popular today, he said, are almost not found in nature, but created from US biotechnology. After imported from abroad, this rare species of blood lure was “Vietnameseized” by the name of Hong Phat fortune. “So they are very unique, strange, and favored by the players. When buying, we are protected by tree copyright. These plants can not be crossbreed, cannot transplant tissues, so they are extremely rare “, Mr. Tam said. Before becoming one of the “tycoons” of ornamental leaves, owning monstera species, Mr. Tam was the “king” of South American colored pineapples and imported air trees. Air plants are abundant in countries around the world. However, in Vietnam, this species is only found in the garden of Mr. Tam. They were spread on plastic blisters, hung on a truss in the garden. Mr. Tam combines ornamental types with driftwood to create lively and artistic miniatures. He also owns a very large collection of South American colored pineapples in various colors and sizes. In the garden, the South American colored pineapples of Mr. Tam concentrated into a large area. From a distance, they are like a carpet stretching with red, orange, yellow, pink, blue … Tame international ornamental plants In his garden, rare and mutant ornamental leaf species are sold from a few million to several tens of million dong / leaf such as: Monstera victory, Pinatum … Currently, these plants are grown, growing well in self course in the garden. The path around driftwood covered with moss, ferns, and pineapples makes visitors feel lost in a dense forest. About playing ornamental leaves, Mr. Tam is known as a collector, playing this bonsai first in Ho Chi Minh City. Currently, many other gardeners have to come to him to learn from experience, buy ornamental leaves. He said: “Plants here have all the elements: Rare, beautiful, clean and safe. Rarely because they are the plants I selected, imported from abroad. A rare collection of imported air plants in Vietnam. “They are all grown with all kinds of substrates, do not need land, do not use chemical fertilizers and pesticides, so they are very clean and safe,” he added. In order to ensure the cleanliness of ornamental plants in the garden, he learned how to design and arrange ornamental gardens from international friends. The “gathering” area of ​​imported ferns. He did not place his bonsai pots directly on the ground, but designed trusses and pedestals to contain plants. These trusses are covered with black plastic mesh sheets. Such plastic sheets must also be imported from Taiwan with prices that are not cheap, he said. On these trusses, he arranged ornamental plants of the same species close together to form separate zones. The largest and unique collection of South American colored pineapples in Ho Chi Minh City. In particular, he surprised viewers by creating extremely vivid miniatures by combining ornamental plants with driftwood. Here, visitors feel lost in the jungle with driftwood covered with green moss, imported ferns … A South American colored pineapple that gives flowers very strange and beautiful. Above these wooden stumps are many kinds of betel leaves worth a few million to several tens of million dong / leaf, Taiwanese orchid, South American pineapple, air tree … Mr. Tam said, he always innovated bonsai plants in the garden to keep up with and catch up with the tastes of domestic players. Therefore, he also focused on taming foreign ornamental plants, making many strange plants become familiar, close to domestic players by renaming them. The betel and phoenix tree helped him win a gold medal in the spring flower festival in Ho Chi Minh City. “The plants I collect from abroad have scientific names. However, back to Vietnam, I changed or named them based on the characteristics of the tree to closely match such as: Hong prosperity, large-leaf betel nut, diamond wealth, noble eagle, rich rhubarb, and Gia, Tung golden … “, Mr. Tam introduced. Possessing a variety of rare and precious ornamental plants every year, he participates in the spring flower festival and wins high prizes. Recently, Ho Chi Minh City Spring Flower Festival, he also won a gold medal in the category of unique and rare bonsai with phoenix and betel tree. A rare and precious Osaka tree, only available in Mr. Tam’s garden. This tree was imported from Thailand by him. In particular, Mr. Tam was awarded a certificate of merit by the Chairman of the People’s Committee of Ho Chi Minh City for his outstanding achievements in the subject of leaf decoration. Posts, photos, clips: Nguyen Son

At the National Science and Technology Contest for high school (HS) students of the 2020-2021 school year organized by the Ministry of Education and Training in Thua Thien Hue province in March, Trang Si Thai and Nguyen Tran Thanh Ngan – Grade 11B student Ly Tu Trong High School (Nha Trang City) won the third prize with The Plantae software – identifying and providing scientific information of plants. Plant identification applications With the desire to help students find more quickly and effectively about trees …, Thai and Ngan came up with the idea of ​​writing application software to help users identify and support information as well as the uses of species of herbs, plants … The two children said: “Currently, there are many plant identification products on the market, but few students pay attention and use them in learning. Therefore, we want to provide an easy and convenient way to access information flow, and at the same time increase students’ knowledge about these plants ”. The teacher instructed Thai and Ngan to study the rose tree. The software is written for the Android and iOS platforms with 2 main languages: English and Vietnamese. The mechanism of this application is that when the captured image is processed in many steps. After the image is sent to the server, the image will be analyzed and recognized. If the name matches the tree species in the system, the data about that plant species will be retrieved. In August 2020, Thai and Ngan software were officially published on the Google Play store for the Android platform under the installation link: dstteam.com/App-ThePlantae. In the process of implementing the project, the 2 students met many difficulties. “Our biggest obstacle is finding a source of medicinal herbs for analysis. In addition to the available medicinal plants being grown on the school campus, we have to actively seek and ask the guidance of the teacher to have more different species of plants outside, helping with the experiment. the software is more accurate ”, Thai expressed. Teacher Nguyen Lam – instructors Thai and Ngan said: “As teachers of Biology, to help them do scientific work and have extensive knowledge for each plant is one of the important steps. Therefore, I have supported and directed the two children to create diagrams of plant species so that they can synthesize all the knowledge of the curriculum quickly and effectively ”. 4,000 people installed and used Through nearly 10 months of development, The Plantae application on Android has been optimized and has about 4,000 people installed and using. The application supports users to recognize more than 12,000 species of herbs and plants. In addition, this application provides more information to the user about that plant species; Treatment directions for some species … Instructions for installing the software The Plantae. Mr. Lam said: “After the national science and technology competition, the software has been continuously updated, developed, and upgraded with new features to achieve more efficiency, smoother and more accurate … Currently, this application has been widely used by students; especially for students specializing in block B in the process of learning and searching information about plants, medicinal herbs … “. According to Thai and Ngan, in order to better support users, the software should be further researched and improved to improve the accuracy and speed of recognition processing. In addition, data on software also needs to be updated, so that, image data and scientific information about plants will be more complete and accurate. It is expected that in the near future, The Plantae will assist users in assessing the health status of plants, giving better instructions for plant care. THANH TRUC

If the good use of spices brings positive effects, but when the wrong is used, the wrong use can also have many potential health risks.

Spices are an indispensable ingredient in cuisine, the contribution of spices creates a multi-colored “culinary picture”. According to the definition of scientists and biology, spices are foods, herbs or chemical compounds added to dishes. Spices make food have a characteristic taste, attractive color, taste better, stimulate the digestive system of people to make the food easier to digest, and can be processed according to the principles of the East. y (welding food, heat) or the yin and yang principle with special foods.

There are many types of spices such as: fish sauce and salt (creating a salty taste); Housing, pepper, ginger, garlic, lemongrass, … (creating a spicy taste and characteristic smell), herbs such as coriander, basil, cumin, turmeric, … are eaten raw or added to food when marinated, Processing. Each type of spice, which can be processed with different doses, reductions, even different recipes suitable for each dish, reflects the ingenuity and sophistication of a culinary art with the chef. .

The role of spices: Spices are very important to season, locate food effectively, increase flavor, flavor, attractive color, stimulate digestion, make the dish more lively and attractive. enjoyers. Some spices are also used for the purpose of processing dishes according to the principles of Oriental medicine, similarity and incompatibility (the dish causes cold stomach, welding with spicy, hot spices). The mix of spices (dosage, proportion, type of seasoning) is associated with the housewives’ experience and culinary level, often there is not a common recipe for all dishes. Each dish has one or several typical spices (some meat comes with shrimp paste, chili, galangal root, lemongrass root, dog basil; fish soup must be cooked with a spoon; boiled chicken must be dipped in lime salt. and lime leaves, flipped duck eggs served with sliced ​​ginger and coriander, …).

Many familiar spices such as lemon basil, mint … have positive effects on health

Herbs: Lettuce, basil, smell, oregano, fresh onions, chili, garlic …) provide vitamins, minerals, fiber, are very good plant “antibiotics”. Green vegetables (cauliflower, celery, leeks, tomatoes, …) and fruits (oranges, lemons, mandarins …) are a source of vitamin C, vitamin C in the fruit is not lost due to processing. Out. B – Carotene is found in yellow, orange or dark green vegetables such as red pepper, carrots, tomatoes, mango, gac, red rose, greens, water spinach, green onions … Green vegetables are also a good source of folic acid, vitamin K. Legumes are rich in B vitamins (B1, B2). In addition, spices “natural antibiotics” are effective in preventing flu and viruses such as onions, garlic, lemongrass, ginger, turmeric, apricot leaves, perilla, oregano, basil, mint, herbs, basil, …

But if raw vegetables are not hygienic (while using fertilizers: fresh manure, composted manure, using improper pesticides, …) is a carry-on dish. pathogen for the user: susceptible to gastrointestinal infections, helminthiasis, acute and chronic pesticide poisoning.

To ensure safety when using, it is necessary to pre-process and wash many times with clean water, it is best to wash each leaf directly under running water is the most effective method to remove worm eggs, pathogenic bacteria. and residues of pesticides still on the leaves of vegetables. Soaking raw vegetables in a dilute solution of potassium permanganate (usually a 1% solution of potassium permanganate) or dilute saline is often not hygienic. Through a number of experiments showed that, in the purple, dilute salt water, there is no effect on worm eggs and some pathogenic bacteria. The amount of plant protection chemicals is not significantly reduced if not rinsed many times.

Overuse of spices can have many potential health risks

So should apply the way to wash raw vegetables with clean water several times, then pick up the vegetables, drain before eating.

Salty spices such as fish sauce, salt, soup powder, … should be extremely limited, so eat them lightly because it is associated with a number of diseases. One 5g teaspoon of salt contains about 2000 mg of sodium, which is equivalent to the amount of salt that should only be consumed during the day for a normal adult without high blood pressure. Abandoning the habit of consuming foods containing a lot of salt such as salted eggplant, pickles, shrimp paste, shrimp paste, canned foods …

For a salt-restricted diet, individuals and families can reduce their salt intake with the following simple measures:

– Reduce the amount of salt, soup powder, fish sauce … added to food when cooking. The maximum is no more than one-fifth of a teaspoon of salt per one’s meal a day.

– Limit the use of products with high salt content such as french fries, pizza, canned foods …

Choose products with a low salt content when buying processed foods.

Read the labels when buying processed foods to check the salt content.

– Children should eat natural foods and strictly control the addition of salty spices.